chefs collaborate on dishes
Robert Barrera (center, first photo), chef de cuisine of Cane & Canoe at the Montage Kapalua Bay, prepares dishes Sunday alongside Maui Fresh Streatery chef-owner Kyle Kawakami (left) and Kenny Gilbert, owner of Gilbert’s Social and Gilbert’s Underground Kitchen in Florida, during the second annual Maui Chefs Invitational at the Maui Tropical Plantation on Sunday afternoon. The event featured invited chefs from around the country collaborating with local chefs, and concluded Sunday with a barbecue featuring live music, drinks and plenty of food cooking on grills. Chef Jojo Vasquez (second photo) of The Plantation House Restaurant snaps a photo of chicken cooking over coals. Vasquez said that the concoction of serrano peppers, garlic, onions, pineapple and chicken strung up over wood and coals allows the juices to drip down over the meat. Vasquez was collaborating with chefs Brett Cooper of Aster in San Francisco, Anton Haines of Merriman’s Kapalua and Chris Kulis, owner of The Market by Capische. Bulgogi chorizo (third photo) with kimchi aioli on a sesame bao bun is served alongside heritage bean salad, fresh root vegetables and sesame granola. The dish was a collaboration of Andaz Maui at Wailea Resort chef Isaac Bancaco, Fat Daddy’s Smokehouse chef Chris Schoebel and Husk chef Travis Grimes of Charleston, S.C.
The Maui News / COLLEEN UECHI photos