Celebrity Chef's Dinner

We strolled into the vaulted entryway, between the koi ponds, stopping for a moment to watch the fish, and then into the giant atrium.  Taking notice of the huge palms and various flowers, we descended the grand staircase.  We departed the lobby, walked along a path lighted by tiki torches, crossed a wooden bridge, skirted a garden of ginger, crossed another wooden bridge and entered the realm of fine cuisine.

The Canoe House Restaurant, overlooking a grand shelf of A’a lava continuously pounded by the surf, is an elegantly appointed open-air eatery.  Although it is partially covered, on this beautiful evening all diners were seated under the stars.

Before dining we sipped a lovely L’Orange Cielo Russo cocktail and nibbled on Foie Gras Meatballs with Yuzu and Radish on a Spicy Pork Belly Crouton with Ginger Papaya or Hamakua Mushroom and Black Truffle Bruschetta along with a Red Pepper Pancake, Smoked Salmon and Caviar or a Keahole Lobster Croquette with Lilikoi Drizzle, as the sun dipped below the horizon.  The pupus were a good sign of what was to come.

Then, with a background of rolling surf and light Hawaiian music, the 6-course culinary adventure began.  First came the shaved market vegetables with Hirabarra greens and covered with a Meyer lemon dressing.  A Bombay Sapphire Lemongrass Hibiscus Collins constructed by famed mixologist, Manny Hinojosa, accompanied the salad.

Second came Kauai Shrimp, Kona Clams and Mussels with a Coconut Brodo.  The wine was a 2007 Martin Ray Russian River Valley Chardonnay.  The third and, for me, the most delicious course was comprised simply of lightly grilled Ahi Tuna served with heirloom tomatoes.  Simplicity and extremely high quality is often the best.  A delicious 2006 Hahn “SLH” Pinot Noir accompanied the third course from the Monterey Peninsula.  It was an excellent wine and was a perfect compliment to the wonderful fish.

The fourth course was a locally raised suckling pig served with a perfect polenta and salsa verde.  The polenta was perfectly smooth and extremely well seasoned.  It was an excellent compliment to the sweetness of the suckling pig.  The wine was a 2002 Benzinger Sonoma County Merlot.  The fifth course and second meat course was Kahua grass-fed lamb prepared in three different ways.  The three preparations were a slow cooked leg, a braised lamb neck, and an EVOO poached saddle.  The meats were accompanied by al dente locally grown vegetables and white beans with fresh winter black truffles.  The textures were so nicely varied and the tastes complimented each other perfectly.  The wine was a 2006 Lake Sonoma Winery Alexander Valley Cabernet Sauvignon.

The meal had moved from very light to rather heavy, so a light dessert was in order.  The dessert course was a Waialua Chocolate Dome covered with a Raspberry Mousse and Kona Sea Salt.  There was a side scoop of Cassis Sorbet.  A Cazadores Mexican Macadamia Nut Chocolate Vanilla Cognac was served to cap off the event.  The cognac was as delicious as the event was perfect.

After dinner the chefs, Micheal Symon of Cleveland and Iron Chef fame (he won), Jonathan Waxman of New York and Master Celebrity Chef fame, and Master Mixologist Manny Hinojosa spoke for a few minutes about how they had prepared what the diners had so lovingly consumed over the past three hours.

We milled about for a bit afterwards, exchanging stories and promising to return next year when this event will again be held.  I am certain, life permitting, I will attend.