Last month, the James Beard Foundation and Platform by James Beard Foundation hosted “A Modern-Day Lūʻau” — a sold-out epicurean experience that honored the flavors of the Islands — in New York City.
Executive chef Shaymus Alwin of The Royal Hawaiian, a Luxury Collection Resort, and chef de cuisine Adrian Solorzano of The Moana Surfrider, A Westin Resort & Spa, created dishes that boasted a contemporary expression of Hawaiʻi’s culinary heritage.
The chefs’ “Modern-Day Lūʻau” menus will be available at Azure restaurant at The Royal Hawaiian, a Luxury Collection Resort, and Beachhouse at the Moana from Feb. 25 to March 8.
“Bringing this celebrated experience home underscores the Moana Surfrider’s role as a cultural and culinary landmark for 125 years,” states Thomas Foti, Moana Surfrider general manager. “In collaborating with the James Beard Foundation, we are showcasing the incredible evolution of Hawaiʻi’s foodways on a global stage. We can’t wait for our local community and guests to taste the same menu that captivated New York.”
Solorzano’s three-course Modern-Day Lūʻau menu ($125 per person) will be available in addition to the restaurant’s regular three- and four-course tasting menus from Feb. 25 to March 1. Cocktail pairings for the Modern-Day Lūʻau menu will also be available.
The specialty menu includes:
- First course: Molokaʻi sweet potato lumpia with shiitake mushroom, kaffir lime, Poha berry gastrique; abalone aguachile with mango mignonette and cilantro-lime gazpacho; Oio fish cake with calamansi gel and ikura
- Second course: Tea-smoked duck with porcini forbidden rice, Kahuku corn and POG gastrique
- Third course: “Tea service” dessert of green tea strawberry mousse, Sakura raspberry macaron and haupia coconut roll cake
Alwin’s Modern-Day Lūʻau dishes will be featured on Azure Restaurant’s four- ($125 per person) and five-course ($145 per person) menus — with optional wine pairings — from March 4 to 8.
“Bringing the spirit of Waikīkī to the James Beard Foundation’s Platform is a monumental milestone for our historic properties,” states Nicole Okuna, general manager of The Royal Hawaiian, a Luxury Collection Resort. “This collaboration is more than just a dinner; it is a celebration of the deep cultural roots and culinary innovation that define the Pink Palace of the Pacific and the First Lady of Waikīkī.”
Specialty dishes include:
- Amuse-bouche: Taʻape tartare with caviar on poi blini
- Appetizer: Seasonal crab with jabong, jicama, Kamuela cucumber, pipikaula and sourdough
- Entrée: Aliʻi fish lau lau with Mountain View Farm pork, luau leaves, Hamakua mushroom, Pohole fern and Ho Farms tomato
- Cocktail: Fire Knife Dance featuring Royal Hawaiian Rare Character Rye, Maclean’s Nose Blended Scotch, strawberry guava, persimmon, lemon and spiced chocolate bitters
Reservations for both dinners can be made via OpenTable.
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Kelli Shiroma Braiotta can be reached at kelli@alohastatedaily.com.
