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AROUND THE TOWN . . . Happy Thanksgiving, everyone! The energy is certainly picking up on island. You can feel it in the air.
When “Iron Chef” Masaharu Morimoto was in town for his first anniversary party Saturday at his Morimoto Maui restaurant at Andaz Maui, crowds were thrilled over the 90-foot sushi roll he and chefs created in the lobby with the public’s help.
He also belted out a lively song; and walked from table to table in his restaurant, grating ultra-expensive white truffle shavings onto diners’ ginger-soy braised cod atop congee. Now, we hear that “Iron Chef” is the honorary chairman of the Easter Seals Gingerbread Festival coming up Dec. 6 at the Maui Mall in Kahului.
Space for this exciting event is limited. You need to buy kits now to make your masterpiece later. For more details, visit www.gingerbreadhawaii.com. Of course, it benefits Easter Seals.
In addition, Morimoto Maui will set the stage Dec. 13 for the next Chaine des Rotisseurs holiday celebration. The Chaine is the oldest culinary organization in the world and Maui has its own chapter.
Everyone seems to be dining at the new Arias Okazuya, Restaurant & Health Bar that just opened on Vineyard Street in Wailuku. But owner Majic Carson is only serving sit-down meals for a while, so don’t hunger for the okazuya and health bar until a later date.
Carson is also the food chairman for the Maui Makahiki Festival coming up from 9:30 a.m. to 5 p.m. Saturday at Maui Tropical Plantation in Waikapu.
“This is huge for us that Majic stepped up to the plate,” says promoter Janai Kealoha. “We’re expecting anywhere from 2,000 to 3,000 people. We’ll have makahiki games, crafts, music, 10 food booths, shave ice and 200 pounds of kalo (taro) donated for pounding. I hired Majic one time to do a Hawaiian catering and he blew me away.”
As it turns out, Carson was born in Newport, R.I., where his grandmother Aria (after whom his restaurant is named) was the main caterer for Gloria Vanderbilt Cooper at the famous Breakers.
“They would dismiss the whole staff when they came to town and bring in my grandmother, grandfather, father and uncle to cook,” says Carson.
Rumors are swirling that the old Kai Wailea restaurant in The Shops at Wailea will turn into Pint & Cork sometime next year. It will be a gastro pub and high-end sports bar, serving craft beer and speakeasy-style cocktails. Chris Lowney, bar manager at Mulligans on the Blue, is spearheading the project with CM3.
Not a turkey eater? A Thanksgiving vegetarian potluck will be held at Ahimsa Sanctuary Farm in Huelo today with dinner starting at 5 p.m., followed by a sharing circle at 7 p.m. and music and dance. There will be both vegan and vegetarian tables. Ahimsa Sanctuary Farm is located at 4505 Hana Highway near mile marker 14.
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WINNERS, ALL . . . Students from Maui Culinary Academy teamed in groups to cook at the home of Ed and Diane Lane last Thursday. Ed is a famous Maui artist and the couple were gracious hosts, who invited the students to cook in a friendly competition.
“The Kraken” group won with Kraken Rum-inspired dishes. They were Koa Taylor, Clarissa Logsdon, Andrew Davis and Randy Morales.
MCA students also cooked and competed at Fustini’s Oils & Vinegars holiday cookbook launch at The Shops at Wailea recently.
“Our benefit for the Maui Culinary Academy was a great success,” says owner Jim Milligan. “Student Koa Taylor’s Smokin’ Maple dessert was voted number one by attendees. He made maple panna cotta with smoked squash mousse using Fustini’s Maple Balsamic Vinegar.”
Koa walked away with a $100 gift certificate to Fustini’s along with a signed copy of “Celebrate with Recipes from Fustini’s.” Those looking to expand their repertoire with oil and vinegar should pick up a copy.