Kakaako Kitchen served up its last "Picnic on the Lanai" dinner for 2015 with last night's "Yuletide". These dinners are usually served on the last Sunday of the month but I guess they assumed that the Sunday after Thanksgiving wouldn't be well attended as most prople are still trying to finish their Thanksgiving leftovers and that the last Sunday in December would have people still trying to finish their Christmas dinner leftovers...
Last night, we shared a table with the K's so as usual we started with some bubbly, a bottle of Billecart Salmon Brut Rose...
I also uncorked one of my new acquisitions, a bottle of 2013 Ernest Vineyards "The Farmer" Chardonnay... nice mineral and subtle stone fruit on the nose and not overly oaked with a pleasing palate flow...
While the K's uncorked a 2012 K Sauvignon Blanc
Last night's "Yuletide" menu looked like this:
Cranberry and Crabmeat Rangoon
Escargot
with Sauteed Mushrooms, Garlic Butter and Parmesan Cheese
Cream of Corn Soup
with Applewood Smoked Bacon, Leeks and Asparagus
Mini Baked Potatoes
with Bacon Bits, Sour Cream, Chives and Butter
Broccoli
Sauteed in Wine and Garlic
Steak au Poirve
Baked Crab Crusted Ahi
with Yuzu Butter Sauce
Cherries Jubilee
I also uncorked another Ernest Vineyards wine but this time it was a 2013 "The Wrangler" Pinot Noir... loads of semi-dried red fruit and dried orange peel but with good concentration and mothfeel and a medium-long finish...
While the K's uncorked a 2009 Black Kite "Stony Terrace" Pinot Noir which had darker concentrated fruit and a long finish...
Complimentary "Nitrogen" Coffee
Since this was the first "Picnic on the Lanai" dinner for the K's, the Mrs even brought some Martha Stewart microfiber napkins as we know that E does NOT LIKE using paper napkins. I even brought my titanium camping cutlery (from REI) for E to use in place of the plastic forks and knives provided by Kakaako Kitchen. And once again, the meal was fabulous! Creamy rangoons to buttery and garlicky escargot (the only miss is that we needed more bread to sop up the garlic butter) to rich and creamy chowder to beef that actually could be cut with a plastic knife and great ahi. Chef Siu even stopped by our table to let us know that the next "Picnic on the Lanai" wouldn't be held until next January... but you know what? We'll probably be here again!
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