Posts Tagged ‘gourmet’

As fall approaches (HAHA–I mean “Winter’s comin’! “), it’s time to make plans to visit Land’s End Resort in Homer to chow down at the monthly “Uncorked” dinners.

The first dinner is next Friday, Oct. 2. The theme? “France” –created By Chef Evan Vogl

Appetizer: Escargot
. Steamed in garlic butter, herbs and a splash of Pernod.
  Wine: J Cuvee Brut 20

Salad: Laitue.
Bib lettuce with tarragon vinaigrette, Stilton cheese, candied hazelnuts and red peppers.
    Wine: Dopff & Irion Riesling Alsace Tradition

Soup: French Onion. 
Warm and traditional except for the Emmentaler Swiss, parmesan reggiano, and a touch of Beaujolais! 
   Wine: Joseph Drouhin Beaujolais Villages

Entree: Poisson and Filet. 
Tender broiled filet mignon & succulent roasted quail with peppered demi glaze, brandy morel mushroom cream, au gratin potatoes and ratatouille.
Wine: Perrin Rouge Reserve Cotes du Rhone

Dessert: Apple Tartan. 
French vanilla bean ice cream with baked apple en croute.
Wine: Quady Electra Muscat White

$70 per person ~ includes tax & gratuity 
Tickets (907) 235-0406 or 235-0400.

Check out the video we made at Land’s End Resort last week.

Every month during the winter, Land’s End Resort in Homer hosts a great food and wine event on the first Friday of the month. Apparently, it’s beginning to look a lot like Christmas down in Homer. Already they’re getting out the big pot to start cooking. Check out what Maggie Burns (Exec. Chef) has in store:

“Uncorked”  on Friday, December 5, 2008 -  7 pm

” ‘Twas the night before Christmas……”

Created by Executive Chef Maggie Burns
An evening of wonderful food and great wines.

First course: Butternut Squash Soup with Blue Cheese Timbale
A savory pureed soup poured over a blue cheese timbale; 
a savory custard with flavored herbed de Provence and snipped chives.
Wine: Conquista Torrontes 2007

Second Course: Herb Marinated Lamb Chop on Greens
Lightly grilled and served on a bed of fresh mixed lettuces with  warm blackberry Pinot Noir dressing.
Wine: Whitehaven Pinot Noir 2007 (Yummmm)

Fish Course: Seared Alaskan Scallops
Served on a bed of arugula with a roasted garlic sabayon; a delicate savory sauce made with dry vermouth, lemon juice,  pureed roasted garlic and tarragon.
Wine: Chateau St. Jean Fume Blanc 2007

Main Course: Filet Mignon with Balsamic Glaze
Served medium rare and garnished with a jumbo shrimp. Accompanied by smokey Au gratin potatoes.
Wine: Beringer Napa Valley Cabernet 2004

Dessert: Espresso-Flavored Milk Chocolate Panna Cotta
Served with a fresh whipped cream and grated chocolate.
Wine: Beviamo Moscato Di Asti

Cost for the dinner is $70 per person, which includes tax and gratuity. Check with the front desk (907)235-0400 and ask about special packages which include overnight accommodations. Trust me, you’ll be happy to stay over after such a delicious meal. Here’s a view from the deck. Don’t ask me about the woodpile. I was looking at the rainbow!

Era Aviation has web specials to get you down to Homer each weekend.