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The “Book ‘Em” Reserved Seating package admits 10 people for the entire evening at the Ka’anapali 5-0 Culinary Festival. Seating will include a combination of lounge style, cocktail table and high boy with 10 chairs. Very limited.

Note: Minimum age 21 years, identification required for Friday Mixology, Progressive Ka’anapali and “Ka’anapali 5-0″ Food & Wine Festival.

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Create your free online surveys with SurveyMonkey, the world’s leading questionnaire tool. ]]> http://kaanapalifresh.com/kaanapali-fresh-survey/feed/ 7 http://kaanapalifresh.com/kaanapali-fresh-survey/ http://feedproxy.google.com/~r/KaanapaliFresh/~3/9kC2pvd1wJ8/ http://kaanapalifresh.com/kaanapali-freshs-sunday-champagne-brunch-signature-cocktail-recipes/#comments Thu, 13 Sep 2012 16:51:27 +0000 Ka'anapali Fresh http://kaanapalifresh.com/?p=1222 Chandra Lucariello, Director of Mixology from Southern Wine & Spirits shared signature Bloody Mary’s with us at  Maui’s Award Winning Champagne Brunch at Ka’anapali Beach Hotel. We hope you’ll enjoy these signature cocktails from Chandra!

LOCAVORE MARY

• 1.5 oz Maui’s own Organic Ocean Vodka
• .5 oz Chili Pepper Water
• 3.5 oz Lefty O’Douls Bloody Mary Mix

Method:

Add mix, chili water and vodka to mixing glass with ice. Roll and pour into pre-rimmed highball. Garnish with Kiawe Smoked Salt rim and Sea Asparagus on top.

SMOKIN MARY

• 1.5 OZ Alaska Distilleries Smoked Salmon Vodka
• 2 Dashes Tabasco
• 3.5 oz Lefty O’Douls Bloody Mary Mix

Methos: Add mix, Tabasco and vodka to mixing glass with ice. Roll and pour into pre-rimmed highball. Garnish with Black Lava Sea Salt rim, Pipikaula and long cucumber stick.

Guests mingled and enjoyed appetizing backyard barbecue by Chef Bernardo Salazar featuring two options of sliders: one a grilled beef patty with bacon bits, cheddar, Olowalu tomato, butter lettuce and peppercorn dressing, and the other with caramelized Maui onion and local goat cheese and a pesto spread. There were also two options of tacos to select from, grilled mahi taco with corn and black bean salsa, guacamole a crunchy corn tortilla and grilled diced shrimp tacos with avocado and salsa fresca. Another popular item was the slow roasted, tender Hawaiian guave glazed BBQ pork ribs with Hawaiian style coleslaw.

Maui Brewing Company was poolside launching the new Ka’anapali Golden Ale brewed especially for this occasion. The Ka’anapali Golden Ale is a smooth ale that incorporates Maui-grown guava and liliko’i and is 100 percent brewed on Maui by Maui Brewing Company.

As the sun began to set on the final night of Ka’anapali Fresh, excitement for Third Eye Blind was building. Since 1997, Third Eye Blind has recorded three best-selling alternate rock albums, their most current album being Ursa Major. The intimate atmosphere drew the audience to the lawn in front of the stage, as the band began to take to the stage. Early on in the set singer Stephan Jenkins stated “This has been a really great year for us, it’s just like the benefits of kids stealing your music on the internet is fantastic. This has been like one of the biggest touring seasons we’ve ever had. And no matter where we’re at we always try to figure out some way that we can come back here. We just love this, this funky little spot here. And it’s really about the friends that we have here, there’s such a community here.”

Feeling the aloha from the crowd Third Eye Blind continued on to play their most popular hits  “Jumper,” “How’s it gonna be,” and “Semi Charmed Life.” The audience swayed and sang along going wild when singer Stephen Jenkins announced he would play “Slow Motion,” a song that was banned by their record label. This was definitely an unforgettable evening under the Ka’anapali moon for Ka’anapali Fresh concert goers!

Photo By John Bollwit

It was a delightful afternoon on the lawn at the The Westin Ka’anapali Ocean Resort Villas where Director of Mixology for Southern Wine & Spirits of Hawai‘i in Honolulu, Chandra Lucariello, shared a couple of her most popular recipes as well as the Fresh Mai Tai she created in honor of the first Ka’anapali Fresh event. Live demonstrations and taste tests made this an interactive event that included three fresh and organic cocktails; the Maka Tai, Sparkling Rose Sangria and Solera Punch. We hope you’ll enjoy these recipes as well!

