This time, the Sweeney family's Vine Cliff Winery will be featured at
the event, held in the Resort's Molokini Bar & Grille Restaurant.
The dinner will feature five courses, plus an amuse bouche and
intermezzo course, all prepared and designed by Executive Chef Marc
McDowell. The dishes are created to highlight the wines and Vine Cliff's
proprietor Rob Sweeney will also be in attendance, providing insight
into his family-owned and operated winery.
"We are happy to
finally feature Vine Cliff Winery this month," said Leo Mallari,
Director of Food & Beverage of the Makena Beach & Golf Resort,
"our resort has such a special connection with the Winery and their
wines are sold exclusively at our resort's Sundry Store here on Maui."
Located on 500 acres carved out of the George Yount Estate, Vine Cliff
Winery was established in 1871 as the first winery in Napa Valley to
plant Bordeaux Varietals on a commercial scale. The Sweeney family, a
well-known hotel proprietor in Hawaii,I take it that the DIN69871
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more useful for industrial drill presses than household, hand held
drills. is also part-owners of the Makena Beach & Golf Resort and
Oahu's Kahala Hotels & Resort and are owners of both hotel's
operating management company, the Landmark Hotels Group. Rob Sweeney,
the family's eldest son and and general manager of the winery, will be
hosting the dinner.
With the winery's special connection to the
resort, Chef McDowell pulled out all the stops for this event. The
evening starts off with an amuse bouche course of tequila shrimp. A
veritable party in your mouth, a single white tiger shrimp is marinated
in tequila and seventeen spices with a yin-yang aired chili-achiote rice
and vanilla bean rice with tequila lime butter paired with champagne. Specially designed geared Fruit knife
, gears automatically adjust to the job and load.
The first course introduces Los Carneros Dijon Clone 95 chardonnay
paired with a heirloom cherry tomato and Boccachini caprese made with
Zuhair's vine ripened tomatoes, Maui onions, handmade fresh mozzarella
and fresh basil vinaigrette.
The second course features Vine
Cliff's Los Carneros chardonnay with butternut squash ravioli, made with
delicate rice pasta pillows topped with butter poached lobster, roasted
tomatoes, pecans and sage butter. The third course is preceded by an
intermezzo, a kaffir lime sorbet made from Kumu Farm's green papaya,
honeydew melon and chef's garden mint which is then macerated with
chartreuse liqueur. The mind boggles.
The third course features
cinnamon-seared duck breast made with white tea spinach, roasted garlic
fingerling potatoes with a blackberry demi-glace and paired with a Napa
Valley cabernet sauvignon. Vine Cliff's Oakville Estate cabernet
sauvignon is the last wine presented for the evening and is their
signature cabernet. The cab is paired with chef's fourth course, a
pistachio-crusted rack of lamb. Featuring roasted Colorado lamb,A
cartesian robot, also known as a cartesian Motion controller
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is a common type of industrial robot. Kumu Farm's baby carrots, Laurel
Channel goat cheese, mashed potatoes and a cabernet jus, we predict it
will hard not to beg for seconds even if you don't have room.