2017 Maui Restaurant Awards

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382

Sunday, April 23, 2017
Hyatt Regency Maui Resort and Spa

Hyatt Resort in Maui

RECEPTION MENU

by UH Maui Culinary College’s Culinary Program chefs

Chef Kane Carbonneau

Chilled Corn Soup with Pickled Kauai Shrimp and Crème Fraîche
Panzanella Salad with Focaccia, Cherry Tomatoes, Shaved Courgettes, and Tomato Vinaigrette

Chef Craig Omori

Charred Ginger-cured Kampachi with Shiso Radish
Slaw and Citrus Soy Gel
Confit Yellow Fin Tuna with Kula Tomato and Olive Relish and Black Truffle Aioli

Chef Jake Belmonte

Baby Octopus with Chermoula and Puffed Couscous
Cold-pressed Turmeric Shot with Avocado Ball and Torched Coconut Meat

Chef Tom Lelli

Seared Salmon, Red Lentil Dahl and Harissa Yogurt
Yukon Gold Potato Gnocchi, Chorizo, Swiss Chard in Tomato Shrimp Brodo

Chef Noel Cleary

Sous Vide NY Strip Steak, Confit Potato, Hollandaise, and Herb Caviar
Kauai Shrimp and Pork Potsticker, Sweet Soy, Chive Oil and Sesame

DINNER MENU

Kīhāpai (Garden)
Chef Gregory Grohowski

Roasted Mango & Beet Carpaccio with Fire-roasted Duck Breast
Shaved Red & Yellow Beets, Mango, Watercress, Arugula, Fennel, Mizuna
Surfing Goat Dairy Feta, Coconut Bread Crouton, EVOO

Moana (Ocean)
Chef Jin Hosono

Kauai Sweet Shrimp with Shiso Leaf, Ikura & Kimizu
Kona Kampachi with Yuzu Kazu Jelly, Pickled Daikon
Hokkaido Scallop with Avocado, Uni, Okinawan Sea Grapes

ʻĀina (Land)
Chef Gevin Utrillo

‘Ulu, Sweet Potato Hash, Edamame, Pancetta, Moringa Look Fun, Pohole

Mea ‘Ono (Dessert)
Chef Geoffrey Bogorad

Flaming Piña Colada Crème
Seared Pineapple Rings, Roasted Pineapple Bomb, Coconut Crème, Coconut Chips


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