Archive | Uncategorized

Whip up these festive bubbly libations this holiday season!

COCKTAIL RECIPE — FIGGY ROYALE

ingredients:
1/2 oz fig infused Chambord*
1 piece fresh fig
4 oz prosecco

method:
• Place fresh fig in bottom of champagne flute
• Add fig-infused chambord
• Fill glass with Prosecco
• Garnish with lemon twist

*To make fig infused Chambord, pour 1 cup of Chambord liqueur in sealed jar & add 1 fresh, ripe fig cut in thirds. Allow to soak for at least 4-5 hours.

As a small family-owned business, we have learned the power of internet review sites. We would greatly appreciate anything you might be willing to share, we are listing a few direct links to sites we have found are very important to guests and diners traveling to Maui:

Yelp.com
Tripadvisor.com
Facebook.com
Follow us on Twitter.com

This salad has a cult-like following with our regular guests, we thought we would share the recipe to dazzle your guests at your next dinner party…

BUFALA TOMATO SALAD (Serves 4)

ingredients:

4 perfectly ripe large tomatoes (vine-ripened preferred)
8 oz. mozzarella di bufala
4 fresh basil leaves
1 tbsp. shallots, shaved
2 tbsp. extra virgin olive oil (our chef’s favorite is Alziari – click here for more info.)
1 tsp. chive oil
2 tsp. truffle oil
1 tsp. truffle vinegar
white & black sea salt – (our chefs use: Salty Wahine sea salt from Kauai – click here for more info.)

chef’s secret:

To prep the tomato for this salad here are our steps:

• remove stem of the tomato.
• cross cut the top of tomato skin 1/2 inch wide (just the skin, not deep)
• drop tomato in rapidly boiling water for 20-30 seconds, remove immediately and plunge in a bowl of ice cubes and water to cool.
• remove from water and peel tomato.

method:

• using method above, peel tomato and season with salt and pepper.
• place in bowl with olive oil and shallots and marinate, refrigerate for one hour.
• slice mozzarella and marinate in olive oil, basil, salt and pepper.
• slice bottom of tomato so it will rest flat on the plate and then slice tomato in the thirds.
• alternate tomato and cheese.
• top with shaved shallot, truffle oil, truffle vinegar and chive oil.
• garnish with basil leaf.

In an effort to present unique wines for you to enjoy at Lahaina Grill, our sommelier Richard P. Olson III keeps himself busy traveling several times each year to meet with talented winemakers and growers around the world. This gives him a chance to discuss new and exciting techniques used in the vineyards and wineries. Recent wine trips include New Zealand’s North and South Islands; Santa Tomas, Mexico; Walla Walla and Columbia Valley in Washington State; Oregon’s Willamette Valley and the Napa Valley, Sonoma, Santa Ynez and Paso Robles regions of California.

Here are a few special “picks” we are featuring now at Lahaina Grill:

DR. LOOSEN
riesling, auslese, ürziger würzgarten, erdon, germany 2006

Blazing red and insanely steep, the ürziger Würzgarten Vineyard fills the picturesque amphitheater formed by this dramatic bend in the river. Although it’s directly adjacent to the vineyards of Erden, it produces a completely different kind of wine, with exotic, spicy aromas and a mesmerizing earthiness. No other vineyard on the Mosel produces wines so bursting with tropical fruit flavors. The estate’s oldest vines are found here.

Wine Maker: DR. Ernst Loosen | Wineries worked: DR. Loosen Vineyards |
Cases produced: 1000
Continue Reading →

Head to our bar from now until December 19, 2010 and partake in a 20th anniversary celebration every Sunday through Thursday evening at 6pm.

We have prepared a special $20 entrée menu just for our favorite “Bar Bon Vivants”:

FROM THE SEA: Tequila Shrimp and Firecracker Rice with southwestern herbs and spices, tequila butter; Wild Pacific Salmon Fillet baked with pommery mustard, caramelized maui onion crust, chardonnay horseradish beurre blanc; Grilled Wild Pacific Salmon with sautéed spinach, kula asparagus, broiled olowalu tomatoes, thyme wild rice.

