♪
Ron:EASTER IS A TIME WHEN
MANY FAMILIES GATHER FOR GREAT
FEASTS.
WHAT BETTER WAY TO GET YOUR
MONEY'S WORTH THAN BUFFET.
YOU SAY BUFFET OR IF YOU BUF-FAY?
Kristine: I SAY BUFFET.
JAI CUNNINGHAM JOINS UZ.
BAA-FAY OR B YOU YOUUF-FAY?
Kristine: I SAY BUFFET.
Reporter: I WANT TO FIND OUT
MORE.
I'M GOING TO THE MAN HIMSELF.
EXECUTIVE CHEF HERE.
JEFF.
IF YOU DON'T MIND, LET ME START
WITH THIS.
THIS IS AS PRETTY A THING AS
I'VE SEEN.
WHAT DO WE HAVE?
KING CRAB LEGS.
WE HAVE THEM NIGHTLY AT THE
BUFFET AT HYATT.
ALL YOU CAN EAT PLUS A TON OF
OTHER SEAFOOD.
WE'VE BEEN OPEN FIVE WEEKS.
Reporter: IT'S IMPORTANT
THAT WE SEE A LOT OF SEAFOOD.
THAT'S WHAT YOU'RE FRONT AND
CENTER.
THAT'S RIGHT.
AND WE HAVE FRESH POKE, WHICH
YOU WANT TO START MIXING
TOGETHER?
Reporter: I'M GOING TO LET
THE EXECUTIVE CHEF, WHO'S BEEN
DOING THIS A BETTER PART OF 17
YEARS?
THAT'S RIGHT.
Reporter: CHEF WITH THE
HYATT AT DIFFERENT LOCATIONS BUT
HERE FOR ABOUT FIVE MONTHS.
FIVE MONTHS.
Reporter: IT'S A RETURN
TRIP.
I HAVE A FEELING THEY DIDN'T
HAVE TO TWIST YOUR ARM?
NO.
I WAS HERE ABOUT FOUR YEARS AGO,
AND I WAS ITCHING TO COME BACK.
THIS IS MY HOME.
Reporter: WHAT ARE SOME
THINGS YOU'RE PUTTING HERE?
WE'VE GOT OUR AHI TUNA.
WITH MAUI ONION.
LITTLE BIT OF HAWAIIAN SEA SALT.
I PUT SOME INANONO.
GREEN ONION.
A LITTLE BIT OF SESAME SEED.
Reporter: OH, MY.
AND A TOUCH OF SHOYU.
Reporter: THAT LOOKS LIKE
HEAVEN.
AND MIX IT ALL UP.
Reporter: THIS IS SOMETHING
THAT IS AVAILABLE EVERY NIGHT AT
THE BUFFET AT THE HYATT.
EVERY SINGLE NIGHT.
FRESH LIVE ACTION SUSHI BAR.
DESSERT, BUFFET EXTRAVAGANZA.
WE HAVE TRADITIONAL HAWAIIAN
SPECIALTIES.
THREE DIFFERENT MENUS THROUGHOUT
THE WEEK.
WE HAVE A GREAT KAMA'AINA RATE.
Reporter: THIS IS FANTASTIC
FOR ALL THOSE STAYING AT THE
HIGH.
HYATT.
WHAT TIME ARE THE HOURS FOR THE
BUFFET?
WE OPEN AT 5:30.
LAST SEATING AT 9:30.
Reporter: EVERY NIGHT OF THE
WEEK.
EVERY NIGHT OF THE WEEK.
THIS SUNDAY WE HAVE AN EASTER
BRUNCH.
Reporter: OBVIOUSLY, IT'S
KIND OF DOWN TO THE WIRE.
WE'RE A COUPLE DAYS AWAY.
STILL HAVE ROOM?
ABSOLUTELY.
WE HAVE TONS OF ROOM.
Reporter: WHAT TIME WILL
THAT BUFF BUFFET BE GOING?
BRUNCH IS 10:15 TO 2:30.
WE HAVE A GREAT KEIKI EGG
DECORATING TABLE.
