Chef Daniel extends the following invitation:

Fun on Sunday, Oct. 4, 6:30-7:30 p.m.

Finally, something to MOO about. We know you like the flavor of beef from Hawaii ranches. Because Hawaii has limited production facilities, properly aged (read that consistently tender) beef has been a problem.

Hawaii Country Beef has come to the rescue. Fourteen of our premier local ranches are working together to set the standard for stewardship, diet and the banning of additives to their land and animals. 

Recently, storage and delivery has been improved and now Daniel Thiebaut Restaurant can count on having compassionately treated, properly aged country natural beef delivered to our kitchen.

Our ranchers are very proud of their cooperative efforts. 

Jeri Moniz from KK Ranch will be at the restaurant to talk story and share with you what it takes to grow that real beef Prime Rib and mouthwatering Big Island Red Veal on your plates at 6:30 p.m. Sunday, Oct. 4.

a little Joie de Vivre

Chef Daniel

PS: If you haven’t heard, our ½ Price Pupu Happy Hour with nine beers on tap goes seven days a week 3:30-6 p.m. and along with the moderately priced Paniolo side of our menu, we have a $36.95 three course prix fixe every evening including my French Asian classics.