John: JAI TALKING ABOUT HER
FUNERAL.
Trini: AND I RECOGNIZE A
LOT OF THOSE FACES.
THE FOUR SEASONS RESORT OAHU AT
KO OLINA IS HOME TO SEVERAL TOP
RESTAURANTS WITH THEIR DELICIOUS
FOOD AND AMAZING VIEWS.
John: WE CAUGHT UP WITH THE
EXECUTIVE CHEF TO TALK ABOUT
WHAT CHANGES ARE GOING ON AND
WHAT EVENTS ARE COMING UP.
HOME TO SOME OF THE BEST FOOD
AROUND ESPECIALLY ON THE WEST
SIDE.
AND HOME OF OUR EXECUTIVE CHEF,
RICHARD.
THANK YOU FOR BEING WITH US.
IT SMELLS GOOD.
BUT WHAT SMELLS SO GOOD IS YOUR
BRUNCH.
THAT WAS A BIG HIT ON FATHER'S
DAY.
ARE WE DOING SOMETHING TO
CELEBRATE THE ONE-YEAR
ANNIVERSARY?
ON MOTHER'S DAY, WE HAD SUCH
HIGH DEMAND.
IT WAS NEARLY SOLD OUT.
ON SUNDAY WE'VE ADDED A BRUNCH
WITH A SPECIAL MENU.
WE ARE GOING TO FEATURE AN
AFTERNOON TEA SERVICE.
FOR FATHER'S DAY WE'RE GOING TO
GO ALL OUT.
S OUR ONE YEAR ANNIVERSARY.
WE'RE GOING TO TRY TO DAB THINGS
UP.
WE'RE GOING TO DO SOME INDULGENT
THINGS LIKE A WHOLE ROASTED PIG,
PRIMERIB.
CHICKEN WINGS, GIANT SUBMARINE
BAR.
WE'RE GOING TO DO A POP-UP BEER
GARDEN.
AND WE'RE GOING TO HAVE LOCAL
BREW.
John: I KNOW MOMS WOULD
LOVE EVERYTHING.
BUT I'M GLAD YOU'RE CELEBRATING
MOMS AND DADS.
YOU'RE ALSO CELEBRATING MINA'S
FISH HOUSE.
TELL ME ABOUT YOUR OVERALL
VISION.
WE HAVE MINI'S FISHHOUSE,
WHICH IS SUSTAINABLE FISHING.
WE HAVE A CHIEF GOING TO THE
BOAT, BRINGING IT TO THE
RESTAURANT.
NOW WE HAVE LAHIKI KITCHEN,
WHICH IS FARM TO TABLE DRIVEN.
WE HAVE A CHEF AT THE FARM
GETTING PRODUCE AND WORKING WITH
TO THE RESORT.
AND COOKING THOSE LOVELY
INGREDIENTS IN NEW AND
IMAGINATIVE WAYS.
John: YOU INTRODUCED A CAR
CHARCUTERIE PROGRAM.
THIS IS OUR MOST EXCITING NEW
VENTURE.
WE'RE BEGINNING THE PROCESS.
IT'S A COLLABORATION BETWEEN ALL
THE RESTAURANTS AND WE HAVE SO
MANY AVENUES.
WE HAVE A HOUSE CURED PROGRAM,
WHICH WE BRINE IN HOUSE IT'S WE
HAVE A PASTRAMI SHORT RIB.
ANAND WE ROAST IT WITH A NICE
SPICE RUB.
WE'RE ALSO DOING HOMEMADE
SAUSAGES, SIMILAR TO A
PORTUGUESE SAUSAGE.
IT HAS OREGANO, GARLIC.
CHEF HAS A GOOD RAPPORT ON HIS
CHEF.
John: AND SPEAKING OF NOE,
YOU HAVE A JAPANESE-ITALIAN CHEF
HE'S BEEN WITH US SINCE
OPENING.
HAS LAUNCHED A NEW MENU AT NOEOE.
WE'RE TRYING TO BROADEN OUR
INGREDIENTS.
NEW ON THE MENU, A MILK FED PORK
SERVED WITH A ROASTED PARSNIP.
OCTOPUS WITH SPREADABLING
SALAMIER.
AND CHEF TAKES ON A PANZANELLI.
AND THE APPROACH IS TRY TO COOK
WITH SEASONS.
SO WE HAVE SOME REALLY GOOD
SPRING INGREDIENTS FROM THE WEST
COAST.
WILD ONIONS KAVVA BEANS.
John: THANK YOU SO MUCH FOR
BEING WITH US ON "LIVING808".
THANK YOU FOR HAVING ME.
John: ARE YOU HUNGRY?
IF YOU ARE, GET ON DOWN TO THE
FOUR SEASONS AT ANY ONE OF THEIR
RESTAURANTS AND EAT.
THANKS.
APPRECIATE IT.
I HOPE YOU'RE HUNGRY.
SITTING THERE MADE ME HUNGY.
I HAD TO EAT SOMETHING.
THEY'VE GOT A LOT OF GOOD THINGS
GOING ON.
MOTHER'S DAY SOLD OUT.
THOSE WHO WANT TO JOIN IN ON THE
CELEBRATION OF THE SECOND
BIGGEST HOLIDAY, ACCORDING TO
TRINI, FATHER'S DAY.
MAKE YOUR RESERVATIONS.
Trini: I SAID CHRISTMAS
WATT SECOND.
KIDDING.
SOUNDS LIKE THEY HAVE A GREAT
EVENT FOR FATHER'S DAY.
John: THEIR BRUNCH IS
UNBELIEVABLE.