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Hali’imaile General Store shares recipe: Summertime is for BBQ’S!

Hali’imaile General Store is excited to share a delicious summer recipe perfect for your summertime BBQ plans. You can find more delicious recipes in Bev’s “Family Style Meals” cookbook.

Firing up that grill? Why not add Bev Gannon’s signature barbecue sauce to your grill items?

Hali’imaile General Store Barbecue Sauce:

2 tablespoons margarine

2 onions, chopped

3 cups ketchup

1 1/2 cups canned red chile sauce

1/3 cup cider vinegar

1/2 cup firmly packed brown sugar

1/3 cup yellow mustard (any brand)

1/3 cup dark molasses

2 teaspoons cayenne pepper

1/3 cup Worcestershire sauce

2 teaspoons liquid smoke

Juice of 1/2 lemon

Juice of 1/2 lime

Juice of 1/2 orange

Salt

Freshly ground black pepper

  1. To prepare the sauce, in a heavy saucepan, melt the margarine over medium heat.
  2. Add the onions and sauté for 5 to 6 minutes, until translucent.
  3. Add all the remaining ingredients, stir to blend and bring to a boil.
  4. Decrease the heat and simmer, uncovered, for 2 hours, until thick and reddish brown. Makes about six cups

Bev Live on KPOA – March 27 at 8:30 AM

Tune into Hawaii radio KPOA (93.5 FM) on Monday, March 27 at 8:30 am as our very own Chef Bev Gannon is interviewed regarding Localicious Hawaii, the dining program to benefit the Hawaii Agriculture Foundation. Find out what dish is being offered at Hali’imaile General Store and how your purchase of this entree supports HAF’s Veggie U educational program.

For more information about Localicious Hawaii 2017, Hawaii Agriculture Foundation and Veggie U, visit their website at www.hawaiiagfoundation.org/events/localicious-hawaii.

5-Course Italian Wine Dinner

Hali’imaile General Store is pleased to be partnering with Young’s Market Company, a premier distributor of fine wines, in sharing the outstanding Italian wines of the Tuscany and Piedmont regions during a special 5-course Italian Wine Dinner on Friday, April 28, 2017. The evening will feature a menu prepared by Hali’imaile General Store Executive Chef Marc McDowell along with wine pairings presented by special guest Master Sommelier Patrick Okubo.

Please join us for what is sure to be a memorable evening. Seating is limited so make reservations early. Call 808-572-2666 for reservations or more information.

$150 per person (all inclusive). Seating at 5:30pm.

 

FIRST COURSE
Ahi Wrapped White Asparagus Tips
prosciutto de parma crisps, brioche fried egg yolk,
sorrel and spring vegetable salpicon vinaigrette

Bruno Giacosa, Arneis, Roero, Piedmont, Italy 2014

SECOND COURSE
Uni Risotto
spring peas and black garlic

Castello di Pomino, Chardonnay/Pinot Bianco, Pomino, Chianti Rufina, Tuscany, Italy 2012

THIRD COURSE
Braised Ulupalakua Ranch Lamb Ragu
house made pappardelle pasta, roasted roma tomatoes,
confit radish, artichoke and hearts of palm, gorgonzola leaves

Castello di Volpaia, Sangiovese, Riserva, Chianti Classico, Tuscany, Italy 2013

FOURTH COURSE
Shallot Truffle and Pancetta Stuffed Filet Mignon
porcini polenta, broccoli rabe and barbaresco demi

Giuseppe Cortese, Nebbiolo, Rabaja, Barbaresco, Piedmont, Italy 2010

DESSERT COURSE
Strawberry Tiramisu
vanilla ladyfingers and cocoa finish

Elio Perrone, Bigaro, Rose, Moscato d’Asti, Piedmont, Italy 2015

Mother’s Day Brunch

Hali’imaile General Store is please to announce it’s Mother’s Day Brunch menu for Sunday, May 8th from 9:30am to 2:30pm.

$48 for adults. $18 for children 6-9. Tax & gratuity are not included. Reservations are highly recommended.

Herb scrambled eggs
Applewood smoked bacon, Portuguese sausage, Italian breakfast sausage
Hawaiian sweet bread pecan bread pudding with maple syrup
Crispy shredded hash brown potatoes
Roast turkey hash benedict, rosemary & thyme, traditional hollandaise
Salt crusted sirloin of beef with horseradish sauce & au jus
Baked ham with pineapple chutney
Crab cannelloni with lemon cream sauce
Garlic noodles with snap peas & beech mushrooms
Chili street corn
Jumbo shrimp cocktail with wasabi cocktail sauce
Bev’s famous crab dip with water biscuits
Grilled vegetable saffron paella salad
Heirloom cherry tomato & baby mozzarella salad with pistachio pesto
Chinese chicken salad, corn, water chestnuts, dried cranberries, toasted coconut, cashews, cilantro, mint
Pineapple strawberry & mint salad

Breakfast pastries, pastry chefs selection of desserts

Recipe: Key Lime Martini

Hawaii Food & Wine Festival 2016

Chef Bev Gannon will be participating in the Hawaii Wine & Food Festival 2016 which will be held October 14-30, 2016 on Hawaii Island, Maui and Oahu.

The Hawaii Food & Wine Festival is the premier epicurean destination event in the Pacific and takes place over two weeks featuring a roster of over 100 internationally-renowned master chefs, personalities, and wine and spirit producers. C0-founded by two of Hawaii’s own James Beard Award-winning chefs, Roy Yamaguchi and Alan Wong, the festival will showcase wine tastings, cooking demonstrations, one-of-a-kind excursions, and exclusive dining opportunities with dishes highlighting the state’s bounty of local produce, seafood, beef and poultry.

For more information visit the Hawaii Food & Wine Festival website.