Maui Calls

The MACC’s signature fundraiser will jump with gourmet food, wine, music, auctions

August 4, 2011
By CARLA TRACY - Dining Editor (carlatracy@mauinews.com) , The Maui News
Sure, the coconut palms will be swaying and you will get a fresh flower lei greeting - as usual.

But those who attend the 16th annual Maui Calls gala Aug. 12 at Maui Arts & Cultural Center in Kahului will notice a more fun vibe throughout.

"We've both been on the committee for years," says co-chair Tricia Shoemaker, who is heading up this year's event with Ilsa Mitchell Jencks.

"We've always loved Maui Calls as it's just a fabulous food and wine event. But we want to make it more fun."

So the ladies have conspired to make a few changes, to shake things up a bit, so the MACC's signature annual fundraiser is, well, more interesting.

"Since we have the Yokouchi Pavilion, a new space to play with, we'll have people enter from the side of the MACC that faces the college."

Upon entering, you'll meander through a replica of a Hawaiian village, where you'll be dazzled with some Polynesian cultural demonstrations.

"We'll create a little Hawaiian village and that's where you will get your fresh flower lei greeting," says Shoemaker. "The theme is coconuts. The party will be under the new Yokouchi Pavilion and spill out onto the A&B Amphitheater lawn."

Of course, one of the big draws of Maui Calls is its auctions, both live and silent, but the latter has always been tucked away in the Schaefer International Art Gallery - out of sight and out of mind.

"Rather than bury the auction inside, we'll put it right out there under the pavilion for all to see," says Mitchell Jencks.

"Our auction items are really clever and fun this year," chimes in Shoemaker. "You may bid on a teppanyaki dinner cooked by a Kobe chef in the home of Jimmy and Honey Bun Haynes."

"Cake Bakery is doing desserts for 15 in your home and you get a martini party with Ocean Vodka. Artist Piero Resta will cook in the home of Casanova's owner Giovanni Steven Cappelli."

The list goes on and on, including a day at the Cliff House, a rare opportunity donated by Maui Land & Pineapple Co.; a golf game with Cecilio and Kapono; and a barbecue for eight people at the 5,000-foot-elevation on Kaonoulu Ranch.

Even the food and the wine aspect of Maui Calls has been kicked up a few notches this year. It's hard to believe it can get any better, but it will.

"We'll doing farm-to-table," says Mitchell Jencks. "Maui farmers will be here, and with the chefs, they'll be paired in pods with the winemakers."

"We hope people will take a little more time as they approach each pod to see how chefs have picked the best wines to pair with their farm-fresh foods."

Eric Faivre, the longtime food chair and the executive chef of the Grand Wailea, says "Farmers are just as important as chefs. It's a 50-50 deal. You can be a great chef, but if you don't have good product, then your end result will suffer."

Of course, there will be no "suffering" at Maui Calls!

"We'll have 18 chefs, paired with farmers or fishmongers and wineries. This year is the most successful to date. Each chef will do two dishes."

For instance, Sansei Seafood Restaurant & Sushi Bar's Chef Kaipo Nakata (Kapalua) will pair with Maui Seafood. He'll wow the crowds with pan-roasted makajiki (a type of swordfish), with tempura of shishito pepper, kobocha pumpkin puree, Ho Farm tomatoes and sage butter.

Nakata's Sansei Kihei counterpart, Chef Laynie Dougher, will prepare porcini-seared Hawaiian ahi on shishimi-spiced baby bok choy with Hamakua Ali'i mushrooms and sweet ginger and cilantro aioli.

Chef James McDonald of Pacific'o and I'o will make O'o Farm salad with citrus vinaigrette and feta cheese; and seafood sausage over carrot risotto and herb oil. The farm exclusively supplies all of the food for his restaurants.

Hula Grill's Chef Christopher Schobel will pair with Pa'ina Farm to make fresh day boat scallops; and 10-hour duck confit with Asian pear chutney.

