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Master Sommelier Chuck Furuya

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Sunday, May 8, 2016
(Opening at 4:00 pm)

amuse
Fresh Mozzarella Caprese
Hau’ula tomato water, Thai basil & compressed watermelon
 
first
Seared Cumin Scented Jumbo Prawn
Nicoise Chopped Salad
salumi, capers, Kalamata olives, eggs & Pecorino Romano cheese
wine:  4oz Domaine Skouras “Zoe”

 
second
Kona Maine Lobster Uovo
garlic spinach, Ali’i mushrooms & tarragon brown butter
wine:  3oz Birichino Malvasia Bianca

 
intermezzo
Roasted Heirloom Beet “ Poke”
prosciutto, tomato, Maui onion, smoked Hawaiian sea salt
& Dryland micro arugula

 
main
Surf And Turf
pan seared Bristol Bay scallops, Kahuku corn & bacon ragu, sous vide King Natural strip loin, roasted red bliss smashed potato, garlic demi & chimichurri
wine:  4oz Casa Passarella Dao “Colheita Tinto”

 
sweet
Strawberry And Pineapple Tart
warm caramel sauce, chocolate gelato & toasted macadamia nut streusel
 
 
$47 food only
wine pairing by Master Sommelier Chuck Furuya - add $16.95
”Fresh Oysters”  Tuesday, May 10th
 
It is still oyster season in the Pacific Northwest, so t’s time to do it again!   VINO Chef Keith Endo has a really cool connection to get some really fresh, succulent oysters.  Like many of our other wine & food events, not only will this fun but hopefully one will learn a thing along the way too. What would you drink with fresh oyster?

 
Raw

Goose Point oysters with chili pepper water, pickled cucumbers, ogo, Maui onions & Hau’ula tomatoes
 

First come first serve.
FYI--last time was a sell out
This is in addition to our regular VINO menu
“Loire Valley White Wines”  
Thursday, May 12th 6pm
 
This is a tasting for those looking for special & unique wines.  While some might think these wines are esoteric, they really are not.  Each represent some of the very best of their wine growing region AND that is saying a lot, when one considers the long history each have gone through. The Jasnieres, for instance, was a court favorite of King Henri IV, which to me is way beyond the scope of something written in the Wine Spectator last month.  In 1936, Quincy was only the second wine appellation (AOC) granted by the French government. (This is not just another vineyard planted by rich people who hired star vineyard gurus & superstar winemakers).  Furthermore, the Loire Valley is where Joan of Arc did her crusades & also where Leonardo DaVinci chose to be buried.  Yes, in addition to geology, history also plays such an important part here.  These four wines will give tasters a glance at how special and unique the white wines (other than the more famous Sancerre & Pouilly Fume) can be.  The wines really are so amazingly light & mesmerizingly ethereal.  Furthermore, I get blown away with every taste of these wines at how much quality is present, especially for the cost. This a quartet one can readily measure other wines you taste to.
 
2014 Domaine Salvard “Unique”
Grown in sandy clay soils, this is a wonderfully perfumed, airy Sauvignon Blanc that other countries gorwing this grape grape variety can wish they could somehow produce.
 
2014 Denis Jamain Reuilly “Les Pierres Plates”
This estate features Kimmeridgian limestone soils akin to those found in Chablis, complete with fossilized sea critters, all farmed organically & biodynamically. Crazy good stuff!
 
2012 Domaine Trotereau Quincy “Vieilles Vignes”
These vines were planted in 1905 to 1943 in sandy, silex, pink limestone soils unique to this small, 200 hectare winegrowing region.  By the way, this was only the second region granted an AOC by the French government in 1936.  Imagine, even before anything from Bordeaux, Burgundy or Champagne.  The forefathers knew something about how special these wines can be.
 
2013 Pascal Janvier Jasnieres
There are only 100 hectares of this very small appellation located in the most notherly (& therefore coldest) appellation of the Loire Valley.  Pascal owns but 9 hectares (66 parcels) of clay limestone soils, which he & his wife farm themselves.  A true artisan, boutique” producer in every sense, this is a very unique wine you will want to experience yourselves first hand.
 
There you have it,  4 sensational wines. 
$25 a person (not including tax or gratuity).
By Reservations only….524-8466 or email Ann at ataketa@dkrestaurants.com
WINE 201
Sunday, May 15th   
(starting promptly at 4:30pm)

The cost is $25 per person (not including tax or gratuity).

This is an ENCORE presentation of the class we did in February, for those who missed it.
 
Our goal for this tasting then is to introduce participants what works & what doesn’t with food and most importantly, why and all first hand.  Our plan is to serve 2 food tidbits.
 
For the first round, we will serve 3 white wines (11/2 ounces each).  After a brief discussion of each wine, we will then serve a “Shrimp on a toothpick” with garlic butter & fresh tarragon & then discuss how each wine interacts with the food. 
 
