The Wine & Food Society of Jacksonville gathered for an authentic Hawaiian BBQ on a beautiful early summer evening at the home of Mark & Kathy Kallaus. Chef Jaymar Kanekoa of Hawaiian Kine Grindz prepared a feast that you would only find at an Hawaiian home, not restaurants.Desserts were prepared by Kathy Kallaus. Four of the wines served were from the Wine & Food Society Cellar.
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Entrance
2014 Huge Bear Rose of Merlot, Knights Valley.
Macadamia Nuts
Station One
2013 Ca'Rugate San Michele Soave Classico, Italy
2013 Can Feixes, Blanc Seleccio, Penedes, Spain
2014 Ilercavonia, Garnatta Blanca, Batea, Spain
Hawaiian Poke Tuna
Fresh Local Shrimp Cocktail
Blackened Seared Tuna with Sweet Soy
Station Two
2008 Arcadian Sleepy Hollow Vineyard Pinot Noir, Santa Lucia Highlands
2010 Merry Edwards Pinot Noir, Sonoma Coast
2013 Bernardus Pinot Noir, Pisoni Vineyard, Santa Lucia Highlands
Big Island Mesquite Smoked Pork
Kalua Cabbage with Pulled Pork
Kokuho Short Grain White Rice
Station Three
2012 Pierre Amadieu Le Pas De L'Aigle Gigondas, Terroir D'Exception
2012 Les Granieres de la Nerthe Chateauneuf-du-Pape
2007 Chateau la Nerthe Chateauneuf-du-Pape
2003 Domain du Vieux Telegraphe
Kalua Pulled Pork Sliders
Mauna Kea Baby Back Ribs
Big Island Macaroni Salad
Dessert
2012 Chateau de la Roulerie Coteaux Du Layon, Loire Valley, France
Limoncello Wine Spritzers
Lemon Coconut Bars
Mango Macadamia Nut Tart
Double Chocolate Cream Cheese Brownies
Tropical Fruit Salad
