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Maui Calls 2011— participating chefs, farmers

August 2, 2011 - Carla Tracy

In my last blog, I poured out as much info as I could on the the highly sought-after wines that will be uncorked at Maui Calls, the signature fundraiser at Maui Arts & Cultural Center.

The event will be held from 6 to 10 p.m. Friday, Aug. 12 under the stars and the giant palm trees of A&B Amphitheater and in the new Yokouchi Pavilion.

The longtime food chair is Eric Faivre, who also has a huge role as executive chef of the Grand Wailea.

“This year’s theme is farm-to-table,” he says. “Maui farmers will be there, and with the chefs, they’ll be paired in pods with the winemakers. Farmers are just as important as chefs. It’s a 50-50 deal. You can be a great chef, but if you don’t have good product, then your end result will suffer.”

Of course, there will be no “suffering” at Maui Calls! “We’ll have 18 chefs, paired with farmers or fish mongers and wineries.

"This year is the most successful to date. Each chef will do two dishes," he says.

Below is the restaurant lineup along with some of the farmers and the fishers as of press time:

1- Hula Grill, Chef Christopher Schobel will be paired with Pa’ina Farm. He’ll make Fresh Day Boat Scallops, Cilantro Yuzu Emulsion and Pineapple Salsa; and 10-Hour Duck Confit, Surfing Goat Napa Wrap, with Asian pear Chutney.

2- Sansei Seafood Restaurant & Sushi Bar Kihei, Chef Laynie Dougher paired with Maui Seafood, a fish monger. Laynie will make Porcini Seared Hawaiian Ahi on Shishimi Spiced Baby Bok Choy and Hamakua Ali’i Mushrooms with Sweet Ginger and Cilantro Aioli. Sansei Kapalua, Chef Kaipo Nakata will do Pan Roasted Mekajiki and Tempura of Shishito Pepper, with Kabocha Squash Puree, Ho Farm Tomatoes and Sage Butter.

3- Duke’s Beach House, Chef Greg Gifford will pair with Pa’ina Farm. He’ll make Crab and Macadamia Nut Won Tons with Mustard Guava Plum Sauce; and Korean Steamed Pork Buns with Pickled Vegetables.

4- Humuhumu at Grand Wailea, Chef Isaac Bancaco with team with Evonuk Farm in Kula. He’ll make Mochiko Crisped Veal Cheek, Evonuk Lemongrass Rouille & Blue Spiced-Wailea Sun Dried Tomatoes; and Keahole Lobster & Australian Black Truffle Dumplings, Evonuk Fine Herbs, Spicy Shiro Miso.

5- I’o Restaurant and Pacific’O, Chef James McDonald will team with his owners’ O’o Farm in Kula. Enjoy his O’o Farm Salad with Citrus Vinaigrette and Feta Cheese; and Seafood Sausage over Carrot Risotto with Herb Oil.

6- Plantation House Restaurant, Alex Stanislaw will team with nearby We Farms in Kapalua. Check out his Alepo Pepper Dusted Hawaiian Sashimi on a Kapalua Arugula Tabouleh, Kapalua Green Herb Salsa Verde; and Artisanal Buttermilk Gorgonzola Cheese with Maui Honey and Pistachio Dust.

7- The Ritz-Carlton, Kapalua’s Banyan Tree, Chef Jojo Vasquez will also team with We Farm for Pickled “We Farm” Carrots and Radishes on Kurobuta Pork Belly. In addition, he’ll make “Surfing Goat Dairy” Cheese Tart; and “Surfing Goat Dairy Gourmet Goat Cheese Truffles.

8- Roy’s Kahana, Chef Joey Macadangdang will pair with Keawa Nui prawn farm on Molokai and its owner John Austin. Savor Keawa Nui Farm Raised White Shrimp & Avocado Salad with Citrus Nampla; and Pan Crisped Tilapia from the East of Molokai with young Corn Cream/Garlic Chips.

