Kelly: BIG ISLAND FOODIES,
THIS ONE IS FOR YOU.
THIS MORNING WE HAVE EXECUTIVE
CHEF.
CHRIS IN STUDIO TO PUT TOGETHER
SOMETHING DELICIOUS AND TO TALK
ABOUT ALL THE NEW ADDITIONS TO
MAUNALANI.
GOOD MORNING.
THANKS FOR HAVING ME.
Kelly: OF COURSE.
SO HAPPY TO HAVE YOU.
AND WELCOME.
YOU FLEW IN LAST NIGHT.
JUST LAST NIGHT.
Kelly: ARE YOU FEELING A
LITTLE GROGGY?
FEELING PRETTY GOOD.
Kelly: WE'RE LUCKY TO HAVE
YOU IN STUDIO.
YOU'RE GOING TO BE PUTTING
TOGETHER SOMETHING SO YUMMY.
FIRST, TELL US ABOUT MOUN.
MAUNALANI, ONE OF THE MOST
BELOVED AND PREMIER RESORTS ON
THE BIG ISLAND.
WE OPENED AFTER AN EXTENSIVE
RENOVATION.
WE OPENED LAST WEEK.
A LOT OF LOVE AND SWEAT AND
TEARS.
WE'RE ON OUR FEET AND WE'RE
READY TO ACCEPT PEOPLE TO VISIT.
Kelly: WONDERFUL.
WITH ALL THE CHANGES, THERE ARE
SO MANY GREAT NEW RESTAURANTS.
AND YOU'RE FROM HALANI.
CREDIBILITY.
THE NEW OCEANFRONT LOCATED OFF
MAIN POOL OVERLOOKING THE
PACIFIC LAWN.
IT'S A NEW OPEN AIR EATERY.
WITH LOCALLY INSPIRED COASTAL
MEDITERRANEAN CUISINE.
Kelly: WHAT ARE YOU PUTTING
TOGETHER?
WE'RE GOING TO DO ONE OF OUR
SALADS.
CELEBRATES WHAT I LIKE TO CALL
SOUTHERN SPAIN OR ITALY MEETS
BIG ISLAND OR KONA.
WITH LOCAL PEAS AND LOCAL HEARTS
OF PALM AND BLACK PEPPER
DRESSING.
Kelly: AND I LOVE THAT ALL
THESE INGREDIENTS, YOU TRY TO
INCORPORATE LOCAL AS MUCH AS
POSSIBLE.
WE HAVE SUCH A BIG BOUNTY OF
SELECTION FROM SEAFOOD TO GREAT
PRODUCE TO GREAT CITRUS TO BEEF.
I HAVE A BOWL FOR YOU AND SPOON
FOR YOU.
I GOT YOUR PLATE, WHICH I DID A
LOT OF PREP WORK HERE.
I WANT YOU TO TAKE A HEALTHY
AMOUNT OF VEGETABLES AND MIX IT
IN THE BOWL.
Kelly: MY HANDS ARE CLEAN.
WE'RE ALL FRIENDS HERE.
Kelly: THIS?
EXACTLY.
YOU'VE GOT THE PEAS AND HEARTS
OF PALM.
AND PEA SHOOTS.
Kelly: CAN I PUT ALL THIS?
HOWEVER MUCH YOU LIKE.
WE'RE MAKING A SALAD FOR YOU.
Kelly: PERFECT.
AND THEN THESE ARE REALLY
HEALTHY INGREDIENTS.
BUT A LOT OF THE MENU ITEMS ARE
HEALTHY.
EXACTLY.
WHAT WE TRY TO FOCUS ON IS WE
WANTED TO DO OFFERINGS THAT ARE
PLANT-BASED.
50% OF THE MENU IS PLANT BASED,
WHICH IS REALLY NICE, LIGHT AND
FRESH.
IN MY BOWL, I HAVE TWO DIFFERENT
TYPES OF ENDIVE.
A YELLOW AND RED.
ENDIVE IS GREAT.
IT'S NICE AND SWEET BUT IT ALSO
SWEETEN IT.
DO YOU WANT FUJI APPLE OR PEAR?
Kelly: PEAR.
WE'RE GOING TO ADD A LITTLE
BIT OF PEAR.
THIS DOESN'T REQUIRE ANY FANCY
CUTS OR PREP TIME.
ROUGH CHOP EVERYTHING.
