Wine Dinner at Nick’s Fishmarket

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Paul Hobbs Wines

Friday, August 26, 2016
Reception 6 p.m., Dinner 6:30 p.m.

 

Nick's FishmarketHosted by: Nick’s Fishmarket
4100 Wailea Alanui Drive

Call for reservations: 879-7224
Price: $125, plus tax & tip
$25 from each dinner goes to UH Maui College’s Culinary Arts Program.


MENU

RECEPTION
El Porvenir Amauta Torrontes Cafayate Valley, Argentina 2015

FIRST COURSE
Seared Scallop with Paella Rice and Clam Vin
Paul Hobbs Russian River Chardonnay 2013

SECOND COURSE
Grilled Octopus Niçoise
Pulenta La Flor Rose Argentina 2015

THIRD COURSE
Seared Ahi Cheese Gnocchi, Foie Gras, Porcini Mushroom Vin, Mushroom Agrodolce
Paul Hobbs Crossbarn Pinot Noir 2013

FOURTH COURSE
Moroccan Spiced Lamb Tagine, Couscous and Date Chutney
Bramare Cabernet Sauvignon Argentina 2012
Paul Hobbs Napa Cabernet Sauvignon 2012

DESSERT
Baklava Cheesecake
Graham’s 10 Year Tawny


pinot-noir_russian_smPaul Hobbs is one of California’s top winemakers—Forbes Magazine called him “the Steve Jobs of wine.” Hobbs’ credo: “Meticulous vineyard management, followed by minimally invasive winemaking techniques, allows us to produce wines . . . with finesse, complexity and authenticity.” His wines are fermented with native yeasts, aged in French oak, and bottled unfined and unfiltered.
chardonay_russian-river_sm

The ʻAipono Wine Dinner Series is proud to explore Paul Hobbs wines with Nick’s Fishmarket, part of the Tri-Star Restaurant Group. Under the direction of Corporate Executive Chef Geno Sarmiento, Tri-Star has won numerous awards, including Gayot Travel Guide’s “Top Ten New Restaurants in the United States,” and Maui No Ka ʻOi Magazine’s ʻAipono Award for Best New Restaurant for Son’z Steakhouse in the Hyatt Regency Maui. Chef Geno is known for innovative and exciting dishes that use local, farm-fresh ingredients. Tri-Star President and CEO Aaron Placourakis says, “Geno’s knowledge, experience, professionalism and zest for life are key ingredients in our restaurants’ philosophies.”

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