This year, our Noble Chefs and academy students took our guests (and their taste buds) on a culinary adventure spanning the globe, with custom-paired libations to match!
VIP RECEPTION – 5pm (SPECIAL INVITE ONLY)
REPRESENTING SPAIN:
Greg Gaspar / Sheraton Maui Resort & Spa
Hand Passed Canapés:
- Roasted Eggplant, Tomato Vinaigrette,
- Serrano Ham, Manchego, Quince
- Salted Air Cured Tuna
- Kauai Shrimp, Roasted Garlic
Drink Pairings:
- Sparkling wine: Cristalino Cava Brut
- Cocktail: Zurracapote (Similar to sangria as it contains red wine, fruit, sugar and cinnamon, Zurracaptoe is usually prepared in large quantities for parties and fiestas in Spain.)
- Wine: Alto Cinco Granacha 2011
_______________________________________
GENERAL RECEPTION – 6pm (ALL)
REPRESENTING JAPAN:
Chris Kulis & Brian Etheredge / Capische?
Kona Maine Lobster Tempura , Nero Steam Bun, Pohole Fern Pickles, Micro Shiso
Paired Sake: Hakushiku Yamadanishik Jumai
REPRESENTING VIETNAM:
Brent Martin & Issac Bancaco / Andaz Maui at Wailea
Abalone Bao & Black Pepper Kampachi Bacon
Paired Wine: Frisk Riesling 2012
REPRESENTING GREAT BRITAIN:
Lyndon Honda / Laulima Events and Catering
“New England Boiled Dinner” Corned Beef Tongue, Coconut Porter Poached Baby Carrots , Crispy Brussels Sprout, Parsnip Puree, Rutabaga Chip
Paired Beer: Maui Brewing Company LahainaTown Brown Ale
REPRESENTING ITALY:
Marc McDowell / Makena Resort
Prosciutto Seared Scallop, Crisp Basil Polenta, Morel Mushroom Butter Broth
Paired Cocktail: Makena to Milano Daiquiri (Bacardi Superior, bound in fresh pressed Grapefruit and Lime Juice, balanced with white cane sugar reduction and a measure of Galliano L’Auntentico Liqueur)
REPRESENTING MEXICO:
Anton Haines / Pacific‘O
Birria & Sweet Corn Uchepos – Slow Braised Beef, Sweet Corn Tamales
Paired Cocktail: Chiso and Hibiscus Margarita (Tequila Cazadores and craft hibiscus sweet n sour, flash infused with fresh Maui grown Chiso, served on the rocks with a Tajin sprinkled fresh Maui grown Star Fruit.)
REPRESENTING MOROCCO:
Bret Pafford / Gannon’s
Lamb Tajine, Maui Onion Mezgaldi, Batbout Bread, Hawaiian Chili Oil
Paired Cocktail: Moroccan Clover (Bombay Sapphire, bruised to perfection with Bols Yogurt Liquor, fresh lemon juice and a dash of pomegranate reduction, served up with an aromatic star anise and fresh mint leaf accoutrement.
REPRESENTING GREECE:
Wes Holder / Pulehu, an Italian Grill
Lamb Loukanika, Couscous & Pan Fried Surfing Goat Feta
Paired Cocktail: Mighty Aphrodite (An intensely exotic dirty martini with an Italian Twist, Grey Goose Vodka and Martini and Rossi Bianco, hand-crafted with a dash of Kalamata Olive Brine, strained up with two dashes of garlic olive oil, served with Feta Cheese Stuffed Kalamata Olives.)
REPRESENTING NEW ZEALAND:
Bryan Beneke / Four Season Maui Resort
Citrus Lobster Salad on Corn Bread Crisp
Paired Wine: Clifford Bay Sauvignon Blanc 2012
_________________________________________
BALLROOM DINNER MENU: French Theme for all courses
FIRST COURSE
Appetizer by MCA Faculty Chefs Craig Omori & Jeff Scheer
Chilled Kona Kampachi Tartare with Local Carrot and Ginger Coulis, Creme Fraiche, Caviar and Pickled Kula Onion and Fennel Salad
Served with Gerard Bertrand Reserve Chardonnay 2010
SECOND COURSE
Entrée by MCA Faculty Chefs Tom Lelli & Chef Jake Belmonte
Filet Mignon, Jumbo Sea Scallop
Roasted Baby Vegetables, Truffle Parsnip – Potato Puree
Served with Fat Bastard Cabernet Sauvignon 2009
THIRD COURSE
Dessert by MCA Faculty Pastry Chefs Teresa Shurilla & Christine Pafford
Apple Tarte Tatin w/ Calvados Ice Cream
Hand-Crafted Petits Fours
Served with Fonsecca Bin No. 27 Port
All drink pairings designed exclusively for The Noble Chef by Young’s Market Company of Hawai‘i