The signature oceanfront restaurant, Huihui, at the Kā‘anapali Beach Hotel was designed from the ground up to pay homage to the longstanding tradition of Hawaiian navigation or wayfinding.

The restaurant opened in July of 2021 after the hotel’s $75 million phase one property enhancement project.

The menu blends local flavors and features signature items with Hawaiian inspired cooking methods and ingredients.

Huihui serves breakfast, lunch and dinner at its dinning room and bar that has views of Kā‘anapali Beach and the iconic Puʻu Kekaʻa or “Black Rock.”

The core of the restaurant was inspired by the Hawaiian voyaging motif, and is adorned with traditionally made items, used for centuries by Hawaiian voyagers for both gathering food and finding their way on the ocean.

Menu favorites include the Fish Lāwalu (wrapped in ti leaf and grilled) with creamy abalone sauce, cilantro, pohole (fiddle fern) & limu (seaweed) relish. There’s also the Island Fish Carpaccio, made of thinly sliced raw fish on a platter with ogo (seaweed), onions, capers, olives, local greens, wasabi, calamansi, and ‘ōlena (turmeric) dressing.

Another popular item is the Chef’s Laulau made with pua‘a (pork), moa (chicken), and cod steamed in lū‘au (taro leaf), lomi kāmano (salted salmon, mixed with onions and tomato), poi (mashed taro), Molokaʻi sweet potato, and pohole (fiddle fern) limu (seaweed) salad.

Huihui, meaning “star constellation” or “to join, intermingle, mix,” the 5,000 square-foot culinary venue serves as a gathering place for hotel guests and residents alike, providing a relaxed dining experience with unobstructed ocean views. 

Huihui’s cocktail menu features local spirits and ingredients, and the restaurant offers live music, happy hours and hula performances daily.

As the sun begins to set, Huihui offers locally inspired cocktails, such as the Māmaki Old Fashioned, Lāhainā Smokestack and ʻOma Goodness Martini, and food-friendly wine list.

For dessert, diners can choose from Pineapple Upside Down Bread Pudding with Tequila sauce, or a Banana Bread Ice Cream Sandwich.

Huihui is open from 7 a.m. to 9 p.m. daily.

Well-traveled and culturally-versed, Isabelle Adda Toland vows to “put her past on the plate,” showcasing her extensive years of culinary expertise in various regions of the world.

“Growing up with a French dad and a Filipino-Spanish mother, food has always been a part of my upbringing,” says Chef Toland. “My parents have always been travelers and so have I. I am grateful to be a world nomad with many cultures involved in my cooking and lifestyle.”

Born in Bordeaux, France and having lived her teenage years in Manila, Philippines, Chef Toland drew inspiration for several dishes on the new Banyan Tree menu from the flavors and ingredients found in these traditional cuisines. Learn more in our video above.

Chef Toland and her team are bringing Banyan Tree at The Ritz-Carlton, Kapalua back to its plantation roots, while dressing the menu with a French and Filipino flare inspired by her personal upbringing.  After being closed many months for renovations, the reimagined dining experience at Banyan Tree takes guests on a culinary journey of the various cultures of influence, while remaining anchored in local ingredients and Hawaiian traditions.

“This menu actually consists of specials I’ve done over the years, because that includes something a little wacky, something a little bit here and there,” explains Toland.  “Then being able to work with farms to be able to incorporate that is super awesome.”

With Chef Toland at the helm, classic Hawaiian recipes are deconstructed and redesigned with a local twist using Mediterranean cooking techniques, featuring items like ‘ulu (breadfruit), poi and lū‘au leaf.

“Mix unfamiliar ingredients with familiar ingredients to open the palate a little bit,” she adds.

The restaurant’s transformation pays homage to the history of the banyan tree in Hawai‘i as a gathering place to meet and share a meal under the shade of its canopy.  The changes include a creative cocktail menu, where each beverage features an identifiable local ingredient with a story of the farmer or a nod to the source. That’s highlighted by a modern, hand-crafted bar that serves as the focal point of the redesigned space, which still hosts stunning ocean views.

Banyan Tree now has an expanded outdoor area complete with firepits, along with a vibrant tiki torch-lighting tradition and fire knife show every evening at sunset.

