Our winemaker, Nico Cueva and Hawaiian Chef of the Year, Mike Lofaro set out on a journey, from the Sonoma Coast to the Maui shore, to capture a sense of place through their wine and food.
“Shore to Shore” is the mini-documentary that follows these craftsmen to their respective backyards, highlighting how each draws immense inspiration through community, stewardship of the land, and their drive to push boundaries.
Nico’s obsession for quality, and passion for creating thought-provoking Pinot Noir and Chardonnay leads the KB winemaking team each vintage to craft exquisite wines that highlight a sense of place. This reverence for Mother Nature mirrors many of the core values of Chef Mike, who is recognized for his pioneering approach to creating beautiful dishes that focus on sustainably and locally sourced ingredients on the island of Maui.
The Journey Begins
In Hawaii, on the island of Maui, Chef Mike and Nico forage for ingredients in the lush, tropical paradise in the Iao Valley. Nature’s invisible cities of ingredients grow all around us. Chef Mike gathers Honohono grass and edible white ginger flowers along their hike. The stem of the ginger flower is spicy, and the flower gives off heady honeysuckle aromas.
The Journey Begins
In Hawaii, on the island of Maui, Chef Mike and Nico forage for ingredients in the lush, tropical paradise in the Iao Valley. Nature’s invisible cities of ingredients grow all around us. Chef Mike gathers Honohono grass and edible white ginger flowers along their hike. The stem of the ginger flower is spicy, and the flower gives off heady honeysuckle aromas.
The Opihi grows on shoreline rocks and is considered a regional treasure. Ever mindful of preserving nature’s bounty, Chef Mike is careful not to harvest any of them larger than a quarter.
Sonoma Coast at Sunrise
“Sometimes you have to go a little off the beaten path to get what you’re looking for.”
-Nico
Sustainable Foraging
On the Sonoma Coast, local forager and beekeeper, Candice Koseba, leads Chef Mike and Nico from the rugged coastline, into the pine-studded mountain forest to gather local delicacies.
Walking along the shoreline, Chef Mike catches sight of bladderwrack, a savory-tasting, salty seagrass growing on volcanic ocean rocks.
Under a thick canopy of California Redwoods, Candice spots a patch of rare, wild yellowfoot chanterelles, which only grow in the months of December through March.
Gap’s Crown Vineyard at Dawn
Similar to foraging, responsible pruning in the vineyard means leaving the right amount of the vine intact, so it is able to flower and bear fruit each growing season.
Masters of their craft.
Shapers of ingredients.
Back at the winery, Nico shares the youthful 2018 Kosta Browne Gap’s Crown Pinot Noir out of foudre, inspiring Chef Mike’s vision to create a dish highlighting the chanterelles they gathered earlier that day.
The Grand Gathering
The journey comes full circle, brought together by the resolution of time, people, places, ingredients, craft, and skill.
Sensory Performance Art
Chef Mike burns wild sage in the dining room to set the stage for the main course.
From Place to Plate
After scouring the warm, tropical forests of Maui for ingredients, and searching along the cool Pacific shores of the Sonoma Coast, Chef Mike plates the main course while Nico pairs the 2016 Kosta Browne Gap’s Crown Pinot Noir from grapes harvested mere miles away.
“Our legacy is of the time that we are here - we want to ensure that when we leave, it’s better.”
Nico Cueva, Winemaker Kosta Browne
“Our legacy is of the time that we are here - we want to ensure that when we leave, it’s better.”
Nico Cueva, Winemaker Kosta Browne
