Keeping It Local, FreshInside Feature
November 19, 2017
Story By: Maria Kanai | Photos by: ANTHONY CONSILLIO
When it’s a restaurant’s goal to showcase fresh, local ingredients, it makes sense that the menu will change occasionally to accommodate what’s in season. Plumeria Beach House at The Kahala Hotel & Resort — known for its modern Hawaiian-inspired cuisine — does just that, transforming its menu four times a year to highlight locally grown, prime foods.
Starting Dec. 4, the hotel’s restaurant menu is scheduled for a make-over — staple, popular dishes will remain, but most of the menu items will be brand new.
“The concept with Plumeria Beach House is to keep everything in season, keeping in mind the availability of produce and showcasing what’s out there,” explains sous chef David Calvan. “We want to get the freshest ingredients and stick to what’s local.”
One of the many new dishes on the lunch menu is Luau Style “Make Your Own” Bruschetta ($24). As Calvan says, “Sometimes when the bruschetta comes out at a restaurant, the bread is already soggy from the ingredients being placed on top. So we wanted to try a fun, make-your-own take on bruschetta, where there’s more interaction with servers and guests.”
The Hawaiian-style, deconstructed bruschetta has braised luau leaf pesto, island pork prepared three ways (smoked, kalua-style and braised pork belly), lomi salmon and Hawaiian chili pepper water. You’re invited to grab a piece of grilled, artisan bread and build your own bruschetta at the table.
Crispy Ahi Spring Rolls ($22) is bound to be another lunch menu favorite, featuring greens from local establishments like Nalo Farms and Ho Farms, along with fresh, limu-style ahi poke with a sweet-chili and grain-mustard yuzu sauce.
On the dinner menu, try Our Loco Moco ($28). This unique take on the local dish switches out the traditional burger patty with braised short ribs. The meat is topped with natural jus, poached eggs, crispy fried onions and a medley of braised mushrooms that include Hamakua’s Alii mushrooms. For something lighter, try the Beet and Warm Goat Cheese Salad ($18) with assorted roasted baby beets, Hamakua macadamia nuts, Big Island goat cheese, Treviso lettuce, shaved fennel, candied walnuts and a dijon-agave vinaigrette. You also can add jumbo prawns ($12), chicken ($6), fresh catch ($12) or New York steak ($20) to this salad, or any other one on the menu.
“Supporting local is important to us,” says Calvan. “We believe it’s important to work hand-in-hand with local businesses and agriculture. Everyone has to do their part — the farmers, respectively, work hard to grow great products. I think it’s our responsibility as locals to showcase what we have to offer to our guests and visitors. It’s all about support.”