Page 3 - Dining Out - June 19, 2022

Restaurant Insider with Anne Lee
1234
AL: How long have you been in the restaurant industry?
EO: I have been in this industry since I was 19, so 20 years now. I originally wanted to be a marine biologist, but my passion for fishing really brought me on to this career path. I enrolled into the culinary program at Leeward Community College. After I graduated, I in- terned with Sam Choy, then started at Halekulani when I was 20. I then was part of the opening culinary team at Four Seasons Resort Oahu at Ko Olina. Prior to joining G. Lion Hawaii, I was the chef de cuisine at The Kahala Hotel & Resort.
AL: What do you want to bring to the menu?
EO: My goal is to elevate the dining experience, being mindful where we source from, making sure that what we are getting is sourced in a way that we believe in, and keeping the identity to what Quiora is with Italian influence. When guests are traveling from all over the world, I want to be able to provide them with dishes that you can’t get anywhere
else, to really highlight our local products, whether it is Hamakua mushrooms or locally sourced beef. I want to also incorporate local pro- tein that has no antibiotics, steroids or growth hormones, such as pork from Mountain View Farms. Not only does it taste good, but it’s also good for you. As a chef, I believe that we have a responsibility.We are literal- ly the doctors that are prescribing what you eat when you order from our restaurants.
AL: Tell me more about some of the new dishes.
EO: We are offering a three-course prix fixe business lunch ($25).You start with a Tuscan Bean Soup (salad can be substituted upon request) and a choice of three dif- ferent mains. The first is the clas- sic Quiora Spaghetti, made with homemade pasta, and a tomato, onion, garlic and Parmesan sauce. Second is the Kaimuki Breadshop Panino. Our La Vie chef de cuisine, Patrick, has a great relationship with this bakery, and we are fortunate to be one of the restaurants that
they sell their bread to. The third option is the fresh Catch of the Day. The meal ends with a homemade Balsamic-Strawberry Cheesecake.
The Kauai Shrimp & Lobster Rav- ioli ($39) will be new to the menu starting in July.You can order this as an upcharge for the prix fixe busi- ness lunch entrée for an additional $15. I wanted to incorporate some- thing citrusy for the sauce, and a limoncello cocktail came to mind. I needed to choose something with a high proof, to extract the oils and lemon zest, and okolehao, an old Hawaiian moonshine, incorporates old Hawaii into this dish.
The Garlic Mushroom Medley ($14) is made with king oyster (aka Hamakua), alii, shimeji and maitake mushrooms, sautéed in garlic and herbs, splashed with sherry vine- gar, and accompanied with a Sweet Land Farm chevre goat cheese and house ricotta spread.
At our sister restaurant, La Vie, Patrick will be doing a new tasting menu starting June 22. It’s a five- course tasting menu ($159) con- sisting of our favorite dishes that
highlight local ingredients with French delicacies. Two of the items highlighted include the caviar and abalone course, featuring Kaluga caviar and Kona abalone, blanched, shaved thin and paired with ogo and local leeks. Then, Ispahan (a pink raspberry macaron cake), for dessert.
AL: For someone that hasn’t been to Quiora before, describe the ex- perience that guests can expect. EO: We’re excited to have the Hil- ton bringing fireworks on Fridays back. The open-air view at Quiora offers unobstructed views of the fireworks, ocean and Waikiki. It’s really beautiful.
It’s a casual comfortable setting, with live music offered 6:30-9:30 p.m. Mondays-Thursdays (call us for schedule, as it’s subject to change).You can dress up and have a girls’ night out, or come right from the pool in your coverup and have a great meal.
The food is elevated and priced veryreasonably,andweoffercom- plimentary valet service.
Quiora
The Ritz-Carlton Residences, Waikiki Beach
eighth floor, lobby level 383 Kalaimoku St., Honolulu 808-729-9757 quiorawaikiki.com
11:30 a.m.-3:30 p.m. lunch; 5:30-9 p.m. dinner
1. Kaimuki Breadshop Panino, entrée option for the three-course prix fixe business lunch ($25)
2. Catch of the Day, entrée option
for the three-course prix fixe business lunch ($25, shown with swordfish)
3. Ispahan, part of the La Vie tasting menu ($159)
4. Kauai Shrimp & Lobster Ravioli ($39); add to three-course prix fixe business lunch ($25) as an entrée for $15 more
AL: Is there anything else you’d like to add?
EO: We will be doing wine dinners that incorporate a local product. We highlight the great things local farmers offer, what local fisherman catch. I want guests to be able to try everything. Sometimes when the portions are too big, and you’re on a date night, you order two dishes and you’re full. I want to be mindful by putting appetizers on the menu that are shareable, but you can or- der more to try.
RESERVATIONS
OpenTable 808.739.8811 HokusKahala.com
Best Restaurant, Critics’ Choice
HOKU’S AT KAHALA
Dinner: 5:30–8:30 p.m., Tuesday-Saturday Sunday TeiHoku Brunch: 9 a.m.–1 p.m.
Dining Out / June 19-25, 2022 / 3