2019 Gala Menus

2019 Grand Tasting Menus

CANE & CANOE – Chef Robert Barrera
• Dungeness Crab Salad – Avocado, Pickled Fennel, Fresno Chili, Cumin Focaccia, Kula Corn Velouté
• Oxtail Soup – Braised Oxtail Dumpling, Ginger, Scallion, Mustard Greens, Crushed Peanut

HERITAGE RESTAURANT (San Francisco) – Chef Cameron Lewark
• Seared Ahi Tuna with Yuzu Koshio Aioli – Big Eye Tuna with Fried Brussel Sprouts, Wasabi, Tosa and Fermented Black Garlic
• Mango Ginger Pudding – Lilikoi, Coconut, Guava and Mac Nut Crumble

HONOLUA STORE – Chef Maribel Rumbaoa
• BBQ Brisket with Carmelized Onions – House Made BBQ Rub, Carmelized Onions, Homemade Tangy BBQ Sauce and Served on a French Baguette
• Poke Nachos – Ahi Tuna, Avocado, Onions and Masago on a Won Ton Chip

MERRIMAN’S KAPALUA – Chef Adam Rzeczkowski
• Maui Cattle Mini Meatloaf with Cornbread and Pumpkin
• Kaua‘i Prawn on Charred Maui Onion Puree, Hawaiian Chile Vinegar and Crispy Garlic

‘OLU – Chef Meredith Manee
• Kapalua Chicken Shwarma
• RCK Lamb Kefta – Maui Style

SANSEI SEAFOOD RESTAURANT & SUSHI BAR – Chef James Furnish
• Taro Crusted Scallops with Kumu Farms Mixed Greens, Masago and Shiso Aioli
• Blue Marlin Sashimi

SUGAR BEACH EVENTS – Chef Lee Anderson
• Mini Jerk Chicken Tacos – Mini Jerk Chicken Tacos, Tarragon Slaw, Voodoo Sauce, Flatbread, Corn Tortilla
• Beet Macaron – Beet Macaron, Goat Cheese Crema, Citrus Herb Salad (GF)

TAMURA’S – Chef Jessie Ibanez
• A selection of Tamura’s famous poke and gourmet treats

TAVERNA – Chef Roger Stettler
• Lumache con Aragosta – House Made Pasta, Lobster, Garlic, Italian Parsley, Crema Rosa
• Vitello Tonnato – Chilled Sliced Veal, Creamy Tuna Sauce, Fried Capers, Italian Parsley

THE PLANTATION HOUSE – Chef Eric Purugganon
• Citrus Fried Chicken – Pickled Kumquats, Jalapeno
• Maui Venison – Taro Aioli, Black Garlic Vin, Rye

UNIVERSITY OF HAWAII MAUI COLLEGE CULINARY ARTS PROGRAM – Chef Brant Holland
• Grilled Sheftalia, Tzatziki, Pita Bread – Grilled Greek Pork and Lamb Sausage, Tzatziki on Pita Bread
• Mini Lobster Rolls – Poached Main Lobster Salad on Grilled Milk Bread Roll

PETROSSIAN CAVIAR STATION – A sampling of the world’s finest caviar

MAUI-MADE SWEETS & TREATS – Sweet on Maui, Maui Gold Pineapple
Company and Maui Cookie Lab

GRAND TASTING SIGNATURE COCKTAIL “FAIR GAME” – by Festival Mixologist Chandra Lucariello
Patron ROCA Silver Tequila, Italicus Rosolio di Bergamotto, Cucumber Mint Juice, Lime Juice, Simple Syrup, Coconut Water

KONA BREW’S HANDCRAFTED BEERS
Kona Brewing will be pouring a local favorite, Gold Cliff IPA and in celebration of 25 Years, Hibiscus Brut IPA which is exclusive to Hawaii

WÜSTHOF – Preview the latest in premium knives and kitchen accessories

2019 Seafood Festival Menus

BANYAN TREE – Chef Bella Toland
• Lump Crab Coconut Rice Cakes
• He’e Luau Crispy Dumpling, Sweet & Spicy Calamansi

GANNON’S – Chef Bret Pafford
• Bulgogi Wagu Burgers
• Kung Pau Kona Kampachi

HONU SEAFOOD & PIZZA/FRIDA’S MEXICAN BEACH HOUSE – Chef Mark Ellman
• Grilled Kona Abalone with Spicy Ponzu
• Ahi Chorizo Lettuce Wrap with Avocado Salsa

