Chef Peter Pak

UHMC Culinary Arts

Fried Yukon Gold Potato Gnocchi

Sun-dried Tomato Pesto, Fennel Pollen, Parmigiano Reggiano, Baby Arugula

Hamachi Mosaic

Aguachile, Squid Ink Polenta Croutons, Cumber-Heart of Palm Salad, Ano Farms Micro Cilantro

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Chef Gary Johnson

UHMC Culinary Arts

Smoked Ono & ‘Ulu Brandade

Sea Asparagus, Piquillo, Pickled Leek, Crostini

Tamarind Duck Salad

Mango Emulsion,Cucumber, ‘Olena Do Chua,
Forbidden Rice Crisp

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Chef Noel Cleary

UHMC Culinary Arts

Steak and Eggs

Beef Tartare, Butter Toasted Brioche, Egg,
Tarragon Aioli

Octopus and Potato

Grilled Octopus, Potato Puree, Chorizo, Chimichurri

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Chef Terry Ann Manegdeg (Pastry)

Andaz Maui at Wailea

Mango Float

Mango Gelee, Sweet Cream, Graham Cracker Crumble

Buko Pandan Cream Puff

Toasted Rice, Pandan Pastry Cream

Chef Hannah Stanchfield (Pastry)

UHMC Culinary Arts

Arancini

Coffee-marsala Arborio Fritter, Cocoa Nib Streusel, Mascarpone Mousse, Dark Chocolate, Espresso Caramel

Cheesecake

Steamed Cream Cheese Custard, Cherry Tomato Confit, Pistachio Pesto, Puff Pastry

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Chef Jonathan Pasion

Fairmont Kea Lani – Maui

Ahi “Dashi Puri”

Tuna Tartare, Hearts of Palm, Pickled Kombu,
Black Garlic, Yuzu Kosho Dashi

Maui Nui Venison Dumpling

Shiitake Mushrooms, Calamansi Finadene,
Fried Garlic Arare Crunch, FKL Micro Cilantro

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Chef Leah Jullianni Rodriguez

Fairmont Kea Lani – Maui

Scallop Kinilaw

Scallops, Mixed Seaweed Salad, Shell Ginger Vinaigrette, Pickled Onion Gel, White Ginger Coconut Milk, Kaffir Lime Oil

Smoked Ahi Cannoli

Confit Ahi Bloodline, Cream Cheese, Maui Onions, Dill, Wonton Cannolis, Calamansi Gel, Red Pepper Powder, Chives