Ka Malama Dinner Monthly at Grand Wailea
Chef Mike Lofaro and Grand Wailea’s new Hawaiian Cultural Ambassador, Kainoa Horcajo, forage, fish and gather the foods and inspiration for the 5-course Ka Malama Dinner based on the ancient Hawaiian Moon Calendar. They search lush, remote valleys, and above and below the ocean. Past menu items include opelu (mackerel), opihi (limpets), foraged shoots, ocean salt and mountain spring water. Sommelier Yeshua Goodman creates cocktail and wine pairings. The dinner takes place the third Thursday of each month at Humuhumunukunukuapua`a, Grand Wailea.
This last Ka Malama Dinner was an excellent journey into gourmet preparations by chef extraordinaire, Mike Lofaro. The culturally correct food was foraged from Maui’s bounty, according to the moon’s phases, and paired with excellent wines. Exotic and extremely flavorful. The ambience is by candlelight and quite romantic. Each dish is explained by Kainoa Horcajo.
The Menu
1st – Kai Momona – He’e, Limu, Ponzu topped with Nui “Sea Foam”
Vallin Rose Santa Ynez, California 2013
2nd – Poi Dumplings – Braised Ho‘oilo Onions, Salted I‘a and fine herbs
Chateau de Sancerre, Sancerre, Loire Valley, France 2012
3rd – Roasted Pua‘a (Pork) – Ulu Frites, Black Truffle, Hanapepe Pa‘akai
Altesino Brunello di Montalcino, Vendemmia, Tuscany, Italy 2008
4th – Kulolo S‘mores – Awapuhi Marshmallow, Haupia Crema, Sweet Lu‘au
Ferreira, Duque de Branganca, Old Tawny Porto, 20 Years, Porto, Portugal
For more information and reservations, visit www.grandwailea.com or call (808) 875-1234.
