RESTAURANT REPORT
|
They're young, they're hip, they cook and they're coming to Hawaii.
Eight of the 11 men and women chosen as the Best New Chefs in America 2002 by Food & Wine magazine will show off their stuff in cooking seminars and dining affairs at Hawaii's Big Island Festival this fall on the Kohala Coast.
The Young Turks will be joined by a veteran of the caliber often referred to as "culinary icon": Andre Soltner of New York's famed Lutece Restaurant.
The five-day event, Oct. 30 to Nov. 3, is billed as an "ultimate lifestyle festival" and will feature activities that showcase the resort area's golf courses, luxury spas, farms, music and cultural offerings. But food will play a major part, in the form of instruction and good eats. A Festival Pavilion will showcase Big Island produce in food tastings.
Soltner will take up residence in the kitchen of the Hilton Waikoloa Village, joining Hilton chef Duccio Orlandini in preparing a classic French menu at Donatoni's on Nov. 1. Cost of the five-course meal is $85.
The next day, Soltner and the Hilton's executive chef, Wilhelm Pirngruber, will present a Chef's Table luncheon, featuring a kitchen tour, hands-on demonstrations a four-course lunch at Water's Edge. Cost is $55.
Call 808-886-1234 for reservations for either event.
The Food & Wine chefs will lead cooking classes daily through the festival, at the various participating resorts.
Other dining highlights:
Beachboys Bash: Food and wine pairings served on the beach at the Orchid at Mauna Lani, along with moonlight canoe rides and Hawaiian cultural activities, Nov. 1. Cost is $70.
Taste of Mauna Lani Under the Hula Moon: Hawaii chefs Alan Wong and Peter Merriman join the resort's executive chef, Edwin Goto, Nov. 2 at the Mauna Lani Hotel & Bungalows. Cost is $95.
Kamaaina passes for the festival are $200, which includes admission to the Festival Pavilion, tastings and culinary seminars. Evening events at the Kona Village, Waikoloa and Mauna Lani resort properties are separate purchases.
See the full schedule online at www.bigislandfestival.com, or call 866-424-FEST.
Winez and Grindz: Chef Steven Ariel presents a five-course wine dinner, Aug. 30 at the Pineapple Room. The menu includes Shichimi Beef Carpaccio (with Monte Corba Tinto Campo de Borja 2000), Smoked Salmon Flan with Tomato Basil Vinaigrette (with Chateau Routas Rose 2001), Pineapple Barbecued Shrimp Salad (with "Oberemeler Hutte" Von Hovel Riesling Kabinett 2000) and Five Spice Roasted Chinese Duck Breast (with Edna Valley Syrah 2000). Cost is $49, $64 with wines. Call 945-6573.
A dunkel debut: The Kona Brewing Co. has introduced a seasonal ale, the Bavarian-style dunkelweizen. The beer, made from dark barley and wheat malts, is unfiltered. It is being poured for a limited time alongside the restaurant's pizzas and sandwiches. Call 808-334-BREW.
