Pears & Pinot Celebrated in November Culinary Fest Russian River Winery Showcased in Gourmet Culinary Affair at The Kahala

Since I took part in the October event at Hoku’s, I can highly recommend attending Pears & Pinot in November. It will be an exceptional culinary feast. ~MDH

FOR IMMEDIATE RELEASE

October 2012

Media Contact: Todd Oldham, Director of Food and Beverage

Phone: (808) 739- 8720; E-Mail: toldham@kahalaresort.com

Young’s Market Company of Hawaii Media Contact: Erika Kauffman,

CEO, E-PR; Phone: (808) 779-5477; epr.kauffman@gmail.com

Twitter: @kahalaresort Facebook: The Kahala Hotel & Resort

Web site: http://www.kahalaresort.com

Dining Reservations: (808) 739-8760 or by E-mail restaurants@kahalaresort.com

Spa Reservations (808) 739-8939 or by E-mail spa@kahalaresort.com

Pears & Pinot Celebrated in November Culinary Fest

Russian River Winery Showcased in Gourmet Culinary Affair at The Kahala

Just about the time we start singing about partridges in a pear tree, The Kahala Hotel & Resort is mounting yet another culinary fest in November celebrating Pears & Pinot. The month-long culinary affair begins with a fabulous winemaker dinner co-sponsored by leading fine wines and spirits distributor Young’s Market Company of Hawaii featuring Hartford Court Family Winery (Russian River Valley makers of extraordinary California Pinot Noir wines) on November 7, and follows with Executive Chef Wayne Hirabayashi’s Pears & Pinot specialty a la carte menus in Hoku’s, and The Kahala’s Golden Goose Cooking Class on Saturday, November 17, just in time for the holidays.

In November, all of our culinary instincts, from cooking to eating, to fine wine tasting, will be given the opportunity for new exploration and discovery—from the finest Pinot wines of California, to how to cook a golden goose, to gourmet dining with friends and family around Hoku’s decorated Chef’s Table Grand Experience. Book now by calling (808) 739-8760, or e-mail restaurants@kahalaresort.com.

We are not exactly sure which came first…the humble pear or the apple, but there is convincing archaeological evidence from the excavations of the ancient lake dwellers in Switzerland that the European pear, Pyrus Communis L., was known by that civilization. The ancient pear of Europe is fundamentally different from the Asian pear tree, Prunus pyrifolia. The Kahala culinary team will divine the wonders of each variety in specialty menus in Hoku’s and Plumeria Beach House. Pear seeds, according to early English records, were sent by the Massachusetts Company to the earliest American settlers to be planted and grown at Plymouth. Famous American planter George Mason records planting pear trees in 1763 in his extensive orchard journal. Both the Asian version and the European variety will be featured in menu items along with distinguished Pinot Noir vintages from the Russian River Valley and other appellations.

Pinot Noir is a black grape variety of the species Vitis vinifera. This named is derived from the French words for “pine” and “black” alluding to the grape variety’s tightly clustered dark purple pine-cone shaped bunches of fruit. Pinot Noir grapes are grown around the world, mostly in cooler regions, and are known for being a difficult variety to cultivate and transform into wine because of its sensitivity to wind, frost, and pruning techniques. Pinot Noir wine is described by Vanity Fair’s Joel Fleischman as “the most romantic of the wines, with so voluptuous a perfume, so sweet and edge, and so powerful a punch that, like falling in love, they make the blood run hot and the soul wax embarrassingly poetic.” Master Sommelier Madeline Triffon calls Pinot Noir, “Sex in a glass.” Pinot Noir wines offer a tremendously broad range of bouquets, flavors, textures, and impressions. An ancient wine, Pinot Noir is only one or two generations removed from wild, Vitis sylvestris, wines.

The Kahala Hotel & Resort and Young’s Market Company of Hawaii Present:

Pears & Pinot with the Hartford Court Family Winery

Wednesday, November 7, 6 p.m. Winemaker’s Reception, Waialae Waterfall Room

6:30 p.m. Gourmet 5-course Dinner, Waialae Ballroom

$120 per person, (Includes Wine Pairings)

Advance Reservations: (808) 739-8760 or e-mail restaurants@kahalaresort.com

In their first year of wine sales in 1996, the Hartford Court Family Winery was chosen as Artistry Winery of the Year by Wines & Spirits Magazine. Since those impressive beginning, the Russian River Valley winery has gone on to claim an impressive list of accolades and awards in the ensuing two decades, including having their wines served at White House dinners on several occasions. The Kahala Hotel & Resort is proud to host a gourmet culinary affair, Pears & Pinot with the Hartford Court Family Winery, on November 7 at 6 p.m. in the Waialae Waterfall Room and Waialae Ballroom. Reservations for the evening’s multi-course gourmet extravaganza, complete with wine pairings, are $120 per person (not including tax and gratuity) and may be made by calling (808) 739-8760 or e-mailing restaurants@kahalaresort.com.

