Oktoberfest Game Feed & Craft Brew Festival
Enjoy tasting the best game and craft brews the Northwoods has to offer!
October 4-6, 2019
Join us up in the Northwoods for a weekend of eating gourmet game foods and washing it down with a variety of local craft beers.
Friday night we’ll start the weekend with Flights & Bites, a social hour pairing game-themed hors d’oeuvres with a chance to sample our new fall wine menu. Saturday you’ll have plenty of time for all the activities Gunflint Lodge has to offer: ziplining on the Towering Pines Canopy Tour, trail rides through the forest, or paddling or fishing in the local lakes. The fall colors will be in their prime and you may spot a moose coming down from the highlands. Then we’ll all meet up at Justine’s at Gunflint Lodge to enjoy a six-course gourmet meal of game meats and other local delicacies, each perfectly paired with a local craft beer. We’re still working with our chef to finalize the 2019 menu, but here’s a sample from our 2018 menu just to get your mouth watering!
Oktoberfest Game Feed & Craft Beer Package Includes:
- 2 nights accommodations in a fireplace cabin
- Friday night Flights & Bites social hour featuring game-themed hors d’oeuvres paired with local Minnesota-made hard ciders
- Saturday night six-course gourmet game feed dinner prepared by local chefs paired with local craft beers
- Unlimited use of kayaks, canoes, and paddle boards on the waterfront, hiking trails, and all guided Naturalist activities
Weekend Package Pricing:
2018 Oktoberfest Game Feed & Craft Beer Menu
Duck breast seared very fast and hot to very rare, then sliced paper thin. Served with gingered scallion, pickled beets and radish, miso walnuts, bulgogi sauce, and puffed wild rice
Ginseng Game Hen Soup
A broth made from ginseng and game bird with rice, then garnished with ginkgo nuts, chopped dates and green onion
Fall Greens and Farro Salad with Rabbit Sausage
Salad of fall greens, carmelized shallots, farro, and cranberries stewed in red wine with a sliced rabbit sausage link fanned over and drizzled with an aromatic vinaigrette
Ricotta dumplings, smoked witefish, roasted wild mushrooms, and butternut squash sauce
Shoulder of Roasted Elk
Shoulder of elk roasted with baby carrots, pearl onions and petite fingerling potatoes and served with a sauce made from pan drippings deglazed with whiskey and finished with dried plums
Spiced Poached Pear
Pear half poached in wine and spices, plated with almond brittle and a vanilla bean goats milk ice cream