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Chef Fest 2016 Event Lineup

November 9th, 2016 Posted by Uncategorized 0 thoughts on “Chef Fest 2016 Event Lineup”
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Chef Fest Grand Tasting

Join and mingle with our guest chefs as they attend action stations, each presenting small plates paired with wine. This reception-style event is a chance to meet the chefs, winemakers and partners of Chef Fest (as well as local farmers) and taste the bounty of Hawaii Island. Hoku Amphitheater, $85

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Paddle & Brunch

Paddle (stand-up and outrigger) and Brunch with chefs. Alaka’i Nalu, $50

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Cooking Class

Interactive Cooking Class with Chris Hastings. ‘ULU, $95

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Cooking Class

Interactive Cooking Class with Seamus Mullen. ‘ULU, $95

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Rare Wine Tasting

Rare Tasting of BOND Estates wines with Scott Gould and Roberto Viernes. ‘ULU, $250

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Chef Fest Reception

Chef Fest Reception & Dinner. Beach Tree, $175 with wine

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Cooking Class & Lunch

Interactive Cooking Class & Lunch with Matthew Accarrino. Beach Tree, $95

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Cooking Class

Interactive Cooking Class with George Mendes. ‘ULU, $95

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Chef Fest Reception

Chef Fest Reception & Beach Cookout. Kumukea Beach, $175 with wine and cocktails

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Cooking Class

Interactive Cooking Class with Ludo Lefebvre. ‘ULU, $95

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Cooking Class

Interactive Cooking Class with Jessica Koslow. ‘ULU, $95

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Chef Fest Reception

Chef Fest Reception, Gala Dinner. ’ULU, $250 with wine

Recipe: Porchetta with Roasted Butternut Squash Salad

July 14th, 2016 Posted by Uncategorized 0 thoughts on “Recipe: Porchetta with Roasted Butternut Squash Salad”

Recipe: Porchetta, Warm Salad of Roasted Butternut Squash and Local Greens, Home Made Pickled Red Pepper Salsa

Chef: Aaron Brooks

Restaurant: EDGE Steak & Bar, Miami

Ingredients:

The Porchetta Pt. 1

1 Loin Of Pork Cleaned
2 L Cold Water
¼ Cup Kosher Salt
1/8 Cup Honey
2 Bay Leaves
6 Clove Of Garlic, smashed but not peeled
1 Tablespoons Black Peppercorns
1 Sprig Each Of Sage, Thyme And Parsley
Juice Of 1 Lemon, Retain Halves

Method:

Mix the water, salt and honey until everything is dissolved.

Add the remaining ingredients including the pork loin and place in the refrigerator overnight.

Ingredients:

The Porchetta Pt. 2

1 Belly Of Pork Skin Attached, Butterflied
1 Tablespoon Fennel Pollen Or Crushed Fennel Seed
4 Tablespoon Kosher Salt
3 Clove Of Garlic, Crushed
1 Shallot Fine Diced
½ Tablespoon Aleppo Pepper
1 Tablespoons Black Peppercorns Crushed
2 Tablespoon Each Of Parsley And Fennel Tops Chopped
1/2 Tablespoon Of Tarragon Chopped
Rind Of 1 Lemon
1/8 Cup Grated Parmesan
1/8 Cup Bread Crumb
1/8 Extra Virgin Olive Oil

Method:

Lay the pork belly on a cutting board skin side down and ‘butterfly’ open.

Mix the remaining ingredients well and scatter over the inside of the pork belly.

Remove the loin from the brine and dry off with paper towel.

Place the loin on the belly and roll up tight.

Tie across the loin with string.

Place in the fridge overnight uncovered.

The next day rub the skin with oil and ample salt.

Preheat an oven to 425’ and roast the pork for 20 minutes this will help get the crispy skin.

Drop the temperature to 375’ and roast till an internal temperature of 160’ is obtained.

Remove from the oven and rest uncovered for at least 15 minutes before slicing.

