On Mother’s Day Eve, May 11, 2019, members and guests of the Honolulu Chaîne de Rôtisseurs were treated to an a-MAY-zing dinner especially created by Executive Chef Joshua Goetz of “53 by the Sea” restaurant perched on the waterfront in the Kaka’ako District of Honolulu. Guests ascended the restaurant’s iconic grand staircase to enter the restaurant’s private dining room with floor to ceiling glass walls where they were mesmerized by the breath-taking views of Diamond Head, Waikiki, and the myriad shades of blue and green hues in the stunningly beautiful Hawaiian surf.

With a sunset scheduled for an hour after the start of the event, photographer Tony Grillo tirelessly worked to capture the spectacular views both inside and outside the room. With the natural charm and radiance of the Honolulu dinner, guests were mirrored by the beauty and elegance of the dishes prepared by Chef Goetz who incorporated fresh ingredients sourced from local farms to accompany specialty items that he had specifically flown in for this Chaîne dinner.

One of the stand-out dishes of the night was Chef Goetz’s Bucatini Pasta “Putanesca”, which seemed like a nod to Chef Auguste Escoffier who created meals that combined the elusive umami taste with salty, sour, sweet, and bitter tastes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chef Goetz’s pasta dish featured Japanese unagi (eel), baby heirloom tomatoes, white anchovies, dried olives, fried capers and basil. With the sweet and sour tastes of the ripe baby heirloom tomatoes, the mellowed bitterness and salty tanginess of the brined capers, the slightly sweet tare (soy) sauce on the lightly grilled unagi, and the delicately salty flavor of the white anchovies all combined beautifully to create pasta dish filled with umami taste.

In honor of Mother’s Day, the evening closed with the “lei-ing” of all the ladies in attendance with flower leis provided by Chevalier Sukit Kanaprach. The evening drew to a close with the gathering of all the guests on the grand staircase for a fun-filled photo to remember an “a-MAY-zing” night.

Menu
53 by the Sea
May 11, 2019

Lobster Chowder Cashew Cream, Saffron Peppers, Onions, Taro, Bacon Dust Domaine Serene “R” Rose 2016

Bucatini Pasta “Putanesca”
Unagi, Heirloom Tomatoes, White Anchovies, Dried Olives, Capers, Basil
Benevelli Piero Langhe Nebbiolo 2016

Surf and Turf
Sliced Aged Beef Tomahawk Steak, Scallops, Kauai Shrimp, Maltese Sauce, Tarragon Puree
Roccolo Grassi Valpolicella 2013
Michael Gro Monopole Bourgogne Blanc 2014

Waialua Estate Chocolate
Peanut Butter, Jelly, Strawberry, Chocolate Mousse, Granola Nut Crunch, Sea Salted Caramel Ice Cream
Lustau East India Solera Sherry