Maka Tai

(Fresh Mai Tai in honor of Ka’anapali Fresh)

Ingredients:

• 1 oz Old Lahaina Silver Rum
• 1 oz Old Lahaina Dark Rum
• ½ oz Housemade Maui falernum
• ¾ oz Fresh Lime Jiuce
• 3 Pineapple Wedges, Squeezed in ½ Tahitian Vanilla Bean

Method:

Muddle pineapple with vanilla and lime. Add liquors and ice. Shake and Strain over ice into highball. Garnish with thin pineapple half-moon and pineapple leaf.

Ingredients for Housemade Maui falernum (yields approximately 50 ounces):

• 20 oz. Old Lahaina Gold Rum
• Zest of 10 Limes removed with a grater
• Zest of 10 Lemons removed with a grater
• 6 oz Ginger root (peeled and julienned)
• 60 Cloves
• 10 Cinnamon sticks

Method:

Let mixture rest for 24 hours. Strain mixture from all the solids. Add one teaspoon of Almond extract. Add 28 oz Rich Simple Syrup (2:1 sugar to water) and 8 oz of fresh lime juice.

Sparkling Rose Sangria

Ingredients:

• 2 oz Chandon Rose Sparkling Wine
• ½ oz Luxardo Amaretto di Saschira
• ½ oz Grand Marnier
• 1 Wedge each: Lemon, Lime and Orange
• Splash of Orange Juice and Pineapple Juice

Method:
Squeeze fruits and drop into glass. Add juices and liquors with ice. Shake and pour into large wine glass. Top with sparkling wine, stir to combine. Garnish with seasonal berries.

Solera Punch

Ingredients:

• 16 oz (2 cups) Ron Zacapa Cententario Rum
• 8 oz (1 cup) Sandeman Ruby Port
• Peel of 2 Lemons
• 4 oz (1/2 cup) superfine sugar
• 4 oz Lemon Juice
• 16 oz Cold Filtered Water
• Nutmeg
• Large Ice Block (Quart Sized)

Method:
Muddle lemon peels with sugar and let sit for 90 minutes. Add lemon juice and muddle again, stirring until sugar dissolves. Add rum, port and water and add large ice cube. Grate ¼ nutmeg over the top, ladle into small cups.

It was an extensive buffet that included a wide spectrum of flavors Maui has to offer, both kai and aina. The breakfast brunch included everything from local favorites such as fried rice, Hawaiian style pork lau lau and assorted breakfast sausages to smoked beef brisket, crab legs, and sautéed clams in Thai cream sauce. Ulupalakua Ranch provided raised lamb for rotisserie and a wide variety of fresh vegetables from Syl’s Produce Company were on display. The omelet bar and fresh fruit stations were popular stops for the early morning guests.

The hit of the morning was the Bloody Mary Bar where master mixologist, Chandra Lucariello helped diners create their own signature drink. As morning slowly became afternoon, visitors enjoyed lunch items such as chicken stir fry with green curry, fried breaded pork chops and hibachi chicken. The assortment of desserts that awaited made saving room imperative. Sweet and tart, light and rich, there was something for everyone at Maui’s award winning brunch!

The layout of the evening created a living circle of culinary talent surrounding an eloquently placed seating and dining area embellished with large bamboo stalks and Chinese lanterns.  Center stage a Hawaiian canoe making the perfect focal point, a finishing piece to an ambiance that was idyllic for the occasion. Special musical performances by Makana and Spyra Gyra rounded out the incredible night of festivities.

Westin Kāʻanapali Ocean Resort Villas Chef Francois Milliet partnered with Chef Wesley Holder and L&R Ranch, took home the first Ka’anapali Fresh Gold Award with a Sweet Molokai Potato Gnocchi, Wild Boar Bacon, Kula onion, Currants, Pine Nuts, and Micro Basi. Chef Francois also created a Sweet Molokai Potato formato, Butter Poached Prawns, herb Short Bread, and Merlot Grape Salad. When asked how he felt about winning this award, Chef Francois stated “I am very excited and humbled. I am very fortunate to work alongside Wesley. We are great partners.” Chef Wesley beamed of excitement stating “I’m stoked, super stoked and humbled there are so many great chefs here and to win this is an honor. I hadn’t really thought about this being the first Kāʻanapali Fresh Food & Wine Gold Award.”

