This post does come about 2 days too late as our Hawaiiantel all-in-one package crapped out on the 29th so we had no TV, no phone or internet (it's almost impossible web surfing on your cell phone)... and HawaiianTel's service dept said the earliest they can send a technician is on the 17th... What gives?! Let me cut off all of your connectivity for 3 weeks due to a defective fiber optic box... then low and behold, it restarted this afternoon...
We originally simply planned on staying home this New
Year’s Eve primarily since the Mrs is still under the weather and we assumed
Vino wanted to close their doors at a reasonable hour since it was noted that
the Ultimate BYOB commencing at 5:00pm was to “start early, end early”. But
since Ms K wanted to do a celebration, she booked a table at 7:30pm with the
same menu as the Ultimate BYOB but with an Uovo added to the menu.
We started with the traditional glass of bubbly, a
Drappier Carte Blanche… Monsieur E also had a bucket full of long stemmed roses
that was passed out to various female diners… such a sweetie!
Ms K uncorked a 2008 Gunderloch Rothenberg Nackenheim Riesling Spatlese - winemaker Fritz Haselbach unfortunately passed on in 2016 - for the starters which
included….
The Charred Organic Carrots with cranberries and espelette pepper, Soanish Octopus with harissa and tomato jam and Crispy Cauliflower with Buffalo sauce and bleu cheese mousse…
I also opened my one sake of the evening, a Narutotai Dai
Ginjo…
And the K’s uncorked another Riesling, a 2011 Zilliken Saarburger Riesling Kabinett…
For the Sweet Rock Shrimp Gnudi with parmesan crema and fried sage... like a Parmesiano Regginao arancino...
We also uncoked a 2014 Peter Michael "La Carriere" Chardonnay...
And an unusual wine from Arizona of all places... The Artist which was a blend of Chardonnay, Gewurztraminer and a couple of other grapes... it smelled and tasted like a wheat beer...
Then the additional Uovo en Ravioli with lemon ricotta, crimini mushrooms and sage brown butter was served...
I HAD to uncork my magnum of 2006 P. Pecina Reserva Rioja which balanced the rish egg yolk...
The next dish was an Olive Oil Poached Kampachi with preserved lemon, braised fennel and brown butter...
With the final savory, a Buttermilk Braised Pork Shoulder with Tuscan white bean stew, house made chorizo and spicy Granny Smith apples...
With a 2012 Cade Reserve Howell Mountain Cabernet Sauvignon...
And a Domaine Clos Sixte Lirac...
Dinner was concluded with a Bourbon Sticky Toffee Pudding wth chocolate gelato...
With a little more Champgane, an Egly Ouriet V.P. Grand Cru...
Another nice way to end the year... we even exited a little before midnight to avoid the traffic and sobriety checkpoints though the Mrs hardly imbibed as she was under the weather. So to all, Happy New Year!
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