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Brasserie Du Vin May 2010 Events
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For Immediate Release
Contact: Miki Lee April 25, 2010
Phone: (808) 779-7235
Email: miki@brasserieduvin.com
Contact: Miki Lee April 25, 2010
Phone: (808) 779-7235
Email: miki@brasserieduvin.com
May 2010
Schedule of Events at Brasserie Du Vin
Three-Course Wine Dinners
– Every Monday
Brasserie Du Vin presents an informal three-course wine dinner every Monday evening. $49 (plus tax and gratuity). Seating starts at 6:00 p.m. and reservations recommended. (Three-course dinner also available without the wine pairing.)
Brasserie Du Vin presents an informal three-course wine dinner every Monday evening. $49 (plus tax and gratuity). Seating starts at 6:00 p.m. and reservations recommended. (Three-course dinner also available without the wine pairing.)
May 3 Just South Of The
Border
Tai Snapper Ceviche
Paired with Chateau Bonnet, Entre – Deux Mers, Bordeaux, France 2008
Chicken Mole on Cassoulet of Black Bean and Roasted Corn
Paired with Les PensОes de Pallus, Chinon, Loire Valley, France 2007
Tres Leches Cake (Three Milk Cake)
Paired with Cascinetta Vietti, Moscato d’Asti, Piedmont, Italy, 2009
Tai Snapper Ceviche
Paired with Chateau Bonnet, Entre – Deux Mers, Bordeaux, France 2008
Chicken Mole on Cassoulet of Black Bean and Roasted Corn
Paired with Les PensОes de Pallus, Chinon, Loire Valley, France 2007
Tres Leches Cake (Three Milk Cake)
Paired with Cascinetta Vietti, Moscato d’Asti, Piedmont, Italy, 2009
May 10 Spring Fling
Cream of Mussel Soup, Saffron Crème Fraiche, Fried Leeks
Paired with Domaine de la Tournaline, Muscadet ‘Saint – Fiacre’ SПvre – Et – Maine, Loire Valley, France, 2008
Grilled Asparagus, Shaved Prosciutto, Toasted Pine Nuts and Honey Tangerine and Sauce Maltese
Paired with Beckmen Vineyards, Marsanne, Santa Ynez Valley, California, 2006
Seared Onaga, Warm Potato and Bacon Salad over Watercress, Saffron Crawfish Etouffee
Paired with Chateau Musar Hochar, Bekaa Valley, Lebanon, 2002
Cream of Mussel Soup, Saffron Crème Fraiche, Fried Leeks
Paired with Domaine de la Tournaline, Muscadet ‘Saint – Fiacre’ SПvre – Et – Maine, Loire Valley, France, 2008
Grilled Asparagus, Shaved Prosciutto, Toasted Pine Nuts and Honey Tangerine and Sauce Maltese
Paired with Beckmen Vineyards, Marsanne, Santa Ynez Valley, California, 2006
Seared Onaga, Warm Potato and Bacon Salad over Watercress, Saffron Crawfish Etouffee
Paired with Chateau Musar Hochar, Bekaa Valley, Lebanon, 2002
May 17 A New Take of Greens
Prosciutto Wrapped Shrimp on Salad of Fresh Spinach, House Made Mozzarella, Confit Tomatoes and a Port-Balsamic Reduction
Paired with Bibi Graetz, Casamatta Bianco, Tuscany, Italy, 2008
Duck Rillette Wrapped in Collard Greens with Spiced Crème Fraiche
Paired with La Meridiana, ‘La Gagie’ Barbera d’Asti, Piedmont, Italy, 2006
Prosciutto Wrapped Shrimp on Salad of Fresh Spinach, House Made Mozzarella, Confit Tomatoes and a Port-Balsamic Reduction
Paired with Bibi Graetz, Casamatta Bianco, Tuscany, Italy, 2008
Duck Rillette Wrapped in Collard Greens with Spiced Crème Fraiche
Paired with La Meridiana, ‘La Gagie’ Barbera d’Asti, Piedmont, Italy, 2006
Beef Roulade Stuffed with
Roasted Garlic Red Bell Pepper and Feta Cheese over Sautéed Spinach and
Sauce Beurre Rouge
Paired with Villa Antinori, IGT Toscana Red, Tuscany, Italy, 2005
Paired with Villa Antinori, IGT Toscana Red, Tuscany, Italy, 2005
