Hakone Buffet at the Hapuna Prince Resort

Stone Crab Claws

The Hakone Buffet at the Hapuna Prince Resort on the Big Island’s Kohala Coast is a delightful dining experience. I visited the newly re-opened space with two friends recently and was dually impressed with the restaurant’s interior and the food.  Service was impeccable even though a buffet is not usually something that requires much service. Our server was extremely helpful and had been working at the hotel for 12 years. At the buffet, platters were rarely empty; they were swiftly replaced so that all of the guests had access to the myriad of foods available. The steamed washcloths were presented to us were a lovely touch.

There was a slight challenge in finding the restaurant for those of us who had never been there before. It is only open for the Buffet on Saturday nights, which I hope they change soon. I would love to come there for more meals. I frequently stay at the Hapuna Prince and I would enjoy being be able to dine here several times during my stays. We did locate it and once inside were impressed with the interior. Rich woods and sumptuous banquettes line the room with tables & soji screened dividers placed at the proper distance for enjoying one’s meal. We never once encountered someone else’s dinner conversation even though the place was nearly packed with diners. The feeling you get there is a hushed one; you almost 

want to speak in a small voice while dining there in a sense of reverence of the space.

Fresh Somen Noodles

The theme of the buffet is Japanese and Hawaiian food. The Chef and his staff go all out with their creativity using local seafood, produce and ingredients whenever possible. While agreeably a little import here and there is appreciated, as with the huge blocks of under lit ice featuring mounds of steamed shrimp and stone crab claws.

Shrimp and Stone Crab Claws

I have learned with buffets, it is far better to use a small plate and only put a few things on it at a time. You may have to make a few more trips back, but the food is far more enjoyable when eaten in courses and when things are not piled on a plate and commingled. Hakone offers typical large Japanese lacquer trays as well as large and small plates to procure food from the many stations.

Salads and Pickles

I started with the On Ice & Chilled Station featuring the Peel -n- Eat Shrimp, Stone Crab Claws served with Cocktail Sauce, Clarified Butter and Lemon. Also featured here was a really fantastic version of Cucumber Namasu. I went back three times for that, the flavors were perfectly balanced. There was some traditional and very good island style Ahi Poke from fresh local fish.  The Ogo (Tomato/Onion Salad) was bright and crisp. There was the local style Potato-Mac Salad and Braised Potato with Goma (sesame sauce.) Somen Noodles were served with a dipping sauce along with a Green Salad with Sweet Onion Dressing, lovely soft Chilled Local Tofu with Daikon and Ginger , spicy Cabbage Kim Chee, some incredible Spicy Bean Sprouts that I went back for more of, a lovely selection of Assorted Japanese Pickles which are among one of my favorite food finds in Hawaii. There was also a dish of Spiced Local watercress and Hawaiian Style Tako Poke.

Local Fresh Silken Tofu

Sushi Maki

Pacing oneself at a buffet is important. It is too easy to take large portions and end up full midway. I was a trouper when it came to pacing myself. just little tastes of this and that. There is a nice spread of sushi which has been scaled down in size to small mini rolls & sashimi which were quite tasty. The sashimi was also exquisitely fresh and clean tasting.

Clams in Sake Black Bean Butter

And then you come to the hot foods… Tempura and Things. Perfectly cooked Shrimp & Vegetable Tempura with Dipping Sauce made me smile. My favorite tempura vegetables are sweet potatoes and green beans and being able to select my own was a treat. Usually when you order Tempura, the chef decides what veggies you get. Here I could just have my favorites. There was Tri-Tip Teriyaki Steak, Green Onion Tonkatsu, a beautiful Chefs Day Boat Fish Composition, Local Style Grilled Shoyu Chicken, some awesome Steamed Clams with Sake-Black Bean Butter, Chicken Katsu, Assorted Dim Sum Baskets with Hot Mustard Sauce, one of my favorite things: Traditional Miso Soup w/ Garnish and of course a huge pot of steamed rice.

Local Fish in Cashew Butter Sauce with Local Tomatoes and Red Scallions

Katsu Chicken

Dim Sum

For dessert (as if there was room) there was a huge table laden with Chef Ross’ Mochi Selection, beautiful Sliced Tropical Fruits and Assorted Mini Pastries. At the table tea was served with these and we shared little bites because we were so full.

The Buffet is available only on Saturday evenings from 6pm to 9 pm. Cost is $54.00 for adults and Children are $27.00, excluding tax & tip. 

