HEAR YE! HEAR YE! Upcoming wine dinner: Thursday, December 30th @ Michels!

by Commissioner JoceSip on December 15, 2010 | Comments Off on HEAR YE! HEAR YE! Upcoming wine dinner: Thursday, December 30th @ Michels! |

Aloha my thirsty Hawaii Wine-0’s,

Word is Michel’s at the Colony Surf is hosting a wine dinner on Thursday, December 30th at 6:00 pm with celebrated winemaker Philippe Melka.

This is a once in a blue moon opportunity to meet the man behind many great artisan California wines. Restauranteurs and Boutique Retail Store Mangers/Owners alike are buzzing around saying that Philippe is  “one of the hottest winemakers in California.” He’s responsible for “making wines for several wineries including Parallel, Vineyard 29, Dana Estates, Seavey and his own label, Melka.”

Marvin Chang of R. Field Wine Co. shared a little of his back story, that at the beginning of Melka’s career “he worked at a first-growth Bordeaux chateau and then made his way to California to make wine at Dominus.”

Speaking of Boutique Retail Shops, both R.Field Wine Co. and HASR are great supporters and overall huge fans, so please mention either shop or that you heard it here from your’s truly, Les JoceSip when you make your reservation! Although no one is probably more enthusiastic about this dinner then myself and Philip Shaw of Michel’s. I will be there with bells on!

As for the dinner specifics, you’ll be able to enjoy selections from several of these wineries as well as an amazing special menu by Chef Hardy that are all crafted around these wines.  (See Below for Details)

So come dine @ Michel’s and sip on Philippe Melka’s wines Thursday, December 30th!

(You really should call Michel’s at the Colony Surf right away as seating is limited! Phone: 808.923.6552)


Phillipe Melka Wine Dinner:

Amuse Bouche

Ahi Tartare with Osetra Caviar

Tossed with Tobiko & Served with Okinawan Sweet Potato Chips

First Course

Frog Leg Soup de Provencal

Creamy Potage with French-Style Frog Legs & Herbs de Provencal; Baked Under Golden Puff Pastry Crust paired with Parallel Chardonnay, Russian River Valley, 2008-

Second Course

New Year’s Goose Confit

Served on a Bouquet of Hirabara Greens with Sherry-Poached Forelle Pears, Oranges & Chestnuts; Finished with Maple-Apple Cider Vinaigrette & Accented with Shaved Brussel Sprouts & Applewood Smoked Bacon paired with Melka “Métisse”, Knights Valley, 2007-

Third Course

Rossini-Style Bison with Pancetta

Free Range South Dakota Bison Wrapped with Pancetta & Roasted in the Oven; Served with Asparagus & Topped with Torchon of Foie Gras, Truffle Madeira & Cumberland Sauces –paired with Melka “CJ” Cabernet Sauvignon, Napa, 2008-

Fourth Course

Warm Italian Marsala Zabaione

With Grand Marnier Soaked Strawberries & Dark Belgian Chocolate Mousse paired with Vineyard 29 “Aida Estate” Zinfandel, Napa, 2007-

… $160 Inclusive of Tax & Gratuity

Comments are closed.