May 24 Corn-Ucopia
Salad of Crab and Heirloom Tomato, Roasted Shallot and Curry Vinaigrette, Roasted Corn and Polenta Fritter, Micro Greens and Roasted Bell Peppers
Paired with Boutari, Moschofilero, Greece, 2006
Roasted Duck Breast, Manoa Honey, Habanero and Corn Salsa, Brown Butter Pommes Puree
Paired with Zaca Mesa ‘Z Cuvee,’ Santa Ynez Valley, California, 2006
Seared Foie Gras, Sweet Corn Pancake, Balsamic and Port Glaze
Paired with MЪnchhof ‘Жrzig WЯrzgarten’ Auslese, Mosel-Saar-Ruwer, Germany, 2006
Salad of Crab and Heirloom Tomato, Roasted Shallot and Curry Vinaigrette, Roasted Corn and Polenta Fritter, Micro Greens and Roasted Bell Peppers
Paired with Boutari, Moschofilero, Greece, 2006
Roasted Duck Breast, Manoa Honey, Habanero and Corn Salsa, Brown Butter Pommes Puree
Paired with Zaca Mesa ‘Z Cuvee,’ Santa Ynez Valley, California, 2006
Seared Foie Gras, Sweet Corn Pancake, Balsamic and Port Glaze
Paired with MЪnchhof ‘Жrzig WЯrzgarten’ Auslese, Mosel-Saar-Ruwer, Germany, 2006
May 31 Louisiana Calls
Alligator Gumbo
Paired with Chateau Bonnet, Bordeaux, France 2008
Pan-Fried Moi with Crawfish Etouffee over Dirty Rice
Paired with Perrin & Fils Reserve, Rhone Valley, France 2008
Banana Foster
Paired with Grahams 10-year, Tawny Port, N.V.
Alligator Gumbo
Paired with Chateau Bonnet, Bordeaux, France 2008
Pan-Fried Moi with Crawfish Etouffee over Dirty Rice
Paired with Perrin & Fils Reserve, Rhone Valley, France 2008
Banana Foster
Paired with Grahams 10-year, Tawny Port, N.V.
Tasting Tuesdays
Each Tuesday there is something delightful to taste at Du Vin – always delicious, causal and affordable!
Each Tuesday there is something delightful to taste at Du Vin – always delicious, causal and affordable!
May 4, 11 Wine Tasting
A great way to learn about different wine makers and varietals. Themes change weekly. $20 includes tasting of 6-8 different wines and a cheese and fruit platter. Half-off appetizer menu also available to wine tasting guests. Seating at 6:00 p.m. and is limited. Reservations required.
A great way to learn about different wine makers and varietals. Themes change weekly. $20 includes tasting of 6-8 different wines and a cheese and fruit platter. Half-off appetizer menu also available to wine tasting guests. Seating at 6:00 p.m. and is limited. Reservations required.
May 18 5-Course
Amuse-Bouche and Wine Pairing
Amuse-bouche translates to “amuse the mouth”. Little bites designed specifically to tease and prepare the palate for what comes next. Starts at 7:00 p.m. and limited to 24 guests. $30 per person. Reservations required.
Demitasse of Carrot, Cardamom and Poppy SeedSoup
Paired with Caves da Cierca ‘FЙmega’ Vinho Verde, Portugal, 2008
Seared Scallops with Lavender Brown Butter, Frisee Aux Lardon Salad
Paired with Bibi Graetz, ‘Casamatta Bianco,’ Tuscany, Italy, 2008
Mustard Dusted Sweetbreads with Sweet Corn Coulis and Balsamic Reduction
Paired with Perrin & Fils RОserve, CЩtes du RhЩne, RhЩne Valley, France, 2007
Garlic Crostini, Escargot with Truffle-Madeira Hollandaise
Paired with Osso Anna, Napa Valley, California, 2007
Truffle Tremor Chevre, Dried Fig and Monoa Honey, with Lavosh
Paired with Bodegas Agapito Rico ‘Carchelo’, Jumilla, Spain, 2007
Amuse-bouche translates to “amuse the mouth”. Little bites designed specifically to tease and prepare the palate for what comes next. Starts at 7:00 p.m. and limited to 24 guests. $30 per person. Reservations required.
