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Win trip for two in the Maui Onion Challenge
April 27, 2011 - Carla Tracy
Diners may win a trip for two between Maui and any non-stop destination serviced by Alaska Airlines in the first ever Maui Onion Challenge, running now through May 6 at eight participating Kaanapali restaurants.
The promotion is in conjunction with and leading up to the 22nd Annual Maui Onion Festival May 7 at Whalers Village Fine Shops & Restaurants in Kaanapali.
“The Maui Onion Challenge pits eight Kaanapali restaurants in a friendly competition to see who has the best Maui onion appetizer,” says festival organizer Lisa Donlon. “During this time, the general public is encouraged to dine at participating Kaanapali restaurants to taste and score as many of the featured appetizers as possible.”
“The winning Maui onion appetizer and the winner of the trip for two will be announced at 3:30 p.m. at the Maui Onion Festival’s center stage,” Donlon continues.
Participating restaurants include CJ‘s at the Fairway Shops, Black Rock Steak & Seafood at the Sheraton Maui Resort & Spa, Tiki Terrace Restaurant at Kaanapali Beach Hotel, Cane & Taro at Whalers Village, Pulehu at The Westin Kaanapali Ocean Resort Villas, Tropica Restaurant & Bar at The Westin Maui Resort & Spa, Umalu at The Hyatt Regency Maui Resort & Spa and the Ocean Terrace at Royal Lahaina Resort.
“With the exception of CJ‘s, all of the restaurants will feature the appetizer on their dinner menu. CJ‘s will offer it during lunch. The appetizers are all priced at $9.99.”
Maui Onion Challenge appetizers include Kula Onion Phyllo Wrap, Maui Onion & Prawn Quiche with Kula Greens, Maui Onion and Truffled Rock Shrimp Fritter with waipoli watercress, Maui Onion Strudel, Caramelized Maui Onion flat bread with Surfing Goat Dairy chevre and pork belly lardon, Maui Onion Stuffed Pasta topped with Madeira demi sauce over rainbow beets, Kim Chee Kula Onion Chow Funn with Tempura Braised Pork Belly, and Maui Onion Jalapeno Rings.
For instance, “The Maui Onion Strudel includes layers of light puff pastry filled with Italian pancetta and sauteed Maui onions, served on lemon butter sauce with spicy chili oil. The garnish with micro greens make this delectable appetizer truly unique,” says sous chef Saipin Kumplor, one of three chefs at the Westin Kaanapali Ocean Resort Villa’s Pulehu: An Italian Grill who helped to create the dish.
For more information, visit www.whalersvillage.com.
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Sous Chef Saipin Kumplor of Pulehu