November 15, 7:00 P.M. Dinner: Hawaiian Sushi and Seafood with ‘Ulu and Noio
November 15, 2024 07:00 PM
Featuring Executive Chef Richard Polhemus, Sushi Chef Nuri Piccio, and Executive Pastry Chef Kalani Garcia of Four Seasons Resort Hualalai
25 11th Ave, New York, NY 10011, USA
The award-winning signature restaurants at Four Seasons Resort Hualalai, ‘Ulu and Noio, bring Hawaiian flavors and innovative takes on Japanese and pan-Asian dishes. Set to open in December 2024 at the five-star, five-diamond resort on the pristine Kona-Kohala coast of Hawaii Island, the restaurants are bringing guests at Platform an exclusive preview of what’s to come.
At this one-night-only visit from executive chef Richard Polhemus and his culinary team of all-star chefs, diners will enjoy a distinctive menu featuring Hawaiian seafood and ingredients, including local Hawaii Island Kanpachi from Blue Ocean Mariculture. The menu will guide guests though Hawaii and the island’s connection to Asian culture and culinary influence.
Beverages will be equally as exciting with pairings that include local Kuleana Hawaiian rum, Japanese sake, and a selection of wines including a special tasting of The Mascot, a Harlan family wine, and long-established Four Seasons Hualalai Resort partner.
Dining Table $170 | Internal Chefs Counter $185 | External Chefs Counter $150
MENU
Hors d’oeuvre
Hawaiian Mango with Kauai Prawn and Golden Osetra Caviar
Contains gluten and shellfish
A5 Wagyu Beef with Chives, Takuan, and Garam Masala
Contains alliums
Hearts of Palm with Brioche and Parmesan Mousse
Contains alliums, dairy, and gluten
Hualalai Tai > Hualalai Reserve Kuleana Aged Rum with Kuleana Agricole Rum, Lime Juice, Hamakua Coast Macadamia Nut Orgeat, Lime Juice, and Cointreau Liqueur
Dinner
Tsukidashi
Blue Ocean Mariculture Kanpachi with Myoga Salad and Morel–Soy Gelée
Opakapaka Nigiri with Kombu Soy
Kumamoto Oysters with Marinated Ikura
Contains alliums, gluten, shellfish, and soy
Tajkasago Ginga Shizuku Divine Droplets Junmai Daiginjo
Kona Abalone “Rockefeller” with Guanciale, Spinach, Kuleana Rum, and Fennel Pollen Crust
Contains alliums, gluten, and shellfish
Louis Jadot Pouilly-Fuissé Premier Cru Chardonnay 2021
Hawaiian Big Eye Ahi Tuna Wellington with Ali’i Mushrooms, Luau Leaf, Foie Gras Kabayaki, and Surinam Cherry–Kelp Chips
Contains alliums, dairy, gluten, and soy
The Mascot Cabernet Sauvignon 2019
Dessert
Ohia Honey Crémeux with Mamaki Sponge and Sudachi Curd
Contains dairy and nuts
Domaine des Baumard Quarts de Chaume Chenin Blanc 2018
About Richard Polhemus:
Chicago was always home for chef Richard Polhemus, and after graduating from Kendall College with an associates degree in culinary arts and applied sciences, he was hired by Four Seasons Hotel Chicago. At Four Seasons Hotel Chicago, Polhemus opened Allium Restaurant, a farm-to-table American restaurant with strong ties to local farmers and purveyors. Allium was later awarded one Michelin star.
In 2016, Polhemus left Chicago to join Four Seasons Resort Oahu at Ko Olina where he was promoted to executive chef shortly thereafter. During his time on Oahu, Polhemus embraced local cuisine and culture. The Island of Hawaii beckoned him in 2020 when he accepted the position as executive chef of Four Seasons Resort Hualalai, overseeing the resort’s extensive culinary program, including five dining outlets, in-room dining, special events, and Hualalai Club. Polhemus brings his years of farm-to-table passion to the five-star, five-diamond resort, where 75 percent of the ingredients used are from Hawaii Island and are sourced from more than 160 farms. Polhemus also works with the resort’s expert landscaping team to foster the on-site herb garden, supplying various fresh herbs and vegetables, and carefully created pond, home to two types of oysters and shrimp, to ensure the utmost hyper-local experience.
