The opportunity to sip some of the finest Viognier from Sonoma doesn't present itself every day. Nor does soaking in the ambiance that is Lana'i's Lodge at Koele. Experience the winning combination of these, plus the exquisite fare of Chef Fabrice Huet on Sunday, December 21, while you mingle with the Pride Mountain family of winemakers in the highland climes of The Pineapple Isle.
At 6:00 p.m., on Dec. 21, the Dining Room at the Lodge at Koele will welcome patrons to a five-course dinner and wine tasting. Attendees will have plenty of time to speak with Pride Mountain Vineyard's founder Carolyn Pride, as well as co-owner Suzanne Pride Bryan, both of whom will be on hand for conversing. The pair will share stories about the early days at Pride, what went in to the vintages you'll be sipping that evening, and what the future has in store for Pride Mountain.
The menu, as created by Four Seasons' Chef Huet will begin with crispy oysters and Osetra caviar, celery root and sweet garlic purée, to be served during the opening reception with Pride's Chardonnay from Carneros, Napa, 2007. After being seated within eye-shot of the Lodge's enormous kiawe-burning fireplaces that bookend the room, you'll dig in to a roasted Kampachi with Pekin crust and orange sauce, paired with a young Sonoma County Viogner, also from 2007. Chef Huet touts his culinary chops (and knack for preparing gamey dishes) with a sour berry lacquered duck breast in borscht reduction, with pan-seared foie gras and smoked bacon. Guests will sip two wines with this bold course; first a Sonoma County Cabernet Franc, then a Napa-Sonoma blended Merlot, each from 2006. The evening climaxes with a local wild boar "Grand Veneur" in a cognac-huckleberry sauce, which will simply melt with Pride's Cabernet Sauvignon Reserve, from Napa, 1999.
For dessert, you'll wrap your lips around a vanilla-poached pear and butterscotch crisp, paired with the delicately sweet Mistelle de Viogner, which is also a Napa - Sonoma blend.
Pride Mountain encompasses 93 vineyard acres that extend along the crest of the Mayacamas Mountains, 2,000 feet above the floor of the Napa Valley. With southern exposure and high elevation, the possibility of harvesting grapes that others in lower-lying regions couldn't dream of growing sets Pride apart from the masses. Also, with fields in both Napa and Sonoma counties, they are able to blend flavors unique only to their vintages.
The dinner is $125 per person; call ahead and reserve space. 808 565-2469 or www.FourSeasons.com/koele/dining
"For dessert, you'll wrap your lips around a vanilla-poached pear and butterscotch crisp, paired with the delicately sweet Mistelle de Viogner"