Ski resorts in New England work hard to differentiate themselves from one another, but rarely do they do so through the quality of their cuisine. Cranmore Ski Resort in North Conway, New Hampshire, is doing just that through an innovative series of wine dinners prepared by Chef Glenn Phillips and served at the mountain's summit.
I was lucky enough to be invited to Cranmore to experience a winter wine dinner at the Meister Hut--a vertical log cabin that serves as a warming lodge for skiers during the day and transforms into a cozy fine-dining establishment on wine dinner Saturdays in January and February. Sommelier Missy Nelson of Pine State Trading in Manchester pairs each course with a moderately priced wine, and on the drive back to Boston we were tempted to stop at one of the (tax-free) New Hampshire state liquor stores to pick up a few bottles of the ones we like best.
After a cold glass of Lillet with an orange twist when we first arrived, we began with a Sauvignon Blanc from Honig to accompany a rich lobster-mushroom bisque. Missy told us that the Napa Valley-based winemakers at Honig use sustainable farming methods, as well as a solar-powered winery. They also employ Golden Retriever "sniffer dogs" to sniff out mealybugs in the vines, rather than using a pesticide.
This crisp, fruity white carried us through an appetizer of grilled shrimp served with an edible orchid, and a Caesar salad with marinated Roma tomatoes, colorful peppers, and anchovy fillets.
As we dined, we learned more about the complex process of hosting a wine dinner atop the mountain--which involves preparing the food at the base (because the kitchen at the Meister Hut is so tiny) and transporting it up the mountain via snow cat vehicles once the ski trails have closed for the day. Diners reach the summit by ski lift--which is a fun experience in street clothes and snow boots as opposed to ski gear--and the night we attended, a heavy snow was falling.
Our choice of entrees included an Angus beef tenderloin served with brie cheese yukon gold mashed potatoes, white asparagus, and crispy fried leeks. This was paired with a 2009 William Hill Cabernet Sauvignon that has not yet been released to the public.
A pork tenderloin stuffed with mission fig and fontana syrup and served with a Cabernet-caramelized shallot pan sauce came accompanied by a light California Pinot Noir from Bridlewood.
And finally, our dessert of a berry tart with homemade whipped cream was served with a 10 year-old Taylor Fladgate Fonseca tawny port--a sweet end to an evening of "rustic elegance" by fireside, as Cranmore's Director of Operations (and our wine dinner host) Glenn Harmon said.
And though we'd come up the mountain on the lift, it was snowing so much by the time we left this more than three-hour dinner that we had to catch a ride down in a snow cat. The final wine dinner of the season will happen this Saturday, February 19, and more information can be found here.
I was lucky enough to be invited to Cranmore to experience a winter wine dinner at the Meister Hut--a vertical log cabin that serves as a warming lodge for skiers during the day and transforms into a cozy fine-dining establishment on wine dinner Saturdays in January and February. Sommelier Missy Nelson of Pine State Trading in Manchester pairs each course with a moderately priced wine, and on the drive back to Boston we were tempted to stop at one of the (tax-free) New Hampshire state liquor stores to pick up a few bottles of the ones we like best.
After a cold glass of Lillet with an orange twist when we first arrived, we began with a Sauvignon Blanc from Honig to accompany a rich lobster-mushroom bisque. Missy told us that the Napa Valley-based winemakers at Honig use sustainable farming methods, as well as a solar-powered winery. They also employ Golden Retriever "sniffer dogs" to sniff out mealybugs in the vines, rather than using a pesticide.
This crisp, fruity white carried us through an appetizer of grilled shrimp served with an edible orchid, and a Caesar salad with marinated Roma tomatoes, colorful peppers, and anchovy fillets.
As we dined, we learned more about the complex process of hosting a wine dinner atop the mountain--which involves preparing the food at the base (because the kitchen at the Meister Hut is so tiny) and transporting it up the mountain via snow cat vehicles once the ski trails have closed for the day. Diners reach the summit by ski lift--which is a fun experience in street clothes and snow boots as opposed to ski gear--and the night we attended, a heavy snow was falling.
Our choice of entrees included an Angus beef tenderloin served with brie cheese yukon gold mashed potatoes, white asparagus, and crispy fried leeks. This was paired with a 2009 William Hill Cabernet Sauvignon that has not yet been released to the public.
A pork tenderloin stuffed with mission fig and fontana syrup and served with a Cabernet-caramelized shallot pan sauce came accompanied by a light California Pinot Noir from Bridlewood.
And finally, our dessert of a berry tart with homemade whipped cream was served with a 10 year-old Taylor Fladgate Fonseca tawny port--a sweet end to an evening of "rustic elegance" by fireside, as Cranmore's Director of Operations (and our wine dinner host) Glenn Harmon said.
And though we'd come up the mountain on the lift, it was snowing so much by the time we left this more than three-hour dinner that we had to catch a ride down in a snow cat. The final wine dinner of the season will happen this Saturday, February 19, and more information can be found here.
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