SPECIAL EVENT
Edwin Goto
Ihilani Restaurant at The Manele Bay Hotel
Lana'i, HI

Wednesday, April 18, 7:00 p.m.
Members $95, guests $120

"The Manele Bay Hotel," Bob Payne wrote in Bon Appétit, "is a place that makes it easy for beach lovers to confuse Hawaii with heaven." No wonder: step out of your lush, airy room in the Mediterranean-style villa hotel, nestled on the lowest cliff of the volcanic hills of Lana'i, and you find yourself facing an ocean view more perfect than anything Hollywood has ever dreamed up. Sun and sand not your thing? You can golf, if you'd prefer: there are two stunning courses here. Or maybe you'd rather shoot clay targets, or climb a mountain, or go trail-riding. Whatever. It's all unbelievably gorgeous, all part of your holiday in nirvana. But whatever you do, make sure you're back in time for dinner, and make doubly sure you don't spoil your appetite. You'll want to be able to eat every bite of the globally inspired feast that Edwin Goto serves each night at the resort's widely acclaimed Ihilani Restaurant.

Goto, born and raised on the island of Oahu, earned his chops cooking at top local restaurants. In 1983, he landed a spot in chef Khamien Tanhchaleun's kitchens at the AAA Five-Diamond Halekulani resort's much-celebrated La Mer restaurant in Honolulu. In 1987, he headed for the mainland. In San Francisco, Goto worked at Les Célébrités in the Hotel Nikko, the Park Grill in the Park Hyatt, and the highly praised 1001 Nob Hill. In 1992, he returned to Hawaii, serving as sous-chef at the Manele Bay's Lana'i sister resort, the Lodge at Koele. Two years later, he was named executive chef at the inland golfers' paradise. That year, Condé Nast Traveler named the Lodge at Koele Hawaii's top restaurant. Under Goto's guidance, the resort earned Hawaii's highest marks from Zagat, a first-place ranking from Gourmet, and a slew of other awards and accolades.

In his latest venture, Goto promises to deliver more of the luxe Pacific Rim fare that has made him the toast of the islands, such as chilled hearts of palm and asparagus salad with macadamia nuts and coconut-lime dressing, or Japanese hamachi tartare with coconut, cilantro, and twice-cooked green plantains. Tom Passavant, writing in Diversions, described Goto's food as "utterly delicious." Mulling over a Goto meal, he concluded, "This is savoring the good life, in more ways than one."

 
Chorizo and Coconut Rice Fritters

Hawaiian Ahi Poke on Twice-Cooked Plantains

Carrot Escabèche with Oranges and Jícama
Zardetto Prosecco 1999

Seared Foie Gras with Sweet Plantains, Mango-Vanilla Bean Compote, and Cane Vinegar
Cascina Castle T Moscato d'Asti 1999

Hearts of Palm and Asparagus Salad with Ka'u Oranges and Coconut-Lime Dressing
Didier Champalou Vouvray 1999

Seared Island Moi with Crab and Cilantro Seviche, and Taro-Sweet Potato Hash
Fillaboa Albariño 1999

Braised Short Rib of Beef with Creamy Yuca Cake, Hawaiian Chili Sauce, and Homemade Sour Cream
Emeades Mendocino Zinfandel 1997

Island-Spiced Warm Chocolate and Banana Cake
La Tour Vieille Vintage Banyuls 1999

 

   Next Event