The four-course fun started with a thoughtfully crafted menu by Chef Zach Cummings and evolved from there to include creative libations by celebrity mixologist Matthew Biancaniello, brought on by Kōloa Rum to feature their spirits in unique, scintillating fashion.
“He likes to take the menu and then build the drinks around it, so he did that,” said Volkmer of Biancanciello, who likes to call his culinary approach “farm-to-glass.”
For example, the coffee-crusted grilled pork tenderloin was complemented by a cocktail called “Seaweed,” a concoction of Kōloa Reserve, tomato, basil and fresh coconut milk. Sound layered? That is Biancaniellos’ modus operandi.
“His drinks sometimes take months to create,” said Volkmer. “I like to joke that he took the Bloody Mary and took it to a whole new level. It’s a meal in itself.”