Winery Dinner Features Joel Gott Wines
By Vanessa Wolf
This Thursday, Oct. 10, the Makena Beach & Golf Resort hosts their winery of the month dinner at the Molokini Bar & Grille.
The five-course dinner is designed and prepared by both Executive Chef Marc McDowell and the restaurant’s new Chef De Cuisine Kurt Lesmerises and is paired with libations from Joel Gott Winery.
Mark Milton, the president of Beverage Marketing and More Brokerage Company will serve as the dinner’s host.
The amuse bouche course features Joel Gott’s Unoaked Chardonnay.
The white wine, with its aromatics of melon, papaya and red apple, is paired with Chef’ McDowell’s Salmon BLT. Specifically diners can anticipate a bacon-crusted Copper River salmon topped with lettuce veloute and tomato jam.
For the first course, experience a taste of the Pacific Northwest with a grilled peach salad paired with Joel Gott’s Willamette Valley Pinot Gris. This wine has floral aromatics of jasmine and honeysuckle with aromas of white peach, nectarine and Meyer lemon.
The fresh Kumu farms baby spinach salad features fresh Oregon fall peaches, topped with Big Island feta cheese and basil vinaigrette.
The second course features a confit of Muscovy duck paired with the first wine ever produced for the Joel Gott brand, their Dillian Ranch Amador County Zinfandel.
The wine offers blackberry, dark cherry, mocha and dried fig notes and is paired with a dish of Muscovy duck leg slowly cooked in duck fat.
The duck is served with wilted greens, sautéed fingerling potatoes and a cognac-truffle reduction.
The third course features a Chef McDowell specialty, porketta.
A petite porketta made with a slow-roasted Kurobuta pork loin wrapped in a salt-cured pork belly is served with a salad of slow-roasted cannellini beans, roasted red peppers, sweet corn, Swiss chard and ricotta salata cheese. The dish is then drizzled with Kumu Farms pesto and 30-year old balsamic and paired with Joel Gott’s Alakai, a blend of Grenache, Syrah and Mourvedre wines.
Made in the style of Southern Rhone and California Rhone-style wines, the Alakai features spicy notes of white pepper and anise.
The fourth and final savory dish of the night brings a sassafras-braised short rib to your table. Paired with Joel Gott’s 815 Cabernet, the slow-braised vintage beef short rib have a hint of root beer and are served with garlic mashed potatoes, pickled pearl onions and baby carrots.
The meal concludes with a Bartlett pear poached in red wine and served with mascarpone cheese and a raspberry coulis.
With live entertainment, the dinner is offered at $100 per person plus tax and gratuity. Seating is limited, and reservations are required.
For reservations or more information call (808) 875-5888.
We welcome your feedback. Please let us know if you hear of any new restaurants opening or reopening, total menu overhauls, or simply know of a hidden treasure you want to share. Have a restaurant you want reviewed (or re-reviewed)? Drop us a line – Vanessa(@mauinow.com)