Four Seasons Resort Maui Executive Chef Craig Dryhurst (left) and General Manager Jean Claude Wietzel in the hotel’s organic garden. The Maui News / CARLA TRACY photo
The coveted wines of Patz & Hall will be poured at a special pairing dinner at 6 p.m. Saturday at the oceanfront Ferraro’s bar e Ristorante at the Four Seasons Resort Maui in Wailea.
Patz & Hall was founded in 1988 by four talented individuals — Donald Patz, James Hall, Anne Moses and Heather Patz — who have turned Patz & Hall into one of the most highly regarded wineries in California with their celebrated portfolio of single-vineyard chardonnay and pinot noir wines. A repeat Maui visitor, Donald Patz will bring some top picks with him for the dinner.
Four Seasons Resort Maui Executive Chef Craig Dryhurst will wow with seared scallops and langoustines with celery-apple jus, finger-lime caviar, and green onion and Guanicale chips paired with 2014 Sonoma Coast chardonnay.
Next up is fermented-mushroom risotto with Kona abalone and salsa-verde dust with a 2014 Dutton Ranch Russian River Valley chardonnay.
Duck will be served with spiced honey, Pannatone Chestnut Royale, foie gras and red-berry-beet gastrique; Lanai wild venison will have a sourdough crust with Jerusalem artichoke, fig mostarda and juniper reduction as 2013 pinot noirs of Jenkins Ranch and Hyde Vineyard flow.
A Tea Feast in the spirit of holiday gift giving will be presented from 3:30 p.m. to sunset Dec. 11 at the resort. MELIA LUCIDA Photography
The piece de resistance is chocolate dark forest with Amarena cherry brandy, cocoa sable and chocolate ice cream paired with more pinot noir.
The sure to be off-the-charts wine pairing dinner is priced at $165 per person, plus tax and gratuity. For reservations, call the hotel concierge at 874-8000.
In addition, Amanda Robson of FEAST Celebration Design will present A Tea Feast in the spirit of holiday handmade gifting from 3:30 p.m. to sunset on Sunday, Dec. 11, at the hotel.
“On the beautiful Four Seasons Resort Maui property we’ll gather for a botanically inspired afternoon tea time plus tea-crafting workshop,” she says.
“Guests will learn the process of drying herbs and edible florals, then shop baskets of dried botanicals from local farms to craft their own tea blends for gifting.”
Then your palate will be inspired by Chef Dryhurst’s farm-to-table menu of sweet and savory small bites. Stevie-Ray Walker of Spago will make desserts.
Vintage teaware and handmade treasures by local artists from Wings, Paia will adorn the table and be available for purchase. Cost is $90 per adult; and $45 for keiki.
For tickets, email info@feasthawaii.com.
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