On day two of the Hawaii Food and Wine Paradise I attended a wine pairing seminar. What a lovely location to taste wine. The chefs that prepared the lunch were Russell Siu of 3660 on the Rise, Ed Kenny of TOWN restaurant, Diego Oka from La Mar in Peru, and Peter Pahk from the Silverado Resort.
The premise of the tasting was that both the chefs and the MC Tim Love would each choose a wine to pair with their dishes prepared. and we were to pick the best pairing.
For more about the Pairing in Paradise and more pictures, please continue on.
The first course was Pan seared Scallops with a Shimeji Mushroom and Soy Dashi Nage. Chef Siu choose a Luna Pinot Grigio and Chef Love choose a Delectus Merlot,. The group was torn in half on the best pairing. I liked the merlot because it balanced the rich sauce which also had pancetta in it.
The next course was a 100% local salad of Orange, Avocado, Goat Cheese, Arugula and Cacao Nibs by Chef Ed Kenny. The Arugula was so fresh, it was just picked an hour before serving. Chef Kenny choose a Chalk Hill Sauvignon Blanc and Chef Love picked a Lucas Lewellen Chardonnay. The group picked the Sauvignon Blanc but I preferred the chardonnay, I thought it brought out the flavors of the salad.
The next course was A Crunchy “Chupe” Lasagna with Kona Cold Lobster and Fava Bean Foam by Peruvian Chef Diego Oka. Chupe is a Peruvian fish stew, the chefs variation was to make the stew into a sauce for the lasagna which was layered between crackers flavor with black mint. This was paired with a Chalk Hill cabernet and a Lucas Pinot Noir. I prefered the Pinot Noir which paired really well with the lobster.