La Mer offering deluxe 9-course meal
OK, perhaps you don't want to book this dinner for the day after your Thanksgiving feast, but once you're hungry again, Halekulani's La Mer is offering a deluxe dining experience in its sixth annual Louis XIII de Rémy Martin "Ultimate Dinner."
Yves Garnier's nine-course menu, available through Dec. 30, includes dishes flavored with Rémy Martin cognacs, and concludes with a taste of the rare Louis XIII de Rémy Martin Grande Champagne Cognac, which normally sells for about $150 a pour.
The menu includes Sautéed Foie Gras on Ratatouille, Lobster Aspic and Poached Quail Egg with Caviar, Onaga Strudel on Fennel Confit, Thinly Sliced Scallops with "Nantua Sauce" accented with Rémy-Martin, Medallion of Roasted Sea Bass and Pork Belly Confit on Alsatian Choucroute, Filet of Veal "Cordon Bleu" a selection of French cheeses and Dessert Variation "La Mer."
Cost is $155 per person, with a two-person minimum. A portion of the proceeds goes to the American Red Cross Hawaii Chapter. Call 923-2311.
2 resorts on Maui welcome new chefs
Two new chefs have signed on with Maui resorts:
» Zak Chadli joins the Napili Kai Beach Resort as executive chef. Chadli, a native of Morocco, is a graduate of Le Cordon Bleu California Culinary Academy in San Francisco.
He worked at several Hawaii resorts before taking over the kitchen of the Beverly Hills Hotel and later opening Zagora Restaurant & Catering in San Francisco.
» Robert Murphy has joined Hyatt Regency Maui Resort and Spa as sous chef. Murphy has a decade of experience in resort restaurants in Arizona and Texas.
He has won first-place honors at the 2005 and 2004 Best of the West Art and Food Show and the 2004 Taste of the Greats.