Scott Bergstrom

Dining at Bearskin Lodge

Fall Dining 2014

Chef Kirsten Fosse is back for Fall, 2014 with an all new Bearskin autumn menu.   The ambiance is upscale, but the price range is not.  See the new menu here:

 

Winter Dining Info  2014-2015 :

Thank you for supporting our winter dining in 2013-14.  It was a wonderful season of delicious food.  We look forward to Scott’s return in December.

Fine Dining | Saturday, December 27 through Saturday, March 7

A cold winter’s night calls for a long, lingering, elegant meal to while away the evening hours. Bearskin Lodge welcomes the return of our winter chef , Scott Bergstrom. Scott received his training at the Culinary Institute of America in Hyde Park, New York. He has many years of experience in all aspects of the food service industry. Scott takes pride in creating attractive and delicious multi-course meals for his guests. His most notable culinary talents were displayed as the Executive Chef at “510 Groveland” in Minneapolis, Executive Chef for guests in Curt Carlson’s private dining room “The Retreat,” and at his private corporate parties.  Scott  likes to prepare healthy meals with the freshest “in season” ingredients possible.

Scott has his own resort, Thomsonite Beach, along Highway 61 on Lake Superior. Watch for the colorful sign on the lake side of the road between Lutsen and Grand Marais.  In the summer Thomsonite Beach is an ideal place to spend a few days watching Lake Superior, and in the winter it’s one of your quietest choices for staying near the ski hill.  We recommend it highly.  Luckily for us, they don’t offer dining so Scott gets his cooking fun here at Bearskin!

 

Dining times & reservations: You may reserve a 6 PM, 6:15 PM, or 6:30 PM dining time. Reservations are needed and we recommend letting us know early, as our small, intimate dining area only has seating for about 20 guests. Call us at 218.388.2292 or  e-mail us at stay@bearskin.com Anyone is welcome to dine at Bearskin Lodge, although we try to give our guests first priority and notice for dining events. Scott likes to change our menu frequently. When you call to reserve your dining, we will take an e-mail address and contact you about the upcoming week’s entrée choices. The price ranges will stay consistent and the entrée choices will be similar, but Scott enjoys varying the rest of the menu.