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Event Calendar ItemPears & Pinot at The Kahala in November
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Date: 11/7/2012-11/31/2012
Time: see notes for times
Location:
5000 Kahala Ave.
Honolulu, HI 96816
Phone: 739-8888
View Map
Cost: See Notes
Pears & Pinot Celebrated in November Culinary
Fest
Russian River Winery Showcased in Gourmet Culinary Affair at The Kahala
Russian River Winery Showcased in Gourmet Culinary Affair at The Kahala
Just about the time we start singing about partridges
in a pear tree, The Kahala Hotel & Resort is mounting yet another culinary
fest in November celebrating Pears & Pinot. The month-long
culinary affair begins with a fabulous winemaker dinner co-sponsored by leading
fine wines and spirits distributor Young’s Market Company of Hawaii
featuring Hartford Court Family Winery (Russian River Valley makers of
extraordinary California Pinot Noir wines) on November 7, and follows with
Executive Chef Wayne Hirabayashi’s Pears & Pinot specialty a la
carte menus in Hoku’s, and The Kahala’s Golden Goose Cooking
Class on Saturday, November 17, just in time for the
holidays.
In November, all of our culinary instincts, from
cooking to eating, to fine wine tasting, will be given the opportunity for new
exploration and discovery—from the finest Pinot wines of California,
to how to cook a golden goose, to gourmet dining with friends and family around
Hoku’s decorated Chef’s Table Grand Experience. Book now by calling
(808) 739-8760, or e-mail restaurants@kahalaresort.com.
We are not exactly sure which came first...the humble
pear or the apple, but there is convincing archaeological evidence from the
excavations of the ancient lake dwellers in Switzerland that the European pear,
Pyrus Communis L., was known by that civilization. The ancient pear of
Europe is fundamentally different from the Asian pear tree, Prunus
pyrifolia. The Kahala culinary team will divine the wonders of each variety
in specialty menus in Hoku’s and Plumeria Beach House. Pear seeds,
according to early English records, were sent by the Massachusetts Company to
the earliest American settlers to be planted and grown at Plymouth. Famous
American planter George Mason records planting pear trees in 1763 in his
extensive orchard journal. Both the Asian version and the European variety will
be featured in menu items along with distinguished Pinot Noir vintages from the
Russian River Valley and other appellations.
Pinot Noir is a black grape variety of the species
Vitis vinifera. This named is derived from the French words for
“pine” and “black” alluding to the grape variety’s
tightly clustered dark purple pine-cone shaped bunches of fruit. Pinot Noir
grapes are grown around the world, mostly in cooler regions, and are known for
being a difficult variety to cultivate and transform into wine because of its
sensitivity to wind, frost, and pruning techniques. Pinot Noir wine is described
by Vanity Fair’s Joel Fleischman as “the most romantic of the
wines, with so voluptuous a perfume, so sweet and edge, and so powerful a punch
that, like falling in love, they make the blood run hot and the soul wax
embarrassingly poetic.” Master Sommelier Madeline Triffon calls Pinot
Noir, “Sex in a glass.” Pinot Noir wines offer a tremendously broad
range of bouquets, flavors, textures, and impressions. An ancient wine, Pinot
Noir is only one or two generations removed from wild, Vitis sylvestris,
wines.
The Kahala Hotel & Resort and Young’s Market Company of Hawaii Present:
Pears & Pinot with the Hartford Court Family Winery
Wednesday, November 7, 6 p.m. Winemaker’s
Reception, Waialae Waterfall
Room
6:30 p.m. Gourmet 5-course Dinner, Waialae Ballroom
$120 per person, (Includes Wine Pairings)
Advance Reservations: (808) 739-8760 or e-mail restaurants@kahalaresort.com
6:30 p.m. Gourmet 5-course Dinner, Waialae Ballroom
$120 per person, (Includes Wine Pairings)
Advance Reservations: (808) 739-8760 or e-mail restaurants@kahalaresort.com
In their first year of wine sales in 1996, the
Hartford Court Family Winery was chosen as Artistry Winery of
the Year by Wines & Spirits Magazine. Since those impressive
beginning, the Russian River Valley winery has gone on to claim an impressive
list of accolades and awards in the ensuing two decades, including having their
wines served at White House dinners on several occasions. The Kahala Hotel &
Resort is proud to host a gourmet culinary affair, Pears & Pinot with
the Hartford Court Family Winery, on November 7 at 6 p.m.
in the Waialae Waterfall Room and Waialae Ballroom. Reservations for the
evening’s multi-course gourmet extravaganza, complete with wine pairings,
are $120 per person (not including tax and gratuity) and may be made by calling
(808) 739-8760 or e-mailing restaurants@kahalaresort.com.
