Aipono Wine Dinner

April 14, 2017

Reception 6:00 pm

Dinner 6:30 pm

$135 per person

$25 from each dinner supports UH Maui College’s Culinary Arts Program.

Call to Reserve 808-667-4506

At this specialty wine dinner, Advanced Sommelier Charles Fredy partners with Executive Chef Geno Sarmiento to expertly pair California’s top classic and modern wines with a delectable five-course dinner. Compare and contrast the deliciously different wines of Grgich Hills Estate, Liquid Farm, Talley Vineyards, Failla Wines, ZD Wines, Lail Vineyards and Dolce. The event is part of Maui No Ka ‘Oi Magazine’s ‘Aipono Winemaker’s Dinner Series.

 

Space is limited and reservations can be made by calling 808-667-4506.

MENU

First course (pass around reception)
Hand-selected Diver Scallop Ceviche with a Hawaiian Chili Grapefruit Vinaigrette and Osetra Caviar
Bokisch, Albariño, Terra Alta Vineyard, Clements Hills-Lodi, 2015

Second course
Petite Lobster Tail Thermidor with Apple Endive Salad and Lobster Vinaigrette
Grgich Hills Estate, Chardonnay, Napa Valley, 2013
Liquid Farm, Chardonnay, ‘White Hill’ Sta. Rita Hills, 2014

Third course
Pinot Noir Braised Prime Short Rib with Local Mushroom Ragu and Pappardelle Pasta
Talley, Pinot Noir, ‘Estate’, Arroyo Grande Valley, 2014
Failla, Pinot Noir, Sonoma Coast, 2014

Fourth course
Filet Mignon Beef Wellington with Fois Gras Torchon, Blackberry Compote and Roquefort Creamy Polenta.
ZD Winery, Cabernet Sauvignon, Napa Valley, 2013
Lail, Cabernet Sauvignon ‘Blueprint’, Napa Valley, 2014

Dessert
Drunken Berry Surfing Goat Dairy Cheesecake
Dolce, Napa Valley, 2010