Want to indulge in a gourmet event that benefits local schools? Then come to Maui Chefs Grow Some Good: A Sunset Taste of School Gardens, outdoors at Hotel Wailea on Saturday.
It's the grand finale of the benefit series that ran at different restaurants last year. This time around, six top chefs will participate at various stations, Marty Dread will perform "Lend a Hand to the Farmers," and you may sip fine wines and bid at silent auction in the beautiful outdoor setting.
"This event features Maui's premiere chefs coming together to support local school gardens, inspiring our future farmers, chefs, teachers, and scientists," says Kirk Surry, coordinator and cofounder along with Kathy Becklin and Nio Kindla.
Chef de Cuisine Nicholas Porreca of Ferraro’s Bar e Ristorante at Four Seasons Resort Maui teaches students at Kihei Elementary School how to make pesto pizza using school-garden herbs.
KATHY BECKLIN photo
"Guests will enjoy school garden culinary highlights, fine wine, live music and ocean sunset views, while growing some good in Maui schools."
With 250 people anticipated as attending, parking is going to be at Wailea Community Association's parking lot on Kalai Wa'a Street off of Wailea Ike Drive. Free shuttles will run back and forth.
"All net proceeds from the event benefit Grow Some Good projects including school garden installations and maintenance, coordinator/educator positions, school garden mini-grants, curriculum and materials for garden-based learning and nutrition classes, and plant adoption home gardening outreach," says Surry.
When, where: From 5 to 8:30 p.m. on Saturday on Sunset Lawn at Hotel Wailea.
What: Six gourmet chef stations, fine wines, silent auction, live music by Marty Dread - and all it benefits Maui school gardens.
How much: Cost is $89 advance; $99 at the door. Call 269-6300 or visit www.growsomegood.org/events.
So come and get a farm-fresh taste of school garden fare. Chefs Brian Etheredge and Christopher Kulis of Capische and Il Teatro restaurants at Hotel Wailea will make pumpkin gnocchi with garden veggies, sweet corn soup with cilantro pesto, green beans with garden basil and roasted cherry tomatoes and fresh tropical fruits.
Chef Nicholas Porreca of Ferraro's Bar e Ristorante at Four Seasons Resort Maui will kiawe-smoke brisket and serve with cilantro salsa verde, papaya-lemongrass agridolce, and basil pesto.
Spago Chefs Cameron Lewark and Peleg Miron will do Thai red curry with veggies and local Hawaiian mushrooms in Chinese garlic pepper sauce.
Other culinary participants will be Eric Mitchell of Outrigger Pizza Co.; and Dan Fiske of PrivateMauiChef.com.