There’s a separate Fireside Bar menu in addition to the main Banyan Tree menu for another unique dining experience. Every evening during “Tiki Hour” from 5 to 6 p.m., guests can enjoy 50% off on select pūpū and Moët Impérial Champagne by the glass.

Banyan Tree is open for dinner nightly from 5 to 9 p.m.  Local residents can also get a 25% kama‘āina discount off food.  For more details or reservations, please call (808) 669-6200 or visit The Ritz-Carlton, Kapalua website.

The Lobby Lounge has been part of Four Seasons Resort Maui for decades, but hasn’t really had its own identity…until now.  Helmed by star mixologist Ben Yabrow, the newly reimagined Lobby Lounge is a celebration of the diverse and colorful flavors and flora of Maui.

Featuring what he calls a “modern tropical” craft cocktail program, Yabrow has curated a stunning collection of original creations and imaginative interpretations of classic tropical cocktails.

“I love creating,” says Yabrow, who calls the process exhilarating. “I’m very excited to bring the modern tropical concept, which is based on modernizing the treatment of the island’s tropical ingredients, into focus.”

The modern tropical craft cocktail selection celebrates the fresh flavors of Maui, incorporating refined and delightfully surprising twists on classics. Starting with bright daytime drinks and finishing with moody late-night selections, the cocktail menu is organised to flow with the cadence of the day and is divided into five categories: Gold, Ember Glow, Deco Rose, Viola, and Moonlight. In addition to the 20 new spirited cocktails, each section of the menu also features an inspired “free-spirited” non-alcoholic selection that has been just as thoughtfully crafted by Yabrow.

The cocktail collection will be served alongside Executive Chef Craig Dryhurst’s new small-plate menu, featuring items inspired by the Hawaiian melting pot. Local dishes and flavours shine in the delicious items. Favourites include Kona kanpachi crudo, ahi poke flatbread, mochiko chicken banh mi, and for dessert, malasadas with vanilla coconut cream.

The sense of place carries into the setting, a 112-seat lounge designed by Wimberly Interiors, the same design firm that completed the property’s beautiful floor-to-ceiling room and suite transformation in late 2016. The contemporary beachfront space, which boasts a stunning view of the Pacific, West Maui Mountains and island of Lāna‘i, is beautifully appointed with natural tones and textiles inspired by the destination, rare ivory cane palms, and locally-made art.

Wooden sculptures from Maui artisan Tim Garcia’s Shibusa series adorn the lounge. “The sculptures have cutouts that represent portals, linking the present and future,” explains Four Seasons Maui Art Director Rose Potter. “But they allow everyone their own reference point. I’ve heard guests describe them as surfboards or sails. Personally, I appreciate the totem energy they hold, without being representational tikis.”

The new drink menu itself is a work of art, incorporating phases of the moon, colors of the sunset and cocktail-friendly times of day.  Yabrow gives us a virtual tour in the video above; it’s received a nomination for World’s Best Cocktail Menu at the Spirited Awards.  Those take place at Tales of the Cocktail, a wildly popular event in New Orleans, which also happens to be the largest beverage convention in the world.  Yabrow will find out if they make the semi-finals in June.

“It’s how we’ve decided to communicate our beverage offerings to our guests in a fun and creative way,” he explains.

The Lobby Lounge is open nightly from 5 to 11 p.m. Guests enjoy live Hawaiian music, hula and a torch-lighting ceremony nightly at sunset.  It also features special dim sum on the weekends; you can learn more in our video here. The lounge is now offering a kama‘āina discount of 20% off food and signature drinks from 8 p.m. to close for local residents.

Speaking of discounts, another restaurant at Four Seasons Resort Maui, DUO, is participating in Restaurant Week Wailea from Sunday, May 19 to Saturday, May 25.  Learn more about the deals throughout Wailea here.

There’s a wonderful surprise that arrives daily at Pita Paradise, in the form of a fish special.  John Arabatzis is not only co-owner, but also the restaurant’s fresh fish supplier.

“We’re very lucky!  We do not know what we’re getting,” says manager Kendra Visscher.  “That’s why we can’t print the fish on the menu; every day is different!”

