About Sherri

I grew up here in Soldotna, left for 25 years, and came back with a blended family of six kids.

The years away built my career — most of it in hospitality and travel — but they didn’t change what I already knew: I’d rather take care of people than almost anything else. I learned that young, in my own kitchen, the first time I figured out I could make someone genuinely happy just by cooking for them. Twenty-five years in hospitality only confirmed it. I’ve come to think hospitality is something you’re born into — and feeding people is simply the most direct version of it I know.

That’s what brought me back to food, again and again. A little cookbook in 2005, given as gifts. A café — Dinners Ready — bought in 2019, because it had been on my list for years. I didn’t know how to bake yet when I bought it; baking is a science, and it took learning. I also taught myself to can and preserve, which I still think of as an art form.

What came out of those years is food that’s stick-to-your-bones good — the kind you actually want when you’re tired, hungry, or feeding a houseful of people. That’s the same philosophy behind every item on the Cabin & Crumb menu.

It helps that we live right between the two rivers with some of the best salmon fishing anywhere. My husband Chip loves this place as much as I do — he’s the one who gardens, growing more than we know what to do with most summers, and I’m the one who turns it into something that lasts: canned, preserved, put up for winter. With a family this size, food has been, more than once, the thing that held everyone together.

The name, if you’re wondering: Chip and I are turning part of our home into a cabin-style Airbnb — still finishing it up, with more planned down the road. “Crumb” just made sense once food was the other half of the name. Cabin & Crumb has been ours from the start, in more ways than one.

Early mornings, long days on the water, people who need a real meal and don’t have time to make one — that’s who I’m cooking for, because that’s who’s around me.

Order what you need. I’ll take care of the rest.

— Sherri McVey
Founder, Cabin & Crumb Company
Kenai Peninsula, Alaska

A note on how this works: every order is made fresh in our home kitchen under Alaska’s Homemade Food Rule. That means it’s not a licensed commercial kitchen and hasn’t been inspected by the State of Alaska — just real food, made by hand, the same way I’d cook for my own family.