On the Rocks

One thing is for sure. The food and beverage team at the Four Seasons Resort Maui in Wailea keeps shaking it up with fun parties.

Last year alone, it beckoned beer drinkers with its heady Brewhaha event, wowed dessert lovers with its Taste of Chocolate, drew in wine aficionados with its Four Pinots at Four Seasons, and more.

From 6 to 8:30 p.m. on Feb. 22, it will present On the Rocks: An International Four Seasons Cocktail Party on its Oceanfront Lawn. Come and sip, say, a Key Lime Martini from Palm Beach, Fla., and pair it with blackened snapper and crispy pork-belly sliders.

Or imbibe in a Bahama Mama from Nevis Island in the Caribbean as you sink your teeth into succulent conch fritters and jerk-chicken salad.

“We’re following the Brewhaha format with seven or eight different stations of food and drink scattered about,’ says the resort’s Beverage Manager Nick Martin. “But we’re taking it to the next level with cocktails.

“We picked eight different Four Seasons properties from tropical climates, and built the event around their signature cocktails,” he continues.

Martin and Gregory Viaud, who is the resort’s food and beverage assistant director, took several months perfecting the concept.

“We wanted to do something fresh,” says Viaud, “to offer our guests and patrons something beyond the ordinary wine event. That’s how the idea of featuring cocktails was born. Who better to turn to for drink recipes than our counterparts from all corners of the globe?”

Of course, gourmet food pairings had to come into play, and that’s when Four Seasons Executive Sous Chef Samuel Faggetti was called aboard.

“We paired the drinks with what’s indigenous to each of the areas,” says Faggetti. “I used to work in Florida, so I knew where to procure the best conch meat. From a food standpoint, we’ve got both mainstream crowd pleasers as well as more unique fare. I created food with bold flavors to hold up to the cocktails. I’ve even got vegetarian dishes to accommodate all of our Four Seasons guests. It’s very well balanced and quite diverse.”

From Four Seasons Bora Bora will come fresh island fish ceviche with plantains; and poisson cru with fish “cooked” in coconut juice. Pair it with the Aril Moana cocktail packed with gin, acai liqueur, blue curacao, and lime, lychee and pineapple juices.

“We also thought it would be fun to include one of our newest properties, the Four Seasons Serengeti in Tanzania,” says Martin. “We’ll present the Dawa with Bulleit Rye bourbon, Aperol liqueur, lemon juice and Lehua honey syrup and pair it with grilled lamb chops, mint couscous and garbanzo tagine.”

Other menu highlights are Hibiscus Ice from Langkawi in Malaysia with Hawker-style laksa and beef satay; Ratree Thyme from Chiang Mai, Thailand, with exotic prawns and soft-shell crab; Spiced Sage from Santa Barbara with sushi; and Kipahulu Lulu drink from Maui with huli-huli chicken from the new smoker.

“We’ll have a dessert station with a dessert cocktail along with mango cheesecake, lime shortbread with macerated berries and mascarpone, and much more, and we’ll have live music. It’s going to be a really fun party.”