Page 3 - Dining Out - April 17, 2022

Restaurant Insider with Anne Lee
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AL: What inspired this breakfast menu?
SA: I try to develop all of our menus based on locality — the products that we use are locally sourced. For example, the Avocado Toast ($19) is served on our housemade focaccia bread, and features crushed avo- cado, salsa verde, cherry tomatoes and Hirabara radishes, which are all from local farms here in Hawaii. I wanted to offer options that were refreshing, light and healthier for you. Recently, I have had to transi- tion my diet, as well.Years of work- ing in a restaurant and eating such great food and sauces did a bit of a number on my cholesterol, so I had to pull back a little bit (laughs).
AL: What else did you prepare today?
SA: The Lemon Buttermilk Pan- cakes ($23) are very light. Again, the model is sense of place. I always really enjoyed a lemon pancake. We make the batter/dry mix in- house, which could be very rare these days, but we are very proud of that. The coconut sabayon, which
is an egg-based lighter version of whipped cream (like a hollanda- ise but a sweet version of it) ties in Hawaii. Adding berries also makes it refreshing, and it’s finished with a raspberry maple syrup that we make in-house. Maple syrup is a top priority for me. Since we can’t get real maple syrup here in Ha- waii, we get ours from Vermont. The Porchetta Benedict ($25) is our house-cured pork belly with a TKG poached egg, which is a tastier egg. We first sous vide them, top them with hollandaise sauce, and serve them atop English muffins and Hi- rabara greens from the Big Island.
AL: There’s also a great keiki menu, how did you come up with the choices?
SA: I have two children myself and wanted to create dishes that I know that kids would want to eat. We priced each entrée at $16, and it comes with a beverage. Items like pancakes and French toast are options that most kids gravitate toward. If kids are happy, parents are happy.
AL: There is a consistent pres- ence of items from Hirabara Farms on your menu. What is their specialty?
SA: Greens; a lot of lettuce. Many restaurants were using their Tokyo negi, which is a form of a green on- ion that’s milder and sweeter than a scallion. They are just a unique farm.The owners Kurt (rest his soul, he passed away a few years ago) and Pam are wonderful people. He was an innovator and father figure in this industry. He had many well- known chefs that he took care of here and on the mainland. There is a room with a dry-erase board along a wall that has a special message and names of many famous chefs that have been to the farm — it was a very special privilege to be asked to sign that board. Kurt would call me at least once a month to check in on me; he was a real special figure and very dear to me.
AL: What’s new at the restaurant?
SA: We are excited to have chef Eric Oto join us to help evolve what we have built in the last few years.
We will be offering more brunch buffets for holidays, and if all goes well, it could very well turn into a weekly Sunday brunch offering.
AL: What’s happening at La Vie for Mother’s Day?
SA: Our Mother’s Day breakfast buffet — 9 a.m.-1 p.m. May 8 — will consist of everything under the sun, including a carving station with dry-aged Mishima beef, which is an American wagyu with Black Angus beef.We will have assorted meats; a chilled seafood bar with shrimp, lobster, oysters, sashimi, different pokes; four salad options; three made-to-order omelet options. Cost is $89 per person, and $42 for kids 12 and younger. Kids 2 and younger are free. Reservations are recommended.
AL: What is something people might not know about you?
SA: Believe it or not, I am colorblind.
AL: What is that like?
SA: I knew that I was colorblind all the way back to kindergarten. I
La Vie
The Ritz-Carlton Residences, Waikiki Beach
383 Kalaimoku St., eighth floor, Honolulu 808-729-9729 laviewaikiki.com
1. Avocado Toast ($19)
2. Porchetta Benedict ($25)
3. Lemon Buttermilk Pancakes ($23)
almost didn’t get to first grade be- cause I was colorblind. My hardest colors are green and brown. What’s interesting is that I can see the col- ors, but I see it differently. I would ask people around me what color I was looking at. It’s by memory now.
AL: What makes you stay in this industry?
SA: I started in this industry at a very young age as a kid in Maine. My father was a lobsterman and my mom worked in the restaurant industry,andIhadunclesthatwere chefs. This was my path. I stay in this because it’s the career that I chose, and I love it. It’s a lifestyle.
AT THE KAHALA
RESERVATIONS
OpenTable 808.739.8811 KahalaResort.com
ONLY THE BEST FOR YOUR BEST
From April 25-29, celebrate Administrative Professionals’ Day all week long with a special three-course feast by the sea at Plumeria Beach House. Enjoy a local seafood appetizer, a choice of fresh island catch or tender chicken cutlet, and a delectable dessert. It’s the perfect way to express appreciation to your hardworking team in style.

Monday, April 25 - Friday, April 29, 11:30 a.m.-2 p.m. $45* per person *Does not include tax and gratuity
RESERVE
NOW ON OPENTABLE
Dining Out / April 17-23, 2022 / 3