3-Day Ernest Hemingway Event at Hotel Walloon

Friday, April 29 marks the start of a three-day Ernest Hemingway event presented by Hotel Walloon in Walloon Lake.

During the first annual Northern Michigan event, “The Last Good Country: Walloon Lake, An Ernest Hemingway Occasion,” guests will experience the area Hemingway enjoyed as a young man with guided tours, a fly fishing demonstration, an incredible feast and more.

Hemingway spent his summers on Walloon Lake through his early 20s. His family still owns a cottage on Walloon Lake and several of his relatives still live on the lake. “I think a lot of people don’t realize how much of a connection there is between Hemingway and Walloon Lake,” says Lauren Butwell, Hotel Walloon’s marketing manager.

On Friday, there will be a meet-n-greet with Ernest’s personal assistant and daughter-in-law, Valerie Hemingway, Hemingway author John Cohassey, and President of the Michigan Hemingway Society, Chris Struble. In the evening, guests will enjoy Hemingway-inspired drinks and hors d’oeuvres compliments of the Walloon Lake Inn.

The agenda on Saturday includes a guided tour of Horton Bay and a boat tour of Walloon Lake with stops at Hemingway’s favorite haunts. For dinner, Chef Brian Hinkley has created an inspired menu (view below) for a “Nick Adam’s” Feast at Walloon Lake Inn, which will be accompanied by tales of Hemingway as seen through the eyes of his personal assistant.

Sunday wraps up the weekend celebration with the “Sun Also Rises” breakfast at Barrel Back and a fly fishing demonstration on the Bear River by Brian Kozminski of True North Trout to honor one of Hemingway’s favorite past times.

Amuse-Bouche

Kumomoto Oyster on the Half Shell
With Cucumber Mignonette

Les Chenes Vieux Sancerre, Loire Valley, France 2012

First Course

Scottish Salmon Two Ways
Hardwood Smoked on Crispy Pancetta & Potato Cakes, Braised Leek Cream
&
Salmon Tartare with Olives, Pickled Onions, Fennel, Tarragon, Trout Roe and Grilled Flatbread

Philtrum Pinot Noir Blanc, Williamette Oregon 2014

Intermezzo

Limoncello Sorbet

Second Course

Porter Braised Wild Boar Shank
Pickled Red Cabbage, Smashed Sweet Potatoes, Gremolata, Celeriac Puree, Roasted Tomato Vinaigrette, Crispy Leeks

Chateau de la Font du Loup, Chateauneuf-du-Pape, France 2014

Third Course

Oven Roasted Filet of Rainbow Trout
Roasted Tomato, Braised Cipollini Onion and Spinach Fingerling Potatoes, Smokey Tomato Broth, Roasted Garlic and Thyme

Milcampos Tempranillo, Ribera Del Duero, Spain 2011

Final Course

Housemade Strawberry Shortcakes, Strawberry Sauce, Lemon Cream

L. Mawby Cremant Classic, Brut, Leelanau Peninsula, Michigan 2013

For more information about the Ernest Hemingway event and to book your reservation, call 231.535.5000.


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