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We are both ecstatic and humbly honored to have received the title of BEST MAUI RESTAURANT for the 20th year in a row in the prestigious Hale Aina Awards. Lahaina Grill was also voted BEST SERVICE statewide by the voters. Mahalo to all for your support and we hope to see you this beautiful holiday season in Lahaina town. Click here for the announcement at Honolulu Magazine.

Mahalo Gayot for honoring Lahaina Grill with:  Top 10 Hawaii Seafood Restaurants + Top 10 Hawaii Wine Lists…

http://www.gayot.com/restaurants/lahaina-grill-lahaina-hi-96761_16hi99166.html

“With professional service, an inviting atmosphere and innovative cuisine, it’s easy to see how Lahaina Grill continues to be a favorite. We savor the caramelized Maui onion and sesame seed-crusted seared ahi that melts like butter in our mouths, along with a rich vanilla bean jasmine rice and apple cider-soy butter vinaigrette. Appetizer choices are made easier with the Cakewalk, a sophisticated sampler platter that includes Kona lobster crab cake, sweet Louisiana rock shrimp cake and seared ahi cake—sure, it’s large enough for two but don’t think you’ll want to share. Other standouts include a blue corn-crusted chile relleno filled with local prawns, scallops and Monterey Jack cheese with roasted corn and avocado relish, and the roasted rack of lamb with a light Kona coffee-Cabernet demi-glace and herb-infused mashed potatoes. Desserts are just as creative, as is the extensive wine list chosen with care by the in-house sommelier.” — gayot.com

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

REALM CELLARS
st. helena, napa valley, 2004

The impressive 2004 “The Tempest”, a 524-case blend of 60% Merlot, 35% Cabernet Sauvignon, and 5% Petit Verdot, exhibits an inky/ruby/purple color as well as a big, rich nose of melted licorice, white chocolate, espresso, blackberries, and cherries. Soft and seductive, this wine starts off with a feminine-like power, super-pure and intense, finishing with its silky-like texture, this is a stunning wine to try. CHEERS!

WS 91 points | Wine Maker: Mike Hirby | Wineries worked: Realm Cellars, Behrens & Hithcock, Relic wines | Cases produced: 524

SELENE WINES
cabernet sauvignon, napa valley, california 2005

Mia Klein and Selene’s goal has been to capture forward fruit flavors and vibrancy from the vineyard and use minimalist winemaking techniques to frame the wines with extremely supple textures (90% Cabernet Sauvignon 10% Cabernet Franc). The resulting wines are very food-friendly. They are open and accessible upon release, and yet they have the necessary balance and complexity to enhance either home wine cellars or fine restaurants. This wine has seamless texture and length with wonderful flavors of fresh blackberry, jammy raspberries and dark chocolate truffles. ENJOY!

Wine Maker: Mia Klein | Wineries worked: Spottswoode, Araujo, Viader, Dalla Valle, Selene | Cases produced: 4500

EDMEADES WINERY, CIAPUSCI VINEYARD
mendocino ridge, 2007

They call him the VANIMAL, Van Williamson makes very expressive and beautiful wines well balanced and not too over the top. This single vineyard from a small little pocket in Mendocino County called Ciapusci vineyard is wonderful with aromas of deep cranberries and bright cherries, the intensity of perfume would suggest Pinot Noir instead of Zinfandel. But DO NOT let that fool you this wine has monster length and power. The mouthwatering finish makes you want to tip up the glass without the caution normally given to Zinfandel. ROCKING!

Wine Maker: Van Williamson | Wineries worked: Ficklin Vineyards, Fetzer Vineyards, Chateau Montelena | Cases produced: 2000

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

Wondering what to get mom for this Mother’s Day on Sunday?She will be impressed when you bake these “not-too sweet” mini chocolate cakes.
If you try it, write and let us know how you did…

LAHAINA GRILL SUNKEN CHOCOLATE CAKE
makes 12

INGREDIENTS:
12 oz butter
3/4 cup sugar
15 oz semi-sweet chocolate
12 egg yolks
6 egg whites

METHOD:
Melt butter and chocolate in a double boiler.
Separately, whisk 12 egg yolks and 6 Tbsp. sugar until pale.
Stir in chocolate and butter mixture.
Whisk egg whites until soft peaks form, add remaining sugar and whisk until stiff and shiny.
Fold into chocolate mixture.
Butter large muffin tins and sprinkle with sugar.
Fill muffin tins 3/4 full with the mixture.
Bake at 350 degrees for 15-20 minutes (ovens vary, please keep an eye on the oven for last 5 minutes).
Cool in the pan and remove with butter knife.

