Archive for October 23rd, 2009

My friends at GCI are trying to drag me into the 21st century. Now, my Blackberry actually takes videos, which I can email. And I can take pictures which I can post and send. Honestly, I’m still working on how to post them here to my website.

It’s all part of my continuing education on the Blackberry. But what I’m really looking forward to is a session on the “Blackberry Campus”. This is a free class that GCI is offering to knuckle-heads like me who strive to remain smarter than their technology (awkward laugh). I know–forget it.

Really, tho’. Check these classes out: “BlackBerry 101″ Labs are designed to educate you about the features and functionality of BlackBerry smartphones. A GCI presenter and technical coach will lead the class through a slide presentation and interactive demonstration about BlackBerry basics, such as email and messaging, to more advanced tips and tricks.

The next available class is Nov. 21. More will be scheduled, tho’.  All the classes are held at GCI’s store at the corner of Northern Lights Blvd. and C St. here in Anchorage. See you there!

We love these great food-and-wine events at Land’s End in Homer, Alaska. When you go, stay at one of the Land’s End Lodges. Here’s a shot of one with the fireplace going to take the chill off the morning!

Chef Maggie Burns always comes up with some creative themes for these monthly get-togethers at the Chart Room at the End of the Spit.

This month’s theme for the Fri., Nov. 6 “Uncorked!”: The Southwest

First course: Scallop Salad.  
Seared scallops on crispy tortillas with jalapeno pesto and avocado puree (YUM!). 
Served on a bed of arugula with chipotle cream.

Wine: Charles Smith, Kung Fu Girl Riesling ‘08

Second course: Chili Verde soup.  
A thick flavorful soup made with slow-roasted pork in a green chili sauce of jalapeno, 
tomatillos, green chilies and garlic.

Wine: A to Z, Chardonnay ‘07

Third Course. Tamale de Elote. 
Fresh corn tamale filled with shredded beef. Served with a Manchanantel sauce – an ancho chili 
sauce made with ancho chilies, pineapple, banana, & spices.

Wine: Altozano, Tempranillo Cabernet ‘06

Fourth Course. Pollo Chorizo. 
Chicken breast stuffed with homemade chorizo sausage and goat cheese. 
Served with poblano corn sauce and twice-baked potatoes with smoked chilies.

Wine: Condado de Haza, Ribero del Duero ‘05

Dessert. Chocolate Taco. A chocolate taco filled with hazelnut chocolate mousse and strawberry kiwi salsa.

Wine: Toro Albala, Don PX Gran Reserva ‘79

Tickets are $70 per person, which includes tax and gratuity. Call the 
Chart Room Restaurant at (907) 235-0406.

Stay the night. For our out-of-town guests, consider the “Uncorked with a Room” package. Also available: Fly/stay packages with Era Aviation. 
Call  (800) 478-0400.