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| Sunday May 11, 2008 |
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Gunflint Lodge GUNFLINT
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. 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. 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 Or visit the Gunflint Lodge website!
Gunflint Lodge Recipe Links
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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.
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.
