Hy's Steak House Celebrates 40th Anniversary with Wine Dinners and Chef's Tables!

First Course: Trio of Sashimi paired with Red Car, Rose of Pinot Noir, Sonoma Coast 2015

Hy's Steak House, synonymous with tradition and fine dining, is celebrating forty years with two new monthly dinner series beginning in April culminating with their 40th Anniversary Final Event on November 11.

In the first series, Hy's will team up with Master Sommelier, Patrick Okubo, and other well known sommeliers in Hawaii and offer exciting wine dinners featuring different wineries from around the world thoughtfully paired with Hy's exquisite cuisine.

The second series, Chef's Table, was inspired by the focus on local produce with the intent of elevating Hy's signature favorites by sourcing as many ingredients from local farms and ranches. 

Find an occasion to celebrate because each dinner is limited to 20 people and you don't want to miss these two innovative series.  Wine Dinner (five course prix fixe $150 per person) dates are:  April 12, May 24, June 21, July 19, August 23, September 20, and October 18.  Chef's Table (five course prix fixe $100 per person) dates are:  May 10, June 7, July 5, August 9, September 6, and October 4.  Reservations can be made by calling the restaurant at 808-922-5555 or emailing jonah@hyshawaii.com

I was lucky enough to attend a wine dinner preview and it was amazing!  The menu, appropriately named Synergy, combined ingredients to create exceptional dishes that will astonish your taste buds.  Each course was delicious and a favorite.  I loved the wine pairings and learning a bit of the background of each wine as well as hearing from Executive Chef Justin Inagaki how the dishes were created.  Thank you to Hy's and Chefs Grant and Justin for the exceptional meal!        

Second Course:  Butter-poached Colossal Shrimp with Big Island Caviar paired with Jordan, Chardonnay, Russian River 2014. 

Intermezzo:  Big Island Dragon Eye Granita

Entrée Course:  Kiawe Grilled Prime Filet Mignon with pan seared foie gras and truffle demi-glace paired with Lutum, Gap's Crown Vineyard, Pinot Noir, Sonoma 2013 and Domaine Chanson, Pinot Noir, Marsannay 2014.

Dessert Course:  Hawaiian Islands Experience - Kona Vanilla Bean Crème Brulee, Hawaiian Crown Chocolate Brownie, Macadamia Nut Caramel Crunch, Mascerated Poha Berry.  A special treat were the prosecco-soaked dragon fruit pieces on top.