Bruce and Barbara Neyers Wine Dinner

 

Meet California’s Iconic Winemakers – Bruce and Barbara Neyers of Neyers Winery in Napa Valley

Tuesday, August 7, 2018 at 6:00 p.m. at Sansei Waikoloa

Teen-age sweethearts Bruce and Barbara Neyers have been married for more than 50 years! Thirty six years ago, they began making their stellar Napa Valley wines. Bruce’s depth of experience working in California and Europe contributes to the quality and the “soulfulness” of his wines. Both Bruce and Barbara passionately believe in sustainable practices both in the vineyard and the winery and together with their masterful winemaker Tadeo Borchardt, they create the highest quality artisanal wines done right. Master Sommelier Chuck Furuya has ALWAYS referred to Bruce as the “Wine Yoda” and is always amazed at his depth of knowledge.

On this evening, you will have the opportunity to meet Bruce and Barbara, and enjoy their wines paired with a contemporary menu created by our Sansei Waikoloa Executive Chef Shane Torres and .d.k Steak House Executive Chef Albert Balbas .

Mark your calendars! This is going to be an incredible evening!

 

APPETIZER

d.k Steak House Executive Chef Albert Balbas

SLOW ROASTED KUROBUTA PORK BELLY

with a crispy “Small Kine Farms” cremini mushroom risotto cake, Swiss chard, and red wine rosemary jus

2016 Neyers Carignan “Evangelho Vineyard”

INTERMEZZO

d.k Steak House Executive Chef Albert Balbas

TRUFFLE CAJUN SEARED HAWAIIAN AHI with cilantro pesto, ponzu, crispy garlic chips, and lemon garlic aioli

2ND COURSE

Sansei Waikoloa Executive Chef Shane Torres

SEARED SCALLOP WITH SQUID INK PASTA Mari’s Gardens mixed greens, Limoncello vinaigrette, roasted garlic-almond butter, shaved beets, and fennel

2016 Neyers “304” Chardonnay

INTERMEZZO

Sansei Waikoloa Executive Chef Shane Torres

SHRIMP CEVICHE with fried quinoa, cilantro, sweet Maui onions, and yuzu juice

MAIN ENTRÉE

d.k Steak House Executive Chef Albert Balbas

“ANDREW’S MEAT” TAJIMA WAGYU STRIP LOIN pancetta haricot verts, au poivre sauce, grilled Hamakua Ali’i mushrooms, and smashed fingerling potatoes

2014 Neyers “Neyers Ranch” Cabernet Sauvignon & 2010 Neyers “Napa Valley” Merlot

DESSERT

DK Restaurants Pastry Chef Cherrie Pascua

MAUI GOLD PINEAPPLE BREAD PUDDING with housemade haupia squares, candied macadamia nuts, and crème Anglaise

Coffee or Tea

$125 per person includes four, 3-oz. wine pairings, tax and gratuity

For reservations, please call 808-886-6286.

Bruce and Barbara Neyers Wine Dinner

 

Meet California’s Iconic Winemakers – Bruce and Barbara Neyers of Neyers Winery in Napa Valley

Wednesday, August 1, 2018 at 6:00 p.m. at d.k Steak House

Teen-age sweethearts Bruce and Barbara Neyers have been married for more than 50 years! Thirty six years ago, they began making their stellar Napa Valley wines. Bruce’s depth of experience working in California and Europe contributes to the quality and the “soulfulness” of his wines. Both Bruce and Barbara passionately believe in sustainable practices both in the vineyard and the winery and together with their masterful winemaker Tadeo Borchardt, they create the highest quality artisanal wines done right. Master Sommelier Chuck Furuya has ALWAYS referred to Bruce as the “Wine Yoda” and is always amazed at his depth of knowledge.

On this evening, you will have the opportunity to meet Bruce and Barbara, and enjoy their wines paired with a contemporary menu created by our d.k Steak House Executive Chef Albert Balbas and Sansei Waikīkī Executive Chef Adrian Solorzano.

Mark your calendars! This is going to be an incredible evening!

