Lighthouse Special Travel Auction

In Adventure, Consumer, Lodging, Uncategorized by scott

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!

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You’ll be staying 2 nights in one of the spacious and private 3-bedroom Fisherman’s Cottage, ideal for small families. Restored, historic lodging featuring two queen beds and one twin, each in separate bedrooms with their own TV/DVD and phone. A small dining/kitchen area has a large sink, microwave, small refrigerator, TV/DVD and dining table. It’s perfect for a fishing trip on the Kenai River–or a beachcombing getaway. Check out the auction page and start the bidding! 

Meanwhile, “Uncorked” at Land’s End Resort is scheduled for Mar. 6. Don’t miss out on the “French Creole” dinner by Chef J.J. Decker. 

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

Second Course: Creole Caesar Salad. A classic caesar with the unique additions of pickled garlic, creole mustard and mushroom soy.

Wine: Rudi Wiest Rhine River Riesling ‘06

Third Course: BBQ Shrimp with Rosemary Biscuits. Shrimp baked with butter, olive oil and spices, then finished with a sauce of BBQ spices and cream.  Served over savory herb biscuits.

Wine: Joseph Drouhin La Foret Pinot Noir ‘06

Fourth Course: Stuffed Pork Tenderloin En Croute. Tender pork medallions wrapped in puff pastry with a herbed, vegetable mixture and draped with creole mustard cream sauce. Served with corn maque choux and  cajun roasted potatoes.

Wine: Seghesio Old Vine Zinfandel ‘06

Dessert: Bourbon Peach Blueberry Cobbler with Vanilla Ice Cream

Wine: Yalumba Fortified Museum Muscat 

Cost: $70 per person, included tax and gratuity

Call the Chart Room Restaurant at (907) 235-0406. Here’s the view right off the deck:

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Ask about special spa treatments when you’re making your reservations! Follow us on Twitter: @endofthespit

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