Grand Wailea will host two culinary promotions this month at the resort.
For starters, the September Toast! dinner series will flow at Humuhumunukunukuapua'a restaurant at 6 p.m. Friday.
Hosted by Jim Powlan, Chambers & Chambers Wine Merchant's educator on staff, the evening event is a five-course feast by Chef de Cuisine Isaac Bancaco with selections from Jordan Winery.
Article Photos
Humuhumunukunukuapua‘a’s Chef de Cuisine Isaac Bancaco prepares Epicurean delights at the last Toast! affair, which featured First Lady of Wine Heidi Peterson-Barrett.
Grand Wailea photo
Begin with J Cuvee paired with a duo of gourmet ahi appetizers. The next course is chardonnay with Upcountry kabocha squash and coconut soup with Filipino-style Keahole Maine lobster risotto. Follow this with pinot noir and Maui olive oil-poached onaga with Aussie-truffle butter; and surf and turf of kalbi braised short rib and jumbo prawn with Jordon's 2007 cabernet sauvignon.
Pastry Chef Natalie Wilkinson tops it off with fresh strawberries three ways. You must be 21 years of age to participate. A portion of the proceeds will benefit the Maui Visitor Industry Charity Walk. Cost is $100 per person, plus tax and tip.
Grand Wailea's Bistro Molokini will also get in on the food promos with Localvore Week: Farm to Table Menu starting Sunday to Sept. 24.
Cost of the three-course menu is $39, plus tax and tip - and you'll be treated to local products by Bill Mertens of Anuhea Farms; Craig Nihei of CN Farms; Walter and Terry Evonuk of Evonuk Farms; Bryan Otani of Otani Farms; and Geoff Haines of Waipoli Hydroponic Farm.
Bistro Molokini's Chef de Cuisine Michael Lofaro will tantalize your palates with a tasting of summer tomatoes with micro celery, samorza and panzanella; followed by entree choices of confit of Tazmanian salmon with Kula corn three ways; or braised Maui Cattle Co. short rib with Upcountry root vegetables and gremolata. Pastry Chef Wilkinson will present her mango mousse cake.
For reservations, call the Grand at 875-1234.
