Cooking programs each Friday, Saturday and Sunday in summer begin with a 25-minute water taxi ride from Homer Spit at 10:30 am to Tutka Bay Lodge, returning to Homer Harbor at 3 pm. Cooking classes concentrate on Kachemak Bay cuisine, using local Alaska seafood (halibut, salmon, crab, and famous Kachemak Bay oysters) and Alaska seasonal ingredients, such as homegrown vegetables, berries, mushrooms, Alaska honey, and foraged greens. Classes take place on the Widgeon, a wonderfully rustic, refitted 2-story dry-docked ship within walking distance of the lodge. Classes are open to the public as well as Tutka Bay Lodge guests. Hosted by chef Kirsten Dixon, author of The Winterlake Lodge Cookbook and The Tutka Bay Lodge Cookbook.