Categorized | Food

CanoeHouse welcomes Chef Hess

(Photo courtesy of Mauna Lani Bay Hotel)

MEDIA RELEASE

The Mauna Lani Bay Hotel & Bungalows introduces one of Hawaii’s rising culinary talents, Chef Allen Hess, as the new Chef de Cuisine of the iconic CanoeHouse restaurant.

Hess, known for his bold and progressive take on Hawaii Regional Cuisine, hails the new CanoeHouse as a “Hawaiian culinary adventure that incorporates the best and freshest ingredients that are grown and raised on the island.”

Showcasing more than 80 percent of locally grown produce, each carefully thought out dish offers a compelling story fusing cuisine inspired by Hawaii’s plantation era with modern aesthetics and technique.

Hess said, “I am very excited to present the new CanoeHouse offering our guests a sophisticated and relaxed Hawaii dining experience in one of the most spectacular and secluded locations in the world.”

“Our menu reflects the bounty of local fish, shellfish and beef as well as the huge variety of fruits and vegetables that we have access to here on Hawaii Island, along with our very own house-cured specialty meats,” Hess said.

Hess comes to Mauna Lani Bay from his namesake restaurant in Waimea, Allen’s Table, where he was both co-owner and chef.

Prior to this, Allen was executive chef for Merriman’s restaurant and sous chef for Alan Wong’s Hualalai Grille.

The CanoeHouse menu features Starters such as the Chef’s Plate with house Charcuterie, Foie Gras, Kona lobster, homemade mustard and Heirloom Tomato jam.

Hess’ Goat Tacos that are Waimea raised and Korean braised with spicy Daikon Salsa, are served in a Bao Bun and finished with Sharwil Avocados, goat cheese and micro cilantro, have been described as one of his ‘must try’ dishes.

Entrees comprise the popular Kona Black Cod that is steamed and roasted with a shrimp and Foie Gras mousse and served with pearl barley risotto, edamame pan jus and housemade Mauna Lani butter.

The mouth-watering Crispy Kampachi comes with a Kabayaki glaze, garlic fried pearl cous cous, wilted Arugula and truffle drizzle.

Hess brings inspirations from the Islands’ ethnic diversity to classic American fare, such as his shiso crusted Wagyu Strip Loin with garlic mashed potatoes, pickled Hawaii Island summer vegetables and tempura Heirloom Tomato as well as his Roasted Lamb Chops that are sweet and sour dipped and served with Hudge Farms Brocollini, Ninole heart of palm gratin, mint and cilantro essence. Deceptively straightforward dishes feature a rich depth and breadth of flavors.

Irresistible desserts such as the Waimea Strawberry Mousse Chiffon Cake, the Wailua Chocolate Dome and housemade Kona Coffee, Hawaiian Vanilla and Hibiscus White Chocolate Ice-Creams complete the experience.

The CanoeHouse offers guests a top-of-the line wine list that can be accessed on the CanoeHouse’s very own personalized iPad menu, along with signature cocktails and a range of local and boutique beers providing something for every occasion.

The oceanfront location of CanoeHouse creates a seductive atmosphere that is also a prime location to witness Hawaii’s spectacular sunsets.

When the sun goes down, the ambience comes alive with Polynesian-style Tiki torches that create a celebratory feel.

Both indoor and outdoor seating is offered, however the open air experience is hard to beat where you can enjoy dinner under the stars, hear the sound of the crashing waves and feel the gentle trade winds.

CanoeHouse’s rustic décor, that replicates a contemporary and finished version of a Hawaiian canoe house, intrigues and inspires all types of diners.

The space also includes an outdoor gazebo that is perfect for sunset drinks or intimate dinners. An exquisite Koa wood bar looks out to the ocean and offers a prime position to enjoy a specialty island-style cocktail and light appetizers.

The tables feature simple, yet classic settings where diners enjoy a relaxed, dining experience that inevitably ends up stretching for hours.

“CanoeHouse is your destination to enjoy a first-class farm-to-table meal with friends and family as well as a special place to celebrate an important occasion. We’re laidback, fun and we enjoy sharing our spirit of aloha. Importantly, we celebrate all that is magical and unique about Hawaii,” Hess said.

Hess and his culinary team invite you to experience the new CanoeHouse this Saturday July 28 and Sunday, July 29 with a special three-course menu for $55.

* First-course choose from:
Roasted Kabocha Squash Soup
Farmers Market Salad

* Second-course choose from:
Furikake Crusted Ono
Kona Coast Shellfish Bowl
Pulehu Pork Ribs
Tomato Tomato Risotto

* Third-course choose from:
Tropical Fruit Compote with Sorbet
Waimea Strawberry Shortcake

A wine tasting pairing can be enjoyed for an additional $10.

CanoeHouse is open 6-9 p.m. seven days a week.

For reservations, call 881-7911 or visit www.maunalani.com

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