Saturday, January 31, 2009

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

-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

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

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