Archive October 2011

Casual Dining, Tropical Cocktails & More at Huggo's on The Rocks!

Monday's daily specials at Huggo's on the Rocks!

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!

Photo opp fun at the entrance to Huggo's on The Rocks.


Chic diners enjoy al fresco lunch, a bottle of wine and great views!



Waterfront dining at Huggo's on The Rocks.





Beachy, surfy decor sets the tone!




Food & beverage menus at Huggo's on The Rocks.



Starters & Sweet Finishes

Flatbread appetizer and assorted dessert specials.

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!                                     .

Chef Ken presents his tasty treats!

Shrimp Fabulous Shrimp!

Kona Kai shrimp producers with Chef Ken.

Kona Kai’s uber fresh Pacific white shrimp are frequent stars in Huggo’s Chef Ken’s nightly specials. A favorite preparation: Flash Grilled on a bed of paella rice with traditional bouillabaisse sauce. Kona Kai proprietors personally deliver their product and often can’t resist staying for dinner to enjoy Chef Ken’s magic touch with their sweet and flavorful product.  Be sure to inquire about nightly specials on your next visit — entrees, pupu and desserts!


Who's Hungry? Chef Ken's Whipping Up Something Special for Dinner Tonight!

Huggo's Chef Ken with tonight's special.

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.






Tonight It's Opah Exotica!

Red wine with fish? Mais oui!

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. Here on you’ll only find no deposit bonuses and free spins that are quick and easy to claim and have the most user-friendly wagering requirements and T&Cs. This is to give you the best possible chance of cashing out some if not all of the winnings you’ll rack up from the various No deposit Casinos Some casinos may require you to make an initial deposit to unlock your no deposit bonus winnings.

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.





Cheers from Huggo's!

Huggo's popular Hawaiian Rainbow cocktail

You asked for it and we deliver — the secret to our popular Hawaiian Rainbow cocktail. Serve it as pictured at left (on the rocks) or as an adults-only shave ice — an especially thirst quenching treat on balmy tropical nights!
Huggo’s Hawaiian Rainbow
1  1/2 oz Light Rum
1/4 oz Banana Liqueur
1/4 oz Melon Liqueur
Mai Tai Mix
Float Cranberry Juice
Fill tall glass with ice cubes and add the melon liqueur as the base for this colorful drink. Then carefully layer the banana liqueur and Mai Tai mix for the multi-colored rainbow effect. Top with a splash of cranberry juice and 1 1/2 oz float of light rum. Garnish with pineapple wedge, lime and marishino cherries. Enjoy!

Chef Ken's Dinner Specials

Chef Ken Schloss with tonight's special

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!



Huggo's Restaurant & K-Swiss Bid a Fond Aloha to the 2011 Ironman World Championship

K-Swiss Party Banner at Huggo's on October 9

Throughout Ironman Week (October October 4 – October 9) Huggo’s restaurant was “Tri-Center” with private parties, breakast talk shows and a constant stream of triathletes competing for tables at dinner time! Capping this year’s festivities, K-Swiss hosted its 4th Annual post-race VIP Party at Huggo’s on Sunday, October 9. Vice President of Running for K-Swiss, Mike Rouse, and Huggo’s proprietor Eric welcomed a star-studded parade of guests including 2011 Champion Craig Alexander, 2nd place women’s finisher Mirinda Carfrae, 3rd place male Andreas Raelert, and other elite superstars: Chris Lieto, Norman Stadler, Terenzo Bazzone among many others. We look forward to doing it all again next year! In the meantime, we’re including some of our favorite 2011 Ironman World Championship moments in the photos that follow.

2010 Ironman World Champion Chris McCormack with our Chef Ken at Huggo's entrance. Chris says, "Huggo's serves the best grilled ahi on the island -- hands down!". Mahalo Chris.

The ever popular, always wacky Tighty Whitey race pre-championship day in Kailua-Kona.

More Tighty Whities striking a pose.

Couch potato proudly sporting a "Thank God I'm Not Racing" hat from party of the same name held at Huggo's on race day eve.

Huggo's Salutes All the 2011 Ironman World Championship Participants!

Kudos to the hundreds of Big Island volunteers who make this annual event possible!

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!

K-Swiss VP Mike Rouse Celebrates at Huggos

Mike Rouse, center, celebrates 59 (post 59-mile run) at Huggo's. His wife kim is pictured at left and far left is Ironman triathlete Jim Vance; other family members are pictured on the right.

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!