Hawaii Governor Neil Abercrombie proclaimed January 22nd, 2014, The Kahala Hotel & Resort Golden Jubilee Day.
As a returning guest of the hotel since the mid 80’s, it’s very exciting to be a part of this years celebrations. When we checked in last week, as the staff says “welcome home”, we were told that in the last five years we had been their guest 22 times, yes our home away from home. The Kahala is a perfect oasis of serenity and elegance, just a short drive outside the hustle and bustle of Waikiki, yet close enough to enjoy the best of both worlds.
We had the honor of being a part of the celebration dinners, held in the beautiful Hoku’s Restaurant, just last weekend April 5th, 2014. The event was called “Remembering the Maile Room” Featuring Kahala Executive Chef Martin Wyss and Hotel Okura Tokyo La Belle Époque Chef Katsuya Yamamoto.
Next from Chef Wyss: Terrine of Foir Gras & Truffle, Beef Jelly, Citrus & Toast Points, Paired with: SAMOS, MUSCAT, Kourtaki NV, GR
Moving on from Chef Yamamoto: Marinated Salmon Confit with Fennel Cream, Poached Quail Egg, Paired with: VERMENTINO ‘E POVE’ Domaine Maestracci 2010, Corse Calvi, Corsica.
From Chef Wyss, Keahole Maine Lobster Thermidor, Hamakua Mushroom & Asparagus, Paired with VIOGNIER, Freemark Abbey 2011, Napa Valley
From Chef Yamamoto, Grilled Sirloin with Lemongrass Butter, Beef Jus, Paired with RED ‘WINSTON HILL’ Frank Family 2008, Rutherford.
To finish, from Chef Wyss, Frozen Chocolate Ganache, Grand Marnier, Grapefruit Ice Cream, Paired with ALEATICO ‘CARO LORENZO’ Clenenden Family 1995, Santa Maria Valley.
And Amazing Petit Fours
Congratulations and a big thank you for an amazing event, goes to the brilliant Chefs, knowledgable staff and to Todd Oldham. MAHALO!
At Hoku’s on other evenings, enjoy Contemporary Island Cuisine, melding Hawaiian, Asian and European flavors, renowned for it’s innovative culinary style and service.
For more about this beautiful hotel and this years celebrations, visit www.KahalaResort.com
A hui hou