In celebration of Pulehu, an Italian Grill's second anniversary, The Westin Ka'anapali Ocean Resort Villas is organizing Farm to Fork, A Culinary Journey to showcase the superb ingredients grown locally right here on our islands.
The gourmet event will run from 5:30 to 8:30 p.m. on Tuesday in and around Pulehu on resort grounds with meandering streams and water features.
"For the very first time, executive chefs at all three of our Starwood Hotels and Resorts in Maui will be coming together to present their finest specialties at the event," says Javier Barberi, director of outlets and a certified sommelier.
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“Proceeds from Farm to Fork will benefit Maui Culinary Academy, specifically for the purchase and maintenance of kitchen equipment, and its students will also work the event,” says Executive Chef Francois Milliet.
Maui Plus / TERRY SHIBAO photo
"Executive Chef Garret Fujieda will be representing The Westin Maui Resort and Spa; Brian Ashlock will be representing Sheraton Maui Resort and Spa; and our very own executive chef Francois Milliet will be representing The Westin Ka'anapali Ocean Resort Villas."
"It is going to be an exciting evening as the three chefs and their teams will pit their culinary prowess against one another in a friendly competition to win the inaugural 'Taste of Starwood Maui' award. Each of the chefs is challenged to select a locally made or grown ingredients such as Surfing Goat Dairy cheese to incorporate into their dishes."
"The event will also showcase different wines and vineyards including biodynamic, organic, and sustainable wines from around the world," he continues. "Wine distributors such as JMD Beverages, Chambers and Chambers, Young's Market and Southern Wine and Spirits will be present at the event for superb wine tastings."
Wines include Orin Swift Saldo zinfandel, ZD chardonnay, Felino malbec and much more. Or sip Caprese martinis or beers such as Kona Longboard.
Highlights include butter-poached Kona lobster, Kula tomato tart, duo of veal Osso Buco and pan-roasted pink snapper, seared oysters with applewood-smoked bacon, Big Island hamachi with daikon ponzu, misoyaki butterfish and spinach BLT salad, crispy pork belly and seared ahi, braised short ribs and black-pepper Molokai prawns with pohole fern shoots. Desserts include pistachio meringue filled with chocolate ganache; Maui-pineapple-and-apple pie; and fresh Kula strawberry shortcake.
Cost for adults is $65; kids ages 4 to 12, $32.50 (plus tax). Call 667-3214.
