EXPLORE! Wine and Culinary Weekend
A weekend of Chef-Inspired Cuisine Paired with World Wines
Friday, March 16, 2012 - Sunday, March 18, 2012
WEEKEND PACKAGE
As guests of Grand Superior and Splashing Rock Restaurant, your weekend includes entry for two to the following:
- Lodging for Two at Grand Superior Lodge on Friday and Saturday nights
- Friday Night Reception with appetizers and wine tastings
- Saturday Night World Tour Wine Dinner: a six course wine-paired inclusive journey
- EXPLORE! with Odyssey Resorts
- Late check-out at Noon on Sunday!
NOW TAKING RESERVATIONS
Full Tour for Two in a Lakeview Suite:
$498 (plus tax, resort fee and dining gratuity)
Full Tour for Two in a One Bedroom Log Lakehome:
$598 (plus tax, resort fee and dining gratuity)
Call for additional room accommodations available as part of this two-night package.
Click here to make your reservation or Call 1-800-627-9565 or
218-834-3796 for more information.
Friday Night | 6:00PM - 8:00PM
"Fire & Ice" Reception
- Korean style ribs with kim chi
- Coconut chicken satay with sweet chili sauce on caramelized pineapple-jasmine rice
- Yellow-tail tuna spring roll with Asia dipping sauce
- Kahlua wild boar pig sliders on Hawaiian sweet rolls
- Lomi Lomi salmon bruschetta with lemon grass oil
- Dynamite duck drummies
- Mango-kiwi Sushi with raspberry inferno dip
Saturday Afternoon
Choose to enjoy the season with our complimentary EXPLORE! activities. All are optional, please sign up at the Front Desk due to limited availability. (Outdoor activities subject to weather).
- Guided Hike
- Snowshoe Hike
- Skating Pond (bring your own skates)
- Relax in the sauna or whirlpool
- Let us schedule a massage for you, there are several techniques available starting at just $50 for a half hour
- Blu Ice Bar is open at Noon with evening entertainment on Saturday
Saturday World Tour Six-Course Dinner Menu | 6:00PM
Corporate Chef Tom Linderholm and Executive Chef Tom Malone will present each course, with a description of its creation and ingredients selection for the wine accompaniment. The Regional Wine Representative from Wirtz Beverage will present and describe each wine and its unique characteristics and why it was chosen for this evening's event.
EUROPE
Seared Labelle Farms Foie Gras, Toast Point, Pear Compote
Avissi Prosecco, Italy
SOUTH AMERICA
Conch Ceviche, Boston Bibb, Frisee, avocado-lime
vinaigrette
Dona Paula Torrentes, Argentina
NORTH AMERICA
Seared Pacific Sockeye Salmon, Charred Tomato, Artichoke,
Asparagus and Chard
Napa Cellars Pinot Noir, California
AUSTRALIA
Wagyu Beef Rissole, Smashed Kumara, Micro Green and Shiraz
Reduction
Angove Shiraz, Australia
AFRICA
Honey Spiced Rack of Lamb, Curry Scented Onion Tart,
Blackberry Marmalade
Releaf Cabernet/Merlot/Shiraz Blend, South Africa
ASIA
Tart Cherry Dumpling
Kishu Plum Wine, Japan