Ingredients:

Pickled Red Pepper Salsa Pt. 1

1 Cup White Vinegar
1 Cup Cider Vinegar
1/8 Cup Sherry Vinegar
1 Cup Sugar
¼  Onion Sliced
1 Lb Cayenne, Fresno Or Hungarian Peppers, Sliced
½ Tea Spoon Yellow Mustard Seeds
A Sliver Of Orange Rind
½ Teaspoon Black Mustard Seeds
2 Sprig Tarragon

Method:

Bring the vinegars and sugar to a boil.

Once boiling pour over the remaining ingredients and cool to room temperature.

Refrigerate.

Ingredients:

Pickled Red Pepper Salsa Pt. 1

½ Bunch Flat Leaf Parsley, Chopped
½ Bunch Cilantro, Chopped
1 Cloves Garlic, Finely Minced
¼ Cup Pickling Liquid From The Peppers
Juice Of 1 Limes
1 Cup Of Pickled Peppers Chopped
1/8 Cup Extra Virgin Olive Oil
Salt And Pepper

Method:

Combine all ingredients in a bowl. Refrigerate.

Ingredients:

The Salad

1 Piece Butternut Squash, Peeled, Diced And Roasted
¼ Bunch Cilantro, Picked
¼ Bunch Mint, Picked
3 Cups Mixed Greens
1/8 Cup Toasted Pumpkin Seeds
Juice Of 2 Lemons
1/8 Cup Extra Virgin Olive Oil
Salt And Pepper

Method:

Toss all the ingredients together to make a beautiful salad.

Assembly:

Simply serve a slice of the warm porchetta with the squash salad and a healthy dose of the pickled pepper vinaigrette.

Recipe: Heirloom Tomato Green Chickpea and Burrata

July 14th, 2016 Posted by Uncategorized 0 thoughts on “Recipe: Heirloom Tomato Green Chickpea and Burrata”

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Recipe: Heirloom Tomato Green Chickpea, Burrata, Toasted Hazelnuts

Chef: Ben Ford

Restaurant: Ford’s Filling Station

Serves 8

Ingredients

6 Heirloom tomatoes, quartered
2 Tablespoons coarsely chopped basil
3 Cup pea sprouts, yellow (green may be substituted)
1 Cup arugula
½ Cup extra virgin olive oil
2 Tablespoons white balsamic vinegar
2 Tablespoons champagne wine vinegar
¼ Cup toasted hazelnuts, chopped
½ Teaspoon ground black pepper
1 Teaspoon salt
1 Lb burrata cheese
Chickpea puree
Chickpea pesto

Method

In a mixing bowl, add all mix vinaigrette and add tomatoes, toss gently to combine. Allow to sit at room temperature for 10 minutes, mixing occasionally. Add basil, pea sprouts and arugula, season and toss to combine. To serve, schmear the bottom of each plate with 4-5 Tablespoons of the Chickpea puree., top with the tossed tomatoes and greens. Top each salad with 2 oz of the burrata cheese. drizzle Chickpea Pesto over the salad and around it, sprinkle with chopped hazelnuts, season burrata with a pinch of flaky sea salt and serve.

Chickpea Purée

Ingredients

3 Cups fresh chickpeas
1 Teaspoon cumin seeds
¾ Cup extra-virgin olive oil, divided
3 Large garlic cloves, minced
2 T Basil, chopped
2 T mint, chopped
1 Teaspoon coarse kosher salt
½ Teaspoon paprika
½ Teaspoon cayenne pepper

Method

Stir cumin in dry skillet over medium heat until lightly toasted, about 2 minutes. Transfer to mortar or spice mill; grind.

Heat 1/4 cup oil in large saucepan over medium-high heat. Add garlic and cumin; stir 1 minute. Add chickpeas, 1 teaspoon coarse salt, paprika, and cayenne; sauté until chickpeas begin to darken, about 5 minutes. Pour chickpea liquid into 2-cup measuring cup; add enough water (if necessary) to measure 2 cups. Add liquid to chickpea mixture; bring to boil. Reduce heat to medium; simmer until chickpeas begin to soften, stirring often, about 10 minutes. Pour chickpea mixture into strainer set over bowl; reserve cooking liquid. Transfer chickpeas to processor; add 3/4 cup of reserved cooking liquid. Add 1/2 cup oil; puree until smooth. Season with salt and pepper. Cool. Do ahead. Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.

