The Oahu Bailliage couldn’t wait to kick off the Christmas season. On Dec. 1, 2018, members enjoyed their holiday gala at the luxurious Kahala Resort, a peaceful oasis of Hawaiian elegance far from the bustle of Waikiki. A giant Christmas tree at the entrance and brightly illuminated halls sparked festive spirits as members proceeded to our private setting beside the waterfall and dolphin ponds.

After a lively reception with champagne in hand, guests moved to the red and white rose and pine decorated dining room for a five-course extravaganza featuring traditional favorites such as winter-spiced duck breast and venison, prepared with nuanced creative touches.

Vice Echanson Hon. Roberto Viernes, MS had selected the perfect pairings. Dinner was capped with enthusiastic applause when Chargée de Presse Provinciale Kathryn Nicholson was surprised with a well-deserved Chaîne Silver Star.

Then the fun started. Laughter filled the room as guests offered rhymes for a Chaîne-based poem, roughly modeled on “The Night Before Christmas.”

Vice Echanson Ann Greenlee and Chargé de Presse Provincial Hon. David Greenlee’s clever rendition recounted how the black-leather clad Harley-riding Grinch and his eight beer-drinking minions crashed and almost spoiled our celebration.

The merriment continued as a heap of gifts arrived at each table. Elegant Dames and Chevaliers in their formal attire transformed into kids as they selected or “stole” enticing wine and food-treat offerings. Spirits energized by the games, members topped off a perfect evening on the dance floor where the band played lively old favorites.

Menu

CAVIAR AND OCTOPUS
Celeriac espuma and croutons
Champagne Lassalle Brut Preference Champagne France NV

HAMAKUA MUSHROOM CRUSTED CHILEAN SEA BASS
Watercress puree and confit Ho Farm tomatoes
Birichino “Jurassic” Chenin Blanc Santa Ynez Valley California 2015

WINTER SPICED MAPLE LEAF DUCK BREAST
Local Bourdon carrot, prune mui compote and black currant jus
Siduri Pinot Noir Willamette Valley Oregon 2015

MAUI NUI VENISON CHOPS
Piquillo Pepper-chickpea puree and eggplant pomegranate-mint gastrique
“Neyers Ranch” Cabernet Sauvingnon Napa Valley California 2015

LOCAL DARK CHOCOLATE CREMEUX
Macademia nut praline crisp, tangerine jus and sorbet
Birichino Muscat Canelli Monterey California 2012

Photos by Mirella Monoscalco