Brasserie Du Vin April 2011 Events

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Brasserie Du Vin April 2011 Events
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For Immediate Release Contact: Miki Lee
Phone: (808) 779-7235

April 2011 Events

**Special weekend hours Sunday, April 17, Noon until 9:00 pm, for Hawaii Theatre Jump
audiences. Serving lunch, dinner, drinks, appetizers, desserts, and coffee drinks**

Behind the Cellar Door
A regular wine event held Monday nights – sometimes a tasting, sometimes a special wine dinner,
sometimes a tasting of other spirits, like sake, Champagne or Scotch. Starts at 6:30 pm. Seating is limited
and reservations strongly recommended. Call 545.1115 for information and reservations.

April 4 | Natural, Organic, Biodynamic and Sustainable: Why Should It Matter?
Learn what these terms mean and the difference these features can have on wine. This week taste
wines from different producers, across the globe, trying to do things right. The wines will be paired
with two tasting plates that follow the same local, natural, and sustainable theme. $35

April 11 | Obscure Italian Grapes
Ever hear of Galiopo, Cannonau or Grecanico? Come and explore a number of Italian grapes that,
while being relatively unknown (compared to Nebbiolo and Sangiovese), are remarkably food-friendly
and delicious. Wines will be paired with two courses from Chef James Rosenberry. $35

April 18 | The Fabulous Four: Grapes of Burgundy
People associate the Burgundy region with Pinot Noir and Chardonnay. But there are two more grape
varieties from Burgundy: Gamay and Aligote. This week we taste Burgundy's four grape varieties and
learn about the different soils and climates best for each. Wines will be paired with three tasting
plates by Chef James Rosenberry. $35

April 25 | Wine Dinner: Around the World in Four Fabulous Courses ($50)
1st Course - Smoked Penn Cove mussels and fresh sage chowder with Yukon gold potatoes and
chives, paired with Viura Finca Nueva, Rioja, Spain, 2008
2nd Course - Trio of mushroom (crimini, porcini, and hon shiimeji) risotto, finished with Humboldt Fog
cheese, paired with Sangiovese Castellare, Chianti Classico, Tsucany, Italy, 2008
3rd Course - Hudson Valley duck Breast glazed with star anise and craisin sauce, over a gold beet
puree, paired with Zinfandel Ridge, ‘Lytton Springs,’ Dry Creek Valley, California, 2007
4th Course - Frozen lilikoi mousse, served with a macadamia nut praline and coconut tuile (a thin,
crisp house-made cookie), paired with Chateau Gravas, Sauternes 2005

April 15 | Hops & Grinds Beer Dinner: Scottish Celebration
A monthly event pairing artisan and craft beers with food. Dinners are hosted by beer aficionado Andy
Baker. $50 per person (plus tax and gratuity). Reception starts at 6:00 pm. Limited seating and
reservations required. Call 545-1115 for information and reservations.
1st Course - Cock-a-leekie soup “deconstructed”, with Jidori free-range chicken, leeks, pearl barley and a
Scotch broth reduction, paired with Rogue Scotch Ale
2nd Course - Scottish smoked salmon risotto with Twin Bridges farm asparagus, served with fresh basil
and shaved Manchego butter, paired with Traquair House Ale
3rd Course - Kona coffee spiced rack of New Zealand lamb with ‘tatties and neeps, garlic spinach and a
Craisin and star anise syrup, paired with Unibroue Maudite
4th Course - Butterscotch custard with a toasted almond shortbread, paired with John Barleycorn
Barleywine

Administrative Professionals – Without You We’re Nothing!
Wednesday, April 27 marks Administrative Professionals Day. But why just one day to acknowledge the
tireless efforts of secretaries and assistants? Du Vin will offer a special 3-course prix fixe lunch menu for
the entire week (April 25 to 29). $25
1st Course - Deluxe meat and cheese assortment with seasonal fruits and nuts
2nd Course - Choose from a seared Atlantic salmon over spring mix salad, with cucumbers, grape
tomatoes and a sundried tomato vinaigrette OR Sea salt roasted prime rib served with au jus with
pommes frites and a creamy horseradish aioli
3rd Course - A choice of vanilla bean OR lilikoi creme brulee, served with a chocolate-dipped strawberry

Sessions @ Du Vin – Every Wednesday Night
Sessions @ Du Vin is a weekly showcase of live, local musicians. Performers change weekly. Music
starts at 7:00 pm. No cover.

April 6 | Descarga Moderna. A modern-day Cuban jam session, with Latin jazz and Afro-Cuban
rhythms and vocals, featuring master drummer Richard Marquez.

April 13 | Mango Season. With Curtis Kamiya on vocals and guitar, Annie Kamiya on vocals and
percussion, and Matt Snow on vocals and bass. A blend of traditional Hawaiian music and R & B.

April 20 | The Hot Club of Hulaville. With Sonny Silva, his band and Ginai. A crowd favorite,
presenting Gypsy and European jazz, along with classic American jazz and show tunes.

April 27 | Dennis Wilson Quintet. Classic jazz interpretations with Dennis Wilson on trumpet and
cornet, Danny Caparoso on jazz guitar, Chris Roth on upright bass, Ethan Capone on piano, and
Chuck James on drums.

Tuesdays | For Wine Lovers – Half-Off Tuesdays
From 6:00 pm until closing, select any bottle of wine listed on Du Vin’s extensive wine menu (excluding
reserve bottles) and enjoy the bottle for half-off!

Saturdays | Open House with Ginai. The lovely and talented Ginai performs every Saturday at Du Vin.
Each week she’s be joined by different talented musical guest artists. Music starts at 9:00 pm. No cover.

Saturdays | Brunch Menu
Every Saturday Du Vin offers a changing selection of brunch items, such as Eggs Benedict and French
Toast. Available with the regular lunch menu all day, from 11:30 am to 4:00 pm.
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First Friday Hawaii News Item

Brasserie Du Vin April 2011 Events

First Friday Hawaii
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