Chef Bellec Pairs Fine Cuisine with Local Suds in 5-Course Meal
The Four Seasons Resort Lana'i, The Lodge at Koele, is opening up its majestic Music Room on Saturday, April 26, for an evening of hearty cuisine and local suds. Koele executive sous chef Thomas Bellec has spent the last two months crafting an idyllic spring menu; the highlights of which patrons can sample during this one-time event. Bellec has added dimension to the dinner event by inviting Kona Brewing Company's vice president of brewing operations Rich Tucciarone, who will pair Big Island-made beers with the 5-course meal.
Patrons of the dinner will convene at 6:00 p.m. just off The Lodge's Great Room, where bookend, 8-foot wide fireplaces emit the scent of smoking kiawe wood. Community-style seating will enhance the communal atmosphere, as guests sample Kona suds and mingle in the well-appointed Music Room. When the first course arrives—Pan seared Kona crab cakes with bell pepper aoli and corn—it will be accompanied by Kona's Steam Vent Lager. As the conversations begin to roll, an organic green salad with Maui onion, venison pastrami and citrus dressing arrives to the table, followed promptly with the hearty Wailua Wheat. This beer was first bottled and shared with consumers in Spring of 2007.
Just as you're getting to know your neighbor, a seared Kalua pork wrapped in apple wood smoked bacon, atop parsnip puree, with Brussels sprouts fricassee and beer demi glace will be a welcome interruption. The accompanying Pipeline Porter's richness, yet subtle Kona coffee undertones, root the pork back to earth, providing a warm blanket that will weave through the diverse flavor profiles within the dish.
Warm brie cheese with roasted pear on egg brioche is a winning combination highly under utilized in the islands, and a welcome addition to any meal. Tucciarone paired it with "3K", Kona's Belgian Triple. Bellec rounds out the evening and sends guests out smiling after a creamy Macadamia nut pie with beer ice cream. Yes, beer ice cream. This sugary concoction is paired with Old Blowhole Barleywine, a relatively stealth yet bold offering from Kona Brewing Company.
While we highly recommend bunking in for the night at the uber-cozy Lodge, those with their own ride (read: private plane—the last flight off Lanai is well before the 9:00 p.m. last course) could feasible pop in for dinner and roll. But you'd miss cocktails in The Lodge's bar, followed by talk-story next to the fireplace with pianist-storyteller Uncle Kimo, and perhaps a midnight game of croquet. If that's not enough, you can wake to some of the most picturesque golf on the island chain, and end yet another glorious Lanai day with a meal at The Lodge's Dining Room, where Bellec has just begun the new spring menu. If lava rock seared venison with candied nut salad and cranberry relish, moi carpaccio with lime-sesame creme fraiche and Washington squab with parmesan polenta and confit leg-cherry infusion isn't enough to keep you on the island, not sure what will. We'll leave the decision up to you.
Kona Brewing Company Beer Dinner at The Lodge at Koele: $75 per person
www.fourseasons.com/lanai or (808) 565-2469, reservations are required.
Warm brie cheese with roasted pear on egg brioche is a winning combination highly under utilized in the islands, and a welcome addition to any meal. Tucciarone paired it with Kona's "3K" Belgian Triple.