AROUND TOWN . . . A series of chef demonstrations will tempt onlookers as part of the 31st annual Upcountry Fair at Oskie Rice Field & Arena on Olinda Road in Makawao on Saturday.
Whole Foods Market Maui will partner with Slow Food Maui to present the "Local Flavors" series utilizing all locally grown produce. Three Maui chefs will take turns. Jana McMahon will demo local fruits at 9:30 a.m.; Susan "Teton" Campbell will prepare local vegetables at 10:30 a.m.; and Belinda Boling will do Kumu Farm corn at 11:30 a.m.
Formerly known as Diamond Resort, Hotel Wailea presented seven $1,000 Scholarship Awards to Maui high school students at a recent luncheon with Mayor Alan Arakawa in attendance. Since 1989, it has awarded a total of $141,500 to 141 graduating seniors.
Article Photos
Chef Gerard Reversade toasts to his restaurant’s 29th anniversary in Lahaina.
Gerard’s photo
"Despite the economic environment and the passing of Mr. Nakata, founder of the scholarship, we are all proud to be still be able to continue this tradition," says Kyoko Kimura, managing director of the resort.
One of the most romantic restaurants on Maui and certainly the one serving the best French and island-inspired fare, Gerard's will celebrate its 29th anniversary Friday at Plantation Inn in Lahaina.
"Join us to celebrate our 29th anniversary with a 50 percent discount to kamaaina on our entrees including the freshest fish from Lahaina, Haleakala lamb daube and Maui Cattle Co., all-natural filet of beef," says Gerard Reversade, the chef and owner.
The next Werewolf Wine Tasting will be at 5:30 p.m. Wednesday at Merriman's Kapalua. Join Sommelier Jeff Groh on the full moon for tastes of Burgundy. Cost is $40 per person.
Come to the annual free laulau feast at Holy Ghost Church in Kula. Four seatings will be spread 45 minutes apart starting at 11:15 a.m. Sunday.
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HOT GOSSIP . . . Island rumours have been circulating for months, now we hear legendary rocker Mick Fleetwood has signed the lease to his restaurant, which is targeted to open Nov. 1.
Smartly named, Fleetwood's on Front Street, it will be located in the old Lahaina Store Oyster Bar & Grille. "It will primarly be a restaurant, but with the proprietor being Mick, it will feature top entertainment," says Bill Pi, tour manager.
As for Fleetwood's menu, it will be varied and international, cuisine "catering to the everyday going-out-to-lunch crowd." But there will be some high-end gourmet dinner entrees as well.
Mick will expand his empire to the street level, where there will be a retail outlet. The second level will be the restaurant, while the rooftop will be picture perfect for sunsets and happy hours.
"Right now, we're talking with some top name chefs from the Mainland, says Pi. "You would definitely recognize the names. So, the menu, of course, will be a work in progress."
Before it opens, they'll bring Mick's drum set down from his Kula studio to test out the room and make some noise. Get ready to rock 'n' roll, Lahaina!
We also hear international whaling wall artist Wyland is expanding into restaurants and looking for locations for Wyland Grills on Maui and Oahu.
Maui Pizza & Pasta Co. will open in the Lahaina Center some time soon. A source tells me the center will become a premium outlet mall with Coach, Polo and the Gap already signed and more fun restaurants will be thrown into the mix.
While the pre-opening party for Honu will be Monday, June 20, the restaurant won't open until the end of July in its oceanfront spot on Front Street, Lahaina.
Honu's executive chef is Keoki McKee, who was with Mama's Fish House for 16 years, and top kitchen dog of Hotel Hana- Maui for a few years.
"The menu will be designed by myself," says owner Mark Ellman. "I am trying to bring something to Maui that does not exist anywhere in the state. It will feature seafood from around the USA. We will, of course, have the best Hawaii fish. But we'll also have lots of West Coast, East Coast and Gulf Coast seafood.
Honu will also feature three kinds of live oysters a day, live dungeness crab tank, island-grown vegetables, Naples-style pizza baked in the in 900-degree brick oven, 50 micro brews and Belgian ales, organic wines, and of course, stunning ocean views.
Max World Bistro in Haiku is under new ownership, but it will continue as a restaurant and pizza parlor.
* You may reach Dining Editor Carla Tracy at 242-6342.
