Sera

We are beyond honored to welcome Shelley Lindgren—renowned wine director, sommelier, author, and co-owner of San Francisco’s legendary A16—to Honolulu for a very special afternoon of Italian wine tasting and book signing. For over two decades, Shelley has been one of the country’s most passionate and influential voices for Italy’s wine traditions—especially the soulful, lesser-known grapes and producers that form the backbone of the country’s regional identity. A16 is now celebrating its 21st year in business, a remarkable milestone in today’s restaurant world. Shelley’s work has reshaped how an entire generation of sommeliers and wine lovers experience Italian wine—earning her and A16 the James Beard Award for Outstanding Wine Program in 2015, and even recognition from the Italian government itself. In a rare and humbling honor, she was named a “Cavaliere dell’Ordine della Stella d’Italia,” a knighthood acknowledging her tireless efforts to uplift and preserve Italy’s native grapes and forgotten regions. Her advocacy hasn’t just changed wine lists—it’s created a ripple effect in culture, appreciation, and access. Shelley is also the author of Italian Wine, a beautifully written, deeply researched, and refreshingly approachable reference that bridges the gap between enthusiast and expert. At this event, she’ll be signing copies of her latest book while guiding guests through a tasting of four distinct and expressive Italian wines: – 2022 Penna-Currado ‘Bricco Lago’ (Dolcetto, Piedmont) – 2021 Monteleone Etna Rosso (Nerello Mascalese, Sicily) – 2022 Caravaglio Salina Bianco (Malvasia, Aeolian Islands) – 2020 Marisa Cuomo ‘Ravello’ Bianco (Costa d’Amalfi) Each wine brings its own personality, story, and terroir to the table—whether from dramatic coastal cliffs, high-elevation volcanic soils, or quiet alpine hillsides. This tasting is a celebration of regionality, authenticity, and the kind of soulful winemaking that Shelley has championed her entire career. We’re thrilled to be collaborating with Shelley and the A16 team, and to help bring a little of that magic to Hawaii. Come raise a glass with us—taste something new, ask questions, get a book signed, and celebrate the spirit of Italian wine, island-style.

Join us at 4:30pm or 8:00pm for an unforgettable evening as we celebrate the reintroduction of our restaurant under a new name — Sera — with a one-night-only collaboration alongside the acclaimed team from A16 in San Francisco. This dinner is more than a showcase — it’s a shared expression of passion, craft, and community. Chef Arnold (Sera) and Chef Yosuke (A16) took turns crafting each course, building a menu that moves between their styles, regions, and inspirations. On the wine side, Shelley (A16) and Kale (Sera) paired each dish with wines that speak to both tradition and discovery — creating a dialogue between cellar and kitchen. This is a true collaboration — designed not only for the enjoyment of our guests but also as an opportunity for our teams to learn from one another. It represents what we believe is possible when we come together: thoughtful hospitality, layered storytelling, and the joy of sharing something exceptional. Menu Preview: Amuse Bouche Short Rib Frittelle – Horseradish Gel, Chives Hawaiian Abalone – Liver Pesto, Avocado, Radish Wine: Berlucchi '61 Extra Brut Franciacorta NV First Course Roasted Asparagus Crema di Noci, Pecorino Tartufo Wine: 2020 Kante ‘Vitovska’ Venezia Giulia IGT Intermezzo Seasonal Melon Granita Pressed Melons, Limoncello Vinaigrette, Ricotta Salata Second Course Rigatoni with Local White Fish Puttanesca Sauce Wine: 2022 Terre Nere Etna Bianco DOC Entrée Course Oxtail Ossobuco – Gremolata, Marinated Cherry Tomatoes, Saffron Orzo Wine: 2017 Ar.Pe.Pe. Sassella ‘Stella Retica’ Valtellina Superiore DOCG Dessert Sera Apple Crostata – Olive Oil, Caramel, Fior di Latte Gelato This night is a preview of where we’re headed — a celebration of the power of collaboration, the possibilities of the table, and the next chapter of who we are becoming at Sera. Seating is limited. Reservations required.

Join us at Sera on Wednesday, July 9th for a rare, intimate tasting with one of California’s most under-the-radar wine legends: Fred Scherrer. If you look up the word vigneron in a French dictionary, it simply means “winemaker.” But for those in the know, it means much more. A vigneron is someone who lives and breathes wine—deeply rooted in the vineyard, crafting wines with intention, humility, and a sense of place. It’s not a job; it’s a life. Fred Scherrer is a true vigneron. Working mostly on his own, Fred farms his family’s vineyard in Alexander Valley and produces wine under the radar, without flash or pretense. But make no mistake—his wines are among the very best being made in California today. He excels across multiple grape varieties (a rarity), and his work with Pinot Noir and Cabernet Sauvignon places him firmly in the state’s top tier of winemakers. For this special evening, we’re clearing the table—literally. There will be no food pairings during the initial tasting. This is about slowing down, tasting wine deeply, and hearing directly from the person who made it. No distractions, no frills—just Fred, the wines, and a small group of fellow wine lovers. Fred will share the stories behind each wine, his approach to farming and winemaking, and how he’s quietly built one of the most respected portfolios in California—all while flying under the radar. Featured Wines We’ll be tasting four of Fred’s most expressive wines, including older vintages and single-vineyard bottlings: – 2017 Cabernet Sauvignon – Alexander Valley Fruit from Fred’s family vineyard, planted in the early 1990s. Classic, structured, and soulful. – 2017 Cabernet Sauvignon – Scherrer Vineyard A deeper, more layered expression of the family vines. – 2014 Pinot Noir – Russian River Valley Mature, elegant, and full of nuance—Fred’s wines age beautifully. – 2016 Pinot Noir – Platt Vineyard From one of the most prestigious sites in Sonoma, this shows why Fred is considered one of California’s top Pinot Noir producers. Optional Menu Available After the Tasting Begins While the formal tasting portion will be wine-only, we’ll open a limited à la carte menu as the evening progresses for those who’d like to linger. Think thoughtfully prepared appetizers and a choice of entrée—one pasta, one meat—priced lower than usual in case you'd like to stay, relax, and enjoy the space.