9- Westin Maui Resort & Spa, Chef Garret Fujieda is another We Farm devotee. He’ll make Scallop & Ox-Tail Shabu-Shabu Kula Country Farms Vegetables; and Hawaiian Chili Pepper Rubbed Ahi & Crispy Pork Belly with Kula Onion Jam.

10- Tommy Bahama Restaurant, Chef Rey Baysa will team with Surfing Goat Dairy in Kula for Hawaiian Caprese Salad with Li Hing Mui Dressing; and Kalua Pork Crostini.

11- Main Street Bistro, Chef Tom Selman will make Eggplant Terrine; and Smoked Beef Brisket Sliders.

12- Bev Gannon Restaurants, Chef Beverly Gannon will make her famous BBQ Pulled Pork with Corn Pudding; and Scallion Pancake with Spicy Plum Duck and Hamakua Ragout.

13 - Capische? at Hotel Wailea, Chef Brian Etheredge will wow the attendees with Ahi Crudo with Horseradish, Capers and Fresh Herbs; and Orichiette Salsiccia, House Made Italian Sausage, Roasted peppers, Tomatoes.

14 -David Paul’s Island Grill, Chef David Paul Johnson will do Sassafras Short Ribs with Truffle Mashed Potatoes; and Watermelon Gazpacho with Grated Horseradish.

15 - Spago Maui at the Four Seasons Resort Maui, Chef Cameron Lewark will make Garbanzo Bean Falafel, Tahini Sauce and Hummus; and Maui Vanilla Bean and Upcountry Citrus Lemonade.


16 - Grand Wailea’S Fire and Ice Dessert Station, Chef Natalie Wilkinson Ice Station: Spicy Passion Liquid Nitrogen Sorbet with Zesty Meringue Crisp; Fire Station: Cool Coconut Lime Brûlée with Mango Mint Salad.

17 - Four Seasons, Chef’s Rhonda Ashton-Chavez AND Heather Campbell Warm Pu’unoa Fig Hazelnut Tart, Mascarpone Cream and Merlot Reduction; Lychee Soda Float, Kula Strawberry Sorbet, Green Tea Foam.

18 - Westin Kaanapali Villas, Pulehu An Italian Grill, Chef Francois Milliet pairs with We Farm for Kula Strawberry Shortcake, Lemon Mascarpone; and Pistachio Meringue, Wailua Estate Chocolate Ganache.

19 - Maui Oma Coffee, David Gridley has invited Maui Grown’s Jeff Ferguson; Keokea Farm’s Rafael Escobar & Ann Ashley; and Maui Mountain’s Bobby Becker to pour 100% Maui Grown Red Catuai Coffee and Maui Mountain Farm Coffee; and 100% Maui Grown De-Caf.

Individual tickets to Maui Calls are $175, $195, $250, $500 – call the MACC Box Office at 242-SHOW or order online at Maui Arts & Cultural Center’s Website.

Tables of 10: $1950, $2500, $5000, $10,000 – call Kathy MacGlashan at 243-4225 or email:

“The epicurean level costs $500 per person,” says co-chair Tricia Shoemaker. “They get to come in early and experience the pavilion first. They get passed hors d’oeuvres between 5 and 6 p.m. and then, instead of walking around, they are served four courses family style. Plus four entree plates along with a cheese course and a dessert trio.”

“It’s a high ticket affair, but it’s for a great all island cause. Plus you get to eat all of that great food, sip fine wines, and you meet the farmers and the chefs. The MACC is so important, that’s why we’re doing this,” she says of herself and her co chair, Ilsa Mitchell Jencks. “It’s for the whole island. Not just for where you go to church or where your kids go to school. It’s every walk of life. It brings the world to Maui.”

“From Baryshnikov to Elton John,” chimes in Mitchell Jencks.


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Eric Faivre of Grand Wailea is the food chair