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Halekulani Skybox Experience at the 2018 Sony Open

I walk. I golf. I this. I that. It’s one thing to watch professional golf on TV. It’s another thing to watch golf, either amateur, presidential or pro in person. Then you have watching the PGA Tour play at the Sony Open, formerly known as the Hawaiian Open, in person, live, right there, high above all the action in a luxury Skybox at the 18th hole. Here in this presentation with the Halekulani, Waikiki’s highly acclaimed 5-star rated resort hotel.  For each day of the Sony Open, up to 40 VIP guests of the Halekulani were invited as a complimentary courtesy to watch the tournament from their Skybox.  In the same area, Kahala Hotel & Resort, First Hawaiian Bank and several other corporate leaders in Hawaii also each had their own sections. 

Along with the pleasant shade of a canopy, as well as comfort and ideal view of the green from raised stadium style seating, the Halekulani Skybox featured a full menu of dishes prepared both by Waialae Country Club, as well as the talented chefs of Halekulani. There was Carved Roast Beef Tenderloin and Huli Chicken Sandwiches, Shrimp Scampi, Bacon Wrapped Scallops, Chinese-Style Roasted Pork Belly Bao, Ahi Poke Taro Chips, Beet Root Cured Salmon Crudo… and many more delicious treats!

There was also a full bar, including signature cocktails of the Halekulani, beer, wine and champagne. To top that off, a full wait staff did all the leg work. You simply have a seat in the luxury of the Skybox, circle what you want on the menu — whatever and however much you want to your heart’s content — and enjoy the game! 

Speaking of which, the 2018 Sony Open PGA Tour Golf Tournament took place January 11 to 14, 2018 at the Waialae Country Club. The leaderboard was 1.) Patton Kazzire; 2.) James Hahn; 3.) Tom Hoge; 4.) Webb Simpson; 5.) Brian Stuard.

Well like the President, that’s just the pro golf players on the course making “easy money”. Now let’s get right back to the sidelines of the 18th hole where the REAL action is, up in the Halekulani Skybox! This, at the tournament on Friday, January 12th and Saturday, January 13th. Enjoy. ;-)


Halekulani Skybox view of the 18th Hole at the 2018 Sony Open at Waialae Country Club


Skyboxes at the 18th Hole of the 2018 Sony Open at Waialae Country Club


All food and drinks are complimentary to Halekulani Skybox VIP guests


Halekulani Signature Cocktail, the Legacy: a refreshing cocktail featuring Halekulani’s own signature Bourbon, Lychee & Edelflower Liqueur, a smooth blend that lends itself to the sounds of Jazz at Lewers Lounge


“Miss Bonde”, featuring a maceration of rasperies, vodka, caressed with champagne, a signature libation to enjoy in Halekulani’s L’Apertif at La Mer, and the Halekulani Mai Tai, featuring three types of rum and fresh juices… the classic from House Without A Key


Halekulani Ice Tea: Blend of lime juice, almond syrup, simple sugar and iced tea


Tapas creations by the renowned Chefs of Halekulani: Beet Root Cured Salmon Crudo with Roasted Beet Tartare and Horseradish Creme Fraiche – Banquet/Event Chef Shaden Saito / Petite Bouteille de Gazpacho a la Tomate et au Concombre, Epices d’Hawaii (Small Bottle of Tomato, Cucumber Gazpacho and Hawaiian Spices) – La Mer Chef de Cuisine Alexander Trancher / Candied Kumquat and Hawaiian Vanilla Macaron Pop – Executive Pastry Chef Mark Freischmidt


Assorted Sushi


Shrimp Cocktail


Carved Roast Beef Tenderloin and Huli Chicken


Chinese-style Roasted Pork Belly


Pork Hash (served with classic Shoyu-Mustard Sauce)


Bacon-wrapped Scallops


Ahi Poke


Assorted Halekulani Desserts


Halekulani Skybox open bar


Ahi Poke Taro Chips


Chinese-style Roast Pork Bao with Plum Sauce, Ahi Poke Taro Chips, Carved Roast Beef Tenderloin Sandwich and Pork Hash with Shoyu-Mustard Sauce


Carved Roast Beef Tenderloin Sandwiches, smothered with Parmesan


Carved Roast Beef Tenderloin (sans the bun and grated Parmesan for the sandwich version)


Chinese-Style Roasted Pork Belly with Bao and Plum Sauce, Kalua Pork Sandwich with Hoisin Sauce, Tobiko Maki Sushi, Ahi Poke Taro Chips and Bacon-wrapped Scallop


Beet Root Cured Salmon Crudo with Roasted Beet Tartare and Horseradish Creme Fraiche, Roasted Pork Belly with Plum Sauce, Scallops, Inari Sushi and Maki Sushi


