The Kahala Hotel Dining & Special Event Calendar August 2012

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The Kahala Hotel Dining & Special Event Calendar August 2012
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Type: Special Event
Date: 8/12/2012-8/31/2012
Time: see notes for times
Location:
5000 Kahala Ave.
Honolulu, HI 96816
Phone: 739-8888
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Cost: See Notes

DINING & SPECIAL EVENT CALENDAR

AUGUST 2012

Kahala Hotel & Resort Dining Reservations: (808) 739-8760

SAVE THE DATES - Julia Child Tribute

The Kahala Plans 100^th Birthday Anniversary in August

Bon Appétit! A Tribute to Julia Child is a month-long series of culinary events planned and hosted by The Kahala Hotel & Resort in honor of the 100^th birthday anniversary of American chef Julia Child. The culinary series will include a gourmet French dinner benefiting the James Beard Foundation; French cooking classes and demonstrations at The Kahala’s Université Patisserie; Julia Child’s famous recipes featured on the menu in Hoku’s and a special Chef’s Table Grand Experience custom 5 or 6-course dinner; Parisian Pleasures specialty menu in Veranda for late night snacking; regional French cuisine featured weekly at the Plumeria Beach House’s Bounty of the Seven Seas buffet; guest chef appearances and a Kahala Wine & Food Festival: A Celebration of France; and a Better with Butter High Tea in the Veranda and breakfast brunch buffet in Plumeria Beach House. A la carte menu items made from the recipes in Julia Child’ famous book, Mastering the Art of French Cooking, (published by Alfred A. Knopf in 1961) will be featured in the hotel’s restaurants throughout the month. Please save the following dates:

JAMES BEARD FOUNDATION DINNER

Sunday, August 12, 5:30-10 p.m. – Maile Ballroom

After Dinner Nightcap, Sunday, August 12, 10 p.m. – 12 a.m. – The Veranda

(Please note a portion of the proceeds for this event will be donated to the James Beard Foundation in support of their efforts to celebrate, nurture, and preserve America’s diverse culinary heritage.)

Early Bird Reservations (before July 1): $275 per person;

Reservations After July 1: $325 per person

Reservations: Call (808) 739-8760; E-mail restaurants@kahalaresort.com

Set for Sunday, August 12, 2012, in the Maile Ballroom, this gourmet French dinner, featuring a surprise French chef, benefits the James Beard Foundation, which was founded in 1986 to celebrate, nurture, and preserve America’s diverse culinary heritage and cuisine. The dinner will feature regional Hawaii chefs including the hotel’s own Team Kahala—Executive Chef Wayne Hirabayashi, Pastry Chef Michael Moorehouse, and Hoku’s Executive Chef Thomas Ho. Other guest chefs making magic in The Kahala kitchens will include some of Hawaii’s rising culinary stars, such as He’eia Pier General Store & Deli owner Chef Mark Noguchi. The recipes will showcase the best of Hawaii’s farm-to-table homegrown ingredients.

Another special guest for the evening will be Mitchell Davis, Ph.D., Executive Vice President of the James Beard Foundation in New York City, New York. Mitchell Davis is a cookbook author and food journalist who holds a Doctorate in Food Studies from New York University.

A graduate of Cornell University’s School of Hotel Administration, Davis majored in Food and Beverage Management and spent two years cooking and eating in France and Italy before settling in New York City to write about food. He joined the staff of the James Beard Foundation in 1993. Mitchell Davis wrote the cookbook is Kitchen Sense (Clarkson Potter, 2006). He has authored two other culinary books, Cook Something (Macmillan, 1997) and The Mensch Chef (Clarkson Potter, 2002). Davis also co-authored with Michael Ginor the book, Foie Gras...A Passion (Wiley, 2000) which won the International Cookbook Review’s Prix la Mazille for Best International Cookbook of the Year.

Davis’ articles about food, restaurants, and travel appear regularly in magazines such as GQ, Food & Wine, and the Art of Eating. His academic work focuses on the role of restaurant reviews and their influence on taste. Davis is a frequent guest lecturer and panelist on a variety of food-related topics, and has taught food and theory classes at New York University and Cornell University.

Davis will share his personal anecdotes and reminisces about Julia Child.