Menu items and prices are subject to change without notice.  Reservations are suggested (the place was completely sold out the night we went.) Call (808) 880-1111 for reservations. 

Lucanian Ancient Roman Sausages

Our cooking club had an Ancient Roman Dinner, complete with Togas. My addition to the dinner was Lucanian Sausages. I used a Kitchen Aid Mixer with the meat grinder and sausage attachment. If you do not have the luxury of these appliances the meat can be ground in a food processor or finely minced by hand and the sausages can be hand stuffed using a pastry bag, though this method is not ideal. Natural casings were obtained at Hilo’s Sack n Save. We are fortunate to have a store that provides these casings, otherwise I would have had to order them online. My guess is that the large Portuguese population here uses a lot of casings for making sausage. Juniper berries can be found in the bulk spice section of most health food stores. They can also be sourced online. 

Lucanian Sausage Recipe 

This sausage was brought back to Rome by soldiers who had served in Lucania, located in the heel of southern Italy, probably around 200 B.C.

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4 pounds pork shoulder cut in 1” cubes
½ cup of pine nuts
¼ cup black peppercorns
¼ cup pink pepper corns
3 tablespoons cumin seeds
3 tablespoons fennel seeds
30 bayberries or juniper berries (if available)
2 teaspoon coarse ground black pepper
1 teaspoon smoked salt
1 teaspoon chopped fresh or dried rue
2 teaspoons dried savory
1 tablespoon oregano
¼ cup chopped fresh parsley
¼ cup fish sauce
¼ cup honey
sausage casings

1. Grind meat using the large die on the grinder
2. Toast pine nuts and set aside, be careful not to burn
3. If you are using natural casings, they are preserved in salt and should be rinsed several times in water, including the inside. Do this by attaching the sausage filling ring to a length of sausage, then fill with water, then squeeze all of the water out. Then soak the casings in water for at least 20 minutes, finally rinse and place in a clean bowl.
4. Toast the seeds, pepper corns and juniper berries, allow to cool
5. Using a mortar and pestle, grind the seeds etc. to a rough consistency
6. In a large bowl add the ground meat, the seeds, herbs, parsley, fish sauce, honey, salt and pepper.
7. Using a 2-3 foot or so length of casing, push the casing over the sausage filling funnel on the sausage stuffer. Tie the end of the casing and secure with kitchen string. Have a large needle handy in case of air bubbles. If you get an air bubble, poke it. Run the machine on the #6 setting to fill the sausage. If you do not have a sausage stuffer, put a 1/2 inch plain tube in a piping bag and 1/2 fill with the mixture; do not put too much in at one time or it will be difficult to squeeze. Take the open end of the skin, pull it over the tube and push down repeatedly until the majority of the skin sits like a collar half way down the tube. Grip this with your finger and thumb and slowly release the skin as you squeeze the bag. Stop squeezing well before the skin runs out, leaving 2-3 inches of skin to allow for shrinkage. It will take some practice before you get this procedure right.
8. I like to work with 2 foot sections of casing, filling it completely, but not too tightly, then twist each length of sausage into the size of sausage you want. In this case I was serving many people so I made smaller sausages. I also tied each twist off with kitchen twine because I was smoking the sausages and they have to hang for that.
9. If you are able to smoke the sausages, tie them to the top rack and suspend in cool smoke for 5 hours. You can add a smoke box to a grill if you do not have a smoker. After smoking, grill the sausages briefly till the outsides are caramelized. 

Red Chile Enchiladas

I love any kind of Mexican Food. I spent a good deal of my life in Mexico. These Enchiladas are also typical of what you might find in New Mexico where they grow and dry some of the world’s best mild chilies. The secret is in the sauce, simply made but dense and complex at the same time. Give it a try! I usually double this recipe and make enough to freeze. It just makes so much sense when making a mess and when a dish freezes as well as this one does.

