Activities Wine Dinners

Friday, September 5, 2014

Wine-Spectator-2014-AE03-14.pngJoin us Friday, September 5, 2014, as another great season concludes at Talkeetna Alaskan Lodge with our Executive Chef, Lanny Chin.

In collaboration with Chef Lanny and the Food and Beverage Director, a  menu will be crafted of tantalizing foods perfectly paired 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: Friday, September 5, 2014 - 7:30 p.m.

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

2014 Fall Wine Dinner Menu

This year's pairing of wines are from of Kenwood Vineyards and will be presented by Sommelier Solomon Loosli from Palmer, Alaska. See details of this four-course dinner with below or download a printable version of the 2014 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.

Fall Wine dinner package:

  • $239.00 — Single (1 per room)
  • $179.50 — Double (2 per room)
  • $164.66— Triple (3 per room)
  • $157.25 — Quad (4 per room)

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2014 Fall Wine Dinner Menu

Paired with Wines from Kenwood Vineyards



Halibut Ceviche
Jalapeno compressed cucumber cups with halibut ceviche

paired with
Kenwood Yulupa Cuvee Brut
Light and refreshing, well-balanced sparkling wine with fruit flavors and aromas of citrus, pear and peaches, followed by a nuance of spice. 

First Course 

Frisse Salad
Frisee Salad with tomato and bacon vinaigrette, avocado fritter, chicken liver mousse, olive oil poached egg

paired with
Kenwood Sonoma County Chardonnay
Aromas of Gravenstein apples, lime, and ginger combine with toasty vanilla notes, a lush and viscous mouth feel, with a crisp mineral quality to the finish. 

Second Course 

Copper River Sockeye Salmon
Pan seared salmon, goat cheese and pea puree, crispy mushrooms, fried salsify

paired with
Jack London Zinfandel
The flavors from these vineyards exude fruity aromas of raspberry and fig combined with subtle notes of vanilla and white pepper. Delicate well-structured tannins provide an elegant mouth feel and a long finish. 

Third Course 

Sous Vide Beef Tenderloin
Sous Vide tenderloin, potato cake, local broccolini, crab, tarragon foam

paired with
Jack London Cabernet Sauvignon
 The wine from this Sonoma Mountain appellation is rich and complex with fruit aromas of dried cherries and black raspberries combine with aromatic notes of thyme, sage and a touch of mint vanilla. The wine has a rich, full-bodied mouth feel with an excellent finish 

Fourth Course

Bread Pudding
Pineapple bread pudding with toasted coconut ice cream

paired with
Kenwood Moscato Zacchera
Exotic aromas of lychee fruit, lime, apricot, and jasmine, combine with a crisp, lively flavor and a finish that is slightly sweet.

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.

2014 Season: May 19September 9

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