My Point of Heu
Celebrating 10 years with 10 days, Restaurant Week Hawaii is back! November 10-19, 2017 -- More than 70 restaurants from casual to fine dining (even a few fast food outlets have signed on) take part in the effort to raise funds for the Culinary Institute of the Pacific at Diamond Head. Restauranteurs, chefs and culinarians can together join the movement to not only support local farmers, local businesses and local education but also the livelihood that marks Hawaii as a notable culinary destination. Diners can experience set-menus, specialty dishes and promotional items during this annual event.
I had the honor of revisiting a true gem during the launch of Restaurant Week Hawaii. Stage Restaurant has put together an imppressive 3-course tasting dinner for $60 (add $30 for wine pairings).
ACT1- Choice of:
Sashimi: Hamachi, Coconut Milk, Lime, Basil & Chili Pepper Ogo
Escargot: Hamakua Alii Mushroom, Cauliflower Lemon Purée, Parmesan Crisp, Arugula and Toasted House-made French Bread.
ACT2- Choice of:
Kurobuta Pork, Soy Glaze, Maui Pineapple Compote, Sweet Potato Purée, Brussel Sprouts and Applewood Smoked Bacon.
King Salmon, Butternut Squash Purée, Sugar Snap Peas, Shiitake Mushrooms, Teriyaki Butter Sauce.
Peaches & Cream- Lemon Panna Cotta, Grilled Peaches, Oatmeal Crumble and House-made Tahitian Vanilla Bean Rum Ice Cream.
Chocolate Tart- Peruvian Dark Chocolate, House-made Koloa Hawaiian Coffee Rum Ice Cream, Salted Caramel and Whipped Cream.
I enjoyed the Hamachi, Salmon and Peaches:
Stage is open Tuesday-Saturday 5pm-8:30pm, reservations are suggested.
1250 Kapiolani Boulevard
2nd Floor of the Honolulu Design Center