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Turf Meets Surf in Kaanapali

It may come as no surprise that Canadians love visiting the clear waters and warm sun of Hawaii. In fact, HTA numbers for Maui County show a record number of expenditures from our happy friends from the north, beating out all other islands. Continuing to foster this relationship a cultural chef exchange, next weekend, will welcome some of Canada’s best chefs and most sought-after media to engage in a special culinary experience.

“Turf Meets Surf” cultural exchange is a weekend of exploration and storytelling that will culminate with a special collaboration dinner on Saturday, May 26 at the Sheraton Maui Resort & Spa.

Prior to the time spent in the kitchen and the actual dinner itself, featured Chefs Tom Muramoto of Kaanapali Beach Hotel, Lyndon Honda from Sheraton Maui Resort & Spa, along with guest chefs Lino Oliveira and Christian Meno of Edmonton, Canada’s SABOR Restaurant, will embark on a journey of cultural navigation, immersion and education. The chefs will tour historic sites, native fishponds, local farms and experience what it’s like to go fishing and diving with Maui locals.

SABOR Restaurant in Edmonton is known for it’s upscale offerings of Portuguese and Spanish inspired cuisine.

“Something very special happens when chefs can gather together and share stories of their traditions, passions and inspirations that often results in incredible food and life-long friendships,” said Chef Lino Oliveira of SABOR Restaurant.

“We look forward to welcoming guests to Sheraton Maui for this special one-night only collaboration, where they can gather, connect and talk story while enjoying a memorable meal,” said Lyndon Honda, Executive Chef, Sheraton Maui Resort & Spa.

The exchange and collaboration doesn’t end, as the Valley Isle-based chefs will similarly venture to Canada in July for the 5th Annual SABOR Seafood Festival.

Here’s a preview of the “Turf Meets Surf” menu and wine pairings:
Pupu Jamon Iberico by Chef Lino.
Pastrami Cured Ahi Tartar on Housemade Bagel Chips by Chef Tom.
Miso Butterscotch Bacon Popcorn by Chef Lyndon.
Choice of Ulupalakua Kula White Blend, Ulupalakua Mlee Red Blend, Sparkling Rose.
Course One by Chef Lino – Eau Claire Gin Cured Kona Kanpachi, Citrus and Gin Relish. Placido Pinot Grigio, Tosacana, Italy.
Course Two by Chef Lyndon – “Creole Style” Kauai Shrimp, Gumbo Stuffed Kauai Prawn Head, Andouille Remoulade, Pickled Corn, Frozen Grated Cream Cheese, Crushed Ritz Crackers, and Shrimp Shell Salt. Red Guitar Tempranillo, Navarra, Spain.
Course Three by Chef Tom – Raised Short Ribs Lu’au, ‘Ulu Gnocchi. Avalon Cabernet Sauvignon, Napa, California.
Course Four by Chef Lino – Lopes Farm Pork and Clams, Escabeche. Line 39 Pinot Noir, Monterey, California.
Dessert Bar:
Chef Lino’s Almond Torte, Pistachio Ice Cream.
Pandan Panna Cotta
honey milk balls, mango, and coconut,
“Nutter Butter”
 arlettes, peanut butter dust, candied walnuts, dulce de leche and vanilla bean ice cream.
Chocolate Torte
milk chocolate cremeux, charred orange, and Whoppers.

“Turf Meets Surf” Collaboration Dinner Saturday, May 26, 5:30–9 pm at Sheraton Maui Resort & Spa. Dinner $96 + tax (includes gratuity) per person. Tickets may be purchased online at Eventbrite by clicking here

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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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