FOOD STATIONS
Chef Craig Dryhurst, Four Seasons Resort, Maui
Lobster and Chorizo Corn Dogs with smoked tomato jam
Caesar Salad Soup Shots with Chilli Maple Bacon, Crisp Parmesean and Tomato Bread Crumble
Chef Lyndon Honda, Laulima Catering & Events
Chermoula Smoked Fish Pate Sandwich, Pickled Jalapeno, Caramelized Fennel, Keiki Cuke, Radish, Shaved Fennel Stalk, Saffron White Soy Ikura
Chef Kenneth Sniffen, The Ritz Carlton, Kapalua
Sweet Potato Yam-Foie Custard, Truffle –Shimeji Mushroom Ragot, Crispy Prosciutto Amuse
Live Roasted Carmelized Nuts
Chef Ryan Urig, The Grand Wailea, A Waldorf Astoria Resort
Squid Ink Brioche, Kona Crab, Shishoto Aioli, Housemade Slaw And Sea Urchin Mac Salad
Chef David Viviano, Cane & Canoe, Montage Kapalua
Chicken Liver Pate, Macnut Butter, Lychee Jam, Hawaiian Sweet Bread & Spiced Chicharron, Maui Onion Dip, Crème Fraiche, Raw Pickled Vegetable
Chef Jeff Scheer, The Mill House
Pigs in a Blanket, Mortadella Arancini, Old Bay Mayonaise, Charred Shishito Peppers
Chef Roger Stettler, Taverna
Lobster Deviled Eggs & Salmon Roe and Rosemary Garlic Farinata Barolo Braised Pork Cheecks
Chef Travis Morrin, Three’s Bar & Grill and Fork & Salad
Truffled Deviled Egg with Smoked Slamon Tartar
BEVERAGE STATIONS
SPARKLING WINE PRESENTED UPON ARRIVAL, COURTESY OF MAUI WINE