Hayley + Ben: The Menu

While typically a wine and beverage menu pairing would follow a well laid out menu, for this destination Lanai wedding couple, the wine and beverages that would be served as their guests dined alfresco were equally important. So... the menu, with each course's perfect pairings, had to be designed hand in hand.

To create the perfect 9-course tasting menu, reminiscent of Hayley and Ben's all time favorite Chicago Restaurant, Charlie Trotter's, we first teamed up with local wine expert, Alan Jahns, to create a wine and beverage profile for the couple to help create a menu that would well suit their tastes. Once the menu was established, we set to work pairing the perfect champagnes, sake and wine for guests to enjoy with each and every course served. And what resulted was an amazing epicurean experience for the newlyweds and their guests for this intimate wedding at the Four Seasons Resort Lanai at Manele Bay.

Amuse Bouche

Chef's Whim

Paired with Louis Roederer Champagne, "Cristal" Brut 1999

Lemongrass and Ginger Seared Diver Scallops

with Lana'i mango vinaigrette, micro basil, and island sweet potato chips

Paired with Ginga Shizuku Sake, "Divine Droplets", Junmai Daiginjo

Butternut Squash Soup

with Tahitian vanilla foam

Paired with Monchhof Estate Riesling, "Mosel Slate" Spatlese 2005

Cheese

-Truffled Brie Canape Served in Tuile Cup with spiced apples, maple syrup and micro celery shoots

-Gruyere "fondue" with french bread and dried cranberries

-Herbed Big Island Goat Cheese stack with crispy parmesan, heirloom tomatoes and micro arugula, 100 year balsamico

Paired with Bonaccorsi Wine Compay Syrah, "Larner Vineyards" 2003

Thyme-Olive Oil Roasted Squash

with Edamame succotash, roasted shallot, pinot noir reduction, smoked paprika oil

Paired with Bergstrom Winery Point Noir, "Cumberland Reserve" 2005

Intermezzo

Lilikoi-lime Sorbet

Lobster Risotto "Il Carnaroli"

with Lobster Nage, mascarpone, green pea shoots

Paired with Dumol Chardonnay, "Russian River" 2004

Fire Roasted Filet Mignon

with Big Island "Ali'i" Oyster Mushrooms, Truffle-Whipped Yukon Potatoes and Cabernet Sauce

Paired with Veraison Winery Cabernet Sauvignon, "Stagecoach Vineyard" 2002

Trio of Creme Brulee

-Grand Marnier Creme Brulee

-Hawaiian Lavender Creme Brulee

-Lemon-grass Ginger Creme Brulee

Paired with Gunderloch Nackenheim Rothenberg Riesling Eiswein, "Beerenauslese" 2004

Images courtesy Beverly Hills Wedding Photographers Joe Buissink + Kevin Lubera

The Hawaii Statehood Stamp

We can hardly wait for the US Postal Service to release the much anticipated 2009 Hawaii Statehood Stamp, which is slated to be available for purchase SOMETIME this summer. In fact, it seems that ALL of our destination Hawaii brides tying the knot towards the tail end of 2009 are clamoring for this bit of history.

What a perfect way to commemorate the 50th Anniversary of the 50th State, AND send off those fun Save The Dates or Wedding Invitations, SWAK!