These days it’s almost impossible to get my entire family, including the “Blue Baker,” on vacation. So, you can imagine it was pretty exciting when we connected in Hawaii this summer.
There is nothing quite like the Saturday night beach barbecue at the Four Seasons Resort Hualalai on the Big Island of Hawaii. Executive Chef James Babian makes sure it’s an unforgettable experience.
The setting was perfect for our first night’s dinner. Tables were scattered on the white, sandy beach and torches were lit at sunset. The lobsters were grilling – in other words, a picture perfect setting.
First course could have been an entire meal; sushi, sashimi, seafood bisque, salads, all kinds of fresh poke, crab legs and more.
Our plates piled high, this could have been a dinner by itself. Hard to decide from the delectable array of choices.
But no, the best part was still to come. We kicked off our and sandals and meandered toward the grill, where the chef was piling platters full of fresh lobster. Next to the lobsters were the New York strip steaks charcoaled to perfection and the fresh fish of the day nearly done.
Then it was over to the table filled with beautiful Hawaiian bamboo containers -each one filled with another entree surprise, just in case you were still hungry.
Choices seemed endless with the freshly steamed mussels, pork ribs, a colorful medley of vegetables that included heirloom carrots, pea pods, broccolini, red peppers and corn, or purple heirloom potatoes mashed with just a hint of coconut. Since family is important at the Four Seasons, there was even a gourmet version of Mac N Cheese for the kids.
So we were now sitting back in our chairs, taking a time out, and deciding if we had any room left over for desert. No one really did, but we collectively decided it would be a shame to not taste the assortment of deserts.
Was I dreaming or were there actually individual chocolate, vanilla and chocolate chip mousse souffles cooking beachside? Yes, of course, we had to try the creme anglaise on top. There were no calorie police out, so why not?
The aroma of the souffle baking only lent a beckon you hither finger to the desert bar. From key lime meringues to strawberry miniature deserts, to homemade chocolate chip cookies and brownies, it was hard to decide what to try. Since everything was in miniature, no one felt too guilty trying a bit of everything. Thanks for the fabulous meal, Chef Jim.
And so we pushed away our chairs. We waddled to our room, along the beach, to the sounds of the ocean waves, the feel of sand beneath our feet and the moon shining its path across the ocean. The sky was an exquisite orange, as the day came to a close. Surrounded by several generations of family, my husband and I decided that life doesn’t get any better than this!
– The Gourmet Review