Remembering the Maile
Wayne Hirabayashi, left, and Martin Wyss will collaborate to feature a special menu that harkens to the days of the Maile.
Born in the ’60s, I could never truly figure out why the French would attach names like Diane and Suzette to steaks and crepes, respectively. Why not boeuf Bardot or Simone “de Boeufoir?” Surely, French chefs have humor. But maybe not in the kitchen … unless they’re retired like Martin Wyss, who will give diners an amusing look at the original menu at the Maile, Friday and Saturday, April 4 and 5.
For two days, Wyss and Kahala Hotel & Resort chefs Wayne Hirabayashi, Jeremy Shigekane and Jeremy Choo, along with visiting chef Katsuya Yamamoto of The Hotel Okura Tokyo’s La Belle Epoque Restaurant, will bring back such classics as tomato gelee “cannelloni;” terrine of foie gras and truffle; marinated salmon confit; Keahole lobster thermidor; grilled sirloin; and crepes Suzette.
Cost is $196.40 per person, plus tax and gratuity. Includes wine pairings with each course. The two-night affair is part of the ongoing Julibee Celebration at the fabled property, which opened originally as the Kahala Hilton, followed by The Kahala Mandarin Oriental Hotel.
For reservations, call 739.8760 or email firstname.lastname@example.org.