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Grand Happenings at Grand Wailea
April 14, 2011 - Carla Tracy
Last night, I was in heaven. That’s because I dined on Chef de Cuisine Mike Lofaro’s farm-to-table Localvore menu at the Grand Wailea’s oceanfront Bistro Molokini. It was my friend’s birthday and we enjoyed each and every bite.
The sunset views were superfluous. It was the food we were after.
Lofaro is a protege of famous Mainland chef Michael Mina and the food doesn’t get much better than this. Neither do the prices. A three-course gourmet meal made with locally grown ingredients costs $39 per person, plus tax and tip.
This month’s Localvore menu will run through Saturday, April 16. Then Lofaro will kick off another one May 15 to 21. He uses local 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 — all Upcountry.
The meal begins with a Tasting of Local Radishes, Surfing Goat Cheese and Watercress or Red & Yellow Ricotta Salad, composed of Red and Yellow Baby Beets, Ricotta Salad and Shaved Fennel.
The entrée is a choice of Seared Scallops, 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 is by the Grand’s Pastry chef Natalie Wilkinson. It consists of Local Organic Apple Banana Cheesecake “Beggar’s Purse” with Crispy Phyllo and Lemon Anise Anglaise.
In addition, tequila lovers will want to check out the Toast! Don Julio Tequila Dinner Friday, April 22 in a private location under the stars at the resort. Price is $100 per person, plus tax and tip. The reception kicks off at 5:30 p.m., followed by the dinner at 6 p.m.
It will be hosted by Don Julio’s Tequila Ambassador Kevin Vanegas, while the four-course menu will be created by Humuhumunukunukuapua‘a’s Chef de Cuisine Isaac Bancaco and Pastry Chef Natalie Wilkinson. Of course, you must be 21 years of age to participate. Portion of proceeds benefit the Maui Visitor’s Industry Charity Walk.
Entrada Appetizer Don Julio, Blanco Kombu Cured Hamachi Sashimi, Hawaiian Lobster Ceviche, Opal Basil and Kula Tomato Shaved Ice.
Primer Plato First Course Don Julio, Reposado Big Eye ‘Ahi “Toast!-ada,” Burrata Cheese Squash Blossom, White Sesame Aioli & Pickled Baby Beets.
En Medio Intermezzo of Don Julio-Blue Agave-Gingerale & Lychee Sorbet.
Platos Principales Main Course is Don Julio, Anejo Pulehu Beef Cheek “Carne Asada,” Five-Spiced Churros, Crispy Kula Brussel Sprouts & Thai Bird Chile Mole.
Postre Dessert is Don Julio, Anejo 1942 Passion Lime Pie with Sea Salted Caramel Sauce, Assorted Chocolate Truffles and Mini Cookies. Cigars will be available for purchase.
Complimentary valet parking provided. Call about kamaaina room rates. For Grand Wailea reservations, call 875-1234.
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Chef de Cuisine Michael Lofaro