Star-Bulletin Features

Sunday, August 19, 2001


Gary Strehl’s
menus precede isle
chef reunion


Restaurant Report


A couple of mini-reunions precede the major reunion next weekend of the Hawaii Regional Cuisine chefs.

Gary Strehl will rejoin his former assistant, Hardy Kintscher, now executive chef of Michel's on the Beach at the Colony Surf, for one dinner Thursday night. The two worked together for 10 years at the Hawaii Prince Hotel Waikiki.

Strehl, one of the founding members of the HRC movement, is now executive chef at Loews L'Enfant Hotel in Washington, D.C.

Strehl's menu: Kona Lobster-Heirloom Tomato Martini, Smoked Duck Salad and entree of Keawe-Roasted Boneless Rack of Lamb. Dessert ends the four-course meal. Cost is $55. Call 923-6552.

The next night, Strehl moves on to his former haunt, Prince Court at the Hawaii Prince, where he'll join Roger Dikon, another HRC founding chef, for a four-course dinner.

The menu: Summer Greens and Nalo Farms Baby Lettuces, Caramelized Macadamia Nuts and Smoked Marlin, Sauteed Kona Lobster with Chili Truffle Spring Roll, Asian-Spiced Loin of Lamb, plus dessert. Wines will be paired by master sommelier Chuck Furuya.

Strehl will also demonstrate the main dish. Cost is $75. Call 956-1111, ext. 68.

All 12 HRC chefs celebrate their 10th reunion 6 p.m. Saturday at the Sheraton-Waikiki.

Dinner that night includes signature dishes by all 12 chefs, plus contributions from the new-generation Hawaiian Island Chefs.

The all-star HRC lineup: Sam Choy, Roger Dikon, Mark Ellman, Amy Ferguson-Ota, Beverly Gannon, Jean-Marie Josselin, Peter Merriman, George Mavrothalassitis, Philippe Padovani, Gary Strehl, Alan Wong and Roy Yamaguchi.

Tickets to the gala dinner are $125, with a $25 discount for tickets charged on American Express. Corporate tables for 10 with extras are $5,000 and $10,000. Call 931-3155.

Maui resort adds cuisines

The Palm Court Restaurant at the Renaissance Wailea Beach Resort on Maui has added theme dinner buffets to its weekday offerings.

Pacific Rim cuisine is showcased on Mondays and Thursdays, Asian specialties on Wednesdays and Saturdays, and seafood on Tuesdays and Fridays.

The buffets feature several "action stations," where food is prepared to order.

Cost is $32, $16 for children. Hours are 5 to 10 p.m. nightly. Call (808) 879-4900.

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