Moonlight dinner shines at A-Basin

Matt Meister
·3 min read

(ARAPAHOE BASIN, Colo.) — The Moonlight Dinner series at Arapahoe Basin welcomes attendees to ski or snowshoe under the stars to Black Mountain Lodge (mid-mountain), for themed, gourmet meals highlighting different parts of the world.

The fourth event in the 2023-2024 series featured food, music, and other elements of culture from Scandinavia on Saturday, March 23, 2024.

Guests arrived to a regional cocktail and entertainment from the highlighted region, and Sarah Jylkka, a violinist, helped transport attendees to the snow-covered hillsides of Norway before and during the four-course dinner.

A luxurious Hors D’Oeuvres course kicked off the feast and inlcuded:

  • Smörgåsbord
    Selection of Swedish meats, cheese, pickles, spreads, and bread

  • Norwegian Cured Gravlax
    Lemon-dill cured salmon with horseradish crème fraîche, pickled red onion, cucumbers, mustard sauce and crackers

  • Köttbullar med Gräddsås
    Swedish-style meatballs with mashed potatoes and cream sauce

  • Fiskekaker med Remulade
    Hand-pressed fish cakes with herbs and remoulade

  • Skagenröra
    Creamy shrimp salad served with rye toast

The gravlax was fresh and sweet with a different texture than a smoke-cured fish more typical of America. The Köttbullar was rich in flavor and complemented by the velvet feel of the creamy potatoes. The highlight for tables was the lightly crisped Kiskekaker and delicious Skagenröra, both of which got a second helping. The Skagenröra was lightly seasoned as you’d want for shrimp and paired well with the delicate toasted rye triangles.

The soup and salad course featured a Norwegian split-pea soup with leeks, potatoes, and rutabaga. Peppery and hearty, the soup was complemented by a spiced chickpea and cucumber salad. The pink peppercorn yogurt dressing had a crunchy contrast from the cardamom and juniper-spiced chickpeas.

Protein and vegetable dishes highlighted the entree course and included:

  • Flæskesteg Og
    Danish pork roast with cider jus

  • Älggryta med svamp och lingon
    Braised elk casserole with wild mushrooms and lingonberries

  • Andesteg
    Roast duck with apples

  • Rødkål
    Red-wine braised cabbage with warming spices

  • Brunede kartofler
    Petitie potatoes stewed with butter and sugar

Hearty and rich, the main courses showcased the talented chef’s wide-ranging skills. The slow-cooked elk was fork tender, rich with the complementing wild mushrooms, and brightened with the lingonberries. Considered one of the main national dishes of Denmark, the pork was moist and sweet when paired with the cider jus. The leg of roast duck on my plate was very deep in flavor – the apples lightened the richness of the meat.

The light Rødkål was similar to a sauerkraut, but sweeter and was a welcome palette cleanser between tastes of the protein dishes. Having never had Brunede kartofler, let me tell you that potatoes stewed in butter and sugar are as good as they sound. A lightly touched caramelization on the edges provided a welcome crisp during bites.

A moist and heavy dark chocolate cake called Kladdkaka was the dessert highlight at our table, but I couldn’t resist dipping my Kanelbulle miniature cinnamon rolls in my cup of coffee.

The evening ends with a trip down the mountain on skis or shoes via a headlamp, or a downhill ride on the ski lift with the lights of the quaint base of A-basin down below.

The final moonlight dinner of the year on April 20 is a Luau that features Polynesian cuisine and entertainment by the Kalama Polynesian Dancers. Tickets can be reserved on the Arapahoe Basin website.

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