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Inside Feature

Blues, Bourbon and BBQ Make a Comeback

By Kyle Galdeira Photos By Bodie Collins
August 2, 2015

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Three of America’s best inventions — blues music, Kentucky bourbon and barbecue cuisine — go hand-in-hand and also come together harmoniously at The Kahala Hotel & Resort later this month.

“Blues, Bourbon and BBQ” returns to the spectacular resort Saturday, Aug. 22, from 6 to 9 p.m., in what is billed as a Southern-style barbecue held oceanfront at the property’s Seaside Grill. Attendees will enjoy barbecue creations from executive chef Wayne Hirabayashi paired with an exquisite collection of bourbons — all served against the backdrop of a picturesque sunset. The event also will feature live music from Tavana, who is known for jammin’ everything from blues to classic rock, and the entire experience may be enjoyed by guests ages 21 and over for just $80 (inclusive of gratuity).


“We will include a tasting of different bourbons from within the Jim Beam global family,” says restaurant manager Chris Flores, who brings an extensive knowledge of the spirit to the table and helped hand-pick the selections. “We chose Jim Beam because it is one of the oldest American distilleries for bourbon and it’s also the largest. It’s America’s spirit.”

While sampling the popular bourbon varieties, diners also may indulge in popular Southern flavors and cooking techniques via Crab Polenta Lollipops, featuring crab, mascarpone cheese and fine herbs. Pistachio Crusted Boneless Leg of Lamb with natural lamb au jus and Oven-Roasted Bacon Wrapped Pork Loin with smoky Maui onion jus also exemplify some of the stellar barbecue accents that permeate the special menu.

Guests will be intrigued by Andouille Sausage and Seafood Jambalaya with shrimp, scallops, clams and mussels, as well as Bourbon BBQ Pulled Pork Sliders with mini taro buns and grilled pineapple coleslaw. The menu presents Bourbon Glazed Roasted Baby Carrots and Grilled Buttered Corn on the Cob, Iceberg Wedge Salad with Ho Farms tomatoes, bleu cheese and bacon dressing, and Grilled Peach Salad with ‘Nalo Greens, Dijon dressing, toasted pecans and feta cheese crumbles.

For dessert, those with a penchant for sweets are in luck, as Bourbon Pecan Chocolate Tarts, Vanilla Bourbon Poached Pear Napoleon, Apricot Bourbon Truffle Pops and White Chocolate Bourbon Splashed Mousse will be served.

Of course, bourbon takes center stage at the event, which makes a comeback after The Kahala Hotel & Resort first introduced the concept last year. Flores explains that bourbon is characterized by being crafted in Kentucky within the “Bourbon County lines.” The popular Jack Daniels brand of whiskey often is mistaken for bourbon, but it does not qualify because it is made in Tennessee and also is filtered through sugar-maple charcoal for additional flavor.

True bourbon, as Flores notes, is crafted with 51 percent corn, with the remainder coming from wheat, barley or rye and water. No additional flavors are added and the spirit is aged for at least three years in white American oak barrels. Eight different bourbons will be available for tasting at the Blues, Bourbon and BBQ event, and mixologist Chandra Lucariello from Southern Wine & Spirits will be on hand to share specialty bourbon-infused cocktails.

“Everyone can taste all the bourbons, which pair nicely with the food, and we also will showcase some of the new Jim Beam products that are brand-new to the Islands,” Flores says.

Guests are encouraged to call 739-8760 or email restaurants@kahalaresort.com for reservations and more information. This event is expected to sell out quickly, so join in the Blues, Bourbon and BBQ action before it’s too late!

THE KAHALA HOTEL & RESORT
5000 Kahala Ave., Kahala
739-8760
Hours vary at each of the resort’s five restaurants
KahalaResort.com