Page 3 - Dining Out - Nov 27, 2022

Restaurant Insider with Anne Lee
AL: Kale, you have genes that made it inevitable you would get into hospitality. How did you get your start?
KF: I have been here for about five months now. Kevin Toyama, the wine manager and lead sommeli- er for Halekulani, recruited me to work at House Without a Key. It’s my home base where I bartend. When they were ready to reopen Cattleya, I had the opportunity to take the lead role, as wines are a passion for me. The wines that Randall and I selected for the list are ones that I drink at home and am very familiar with.
My father, Chuck Furuya, talks about “aha” moments. When we had a wine tasting for Cattleya, I was tasting Terre Nere wines, which he is very fond of, and we have four of their wines on our list. I never understood this wine.When we tasted six of these reds back to back, I called him at 1 a.m. and I told him, I get it, I understand why you love Terre Nere.
AL: What is new and exciting at Cattleya Wine Bar?
RP: It’s meant to highlight the exclusive wines that we can get from all around the Mediterra- nean to Hawaii, to celebrate the best wines. Christian Testa, our talented chef, is born and raised in Genova and the menu is a nod to his heritage. It’s a different menu that he designed to be more pupu
Cattleya features wine pairings, chosen by expert sommeliers, with its Italian-inspired menu.
Cattleya Wine Bar
located in Orchids at Halekulani Hotel
2199 Kalia Road, Honolulu 808-923-2311 halekulani.com/dining/ cattleya-wine-bar
4-8 p.m. Wednesdays-Fridays
of Barolo. This grape is native to only one town, there were only two people growing this grape; it was on the verge of extinction.
Our Imported Cheeses ($28) are served with housemade rose- mary lavosh and Big Island organic honey. On the day of your visit, we had sheep milk cheese made with truffle, pecorino Romano and Par- mesan. We pair this with our me- dium-bodied Turkish rose wine, Pasaeli,Yapincak, Aegean Region, Turkey, 2019 ($20, 5-ounce pour). It’s something you can go into with- out any expectations, and is from a 50-year-old vineyard. It’s textured with flavors of lemon, quince, lin- den and brioche.
The Charcuterie Plate ($32) has a selection of imported cold cuts and cheeses, marinated olives and baby carrots. Pair this with Tenuta La Pergola, Vino Rosso “Il Goccetto,” Piedmont, Italy, 2020 ($12, 5-ounce pour). It’s a juicy, fresh blend of Brachetto, Barbera and aromatic Freisa grapes that’s light, quaffable and best enjoyed chilled.
style, encourage sharing; lighter, brighter, fresher dishes that are meant to go well with the options of 3-, 5- or 8-ounce pours from 25 wines by the glass (bottles are also available for purchase). We like to offer wines that are more obscure and underappreciated.
The cattleya flower is a specif- ic genus of orchid. It’s rare and only blooms three days at a time. The cattleya orchid is also in the Halekulani logo.
KF: I think this is one of the coolest wine lists on the island.You do not see these wines in stores, let alone on a wine list that you can order anywhere else by the glass.What’s
interesting is the different types of grapes that we offer. You will not see a chardonnay or cabernet. It’s all-indigenous grape varietals from small appellations and regions in Italy, Spain or Turkey. We want our guests to try different wines from all over the world without having to commit to a full bottle.
AL: What did chef Christian Tes- ta prepare to go with the wine selections?
RP & KF: We collaborated on what we felt was the best experi- ence guests can have. The menus were created specifically to pair with these wines, and guests can
also have a wine experience (as we offer 3-ounce pours).
Hamachi Crudo ($29) has sea asparagus, lemon orange zest and extra-virgin olive oil. It pairs well with the La Vizcaina La Del Vivo, Godello, Bierzo, Spain, 2019 ($23, 5-ounce pour). This is an old vine Godello grape-based blend with a jabong- and citrus-centered liquid mineral quality.
Prime Beef Tartar ($28) with Parmesan shavings, Sicilian olive oil, celery and apples go nicely with Le Strette, Langhe Nascetta, Piedmont, Italy, 2018 ($17, 5-ounce pour). This is a revival of this na- tive grape once called the queen
AT THE KAHALA
RESERVATIONS
OpenTable 808.739.8811 KahalaResort.com
’TIS THE SEASON FOR A FESTIVE BUFFET
Continue your holiday celebrations from December 27-30th and get festive at The Kahala! Celebrate the season with a magnificent buffet at Plumeria Beach House. At this all-you-can-enjoy extravaganza you’ll be able to devour chef specialties, succulent eats from our carving stations, fresh seafood, delicious desserts and more! It's the most wonderful time of the year at Honolulu’s favorite holiday gathering place.
December 27-30 $110* Adults, $49* Keiki (6-12) 5-8:30 p.m. *Does not include tax & gratuity
RESERVE
NOW ON OPENTABLE
Dining Out / November 27 - December 3, 2022 / 3