“Taste of the Valley” Wine Dinner at Makena

August 6, 2013, 2:50 PM HST · Updated August 6, 3:07 PM
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By Vanessa Wolf

One of Chef McDowell's raw fish creations from an earlier wine dinner.

One of Chef McDowell’s raw fish creations from an earlier wine dinner. Photo by Vanessa Wolf.

Makena Beach & Golf Resort will be hosting a “Taste of the Valley” wine dinner on Thursday.

The event will features select wineries from California’s Napa Valley paired with a six-course sunset dinner crafted by Executive Chef Marc McDowell.

Specifically, wines from the Miner Family, La Sirena, Plumpjack Winery, Paradigm Winery and Rombauer Vineyards will be featured at this ocean-side feast.

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The evening will start with passed canapés as you sip on Miner Viognier and La Sirena M0scato and marvel at your good fortune.

This will be followed by an amuse bouche of Madagascar grilled prawn, pineapple red pepper relish, avocado puree, and papaya lime gastrique accompanied by the Cade Sauvignon Blanc.

The first course presents “New Style” sashimi of ahi with avocado, lime and jalapeno, South Pacific splash and won ton shards. It will be accompanied by Miner’s Pinot Noir “Garys.”

The second course consists of burrata (a fresh Italian cheese – no doubt handcrafted by Chef McDowell – made from mozzarella and cream) with baby tomatoes and arugula, which you can wash down with a glass of Rombauer Chardonnay.

Next up is a prosciutto, truffle and pecorino-stuffed roulade of chicken with roasted garlic fingerling potatoes and carrot puree accompanied by Paradigm Merlot.

An amuse bouche of house-smoked salmon, creme fraiche, and Ocetra caviar atop a Molokai potato blini. Photo by Vanessa Wolf

An amuse bouche of house-smoked salmon, creme fraiche, and Ocetra caviar atop a Molokai potato blini. Photo by Vanessa Wolf.

Loosen your belt, because here comes the Hawaii Ranchers Beef New York strip au poivre with a leek fondue and black fruit demi-glace alongside the Paradigm Cabernet Franc.

Go ahead and undo a button on your pants before the fifth course forces it airborne across the lawn.

Now that you’re once again breathing comfortably, you can savor the herb-crusted Colorado rack of lamb, coconut and macadamia-crusted Molokai potato fries, and apparently not-crusted-with-anything Kula asparagus and cherry vanilla mint jelly.

This will be served alongside the Plumpjack Cabernet Sauvignon.

Don’t think you can handle any more?

Man up.

It’s time for the dessert course of classic chocolate bread pudding with vanilla cherry ice cream and a glass of Rombauer Zinfandel.

The dinner is this Thursday, Aug. 8 on the resort’s oceanfront maluaka lawn at 6:30 p.m.

The event is $125 per person.

For reservations or more information contact 808-875-5888.

We welcome your feedback. Please let us know if you hear of any new restaurants opening or under new ownership, 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)

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