We are pleased to announce Chefs Thomas Kavanaugh and Tim McCarty as our guest chefs for our 2018 Spring Food & Wine Dinner. Chefs Kavanaugh and McCarty bring over 60 years of combined culinary experience. They bring a wealth of experience and a long list of accolades which include working with renowned food personalities such as Anne Willin, Hartmut Handke and Jean Louis Palladin, judging numerous culinary competitions, competing in the World Food Championship and taking home 5th place, among others. Our culinary team and our guest chefs have wasted no time and are in the process of developing a delicious menu for the two-day event. The preliminary appetizer and hors-d’oeuvres menus look delectable.
About the Event
Our annual Spring Food & Wine Dinner will take place over two days, May 4 and 5. Our culinary team has teamed up with Tom and Tim to create special menus for each day, along with complementary wine pairings.
Cost per person
Saturday, May 5 | $90
Cost does not include tax and gratuity. Must be 21 years+ to attend.
You may register online via the links below or call 218.663.7212.
Last Friday at this time our culinary team, along with Hoops Brewing was only minutes away from opening the doors for our annual Beer Lover’s Dinner. This year’s dinner was a great success! With numerous compliments on the food as well as the brews, this may have been one of the best ones yet.
This year’s menu featured mouth-watering beer steamed Maine mussels, beer sous vide beef brisket and turkey and pork beervarian sausage stuffed raviolis. Of course, what is dinner without dessert? The night was topped off with a fabbri cherry beeramisu!
Now that the beer dinner is over, we are turning our focus to our annual Spring Food & Wine Dinner. We have the dates set and you can rsvp online or by calling 218.663.7212. The dates are Friday and Saturday, May 4th and 5th. The cost for Friday evening will be $55 per person and Saturday evening will be $90 per person.
Please remember this is a 21+ years event. Registration links are provided below.
To say it’s been a little chilly ‘up here’ is a bit of an understatement. We’ve had some brutally cold temps in the past two months and frankly, just in the last few days. Get ready, a heat wave is a-comin‘. With the temps set to warm up this week and through the rest of the month, there is no time like the present to venture up or over to the North Shore for some outdoor winter fun! Here’s a list of our staff’s top 5 favorite winter activities.
The North Shore has the best cross-country ski trail systems in the state. We’d like to think so. With hundreds of kilometers of well-maintained trails, coupled with the plethora of terrain and beauty of the Northwoods, you just can’t have a bad day skiing. We have trails for all experience levels, trails that connect resorts and lodges where you can plan a stop for a cup of joe or to warm up midway through your ski and of course, trails with breathtaking views of this place we call home. Check out maps of various systems here.
Not everyone is up for a go on the skinny skis and that’s ok. Heading out for a snowshoe hike can be just as rewarding. Hiking the Superior Hiking Trail is a popular option, but snowshoes also give you the flexibility to go “off trail” and explore the uncharted areas. Lutsen Resort guests can also borrow snowshoes or join a snowshoe hike, all complimentary.
**Candlelight XC Ski & Snowshoe** Sugarbush Trail Association will be holding their annual candlelight cross-country ski and snowshoe this coming Saturday evening, February 17th beginning at 6 pm. Meet in the Oberg parking lot and hit the trails lit by candlelight. When you’re done with your hike or ski, meet back at the bonfire and warm up with a cup of cocoa.
Alpine skiing or snowboarding at Lutsen Mountains
When talking about things to do on the North Shore in the winter, Lutsen Mountains inevitably comes up in the conversation. Lutsen Mountains is the Midwest’s largest alpine and snowboard park and they are only a couple miles up the road from us. The park boasts four mountains, 95 runs, a 825′ vertical rise, new eight-passenger gondola and ample amounts of snow that make for the ultimate ski and snowboard experience.
We offer ski and stay packages and we have a shuttle that runs to and from the ski hill. We’ll pick you up at your room (lodge lobby if you are staying in the main lodge) and take you to the ski hill and back. Please make sure to schedule a time with us in advance.
