The Veranda at The Kahala takes off to Portugal for its December First Friday Night Flight

Published on : Sunday, November 17, 2013

Kahala ResortAfter a very successful debut of its monthly first Friday Night Flight program with its focus on Sardinia, the culinary team at The Kahala Hotel & Resort will venture into Portugal for its December menu journey. Some of the great wines of Portugal will complement some of the small dishes that will be featured in the 5-course $50 per person tour for dinner on December 6th at The Veranda.

Starting the evening off (what would be called an Aperitivo) will be a Portuguese Crudite Plate featuring a green olive dip, farmers bread, fried green beans, heirloom carrots, radish & artichoke. A salad of pan seared fresh fish (catch of the day) with black eyed peas served with baby arugula, olive oil & smoked paprika follows.

The Kahala chefs then pays homage to Hawaii’s Portuguese heritage by featuring Portuguese Pork Sausage as its third course, linguiça served with Manila clams, tomatoes with cilantro and garlic to flavor. A Portuguese Piri Piri Beef Flat Iron Steak cooked to your preference is served with warm potato salad, boiled eggs, peas, Manchego cheese & herbs is your last dish before the dessert of Portuguese custard tart, now perhaps more famous as a part of the cuisine of Portugal’s former colony in Asia, Macau.

The flights of great Portuguese wines selected to accompany December First Friday Flight to Portugal include (in order of the food courses), a Lima Vinho Verde 2012 from the J Portugal Ramos estate (100% Loureiro grapes from the Vinho Verde region and usually bottled as a single variety, offering refreshing well-balanced acidity.). ‘Auratus’ from the wonderful Quinta do Feital vineyards in the Minho region, on the border with Galicia, is recommended with the salad. Of 50% Alvarinho and 50% Trajadura grapes, it comes from the winemaker’s Seixas estate. A Tinto “Loios’ follows, again from the J Portugal Ramos vineyards, with 35% Aragones, 35% Trincadeira and 30% Castelão grapes. With the beef course, The Kahala’s wine team is recommending a Douro ‘Passa’ from the Quinta de Passadouro vineyards from the Douro Valley. This was originally the land of Port wine but some wonderful reds are being made, in this case from 40% Touriga Franca, 30% Touriga Nacional and 30% Tinta Roriz. The Veranda will also have some excellent port to end the night in Portugal.


Source:- Kahala Resort

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