Celebrity pop-up dinners are coming to Lotus Honolulu (see earlier story posted). Here is information on the guest chefs and their exclusive dinner menus.
Here is information on the guest chefs and their exclusive dinner menus.
FEBRUARY 14-17, 2013
SEATING TIMES: 5:30 P.M., 6:00 P.M., 6:30 P.M., 7:00 P.M., 7:30 P.M. & 8:00 P.M.
CHEF GREG PROFETA
A native New Yorker, Chef Greg Profeta will be presenting his “Creative Aphrodisiac” Menu for Valentine’s Day and weekend (see below).
Chef Greg Profeta’s “Creative Aphrodisiac” Menu for Valentines
Amuse
Oyster Shooters
1st course
Crudo/Avocado Mousse/Hearts of Palm/Maca Root/Miso Dressing/Caviar
2nd course
Chilled Asparagus Salad/Charred Maui Onion Vinaigrette/Manchego/Pine Nuts
3rd course
Seared Sea Scallops/Pink Pepper & Cardamom Yogurt/Celery Root/Blood Orange
Dessert
Chocolate Mousse/Vanilla Crème Anglaise/Honey
PLUS: A special “tasting menu” is also included as a surprise offering from Chef Profeta.
Note: Above menu subject to change based on locally available produce and products. Please advise re food allergies when making your reservation.
Cost:
February 14 (Valentine's Day) - $75 per person, plus tax and gratuity, and optional wine pairing
February 15, 16, 17 - $60++ per person, plus optional wine pairing
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MARCH 1-3, 2013
SEATING TIMES: 5:30 P.M., 6:00 P.M., 6:30 P.M., 7:00 P.M., 7:30 P.M. & 8:00 P.M.
EXECUTIVE CHEF KOJI TANAKA
SAKAI OF HAWAII
Named “King of Iron Chefs” on FUJI-TV’s (Japan) Iron Chef Finale, Chef Hiroyuki Sakai is excited to be represented during this limited engagement at Lotus Honolulu by his Executive Chef Koji Tanaka. Tanaka. Trained in Japan with experience in Japan and over 10 years in New York City at several restaurants including La Grenouille, Telepan and Forge (Marc Forgione’s first restaurant), Chef Tanaka will be presenting the famous French-Japanese cuisine that has made Sakai a legend, at the Lotus Honolulu pop-up in March.
Chef Koji Tanaka’s Exclusive Menu
1st Amuse
Almond Choux, Foie Gras
2nd Amuse
Seafood Cocktail, Cauliflower Puree, Wadashi Gelee, Shrimp Snap Pea Awabi
Appetizer
Tuna Ball with Avocado Lobster, Red Onion, Egg Mayo, Yuzu Zest
Yellow Tail Ball with Farro Lemon Salsa Verde
Radish Salad
Choice of Entrée
Red Snapper with Lobster Sauce
Snap Peas with Basil-Potato Puree
or
New York Strip Steak with Hashed Potatoes
Creamy Spinach, Red Wine Sauce
Dessert
Sakai Soufflé
Coffee or Tea
NOTE: Above menu subject to change based on locally available produce and products.
Cost:
March 1, 2, & 3 - $60++ per person, plus optional wine pairing
About Chef Hiroyuki Sakai
Beloved and a legend in his homeland of Japan, Chef Hiroyuki Sakai’s fame has grown internationally as the “King of Iron Chefs.” Among the countless awards Sakai has received over his successful career, two of the most prestigious are the Chevalier de l’ordre du Merite Agricole from the Republic of France in 2005, and the “Gendai no Meiko” (Contemporary Master Craftsmen) Award which honors Japan's foremost artisans in various fields in 2009. Known for his specialty in masterfully combining Japanese and French flavors, Chef Sakai is thrilled to be opening Sakai of Hawaii at the DFS Galleria Waikiki later this year.
For reservations, please call Lotus Honolulu at (808) 922-1700. These limited engagements will sell out, so early reservations are highly-recommended.
To keep updated on the upcoming pop-up dinners at Lotus Honolulu, please follow us on Twitter: @aquahotels or like us on Facebook: facebook.com/aquahotels.
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