Kapalua Food & Wine Festival Features 6 Dinner Events
By Vanessa Wolf
The 33rd annual Kapalua Wine & Food Festival is this Thursday, June 12 through Sunday, June 15.
Held at various locations throughout the Kapalua Resort, the weekend features several special dinners with offering a variety of cuisines and vintners sure to satisfy most tastes.
First up is The Grand Tasting, Kapalua Style.
Held on Friday, June 13 from 6 to 9 p.m., the dinner features the following restaurants and special guests:
- The Plantation House
- Pineapple Grill
- Merriman’s Kapalua
- Montage Kapalua Bay
- Kai Sushi at The Ritz-Carlton, Kapalua
- The Terrace Chef-Crafted at The Ritz-Carlton, Kapalua
- Whole Foods
- New Zealand Master Chef
Tickets to the Grand Tasting are $160, $150 for kama’aina and Kapalua Club members.
Saturday, June 14 brings a variety of Festival Winemaker Dinners held simultaneously throughout the resort.
The first of your four options is the Montage Kapalua Bay Winemaker Dinner.
Held at 6 p.m. in the Sunset Room, acclaimed winemakers Michael Browne, of Kosta Browne, and Bob Cabral of Williams Selyem join celebrity chef Dean Fearing for an exclusive evening at the newly opened Montage Kapalua Bay. (Editor’s note: the grand opening for Montage Kapalua Bay, described as luxury residences, was Monday, June 9. It was formerly the ‘Residences at Kapalua Bay.’)
Promoters note that “this will be a once in a lifetime opportunity for only 50 guests to interact with the winemakers in an intimate, limited seated dinner format.”
The menu starts with passed appetizers of BBQ Oysters “Rock a Fearing” and Williams Selyem, Blanc de Blanc 2008.
- Chilled Sweet Corn Vichyssoise with Spiny Lobster, Grilled Salsify, Smoked Tomato and Cilantro Crèma
- Williams Selyem, Vista Verde Vineyard Chenin Blanc, San Benito County 2011
- Barbecue Shrimp Taco with Pickled Red Onion/Mango Salad
- Kosta Browne One Sixteen Chardonnay, Russian River Valley 2012
- Chicken Fried Lockhart Quail on East Texas Field Pea Salad with Honey Dijon
- Williams Selyem, Westside Road Neighbors Pinot Noir, Russian River Valley 2010
- Grilled High Marbled Pork Loin on Red Chile Sauce with Rabbit Enchiladas and Jicama/Carrot Salad
- Kosta Browne, Pisoni Vineyard Pinot Noir, Santa Lucia Highlands 2010
- CIRQ., Treehouse Vineyard Pinot Noir, Russian River Valley 2012
- Maple Black Peppercorn Soaked Buffalo Tenderloin on Brazos Valley Jalapeno Grits with a Tangle of Greens and Butternut Squash Taquito
- Williams Selyem, Papera Vineyard Zinfandel, Russian River Valley 2012
- Mexican Chocolate/Pecan Pie with Cajeta Pudding
- Williams Selyem, Vista Verde Vineyard Port 2008
The dinner is offered at $350 per person inclusive, with a portion of proceeds to benefit Maui Food Bank.
For information and reservations please call the Montage at 808-662-6600.
The Ritz-Carlton, Kapalua is hosting a dinner at the same time.
Jackson Family Fine Wines presents “Wines of Varietal and International Diversity.”
Featuring Winemakers Pierre Seillan, Jeff Stewart and Graham Weerts. Jackson Family Fine Wines brings together a team of winemakers from around the globe for an interactive dinner with the wines of Jeff Stewart of Hartford Court, Pierre Seillan of Anakota and Graham Weerts of Stonestreet.
Offered at $150 per person, call 808-669-6200 for reservations or more information.
If neither of those are quite to your liking, perhaps the The Plantation House Restaurant’s “Morgan Winery Aipono Wine Dinner” is.
Learn why Dan Lee and Morgan Winery are “synonymous with artisan, vineyard-centric wines from the Santa Lucia Highlands of Monterey and Morgan is known for its record of consistent, category leading, award-winning wines.”
