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Dining ar Minnesota's Gunflint Lodge
Rate it! Votes (0) | Comments (0) By Cheri Sicard Photos: Cheri Sicard Posted August 6th, 2007

GUNFLINtablespoons LODGE, MINNESOTA, USA - When one thinks of Minnesota, many things come immediately to mind: crystal lakes, moose, deer, snow covered mountains, cold air and warm fireplaces. Great cuisine doesn't usually make the list, but perhaps it should. Gunflint Lodge, forty three miles from the closest town of Grand Marais, Minnesota, nightly serves some mighty fine gourmet fare..

The rustic lodge, located at the edge of Minnesota's famed Boundary Waters Canoe Wilderness Area, is a year round favorite of travelers who come primarily for the breathtaking scenery and the multitude of activities: canoeing, hunting, fishing, hiking, cross-country skiing, snow shoeing and even dog sledding. The wonderful dining options at the lodge are an unexpected bonus.

Chef Ron Berg loves to cook as much as he loves his remote home. He excels at using local ingredients such as wild rice and local game like Walleye trout, duck, venison and salmon. Once a week, Chef Berg prepares a special wild game dinner. Guests at the Gunflint Trail's many camps and lodges are able to attend through the innovative "Guest Of All" program which allows visitors to take advantage of the many features available at all the lodges, while staying at one.

Berg selects wines to go with the prixe fixe dinner. When I attended, we started with grilled portobella mushrooms with chiffonade of fresh spinach, tomato basil fondue and roasted garlic aioli (outstanding), followed by a delicious roasted butternut squash and leek soup, which was topped with crisp bacon, sliced scallions and sour cream. Both were accompanied by Sebastiani Sonoma Cask Merlot.

The Caesar salad was made special with the addition of cajun sautéed walleye and red grapes, scallions, freshly grated Parmesan and homemade croutons, not to mention a Cajun seasoned Caesar dressing. Those who are not familiar with Walleye, will be after visiting Minnesota. The mild trout is a local staple.

Salad was followed by a blueberry/orange sorbet. I'm a big sorbet fan and this was so great I even asked for the recipe. Ron was kind enough to share it with me along with a couple of others. Each night, a different flavor sorbet accompanies the dinners at Gunflint Lodge, a real treat.

The main course was a choice of duck or salmon. I choose the salmon which was served in a delightful, but unusual (especially for Minnesota) raspberry habenero sauce. The sweetness and spice mixed wonderfully well with fresh fish. A savory garlic/romano bread pudding, sautéed spinach and maple glazed carrots came with the entrée. The wine was Bridgeview Blue Moon Oregon Riesling, which was wonderful, highly aromatic, not too sweet, with lots of citrus and apples. I highly recommend looking for it where you live.

Dessert was a rich double chocolate torte with crème anglaise and raspberry coulis. Gunflint also has a nice selection of brandies and cognacs, not to mention a moderately extensive selection of single malt scotch whiskies.

Gunflint Lodge offers tourists a lot. It's a wonderful, remote, romantic getaway with tons of activities to keep everyone occupied and happy. Even without the fine cuisine, I'm sure it would have no shortage of visitors.

For more information or to make reservations:

Gunflint Lodge
750 Gunflint Trail
Grand Marais, MN 55604
800-328-3325

Or visit the Gunflint Lodge website!

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