Guam Diner Bytes: Silver Oak Wine Dinners
For those who were fortunate enough to attend the intimate Silver Oak wine dinners on Guam and Saipan, they all walked away with more than just a Silver Oak engraved Schott Zwiesel crystal wine glass – they walked away with special bliss-filled memories! I was lucky to be asked to attend and had to perform my normal emcee duties which is really fun work. We all were able to meet first time island visitor, Ms. Vivien Gay, international sales manager for Silver Oak and Twomey Cellars. There were two events that were organized, one for Guam and the second was for Saipan.
On Nov. 1, Roy’s new Chef de Cuisine, Tim Luy, worked with his team (including some assistance for Hilton Executive Chef Dennis Salenga) to create a stellar pairing menu, with a first course being a Shellfish Poisson Cru, (Santa Barbara Uni, wheat berries and almond milk).
This exotic and colorful intro plate was paired with 2013 Twomey Cellars Sauvignon Blanc, which is one of the most drinkable Sauvignon Blancs. The 2nd course Chef Tim put out was Peking Squab that was paired with the 2010 Twomey Cellars Soda Canyon Vinyard Merlot.
After a zesty lime sorbet intermezzo, Chef Tim wowed us with a dazzling prime aged petit filet mignon, accompanied by a sumptuous mandarin tomato concasse, lobster mushroom and sauce Charon. Prior to this course delivery, we were given a taste of the 2010 Alexander Valley Cabernet Sauvignon, which is definitely a premium wine experience for the wine connoisseur.
This is a 100 percent Cabernet and is aged for two years in seasoned American Oak barrels. The wine finally served with dinner was the 2009 Cabernet Sauvignon Napa Valley, which is a blend that’s also aged in American oak barrels, which imparts a silkier texture to the wine.
Our dessert ended with a dense ricotta cake with pureed raspberry. We enjoyed this with the Bottega Gianduia Chocolate-Hazelnut Grappa.
Kudos to Chef Tim Luy and team Hilton for an outstanding tasting and pairing menu!