Currently Browsing: Maui Chefs
The rich History of Ma’alaea harbor includes a few firsts; the first westerner, sea Captain George Vancouver (namesake of the City of Vancouver), who landed his ship at Ma‘alaea Bay about 1793 to bring the first cattle to Maui, and Maui’s first airport was built at Ma’alaea in 1927. Regular air service began in November 1929 for amphibious planes. Runways were completed in 1930 and by 1936 the location and condition of the runway at...
BEV’S “SASHIMI NAPOLEON”
3/4 pound sashimi grade tuna
1 bunch radish sprouts
8 shiso leaves
1/4 pound smoked salmon, thinly sliced
1/2 cup sliced pickled ginger, for garnish
Tartare Base:
2 tablespoon good quality mayonnaise
1 teaspoon Vietnamese garlic-chile sauce
2 tablespoon chopped green onion, white and green parts
2 teaspoons tobiko (flying fish roe)
1 tablespoon chopped cilantro
Crispy Wontons:
18 (3 inch square) wonton skins
Peanut oil...
SESAME PAN SEARED AHI SASHIMI SALAD:
Baby Field Greens
Kula Tomatoes, sliced
Shiitake Mushrooms, slice and saute in sesame oil
Cucumber, sliced,Carrots, curls or jullienne
Fresh Beets, curls or jullienne
Garnish:Enoki mushrooms, Scallions
Wasabi ball, soy sauce, pickled ginger
Blackened Ahi
ASIAN AIOLI DRESSING:
1 Whole Egg, 1/4 cup Hoisin Sauce
1 T minced Garlic,1 tsp minced Ginger
Juice of 1 Lemon, 1/4 cup Ketchup
1 tsp Sambal Paste, 1/4 cup Rice Wine...
In early 2002, Chef/Owner Brian Etheredge opened Capische? in its current location at the Hotel Wailea formerly known as Diamond Hawaii Resort & Spa. Brian opened IL Teatro at Capische? in the space that was occupied by Le Gunji, and has gained national recognition for it’s quality and uniqueness. Brian Etheredge, is regarded as one of Maui’s premier chefs, and was voted in 2008 by the chef’s of the Island, “Chef of the Year” at the Aipona...
HAWAIIAN CATCH with SUN-DRIED TOMATO HERB SALAD:
Recipe for Relish:
Marinated Sundried Tomatoes in Extra virgin olive oil and Balsamic vinegar. Capers/Ginger minced, Garlic minced, Shallots minced, Cilantro chopped. Mix all & reserve. Heat slightly in pan when ready to serve.
Herb Salad:
Leaves of Parsley, Tarragon, Chive, Basil, Chervil, Frisse & Celery Hearts. Mix and season with salt and pepper.
Vinaigrette for the plate to season fish and herb...
GRANDMA’S HOT APPLE PIE
Serves 2
INGREDIENTS:
1 medium green apple, peeled, cored and cut into wedges
1 tsp lemon juice (fresh-squeezed is always best)
1 oz granulated sugar
1/4 tsp cinnamon
3/4 oz unsalted butter, softened
7-inch diameter round of puff pastry, rolled out to 1/8” thick
METHOD:
Preheat the oven to 375°.
Toss the apple with the lemon juice. Combine the sugar and cinnamon. Sprinkle half the mixture on the apple and toss gently...
Two distinctly different and dynamic lu’au style shows are performed in the historic harbor town of Lahaina. The Feast at Lele, an elegant pageant of Polynesia, is nestled in an intimate beachfront patio in South Lahaina. Old Lahaina Lu’au, a classic lu’au honoring authentic Hawaiian traditions, occupies a lush oceanfront paradise on the northern edge of town. Both offer spectacular panoramic settings; an orchid lei greeting; premium open bar;...
Tom Selman who owns, operates and cooks daily at Main Street Bistro in Wailuku.
“Culinary trends change at the drop of the hat, anything can and does affect them, economy, technology, weather, seasonal growth patterns, even who’s been seen eating what.” So, does his menu reflect all this? “Yes, in addition to what feels good to me. Mac & Cheese, Braised Short Ribs, Grilled Romaine Salad with Rock Shrimp. We cook ‘old-school’ style,...
Chef/Restaurateur Mark Ellman of Mala An Ocean Tavern in Lahaina and Mala Wailea.
His new Lahaina restaurant, Honu, is scheduled to open in 2011.
I asked him if he thinks culinary trends change – like hemlines – with the economy. “Absolutely. The economy more than ever has played a big role in people’s spending habits (at restaurants).” He believes that diet/health/fitness news also has an effect. “As baby boomers mature, the reality of...
CHEF BRYAN ASHLOCK OF THE SHERATON MAUI RESORT & SPA:
From one-bite bonbons to mile high mud pie, desserts survive every trend. No matter what the economy or the latest health news prescribe, we are sweet on sweets. We celebrate with cupcakes; drown our sorrows in donuts. And for any and every occasion – and non-occasion – there is chocolate.
The Sheraton Maui’s long-time Executive Chef Bryan Ashlock says many guests start right in on the sweet...
Buzz’s Wharf-“One of Maui‘s Oldest Anchor Restaurants”
The rich History of Ma’alaea harbor includes a few firsts; the first westerner, sea Captain George Vancouver (namesake of the City of Vancouver), who landed his ship at Ma‘alaea Bay about 1793 to bring the first cattle to Maui, and Maui’s first airport was built at Ma’alaea in 1927. Regular air service began in November 1929 for amphibious planes. Runways were completed in 1930 and by 1936 the location and condition of the runway at...
