Fresh from the Garden: Fairbanks Princess Riverside Lodge’s Culinary Harvest
Sunflowers towered over visitors, raised beds burst with leafy greens and herbs perfumed the air along the Chena River in Alaska this summer. The Chef’s Garden at Fairbanks Princess Riverside Lodge concluded its 2025 growing season with a record harvest, delivering fresh, locally sourced ingredients to guests while strengthening the lodge’s connection to Alaska’s interior communities.
The garden produced nearly 2,000 pounds of vegetables, herbs and flowers this season, supporting the lodge’s culinary operations and sustainability goals while providing meaningful contributions to local food security programs.
“Alaska’s extended summer daylight creates an incredible growing environment,” said Danielle Hayes, general manager at the Fairbanks Princess Riverside Lodge. “This year’s harvest demonstrates what’s possible when we combine sustainable practices with our commitment to local communities and delivering exceptional guest experiences.”
By the Numbers
The 2025 harvest included:
Vegetables: 538 pounds of zucchini, 397 pounds of potatoes, 395 pounds of spring mix lettuce, 245 heads of red and green leaf lettuces, 241 heads of romaine, 141 heads of butter lettuce, 133 bunches of radishes, 115 pounds of kale, 51 pounds of cauliflower, 32 pounds of green beans, 30 bunches of green onions, 26 pounds of cabbage and 23 pounds of broccoli.
Herbs: Nearly 40 bunches of parsley, 10 bunches each of dill and cilantro, plus 8.5 pounds of sage, 6.2 pounds of basil, 3.7 pounds of thyme, 3.4 pounds of rosemary, 3 bunches of chives, 2.3 pounds of mint, 1.75 pounds of oregano and 8 ounces of lemon thyme.
Flowers: More than 200 arrangements created from lodge-grown sunflowers, nasturtiums and other varieties displayed throughout the property.
From Garden to Table and Community
Lodge employees manage the garden as a passion project, tending the raised beds throughout Alaska’s brief but intense growing season. Team members learn sustainable practices, including using repurposed coffee grounds as fertilizer while cultivating the diverse mix of vegetables, herbs and flowers.
Fresh produce from the garden was also used directly in guest meals during the summer season, enhancing menu offerings with ingredients harvested daily while reducing the need to bring in food from outside suppliers. The vibrant flowers appeared in arrangements throughout the lobby and dining areas, and employees created displays showcasing the garden’s colorful blooms.
The garden’s reach extends beyond the lodge. Excess produce was donated to the Food as Medicine program at Fairbanks Community Food Bank, providing fresh vegetables to families across the region. Additionally, Fairbanks Princess Riverside Lodge’s partnership with Fairbanks Distilling Company continued for another year, with the garden providing Yukon Gold potatoes for the distillery’s “68 Below” potato vodka, a gold medal-winning spirit produced at the downtown Fairbanks distillery and served at the lodge.
The garden has expanded significantly over the past several years to include a greenhouse for tomatoes and basil, secondary potato plots and an employee garden where more team members can grow their own produce, with excess donated to the food bank. What began as a labor of love has grown into a signature feature of the property.
“This garden represents our commitment to sustainability and community engagement,” Hayes said. “It creates meaningful connections with our guests, our team and the Fairbanks community.”
The Chef’s Garden aligns with Carnival Corporation’s broader sustainability commitments and creates a space for community engagement, helping cultivate a resilient and thriving community in Fairbanks, Alaska.
