Posts Tagged ‘Uncorked’

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…)

Uncorked is  scheduled for Feb. 6, 2009 at 7pm. Don’t miss this great food-and-wine event. I’ve been to several of these dinners–they do a great job. Plan on getting a room, tho’. It’s just too much fun!!

The Beauty of Chocolate, Created by Executive Chef Maggie Burns

First Course: Chocolate Hazelnut Soup. A wonderful combination of vegetable stock, onions, leeks roasted hazelnuts and bittersweet chocolate blended with cream. Garnished with leek and goat cheese relish and orange oil

WINE: Roederer Estate Rose N/V

Second Course: Chocolate Sushi. Nori filled with rice, cucumber, Umeboshi plums and a savory chocolate tapenade.  Served with wasabi and pickled ginger.

WINE: Andeluna Torrontes

Third Course: Crab Cake. Served on fresh mixed greens and draped with a white chocolate hollandaise.

WINE: Angeline Pinot Noir

Fourth Course: Beef Tenderloin with Chocolate Mole Sauce. Tenderloin rubbed with a combination of cocoa, ancho chili powder, cayenne pepper and salt, then seared.  Served medium rare with chocolate mole sauce and accompanied by sweet potato puree.

WINE: Kenwood Sonoma Cabernet

Dessert: Chocolate Layer Mousse Cake

WINE: Quady Deviation

Cost is $70 per person, including tax and gratuity.

Call now or check online for reservations: Chart Room Restaurant at 235-0406. Oh, check with Era Aviation for web specials to fly down from Anchorage!

Ask about the “Uncorked with a Room” package. Call reservations at 1-800-478-0400 for more information.