Nadine Kam photos
Tea service at the Kahal Hotel & Resort Dec. 19 included assorted sweets and savories served with dragon pearl jasmine tea.

The Kahala Hotel & Resort hosted a holiday tea event Dec. 19 to introduce the newly remodeled Veranda lounge and adjoining grand terrace lanai.

It was a great reminder that the open-air lounge is a perfect setting for entertaining out-of-town family and friends who tend to arrive in search of warm weather (and your company, of course) this time of year.

You can spend a relaxing morning or afternoon strolling the property and visiting the dolphins, before settling in for afternoon tea, which runs from 2 to 5:30 p.m. daily.

A single pot of loose leaf Harney & Sons tea is $8 per person. Simple tea service of a Harney & Sons tea and four sweets and fresh-baked scones, or a plate of four sandwiches, is $17 per person.

Classic tea service, at $28 per person, features a plate of four sweet treats, four savory sandwiches, scones, clotted cream and preserves, and a choice of a Harney & Sons tea.

The Royal tea service is $42 per person, includes all of the classic menu, plus a glass of champagne with a strawberry.

If you want to extend your stay, The Veranda is open for pupu from 5:30 to 10 p.m., and cocktails from 2 p.m. to midnight.

The new menu includes such dishes as fall roasted vegetable tart ($8); roasted Bussels sprouts with shredded duck, caper anchovy vinaigrette ($10); grilled South Pacific shrimp  ($10/$14); red wine-braised lamb shank ($24); grilled prime flatiron steak ($22); harissa roast chicken  ($18); and more. Or, order off the Hoku's menu.

You can view all the menus online at www.kahalaresort.com/dining

Find out how your photo memories of The Kahala can win you a two-night stay at the resort at my other blog, Fashion Tribe.

There's still time to view the Kahala's 25-foot tall Noble fir.

A selection of traditional sandwiches at The Veranda's tea service. Clockwise from top left: smoked salmon on rye toast with parsley cream cheese; chicken salad with tarragon and grapes on toast; Hamakua Springs Farm mushroom turnover; ham and manchego cheese on multi-gram bread; and chicken tarragon and grape salad on endive.

Afternoon tea treats clockwise from 10 p.m. spot: lilikoi Madeline; chocolate-raspberry tart; brown sugar shortbread; Kona coffee ganache pave; profiterole with pistachio cream; yuzu macaron.

Nadine Kam photos
PR woman Kristin Jackson, left, in her other life as Kiss My Grits restaurateur, with Kim Oswald. Kiss My Grits was a double winner in the Honolulu Star-Advertiser's 'Ilima Awards. The public voted it "Best New Restaurant," and critics gave it one of 22 Critics Choice Awards.

Work on the annual Diamond Head Theatre and Honolulu Star-Advertiser 'Ilima Awards officially begins in June, but the work actually continues all year as we eat our way through many, many restaurants and take notes on what was memorable and what we liked best.

June is when I and fellow food and entertainment writers—Joleen Oshiro, Nina Wu, Elizabeth Kieszowski, Jason Genegabus and Betty Shimabukuro—start comparing notes in advance of the October announcement of award winners, and soon after, we start fanning out to make sure the restaurants are continuing to perform well.

We try to include mix of restaurants high, low and spots in between for diversity that reflects the entire dining scene. Of course, for the restaurants, it helps to have a visible profile throughout the year to remind us who's out there. There are many more restaurateurs who go about running their restaurants in a low-key way, and I admit we always miss a few of these. I already have a few in mind that didn't make the book this year but deserve another look next year. And, of course, it helps to open before August, when our decisions are finalized.

Click book for a look inside.

If you're wondering why I disappear from Facebook and Twitter all summer, it's because of the extra task of helping to write the book. The reward is the annual 'Ilima Awards ceremony that took place Oct. 8, a benefit for the theater, that begins with cocktails and a DHT song and dance performance honoring the award winners.

This year marks the 17th annual awards, which started in partnership with the Honolulu Advertiser before our papers merged.

On stage, Loretta Ables Sayre—straight from her star turn in "South Pacific" on Broadway—joined the cast and cracked up the audience with a particularly suggestive number sung to the tune of "Can't Take My Eyes Off of You," which had her getting up close and personal with a few of the representatives from Kiss My Grits, Prima, Lahaina Grill and Amasia, which included the Lahaina Grill rep burying his head in her bosom.

