An intimate diner with Kendall Jackson

Jeff Cook, the wine ambassador for Kendall Jackson, was explaining the finer points of Stonestreet Cabernet Sauvignon—a richly dark red wine with vivid licorice notes—when it happened.

Two tall Russian blondes in skintight cocktail dresses strode through the center of the Seaside Grill, their leggy, exotic beauty effectively shutting down every male brain within a five-meter radius.

The two, seemingly oblivious to their effect on the small crowd, brushed past Cook without a word and rejoined their companions at the balcony on the second floor of the Seaside Grill.

After a few seconds of dead silence, Cook cleared his throat and said, “As you can see, I do know when to shut up after being upstaged like that.”

That effectively broke the spell, with everyone laughing and joining in the merriment. More wine was poured, the patter of conversation resumed, and Cook continued with his presentation on Kendall Jackson wines.

It was a fitting moment for an excellent evening of fine wine, sumptuous food, and top-notch conversation. Called “A Premium Wine Dinner with Kendall Jackson and Certified Angus Beef,” the event, held last Saturday evening, had all the hallmarks of an intimate dinner with friends and loved ones, with the second floor of the Seaside Grill providing the apposite setting.

Steve Balakrishna, F&B director for Pacific Islands Club, expressed himself happy with the dinner’s success. “This is very successful. We’re happy with the number of people who showed up. We were projecting to have 40 guests but we had more than that.

“The dinner was just beautiful and it’s very nice for Jeff Cook to come out here all the way from California to help us with the presentation of the wines,” he added.

The five-course dinner was also intended to showcase premium wines from the vineyards of Kendall Jackson, Stonestreet, Atalon and La Crema, as well as to show off the talent of PIC’s new executive chef, Darren Farrell, who joined PIC just six months ago.

I was late for the dinner and got in just as they were serving the main entrée, Medallion of Certified Angus Beef Striploin, but judging from this alone, the entire dinner must have been outstanding. The mustard and blue cheese crust made for a creamy contrast to the juicy, melt-in-your-mouth goodness of the beef.

Farell, ever so modest, attributed the high quality of the food to the great ingredients he had on hand. “You can’t do it without good ingredients. Of course, we also have tricks in the trade.”

Paul Dujua, PIC’s F&B administrative assistant, said the night began cocktail-style, with guests congregating at the balcony and being served carpaccio of veal and lightly smoked scallops, accompanied by Kendall Jackson Sauvignon Blanc.

The starter course, lightly cured and grilled reef fish served on a sweet potato and apple mash with parsley sauce, was washed down with generous servings of Kendall Jackson Chardonnay, while the third course, called “Slow Cooked Duet,” was braised beef shank and twice-cooked Certified Angus Beef belly, accompanied by another wine, La Crema Pinot Noir.

Farrell rounded out the dinner with a single-plate medley of desserts consisting of orange jelly, semolina cake, orange cider, Orange Creation, and Panna Cotta. The accompanying wine was a nutty, flavorful Kendall Jackson Riesling.

Among those seen enjoying themselves were Pacific Trading Co. general manager Charles Cepeda and his wife Cathy, Rep. Tina Sablan and Glenn Hunter, former Chamber president Alex Sablan, and Wines and Spirits’ Jessica Rosario. From time to time, Jay Santos of Triple J would go around the tables and have guest pick a lottery card for instant prizes.

Dujua said they are so buoyed up with the night’s success that they are already planning to make it a quarterly event.

The Premium Wine Dinner was sponsored by Wines and Spirits, Triple J, Pacific Trading Co., and PIC.