Talk about multi-ethnic. When a Turf Meets Surf cooking transpires from 5:30 to 9 p.m. Saturday, it will be most some-more than usually a land-and-sea affair.
Kaanapali chefs will ready adult a colorful cuisines of Hawaii while visiting chefs from Alberta, Canada, will showcase their passion for normal Portuguese and Iberian Coast cuisines.
Executive Chef Lyndon Honda of a Sheraton Maui Resort Spa will horde a cooking during his hotel. Joining him will be Tom Muromoto, executive cook of Ka’anapali Beach Hotel, named a Best Chef on Maui in a 2017 Best of Maui competition hold by this newspaper. The guest chefs are Lino Oliveira and Christian Mena of Edmonton, Canada’s Sabor Restaurant.
Prior to a dinner, a Maui chefs will lead tours to some of Maui’s ancestral sites, farms and eateries, and go fishing and diving with their visitors.
In further to sketch impulse from a rainbow of racial cuisines of Hawaii such as Portuguese transport along with Korean, Japanese, Chinese, Puerto Rican and Filipino food that arrived with newcomer camp workers in a 19th century, a chefs will all emanate their menus around tolerable practices on land and sea, and farm-raised and farm-grown furnish and proteins. They will take artistic permit and update a menu to their liking.
At a dinner, any cook will ready dual dishes with dessert-bar temptations. Wines with any march will flow.
“There’s zero improved than enjoying a plate that transports we to a sold place,” explains Shelley Kekuna, executive executive of Ka’anapali Beach Hotel Resort Association.
“I’m vehement to ambience a food and transport — if usually for a few hours — to some unequivocally cold culinary destinations,” Kekuna adds. “Hawaii chefs are obvious for holding normal flavors from Maui’s early newcomer countries and putting their possess turn on it to yield an noted dining experience.”
For pupu during a dinner, we might pleasure in miso-butterscotch bacon popcorn by Chef Honda and pastrami-cured ahi tartare on housemade bagel chips by Chef Muromoto along with Jamon Iberico (cured ham) by cook Oliveira. The complicated Maui pupu and a normal Spanish ham during a accepting will be interconnected with Ulupalakua Melee red and white blends and uber-popular stimulating rose by MauiWine.
“No matter where we are in a world, a kitchen is a heartbeat of each home and being welcomed into a chef’s kitchen to combine and ready a plate together is truly an honor,” says Oliveira.
Oliveira will also make a initial march of Eau Claire Gin-cured Kona kampachi with citrus-and-gin penchant interconnected with Placido pinot grigio from Tuscany, Italy. And he’ll dive into land and sea with march 4 of Lopes Farm pig and clams escabeche, interconnected with Line 39 pinot noir harvested in Monterey, Calif.
“Something unequivocally special happens when chefs can accumulate together and share stories of their traditions, passions and inspirations that mostly formula in implausible food and lifelong friendships,” he adds.
A subject he knows about. Chefs Oliveira and Mena go approach behind to a 1970s, when both of their families arrived in Canada to make new lives. Mena was from Chile and Oliveira from Portugal. They both grew adult in a melting-pot area in Edmonton before posterior other dreams.
Mena changed to Los Angeles to live his anticipation of starring in a Broadway furloughed prolongation and landed a purpose in “Rent.” Oliveira changed behind to Portugal. But both were called to Edmonton to embark on their restaurant, Sabor, that non-stop in 2007, and it’s gotten soap-box reviews. Sabor introduced Iberian and Portuguese flavors to Canadian level foodies. And nightly live song gives Mena’s friends a home to perform in when they aren’t touring.
“We’re unequivocally vehement to horde Sabor and Ka’anapali Beach Hotel’s learned chefs, introducing an disdainful event for guest to ambience a annuity of Hawaii with dishes that applaud flavors from Portugal and a Iberian Coast,” says Sheraton Chef Honda, who will daunt diners with march dual of a partnership dinner.
Honda will put Creole-style Kauai shrimp on a image with gumbo-stuffed Kauai prawn head, Andouille remoulade, preserved corn, solidified grated cream cheese, dejected Ritz crackers and shrimp-shell salt. The seafood or “surf” plate will be interconnected with Red Guitar tempranillo of Navarra, Spain.
Ka’anapali Beach Hotel Chef Muromoto is also pumped about a dinner.
“I am anxious to be partial of this partnership with Chef Lyndon and Chef Lino all a approach from Canada,” Muromoto says. “As a universe traveler myself, roving is displayed in a dishes.”
Muromoto will give a curtsy to a islands with braised brief rib luau with dim greens in a coconut sauce. And he’ll emanate an ulu, or breadfruit, gnocchi to be interconnected with Avalon cabernet sauvignon from a Napa Valley in California.
“With this good event to accommodate and combine with chefs from opposite areas, opposite backgrounds and with opposite pieces of knowledge, we trust we are going to benefaction guest a once-in-a-lifetime dining trust right here during Ka’anapali Beach,” adds Muromoto.
The dessert bar will take it over a tip with almond torte with pistachio ice cream; Pandan panna-cotta with honey-milk balls, mango and coconut; Nutter Butter tartlettes; and chocolate tortes.
“We demeanour brazen to welcoming guest to a Sheraton Maui, where they can gather, bond and speak story while enjoying a noted meal,” adds Honda.