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...
Several milestones and accomplishments in our lives are celebrated dining out at our favorite, newest or most popular restaurants. Feasting on delicious cuisine is a celebratory must but sometimes we yearn for something more, something special – a unique and exclusive experience. We call it The Grand Wailea’s Private Sunset Cabana Dinners.
This supreme dining experience requires 48 hours advance reservations, that is, if you are lucky enough to...
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...
Dynamic, fearless, business minded and community focused are just a few expressions that describe Chef Beverly “Bev” Gannon. As Chef/Owner of the celebrated Hali’imaile General Store, Joe’s and Gannon’s, A Pacific View Restaurant, Bev Gannon is a culinary force to be reckoned with! Serving as the award-winning Corporate Chef for Hawaiian Airlines (1999-2010) and being recognized as the Hawaii State Small Business Person of the Year in 2008,...
Let’s face it – sushi bars are here to stay, especially in Hawai‘i, where some of Japan’s master sushi chefs choose to live. But after more than a decade of sushi’s mass-popularity, many diners are still unsure of how to eat it properly and what to do with those chopsticks. Here’s an informal guide to good chopsticks etiquette and sushi bar do’s-and-don’ts:
While it’s not expected that all Westerners learn and remember all the rules...
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...
Since its reopening last spring, Ko¯ the signature restaurant at The Fairmont Kea Lani, has taken Wailea by storm. Its beautiful new decor, plantation era-inspired cuisine, creative use of local ingredients and deep connection to Maui’s community has earned Ko¯ seven industry awards in under a year.
The cuisine at Ko¯ is inspired by the diverse culinary history of Maui’s sugarcane plantation era. Its diverse menu offers Hawaiian, Chinese, Filipino,...
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...
Cabana Dining at The Grand Wailea
Several milestones and accomplishments in our lives are celebrated dining out at our favorite, newest or most popular restaurants. Feasting on delicious cuisine is a celebratory must but sometimes we yearn for something more, something special – a unique and exclusive experience. We call it The Grand Wailea’s Private Sunset Cabana Dinners.
This supreme dining experience requires 48 hours advance reservations, that is, if you are lucky enough to...
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...
CHEF’S STORY- Chef Beverly Gannon of Hali’imaile General Store, Joe’s, Gannon’s A Pacific View Restaurant
Dynamic, fearless, business minded and community focused are just a few expressions that describe Chef Beverly “Bev” Gannon. As Chef/Owner of the celebrated Hali’imaile General Store, Joe’s and Gannon’s, A Pacific View Restaurant, Bev Gannon is a culinary force to be reckoned with! Serving as the award-winning Corporate Chef for Hawaiian Airlines (1999-2010) and being recognized as the Hawaii State Small Business Person of the Year in 2008,...
Chopsticks Etiquette: “Much Ado about Sushi!” by Karee Carlucci
Let’s face it – sushi bars are here to stay, especially in Hawai‘i, where some of Japan’s master sushi chefs choose to live. But after more than a decade of sushi’s mass-popularity, many diners are still unsure of how to eat it properly and what to do with those chopsticks. Here’s an informal guide to good chopsticks etiquette and sushi bar do’s-and-don’ts:
While it’s not expected that all Westerners learn and remember all the rules...
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...
Kō: Wailea’s Newest Award-Winning Restaurant
Since its reopening last spring, Ko¯ the signature restaurant at The Fairmont Kea Lani, has taken Wailea by storm. Its beautiful new decor, plantation era-inspired cuisine, creative use of local ingredients and deep connection to Maui’s community has earned Ko¯ seven industry awards in under a year.
The cuisine at Ko¯ is inspired by the diverse culinary history of Maui’s sugarcane plantation era. Its diverse menu offers Hawaiian, Chinese, Filipino,...