Grand Wailea's Chef de Cuisine Isaac Bancaco will team with Evonuk Farm of Kula for his mochiko-crisped veal cheek with lemongrass rouille and blue-spiced Wailea sun-dried tomatoes; and Keahole lobster and Australian black-truffle dumpling with fine herbs.

The Ritz-Carlton, Kapalua's Chef Jojo Vasquez of the Banyan Tree restaurant will pair with We Farm in Kapalua. The Iron Chef protoge will make pickled We Farm carrots and radishes on Kurobuta pork belly; as well as a Surfing Goat Dairy cheese tart and truffles.

Other participants are Hula Grill, Westin Maui Resort & Spa, Plantation House, Roy's Kahana, Bev Gannon restaurants, Tommy Bahama Restaurant, David Paul's Island Grill and Spago Maui.

Of course, fun-loving oenophile Alan Jahns of JMD Beverages will do a bang-up job on the wines and the wineries for the third year.

"I always try to out do my previous year by adding some exciting new wineries to the lineup," he says. "Heidi Peterson-Barrett and her group of wineries will be represented, and I'm really excited to have other superstars in DuMOL, Chappellet, Merry Edwards and a hot new kid called Mi Sueno joining that group of first-timers in 2011!"

But some Maui Calls regulars want a taste of what they know.

"You can tell everybody not to worry!" urges Jahns. "Crowd favorites Duckhorn, Miner Family, Rombauer, Domaine Serene, Bonny Doon, Paradigm and Saintsbury will all be there again. And the owners of Landmark, Handley and Selby will all be working their own tables this year.

"When you combine the new superstar additions, with the list of top-flight returnees, 2011 is by far the best group of wineries I've ever put together for Maui Calls! "

"We'll also have pastry chefs on either side of the stage. Natalie Wilkinson, my pastry chef at the Grand Wailea, will bring liquid nitrogen for her fire and ice station. She'll make spicy passion sorbet on site with zesty meringue crisp for the 'ice,' and cool coconut lime brulee with mango mint salad for the 'fire' part of the station," says Faivre.

Westin Ka'anapali Ocean Villas will also make desserts, including fresh Kula strawberry shortcake with lemon mascarpone.

Maui Oma Coffee Roasting Co. will pair with top farmers Jeff Ferguson of MauiGrown, Ann Ashley and Rafael Escobar of Keokea Farm, and Bobby Becker of Maui Mountain. Sip and enjoy some of their gourmet java products.

"Relax to the sweet island sounds of Ahumanu and get up and dance to the rockin' tunes of Jimmy Mac and the Kool Kats," says the MACC's Carol Gentz, director of development. "Maui Calls is open to adults 21 years and older."

* For complete details on participating wineries, chefs, farmers and food offerings, visit Carla Tracy's As Maui Dines blogs at www.mauinews.com.

 

 

 

 

Dry Wine Seminar: Rudi Wiest

 

Monday, June 27, 2011 @ Halekulani Hotel; Honolulu, Hawaii
Hosted By: JMD Beverages (David Nip, Alan Jahns & John Doty) and Kevin Toyama of the Halekulani Hotel.

Rudi Wiest returned to Hawaii following a 5 year hiatus to chair a seminar on the Germany’s recent trend towards dry wines (“Grosses Gewachs”), and to help local wine enthusiasts understand the new labels identifying Germany’s top wines from the best sites (“Erste Lage”). Rudi & panel spoke to a packed house of interested wine buyers from all around the State of Hawaii....
It was followed by a trade show featuring over 60 wines -- predominantly from the 2009 & the new 2010 vintages. It was the first time the 2010 vintage of German wines were shown in Hawaii....
Accompanying Rudi Wiest (of Rudi Wiest Selections), is: Hanno Zilliken of Zilliken (Saar), Marcel Tyrell of Karthauserhof (Ruwer), and Franz Schonborn of Graf von Schonborn Estates (Rheingau & Franken) --- Schloss Schonborn - Rheingau and Schloss Hallburg - Franken.

