Evanescence
KONA, HAWAII | MARCH 2023
After what felt like the wettest year ever, at least on Supper days, it was an absolutely joy to set the table on an 80-degree sunny day on the coast of Hawaii. This was the kind of day that has us feeling extra lucky to do what we do. The weather was stunning as the sun glinted off the Pacific and warmed the white sands on the beaches of the Kona Salt Farm. While Chef Chad Yamamoto may have wished for it to be a few degrees cooler as he stoked the cooking fire on the beach, we were soaking in every bit of sunshine we could.
Guests were offered parasols upon arrival, in case they weren’t as excited about the sun as we were, and wandered the waterline while sipping tropical cocktails before sitting down to an unforgettable Italian-Hawaiian fusion meal made from island local ingredients by Chef Chad and his amazing team. We lined the table with local fruit and flowers, which we soon pushed aside to make room for huge boards of food to share, equally as beautiful as the centerpieces themselves.
The setting was absolutely unbeatable, but the energy around the table made the event truly spectacular as everyone shared their meal, their stories, and their origins with each other until the sun got low enough that conversation hushed into awe and everyone got up from the table to watch the sun sink into the water.
WELCOME
We welcomed everyone to the beach with a tropical take on the French 75, something a little but bubbly, a little bit sweet to cut the heat of the afternoon. Meanwhile, Chef Chad passed around mind-bending appetizers; “‘nduja” made from local chilis and “unagi” made from eggplant, confused delighted diners with their creative execution.
A MENU BY CHAD YAMAMOTO
Chef Chad Yamamoto blends his Hawaiian heritage with the flavors of Sardinia at Walua Social Club. He pulled a slew of incredible local ingredients from Hawaii’s unbeatable pantry to put together a feast that honored the traditions of both coastal cuisines. This was truly communal dining, with table-long boards of fresh fish and vegetables grilled over open fire in the sand, inviting everyone to share the abundance of the islands.
MENU
WELCOME
Aji “‘Nduja” sourdough, chicken egg bottarga
Eggplant “Unagi” kabayaki, koshihikari
Alii Mushroom Tart Parmigiano Reggiano, smoked aioli
Cocktail: French 75 Kona Style
FIRST
Waimea Tomato + Big Island Avocado goat cheese, radish, nasturtium orange vinaigrette, herbs
Wine: 2021 Ameztio Txakolina Rubentis Rosé, Spain
SECOND
Kona Kampachi ogo chimichurri, bok choy
Wine: 2020 Villa Matilde Falanghina, Italy
MAIN
Pulehu NY Strip Steak roasted ulu, seaweed butter
Wine: 2018 Buil + Gine Priorat, Spain
DESSERT
Big Island Goats Cheesecake calamansi compote
WINE PAIRINGS
Danielle curated a selection of wines to compliment the meal, from a 2021 Ameztoi Txakolina Rubentis Rosé (which is simply the world’s most perfect wine to drink on the beach) to start the meal, to a 2018 Buil + Gine Priorat, a Spanish take on a classic Rhone blend perfect for sipping with steak.
NIGHTCAP
Dessert was a gorgeous cheesecake made with Big Island goat’s milk and calamansi curd, a perfect balance of tart and sweet, Italian and Hawaiian. As good as dessert was, it paled in comparison to the stunning sunset, which everyone lingered to watch from the still-warm sandy beach.
SECRET LOCATION: KONA SALT FARM
The Big Island’s only working salt farm is located on Keāhole Point, the westernmost point on the island’s volcanic coast. It’s not only the perfect spot to watch the sunset, it’s a historically prized fishing ground and unique place to harvest salt because of the makeup of the ocean floor just offshore. At Kona Salt farm, they pull water from over 2,000 feet below the ocean’s surface, where it is rich in minerals and essentially untouched by human pollution. The resulting salt is pristine, mineral-rich, and absolutely delicious.
Each guest was gifted some salt to take home after Supper, as well as an invitation to return for a tour the next day!
