Page 11 - Dining Out - May 16, 2021

that will highlight the southern France region and the amaz- ing wines found there.”
This dinner is a five-course affair. First up is Snapper Bran- dade with asparagus, green olives and orange confit. The second course consists of Oc- topus Anchoïade with heart of palm barigoule, crudités and mint. This is followed by Squab Daube with braised celery, Swiss chard and dried fig; and a fourth course of Marinated Lamb grilled with chickpea socca, zucchini and olive tapenade. The culinary tour through southern France ends with Manoa Honey Souf- flé accompanied by blueber- ry confiture, almond glacé and lavender.
Kusaka encourages guests to make the most of the culi-
Manoa Honey Soufflé is the fifth course in the Le Soleil Du Sud Dinner ($125/person).
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nary vision for the dinner. “The beverage pairing has fun and interesting wines that completes the dining experi-
ence,” he says.
The soufflé, in particu-
lar, made an impression on Kusaka.
“Dessert isn’t always a fa- vorite of mine, but the balance of sweetness from the honey plays wonderfully with the almond nutty characteristics and fresh lavender,” he says.
“We have two specialty dinners that are coming up,” Kusaka adds. “The first will be on June 8, which will be a specialty wine dinner that will showcase four wines from Hartford Family Vineyards. The second will be July 14, which will be a celebration of Bastille Day.”
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MON Konbu Maki ...........$3.75 TUE BeefMacaroni.......$2.50 WED Pork Guisantes......$2.50
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Interested guests may make a reservation for the Le Soleil Du Sud dinner ($125 per person, $85 more for wine pairing) by emailing Kusaka at casey@glion- hawaii.com or by calling 808-729-9729.
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Dining Out
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