Each time I travel north I am reminded how fortunate I am to live in this magnificent state with its beautiful scenery everywhere I look. Mount Redoubt was visible in all her glory, and what an impressive sight she was with her plume of steam artistically wafting toward the heavens. The ocean was deep blue and the sky was robin's egg blue with not a cloud in sight. The drive into Anchorage was just gorgeous.

I tested the Other Fisherman's patience by taking as many photos as our awestruck tourists do.

The annual spring gastronomic event, courtesy of the Alaska Vocational Technical Center Alaska Culinary Academy arts students in Seward, was our destination on this Saturday night and another meal to be remembered. Our dining companions for the evening were our adventurous and fun-tabulous friends, Joe and Deb, who make Seward their home. They are equally blessed in the Alaska scenery department, as they make their home right next to a creek, and you can sit on the sofa with your coffee and look out the window to see river otters, salmon, bear, birds and all sorts of wildlife living their lives on the creek.

I dolled up in my finest Homer diva-wear and we were off. We were greeted by the chefs and instructors of the AVTEC Culinary Academy and made welcome with big hugs from old Seward friends. Our table had a view of Resurrection Bay and the mountains.

The entire seven-course menu was planned, prepared and served by students under the instruction of Chefs Kevin Lane, Robert Wilson and Elizabeth Fackler. The theme and focus were local Alaska ingredients. The students did everything to contribute to the evening's success from purveying a varied assortment of Alaska ingredients, preparing dinner for 75 and smoking the bacon and cod, to setting a proper table and strolling about with trays of champagne and appetizers.

The evening began with hors d'oeuvres of smoked sablefish served two different ways complemented with domestic sparkling wine (champagne). All courses were paired with perfectly selected American wines.

We were seated for our second course of assorted charcuterie and accoutrements; three different savory bites. Sopressata fennel and orange slaw, in-house dried beef with Kodiak nutbrown mustard and aged cheddar; and my favorite, duck and cherry terrine, walnut jam and Alaska birch syrup.

Third course was a beet crudo (little disks of yellow and red beets with chevre sandwiched in between), and a wrapped bundle of spicy spring greens and hazelnuts, with carrots a la Greque.

Our next delight was served in a small martini glass: an Alaska oyster swimming in a Tundra Vodka bloody Mary sauce to be slurped in one swift delicious moment.

This was followed by an herb-seared scallop, butter-poached king crab, spot shrimp wrapped in house-cured bacon topped with salmon caviar, and peanut potatoes in Soubise sauce, a classical French white sauce mildly onion-flavored.

Our main course was herb-crusted elk loin, Alaska bison ravioli, braised greens and morel mushroom sauce.

Dessert was zucchini carrot cake colorfully dotted with fresh berries, whip creme and sauce Romanoff.

The attention to detail devoted to this meal were evident by the uniqueness of each bite -- a pleasurable sensory delight for the eyes and palate.

Once again, the AVTEC culinary professionals impressed the sequined, high-heeled pumps right off this Kachemak Bay chef. It was an evening extremely well done and enjoyed by all.

Springtime means strawberry time. Enjoy this easy-to-make shortcake biscuit, as it will bring back memories of traditional versions.

Shortcake Biscuits with Berries

Makes 8 biscuits.

Canola oil spray
1-1/2 cups unbleached white flour
1/2 cup whole wheat or whole-wheat pastry flour
1/2 teaspoon salt
4 teaspoons baking powder
3 to 4 tablespoons sugar for the biscuits, plus more for the berries, according to taste
2 tablespoons butter, softened
4 tablespoons canola oil
1 cup fat-free (skim) milk
1 pound fresh strawberries
1 pint fresh (or 2 cups frozen) blueberries
1/4 cup orange juice

Preheat oven to 425 degrees. Spray a nonstick cookie sheet with oil spray. Set aside.

Hull strawberries and slice into a bowl. Add fresh blueberries, if using. Mix in orange juice and sugar to taste. Set aside 30 to 60 minutes. (If using frozen blueberries that are defrosted, stir in just before assembling shortcakes.)

In a medium bowl, mix together the flour, salt, baking powder and sugar. Use a pastry blender or a fork to cut the butter and oil into the flour mixture until it resembles coarse meal. Add the milk all at once. Stir until it is just incorporated and there are no lumps.

Form 8 biscuits by dropping well-rounded quarter cups onto the cookie sheet. Bake 15 to 20 minutes or until biscuits are done. (Use a toothpick to test centers). Cool on a wire rack.

Use a serrated knife to gently slice off the top third of each biscuit. Top with some berries and juice. Lay the top third of the biscuit on berries. Top with more berries and juice. Place remaining berries around each biscuit. Garnish with frozen yogurt, or fat free whip cream and serve.

Until next time, I hope you find a fun Alaska adventure to enjoy, such as clamming or taking a bike ride while enjoying our mountain views.