Shrimp Scampi and Maui Potato Chips with Halekulani Specialty Dip


Caesar Salad, Inari and Maki Sushi, Ahi Poke Taro Chips, Carved Roast Beef Tenderloin Sandwich and Shrimp Cocktail


Maki and Inari Sushi, Chinese-style Roast Pork Bao with Plum Sauce, Bacon-wrapped Scallops and Shrimp Cocktail


Carved Roasted Chicken Sandwich, Carved Roast Beef Tenderloin Sandwich an Caesar Salad

 


Yuko Whitney, Restaurant Sales Manager for the Halekulani serves up Shrimp Scampi and other ono Skybox treats


Halekulani assorted desserts


Haagen-Dazs bars to cool off on a beautiful sunny Saturday afternoon at Waialae Country Club… just hours after a MISSILE THREAT! 


Halekulani Sony Open Skybox view at the 18th hole


Halekulani Sony Open Skybox view at the 18th hole, sand bunker shot 


Halekulani Sony Open Skybox 


Bonnie Bise, Halekulani Public Relations Manager and JoAnn Erban, VP of Customer Success for Roberts Hawaii


Geoff Pearson, Halekulani Director of Sales and Herman Escudaro, their resident Bartender 


Christie Rivera of Honolulu Cookie Company and Nelson Arlos, Associate Director of Sales for the Halekulani


Russell Ikeda, Director Safety & Security for the Halekulani


Halekulani Food & Beverage Director Jason Waterlow (originally from Great Britain) and Banquet Chef Shaden Sato


Halekulani Banquet Chef Shaden Sato and his assistant Mary Tanap with Pomai


Pomai with Dara Lum, Director of Public Relations for The Kahala Hotel & Resort (Skybox nextdoor neighbors to the Halekulani at the Sony Open)


George Szigeti, CEO of the Hawaii Tourism Authority (HTA) with Pomai


Pomai with Richard Turbin, Attorney at Law with Turbin – Chu – Heidt 


Waialae Country Club 2018 Sony Open course map


The concept behind Tesla automobiles


Skybox entry area on the side of the 18th Hole


Practice green near Hole 1

Summing it up, WOW, what a first class presentation by the Halekulani at the 2018 Sony Open. The food, the drinks and the people were all AMAZING! On behalf of the Tasty Island, it was such an honor to be a part of it all. Huge mahalos to Bonnie Bise and the entire staff of the Halekulani! 

For more information:
www.Halekulani.com
www.SonyOpenHawaii.com
www.PGATours.com/SonyOpen
www.WaialaeCC.com

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3 thoughts on “Halekulani Skybox Experience at the 2018 Sony Open

  • January 31, 2018 at 11:58 am
    Permalink

    This had me at the tomato/cucumber gazpacho and the kumquat macaron. I could live on gazpacho, and I love kumquats (you haven’t lived till you’ve had a kumquat caipirinha! All the kumquat flavor is in the skin, so after it’s muddled like crazy, it makes for the best drink EVER – but in general I support kumquat flavored anything). So yeah, just bring me a vat of gazpacho and I’d be good to go.

    THe food actually looked really good, even food I don’t eat (though a nice, fresh shrimp cocktail sounds pretty good to me about now, must be my once a year shrimp desire). Bummer about having to eat it while watching golf, right?

    Reply
    • January 31, 2018 at 12:32 pm
      Permalink

      h, similar to Kumquat, thanks to our large Filipino population, here in Hawaii a popular “miniaturized” citrus fruit is Kalamansi (Calamondin), which I would describe in taste as being similar to a tangerine and/or mandarine orange (depending where you get it), albeit more acidic. You usually use it the same way you use lemon or lime, squeezing the juice on food and in drinks to enhance flavor, while we also have a Kalamansi Fruit Drink that’s locally made.

      Yeah, rough life I tell you, watching pro golf live while enjoying gourmet food and sipping fine cocktails. Real rough. lol

      Reply
      • January 31, 2018 at 2:34 pm
        Permalink

        My great aunt and uncle had a calamondin tree in their backyard. I used to love to eat the (tiny amount of) fruit inside. I like sour things. I wasn’t aware that the flavor came from the skin. They also had a kumquat tree in the front, and I never enjoyed it, it was strange and pungent, but didn’t taste like much. Once I re-discovered it at a bar in San Fran, I learned that you’re supposed to eat the whole thing, skin and all the inside doesn’t really have flavor, it’s all in the skin, so I guess that’s where I went wrong. Anyway, muddling kumquat with sugar, making a pulp, adding vodka (or cachaca), shaking and serving w/o straining out the muddled kumquat… it really is the best drink ever. It’s too good, if you know what I mean.

        Reply

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