Fresh Chickpea Pesto

Ingredients

2 Cups fresh shelled chickpeas
3 Clove peeled garlic
1 ½ Cup extra virgin olive oil
2 Tablespoons lemon musto
½ Cup chopped fresh basil
¼ Cup chopped oregano
¼ Cup finely chopped parsley
1 Tablespoon fresh lemon juice
1 Teaspoon salt
1 Teaspoon black pepper

Method

In a food processor, add the fresh green chickpeas and garlic. Puree on high speed while slowly drizzling in ½ cup of olive oil. Add the parmesan cheese, ½ teaspoon salt, and ½ teaspoon black pepper and continue to puree until smooth. In a bowl, mix together the tomatoes, basil, parsley, lemon juice, ½ teaspoon salt, ½ teaspoon black pepper, and ¼ cup olive oil. Heat oven to 350°F. Drizzle the bread with the remaining ¼ cup of olive oil and toast bread on a baking sheet. To serve, top each toast with a dollop of the chickpea puree and top them with the fresh tomato mixture. serve.

 

NOTE: Peas or edamame may be substituted for the green garbanzos 

Recipe: Dungeness Crab and Corn Succotash

July 14th, 2016 Posted by Uncategorized 0 thoughts on “Recipe: Dungeness Crab and Corn Succotash”

Recipe: Dungeness Crab and Corn Succotash

Chef: Ned Bell, Executive Chef

Restaurant: YEW seafood + bar @ Four Seasons Hotel Vancouver

Serves:  2 – 4

Ingredients:

1 tbsp (15 ml) diced shallots

3 tbsp (45 ml) extra-virgin olive oil, divided

2 cups (500 ml) cooked white beans (or chickpeas)

½ cup (125 ml) summer squash, cubed (or use cubed and roasted pumpkin or butternut squash)

½ cup (125 ml) local corn, cut from the cob
2 to 3 ripe apricots, halved

½ cup (125 ml) fresh cooked Dungeness crab

2 tbsp (30 ml) lemon juice

2 tbsp (30 ml) chopped flat leaf parsley

Sea salt and cracked black pepper

Method:

1. In a large pan, over medium heat, sauté the shallots in 2 tbsp (30 ml) olive oil for one minute. Add the beans, squash, corn and apricots. Cook for 2 minutes.

2. Add the crab, the remaining olive oil, the lemon juice and parsley. Season with sea salt and pepper.

3. Serve family-style in the middle of the table, as an appetizer or a great side dish for

Recipe: Fennel Stew

July 14th, 2016 Posted by Uncategorized 0 thoughts on “Recipe: Fennel Stew”

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SHRIMP, OCTOPUS, CLAM, AND FENNEL STEW with FARRO

Hugh Acheson | The Broad Fork

This recipe comes from Kyle Jacovino, a young chef whom I adore. He helms The Florence in Savannah and is a smart chef who just has a natural way with food. It comes easily to him. This is a wonderfully aromatic seafood stew that is a meal in itself with the fennel and the farro. Kyle, to me, is the perfect person to meld the beauty of Southern food with the wonderful simplicity of Southern Italy.

Serves 6

Ingredients

1 whole octopus (1½ pounds)

Kosher salt

1 cup farro (I love Anson Mills’ farro piccolo)

2 tablespoons unsalted butter

½ cup sliced yellow onion

4 garlic cloves: 3 minced, 1 halved

1¼ tablespoons crushed red pepper flakes

1 cup diced fennel bulb

½ cup sliced leeks, white and pale green parts

½ cup diced butternut squash

½ cup diced celery

½ cup dry white wine (one that you would want to drink)

1½ cups San Marzano tomatoes or your own preserved tomatoes, and their juice

1 quart chicken stock

¼ teaspoon freshly cracked black pepper

18 clams, cleaned of sand

18 shrimp, shelled and deveined

¼ cup torn fresh basil leaves

¼ cup chopped fresh flat-leaf parsley leaves

1 lemon: 1 half juiced and 1 half thinly sliced

Half a baguette, thinly sliced and toasted

1 tablespoon olive oil

½ cup chopped fresh fennel fronds

Method

Preheat the oven to 300°F.

