Makena Resort Celebrates Silver Oak and Twomey Cellars Wine

May 13, 2014, 10:00 AM HST · Updated May 13, 5:15 PM
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By Vanessa Wolf

A Grilled Peach salad from a previous Makena event. Photo by Vanessa Wolf

A Grilled Peach salad from a previous Makena event. Photo by Vanessa Wolf

This Thursday, May 15, the Makena Beach & Golf Resort hosts their winery of the month dinner.

Featuring the wines of Silver Oak and Twomey Cellars with special guest Roberto Viernes, Master Sommelier and Wine Educator of Southern Wine & Spirits, Hawaii, the multi-course meal is held at sunset on the resort’s oceanfront Maluaka Lawn.

Established in 1972, Silver Oak is a family-owned and operated business that produces  a single wine variety: cabernet sauvignon.

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The winery employs an extensive aging program wherein the wine is aged for 25 months in authentic American oak barrels and then rests for another 15-20 months of bottled cellaring before being released to the market.

Meanwhile, Twomey Cellars is owned by the same family and was established in 1999.

Using the same approach to wine-making that made Silver Oak successful for over 40 years, Twomey Cellars produces pinot noirs, merlots and sauvignon blancs.

Designed by Molokini Bar & Grille’s Chef De Cuisine Kurt Lesmerises, the event’s pairings commence with an amuse bouche of macadamia wood-smoked North Pacific salmon with a Molokai sweet potato chip and champagne.

An amuse bouche of house-smoked salmon, and creme fraiche top a Molokai potato from a previous Makena event. Photo by Vanessa Wolf

An amuse bouche of house-smoked salmon, and creme fraiche top a Molokai potato from a previous Makena event. Photo by Vanessa Wolf

This is followed by a Twomey sauvignon blanc and a Kumu Farms organic kale salad made with globe beets, strawberries, Maui onions and candied pecans.

Next, a Twomey pinot noir is paired with pistachio-crusted diver sea scallops, spaghetti squash, English pea puree and a blood orange sauce.

Not to be outdone, the Alexander Valley cabernet sauvignon arrives with a smoked Muscovy duck breast featuring a maple bourbon glaze, apples, bacon lardons, and braised fennel with rhubarb gastrique.

The last savory course presents a spring veal ossobuco with Gorgonzola polenta and Kumu Farm’s carrots and pearl onions accompanied by the Silver Oak’s Napa Valley cabernet sauvignon.

If you still have room, the Twomey Merlot is paired with a Kona coffee cheese cake served with Tahitian vanilla ice cream, toasted macadamia nuts and a Merlot chocolate glaze.

Makena Resort’s May’s Winery of the Month Dinner begins at 6:30 p.m. and is offered at $130 per person, plus tax and gratuity.

Seating is limited and reservations are required. Call 808-875-5888 to make yours.

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