Discover the Tantalizing Flavor of Alaska: Umiaks and Culinary Dreams at the State Fair!

At the heart of the Alaska State Fair in Palmer, a culinary sensation is taking shape. Buffy Meyer and her husband Brady Hayden are dishing out mouthwatering delights that are capturing the hearts and taste buds of fairgoers. Their signature creation? The umiak, lovingly referred to as the "Alaskan jalapeno popper!"

What is an Umiak?

The umiak combines traditional Alaskan ingredients with bold flavors. Meyer describes it as:

• Half a blanched jalapeno
• A unique three-cheese blend
• A quarter pound of seasoned salmon
• Wrapped in bacon and grilled to perfection

This labor-intensive preparation is a testament to the couple's dedication to offering a unique taste of Alaska.

A Legacy of Flavor

For over a decade, Meyer and Hayden have been serving their culinary creations at the Alaska State Fair. Their food truck, Fish On! Camp Grill, features a menu rich in Alaska Native-inspired dishes, including:

• Grilled king crab legs
• Salmon bratwurst
• Cheesecake stuffed fry bread

This year, they anticipate that the fair will account for half of their annual revenue, showcasing the significant role it plays in their business.

The Fair: A Culinary Goldmine

According to Alaska State Fair CEO Jeff Curtis, many vendors rely heavily on the fair for their yearly income. With over 75 food vendors, the fair aims to create a diverse culinary landscape, ensuring that each vendor brings something unique to the table.

Behind the Scenes: Preparing for Success

Preparation for the fair begins well in advance. Meyer and Hayden process thousands of pounds of fresh salmon, sourcing their seafood from local fisheries. Meyer notes:

“The salmon is fresh, straight from the fisherman, and we get it the day they catch it.”

With their nieces helping to season fish and roll umiaks, the couple emphasizes the importance of teamwork in this bustling environment.

What Makes Their Food Special?

Beyond just taste, Meyer and Hayden pride themselves on quality. They buy whole salmon and process it themselves, going through an impressive 5,000 pounds during the fair. As Meyer puts it:

“It is definitely a long labor of love.”

They even kick off their mornings early, activating yeast for their beloved fry bread, which has become a staple at their booth.

Looking to the Future

As they continue to thrive at the fair, Meyer and Hayden have their sights set on expanding their offerings. By August 2025, they plan to have their seafood chowder, salmon bratwurst, and spice blend available in grocery stores, bringing a taste of Alaska to even more people.

Join the Celebration!

The Alaska State Fair runs through September 2, with Meyer and Hayden eager to share their culinary passion with both locals and visitors alike. As Hayden puts it:

“We’re just very blessed with what Fish On! Camp Grill has become.”

What do you think?

• Have you ever tried umiak or any Alaskan delicacies? What did you think?
• Do you believe that food festivals like the Alaska State Fair are vital for local businesses?
• Should more traditional foods be integrated into modern cuisine?
• What’s your opinion on the sustainability of sourcing seafood locally?