After a rigorous day that included spa treatments, significant beer tasting, and shopping in Winthrop, we returned to the Lodge to freshen up, bundle up and meet up in the wine cellar for dinner.
Susan and Duane had arranged a private dinner prepared exclusively for us by Chef Russell, and we were ready for more.
The rigor of the day continued as we worked our way through a fabulous 5-course dinner.
We were greeted with a sampler plate of hors d'oeuvres before sitting down to our first course of house-made charcuteries (special meats) and local cheeses.
After the second course of foraged mushrooms, slow-poached free range egg and grilled baguette, I was pretty much "fed up"!
But the courses continued, and along the way we were served charred antelope and apple wood smoked wild Pacific Northwest salmon.
I couldn't finish each beautifully presented course but somehow found room for dessert (rich chocolate cake with a raspberry pates de fruits and roasted banana ice cream).
As to be expected, every course was paired with regional wines, and we weren't disappointed.
What a neat dinner location! My stomach is growling just looking at the charred antelope. Of course, as a big dessert person, I was glad to see that the meal ended with some tasty flare. YUM
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