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AROUND THE TOWN . . Want to learn how to throw a fun holiday party while enjoying one at the same time? Then come to the Holiday Party Planning event at The Banyan Tree in The Ritz-Carlton, Kapalua from 5 to 8 p.m. Friday and savor appetizers by Chef de Cuisine Jonathan Haynes and three cocktails by Joey Gottsman of Youngs Market. A silent auction to benefit Toys for Tots and you are invited to bring an unwrapped gift to donate. Cost is $40 per person. Call 665-7089.
Charley’s Restaurant & Saloon in Paia is now on a roll with fresh sushi from 5 p.m. to closing Tuesdays through Saturdays. The best part is, well-known veterans in the field, or should I say “behind the sushi bar,” are Ivan Bersamin and Tom Kamijo, and there is also a wide selection of sake and Japanese beer.
“Join us at our new sushi bar!” exclaims Charley’s owner Jonathan Herman. “Chef Ivan’s family ran the Bersamin’s Fish Market in Paia for many years. Having grown up in the market, he is very proud to be making his return to Paia after a 25-year career at the former Maui Prince Hotel and now the Makena Beach & Golf Resort.”
Kamijo had been Bersamin’s culinary partner of 19 years at the resort, and together, they will delight north shore sushi lovers as they prepare and present the finest fish and their signature creative rolls.
There’s a brand-new restaurant on Maui and it’s called The Preserve Kitchen + Bar at Travaasa Hana resort in East Maui.
“To honor the agriculture and community of Hana, we’re excited to increase our support of local ranchers, farmers and fishermen,” says David MacIlwraith, Travaasa’s general manager. “Part of the magic of travel is to experience a destination authentically. Enjoying local cuisine is one of the best ways to do that.”
Travaasa Hana Executive Chef Jason Johnston will dish up Hana-caught ahi with jasmine rice and local bok choy; and pork-belly saimin with wood-ear mushrooms, among many other dishes.
Rushing about Central Maui between holiday shopping sprees? Grab a quick bite at the Hawaiian Fiesta food van that’s been parking at Kahului Harbor for about four and a half months.
I’m basically here from 10 a.m. to 5 p.m. Mondays to Saturdays,” says owner-chef Nestor Jaimes, whose family ran the former Papa’s & Chiles and founded the Fiesta Time restaurants here. “We have lots of shrimp – shrimp rancheros, scampi, diabla and shrimp tacos. Some fish dishes are Maui mojo with garlic butter and lime and blackened mahi fish dis, too. Carne asada tacos are big and my sons, Tristan and Rush Jaimes, help when they’re off school and we do catering, too.” Call 344-9003.
Some staff from Fustini’s Oils & Vinegars in Wailea will appear from 11 a.m. to 2 p.m. Tuesday at the Ace Home & Kitchen Store in Kahului to do a demonstration and tasting. While there, check out the line of premier Shun Knives. Handcrafted in Japan, these buggahs are sharp and preferred by Maui chefs.
Shelley Kekuna, executive director of the Ka’anapali Beach Resort Association, is now in Vancouver, Canada, for another Maui Pop Up Party. This time, Executive Chef Francois Milliet of Westin Ka’anapali Ocean Resort Villas will cook at Blue Water Cafe there.
“Hawaii’s distinct flavors and ingredients help bring the islands to life and I’m grateful to use the menu I’ve prepared for this dinner to share our aloha spirit with the people of Vancouver,” says Milliet.
Hawaiian Airlines today announced the second phase of its popular Featured Chef Series with a seasonal in-flight menu by Chef Lee Anne Wong of Koko Head Cafe and Hale Ohuna on Oahu.
Subsequent menus highlighting the islands’ top cuisine will be prepared by Oahu chefs Wade Ueoka of MW Restaurant; Andrew Le of Pig & The Lady; and Maui’s Sheldon Simeon of Mala Wailea and MiGrant, who will also soon open Tin Roof in Kahului.