Wine Dinner at Beachhouse

On Thursday, August 6^th,  Beachhouse at the Moana will present a unique five courses wine dinner with pairings from 10 different boutique wineries as well as the debut of the Beachhouse at the Moana’s own private label wine.

Winemakers Steve Storrs of Storrs Winery, Greg Gauthier of Gauthier Cellars, and Joe Cafaro of Cafaro Cellars will be there in-person, together with representatives from the seven remaining wineries, to share their wines and personal experiences.

James Maher and Rodney Uyehara. Photo: courtesy of Beachhouse at the Moana

The event begins with a welcome reception at 6 p.m. followed by a five-course dinner from Chef Rodney Uyehara at 6:30 p.m.

Winemakers and proprietors Steve Storrs of Storrs Winery, Greg Gauthier of Gauthier Cellars, and Joe Cafaro of Cafaro Cellars, along with representatives from Gruet (from New Mexico); Zaca Mesa, Robert Stemmler, L’Aventure, and Venge Vineyards (from Napa Valley, CA); and Solera and Noe Pedro (from Spain) will dine among the guests to provide them with an intimate opportunity to interact and learn more about their wines and winemaking.

Making its debut at this wine dinner event will be Beachhouse at the Moana’s private label “Napa Valley” Cabernet Sauvignon 2006 by winemaker Dave Harmon of Carneros della Notte. Beachhouse at the Moana “Napa Valley” is a full-bodied Cabernet Sauvignon with aromas of black cherries, cassis, violets and blackberries that complement the vibrant steaks and grilled meats offered at Beachhouse at the Moana.

Here is a look at the menu with each of the wine pairings (each course is paired with two different wines):

Start with a glass of Gruet “Brut” NV

Photos: courtesy of Beachhouse at the Moana

First Course
Atlantic Salmon Tartare
– trio of caviers california osetra, ikura and tobiko, with a key lime truffle crème and toast
Paired with Storrs “Viento Vineyard” Gewurztraminer 2007 and Gauthier “Salaal Vineyard” Sauvignon Blanc 2007

Second Course
Hamakua Mushroom & Escargot
– pernod brandy cream, puff pastry, truffle cream
Paired Zaca Mesa Rousanne 2006 and Robert Stemmler Pinot Noir Carneros “Estate” 2005

Third Course
Australian Lamb Chop
– pomegranate demi, with okinawan potato puree
Paired with Cafaro “Napa Valley” Merlot 2005 and Beachhouse “Napa Valley” Cabernet Sauvignon 2006

Fourth Course
Australian Wagyu Striploin
– pink peppercorn demi with fingerling potato
Paired with L’Aventure “Optimus” 2006 and Venge Vineyards Scout’s Honor 2006

Dessert Course
Kona Chocolate Springrolls
– strawberry salsa, white chocolate fondue
Paired with Solera 1847 Oloroso Sherry and Noe Pedro Ximenez Sherry

This exclusive wine dinner is available to a limited seating capacity for $75 per person.

Complimentary 4-hour valet parking at the Moana Surfrider, A Westin Resort & Spa and validated self-parking at Sheraton Princess Kai‘ulani will be available.

For more information or reservations, please contact the Starwood dining desk at 921-4600.