The special Pears & Pinot with the Hartford Court Family Winery winemaker dinner will offer limited seating and begin with a welcome reception at 6 p.m. in the Waialae Waterfall Garden, followed by a gourmet five-course dinner in the Waialae Ballroom at 6:30 p.m. In attendance will be the Hartford Family Winery Vintner Don Hartford. Hartford’s professional career started in the field of law and included firms in Tokyo and San Francisco, with lawyer/winemaker Jess Jackson’s constitutional law firm, and with the California Supreme Court. He met and married Jennifer Jackson while at Santa Clara Law School. (She is the daughter of the famed winemaker Jess Jackson who built Kendall-Jackson Wineries.) For the past twenty or so years, Hartford has immersed himself in winemaking and winery management. Hartford, who grew up on a small strawberry farm in Massachusetts, genuinely loves the land and farming grapes has become his new passion. As president and part owner of Hartford Family wines (with wife Jennifer and sister Laura Jackson-Giron), Hartford works hands-on at all levels of the business, including work in vineyards, winery, marketing, hospitality and sales.

The vineyard sites chosen for Hartford Family Winery are located in some of the coolest areas of the Russian River Valley, Green Valley, Sonoma Coast, Anderson Valley and Carneros appellations. Their Arrendell Vineyard sits in arguably the coldest spot in the Green Valley sub-appellation of the Russian River AVA. This vineyard is sometimes called the Snow Shoe Vineyard because in wet years, the vineyard manager has had to equip his pruning team with snowshoes to get through a small area of muddy rows. With nature being so unpredictable, it’s anyone’s guess as to whether the grapes will ripen by Halloween each year. These adverse conditions create a wine of distinct character.

The Hartford family farms its vineyards to allow the vineyards to display characteristics that are unique to their sites. The winery follows the least invasive farming principles, employing organic practices in several of their vineyards. Biodynamic practices are used at two specific sites. The Hartford family also believes in dry farming and low yields as both practices produce more intense flavors and textures in their wines.

“We are very excited to introduce these extraordinary Zinfandel, Pinot Noir and Chardonnay wines to Hawaii diners,” Says Hoku’s Manager Dante Camera. “We’ve been featuring selected Hartford Family Winery vintages in Hoku’s with great enthusiasm and the patrons have loved them.”

Executive Chef Wayne Hirabayashi and his assistants, Hoku’s Chef de Cuisine Jeremy Shigekane and Pastry Chef Michael Moorhouse, have paired these robust wines with cuisine to match their power and intensity. The evening will hold a variety of surprises for your palate and create a unique opportunity to learn more about Russian River wines and the craft of winemaking from Hartford Family Winery’s own master winemaker.”

Hartford Family Winery (www.hartfordwines.com) was first noticed as entering the upper echelon of Pinot Noir and Zinfandel producers in Northern California in early 2000 by Robert Parker of The Wine Advocate.

Pears & Pinot with the Hartford Court Family Winery Dinner will feature a selection of wines paired to compliment Executive Chef Wayne Hirabayashi’s culinary dishes. Reservations for the Pears & Pinot with the Hartford Court Family Winery dinner on November 7, co-sponsored by the leading fine wines and spirits distributor Young’s Market Company of Hawaii, are limited for this special culinary evening. Call (808) 739-8760 to reserve your seat, or e-mail restaurants@kahalaresort.com.

PEARS & PINOT WITH THE HARTFORD COURT FAMILY WINERY DINNER MENU –

Amuse Bouche: D’Anjou Pear Wrapped Scallop with Ancho Chocolate Sauce and Cilantro

Wine Pairing: Hartford Court Family Winery, Seascape Vineyard, Sonoma Coast, Chardonnay, 2008 (orange blossom and citrus oil aromas, keen acidity with lemon-drop flavors, and underline mineral notes)

First Course: Grilled Saba with Bartlett Pear Mostarda, Spinach Puree, Bonito, Pickled Beet Reduction, and Lardo

Wine Pairing: Hartford Court Family Winery, Fog Dance Vineyard, Green Valley Russian River Valley, Pinot Noir, 2009 (pure aromas of Queen Anne cherries, rose petals, and lavender supported by bright flavors of Griotte cherries, berries, and orange zest)

Second Course: Roasted Quail Glazed with Bosc Pear, Grilled Scallions, Wild Rice, Shitake, and Curry Pear Sauce

Wine Pairing: Hartford Court Family Winery, Velvet Sisters, Anderson Valley, Pinot Noir, 2009 (vibrant fruit aroma of black cherry, blueberry, and sassafras harmonize with lilac and cinnamon stick notes)

Third Course: Kalbi Short Rib, Asian Pear, Chanterelles and Garlic Kale, with Red Wine Kalbi Sauce.

