Last week, my husband, Dave, and I attended the Hall Wine Dinner at Brown’s Beach House in the Fairmont Resort on the beautiful Kohala Coast. The event began at sunset with a glass of crisp (dare I say french-style?) 2101 Napa Vally Sauvingnon Blanc. A great start to a beautiful evening!
One of the wonderful things about these dinners is when you go to enough of them, you begin to see some familiar faces. It seemed more than half the diners were local residents – and everyone knows each other – and suddenly it’s the equivalent of a (larger) dinner party! And it’s always a treat to meet new friends! Dave and I were thrilled to spend the evening “talking wine story” with Hall’s President, Mike Reynolds. Lucky us…
As you can see, the menu was quite spectacular and tasted 100 times better than it looks on paper. The first course took the cake, though, with a pasta dish made from fresh Ono instead of pasta.
Huge mahalos go out to Chef Stephan Rouelle (@bigislandchef) who prepared one of the most innovative and off-the-charts delicious wine pairing meal we’ve experienced in Hawaii. Bravo!
Next up: The Miner Wine Dinner at Manta at the Mauna Kea Resort. Friday, March 30th. I don’t know if I’m more excited about the “just made” mozzarella, or the “deconstructed s’mores.” Do you think that means I can just eat the chocolate?
Lucky we live Hawai’i!