1. To prepare the octopus, season it all over with kosher salt and place it in a 4-quart ovenproof saucepan. Fill the pan with cold water until it covers about half of the octopus. Put the lid on the pan, place it in the oven, and bake for 1 hour or until the octopus is easily pierced with a knife. Cooking time can range from 1 to 4 hours, depending on the octopus, so check it every hour or so. Once the octopus is tender, remove it from the liquid and let it cool until you can handle it. Then remove the outer, darker skin and discard it. Remove the head of the octopus with a knife, and cut it into ½-inch-thick slices. Cut the octopus tentacles in half lengthwise and then into 1-inch chunks. Set aside.

2. Pour 4 cups of cold water into a medium saucepan and bring to a boil over high heat. Season the water with kosher salt, as you would pasta water, whisk in the farro, and turn heat down to a simmer. Cook until al dente, 20 to 25 minutes. Drain the farro and rinse it under cool water. Set aside.

3. Melt the butter in a large sauté pan over low heat. Add the onions and cook, stirring frequently, for about 15 minutes. The onions should develop a nice goldenbrown color. Add the minced garlic, red pepper flakes, fennel, leeks, squash, and celery and cook for an additional 3 minutes. Add the white wine and continue to cook until the liquid is reduced by half, about 5 minutes.

4. Now add the farro, tomatoes and their juice, chicken stock, cracked black pepper, and kosher salt to taste (keeping in mind that the clams will add more salt). Bring to a simmer and add the clams. After 5 to 7 minutes, the clams will begin to open. Then add the reserved octopus and the shrimp. Simmer for another 2 to 3 minutes, and discard any unopened clams. Finish the stew with the basil, parsley, and the lemon juice. Remove from the heat.

5. Rub the baguette toasts with the halved garlic and the olive oil. Serve the stew in bowls, garnished with the baguette slices, the sliced lemon, and the chopped fennel fronds.

 

Credit line: “Recipes reprinted from The Broad Fork: Recipes for the Wide World of Vegetables and Fruits. Copyright ©2015 by Hugh Acheson. Photographs by Rinne Allen. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.”

Recipe: Porchetta, Warm Salad of Roasted Butternut Squash

July 14th, 2016 Posted by Uncategorized 0 thoughts on “Recipe: Porchetta, Warm Salad of Roasted Butternut Squash”

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Recipe: Porchetta, Warm Salad of Roasted Butternut Squash and Local Greens, Home Made Pickled Red Pepper Salsa

Chef: Aaron Brooks

Restaurant: EDGE Steak & Bar at the Four Seasons, Miami

Ingredients:

The Porchetta Pt. 1

1 Loin Of Pork Cleaned
2 L Cold Water
¼ Cup Kosher Salt
1/8 Cup Honey
2 Bay Leaves
6 Clove Of Garlic, smashed but not peeled
1 Tablespoons Black Peppercorns
1 Sprig Each Of Sage, Thyme And Parsley
Juice Of 1 Lemon, Retain Halves

Method:

Mix the water, salt and honey until everything is dissolved.

Add the remaining ingredients including the pork loin and place in the refrigerator overnight.

Ingredients:

The Porchetta Pt. 2

1 Belly Of Pork Skin Attached, Butterflied
1 Tablespoon Fennel Pollen Or Crushed Fennel Seed
4 Tablespoon Kosher Salt
3 Clove Of Garlic, Crushed
1 Shallot Fine Diced
½ Tablespoon Aleppo Pepper
1 Tablespoons Black Peppercorns Crushed
2 Tablespoon Each Of Parsley And Fennel Tops Chopped
1/2 Tablespoon Of Tarragon Chopped
Rind Of 1 Lemon
1/8 Cup Grated Parmesan
1/8 Cup Bread Crumb
1/8 Extra Virgin Olive Oil

Method:

Lay the pork belly on a cutting board skin side down and ‘butterfly’ open.

