HONOLULU, January 20, 2000 -- Seven highly acclaimed chef-restaurateurs who are part of Hawaii's exciting Pacific Rim cuisine scene have teamed up to create innovative new meals for Hawaiian Airlines' award-winning First Class service.
Hawaiian Airlines pioneered the inflight presentation of Hawaii Regional Cuisine in First Class in 1993 with the introduction of signature dishes from one notable Hawaii chef per quarter. The airline's expanded Hawaiian Island Chefs program for 2000 takes the concept to a new level with the year-round participation of chefs from around the state.
Cuisine programs aboard Hawaiian's Island-style flights to and from Hawaii are under the supervision of noted chef Beverly Gannon, who will oversee menus with an Island flair in both First Class and Coach.
Gannon, chef-owner of Haliimaile General Store and Joe's Bar & Grill on Maui, is a founding member of the famed Hawaii Regional Cuisine Council, the group of culinary artists who began blending Asian and European cooking techniques with the freshest ingredients to be found in the Hawaiian islands.
From February 1 through May 31, the Hawaiian Island Chefs program in the First Class Cabin will feature signature dishes by:
· Chai Chaowasaree, of Chai's Island Bistro and Singha Thai in Honolulu
· Hiroshi Fukui of L'Uraku in Honolulu, and
· James McDonald of Pacific ‘O and the Feast at Lele on Maui
Four other chefs will contribute dishes that will be offered later in the year:
· Wayne Hirabayashi of Kahala Mandarin Oriental Hotel, in Honolulu
· D.K. Kodama of Sansei Seafood Restaurant and Sushi Bar on Maui
· Jacqueline Lau, of Roy's Waikoloa on the Big Island, and
· Teresa Gannon of Haliimaile General Store on Maui.
Among the signature entrees created by the chefs for Hawaiian Airlines are: Roasted Chicken Breast with Coconut Mango Cream Sauce; Hoisin Marinated Lamb; Misoyaki Butterfish with Kahuku Corn and New Potatoes; Garlic Pepper-crusted Beef Tenderloin with Shiitake Mushroom Demiglace; and Chicken Satay with Peanut Sauce.
The entrees are served with mouthwatering appetizers like Alaskan King Crab Cake and Thai Curry Puff; and with fresh salads and tempting desserts.
Hawaii-based master sommelier Chuck Furuya, president of Fine Wine Imports, personally selects fine wines to accompany the dishes prepared by the Hawaiian Island Chefs for Hawaiian Airlines.
Hawaiian Airlines is a proud recipient of the highly coveted Onboard Services magazine Award for Food Service innovation and excellence in First Class on flights between Hawaii and the mainland.
The airline also has been recognized with Onboard Services' prestigious Diamond Award for the excellence, warmth and graciousness of its Mea Ho'okipa (hospitality) service aboard Interisland flights in Hawaii, and the coveted President's Award for Innovation in Coach Class cuisine and service from the International Inflight Food Service Association.
Hawaiian Airlines operates widebody McDonnell Douglas DC-10 jets on all flights to and from Hawaii; and narrow-body McDonnell Douglas DC-9 jets on more than 140 flights a day among the islands of Hawaii.
Founded in Honolulu in 1929, Hawaiian Airlines is Hawaii's longest-serving and largest airline and the nation's 12th largest carrier. Additional information on the company and its services, including flight schedules, fares and online reservations booking, is available on Hawaiian's Web site at http://www.hawaiianair.com.