Wine Pairing: Hartford Winery, Old Vine Zinfandel, Russian River Valley, 2010 (alluring aromas of boysenberry and black raspberry with a note of cracked pepper)

Dessert: Mirin Poached Asian Pear with Pistachio Streusel and Pistachio Ice Cream

The Kahala Cooking School Presents: Cooking the Golden Goose

Saturday, November 17, 9 a.m. – Noon; Hoku’s

$70 per person per class (includes light refreshments afterwards)

Advance Reservations: (808) 739-8760 or e-mail restaurants@kahalaresort.com

This chef’s demonstration-only cooking class will teach you how to prepare a perfectly golden roast goose for your next holiday dinner with a delicious side dish of Brussels sprouts. Executive Chef Wayne Hirabayashi and Hoku’s Chef de Cuisine Jeremy Shigekane will take you on a step-by-step culinary walk through all the techniques and cooking nuances for preparing a delicious golden goose for your own holiday table. Light refreshments will be served following the class. The Kahala’s cooking classes are very popular, please reserve early.

Hoku’s Specialty A La Carte Menu: Pears & Pinot

Nightly, Wednesday through Sunday in Hoku’s; 5:30-10 p.m.

Advance Reservations: (808) 739-8760 or e-mail restaurants@kahalaresort.com

If you haven’t dined at one of Hoku’s specialty menus, then you’re in for really big treat. These hand-selected daily specials, complete with wine pairings, celebrate fall’s bountiful pear fruits and glorious Pinot Noir wines from California and around the word. Pear seeds, according to early English records, were sent by the Massachusetts Company to the earliest American settlers to be planted and grown at Plymouth. Famous American planter George Mason records planting pear trees in 1763 in his extensive orchard journal. Both the Asian version and the European variety will be featured in menu items along with distinguished Pinot Noir vintages from the Russian River Valley and other appellations. Hoku’s Chef de Cuisine Jeremy Shigekane’s Pears & Pinot menu items will feature culinary artistry with Anjou, Bosc, Bartlett – Noir, Gris, and Blanc. With one week advance reservations and a credit card guarantee, Hoku’s can prepare a Chef’s Table Grand Experience multi-course tasting with the Pears & Pinot specialty menu, including wine pairings, for a table of ten to twelve persons. Call (808) 739-8760 for menu and pricing information.

-pau-

– About The Kahala –

With 338 guestrooms, The Kahala Hotel & Resort is an oceanfront destination resort

known for its impeccable service and hospitality. Just minutes from Waikiki, yet offering

the peace and serenity of a neighbor island experience, The Kahala has been Honolulu’s

social address for weddings and gatherings since its opening in 1964. Captains of

industry and celebrity guests continue to call The Kahala their home-away-from-home in

Hawai’i. Travel + Leisure ranks The Kahala among the Top 6 Hawaii resorts and among

the World’s Best 100 Hotels in its 2012 World’s Best Awards. US News & World Report named The Kahala Best Oahu Hotels (Top 3) in 2011 and 2012. Successful Meetings gave the hotel a Pinnacle Award for three years in a row, 2010-2012. Open Table named Plumeria Beach House in their Best 100 Restaurants for Brunch. TripAdvisor.com gave The Kahala a 2012 Traveler’s Choice Award for Top 25 Luxury Hotels in the United States.

For more information, please contact The Kahala Hotel & Resort at (808) 739-8888 or

toll-free at (800) 367-2525; or visit their website at www.kahalaresort.com.

MEDIA NOTE:

Select interviews and images are available upon request. Media attendance with confirmed assignment are welcome for select YMCOH events. Please contact epr.kauffman@gmail.com and cwittmie@youngsmarket.com for more information and reservations.

About Young’s Market Sr. Director of Special Events & Promotions – Christa Wittmier

Christa Wittmier, also known as “Supercw” is author and publisher of Honolulu’s Nightlife Diaries http://www.supercw.com/blog/ an award winning nightlife pictorial archiving Honolulu’s scene since 2004. She has been identified as a “Key Influencer” from national companies such as Media Temple and Red Bull. Her nightlife column “Social Lite” can be found every week in the Honolulu Weekly. Christa is known for offering a straightforward point of view and has never been interested in monetizing any of her social networks or blog. By day, Christa works as Sr. Director of Special Events & Promotions for Young’s Market Company of Hawaii, handling the activation and logistics for over 200 brands of fine wine, spirits, sake and non-alcohol products.

About Young’s Market Company of Hawaii

Young’s Market Company of Hawaii is a leading wine, spirits, and selected beverages wholesale distributor in Hawaii, operating six facilities throughout the state with a workforce of over 160 employees. The company represents a portfolio of over 250 suppliers and 1,500 brands in Hawaii. Young’s Market Company, LLC, is headquartered in California with distributorships in Arizona, Utah, Oregon, Idaho, Wyoming, Washington, Montana, and Alaska. In 1968, Young’s Market Company, LLC., acquired two established wholesale firms; Better Brands, Ltd., and Cereal & Fruit Products. The main office was located in Kalihi and became the dominant wholesaler on the islands of Oahu, Maui, Hawaii and Kauai. In 1986, the Company moved its office to its current location in the Waipio Industrial park to support its growth. Young’s Market Company of Hawaii has received recognition as one of Hawaii’s top 250 companies and continues as a business and community partner.

Island of Oahu Corporate Office:

94-501 Kau Street, Waipahu, HI 96797

Local Phone: 808-676-6111 | Toll Free: 800-722-6853

http://www.youngsmarket.com/index.php/states/hawaii

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