Two legends come together for one delicious eveningA La Carte
September 29, 2019
Story By: Caroline Wright | Photos by: LANDRY’S
In the kitchens of Morton’s The Steakhouse in Honolulu, the staff is looking forward to the restaurant’s second A Taste of Two Legends dinner, which kicks off on Saturday, Oct. 26 at 6:30 p.m. The initial event, held last October, celebrated Morton’s decades-long partnership with the Mondavi Family, and celebrated the 40th anniversary of the restaurant’s own iconic brand.
This year’s collaborative event will feature an unforgettable evening of Morton’s cuisine paired perfectly with wines from Duckhorn Vineyards in Napa Valley. The carefully crafted menu features intriguing plates and dishes like Duck Rillettes & Burrata Cream Crostini, Maine Lobster Avocado Salad, and Morton’s Legendary Hot Chocolate Cake with Vanilla Bean Ice Cream and Warm Caramel.
Every course is a winner, according to Scott Crain, vice president of operations for Morton’s The Steakhouse. “But two items stand out in my mind,” he says. “First, the Parmesan Panna Cota (an amuse bouche featured mid-course) is a perfect blend of sweet and savory.” The amuse bouche will be accompanied by a magnificent Pinot Noir from iconic vintner Kosta Browne, now owned by Duckhorn Vineyard. “It’s a cult classic in its own right,” says Crain.
The Snake River Farms Wagyu Ribeye Cap with Roasted Garlic Cream and Citrus Herb Gremolata is Crain’s other favorite dish on this very special menu. “It’s the most decadent and sought-after portion of the ribeye steak,” he says. “This cut literally melts in your mouth!”
For this year’s event, concept chef Trevor White and VP of culinary Wade Wiestling took the lead with menu design and direction. “Our VP of beverage, Tylor Field, worked with the winemaker at Duckhorn Vineyards to select the perfect wines to showcase, and Chefs White and Wiestling and their team crafted the menu,” says Crain. “We also had some great regional chefs assisting in the conceptualization and implementation of the final draft. It takes a team!”