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Spring Wine Dinner May 26, 2012

Talkeetna Alaskan Lodge has received the Wine Spectator Award of Excellence annually since 2003. In Talkeetna Alaskan Lodge tradition, we are planning to kick off the 2012 season with another famous Spring Wine Dinner.

In preparation for each of our wine dinners, Executive Chef Matt Zimny crafts a delicious array of tantalizing foods to please the palate. Then, with Assistant Manager and Food and Beverage Director, Fernando Salvador—who is also a sommelier—they carefully select the perfect wine for each course. By combining their talents, the spring wine dinner is always a culinary success.

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In 2011, this event featured wine from Robert Mondavi Wineries.

Chef Zimny’s 2011 Menu

First Course

Salt Cured Big Eye Tuna "Prosciutto"

New Potatoes, Haricoverts, Yolk Drops, Capers, Shallot Vinaigrette

Paired with Robert Mondavi Fumé Blanc

Second Course

Cold Poached Sable Fish

Fennel Puree, Marinated Cucumber, Coriander, Pink Peppercorns

Paired wit Robert Mondavi Fumé Blanc Reserve

Third Course

Roasted Quail, Chorizo and Goat Cheese Bread Pudding, Apricot Compote, Pistachio

Paired with Robert Mondavi Pinot Noir and Chardonnay Reserve

Intermezzo

Edamame Sorbet, Micro Basil, Sake Granita

Entrée

Veal Tenderloin, Fava Bean and Morel Ragout, Truffel Potato Puree, Red Wine Jus

Paired with Robert Mondavi Oakville Cabernet Sauvignon

Dessert

Poached Pear, Raspberry Sorbet, Chocolate Marscapone, Sesame Tuile

Paired with Robert Mondavi Moscato D'Oro

Click here for a printable version of the 2011 menu.

As past guests know, Talkeetna Alaskan Lodge wines dinners are sold out within a few days after they are announced - so don't delay! Plan to stay the night at the Talkeetna Alaskan Lodge and take advantage of a special room rate for wine dinner guests.

Meet Executive Chef Matthew Zimny

Matthew Zimny, a native of Michigan, arrived in Alaska over ten years ago. Matthew started his career cleaning a neighborhood bakery after school at the age of 15. Realizing his passion for cooking at The Sample Room, a tapas style restaurant, Matthew prepared everything from scratch. His time as Sous Chef defined his style of cooking, where quality is everything. Matthew became part of the CIRI Alaska Tourism Corporation team in 2004, working at Seward Windsong Lodge, as the Sous Chef at The Resurrection Roadhouse. Working along side Executive Chef Erik Slater, Matthew honed his culinary skills and talents. We are pleased to announce his new position as Executive Chef of the Talkeetna Alaskan Lodge.

In February 2009, Executive Chef Matthew Zimny led a fundraising event for the Zonta Group of Anchorage. They hold an annual series of cooking classes titled the Accidental Gourmet. Matt was asked to lead one of these classes and show the aspiring household culinarians how to prepare a full four course meal. Matt did an amazing job teaching his new students and received great feedback on his recipes, his teaching style and overall presence in the kitchen.