Come and celebrate Gerard's 32nd anniversary Tuesday at the Plantation Inn in Lahaina. Kamaaina will get 50 percent off entrees. (Gerard's offers 20 percent off entrees to kamaaina all other nights.)
It's summertime, and the chilled cucumber soup with Surfing Goat Dairy cheese and the ahi tartare on housemade taro chips will cool you off as starters.
Dine on a dazzling French meal outside on the verandah near the mango trees as fans spin overhead. Or dine inside Gerard's in cool, air-conditioned comfort. Reminiscent of a French country home, the inn boasts wainscoting, stained glass and gingerbread latticework.
Owner-chef Gerard Reversade (right) toasts to his 32nd anniversary at Gerard’s with Chef de Cuisine Cliff Concepcion.
The Maui News / CARLA TRACY photo
From Gascony, chef-owner Gerard Reversade combines his classic French culinary training, utilizing Maui's freshest ingredients. The restaurant consistently earns him top honors in Zagat, Wine Spectator, Fodor's, Forbes 4 Star and Open Table, among others, including Best French Restaurant and past Best Chef on Maui in The Maui News.
Each and every morning, he and his Chef de Cuisine Cliff Concepcion diligently prep, chop and stir.
"Cliff has been here for 12 years now," says Reversade. "He graduated from Maui Culinary Academy in 2003, and was a Lahainaluna grad in 2001. He grew up nearby. His dad, Francisco, even works here."
Since Reversade has been at the top of his culinary game for decades, he's slowly passing the torch.
"I still come in every day to do things Cliff doesn't have time to do. I make ginger ice cream, head cheese, foie gras terrine, and I also make strawberry jam that we serve at breakfast to our hotel guests."
For anniversary specials, the chefs will roast leg of lamb and serve with flageolet; make scallops au gratin in fish glaze with shallots and creme fraiche; and do a decadent duck confit with fingerling pommes frites, garlic petals, frisee lettuce with creamed shallots and tarragon vinaigrette. All are off the charts in taste and presentation, and use fresh island ingredients.
If you can't make it for his anniversary, bring dad in for Father's Day. He'll love the Hawaiian country filet of beef with whole-grain mustard sauce, warm Maui-onion jam and salsify au gratin. Reversade also creates 10 desserts daily, including his famous Dusty Road housemade chocolate and coffee ice creams laced with butterscotch, mac nuts and chantilly cream.
For reservations, call Gerard's at 661-8939.