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FeedCrustacean Craze and Emeril Lagasse
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Hoku's at the Kahala Hotel & Resort will be having its "Crustacean Craze" from Sunday, May 24 - Saturday, May 30.
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Photo courtesy of Hoku's |
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Dungeness crab cake. Photo courtesy of Hoku's |
Chef Wayne Hirabayashi has composed a 5-course set menu featuring:
- Deconstructed Crab Louie "Our Way"
- Duet of Crab - Dungeness Crab Cake and Jumbo Lump Crab Salad
- Crispy Fried Soft Shell Crab
- King Crab "Hot Pot" with Dashi Tea and Mitsutake Mushrooms
and a - Lychee Sorbet Push Pop
The set menu is available from 5:30 p.m. - 10 p.m. for $75 per person. The dishes also available a la carte.
Call 808-739-8760 for dining reservations.
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The Kahala Hotel & Resort will host one of the world's most influential icons of American food, Chef Emeril Lagasse, at the Kahala Food & Wine Classic, June 12 & 13. The resort's popular Food & Wine Classic will also feature wine selections from award winning Schrader Cellars and cigars from Davidoff.
Chef Lagasse is the chef/proprietor of ten restaurants, including three in New Orleans (Emeril's, NOLA and Emeril's Delmonico). He will open his eleventh restaurant, Emeril's Chop House, on May 22 at the Sands Casino Resort Bethlehem in Pennsylvania. He is a national TV personality and best-selling author of 13 cookbooks, including New New Orleans Cooking, which introduced his creative take on Creole cuisine, and his latest book, Emeril at the Grill, which was released on April 28. Lagasse's corporate office in New Orleans is home base for his restaurant operations, a culinary test kitchen and a boutique store for his signature products.
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Chef Emeril Lagasse. Photo courtesy of The Kahala Hotel & Resort. |
The Kahala Food & Wine Classic and Emeril will deliver the sights, sounds, and flavors of New Orleans at the following events:
The Essence of Emeril Opening Night Dinner
Friday, June 12, $250 per person
6 p.m. - 7 p.m. Registration and Reception
7 p.m. - 10 p.m. Outdoor dinner, Kahala o Ke Kai Lawn
Chef Emeril will present the essential flavors of New Orleans Creole and Cajun cuisine combined with the majestic red wines of Schrader Cellars. Cigars will be available from 10 p.m. - midnight.
Emeril Cooking Demonstration
Saturday, June 13, $100 per person
11 a.m. - 12 p.m. Maile Ballroom
Live cooking demonstration with Chef Emeril featuring a showcase of New Orleans delights including beignets ("French malasadas") and chicory coffee. Emeril will be available to answer questions from the audience following the demonstration.
Wine-ology Wine Tasting
Saturday, June 13, $50 per person
2 p.m. - 3:30 p.m. Waialae Ballroom
Wine tasting with Napa Valley vintner Fred Schrader and winemaker Thomas Brown of Schrader Cellars. The tasting will feature a selection of Sonoma Coast Pinots from Schrader Cellars and Rivers-Marie Winery paired with tapas.
Continued on next page...
Posted on Monday, May 18, 2009 in Archive Permalink
