Relic Wine Dinner – Tuesday, August 22, 2017

SANSEI & D.K STEAK HOUSE PRESENT

 RELIC WINEMAKER DINNER featuring Schatzi Throckmorton

Tuesday, August 22, 2017

at Sansei Seafood Restaurant & Sushi Bar, Waikīkī    

6:00 p.m. – reception, 6:30 p.m. – dinner  

 

 

The tale of Relic wines is a “head-over-heels” love story of two dreamers who followed their shared passion.

The husband and wife team of Michael Hirby and Schatzi Throckmorton specializes in making Rhone varietals, Bordeaux varietals, Pinot Noir, and Chardonnay,

all from older vineyards farmed organically and imbued with all the complexity, aromatics, nuance, and concentration that come from some of the best sites

in Napa Valley and the Sonoma Coast. In addition to making her own wines for Relic, Schatzi is the general manager of the Behrens Family Winery. Behrens Family wines are rich, powerful and delicious!

At this very special dinner, you will taste four spectacular wines – three from Relic and one from Behrens – paired with a special menu created

by Sansei Executive Chef Adrian Solórzano and d.k Steak House Executive Chef Albert Balbas.

 

Appetizer by Sansei Executive Chef Adrian Solorzano

SEARED SCALLOP WITH PROSCIUTTO DE PARMA CRISPS

local corn morel polenta cake, fried ogo, summer vinaigrette and sorrel coulis

Beherns Family “La Danza” Sauvignon Blanc 2014

 

2nd Course by d.k Steak House Executive Chef Albert Balbas

SLOW ROASTED AUSTRALIAN LAMB BELLY WITH CUMIN AIOLI

Nalo Farms baby arugula, Ho Farms cherry tomato confit, herb roasted fingerling potatoes

 Relic Ritual Red Blend 2013 (from Napa Valley)

(41% Mourvedre, 19% Grenache, 19% Syrah, 19% Carignane, 2% Petite Sirah)

 

Intermezzo I from the Sansei Sushi Bar

HAMACHI CARPACCIO

with shiso, local jalapeño, masago finished with truffle ponzu vinaigrette

 

Demi Entrée 1 by Sansei Executive Chef Adrian Solorzano

SMOKED PORK OSSO BUCCO RAVIOLI

tomato concasse sashimi, Asian chimichurri, local soft poached egg topped with herb tempura crisps

Relic “Kashaya” Pinot Noir 2013

 

Intermezzo II from the Sansei Sushi Bar

FRESH HAWAIIAN AHI CARPACCIO

with cilantro, roasted peanuts, and Thai chili vinaigrette

 

Demi Entrée 2 by d.k Steak House Executive Chef- Albert Balbas

SOUS VIDE OF KING NATURAL STRIP LOIN AU POIVRE

garlic Swiss chard, roasted root vegetables, crispy fennel, zucchini puree

Relic “Prior” Cabernet Franc 2012

 

Dessert by DK Restaurants Pastry Chef Cherie Pascua

JAPANESE GREEN TEA CHEESE CAKE

with ume fruit relish

 

COFFEE OR JAPANESE GREEN TEA

 

$85 per person includes 4 wine pairings

(exclusive of tax and gratuity)

Call us for reservations 931-6286