Archive for Food and Wine
We were treated to a very invigorating dinner recently at DK Steakhouse, which featured the foods of Chef Jason Miyasaki…..& the wines from TWO visitng, female French winemakers, Catherine Breton & Christine Campadieu. What a treat it was!
Catherine & Pierre own & run an 11 hectare domaine in France’s Loire Valley, with holdings in Vouvray, Chinon & Bourgueil. Amongst a myriad of soil types–gravel, clay, limestone, schist & yellow tufeau, they grow Chenin Blanc & Cabernet Franc. They were certified organic in 1991 & started down the road towards biodynamic in 1994.
2010 Cantina Terlan Pinot Bianco
One amazing pairing is this dry, riveting, “bright eyed & bushy” tailed Pinot Bianco from hills of Italy’s Alto Adige. These kinds of wonderfully aromatic white wines, especially those with such crip, refreshing acidity works wonders.
Terlano is a growers’ cooperative (founded in 1893) up in the alpine peaks of south Tyrol, which is the northernmost province of Italy. The soil here is red porphyry (volcanic origin), rich in quartz & feldspar, with a topsoil of coarse silaceous stone & sand.
At our VINO restaurant we strive to serve good food….done with a Mediterranean edge. We also want the food to be very wine friendly at the same time.
One of the dishes VINO Chef Keith Endo features on the menu is a Braised Lamb Shank which is served with roasted fingerling potatoes, parsnip puree & root vegetables. This is a dish which works really well with rustic red wines, especially those from the Mediterranean basin.
1995 Domaine Tempier Bandol “Cabassaou”
One of my favorite sea critters to eat is octopus. It has good flavor & such an unusual character, which I much prefer to squid.
Octopus Terrine (red wine & Port) with eggplant caponata & Nalo Farms baby arugula
So, the question is, what kind of wine should we serve?
VINO Chef Keith Endo has been getting some really good “NO growth hormone…NO antibiotic” chicken lately. Because it is so good, it is now hard for me to eat & appreciate other chicken. Tonight, Keith seared the dark meat first, then braised it with celery, red & green bell peppers, onions & chicken stock. till tender.
So…..what kind of wine did we serve with it?
2007 Fontodi Chianti Classico Riserva “Vigna del Sorbo”
In case you didn’t know, my partner DK & I have 8 restaurants here in Hawaii. 5 of them feature contemporary Asian foods. Because of that, we went out & created THREE German white wines which would better work with our foods. One is dry…..one is medium dry & the other slightly sweet, fruity & lower in alcohol. Each one is from a different winegrowing region & features a different star winemaker. For me, it really is like a “dream” team.