At The St. Regis Princeville Resort we’re very fortunate to have Kauai Grill, where one can relax in the
comfortable, yet stylish, setting that overlooks the famed Bali Hai and partake in cuisine inspired by
global culinary icon Jean-Georges Vongerichten. One of my all-time favorites at Kauai Grill is the Lamb
Chop with Mushroom Bolognese. Flown in from Colorado, the lamb chops are fatty and intense in flavor
and cooked to absolute perfection. They are topped with Kauai Grill’s signature Bolognese sauce made
from a blend of crimini mushrooms, shiitake mushrooms, Spanish onions and fennel. The dish is finished
under the broiler and topped with shredded Parmesan cheese, a drizzle of Hawaiian chili oil and a pinch
of smoked paprika.
For this dish, we like to pair it with the 2006 Jasmin Côte-Rôtie, which is a region in Northern Rhône
known for their Syrah wines. Very expressive of the terroir, this wine has firm tannins and smooth acidity
and lots of earthy notes, which play well with the meatiness of the lamb chop. A bright, vivid red color this
bouquet features a lot of Asian spices, spiced red berries, and complex elements of minerality.