Halekulani, celebrated for its service, cuisine and innovation, reaffirms its role as an industry pioneer by offering menu items free of genetically modified organisms (GMO). As of March 2011, Halekulani is the first luxury hotel in the United States to offer guests this pedigree in organic gourmet cuisine.
“Halekulani is introducing its new ‘GMO-Free Cuisine’ in response to its clientele’s growing desire to be provided this option in an era of increasing focus and awareness on product choices and wellness,” commented Chief Operating Officer Peter Shaindlin.
Halekulani’s ‘GMO-Free Cuisine’ is available at the hotel’s oceanside open-air restaurant, Orchids, as well as through In-Room Dining. Menu items, as conceptualized by Executive Chef Vikram Garg include Ahi Crudo and Daikon, Sumida Farm Watercress and Hearts of Palm Salad, and Lentil and Rice Risotto with Turmeric and Asafoetida. Organically produced wines and USDA-organic juices are also offered at Halekulani.
“I have been a long time proponent of health conscious cuisine– “honest foods” – foods that are locally sourced, simple, pure and unprocessed – speak to the way so many of our discriminating guests live and eat. That’s what we want to offer through our expanded menu items,” said Chef Garg.
In order to ensure that food items contain a minimal amount of chemicals and pollutants, Halekulani sources produce from local organic farms. All dairy, fish, meat, fruits and vegetables available are free of chemicals, preservatives, hormones food additives, enzyme flavorings and processing agents, including rennet used to make hard cheeses, meat, eggs, and dairy products from GMO-fed animals. In addition, fish are wild-caught and contain less mercury and pollutants which are commonly known to have harmful effects on health.
The ‘GMO-Free Cuisine’ initiative is part of Halekulani’s continuing focus on offering a sophisticated world of choices, particularly in the area of health-awareness.
Halekulani, 800-367-2343, www.halekulani.com