WE HAVE LIVE ENTERTAINMENT.
AND EASTER DINNER STARTING AT
5:00 P.M. TO 9:00 P.M.
Reporter: YOU'VE GOT TWO
DIFFERENT SHOTS THERE.
I WOULD LOVE TO GIVE THIS A SHOT
OF THE PART OF THE GREAT THING
OF FOODIE FRIDAY.
I GET A CHANCE TO TASTE OF WHAT
THE CREATION IS.
IF YOU DON'T MIND, I WOULD LOVE
TO DIG INTO THIS.
THERE YOU GO.
Reporter: JUST TO LET YOU
KNOW, RON AND KRISTINE, CHEF DID
SAY HE'S MIXING UP FOR YOU GUYS.
LET ME SEE.
HOW IS IT?
Reporter: VERY GOOD.
I REALLY LIKE THAT.
AND IZ KNOW WHEN I TAKE IT BACK
TO THE STUDIO, TWO OTHERS WHO
ARE BIG FANS OF POKE, RON AND
KRISTINE.
Ron: TOTALLY.
WE'VE GOT SOME COMING.
Ron: JAY, DID CHEF THROW
SOME ONIONS?
DID I SEE WHITE ONIONS?
Reporter: AND SO THE ONIONS,
CHEF, WHAT KIND AGAIN?
MAUI ONION.
Reporter: MAUI ONION.
I WAS GOING TO SAY YOU HAVE THAT
SUSTAINABILITY THING.
YOU MUST LOVE DEALING WITH A LOT
OF LOCAL FARMERS.
IT'S ONE OF OUR TOP
PRIORITIES.
WE'RE PLEASED THAT WE EMPHASIZE
LOCAL INGREDIENTS.
Reporter: AND I LIKE THE
MAUI ONION.
THERE IS A SWEETNESS TO IT.
♪
Kristine: IT IS A BUFFET TO
DIE FOR AT THE HYATT REGENCY.
WE HAD TO FIND OUT FOR
OURSELVES.
WE SENT OUR FOODIE FRIDAY
REPORTER JAI CUNNINGHAM.
Ron: HE'S ALL FOR THIS.
GREAT IDEA FOR THE FAMILIES WHEN
IT COMES TO YOUR EASTER FEAST.
JAI, WHAT'S ON THE MENU NOW?
Reporter: YEAH, YOU FLOW
WHAT?
IT'S BEEN A GREAT MENU.
I DON'T KNOW IF YOU NOTICED
EARLY, WE HAD A CHANCE TO TASTE
SOME DELIGHTFUL POKE.
IT'S HERE AT THE HYATT.
BRAND NEW.
FIVE WEEKS THEY'VE BEEN HAVING
THE EVENING ONE.
JEFF IS THE EXECUTIVE CHEF.
WHAT DO WE HAVE HERE?
THIS IS AS FRESH AS YOU CAN
GET ONAGA HERE..
Reporter: WHEN YOU LOOK AT
IT, THIS FISH WAS ALIVE A DAY
AGO.
LITERALLY YESTERDAY.
WE HAVE GREAT SEAFOOD VENDORS
THAT PURCHASE OUTSTANDING FISH
FOR US EVERY DAY.
Reporter: THIS SORT OF IS
THE STAR, FEATURED AT NIGHT.
WE ARE TALKING ABOUT THE BUFFET
AT THE HYATT.
WHAT TIME?
STARTS AT 50:00. 5:30.
LAST SEATING AT 9:30.
WE FEATURE THESE ON THE
WEEKEND.
THIS IS A HAWAIIAN SOFT CRUSTED
ONAGA.
WE GRILL IT ON THE KEAWE.
YOU HAVE THE HAWAIIAN SEA SALT.
AND WE'RE MAKING A CRUST.
AND TO BIND IT TOGETHER, WE TAKE
SOME EGG WHITE.
OKAY.
A LITTLE BIT OF EGG WHITE
HERE.
Reporter: THAT KEAWE BOARD
IS CRITICAL.
