ALOHA FROM LAHAINA GRILL!
Our entire team at Lahaina Grill would like to thank you for your continued support and wish you a wonderful fall season! We have WINE on our minds this season. This week Richard Olson, our sommelier, is on a wine trip in Spain seeking new wines for our upcoming list.
SOMMELIER IN SPAIN FOR HARVEST
Richard Olson, Lahaina Grill sommelier is currently venturing through Madrid, Barcelona, Porto and La Rioja regions of Spain on wine buying trip… here are some excerpts from his messages back to us this week:
Richard checked in with us yesterday from Mas Doix winery in the town of Poboleda in the heart of the Priorat region. An organic vineyard with 90-year-old vines, they produce five different wines from Grenache blends to a 100% Carignan with only 3 barrels produced! Valenti Llagostera is the owner who stopped by to taste with Blanca Biosca (pictured) and he was able to check out the harvest and talk soils, etc… Spectacular day!
On Monday, Richard visited with the crew from Terroir al Limit, unfortunately due to severe lightning and thunder they could not tour the vineyards but the bright side was he was able to taste through all of their wines at the winery!
He shared, “Yesterday’s fruit was de-stemmed and sorted and put in new wood, Dominik foot presses and puts into cement and large 500L foudre holding tanks. With light skin contact, less tannin and less extraction, the wines were pretty and wonderfully textured on the palate with a lingering long finish. Winemaker and founder Dominik Huber has great vision. Richard purchased wines for Lahaina Grill including a 100% Grenache that Robert Parker scored 100 points – Les Manyes, aged in old oak foudre barrels for two years and a VERY small production. All of the wines come from 50-90 year old vines and are all organic and biodynamic.
FEATURED FARM: HUA MOMONA FARMS
We are pleased to announce our 2019 partnership with West Maui’s own Hua Momona Farms Microgreenery. Focusing on the cultivation of microgreens for the local restaurant industry, Hua Momona utilizes a greenhouse to facilitate the growth of hundreds of trays of microgreens over the course of a 7-21 day period.
Chef Arnie and his team have enjoyed incorporating Hua Momona’s tasty greens into our dishes at Lahaina Grill. Congrats to Hua Momona on a very successful start to their new West Maui agri-business!
"THE MOST INTERESTING WINE IN THE WORLD"
After many years searching China’s vast landscape, the wine team at Moet Hennessy discovered winemaking’s Shangri-La: a 15-year-old cabernet sauvignon vineyard flourishing in the Himalayas. A mere six years later, Ao Yun made its debut as the
first vintage of Chinese wine from the Moet Hennessy Shangri-La Estate. The red Bourdeaux-style blend is decadent, brooding and fresh with almost architectural polish, reflective of the unique terroir found in this isolated corner of China’s Yunnan province.
Grown at altitudes of 7,000-8,000 feet in the shadow of the sacred Meili Mountains, the entirely handcultivated grapes endure one of the world’s longest growing seasons. Available now at Lahaina Grill.
CLICK HERE for more information.
BEST MAUI RESTAURANT 2019
We are humbly honored to have received the Hale Aina Award for Best Maui Restaurant (Gold) for 2019.
For the past 26 years in a row, the readers of Honolulu Magazine have voted us at the top for Maui.
Mahalo to all who voted!
LAHAINA GRILL FEATURED IN MAUI NO KA OI MAGAZINE
Maui No Ka Oi Magazine recently featured Lahaina Grill and our Lahaina Inn in their July-August 2019 issue.
CLICK HERE to read the story.
KEIKI COLORING WINNER
All of the kids who submit entries to our quarterly contest, receive a free Dole Whip from our sister ice cream parlour located at 693 Front Street in Lahaina.
Congratulations to winner “IRINI” age 9! This colorful depiction of a memorable rainbow shave ice on Maui has earned a $100 gift certificate to Lahaina Grill! Mahalo for entering our contest!
CHEF ARNIE’S ROASTED ROMA TOMATOES
Ingredients:
4 Roma tomatoes,
cut in half lengthwise
1⁄2 c. extra virgin olive oil, divided 1⁄4 c. regular olive oil
1 tsp. thyme, minced
1 tsp. rosemary, minced 2 tsp. parsley, minced
1⁄4 c. capers
1⁄2 c. balsamic vinegar
Directions: Preheat oven to 225 degrees F. Place Roma tomatoes on parch- ment-lined baking tray. Drizzle with 1⁄4 c. + 2 Tbsp. extra virgin olive oil and sprinkle with chopped thyme, rosemary & parsley. Bake for 2 hrs. Fry capers in 1⁄4 c. regular olive oil over medium-high heat till crisp, but not brown. Drain on paper towel. Place vinegar in a small pan and reduce till thick and syrupy, about 7–10 minutes.
Plate: Arrange tomatoes on a serving platter and drizzle with the remaining extra virgin olive oil and reduced balsamic vinegar. Sprinkle with fried capers. Enjoy!
Servings: 4–8 (1⁄2 or 1 whole tomato per person)
Prep Time: 10 minutes, plus 2 hours to oven-roast tomatoes
MAUI KA’ANAPALI VACATION RENTALS
Planning your next trip to Maui? Visit our family vacation rental site to find your perfect condo in Ka’anapali!
CLICK HERE to check out mauikaanapalivacationrentals.com