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Cat Chat 18: Have wine, will eat

By Catherine Toth Fox • April 6, 2011 • Food, Musings, The Daily Dish, Videos

You put a glass of wine and a plate of braised lamb shank in front of me, well, neither will last very long.

So when Hoku’s, the award-winning restaurant at The Kahala Hotel and Resort, invited me to sample its wine dinner menu — sans the wine, though — I was there. And I would have probably brought my own fork.

The hotel is hosting two big food-related events this month: the Peay Vineyards Wine Dinner on April 13 at Hoku’s and the Kahala Wine & Food Classic 2011 on April 22 and 23.

The first event will feature a dinner with paired wines from Peay Vineyards, a 53-acre estate vineyard located on the “true” Sonoma Coast in Northern California. This first-generation organic winery — which earned such accolades as the 2009 Winery of the Year from Wine & Spirits Magazine — specializes in Pinot Noir, Syrah and Chardonnay. (Cost is $120.)

The second is one of the hotel’s signature food events. Headlining will be culinary icon and innovator, James Beard Award-winning author, and BRAVO TV personality Chef Cindy Pawlcyn paired with Napa Valley vintners Suzanne Pride Bryan and Stuart Bryan, known for their Wine Spectator “Top 100” recognized wines from Pride Mountain Vineyards. (Cost varies per event. But check out the dinner menu.)

We were lucky enough to have some of the dishes served at both events — and from last month’s wine dinner — prepared for us by executive chef Wayne Hirabayashi.

Here’s what you could be eating, too:

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dinnerfeatured_events_offledeHawaiiHoku'sKahala Hotel and ResortKahala Wine & Food Classic 2011Michael MoorehousePeay VineyardsThomas HoTothWayne Hirabayashiwine
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About the Author

Catherine Toth Fox

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11 Comments

  • Reply Ynaku April 5, 2011 at 8:52 pm

    You make it so much more ono. ummm, yum, slurp If only there was some wine

  • Reply matti2d April 5, 2011 at 9:50 pm

    bonus fuud pics are always guud.

  • Reply matti2d April 5, 2011 at 10:03 pm

    the tempura shortribs look good. David Chang from Momofuku did something similar on a TV show and it looked unreal. I gotta try that sometime. braising and deep frying are my two favorite cooking styles, anyway.

  • Reply johngarcia April 5, 2011 at 11:58 pm

    haha great stuff. I liked the addition of the food gallery below. 🙂 Now, if we can just nail these down on a regular basis…. 🙂

  • Reply Cat April 6, 2011 at 12:02 am

    SORRY ABOUT THE WRONG DATE IN THE VID! And thanks @johngarcia for fixing it! Gawd. I couldn’t sleep last night!

  • Reply Cat April 6, 2011 at 12:03 am

    @matti2d True that. Braising and deep-frying meat — can’t go wrong. I should try that one day.

  • Reply EdW April 6, 2011 at 1:17 am

    SO Hungry right now! after watching and looking at the pics don’t know if I can last until dinner only an hour away.

  • Reply johngarcia April 6, 2011 at 10:13 am

    Still thinking about that lamb… so good! My regular Hoku’s dish is the whole steamed Opakapaka. Winning!

  • Reply M April 6, 2011 at 10:49 am

    Hello Cat, I got hungry after watching the video.

  • Reply CodyZamboni April 6, 2011 at 1:16 pm

    Solid episode 18. Good food. Major yummy. I’ts thundering right now.

  • Reply Cat April 7, 2011 at 11:38 pm

    @johngarcia That lamb was crazy good. I still think about it.

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About Me

About Me
Born and raised on O‘ahu, Hawaiʻi, Catherine Toth Fox has been chronicling her adventures in her blog, The Cat Dish, for more than a decade. She worked as a newspaper reporter in Hawai‘i for 10 years and continues to freelance—in between teaching journalism, hitting the surf and eating everything in sight—for national and local print and online publications. She’s currently the editor of HAWAIʻI Magazine.

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