A former work colleague moved from Kailua to Kula over 4 years ago and though a flight to Maui is only a mere 25 minute ride, we never made the time to visit her new (well, almost new) abode. That is until this past week. She previously hosted many food and wine parties while in Kailua, some requiring costumes like her annual Halloween party but the theme always revolved around food and drink. And she carried this tradition on in Kula and since we've been delinquent in visiting her, we decided to focus our short stay on food and wine. So we prepared dinner for Ola for our three night stay... yes, it probably would have been nicer during the weekend but I think returning home after a long days work to a fully prepared meal is second best.
While shopping at Maui Prime in Lahaina, we also picked up a dozen Kusshi oysters that the owner shucked. These never made it to dinner as they were the chef's snack along with some Palmina Pinot Grigio.
Though I carted 6 bottles of vino with me from HNL, I also made a couple of purchases at Tamura's in Kahului including my cooking wine...
We started with a bottle of Montaudon Rose then assorted cheeses and Castelvetrano olives
a Tuscan tuna and bean salad
followed by braised oxtail ragu on pasta
With a bottle of 2000 La Spinetta Vigneto Valeirano
Dessert was Ola's chocolates and tiramisu along with an affogato for the Mrs
Dinner #2 started with baked Brie topped with a red wine and thyme cooked mushroom fricassee
Served with a 2005 Jadot Gevrey Chambertin - the mushroomy Brie and mushroom fricassee brought the fruit out of the Gevrey Chambertin.
This was followed by an Asian spiced - cilantro, ginger, black bean garlic sauce and Soju - braised lamb shank with red Bhutan rice.
Served with a 2012 Meiomi Pinot Noir - Asian spiced lamb with loads of Asian spice in the wine.
Ola also made 2 pizzas with her sourdough starter, a take on the Neopolitan with spinach in place of basil and a dessert pizza with bleu cheese, apples and walnuts sampled...
With some of Dr H's 17 year old Nikka scotch
Our last Kula dinner started with a kale salad followed by 3 different sliders, a sliced Kobe sirloin with cooked peppers or truffled mushrooms.
A Turkish or Moroccan spiced lamb burger served with a fresh Tzatziki sauce
And a low and slow shoyu braised pork belly with cilantro pesto mayonnaise. And we did have vino on our final evening, a 1991 Lopez de Heredia Gran Tondonia Bosconia
And a 2011 Riglos Las Divas Vineyard Malbec
So though we've missed a LOT of your food and wine dinners, I hope this sukoshi bit makes up for it
And on our next visit, we'll try to include part of the weekend so you don't have to go to work the next day... Mahalo Ola!
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