Halekulani to host 'The Art of Food & Wine'

WAIKIKI (HawaiiNewsNow) - Halekulani, celebrated for its personalized service, masterful cuisine and innovation, invites guests to experience a special month-long series of dinner menus following the acclaimed annual Hawaii Food & Wine Festival.

Specially created for each of Halekulani's restaurants by Executive Chef Vikram Garg, in concert with Pastry Chef Mark Freischmidt, this eco-inspired epicurean experience uses ingredients sourced in Hawaii, in an effort to support local farmers, in practice of "Sourcing Locally, Cooking Globally."

"Each restaurant showcases a multi-course menu offered with a wine pairing. While each menu is inspired by a different global region, the overriding theme is one of sustainability and corporate responsibility in supporting an environmentally conscious philosophy," said Ulrich Krauer, General Manager of Halekulani.

From the mountains to the sea, from Hilo to Hanalei, the bounty of the Islands is fully evident in its ties to the land; Chef Garg sourced ingredients such as fresh hearts of palm, nurtured high on the slopes of Hawai'i, and the only place in the country to produce hearts of palm; and Kahuku Farms eggplant, grown by third-generation family farmers who grew up as neighbors in the close knit North Shore enclave.

From the ocean, culinary offerings include sweet-tasting Kaua'i shrimp, naturally grown in saltwater from the pristine coastline of the Garden Isle; and Kona lobsters, swimming in its deep seawater pens filled with clear, clean, cold seawater, at one of the largest live Maine Lobster holding facilities outside the Atlantic seaboard. A key feature on the Orchids menu, Poached Kona Lobster, Hearts of Palm Carpaccio, Cardamom Lemon Curd, was a signature dish at the 2011 Hawaii Food & Wine Festival gala dinner.

The special dinner menus will be offered at all Halekulani restaurants - La Mer, Orchids, House Without A Key, and Lewers Lounge from September 10 – 30.  A percentage of sales will be donated to the Culinary Institute of Pacific.

The featured menus are:

House Without A Key

Asian Influenced Menu

Hirabara Greens and Peking Duck Salad

Seared Ahi, Kauai Shrimp Tempura, Kahuku Eggplant and Miso Nage

Kinako Bar, Meyer Lemon Cream, Hibiscus Mochi

Riesling, Dr. F. Weins-Prum, "Halekulani Cuvee Joy", Kabinett

Pinot Noir, Heger "Sonet"

Three Course Menu $45.00     Wine Pairing $20.00


Mediterranean Influenced Menu

Poached Kona Lobster, Hearts of Palm Carpaccio, Cardamom Lemon Curd

Braised Big Island Red Veal, Olive Mashed Potato, Waialua Asparagus

Hawaiian Vanilla Cream, Coconut, Big Island Cocoa Nibs, Pink Grapefruit Pearls

Godello, Vinas Godeval

Finca Sandoval

Jorge Ordonez "Seleccion Especiale" Moscatel

Three Course Menu $79.00    Wine Pairing $40.00

La Mer

French Influenced Menu

Amuse Bouche

Thon  et Tagliatelles de Concombre Facon  Niçoise Moderne

Tuna ' Niçoise Style'  with  Cucumber Tagliatelle

Homard de Nos Côtes a l'Armoricaine Aux Jeunes Asperges

Kona Cold Lobster with Tarragon Flavored Shellfish Sauce and Young Asparagus

Gâteaux Léger au Sésame Noire, Meringue, Sorbet Doux au Chèvre de  Maui, Ohelo  Berries

Black Sesame Sponge and Meringue, Surfing Goat Cheese Sorbet, Ohelo Berries


Chateau de Lascaux ''Pierres d'Argent,'' Coteaux de Languedoc Blanc

Marcel Lapierre, Morgon

Domaine L'Alliance, Sauternes

Three Course Menu $120.00    Wine Pairing $60.00

Lewers Lounge

Exquisite Wine and Food Pairing

Big Island Goat Cheese with Tomato Chutney

Kahuku Shrimp Cocktail

Red Veal Slider

Hall Wines, Sauvignon Blanc

Hall Wines, Merlot

Hall Wines, Cabernet Sauvignon

Three Wines with Three Appetizers $49.00 

To reserve a table, please call Halekulani Dining Reservations at (808) 923-2311 or visit Halekulani.com to place an online reservation.