Catch of the day is one of Pita Paradise’s three entrée choices offered for Restaurant Week Wailea, happening from Sunday, May 19 to Saturday, May 25, 2019.  See what other three-course options are on the menu in our video above.

Diners can enjoy impressive three-course, prix-fixe menus that cost between $29 and $59 per person (excluding beverages, tax and gratuity) at 21 Wailea establishments.  Here’s a list of them:

Ama Bar & Grill* (Fairmont Kea Lani) (808) 875-4100

Bistro Molokini* (Grand Wailea) (808) 875-1234

DUO Steak and Seafood* (Four Seasons) (808) 874-8000

Fabiani’s Wailea* (Wailea Gateway Center) (808) 874-1234

Gannon’s* (Wailea Gold & Emerald Course) (808) 875-8080

Humble Market Kitchin* (Wailea Beach Resort , Marriott) (808) 879-4655

Humuhumunukunukuapua’a* (Grand Wailea) (808) 875-1234

Ka’ana Kitchen* (Andaz Maui) (808) 573-1234

Kō * (Fairmont Kea Lani) (808) 875-2210

Lineage (The Shops at Wailea) (808) 879-8800

Longhi’s* (The Shops at Wailea) (808) 891-8883

Manoli’s Pizza Company* (Wailea Village Center) (808) 874-7499

Matteo’s Osteria* (Wailea Town Center) (808) 891-8466

Monkeypod Kitchen by Merriman* (Wailea Gateway Center) (808) 891-2322

Morimoto Maui* (Andaz Maui) (808) 243-4766

Mulligan’s on the Blue* (Wailea Blue Course) (808) 874-1131

Nick’s Fishmarket Maui* (Fairmont Kea Lani) (808) 879-7224

Pita Paradise Bistro Wailea* (Wailea Gateway Center) (808) 879-7177

Ruth’s Chris Steak House* (The Shops at Wailea) (808) 874-8880

The Restaurant at Hotel Wailea* (808) 879-2224

Tommy Bahama* (The Shops at Wailea) (808) 875-9983

Visit Open Table for reservations with participating restaurants (*).

Restaurant Week Wailea proudly supports Maui Food Bank, and all participating restaurant give a portion of proceeds from each prix-fixe entrée sold.  Many, like Pita Paradise, donate more than the minimum.

The prix-fixe menus are not valid with any other discount, coupons or promotion being offered, and diners should contact each restaurant directly for reservations, which are strongly recommended.

For more information and menus offered at each establishment, visit the Restaurant Week Wailea website.

Every night brings a little something different at The Plantation House Restaurant in Kapalua. A themed promotion on each day of the week offers not only variety, but also value. Here’s a look at the specials:

Kama‘āina Mondays – 20% off with Hawai‘i State ID
Tuesday Date Night – 2 entrées, 1 bottle of wine for only $79.95 per couple
“Wine Down” Wednesdays – 50% off sommelier-selected bottles
Prime Rib Thursdays – 12 oz. cut for $39.95 and 16 oz. cut for $48.95
Aloha Fridays – $9 Ocean Vodka-crafted cocktails 3-9 pm
Mimosa Madness Saturdays – $5 tropical mimosas until 3 p.m.
Sunday Hawaiian Night – Chef’s 5-course Hawaiian-inspired tasting menu for $75

Fridays and Sundays also feature live music from 6 to 8 p.m. Executive Chef Eric Purugganan is especially proud of his Sunday tasting menu, which includes favorites like poke, short rib bao bun, Mahi Mahi, steak and pineapple upside-down cake.  With a nod to the Hawaiian Regional Cuisine movement, Chef Purugganan uses locally-sourced products whenever possible.

“Some coming from Kula, Oko‘a Farms with Ryan, I get some things from Kumu Farms, just supporting a lot of local specialty products that Maui really has to offer,” he explains.

The goal is to add monthly Winemaker and Chef Collaboration Dinners to the schedule of events.  In fact, there’s a special four-course dinner paired with a Ferrari Carano wines happening on Friday, May 10 at 6 p.m., which you can learn about here.

