Pigs & Pinot: a bacon lover’s dream
Pigs & Pinot
They say Pinot Noir and pork are the same in terms of their taste and flavor profiles… Sweet with smoky undertones, light and not too bold, and of course with pork being “the other white meat,” Pinot Noir is often thought to be a dry red, fruity wine that complements rich and fatty pork.
As part of a year-long celebration aimed at commemorating the 50th Anniversary of The Kahala Hotel & Resort the hotel has launched celebratory monthly dining events. I am a little late in getting this memo since it’s now September, but better late than never. This month the concept was all about Pigs & Pinot!
Wednesday’s buffet presented at the Seaside Grill along the beach at sunset created a charming and romantic evening along the sand. This literally was a bacon-lover’s dream come true. All of the dishes showcased pork and all of the wines selected could be paired with any of the dishes. It was an intimate evening of all-you-could-drink-and-eat delights.
Pinot Blanc
The menu was a collaboration of items that highlighted the star of the night – pig. Much of what was being served reminded me of a clam bake or a homestyle Southern picnic with a high-end touch. Salads, ribs, cassoulet, biscuits & gravy, and roast Chinese pork were just part of the buffet. Check out my gallery for a look at the dessert that literally blew my mind!
Next month the highlight will likely be sake and the location of the dinner will move over to Hoku’s. November you will see wines inspired by the Mediterranean.
Here’s a look at Pigs & Pinot.
