Sign In | Create an Account | Welcome, . My Account | Logout | Subscribe | Submit News | Vac Rental | E-Edition | Home RSS


February 28, 2008
By CARLA TRACY, Dining Editor
OH-LA-LA . . . Those who wish to have their next party catered and want to indulge in gourmet French fare such as lobster cappuccino, paniolo-style rack of lamb and creme brulee will want to give Chez Paul a call.

“I go to people’s houses and I want to do more fancy functions at the Olowalu Plantation house across the highway from my restaurant,” says Chef-owner Patrick Callarec. “I’m also signing up with the Maui Wedding Association so I can cater more weddings.”

His new catering company is called La Vie En Rose, just like the movie starring new Oscar-winner Marion Cotillard, who portrayed legendary French singer Edith Piaf.

“I do pretty much Chez Paul’s French food,” he says. “But many other items I take from my days at the Ritz (Callarec was former executive chef in Kapalua and other Ritzes). “I have so many of their menus imprinted in my brain for life. I can do an ice martini bar and I can cater to the most eccentric of people with the weirdest cravings.”

o o o o

FOR GIRLS ONLY . . . Everyone in Hawaii seems to know what Girl’s Day is all about. Historically for centuries, it’s been celebrated the third day of the third month. You may celebrate it in grand style Sunday at Ka‘anapali Beach Hotel with the whole family during its annual Girl’s Day champagne brunch from 8:30 a.m. to 1 p.m.

“Bring your ‘special’ girls to see the Hinamatsuri dolls, enjoy a menu of local and traditional favorites, and participate in a variety of cultural activities — such as origami and mini ikebana,” says the hotel’s Director of Food & Beverage Tom Fairbanks.

The brunch menu features over 65 food items. Highlights include a Japanese barbecue with yakitori, teriyaki and misoyaki salmon. You may also savor grilled ahi with ginger and shiitake cream sauce, shrimp tempura, slow-roasted shoyu pork, nishime, miso soup, assorted sushi and desserts.

Heading to the War concert Friday at the MACC in Kahului? You’ll enjoy the food and the fun names for it. Enjoy the Spill the Wine Stew with seafood, red wine and herbs; the Low Riders bangers and mash; the Cisco Kid dog on a bun; and All Day Music Caesar salad, created by Mulligan’s at the Wharf.

o o o o

BITS AND PIECES. . . Spotted having a leisurely lunch the other day was Oscar-winner and repeat Maui visitor Helen Hunt with a gal pal at the Mala Ocean Tavern.

Showcasing the flavors of Hawaii this week in a special trip to San Francisco is Executive Chef Bart Umidi of Westin Maui Resort & Spa in Kaanapali. He is scheduled to appear on ABC’s “View From the Bay” show, where he’ll present pineapple summer rolls made with the famous Maui Gold brand. The following morning, he’ll appear on NBC’s “Bay Area Today” show, where he’ll create ono ahi poke with lemon and fennel and Kamuela tomato and Surfing Goat Dairy cheese salad.

Both television appearances are part of a media blitz organized by Starwood Hawaii Hotel & Resorts.

“The purpose of this trip is to invite West Coast residents to plan business and vacation getaways to Hawaii, including the Magic Isle of Maui,” says the Westin Maui Resort’s Public Relations Director Sumithra Balraj.

The student chefs at Maui Culinary Academy are stoked that Sam Choy, a founding member of the Hawaii Regional Cuisine movement and successful chef, will give the keynote speech tonight at the college . . . Speaking of MCC, Society of Wine educator Alan Jahns will once again teach his Wine Appreciation Course there, from 7 to 9 p.m. starting March 18, spanning five Tuesdays.

Neto Peraza, originally from Mexico, and Barbara Singer of Chicago get the crowd in the salsa groove Thursdays at Lulu’s in Kihei. Menu items range from ahi poke to crab cakes and you may dance it off on the floor . . . Lastly, I most likely will be out of the office for the next four to six weeks, recuperating from surgery due to a skiing injury. (I should never have said I’d fall flat on my face in a previous column!) In my absence, you may contact Rich Van Scoy for publicity in regards to dining.

Carla Tracy is dining editor of Maui Scene. In her absence, you may e-mail

Article Photos

Chez Paul’s Chef-owner Patrick Callarec will deliver an Oscar-like performance with his new La Vie En Rose Catering. He likes the high-end market but will work with local budgets.

The Maui News / CARLA TRACY photo



I am looking for:
News, Blogs & Events Web