Visiting the Sunrise set, Mahina and Sun's Executive Chef Erik Leong and spokeswoman Natalie Aczon showed off what to do with your Thanksgiving leftovers. Chef Erik shows us that you can use your leftover stuffing in order to create waffles for breakfast the next day or as the bread to make your turkey sandwich. So clever!
Also, if you don't feel like cooking this holiday then Mahina and Sun's is offering its own three-course Harvest feast. The menu presents traditional favorites like Turkey and Gravy alongside trendsetters like the popular Stuffing Waffle and Kabocha Pie, all prepared with healthy, local ingredients in a farm-to-table style. Available only on Thanksgiving, there will also be a special autumn-themed cocktail by Bar Lead Robert Bidigare – a Bay Leaf Old Fashioned. Priced at $14, this craft cocktail is made with high west whiskey, bay leaf simple syrup, orange bitters, candied cranberry, and an expressed orange garnish.
WHAT: Thanksgiving Harvest Feast
WHEN: Thursday, Nov. 23, 2017 from 5:30 – 10 p.m.
WHERE: Mahina & Sun's inside The Surfjack Hotel & Swim Club
412 Lewers St., Honolulu, HI 96815
Validated parking available.
MENU: Course No. 1
Hearty cream of ulu soup with local green beans and roasted mushrooms
Fresh mixed greens from local farms tossed with chef's homemade dressing
Course No. 2
Organic, free range, hormone-free roasted turkey
with homemade gravy
Sides include grilled corn on the cob, savory stuffing waffles, and your choice of rice, traditional mashed potatoes, or candied sweet potato yams
Course No. 3
Finish off with a slice of pie made with kabocha that's roasted until fork tender, then mixed into a rich puree and topped with candied pecans and spiced goat cheese
INFO: RSVP to firstname.lastname@example.org
If you're not in the mood for turkey, the normal Mahina & Sun's menu will also be available. For more reservations, call (808) 924-5810 or email email@example.com. Reservations are also available on Open Table. For more information visit www.mahinaandsuns.com.