Leilani’s on the Beach Chef James Domingo, partnered with Watanabe Produce,  took home the Silver Award with the Pork Belly Appetizer which was a Sous Vide Pork Belly tossed in truffle Unagi Sauce and Pickled Vegetables. A Maui Fresh Salad with Local Baby Mizuna, Mixed Cherry Tomatoes, Surfing Goat Dairy Goat Cheese, and White Balsamic Honey Vinaigrette. When accepting the award Chef James recognized the team at Leilani’s that made this happen stating “It was not one person’s idea but a collaboration.”

Guests enjoyed a Mexican inspired entrée from Royal Lahaina Resort’s Chef Bernardo Salazar, paired with Otani Farm and offered a fresh take on a traditional Mexican classic with his Sea Food Enchilada,  a culinary creation stuffed and rolled with lobster meat, shrimp, fresh Mahi Mahi, salsa fresca; wrapped in a 6’inch tortilla and topped with a fresh tomatillo sauce made of cilantro crème, Riesling and fresh papaya compote.  Also served by Chef Bernardo, was a fresh ceviche marinated with lime and coconut milk and hints of Hawaiian Chili. “Hawaiian Chilies are sharp in taste and when it’s added it is going to go straight to your mouth” explains Chef Bernardo as he talks about the ceviche.

The Hyatt Maui Regency Resort & Spa’s, Chef Gevin Utrillo and Sushi Chef David “Jay” Ledee partnered with Pacific Produce, presented Poached BabyAbalone, local from Kona, finishing off with a Watercress Sunomono. For the second feature from the Hyatt, a Korean Style Wagyu Flat Iron Steak on a bed of Waipoli Greens and topped of with a Yuzu Vinaigrette.

The Westin Maui’s Garret Fujieda and Ikaika Manaku presented dishes. The first, a Five Spice Brazed Veal Cheek with Roasted Kula Country Farm Cabbage medley in a steamed Bao Bun, served with Green Papaya Kim Chee. The second, a Kula Country Farm Strawberry & Sunflower Sprout Salad, with Vanilla Roasted Corn, Calamansi-thiso Vinaigrette, Heart of Palm Fritters, and Smoked Alae Salt Labneh (an Indian style cheese made from Greek yogurt.)

Kāʻanapali Beach Hotel featured Chef Tom Muromoto offered a Kona Cold Water Main Lobster Won Ton Min with Syl’s Produce Sweet Corn & Tomato Lemongrass Jus. Also served was an Asian Roasted Pork & Eggplant Taco filled with Daikon Kim Chee Slaw in a Crispy Wonton.

Hula Grill’s Chef Chris Schobel gave the festival a Taro crusted Goat Cheese Medallion topped with house made pork belly cured for eight days and smoked with Kiawe wood for six hours starting at 160 degrees and increasing temperature in increments, Hoʻopono Farm Rocket Pesto, Salmon Creek Farms Lardon, and compressed Peppered Watermelon.

While learning about the art, science, and mechanics of coffee growing from farmer and chef, James “Kimo” Falconer, guests enjoyed the in-depth look at the” behind the scenes” to Maui coffee. Meandering the fields, visitors we’re introduced to three different varieties of coffee beans, Mokka, Red Catuai and Yellow Caturra.

Michael and Jennifer Horn from CRN Digital Talk Radio commented, “I enjoyed being out in the fields and seeing how it grows and is harvested. Kimo was fantastic and it was easy to see his passion! After experiencing the process, we enjoyed the coffee tasting that followed.”

“Listening to Kimo talk about the farming process in its entirety was my favorite part. I learned a lot not just about coffee but also about the machinery used in the process which was really neat,” explained guest Kathy Becklin.

Sean Timberlake expressed excitingly, “The farm tour was fascinating! I’ve always wanted to try a raw coffee berry and had never before. We learned  a lot about Maui coffee . It’s obvious they are very knowledgeable and I now have a better understanding of coffee farming.”

“I’m from the mid-west and I have never seen anything like this and if you’ve seen the movie the field of dreams, that’s where I’m from,” impressed visitor John Bollwitt visiting from Vancouver.

At the end of the tour, visitors were treated to a delicious light lunch by Kupu Maui, a popular new pop-up restaurant on the island.