Sommelier Claudio Giordano II has created an extensive wine program from regions around the globe, which includes a robust by-the-glass program and signature large-format offerings.

“What I have tried to do is find some of the best examples of very classic wine regions and present those at the table,” says Giordano.

He’s also crafted a custom Prohibition-era drink called “The Speakeasy,” his entry into the cocktail contest at the upcoming Kapalua Wine & Food Festival, happening June 6 to 9, 2019.  See his creation in our video above.

The Plantation House features an open-air layout with ocean views, located on the Plantation Golf Course in Kapalua.  The course itself is undergoing an enhancement project and remains closed to play through Fall 2019.

“They’re planning on getting it done by November and definitely in time for the next Sentry tournament,” Purugganan says.

The restaurant is open daily from 8 a.m. to 9 p.m., offering breakfast, lunch and dinner. For information or reservations, call 808-669-6299 or visit The Plantation House website.

Guests at Sheraton Maui Resort and Spa have always enjoyed seeing Pu’u Keka’a, or Black Rock, formed by an old lava flow. But now, they can also see black lava salt displayed on their oceanview tables at ROCKsalt, symbolizing a sense of place, history and connection.

“It crosses all cultures,” explains Sarah Brown, Director of Restaurants & Bars at Sheraton Maui. “Everybody uses salt in their cooking; it was used for trading, it was considered a form of currency at one time, and it’s relatable.”

Relatability is the goal at this globally-inspired concept, which features small plates, large plates, sweet plates and sides, all meant for sharing. Spearheaded by Executive Chef Lyndon Honda, ROCKsalt opened June 1, 2018 in the former Black Rock Kitchen. Guests can gather, connect and talk story in a comfortable setting while enjoying a memorable meal.

“We took inspiration from the vibrant Hawaiian sea salts that are signature to the islands, like black lava salt and red alaea salt. It’s an ingredient that represents a harmonious blend between land and sea,” explains Executive Chef Honda.

Honda and his team recently upgraded the menu with around 20 new options; see some of those in our video above. The dishes showcase exotic spices, ingredients and flavor profiles, united with fresh local products from Hawai‘i farms and fishermen.

“The entire catch-of-the-day plate is completely local,” says Sheraton Maui Sous Chef Zac Coltes. “One of our butchers here actually works for the fish company that we buy from, so he catches the fish, we buy it, he butchers it, he takes the scraps, uses it as bait; he’s got a full-circle thing going on!”

A fresh cocktail program, extensive wine list and craft beer selections complement the menu. Developed by Brown, 12 signature cocktails incorporate Hawai‘i-produced spirits, house-made infusions, innovative syrups and more. She put careful thought into which cocktails would mesh best with certain types of cuisine.

“Citrus flavors are going to cut through the acidity; they’re going to be really good with a fattier food,” says Brown. “I personally prefer it with a spicier food because I like to have that space, and then clear it out and bring on the salt.”

ROCKsalt is open daily for breakfast from 6:30 to 11 a.m., and for dinner between 5:30 and 9 p.m. The restaurant offers a 25% kama‘āina discount off both drinks and food.

“Our culinary team has been having a lot of fun collaborating on ROCKsalt’s menu. We hope that locals and visitors bring their friends and family to the restaurant for a lively atmosphere where they get the opportunity to try playful, innovative dishes with a global flair,” adds Honda.

Reservations can be made by calling 808-921-4600 or through Yelp Reservations. For more information, visit ROCKsalt’s website and Instagram at @rocksaltmaui.

When thinking of Montage at Kapalua Bay, words like “classy,” “upscale” and “quality” may come to mind.  But with the unveiling of The Hideaway, they also want you to think “casual,” “convenient” and “family-friendly.”

“If you just got in from the airport, had a minimum six-hour flight in plus a drive from the other side, it’s a place you can go and pick something up, not have to get a reservation, not have to wait around for anything. Speed of service is a focus for us in this particular outlet,” explains Montage Kapalua Bay chef de cuisine Robert Barrera.

