Chef Lee Anne Wong, who holds an "Iron Chef America" title, will cook a six-course wine dinner Friday in Grand Wailea's Humuhumunukunukuapua'a restaurant along with its Chef de Cuisine Mike Lofaro.
"Enjoy this one-night-only event at Humu's private Hana Room that sits afloat a saltwater tropical lagoon with breathtaking views of Maui's sunsets," says the resort's Director of Food and Beverage Kevin Peterson.
The dinner is part of the Grand Wailea's regular "Toast!" series of wine events.
Chef Lee Anne Wong
Besides holding an "Iron Chef America" title for defeating Marc Forgione in the Kitchen Stadium, Wong is a commentator on the Cooking Channel's "Unique Eats," and will launch a new show soon called the "Food Crawl."
Wong continues to be a guest judge in the popular culinary show, "Chopped," competed in last year's "Next Iron Chef Redemption" web series, and was part of Bravo's first season of "Top Chef," where she placed in the top four.
The reception will kick off at 5:30 p.m. with crispy pai'i'ai with Hawaiian Fresh Farms goat cheese, local honey, garden herbs, and sweet-corn-and-basil fritters in pineapple-chili sauce by Wong.
Also for the reception, Chef Lofaro will make poke with ponzu gelee, avocado and cilantro; Asian-style beef tartare with Hawaiian chili, lime and sesame; and Malama Farm's head cheese with taro-roesti crouton and pickled Evonuk Farms fennel as garnish.
Malama Farms of Haiku raises Berkshire pigs free-range. These artisan heritage pork products are the talk of the town.
At 6 p.m. you'll be seated at the lavish, six-course portion and the first two courses will be prepared by Wong.
Begin with roast hearts of palm with Maui citrus, avocado and mac nuts; followed by Big Island kampachi in smoked Maui onion consomme, daikon, asparagus and sea asparagus.
Lofaro will create the third and fourth courses. He'll first roast the above-mentioned Malama Farms pork and serve it with pickled baby carrots, green mango and red wine; and then make onaga (red snapper) and present it with Kona abalone dry mein, Cara Cara vinaigrette and soft herbs.
The next course will be a selection of the best goat cheeses produced in Hawaii paired with Executive Chef Eric Faivre's outstanding artisan breads.
Pastry Chef Natalie Wilkinson will make Hawaiian chocolate and coconut fudge with honey-mango curd with Ulupalakua-strawberry-and-basil sorbet served with coconut macaroons.
The event is a fundraiser for Food Revolution Day. It is a Chef Jamie Oliver Food Foundation program focused on bringing together millions of people and inspiring the nation to fight obesity with better food. A portion of proceeds will go to the foundation. Bid on two-night stays at Grand Wailea, luau, and Amasia dinner and room package. Cost is $110 per person, plus tax and gratuity. Call 875-1234.