Savour the Flavours of Italy at a Truffles and Wine Dinner at Osteria Mozza Lanai at Four Seasons Resort Lanai

Osteria Mozza Lanai presents a special Truffles and Wine Dinner January 16, 2026. This exclusive evening at the newly opened restaurant at Four Seasons Resort Lanai showcases the rare indulgence of truffles, paired with an unparalleled selection of bottles drawn from the restaurant’s private wine collection.

Guiding diners along the culinary journey is John Magazino, widely known in the culinary world as “Truffledawg,” a moniker coined from his passion for the rare and sought-after fungi.

The night begins with bubbles and an amuse bouche, setting the stage for a multi-course dinner. Menu highlights include Truffled Brie Crostone, Ravioli di Fonduta with Alba truffles and profiteroles with Trufflebert Farms Hazelnut praline.

Guests will enjoy one of the world’s greatest culinary delights paired with the timeless expression of Italian gastronomy in a menu designed by Executive Chef Eli Anderson.  An optional pairing of wines curated by Andrea Peterson, certified sommelier through the Court of Master Sommeliers and General Manager of the restaurant will also be presented.  Wines from Italy include a white Greco di Tufo from Campania and a full-bodied Tuscan Cabernet Franc from Tenuta di Arceno, while dessert is paired with a unique late harvest Tokaj made with furmint grapes to offer natural sweetness balanced with bright acidity, a fitting finish.

Osteria Mozza Lanai is acclaimed Chef Nancy Silverton’s first outpost in Hawaii, offering a blend of traditional Italian cuisine with fresh and seasonal island ingredients. Salads feature fresh lettuces from nearby Sensei Farms, local fish such as ahi tuna, Hawaiian sea salt while pasta is made with local eggs, for a rich, fresh pasta dough.

John Magazino is Vice President of Strategic Partnerships at The Chefs’ Warehouse, the leading truffle purveyor in the United States. Magazino has more than 30 years in the specialty food industry, starting with door-to-door truffle sales to building deep relationships with chefs to introduce, educate, and elevate the use of fresh truffles in professional kitchens.  His passion for connecting producers and culinarians remains at the heart of his work, strengthening the bridge between tradition, craftsmanship, and the chef-driven kitchen.