Ingredients:

20 dried New Mexico or California Chiles (look for supple ones that are dark red in color)

4 tablespoons canola oil and more for softening the tortillas

15 cloves of garlic cut into chunks

¼ cup of fresh lime juice (about 2-3 juicy limes)

1 tablespoon cumin seeds

1 tablespoon coriander seeds

2 tablespoons sugar or agave

Sea Salt to taste

Crushed red pepper to taste (just a pinch)

1 dozen fresh corn tortillas

1 cup grated cheddar

2 cups grated queso fresco or jack cheese

1 cup of goat cheese crumbled

1 large red onion finely chopped

1 can of chopped green chilies (fresh is better if you can find them)

1 can of sliced black olives rough chopped

½ cup chopped cilantro

¼ cup finely crumbled cojita cheese (parmesan can be substituted in a pinch)

4 green onions sliced, tops included

Mexican Crema (if you have a Hispanic Market you can find it there, if not thin some sour cream with cream or use Crème Fraiche

Method:

Pre-Heat Oven to 450˚

Take Chiles and cut off the stem end, empty of seeds and veins.

Using a hot flat skillet, toast the chilies for a few minutes on each side, then cover with boiling water or broth if you have it.  Allow the chilies to reconstitute for about 15-30 minutes.

Heat the oil in a 12 inch skillet add garlic and seeds. Toast for about 2-3 minutes.

In a blender place the chilies and broth along with the garlic and seeds. Puree till no chunks are visible. Add lime, sugar, salt and red pepper. Puree again. Strain through a sieve using the back of a spoon to push through the pulp. Place in the skillet and warm up. Reserve. 

Take the cheddar and jack cheeses and mix together. Reserve about a ¼ cup. To the larger  bowl of cheese, add the goat cheese, onion, olives and cilantro. Mix together. This will be the filling for your enchiladas.

In a small skillet add some oil and briefly warm the tortillas. You only want the tortillas to soften, not get crispy. Drain on paper towels.

In a baking dish (unless I am serving more than two people I do this in small dishes and freeze one or two.) add a ladle of sauce. Dip the tortilla in the sauce and then add a generous hand full of filling, squeezing to compact. Roll into a tube shape and place in the pan seam side down. When the pan is full, top with additional sauce and a bit of the reserved cheese mixture. When all pans are full, place in the oven for 10 minutes or until cheese is melted. 

To serve place 2-3 enchiladas on a plate, sprinkle with the cojita cheese, crema and chopped green onions. This goes well with a nice crisp salad. 

Wasabi Grilled Mahi Mahi with Grilled Brussels Sprouts

This simple dinner can be done on the grill in a matter of minutes. The sprouts take about the same amount of time as the fish. You can also use Ahi Tuna for this method. We are fortunate to have an abundance of fresh local Mahi Mahi and Ahi in Hawaii. If you live in a land locked location, you may use frozen defrosted mahi mahi fillets.

Preheat your grill and then turn the flame down to medium

The Fish

2 filets of Mahi Mahi

Sweet Soy Sauce (Available in Asian Markets, also known as Kecap or Indonesian Soy Sauce.)

Wasabi Paste in a Tube

Dark Sesame Seeds 

Place the fish on a plate, coat with the sweet soy sauce on both sides. Place on a medium grill for 3 minutes, flip and then spread about a tablespoon of wasabi on the filets. Sprinkle with sesame seeds and finish cooking, about another 3 minutes.

The Brussels Sprouts

This is my favorite way to make Brussels sprouts. It is simple and fast and retains fresh flavor and nutrients.

12-15 Brussels sprouts stem end cut off and then cut in half

Olive Oil

Smoked Salt

Freshly cracked black pepper

Crushed Red Pepper

Place the sprouts in a bowl, toss with a generous amount of olive oil, add salt and pepper to taste. Keep in mind that when grilling a good bit of the seasoning sticks to the grill, so be generous in seasoning.

I usually serve this with coconut rice. It would also be great with mashed potatoes. I also sometimes serve this with grilled pineapple, as shown.  

