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•
Christmas Gala,
December 20, 2002
• Mystery
Dinner, May 4, 2003
• Taste
of Italy, June 29. 2003
• A Salute
to the Navy, September 27, 2003
• Mele
Kalikimaka at the Halekulani Hotel, December 5, 2003
• A Festival
of Mushrooms at Le Bistro, February 20, 2004
• Welcome
Summer Matsuri - New Otani Kaimana Beach Hotel, June 5, 2004
• Jewel
of the Orient - Kahala Mandarin Oriental Hotel, September 11,
2004
• Mele
Kalikimaka at the Royal Hawaiian Hotel, December 17, 2004
• Taste
of Australia, April 2, 2005
• Chaine
Cruise on the Crystal Harmony, May 2005
• Hiroshi's
Eurasian Tapas, July 10, 2005
• Nutcracker
Christmas Gala 2005, December 3, 2005
• The World,
March 8, 2006
• Dinner at 3660 on the Rise,
June 24, 2006
• Pinot Challenge,
September 16, 2006
• Christmas at the Halekulani Hotel,
December 2, 2006
• Kyoya,
January 27, 2007
• A Taste of Provence at The Pacific Club,
June 2, 2007
June 29, 2003
Location: Manoa
» view
menu
PHOTO GALLERY
By Beverley S. Grimmer
Vice Chargee de Presse
The evening of June 29, 2003, Honolulu Bailli Fred Hellekes
again gathered Bailliage members for an informal evening at
one of our island's smaller, charming, and always applauded
restaurants.
Deep in the heart of Manoa, nestled back into a quiet, neighborhood
shopping center, is an opportunity to slip across continents
to the quiet little village of Alberobello, Italy, home of Chef
Donato of Donato's Manoa. From the quiet setting and charming
decor, complete with a mural of Chef's home village, to his
hearty welcome, we were quickly transported from our tropical
paradise to a comfortable family gathering in the Italian countryside.
Chef Donato and his staff welcomed us with open arms, plying
us with the most wonderful appetizers, Piper-Heidsick champagne
and Italian aperitifs brought in just to make the evening one
of authentic perfection. Oh, the carpaccio, stuffed sweet peppers
and fresh figs delighted our senses so, we could hardly wait
to be invited into the dining room.
When the Ostriche con Granita was served, many of us suggested
we could simply make an evening of this course. However, Chef
had no intention of stopping here. He had an entire evening
of culinary delight planned. And, each course presented brought
a new wave of applause, toasts and appreciation as Chef proudly
displayed his love of homeland and incredible talents. The marvelously
tender and flavorful lamb chops marinated in eighty-year old
balsamic vinegar from Modena, will long be remembered.
In an effort to assure only the finest for his guest, Chef invited
Mauna Kea Hotel Chef Baker Kevin Cabrera to prepare the bread
for the evening. Chef Cabrera did not disappoint anyone. The
fresh artisan breads were simply mouthwatering and his Chaine
shield created from three different breads provided a most appropriate
centerpiece for the room.
After a rousing round of applause and standing ovation for Chef
Donato, Chef de Cuisine David Caldiero, Sous Chef Jalemat Saygasay
and staff, Bailli Fred Hellekes declared the evening complete
and we slipped back into the tropical night to savor our memories
of the all too short visit to rustic Italy.
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