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A Hot New Menu Turns up the Heat at RumFire Poipu Beach

Lili-Kai Cosmo (front) and Superfruit Lychee-tini. Daniel Lane photo

Lili-Kai Cosmo (front) and Superfruit Lychee-tini. Daniel Lane photo


A new chef and menu at RumFire Poipu Beach features Hawaiian-rooted cuisine with a global twist and flaming cocktails. Guests dining at Sheraton Kauai Resort’s signature restaurant will enjoy 180-degree oceanfront views from all of its 240 seats. All food and beverage proceeds at RumFire Poipu Beach’s Table #53 will be donated to the non-profit event during a month-long fundraiser.
Spearheaded by Executive Chef Roger Liang and his talented culinary team, RumFire’s newest menu selections include local favorites such as ahi poke served with taro chips and avocado as well as entrees such as arare-crusted ahi with a rum-pineapple sweet chili relish.
Pipikaula Flatbread is loaded with peppery beef, juicy cherry tomatoes, Kula onions, Humboldt Fog goat cheese, and Parmesan cheese. Daniel Lane photo

Pipikaula Flatbread is loaded with peppery beef, juicy cherry tomatoes, Kula onions, Humboldt Fog goat cheese, and Parmesan cheese. Daniel Lane photo


 
An assortment of new flatbreads such as the Hawaiian (Portuguese sausage, pineapple and mozzarella) and the Kauai Shrimp (sautéed onions, mozzarella, and basil pesto) are baked in RumFire’s brick oven. A gluten free crust is available upon request, in addition to other gluten free menu items, such as RumFire’s signature crab-crusted catch and bacon & beets salad. The RumFire Bar’s sizzling cocktail menu includes the Flaming Mai Tai, served with a smoldering flame. Comforting desserts like chocolate fudge cookies, apple banana lumpia with rum honey and cinnamon apple cobbler are a sweet ending.
“We’re proud to share our exciting new menu at RumFire Poipu Beach,” says Liang. “Guests will experience new flavors in items that are quickly becoming new classics, such as Sea Scallops with edamame risotto and spicy miso butter, in addition to our signature dishes.”
Executive Chef Roger Liang prepares for the Sheraton Oceanfront Luau. Daniel Lane photo

Executive Chef Roger Liang prepares for the Sheraton Oceanfront Luau. Daniel Lane photo


The broad, open-spaced restaurant and lounge is flooded with natural lighting, and floor-to-ceiling windows open up to incomparable views of Poipu Beach, the resorts beautifully landscaped Ocean Courtyard and inviting fire pits.
Following its successful “You Dine, We Donate” charity program in 2012, RumFire Poipu Beach announces it will continue raising funds in February to benefit the 35th Annual Visitor Industry Kaua‘i Charity Walk. All food and beverage proceeds at RumFire Poipu Beach’s Table #53 will be donated to the non-profit event during the month-long fundraiser.
Table #53 is prime seating for viewing Kaua‘i’s lovely sunsets. In previous months, Table 53 raised $13,656 for various non- profit organizations between October and December of 2012.
“We are excited to extend the Table 53 program into 2013 and continue to give back to our Kaua‘i community,” says Sheraton Kauai Resort General Manager Chip Bahouth. “It’s our way of saying mahalo to our island ohana who bring the aloha spirit to our visitors every day.”
 
 
 
Brown sugar and dried chilies are baked into crisp bacon slices that top the Bacon and Beets Salad made with Kilauea beets and arugula. Nuggets of Kunana Dairy feta cheese cling to a creamy honey dressing and complements the sweet beets. Daniel Lane photo

Brown sugar and dried chilies are baked into crisp bacon slices that top the Bacon and Beets Salad made with Kilauea beets and arugula. Nuggets of Kunana Dairy feta cheese cling to a creamy honey dressing and complements the sweet beets. Daniel Lane photo


Hosted by the Hawaii Lodging & Tourism Association Kaua‘i Chapter, the Annual Visitor Industry Charity Walk is one of the largest fundraisers in the state, providing an opportunity for Hawai‘i’s visitor industry to collectively give back to its local communities. Since its inception in
1978, the Charity Walk has raised over $24 million for Hawai‘i charities, and all of Hawai‘i’s non-profit charities are eligible to benefit.
Patrons who are interested in participating in RumFire’s month-long “You Dine, We Donate” program are encouraged to make reservations in advance and requesting Table #53. The table will be available on a first come, first serve basis. All food and beverage proceeds at Table #53 during dinner service will be donated to the HLTA Annual Visitor Industry Charity Walk, gratuity will be paid to the server and taxes will be remitted to the State of Hawaii.
For reservations, call RumFire Poipu Beach at 808-742-4RUM (4786) or visit the Sheraton Kauai website for more details.