It’s Time for Hoku’s ‘Craggy’ Experience

Columns Lite Bites

July 22, 2012

Story By: Yu Shing Ting | Photos by: Nathalie Walker

Yes, a perfect marriage does exist. At least with the right wine and food. Add a panoramic view of the Pacific Ocean, contemporary-chic dinnerware and first-class service, and you’ve got all the ingredients for a culinary match made in heaven.

On Wednesday, July 25, Hoku’s at The Kahala Hotel & Resort offers a special Craggy Range Wine Chef’s Table experience, featuring a multi-course gourmet extravaganza, complete with wine pairings, and a visit by New Zealand’s Craggy Range Master Vintner Steve Smith.

The evening kicks off with a welcome reception at 6 p.m. followed by dinner at 6:30. The menu includes an amuse bouche of Diver Scallop served with Kahuku corn and lemongrass, and paired with the Craggy Range Riesling 2010, five dishes (Hawaiian Kampachi with the Craggy Range Chardonnay 2010, Braised Veal Shank with the Craggy Range Pinot Noir 2010, Prime Beef Rib Eye Cap with the Craggy Range Sophia 2005, Salt-Crusted Baked Rack of Lamb with the Craggy Range Te Kahu 2010, and Arrow Ranch Venison with the Craggy Range Le Sol 2008), plus dessert which is Lilikoi Snow Egg.

In creating this menu, Chef Wayne Hirabayashi puts his spin on some of the recipes from Craggy Range Winery’s Terroir restaurant, such as Wagyu rump cap which is served with semi-dried tomato, Jerusalem artichoke and red wine jus; and the lamb rack with anchoide and tomato. Throughout the evening, Smith, who also is one of the founding directors of Craggy Range, will meet with guests and talk about the wines and wine pairings.

“I was introduced to the (Craggy Range) wine a couple of years ago,” says Hoku’s maitre d’hotel Dante Camera. “We’ve been featuring their Sauvignon Blanc since January and our patrons have loved it. And now four different wines from Craggy Range will be added to our wine list.

“(For the Craggy Range Wine Dinner) Chef Hirabayashi has paired their 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 New Zealand wines and the craft of winemaking.”

The Craggy Range Wine Dinner ($110 per person) is available through the end of July, however, Smith will only be in attendance on July 25. The dishes in the special menu also will be available a la carte ($35 to $48). Reservations may be made by calling 739-8760 or email restaurants@kahalaresort.com.

Hoku’s at the Kahala Hotel & Resort

5000 Kahala Ave.
739.8888
5:30 to 10 p.m. Wednesday-Sunday

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