Posts Tagged ‘Uncorked’

The legendary Homer Spit--from the air

Okay, it’s May. Forget that it’s still snowing here in Anchorage. Uh…where’s that snow shovel? HA! Make plans to get away to Homer and Land’s End Resort! Great specials! Check ‘em out:

a. New “Fly/Drive package” with Era Alaska and Adventure Alaska car rental! Fly one way from Anchorage to Homer, then drive back. Or, fly both ways and have the car to tool around Homer and the legendary Homer Spit! Call (800)478-0400. Land’s End offers special one-way fares on Era ($99) , as well as one-way rental rates with Adventure Alaska car rental ($35).

b. Uncorked! Join chef Maggie Burns for this special food-and-wine event on May 7. Chef Maggie always puts on a great event–this one is dubbed “Spring Essence” with artichoke bisque, potato cakes, spinach salad, King Salmon and Alaskan Scallops. Yum! The dessert? Mmmm: chilled strawberry soup! Call (800)478-0400 to reserve your spot at this event! Ask about special rates for overnight accommodations!

c. Book all your Homer adventures in real-time at endofthespit.com . View, select and confirm your adventures online. Pick your activity. Pick your date…instantly:
1. Flightseeing tours with Homer Air
2. Halibut charters with North Country Charters

Remember: May + Homer = Perfect Alaska Getaway!! Call now: (800)478-0400 or book online!

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.

I even love the n-a-m-e of these food-and-wine events at Land’s End Resort in Homer. “Uncorked”. HA! POP! I can hear the cork right now! And yes, this is the view out on the “beach” in front of the dining room!

Of course, the wine is a big part of each event at Land’s End. (more…)

There’s a new “Lighthouse Special” travel deal each week at endofthespit.com . This week, bid on a two-night stay at a Fisherman’s Cottage at Kenai Landing Resort on the shores of the Kenai River. Here’s a pic son Drew McMurren with a fish he caught while staying at Kenai Landing. YES, it’s good LUCK to stay there!

You’ll be staying 2 nights in one of the spacious and private 3-bedroom Fisherman’s Cottage, (more…)

Make plans now for the “French Creole” dinner by Chef J.J. Decker on Fri., Mar. 6. 

Remember, you can fly on Era Aviation from Anchorage. Take advantage of Land’s End’s “Flyaway” packages for an overnight adventure! Here’s the lineup for Fri., Mar. 6:

First Course: Shrimp and Sausage Gumbo: A traditional creole-style gumbo made with dark roux, shrimp and clam stock. Flavored with garlic, onions, red bell peppers, smoked sausage and shrimp.

Wine: A to Z Rose ’07 (more…)