The dinner will include a gourmet French menu with wine pairings. Reservations for the James Beard Foundation Dinner may be made beginning May 15 at (808) 739-8760, or by E-mail at restaurants@kahalaresort.com.

THE KAHALA WINE & FOOD FESTIVAL: A CELEBRATION OF FRANCE

Saturday, August 18, 6 p.m. – Epitome Members & VIP Preview

Saturday, August 18, 7-10 p.m.; General Public

Adult: $100; $150 with VIP entry (tax and gratuity not included) with advance reservations.

$125 at the gate

Reservations: Call (808) 739-8760; E-mail restaurants@kahalaresort.com

On Saturday, August 18, from 6 until 10 p.m. The Kahala Hotel & Resort, in association with Young’s Market Company of Hawaii, will present The Kahala Hotel & Resort’s 2012 Wine & Food Classic: A Celebration of France. Young’s Market Company, distributor of fine wines and spirits, will coordinate the participating vintners. Featured wineries will include award-winning vintners from California with a special emphasis on celebrating the French art of winemaking. Guests will enjoy sampling a variety of wines from several vintners as well as gourmet dishes of France. The Kahala’s Executive Chef Wayne Hirabayashi is creating a specialty menu that focuses on culinary cuisine from the French provinces. Advance reservations for the evening are $100 per person (not including tax and gratuity), with VIP entry an additional $50 per person; Reservations at the door the evening of the event are $125 per person (not including tax and gratuity). To reserve a ticket for The Kahala Wine and Food Festival: A Celebration of France, call (808) 739-8760; or E-mail restaurants@kahalaresort.com.

UNIVERSITÉ PATTISSERIE – BETTER WITH BUTTER

Saturdays, August 4, 11, and 25; 9 a.m. – 11.a.m. in Hoku’s

Followed by High Tea in The Veranda lounge 11 a.m. – 2 p.m.

$85 Adults (includes graduation certificate, apron, and The Veranda Classic Tea experience)

Reservations: Call (808) 739-8760; E-mail restaurants@kahalaresort.com

Offered August 4, August 11, and August 25 in Hoku’s from 9 a.m. until 11 a.m., this two-hour culinary journey takes you to France for a fabulous cooking demonstration featuring Better with Butter French pastries, desserts and braising and basting cooking techniques. Each class will be unique, so plan to attend all three. Following the morning sessions, participants will celebrate their “graduation” with High Tea served from 11 a.m. until 1 p.m. in The Veranda lounge. Participants will also receive a graduation certificate and a keepsake chef’s apron. Classes are limited to 50 persons. Individual class fees are $85 per person and include certificate, apron, and celebratory Classic Tea service in The Veranda immediately after the class.

BETTER WITH BUTTER BREAKFAST BUFFET WEEKEND –

Saturday & Sunday, August 25 & 26; 9 a.m. – 11 a.m;

Plumeria Beach House

$45 Adults; $22.50 Children (6-12); (Tax and gratuity not included)

Reservations: Call (808) 739-8760; E-mail restaurants@kahalaresort.com

Julia Child was right...everything does taste better when it’s made with fresh, creamery butter. Saturday and Sunday, August 25 and 26, the Plumeria Beach House breakfast buffet menu will feature a variety of buttery items perfected by Julia Child and the host of chefs who followed in her footsteps. Many of the recipes used on the menu will come from her book, Mastering the Art of French Cooking, published by Alfred A. Knopf in 1961. Enjoy breakfast favorites made with or dressed in buttery toppings. Butter Up!

BETTER WITH BUTTER TEA

Saturday & Sunday, August 25 & 26;

Served 11 a.m. – 2 p.m.

The Veranda lounge

Classic Tea Service: $28; Royal Tea Service: $42 (tax and gratuity not included)

Reservations: Call (808) 739-8760; E-mail restaurants@kahalaresort.com

On August 25 and 26, indulge in The Kahala’s special Better with Butter Tea served in the Veranda from 2 until 5 p.m. Refreshments will include sweet and savory pastries made from recipes featured in The Kahala’s Université Patisserie cooking school. For those who couldn’t attend the French cooking classes, this tea will enable you to sample featured items—all made the French way with sweet creamy butter. Reservations for The Veranda lounge Better with Butter Tea are recommended and groups are welcome. What a great excuse to your girlfriends together for an afternoon of catching up. Call (808) 739-8760 or E-mail restaurants@kahalaresort.com. $28 for the Classic tea service; $42 for the Royal tea service (tax and gratuity not included).