Marcel Tyrell showing 3 wines (Dry, Off-Dry & Fruity) from 2004 vintage

 

Marcel Tyrell of Karthauserhof (Ruwer) showing his “Walking the Dog” label....

 

Hawaii-favorite --- Hanno Zilliken of Zilliken (Saar) showing his rieslings at JMD Trade Show....

 

Oregon Wine Invasion

Go with the flow to Hana for fun wine and food event

By CARLA TRACY, Dining Editor
POSTED: April 16, 2009
 

The Maui News / CARLA TRACY photo

Hotel Hana-Maui’s Chef Keoki McKee will create a host of organic and local foods to be paired with top Oregon wines at the event.

 

Nine celebrated winemakers from Oregon will descend on the Hotel Hana-Maui April 30 for an evening of fine wines and gourmet foods.

"Some of you may remember when I brought Oregon winemakers out here in 1998 with events at Shep Gordon's house and Roy's Kahana," says wine expert Alan Jahns of JMD Beverages. "I've been trying to recreate that Oregon Invasion in Hawaii ever since."

It was a who's-who of Oregon's top winemakers. It was a one-of-a-kind, seminal event in Hawaii, according to Jahns. "Nobody had ever done anything like that before. Well, we're doing it again!"

"This time around we'll have many of the same names and a few exciting additions. Some alumni like Lynn Penner Ash and Laurent Montalieu - are not just winemakers as in 1998, but now are owners, too. In the spirit of the original invasion - all are either winemakers or principals. This is what made it unique back in 1998 and helped to create the 'wow factor.' "

Josh Bergstrom of Bergstrom Vineyards and Michael Etzel of Beaux Freres are superstars in their field along with Montalieu of Solena, Bill and Debra Hatcher of Rex Hill and A to Z Wineworks, Harry Peterson-Nedry of Chehalem, David Adelsheim of Adelsheim Vineyards and Ken Wright of Ken Wright Cellars.

"Open any wine magazine featuring pinot noir and Josh's picture is featured," says Jahns. "He is, unquestionably, Oregon's hottest new winemaker, getting the highest scores in the Wine Spectator year after year."

Etzel of Beaux Freres is co-owner with (brother-in-law) Robert Parker, the famous wine critic. There are only12 95-point Oregon pinots from Wine Spectator - four are Beaux Freres. Like Bergstrom, he is a passionate believer in bio-dynamic agriculture."

The Oregon Wine Invasion will be a wine hunt around the lush East Maui property. Rather than pairing a specific wine to a specific course, Jahns will uncork an offering of over 40 wines and you do your own pairings.

"Some of these are really hard to get, highly allocated wines," says Jahns. "You'll find everything from a 95-point, $150 a bottle pinot noir down to a pinot gris. They'll also have wines like syrah, pioneering Dijon-clone chardonnay and great rieslings."

Of course, there will be copious amounts of food and wine "more than the long and winding road to Hana will alow for you to drive on afterwards," so those from other parts of the island should plan to hang their hats somewhere at or near the hotel.

"There will be five wine and food stations scattered around the property," says Director of Food and Beverage Keith Mallini. "Guests will receive a 'treasure map' to guide them around. The food at each station will be themed in order to fit the location."

For example, the spa courtyard will feature spa cuisine. "At a Sea Ranch Cottage, foods of the sea and the ranch will come into play, and at the infinity pool, well, the sky's the limit," says Mallini.

Tastes will include miso-grilled Haleakala Ranch lamb. Hana-caught ahi tartare with garden vegetables, sundried tomatoes and Stilton cheese on taro and sweet potato chips, ono-sashimi-wrapped namasu of Hana vegetables, and ulu (breadfruit) and kalua pork croquettes topped with exotic poha berry sauce."

Participants will spend roughly 30 minutes at each station, then they may mosey up to the resort's Plantation Guest House for dessert, more pinot noir and a dose of local Hotel Hana-Maui musicians and dancers.

