Side Orders • February 2, 2017
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RISING TO THE TOP . . . I just wrote about the University of Hawaii Maui College Culinary Arts Program in Sunday's paper. Then I got to work on Monday, and got a heads-up from the college that its Leis Family Class Act was just voted the No. 1 Best Overall Restaurant in Hawaii by OpenTable.com.
The ratings are based on 400,000 new diner reviews via the worldwide online reservations hub, according to a press release. The student-operated, fine dining restaurant is also rated No. 1 in the categories of Best Food, Fit for Foodies, and Best Value. And it came in No. 9 for Neighborhood Gems on OpenTable.
Kudos to Chef-Instructor Tom Lelli, who manages the kitchen, and Mark Malone, who takes care of the front of the house.
Also rising like cream to the top is Maui's own Sheldon Simeon, who has advanced again in Season 14 of Bravo Channels's "Top Chef." In tonight's episode, "Shrimp Boats and Hat Ladies," Sheldon is one of six competitors left who board a boat with Tom Colicchio, who gives them shrimpin' lessons. Back at the docks, Padma Lakshmi waits with a Sudden Death Quickfire, telling the chefs they must create a dish that showcases their freshly caught shrimp. The losing chef is sent home on the spot, while the others are surprised by an unexpected guest judge for their elimination challenge, creator of the cronut, Dominique Ansel. The chefs then prepare a brunch for the famed Charleston Hat Ladies.
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AUSPICIOUS. . . The Rooster keeps strutting his stuff past the official Chinese New Year launch date of Jan. 28. In fact, on Feb. 9, Spago Maui at Four Seasons Resort Maui in Wailea will go off with a bang just like Wolfgang Puck's restaurants in Istanbul, Baharain, Washington D.C., Los Angeles, Dallas and more.
Appearing at the Spago Maui party will be Director of Operations Alex Resnik, who's traveled to all of Wolf's New Year parties; Bella Lanstman, the GM of Chinois on Main in Santa Monica; and Scott Drewno, executive chef at Source in Washington D.C. Chambers & Chambers wine merchants will feature selections of Johannes Selbach at the Chinese-themed event.
Ka'anapali Beach Hotel will usher in the Year of the Rooster on Sunday with an all-you-can-eat Chinese brunch of roast duck, shrimp egg fu yong, beef broccoli and more by Executive Chef Tom Muromoto and staff. Don't forget to feed the lion dancers.
Wo Hing Museum & Cookhouse in Lahaina will host a full day of family activities, martial arts demonstrations and historical presentations paying tribute to Chinese New Year from 10 a.m. to 8 p.m. Friday with free admission. Chef Bobby Santos will be cooking on a wok and offering samples of crispy Cantonese gau gee. Teas will be served with fortune cookies under umbrellas in the Chinese tea garden.
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BITS AND PIECES . . .A new culinary experience was just launched in Kaanapali at Sheraton Maui Resort & Spa. The family dining concept is for parties of eight to 10 people. Called the 'Ohana Table, it offers an effortless way to enjoy dinner family-style at the resort's signature Black Rock Kitchen. Cost of $89 per person and includes one salad, one starter, two entrees and two desserts to share. Call 662-8059.
Longhi's continues it 40th anniversary celebrations on Maui at its original Lahaina location on Front Street as well as at The Shops at Wailea. It started in January with its '70s menu, and this month, a four-course '80s menu will be served for $40 with an optional $40 bottle of wine from its award-winning lists.
Manny Arriaga is GM of Lahaina and Michael Rose runs Wailea. The 40th birthday menu includes pizza and jalapeno bread, Longhi Longhi salad, choice of pasta Pomadoro or fettuccini Alfredo, choice of entrees such as prawns Venice, chicken Marsala, veal piccatta or eggplant parmesan and tiramisu.
Lahaina Coolers will uncork its monthly wine tasting dinner menu Friday with J pinot gris and Waldorf salad; Frie Bros. sauvignon blanc with pepper-crusted scallops; and Run Riot pinot noir with crab-crusted opakapaka. The cost is $60 per person. Call 661-7082.