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MAUI CALLS RECALLED. . . Every chef had a story to tell at Friday’s Maui Calls gala fundraiser for Maui Arts & Cultural Center in Kahului. There were 22 chefs in attendance and I also heard some good scoop prior to the event at the trade tasting.
Oceanside Restaurant chef-partner Gary King was there, although his establishment is sadly still closed after a fire awhile back.
“We sustained way more damage than initially reported, like a million dollars,” King said as he passed out hamachi crudo with lemongrass that was out of this world in taste and freshness. “But I didn’t run back to New York. I’m still here and hope to reopen in November.”
Chef de Cuisine Ben Marquez of Andaz Maui resort in Wailea said he’ll do another cooking demo in an ongoing series. A Little Fishy will lure you in at noon on Saturday, Sept. 3, at the resort’s signature Ka’ana Kitchen. Cost is $75 per person. Marquez will teach all the intricacies of cooking and handling fresh catch.
Wolfgang Puck’s Spago Maui impressed me with its Thai larb with fresh herbs. And its GM, Michael Schwarz, said chef Cameron Lewark will present a five-course meal paired with Maui Brewing Co. beers Sept. 2. Cost is $85. Call 879-2999.
Chef Tylun Pang of Fairmont Kea Lani Maui enticed with spicy ahi poke with micro shiso and tobiko. He said he recently celebrated a birthday with a meal at Fatt Chicks Burgers at Waiehu Golf Course.
“They are neat freaks and the food is really ono,” Pang raved. “I also celebrated Father’s Day there and that place can stage my funeral feast, too!”
In the meantime, he’s set to host the Noble Chef benefit for Maui Culinary Academy on Oct. 22 at the Fairmont in Wailea. Many of the same Maui Calls chefs will be there, including Craig Dryhurst and Bruce Trouyet of the Four Seasons Resort Maui; Travis Morrin of Three’s Bar & Grill and the new Fork & Salad in Kihei (which is doing three times its initial projections – and will have its grand opening from 6 to 9 p.m. Friday with 25 percent off food and a beer garden); Kenneth Sniffen of The Ritz Carlton, Kapalua; David Viviano of Montage Kapalua Bay; and Ryan Urig of Grand Wailea.
University of Hawaii Maui College’s student-operated Leis Family Class Act has just been rated the No. 2 overall restaurant in Hawaii by OpenTable, based on 400,000 new diner reviews that were recently posted.
“The restaurant is run by the UH Maui culinary program. The students there prepare a four-course meal that features a different cuisine from around the world each week. The food is top notch quality and is offered at a very reasonable price,” states OpenTable.
“We’re so proud of our students and all the hard work they put in every single semester,” says Chef-instructor Tom Lelli, who with front of the house instructor Mark Malone are aiming for No. 1.
The Class Act will serve lunch Wednesdays and Fridays through mid-December, starting next week.
Set in the historic Paia Train Depot, Maui Yoga & Dance Shala will celebrate its 20th anniversary as well as the grand opening of its Island Fresh Cafe from 8 a.m. to 5 p.m. Saturday. Come and enjoy free classes, live music, food, farmers market, art and massage that day, say owner and yoga master Nadia Toraman.
“Zootopia” will screen at a Starry Night Cinema outside at the MACC at 7:30 p.m. Saturday. Gates will open at 6 p.m. at the family-friendly event. Brad Kahikina will do live pre-show music, and snacks will be available from Sumo Dogs, Belle Surf Cafe, Maui Kazowie Kettlecorn and Rosa’s Catering, along with a range of hot and cold beverage options.
The Indigenous Crop Biodiversity Festival will be held at Maui Tropical Plantation in Waikapu at 5 p.m. Friday with music and pupu; and from 9 a.m. to 4 p.m. Saturday with educational booths, Hawaiian foods, farmers market, awards and prizes.
Music ranges from Piilani Arias to Nuff Sedd. The “Make it Ono” family recipe contest has a $500-value prize. The fest runs through Tuesday from Maui Ocean Center to Bailey House Museum to the MACC with speakers, films, food and more. For more details, visit www.icbf-maui.com or email info.icbf2016@gmail.com.