Mix the remaining ingredients well and scatter over the inside of the pork belly.

Remove the loin from the brine and dry off with paper towel.

Place the loin on the belly and roll up tight.

Tie across the loin with string.

Place in the fridge overnight uncovered.

The next day rub the skin with oil and ample salt.

Preheat an oven to 425’ and roast the pork for 20 minutes this will help get the crispy skin.

Drop the temperature to 375’ and roast till an internal temperature of 160’ is obtained.

Remove from the oven and rest uncovered for at least 15 minutes before slicing.

Ingredients:

Pickled Red Pepper Salsa Pt. 1

1 Cup White Vinegar
1 Cup Cider Vinegar
1/8 Cup Sherry Vinegar
1 Cup Sugar
¼  Onion Sliced
1 Lb Cayenne, Fresno Or Hungarian Peppers, Sliced
½ Tea Spoon Yellow Mustard Seeds
A Sliver Of Orange Rind
½ Teaspoon Black Mustard Seeds
2 Sprig Tarragon

Method:

Bring the vinegars and sugar to a boil.

Once boiling pour over the remaining ingredients and cool to room temperature.

Refrigerate.

Ingredients:

Pickled Red Pepper Salsa Pt. 1

½ Bunch Flat Leaf Parsley, Chopped
½ Bunch Cilantro, Chopped
1 Cloves Garlic, Finely Minced
¼ Cup Pickling Liquid From The Peppers
Juice Of 1 Limes
1 Cup Of Pickled Peppers Chopped
1/8 Cup Extra Virgin Olive Oil
Salt And Pepper

Method:

Combine all ingredients in a bowl. Refrigerate.

Ingredients:

The Salad

1 Piece Butternut Squash, Peeled, Diced And Roasted
¼ Bunch Cilantro, Picked
¼ Bunch Mint, Picked
3 Cups Mixed Greens
1/8 Cup Toasted Pumpkin Seeds
Juice Of 2 Lemons
1/8 Cup Extra Virgin Olive Oil
Salt And Pepper

Method:

Toss all the ingredients together to make a beautiful salad.

Assembly:

Simply serve a slice of the warm porchetta with the squash salad and a healthy dose of the pickled pepper vinaigrette.

Diver Scallop with Creamy Anson Mill Corn Grits, Crispy Artichoke, Butter Beans

Recipe: Seared Diver Scallop with creamy Stone

July 14th, 2016 Posted by Uncategorized 0 thoughts on “Recipe: Seared Diver Scallop with creamy Stone”

Recipe: Seared Diver Scallop with Creamy Stone Ground Grits

Chef: Robert Gerstenecker

Restaurant: Four seasons Hotel Atlanta

serves 6

Ingredients

1 cup Stone Ground Grits ( not quick)
2 cups Milk
2 cups Water
.5 teaspoon Salt
2 tablespoons Unsalted Butter
12 ea Dry Packed Scallops, cleaned
Salt and Pepper
2 slices Bacon, cut into lardons
2 Shallots, diced
1 cup fresh Butter Beans or Field Peas
1 cup Corn Kernels, Creamed
2 Tomatoes, peeled, seeded, diced
1/2 cup White Wine
2 Tblsp Chopped Parsley
1/2 cup Cream
Pinch Old Bay
6 ea Artichokes, cooked, sliced and grilled with herb oil 

Method

1. Heat Milk and Water to just below boiling point, Add salt, and them Grits.

2. Cook grits, frequently stirring, do not boil.  Cook for 30 to 40 minutes until grits are plump and tender. Stir in butter, keep warm.

3. In a Hot pan, Sautee Bacon until brown and crisp, add diced Shallots, Butter Beans, Corn and Tomatoes

4. Deglaze with white wine, and cook until almost dry.

5. Add Pinch Old bay and cream and cook for 2 – 3 minutes.  Finish with Salt and Pepper, and Parsley

6. Sear Scallop in Hot pan with vegetable oil until golden brown, do not overcook.  Season with S&P.

7. To serve, Spoon some of the Grits onto a plate, Cover with cream and vegetable preparation, Top with Seared Scallop and Grilled Artichoke. Serve Immediately.

