Sunday River adds dining at The Peak series


Sunday River, in Newry, Maine, is launching a series of specialty Dining at the Peak dinners for 2012. These Saturday night events include guest chefs as well as wine and beer dinners. Seating is limited, so plan ahead. Here are the highlights so far:

Jan. 14: A visit to Portland’s Vignola and Cinque Terre via a four-course meal. The evening begins with complimentary champagne and passed hors d’oeuvres. On the night’s menu are farro soup with winter vegetables and olive oil; a choice of salad, either Speck ham with apples, baby spinach, and a sweet mustard vinaigrette, with fontina cheese crostini, OR beef carpaccio with arugula, marinated Pecorino cheese, and fried capers; entree choice from rigatoni with tomato ragu, fresh mozzarella and basil pesto OR Maine mussels and shrimp with white beans, tomato, and fennel broth, OR port osso buco with saffron risotto and mushroom ragu; dessert is warmed chocolate budino with espresso gelato and amaretto sauce.

The dinner, $65 per person by reservation, includes transportation on the chondula to the North Peak lodge and live music, too. Lodging is available beginning at $109 pp, which includes room at the Snow Cap Inn, breakfast, lift ticket, and half-day ski or snowboard clinic.

Jan. 21: Goslings Rum Dinner, includes samplings of Goslings Black Seal Rum, Goslings Gold Rum, and rare Goslings Family Reserve Old Rum, along with a three-course rum-infused meal and signature Goslings rum cocktails (Just in case there’s any confusion, it’s Goslings rum that’s being featured–grin). $85 pp.

Jan. 28: Fess Parker Wine dinner, four courses, $85 pp

Feb. 4: Blues on Brews Shipyard Beer Dinner. Begin with complimentary champagne and passed hors d’oeuvres, then move onto loaded Maine potato soup with Shipyard XXXX IPA; smoked buffalo mozzarella, arugula,  maple tomato, and roasted beet salad paired with Shipyard cask conditioned Old Thumper; the entree is roasted rack of venison with cherry walnut jus lie, smoked bacon and Yukon gold potato hash, butternut squash puree, and roasted asparagus with Shipyard Double Thumper; and for dessert, it’s Maine blueberry buckle cake with cinnamon streusel topping with a dark chocolate fondue and Shipyard Smashed Blueberry; $85 pp

Feb. 25: French Wine Dinner, four-courses, $85 pp