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Bistro Molokini presents Localvore Menu March 20-26

March 17, 2011 - Carla Tracy

I recently heard that Grand Wailea will present another localvore menu as part of an ongoing series. The recent multi-course feast featuring foods from Maui’s farms was such a success at its Humuhumunukunukuapua‘a Restaurant, that now the Grand’s culinary team will do one at the oceanfront Bistro Molokini.

Some of you may already know Chef de Cuisine Mike Lofaro, a wunderkind in the kitchen. He’s worked with the likes of superstars such as Michael Mina, so you know every bite will be out of this world.

The menu will feature local Kula products by Bill Mertens of Anuhea Farms, Craig Nihei of CN Farms, Walter and Terry Evonuk of Evonuk Farms, Bryan Otani of Otani Farms, and Geoff Haines of Waipoli Hydroponic Farm.

Begin with a tasting of local radishes with Surfing Goat Dairy cheese and watercress; or a composed salad of red and yellow baby beets, ricotta salad, and shaved fennel. Then choose from two entrees such as seared scallops with Kula baby bok choy, crisp carrot cake and red wine; or dry-aged Painted Hills beef with garlic confit, grilled crostini, braised Kula greens and truffled jus.

Dessert will be local organic star-apple cheesecake "beggar's purse" with crispy phyllo and lemon anise Anglaise, created by Pastry Chef Natalie Wilkinson. This is a great deal and I highly recommend anything Chef Lofaro is involved in cooking.

Cost of the three-course feast is $39 per person, plus tax and gratuity. “To ensure quality, our menu may be subject to change,” says Lofaro.

For reservations at Bistro Molokini, call 808.875.1234 x4900. The next Localvore Week will be at Humuhumunukunukuapua'a April 3-9, 2011.

I’m curious what farm-fresh products you, my readers, want to taste at these types of localvore dinners. Please feel free to comment on my blog.

 
 

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Waipoli Hydroponic Farm lettuce