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22nd Annual Kapalua Wine & Food Festival
July 10 - 13, 2003

Winemaker Dinners

Cutting edge chefs from Kapalua's award-winning restaurants paired with world-renowned winemakers.

The Bay Club - (808) 669-5656
"Robert Mondavi Global Wine Dinner - In honor of Mr. Mondavi's 90th Birthday"

July 12, 2003

Featuring Guest is Chef Russell Siu of 3660 On The Rise, Honolulu, HI and Hosting Chef Noah Bekofsky of the Kapalua Bay Hotel & Ocean Villas.
$150.00 per person,tax and gratuity not included
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The Plantation House Restaurant - (808) 669-6299
"Featured Wines from Wine Spectator's Top 100 Wines of 2002"

July 12, 2003 - 6:00pm

Featuring the Hawaiian/Mediterranean cuisine of Chef Alex Stanislaw. This year's even is a benefit for The Lahainaluna High School Foundation Scholarship Fund. These scholarships will be for a few deserving students who have a desire in pursuing a culinary degree at Maui Community College.
$150.00 per person, inclusive of tax and gratuity ($50 tax deductible)
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THE BAY CLUB

RECEPTION
Main Lobster Tartar with Sevruga Caviar
Ginger Chicken Empanadas
Snapper Escabeche and Fried Plantain Salad

Robert Mondavi, Chardonnay, "Carneros" 2001, Pisco Sours, Santiago, Chile

FIRST COURSE
Prosciutto Wrapped Ahi with Kahului Corn Relish, Tomato Basil Coulis and Balsamic Drizzle
Robert Mondavi, Pinot Noir, "Reserve" 2000

SECOND COURSE
Braised Short Ribs with Puree of Cannelloni Beans and Porcini Scented Jus
Mondavi-Frescobaldi, Luce, Tuscany, Italy 1999

THIRD COURSE
Kona Coffee and Fresh Cocoa Berry Crusted Rack of Lamb
with Purple Sweet Potatoes and Cassis Auj Jus
Robert Mondavi, Cabernet Sauvignon, "Stags Leap District" 1996

FOURTH COURSE
Selection of Domestic Artisian Cheeses and Italian Imports
Robert Mondavi, Cabernet Sauvignon, "Vintage Debut" 2000
Mondavi-Rothschild, Opus One 1999

FIFTH COURSE
Fuji Apple Tarte Tatin with Crème Fraiche Ice cream and Cajeta Caramel
Errazuriz, Sauvignon Blanc, "Late Harvest" 2000

$150.00 per person, does not include tax and gratuity


THE PLANTATION HOUSE RESTAURANT

FIRST COURSE
Ceviche of Hawaiian Snapper "Martini," Island Mango & Hawaiian Chili Pepper Water
Krug, Brut Champagne "Grande Cuvee", France, NV
#34 of the Top 100

SECOND COURSE
Potato Pressed Hawaiian Fish, Saute of Pacific Shrimp,
Summer Mushrooms & Baby Fingerling Potatoes, Balsamic-Butter Brodetto
Chateau La Nerthe, Chateauneuf-du-Pape, France, 2000
#9 of the Top 100

THIRD COURSE
Oven Roasted Kalua Pig on Parmesan Polenta with Wilted Spinach, Barolo Reduction
Paolo Scavino, Barolo "Carobric", Piedmont, Italy, 1998
#39 of the Top 100

FOURTH COURSE
Cassoulet of Lamb, Garlic Sausage & Borlotti Beans
E. Guigal, Hermitage, Rhone Valley, France, 1999
#38 of the Top 100

DESSERT COURSE
Imported Cheese Selection
Chateau D'Armailhac, Pauillac, France, 1999
#69 of the Top 100

COFFEE SERVICE
Chocolate Truffles & Chocolate Covered Strawberries
Capcanes, Pansal de Calas, Tarragona, Spain, 1998

$150.00 per person, inclusive of tax and gratuity
($50 tax deductible)

Subject to change.

 

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