Reception Menu
Lee Anderson – Sugar Beach Events
“Food, entertaining and creating something special for each client. It’s not just the food; it’s the overall experience of the guests.”
Wasabi Macaroon – Ahi Ginger Poke, Ogo
Braised Venison, Gnocchi A La Romana – Mountain Apple Relish
Isaac Bancaco – Ka‘ana Kitchen at Andaz Maui
“Truly authentic interactions are ones I’ve made with the ocean, the land and nature whom without, we would have no culinary arts and hospitality. From that I’m able to draw inspiration and a deeper passion that connects all the way back to our guests, local and visiting, while providing promise for our future during the process.”
Poi Chicharon – ‘Ulu Poi and Pickled Ogo, Tumeric Cured Maui Fresh Catch
Imu Taro ‘Ulu Gordita – Coconut Gremolata, Pickled Maui Onions
Robert Barrera – Cane & Canoe, Montage Kapalua Bay
“Creativity is key and his mantra is ‘a chef must think like a scientist, organize like an accountant, plate like an artist and cook like a grandma.’”
Beet Cured Kampachi – Pohole Fern, Hawaiian Chili, Radish, Avocado, Lilikoi
Crispy Pork Belly – Coconut, Moloka‘i Sweet Potato, Maui Onion, Local Tomato
Craig Dryhurst – The Four Seasons Resort
“Create great dishes using great ingredients.”
Savory Pineapple Panna Cotta Avacado – Puffed Forbidden Rice, Watercress
Kwarm ‘Ulu Crepe – Kama Ebi, Smoked Teriyaki Coconut, Coconut Powder, Coconut Air
Lyndon Honda – Sheraton Maui Resort
“I have a desire to keep learning and growing about food, because when it comes to food, options are endless. There are so many cultures and cuisines in the world that it makes my passion for this thing called food, ever growing.”
Seared Ola Mau Farms Mana – ‘Ulu Pa‘i‘ai, Luau Leaf Sauce, Pork Jerky, Lomilomi Dried Aku, Dried Ebi Powder
Poi Goat Stew – ‘Uala, Kalo, ‘Ulu, Poi, Ho‘io, Crushed Mai‘a Chips, Young Niu, Maui Onions, Baby Carrots
Marc McDowell – Haliimaile General Store
“Not only do I want our guest to experience favorable and quality food but I want to develop my culinary staff’s
sensibilities to fresh ingredients, fresh flavors, and a fresh outlook on cooking. My mantra is ‘Fresh! Fresh! Fresh!’”
Coconut Taro Oyster Rockefeller – Lilikoi Hollandaise
Malama Farms Hawaiian BBQ Steamed Bun – Pickled Maui Onion, Watermelon Rind, Pohole Ferns with Kiaware
Travis Morrin – Three’s Bar & Grill
“My passion is building restaurants – to challenge myself, to create guest experiences, and to support the community I love.”
Pan Seared Scallop – Lobster Scented Coconut-Corn Chowder, Sweet Potato, Wasabi Peas
Shrimp, Spam and Shiitake – Mushroom Siu Mai, Ikura, Miso Prawn Cream Ponzu
Adam Rzeczkowski – Grand Wailea
“My main goal for Bistro Molokini is to propel our restaurants quality of food and to be ingredient driven. We’ve made some great strides since my arrival but want to keep pushing the envelope. When you use great product there is no need to overthink or complicate a dish. Let the ingredients shine.”
Kona Kampachi Ceviche – Melon Ponzu, Chili Spiced Macadamia Nuts, Candied Ginger
Braised Lamb – Smoked Tomato Sugo, Creamy Polenta, Pecorino
Geno Sarmiento – Tri-Star Restaurant Group, Nick’s Fish Market, Kea Lani
“It can be difficult when you run into problems. However, I have this pilot light – this passion – that never goes out. That’s what keeps me going.”
Pahole Salad with Grilled Tako – Taro, Maui Onion, Heirloom Tomatoes, Hearts of Palm, Hawaiian Chili Pepper-Soy Vinaigrette
Seared Scallop with ‘Ulu Gnocchi – Braised Luau Leaf, Coconut Brown Butter Macadamia Nut Sauce
Alvin SAvElla – The Banyan Tree, The Ritz-Carlton, Kapalua
Savella brings his colorful Hawaiian culture and fiery passion for food to The Banyan Tree team, providing guests with innovative dishes and fresh cocktails highlighting locally sourced ingredients, including those from the resort’s abundant organic garden.
Crispy 5-Spiced Duck Buns – Hoisin Ohelo Berry, Pickled Vegetables, Toasted Sesame Seeds
Ahi Tuna Poke – Maui Onion Togarashi Aioli, Tempura Nibs Coconut Cilantro Air, Ogo Inamona
Roger Stettler – Taverna
“Fresh, simple, tasty and local.”
Roasted Garlic-Rosemary Farinata – Braised Ni‘ihau Lamb
Chilled Napili Carrots Soup – Keahole Lobster, Plantation Basil Oil
JoJo Vasquez – The Plantation House Restaurant
Vasquez attributes his accomplishments to his passion, commitment, and establishing good relationships with his peers. He states that his ‘favorite part about the job is guest satisfaction.’
He‘e – Squid Ink Cracker, Compressed Persimmons, Meyer Lemon Crema, Micro Shiso
Hearts of Palm Ceviche – Hawaiian Chile, Maui Onion, Local Tomato, Micro Cilantro
Dinner Menu
FIRST COURSE
By UH Maui College Culinary Arts Program, Chef Craig Omori
LOMI & POI – Taro Croquette with Yellow Curry Luau, Heirloom Tomato Coulis, Pickled Maui Onions, Thai Basil Scallion Oil, Ikura
WINES – Johnson Brothers
Sonoma Cutrer Chardonnay, Russian River Ranches 2015
Complicated Pinot Noir, Sonoma Coast 2015
SECOND COURSE
By UH Maui College Culinary Arts Program, Chef Tom Lelli
PIPIKAULA & LAU LAU – Pipikaula Short Ribs, Steamed Island Fish, Moloka‘i Sweet Potato, Shoyu Sesame Oil, Watercress Shaved, Radish Black Garlic Vinaigrette
WINES – Paradise Beverages
te Pā Sauvignon Blanc, Marlborough 2016
Hanaiali‘i Merlot, Napa Valley 2015
DESSERT
By Four Seasons Maui Executive Pastry Chef Bruce Trouyet
HAUPIA & PINEAPPLE – Coconut Crumble, Tahitian Vanilla Infused Maui Gold Pineapple Compote, Lime and Fresh Coconut, Milk Sorbet
To be served tableside and offered to All Guests – Kona Coffee, Decaffeinated Coffee and Assortment of Herbal Teas
Edible Table Centerpieces: Chocolate Ukulele with Tropical Sugar Flowers
Event Favors: Pineapple Cookies and Miniature Bons Bons
Created by Chef Teresa Shurilla and Pastry Students of UH Maui College Culinary Arts Program
Following Dinner the Luana Lounge will be available for No Host Pau Hana Cocktails