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Savor this week's Side Orders all about Maui dining
January 20, 2012 - Carla Tracy
ON A ROLL IN KIHEI . . . A familiar face as an instructor at Maui Culinary Academy for eight years, Douglas Paul has jumped ship, to open his own business.
Now he sells breakfast, lunch and take-home specials from My Office, his catering van that he parks from 7:30 a.m. to 4:30 p.m. on Holopono Street at Maui Technology Park in Kihei.
Before Douglas was a chef instructor at MCA, he helped to open Spago at the Four Seasons Resort Maui and he also was Wolfgang Puck’s pastry chef in Las Vegas, in charge of desserts at all of the outlets there.
For breakfast, he now whips up items such as quiche of the day, Mexican burritos with eggs, fruit cups with cottage cheese, and bagels with all manner of toppings from smoked salmon to tomatoes.
“For lunch, I make one vegetarian and one meat-based soup every day,” says Douglas. “I also sell refillable coffee mugs and offer office catering for all of the businesses up in the high-tech park.”
Douglas’ wife is Belia Paul. She’s the general manager of Hali‘imaile General Store, which will flow with the Ehren Jordan wine dinner Saturday.
GLUTEN-FREE IS IN . . . While Honu Seafood & Pizza already created a buzz when it opened last year on Front Street in Lahaina, its pastry chef is doing “amazing things, creating a menu that tastes great yet has redeeming healthy qualities to boot,” according to its famous owner, Chef Mark Ellman.
“Our pizza dough is made with whole-grain flour from Italy,” says Ellman. “Pastry Chef Liz McDonald also makes gluten-free pizza dough and gluten-free and vegan chocolate mousse cakes and a carrot cakes made with agave syrup. Brioche buns and Portuguese-style hot dog buns are made in-house, along with sandwich bread consisting of flax and chia seeds. Our seafood sandwiches are wonderfully filled with fiber and omega-3, too.”
Also in Lahaina is the new Maui Specialty Bakery at 878 Front St., located next to Kentucky Fried Chicken. Reader Jo Rockwell alerted us to the new bakery that turns out breads, cookies and much more.
For the uninitiated, gluten is found in foods processed from wheat and other grains such as barley and rye. Many people are allergic to it.
Brian Talley, the namesake behind Talley Vineyards, will appear at two Lahaina restaurants in one night. It will be easy to do as Pacific’o and I’o are located right next to each other oceanfront at 505 Front Street.
It will take place during dinner service, 5:30 to 8:30,” says Joan Stagnaro of Chambers & Chambers Wine Merchants. “It is a casual format, not a formal wine dinner. Brian Talley will come to the tables and discuss wines or just talk story throughout the evening.”
BITS AND PIECES . . . The hugely popular Girls Night Out events are back in Lahaina and the next one will be Tuesday at The Melting Pot.
“Join us to kick off the reopening of the Melting Pot,” says General Manager Cindy DelleFave. The menu costs $35 per person and it includes a three-course meal. The evening will also feature gift bags, local handmade jewelry from Dusk to Dawn, and you may strike a pose for a photo of your choice.”
Of course, girls just wanna have fun, so there will be $3 Kinky Liqueur cocktails.
In addition, The Melting Pot has been reduced in size to accommodate the 100 Wines concept that is targeted to open in the next couple of months.
The designer lives in San Diego but grew up in the European countries of France, Italy and Spain, and has great ideas from those regions.
Basically, diners will walk in the door and see a giant table of wines. Choose from $25 “best value” bottles; $35 bottles that are boutique and small production; or $45-plus wines with roots deep in the cellar. The idea is for you to pick your wine first and then get seated.
“The food concept will be a sharing of small plates,” says designer Philippe Beltran. “In Spain, they are called tapas. In France, they are hors d’oeuvres. In Italy, they are called antipasti. You’ll love the chance to sit around a good table and sip from our 100 wines.”
This week, all of the student-operated restaurants at Maui Culinary Academy in Kahului are up and running for the spring semester. In Paina Food Court, you’ll find Farm to Table, World Plate, Campus Cafe, Raw Fish Camp and Lava Rocks Cafe. On Friday, the Leis Family Class Act reopens for lunch. Call 984-3280.
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Chef Douglas Paul is on a roll with My Office