"That day has finally come," said restaurant manager Greg Lau. "It was all about timing for us. And now we're ready."

Scheduled for Wed., Aug. 24, the "Sideways-" themed wine dinner will feature wines from the smash-hit movie, as well as menu selections prepared by Hale Koa's longtime executive chef Rolf Walter.

"This is the first time that we've offered a dinner like this," said Cheryl Apo, assistant hotel manager, and food and beverage director for the past 25 years. "We're all pretty excited about this and we think it will be a real success."

Playing host during this dinner will be Alan Jahns, a self-admitted "wine geek" and partner in JMD Beverages, a locally-owned distributor in fine wines.

"We're riding the wave of popularity that 'Sideways' created," said Jahns, who regularly conducts wine classes at the University of Hawai'i and at community colleges throughout the state. "I'll be featuring wines that offer great value. And they won't be your everyday household names."

Cost for this six-course "Sideways" dinner is $65 plus 15-percent gratuity.

Unlike other wine dinners, Walter will only offer items that are readily available on his menu, according to Apo.

"It doesn't make sense for him to create a menu just for this event," she said. "The point of this dinner is to expose people to what Rolf always offers here, and not a dish that he would only offer for one time only."

To start, a splash of Andrew Murray Viognier "Estate" will be paired with Walter's smoked Scottish salmon appetizer that's topped with caviar relish and served with bagel chips.

To refresh the palate before the demi entrees, guests will be served an assorted melange of seasonal greens garnished with roasted macadamia nuts and drizzled with a tarty cranberry vinaigrette.

For the first demi entree, a glass of Rita's Earth Cuvee's Babcock Chardonnay will be paired with a duet of crispy onaga fillet and seared Diver scallops. The surrounding moat of rich creamy lobster sauce takes this dish from the ordinary to wow.

Johnathan Hughes says this wine dinner will be the first of many.

The third sampling will offer dijon-mustard-and-garlic-crusted roast rack of lamb served with a glass of Rosenblum Syrah from Fess Parker Vineyard.

A "Symphony" of creme brulee, chocolate mousse and guava sorbet will be the evening's dessert.