Blood Orange Polenta Upside Down Cake

Blood Orange Upside Down Polenta Cake

This cake was inspired by one featured in the March 2010 issue of Bon Appétit

You actually bake the cake in the frying pan. This recipe is also made Gluten Free by exchanging the all purpose flour for a 50/50 mix of soy and rice flour. Ingredients Cake: 7 tablespoons sugar, divided, plus 3/4 cup sugar 3 tablespoons water 8 tablespoons (1 stick) unsalted butter, room temperature, divided 3 unpeeled small to medium blood oranges 3/4 cup plus 3 tablespoons unbleached all purpose flour ½ Cup polenta 1 1/2 teaspoons baking powder 1/4 teaspoon coarse kosher salt 3/4 teaspoon vanilla extract 3 large eggs, separated 6 tablespoons half and half Special equipment: Ovenproof 10-inch-diameter skillet with 2 1/2-inch-high sides Method For the cake:  Position rack in center of oven and preheat to 350°F. Combine 6 tablespoons sugar and 3 tablespoons water in 10-inch-diameter ovenproof skillet with 8-inch-diameter bottom and 2 1/2-inch-high sides.Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup is golden amber (not dark amber), about 4 minutes. Remove skillet from heat and whisk 2 tablespoons butter into caramel. Set aside. Using a sharp knife, cut oranges into 1/16- to 1/8-inch-thick rounds. Remove and discard any seeds. Arrange orange slices, overlapping slightly, in concentric circles atop caramel in bottom of skillet. Whisk flour, polenta, baking powder, and coarse kosher salt in medium bowl to blend. Using electric mixer, beat 3/4 cup sugar, remaining 6 tablespoons room-temperature butter, and vanilla in another medium bowl until light and fluffy. Add egg yolks 1 at a time, beating well after each addition. Add flour mixture in 3 additions alternately with milk in 2 additions, beating batter just until incorporated. Using clean dry beaters, beat egg whites in large bowl until soft peaks form. Add remaining 1 tablespoon sugar and beat until stiff but not dry. Fold 1/3 of egg whites into batter to lighten, then fold in remaining egg whites in 2 additions. Drop batter by large spoonfuls atop orange slices in skillet, then spread evenly. Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool cake in skillet 10 minutes. Run small knife around cake to loosen. Place platter atop skillet. Using oven mitts, hold platter and skillet firmly together and invert, allowing cake to settle onto platter. Cool cake completely at room temperature before slicing.

Four Seasons Hualalai Renovations

Nobody loves the Four Seasons Hualalai more than I do. And I wanted to share this information with you all. There have been some pretty crazy rumors going on about the property’s damages from the storm. Basically, the damage was to the landscaping and pool areas. No major structural damages were sustained. There is still work to be done to bring the property back to the pristine and polished place that it is known to be. And because the Four Seasons Hualalai is committed to absolute tranquility and the best possible experience for their guests, they have decided to stay closed for the next several weeks to make all repairs without any kind of disruption to their guests. This is obviously something that will cost the resort a huge revenue loss. Their guest standards are more important to them than the bottom line. In the end, this commitment to guest experience is what makes them what they are, a notch above all other Hawaii resorts and a favorite destination for people around the world who want to come to Hawaii.

I am looking forward to the re-opening with great anticipation! There is no doubt that I will be among the first people to be sipping a cocktail and watching the sunset at Beach Tree once it is re-opened. I will be posting updates and photos on my Facebook Page soon.  Meanwhile, here are a few pictures I have taken at the resort: 

For more looks at my experiences at the Four Seasons Hualalai click here . here and here. 

Here is the official press release, just sent out:

FOR IMMEDIATE RELEASE

FOUR SEASONS RESORT HUALALAI TO REOPEN ON APRIL 30

Closure allows proper restoration of resort following tsunami damage

KONA, HAWAI‘I (March 16, 2011) – Four Seasons Resort Hualalai at Historic Ka‘upulehu, the first and only AAA Five-Diamond and Forbes Five-Star resort on Hawai‘i Island, will reopen on April 30, 2011. The reopening follows a six-week closure caused by the earthquake generated tsunami resulting from the recent earthquake in Japan.

The Resort sustained damage from the storm surge, bringing water, sand and debris onto the grounds, mainly affecting pool areas, landscaping, a restaurant and 12 guest rooms and suites.

Resort staff has been instrumental in the early clean-up efforts, and will remain so throughout the restoration. The Resort intends to keep all staff employed in various capacities wherever possible.

“We had planned on opening the Resort earlier, however upon further inspection and damage assessment, we determined it best to sustain the closure until April 30, in order to limit impact on the guest experience,” says Robert Whitfield, general manager of Four Seasons Resort Hualalai. “While there is no significant structural damage, we are well aware of what our guests desire and

our need to provide that experience at the highest level possible. This additional time will allow us to polish the property in the fashion it is known for. We’d like to thank our guests for their understanding and outpouring of support, as we bring this place back to perfect form.

Our thoughts continue to be with those directly affected by this tragedy.”

All guests with reservations prior to April 30 are being contacted by the reservations team to make alternate arrangements, which include re-booking at a later date, or staying at the Resort’s sister properties on Lana‘i and Maui, and other Four Seasons properties around the world.

       

For more information and reservations, please call (800) 332-3442 or visit

www.fourseasons.com/hualalai.