NOBLE CHEF COURTYARD RECEPTION
During the reception at this year’s Noble Chef event, be sure to taste each of the mouth-watering dishes painstakingly prepared by local celebrity chefs and their star MCA student assistants.
Here they are, in no particular order:
REPRESENTING SARDINIA:
Chef Lyndon Honda, Laulima Catering & Events
Saffron Tomato Braised Lamb, Squid Ink Fregola, Pesto Grilled Tako, Sea Urchin
Paired with wines from Paradise/JMD Beverages
REPRESENTING VENETO:
Chef Wes Holder, Pulehu, An Italian Grill
‘Sarde in Saor’: Akule Marinated and Fried, Pickled Beets & Watermelon Radish, Caramelized Maui Onions, Balsamic Dried Cranberries, Brown Butter Pistachios
Pared with wines from Chambers & Chambers
REPRESENTING PUGLIA:
Chef Anton Haines, Pacific‘O
Orechiette Pasta, Roasted Broccoli Rabe, Pickled Cherry Tomato & Pecorino Cheese
Paired with wines from Paradise/JMD Beverages
REPRESENTING CALABRIA:
Chef Matteo Mistura, Matteo’s Osteria
Cavateli di Ricotta alla Calabrese
Paired with wines from Paradise/JMD Beverages
REPRESENTING SICILY:
Chef Travis Morrin, Three’s Bar & Grill
Pan Seared Fresh Island Fish, Roasted Fennel Puree, Spiced Tomato Confit, Green Olive Pesto, Pistachio Dust, Smoked Mushrooms
Paired with wines from Paradise/JMD Beverages
REPRESENTING PIEDMONT:
Chef Robert Andrade, Four Seaons Maui & Ferraro’s Bar e Ristorante
Roasted Butternut Squash Budino, Robiola Fonduta, Toasted Pumpkin Seeds, Aged Balsamic, Micro Herb Salad
Paired with wines from Chambers & Chambers
REPRESENTING TUSCANY:
Chec Marc McDowell, The Mill House at Maui Tropical Plantation
Seared Opah Belly Bacon Wrapped Scallop, Parisian Gnocchi, Braised Tuscan White Bean Kale & Tomato Fondue, Emerald Oil, and Romano Shard
Paired with Masoa Canali Pinot Grigio provided by Johnson Brothers
REPRESENTING LOMBARDY:
Chef David Gemberling, Bistro Casanova
Potato Beet Gnocchi with Gorgonzola Cream
Paired with Alverdi IGT Sangiovese provided by Johnson Brothers
REPRESENTING ABRUZZO:
Chef Eric Faivre, Grand Wailea
Porchetta Casalinga with Malama Farm Berkshire Pig, Tomato Jam
Paired with Valle Reale Rosato d’Abruzzo 2012, provided by Young’s Market
NOBLE CHEF BALLROOM DINNER
Celebrating the fabulous cuisine and atmosphere of Rome, concluding with a romantic dessert in Venice.
ANTIPASTO: Inspried by Rome
MCA Chefs Jake Belmonte & Mike Umetsu
Chilled Italian Seafood Cocktail
Lobster, Crab, Prawn, Salsa Italiano, Watermelon Radish, Limoncello Drizzle
Served with: Vintner’s Pino Grigio, Veneto, Italy provided by Young’s Market
SECONDO: Inspired by Rome
MCA Chefs Craig Omori & Tom Lelli
Artichoke & Pancetta Stuffed Pork Bracciole & Lamb a Scottadito, Shaved Vegetable Salad, Figs, Creamy Polenta
Served with: Ciacci Piccolomini D’Aragona Toscano Rosso provided by Southern Wine & Spirits
DOLCE: Featuring the Flavors of Venice
MCA Chef Cheech Shurilla
Tazza di Tiramisu & Piccoli Dolci
Served with: Banfi Piedmonte “Rosa Regale” Bracheto D’Aqui provided by Southern Wine & Spirits
NOBLE CHEF AFTER PARTY, 9pm – 11pm
Hosted by The Market by Capische?
Chefs Brian Etheredge & Chris Kulis
REPRESENTING UMBRIA:
Held just for The Noble Chef guests at the Mezzanine Lounge just off of the Kea Lani lobby, this after hours soiree features an inspiring tasting menu from The Market by Capische?
House Cured Malama Farms Pork Sampling: Pate, Blood Sausage, Coppa, Lomo, Specky, Prosciutto
Miked Kula Vegetable Pickles
Pickled Mustard Seed, Home-Made Mustard
Assorted Maui Cheese Company Cheeses
Honey Roasted Kula Strawberries
Candied Spiced Macadamia Nuts
W.O. Honey, Dried Maui Fruits
Libations include:
Artisan Beer Tastings by Maui Brewing Company
Custom Cocktails by Ocean Vodka