Dining Under a “Brew Moon”Ali Carte Columns
September 15, 2013
Story By: Ali Resich |
A new moon rising is often said to symbolize the chance for new beginnings in life. To celebrate September’s new moon phase, The Edge of Waikiki presents the opportunity to partake in a culinary journey unlike anything you’ve experienced before with its “Brew Moon at The Edge” event ($65 per person) this Friday, Sept. 20.
The oceanfront, starlit restaurant is partnering with Southern Wine & Spirits to serve an impressive five-course dinner complete with craft beer pairings at every stage of the evening. Executive chef Colin Hazama will bring his expertise in innovative Island cuisine to the table while special guest and Cicerone Beer Specialist Bill Carl will highlight the perfect brew to accompany each dish.
In preparation for the event, Hazama molded his recipes to work with the flavor profiles of an international range of rare beers, composing a phenomenal menu of gastro pub-inspired eats blended with Californian flavors as well as a twist of Hawaii Regional fare.
“Sometimes when you do food pairings or wine pairings, (the beverage is) just really sharp and it cuts out the food,” explains Hazama. “So for the beer, I want you to still savor the hops and the barley and also still taste my spices or the acidity of some of the dishes as well.”
From the first course to the last, you’re in for a diverse range of tastes and sips, such as chef Hazama’s unique seafood-based Hawaiian Charcuterie Plate. “We have probably some of the best fish, I’d say, in the world. Why not showcase it and do it in a different preparation?” he says.
Based on this concept, Hazama creatively prepares house-cured ahi pastrami with a pastrami-like spice rub. The ahi is quick-cured and lightly smoked for true charcuterie flair. Fresh kampachi is also cured, lightly seared and cold smoked with kiawe wood for the platter. The chef rounds out this course with inspired accompaniments such as Maui onion fennel kraut, while Hitachino white ale from Japan — with its mid-tone, slightly bitter qualities — holds up brilliantly to the savory flavors and subtle smokiness of the fish.
You’ll also be over the moon with menu highlights such as a cassava cracker crusted Kumamoto oyster starter with yuzu white soy aioli and wasabi ikura relish, which is paired with Pinkus UR Pils from Germany. The main courses include heartier bites, like a sumptuous flat iron steak that is carefully marinated and cooked with 24 spices. It’s served with a Portuguese sausage and fingerling potato country hash topped with double bock gastrique with horseradish foam, perfectly mirroring a strong Ayinger Celebrator double bock brew from Bavaria.
Even the dessert course features a nice, cold brewski. Chocolate decadence with sparkling Belgian lambic gelée — along with marshmallow brulée and macadamia nut crunch — is a match made in beer heaven with Lindemans Framboise Lambic ale from Belgium.
Hawaiian Springs also will be providing refreshing locally sourced artesian water for guests to enjoy at Brew Moon at The Edge. Reservations are required, so be sure to call the Starwood Dining Desk at 921-4600 to partake in this one-of-a-kind event.
The Edge of Waikiki
2255 Kalakaua Ave., Waikiki
Brew Moon at The Edge event from 6 p.m.
Note: Self-parking for four hours is available with validation from The Edge of Waikiki.