Turf Meets Surf cook sell module in Kaanapali this weekend

I’m headed to one of a large events in Kaanapali this weekend, “Turf Meets Surf,” a culinary sell module that has Maui chefs Tom Muromoto of Kā’anapali Beach Hotel and Lyndon Honda of Sheraton Maui Resort Spa collaborating with Canadian guest chefs Lino Oliveira and Christian Mena of Edmonton, Canada’s SABOR Restaurant. 

Eau Claire gin-cured Kona kampachi.

The sell indeed starts tomorrow, as the visiting chefs will debate some of Maui’s ancestral sites, farms and eateries afterwards go fishing and diving with Muromoto and Honda. The highlight of a sell is a “Turf Meets Surf” partnership cooking on May 26 during a Sheraton Maui Resort Spa. The open can attend a dinner, that is $96 (plus tax, but includes gratuity) per person. Tickets might be purchased online during Eventbrite.  The Maui chefs will share normal Hawaiian and multi-ethnic shabby cuisines, and a visiting chefs will share their passion for normal Portuguese and Iberian Coast cuisines — all on a menu combined around tolerable food practices on land and sea, and farm-raised and farm-grown furnish and proteins.  Each cook will ready dual dishes. Here’s a demeanour during a menu.

Pupu: Jamon Iberico by Oliveira; pastrami marinated ahi tartare on housemade bagel chips by Muromoto; miso butterscotch bacon popcorn by Honda; choice of Ulupalakua Kula White Blend, Ulupalakua Mele Red Blend, or Sparkling Rose.

Course one by Oliveira: Eau Claire gin-cured Kona kampachi with citrus and solitaire relish, interconnected with Placido Pinot Grigio from Tosacana, Italy.

Course dual by Honda: “Creole Style” Kauai shrimp and gumbo-stuffed Kauai prawn conduct with andouille remoulade, preserved corn, solidified grated cream cheese, dejected Ritz crackers, and shrimp bombard salt interconnected with Red Guitar Tempranillo from Navarra, Spain.

Course 3 by Muromoto: braised brief ribs lu’au with ‘ulu gnocchi interconnected with Avalon Cabernet Sauvignon from Napa, CA.

Course 4 by Oliveira: Lopes Farm pig and clams with escabeche interconnected with Line 39 Pinot Noir from Monterey, CA.

Pandan panna cotta by a Sheraton Maui.

Dinner will finish with a dessert bar: 
•    Oliveira’s almond torte with pistachio ice cream. 
•    Pandan panna cotta sugar divert balls, mango, and coconut,
•    “Nutter Butter” arlettes, peanut butter dust, candied walnuts, dulce de leche and vanilla bean ice cream. 
•    Chocolate torte divert chocolate cremeux, charred orange, and Whoppers. 

In turn, a Maui chefs will transport to Edmonton for a Fifth Annual SABOR Seafood Festival on Jul 31 to do a identical educational and informative sell with their Canadian counterparts. Dishes prepared during that eventuality will underline OceanWise approved seafood. 

I wish we could go to Canada for that event! For some-more information on a Seafood Festival, check with SABOR’s website. Hope to see we on Maui this weekend! Follow me on amicable media to see what we’re doing. You can follow Frolic or Melissa808 on Instagram to see a adventure.

Turf Meets Surf
May 26, 5:30 p.m.
Sheraton Maui Resort Spa
2605 Kaanapali Pkwy.
Lahaina, HI 96761

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