Page 3 - Dining Out - Aug 15 2021

Restaurant Insider with Anne Lee
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an outreach for the wine community and the first of its kind in Hawaii. We have an anonymous donor that is matching dollar-for-dollar until the end of August, you can donate on our website. Please visit the G.Lion group of restaurants and order these wines, as that donation will also be matched. Lastly, we are looking for donations of high-end wine collec- tions. If you have access to a wine cellar with higher-end, unique offerings that you do not have use for, we could use this for educational purposes.
alohawinefoundation.org info@alohawinefoundation.org Instagram (@alohawinefoundation)
1. Octopus Anchoïade from La Vie paired with G.Lion Hawaii private label Tanaka 1789 x Chartier, Tokubetsu Junmai Sake, 2018
2. Venison Noisette from La Vie paired with Gamay Noir from Domaine Jean Foillard “Cuvée Corcelette,” Morgon, Beaujolais, 2019 3. Grilled Maitake from Quiora paired with Aglianico from Terre Del Vescovo “Largo Madama,” Taurasi, Campania, 2012
4. Rack of Lamb from Hy’s paired with the Syrah Blend from Ancient Peaks, “Renegade,” Paso Robles, California, 2017
G.Lion Hawaii restaurants are giving 20% to Aloha Wine Foundation for the month of August with the pur- chase of these select wines. The dishes that are photo- graphed are part of the La Vie selections menu, where guests can choose three or four courses. The wines were hand-selected by the G.Lion sommelier team.
• Grilled Maitake ($25) from Quiora (vegetarian, based on availability); paired with Aglianico from Terre Del Vescovo “Largo Madama,” Taurasi, Campania, 2012
• Venison Noisette from La Vie; paired with Gamay Noir from Domaine Jean Foillard “Cuvée Corcelette,” Morgon, Beaujolais, 2019
• Octopus Anchoïde from La Vie; paired with G.Lion Hawaii private label Tanaka 1789 x Chartier, Tokubetsu Junmai Sake, 2018
• Half Rack of Lamb ($57) from Hy’s; paired with the Syrah Blend from Ancient Peaks, “Renegade,” Paso Robles, California, 2017
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that can go toward online courses, travel expenses, etc. If people sign up for an online course that requires wine, we can save them money by giving away a tasting kit, which consists of 18 different wines (2-ounce bottles) that are specifi- cally for the online courses. I wish back when I was starting, I had this type of resource, as it’s very expensive.
AL: Ariana, you are one of a few fe- male sommeliers and restaurant man- agers here in Hawaii. Tell me about your journey.
AT: I studied abroad in Italy. It was eye-opening, as the food and wine
culture there is different. Here, we are so much on the go, and we do not take the time to have wine with a meal.When I came back to the U.S., I worked in fi- nance, but my heart wasn’t in it. I actually started as a barback at Alan Wong’s, as I really wanted to learn about this industry. It’s important for us to keep educating and opening doors for the community that wants to learn more and grow.
AL: How can our readers support this organization?
PO: If someone is interested in a career change, please reach out to us. This is
Complete Somm Selection Bottles: Hy’s Steak House • Ancient Peaks, “Rene- gade,” Syrah Blend, Paso Robles, California 2017 ($80)
• Domaine de Pallus,
“Les Pensees de Pallus,” Cabernet Franc, Chinon, France, 2015 ($90)
• Numanthia, Estate, Tem- pranillo, Toro, Spain, 2012 ($125)
• Fontodi, Chianti Clas- sico, 100% Organic San- giovese, Greve, Tuscany 2017 ($126)
• Cade Winery Estate, Howell Mountain, Cabernet Sauvignon, Napa Valley, California, 2017 ($186)
Quiora and La Vie
• Taurasi, Terre del Ves- covo “Largo Madama,” Campania, 2012 ($90)
• Pinot Noir, Melville, Sta. Rita Hills, 2018 ($100)
• Beaujolais, Domaine Jean Foillard “Cuvée Corcelette,” Morgon, 2019 ($110)
• Sake, Tanaka 1789
x Chartier, Tokubetsu Junmai, 2018 ($140, 500 milliliters; a private label collaboration specific for G.Lion)
• Chenin Blanc, Domaine Huet, “Le Haut-Lieu” Mo- elleux, Vouvray, 2018 ($14, 3 ounces; only available by the glass at La Vie)
Brunch in Style at Hoku’s
Hoku’s Sunday brunch is a celebrated teishoku-style set menu featuring fresh sushi and sashimi, our beloved ahi poke musubi, steamed king crab legs, misoyaki butterfish, herb crusted rib roast and much more. See the full menu at HokusKahala.com.
HOKU’S "TEIHOKU" SUNDAY BRUNCH
Sunday, 9 a.m.–1 p.m.
$84 per person plus tax & gratuity Call 739.8760 for reservations
Reservations 739.8760 HokusKahala.com
Dining Out / Aug. 15-21, 2021 / 3