Archive November 2011

Thanksgiving at Huggo's!

Wild turkey in paradise -- gobble, gobble!

From our Huggo’s ohana to yours, we’re sending much aloha and warm Thanksgiving greetings. We are thankful for you and look forward to seeing you here in Kailua-Kona this fall and winter holiday season.

And, if you’re beginning to think twice about spending the day in the kitchen tomorrow, let Chef Ken do the cooking. He has a great menu planned for an oceanside Thanksgiving feast. We’ve printed it below for your convenience! Offered from 3:30 p.m. to 9 p.m. on Thanksgiving Day.

Thanksgiving Feast at Huggo’s!

Kabocha Pumpkin and Cheddar Soup with Puff Pastry Fleuron

OR

Autumn Young Lettuces & Cambozola Cheese with Persimmons, Pomegranate, Pears & Candied Walnuts  Tossed in a Sherry Vinaigrette

~~~

Roasted Whole Turkey Glazed with Guava and Mango carved at the Chef’s Table and presented with Portuguese Sausage, Pineapple, Toasted Macadamia Nuts, Prunes & Stuffing

Yukon Gold Mashed Potatoes, Gravy, Cranberry Sauce & Autumn Vegetables

~~~

Pumpkin Pie a la Crème or Pecan Pie a la Crème

Adults $32.95; Keiki under 12 $15.00

 

Check Out Huggo's on the Rocks!

Huge, bright umbrellas are a beacon for guests looking to enjoy lunch, sunset cocktails and great entertainment at Huggo's on the Rocks!

Huggo’s on the Rocks is our “toes-in-the-sand” casual eatery, bar and entertainment central located adjacent to Huggo’s in the heart of  Kailua-Kona Village. Recently we completed the installation of three jumbo umbrellas covered with sensational, tiki-inspired Alfred Shaheen fabrics. Shaheen was the most creative Hawaiian designer in the 1950s and today vintage Shaheen Hawaiian shirts, sarongs and sundresses are prized collectables.

To complement the vibe, food servers sport Alfred Shaheen inspired shirts and surf-style skirts.

 

Huggo's on the Rocks' staff shirts -- stylish & comfortable.

 

 

Be sure to check out the daily specials at Huggo's on the Rocks when you visit.

Oh, and did we mention the ono grindz and killer selection of tropical cocktails? Awesome! The daily lunch specials are always a great choice.
For more information on Huggo’s and Huggo on the Rocks, click on these links!

Huggo's Staff Rocks Kahala Exclusive Design

Huggo's reception welcomes guests sporting an exclusive Kahala retro design

Huggo’s updated employee apparel features fabrics that evoke Hawaii’s relaxing beach lifestyle.  The new uniform line was designed by Kahala, known throughout Hawaii for excellent textile artwork and signature Aloha shirts.
Eric von Platen Luder, Huggo’s owner and bon vivant, says the Kahala brand is well suited to represent Kona’s
integral connection to the sea.

“Our employees work so close to the ocean their feet are literally in the sand. It was important for
our uniforms to be stylish, Hawaiian and represent our love of the ocean. Our new Kahala print, with surfboards against a dark blue background, does just that,” he says.

The cool and stylish new uniforms, in a retro classic fit Kahala exclusive, can be seen on all hostesses, restaurant and cocktail servers.  Long bistro aprons complete the server uniform. Eric also refreshed the chefs’ apparel with new coats, vented across the back shoulders, keeping the the chefs cool while turning out haute hot foods while working in the open kitchen!

Stop by and check out the new look and the always great food & cocktails! Chef Ken’s special tonight is: Grilled Herb Marinated Mon Chong in a Miso Buerre Blanc with Wasabi White Bean Pureet, French Green Beans, Fried Leeks and Arugula-Macademia Pesto.

Chef Ken Entertains International Guests

Chef Ken at Huggo's last night with guests Marie Luisa, left, and Cynthia from Brazil

Chef Ken Schloss greets special guests Marie Luisa and Cynthia last night at Huggo’s. These first time visitors to Hawaii – all the way from Brazil — made their first stop the Big island and have loved every minute of it, according to Cynthia. While tempted to remain here, they’re off to Maui and then Oahu! Chef showed off his fantastic special of the evening, Grilled Hawaiian Swordfish with Saffron-Asparagus Risotto and Black Garlic-Yuzu Ailoi, to the two women.

