The Patisserie goes to market
Friday - March 30, 2007
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Podcast | WineAndDineHawaii.com
Darryl Oppenheimer shows one of the
marinades that make The Patisserie’s
meats so flavorful
If you’re a fan of some of Hawaii’s most popular breads and pastries, then you’ll be pleased to know they’ll soon be available in select stores in Honolulu. The Patisserie at Kahala Mall will be distributing some of its most popular breads and pastries under the “Harvest Hawaii” label.
“We have three types of bread ready for the market,” says The Patisserie owner Bob Paparelli. “Hearty molasses, honey whole wheat and pumpernickel rye are ready to go, and we’ll soon have a selection of pastries in the marketplace too.”
The Patisserie has been supplying top restaurants in Honolulu since 1968, the lavosh (marketed under the Rolf’s Lavosh label) is one of the most recognized breads in the state. Served at top restaurants around the Islands, this classic Armenian flatbread is one of The Patisserie’s most famous creations.
But there’s more to this unassuming bakery - with its sparkling clean floors, shiny glass display cases and mouthwatering array of pastries - than meets the eye. Classic European dishes are made here every day, from recipes that have been used for decades.
The Patisserie’s bread is everywhere
from its own bakery to the city’s top
restaurant tables
Originally in the hands of German and French owners, The Patisserie began serving dishes like sauerbraten and wiener schnitzel in response to requests from customers. Today the bakery may be famous for elegant wedding cakes, pastries and baked goods, but it’s the comforting taste of classic dishes, homemade garlic bread and original salad dressings that keep discerning diners happy.
And while goulash and sauerbraten might be familiar fare at the Kahala Mall store, in recent years Italian home-cooked dishes have been added as well. The Paparellis are of Italian descent, and Bob wanted to introduce some family favorites to the well-established European menu when he took over the restaurant. There’s a simple, nightly pasta menu that offers a choice of sauces such as Alfredo, Bolognese, clam, marinara, primavera or carbonara, and diners can choose from a variety of pastas. Homemade meatballs are also a big hit at dinner. There’s a regular dinner menu that features dishes such as oven braised lamb shank served with a cabernet sauce ($19.95), wiener schnitzel ($14.50), pepper schnitzel (market price) and an excellent sauerbraten ($15.50). All meals are served with a large house salad and a zesty ginger salad dressing. Darryl Oppenheimer is in the kitchen, and he’s been perfecting these recipes for decades. His specials include a deliciously spicy Hungarian goulash served with fettuccine, red cabbage and homemade potato pancakes. Darryl says that the secret to the success of the dishes at The Patisserie is in attention to detail - and lots of time.
“We marinate our meats for days,“he says.“And our lamb quality is excellent. When we marinade the lamb in garlic, rosemary and olive oil, it becomes really tender.”
Breakfast, lunch and dinner are served daily at The Patisserie.
The Patisserie Kahala Mall 4211 Waialae Ave. 735-4402
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