The Kahala Hotel & Resort’s top chef Wayne Hirabayashi and his experienced and enthusiastic culinary team, including Executive Sous Chef Greg Gascon, Executive Pastry Chef Michael Moorehouse and Sous Chef Daniel Uyejo, competed with 12 other local celebrity chefs in the third annual Mango Throwdown, a fun, foodie event benefiting the University of Hawaii’s Culinary Institute of the Pacific in July. The Kahala Culinary Team won honors including the highly coveted People’s Choice Award. Now you can sample the team’s winning entries at lunch throughout the month of August in Plumeria Beach House, The Kahala’s delightful seaside eatery overlooking the Pacific Ocean.
Featured as special lunch menu items throughout the month of August will be the curry mango sausage served with fresh-made green mango relish in a mini potato bun; a mango tostada made with mango aioli, tender beef brisket, and fresh-made mango relish; Chinese roasted duck with fresh mango, green onions, and mango sauce served in a resort-made crepe; and for dessert, a mango cannelloni with lychee sorbet and cookie twill. From sweet to savory, your mango madness will be assuaged.
These delectable dishes were ranked among the best by the hoards of people who attended the recent culinary education fundraiser. Top Chef Lee Anne Wong was the celebrity guest judge and emcee for the annual summer event. A fan favorite from season one of Bravo’s popular cooking reality show, she is now executive chef for Kogi New York. (The original Kogi in Los Angeles is the insanely popular Korean BBQ truck locatable only via Twitter.)
The mango is at the epicenter of the summer fruit season in Hawaii. Juicy, sweet and available in several locally grown varieties, the oh-so-edible mango fruit takes center stage at Plumeria Beach House in August. If you are mad for mangos, you won’t be disappointed. Considered a seasonal Hawaiian comfort food, the mango is used in everything from sandwiches, sauces and chutneys, to delicious desserts. It’s all so mango-licious! Try them all!
Chef Hirabayashi was joined by other great chefs from the Westin, Sheraton, Royal Hawaiian and other popular Honolulu eating establishments, so the competition, while very friendly, was also very savvy. “I’m so delighted our team won the People’s Choice Award,” he says. “We delight in making sure our guests enjoy their dining experiences at The Kahala, each and every meal. It’s a continual challenge to keep the food fresh, interesting and crowd pleasing!”
Make your lunch reservations at (808) 739-8760 or by e-mail at firstname.lastname@example.org. The Plumeria Beach House features oceanside dining, casual al fresco ambience, and is perfect for office gatherings, birthdays, or a romantic mid-day meal rendezvous. Tables overlook the beautiful Kahala Beach and Moanalua Bay. Valet or validated parking is also available.
Compliments of Chef Hirabayashi and The Kahala Culinary Team, the recipe for Thai Pork Curry and Mango Sausage with Sweet Green Mango Relish:
THAI PORK CURRY AND MANGO SAUSAGE
Method: Cut the pork into strips and freeze half way. At the same time, put the meat grinder parts into the refrigerator to keep cold until ready to grind the meat. When ready, assemble the meat grinder and grind the pork. Then, on the second pass add the spices and grind. On the 3rd pass add the coconut cream, then pass the refrigerator to rest. Rinse the hog casing to remove the salt and leave in fresh water until ready to use. Before stuffing the sausage add the mangos and mix well. This will help make the mixture softer and easier to stuff into the casings. You can use a sausage stuffer or a pastry bag with a round tip to stuff your sausages. After, poach slowly until sausage reaches 152 degrees and cool down in an ice bath. Grill when ready to eat.
SWEET GREEN MANGO RELISH
1 cup minced green mango peeled and ∗ 2 tbsp kosher salt seeded ∗ 1/2 cup cider vinegar
1/2 cup minced onions ∗ 2 tsp celery seeds
1/4 cup green bell pepper minced ∗ 2 tsp mustard seeds
1/4 cup minced red bell pepper
Method: Add all of the cut vegetables into a bowl and sprinkle salt over the mixture. Mix, then add water to cover the vegetables – this will help to evenly spread the salt over the mixture. Let the mixture sit for 2 hours and squeeze dry. In a large pot, add the sugar, vinegar and seeds. Bring to a boil then add in the vegetables and simmer for 10 minutes. After simmering, transfer to a jar and refrigerate until needed
– About The Kahala –
With 338 guestrooms, The Kahala Hotel & Resort is an oceanfront destination resort known for its impeccable service and hospitality. Just minutes from Waikiki, yet offering the peace and serenity of a neighbor island experience, The Kahala has been Honolulu's social address for weddings and gatherings since its opening in 1964. Captains of industry and celebrity guests continue to call The Kahala their home-away-from-home in Hawai'i. Travel + Leisure ranks The Kahala among the Top 3 Hawaii hotels and among the World’s Best 100 Hotels in its 2010 World’s Best Awards.
For more information, please contact The Kahala Hotel & Resort at (808) 739-8888 or toll-free at (800) 367-2525; or visit their website at www.kahalaresort.com