San Francisco, California
London, United Kingdom
The Evening's Line-up:
Course One - Amuse-bouche - 2013 HAHN CHARDONNAY Cocktail
Coconut Braised Escargot
B.I. Beef Tenderloin Yukke, Quail Egg Yolk, Korean Pears
Course Two - 2013 SLH CHARDONNAY
Big Isle Abalone & Kahuku Sea Asparagus “Carbonara”
Ocean Vegetable Noodles, Uni Sauce
Course Three - SLH PINOT NOIR
Manoa Rabbit Sausage
Mustard Spaetzle, Braised Cabbage, Hau’ula Tomato Chutney
Course Four - 2013 SMITH & HOOK CABERNET
Sous Vide Lamb-Chetta
Island Watercress Purée, Herb Salad, Fennel Pollen
Course Five- 2011 MERITAGE
Wagyu Pepper Steak
Hudson Valley Foie Gras Potsticker, Braised Covolo Nero, Colcannon
Course Six - 2013 BONESHAKER ZINFANDEL
Lilikoi, Island Chocolate, Coconut
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Join Executive Chef Ronnie Nasuti and Hahn Wines Chairman Paul Clifton for an amazing night of fine wines and exquisite food.
Ronnie Nasuti, Executive Chef of Tiki's Grill & Bar
When he first came to Hawaii, he worked at Horatio’s (now Kincaid’s), holding various positions in a very regimented and high volume kitchen. After hearing about Roy’s and “the buzz” about an exciting, new style of cuisine, he wanted to work for Chef Roy Yamaguchi and his new dining concept. He started at the former Roy’s Park Bistro location, learning every station including 24-hour room service and pastry. He then went to the flagship restaurant in Hawaii Kai where he trained further under Chef/Founder Roy Yamaguchi, Corporate Chef/Partner Gordon Hopkins and Corporate Chef Hawaii Jacqueline Lau. Chef Ronnie went on to become Sous Chef at Roy’s Poipu Bar & Grill on Kauai, then Executive Chef at Roy’s Hawaii Kai after fulfilling an opportunity as the Executive Chef at Chez Michel in Honolulu.
After a proven record of successful and distinguished accomplishments, Chef Ronnie has chosen to hang his hat at Tiki’s Grill & Bar, steering this favorite destination for locals and visitors alike to a higher level of dining and excellence. Chef Ronnie, who believes in the farm-to-table movement by visiting farms and building strong bonds with local farmers, brings in island fresh produce and breads, as well as 175 pounds of local grass-fed beef and 450 pounds of locally caught or raised fish every week. His delicious signature items and dinner specials that fuse Hawaiian/Pacific Island with American cuisine are the result of his dedication to the craft and cooking with locally grown and raised food.
Paul Clifton, Chairman of Hahn Wines
Before joining Hahn in 2003, Paul worked in the cellar at Bernardus Winery in Carmel Valley and moved on to Byington Winery in the Santa Cruz Mountains where he was the assistant winemaker. Next he moved to New Zealand where he earned a post-graduate degree–and also learned that as a winemaker in a cool climate, everything has to unfold very precisely in the vineyard.
“I love working with Pinot Noir and Chardonnay,” Paul says. “Both are cool-climate varietals and relatively temperamental. In particular, once you pick Pinot Noir, it’s going to be what it’s going to be. So it’s about what’s happening in the vineyards, how the fruit is brought in and how its first processed once it arrives at the winery.”