Archive October 2011
Casual, toes-in-the-sand dining lies just steps away from Huggo’s — at our sister restaurant and bar, Huggo’s on The Rocks. Serving lunch daily and with Happy Hour and entertainment nightly, this Huggo’s truly rocks the fun vibe! Always great to either start or end your evening here — or both – when dining at Huggo’s. Literally on the rocks with tables in the sand, Huggo’s on The Rocks at lunchtime provides one of the best spots in Kailua-Kona to watch the surf — and surfers — our famous sunsets and now, just arriving from Alaska, the beloved Humpback Whales. Stop by and enjoy! In the meantime, here are some see and be seen photos snapped at lunchtime today!
It’s not all about the over-the top entrees by Chef Ken at Huggo’s! Last week he wowed diners with his appetizer starter (Starter? We could eat this to to begin, continue and end the meal!) Flatbread with Big Island Arugula, Goat Cheese and Sauteed Onions and Ali’i Mushrooms, and an assortment of dessert specials including Lilikoi Custard-filled Pastry Cup Topped with Island Fresh Fruit, Key Lime Pie and Mac Nut Tart Ala Mode. Divine! .
The Mon Chong arrived right off the boat this morning and Chef Ken’s doing it up for diners tonight! Pan roasted, he’s serving it alongside asparagus/saffron risotto and a shaved asparagus/frisee salad with yuzu infused hollandaise. How delicious is that? Come in, try it and tell us!
We recommend a glass — or bottle — of the Triennes Viognier, Sainte Fleur, France as the perfect companion to this dish.
The morning catch has arrived and Chef Ken has special plans for tonight’s featured dish: Pan Seared Curry Crusted Opah. He’s presenting this meaty white fish in a Buerre Rouge Sauce — yes, a red wine butter sauce — and serving it with Black Forbidden Rice, Mint-Macadamia Nut Pesto and Fried Ginger. That’s one flavor-packed dish, combining French and Asian influences. We challenged him to come up with the perfect wine pairing for this complex, somewhat exotic creation. His number one pick off our extensive wine list? The Robert Sinskey Carneros, Napa Valley Pinot Noir. Elegant and bright with cascading flavors of cherry and spice, the wine not only complements but stands up to the diverse, bold flavors of the dish, Chef Ken says. Now, if you really would prefer white, he says, the Selbach Oster Riesling is a no brainer! Crisp and bright with delicate fruit and lingering finish, it is a delicious counterpoint to the rich, complex flavors of this preparation.
Reserve early to ensure you don’t miss out on tonight’s special, we’re thinking it will be flying out the kitchen doors. Would love to hear your reviews after sampling it tonight.
Quick! If you hurry you can still enjoy Chef Ken’s dinner special this evening: Grilled Ono with Curry Basmati Rice and Cucumber Shrimp Salad in a Beurre Blanc Citrus Sauce. Can’t make it? Don’t worry, take a look at Friday night’s special (Farm Fresh Kona Kai Shrimp sauteed in garlic, butter and herbs and served with Paella Rice and Chef Ken’s famous Bouillabaisse Sauce) and book your reservations now!
Sending congratulations and much aloha from Huggo’s to all involved in this incredible event — Ironman World Championship staff, triathletes and their families, sponsors and all the volunteers. You’re all winners! A special shout out to this year’s champions, Aussie Craig Alexander, who also set a new course record in taking this year’s title, and Brit Chrissie Wellington. We look forward to welcoming you all back next year!
It’s a tradition now, long-time Huggo’s customer Mike Rouse (VP Running for K-Swiss based in San Diego) celebrates each birthday (Ocbober 3) by running his age. This year he racked up a super impressive 59 miles in just 11 hours, running along Ali’i Drive here in Kona! Post run it was a quick sprint to Huggo’s where his favorite bartender Bryan Oakley was standing at the door with Mai Tai in hand. Party on Mike — we’ll be here, with Mai Tai waiting for your 60th and many, many more!