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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
December 5, 2003
Location: Halekulani Hotel
» view
menu
PHOTO GALLERY
For Reordering of photos call Davidson Photogaphy at 591-9444
and give Chaine event date, roll number, and frame.
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Chaine at La Mer • 12/5/03 • ©Davidson Photography
2003
Halekulani Hotel, Honolulu, Hawaii
By Beverley S. Grimmer
Vice Chargee de Presse
A festive French Joyeux Noel was the order of the day, December
5, 2003 when Honolulu Bailliage members and their guests gathered
to celebrate the holiday season at the fabulous Halekulani Hotel.
General Manager and Conseil d'Honneur Fred Honda welcomed us
into this lovely lady on the beach and graciously opened his
premier restaurant, La Mer, where Chef de Cuisine and Maitre
de Rotisseur Yves Garnier would delight us throughout the evening
with his incredible culinary talents in traditional French cuisine
and his peerless creative presentation.
Though our evening began with a bit of a blessing from above,
it was quickly forgotten as we slipped into the festively appointed
lounge fronting the courtyard to be greeted by Conseil d'Honneur
Fred Honda, his wife Vice Chargee de Presse Provincial Julie
Honda, Bailli Fred Hellekes and Bailliage officers. All were
quickly put "in the spirit" when Vice Chargee de Missions
Thomas Sakoda presented each arrival with a green or red flashing,
Chaine holiday button to affix to their finery and white-gloved
waiters presented Champagne and a few light morsels to peak
our interest.
Once properly in the spirit, Bailli Fred Hellekes invite the
group to join him around the courtyard for the induction ceremony.
After a brief history of the Chaine, Bailli Hellekes and Bailli
Provencial Robert Lee, Jr., assisted by Bailliage officers,
inducted fourteen new members into the Chaine and five new members
into L'Ordre Mondial, welcomed transfers Chevalier Edward Wayne
and Dame de la Chaine Hannelore Paik and bestowed the title
of Conseil d'Honneur upon Professional de Hotelier Hans Strasser.
After a spirited, welcoming toast to all, we ascended the staircase
to be greeted by Maitre de Table Hotelier Sabine Glissmann and
her staff in the incredibly elegant La Mer Restaurant. The dining
room was nothing short of magical. Tabletops sprinkled with
golden votive candles and holiday greenery surrounding absolutely
charming gingerbread cottages created by the culinary arts students
at Kapiolani Community College, gentle holiday strains filled
the room and every once in a while we sensed the gentle lapping
of the ocean at the shore below. It was the prefect setting
to present the masterful works of Chef Garnier.
With the very first course, we knew we were in for an evening
filled with delectable morsels that would truly delight all
our senses. Plating the wonderful foie gras de canard and bouquet
d'asperges, Chef Garnier caught your eye with his conical pyramid
of Gelee de Sauternes that literally danced in the light of
our table candles. Then came an array of lobster presentations
with a lobster bisque so rich and flavorful we definitely wanted
every last sip. Oh, and the lamb, so perfectly prepared and
presented, there were actually groans of delight as we savored
bite after bite. Chef Garnier assured us with each and every
course that he alone is the master of French cuisine in Hawaii.
One couldn't help but recognize the fabulous wine parings. Vice
Echanson Professional du Vin David Gochros and Halekulani Wine
Manager Randy Chang did an outstanding job pulling together
an incredible selection. Even the most astute of our members
expressed grea pleasure in the presentations. They even acquired
a Mirabelle d' Alsace for an intermezzo. Chilled in a beautiful
ice sculpture, the Mirabelle was very ceremoniously presented
at each table.
The evening was made perfectly complete with the additional
holiday touches of The Voices VI in Victorian dress caroling
table-to-table and little red pouches with lovely Halekulani
Hotel ornament tucked inside (a gift from the Hotel and Fred
Honda).
Always noted for its subtle elegance, impeccable appointments
and attention to detail, the Halekulani Hotel treated us to
an absolutely perfect evening presented with an ease that lulled
us into believing this fabulous event was a simple everyday
fare. It was in fact an evening nothing short of sublime.
General Manager and Conseil d'Honneur Fred Honda, Chef de Cuisine
and Maitre de Rotisseur Yves Garnier, and Director of Food and
Beverage and Maitre de Table Hotelier Sabine Glissmann and their
staffs are soundly appauded for thier presentation of a most
Joyeux Noel. Tres bien!
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