5-Course Makena Dinner Showcases Costa De Oro Wines

November 14, 2013, 12:31 PM HST · Updated November 14, 5:34 PM
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By Maui Now Staff

An amuse bouche from a previous Makena Beach & Wine Resort Dinner. Is that not about the prettiest thing you've ever seen in your life? Photo by Vanessa Wolf

An amuse bouche from a previous Makena Beach & Wine Resort Dinner. Is that not about the prettiest thing you’ve ever seen in your life? Photo by Vanessa Wolf.

Tomorrow, Nov. 15, at 6:30 p.m., the Makena Beach & Golf Resort’s winery of the month dinner features the Costa De Oro Winery.

The event will take place in the resort’s Raku restaurant space and boasts a five-course dinner featuring Costa De Oro’s signature Pinot Noirs and Chardonnays.

The winery is based in the Santa Maria Valley of Santa Barbara County, CA and strives to produce the finest wines with old-world winemaking styles utilizing new-world grape growing practices.

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Executive Chef Marc McDowell and Molokini Bar & Grille’s Chef De Cuisine Kurt Lesmeries designed a menu intended to accentuate the crisp and fresh flavors of the wines.

The meal will start with an amuse bouche of Feuilles de Brick blue crab ragout with melted leeks, sautéed shitake mushrooms, and lemon thyme beurre blanc.

The incredible-sounding bite will be accompanied by Costa De Oro’s Santa Barbara County Chardonnay.

Next up is a salad of organic winter greens with carrot ribbons, cellophane onions, roasted cherry tomatoes, toasted Marcona almonds and fig balsamic vinaigrette. Wash it down with some Gold Coast Vineyard Estate Pinot Noir as you ready your taste buds for more.

A Madagascar Grilled Prawn from a previous Makena wine dinner. Photo by Vanessa Wolf

A Madagascar Grilled Prawn from a previous Makena wine dinner. Photo by Vanessa Wolf.

More, in this case, is Warwick clam cavatelli made with hand-crafted pasta and surrounded by alii mushrooms, upcountry asparagus and Westphalian prosciutto and paired with the Santa Barbara County Pinot Noir

Breace yourselves, because now it’s time for cilantro pesto-crusted Alaskan halibut. Made with Kumu Farm’s cilantro and accompanied by Asian succotash, Molokai sweet potato and blood orange butter; this dish arrives with Gold Coast Reserva Dorada Chardonnay.

The final savory course promises a dish of braised veal cheek with English cheddar potato au gratin, pancetta Brussels sprout and ruby port demi glace accompanied by the third pinot noir of the night, the Gold Coast Pinot Noir, Reserva Oro Rojo.

If you can still find room in there, plan to do yourself in with a Godiva chocolate mousse rich with chocolate sponge cake and chocolate mousse and coated in chocolate on a bed of strawberries

November’s Costa De Oro winery of the month dinner is offered at $120 per person plus tax and gratuity.

The dinner also features a special guest representative from Costa De Oro Winery as well as live entertainment. Seating is limited and reservations are required.

For reservations or more information call (808) 875-5888.

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