Songwriter series at Papa Charlie’s
If you are looking for something with a little less snow or you want to wind down after a long day of outdoor adventure, then you need to check out Papa Charlie’s Songwriter series. During the winter months, you can find live music every night of the week somewhere in Cook County. We are fortunate to have an abundance of talented, local musicians that play at various establishments and venues – however, the Songwriter series is a staff favorite. The series features the Midwest’s most talented songwriters in a theater-like setting. These are free to the public and run every Monday and Wednesday night during the winter. For a complete schedule, visit Papa Charlie’s event calendar.
After an eventful day in the great outdoors, you’re going to need to refuel. The area offers a number of great eateries, pubs and tap rooms. Whether you are looking for fine dining or a casual, sit-back and watch the game experience, there is something for everyone. We have two restaurants on site; our Lakeside Dining Room and our Poplar River Pub. The dining room provides a spectacular view of Lake Superior and the Poplar River Pub features Minnesota-made brews and spirits.
Our fifth annual Beer Lover’s Dinner is right around the corner and this year we are pleased to welcome Hoops Brewing from Duluth. On Friday, February 23, guests will enjoy a delectable four-course meal, paired with brews from Hoops Brewing. There’s still time to register. Register here.
This past week, our culinary team has put the final touches on the menu for the evening. Take a gander below.
First Course | Beer steamed Maine mussels with green curry and crispy fried ham hock.
Second Course | Turkey and pork beervarian sausage stuffed raviolis with aged white cheddar beer cheese sauce.
Third Course | Beer sous vide beef brisket with peppered potato hash and beer gastrique.
Dessert | Fabbri Cherry Beeramisu
When | February 23, 2018 @ 6:30 pm
Cost | $50 per person (does not incl. tax or gratuity)
Payment will be taken at Lutsen Resort. Registering online secures your place at the event. For questions or to register via phone, call 218.663.7212.
The first day of autumn may have only been a couple of days ago, but already we are seeing the vibrant fall colors showing themselves throughout
Honeymoon Trail near Lutsen
the North Shore. The colors down by the lake are still working their way from green to a soft yellow, but head inland just a couple of miles and you will be greeted by bright oranges and fire engine reds!
The poplars and tamaracks are bursting with light yellows, while the maples are transitioning from orange to red. According to our Activity Guides, they are putting fall colors at about 30-40% peak and are estimating that we will be at peak within a couple of weeks.
If you haven’t made plans to venture up to join the show, now is the time! The weather is gorgeous (a couple days of rain are in the forecast) and the rest of the week into early next week is forecasted to be in the high 50s/low 60s. The dip in temperature from the past few days of 75-80 degrees is sure to push the colors closer to peak.
Week of Sep 25 weather in Lutsen, MN
There are plenty of trails and roads nearby the resort where you can either take a hike or drive the backroads to view the colors. The gondola at Lutsen Mountains is also a must-do! Taking you high above the tree line, the views from the gondola and on top of Moose Mountain are spectacular.
White Sky Rock Overlook
Fall Colors Lodging Special
If you’re looking for a lodging, check out our Fall Colors Package which runs now through October 18th. The package includes two nights of lodging, breakfast each day and one dinner entrée in our Lakeside Dining Room – starting at $174/night.
We are pleased to announce that Stephen Hesse and Tyge Nelson, chefs and co-owners of the Parajito restaurant in St. Paul, will be joining us as our guest chefs for our Fall Food & Wine Dinner this November. Our culinary team will be collaborating with Stephen and Tyge in the coming weeks to develop the menu for the event. We are excited to see the ideas that follow and will share the details with you as soon as we can.
“These two have been local industry luminaries for a long time, and if you listen carefully you can hear a big “OMG at last,” from many, many cooking lines in local kitchens. Both are Tim McKee protégés: Hesse opened Masu and has been making Libertine taste good since it opened in 2014, and Nelson started cooking for McKee in the kitchen at La Belle Vie Stillwater in 2000 … Hesse and Nelson’s new spot looks to … take food that people already like, and make it with all the cheffy insight and tricks of the trade which make it better.”
