Archive January 2012
As the only state in the nation cultivating cacao, we’d be remiss if we didn’t give a big shout out and mahalo (thank you) to our Hawaii Island growers and chocolate makers for the delicious products they supply all year round.
Chef Ken and his culinary team serve up a bevvy of chocolate desserts and the entertaining team of mixologists in Huggo’s Lounge blend up tasty — and potent — chocolate-based libations nightly.
Among the chocolate dessert specialties — in addition to our legendary mud pie, of course — Pele’s Chocolate Tart, Double Chocolate Fudge Mousse Cake and Onolicous (absolutely to die for delicious) Honu Pie (chocolate turtle cookie crust, vanilla and chocolate caramel cheesecake swirled with dark chocolate ganache)!
Come in and get your fix tonight and join in celebrating chocolate’s special day!
Today’s fresh catch is in at Huggo’s in Kailua-Kona, and Chef Ken has something special planned for dinner tonight! It’s Macadamia Nut Crusted Shutome (swordfish) with Avocado-Coconut Cream Sauce served with his classic Molokai Potato Mash and Baby Bok Choy.
Our suggested wine pairing? Carmel Road Chardonnay from Monterey County — a delicious wine & great value from this premium winegrowing region. It complements Chef Ken’s dish perfectly!
Kau Kau & enjoy!
Huggo’s Chef Ken has the answer — his contemporary take on an all-time classic! Tonight’s special combines the best of both worlds: Petite Filet Mignon and Kona’s own Keahole Lobster Tail. Topped with Bernaise, these delicious — and perfectly prepared – proteins are served with sauteed Waialua asparagus and garlic mashed potatoes.
Bring your appetite and enjoy, but be sure to reserve early to avoid disappointment. We suggest pairing a New World wine varietal with this dish. Perhaps a Robert Sinskey Napa Valley Pinot Noir, Turley Old Vine Zinfandel or the Nice Malbec from Argentina.
After dinner, kick back in the lounge and catch Hawaii Island entertainers performing nightly. Among the acts, Lee Stewart’s jazz at the piano bar, Keith Teves on guitar and the Pacific Fusion dance band. Check out the weekly schedule on Huggo’s website.
Suspended just feet above gently breaking waves under a canopy brilliant stars, nothing beats dinner on Huggo’s hidden and intimate Nalu Lanai. With just about 20 seats available in this area, don’t take your chances — be sure to reserve in advance. And with winter temperatures dipping into the low 70s, be sure to bring a wrap. Chef Ken’s take on some seasonal Huggo’s classics will also warm the body and soul. Consider house-made Kabocha squash gnocchi with baby bok choy and wild mushrooms or Cioppino — a tangy tomato-based fish stew with lobster, shrimp & crab, topped with asparagus and grilled filet of Ono. Perfect wine pairings? Carmel Road Chardonnay with the gnocchi and Rodney Strong’s Sonoma County Pinot Noir (or for those who prefer a fuller-bodied red, try Nice Malbec from Argentina) with the Cioppino.
Overheard last night at Huggo’s: “We could be in a seaside village on Italy’s Amalfi Coast!” We say, better yet, you’re in paradise — Kailua-Kona, Hawaii Island!
Thanks Kona Dave for sharing these great photos.
Chef Ken Schloss never ceases to amaze with the variety of delicious specials he offers diners nightly — pupu, entrees and desserts. Fight the urge to go with one of your favorite menu classics and adventure into a world of culinary surpirses. Chef Ken creates dishes influenced by a number of world regions — Spain, Italy, Thailand, Indonesia, Asia, California and Hawaii, of course!
Tonight’s morning catch special is: Herb Marinated Grilled Mongchong in a Black Garlic-Yuzu Hollandaise with Saffron-Asparagus Risotto, French Green Beans all topped with Fried Leeks.
Among some other recent hits: Kona Shrimp with Paella in a classic Boulliabaise. Absolutely Delicious!
And, don’t forget to check out Chef Ken’s tantalizing dessert specials!
We love our staff and we’ve assembled what we think is one of the best looking restaurant teams on Hawaii Island. Kayli Towler of Kailua-Kona was not only a finalist in the recent Miss Kona Coffee Competition, but she also was voted “Most Photogenic”! Originally from Kauai, Kayli has called Hawaii Island home for a number of years. When she’s not serving you at Huggo’s she’s busy studying at Hawaii Community College in West Hawaii.
Way to go Kayli!
Tonight’s fresh catch special, Mong Chong, is often compared to lobster for it’s texture and delicate, distinct flavor. Chef Ken is preparing it in a delicious Thai-style – sautéed in penang curry and coconut milk. It’s served up with avocado forbidden black rice, wilted Asian greens and mango-cabbage slaw. Mong Chong is not always available, so don’t miss out — make a fast track to Huggo’s begore it’s all gone!
Kau kau (eat) and enjoy!
If you’re planning a union, our sister companies Paradise Gourmet Catering and Grass Shack Parties & Rentals– operated by veteran special event professional extraordinaire, Scott Dodd – are here to help put on the celebration of your dreams here on Hawaii Island.
Revelers packed Huggo’s and adjactent Huggo’s on the Rocks beginning at sunset this evening – a picture perfect day and spectacular Kailua-Kona sunset — many intent on seeing 2012 arrive six hours later! Guests were from all corners of the world — from Hungary to Canada and the U.S. Mainland to Tahiti, including a huge number of our Hawaii Island regulars. Chef Ken didn’t disappoint with his amazing 4-course prix fixe menu:
First: Oceans Harvest Trio of Oysters on the Half Shell,
Kona Kai Prawn, Maryland Blue Crab Cake
Second: Roasted Baby Beet Terrine with Smoked Salmon, Island Goat Cheese,
Kona Grown Arugula, K’au Orange Segments
Main: Roasted Tenderloin of Beef Red Wine, Shallot, Thyme Bordelaise,
Boursin Potato Gratin, Waialua Asparagus
Add a Lobster Tail – $20.00
Dessert: Trio of Chocolate Delicacies Espresso Chocolate Decadence,
Bitter Chocolate Ice Cream, Chocolate Macadamia Nut Profiteroles
The party didn’t stop at dinner…live music, dancing went on until 1 a.m. with spectacular fireworks over Kailua-Kona Bay at midnight! Happy New Year to all of you! We look forward to welcoming you here at Huggo’s in 2012!