FROM THE LAND: Kalua Duck, confit of woodland farms all natural free range duck leg, thyme wild rice, plum wine reduction; Oven Roasted Shelton Farms All Natural Chicken Breast filled with hamakua mushrooms, braised fuji apples, kula spinach, smoked mozzarella, wrapped in crisp pancetta with tomato risotto, madeira wine jus; Chef Arnie’s Homemade Meatballs with all natural veal, pork and angus beef, penne pasta, fresh olowalu tomato-basil sauce; Marcho Farms Center Cut All Natural Veal “Osso Buco”, braised veal shank in a rich cabernet wine sauce, glazed root vegetables, potato-celeriac puree; and our Certified Angus Beef Double Cut Braised Short Ribs with herbed mashed potatoes, organic honey-chipotle demi-glace — ALL OFFERED AT $20 PER ENTREE.

This menu is available with 6pm seating at the bar only, Sunday through Thursday, please call 808.667.5117 for reservations.

September 22 is the first official day of fall… Mix up a batch of Samurais this weekend to say Aloha to Summer, or better yet, just stop by our bar and we’ll make one for you.

SAMURAI

ingredients:

1 1/2 oz square one organic cucumber vodka
2 slices fresh cucumber
1 slice fresh ginger (peeled)
1 leaf fresh basil
2 wedges ripe lime
1 cube sugar or 1 tsp of simple syrup
ginger ale

method:

• start by muddling everything except the vodka in a cocktail shaker. Add ice and vodka, shake and strain into ice filled water glass, top with ginger ale. Garnish with a cucumber slice and basil.
• click here for more info on square one organic spirits.

After several months of renovation and restoration at the Lahaina Inn, we are proud to announce a grand re-opening and new partnership with Hawaii Hotels & Resorts. The 12-room inn located just above Lahaina Grill features charming early 1900s décor, with quilted bedding, wood floors, period lamps, and wooden rockers on the lanais. With brand new beds, upgraded linens, central air-conditioning, flat screen televisions and quality service, guests at the Lahaina Inn will also have access to the many amenities at the full-service Royal Lahaina Resort on Kaanapali Beach including swimming pools, beach activities, restaurants and lounges, tennis and nearby golf. Scheduled shuttle service to the Royal Lahaina Resort will be available during the day to those guests staying at the Inn.

The original, two-story structure that houses the Lahaina Inn and Lahaina Grill was built in 1938 as a general merchandise store. Early in 1960, hotel rooms were added to the building’s second floor. In the late 1990s, the property was totally restored over a two-year period, incorporating authentic antique furnishings, turn-of-the-century décor, and modern amenities.

We have a special offer for our entire Lahaina Grill ‘Ohana and hope you will visit the Lahaina Inn soon. Book your stay and receive a FREE Dollar Rental car and FREE parking for each day of your stay.

RESERVATIONS CONTACT: Lavaina Ako is our personal reservationist for the Lahaina Grill ‘Ohana. Please email her directly at lavaina.ako@hawaiianhotels.com or call (808) 667-1995.

Please book by October 31, 2010 to receive these rates.

ROOM & CAR PACKAGE
Price for travel dates from 8/10/2010 through 12/21/2010:

Lahaina Inn – Standard Room $160 – NOW $130/night incl. car
Lahaina Inn – Oceanside Room $185 – NOW $155/night incl. car
Lahaina Inn – Junior Suite $205 – NOW $175/night incl. car

Price for travel dates from 12/22/2010 through 3/31/2011:

Lahaina Inn – Standard Room $180 – NOW $150/night incl. car
Lahaina Inn – Oceanside Room $205 – NOW $175/night incl. car
Lahaina Inn – Junior Suite $195 – NOW $195/night incl. car

We are all sad to see summer come to a close, kids are going back to school, the air is cooling (not in Lahaina)… We decided to share one of our new favorites:

lahaina grill rosemary lemonade

1.5 oz Tanqueray gin
4 fresh lemon wedges
2 sugar cubes (or 1 heaped tsp sugar)
1 sprig rosemary + 1 for garnish
lemonade (fresh or store bought)

method: in a shaker muddle the lemons, sugar and rosemary. Add gin and shake thoroughly with ice. Into a tall collins glass place rosemary sprig and fill with ice. Strain gin mixture into glass and top off with lemonade. Garnish with lemon wedge.

What better way to celebrate our nation’s birthday than to eat American food?

Fortunately, OpenTable has a bevy of amazing restaurants serving our nation’s cuisine. To help you find the perfect spot, OpenTable diners have chosen their Top 50 American restaurants.

From the mountains, to the prairies, to the oceans white with foam, you don’t have to go far to find amazing American cuisine. So why not dine American tonight? Being patriotic has never tasted so good!

To view the entire top 50 list:
http://www.opentable.com/promo.aspx?pid=379