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Thursday, March 18, 2010

Wine Dinners at Formaggio Grill

Formaggio Grill is offering a chance to interact and learn from David Castleberry, the Food and Beverage Manager at the Mauna Lani, with two wine dinners on March 21st and 25th.

March 21st - BYOB Dinner

David is preparing for the Advanced Sommelier Exam.  So on Sunday, March 21st, Formaggio Grill is letting all patrons who order this prix fixe meal to bring in your own wine and help him practice. David will be opening sparkling wine and decant wine following formal Sommelier guidelines. And as the restaurant says, "The more you bring, the more practice he gets!"

Here's a look at the four-courses so you have an idea of how to pair your meal:

Photo: courtesy of Formaggio Grill

First course
Herb Roasted Escargot
celery root puree, roasted almonds, garlic meringue

Second course
Blue Lump Crab Cakes
old bay spiced meyer lemon aioli,

Third course
Beef Wellington
truffled potato puree, au poivre sauce,

Fourth course
Baked Alaska
cabernet sorbet

The coursed dinner is available for $49 per person inclusive of tax and tip.

Reservations are available between 6 p.m. and 8:30 p.m. Call 808-263-2633.

March 25 - Patz and Hall Wine Dinner

David spent the last harvest season in Sonoma making the wines at Patz and Hall winery.  So on March 25th at 6 p.m., Formaggio Grill will be putting together a three-course dinner pairing wines from various vineyards they have throughout California.

Image: courtesy of Patz & Hall

First course - Sonoma Coast
Duck Pastrami salad with Mizuna, Peashoots, Citrus Acai Vinaigrette
Paired with Sonoma Coast Chardonnay 07 and Sonoma Coast Pinot Noir 07

Second course - Russian River
Proscuitto Wrapped Ahi with a Spring bean medley with Black Truffle
Paired with Dutton Chardonnay 07 and Chenoweth Pinot Noir 07

Third course - Carneros
Veal Milanaise with Roasted Beets with Walnuts and an Orange and Rosemary Glaze
Paired with Hyde Chardonnay 07 and Hyde Pinot Noir 07

The dinners is available for $85 inclusive of tax and tip.

Call 808-263-2633 for reservations.

Posted on Thursday, March 18, 2010 in Archive Permalink

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