For the second round, we will serve 3 red wines (11/2 ounces each).  After a brief discussion of each wine, we will then serve a “a toothpick of salami & cheese” & then discuss how each wine interacts with the food. 
 
I really think this exercise will be quite eye opening & will therefore help open the doors to a whole new world of wine possibilities for each participant.
 
Please note—the last time, these classes sold out in a day, so please act quickly.
 
In addition, tasting participants will receive a 25% discount on our regular VINO menu items from 5:30 to 6:30pm, right after the tasting, to make sure you get something in your stomach before leaving.  This tasting will be by reservation only.  Please call….524-8466 or email Ann at
ataketa@dkrestaurants.com
 
 


 ”Paella Night”  Sunday, May 15th
 
Mark your calendars, Chef Keith & the guys make their version of paella.  I don’t think you can call it classic, but it is soooo good!  Our guests went crazy over this the last go around!!!!!!  We, in fact, sold out way too quickly, around 7:15pm.  You have to come in & try this one.  It is as unbelievable as our roasted cracked crab! 
 
This is in addition to our regular VINO menu

”Roasted Cracked Crab” 
Tuesday, May 17

We have had soooooo many requests, so here it is again!  On this night we will again be offering the VINO Roasted Cracked Dungeness Crab created by VINO Chef Keith Endo and a new prep, Roasted Cracked Crab with miso butter, yum!  As is the case on these kinds of nights, this special will be on a first come, first serve basis so come early!
 
Roasted Cracked Crab
roasted with garlic, lemon, parsley and chili flakes
 
We will also be serving VINO’s regular menu as well.
Remember these specials run out quickly, so come early.

“Communal Table”
Thursday, May 19th
6:00 pm

We haven’t done a “Communal Table” in a while, so we thought to do another on this night  and for those who don’t understand the concept, everyone sits on one long table to enjoy a meal with wine pairings by Chuck. You might not know each other in the beginning of the night, but by the end of the evening, hopefully, you will have new found friends.  Kind of like what a family does at home…..good food, good wine…..good fun!  Isn’t that the VINO way?
FIRST COURSE (served family style) 
Homemade Sausages
spicy fennel
pork, veal and sage
chicken & sun dried tomatoes
with roasted peppers, moustardo, pickled Kako’o ’Owi Farms vegetables
wine: 3oz My Essential Rose 
 
Homemade Spaghettini
Hamakua mushrooms, braised Big Island beef shank,
Nalo Farms Swiss Chard & chimichurri

wine: 3oz Hybrid Petite Sirah
 
ENTRÉE
Brick Oven Roasted Organic Chicken
herbed Yukon Gold potato, creamy truffled polenta,
charred baby bok choy

sauces—romesco, creamy basil pesto, country sausage gravy
wine: 4oz Tedechi Valpolicella  “Lucchine”
 
DESSERT
Fresh Berry Crostata
Lappert’s vanilla ice cream
 
$39 a person (not including tax or gratuity)
By Reservations only
Please call….524-8466 or email Ann at ataketa@dkrestaurants.com

 
WINE 501
Here are the dates for May featuring a six wine tasting workshop and all classes start at 4:30
                                 
Sunday, May 22nd
 
We will be tasting New World versus Old World wines--THREE pairs—in our continual search for “good” wine while learning a thing or 2 along the way.  I think will be quite eye opening in a different way than what we have done in the past.
 
Please note—the last time, these classes sold out in a day, so please act quickly.
 
In addition, tasting participants will receive a 25% discount on our regular VINO menu items from 5:30 to 6:30pm, right after the tasting, to make sure you get something in your stomach before leaving.  This tasting will be by reservation only.  Please call….524-8466 or email Ann at ataketa@dkrestaurants.com
 

 “Italian Street Food” Sunday, May 22nd  
Chef Keith Endo has quite a fascination with “Italian Street Food”, which is also quite the craze in Italy!  You know they will be not only good & tasty, but also interesting as well.  Last time the specials sold out way too fast, they were that good!  The specials will be on a first come, first serve basis so come early!
Kona Maine Lobster Roll
fennel slaw, old bay aioli, cracked pepper & sea salt chips
 
Homemade Flat Bread
shredded organic chicken, truffled cauliflower puree
& pea sprouts

 
These specials will be in addition to our regular VINO menu.
 
"Wild Mushroom Night"   Tuesday, May 24th 
Some really cool, wild mushrooms are still in season.  Imagine....fresh mushrooms—grown on the Big Island & “Small Kine Farms” in Waimanalo!  VINO Chef Keith Endo will be making two mushroom specials on this night.  Not only will they be good, they will also be wine friendly.
 
Wild Mushrooms
red peppers, Kaneshiro Farms egg, extra virgin olive oil & fresh basil
 
Hamakua Alii Mushroom Ragu
 creamy polenta & truffle oil
 
These specials will be in addition to our regular VINO menu.  We are sure to run out as past offerings have been really well attended, so come early,as these specials will be on a first come first serve basis.  We are excited!!!