WHEN YOU DO IT.
TAKE A LITTLE BIT OF SALT AND
PEPPER.
I'LL LET YOU SALT AND PEPPER
YOURS.
OKAY.
Kelly: I DON'T KNOW IF I'M
TWISTING IT THE RIGHT WAY.
AND SEASON THAT.
Kelly: PERFECT.
DO WE DO BOTH SIDES?
YEAH.
Kelly: I DIDN'T GET THIS.
AND TAKE OUR DRESSING.
Kelly: I LOVE MY SODIUM.
AND NICE THINGS ABOUT THIS
DRESSING, THE PARMESAN --
THERE'S A PROBLEM WITH THE
STOPPER HERE.
Kelly: THAT SMELLS AMAZING.
IT'S VERY SIMILAR TO WHAT A
CAESAR SALAD DRESSING IS BASE A
LOT OF PEOPLE DON'T LOVE
ANCHOVIES.
YOU WANT TO GRAB THAT BLACK
BOWL.
WHAT I'M GOING TO DO IS TAKE A
NICE HEALTHY SPOON.
PUT IT IN THE CENTER OF THE
PLATE.
THEN I WANT YOU TO PUT A NICE
MOUND ON TOP.
Kristine: HERE WE GO.
A LITTLE BIT MORE.
YOU'RE GOOD.
Kelly: ESPECIALLY OF HEART
OF PALMS.
THEY HAVE A GREAT SWEETNESS
AND TEXTURES.
Kelly: LAYERS.
ONE MORE TIME.
Kelly: THIS IS SOMETHING
THAT'S HEALTHY, DELICIOUS ON THE
MENU.
WHAT DO YOU THINK ARE OTHER
ITEMS THAT ARE PROBABLY GOING TO
BE BIG FAVORITES?
ONE OF THE BIG FAVORITES NOW
ARE CRUDU.
IT HAS SPANISH CHORIZO AND LOCAL
TANGERINES.
AND ONE OF OUR MORE POPULAR
DISHES IS MAHIMAHI WITH
FINGERLING POTATOES.
LIGHTLY STEAMED AND SERVED WITH
BROTH.
Kelly: IT SOUNDS
INCREDIBLE.
SO FOR THOSE WHO WANT TO HEAD
OUT, HOW DO THEY MAKE
RESERVATIONS?
MAKE RESERVATIONS ONLINE
THROUGH OPEN TABLE.com.
AND LOOK UP HALANI RESTAURANT OR
CALL THE RESORT AT MAUNALANI AND
ASK FOR THE RESTAURANT ITSELF.
Kelly: BEAUTIFUL.
DO YOU MIND IF I TAKE A QUICK
BITE?
ABSOLUTELY NOT.
Kelly: PERFECT.
I GOT TO GET HEART OF PALMSFULS
GOT TO GET THAT PEAR IN THERE,
TOO.
MM.
WOW!
THAT'S GOOD!
VERY LIGHT.
VERY FRESH.
IT PACKS A POWERFUL PUNCH.
Kelly: IF ALL MY SALADS
TASTED LIKE THIS, I WOULD EAT
MORE SALAD.
WE HAVE ANOTHER PAGES DISH
COMING UP SO STICK AROUND.
YOU'RE GOING TO BE WITH US ONE
E-MAILING "TAKE 2@"KHON2 OR
LEAVE A COMMENT ON OUR FACEBOOK
PAGE.
WE ARE REJOINING EXECUTIVE
CHEF FROM HALANI FROM THE
MAUNALANI.
I AM SO EXCITED.
ONE, WE GOT TO EAT AN AMAZING
SALAD.
TWO, MY FAVORITE, AHI.
WHAT ARE WE MOVING ON TO NOW,
CHRIS?
AN AHI CAR CARPACCIO.
WITH A LITTLE BIT OF RADISH AND
FENNEL.
Kelly: HOW DO WE GET
STARTED?
I'M GOING TO HAVE YOU DO ONE.
SO YOU GET TO EAT THE SPOILS OF
YOUR CREAKS.
WE HAVE THE CARPACCIO.
ARGUABLY THE BEST TUNA COMES
FROM THE BIG ISLAND.
Kelly: A LITTLE BIASED.
GOOD TUNA.
WHAT WE HAVE HERE, THIS IS A
SPANISH CHORERY -- CHORIZO.
I MIXED IN SOME FRESH TANGERINE.