The special Pears & Pinot with the
Hartford Court Family Winery winemaker dinner will offer limited
seating and begin with a welcome reception at 6 p.m. in the Waialae Waterfall
Garden, followed by a gourmet five-course dinner in the Waialae Ballroom at 6:30
p.m. In attendance will be the Hartford Family Winery Vintner Don Hartford.
Hartford’s professional career started in the field of law and included
firms in Tokyo and San Francisco, with lawyer/winemaker Jess Jackson’s
constitutional law firm, and with the California Supreme Court. He met and
married Jennifer Jackson while at Santa Clara Law School. (She is the daughter
of the famed winemaker Jess Jackson who built Kendall-Jackson Wineries.) For the
past twenty or so years, Hartford has immersed himself in winemaking and winery
management. Hartford, who grew up on a small strawberry farm in Massachusetts,
genuinely loves the land and farming grapes has become his new passion. As
president and part owner of Hartford Family wines (with wife Jennifer and sister
Laura Jackson-Giron), Hartford works hands-on at all levels of the business,
including work in vineyards, winery, marketing, hospitality and
sales.
The vineyard sites chosen for Hartford Family Winery
are located in some of the coolest areas of the Russian River Valley, Green
Valley, Sonoma Coast, Anderson Valley and Carneros appellations. Their Arrendell
Vineyard sits in arguably the coldest spot in the Green Valley sub-appellation
of the Russian River AVA. This vineyard is sometimes called the Snow Shoe
Vineyard because in wet years, the vineyard manager has had to equip his pruning
team with snowshoes to get through a small area of muddy rows. With nature being
so unpredictable, it’s anyone’s guess as to whether the grapes will
ripen by Halloween each year. These adverse conditions create a wine of distinct
character.
The Hartford family farms its vineyards to allow the
vineyards to display characteristics that are unique to their sites. The winery
follows the least invasive farming principles, employing organic practices in
several of their vineyards. Biodynamic practices are used at two specific sites.
The Hartford family also believes in dry farming and low yields as both
practices produce more intense flavors and textures in their wines.
“We are very excited to introduce these
extraordinary Zinfandel, Pinot Noir and Chardonnay wines to Hawaii
diners,” Says Hoku’s Manager Dante Camera. “We’ve been
featuring selected Hartford Family Winery vintages in Hoku’s with great
enthusiasm and the patrons have loved them.”
Executive Chef Wayne Hirabayashi and his assistants,
Hoku’s Chef de Cuisine Jeremy Shigekane and Pastry Chef Michael Moorhouse,
have paired these robust wines with cuisine to match their power and intensity.
The evening will hold a variety of surprises for your palate and create a unique
opportunity to learn more about Russian River wines and the craft of winemaking
from Hartford Family Winery’s own master
winemaker.”
Hartford Family Winery
(www.hartfordwines.com)
was first noticed as entering the upper echelon of Pinot Noir and Zinfandel
producers in Northern California in early 2000 by Robert Parker of The Wine
Advocate.
Pears & Pinot with the
Hartford Court Family Winery Dinner will feature a selection of
wines paired to compliment Executive Chef Wayne Hirabayashi’s culinary
dishes. Reservations for the Pears & Pinot with the
Hartford Court Family Winery dinner on November 7, co-sponsored by
the leading fine wines and spirits distributor Young’s Market Company of
Hawaii, are limited for this special culinary evening. Call (808) 739-8760 to
reserve your seat, or e-mail restaurants@kahalaresort.com.
PEARS & PINOT WITH THE HARTFORD COURT FAMILY
WINERY DINNER MENU –
PEARS & PINOT WITH THE HARTFORD COURT FAMILY
WINERY DINNER MENU –
Amuse Bouche: D’Anjou Pear Wrapped
Scallop with Ancho Chocolate Sauce and Cilantro
Wine Pairing: Hartford Court Family Winery, Seascape Vineyard, Sonoma Coast,
Chardonnay, 2008 (orange blossom and citrus oil aromas, keen acidity with
lemon-drop flavors, and underline mineral notes)
First Course: Grilled Saba with Bartlett Pear
Mostarda, Spinach Puree, Bonito, Pickled Beet Reduction, and Lardo
Wine Pairing: Hartford Court Family Winery, Fog Dance Vineyard, Green Valley
Russian River Valley, Pinot Noir, 2009 (pure aromas of Queen Anne cherries,
rose petals, and lavender supported by bright flavors of Griotte cherries,
berries, and orange zest)
Second Course: Roasted Quail Glazed with Bosc
Pear, Grilled Scallions, Wild Rice, Shitake, and Curry Pear Sauce
Wine Pairing: Hartford Court Family Winery, Velvet Sisters, Anderson Valley,
Pinot Noir, 2009 (vibrant fruit aroma of black cherry, blueberry, and
sassafras harmonize with lilac and cinnamon stick notes)
Third Course: Kalbi Short Rib, Asian Pear,
Chanterelles and Garlic Kale, with Red Wine Kalbi Sauce.
