Foodie/Wine Snob Heaven Planned in Makena
By Vanessa Wolf
If you think “Cakebread” sounds like an awesome thing upon which to assemble the world’s best sharp cheddar and Granny Smith apple grilled cheese sandwich, you would be right.
However, it also happens to be the last name of Dennis Cakebread, vice chairman and senior vice president of sales and marketing of Cakebread Cellars.
After a trip photographing Napa Valley in 1973, Jack Cakebread received an opportunity to purchase over 22 acres of land from family friends, and Cakebread Cellars was born.
Since then, the winery has grown to over 510 acres with each Cakebread family member contributing his or her talents…perhaps by force. We don’t know.
Family-owned and operated, the Cakebreads have been recognized as one of the most successful winery families in California’s Napa Valley.
Dennis Cakebread graduated from the University of California at Berkley in 1975, attended graduate school at what is now UCEB and began a career in banking. After working 10 years as a CFO in banking and financial services, Dennis joined the family winery in 1987.
As part of the Makena Beach and Golf Resort’s new “winery of the month” series, Mr. Cakebread will be hosting a special five-course wine dinner featuring – you guessed it – Cakebread Cellar wines.
The dinner will pair the wines with a five-course menu designed by Executive Chef Marc McDowell.
The “drool on yourself just reading about it” menu includes:
Cakebread Cellars sauvignon blanc with Molokai potato lobster salad. Along with the potatoes and lobster, the salad is composed of blueberries, edamame, avocado, baby tomatoes, Maui onion and baby mache drizzled with a big island citrus vinaigrette. Yum!
Next up is Cakebread Cellars chardonnay with seared prosciutto-wrapped sea scallops, crisp basil polenta, and morel mushroom butter broth.
And it doesn’t stop there…
Chef McDowell will be serving up pepper-seared local ahi with Molokai purple mashed potatoes, baby bok choy, and a cherry demi-glace alongside Cakebread pinot noir.
The savory portion wraps up with cabernet sauvignon alongside shallot, pancetta and truffle-stuffed filet mignon, creamy polenta, baby vegetables, savoy cabbage, and a veal reduction.
Dessert features Cakebread zinfandel with molten chocolate lava cake and mixed berries Anglaise.
The dinner will be held on Tuesday, Jan. 15 at 6:30 p.m. in the Molokini Bar & Grille at the Makena Beach and Golf Resort.
The cost is $100 per person, not including tax or gratuity. Seating is limited and reservations – call (808)-875-5888 – are required.
We welcome your feedback. Please let us know if you hear of any new restaurants opening or reopening, total menu overhauls, or simply know of a hidden treasure you want to share. Have a restaurant you want reviewed (or re-reviewed)? Drop us a line – Vanessa (@mauinow.com)