INDULGE

Twist at Hanohano’s & Flights at Twist

twist-and-flight2

Sheraton Waikiki Resort, 30th Floor

2255 Kalaukaua Avenue

Honolulu, Hawaii 96815

sheraton-waikiki.com/de_hanohano.htm

Phone: 808-922-4422 (main)

Fax: 808-931-8050

twist-chefs

Ryan Loo and Shaun Ono

Shaun Ono, Outlet Manager

Ryan Loo, Exécutive Chef

With a kitchen set thirty stories above famed Waikiki Beach, Executive Chef Ryan Loo has brought Twist at Hanohano to new culinary heights with his innovative cooking concepts of bringing the farm to the table. Loo’s award-winning skills and enthusiasm have reinvented the former Hanohano Room. A native Hawaiian, Loo was honored in 2002 as the regional recipient of the Commis de Cuisine award in the Chaîne de Rôtisseurs professional cooking competition in Hawaii.

Pairing

“Peking style” 7-spiced duck and foie gras buns, gingered cranberries, Nalo Farms micro arugula

Paired with 2007 Red Diamond Merlot Columbia Valley

The body of the wine is in perfect balance with the richness of the meat. It is a classic match of duck and merlot, enhanced by the perfect harmony of gingered cranberries and the Red Diamond Merlot’s rich berry flavors.

Recipe

wine-pairing1 pc duck breast, 8 oz

1 T. 5 spice

½ T. ground coriander

½ T. allspice

Combine dry ingredients and rub on duck. Let marinate 24 hours. Render on skin side down, cook to medium rare, and slice.

1 oz. balsamic vinegar

2 oz. apple juice

1 oz. dried cranberries

½ oz. sugar

½ oz. ginger

Combine and cook until berries are rehydrated and liquid has evaporated.

3 pc Kauyuk buns

Steam and cook until soft.

1 oz. foie gras

Sear and garnish with micro arugula.