Wine Pairing: Hartford Winery, Old Vine Zinfandel, Russian River Valley,
2010 (alluring aromas of boysenberry and black raspberry with a note of
cracked pepper)
Dessert: Mirin Poached Asian Pear with
Pistachio Streusel and Pistachio Ice
Cream
The Kahala Cooking School Presents: Cooking the
Golden Goose
Saturday, November 17, 9 a.m. – Noon; Hoku’s
$70 per person per class (includes light refreshments afterwards)
Advance Reservations: (808) 739-8760 or e-mail restaurants@kahalaresort.com
Saturday, November 17, 9 a.m. – Noon; Hoku’s
$70 per person per class (includes light refreshments afterwards)
Advance Reservations: (808) 739-8760 or e-mail restaurants@kahalaresort.com
This chef’s demonstration-only cooking class
will teach you how to prepare a perfectly golden roast goose for your next
holiday dinner with a delicious side dish of Brussels sprouts. Executive Chef
Wayne Hirabayashi and Hoku’s Chef de Cuisine Jeremy Shigekane will take
you on a step-by-step culinary walk through all the techniques and cooking
nuances for preparing a delicious golden goose for your own holiday table. Light
refreshments will be served following the class. The Kahala’s cooking
classes are very popular, please reserve early.
Hoku’s Specialty A La Carte Menu: Pears
& Pinot
Nightly, Wednesday through Sunday in Hoku’s; 5:30-10 p.m.
Advance Reservations: (808) 739-8760 or e-mail restaurants@kahalaresort.com
Nightly, Wednesday through Sunday in Hoku’s; 5:30-10 p.m.
Advance Reservations: (808) 739-8760 or e-mail restaurants@kahalaresort.com
If you haven’t dined at one of Hoku’s
specialty menus, then you’re in for really big treat. These hand-selected
daily specials, complete with wine pairings, celebrate fall’s bountiful
pear fruits and glorious Pinot Noir wines from California and around the word.
Pear seeds, according to early English records, were sent by the Massachusetts
Company to the earliest American settlers to be planted and grown at Plymouth.
Famous American planter George Mason records planting pear trees in 1763 in his
extensive orchard journal. Both the Asian version and the European variety will
be featured in menu items along with distinguished Pinot Noir vintages from the
Russian River Valley and other appellations. Hoku’s Chef de Cuisine
Jeremy Shigekane’s Pears & Pinot menu items will feature
culinary artistry with Anjou, Bosc, Bartlett – Noir, Gris, and Blanc. With
one week advance reservations and a credit card guarantee, Hoku’s can
prepare a Chef’s Table Grand Experience multi-course tasting with
the Pears & Pinot specialty menu, including wine pairings, for a
table of ten to twelve persons. Call (808) 739-8760 for menu and pricing
information.
-- About The Kahala --
With 338 guestrooms, The Kahala Hotel & Resort is an oceanfront destination resortknown for its impeccable service and hospitality. Just minutes from Waikiki, yet offeringthe peace and serenity of a neighbor island experience, The Kahala has been Honolulu'ssocial address for weddings and gatherings since its opening in 1964. Captains ofindustry and celebrity guests continue to call The Kahala their home-away-from-home inHawai'i. Travel + Leisure ranks The Kahala among the Top 6 Hawaii resorts and amongthe World's Best 100 Hotels in its 2012 World's Best Awards. US News & World Report named The Kahala Best Oahu Hotels (Top 3) in 2011 and 2012. Successful Meetings gave the hotel a Pinnacle Award for three years in a row, 2010-2012. Open Table named Plumeria Beach House in their Best 100 Restaurants for Brunch. TripAdvisor.com gave The Kahala a 2012 Traveler's Choice Award for Top 25 Luxury Hotels in the United States.
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