Side Orders • May 29, 2014
TEXANS ARE COMING . . . Long known as the “Father of Southwestern Cuisine,” celebrated Texas chef Dean Fearing first got acclaim at The Mansion on Turtle Creek. He opened Fearing’s Restaurant at The Ritz-Carlton, Dallas in 2007, with much fanfare.
Now, the television personality and author of the “Texas Food Bible” is coming to Kapalua Wine & Food Festival June 12 to 15 to dazzle diners with his Elevated American Cuisine prowess.
One appearance will be a chef-demo luncheon Sunday, June 15, in The Ritz-Carlton, Kapalua’s ballroom. His cast-iron wild striped bass on Gulf lump crab with sweet corn succotash and Tabasco-bacon gastrique and more will be paired with David Arthur Vineyards’ wines and co-hosted by its winemaker, David Long.
“My boys and I return to Maui every year for the same reason -it is the home we wish we had and we never want to leave once we get there!” he tells me. For tickets, visit www.kapaluawineandfoodfesitval.com.
He will also present a gourmet feast at the soon-to-open Montage Kapalua Bay (see story on Page 19) on June 14 with Williams Selyem and Kosta Brown wines. The benefit for Maui Food Bank costs $350 a pop, and includes rabbit enchiladas; chicken-fried quail; and barbecued oysters Rock a Fearing. Call 662-6600.
Coincidentally, Fearing will appear in the documentary, “Supermensch: The Legend of Shep Gordon,” at Maui Film Festival’s new Seaside Cinema oceanfront at Grand Wailea on Wednesday. “Shep is the one person I love to cook with,” Fearing says. “He is always up for the ride through flavors of the food -it is like being with the best student in the cooking class -you just can’t stop teaching him new things, and he eats it up!”
KIWIS ARE COMING . . . As if a legendary Texas chef wasn’t enough, Kapalua Wine & Food Festival will also bring in cutting-edge New Zealand winemakers and their wines; government officials; and food products, such as lamb and venison, plump oysters and abalone, the latter called paua in the native Maori tongue.
“The New Zealand Government is proud to be associated with the 33rd Kapalua Wine & Food Festival taking place on Maui,” says Rees Ward, policy advisor in the consulate general’s L.A. office.
“New Zealand and Hawaii have so much in common – we both share a common Polynesian heritage, a real passion for fun and laughter, and we have a great love of fabulous wine and food!”
Participating partners are New Zealand Winegrowers, New Zealand Trade & Enterprise, Aotearoa Fisheries Ltd., and Broadleaf Game.
“We cannot wait to tell the story of New Zealand at the festival, emphasizing our distinctive style and quality by showcasing and sharing with you our fresh foods and our unique wines,” Ward continues.
You may buy tickets to a kiwi wine seminar on June 13, and savor their delicacies at the Grand Tasting that evening; and at the Kapalua Seafood Festival on June 15, cooked by Andaz Maui at Wailea’s executive chef Brent Martin, who is from Wellington. “I’m very proud of where I come from, and using these fabulous products from my native Aotearoa (Maori for “New Zealand”) will be a great way to highlight them to Maui.”
ALREADY HERE . . .There may be only one French restaurant on Maui, but it’s sublime. Gerard’s is coming up on its 32nd anniversary June 10 in Lahaina, and chef-owner Gerard Reversade will once again magnanimously offer a 50 percent discount on his exquisite entrees to kamaaina with ID that evening.
The 45th annual Barrio Fiesta will dish up Filipino fare and entertainment May 30 and 31 at the War Memorial Soccer Field in Wailuku.
Food booths will be plentiful, and you may eat authentic pork and peas; pancit, pork adobo, cascaron, dinardaraan, halo halo and banana lumpia. Other local fare will include shoyu chicken, Portuguese malasadas and Spam musubi. Prices are nominal.