“Uncorked” dinner at Land’s End in Homer, Alaska

In Adventure, Alaska Travelgram by scott

This is the last “Uncorked” dinner of the season at Land’s End Resort. Slated for Fri., Apr. 4, this dinner as a New Orleans theme.It’s created by Executive Chef Maggie Burns, who just returned from three weeks in Argentina. Check out the South American Wines!

First Course: Boliva – Sopa de Mani (Peanut Dumpling Soup). Coarsely ground roasted peanuts formed into tiny dumplings and simmered in a rich and delicious cilantro chicken broth.

 WINE: Tilia Chardonnay 2006

Second Course: Equador – Ceviche de Camarones (Shrimp Ceviche). Chilled shrimp tossed in a delicious blend of citrus and tomato with bits of peppers, chilies, onions, cilantro, scallions and chives.

WINE: Norton Torrontes 2006

Third Course: Peru – Empanadas de Cerdo con Chipolte Salsa (Pork Empanadas with Chipolte Salsa). Pork seasoned with garlic, onion, allspice, cloves, olives and cumin stuffed into achiote dough triangles and baked.  Served with chipolte salsa.

WINE: Pascual Toso Malbec Reserva 2005

Fourth Course: Argentina – Matambre con Papas Rellenas Veduras(Flank steak in a marinade of garlic, oregano, parsley and red wine vinegar).  Rolled together with a mixture of onions, garlic, eggs, carrots and spinach.  Served with salsa criolla and mashed potatoes stuffed with vegetables.

WINE: Catena Cabernet Sauvignon 2003

DESSERT: Venuzuela – Coconut Flan. Sweet flaked coconut and a touch of rum with a caramelized sugar float.

PORT: Toro Albala 1971 Don PX Gran Reserva

Cost: $70 per person – includes tax and gratuity. Call the Chart Room Restaurant (907-235-0406). Learn more online: www.Endofthespit.com

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