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Menus for 2018 Spring Food & Wine Dinner

Lutsen Resort wine dinner

Our Guest Chefs Thomas Kavanaugh and Tim McCarty, along with our culinary team has finished the menus for our annual spring food and wine event! This spring’s event takes place on Friday and Saturday, May 4 and 5 in our Main Lodge. Visit our dining page to learn more. You can register for one or both evenings below.

An Evening of Spanish Tastings, Friday, May 4
7 pm | $55 per person (21 yr+) | RSVP here

Classic Seafood Paella, Paella in “Our Style”

Cheese and Charcuterie
Prawns in Garlic Sauce
Creamy Leek with Manchego
Mushrooms in Sherry Cream
Wild Mussels, Garlic, Beans and Basil
Spicy Meatballs
Catalan Ratatouille
Patatas Bravas with Smoked Paprika Aioli
Chicken Livers, Chorizo, Cider
Seared Duck with Porto, Cherries, Figs and Walnuts
Grilled Bread and Tomato
Pork Cheeks Confit, Apples, Mustard, Red Wine Reduction

An Irish Journey, Saturday, May 5
6 pm | $90 per person (21 yr+) | RSVP here

Irish Cheese and Charcuterie

Crispy Day Boat Scallop

Polenta / Tarragon Hollandaise / Tomato-Cucumber Relish / Chorizo

Hot Smoked Salmon

Shrimp Bisque / Charred Leeks / Celeriac / Broccoli / Pea Puree

Oyster, Potato and Morel  

Quail Egg / Sorrel Puree / Crispy Bacon / Cashel Rye

Irish Pub Salad

Butter Greens / Sweet and Sour Beets / Pickled Beans / Roasted Fingerling Potatoes / Baby Carrots / Cucumber / Cahill Porter Cheese / Tarragon Mustard Vinaigrette

Killian Irish Red Sous Vide Duck Breast

Apple-Ramp Compote / Duck Cracklings

Corned Pork Cheek & Mustard Braised Pork Belly

Creamed Cabbage / Spring Potatoes / Dijon Caviar / Pickled Red Onion / Cornichon

Irish Apple Cake

Softly Whipped Cream / Muscovado Sugar / Candied Apple

 

Ballymaloe Brown Bread, Treacle Bread and Traditional Irish Soda Bread

Guest Chefs Named for 2017 Fall Food & Wine Dinner

Stephan Hesse and Tyge Nelson

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

Stephan Hesse

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.”

Tyge Nelson

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.”

Register

RSVP online now via the links below or call us at 218.663.7212.

  • Friday, November 10 | $50 per person, rsvp here
  • Saturday, November 11 | $90 per peson, rsvp here

Cost does not include tax or gratuity. Must be 21 years of age or older to attend. Registering online secures your rsvp for the event. Payment will be taken at Lutsen Resort. 

Fall Food and Wine Weekend

Join us for a culinary adventure featuring dishes inspired by the flavors of a Minnesota harvest paired with wines from the Mondavi family and the newly opened North Shore Winery. The weekend is comprised of three events; a Friday evening reception, a six-course dinner on Saturday, followed by a Sunday jazz brunch. Space is limited and this event fills up quickly. Call 844.373.8817 to register today!

Friday Evening Reception | 8 pm | $45 per person

Chuck Corliss, sommelier and winemaker of the recently opened North Shore Winery will join us as our guest as he presents a series of beverages produced at the winery. Our Executive Chef Rob Wells, along with his culinary team will prepare three delicious courses to pair with North Shore Winery’s beverages.

Learn more about North Shore Winery.

Saturday Dinner | 6 pm | $85 per person

We are excited to have guest Chef, Judi Barsness join in the menu collaboration for Saturday evening as she and Chef Rob present six “chef duet” courses. Within each course, Chef Judi and Rob will develop complimentary food pairings that not only are in harmony with each other but also with the renowned flavors of the Mondavi wines that will be served. Michel Krevenas, Luxury Wine Director from Constellation Brands will be joining us in celebration of Mondavi’s 50th anniversary.

Learn more about Chef Judi Barsness and Michel Krevenas.

Sunday Jazz Brunch | 10 am | $20 per person

Finishing up our weekend is a commemorative Mondavi jazz brunch on Sunday. We will feature Krug champagne as well as a variety of Mondavi-inspired brunch items.

We are in the process of finalizing our menus for each day. When they become available, we will update this page.

Attend all three for $130 and save $20! Our Fall Food and Wine event runs during our third night free lodging special. Make a weekend out of it and receive one night of lodging free.

Call 844.373.8817 to register today. 

Fall Food and Wine Event Set for November 11-13

Fall Wine croppedWe are excited to announce details for this year’s Fall Food and Wine Event. The weekend will be comprised of three events; a Friday evening reception, a six-course dinner on Saturday, followed by a Sunday jazz brunch.

This Fall’s culinary adventure will feature dishes inspired by the flavors of a Minnesota harvest paired with wines from the Mondavi family and the newly opened North Shore Winery. We also look forward to welcoming guest chef, Judi Barsness as she teams up with our executive chef, Rob Wells in developing and presenting a series of “chef duet” courses.

Learn more by visiting the event’s page.

Space is limited and this event fills up quickly. Call 844.373.8817 to register today!