Guam Diner Bytes: Wine & Dine at the Hyatt Regency Guam
It was a night to remember for guests who attended the special Duckhorn Wine Dinner Jan. 22 which featured three Italian Hyatt Executive Chefs who collaborated on preparing a six-course menu paired with an amazing lineup of premium wines from Napa Valley’s prestigious Duckhorn Vineyards. The chefs were Mirko Agostini from Guam, Mitele Sbardellini from the Hyatt Regency Incheon, and Massimiliano Ziano from the Park Hyatt Seoul.
Among the highlights of the dinner was the Norwegian salmon-lobster carpaccio with marinated saffron scallop timbale, bell pepper coral relish that was paired with Duckhorn’s Sauvignon Blanc, 2013. A puff pastry dome followed. It had a savory lentil soup, foie gras, and an orange spicy olive oil infusion.
My personal favorite was the Sage Maltagliati pasta with braised quail, winter mushrooms, white truffle oil and parmigiano. This was paired by an exceptional Chardonnay, Migration. Another notable course was the Pan Seared fresh mahi mahi, with baby spinach and fennel, paired with the Goldeneye Napa Valley Merlot, 2011.
An intermezzo came in the form of an iced mojito which refreshed and rebooted our palates, in preparation for the main course. This main was a Rack of Lamb combined with Certified Angus Beef Rib Eye cap, crushed red potatoes, crispy pancetta, and boonie chocolate jus. Folks were blown away by the Paraduxx Napa Valley Red Wine, 2010, that was served with this main.
The guests were delightfully surprised by a featured opera singer from Japan, John Ken Nuzzo, who sang a few well known songs from Verdi’s Carmen and Eduardo di Capua’s “song Ol sole mio song” made famous by Luciano Pavarotti. He was accompanied by local pianist Tara Franquez. This was an amazing performances that had the audience mesmerized and waxing romantic! Even the Italian chefs paused during the performance to grin, smile and sing with John!
Also noteworthy was a sumptuous Golden Eye Andersen Valley 2011 Pinot Noir that paired exceptionally with a goat cheese volcano, gorgonzola rock, beet root lava and poppy seed hash. You’d have to see the photo to understand these elements!
Special thanks go to Brian Bostwick, Export Sales Manager for Duckhorn Vineyards. Thanks also go to the staff and management of the Hyatt Regency Guam and Team PWS. The 3 chefs and joined Brian to go to the Park Hyatt Seoul to serve another special Duckhorn dinner. As I said, it was a night to remember.
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