Sheraton Maui Resort & Spa is certainly not resting on its laurels.
Last year, the legendary resort presented a series of fun celebrations in honor of its 50th anniversary at Pu'u Keka'a, or "Black Rock," in Kaanapali.
This week, it launched the new Cliff Dive Grill, situated oceanfront at Black Rock and poolside at the resort.
Sheraton Maui’s Executive Sous Chef Raymond Nicasio showcases his new menu at the oceanfront Cliff Dive Grill.
The Maui News / CARLA TRACY photo
"It used to be called the Sundowner and then the Cliff Dive Bar for many years," says Executive Sous Chef Raymond Nicasio, who revamped the menu.
"Rather than just serving hamburgers and sandwiches, we've added more substantial fare. Hopefully, it'll be the best barbecue on Kaanapali Beach."
While Cliff Dive Bar still serves an all-day light menu from 11 a.m. to closing daily, it now features the sunset menu from 3 p.m. to closing. The name and menu changes took effect earlier this week.
Entertainment lineup: Enjoy live music from 6 to 7:45 p.m. Today and Sunday, Tim Osborne performs; Tuesday, Wednesday and Friday, Scott Baird; Monday and Saturday, Larry Golis or Hollis Lee. While enjoying the tunes, watch the nightly cliff diving ceremony and hula at sunset.
"Basically, we're doing five various types of flame-grilled skewer with Maui onions, bell peppers and mushrooms," says Nicasio. "All come with our signature dipping sauces and specialty sides."
Choose the Kamali'i, which is any three skewers with two sides; or the Ke Ali'i with all five skewers and a choice of three sides - perfect for sharing.
The skewer varieties include black tiger shrimp, marinated Hawaii rancher's sirloin of beef, Pacific line-caught mahimahi, Maui vegetables from Upcountry and boneless chicken breast.
The chefs grill the skewers near tables at the open-air kitchen, and the aromas beckon the diners to order, even before the plates are in plain sight.
"We offer nice size bowls of our dipping sauces," says Nicasio.?"They are cilantro-lime honey sauce, kim chee miso aioli and spicy hoisin. As for our side dishes, all are geared toward using sustainable, fresh Maui ingredients."
The paniolo baked beans are made with Portuguese sausage and Maui onions along with a hint of hoisin; Maui Gold pineapple is grilled to bring out even more of its inherent sweetness. Fresh Kahuku corn on the cob is also grilled. Waipoli greens are dressed with Thai-guava vinaigrette. Country cole slaw is made from Upcountry cabbages. Other side dishes include corn bread or steamed white or brown rice.
Sip fun drinks such as Black Rock Mai Tai, Kaanapali Lemonade, Beach Peach Sangria, Drunken Monkey and St. Germaine Cocktail, along with beer, wines by the glass and tropical fruit smoothies. Live music is performed nightly. So is the 50-year-old cliff-diving ceremony starting atop Black Rock. Bring your camera.
In addition, Sheraton just opened Moana Private Dining Room for private parties, such as baby luau and birthdays.
Moana, is "deep ocean" in Hawaiian, and it is situated atop Black Rock on the resort's Moana Lawn. It accommodates 28 people, and it enjoys panoramic views of the Pacific and Neighbor Islands.
Executive Chef Greg Gaspar can create four-course menus with items such as spinylobster gazpacho martini, Waipoli greens and Surfing Goat Dairy cheese salad, duet of filet mignon and Hawaiian catch, and passion fruit cheesecake. Signature wine pairings may be included in the custom specialty menus. Just arrange it with the Sheraton Maui culinary team.
"The opportunity to host family reunions, group functions and more are limitless," says Brandon Maeda, the Sheraton's director of food and beverage. Call 661-0031 or visit www.sheraton-maui.com.