Review from Barbara Kildow:
Last night’s inaugural Chef’s Table at The Hualalai Grille was a feast for both the eyes and the taste buds. Chef James prepared five courses, including dessert, and each was masterfully paired with wine for those partaking.
From watermelon carpaccio to Kona cold lobster, Opakapaka with fennel pollen and Molokai sweet potato, followed by seared tenderloin with Hamakua Ali’i mushrooms and Maui onion bacon marmalade, the portions were perfectly sized, artistically presented and absolutely delicious.
And the Yuzu Sabayon closed the night with Surinam cherry compote, Big Island fruit and Fior Di Latte Gelato…Heaven on a plate!
Chef James will open his chef’s table to eight members the 21st of each month. Do not miss this experience.
Watermelon Carpaccio-
blond balsamic compress watermelon, heirloom tomato, feta cheese, arugula.
Jim Phillips Review:
Linda and I had dinner at the Grille’s first members only Chef’s table – fantastic. The food was amazing – thanks to Chef Ebreo and his team. It is my understanding that the Grille will host a members only Chef’s table on the 21st of each month. Five delicious courses, with wine pairings, at a beautifully dictated table and fabulous service. We strongly recommend this member’s only event to whoever is on property when the Grille’s Chef Table is on tap!
Linda and Jim Phillips enjoying the Chef’s Dinner at the Grill on April 21st
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