We like to serve these warm with a nice scoop of Kona Coffee Ice Cream on top, simply perfect!

Chef Arnie has been busy creating for this coming Wednesday, May 5:

atlantic nova scotia cold water diver scallop ceviche • haas avocado, cilantro, onion, cucumber, citrus, tomato & a splash of tequila to celebrate!

braised certified angus beef short rib quesadilla • pico de gallo, queso fresco, poblano peppers and maui onion

crisp blue corn crusted chile relleno • filled with hawaiian big island prawns, scallops and monterey jack cheese, served on roasted sweet kula corn relish with haas avocados and red tomato salsa.

featured cocktail
the paloma • reposado tequila, fresh grapefruit soda, fresh lime juice, salt on the rim

Call 808.667.5117 or www.lahainagrill.com for reservations.

We are ready to celebrate!
20 years at 127 Lahainaluna Road…

Attention KAMA’AINA, mark your calendar for the 20th of the month, every month! Starting April 20, and the 20th of each month through December, Lahaina Grill is offering 50% off entrees all night to Hawaii residents (please bring Hawaii State ID) + make your reservations now to celebrate with us!
Visit www.lahainagrill.com or call 808.667.5117.

Mix up a batch of our
newest bar creation

BLOOD ORANGE COSMOS
TO KEEP YOUR TOES WARM

ingredients:
1.5 oz Charbay organic blood orange vodka .5 oz triple sec
1 oz cranberry juice
squeeze of lime

method:
add ingredients in order to a cocktail shaker with ice.
shake and serve up in a martini glass, garnish with a blood orange slice.

Visit www.charbay.com for more information about the delicious libation.

Celebrate Chinese New Year with us, Friday, February 19.
KUNG HEE FAT CHOY!

Lions will be dancing…

Our Chefs are featuring… sesame seed crusted opakapaka & grilled tiger prawn, wasabi flavored shiitake mushroom risotto & miso-ginger champagne vinaigrette
+
18oz bone-in certified angus beef rib chop, blue cheese mashed potatoes, mirin flavored baby carrot puree & port wine demi

JOIN IN THE FUN, please call 808-667-5117 for reservations.

Whip up this delicious new favorite…
CHEF ARNIE’S BUTTERNUT SQUASH & CHESTNUT RISOTTO

ingredients: (serves 6-8)

1 cup white wine
1 lb. butternut squash, cooked & coarsely cubed
3/4 lb. chestnuts, precooked & chopped
1/2 stick butter
1 tbsp olive oil
1/4 cup minced shallots, finely chopped
1 medium onion, finely chopped
1 tbsp fresh basil, chopped
1 1/2 cups arborio rice, uncooked
3 cups chicken stock, hot but not boiling
1 1/2 tsp salt
1/2 tsp pepper
1/2 cup pecorino romano cheese, grated

method:
Add butter and olive oil in a sauce pan over medium heat. Stir in the shallots and onions and cook until translucent, about 3 to 5 minutes.

Add the Arborio rice and stir for about 5 minutes until the rice is well coated and becomes translucent.

Add the wine. Stir slowly allowing the rice to absorb the wine.

Add 1/2 cup at a time of the hot stock stirring constantly until the stock is absorbed. Add more hot stock in 1/2 cup increments slowly cooking and stirring until the stock is absorbed and rice is tender but still firm to the bite, about 20-25 minutes. Please note the stock amount given is approximate.

Remove from heat. Add coarsely cubed cooked Butternut squash, chopped chestnuts and grated cheese. Season with salt and pepper. Mix well and serve immediately.