TOAST . . . Grand Wailea's signature wine series, "Toast! A Celebration of Grand Food & Fine Wine," will feature an evening with Chef Mike Lofaro and Peter Mondavi Jr. of Charles Krug Winery, Napa Valley on Monday.
A reception featuring Charles Krug Sauvignon Blanc will kick the evening off at 6 with dinner service beginning at 6:30.
Paired food and wine courses will include scallops and lemongrass shumai, green curry, cardamom and basil blossoms served with Charles Krug Chardonnay, Carneros, 2006.
Medallions of veal sweetbreads, pancetta, white carrots, red wine and licorice with Charles Krug Cabernet Sauvignon, Yountville, 2005 follows.
Next, guests will savor Cervena venison chop, autumn squash puree dried cherries, cinnamon-smoked mushrooms and cocoa with Charles Krug Vintage Select Cabernet Sauvignon, Napa, 1981, Magnum.
The "Chaubier Tasting" will feature a blend of cow and goat milk from France, dried apricot and pine nut jam, fresh figs, walnut brittle and homemade rye bread with Charles Krug "Generations," Family Reserve, Napa, 2003.
Fact Box
* Carla Tracy is dining editor of Maui Scene. She will be on vacation until the issue of Oct. 30. In the meantime, you may contact Rich Van Scoy at 242-6323 or email him at richv@mauinews.com.
A "Grand Finale" of double chocolate mousse cake, layers of crispy chocolate feuillntine, chocolate flourless cake, dark chocolate mousse, lilikoi caramel and fresh berries will conclude the evening.
Peter Mondavi Jr. is a third generation member of the family that owns and operates C. Mondavi & Sons. He now leads the vision for the historic Charles Krug Napa Valley brand, supervising day-to-day wine making operations and overseeing the 850 acres of Napa Valley estate land, in addition to directing sales and marketing. He graduated from Stanford University where he received his bachelor's and master's degrees in engineering, then an MBA.
The cost for the special evening of food and wine is $125 plus tax and gratuity. Complimentary valet parking provided by Grand Wailea Resort Hotel & Spa. Call 875-1234 for reservations.
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NOBLE GRAPE . . . Tickets are still available for the Noble Grape gala Saturday, Oct. 25 in the main ballroom of the Fairmont Kea Lani Maui Resort in Wailea. The evening of fine wine and food, live music and auctions (both live and silent) is a benefit for the Maui Culinary Academy (MCA). The award-winning program is in the 38,000- square-foot Pa'ina Culinary Arts Center at Maui Community College. Instructors integrate classes with various commercial operations to offer a dynamic learning environment. Students gain hands-on training in nine kitchen facilities, and prepare for the real world by operating seven restaurants.
Auction items include:
= Dinner For Two At Bev's - real home cooking with celebrity Chef Bev Gannon. This certificate entitles the bearer to dinner-for-two prepared and served at the chef's graciousUpcountry home (value $2,500).
= Let's Do Lunch at Class Act Restaurant -Enjoy an extra special lunch for 10 to 16 people in the Class Act's private dining room. This certificate entitles the bearer to a four-course meal prepared by Chef Tom Lelli and the students of Maui Culinary Academy (value $800).
The school is also putting together an educational series of auction items. These will entitle the bearer to private cooking lessons with different academy chef instructors and will include hands-on learning and instruction, followed by a dining experience. Topics will focus on sushi making, ethnic cooking, baking and more.
Lots of great island restaurants have participated by donating certificates.
Tickets to the Noble Grape gala are $175 per person, or $1,400 for a table of eight. All proceeds benefit MCA. Call Marilyn at 984-3261 for tickets.
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RECLAIMING YOUR HEALTH . . . Registered dietician, nutritionist and author Brenda Davis will give a free talk at 7 p.m. Friday titled "Reclaiming Your Health: Lessons from the Marshall Islands." The lecture will take place in the Cameron Center Auditorium, 95 Mahalani St., Wailuku. It is presented by the Vegetarian Society of Hawaii (VSH).
The Marshallese experience among the highest rates of type 2 diabetes in the world, with close to 50 percent of adults over 35 years being affected. Davis will share a story of recovery that will inspire you to make diet and lifestyle changes that could save your life, according to a release from VSH.
Davis has worked as a public health nutritionist, clinical nutrition specialist, nutrition consultant and academic nutrition instructor. She is currently the lead dietitian in a diabetes intervention research project in Majuro, Marshall Islands.
A co-author of six books, "Becoming Vegetarian," "The New Becoming Vegetarian," "Becoming Vegan," "Defeating Diabetes," "Dairy-free and Delicious" and the newly released "Raw Revolution Diet" - she is currently working on a seventh book to be released in the summer of 2009.
The talk is structured for adult-level audiences. Refreshments will be served. The Vegetarian Society is not able to provide child care. For more information, contact Laurelee Blanchard at 298-8544.