Cost is $80 per person, plus tax and tip. In addition, the hotel will offer special kamaaina room rates.

For reservations, call Hotel Hana-Maui at 248-8211.


20 years of teaching wine appreciation classes

Alan Jahns of JMD Beverages celebrates 20 years of teaching wine appreciation classes. His next series starts Oct. 7 and will run weekly from 7 to 9 p.m. for five Tuesdays at MCC.

The Maui News / CARLA TRACY photo
FOR WINE LOVERS. . . "There's been a few of you asking about when my next wine class will be held at Maui Community College," says Alan Jahns of JMD Beverages, an expert in the field. "And I was reminded that we're approaching our 20th year of classes! I appreciate all of the support that you've given me and my classes over the years! Mahalo!"

Alan's next Wine Appreciation 101 Class starts Oct. 7 in the Laulima Building at MCC. "I know that everybody's tightening their budgets, but the Workforce Development office will reimburse 50 percent of tuition for employees, managers and owners of restaurants, hotels and retail wine stores. Call 984-2091."

You must be 21 and older to attend. Taste thousands of dollars of wines on five Tuesdays from 7 to 9 p.m. The regular cost is $189. To register, call 984-3231.

 


TAPPING THE TRADE

 

                                   By Liane Fu
Co-Owner of JMD Beverages

 


Guests discover magic at Hale Koa

Corks and birds vanish during special dinner events this month

Now you see it; now you don’t. A couple of disappearing acts will take place at the Hale Koa Hotel this month, headlined by magician Mark Mauricio and self-admitted wine geek Alan Jahns.

On Wed., April 25, Jahns will play host to a “Farewell to the Cork” dinner, starting at 6 p.m. This four-course wine-pairing evening is priced at $65 plus tip.

“We held an event like this on Maui and invited the County coroner to announce the death of the cork,” quipped Jahns, a partner in JMD Beverages, a locally-owned distributor in fine wines. “We put the cork in the coffin, so to speak.”

A growing number of vintners are slowly converting from the traditional bark cork to the metallic screwcap, once associated with gut-rot wines.

“Only Luddites don’t want to make the transition,” Jahns said. “There are perceived value issues with screwcaps that aren’t true.”

And he’ll put his wine where his mouth is, pouring highlyrated international wines, such as a 2006 Marlborough Sauvignon Blanc from New Zealand (which has gone 100 percent screwcaps with all their wines); a 2005 Verget Chablis Vendanges from France; a 2005 Gunderloch “Diva Spatlese” Riesling from Germany; and a 2004 Santa Rita Hills Pinot Noir from Santa Barbara.

“The ‘cork lobby’ wants you to believe that ageability is an issue with screwcaps,” Jahns said. “But honestly, only a small fraction of wine drinkers will actually age their wines.”

As far as the ceremony of “popping the cork,” Jahns said it’s overrated and he also added that people were never even supposed to sniff the cork.

“The screwcap is the future,” he said. “The wine industry is the last industry being held hostage by being forced to use cork as a closure.”

During the evening, longtime executive chef Rolf Walter will complement the wines with his Continental cuisine, featuring such petits entrees as seared Sonoma Valley foie gras, panseared ono coupled with furikake-nori shrimp and baked veal loin en croute.

“I’m a blue collar speaker,” Jahns said. “I want to take away the snobbishness and elitism associated with drinking wines. And I don’t want any ‘fartin’ cork sniffers.”

So while Jahns is making the cork disappear, Mauricio will open his act by making a dove vanish before audience members’ eyes.

“It’s the cliche opening bird routine,” Mauricio said. “And it’s the only traditional magic trick that I’ll do for the rest of the show; everything else will be a unique experience for the audience.”

For the next two following Tuesdays (April 17 and 24) and for Administrative Professional’s Day on Fri., Apr. 27, Mauricio will dazzle the crowd with his sleight-of-hand tricks and have them in stitches with his gut-busting comedy.