Other highlights included "Funny Girl" star Isabelle Decauwert singing about food to the tune of the musical's "Don't Rain on My Parade," and Tricia Marciel bringing hilarity to the otherwise bittersweet tune of "The Way We Were," sung as "The Way We Dined."

And, a representative from 3660 on the Rise provided one of the most entertaining moments of the night during the finale, when the members of the youth ensemble Shooting Stars got him to his feet and he joined in, rather well, on matching their dance moves.

Then, it was all about tasting, and the ultimate reward was hearing from guests that they enjoyed sampling from restaurants that they hadn't heard of prior to that night.

Kiss My Grits offered a generous combination of catfish, okra and black-eyed peas, along with grits and hush puppies, below, that all threatened to fill a diner up before hitting any other booth. I missed the bread pudding that came later.

Alan Takasaki, left, is the chef-owner of this year's Critic's Choice of Best Restaurant, Le Bistro. He was cooking up shortribs, below:

Azure executive chef Jon Matsubara with his inspired sambal clam banh mi and liquid brandade.

Diners accustomed to grabbing a plate were caught off guard when Matsubara placed the cracker-style "banh mi" in their hands, instructing them to take a bite, then follow with a sip of the chowdery salt cod brandade.

The stack of small brandade cups caught the eye of our 'Ilima Awards book page designer Joe Guinto, who admired their architectural form. (more...)

I was excited by the possibility of heat and spice promised in the name Karai Crab, but it's only after I sat down and saw the restaurant's crab logo and that fiery furnace of a mouth that I felt a little scared by just how much heat would arrive.

I like spicy food, and can practically drink Sriracha, but things are a quite a bit hotter here. I slipped in before a media preview Sept. 21, and this half order of "No Mess" (that is, peeled) shrimp nearly killed my tastebuds with its so-called "medium" cayenne-pepper heat. If this was medium, I don't know if I really wanted to explore spicy (habanero heat) or extra spicy (ghost pepper heat).

Luckily, I had ordered mussels with habanero sauce before trying the cayenne, and I liked the habañero much more, which here, is more of a glowy, citrusy heat than a burning one like the cayenne.

Nadine Kam photos
No Mess shrimp really absorbed the heat. I and my dinner companion could only manage one apiece, so the rest went to waste.

I was afraid to tackle the ghost pepper heat, but took a tentative bite later on at the media lunch that followed the restaurant's blessing. And I liked that too. Even so, it did have a sting so I had to alternate between dipping pieces of king crab leg in habañero and ghost pepper sauces that were served on the side, along with garlic butter.

Before visiting the restaurant, I wondered how it would find its niche, considering its latecomer status as the fourth crab restaurant to open within six months. But, the flavors are delicious and they're working to differentiate themselves from the pack with chef's specials and new sauces that will keep visits interesting over time. And, you can see the clean presentation, sans plastic bags:

Dungeness crab is tasty, if not quite as cute as Karai Crab's logo, top of page.

After a blessing by kahu Cordell Kekoa, from left, Karai Crab manager Garrett Kamei, executive chef Miles Miyamoto and Michael J. Robinson from Kapiolani Medical Center untie the maile lei. A portion of proceeds from food service through Sept. 30 will be donated to Kapiolani Medical Center for Women and Children.

For a person who writes about food, Lindsey Muraoka of the Honolulu Pulse blog Food La La is really squeamish about pulling a crab apart getting her hands dirty. She tackles a Karai Combo ($25) with crab legs available separately at market price.

Like the other shellfish, you can add one of six seasonings to an order of clams, then add spice, or no spice if you can't take the heat.

I was lucky to be dining on a day they were experimenting with salt-pepper shrimp in the kitchen. Everyone in the restaurant at the time was lucky to get a sample of the crisp shrimp that was just as good, if not better, than the Chinatown originals, though without the sprinkling of green onions, garlic and chilies. If it's not on the menu by now, they'd better add it quick!

An order of corn is $3, and the portion is small, but it's really sweet and not soggy at all.

King crab legs added to a Karai combo bowl of shrimp, clams, crawfish, mussels, potato, corn and sausage.

Bacon-jalapeno cornbread is good for cutting the heat of the chilies.

————

Karai Crab is at The Willows, with separate makai building and entrance, 901 Hausten St. Call 952-6990.