Activities Wine Dinners

August 29, 2015 - 6:00 pm

Wine-Spectator-2014-AE03-14.pngJoin us Saturday, August 29, 2015, as we conclude another amazing season at Talkeetna Alaskan Lodge with our Executive Chef, Brad Harris.

In collaboration with Chef Harris and our Food and Beverage Director, your taste buds will be tempted with a uniquely crafted menu paired perfectly with select wines to complement each course.

Enjoy our Fall Wine Dinner and make this a Talkeetna getaway. Spend the night and take advantage of special room rates in our Wine Dinner Package while you explore Talkeetna and the Denali playground in its early Fall setting.

  • Fall Wine Dinner: Saturday, August 29, 2015 - 6:00pm in the Foraker Dining Room

As past guests know, Talkeetna Alaskan Lodge specialty dinners often sell out within days of being announced, so don't delay!

Be sure to join our Culinary Mailing List to be notified of all our upcoming culinary events via email.

Alexander-Vineyards-logo.jpg2015 Fall Wine Dinner Menu

This year's pairing of wines are from of Alexander Valley Vineyard of Sonoma County, California. See details of this five-course dinner below or download a printable version of the 2015 Fall Wine Dinner Menu.

Be sure to join our Culinary Mailing List to be notified of this and all our upcoming culinary events via email.


2015 Fall Wine Dinner Menu

A First Course

Halibut Crudo
Confit Grapefruit, Toasted Coconut, Sambal Citrus Dressing, Lap Cheung

paired with
2014 Gewürz is 100% gewürztraminer harvested exclusively from a single small CCOF (“California Certified Organic Farmers”) Classic floral, sweet aromas of grapefruit, stone fruits, pear, rose and strong wet stone minerality. 

second Course 

Salmon Lox
Salmon Egg, Shaved Cucumber, Dijonaise, Egg Yolk, Black Garlic, Marbled Rye, Lemon Zest, Radish Sprouts

paired with
Alexander Valley Vineyard Sonoma County Chardonnay
Aromas of apple, pear, fresh fruit, pineapple, vanilla, slight butterscotch, toasted oak and a little minerality in the glass. 

Third Course 

Crispy Pork Belly
Fig Caramel, Alaskan Honey & Ginger Vinaigrette, Shoyu, Togarashi, Bare Hands Farm Sunflower Greens, Lime Oil, Sesame Tuile

paired with
Alexander Valley Vineyard Cabernet
There are aromas of dark fruit, blackberry, cherry, cassis, plum, vanilla and a slight cocoa and chocolate note. In the glass there are rich flavors of cherry, cassis, blackberry, plum, spice, tobacco and chocolate. 

Fourth Course 

Braised Short Rib
Shitake Mushroom Consommé, Celeriac, Rutabaga, Sauce Espagnole, Rosemary Pistachio Gremolata, Crispy Leeks

paired with
 There is terrific color with expressive aromas of cassis, berry, plum, toasty oak and vanilla. This is a rich, complex wine with flavors of dark fruits, spice, oak, vanilla and cocoa powder. 

Fifth Course

Lemon Blueberry Tart
Short Bread, Lemon Curd, Blueberry Puree, Cinnamon

paired with
Salvation Late Harvest Zinfandel
Intense aromas of blackberry jam, spice and raspberry. Intriguing flavors of chocolate, candied cherry, molasses, strong spice and blueberry fill the glass.

Join our Culinary Mailing List to be notified of all our upcoming culinary events via email.


*Must book 72 hours prior to arrival date. Taxes and fees are not included. Valid for new bookings only. Must pay at time of booking. Limited availability on select dates. Offer limited to four rooms per party. Non-refundable if cancelled 15 days or less prior. Offer subject to change without notice. Rates and dates are subject to change without notice. Pricing based on double occupancy. Not valid for group travel.  Click here for Booking Terms and Conditions.

2015 Season: May 18September 12

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