By Vanessa Wolf

Braised veal cheeks and pancetta Brussels sprouts from a previous Makena Beach event. Photo by Vanessa Wolf

This Thursday, March 5, Makena Beach & Golf Resort presents a gourmet spin on popular local dishes.

Anticipate their chefs presenting upscale takes on three popular local dishes while Master Sommelier Patrick Okubo returns with three wine pairings.

Chef De Cuisine Kurt Lesmerises and Sous Chef Todd Carlos present their gourmet riff on Kalua Pork and Cabbage made with 36-hour sous vide pork belly rubbed with garlic and herbs and accompanied by roasted Brussels sprouts with brown butter and pork jus.

What? No fancy mac salad?

Regardless, Okubo pairs the dish with Cliff Lede Sauvignon Blanc 2013.

The second tasting presents an upscale version of Chicken Lau Lau prepared with duck foie gras, sea bass and Molokai sweet potatoes steamed in a Ti leaf and finished with a Poha berry glace.

Okubo has chosen Head High Pinot Noir 2012 to accompany the dish.

For the last plate, the chefs take on Loco Moco.

A Kobe beef hamburger patty is served over garlic and macadamia nut forbidden rice and then topped with a veal demi glace and a sunny side up quail egg.

The Loco variation is paired with Hanaiali‘i Merlot Napa Valley 2013, developed by two historic Napa Valley families and five time Grammy Award Nominee and 24 time Na Hoku Honohono Award Winner Amy Hanaili‘i Gilliom.

“For the March edition of our monthly event, we wanted to make the food the focus,” says Director of Food & Beverage Leo Mallari. “We wanted our chefs to take beloved local dishes and infuse their culinary talents to take them to the next level. We hope you enjoy them.”

The event is offered at $55 per person, plus tax and gratuity.

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