MAKING YOUR DAY . . . Part-time Maui resident Clint Eastwood and family attracted attention as they dined last Wednesday at Mala Wailea.
I have alluded to a "nameless one" being a partner there in the past, but now he's being outed outright as one of the star owners of this Wailea hot spot, which we hear is raking in more than a fistful of dollars.
Clint's Maui attorney, beloved Paul Mancini, and Sugar Ray Leonard (formerly an Olympic gold medalist and one of the world's best boxers), were in his entourage. Sugar Ray did his own fist action with the Mala chefs in the kitchen for some fun and games.
Grand Wailea Resort Hotel & Spa’s food and beverage team of director Kevin Peterson (left) and assistant Ralf Brabandt toasts to upcoming wine events.
The Maui News / CARLA TRACY photo
Executive Chef Ryan Luckey is lucky indeed. We hear his signature dessert at Pineapple Grill won first prize last week at the Kapalua Wine & Food Festival in the Maui Gold Pineapple Dessert Contest.
His pineapple upside-down cake is laced with dark rum, Maui's Roselani ice cream of vanilla and macadamia nut, and coconut shavings.The signature dessert is available on Pineapple Grill's menu.
BASTILLE DAY FUN . . . Celebrating the French holiday Bastille Day Monday with a four-course feast will be Chez Paul in Olowalu. Come in to dine anytime from 6:30 to 8:30 p.m.
"It's like the Fourth of July holiday to the French," says Chef- owner Patrick Callarec, who hails from Provence. "It's party time. A fun day of joy and happiness. We'll feature French singer Lydia Panzik, too, who will perform the songs of the legendary Edith Piaff."
Courses include sauteed jumbo sea scallops with white truffle risotto; filet of beef with wild mushrooms in Persillade port wine sauce; warm cheese tart with caramelized onions; and vanilla floating island. Cost of dinner is $45, plus wines, tax and tip.
BITS AND PIECES . . . Grand Wailea Resort Hotel & Spa is uncorking another winemaker dinner in its popular Toast! series at 6 p.m. Tuesday in Humuhumu restaurant. This time around, Jim Selfridge of Ferraro Carano Winery will be on hand and his wines will pair with four courses by Chef de Cuisine Michael Lofaro.
The menu has a Greek slant. Savor braised tako with olives and mint; grilled ahi with slow-roasted tomatoes and chick-pea puree; rack of lamb with figs and goat cheese; and dessert of tropical tart tatin.
Speaking of wines, Sheraton Maui Resort in Kaanapali offers $12 tastings of Kendall Jackson wines at 4:30 p.m. on Thursdays in its Reef's Edge Lounge.
"Guests may enjoy a presentation of various red and white wines accompanied by cheese and crackers," says Jocelyn Elfstrom, public relations manager. "It's open to nonhotel guests, but reservations are preferred."
Sheraton's Keka'a Terrace restaurant also now transforms into the Black Rock Steak & Seafood at night. Guests may sink their teeth into the prime rib buffet Fridays and Sundays with live music. And kamaaina who prefer to order a la carte entrees there through Wednesday will get 50 percent off if they mention they saw it here.
The former Outback Steakhouse in Kahana will become R.B. Black Angus Steak House, serving only the exclusive, certified Black Angus beef steaks. It will celebrate its grand opening Saturday and dinner reservations will start at 5 p.m. A portion of all proceeds from that evening will benefit the American Cancer Society's Relay for Life. This is the third Maui restaurant for Chef-owner Raul Bermudez, who also runs with Kahana Sands nearby and Big Wave in Kihei. The general manager is Mel Akamine.
Mark calendars for the 19th annual Maui Onion Festival, to be held Aug. 23 at Whalers Village in Kaanapali. We hear D.K. Kodama will be there doing chef demos for his Cane & Taro restaurant, targeted to open in the oceanfront complex before the holidays.
It's so sad the new Cucina Bella kitchen store is already a thing of the past as it closed its doors a few weeks ago. So I guess Chef Ivan Pahk of Sansei won't be doing a cooking demo there as previously reported . . . On a more upbeat note, Lahaina Grill is dramatically improved in regard to energy efficiency. Set in a historic building, it's now totally politically correct, as its owner Jurg Munch has spent three years "greening it."
n Carla Tracy is dining editor of Maui Scene. You may call her at 242-6342 or e-mail email@example.com.