Four Seasons Resort Lanai at Manele Bay Unveils the Art of Blind Tasting Culinary Journey

With so many exquisite choices on the extensive steak and seafood menu, even the most well travelled food connoisseur can often be struck with dining indecision, also known as “entrée envy.” Chef Joseph Yaple, whose culinary approach is highly personal and creative, has developed The Art of Blind Tasting, allowing for a whimsical culinary journey for those faced with such mouth-watering dilemmas. Instead of a pre-set tasting menu, Chef Joseph’s menu is a spontaneous, yet refined, five-course culinary journey that is fashioned upon request, within a moment’s notice. Chef’s been known to create samplings such as foie gras torchon with white wine poached grapes, bartlett pear butter, toasted brioche, baby basil salad; scallops with pesto puree, pancetta caper butter, baby citrus; and pan roasted mahi mahi with coconut forbidden black rice, macadamia nut puree, pea shoot salad.

Inspired by his daily experiences on Lanai, from sunrise fishing excursions to breathtaking hikes along Lanai’s coastal trails to the island’s rich cultural history, Chef Yaple is able to add a true sense of place into his cuisine based on his morning musings. His experience, passion and farm-to-table approach lend itself to an extraordinary dining experience – at the superb mercy of the chef.

The Art of Blind Tasting menu is USD 95.00 per person and is available for dinner nightly.

Hotel Press Contact

Michelle Edwards
Director of Public Relations
600 Iwilei Road, Suite 500
Honolulu, Hawaii, U.S.A. 96817
Email Michelle Edwards
T. 1 (808) 275-2157

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