Fregola, Fennel, Porcini Cream
paired with Pensiero (Pinot Grigio)
Fusilli Pasta, Fresh Ricotta, Micro Basil
paired with Auguri (Sangiovese Blend)
Kabocha Squash Risotto with Sage, Pomegranate, Red Sweet Williams
paired with Tondo Tondo (Sangiovese)
Hazelnut Chocolate Torte
Orange Zabaione and Mint Gelee
Yesterday, I had the honor of meeting Frances Mayes, author of the New York Times bestseller, “Under the Tuscan Sun” and attending an exclusive sneak peak of “A Toast to Tuscany.” This event will be taking place on Wednesday, September 23, 2015 at The Westin Ka’anapali Ocean Resort Villas.
The menu, prepared by The Westin Ka’anapali Ocean Resort Villas’ executive sous chef, Matt Skaletsky and Pulehu, an Italian Grill’s chef de cusine, Alvin Savella, was paired with wines from Mayes’ wine label, Tuscan Sun Wines, which is now available in Hawaii.
The four-course meal was absolutely amazing. Every dish was delicious and the wine chosen for each dish was perfect. We were all in great company and Frances and her husband Ed took the time to mingle and enjoy lunch with the guests. It was interesting to hear about their life and experiences in Tuscany, Italy.
Each of her wines has its own special meaning and include a description on the back of the label, which makes Mayes’ wines even more enjoyable to drink. We also receive an autographed bottle of wine at the end of the event, which was very special.
Thank you to The Westin Ka’anapali Ocean Resort Villas and Tuscan Sun Wines for the wonderful experience.
For more information about the “A Toast to Tuscany” event, visit here.