Single Vineyard Wines
Friday, June 23, 2017, 6 p.m.
The Mill House
Maui Tropical Plantation
1670 Honoapi‘ilani Hwy., Waikapu
For reservations: BOOK ONLINE — scroll and look for June 23
Price: $125, plus tax & tip
$25 from each dinner supports UH-Maui College’s Culinary Arts Program.
Cannoli | Sage Cream | Caviar
Belle Castle Extra Brut
Braised Beach | Yellow Beet
Brochard Sainte Claire Chablis
Soter North Valley Pinot Noir Rosé Granita | Strawberry
Carrot | Vadouvan butter | Yogurt
Foxen Ernesto Wickenden Chenin Blanc
Lamb Ragù | Gnudi | Shiitake
Soter North Valley Mineral Springs Ranch Pinot Noir
Beef Tenderloin | Black Raspberry | Poha Berry | Oregano
Marchesi Di Gresy Barbaresco
Chocolate Profiterole | Fromage Blanc Mousse | Roasted Strawberry
Far Niente Dolce
Join us as we explore a distinctive selection of artisan wines created by producers working with small, single-vineyard locations. These vineyards yield wines that are complex, concentrated, flavorful and in harmony with the terroir in which they were grown. We are pleased to share their unique expression with you.
—Advanced Sommelier Charles Fredy
The element of surprise is always on the menu at The Mill House at Maui Tropical Plantation in Waikapū. Located in the foothills of West Maui’s mountain, this venue will provide an idyllic setting, and Jeff Scheer will provide the menu for a chillaxing evening of culinary delights, paired with single-vineyard wines selected by Chambers & Chambers Wine Merchants. Chef Jeff Scheer keeps the creative juices flowing, turning out some of Maui’s best locally sourced and sustainable dishes. His industry peers named Scheer ‘Aipono’s Chef of the Year in 2015, and since then, the awards have continued. In 2017, the readers of Maui No Ka ‘Oi Magazine voted The Mill House winner of the Gold ‘Aipono Award for Most Innovative Menu, and winner of the Silver ‘Aipono for Restaurant of the Year.