• The space that previously housed the Cane & Canoe bar was thoughtfully renovated and transformed into The Hideaway at Kapalua Bay in February.  The menu features small bites and share plates like blistered shishito peppers, chicken wings, coconut shrimp, lobster mac & cheese and spiced malasadas, along with larger items such as a wagyu hamburger, chicken teriyaki sandwich and flatbread, including a custom addition coming soon.
• “Maui Artisan Flatbread is producing a flatbread for us,” Barrera explains.  “Kind of a play on a caprese but instead of mozzarella it’s using goat cheese from Surfing Goat Farm, some caramelized Maui onion, local arugula and possibly incorporating fresh truffle into that.”

Barrera and his team use local products whenever possible.  They’ll be releasing a “twilight menu” come April with more quality favorites, featuring some substantial offerings as well.

“We’re looking at possible additions of a couple steaks or some entrée-sized fish dishes,” he says.

The Hideaway is open from 4:30 to 10 p.m. nightly, with live music between 6 and 9 p.m.  They plan to expand on the diversity of music as well.

“We have a couple of other musicians and try to rotate out a little more, so you have something for everybody,” adds Barrera.

The bar has a range of options, including a menu of six eclectic signature cocktails that will keep you guessing!!  Montage Kapalua Bay beverage manager Zoe Benrexi says she hopes her visual creations inspire guests to show off the craft cocktails on social media.  Learn more about a few of the favorites in our video above.

“We’re intending on having a rotating menu, changing up the offerings to kind of suit the season and what’s available,” Benrexi explains.  “Something to come back for!!”

Kama‘āina discounts are available at 20% off daily.  Learn more about the Montage dining options here.

While many of us have an appreciation for both wine and food, knowing how to pair them is a delicate art.

“Depending on what the wine is, they have such characteristics that when you taste the wine against the bite of food, there needs to be harmony on the palate,” explains Four Seasons Resort Maui Executive Chef Craig Dryhurst. “Nothing that clashes too much, nothing too acidic or too rich or too robust, flavors that are too funky or out there; you have to be careful how you pair.”

Plenty of pairings will be perfected at Four Seasons Wine & Food Classic, happening for the very first time from March 1 to 3 in Wailea.

“It’s a one-of-a-kind event at Four Seasons Maui, and we’re happy to host it,” Dryhurst says.  “We have chefs coming from coast to coast, and what’s unique about these chefs is they’re young, up-and-coming talent, and they’re going to be working with our local Maui produce to create something just outstanding that pairs beautifully with the wines.”

Dryhurst will be joined by a notable lineup of guest chefs:  Michelin-starred chef Jason McLeod of CH Projects; Jason Fox of Michelin-starred Commonwealth; Top Chef star Jennifer Carroll of Spice Finch; Ryan Kluver of Wally’s Beverly Hills and Wally’s Santa Monica; and Peleg Miron of Spago Maui.

Four Seasons Resort Maui is offering kama‘āina 20% off all events and room rates starting at $349/night.

The event was developed in partnership with president and principal of globally-recognized Wally’s Wine & Spirits Christian Navarro, called “wine guru to the stars.”  Wally’s has been known as a landmark in the world of fine wine since 1968.

“This event is exciting and unique, as it brings wine and food lovers together with winery owners, winemakers and winery dignitaries from around the world to spend three days together eating, drinking, and sharing paradise at Four Seasons Resort Maui, which has become one of the world’s leading wine destinations,” says Navarro, who has curated a list of nearly 30 preeminent wine producers.

Headliners include Dom Pérignon, Krug, Opus One, Château Cos d’Estournel, Colgin, Harlan Estate, Biondi Santi, Maison Louis Jadot, Billecart-Salmon and many more. Acclaimed spirit producers Louis XIII and Casa Dragones will also join the weekend.

Here is the event schedule (details are subject to change):

Masterclasses

Friday, March 1, 2019, 5-6 p.m.

Wine tastings feature lively discussion moderated by sommeliers, rare vintages and sunset views. Guests choose from one of the following:

Brunello di Montalcino Legend Biondi Santi
Napa Valley Superstars featuring The Mascot, Realm, Dana Estates, Sinegal Estate and Opus One
Louis Roederer Champagne & Roederer Estate: France vs. California
A Discovery of Pinot Noir featuring Williams Selyem, Kistler, Peter Michael, Joseph Drouhin and Maison Louis Jadot
Louis XIII Cognac
Elite Wine Dinners

Friday, March 1, 2019, 7 p.m.

