Your Foodie Guide t to great eating in West Hawaii ONO-LICIOUS! July 21, 2017 CanoeHouse at Mauna Lani presents a quintessential Continued on page 3 Hawaii dining experience CANOEHOUSE BY KAREN ANDERSON SPECIAL TO WEST HAWAII TODAY Where: Mauna Lani Bay Hotel & Bungalows Phone: 881-7911 Hours: Monday-Saturday 5:30 p.m. to 8:30 p.m. Notes: maunalani.com/dining/canoe-house Golden sunlight dances on the ocean as the sun descends on the horizon and palm trees flutter in the tropical breeze. Tiki torches illuminate the path to a legendary, open-air venue on the Kohala Coast, one of Hawaii’s most romantic dining destinations. Welcome to CanoeHouse, the flagship oceanfront restaurant at Mauna Lani Bay Hotel & Bungalows. CanoeHouse presents a magical setting in which to savor a memorable dinner in paradise. Created by Chef de Cuisine Allan Nagun, the menu highlights traditional Hawaiian flavors, artful presentations and locally sourced ingredients. Start your night out with an appetizer best enjoyed with a tropical libation or a glass of wine from the restaurant’s comprehensive roster of premium varietals. On the appetizer menu, Chef Allan’s signature Poke-Rita showcases fresh ahi poke served with avocado salsa, unagi glaze, tobiko, nori chips, kaiware sprouts, truffle snow and furikaki rim. Another perfect prelude to sunset dining, the CanoeHouse Pupu Platter teems with pulehu pork ribs, sticky Kauai shrimp and ahi poke paired with smashed avocado and wonton chip. Other must-try appetizers include Tempura Big Island Lobster, Deep-Fried Big Island Goat Cheese, and Kona Abalone. Big Island influences are front and center on Chef Allan’s menu. A veteran of the culinary scene here, Chef Allan was born and raised on the Big Island, spending the last 14 years of his career working with the culinary team at Mauna Lani. As a local boy, he knows where to source the finest farm-fresh ingredients, and also incorporates a bounty of lesserknown ingredients into his delicious concoctions. One such dish is the Hawaii Ranchers Filet Mignon, paired with a creamy Yukon gold potato purée, Waimea roasted vegetables and curried The Wok-Tossed Kona Lobster at CanoeHouse is artfully served with Hamakua mushrooms and locally raised greens. PHOTO COURTESY MAUNA LANI BAY HOTEL & BUNGALOWS
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