Tonight, look forward to this winning dish: Pan Seared Lehi (snapper) in a Miso Butter Sauce with Celery Root Puree, French Green Beans and Asparagus-Snow Pea Sprout Salad.

 

 

Huggo's Salutes the US Marine Corps Today!

Save room for dessert!

Today the US Marine Corps celebrates its 236th birthday and we are giving the corps a big shout out for centuries of dedicated service. Huggo von Platen Luder, Huggos founder, is a Marine and we send special wishes to him today!

Tonight Chef Ken has created this special dish to commemorate the day and present diners with a real treat!

Pan Roasted Mon Chong with Wasabi Risotto & Braised Bok Choy in a Pickled Heart of Palm and Dragon Fruit Emulsion

Kau kau & Enjoy!

This Just In! More Accolades for Huggo's!

Linda Bodholdt, left, splits her time between Holualoa and Las Vegas, "Auntie Marge", Kailua-Kona, and Allan Zyestta of Orange County and La Quinta, CA.

Part-time Holualoa, Hawaii resident, socialite and bon vivant Linda Bodholdt was sighted dining at Huggo’s Sunday night with yet another group of guests from California. She’s hosted several here over the past few months.

Chef Ken was on hand to greet Linda and friends Jim and Bette Shuler of Palm Desert. “No question about it my top pick entertaining spots in Kona are Huggo’s and Huggo’s on the Rocks. Dreamy views, absolutely declicious food and drinks, and the staff couldn’t be more divine,” Linda said.

“Tai our server on Sunday was so polite, a total gentleman — can’t say enough about him,” she added.

The group shared Chef Ken’s Lamb Shank Spring Rolls — “To die for,” according to Bette — Ahi Poke, Asian Baby Back Ribs and Seared Ahi over Black Rice. Their consensus? Absolutely fabulous!

Chef Ken Schloss with a nightly special

Tonight, Chef is preparing this special dish:

Pan Roasted Hapu’upu’u (Black Grouper) in Yuzu Emulsion with Wild Arugula-Macadamia Nut Pesto, Puree of Celery Root and Grilled Asparagus

Not-to-be-missed!

 

Aloha & Welcome to American Safari Cruises!

Day Catch: Opah on Molokai Sweet Potatoes in a Lime Beurre Blanc Sauce

A luxury charter yacht, part of the American Safari Cruises fleet, made its debut appearance in Kailua-Kona Bay today and Huggo’s dining guests had a front row view! The arrival marked the first in a series of week-long cruises to Hawaii Island, Maui, Lanai and Molokai. Accomodating just 38 lucky guests in spacious, gracious suites, book your space soon! We look forward to welcoming the 15-member crew and guests to Huggo’s and Huggo’s on the Rocks over the coming months!

In the meantime, Chef Ken’s nightly specials continue to amaze and delight diners. Tonight it was Opah on Molokai Sweet Potatoes in a Lime Beurre Blanc Sauce…devine! Thanks for the tasting chef!

Sunset dining at Huggo's restaurant tonight

 

Tonight's Specials!

Huggo's Island Fresh Producers -- the First in an On-Going Series!

Island Fresh Aquaponics Owner & Farm Manager Mark Stephens

Island Fresh Aquaponics specializes in Artisan Baby Lettuce…the best tasting lettuce on the Big Island and is located within 5 miles of your Huggo’s dining experience!  Picked fresh in the early morning hours and delivered to your dinner table that very day, assuring you of the highest quality and best tasting produce possible. Aquaponics is a sustainable food production system that combines a traditional aquaculture – raising aquatic animals such as fish and hydroponics, cultivating the lettuces in water in a symbiotic environment with the fish.
Some of the great benefits of Aquaponics farming is that the traditional farming equipment is not needed, a minimal space is required, one body of water isused, and ground pests are eliminated.  Because the Plants are grown floating in a trough of water on an elevated gravel bed, many common pest problems are eliminated all together.  Also, when harvesting, the plants are clean and crisp with no soil to be removed before packaging and selling. The benefit of this system is the produce is 100% pesticide free, grown with no chemical fertilizers
whatsoever.  The entire system is based on natural cultivation just the way that nature intended. With Aquaponics we not only have fresh vegetables growing in a continuous, sustainable system, but fresh fish as well!