In Alaska Travelgram, Lodging by scott

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. But Chef Maggie Burns really wants to give you a “Taste of Spring” for the last “Uncorked” dinner for the season on May 8. Remember: Land’s End only hosts these special dinners during the “off” season from October to May. So make plans to fly on Era Aviation. Don’t be late for supper!
First Course: Spring Pea Soup with crab salad. A light & lovely soup with a hint of cream garnished with a dollop of king crab salad.
Wine: A to Z Pinot Gris

Second Course: Strawberry Spinach Salad. Fresh strawberries tossed with spinach, almonds, feta cheese and delicious strawberry vinaigrette.
Wine: Barnard Griffin Sangiovese Rose

Third Course: Boursin Beef Crostini. Toasted French bread with boursin cheese, tender slices of beef with arugula and Dijon vinaigrette.
Wine: Guigal Cotes du Rhone Rouge

Fourth Course: Salmon Duet. Fresh troll caught King Salmon & White Winter King Salmon seared then baked with a seasonal compound butter. Served on a bed or forbidden rice surrounded by a fresh basil corn sauce & roasted prosciutto wrapped asparagus.  (Ed. note: Y-u-m-m-m-m.)
Wine: Cloudline Pinot Noir (Ed. note: I had this wine for my 50th birthday. It’s one of the few things I remember–and I remember it well!!)

Dessert: Almond Tarragon Cake. Fresh strawberries, light almond sponge cake with a tarragon cream anglaise.
Wine: Kiona Vineyards White Riesling Late Harvest

The cost for this feast? $70 per person – includes tax & gratuity. Wow. Call and make your reservations today: (907) 235-0406. Check the website for more details on room packages and fly/stay packages.

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