Makena Beach and Golf Resort’s Duckhorn Wine Dinner

By Vanessa Wolf

Last month’s amuse bouche: house smoked salmon, creme fraiche, and Ocetra caviar atop a Molokai potato blini. Photo by Vanessa Wolf

This Friday at 6:30 p.m., Makena Beach and Golf Resort will be offering their latest wine dinner, this time featuring the grape-based libations made by Duckhorn Wine Company of Napa Valley.

The dinner will be hosted by Michelle Watkins, Western Brands manager for Duckhorn.

Eleven years ago, while between jobs, Watkins decided to do a short stint as a wine steward at a large beverage retailer in Atlanta, GA. What started as a temporary position soon became a passion.

After spending two years on the retail side of the business, Watkins moved to California in 2004 to experience the winery side.  In 2008, Michelle joined the team at Duckhorn Wine Company as the Western Brands manager and remains there to this day.

She will be presenting the wines alongside a tasting menu created by Makena’s Executive Chef Marc McDowell.

Hawaiian Ahi Carpaccio with a ginger lime avocado poke tower and kaffir lime parfait from last month’s wine dinner. Photo by Vanessa Wolf

Chef McDowell’s food is consistently impressive, with a focus on sustainable, local products and clean, Asian-influenced flavors. Arguably, if you missed the last dinner, you missed out.

Amends can be made to your taste buds, however, on Friday night.

The meal starts with an amuse bouche of Ahi Tartare Cornet with avocado and kaffir crème fraiche. It will be paired with the Duckhorn Sauvignon Blanc from Napa Valley.

The first course offers a duo of Hokido scallop and Kampachi  with fresh pomelo, tangelo, Fuji apple, bacon, avocado and a Spanish ponzu. Enjoy it alongside Duckhorn’s Migration Chardonnay from Russian River, CA.

Next, you can sink your teeth into a butter-poached Kona lobster and leek fondue with Pommes Maxim and a Meyer lemon beet reduction paired with the Goldeneye Pinot Noir from Anderson Valley.

Chef McDowell’s prosciutto-wrapped Filet Mignon, Swiss chard, and brown butter thyme gnocchi from the March 21 Craggy Ridge wine dinner. Photo by Vanessa Wolf

The feast continues with Beef Wellington in Fuille d’Brick with wild mushrooms, pancetta, a sour cherry duxelle, truffle puree and port demi-glace. It will be served alongside the Duckhorn Merlot from Napa Valley.

The fourth course brings a selection of artisan cheeses chosen by Chef McDowell including Pave D’Affinoise and Point Reyes Blue along with lavosh and dulce abuela. The cheese course will be served with the Paraduxx Zinfandel from Napa Valley.

Lastly, the dessert course brings a macerated mixed berry sabayon.

All this decadence can be found at the resort’s Cafe on the Green  located above the Makena Tennis Club and the former Makena Golf Course.

The wine dinner costs $120 per person and reservations can be made by calling 808-875-5888.

Vanessa Wolf is a former head chef.

We welcome your feedback. Please let us know if you hear of any new restaurants opening or reopening, total menu overhauls, or simply know of a hidden treasure you want to share. Have a restaurant you want reviewed (or re-reviewed)? Drop us a line – Vanessa(@mauinow.com)