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Round of brie covered with honey, fruit and nuts.

Round of brie covered with honey, fruit and nuts.

Hilton Hawaiian Village, our host hotel for the conference, rolled out the red carpet for attendees and filled us with delicious food made by their talented chef and staff.  Beautifully displayed on several tables were (among many dishes) Balinese style chicken sate and fresh sushi but the show stopper was the colorful fry pan filled with brie and topped with warm honey, berries and macadamia nuts.  These appetizers were more like a meal!

The Modern Honolulu, I found to be edgy and well, a very modern hotel.  No aloha shirts or luau’s, this is not typical Hawaiian.  Sleek and classy, the young staff are professional and give personalized service.  Pastry chef Steven Arakai takes creative liberty with his complex dessert creations.   Named “Momotaro” (Peach boy), the vanilla mochi cake, peach flavored plum wine, orange gelee, green tea ice cream with homemade puff pastry is gorgeous.  Desserts here are a real eye and taste treat.

Rice cake, peach and puff pastry

Rice cake, peach and puff pastry

Moana Surfrider, a Westin hotel, not only has a gorgeous view overlooking the ocean but Chef Chen makes a fabulous French toast with lehua honey and mascapone cheese.   A winning combination!

And the family run Outrigger hotels have been a landmark in Hawaii for years and continue to grow.  Their many hotels vary by location and price, one thing is sure, they have affordable and comfy places throughout the island.

Honolulu is a busy city with many tourists but the great food and places to rest a weary head make the island’s capitol a good visit.

French toast with honey and mascapone cheese

French toast with honey and mascapone cheese

 

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