HULA GRILL KA‘ANAPALI – Chef Charlie Owen
• Kapalua Crawfish Boil – Louisiana Crawfish, Hawaiian Chilis, Kiawe Smoked Sausage, Maui Vegetables, House Made Sriracha and Garlic Herb Buttered Focaccia
• Fried Green Tomato – Maui County Chow Chow and Garlic-Chive Aioli

HUMUHUMUNUKUNUKUAPUA‘A – Chef Alvin Savella
• Ahi & Foie Gras – Glazed Ahi, Miso Foie Gras Mousse, Fresh Wasabi Infusion, Squid Ink Bread
• Uni Custard – Kona Abalone Relish, Ikura, Ogo

JAPENGO – Chef Jin Hosono
• Blackened Toro Quail Egg – Hamakua Mushrooms, Dried Cherry Tomatoes, Ogo, Rice Bun, Wakame Mustard Sumiso, Mountain Yam Chips, Bonito Flakes, Macha Soda
• Savory Housemade Malasadas – Housemade Malasadas with Charsiu Pork, Green Onion, Homemade Chili Sauce

JOEY’S KITCHEN – Chef Joey Macadangdang
• Ahi Kinilaw, Avocado, Coconut & Caviar
• Kauai Shrimp on Moringa Pancit Noodles with Crab Miso Cream

LINEAGE – Chef Sheldon Simeon
• Poi Mochi – Fig Mui – Chicken Liver Pate – Dried Aku Furikake
• Saimin – Kauai Prawns – Dashi Béchamel – Vacche Rosse – Bacon XO

MONKEYPOD KITCHEN KA’ANAPALI – Chef Brandon LaClair
• Grilled Ahi Steak – Local Sashimi Grade Ahi Tuna with Jalapeno Mashed Potatoes, Carmelized Maui Onions, and Soy-Sesame Maui Onion Sauce
• Lobster Deviled Eggs – Deviled Eggs Topped with Big Island Lobster, Fresh Dill, and Extra Virgin Olive Oil

PACIFIC’O RESTAURANT – Chef Decio DeCosta
• Unagi Stir-Fry – Panang Curry, O’o Farms Mix Cauliflower
• Squid Ink Bahn Mi – Pork Belly, Slaw, and Meyer Lemon Aioli

ROCKSALT AT SHERATON MAUI RESORT & SPA – Chef Zachary Coltes
• Shrimp Andouille Sausage Gumbo Croquettes – Seared Kaua‘i Prawn, Essence of Seafood Grits, Pickled Jalapeno Corn Relish
• Cajun Crawdad “Ceviche” – Pickled Artichoke Hearts, Grapefruit, Louisiana Hot Dust, Shrimp Chips

ROY’S KAANAPALI – Chef Jessie Anacleto
• Seared Kaua’i Shrimp Gazapacho – Mango Tapioca Gazpacho,
Toasted Candied Coconut
• Hay Smoked Tako – Brown Butter Beurre Noisette, Kula Corn Couscous Risotto

THE MILL HOUSE – Chef Taylor Ponte
• Fried Corn Croquette with Pickled Okra
• Kanpachi Sandwich with Dill and Saffron

THE RITZ-CARLTON, KAPALUA – Chef Yoshi – Selection of Desserts

TOMMY BAHAMA RESTAURANT & BAR, WAILEA – Chef Jason LaMotte
• New Orleans Seafood Gumbo – Kaua’i Shrimp, Kona Lobster,
Andouille Sausage, Dirty Rice
• Hamachi Poke – Hawaiian Chili Pepper Water, Ogo, Avocado,
HO Farms Tomatoes, Wakame

KONA BREW’S HANDCRAFTED BEERS –
Kona Brewing will be pouring two brews, both exclusive to Hawaii, Cucumba Kolsch and in celebration of 25 years, Hibiscus Brut IPA.

COCKTAIL CREATIONS FEATURING BACARDI BRANDS –
Chandra Lucariello/Director of Mixology and Spirits Education, Southern Glazers Wine & Spirits of Hawaii
• The Big Easy – Bacardi Cuatro Rum, Plantation Pineapple Stiggins Rum,
Banana Coconut Syrup, Lemon Juice, Angostura Bitters
• Voo Doo Tour – Corzo Reposado Tequila, Ferrand Dry Curacao,
Boiron Pineapple Puree, Lime Juice, Serrano Syrup, Ilegal Mezcal Mist
Dane Dostert/Lead Bartendar, The Mill House
• A Hurricane Walked Into A Bar – Havana Club Anejo Blanco,
Overproof Rum, Mango, Lilikoi, Orange, Vanilla
• Ramos Party of Two – Oxley Gin, St Germain Elderflower Liqueur, Lime Sour,
Coconut Lychee Foam