AD
ADVERTISEMENT

Huggo’s Presents Wine on the Lānai Summer Dinner Series

June 13, 2017, 10:37 AM HST (Updated June 13, 2017, 10:42 AM) · 0 Comments
×

    +
    SWIPE LEFT OR RIGHT

    Locals celebrate summer by gathering around intimately lit tables elegantly located on the oceanfront lānai of Huggo’s fine-dining restaurant for monthly, five-course wine pairing dinners.

    Huggo’s, located in downtown Kailua-Kona, presents its first annual summer dinner series, Wine on the Lanai, featuring food and wines from various regions of the world.

    These fun, interactive dinner menus are created by Chef Alan Hess and the wine is chosen and paired by Pat Okubo, the youngest master sommelier in North America.

    Okubo is the fine wine specialist and wine educator for Young’s Market Hawaiʻi and previously held the prestigious position of wine director/restaurant manager at Four Seasons Lanai.

    The first dinner in the series took place on May 31, when Okubo chose South African wines to pair with five South African dishes created with stewed beans and vegetables, tuna steak, chicken curry, pork belly and an apricot vanilla dessert.

    With each pairing, Okubo shared interesting facts about his wine picks, making the evening both delicious and enlightening. The five-course dining experience was a luxurious feast and a lesson in relaxing and enjoying one’s meal. Like dining in Paris, there is no rush to finish and leave. Wine on the Lanai is about enjoying good food, good

    Wine on the Lanai is about enjoying good food, good wine and good friends. In other words, it’s about taking the time to enjoy life.

    The first course was the South African Chakalaka and Papp, a medley of stewed beans and vegetables with a hint of curry, served over corn polenta. It was paired with Secateurs Chenin Blanc, from the wine region of Swartland.

    The second course was the African Adobo Rubbed Tuna Steak, spice-rubbed and served with avocado salsa and paired with De Wetshof Limestone Hill Chardonnay from Robertson Winery in South Africa.

    The third course was Cape Malay Chicken Curry with Yellow Rice, a braised curry with basmati rice and peas, paired with a Badenhorst Family Red from Swartland.

    ADVERTISEMENT

    The fourth course was Shisanyama Style Pork Bellies, grilled and served with golden raisin compote and vegetable couscous salad, paired with Delaire Graff Estate Botmaskop Red from Stellenbosch, South Africa.

    Last, but not least, dessert was a delicious Malva Pudding with Amarula Liquor Ice Cream, an apricot sponge cake served with Amarula cream sauce and vanilla ice cream, paired with Amarula Cream Liqueur.

    Huggo’s offers two more opportunities to enjoy Wine on the Lanai this summer.

    On Wednesday, June 28, Okubo will pair wines from Spain with a delicious five-course Spanish menu.

    On Wednesday, July 26, wines from Sonoma and Napa Valley will pair with five courses of epicurean gourmet delights.

    Mark your calendar and celebrate summer with at least one of these creative monthly wine pairings.

    Huggo’s Wine on the Lanai summer dinner series events are scheduled on the last Wednesday in May, June and July. Only 36 reservations will be taken for each dinner. The cost is $100 per person (plus tax and gratuity).

    Reservations can be made only by calling Huggo’s at (808) 329-1493.

    Huggo’s is located at 75-5828 Kahakai Road.

    Cape Malay Chicken Curry with Yellow Rice at Huggo’s. Karen Rose photo.

    Chakalaka and Papp at Huggo’s. Karen Rose photo.

    Malva Pudding with Amarula Liquor Ice Cream at Huggo’s. Karen Rose photo.

    Secateurs Chenin Blanc from Swartland at Huggo’s. Karen Rose photo.

    Shisanyama Style Pork Bellies at Huggo’s. Karen Rose photo.

    Spiced Rubbed Tuna Steak at Huggo’s. Karen Rose photo.

    Karen Rose
    Karen Rose is a writer and journalist living on the Big Island of Hawai‘i. Her writing focuses on food, wine, travel, arts and entertainment. She never met a food she didn't like—except black licorice.
    ADVERTISEMENT

    Print

    Share this Article

    Weekly Newsletter

    ARTICLE COMMENTS ( 0 )
    View Comments