Wine dinner to feature international lineup

The Mat-Su’s first wine dinner of 2025 is ready to take area foodies on a transcontinental culinary journey that promises to appeal to every sense.

Joshua Broda, executive chef and managing partner of Chop House at Lake Lucille, has curated what he calls an “elegant symphony of taste and ambiance” for the Jan. 16 event, which features a six-course spread with a different wine pairing for each.

Unlike previous Chop House wine dinners, which have highlighted a single wine producer, this one will take diners on a global tour. Participants will be issued a culinary “passport” detailing each course’s wine and food pairing.

From artfully crafted cuisine to the refined atmosphere, Broda said guests will savor an “elevated dining experience.”

“What better way to start the new year than to leave Alaska, if only for the night, and take a trip around the world,” he said. “This is a great opportunity for people to be part of a memorable evening.”

The event will feature the wines of Vineyard Brands, an importer that represents more than 80 wineries from the major wine-growing regions of the world, including some of the best wines available from each. In business since 1979, Vineyard Brands’ website says its mission is to “select and offer wines of the best quality and value from the greatest places on Earth.”

Chef Broda said diners should expect a fun event and not feel intimidated by the wine aspect of it. “This isn’t your typical black-tie event,” he said. “It’s a laid-back Thursday in January, perfect for Alaskans looking for a fun night out.”

In addition to the great food and wine, Broda said the event offers the chance for diners to “meet the staff and experience the creativity of our talented kitchen.”

“We’re excited to showcase new dishes that might even make their way onto our menu in the future,” he said. “It’s the perfect opportunity to savor delicious flavors, connect with the community, and enjoy the warm atmosphere we’re known for.”

The culinary journey will begin in France with an “amuse bouche”, a bite-sized appetizer meant to “amuse the mouth” and whet the palate for what is to follow. Broda has chosen to lead off the dinner with a Creole Oyster, served warm in the half shell on sautéed spinach and topped with a crawfish creole hollandaise sauce. The course is paired with La Vielle Ferme sparkling rosé from the Rhone region of France.

Next up is L’Assiette Fromage, a sampling of international cheeses and accompaniments. Mohua sauvignon blanc, from Marlborough, New Zealand, will be poured with the cheese course.

That will be followed by King Tartare, a dish of troll-caught Alaska king salmon adorned with fresh herbs and caviar. The first red wine of the evening, Umani Ronchi “Podere” Montepulciano d’Abruzzo, will accompany the salmon.

A champagne intermezzo will precede the main course. Delamotte Brut, will be accompanied by a palate-cleanser of house-made fresh lemon Champagne sorbet.

Next stop will be Argentina, for the main course, Smoked Brisket Verde. The house-smoked beef will be served with eloté corn polenta and chimichurri sauce – a blend of fresh herbs and olive oil that is a staple of Latin American cuisine.

Served alongside the entrée will be Finca de los Padrillos malbec, a medium-bodied, fruity red from Mendoza, the largest wine-producing region of Argentina. The wine tour will end in Portugal, with a glass of Warre’s Otima 20-year-old Tawny port. It will be served with Cherry Clafoutis, a classic French pastry with sweet red cherries and creamy Romanoff sauce that Chef Broda calls “a fitting finale to a night of global indulgence.”

In it’s second year of existence, Chop House has established a reputation for fine creative dining in an elegant and scenic lakeside setting. Doors open for the event at 6 p.m. Reservations are required. Tickets are $150 per person and can be reserved online through the Chop House Facebook or by calling (907) 885-3225.