There’s a unique wine experience waiting for you at the third annual Vintage Wine Weekend at the Four Seasons. It’s three days of luxurious wine events: Gala Friday night, the Private Cellar Event on Saturday and an ultra-premium wine dinner gastronomically inspired by a mysterious violin on Sunday. The weekend features menus masterminded by Executive Chef Roger Stettler and wines chosen by Master Sommelier Roberto Viernes.
Viernes took care to select fine wines from small production wineries. Finding these wines on your own would be nearly impossible; it’s much easier to see what Viernes cultivates on his own. Vintners Dan Kosta of Kosta Browne, Donald Patz of Patz & Hall, Gary Burk of Costa de Oro, Steve Clifton of Brewer Clifton, Paul Lato of Paul Lato Wines, Justin Willett of Tyler Winery and Christopher Carpenter of Cardinale Estate will also be there. The common factor in each of these artisanal wine producers is passion for their processes–each is unique in their individual approaches, but the results are all breathtaking wines.
At the Ocean Front Gala on Friday, 40 selected vintages will be presented alongside action stations inspired by local farmers and food purveyors like Waipoli Aquaponics, Malama Farms, Beef and Bloom, Zuhair Tomato, Hawaii Fish Auction and Maui Cheese Co. You’ll see displays of whole fish, spit-roasted pig, vine-ripened tomatoes. What’s more, the menu reads like a fine evening of grazing: crudo, sashimi and sushi, steamed bao, dry-aged bone-in rib eye, burrata and balsamic salad and goat cheese arancini with chutneys and perky Upcountry fruits.
Saturday’s innovative La Paulee-inspired event has the special distinction in that everyone must bring a bottle to share. Four Seasons will be bringing a magnum of 1998 Villemart Cuvee Creation. Even bottles valued at $3,000 were opened last year. The multi-courses served will be represented by several different chefs: Michael Meir, Robert Andrade, Chris Galicinao, Rhonda Ashton, Craig Dryhurst, Micheal Wilson, Roger Stettler and Emily Rosenberg.
Music is another important component to the vintage weekend, with Makana performing at the Ocean Front Gala and violinst Elizabeth Pitcairn on her famed Red Violin on Sunday. The story of her violin inspired the film The Red Violin, about a Stradivarius that was missing for 200 years but suddenly appears at auction. Pitcairn’s grandfather purchased it, and gave it to her. It’s a unique opportunity to see a classical performance on this infamous violin by one of America’s best soloists, among a stupendous four courses paired around Cardinale wines.
Vintage Wine Weekend, Four Seasons Wailea
Fri: Ocean Front Gala $165
Sat: Private Cellar $195 and a bottle of wine
Sun: The Red Violin $295
Vintage Wine Weekend 2014 – Menus
Gala Reception Ocean Front Lawn Friday December 5.
Passed Hor’s D’Oeuvre
Oyster Shooter
Quinoa Roll
Avocado Crab Pearls
Hawaii Fish Auction (Chef Vince A)
Display of Whole Fish on Ice Glow (set on the ground on top of pallets)
Crudo: Salmon, Hamachi,
Ceviche: Ono, Mahi Mahi
Sushi: Tuna, Snapper, Shrimp, Eel,
Specialty Rolls:
Malama Farm Free Range Pig (Chef Michael M)
Whole Spit Roasted, Steam Bao
Momofuku Style Kochujang Sauce
Kimchi Slaw
Beef & Bloom’s Farm (Chef Chris G)
12 Hour Smoked Hana Coffee & Spice Rubbed Beef Brisket, Lilikoi Gastrique
Dry Aged Bone in Rib Eye, House Chimichuri, Steak Fries
Zuhair’s Tomato Farm (Melissa Haake)
Vine Ripened, Yellow, Black and Cherry
Burrata, Maui Olive Oil, Basil, Sea Salt, Aged Balsamic
Heirloom Tomatoes, Mysore Raspberries, Chilies and Goat Cheese
Maui Cheese Co.
