AROUND THE TOWN . . .Yes, it's true. The wild, eccentric French chef, Patrick Callarec, is now making his way back to Hawaii from a stint as executive chef of The Ritz-Carlton, San Francisco.
Many of you will remember him as owner of the former Chez Paul in Olowalu. Now, he's head chef of the upcoming Aulani: A Disney Resort & Spa, opening in Ko Olina on Oahu next year.
"My wife, Tanya, and I stayed at The Ritz San Francisco and were able to catch up with Patrick," says Chef-partner James McDonald of Pacific'o in Lahaina, who is back and now doing a lobster promo.
Chefs Patrick Callarec (left) and James McDonald hug and give the shaka at The Ritz-Carlton, San Francisco last week.
Photo courtesy James McDonald
"As long as the surf cooperates, we're taking advantage of Hawaiian spiny lobster season by serving specials every weekend," says McDonald. "We'll do lobster bisque, lobster ceviche and duo of lobster and Hawaiian snapper, a perfect marriage of tastes."
The legendary pit-barbecue franchise, Famous Dave's, is targeted to open Nov. 16 on Front Street in Lahaina, upstairs in the old Tony Roma's.
"Famous Dave's will be giving employment to over 110 folks locally," says Prashant Sharon, vice-president of operations. "We are working closely with MEO to help give employment to those that have been not been working for a very long time. We are also planning on doing some fundraising for Boys and Girls Club and hopefully something for Maui Food Bank."
Soon, you'll be able to sink your teeth into St. Louis-style ribs, Texas beef brisket and country-roasted chicken. The management is the same as Denny's and Lulu's in Kihei as Sharon is a manager at both.
Mark your calendars for the next yummy Restaurant Week Wailea coming up Nov. 7 to 13.
"We have 17 Wailea resort restaurants participating this time and have grown the menus," says Kathleen Costello, director of marketing and communications for Wailea Resort Association. Both Kai Wailea and Pita Paradise Bistro Wailea are new participants. "Yes, it keeps gaining in popularity," says Costello. "The price points will be $29, $39 and $49 for multicourse feasts."
Word has it Peter Merriman has come up with a final name for his Wailea venture, which should open in January as anchor tenant of the new Wailea Gateway Plaza. It will be called the Monkeypod Kitchen, changed from the working title of Pete's Island Grill.
Last week, I talked about the Dia de la Muertos or "day of the dead" promo at Roy's Kahana. Now, the menu's been set for 7:30 p.m. Friday at a cost of $40 per person, and it looks like a great deal.
"It's a walk around to the food and beverage booths and it includes everything except tip," says supervisor Brandon Morrow. Savor three types of ceviche, five kinds of tacos (such as crispy rolled duck carnitas) and Peligrosso tequila cocktails and Mexican beers.
An entertaining weekend will also be provided by Stella's Supper Club in the lounge of Stella Blues Cafe in Kihei. Friday and Saturday, Amy Hanaiali'i will perform with Jeff Peterson at the dinner show that includes a four-course meal for $60 per person.
Dinner begins with seared sea scallops in cilantro drizzle, followed by classic Caesar salad and choice of fresh, locally caught fish in mango-ginger butter with rice pilaf and fresh vegetables; or oven-roasted chicken breast in tomato and basil-cream sauce with mashed potatoes and asparagus. The dessert will be mini chocolate-chip ice-cream sandwiches. Call 874-3779.
The Montessori Hale O Keiki will present its fifth annual Harvest Festival from 10 a.m. to 2 p.m. Saturday at Trinity By the Sea Church in Kihei. Admission is free and there will be lots of fun for the whole family, including pony rides and a pie-eating contest.
Bring your appetites for food by Ono Gelato, Thailand Cuisine, Roundtable Pizza, Pride of Maui ribs, Shaka Pizza and Pizza Madness. Shave ice, cotton candy and popcorn will round off the menu.
Maui Culinary Academy students Jessica Gerbode and Marcy Ricketts just won a food-service competition, beating out seven other teams. Congrats! Their winning entry was onaga (a popular snapper), and neither had any experience cooking with it before.
Caymus Vineyards will flow at a wine dinner Saturday, beginning at 6:30 p.m. in Longhi's Wailea. The courses will include veal chop stuffed with pine nuts and cherries, and butternut squash ravioli.
* You may reach Dining Editor Carla Tracy at 242-6342.