Wynn Magazine - Las Vegas
Issue link: http://www.ifoldsflip.com/i/660157
35 Whole opaka and onaga stuffed with ginger and lemongrass; fresh fiddlehead fern salad; grilled ahi loin; Maui tomato, onion, and goat cheese salad; and big-eye poke are all on the menu at Chef David Walzog's impromptu post-fishing party in Hana.