The Royal Hawaiian To Celebrate The Sustainable Agriculture of Kualoa Farms

August 1, 2016

Fanta-Sea, the transformative gastronomic experience available only at The Royal Hawaiian, a Luxury Collection Resort, is set to take gourmands on an epicurean journey of Kualoa Farms.

The two-day event begins with a chef’s dinner on Friday evening, August 26 at Azure Restaurant, followed by a tour on Saturday, August 27 of the working farm on the Windward side of O‘ahu, as well as a gourmet lunch onsite at Kualoa Farms.

The dinner menu will feature selections produced by The Royal Hawaiian’s Executive Chef Colin Hazama and Azure Restaurant Sous Chef Colin Sato.

Also expected to attend the dinner are Ku‘uipo McCarty and David Morgan of Kualoa Farms, who will share information about Kualoa Farms’ commitment to sustainable agriculture and the diversity of the Farms, which features products such as farm-fresh oysters, 100 percent grass-fed beef and fresh saltwater shrimp.

The dinner menu includes:

Pre-Dinner Small bite

“Verjus Glazed Kualoa Oyster”

Wailua Tomato Water + Pickled Kunia Watermelon Rind + Serrano Chili

(Paired with Nicolas Feuillate Brut NV)

Fanta-Sea IV - Farm-fresh Kualoa oysters

“Charred Kualoa Shrimp”

Ho Farms Market Radish + Nalo Farms Mizuna Puree + Yuzu Kosho + Naked Cow Dairy Brown Butter Dashi

(Paired with Henriot Blanc de Blanc NV)

“Hot & Cold Oio (Hawaiian Bone Fish)”

Lomi Oio Tartare + Pickled Kualoa Ogo + Wailea Ag Garlic Ulu Chips + Mari’s Garden Ginger Watercress Puree

~ & ~

Crispy Shiso Wrapped Oio Tempura + Local Citrus Preserve + Kualoa Papaya Mustard + Young Coconut Avocado Mousse

(Paired with Veuve Clicqout Rose NV)

Fanta-Sea IV - Fish (smaller)

“Crispy Toau”

Ewa Corn Pudding + Ho Farms Summer Ragout + Seared Samoan Crab Dumpling + Mari’s Garden Negi Pistou

(Paired with Bouchard Beaune de Chateau Blanc Chardonnay 2013)

“Kualoa Ranch Slow Cooked Ribeye”

Prickly Ash + Pacific Oyster & Hamakua Mushroom Stuffing + Spiced Ho farms Butternut Squash puree  Maris Garden Smoked Melted Tokyo Negi +  Marjoram Cognac Essence

(Paired with Red Schooner Voyage Malbec 2013 by the Wagner Family)

Fanta-Sea IV - Kualoa ribeye

“Wailea Ag Vanilla Kaffir Lime Semifreddo”

Mac Nut Feuilltine Crust + Kualoa Sunrise Papaya + Candied Hibiscus Reduction

(Paired with Pattrick Bottex Bugey Cerdon NV)

The lunch menu includes:

1.) “Chilled Kualoa BBQ Shrimp”

Ho Farms Smoked Medley Tomatoes + Wailea Heart of Palm Remoulade + charred Ewa sweet corn

Fanta-Sea IV Lunch - Chilled Kualoa Shrimp

Create Your Own Mardi Gras  

2.) “Jidori Chicken Gumbo”

Ho Farms Okra + House made Chef Nuno Portuguese Sausage + Grilled Shishito peppers + Crispy Chicken Cracklings

Fanta-Sea IV Lunch - Gumbo2

“Kualoa Ranch Oyster “Po Boys”

Nalo Farms herb + Yuzu Kosho Mustard Aioli + Maui Onion FennelKraut


Fanta-Sea IV Lunch - Kualoa Oyster Po Boys

Jasmine Rice Dusted Fried Green Tomatoes

Crispy Pipikaula + Charred Maui Onion ranch

Forbidden Dirty Rice

Chef Colin’s Blackened Spice + Lup cheong + Mari’s garden Tokyo negi 

Quench & Munch 

3.)  Kula Strawberry Spiked Lemonade

Wailea Ag Meyer Lemons + Macerated Kula Strawberries + Pau Vodka

Honey Lavender Syrup 

Kualoa Oyster Crackers

Kualoa Papaya Seed Salt + Red Curry Coconut Foam

Hazama pioneered the two-day culinary events as a way to showcase local farmers and channel his passion for creating culinary masterpieces beginning with his original Chef’s Table and Farm Tour Series while he was the senior executive sous chef at Sheraton Waikiki in 2014.

After taking the reins at The Royal Hawaiian in 2015, Hazama, who’s also an avid spear fisherman, launched Fanta-Sea as a way to work with more local seafood purveyors.

Fanta-Sea IV - Chefs2 (smaller)Chef Hazama has also used each Fanta-Sea bi-monthly events to showcase the talents of other up-and-coming star chefs at the hotel such as Chef Sato.

Chef Sato joined The Royal Hawaiian in 2013 after gaining experience working at other culinary landmarks such as Alan Wong’s Restaurant and 3660 on the Rise.

While enrolled at Kapiolani Community College’s Culinary Arts Program, Sato won a variety of awards including the Tom and Warren Matsuda Scholarship Cooking Competition, as well as Pamela Young’s Mixed Plate competition.

Prices for the current Fanta-Sea event are:

  • $150 for dinner (no wine); $180 for dinner (with wine pairing)
  • $250 for dinner and a farm tour without a wine pairing
  • $280 for dinner and farm tour with a wine pairing

These prices do include tax and gratuity.

For reservations or more information, please call the Starwood Waikiki Dining Desk at (808) 921-4600.

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