I PICKED THESE BEFORE I GOT ON
PLANE.
Kelly: WISH YOU GUYS HAVE
SMELL-O-VISION.
SO GOOD.
WE MIX A LITTLE BIT OF JUICE
WITH SHERRY, VINEGAR AND OLIVE
OIL.
SEASON THE TUNA.
JUST A LITTLE BIT.
AND I'LL PASS OFF.
AND YOU CAN DO THE PETER.
Kelly: THIS IS -- PEPPER.
Kelly: THIS IS WHAT I CAN
DO.
SALT AND PEPPER.
GOT TO LAY THE FOUNDATION.
Kelly: I'LL LET YOU DO THE
GOOD.
CHORIZO IS SO FLAVORFUL.
I NEVER HAD IT WITH AHI.
THAT IS A BRILLIANT COMBO.
YOU DON'T EXPECT TO HAVE THE
Kelly: WHERE DO YOU COME UP
WITH INSEPARATION?
TRAVEL.
DINNER.
TALKING WITH FRIENDS.
INSPIRATION CAN COME FROM
ANYWHERE.
ALSO ABOUT WHAT TASTES WELL.
CHORIZO VINAIGRETTE.
SPREAD IT ON YOUR PIECE.
Kelly: AND WE'RE TALKING
ALL NEW THINGS HAM AT THE
MAUNALANI.
THOSE WHO MAYBE DIDN'T SEE THE
FIRST SEGMENT OR WANT TO KNOW
MORE, WHAT IS GOING ON?
WE'RE OPENING RIGHT NOW.
AND WE'RE GETTING A LOT OF
EVENTS COMING HERE AND THERE.
BIGGEST THING WE WANT TO SHARE
IS WE'RE HAVING A KAMA'AINA
DEAL.
$299 ROOM RATES STARTING.
IT'S SOMETHING WE WANT TO FOCUS
ON AND GET BACK TO THE
COMMUNITY.
Kelly: SO INCREDIBLE.
KAMA'AINA RATES.
THEY JUST REOPENED LAST WEEK.
GIVE THEM A CALL.
YOU DON'T KNOW HOW LONG THAT'S
GOING TO BE GOING ON.
VALENTINE'S DAY IS COMING UP.
IF YOU WANT TO SCHEDULE SOME OF
YOUR STAYCATIONS, PERFECT
EXCUSE.
NOT THAT WE NEED AN EXECUTION TO TO -- EXCUSE TO ENJOY OUR
BEAUTIFUL ISLAND.
AT AN AMAZING RESORT AND
BEAUTIFUL RESTAURANT.
EXACTLY.
YOU CAN HAVE YOUR STAYCATION OR
FLY OVER AND VISIT US.
AND YOU DON'T HAVE TO LEAVE
PROPERTY.
WE CAN TAKE CARE OF YOU.
Kelly: WHAT DID YOU TOP IT
OFF WITH.
BABY FENNEL GROWN FROM ONE OF
OUR FARMERS AT CAPTAIN COOK.
YOU CAN USE THE FLOWERS TOO.
YOU CAN USE THE RED SHIESO SHI --
SHISO.
AND RADISH.
BLACK ONES PACK A LITTLE BIT OF
A PUNCH.
Kelly: GOOD 20 TO KNOW.
I'M GOING TO GRAB A FORK.
CAN I DIG IN?
ABSOLUTELY.
Kelly: THIS LOOKS AMAZING.
GOT TO GET A PIECE WITH A HUGE
CHUNK OF CHORIZO.
I DIDN'T NEED A NICE.
THAT WENT THROUGH LIKE BUTTER.
THIS FISH IS SO FRESH.
IT LOOKS AMAZING.
OKAY.
MM.
OH, MY GOSH!
THAT IS SO GOOD!
OKAY.
DIFFERENT TEXTURES AMAZING.
ONE, BETWEEN THE AHI AND
CHORIZO.
CRUNCH WITH THE RADISH.
IT GIVES IT TEXTURE.
Kelly: AND THE FLAVORS.
I LOVE THE FRUITINESS.
IT BALANCES IT.
CRIT TUS TASTES BETTER.
Kelly: CHECK THEM OUT.
MOUN MOP.
THEY HAVE SO MANY GREAT NEW
STRAWJTH.
THEY'RE ALL RENOVATED.
YOU'RE GOING TO WANT TO CHECK IT
OUT.