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Experience the Ohana Table at the Sheraton Maui

Executive Sous Chef Chris Lederer utilizes the finest ingredients to craft delectable comfort foods.

“Could you please pass the potatoes?” Sounds like home doesn’t it? Thinking back, those moments when you can share a meal, share a moment and share memories together are the ones that mean the most. “My favorite food is the food my mom makes,” Executive Sous Chef Chris Lederer of the Sheraton Maui Resort & Spa said. “Passing food to each other, talking to one another…,” he adds. This is the inspiration behind a new dining concept now underway at Black Rock Kitchen.

‘Ohana Table aimed at 8-10 guests but can accommodate more if needed.

The concept is simple, one large monkeypod dining room table which comfortably seats 8-10 people, each sharing a meal, passing dishes to one another and engaging in conversation. Dubbed the ‘Ohana Table the $89 a head dinner includes an impressive 8-course meal (starter, salad, fish entree, meat entree, two sides and two desserts). Portions are obviously meant to be shared and the cousine is Pacific Rim meets local-style comfort foods enhanced by Chef Lederer’s fine dining experience.

Starter: Baby back Ribs glazed with Chef’s homemade mango BBQ sauce. These were insanely delicious and fall off the bone delicate. I had to stop myself from eating them as I knew there were many other dishes to follow.
Salad: Classic Caesar featuring local baby romaine, fresh tomatoes, herb croutons and an anchovy garlic emulsion dressing.
Side Starch: Okinawan Sweet Potato gratin. This was absolutely outstanding, the purple potatoes were mildly sweet then topped with garlic, cheese, butter then oven-roasted. This highlight of the night proved a phenomenal combination of flavors, textures and a great local take on a staple comfort food dish!
Side Dish: Fresh Maui vegetable medley. Tonight’s sautéed vegetables highlighted local Alii mushrooms, broccolini, baby carrots and brussel sprouts. The colors, as you can see, were vibrant and full of vitamins. The great thing about farm-to-table is you are also supporting your neighbors in agriculture.
Fresh Island Catch: Opakapaka served Chinese-style topped with roast garlic and onions, served on bok choy with sizzling peanut oil. The fish was tender, delicate and full of flavor. A local classic that is once again full of aroma and elevated in preparation.
36 oz. Australian Wagyu Tomahawk (meat course upgrade additional $30 per person). Dinner comes with your choice of Ribeye, New York Steak or Grilled Chicken. This tomahawk was unreal, my second favorite dish of the evening. Like butter you didn’t even need to add any sauce or seasoning and it was extremely tender and juicy.
Westside Poi Beignets: a local twist on the French donut, they are light and fluffy with the slightest essence of poi for flavor and texture. Add the creme anglaise and strawberry sauce for a slight creamy and tart highlight. A cross between a cream puff and a malasada the beignet is an airy version of a donut, and melts in your mouth.
Peanut Butter Paradise Pie: one of Chef’s creations that hit a home run. Who doesn’t love the combo of peanut butter and chocolate, add to that the cookie crust and delightful cream topping. I couldn’t stop eating this.

The ‘Ohana Table (launched in February) is aimed at allowing guests to select/customize their menu. “Everyone is invited to come, enjoy, eat and take a litte something home… Leftovers are the best part,” Chef adds. With the extremely generous portions of tender, fresh and delicious cuisine, engaging presentation, table-side service and opportunities to hear the stories of inspiration and dialogue with the chef, this is truly a memorable experience.

“E komo mai, e noho mai, e ‘ai a e, waia ‘au – come in, come sit, eat and talk story” — The saying that families (or friends) who eat together stay together really comes to fruition here.

Ohana Table – Sheraton Maui Resort & Spa $89 per person, does not include tax and gratuity.
One seating available nightly, reservations must be booked at least 24 hours in advance.

Promotional Considerations:
Inter-Island Travel for Olena is brought to you by Island Air.
Travel Accommodations provided by Maui Coast Hotel.

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About Olena Heu

Olena is Executive Editor, Food & Lifestyle at MAUIWatch. The founder of Olena Heu Communications, a social media, digital
marketing, consulting and freelance writing company, Olena holds a BA
and MA in Communication and Speech from Hawaii Pacific University.
An adjunct professor, lecturer and motivational speaker Olena is also an award winning journalist, writer, photographer and avid traveler.

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