In addition, “Rising Star” Chef Jojo Vasquez will be presenting the following menu for the pairing:
- Organic corn nest, truffle, chive
- Cornmeal donut, smoked salmon, horseradish cream
- Scallop ceviche, papaya confetti
- Crispy shrimp and quail egg
- Morgan “Metallico” Un-Oaked Chardonnay, Santa Lucia Highlands, 2012
- Morgan “Double L Vineyard” Riesling, Santa Lucia Highlands, 2012
- Kampachi Tiradito
- Ogo, shaved radish, citrus, aji amarillo aioli, cilantro
- Morgan Sauvignon Blanc, Monterey County, 2012
- Chilean Sea Bass, Kumu farm’s organic beets, rye-cumin crumb, sauce Bearnaise
- Morgan “Double L Vineyard” Chardonnay, Santa Lucia Highlands, 2012
- Peking duck, foie gras mousse, fondant potato, red cabbage puree, toasted hazelnut
- Morgan “Gary’s Vineyard” Pinot Noir, Santa Lucia Highlands, 2012
- Chocolate sphere, raspberry panna cotta, sable Breton soil, hibiscus gele, mango and raspberry fluid gel
- Morgan “G17” Syrah, Monterey County, 2012
The reception starts at 6 p.m. and dinner itself is at 7 p.m.
It is available for $195 per person, inclusive of tax & gratuity. For information or reservations, call 808-669-6299.
Finally, the fourth of the evening’s dinners is held at 6 p.m. at Merriman’s.
This “Evening with Giorgio Rivetti” features the partner, winemaker and viticulturist of La Spinetta, Casanova di Spinetta and Contratto.
Acclaimed Piedmont winemaker Giorgio Rivetti joins Chef de Cuisine Phil Wang for a Northern Italian-inspired tasting menu accompanied with sommelier pairings.
Promoters note that “In a region dominated by austerity and restraint, Rivetti seeks to make approachable, lush wines that are drinkable at a young age. Rivetti’s wines bridge the divide between elegance and power while remaining true to their Piedmont origins.”
Offered at $150 per person, plus tax & gratuity, call 808-669-6400 for more information or reservations.
Sunday, June 15 is the annual Seafood Festival.
Held from 6 to 9 p.m. on the Beach House Law at the Ritz-Carlton Kapalua, the grand finale showcases 15 of Maui’s top chefs paired with the bounty of the Pacific.
Plan to enjoy premium vintage wines, beer and spirits while mingling with winemakers, chefs and industry notables.
Most importantly, plan to eat the offerings of the following Maui restaurants:
- The Terrace Chef-Crafted
- Roy’s Restaurant
- Kai Sushi
- Star Noodle
- Makena Beach Restaurants
- Ka’ana Kitchen
- Morimoto Maui
- Maui Culinary Academy
- Alan Wong’s Amasia
- New Zealand Master Chef
Maui No Ka Oi Magazine sponsors the event and reports that attendees can anticipate some of the following dishes:
- Squid Pasta Salad
- Sake Poached Mahi Mahi
- Scallop and Compressed Watermelon Poke
- Albalone and Giant Surf Clam “Corn Dog” with Smoke Aioli
- Crisp Opakapaka, Shrimp Shomai, Spicy Soy
- Kona Kampachi Crudo, Heirloom Tomato, Blood Orange, Radish
- Thai Essence Butter Poached Kona Lobster on a Maui Gold Pineapple Sorbet
- Wagyu Beef Carpaccio
- Hamachi Tacos
- Baked Scallop and Crab Dynamite, Spicy Bomb Sauce
- New Style Ahi Sashimi
- Ahi Tataki, Cucumber Namasu, Pickled Ogo, Wasabi Vinaigrette
- Shrimp and Grits
- House-Smoked Salmon Tartar, Preserved Lemon
- Seafood Hot Dog with Roasted Tomato Jam, Caramelized Maui Gold Pineapple and Fennel Relish
- Dashi Shave Ice with Shichimi-cured Fish and Buckwheat Noodle Salad
- Olive Oil Poach Mekajiki with Soba Spaetzle and Curry
- Raw Raw Salad
- Malama Farms Kurobuta Pork Cemita
- “Madras” Kona Kampachi (Seared)
- Kona Kampachi “Crudo”
- Grilled Tako, Wild Boar, Pai’ai Foccaccia, Surfing Goat Dairy Chevre
- Ahi Bruschetta
- Hawaiian Smoked Baccala Arinchini
- Abalone Bao Buns
Tickets to the Seafood Festival are $160, $150 for kama’aina and Kapalua Club members.