The Menu – 2012

Chef: Chris Damskey with Maui Culinary Academy students
Restaurant: Alan Wong’s Amasia
Seared Local Shrimp, Kabocha Squash w/ Ginger, Toasted Seeds and Young Herbs
Wine Pairing: 2011 King Estate Pinot Gris, Oregon

Chef’: Chris Galicinao with Maui Culinary Academy students
Restaurant: Duo at Four Seasons Maui Wailea Resort
Local Harvest Vegetable Terrine, Oriental Slaw, Wild Arugula Sauce
Wine Pairing: 2010 Roth Chardonnay, Alexander Valley CA

Chef’: Chris Kulis with Maui Culinary Academy students
Company: Capische?
Big Island Mushroom and Taleggio Tortellini, Roasted Baby Vegetables and White Truffle
Wine Pairing: 2010 Kenwood Pinot Noir, Russian River CA

Chef’: Jojo Vasquez with Maui Culinary Academy students
Restaurant: The Banyan Tree at The Ritz -Carlton Kapalua
Big Island Kampachi Tartare w/ Ocean Flavors
Wine Pairing: 2011 Crios Torrontes, Argentina

Chef:’ Lyndon Honda with Maui Culinary Academy students
Restaurant: 100 Wines
Harissa Lamb Sausage w/ a Pickled Watermelon Radish & a Pimento Aioli
Wine Pairing: 2008 Palacios Remondo “La Montesa” Rioja, Spain

Chef’: Mark Ellman with Maui Culinary Academy students
Restaurant: Honu / Mala
Stuffed Kabocha Flowerwith Ricotta & Fennel Pollen & BasilPowder
Wine Pairing: 2009 Incognito Viognier, Lodi CA

Chef’: Sheldon Simeon with Maui Culinary Academy students
Restaurant: Star Noodle
Duck Bao
Wine Pairing: 2011 Tilia Malbec, Argentina

Chef: Wesley Holder with Maui Culinary Academy students
Restaurant: Pulehu, an Italian Grill
Pulehu BLT: House-Cured Fennel Bacon, Sweet Gem Romaine Puree, Ho’opono Farm Tomato Water, Brioche
Wine Pairing: 2010 Buena Vista Pinot Noir, Sonoma Coast CA

DINNER:

Chefs: Jared Malone & Jake Belmonte (MCA Chef Instructors with Maui Culinary Academy students)
Restaurant: Maui Culinary Academy
Seared Scallops Over Exotic Mushroom Ragout with Shaved Fennel and Pomegranite Salad, Garnished with Pumpkin Seed Cracker
Wine Pairing: 2010 Divining Rod Chardonnay by Marc Mondavi, Santa Lucia Highlands CA

Chefs: Craig Omori & Kyle Kawakami (MCA Chef Instructors with Maui Culinary Academy students)
Restaurant: Maui Culinary Academy
Duo of Duck:

• Hickory Smoked Duck Breast with Spiced Butternut Squash Puree and Dried Cherry Balsamic Sauce
• Kaffir Lime and Ginger Cured Duck Leg Torchon on Green Papaya Vermicelli and Star Anise Syrup
  

Wine Pairing: 2010 Guenoc Petite Sirah, Lake County CA

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