Goat Cheese Arancini, Arugula Pesto
Display of all available Island Made Cheese, Chutney’s, Jam’s, Honey, Nut Bread Crisp
Waipoli Aquaphonic Farm
Butter Head Lettuce, Oak Leave, Frisee, Baby Water Crest, Romaine Lettuce, Arugula
Cucumbers, Carrots, Pohole Ferns, Sprouts, Maui Onions, Kula Strawberries, Radishes, Hearts of Palm, Roasted Beets, Local Asparagus, Red & Green Cabbage,
Chopped Hard Boiled Eggs, Toasted Macadamia Nuts, Brioche Croutons
Selection of Island Inspired Dressings: Papaya Seed, Maui Olive Oil Citronette,
Guava-Lilikoi Vinaigrette
Maui Olive Oil Company (Chef Michael W)
Maui Olive Oil Tasting
Handcrafted Salumi’s & Cold Cuts,
Pickled Vegetables, Mostarda, Mustards
Grilled Ciabatta
Grow Some Good (Chef Craig D)
Three colored Local Cauliflower
Raw, Pureed and Roasted, Pickled Asian Pear, Cashew Green Curry Sauce
Cucumber Soba Noodles
Coconut, Tomato and Pepper Romesco, Green Onion,
Toasted Coconut, Cherry Tomatoes
Hamakua Mushrooms Farm (Chef Robert A)
Mushroom Risotto, Pecorino Cheese
Mushroom Fritters, Arugula Pesto
Outrigger Pizza Company (Outrigger Pizza Staff)
Tomato, Basil, Onions, Olives, Mushrooms, Peppers, Hawaiian Chili Peppers,
Shredded Mozzarella, Blue Cheese Crumbles, Parmesan, Fontina and Asiago
Shaved Ham, Sopresata, Seafood, Spicy Italian Sausage, Pepperoni
Desserts
Chocolate Cones, Lemon Cream
Red Berry Trifle
Coconut Cream Profiteroles
Vanilla Bean Cheesecake, Roasted Rhubarb
Ginger Pot de Crème, Brioche Crouton
Peanut Butter Squares
Pineapple Tart, Green Tea Streusel
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Private Cellar
December 6th, 2014
Pickled Jicama Crab Roll, Wasabi Tobiko
Smoked Scallop Focaccia Panini
1st course
Chef Michael Meier & Vince Affinito
24 Hour simmered Veal Tongue, Fresh Borlotti Bean Salad
Salsa Verde
*****
2nd course
Chef Robert Andrade
“Foie Gras Saute”
Medjool Date Puree, Compressed Asian Pear, Aged Balsamic,
Duck Skin Crumble, Micro Red Shiso, Toasted Brioche
*****
3rd course
Chef Chris Galicinao
Pan Fried Island Snapper
Tomato Braised Tabungao Squash, Tapioca Pearls
Charred Escarole, Pickled Rutabega
*****
Intermezzo
Chef Rhonda Ashton
Frosted Peas, Mint Paper
Cucumber Lime Granite
*****
Main Course
Chef Craig Dryhurst & Michael Wilson
Braised Natural Brandt Beef Short Rib “Dauphine”
Caramelized Maui Onions, Fresh Horse Radish Cream, Kula Greens
Bone Marrow & Herbs Crusted Filet Mignon
Celery Root Puree, Truffle Madeira Jus
*****
Dessert
Chef Emily Rosenberg
Compressed Flourless Chocolate Cake, Hazelnut Gelato, Cassis Puree, Caramel Powder
*****
Cheese Course
Chef Roger Stettler
Worldly Selection of Cheese
Red Violin Dinner Sunday December 7.
Chilled Cucumber-Watermelon Shooter, Smoked Scallop
Salted Pepitas
Mini Lobster Sliders, Preserved Lemon Aioli, Griddled Bacon
1st course
Line Caught Tuna Sashimi
Marinated with Ginger and Mint
2nd course
Pouch Baked Onaga
Saffron Broth, Black Truffle
Local Anise, Heirloom Carrots and Sun Chokes
Main Course
Kona Coffee Rubbed Barrel Cut Beef Tenderloin,
Aged Port Wine Reduction
“Fondant” Potato, Cepe Mushrooms, Brussels Sprout
Dessert
Frozen Hazelnut Cream
Crunchy Ginger Cake, Steeped Clementines
Cheese
Selection of Worldly Cheese
Quince and Persimon Chutney
Maui Honey Comb
*****
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