About Nuri Piccio:
From a young age, chef Nuri Piccio dreamed of becoming an artist. Growing up in a large family with a passion for food, Piccio often found himself in the kitchen, guided by his grandmother. Despite his artistic inclinations, he was unsure of how to turn his passion into a viable career.
It was his mother who suggested he consider culinary school. The idea resonated with him, blending his love for creativity with a practical skill set. During his time at culinary school, a chance encounter with a sushi chef demonstration sparked a new passion. He was captivated by the artistry and precision involved in sushi making.
Determined to pursue this path, Piccio sought employment at a Japanese restaurant, where he immersed himself in the craft, learning from seasoned sushi chefs and steadily working his way up the ranks. He then took the initiative to spend 6 months in an apprenticeship at a renowned Kaiseki restaurant in Kyoto, Japan. Reflecting on his journey, he realized that his early experiences—cleaning fish and steaming rice with his grandmother—had serendipitously laid the foundation for his career.
Today, chef Piccio is known for his innovative approach to sushi, often incorporating local ingredients like Hawaiian seaweeds and flavors to create unique and authentic dishes. His commitment to both art and culinary excellence is evident in every meticulously plated dish, making the sushi experience at 'Ulu and Noio an unforgettable culinary journey.
About Kalani Garcia:
Overseeing all pastry production for the entire resort and residences, Kalani Garcia couldn't be more at home on the island paradise of Hawaii. Born on Makawao, Maui, Garcia is a true local, whose love of pastry began at an early age. As the youngest of five children, he watched his mother bake for family gatherings, inspiring him well before his career started at the Hali‘imaile General Store in Maui, where he learned from the ground up and became the pastry chef.
Garcia then joined the culinary team at Four Seasons Resort Maui where he fell in love with Four Seasons culture, then made the move to the glitz and glam of the desert, where he worked his way through the high-volume pastry kitchen at Four Seasons Hotel Las Vegas.
Garcia made the move back home to Hawaii, joining Four Seasons Resort Hualalai as assistant pastry chef, before being promoted to executive pastry chef. His love for Hawaii Island is apparent in the abundance of fresh produce he uses in his unique culinary creations.
About ‘Ulu and Noio:
At the award-winning restaurant ‘Ulu, currently being extensively enhanced and re-opening in November 2024, local seafood with flavors inspired by the Pacific rim are served steps away from the ocean surf and beneath a canopy of stars. At the core of executive chef Richard Polhemus’ culinary philosophy are ingredients from the island– ensuring the freshest, most sustainable ingredients available. Working with over 160 local farms, approximately 75% of the food served is from the Island of Hawai'i, prepared oven roasted, flame grilled, and wok fired – integrating the flavors of Hawaii with Pan-Asian techniques.
Noio, a new sushi restaurant opening in December 2024, is located oceanfront on the second floor and features unobstructed views of the Pacific Ocean. The crowned jewel experience at Noio is the omakase sushi menu, where guests are guided through sushi chef Nuri Piccio’s nightly menu of the freshest fish and Japanese dishes. Noio is a native bird Hawaiian navigators used as an indicator that land was near, and just as the Noio led Hawaiians to the islands, chef Piccio and his team usher guests through an imitable culinary journey.
About Four Seasons Resort Hualalai:
The only Forbes Five-Star and AAA Five-Diamond Resort on the Island of Hawai’i, Four Seasons Resort Hualālai is set on 800 acres along the picturesque Kona-Kohala coast, welcoming guests to an exclusive, oceanfront oasis. The resort recently unveiled a $100M resort-wide renovation, updating and enhancing all guest accommodations and many public spaces while maintaining traditional Hawaiian design. Built into its natural surroundings, the resort combines history, culture and true aloha. It features 249 bungalow-style rooms and suites, championship golf, a world-class spa and fitness center, tennis, on-site ocean activities, eight pools, cultural experiences, and award-winning dining.
Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.
James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.