Farm to Fancy

Timbers Kaua‘i will continue to host its exclusive series — a thoughtfully curated culinary experience high- lighting the freshest locally sourced ingredients paired with expertly selected wines.

Guests are organizing their trips around the bi-monthly dinners at Timbers Kaua‘i. These events are designed to enhance the value of membership for owners but are also open to the public if space permits.

Timbers Kaua‘i at Hōkūala continues to host its exclusive its Ha‘aheo o Kaua‘i food and wine farm-to-table dinner series, with its next event scheduled for Feb. 7, featuring a harmoniously curated culinary experience showcasing the freshest locally-grown ingredients complemented by expert wine pairings from legendary Stag’s Leap Wine Cellars.

“Guests are planning their trips around the dinners (which are expected to take place every other month),” says Cory Dotario, food and beverage director at Timbers Kaua‘i, the premier luxury resort and residence club perched along Kaua‘i’s southeastern shore. “We’re trying to take care of our owners, providing value to their membership but it’s also open to the public if seats are available.”

For the inaugural interactive dinner which took place in October, Kaua‘i-born executive chef Alex Amorin crafted a five-course prix fixe menu highlighting some of the island’s finest local produce, expertly paired with vintages from renowned Jackson Family Wines by Master Sommelier Chris Ramelb.

The second gathering was held in December, this time with wine pairings from beloved Rombauer Vineyards. The evening kicked off on the scenic outdoor terrace of Timbers Kaua‘i, next to its two-deck infinity-edge pool overlooking the Pacific Ocean.

Guests enjoyed assorted appetizers — Ahi Tuna Tartare, Kīlauea Pork Rillettes, Farm Papaya and Thai Basil, Baby Arugula with Hōkūala Farm Honey, and Joy of Cooking Scallion Cheddar Biscuits — paired with a vibrant Rombauer Chardonnay and delightful Rombauer Sauvignon Blanc.

Guests then moved to a more intimate setting at Hualani’s, Timbers Kaua‘i’s award-winning oceanfront restaurant. The menu, a celebration of Kaua‘i’s vibrant bounty, included local Thai pumpkin from nearby Dang Fresh Farm, turnip from Kīlauea, orange from the North Shore, white pineapple from Moloa‘a and Thai basil and honey from The Farm at Hōkūala, the 16.5-acre fruit orchard and organic vegetable garden on property.

“We had a local fisherman (Kekoa Seaward) that I met at Hanapēpē art night ... we coordinated with him to go and catch this fish, the onaga, the same time we were going to have our dinner,” adds Dotario. “With farm-to-table you’re connecting with and resonating with the land (and ocean) where you’re visiting.”

Each dish, outstanding on its own, was enhanced with a thoughtful wine pairing that made for an even more memorable dining experience: Thai Pumpkin Bisque with the creamy 2021 Rombauer Proprietor Chardonnay; Sea Salt Roasted Ni‘ihau Onaga with a rich and silky 2022 Rombauer Pinot Noir; Tournedos Kīlauea with the velvety 2018 Rombauer Proprietor Cabernet Sauvignon; and White Pineapple Crisp with a crisp Rombauer Gratitude Blanc de Blanc.

Thinking ahead for the February dinner, chef Amorin says it’ll be the tail end of snapper season, and the peak of the citrus season, so oranges and tangelos.

“There should also be some Surinam cherry — a little bell-shaped cherry and they grow all around Kaua‘i,” he adds. “People use them for hedges but it’s a sweet and astringent fruit, and we’ll do a sauce with that.”

“Also with Stag’s Leap, just because of the name, it makes me think of deer. So I’d love to source some Moloka‘i or Lāna‘i axis deer for the menu. That would be fantastic.”

Timbers Kaua‘i
3770 Ala‘oli Way, Hokuala, Kaua‘i
(808) 320-7400
timberskauai.com