Updates on events, specials, and packages.

25th Annual Kapalua Wine & Food Festival
"Silver Salute "
Celebrating 25 years of fine wine & food


July 6-9, 2006

Winemaker Dinners

Saturday Evening Winemaker Dinners -
6:00 pm
(Not included in 4-day pass, tickets only sold ala carte)

Emerald Point Winemaker Dinner
This enchanting evening will feature wines of winemaker Michael Martini of Louis M. Martini Winery and celebrity cuisine Chef Beverly Gannon of the award-winning Hal’imaile General Store. Insightful commentary by two guest Master Sommeliers will enhance this unique experience. Join us at one of Kapalua’s most luxurious private homes, Emerald Point, located in Pineapple Hill.

Wine & Food Pairings Include:

Passed Hors d’oeuvres
Foie Gras and Mango on Brioche Toast
Smoked Salmon Éclair with Salmon Caviar
Carmelized Onion and Brie Tartlet
Louis M. Martini, 2004 Rosé, Napa Valley and Louis M. Martini,
2002 Cabernet Sauvignon, Sonoma County

Amuse Bouche
Prosciutto-Wrapped Scallop
Chardonnay, Napa Valley Vineyards

First Course
Baby Lettuce Bouquet with Goat Cheese Bundle, Grilled Figs, Toasted Pecans with Aged Balsamic Vinegar & Extra Virgin Olive Oil, Served with Bread & Butter
Louis M. Martini, 2004 Chardonnay, Napa Valley 

Second Course
Seared Venison Carpaccio with Dried Cherry Syrup

Louis M. Martini, 2002 Cabernet Sauvignon, Napa Valley

Third Course
Kobe Beef Slider with Foie Gras on Brioche with Truffle Mayonnaise
Louis M. Martini, 2003 Cabernet Sauvignon, Alexander Valley

Fourth Course
Filet of beef with Morel Mushroom, Crispy Yukon Gold Potatoe Cake,
Haricot Vert and Carrot Bundles
Louis M. Martini, 2001 Cabernet Sauvignon, Monte Rosso Vineyard                                                                           

Fifth Course
Dessert Medley
Crème Brûlée in Filo, Chocolate Caramel Baileys in Espresso Cup
Lilikoi Tart with Kula Raspberries
Louis M. Martini, 2000 Gnarly Vine Zinefandel, Monte Ross Vineyard

Cost: $300 per person (Not included in 4-day pass, tickets only sold á la carte)
A benefit for the Maui Preparatory Academy ($140 of ticket purchase is tax deductible)
Seating is limited.

Menu items subject to change

Fred Dame's Rare Wines Dinner
Experience the once-in-a-lifetime opportunity to enjoy rare wines hand-selected by Festival Host, Fred Dame. Only 30 fortunate wine aficionados will experience the hidden treasures of the Guild’s private cellar while delighting in the impressive cuisine of Host Chef Andrew Sutton, a graduate of the prestigious Culinary Institute of America and 2004 Chef of the Year.  Fred Dame brings a powerful blend of experience, expertise and enthusiasm to the world of wine as Chef Andrew Sutton creates a culinary feast to be remembered. Located at the spectacular lanai of the Anuenue Room at
The Ritz-Carlton, Kapalua. Joing Fred Dame will be Master Sommelier John Blazon.

Wine & Food Pairings Include:

Kona Kanpachi Sashimi Carpaccio
with Virgin Olive Oil, Fresh Fava Beans, Summer Corn Relish and Red Salt
Domaine D’Arlot Nuits St. George Blanc, 1993

Lobster Raviolis
Sautéed in Brown Butter with a Butter Leeks, English Peas and Yellow Tomato Essence
Domaine Ramonet Chassagne-Montrachet Ruchottes, 1990

Breast of Partridge
Grilled Partridge Breast with Rub of Oven-Dried Strawberry,
Black Pepper & Sage
Les Cailloux Châteauneuf du Pape Centenaire, 1995

Wine Country “Pheasant and Dumpling”

Pheasant Slowly Roasted and Served with a Chanterelle Mushroom Ragoût
Alex Gambal Gevrey-Chambertin Lavoux St. Jaques, 1999

Rack of Lamb
Marinated with a Sundried Tomato Tapenade
with Shelling Summer Beans, Golden Beets, Green and Cipolline Onions
Guigal Côte Rôtie Château D’Ampuis, 1998

Cabernet Blackberry Braised Prime Beef Short Rib
with Foie Gras Fried Farm House Potatoes
Chateau L’Arrosée, 1986

Upside-Down Peach Pecan Bread Pudding with Peach Sorbet
Cockburn 20-year Tawny Port

Cost: $450 per person (Not included in 4-day pass, tickets only sold á la carte)
A benefit for the Guild of Sommeliers Education Foundation
Seating is limited to 30

Menu items subject to change

The Banyan Tree Winemaker Dinner:
A five-course dinner featuring Chef de Cuisine Jojo Vasquez, Lara Sailer,
Western Region Ambassador of Champange Krug and Master Sommeliers
Roberto Viernes, Rob Bigelow and Robert Smith.

Wine & Food Pairings Include:

First Course
Ahi Tuna sashimi
Japanese Cucumber Salad and Soba Noodle Roll with an Avocado Sorbet
Krug Grand Cuvée

Second Course
Warm Butter Poached Kona Lobster with Ocetra Caviar
Celery Root Purée, Arugula and Gaufrette Potato

Krug Vintage, 1995

Third Course
Sautéed Halibut with Haricot Verts and Morel Mushroom Ravioli
Krug Vintage, 1995

Fourth Course
Roasted Young Chicken with Chanterelle Mushrooms and Salsify Summer
Truffle Sauce
Krug Rosé

Fifth Course
Selection of Artisan Cheese with Lavosh and Island Fruit
Krug Grand Cuvée

White Chocolate Mousse with Glazed Super Rich Peach
Domain de la Tour Banyuls, 2003

Menu items subject to change