Chefs & Menus
2019 Chefs and Menus
Check back soon for menus
Featuring the Students & Faculty of the UH Maui College Culinary Arts Program
and Maui’s Finest Celebrity Chefs:
Chef Tom Lelli
UH Maui College
MENU ITEM #1
Turnip Cake, Pickled Kauai Prawn,
XO Sauce
MENU ITEM #2
Roasted Local Beets, Green
Goddess Yogurt, Point Reyes Blue Cheese Marcona, Almond Crumble
Chef Craig Omori
UH Maui College
MENU ITEM #1
Maple Cured Duck with Smoked Acorn Squash Puree
MENU ITEM #2
Hamakua Mushroom, Asparagus and
Roasted Pepper Terrine with Tomato Aspic and Creme Fraiche
Chef Peter Pak
UH Maui College
MENU ITEM #1
Salmon Tataki: King Salmon, Persimmon Kimchi, Roasted Chestnuts
MENU ITEM #2
Mauka-Makai Mandu: Crab, Pork,
Shiitake Mushroom
Chef Ray Sauter
Sarento’s On The Beach
MENU ITEM #1
Smoked Scallop Tartare, Taro Root
Tostada, Lemon “Snow,” Pickled Radish
MENU ITEM #2
Boudin Blanc Corn Dog,
Cajun Emulsion, Bacon Braised
Sauerkraut, Fresh Dill
Chef Wela Espiritu
Sheraton Maui Resort & Spa
MENU ITEM #1
Mint Salt Rubbed Lamb Loin: Roasted Grapes, Grape Must, Butternut Squash Puree, Brussels Sprouts, “Frozen Cream Cheese Snow,” Cornbread Citrus Crumble
MENU ITEM #2
Smoked Goose + “Gumbo Sauce”:
Foie Gras Duck Sausage Dirty Rice, Cranberry-Calamansi Relish, Pickled Pohole, Persimmons and Candied Chestnuts
Chef Roger Stettler
Taverna
MENU ITEM #1
Grilled Tako Salad: Warm Bacon Vinaigrette, Frise, Roasted Squash, Red Beet
MENU ITEM #2
Lobster Risotto: Sweet Peas,
Semi Dried Cherry Tomatoes, Lobster Stock, EVOO, Butter, Italian Parsley
Chef Jojo Vasquez
FOND
MENU ITEM #1
Lemon Harissa Chicken,
Slaw Motion for Me
MENU ITEM #2
Pork and Lentil Cassoulet,
Rosemary Gratin
Chef Isabelle Toland
Banyan Tree – The Ritz-Carlton, Kapalua
MENU ITEM #1
Island Style Ceviche – Papaya, Jicama, Serrano Chilies and Red Onion
MENU ITEM #2
BBQ Pork Belly Skewers Banana Ketchup Laquer with Spicy Patis-Calamansi
Dipping Sauce
Chef Travis Morin
Three’s Bar & Grill
MENU ITEM #1
Seared Scallop, Coconut-Corn Chowder, Sweet Potato Purée, Candied Bacon, Truffle, Parmesan
MENU ITEM #2
Hawaiian White Fish + Ahi Poisson Cru, Burnt Coconut, Lime Caviar, Avocado Ice Cream, Taro Chip
Chef Robert Barrera
Cane & Canoe – Montage Kapalua Bay
MENU ITEM #1
Hokkaido Scallop
Crudo: Fresno Chili, Pomegranate,
Citrus, Avocado, Shiso
MENU ITEM #2
American Wagyu Striploin:
Maui Onion Soubise, Black Garlic,
Onion Crisp, Mizuna
Chef Taylor Ponte
Mill House
MENU ITEM #1
Garlic Spiced Bagel, Smoked Apple Jam, White Wine Gel, Cured Pork
MENU ITEM #2
Maple Stuffed Tortellini, Roasted
Pumpkin, Brown Butter, Rye Crumble
Chef Zach Sato
Hotel Wailea/RelaisChateaux
MENU ITEM #1
Kanpachi Tataki,
Avocado, Buttermilk, Shiso
MENU ITEM #2
Beets, Macadamia, Heart of Palm
A holiday dessert extravaganza
Chef Hannah Stanchfield
UH Maui College
Chef Donald Wressel
Guittard Chocolate
Chef Teresa Shurilla
UH Maui College
A selection of bon bons, cookies, candy and sweet treats by UH Maui College Culinary Arts Program in parnership with Guittard Chocolate
“It’s the Holiday Season”
Featured WINES & Spirits
Red Wines
Predator Lodi – Cabernet Sauvignon
Complicated Sonoma – Pinot Noir
White Wines
Complicated Sonoma – Chardonnay
Rutherford Ranch Napa – Sauvignon Blanc
Sparklers
Avissi Prosecco
Lokelani Sparkling
BEERS
Big Swell
Bikini Blond
Coconut Hiwa Porter
Pineapple Mana Wheat
Dinner Cocktails
Winter Seabreeze
Jack Frost
White Christmas Martini
Cranberry Orange Gin Cocktail
Christmas “Old Fashion” Punch
Raspberry Sparkler
Dessert Cocktail
Eggnog • Chocolate, Peppermint Martini
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