“I call it ‘Magicomedy,’ which is a combination of magic and comedy,” Mauricio said. “My goal is to entertain people and not fool them. Each show is unique because it feeds on the audience’s reactions.”

The Tuesday “Magical Safari” dinner buffet show is priced at $27.95 for adults and $16.95 for keiki 11 years and younger. A 10-percent gratuity will also be charged.

“The next two Tuesday shows are in honor of kids whose parents are serving in the military,” said Lucy Lau, Hale Koa’s marketing coordinator. “They’re our little heroes and we’ll be giving them safari hats, stuffed animals and other goodies for attending the show.”

The Administrative Professional’s Day luncheon show will cost $21.95 plus 10-percent tip, with lunch starting at 11 a.m. in the Banyan Tree Showroom.

“Magic is not just for kids,” Mauricio said. “People come up to me and tell me they never liked magic until they saw my show. I do things that you wouldn’t normally see.”

Hale Koa Room

Where: 2055 Kalia Rd., Hale Koa Hotel

Call: 955-0555/955-9632

Hours: Tuesday through Saturday from 6 p.m.

Note: The hotel is also home to three different shows, including the Hale Koa Luau, Tama’s Polynesian Revue and Magic in Paradise.

The Hale Koa Hotel is accessible to family or accompanied guests of active-duty or retired military, Department of Defense civilian employees, Reserve and National Guard members.

Honolulu Advertiser - April 15, 2007


 

Cafe Marc Aurel co-owner Adrianne Martinez, left, dabs a teary eye as Maui County Coroner’s physician, Dr. Tony Manoukian, offers his condolences to the death of the cork.

The Maui News / CARLA TRACY photo

 

The Maui News / CARLA TRACY photo
DINING: Funeral for the cork
By CARLA TRACY, Dining Editor

The group gathered to lay all of their preconceived notions to rest. Some dressed in black. Others donned traditional aloha attire. They came to pay respects. Yet, the mood in the room was anything but somber.

The Funeral for the Cork, the first such event of its kind in the state of Hawaii, was presented by Alan Jahns of JMD Beverages, and Marc Aurel, co-owner of Cafe Marc Aurel, at his fun and irreverent wine and espresso bar on Market Street in Wailuku.

In reality, the Funeral for the Cork was a to-die-for tasting of six fine wines with screwcaps. Attendees sipped, listened to Jahns and munched bread. Many ordered off the Euro menu.

"I’m not claiming originality on this one," says Jahns, a wine expert who holds themed tastings there a couple of times a month. "Randall Grahm of Bonny Doon Vineyards held a huge funeral in New York City when he went to 100 percent screwcaps on all his wines in 2002. At the time, he was producing over 250,000 bottles a year."

A quick search on the Internet found numerous relevant sites. "Twist of Fate" said that Grahm led a funeral procession through Grand Central Station complete with pall bearers carrying the tuxedoed "body" of Mr. Cork.

It was a 6-feet-under publicity stunt – an ode to the cork method of stopping up wine bottles that’s at least 421 years old and may well date back to the ancient Egyptians.

But why put the nail in the coffin of the cork when it’s stopped up wines so well for so many centuries?

"We are the last industry forced to use tree bark, more commonly known as cork, as a closure for our liquids," says Jahns. "Unfortunately, one of out 10 bottles are contaminated by bad corks, unneccesarily ruining our wine-drinking experience. Companies in the beer and soda industry would never, ever put up with that big of a percentage of loss."

So in comes Mr. Stelvin, a real person (unlike Mr. Cork), who actually invented the screwcap for wine bottles in the 1960s. That’s why these particular screwcaps are also known as the "Stelvin Closure" by the wine industry.

While the screwcap has been in vogue on sparkling waters, juices and spirits for decades, its presence on wine bottles is still controversial.

"It’s all about image. That’s the only downside," says Jahns. "Most of us drank cheap wines with screwcaps in the back seat of our cars. It’s still associated with cheap wines and the wine trade still has an irrational loyalty to corks."

