Entries for month: September 2013

Ahi Poke Musubi with King Crab Namasu Recipe

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Serves 1-2 as appetizer

Plate Composition:

1 pc                 Ahi Musubi
3 tbsp              Crab Namasu (3 oz)
2 oz                 Baby Romaine Leaves
1 tbsp              Ponzu Mayonnaise (1 oz)

To Assemble:

Cut the ahi musubi in half or in 4 pieces.  Place 3 baby romaine leaves equally spaced apart in a circle.  Place the crab namasu in the center of the leaves.  Using a squirt bottle, drizzle Ponzu mayonnaise around plate.  Place cut musubi pieces in between leaves.  Serve.

Ingredients:

4 oz                 Cooked Sushi Rice
2 tbsp              Ahi Poke (2 oz)
2 tbsp              Furikake
2 cup               Vegetable Oil (for frying)

Place plastic wrap on metal cups.  Spread 2 oz of sushi rice on bottom of plastic wrap and spread evenly, about 2 inches thick.  Place 2 oz of ahi poke in center of rice and cover poke with remaining rice.  Form a ball using plastic wrap and bind rice to create a well-packed rice ball (musubi).  Coat with furikake and deep fry just before serving.

Ahi Poke:

2 tbsp              Ahi (medium dice) (2 oz)
½ tbsp             Green Onion (finely chopped) (1/2 oz)
½ tbsp             Maui Onion (finely sliced) (1/2 oz)
½ tbsp             Ogo (rough chop) (1/2 oz)
Sesame Oil to taste
Hawaiian Salt to taste
Chili Water to taste
Kukui Nut to taste

Combine all ingredients and mix well.  Adjust seasonings according to your taste.

Crab Namasu:

2 tbsp              Japanese Cucumber, seeds removed, sliced ¼” cut, lightly salted for 1 hour, drained (2 oz)
1 tbsp              Daikon, sliced ¼” cut, almost the same size as the cucumber (1 oz)
½ tbsp             Green Onion (1/2 oz)
1 tbsp              King Crab Meat, picked through and squeeze of excessive liquid, keep chunky (1 oz)
2 tbsp              Namasu Marinade (see recipe below)
Salt to taste

Combine all ingredients, mix well and serve.

Namasu Marinade:

1 ¾ c               Rice Vinegar
¾ c                  Sugar – to taste
1 tbsp              Ginger (finely chopped)
Salt to taste

Combine all ingredients in a bowl and mix well.  Reserve until needed.

Sushi Su (Vinegar):

¼ c                 Rice Vinegar (Japanese)
3 tbsp              Sugar
1 ½ tsp            Salt

Combine all ingredients in saucepan, warm up over low heat until sugar dissolves. Remove from heat and allow to cool.

The Green Sea Turtles "Honu" of Kahala

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The Kahala Hotel & Resort is part of a resuce program for the endangered native green sea turtles or Honu.  Two young turtles are raised to maturity in Kahala's natural 26,000 sq ft lagoon.  At maturity, they are released back into the Pacific Ocean.

A few Turtle facts:

  • The turtles get fed twice a day, once at 10:30-10:45 am and 3:30-3:45 pm.  
  • The new turtle names are Momona (fat & fertile) and Wailele (leaping waters). A list of names were choosen by Kahala employees was posted on facebook the names with the most votes were selected! 
  • Momona is the turtle with lighter brighter markings and Wailele is the slightly smaller darker turtle.

The Story of The Kahala Hotel & Resort Chandeliers

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The Legend Inspires. The Promise Continues. Welcoming guests since 1964

The Kahala Hotel’s grand opening January 22, 1964 heralded a new era of modern luxurious hospitality in the Hawaiian Islands. Its spacious, well-appointed rooms commanded the then-stunning price of $32.50 per day. The Kahala was the very first Hawaiian hotel to have air conditioning, his-and-her vanities, and walk-in closets. One VIP guest described his room as a “living room with a bed.” Over the years many things have changed, but The Kahala’s unwavering commitment to Aloha has remained the same.

Designed by architects Edward Killingsworth, Jules Brady, and Waugh Smith of Long Beach, California, the resort’s décor was creatively dubbed “tropic chic” by reporters. The spectacular lighting features in the main lobby were giant beach glass chandeliers made from 28,000 glinting-in-the-sun, multi-colored pieces of Italian-fused glass dangling from bodies of oxidized bronze. Each one weighed over a ton. The blue, emerald, topaz, amethyst, turquoise, and moonstone colored glass was meant to simulate the drift glass found on Hawaii’s beautiful beaches, including the stunning white sand beach fronting The Kahala. The artist used 1,626 pieces of fused chunk glass in the base and 26,580 of fused glass went into the creation of the dangling chandeliers and the matching wall stairway fixtures when it was first created.

These remarkable icons of Kahala style were envisioned by famed interior designer Irene McGowan with lighting by New York’s Leslie Wheel. McGowan was a Seattle-based artist and designer who once mentored another famous Seattle glass artist, Dale Chihuly. McGowan also collaborated with Roland Terry and Pete Wimberley to design and build Canlis Restaurant. McGowan’s copper fixtures were used throughout. The Kahala’s giant, beaconing chandeliers have welcomed American Presidents and foreign heads of state, celebrities from sports and entertainment, and international travelers from all walks of life for five decades.

Thanksgiving at Home ~ A holiday tradition

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Have your Thanksgiving Dinner prepared by chefs from a luxury resort in Hawaii!

THANKSGIVING AT HOME - The Kahala Hotel & Resort’s popular Thanksgiving at Home program will be offered again on Thanksgiving Eve and Thanksgiving Day. The package, priced at $175 (plus tax), includes a 12-14-pound turkey with  all the garnishes such as stuffing, gravy, mashed potatoes, autumn vegetables with spiced pumpkin seeds, cranberry sauce, ciabatta bread, salad with fall vegetables and lilikoi vinaigrette, and a pumpkin pie. Extra garnishes are available for additional fees. Thanksgiving at Home packages may be picked up from 4 until 7 p.m. on the eve of Thanksgiving, and from 9 a.m. until 5:30 p.m. on Thanksgiving Day (Nov. 27 and 28, 2013). To place your order, call (808) 739-8760.  Limited quantities are available, so please place your order early.