After its opening in June, Margotto Hawaii immediately gained notoriety among Hawaii’s discerning foodie community with its truffle-centric cuisine and manicured wine list. Now, the Krug Ambassador restaurant is introducing “Chuck’s Supper Club,” a monthly series of thematic dinners that pairs the cuisine by Group Executive Chef Kenta Kayama and Hawaii Executive Chef Yohei Yaghishita with wine pairings curated by one of Hawaii’s beloved Master Sommeliers, Chuck Furuya. The dinners will be held on the third or fourth Monday of every month.
The inaugural dinner on Monday, July 18 will start with the signature beluga caviar monaka, and feature a host of inspired menu presentations such as Kona kampachi tartare, sauteed Big Island abalone, Kona lobster bouillabaisse, and wagyu sirloin, paired with old world wines. About 20 grams of winter black truffles from Tasmania will be shaved over a number of presentations, making the nine-course degustation worthwhile for $200, with the illustrious wine pairing an additional $200 per person, plus service fees and taxes.
Then, on Monday, August 15, the culinary team at Margotto Hawaii will collaborate with Chuck Furuya to showcase truffle specialty dishes masterfully paired with boutique wines discovered by Furuya through years of research and travels throughout the world. This unique and special opportunity is designed to be an enjoyable, thought-provoking experience for the true food and wine connoisseur priced at $400 per person plus service fees and taxes.
Discriminating palates will anticipate the dinner on Monday, September 26, as Chuck Furuya hosts a special dinner showcasing Old World premium wines. A awe-inspiring menu accented by the venerated Italian white truffle from Alba will complement an ostentatious display of illustrious wines culminating in a finale of white truffle shavings in a glass of Chateau d’Yquem Sauternes for $750 per person plus service fees and taxes.
“I am thrilled to reunite three local legends in Hawaii’s food and beverage industry through these dinners,” announces Robert Hori, owner of Margotto Hawaii. “At these dinners hosted by Chuck Furuya, we will be working closely with Warren Shon of Southern Glazer’s Wines & Spirits and Ivy Nagayama, a veteran in the management of some of Hawaii’s most esteemed restaurants. Margotto Hawaii plans to take these pairing dinners to the next level through the combined expertise of our culinary team and some of Hawaii’s leading wine experts.”
Margotto Hawaii is located at 514 Piikoi Street, between Ichiriki and El Burrito. The restaurant will be open from 5:00 to 10:30 p.m. Thursday through Tuesday, closed Wednesdays. A few parking stalls are available adjacent to the restaurant, with street parking conveniently located nearby. Attire is resort casual, with shirt and footwear required.
To book reservations for “Chuck’s Supper Club,” email info@margotto-hawaii.com. For more information, visit the website at https://www.margotto-hawaii.com, or call (808) 592-8500. For press inquiries, please contact Sean M. Morris at 8888.sean@gmail.com.
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