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‘Masters of the Palate’
to descend on Halekulani

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A fund-raising reunion of Halekulani chefs is afoot for the benefit of the culinary arts programs at Leeward Community College, Kapiolani Community College and the Culinary Institute of the Pacific.

Some of Hawaii's Elvises of Epicurea will return to their old Halekulani haunts for the Oct. 15 "Masters of the Palate" event, capping the 20th anniversary of the hotel's reopening.

Returning chefs include Edwin Goto, executive chef at the Mauna Lani Bay Hotel and Bungalows; Philippe Padovani, chef and owner of Padovani's Restaurant and Wine Bar in Honolulu and San Francisco; Goran Streng, executive chef at the Hawaii Prince Hotel and Khamtan Tanhchaleun, executive chef at Koolau Golf Course.

"He helped with Orchids' opening and when La Mer opened, he was the first chef," said Joyce Matsumoto, Halekulani director of public relations.

Former La Mer manager Chuck Furuya, a master sommelier, will also participate as will LCC chef instructors and Halekulani alumni Ian Riseley and Linda Yamada.

Halekulani's current culinary cognoscenti, including Yves Garnier, Darryl Fujita and Randy Ching, will host the reunion gala, which is open to the public at $100 a ticket.

Notably absent from the alumni lineup is George Mavrothalassitis, who rose to fame in Hawaii at La Mer starting in 1988.

He went on to the Four Seasons Resort at Hualalai and then returned to Honolulu, opening Chef Mavro in 1998.

Mavro and the Halekulani folk maintain close friendships and strong ties, said local public relations practitioner Donna Jung, who is also Mavro's wife.

Mavro wasn't able to commit to the event as the timing of the reunion conflicted with the labor-intensive launch of his new seasonal menu, she said.

Still, it will be a good excuse for people to go to Halekulani, Jung said.

"This is going to be a fun event," Matsumoto said.

Foodie ties

Hawaii-mentions in Nation's Restaurant News, an industry publication, don't happen often, so two references in the magazine's Culinary Currents e-mail newsletter seem quite special.

Bart Umidi, executive chef of OnO Surf Bar & Grill at the Westin Maui Resort & Spa, was written up for his seared ahi sandwich crusted with furikake seasoning. It was part of a story about the trend of chefs upgrading seafood sandwiches.

Never mind that with all the article's mentions of Asian-inspired this-and-that at mainland restaurants, one had to read all the way to the end to see Umidi's contribution. Perhaps they were saving the best for last.

Kailua boy Paul Wildermuth got more prominent placement as the subject of a profile story.

His resume includes a stint at -- and boy we haven't heard this name for a long time -- the old Stromboli Ristorante in Hawaii Kai.

Wildermuth is the executive chef overseeing three restaurants for Chicago-based KDK/Boutique Hospitality Group and brings Hawaii's culture to the mainland, the story says.

Foodie fund-raising

Nonprofit groups looking to raise money have opportunities through Centerplate, a food concession and service company.

Centerplate's operations at Aloha Stadium on Friday and Saturday nights will contribute 10 percent of net sales to groups that staff the booths.

Groups must have a 501(c)3 identification number and at least 20 members who are 18 or older.

Interested nonprofits may call Centerplate General Manager Ella Gonzalez at 488-0924.

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