Archive for Food and Wine
Last night, we did a wine & food pairing workshop for the staff down at Sansei Seafood Restaurant & Sushi Bar & DK Steakhouse featuring some of their more popular dishes. The intent was for each of the participants to walk away with a first hand experience of wine & food & therefore have more knowledge of the hows & whys, as well as more confidence on the subject.
At our VINO Restaurant, Chef/Partner Keith Endo has been churning out alot of small plates specials every night, just to have fun (& our customers greatly appreciate his work). This also gives us an opportunity to have fun pairing wines to the onslaught of these new dishes.
Fresh Razor Clams–with white wine, lemon, Italian parsley & a little butter
Here are some very interesting pairings we did with some of VINO Chef Keith Endo recent specials.
Monterey Sardines with San Marzano tomato sauce
2012 My Essential Rose–With tomato sauce, we look to pair really tasty, more ethereal styles of PINK wines. Because this dish specifically is about sardines, a more oily fish, we wanted something that was grown in more calcareous kinds of soil & done via very light direct press, which keeps the palate fresh & alive between bites. If you haven’t yet experienced this rose, we recommend you really keep an eye out for it. Grown in Aix down in Provence, France & produced from several grape varieties such as Cinsault & Grenache, it is remarkably fresh, delicious, light & completely refreshing.
In my day of working in table cloth, “fine” dining restaurants, such as the Maile, La Mer and Bagwell’s 2424 and their more classical French oriented menus, Chardonnay and Cabernet Sauvignon had its golden moments especially pairing with cream and butter infused sauces.
Today, however, the culinary world has greatly changed, especially at the top end restaurants. There is now a whirlwind of different “takes” on food, which incorporate a fusion of many different ethnic cooking ingredients, techniques and cultures.
From my point of view, paralleling this change in food trends, the art of pairing wines to these foods is also greatly changing.
Giorgio reminded me it was 9 years ago that he last came for the “Grand Opening” of VINO in Honolulu, alongside Chiara Boschis (Pira Boschis), Pio Boffa (Pio Cesare); superstar chefs Celestino Drago (Drago’s in Santa Monica) & Suzette Gresham (Acquarello in San Francisco), as well as Master Sommeliers Nunzio Alioto (who also did his grandmother’s recipe of Ciopino), Doug Frost, Fred Dame & Larry Stone. Yes, it was quite the night!
La Spinetta was the rage then. People clamored to get their wines & deservedly so. Things haven’t changed.
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.