The Kahala Hosts James Beard Foundation Benefit Dinner, August 12th
July 5, 2012 - The Kahala Hotel & Resort will host a gourmet five-course dinner benefiting the James Beard Foundation on Sunday, August 12, 2012 from 5:30 to 10 p.m. with a menu showcasing the best of Hawaii's farm-to-table homegrown ingredients combined within the framework of Julia Childʻs culinary legacy. Hawaiiʻs top regional chefs will give their take on Mastering the Art of French Cooking, complete with hand selected wine pairings for each course.
The JBF dinner features some of Hawaiiʻs best chefs including the hotel's own Executive Chef Wayne Hirabayashi and Pastry Chef Michael Moorhouse. Guest chefs include Sheraton Waikiki's Colin Hazama; Chef Ryan Loo of W Hotel Seattle; Kapiolani Community College Culinary Program instructor Chef Warren Uchida and Master Sommelier Patrick Okubo from Young's Market Company.
Each chef will create an original dinner course:
Hors d'Oeuvres
Escargots and Shrimps a la Bourguignonne in Puff Pastry (Chef Uchida)
Kona Crab Beignet, Local Mango Mustard and Sumida Farms Baby Watercress (Chef Hazama)
Smoked duck rillette, li hing cherries, gingered apricot gel, peppered almonds (Chef Loo)
The Five Mother Sauces - served with appropriate sides (Chef Loo)
Wines: Vine Cliff Vineyards Napa Valley
Amuse Bouche
Big Island Abalone Confit Poke, uni, morels, Waialua asparagus, Meyer lemon (Chef Loo)
Armand de Brignac, Ace of Spades, Gold Brut NV
Appetizer
Homard Aux Aromates with Beurre d'Estragon and Citron (Butter poached Kona Maine Lobster with Beurre Blanc with Tarragon) Waipoli island greens and Champagne Vanilla Bean Vinaigrette (Chef Uchida)
Hartford Court, Russian River, Chardonnay, 2010
Demi Main
Slow Cooked Hawaii Kampachi with Lapsang Souchong, Lime Pickle Puree, Kiawe White Honey Lavender Buttermilk Ka'u Orange and Ho Farms Tomato Marmalade (Chef Hazama)
Domaine Laroche, Petite Chablis, 2010
Intermezzo
Peach Carpaccio w/ Lemon Basil Sorbet (Chef Hirabayashi)
Foley, Steel, Chardonnay, 2009
Main Course
Tournedos Rossini - Beef Filets with Foie Gras, Truffles and Madeira Sauce, Molokai Sweet Potato Balls Sauteed in Plugra Butter, Buttered Peas, Wailua Asparagus, and Braised Manoa Lettuce (Chef Hirabayashi)
Guigal, Crozes Hermitage, Syrah, 2007
Cheese
Point Reyes Blue Cheese Souffle with Date Chutney and Hazelnuts (Chef Moorhouse)
Edmeades, Late Harvest Zinfandel, 2006
Dessert
Classic Strawberry Brioche Birthday Cake and Strawberry Sorbet (Chef Moorhouse)
Schramsberg, Cremant Demi-Sec 2007
Also on hand will be special guest Mitchell Davis, Ph.D., executive vice president of the James Beard Foundation in New York. He is a cookbook author and food journalist who holds a Doctorate in Food Studies from NYU and is a graduate of Cornell University's School of Hotel Administration. Dr. Davis will share his personal anecdotes and reminisces about Julia Child.
For reservations call (808) 739-8760 or e-mail [email protected]. Early bird reservations (before July 1) are $275 per person, after July 1 is $325 per person. Tables and event sponsorships are also available; contact Dante Camara [email protected] or (808) 739-8779. Information is also available online at www.kahalaresort.com.
Dinner and One Night Stand Room Package
The Kahala is also offering a sweet deal on a one-night Bon Appetit! room package August 12 that includes two tickets to the James Beard Foundation Dinner. Starting at $999 for a mountain category room, the Bon Appetit! package includes reserved seats for the special event. Guests save up to 20% on both the room and the dinner price. Reservations are limited, call (800) 367-2525. Suites and other room categories are subject to availability and also offered at discounted rates.
Bon Appetit! A Tribute to Julia Child @ The Kahala Hotel & Resort
Bon Appetit! A Tribute to Julia Child and Mastering the Art of French Cooking is a series of culinary events at The Kahala Hotel & Resort in honor of the 100th birthday anniversary of American chef Julia Child.
The Kahala
The Kahala Hotel & Resort is an oceanfront destination resort known for its impeccable service and hospitality. Travel + Leisure ranks The Kahala among the Top 3 Hawaii hotels and among the World's Best 100 Hotels in its 2010 World's Best Awards. U.S. News and World Report named The Kahala Hotel & Resort the number one hotel in Honolulu. For more information, please contact The Kahala Hotel & Resort at (808) 739-8888 or toll-free at (800) 367-2525; or visit their website at www.kahalaresort.com
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