Wining, dining on elegance

The Baby Abalone Bourgogne is the first of four courses at La Vie’s Hartford Court Wine Dinner ($135) on June 8.

Perched on the eighth floor of The Ritz-Carlton Residences, Waikiki Beach is La Vie, an open-air restaurant that serves the finest French cuisine. Offering views of the cityscape and horizon, La Vie welcomes guests to the Hartford Court Wine Dinner ($135) at 6 p.m. June 8.

The idea for this concept came about when Jason Fukeda and his team at Fujioka’s Wine Times were eager to host an event that centered around Hartford Family Wine’s Jeff Stewart’s visit to the island.

“We were waiting for the right time to start doing events again,” says Fukeda. “It was a no-brainer when we found out Jeff Stewart was coming into town.”

“Honestly, it’s a great opportunity to link up with a great wine producer and I couldn’t say no,” adds executive chef Shaymus Alwin.

Meanwhile, chef Patrick Collins, along with the rest of La Vie’s culinary experts, crafted a four-course meal to complement each wine selection.

“We hope to create unique experiences with each course highlighting the story and flavors of each wine,” says digital marketing coordinator Genevieve Layante.

“We are hoping to highlight Jeff Stewart’s passion and craftsmanship through curated dishes and genuine service,” she adds. “Guests will have the opportunity to share conversations with Jeff Stewart and listen to his stories about each wine.”

Featured on the menu is Baby Abalone Bourgogne (poached fennel, haricot vert and grilled pain de campagne), accompanied with Three Jacks Vineyard (chardonnay). Next, guests can enjoy a Braised Poisson En Meurette (celery root purée, grilled mushroom and bacon lardon) with Velvet Sisters Vineyard (pinot noir). Third, a Hay Smoked Duck Breast (roasted baby beets, pickled huckleberries and violet mustard) is plated with Outer Limits Vineyard (syrah). To finish the meal, a Grilled Chateaubriand (beef cheek bordelaise, pomme fondant and endive) is paired with Old Vine Zinfandel.

“We wanted to showcase wines that perhaps customers haven’t experienced yet,” says Fukeda. “That’s something we always strive to do — introduce new experiences and to take them on a journey.”