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WINNERS, ALL . . . The sixth annual statewide Coffee Cupping Competition was just held in the heart of the Kona Coffee Belt at the Sheraton Kona Resort & Spa at Keauhou Bay. Brewing interest was MauiGrown Coffee, which tied for No. 1 in the Commercial Division.
The award for the highest scoring coffee from Maui was Keokea Farms with its organic entry of Typica, Kent and Caturra varietals. Owners Ann Ashley and Rafael Escobar once again made Maui proud.
Also in the Maui Division, Kimo Falconer’s MauiGrown Coffee’s Mokka Natural received second place; and third place went to Tom Leuteneker for his Pueo Coffee. In the Creative Division, Tama Brandeburg of Tambra Gardens/ Kula Beans got seventh place overall.
Java lovers may help them celebrate from 9 a.m. to 3 p.m. Aug. 16 at the Seed to Cup Festival at the Maui Tropical Plantation in Waikapu.
“The festival will have many of the award-winning coffees available for tasting and sale,” says David Gridley of Maui Oma Coffee Roasting Co. “It will be a fun day of demos, food, music and, of course, great coffee!”
Maui Tropical Plantation’s Chef Marc McDowell will do a special coffee-infused menu in the Mill House and there will be a Coffee Fashion Show put on by UH Maui College’s Fashion Technology Department.
The 2014 CASI Hawaii State Chili Championship held on Sunday at Ulupalakua Ranch heated things up, despite rain and weather.
“In spite of our wet and windy beginning, the weather cleared, we had a good turnout considering the conditions,” says Diana Azevedo, manager of Ulupalakua Ranch Store and event organizer. ” It was a really nice day.”
The top three Hawaii resident cooks were Larry Lutz, the new state chili champion; followed by Chuck Massey and Christine Vestfals. . . The Wine Hot Chili Peppers won in the Showmanship category. . . Jake and Tanya Akaka won the People’s Choice Awards; and Mindy Santos won the adult Shaka Pops Eating Contest.
Judges included Alan Wong of Alan Wong’s Amasia at Grand Wailea and Karen Christenson of Mama’s Fish House. Wong is on a roll with fun events at his restaurant. Tonight, Germany meets Hawaii as riesling pairs with hoisin braised duck and more. . . . On Saturday, Aug. 9, Wong will return for a Chef’s Pairing Dinner.
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BITS AND PIECES . . . Do you love al fresco dining? The place to go Tuesday nights is The Ritz-Carlton, Kapalua’s Beach House, where you’ll find the new Sunset Dinner Under The Stars menu with live Hawaiian music.
“The Beach House is truly one of the most special, hidden gems in Maui’s restaurant scene,” said Jay Heidenreich, the hotel’s director of Sales & Marketing. “Enjoy local delicacies under a canopy of coconut palms while taking in spectacular ocean views.”
The Ritz is also puttin’ on Kona lobster nights Fridays in The Terrace; and three-course Japanese dinner in Kai Sushi on Mondays.
Way back when, Kono Akao was executive chef of the former Diamond Resort, where he masterfully fused French and Japanese cuisine at Le Gunji. The resort became Hotel Wailea and the restaurant, Il Teatro under Capische. Akao eventually opened Antonio’s, and more recently, Kono’s on the Green, a popular Kihei golf-course eatery with sushi, beer and casual fare.
“At Kono’s, my menu is going back to my roots,” says the native of Japan, who went to France as an exchange student and ended up in culinary school. “Of course, we still have pasta and pizza so the family can enjoy.”
Francophiles may now savor sauteed scallops and foie gras duo with green Anjou pear compote for $18; port wine lamb pops; and deconstructed salmon and asparagus crepe in basil-cream sauce. Steaks and some cheeses are local – and prices are definitely right.
Even IHOP is going international with its new World Scrambles, colorful dishes inspired by Tuscany and other far-flung places.
Maui is a rainbow of colors, for sure. Soon, restaurants here will have color front and center with the new state Health Department food-safety placards in green, yellow and red. I say, “go for the green.”