 

APPETIZER

d.k Steak House Executive Chef Albert Balbas

SLOW ROASTED KUROBUTA PORK BELLY

with a crispy “Small Kine Farms” cremini mushroom risotto cake, Swiss chard, and red wine rosemary jus

2016 Neyers Carignan “Evangelho Vineyard”

INTERMEZZO

d.k Steak House Executive Chef Albert Balbas

TRUFFLE CAJUN SEARED HAWAIIAN AHI with cilantro pesto, ponzu, crispy garlic chips, and lemon garlic aioli

2ND COURSE

Sansei Waikīkī Executive Chef Adrian Solorzano

SEARED SCALLOP WITH SQUID INK PASTA Mari’s Gardens mixed greens, Limoncello vinaigrette, roasted garlic-almond butter, shaved beets, and fennel

2016 Neyers “304” Chardonnay

INTERMEZZO

Sansei Waikīkī Executive Chef Adrian Solorzano

SHRIMP CEVICHE with fried quinoa, cilantro, sweet Maui onions, and yuzu juice

MAIN ENTRÉE

d.k Steak House Executive Chef Albert Balbas

“ANDREW’S MEAT” TAJIMA WAGYU STRIP LOIN pancetta haricot verts, au poivre sauce, grilled Hamakua Ali’i mushrooms, and smashed fingerling potatoes

2014 Neyers “Neyers Ranch” Cabernet Sauvignon & 2010 Neyers “Napa Valley” Merlot

DESSERT

DK Restaurants Pastry Chef Cherrie Pascua

MAUI GOLD PINEAPPLE BREAD PUDDING with housemade haupia squares, candied macadamia nuts, and crème Anglaise

Coffee or Tea

$89 per person includes four, 3-oz. wine pairings, tax and gratuity

Please purchase tickets at DKNeyers.eventbrite.com or call 808-931-6286 for reservations.

Meet Star Wine Maker Gavin Chanin

Meet Star Winemaker Gavin Chanin
of Chanin Winery in Santa Barbara and Lutum Winery in Lompac
 
Tuesday, June 5, 2018
 
6:00 p.m. at Sansei Waikīkī
Limited to 45 seats
 
We’re very fortunate to have one of Santa Barbara’s star winemakers, Gavin Chanin, join us at Sansei Waikīkī. Gavin is one of the most highly acclaimed winemaking “Turks” of the “New Age.” His style of winemaking focuses on prime, single-vineyard Chardonnay and Pinot Noir sites in small batch production. To best showcase Gavin’s incredible talent, we will sample FOUR wines from FOUR different growing areas of California paired with a contemporary Asian menu created by our
Sansei Waikīkī Executive Chef Adrian Solorzano.
 
APPETIZER
BACON WRAPPED DAY BOAT SCALLOP
with house made basil pasta, cauliflower puree, fried leeks,
olive oil cured cherry tomatoes, and pea shoots
 
2013 Chanin Chardonnay “Sanford & Benedict”
 
INTERMEZZO
CONTEMPORARY KAMPACHI AND KING SALMON CRUDO
New Zealand King Salmon, Big Island Kampachi, Hawaiian sea salt, micro shiso,
tobiko and yuzu-citrus emulsion
 
DEMI ENTREE
ALEPPO PEPPER AND COFFEE GRILLED
KING NATURAL FLAT IRON STEAK
with bay leaf chimichurri, fresh arugula tossed with olive oil and red wine reduction, grilled marinated red onions, herb fried Maui Surfing Goat cheese crumbles
 
2013 Chanin Pinot Noir “Los Alamos”
 
MAIN ENTRÉE
TENDER BRAISED AND GRILLED PORK TENDERLOIN
with smoked beet coulis, duck fat fingerling potatoes, roasted heirloom carrots,
baby beet greens tossed in olive oil, Dijon pork demi glaze, chicharron crumbles
 
2013 Lutum Pinot Noir “Bien Nacido”
2013 Lutum Pinot Noir “La Rinconda”
 
DESSERT
CHOCOLATE PIÑA COLADA DELIGHT
house made chocolate brulee, flaky puff pastry filled with haupia cream, topped with warm caramel pineapple compote, accompanied with fresh berries
and house made strawberry ice cream
 
Coffee or Japanese Green Tea
 
$89 per person includes four, 3-oz. wine pairings, tax and gratuity
 
Please purchase tickets at sanseichanin.eventbrite.com
or call 808-931-6286 for reservations.

