Every now and then, the Iron Chef Palaka returns to create magic in his kitchen. And once again, he didn't disappoint with his stupendous culinary creations. Since our special guests were part-time out-of-towners and since I was tasked with cocktail creations, I decided to pair one local style pupu with each cocktail. I started everyone off with my BBT and Basil Tomato Water Martini. The BBT was a bacon, basil and tomato bao stuffed with braised pork belly paired with tomato water and basil infused vodka with a Hamakua tomato and basil skewer.
Next up was the Asian Dolmas with Asian Grace. How is a dolmas local? Well it's kind of like a mini laulau and it was stuffed with lup cheong, shiitake and bamboo shoots with mochi rice. The cocktail pairing was a combination of St Germain elderflower, Soho lychee and Canton ginger liquerer topped of with Q Tonic water (my absolute favorite tonic water).
Finally a Spam and cream cheese palmier was paired with a Pearsecco. Browned Spam, cream cheese and furikake was spread on puff pastry, rolled and baked and it was served with pear brandy and pear vodka topped with Prosecco. Pearsecco, get it?
The Iron Chef started dinner with a Caprese-like Salad. Local red and yellow tomatoes were roasted low and slow then peeled and served with pesto tossed bocconcini.
We finished off our 2004 J. Lassalle Blanc de Blanc with the first course with the acids in the Champagne and tomato balancing each other and highlighting the sweetness of the tomatoes.
Next up was a Chilled Butternut Squash Soup with chive and sour cream.
A Jadot Puligny Montrachet paired nicely with the soup as the earthiness of the squash brought the fruit out of the wine.
Pasta was served next and it was Homemade Gnocchi with Fresh Tomatoes, Green Olives and Smoked Mozzarella. As tender as gnocchi gets!
A 2005 Casanuova delle Cerbaie Brunello di Montalcino was served with the gnocchi and it had enough fresh fruit to balance the fresh tomatoes while also having enough terroir for the smoked mozzarella.
Since the Iron Chef was busy prepping the main course, I poured an intermezzo wine - a 2009 Kosta Browne Gary's Vineyard Pinot Noir. You almost had to chew this BIG BOY! Pinot Noir on steroids!
Several wines were uncorked for the main including a 2006 Nickel and Nickel Darien Vineyard Syrah.
A 2009 Inherit The Sheep Cabernet Sauvignon.
And a 1994 Far Niente Cabernet Sauvignon.
For the Crusted Lamb Loin with Asian Ratatouille. Local lamb loin crusted in local honey and crushed macadamia nuts with a ratatouille that included fish sauce. Almost makes you want to raise your own lamb...
We also uncorked a 2004 Mayacamas Mt Veeder Cabernet Sauvignon.
A 2010 Andis Estate Zinfandel.
And a 2003 J. Davies Diamond Mountain Cabernet Sauvignon.
Dessert was Blueberry Hand Pies served with a vanilla and a ginger ice cream.
Finishing as usual with Champagne, a J. Lassalle Milliseme 2007 Cuvee Angeline 1er Cru.
Once again, another excellent meal created by Iron Chef Palaka partially assisted by his trusty sidekick, Cocktail Boy. I for one can't wait for the next meal!
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