By Vanessa Wolf

Sugar Beach Events. Photo courtesy Ken Cato Photography

This Thursday, November 20, Sugar Beach Events launches a series of “intimate events highlighting interaction with Chef Lee Anderson.”

The first, an eight course Autumn dinner, is paired with wines by Johnson Brothers which are presented by Gabe Harvey.

“This first dinner I am introducing my new caprese carving station and gourmet salt bar. At the end of the meal, I’ll send each guest with a selection of salt for them to use at home,” says Chef Anderson. “You don’t realize the distinctive taste difference each salt has until you taste it side by side. This will give you a chance to try them next to each other and decide your favorite…combining and being creative as you see fit.”

The Autumn Wine Dinner starts at 5:30 p.m. with a champagne reception and the meal itself commences at 6 p.m.

The menu focuses on the foods of the Fall and features:

• Caprese Salad carving station and salt bar with
  Wairau River Sauvignon Blanc, New Zealand

• Truffle Deviled Egg and fennel flower with
  Gruet Blanc De Noir, New Mexico

• Garlic Miso Prawn with
  Cusumano Insolia, Sicily, Italy

• Spicy Beef Sashimi with sriracha, white radish and ponzu
  Shimizu No Mai Pure Dawn, Junmai Ginjo

• Crab Bisque with
  Chanson Vire-Clesse, Burgundy France

• Seared Miso Walu, sweet soy and sticky rice with
  Milbrandt Traditions Riesling, Columbia Valley Washington

• Marinated Lamb Chop with molasses and garlic, paired with
  Gaja Ca’Marcanda Promis, Tuscany, Italy

• Bananas Foster, Florentine cookie and buttermilk vanilla cream with
  Kracher Cuvee Auslese, Burgenland, Austria

The event is $150 per person inclusive and reservations are required.

Call (808) 856-6151 to make yours.