PARISIAN PLEASURES

Offered Nightly August 1-31 in The Veranda lounge

Offered nightly in The Veranda lounge will be a late night Parisian Pleasures menu featuring French champagne cocktail selections, pastries, macaroons, cheeses, petite salads and small plates. Enjoy live music by David Swanson and dancing on selected evenings, and French-inspired menu items throughout the month of August.

HOKU’s CHEF’S TABLE: A GRAND EXPERIENCE

Thursday & Sundays only: August 2, 5, 9, 16, 19, 23, 26, and 30;

5:30- 10 p.m. in Hoku’s; Minimum of 10-14 guests;

Menu prices starting at $150 per person with wine accompaniment (Price may fluctuate with custom menu selections.) (Tax and gratuity not included.)

Reservation & Menu Consultation: Call (808) 739-8760; E-mail restaurants@kahalaresort.com

Offered only on Thursdays and Sundays evenings during the month of August, Hoku’s Chef’s Table: A Grand Experience allows Chef Thomas Ho to create an elaborate gourmet-approved culinary adventure via a five or six-course French inspired tasting menu for as few as 10, and up to as many as 14 guests. The Grand Experience includes wine pairings especially selected to complement the menu preparations. Enjoy the festive décor and special seating at the Chef’s Table near Hoku’s front entrance and overlooking the stadium-style gourmet kitchen. To reserve the Hoku’s Chef’s Table: A Grand Experience, call (808) 739-8760. Pricing will be determined once the custom menu has been chosen in advance consultation with guests and chef.

Also nightly at Hoku’s, diners can enjoy a la carte selections created by Chef Ho from Julia Child’s famous cookbook, Mastering the Art of French Cooking. Up to two a la carte menu items will be featured each evening, so every Hoku’s diner can enjoy a taste of Julia’s cooking, one entrée at a time!

BOUNTY OF THE SEVEN SEAS: THE REGIONS OF FRANCE –

Friday & Saturdays, August 3, 4, 10, 11, 17, 18, 24, 25, 31;

5:30 – 10 p.m.; Plumeria Beach House

$55 Adults; $27.50 Children (4-12); (Tax and gratuity not included)

Reservations: Call (808) 739-8760; E-mail restaurants@kahalaresort.com

When Marie Antoinette said, “let them eat cake,” she wasn’t kidding! Plumeria Beach House’s fabulous buffets will go decidedly French in spirit featuring award-winning recipes of French favorites served throughout the buffet--from appetizers to entrées, salads to desserts. All month long, Chef Wayne Hirabayashi’s culinary team will channel their French cooking repertoire to create a variety of French favorites celebrating the cooking styles and specialties of a new province each week. If Ms. Antoinette was still around, she’d certainly say, “Viva la difference!” The Bounty of the Seven Seas Buffet: The Regions of France is served Friday and Saturday nights throughout August from 5:30 until 10 p.m. $55 Adults; $27.50 children (4-12) (tax and gratuity not included).

All About Julia Child: A Brief Biography:

Pasadena, California-born and a Smith College graduate, Julia put her Bachelors Degree in English to good use authoring the seminal culinary cookbook Mastering the Art of French Cooking, published by Alfred A. Knopf in 1961. The book was lauded for its helpful illustrations and precise attention to detail, and is credited for introducing the intricacies of French cuisine to millions. Following her book success, Child was recruited to write magazine articles and a regular column for The Boston Globe and went on to publish nearly 20 titles under her own name and with others. A chance appearance in 1962 on the National Educational Television station of Boston, WGBH, led to the inception of her first television cooking show, The French Chef, which debuted in 1963.

The French Chef was immediately successful and ran nationally for ten years, winning Peabody and Emmy Awards and launching Julia Child’s culinary career as one of the first television cooks. Her cheery enthusiasm, distinctively charming warbly voice, and non-patronizing and unaffected manner made her wildly popular and her show attracted a very broad audience. Hers was the first TV show to be captioned for deaf viewers.