Chef Beverly Gannon of Bev Gannon Restaurants
BEV’S “SASHIMI NAPOLEON”
3/4 pound sashimi grade tuna
1 bunch radish sprouts
8 shiso leaves
1/4 pound smoked salmon, thinly sliced
1/2 cup sliced pickled ginger, for garnish
Tartare Base:
2 tablespoon good quality mayonnaise
1 teaspoon Vietnamese garlic-chile sauce
2 tablespoon chopped green onion, white and green parts
2 teaspoons tobiko (flying fish roe)
1 tablespoon chopped cilantro
Crispy Wontons:
18 (3 inch square) wonton skins
Peanut oil...
Chef Bob Cambra of The Waterfront Restaurant
SESAME PAN SEARED AHI SASHIMI SALAD:
Baby Field Greens
Kula Tomatoes, sliced
Shiitake Mushrooms, slice and saute in sesame oil
Cucumber, sliced,Carrots, curls or jullienne
Fresh Beets, curls or jullienne
Garnish:Enoki mushrooms, Scallions
Wasabi ball, soy sauce, pickled ginger
Blackened Ahi
ASIAN AIOLI DRESSING:
1 Whole Egg, 1/4 cup Hoisin Sauce
1 T minced Garlic,1 tsp minced Ginger
Juice of 1 Lemon, 1/4 cup Ketchup
1 tsp Sambal Paste, 1/4 cup Rice Wine...
Chef Brian Etheredge of Capische? & Il Teatro
In early 2002, Chef/Owner Brian Etheredge opened Capische? in its current location at the Hotel Wailea formerly known as Diamond Hawaii Resort & Spa. Brian opened IL Teatro at Capische? in the space that was occupied by Le Gunji, and has gained national recognition for it’s quality and uniqueness. Brian Etheredge, is regarded as one of Maui’s premier chefs, and was voted in 2008 by the chef’s of the Island, “Chef of the Year” at the Aipona...
Chef Brian Etheredge of Capische? and Il Teatro at Hotel Wailea
HAWAIIAN CATCH with SUN-DRIED TOMATO HERB SALAD:
Recipe for Relish:
Marinated Sundried Tomatoes in Extra virgin olive oil and Balsamic vinegar. Capers/Ginger minced, Garlic minced, Shallots minced, Cilantro chopped. Mix all & reserve. Heat slightly in pan when ready to serve.
Herb Salad:
Leaves of Parsley, Tarragon, Chive, Basil, Chervil, Frisse & Celery Hearts. Mix and season with salt and pepper.
Vinaigrette for the plate to season fish and herb...
Grandma’s Hot Apple Pie Recipe by Chef Bryan Ashlock of The Sheraton Maui
GRANDMA’S HOT APPLE PIE
Serves 2
INGREDIENTS:
1 medium green apple, peeled, cored and cut into wedges
1 tsp lemon juice (fresh-squeezed is always best)
1 oz granulated sugar
1/4 tsp cinnamon
3/4 oz unsalted butter, softened
7-inch diameter round of puff pastry, rolled out to 1/8” thick
METHOD:
Preheat the oven to 375°.
Toss the apple with the lemon juice. Combine the sugar and cinnamon. Sprinkle half the mixture on the apple and toss gently...
Luaus Mai Tais, Music & Magic by Taj Morgan
Two distinctly different and dynamic lu’au style shows are performed in the historic harbor town of Lahaina. The Feast at Lele, an elegant pageant of Polynesia, is nestled in an intimate beachfront patio in South Lahaina. Old Lahaina Lu’au, a classic lu’au honoring authentic Hawaiian traditions, occupies a lush oceanfront paradise on the northern edge of town. Both offer spectacular panoramic settings; an orchid lei greeting; premium open bar;...
Maui Chefs Menu Morsels
Tom Selman who owns, operates and cooks daily at Main Street Bistro in Wailuku.
“Culinary trends change at the drop of the hat, anything can and does affect them, economy, technology, weather, seasonal growth patterns, even who’s been seen eating what.” So, does his menu reflect all this? “Yes, in addition to what feels good to me. Mac & Cheese, Braised Short Ribs, Grilled Romaine Salad with Rock Shrimp. We cook ‘old-school’ style,...
Maui Chefs Stories Menu Morsels
Chef/Restaurateur Mark Ellman of Mala An Ocean Tavern in Lahaina and Mala Wailea.
His new Lahaina restaurant, Honu, is scheduled to open in 2011.
I asked him if he thinks culinary trends change – like hemlines – with the economy. “Absolutely. The economy more than ever has played a big role in people’s spending habits (at restaurants).” He believes that diet/health/fitness news also has an effect. “As baby boomers mature, the reality of...
Maui Deserts “Sweet!” by Bonnie Friedman
CHEF BRYAN ASHLOCK OF THE SHERATON MAUI RESORT & SPA:
From one-bite bonbons to mile high mud pie, desserts survive every trend. No matter what the economy or the latest health news prescribe, we are sweet on sweets. We celebrate with cupcakes; drown our sorrows in donuts. And for any and every occasion – and non-occasion – there is chocolate.
The Sheraton Maui’s long-time Executive Chef Bryan Ashlock says many guests start right in on the sweet...