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On the second Saturday of each month at Ka’ana Kitchen in Andaz Maui resort in Wailea, there will be an innovative food and beverage experience for an intimate crowd called Chef Bloc Maui.
First up is Duck, Duck, Goose, starting at 5:59 p.m. Nov. 8. It will be a collaboration between Ka’ana Kitchen’s Chef de Cuisine Isaac Bancaco, Chef/owner Jeff Scheer of Maui Executive Catering and Chef Sheldon Simeon of MiGRANT.
The objective is to create excitement of cuisine in a fun, fresh and interactive setting; and the evening is limited to just 12 seats at the marble kitchen counter.
“The essence of the dinner is to get top Hawaii chefs together to explore what’s hot, what’s now and most importantly, what’s next,” says Bancaco. “We want our guests to expect the unexpected and be surprised by new techniques, flavor combinations and pairings.”
After Duck, Duck, Goose will be Lamb to Table on Dec. 8 with host Bancaco and Jojo Vasquez of the Plantation House and Justin Pardo of the Market Fresh Bistro. Cost is $150, plus $50 for wine and cocktails. For more details, call 879-1234.