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RESTAURANT REPORT
New look on Lanai
The Lodge at Koele, in the Four Seasons Resort on Lanai, reopens Nov. 15 after at $50 million renovation with four new dining options, the resort has announced.
Fine dining, including a five-course tasting menu, will be offered in the simply titled Dining Room off the lobby. An example of the fare: Quail Prepared Two Ways (seared breast and confit leg) and Macadamia Crusted Lana'i Venison Loin.
Casual dining heavy on grilled foods, will be offered on the Terrace with a view of the gardens; afternoon tea in the Great Hall. The Team Room Bar will serve drinks and a light dining menu.
Overseeing the new menus will be executive chef Oliver Beckert, executive sous chef Thomas Bellec and executive pastry chef Niel Koep.
The Experience at Koele Clubhouse will continue to offer light fare such as sandwiches and salads.
Call toll-free 800-321-4666 or visit www.fourseasons.com/lanai.
Taking over Tiki's
Ronald Viloria moves from pastries to the main event as the new executive chef of Tiki's Grill & Bar.
Viloria, who began his career at the Guam Hilton, helped open Tiki's with then-chef Fred DeAngelo in 2002. He served as pastry chef, with a menu of desserts that often featured tropical ingredients such as fresh lilikoi, mango and pineapple.
Viloria trained in Japan, Korea and Taipei, later serving as pastry chef for Onward Beach Resorts and managing one of the largest bakeries on Guam. Before Tiki's, he served as pastry chef at the Pacific Beach Hotel in Waikiki
Tiki's is in the ResortQuest Waikiki Beach Hotel, open from 10:30 a.m. to midnight daily. Call 923-8454.
Grgich wines star
The Napa Valley, Calif., wines of Grgich Hills will be the guests of honor at a dinner Oct. 28 at the Banyan Tree at the Ritz-Carlton, Kapalua on Maui.
Violet Grgich hosts the dinner, talking about her family's history and the wines served.
Chef Jojo Vasquez's a four-course menu includes Seared Kona Kampachi and Poached Shrimp (with the 2005 fume blanc), Roasted Kona Spiny Lobster and Pumpkin Risotto (2003 chardonnay), Braised Osso Bucco with Glazed Root Vegetables (2002 merlot), Strawberry-Rhubarb Cobbler (2002 Violetta).
Cost is $165. Call 808-665-7250.