With time, more high-end wineries are switching to Stelvin Closures as they do keep oxygen out and the wine tasting fine. It’s so "reverse chic."

"Cork taint is such a big issue it’s no wonder the industry is looking to other methods," says Jahns.

"During this tasting, we’ll examine the perceived value issues surrounding the wine bottle closure debate and offer you very high quality and expensive wines with (ahem) screwcaps."

But just what is cork taint, anyway?

According to the take-home literature provided by Jahns, "cork taint imparts a musty/moldy off flavor in wine and is considered a defect."

"In practical terms, it’s the biggest peril bottled wine buyers face," says Jahns. "It strikes sporadically, randomly and often very ferociously. No wine, regardless of its pedigree or high price, is immune from cork taint."

In fact, cork taint is why countries such as New Zealand, famous for its sauvignon blancs, are leaders in the screwcap wine industry.

"Unfortunately, most studies have just been done on white wines, and so we do not know how well these screwcap wines will age," eulogizes Jahns."Yet, how many of us here are actually laying down our wines in cellars? Most of us in today’s market are into wines simply for immediate gratification."

As Jahns chatted with wine enthusiasts at the long table, he poured screwcap wines into fine Riedel crystal glasses that are a staple at Cafe Marc Aurel. Guests swirled and sipped and marveled in the clean tastes.

The first wine was a Babich sauvignon blanc from the Marlborough region of New Zealand, rated 90 points by Wine Spectator magazine.

"We’re doing a power tasting on these wines," says Jahns. "This one boasts pink grapefruit and ripping acidity. It makes the hair on the back of your neck stand at attention. No oak."

Next up was a white Bordeaux from France, followed by a German Riesling from Gunderloch Rothenberg.

"Germany, like France, has her hands tied by tradition. But Fritz Hasselbach, (the riesling producer) believes in the bucking of tradition."

As the wines continued to flow, the group began to crucify the cork with their gallows humor. They were having fun getting "twisted" on the selection of fine screwcap wines.

"Put a cork in it!" someone squealed. "Should I sing ’Amazing Grace?’ " asked another. "I’ll never pay corkage as long as I live!" shouted a third.

The next "funeral" is Wednesday and wine geeks and cork dorks alike will want to come. "We do tastings, not funerals, two times a month at Cafe Marc Aurel," says Jahns. "But the themes are generally not set in stone."

? VISITATION: The next Funeral For the Cork will be held Wednesday at 6:30 p.m. in Cafe Marc Aurel in Wailuku.

? ATTIRE: Dress in black or aloha wear.

? HOW MUCH: Cost of $48 offers five screwcap wines, one with a cork, and bread.

? TO BOOK: Call 280-2508

 

 


 

The Banyan Tree’s Chef de Cuisine Jojo Vasquez fishes with a wine bottle as Brian Clancy (from left), Suzanne Chambers and Jim Powlan toast to the wine and food festival’s silver anniversary.

The Maui News / CARLA TRACY photo


Tradeshow2.jpg (138963 bytes)

JMD Beverages, along with Morrad Foods, held a Trade Show at the Maui  
Culinary Academy (Maui Community College) on September 30, 2005.  
Pictured (left to right) are John Wise (Maui Sales) and Alan Jahns (Partner)

P1010501.jpg (145784 bytes)

A sold out dinner called the "Invasion of the Oregonians", with all proceeds benefitting the Maui Prepatory Academy, was held recently at Kapalua's newest restaurant: The Pineapple Grill at Kapalua on Saturday July 9th, 2005. Pictured (L to R) are : Rob Alstrin (Penner-Ash Wines); Alan Jahns (Partner, JMD Beverages); Deb Hatcher (owner, A to Z Winery); Tony Rynders (winemaker, Domaine Serene Winery); Josh Bergstrom (owner/winemaker) Bergstrom Winery; Karen and Ken Wright (Ken Wright Winery).

 

JMD Partners Alan Jahns and David Nip Travel to California