IT ADDS SO MUCH FLAVOR TO THE
FISH.
SALT CRUST, WHAT IT DOES IS IS
INSLATES THE FISH.
AND IT STEAMS IT FROM THE
INSIDE, TRAPPING ITS FLAVOR.
YOU MIGHT THINK IT MIGHT TASTE
SALTY BUT IT DOESN'T.
ALL THE SOLT GETS REMOVED AFTER
WE'RE DOING COOKING IT.
Reporter: THIS IS A
SPECIALTY YOU DO ON WEEKENDS.
ON THE WEEKENDS.
WE HAVE THREE DIFFERENT MENUS.
A MONDAY, WEDNESDAY MENU.
AND TUESDAY, SEATTLE AND SUNDAY
WE TURBO CHARGE IT WITH SASHIMI
AND OFFERINGS LIKE THIS.
Reporter: ONCE YOU MADE
THAT, THEN --
USE YOUR HANDS.
Reporter: GET A LITTLE
DIRTY.
THAT'S RIGHT.
YOU WANT TO PACK ALL THIS
AROUND.
I THINK I MAY NEAT A LITTLE BIT
MORE SALT.
Reporter: THAT GIVES US AN
IDEA OF WHAT YOU'RE DOING.
PUTTING A BIG OLD BLANKET ON THE
FISH.
EXACTLY.
AS THIS COOKS, IT GETS HARD.
Reporter: IT TO SEE -- THIS
IS THE FINAL VERSION.
HOW LONG DO YOU ROUGHLY COOK THE
FISH FOR?
THIS IS COOKING FOR ABOUT 45
MINUTES.
Reporter: OKAY.
CRACKS JUST LIKE THIS.
AND BE CAREFUL.
WHEN YOU'RE TAKING THE SALT OFF
THAT YOU'RE NOT PUNCTURING THE
FISH.
THAT IS GOING TO PUT THE SALT
INSIDE THE FISH.
Reporter: IT LOOKS AMAZING.
JUST AMAZING.
THEY STARTED THE BUFFET AT
HYATT.
BILITY-- IT'S AN EVENING BUFFET.
IF YOU'VE BEEN TO THE HYATT AND
GONE TO THE SHORE, WHERE IS
WHERE THEY GO HAVE THE MORNING
BUFFET.
IT'S THE SAME LOCATION.
THAT'S RIGHT.
IN THE MORNING IT'S SHORE AND IN
THE EVENING IT'S BUFFET AT
HYATT.
Reporter: WE'VE BEEN
DEBATING THE LAST 0 MONTHS 20 MINUTES HOW
TO SAY THAT WORD.
I'M DANCING AROUND THE BACK SIDE
HERE.
THERE'S AMAZING.
CHEF, YOU SAID YOU STILL HAVE
TIME AVAILABLE FOR EASTER?
ES EASTER BRUNCH.
THIS SUNDAY STARTING AT
10:15 GOING TO 2:30.
WITH A KEIKI EGG DECORATING
STATION.
AT NIGHT IT STARTS AT 5:00 TO
9:00.
Reporter: AND A LITTLE BIT
OF LIME.
LIME 39 ALSO WE HAVE A GREAT
KAMA'AINA DISCOUNT.
Reporter: JUST TO LET YOU
KNOW, SINCE WE HAVE DONE THIS,
IS IT OKAY ON THIS FOODIE FRIDAY
TAKE SOME FISH BACK.
YOU GOT THAT.
Reporter: MY NEW BEST BUD,
JEFF IS.
DIG RIGHT INTO THAT.
HERE.
I'M GIVING IT A SHOT.
THANK YOU.
WE WILL POST THIS ON OUR
WEBSITE, KHON2.COM ON THE "WAKE
UP 2DAY" SECTION.
WE'LL PUT ALL THE CONTACT
INFORMATIO.
Ron: YOU'RE KILLING ME,
CUNNINGHAM.
Reporter: REALLY AMAZING.
VERY MOIST.
COMING BACK YOUR WAY, GUYS.