‘Sea’ your way to a tasty New YearInside Feature
December 29, 2019
Story By: Caroline Wright | Photos by: Plumeria Beach House Seafood & Grill
If you’d like to welcome 2020 at what might just be the most elegant and scenic table in town, Plumeria Beach House Seafood & Grill will present both a Brunch and Dinner Buffet on New Year’s Day, and either meal is sure to be a delight.
Located at The Kahala Hotel & Resort, the Plumeria is a lovely restaurant whose gorgeous surroundings include a view of swaying palm trees against the sparkling Pacific. And to make New Year’s Day an unforgettable event, the chefs of The Kahala have developed two menus of equal splendor: one for brunch, and one for dinner.
Each buffet will begin with a selection of salads, including Roasted Mushroom & Artichoke and Garlic Roasted Salmon and Tofu Salad. Appetizers for both meals will include ten scrumptious choices, like Tomato & Buffalo Mozzarella, Wok Fried Eggplant, and Smoked Salmon with Condiments.
Both New Year’s Day menus will include a variety of Japanese soups, to ring in 2020 in style. Try the Ozoni for good luck!
“Ozoni is a traditional soup containing mochi, dashi, and vegetables, eaten for a healthy and prosperous upcoming year,” explains Wayne Hirabayashi, executive chef at The Kahala Hotel and Resort. “Our cold soba noodles are another island New Year tradition influenced by Japan.”
Brunch will include an Omelet Station and a Waffle Bar, as well as hot selections like Soy Sake Kurobutta Pork Collar and Assorted Seafood with Lobster Arrabbiatta.
“Arrabbiatta sauce is made from garlic, tomatoes, dried red chile peppers, and fresh red jalapeños cooked in olive oil,” explains Hirabayashi. “We find it has just the right amount of spice to complement the seafood.”
Carving stations for both brunch and dinner will include Garlic & Rosemary Rubbed Prime Rib of Beef and Orange Cranberry Glazed Ham.
“Our signature prime rib is tender and juicy, due to our slow roasting process,” says Hirabayashi.
The dinner buffet will add carving station treats like Mango Wood Smoked Norwegian Salmon and Roasted Bone Marrow with Horseradish Crust. Dinner will also include Poached King Crab Legs and hot selections like Braised Boneless Beef Short Ribs, and Chicken Breast Stuffed with Spinach, Pine Nuts, Sundried Tomatoes, and Boursin Cheese.
More than a dozen desserts will be offered, including Pineapple Frangipane Tart, Chocolate and Coffee Crémeaux, and Kahala Bread Pudding with Créme Anglaise.
The cost for either buffet is $95 for adults and $47.50 for keiki ages 6-12 (plus tax and gratuity). Brunch will be offered between 11:45 a.m. and 3 p.m., and dinner will be available from 5 to 10 p.m.
For those who adore variety, Plumeria’s New Year’s feast offers three different kinds of steamed crab: Alaskan king crab, Dungeness crab, and snow crab clusters served with drawn butter. Try as much as you like of one, two, or all three! “The different varieties offer different sweet, soft, and delicate tastes,” comments executive chef Wayne Hirabayashi. “That’s something seafood lovers can really appreciate.”
For families all over Hawaii, a New Year’s Brunch or Dinner Buffet at Plumeria Beach House Seafood & Grill has become a delicious tradition. For one thing, this restaurant boasts one of the loveliest island views, and buffet menus that are splendid. Chef Wayne Hirabayashi and his staff have already begun planning a very special Dinner Buffet in celebration of Chinese New Year on Jan. 25. Visit Kahalaresort.com for updates.
Perfectly vine-ripened tomatoes and creamy buffalo mozzarella, festooned with bright, fresh basil! Could there be a better way to begin the first spectacular meal of the new decade? You’ll find this and more at Plumeria Beach House on New Year’s Day. It’s just one of 10 exceptional apps on the menu for both New Year’s brunch and dinner.
TALK OF THE TABLE
Every delectable dish at Plumeria Beach House Seafood & Grill, including those on the fantastic New Year’s Day menus, is developed and presented under the direction of executive chef Wayne Hirabayashi. Born and raised in Hawaii, he is a graduate of the prestigious Culinary Institute of America in Hyde Park, New York. He’s been with The Kahala for more than 18 years.