California Wines: Classic vs Modern
Friday, April 14, 2017
Reception 6 p.m., Dinner 6:30 p.m.
200 Nohea Kai Drive, Kaʻanapali
Call for reservations: 667-4506
Price: $135, all inclusive
$25 from each dinner supports UH Maui College’s Culinary Arts Program.
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
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
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
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
Drunken Berry Surfing Goat Dairy Cheesecake
Dolce, Napa Valley, 2010
Compare and contrast the deliciously different wines of Grgich Hills Estate, Liquid Farm, Talley Vineyards, Failla Wines, ZD Wines, Lail Vineyards and Dolce. Advanced Sommelier Charles Fredy promises a selection that will make this a night to remember!
Executive chef and managing partner Geno Sarmiento began in the kitchen pantry at Nicholas Nickolas in Waikiki, and became head line cook in just three years. In 1992, he relocated to Maui to open Nick’s Fishmarket, and later, under the leadership of Chef George Gomes, Jr., opened Sarento’s on the Beach, followed by Son’z Steakhouse. Sarmiento oversees all fi ve Tri-Star Restaurant Group venues, including Manoli’s Pizza Company and Sarento’s Waikiki.