Recipe: Massimo’s Family Limoncello

July 14th, 2016 Posted by Uncategorized 0 thoughts on “Recipe: Massimo’s Family Limoncello”

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Massimo’s Family Limoncello

Four Seasons Resort Hualalai

Chef Massimo Falsini, Executive Chef

It’s been passed down through the generations in Massimo’s family.

Ingredients

1 Lt       Everclear 90%

8 Ea        Limoni di Sorrento or (18 Organic Meyer Lemons Yellow)

700 Gr        Sugar

1 Lt        Water

Method

1. Wash the lemons under running cold water.

2. Peel the lemons using only the yellow part of the rind – carefully avoiding the white part.

3. Fill a glass container (that can be sealed) with 700 CL of Everclear.

4. Place the lemons’ peel in the glass container of Everclear.

5. Seal container and allow it to sit for one month in a dark and dry spot.

After 30 days

6. Place the water and the sugar in a pot and bring to boil, creating a simple syrup.

7. Let the simple syrup to chill overnight in the refrigerator.

8. The next day add the chilled simple syrup to the Everclear/Lemon peel mixture and top with remaining 300 CL of Everclear.

9. Seal container and allow it to sit for another 40 days in a dry and dark spot.

After 40 days

10. Filter the Limoncello thru a strainer and serve extremely cold (from your freezer).

Buon Appetito!

A Guide to Artisan Chocolate

September 4th, 2013 Posted by Uncategorized 0 thoughts on “A Guide to Artisan Chocolate”

Artisanal chocolate bars, with ever-increasing cocoa percentages and epicurean add-ins, crowd the shelves of gourmet grocers and chocolate shops. But these days, enterprising chocolate makers around the globe are taking control of production from the beans to the bonbons. These “beans-to-bar” chocolate makers treat the beans the way boutique winemakers treat grapes from individual harvests.

Getting to Know Hawaii, Hualalai

September 4th, 2013 Posted by Uncategorized 0 thoughts on “Getting to Know Hawaii, Hualalai”

Set on the North Kona Coast of Hawaii’s Big Island, Hualalai at Ka‘upulehu is a dramatic mix of fine white sand, dazzling turquoise ocean and black-lava landscapes. A destination of enchanting natural beauty, this area is the cradle of Hawaiian civilisation. Secluded and peaceful, near intriguing sites of Hawaii’s royal history and hundreds of coffee farms producing Kona coffee beans, Hualalai is a premier locale for seeing green sea turtles. The endangered turtles can be spotted at Turtle Pinnacle near Honokohau Harbor and the Honokohau Beach. Explore the nearby Pu‘uhonua o Honaunau National Historical Park with its royal grounds and 17th-century temple—a burial site for 23 Hawaiian chiefs—or the Hulihe‘e Palace, a Victorian-style summer home built in 1938. Coffee lovers may tour the Kona Coffee Living History Farm or Greenwell Farms, established in 1850 and still a major coffee producer. Several hours away: evocative Volcanoes National Park, with two of the world’s most active volcanoes.

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An inventive Hawaiian menu is showcased at this oceanfront restaurant in the Four Seasons Resort.
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Elegant beachside spot at the Four Seasons Resort features modern Italian fare & island cocktails.
OPEN TABLE RESERVATION
[open-table-widget display_option="0" time_start="7:00am" time_end="7:00pm" time_increment="15" restaurant_id="72247" title="Beach Tree"]
Reserve. Today
Open-air chophouse in the Four Seasons offering dishes with local twists & views of the golf course.
OPEN TABLE RESERVATION
[open-table-widget display_option="0" time_start="7:00am" time_end="7:00pm" time_increment="15" restaurant_id="152518" title="Hualalai Grille"]
Reserve. Today
An inventive Hawaiian menu is showcased at this oceanfront restaurant in the Four Seasons Resort.
OPEN TABLE RESERVATION
[open-table-widget display_option="0" time_start="7:00am" time_end="7:00pm" time_increment="15" restaurant_id="72253" title="ULU Ocean Grill + Sushi Lounge"]
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