Maui Wine Dinner: February 12, 2015
Reception 6 p.m. | Dinner 6:30 p.m.
Hosted by: Kō
Fairmont Kea Lani
4100 Wailea Alanui Drive
For Reservations: 875-2210
A portion of proceeds goes to UH Maui College’s Culinary Arts Program
Why wait until February 14th to celebrate Valentine’s Day? Come indulge your passion for food and wine at this lovely mingling of Oregon wines selected by Charles Fredy and perfectly paired with Ko’s Hawai‘i Regional Cuisine.
Soter Brut Rose Yamhill-Carlton 2011
Kauaʻi shrimp-wrapped scallop, Craig Nihei baby spinach, shiitake mushroom, miso broth
Cristom Viognier Eola-Amity Hills 2013
Surfing Goat Dairy cheese fritter, Ho Farm tomato, micro greens, pomegranate-balsamic reduction, basil extra-virgin olive oil
Spiced seared bigeye ahi, Hāmākua mushroom noodle, pinot demi
Cristom Mt. Jefferson Cuvee Pinot Noir Eola-Amity Hills 2013
Molokaʻi venison, pineapple and Kula blackberry-raspberry-ginger compote
Alexana “Revana Vineyard” Pinot Noir Dundee Hills 2013
Soter “Mineral Springs Ranch” Pinot Noir Yamhill-Carlton 2013
Wailua Estate chocolate macaroon, calamansi tart, mango-coconut tapioca
Grahams 1999 Malvedos Port
Chef, husband, father, cookbook author, fisherman and educator Tylun Pang brings to Maui’s culinary scene a sense of place as he shares with the world Hawai‘i’s food culture at Ko. Named for the Hawaiian word for sugarcane, the restaurant is widely praised for its celebration of the Islands’ multicultural plantation heritage. Readers of Maui No Ka ‘Oi Magazine voted Ko the Gold winner for Best Hawai‘i Regional Cuisine at the 2015 ‘Aipono Restaurant Awards; in 2014, ‘Aipono honored Pang with a Lifetime Achievement Award. What Maui Likes to Eat is Pang’s award-winning compilation of food, history and recipes from Hawai‘i’s plantation days. Proceeds from this cookbook have contributed to scholarships for students at Maui Culinary Academy—as does every ‘Aipono Wine Dinner.
Follow this link for more information about wine dinners in Maui.