Halekulani, the legendary Waikiki beachfront hotel is offering exclusive dinner menus featuring a “Sourcing Locally, Cooking Globally” philosophy, as part of its special menu series, The Art of Food & Wine by Halekulani. Halekulani's Executive Chef and Pastry Chef, Vikram Garg and Mark Freischmidt crafted each menu for each of the hotel's restaurants. “Each restaurant showcases a multi-course menu offered with a wine pairing. While each menu is inspired by a different global region, the overriding theme is one of sustainability and corporate responsibility in supporting an environmentally conscious philosophy,” said Ulrich Krauer, General Manager of Halekulani. The special dinners are available September 10-30, with a percentage of sales will be donated to the Culinary Institute of Pacific.
