Thursday, April 18, 2019
There is no doubt that Helen Keplinger is one of the New Age winemaking stars of the California wine scene. Besides consulting for a portfolio of various wine projects, she & her husband DJ have their own label, Keplinger, which is garnering big scores & praise from the media, including a “Winemaker of the Year” recognition from Food & Wine Magazine. She is making her first trip to Hawaii & doing a special dinner with Ivy Nagayama, Managing Partner/Corporate Director of Operations of DK restaurants & the culinary team of DK Steakhouse.
Here was the menu for the night.
FENNEL POLLEN SEARED BRISTOL BAY SCALLOPS–with herbed cauliflower puree, confit of Hamakua King Oyster mushrooms, roasted fennel butter
2014 KEPLINGER ELDORADO WHITE–(Viognier, Roussanne & Marsanne)
TRUFFLED AHI WITH JALAPEÑO AND MICRO CILANTRO
KIAWE SMOKED “TAJIMA” AUSTRALIAN WAGYU SHORT RIBS–with roasted kohlrabi, twice cooked fingerling potatoes, thyme jus, and crispy shallots
2013 KEPLINGER “SUMO” RED–(Petite Sirah, Syrah & Viognier)
LA GELATERIA LEMONGRASS SORBET WITH MARI’S GARDEN MICRO MINT
21-DAY DRY AGED KING NATURAL STRIP LOIN–with summer truffle and gruyere cheese gratin, red wine peppercorn jus, bay leaf gremolata, shaved asparagus
2015 KEPLINGER CALDERA RED–(Mourvedre, Grenache & Counoise)
DESSERT CREATED BY PASTRY CHEF CHERIE PASCUA
DECADENT CHOCOLATE S’MORES BAR–with layers of graham crackers, brownies, chocolate mousse, toasted marshmallow & strawberry ice cream