Intimate under-the-stars dinners feature one of the top wineries in the world and a visiting celebrity chef. Following dinner, guests will enjoy access to an exclusive After Party at the Resort’s famed Serenity Pool featuring spectacular desserts by Four Seasons Maui Executive Pastry Chef Bruce Trouyet and Casa Dragones after-dinner cocktails crafted by the Resort’s Master Mixologist Ben Yabrow. Guests choose from one of the following:

Colgin Dinner featuring Chef Jennifer Carroll, hosted by Colgin owners Ann Colgin and Joe Wender
Harlan Estate Dinner featuring Chef Jason Fox, hosted by Harlan Estate director Don Weaver
Pio Cesare Dinner featuring Chef Jason McLeod, hosted by Pio Cesare seventh-generation winemaker Pio Boffa
Marciano Estate Dinner featuring Chef Ryan Kluver, hosted by Marciano Estate owner Maurice Marciano and winemaker Morgan Maureze
Château Cos d’Estournel Dinner featuring Chef Peleg Miron, hosted by Château Cos d’Estournel brand director Etienne Nantes
Glassology

Saturday, March 2, 2019, 1-2 p.m.

Resort Manager Martin Dell conducts a Riedel-certified glass tasting experience, leading guests through a hands-on experience where they discover how glass shape, density and size affects taste.

200th Anniversary Celebration with Champagne Billecart-Salmon

Saturday, March 2, 2019, 5-6 p.m.

Guests will enjoy eight cuvées, including rare vintages, at family-owned champagne house Billecart-Salmon’s 200th anniversary.

Oceanfront Gala

Saturday, March 2, 2019, 6-9 p.m.

Twenty-seven world-renowned wine producers, Casa Dragones luxury artisanal tequila and innovative fresh local cuisine from Executive Chef Craig Dryhurst and all celebrity guest chefs will delight guests at the grand tasting event set on the Resort’s stunning Ocean Front Lawn. Guests will mix and mingle with visiting vintners and master sommeliers, as well as the Resort’s robust staff of more than 20 sommeliers.

Brunch & Bubbles

Sunday, March 3, 2019, 10 a.m.-12 p.m.

The weekend concludes with a lavish brunch featuring the best Champagne houses in the world and Italy’s top prosecco producer Bisol. Champagne producers include Dom Pérignon, Krug, Moët & Chandon, Ruinart, Veuve Clicquot, Taittinger, and Billecart-Salmon.

Ticket and Stay Package Information

The Resort invites guest to experience the entire schedule with tickets for two to all events and four nights in luxury room accommodations by reserving the Wine & Food Classic package. À la carte tickets are available through the Concierge. Guests must be age 21 years or older to attend all events. For reservations, tickets or inquiries, call 808-874-8000 or visit Four Seasons Resort Maui’s website.

Although this may be the first event of its kind at Four Seasons Resort Maui, Dryhurst doesn’t think it’ll be the last!!

“We’d love to make this an annual event and bring something unique to the island again,” he says. “It’s great for the island, great for the local clientele, great for our guests, great for us as chefs and winemakers to get together and explore each others’ talents and palates; it’s going to be fun!”

Danielle Sulliban calls herself “more of a baking person.”  She didn’t know that when she started in the culinary arts program at University of Hawai‘i Maui College (UHMC), but her experience there helped fine-tune her interests.

“You kind of figure it out in your first year of doing it if you’re really into savory or really into baking,” says Sulliban.

The advanced pastry student has one more semester in the culinary arts program.  She helped create guest goodie bags and sweets for the table settings at The Noble Chef on Saturday, Nov. 10 at Sheraton Maui Resort & Spa.

The 22nd annual dining event attracts top-notch chefs from around the island to work with culinary students on prepping, cooking and presenting the food, while hospitality students get experience serving in the dining room.  Thirteen food establishments presented a selection of appetizers at the cocktail reception created, crafted by a chef-student team.

