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Chef Joseph Antonishek brings Californian grapes to Island of the Gods
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T
hose in Bali who did not get to experience the sold-out debut season of Caliwine-ication will have another chance this August, as the event will come back to Karma Kandara’s di Mare Restaurant.
The gastronomic extravaganza will see the luxury Uluwatu resort’s executive chef Joseph Antonishek curate a five-course California-inspired food and wine pairing. The event will spotlight Napa Valley’s Stags Leap, paired with an unbelievable menu designed by Antonishek himself.
“The actual five course dinner is an expression of California cuisine using a backyard rustic California approach heightened in a fine dining degustation-style menu, carefully paired with each grape varietal featured from Stags Leap. It's a very well-known vineyard out of Napa Valley with beautiful expressions of the various grape varietals in which California is known for growing. Stags leap is a great introduction to fine California wines!” said the chef as he explained the upcoming season.
Guests will first be treated to some amuse bouche and Californian canapé to fully prepare for the prefix menu. They will then start with a Stags Leap 2017 Chardonnay paired with signature bisque of salted fish, Spanish chorizo, tomato, fennel, rouille, aged manchego, and espelette crouton. The second part offers a lamb rack and shoulder, served with zucchini yoghurt slaw, braising jus and a Stags Leap 2017 Petit Sirah from Napa Valley.
To finish, there will be pineapple upside-down cake, with green cardamom-spiced coconut creme fraiche gelato, and pink peppercorn caramel sauce, served with a celebratory cocktail The Pomelo Anderson -- made from Mezcal, fresh squeezed pomelo juice, agave, basil and with a volcano chili salt rim.
Besides working in some of the most iconic establishments, Antonishek is an alumnus of the legendary Culinary Institute of America and has been honored as one of the best hotel chefs in America by The James Beard Foundation. His culinary skills recently garnered recognition that led to an award for the most interesting tasting menu by NOW! Bali magazine.
Caliwine-ication will be served Aug. 6. If the sold-out debut season was any indication, tickets will sell fast, so those interested will want to book now, while there are still spots for an early bird special of four tickets at the price of three. Tickets are valued at Rp 1.6 million per person.
