The Menu

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

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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

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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