Julia Child went on to found the American Institute of Wine & Food with vintners Robert Mondavi and Richard Graff in 1981. She branched out and starred in numerous TV shows, including Julia Child & Company, Julia Child & More Company, and Dinner at Julia’s. At the same time, she wrote and published what she considered her magnum opus, The Way To Go, which became collectively a book and instructional video series published in 1989. Then she starred in four more series in the 1990s that featured guest chefs: Cooking with Master Chefs, In Julia’s Kitchen with Master Chefs, Baking with Julia, and Julia Child & Jacques Pépin. She signed off every show with, “This is Julia Child, Bon Appétit!”

Her culinary collaborations with Jacques Pépin included television shows and cook books and all of her cookbooks of this time stemmed from the television series of the same name. She once said, “We should enjoy food and have fun. It’s one of the simplest and nicest pleasures in life.”

Her famed home kitchen in Cambridge, which served as the setting for three of her TV shows, was designed by her husband Paul Cushing Child with special high counters to comfortably accommodate her 6’2” stature. The kitchen and other Julia Child memorabilia are now on display at the National Museum of American History in Washington, D.C.

Child’s influence on America was pervasive and she became a pop culture icon. She was lampooned by Dan Aykroyd in a 1978 Saturday Night Live sketch which she reportedly loved and showed to friends at parties. Time Magazine featured her on its cover in 1963 with the heading, “Our Lady of the Ladle.” Jean Stapleton portrayed her in a 1989 musical, Bon Appétit!, based on one of her televised cooking lessons. Her personage was parodied in a host of other TV and radio shows and films over the years. In 2002, Child was the inspiration for Julie/Julia Project, a popular cooking blog by Julia Powell that was the basis for a best-selling book and also a feature film by Nora Ephron, Julie & Julia, starring award-winning actress Meryl Streep as Julia Child. Streep’s performance garnered an Academy Award nomination that year.

Child’s interest in cooking began after a short career working for several publications and in advertising. During World War II, she joined the Office of Strategic Services (OSS) as a typist, and later top secret researcher working directly for the head of the OSS, General William J. Donovan. With the OSS, she served in a variety of spots, including Ceylon (now Sri Lanka) and China. She met a fellow OSS employee, Paul Cushing Childs, in Sri Lanka, married him in 1946, and then followed him to Paris where he was an exhibits officer with the United States Information Agency.

In France, Julia Childs recalled her first meal in Rouen as a culinary revelation saying it was, “an opening up of the soul and spirit for me.” She attended the famous Le Cordon Bleu cooking school and also studied privately with Max Bugnard and other master chefs. She joined a women’s cooking club, Cercle des Gourmettes and met Simone Beck. Beck was writing a cookbook with her friend Louisette Bertholle. She invited Child to collaborate with them so that the book would have more appeal to Americans.

The trio also began a cooking class of their own, teaching French techniques to American women in Child’s Paris kitchen. They called their school, L’école des Trois Gourmandes (The School of the Three Food Lovers). During this decade, Child moved around Europe and finally to Cambridge, Massachusetts, The three continued to collaborate, researching and testing recipes, which Child translated into English. In 1963, Julia and Paul built a home near the Provence town of Plascassier in the hills above Cannes on land belonging to Simone Beck and her husband Jean Fischbacher. Her love affair with France and French cooking never ended.

Beck, Child, and Bertholle initially signed a book contract with Houghton Mifflin, who later rejected their manuscript as seeming too much like a cooking encyclopedia. Publisher Alfred Knopf picked it up and the rest is culinary history.

In her lifetime, Child received the French Legion of Honor, a United States Presidential Medal of Freedom, and several honorary doctorates from a variety of universities including Harvard, Brown, and her alma mater, Smith College. She was elected a Fellow of the American Academy of Arts and Sciences in 2000.

Her last book, My Life in France, was published posthumously in 2006 with her nephew, Alex Prud’homme’s help. She retired to an assisted living center in Montecito, California, in 2001, and died there of kidney failure in 2004, just two days short of her 92^nd birthday. (Her husband, Paul Childs, who was ten years her senior, died in 1994 following a series of strokes.) Later that year, a documentary film of her life, Julia Child! America’s Favorite Chef, was aired on PBS as the first episode of the season for the PBS series American Masters.

-pau-

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