Standouts from Lesser Known
Winegrowing Regions”  

Thursday, May 26th 6pm
 
Just so you know, we are not presenting  esoteric wines, just to showcase the latest fashion/trend.  Each of these are stellar, standout wines, so much so, one can readily measure other wines you taste to, they are that good.  It begins with very individually unique vineyards that truly have something special to say.  And, these wines also feature truly masterful, artisanal winemaking.  The combination is game changing.  Over the years, finding this truly remarkable quality of wines is what rings my bell.  Finding them from lesser known appellations before the high acclaim & therefore high prices & scarce availability is just the icing on the cake.
 
2013 Robert Denogent Beaujolais “Cuvée Jules Chauvet”
Bet you’ve never had a Beaujolais like this before!  Jules Chauvet was a true yoda of his craft & was so far ahead of his time with his au naturale approach to grape growing & winemaking.  Much later, contemporary icons like Marcel Lapierre & Jean Foillard followed in his footsteps with his approach.  At the same time, so did Jean Jacques Robert over in the Maconnaise & his small portfolio of single, old vine parcel Chardonnays.  Here is the first red wine from him which has come to the Islands.  The parcel is leased from Jules Chauvet’s niece (20 & 70 year old vines grown in sandy decomposed granite) & the grapes are wild yeast fermented in old barrels & then aged for an additional 16 months in 7 year old barrels. 
 
2009 Chateau Belle-Graves “Lalande de Pomerol”
A fabulous, relatively new discovery for us.  Situated in Lalande de Pomerol, just north of Pomerol, Belles-Graves produces Merlot-dominated wines with a lush, velvety texture and very fine tannins. The vineyards are planted on slopes that descend to the east, south and west of the estate, which sit just across a small stream from some of the famous estates of Pomerol (& of all of Bordeaux for that matter).  Their greatness comes from their own terroir of varied clay and gravel where flint, quartz, and mica offer distinct mineral components to each parcel.
 
2011 de Villaine Rully “Les Sainte-Jacques”
From the truly iconic Aubert deVillaine & interesting vineyards near his home in the lesser known Chalonnaise appellation.  Their single-vineyard parcels are stunning examples of what this complex and amazing terroir can yield. These wines have great purity, true character & intricacies, qualities one might expect from a true Master such as de Villaine. Much of this is due to both the diversity of his vinestock and his organic and biodynamic methodology in the vineyards, both of which Aubert stands by with great conviction.  I bet you never had a Chardonnay like this!
 
2013 Faury Condrieu
Condrieu was once considered one of the great white wines of the world & here is your chance to try one of the most pure and most interesting. The steep slopes of Condrieu have a grade of up to 55% & present a challenging terrain where farming is only feasible through terracing.  The work is therefore back breaking & is done because of true passion. Domaine Faury is one of the northern Rhone valley’s most artisanal producers & the resulting wines exemplify authenticity, done with soul & deliciousness, a rare combination. The primary fermentation is done in stainless steel cuves & then the wine is aged 11 months on its lees, in 10% new barrels, 30% 2 to 5 year-old barrels, and 60% stainless steel.
 
 
There you have it,  4 sensational wines. 
$35 a person (not including tax or gratuity).
By Reservations only….524-8466 or email Ann at ataketa@dkrestaurants.com

Ultimate  BYOB Dinner 
Sunday, May 29th

VINO Chef Keith Endo has created an interesting and wine friendly menu specifically for BIG time wines.  This will be a chance to bring one of your gems out of the cellar and SHARE.  Imagine what a night this would be, if everyone thought that and brought a wine to turn heads!  To me, that is one of the true great pleasures of wine, sharing a great bottle or two with people who get and appreciate it.  As a twist, we will start the dinner at 5:00 pm. start early, end early.  That’s the thought!  Here is the menu with the recommended wine pairings.  
 
amuse Bouche
Spicy Tuna Crudo
with Maui onions, crispy rice chip, kalamanzi & chervil
 
first course
Sous Vide Kaneshiro Farms Egg
home-made spaghetti, shredded roasted organic chicken, pecorino romano & basil
 

BYOB WINE RECOMMENDATIONS: lighter bodied, Mediterranean styled reds or Pinot Noir
 
second course
Pan Seared Bristol Bay Scallops
snow crab-ricotta cheese tortellinis, “cioppino” brodetto, butter
braised fennel & lemon pressed oil

 

BYOB WINE RECOMMENDATIONS: dry to off dry aromatic white wines or very minerally Chardonnays or Rose
 
entrée
Tuscan Style Marinated Skirt Steak
Nalo farms baby arugula, crispy polenta “fries”,
worchester demi & truffle oil

BYOB WINE RECOMMENDATIONS: rustic Mediterranean red wine
  

dessert
Local Honey Panna Cotta
 fresh berries, mac nut crumbles & warm olive oil cake
 
$52 a person (not including tax or gratuity)
By Reservations only
Please call….524-8466 or email Ann at 
ataketa@dkrestaurants.com