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
•••••••••
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