Demitasse of Carrot, Cardamom and Poppy SeedSoup
Paired with Caves da Cierca ‘FЙmega’ Vinho Verde, Portugal, 2008
Seared Scallops with Lavender Brown Butter, Frisee Aux Lardon Salad
Paired with Bibi Graetz, ‘Casamatta Bianco,’ Tuscany, Italy, 2008
Mustard Dusted Sweetbreads with Sweet Corn Coulis and Balsamic Reduction
Paired with Perrin & Fils RОserve, CЩtes du RhЩne, RhЩne Valley, France, 2007
Garlic Crostini, Escargot with Truffle-Madeira Hollandaise
Paired with Osso Anna, Napa Valley, California, 2007
Truffle Tremor Chevre, Dried Fig and Monoa Honey, with Lavosh
Paired with Bodegas Agapito Rico ‘Carchelo’, Jumilla, Spain, 2007
Sessions @ Du Vin –
Every Wednesday Night
Sessions @ Du Vin is a showcase of live, local musicians. Performers change weekly. Music starts at
7:00 p.m. No cover.
Sessions @ Du Vin is a showcase of live, local musicians. Performers change weekly. Music starts at
7:00 p.m. No cover.
May 5 Bernard and Rogerio.
A Latin spin on Cinco de Mayo. Great for listening and dancing!
May 12 Dennis Wilson.
Featuring Dennis Wilson on trumpet and coronet, Danny Caparoso on Jazz
guitar, Chris Roth on bass, and Ethan Capone on piano.
May 19 The Hotclub of
Hulaville. With the talented Sonny Silva, his band and Ginai. A crowd
favorite, presenting Gypsy and European jazz, along with classic American jazz
and show tunes.
May 26 Michael Tannenbaum
and Nick Gertsson. Presenting an evening of jazz, slack key guitar and
Celtic-inspired tunes.
Special Events
May 5 Special Cinco de Mayo
Dinner Menu
$30 with wine pairing. Reservations recommended.
Yucatan Shrimp Cocktail with an Avocado Pico de Gallo, with Crispy Plantains
Paired with Loimer ‘Lois,’ Kamptal, Austria, 2008
Adobado Grilled Skirt Steak on a Black Bean Sweet Corn Casole
Paired with Ceuso Scurati Rosso, Sicily, Italy, 2007
Tres Leches Cake (Three Milk Cake)
Paired with Fonseca ‘10 Year’ Tawny Port, Douro, Portugal, NV
$30 with wine pairing. Reservations recommended.
Yucatan Shrimp Cocktail with an Avocado Pico de Gallo, with Crispy Plantains
Paired with Loimer ‘Lois,’ Kamptal, Austria, 2008
Adobado Grilled Skirt Steak on a Black Bean Sweet Corn Casole
Paired with Ceuso Scurati Rosso, Sicily, Italy, 2007
Tres Leches Cake (Three Milk Cake)
Paired with Fonseca ‘10 Year’ Tawny Port, Douro, Portugal, NV
May 9 Mother’s Day
Du Vin will be open this Sunday and will offer a selection of our guests’ favorite lunch and dinner menu items along with a Mother’s Day Brunch selection. Reservation suggested.
Du Vin will be open this Sunday and will offer a selection of our guests’ favorite lunch and dinner menu items along with a Mother’s Day Brunch selection. Reservation suggested.
May 15 Ginai and Pierre
Grill
This popular duo returns to Du Vin. Pierre is an energetic pianist and horn player. He accompanies the vivacious Ginai who can sing everything from the blues, jazz and Hawaiian to pop and show tunes. Music starts at 9:00 p.m. No cover.
This popular duo returns to Du Vin. Pierre is an energetic pianist and horn player. He accompanies the vivacious Ginai who can sing everything from the blues, jazz and Hawaiian to pop and show tunes. Music starts at 9:00 p.m. No cover.
May 27 Off The Wall:
Nasferatu
Du Vin’s monthly movie presentation on the patio. Nasferatu, released in 1922, is considered by some film buffs as one of the scariest Dracula adaptations ever! The chilling tale kicks off when a real estate agent begins conducting business with eerie Count Orlok, who goes on a rampage when he becomes obsessed with the real estate agent’s wife. Shown on the patio at 7:00 p.m. No charge and complimentary popcorn. Chef Jake Dobbs will present a Dracula-inspired menu for the night.
Du Vin’s monthly movie presentation on the patio. Nasferatu, released in 1922, is considered by some film buffs as one of the scariest Dracula adaptations ever! The chilling tale kicks off when a real estate agent begins conducting business with eerie Count Orlok, who goes on a rampage when he becomes obsessed with the real estate agent’s wife. Shown on the patio at 7:00 p.m. No charge and complimentary popcorn. Chef Jake Dobbs will present a Dracula-inspired menu for the night.
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