Four Seasons Resort Oʻahu at Ko Olina and nonprofit Ballet Hawaiʻi are teaming up to feature An Evening of Flavor and Dance — a special culinary and arts dinner — at Noe, the resort’s signature Italian restaurant. The five-course dinner will be on Saturday, Oct. 3 at 5 p.m.; ballet performances will be featured between courses.
An Evening of Flavor and Dance is inspired by the artistry of dance; each course in the five-course dinner will be accompanied by a unique performance by Ballet Hawaiʻi dancers. This event is inspired by holiday collaborations between Ballet Hawaiʻi and the resort over the years.
“Our ongoing collaboration with Ballet Hawaiʻi has become a cherished part of the resort experience,” states Jason de Vries, general manager of Four Seasons Resort Oʻahu at Ko Olina. “This special dinner experience offers a new way to celebrate artistry through both exceptional cuisine and captivating live performance.”
Chef de cuisine Ryan Nakagawa says the menu is inspired by pairing seasonal ingredients with regional Italian flavors and techniques.
“Sourcing the best products from around the world is what I take pride in,” Nakagawa says. “Mixing that with local ingredients is something we often do for our menus here at Noe. The menu is based on some of my favorite Italian dishes that I’ve learned over the years.”
The featured menu includes:
- First course: Hokkaido uni toast with milk bread, umami brown butter, cremosa ricotta, finger limes and chili oil; wine pairing: Moet & Chandon Imperial Brut
- Second course: ‘Ahi carpaccio with smoked ‘ahi tuna, charred hearts of palm, sea asparagus salsa verde, Taggiasca olives, caper berries and Ho Farms radishes; wine pairing: Domaine Fontsainte “Gris de Gris” Corbieres, Languedoc
- Third course: Maldera buffalo mozzarella with Mezzaluna ravioli with artichokes, Lion’s Mane mushroom, 36-month white cow Modenese and black winter truffle; wine pairing: Louis Jadot Meursault
- Fourth course: Porcini-crusted Snake River Farms filet mignon with delicata squash, Kupu Farms micro cress, kabocha squash puree, porcini, foie gras emulsion and marsala veal jus; wine pairing: Col d’Orcia Brunello di Montalcino DOCG
- Dessert: Pavlova with whipped Lāʻie vanilla panna cotta, roasted strawberries, lilikoʻi curd and white chocolate dust; wine pairing: Saracco Moscato d’Asti
Nakagawa explains the amuse — uni toast — is an expression of his Japanese heritage mixed with Italian flavors. Meanwhile, the ‘ahi carpaccio is his spin on a classic Italian Vitello Tonnato.
“That (dish) usually uses veal instead of ‘ahi; smoking the tonnato sauce adds another layer of flavor,” he says.
Nakagawa explains that the restaurant works with Maldera Caseificio in Puglia, Italy, whose cheeses are made fresh to order specifically for Noe’s kitchen.
“Their delicate cremosa ricotta enhances the uni amuse, while their Buffala mozzarella is featured in our mezzaluna ravioli,” he says. “The pasta course is completed with 36-month-aged Vacche Bianche Parmigiano Reggiano, widely regarded as one of Italy’s most exceptional expressions of Parmesan.”
He explains that the half-moon ravioli includes "all of his favorite things in a pasta," while the fourth course features a mouthwatering combination of flavors.
“The fillet course is a Bistecca alla Snake River Farms wagyu tenderloin with fall squash, porcini mushrooms and foie gras," he says.
“The ability to source extraordinary ingredients from around the globe makes all the difference,” he adds. “Combined with the Italian flavors, traditions and techniques I’ve developed through years of travel and guidance from exceptional mentors, these products help create a dining experience that is both authentic and deeply personal.”
Throughout the evening, Ballet Hawaiʻi dancers will feature four original performances that were specifically choreographed to reflect the character of each course.
“This collaboration is a natural synergy, creating a shared language of movement, flavor, beauty and imagination,” states Richard Vida, executive director of Ballet Hawaiʻi.
Reservations ($400 per person) are still available for An Evening of Flavor and Dance; individuals can make reservations via OpenTable. A portion of the proceeds from the event will benefit Ballet Hawaiʻi.
For more information, visit fourseasons.com/oahu.
Kelli Shiroma Braiotta can be reached at kelli@alohastatedaily.com.
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