Local farmers from across the Maui Nui gathered at Whalers village shopping center to share their amazing culinary bounties.  From farm fresh organic eggs, to young pohole fern shoots, Chefs and local farmers provided an island showcase, representing a remarkable spread of raw and prepared goods.

Leilani’s on the Beach, one of several signature restaurants in Whalers Village, was on hand and providing some great healthy start options of egg, spinach, and tomato breakfast burritos, green power smoothies, and house made granola bars.

Anuhea Farm came with crisp asparagus, raw and ready for tasting. Farmer Bill Mertens encouraged visitors to sample a spear and sold bundles by the pound. Ho’opono Farms featured green onions, spinach and more. Hana Fresh presented ½ pound baby English cucumbers, bok choy, lettuce and colorful tomatoes just to name a few. Brian Otani Farms brought broccoli crowns, green beans and kale. Maui Gold Pineapple Company with their fresh Maui pineapple tasters, a crowd pleaser. Upcountry Maui also being represented by the well known Alii Kula Lavender Farm with their full spread of most popular lavender infused products. Kula Fields was on hand with a variety of different items various various local farms.

Visitors highly enjoyed perusing the vast selection at the Kāʻanapali Fresh Farmers Market, as witnessed by the handfuls of passion fruit, pineapples, and apple bananas making their way back to neighboring resorts, surely to be shared with friends and Ohana alike.

Guests enjoyed a literal moving dining experience through the art of fresh fare; an evening that revealed Kāʻanapali Resort is not only the place where the world comes to play, but also to dine.

Starting along the south end of Ka’anapli at The Hyatt Regency Maui Resort & Spa, highlighting the newly re-opened Japengo, guests began their evening tour of exquisite cuisine. Chef Gevin Utrillo and Sushi Chef David “Jay” Ledee, partnered together and created fresh ceviche tacos, cradled in crisp wonton shells resting in specially made carved wood holders, steaming hot Korean sea food pancakes, and fresh sushi to name a few. Guests sipped fresh cocktails and Champaign while the sun began to set on Kāʻanapali.

Moving north along the Kāʻanapali boardwalk evening attendees were greeted with Aloha by The Westin Maui Resort & Spa with a luau experience that featured hula, fire dancing, and live poi pounding. Kāʻanapali Fresh participants were treated to entrées executed with flavor and elegance, the most talked about being the Grilled Colorado Natural Lamb Chop and Seared Beef and Hamakua Mushroom Poke. “Food is limitless” said Ka’anapali Co-Chairperson, Chef Garrett Fujieda and joining him this evening, The Westin Ka’anapali Ocean Resort Villas Executive Chef, François Millet stated “my inspiration comes from thinking what makes my stomach smile.” Together Chef Garret and Francois pushed the envelope in texture, taste and execution.

As the evening settled in and it was time to move on, a surprising blue moon rose perfectly over Kāʻanapali creating the scene for the perfect photo opportunity. Moving along down the board walk to the next and final stop for dessert at The Sheraton Maui Resort & Spa, here Chef Greg Gaspar had a delectable array of coffee and sweets waiting; Chocolate Macadamia Flan, Kāʻanapali Coffee Crème Brule, Chocolate Bonbons, Strawberry Shortcake and Cheesecake topped off the night at the first Kāʻanapali Fresh.

Beginning with a blessing from Hotel Operations Manager, Fred Torres, the Aliʻi welcomed Kāʻanapali Fresh media with a menu prepared by Chef Greg Grohowski from the Hyatt Regency Maui Resort & Spa and beer from Maui Brewing Company. It’s all about farm to table food this weekend and the menu started with fresh greens from upcountry Kula, warm Macadamia Nut Crusted Brie, Kula Strawberries, Madrin Oranges, and a Kāʻanapali Golden Ale-Shisho Vinaigrette. Following a glass of Kāʻanapali Golden Ale was the Lavender Roasted Maui Cattle Tenderloin, Maui Onion Rub, Sweet Potato Hash, Edamame, Hamakua Mushrooms, bacon, Olowalu Tomato, Hawaii 90 Wee Heavy Demi Glace. Next a sampling of the new Hawaii 90 Wee Heavy Scotch Ale. For dessert Kula Strawberry Shortcake with an Aliʻi Kula Lavender Farm Scone, Whipped Sour Cream, Macerated Strawberries with a Coconut Porter to wash it down.