Smoked Salmon with Caper Sauce presented by: Chef Robert Ballantyne, Grand Junction.
Sour Dough Rolls presented by: Chef Marlene Cochrane, Whitehorse, Yukon Territory.

Featured Wine: 2004 Guy Drew Vineyards, Limited Release Voignier

Chef Robert L. Ballantyne, Jr. is the chef de cuisine and handles menu development for The Cowboy and The Rose Catering of Grand Junction, Colorado. His cooking career spans 26 years of varied experiences from pot washing to head chef. Specializing in unusual events for couples and groups, he often packs whole kitchens into remote locations with his horses for people seeking a one of a kind wine pairing experience in Colorado's untouched locations.

Chef Marlene Cochrane is a 2000 graduate of the Culinary Arts Program at Yukon College in Canada. Marlene was able to successfully change careers in her mid-40s, leaving the world of accounting for the world of culinary delights. And she hasn’t had to look back, working the past three years at the Airport Chalet in Whitehorse, after three years at Alice’s Restaurant. Born and raised in Manitoba, Marlene fell in love with the Yukon’s wilderness 30 years ago and hasn’t left Alaska’s neighbor since.