~ Dara Moskowitz Grumdahl, Mpls/St. Paul Magazine
About the Chefs
Parajito is a dream fulfilled for Stephan Hesse. Known for his rare combination of culinary artistry and business savvy, for years Stephan had been thinking about opening a neighborhood restaurant – bringing dining with character and originality to a community more typically home to chains and fast food. And, it would appear that Stephan was destined to open his own place – few chefs have racked up more than 25 years of culinary experience while still years shy of hitting 40.
Stephan started working in the restaurant industry at the tender age of 13 at his mother’s Maplewood Perkin’s restaurant and never stopped. After high school the St. Paul native took a job in executive dining at 3M; and it was there one of the chefs noticed Stephan’s talent and suggested he pursue a culinary career.
That decision quickly led Stephan to the Art Institutes International of Minnesota where he enrolled in the Culinary program. Upon graduation, Stephan’s early career was filled with work at the prestigious four-star St. Paul Hotel and St. Paul Grill as well as at Premier Restaurant Management where he was instrumental in opening such Minneapolis crowd-pleasers as Stella’s Fish Café and Prestige Oyster Bar, Tonic of Uptown and Major’s Sports Cafés.
For Stephan, Pajarito’s vision is to be a great neighborhood hangout with superb Mexican food:
“We want to push the envelope on traditional Mexican fare with modern touches and fresh, vibrant flavors. Tyge and I will both be building on our passions and strengths. I’ll be playing up my skills in in-house butchery and charcuterie, while Tyge will be playing up his extensive knowledge of the differences and subtleties between various Latin American and Mexican regional cuisines in his use of chili peppers and seasonings.”
To quote Star Tribune restaurant critic, Rick Nelson, when describing Chef Tyge Nelson, “Talented chefs beget talented chefs.”
Tyge’s interest in food traces back to childhood memories of watching his grandmother canning and baking, and trips with his grandfather to buy fresh milk from nearby dairy farms. However, his culinary destiny was not a foregone conclusion.
Like many other chefs, Tyge discovered his own interest in food only after pursuing other potential career paths. “I’d been going to school for awhile (at the University of Minnesota) and nothing really drew me.” But when he thought about becoming a chef, it just “felt right.” So, in 1999 he quit the University of Minnesota and enrolled at Le Cordon Bleu College of Culinary Arts, Mendota Heights, graduating in 2000.
Upon graduation Tyge won a coveted internship working for uber-talented Chef Tim McKee at then just two-year old La Belle Vie, which was still located in Stillwater, Minn. Tyge was quickly promoted to sous chef. When Tim brought in Jack Riebel to serve as La Belle Vie’s executive chef as he began splitting his attention between the two restaurants, it created new opportunities for Tyge to learn from yet another talented chef.
Pajarito is an opportunity for Tyge to showcase his depth of expertise as well as his love of Mexican food and culture.
“With attention to detail, technique, and ingredients you quickly elevate the dining experience into something extraordinary. For example, a salsa can be a simple dish, but it becomes great when you put thought and effort into every aspect: the selection of the vegetables, how they’re roasted, type of heat you introduce, the amount of acidity. The end result still looks simple on the plate, but the effort elevates the final result and the overall experience.”
RSVP online now via the links below or call us at 218.663.7212.
We are excited to announce that this year’s theme for our Spring Food & Wine event is “Swine & Wine.” Our new executive chef, Ian Heieie as created delicious menus for Friday, May 5 and Saturday, May 6.
Friday Night Menu | A selection of the following:
Housemade chili-seasoned pork rinds
Smoked pork Braunschweiger with grain mustard, pickled vegetables, and sesame flatbread
Dehydrated and rehydrated beets, creme fraiche, and pickled garlic root
House cured venison loin Bresaola
Whipped lard and sourdough bread
Fresh cow’s milk cheese on a potato chip with chives