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
Jorge Ordonez "Seleccion Especiale" Moscatel
Three Course Menu $79.00 Wine Pairing $40.00
French Influenced Menu
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
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