Chefs & Menus

2018 Chefs and Menus

Featuring the Students & Faculty of the UH Maui College Culinary Arts Program

A Reception Featuring Maui’s Finest Celebrity Chefs:

 
Benjamin Ross – Sugar Beach Events

Savory Brioche Bread Pudding – Roasted Butternut Squash, Blood Orange and Cardamom Crème Anglaise, Pomegranate

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Chef Roger Stettler – Taverna Maui

Gouge’re – With Lobster Mousse Crème Fraîche and Caviar

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Chef  Zac Coltes – ROCK salt at The Sheraton Maui Resort and Spa

Smoked Lemon Oil Maui Nui Venison Tartar & Oyster – Pistachio Aioli, Watermelon Rosé Air, Pickled Watermelon Rind, Puffed Wild Ric

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Travis Morrin – Three’s Bar & Grill

Pacific Seafood-Saffron Bouillabaisse – Seared Diver Scallop, Celeriac Purée, Crispy Leek, Smoked Tomato Aioli, Rustic Toast

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Chef Tylun Pang – Ko at the Fairmont Kea Lani

Braised Gigot D’Agneau – Toasted Brioche, Cornichon Butter, Bleu Merlot Hamakua Mushrooms

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Roger Stettler – Taverna

Cioppino – Shrimp, Lobster, Clams, Garlic-Basil Farinata, Fennel, Tomato-Seafood Broth

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Chef Eric Purugganan
& The Plantation House Culinary Team

20 Days Air Dry Filet Mignon – Black Garlic Au Poivre, Anchovies Persillade, Harvest Vegetables

Chef Alvin Savella & Chef Kenneth Sniffen –
The Ritz-Carlton, Kapalua

Pressed Foie Gras – with Duck Prosciutto and Orange Cotton Candy

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Geno Sarmiento – Sonz Steakhouse

Grilled Poulpe – Pomme, Boulette, Tomato Confit, Clam Vinaigrette, Fine Herb Pistou

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Tom Lelli – UHMC Culinary Arts Program

Gnocchi A La – Parisienne Kauai Prawn Sausage, Shrimp Broth, Fines Herbs

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Craig Omori & Peter Pak – UHMC Culinary Arts Program

“Nicoise” – Seared Organic King Salmon with Kula Tomato, Nicoise Olives, Sea Beans and Truffle Aioli

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Noel Cleary UHMC Culinary Arts Program

Lentil Salad – Merguez Sausage, Grilled Octopus, Fennel Citrus Vinaigrette

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Joe Tocci UHMC Culinary Arts Program

Oysters on Half Shell – with four chilled sauces; Cilantro Mignonette, Provencale, Pernod Cream–Chives, Tomato Vodka and Thyme

Event Beverage Menu

Hawaii Sea Spirits

Cosmo Gingeribre
1 1⁄2 OZ. OCEAN VODKA
1⁄2 OZ. GINGER LIQUEUR
1 OZ CRANBERRY JUICE
SPLASH OF LIME JUICE

Lumière Rouge
1 ½ OZ KULA RUM
1 OZ MALIBU PINEAPPLE LIQUEUR
1 ½ OZ PINEAPPLE JUICE
SPLASH STRAWBERRY PUREE
SPLASH LIME JUICE

Haliimaile Distilling Company

Parisian Lemonade
1 ½ OZ. PAU VODKA
¼ OZ CHAMBOARD LIQUEUR
2 OZ. LEMONADE

Français Perle
2 OZ. GIN
1 OZ. ABSINTHE
¾ OZ. LIME JUICE
¾ OZ. ROCK CANDY SYRUP

Maui Brewing Company

Big Swell
Bikini Blond
Coconut Porter
Pineapple Wheat

Chambers & Chambers

Merci Beaucoup
to Chambers and Chambers for
providing a selection of wine
for your enjoyment!

Maui Wine

Lokelani “Sparkling Rose” 

Merci Beaucoup
to Maui Wine for providing a selection of wine and bubbly for your enjoyment!

Young’s Market Company

Merci Beaucoup
to Young’s Market Company for providing a selection of wine for your enjoyment!

A Three Course Dinner Featuring:

Taylor Ponte – L’ Entrée
(Appetizer)

Chilled Kona Kanpachi Mousseline
Fennel, Orange, Crème Fraîche, Baguette

Craig Dryhurst – Le Plat Principal
(Main Course)

“Moulin” Spiced Duck Breast
& Keahole shrimp

Spinach, Kabocha, Beet Confit, Mandarin, “Rouge” Blush, Pedro Ximinez Sauce

Fabrice Benezit – Le DESSERT
(Dessert)

PAVLOVA
A “grand reveal” of Lemon Curd, Dry Meringue, Berries Compote, Vanilla Ice Cream, Rice Water Mint Syrup and Chocolat

Vins de Dîner

L’ Entrée – Young’s Market
Caposaldo Pinot Grigio 2017, Veneto, Italy IGT
The Seeker Pinot Noir 2016, Puy de Dôme and Méditerranée, France

Le Plat Principal – Young’s Market
Hughes Beaulieu Picpoul de Pinet Blanc 2017, Pomerol, France
Monte Oton Garnacha 2016, Campo de Borga, Spain

To be served tableside and offered to All Guests:
Kona Coffee, Decaffeinated Coffee and an Assortment of Herbal Teas

Event Favors:Miniature Bons Bons and Macarons
Created by Chef Cheech Shurilla, Chef Hanah Stanchfield and
Pastry Students of UH Maui College Culinary Arts Program