Meet Star Wine Maker Gavin Chanin

Meet Star Winemaker Gavin Chanin of Chanin Winery in Santa Barbara and Lutum Winery in Lompac
Tuesday, June 5, 2018 at 6:00 p.m.
 
Limited to 45 seats
 
We’re very fortunate to have one of Santa Barbara’s star winemakers, Gavin Chanin, join us at Sansei Waikīkī. Gavin is one of the most highly acclaimed winemaking “Turks” of the “New Age.” His style of winemaking focuses on prime, single-vineyard Chardonnay and Pinot Noir sites in small batch production. To best showcase Gavin’s incredible talent, we will sample FOUR wines from FOUR different growing areas of California paired with a contemporary Asian menu created by our
Sansei Waikīkī Executive Chef Adrian Solorzano.
 
APPETIZER
PROSCIUTTO WRAPPED SCALLOP
with house made basil pasta, purple cauliflower puree, fried leeks,
heirloom cherry tomatoes, and pea shoots
 
2013 Chanin Chardonnay “Sanford & Benedict”
 
INTERMEZZO
CONTEMPORARY KAMPACHI AND KING SALMON CRUDO
New Zealand King Salmon, Big Island Kampachi, Hawaiian sea salt, micro shiso,
tobiko and yuzu-citrus emulsion
 
DEMI ENTREE
ALEPPO PEPPER AND COFFEE GRILLED FLAT IRON STEAK
with bay leaf chimichurri, Nalo Farms arugula tossed with olive oil and red wine reduction, grilled marinated red onions, herb fried Maui Surfing Goat cheese sphere
 
2013 Chanin Pinot Noir “Los Alamos”
 
MAIN ENTRÉE
GRILLED SOUS VIDE OF PORK TENDERLOIN
with smoked beet coulis, duck fat fingerling potatoes, roasted heirloom carrots,
baby beet greens tossed in olive oil, Dijon pork demi glaze
 
2013 Lutum Pinot Noir “Bien Nacido”
2013 Lutum Pinot Noir “La Rinconda”
 
DESSERT
CHOCOLATE PIÑA COLADA DELIGHT
house made chocolate brulee, flaky puff pastry filled with haupia cream, topped with warm caramel pineapple compote, accompanied with fresh berries
and house made strawberry ice cream
 
Coffee or Japanese Green Tea
 
$89 per person includes four, 3-oz. wine pairings, tax and gratuity
 
Please purchase tickets at SanseiChanin.eventbrite.com
or call 808-931-6286 for reservations.

Happy Mother’s Day

On Mother’s Day, we will be offering our Kama’aina Early Bird Special from 5:30pm – 6:00pm — 50% off food and sushi. NO reservations, first come first serve.
 
These wonderful Mother’s Day Specials have been created by our Executive Chef Adrian Solorzano and his culinary team. The specials will be available to order after 7:00pm and are in addition to our regular dinner menu.
Please call 808-931-6286 for reservations or you can book on OpenTable.
 
 
FROM THE SUSHI BAR
 
HOT MAMA ROLL     $18.95
Hawaiian tuna, avocado, cream cheese, cucumber inside out roll
topped with spicy tuna, bubu arare, spicy mayo
 
MOTHER’S DAY PLATTER     $45
 three (3) pieces each of sashimi tuna, hamachi, salmon, kampachi,
tako, scallop, shiromi
 
RAINBOW CARPACCIO     $18
slices of fresh ahi, salmon, island amberjack, Granny Smith apple,
fresh mint leaves, cilantro pesto, chili oil, Thai vinegar
 
 
FROM THE KITCHEN
 
SHRIMP AND PORK GYOZA     $8.95
won bok cabbage, green onions, kim chee soy dipping sauce
 
RED MISO AND ALE STEAMED CLAMS     $17.95
clams, Maui onions, local choy sum, ale, butter, grilled baguette
 
“SURF & TURF” GRILLED FLAT IRON STEAK AND LOBSTER TAIL     $42.95
goat cheese mashed potatoes, roasted baby carrots, and Bing cherry demi-glaze
 
MATCHA WHITE CHOCOLATE TIRAMISU     $7.95
Crème Anglaise, strawberry ice cream