“They create a fun dish, the students get to prepare the dish with them leading up to the event, and at the event,” explains UHMC culinary arts program instructor Mark Mallone.

Here’s the list of chef participants this year:

Lee Anderson – Sugar Beach Events
Lyndon Honda – ROCKsalt at Sheraton Maui Resort and Spa
Travis Morrin – Three’s Bar & Grill and Fork & Salad
Tylun Pang – Kō Restaurant at The Kea Lani Resort
Geno Sarmiento – Son’z Steakhouse at The Hyatt Regency Maui Resort and Spa
Alvin Savella and Kenneth Sniffen – The Banyan Tree Restaurant at The Ritz-Carlton, Kapalua
Roger Stettler – Taverna Maui
Robert Barerra – Cane and Canoe, The Montage at Kapalua Bay
The Culinary Team – The Plantation House
Tom Lelli, Craig Omori, Joe Tocci, Noel Cleary, Peter Pak and Brant Holland – UHMC Culinary Arts Program

After the walk-around tasting reception, the doors opened to the lavishly-decorated dining room for a three-course, sit-down dinner prepared and served by the culinary students with the support of Executive Sous Chef Taylor Ponte of The Mill House with the first course; and Executive Chef Craig Dryhurst of Four Seasons Resort Maui with the entrée.  The evening wrapped up with a surprise dessert finale by Executive Pastry Chef of The Grand Wailea Resort, Fabrice Benezit.

This year’s theme of “Moulin Rouge” delighted the senses with delicacies, décor, flair, fashion and nostalgic les grand amusement traditional French entertainment. Utilizing local produce, ingredients and techniques paired with unique French-style cuisine, the student chefs worked alongside their professional mentors to create a memorable event while benefitting from interactive learning.

“We are the future people in the kitchen and hospitality, so to have hands-on experience, you can’t get that anywhere else,” says culinary fellowship student Faith Agtaguem.

Mallone says the culinary arts program offers a comprehensive range of classes to fine-tune skills in the front and back of the house, supporting our next generation of professional chefs.

“The basic arts of skills, cookery; in their second year they do an advanced cooking class where they actually work in a live restaurant dining room service,” says Mallone, referring to Leis Family Class Act Restaurant; see our video here. “Culinary math, all the fun essential things you have to do to be a chef or a culinarian, or fun gourmand, and also how to manage food and beverage, cost control; to learn while doing, to have mentors to have fun, and to know this is what the business is all about.”

The Noble Chef is UH Maui College Culinary Arts Program’s largest annual fundraiser, with proceeds directly supporting culinary education, student career advancement, and community service. Proceeds are also allocated toward student scholarships, student field experiences and internships, student culinary competitions, program enrichment and enhancement, and professional development for culinary faculty.

Every Wednesday night at Maui Country Club in Spreckelsville, the Mexican food is plentiful. Sitting down is optional. And slippers are very much welcome!

“It’s a fun social night, more of a get-together; casual club atmosphere, definitely not a sit-down dinner,” says Maui Country Club executive chef Sean Christensen.

Cantina Night runs 4:30 to 8 p.m. on Wednesdays; get a sampling of what it’s all about in our video above. The menu includes tacos and tostadas dressed up in a number of ways, alongside housemade salsa, pico de gallo and guacamole. The bar is also cranking out drinks and cocktails, including the famous Nanirita.

“It is a margarita that’s been around for a long time: Patron, li hing mui rim; it’s fantastic,” smiles the chef. “In fact, I think more people come in for the Nanirita than the food, but I’m okay with that!”

Maui Country Club, known to many members as the “un-club” for its open, friendly, relaxed atmosphere, prides itself on using fresh, local ingredients whenever possible on the menu. And that menu varies depending on the day!

“Every night’s different at the club,” says Christensen. “We’re revamping breakfast, we have a great lunch menu, we launched a new F&B (Fish & Burger) menu, we do Adult Dining on Thursday, then Friday is Aloha Friday got all the families in here; it’s a fun night!”

Other member activities at the beachside location include golf, tennis, pool play, yoga and a multitude of social events and family-friendly gatherings. Learn more at the Maui Country Club website.