“Little Wolf’s” kitchen is a fusion of multicultural and indigenous culinary influences. Having gained cooking experience travelling around the world, mainly in the North and South Pacific, as well as in the Indian Ocean and having been tutored working as a cook in a three-star Michelin kitchen, Philip von der Burg has integrated a solid, fundamental work atmosphere. “Little Wolf’s” kitchen is serving fresh local seafood specialties from the Pacific Coast and traditional indigenous food combined with the finest international recipes. The menu features a broad selection of items: delicious starters and main courses, a variety of amazing local seafood, from cod, shrimps, fresh scallops, lobster and halibut to a choice of fresh salmon courses, famous Alaskan king crab, as well as freshly caught local Dungeness crab, exquisite seafood bouillabaisse, western-style charcoal barbecues, delicious hand-cut steaks, ribs, roasted lamb, lamb chops and a variety of poultry dishes, “Little Wolf’s” famous turkey dinner, as well as sumptuous homemade desserts and a variety of ice cream with traditional Canadian Maple Syrup and locally harvested giant wild berries.

1. Fill the crab cooking stockpot (40 quarts) with crystal-clear, ice-cold water, making sure that the king crab is going to be completely immersed.

2.Peel the garlic cloves. Thinly slice half of the cloves and chop the rest.

3. Heat and melt 250g of butter in a small cooking pot. When the bubbling, hot butter has drawn to a fluid condition, turn-off the flame and blend in the mix of fresh, sliced and chopped garlic cloves to finish the dipping sauce.

4. Slide a sheet of Bannock into the oven and carefully bake it at 350 degrees for 20 minutes until the crust of the freshly made bread turns golden-brown and glazy.

5. Heat the stockpot until the water is boiling (approx. 30 minutes). Carefully place the king crab in the stockpot and cook for seven minutes. You will know when the crab is ready as the foaming steam, whistling out of the cooker, will have a scent of tasty, tender crab meat and the foggy ocean and the colour of the shell changed to a beautiful orange-red.

1. Cut the cedar plank to length of the salmon filet and soak it, completely immersed, in cold, clear water overnight.

2. Prepare the salmon fillet and remove remaining bones if necessary.

3. Mix the coarse sea salt with ground black pepper, chopped dill and brown sugar.

4. Apply the mix of spices and brown sugar and gently rub it onto the meat of the salmon.

5. Place the seasoned salmon, skin side down, onto the soaked and wet cedar wood plank.

6. Barbecue the plank salmon on a charcoal- or gas-grill, with lid closed, for 30 minutes at 200°C, until the meat of the salmon filet solidifies and is developing a flaky texture, candied bubbles climbing out of the meat and the crust turning crunchy. Infusing smoke, as well as natural oils within the cedar plank, will produce a complex, aromatic wood flavour. The cedar wood plank should not catch fire during the cooking procedure.