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