Page 4 - Dining Out - May 1, 2022

Cover Story
Whether one chooses to dine under the iconic chande- lier, or in the open-air set- ting complemented with a captivating twilight ocean view from its lanai, The Veranda offers delicious light fare, craft cocktails and an array of wine, sake and more at The Kahala Hotel & Resort.
The popular lounge area of The Ve- randa is situated just steps away from the resort’s lobby and offers indoor and outdoor seating that overlooks the beach, pool and Dolphin Lagoon. The open-air setting features contemporary furniture and wood flooring to create a welcoming and relaxed vibe that allows guests to enjoy the globally inspired menu and beverages at The Veranda.
“The Veranda focuses on small bites
and shared appetizers, and our chairs are comfortable like love seats, so you can sit back and relax with your friends and enjoy some cocktails,” says Jona- than Mizukami, executive chef at The Kahala Hotel & Resort. “I always like to use local ingredients and integrate them with my background of French cuisine to create dishes that really work as far as texture and flavor profiles go, all while showcasing our local farmers and fishermen with tastes that our local guests and visitors alike will recognize and enjoy.”
Mizukami has introduced an array of new dishes as part of dinner service at The Veranda. Foie Gras Terrine ($32) is accented with seasonal compote, in- cluding a Kula strawberry variety, and
crostini as this traditional, old-world-
n
t
by master tako diver Warren Sasaki, a a
a glass bottom to lure and catch the e
prized tako. The dish is enhanced with fresh spinach and ogo and an “Escargot Butter” with miniature baguette after the tako is cooked until tender and resem- bles escargot with a chewy texture of the snail, but utilizing the tako instead and promoting local ingredients.
Smoked Kona Kampachi Rillette ($18)
is accompanied by rice crackers and crostini as the farm-raised fish from 2
4 / Dining Out / May 1-7, 2022
Story by Photos by
KYLE GALDEIRA ANTHONY CONSILLIO
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style classic is capped and served in a small mason jar.
features a special local octopus caught
-
The innovative Tako-Sargot ($15)
)
former chef at The Kahala, who uses
s
a unique motorized surfboard with
h
The Kahala Hotel & Resort executive chef Jonathan Mizukami showcases The Veranda’s Tako-Sargot ($15) in front of a breathtaking view.
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