HOT STUFF . . . It was once again a ton of fun (and an honor) to judge the ninth annual Maui Department of Fire and Public Safety's Chili Cookoff at Maui Fair Sunday.
Mauian Douglas Butler, an employee at Lowe's, won the roundtrip for two on Alaska Airlines merely by buying chili samples at the contest and having his name pulled from the basket of ticketholders.
Several fire ladders were pitted against restaurant teams in various categories. Winning both the People's Choice Award as well as the Traditional category was the recruit class from Ladder 3, B Watch.
Hula Grill’s team of chefs Vince Wall, Bobby Masters and Chris Schobel (from left) won the Hazmat Freestyle division Sunday at Maui Fair’s ninth annual Chili Cookoff.
The Maui News / CARLA TRACY photo
Hula Grill's team just eked by with a one-point lead in the Hazmat Freestyle division. And, Fleetwoods on the Front St. won the Vegetarian category, with chef Eric Morrissette's smokin' hot chili.
Fellow judges, Chris Speere of Maui Culinary Academy, and Tylun Pang of Fairmont Kea Lani, Maui, will team up once again for the 17th annual Noble Chef benefit for Maui Culinary Academy Oct. 26.
"There are more seats available as the event gets bigger and better every year," says Chef Pang, whose hotel will set the stage. "But hurry and purchase your tickets as this event sells out.
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"Meet the chefs up close at the reception as they prepare culinary creations at live action stations. This year's theme is 'The World On A Plate' with cuisine, custom cocktails, wines and spirits from Mexico, Greece, Italy, Great Britain, Japan, Morocco, Vietnam and New Zealand. Then dinner and dessert will be served in the Kea Lani Ballroom with a French flair," Pang continues.
BITS AND PIECES . . . Kids are getting pumped up about the Pumpkin Patch that will carve a niche at Carden Academy of Maui's fifth annual Fall Festival Saturday, Oct. 19, on the Pukalani school campus.
The community may check out the fest from 9 a.m. to 1 p.m. for a $1 fee that benefits the Backpack Buddies food program. Buy fresh Maui produce from the Carden Garden, home-baked goodies, and dine at your choice of three food trucks.
The highly coveted 16th annual Roy's Restaurants Golf Classic, held at Royal Ka'anapali Golf Course, raised more than $42,000 for Imua Family Services.
"The combined efforts of the committee and participants made the 16th annual golf tournament the most exciting ever," says Dean Wong, Imua's executive director.
Japengo is on a roll with its bimonthly Sushi School at 3 p.m. Saturday as well as Oct. 26. Jay Ledee will teach this hands-on class, and students get to taste the results of their efforts. Call 667-4727.
Hartford Family Winery will be featured Saturday at Four Seasons Resort Lana'i's Lodge at Koele's, The Dining Room. The menu sounds incredible and Don Hartford will be on hand to talk about his Russian River Valley vineyards in Sonoma.
Makena Beach & Golf Resort will present Oktoberfest at 6:30 p.m. Wednesday with a multicourse feast paired with German beers. Highlights will include steak rouladen stuffed with Black Forest ham and Emmenthaler Swiss cheese on red cabbage with spaetzle . . . Brigit & Bernard's Garden Cafe in Kahului continues to roll out Oktoberfest feasts Fridays and Saturdays this month.
The eighth annual Ukulele Festival will be strumming up some fun at Maui Arts & Cultural Center in Kahului from 1 to 6 p.m. Sunday.
The best part is, it's free, and you'll find ono-licious island food at nominal prices all afternoon.
Savor Chinese chicken salad in wraps, dry mein, and chili and rice by the Daily Grindz in Haiku; hunker down to half a cheese pie by Outrigger Pizza Co.; and wrestle with a Sumo Dog packed with kim chee and potato bomb salad by Sumo Dogs.
Also on hand will be Shaka Pops with handmade bars, Real Fruit Ice Cream with cups and waffle cones, and Ono Nuts with dry roasted, Hawaiian chili pepper and other nut flavors.
The newest kamaaina offer at Capische? in Hotel Wailea is that you get 50 percent off all entrees when you sit in the bar and lounge area.
Savor lobster, clams, shrimp and roasted Hawaiian catch on saffron orecchiette; or Capicshe's potato gnocchi with onion jus and gorgonzola gremolata with roasted Maui lamb Co.'s leg of lamb.