Kahala Hotel & Resort became a veritable French food mecca as it celebrated the 100th birthday anniversary of Julia Child, the American chef famous for making French cuisine accessible to U.S. households. The month-long culinary series included a sold-out French dinner benefitting the James Beard Foundation at which guests were treated to a menu that featured unique takes on recipes from Child’s Mastering the Art of French Cooking, that showcased the best of Hawai‘i’s farm-to-table offerings. Guest chefs joined the hotel’s own executive chef Wayne Hirabayashi and pastry chef Michael Moorhouse to create the paired, multi-course dinner that included: Big Island abalone confit poke, uni, morels Waialua asparagus, Meyer lemon; slow-cooked Hawai‘i kampachi with lapsang souchong, lime pickle puree, kiawe white honey lavender buttermilk Ka‘u orange and Ho Farms tomato marmalade; and classic strawberry brioche birthday cake and strawberry sorbet. Other events throughout the series included French cooking classes, a “Parisian Pleasures” menu at The Veranda, select Julia Child French dishes at Hoku’s, a “Better with Butter” High Tea at The Veranda and the Kahala Wine & Food Festival: A Celebration of France.
Bon Appetit! A Tribute to Julia Child