Bullwinkle's At Night
Valentines Dinner
Join us for this very special edition of our Bullwinkle's at Night Dinner series on Valentine's Day, Saturday, February 14. Hosted by Sugarloaf's new Executive Chef, John Kuespert, featuring a 6-course menu with wine pairing.
An Elevated Valentine's Experience
Celebrate love at 2,820 feet with an unforgettable evening of culinary artistry and mountain adventure. Your intimate Valentine's dinner begins with a scenic snowcat ride to Bullwinkle's, setting the stage for a truly unique dining experience.
Executive Chef John Kuespert has crafted an exquisite six-course tasting menu showcasing his creativity and passion for elevated cuisine. Begin with fresh Mere Point Oysters adorned with yuzu ponzu and smoked trout roe, followed by a stunning Leek & Gruyere mosaic with gougere and espelette aioli. Savor Beef Tartare Pave with cured egg yolk, then indulge in a luxurious Corn & Lobster veloute with Maine lobster and caviar. Your main course features bacon-wrapped Elk Tenderloin with brown butter sweet potato foam, hasselback fingerlings, and huckleberry demi glace. Complete your evening with Banana Bread Brulée featuring miso caramel ganache and maple bourbon crème anglaise.
Each course is expertly paired with premium wines, from organic French Picpoul to Paso Robles Grenache blend, finishing with a 10-year Tawny Port. At evening's end, enjoy a moonlit snowcat ride back down the mountain.
- Seating 1: Departs via snow cat at 5:45 PM
- Check-in will take place in the Maple Room of the Sugarloaf Base Lodge. Please arrive at least 15 minutes early to check in before your scheduled departure.
- Seating 2: Departs via snow cat at 6:30 PM
- Check-in will take place in the Maple Room of the Sugarloaf Base Lodge. Please arrive at least 15 minutes early to check in before your scheduled departure.
Chef John Kuespert
Sugarloaf's new Executive Chef brings nearly 20 years of culinary excellence from luxury resorts and Michelin-recognized kitchens across the country. Most recently overseeing operations generating over $60 million annually, Chef John has honed his craft at Colorado's acclaimed Devil's Thumb Ranch and staged at Denver's Michelin-starred The Wolf's Tailor.
A passionate beekeeper and owner of The Honey House Catering, Chef John was recently selected to lead one of Portland's prestigious Secret Supper celebrity chef dinners—a testament to his standing in Maine's culinary community. His Valentine's Day menu showcases his commitment to creative, elevated cuisine and marks the first in a series of monthly special tasting events at Bullwinkle's.
