WHEN ITALIAN CUISINE MEETS THE FINE WINES OF CALIFORNIA, OREGON AND WASHINGTON

For Immediate Release                                                    

Contact: Tess Baraquio
Phone: (808) 592 8881
Email: manager@viaggiohonolulu.com

Contact: Paul Skellon
The Harris Agency
Phone: +1 808 946 4525
Email: pauls@harris-agency.com

WHEN ITALIAN CUISINE MEETS THE FINE WINES OF CALIFORNIA, OREGON AND WASHINGTON – E LA PERFEZIONE!
VIAGGIO HOSTS THIRD IN SERIES OF WINE-PAIRED FEASTS

(Honolulu, Hawaii. July 3, 2019) – Festeggiamo! Viaggio Restaurant is presenting another outstanding taste sensation with their third in the series of summer wine pairing dinners – Quando L’Italia incontra La California!

Executive Chef Rodney Uyehara has once again created a unique and delicious, six-course wine-paired menu on which he collaborated and will present together with sommelier and Crimson Wine Group Western Regional Manager, Bryan Rollins at Viaggio Restaurant July18 at 6pm.

Viaggio Restaurant General Manager, Gregg Fraser said, “We are excited to welcome and partner with Crimson Wines for this next in our series of six-course, summer wine-pairing dinners which bring together delicious Italian-inspired cuisine with the distinct flavors of fine wines from a selection of diverse boutique wineries in Washington, Oregon and California.”

Limited to sixty guests, this one-night-only wine pairing, six-course dinner will feature delicacies such as a Insalata Caprese, a tasty summer favorite of heirloom tomatoes, fresh mozzarella, baby arugula, lemon basil sorbet, aged balsamic and extra virgin olive oil, paired with a golden- hued2016 Archery Summit Pinot Gris from Dundee, Oregon. The bouquet of this effusive wine is full of enticing aromas of green papaya, lime, freesia blossom and kiwi, while the palate exhibits a lively, bright mouthfeel with subtle flint and brackish notes, and a lengthy finish.

Next up is a house-made Pappardelle de Carbonara of organic chicken breast with Hamakua mushrooms, eggs, parmesan, tomatoes and asparagus tossed with white ribbon pappardelle pasta and paired with a bright and aromatic Edna Valley, California 2015 Chamisal Stainless Chardonnay with tropical notes of juicy Satsuma, ripe kiwi and mango highlighted by aromas of candied lemon peel, apple blossom and refreshing minerality.

The halfway point of this sumptuous dinner is celebrated with locally raised succulent Braised Kunoa Beef Short Rib paired with a perfectly balanced 2014 Forefront (Pine Ridge) Pinot Noirfrom San Luis Obispo, California, with its full ripe palate filled with flavors of supple red raspberry and cherry pie filling, lingering through the velvety finish and accented by hints of briar, cinnamon stick and brown sugar.

The menu now moves on to a cooked-to-perfection Filet de Manzo alla Pizzaiola, a tender fillet mignon sautéed with mushrooms, peppers, cipollini onions, tomatoes, shallots, garlic and dried chili with grilled polenta and pesto butter. This dish is paired with a 2014 Seghesio Family Vineyards Barbera, a harmonious wine from the seductive deep purple hue through to the refreshing acidity on the finish.

Veal Saltimbocca rounds out the main course dishes and is paired with an elegant 2015 Pine Ridge Cabernet Sauvignon from the Stags Leap district of Napa Valley, boasting aromas of raspberries and blueberries perfumed with floral notes and touches of cinnamon and nutmeg and finishing long and polished on the palette.

The Gran Finale is none other than Mama’s Homestyle Bread Pudding to provide the perfect ending to this sumptuous pairing dinner.When: Thursday July 18, 6:00pm – 9:30PM
Price: $125 per person inclusive


To access a detailed description and eye-catching high res images of the wine-pairing menu click here: http://bit.ly/2NtTTpS

To secure an online reservation, please visit: http://bit.ly/2YpVlKH
To learn more about this wine-pairing dinner, please visit: https://viaggiohonolulu.com/crimson-wine-pairing/


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ABOUT VIAGGIO
From the depths of Italy’s southern waters with its world-famous seafood to the rich, indulgent risottos by the culinary maestros of the north, award-winning Chef Rodney Uyehara has traveled through the multifaceted legacy of Italian cuisine, infusing these tastes with a flourish of local Hawaiian flavors to craft a menu as alluring as the country to which it pays homage.
Located in Velocity, Viaggio Restaurant, 888 Kapiolani Blvd, 2nd Floor, Honolulu, HI 96813
Keiki friendly. Vegetarian and gluten-free options available.
Complimentary valet parking.
Hours: Monday-Sunday (seven days a week)
Happy Hour: 4:00pm- 6:00pm
Dinner: 5:00pm- 9:00pm
Live Entertainment (Friday-Saturday): 8:00pm-10:00pm
Special on-site events for up to 400 guest and outside catering also available.
To learn more about all our menus and activities, visit: https://viaggiohonolulu.com/

ABOUT THE CRIMSON WINE GROUP
Since 1991 Crimson Wine Group has carefully assembled a portfolio of strong, highly differentiated luxury wine brands. Crimson’s wineries and vineyards represent the finest of their respective appellations in California, Oregon and Washington, each with it s own dedicated winemaking team, facility and brand story.
With a philosophy that includes vineyard ownership and estate-based winemaking, Crimson’s singular collection of wineries and brands offers a unique and powerful combination of quality, focus and growth.


ABOUT BRYAN ROLLINS
Bryan is a longtime veteran of the wine and restaurant industry; bringing over 25 years of experience to his current position of overseeing sales for the West Region at Crimson Wine
Group. Bryan joined the company in 2005 as a Key Account Manager for sister properties Pine Ridge Vineyards (Stags Leap District) and Archery Summit Winery (Dundee Hills).

Prior to his entrance into the wine industry, Bryan had a 13 year career in the restaurant business. Starting in his hometown Davis, California, then Seattle, and eventually New York City where he caught the wine bug when a move to the East Coast landed him at Danny Meyer’s Union Square Café. Working closely with seasoned professionals, he was able to firm up his wine and service knowledge.

Missing the West Coast, he moved back to California in 1999; making his home in Orange County. Once there and gaining his CSW from the Society of Wine Educators, he spent 4 years as General Manager and Wine Director at Five Feet in Laguna Beach with Chef Michael Kang.
Bryan finished off his restaurant career as the Wine Director with the Marshall Family at Mr. Stox in Anaheim; where he was able to immerse himself in their cellar that held a Wine Spectator Grand Award for over 20 years.

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