Maui Food and Dining

Makena Beach & Golf Wine Dinner Thursday

March 19, 2013, 4:37 PM HST
* Updated March 20, 9:49 AM
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Vanessa Wolf is a former head chef.

By Vanessa Wolf

Chefs prepare "Death by Chocolate" at last month's Makena Beach & Golf Wine Dinner. Courtesy photo.

Chefs prepare “Death by Chocolate” at last month’s Makena Beach & Golf Wine Dinner. Courtesy photo.

Makena Beach & Golf Resort is at it again with another of their monthly wine dinners held in the Molokini Bar and Grill.

This Thursday, March 21, brings in New Zealand’s Craggy Range Wine Offerings.

The event is hosted by Master Sommelier Patrick Okubo and sponsored by Kumu Farms.

Makena Beach & Golf Resort culinary team has recently partnered with Molokai’s Kumu Farms, who is now supplying the resort with all of its GMO-free certified organic papayas, fresh herbs and other produce.

With over 30 years of growing produce in Molokai, Kumu Farms yields over 20,000 pounds of papayas, 4,000 pounds of basil, and 500 pounds of other fresh herbs and other specialty crops each week.

Executive Chef Marc McDowell will be preparing a five-course dinner specifically designed to be paired with the renowned New Zealand Wines.

The menu starts with an amuse bouche featuring house smoked salmon, creme fraiche, and Ocetra caviar atop a Molokai potato blini. This will be paired with the Te Muna Road 2011 Sauvignon Blanc.

Next it’s onto Hawaiian Ahi Carpaccio with a ginger lime avocado poke tower and kaffir lime parfait alongside the Te Muna 2010 Pinot Noir.

The second course brings almond-crusted snapper with citrus red quinoa lemongrass butter. This is paired with the curiously named Kidnappers 2010 Chardonnay.

Also from last month's dinner, Ahi topped with Foie Gras. Courtesy photo.

Also from last month’s dinner, Ahi topped with Foie Gras. Courtesy photo.

If that’s not enough, brace yourself for this: prosciutto-wrapped Filet Mignon, Swiss chard, and brown butter thyme gnocchi continue the parade of spectacular-sounding savory things along with a glass of  Gimblett Gravels 2010 Te Kahu.

Believe or not, that’s not all.

Next up is a slow-braised lamb shank with kula asparagus, parsnip puree, and  red grape cabernet veal reduction washed down with the Sofia Cabernet Blend.

If you still have room in there, Caligula, you can partake in a trio of creme brulees in vanilla, mango, and Kona coffee flavors.


All this decadence is $100 per person and runs from 6:30 p.m. to 9 p.m.

Seating is limited and reservations are required. Call (808)-875-5888 to make them.

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(

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