#HFWF15: Maui on My Mind

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For the past few years, the Ka’anapali Beach Resort Association presented a weeklong event called Ka’anapali Fresh, showcasing Maui products and creativity of their chefs. Since it took place at the end of August and led into Labor Day weekend and the first of the Hawai’i Food & Wine Festival’s events, the organizations joined forces to create a new, signature Maui event.

Maui on My Mind took place on the Sheraton Maui Resort & Spa’s sprawling Black Rock lawn, which provided a beautiful oceanfront backdrop and ample space for hundreds of guests to wander, sip and eat. Nine renowned chefs took locally grown, raised and caught products and made exquisite new dishes; nine winemakers from around the world offered a variety of wines for pairing. Mixologist Chandra Lucariello of Southern Wine & Spirits and Aaron Alcala-Mosley of Cow Pig Bun created refreshing cocktails that were big hits with the crowd.

The Hawai‘i Food & Wine Festival runs through Sept. 13. After events on Hawai‘i Island and Maui this week, it arrives on Oahu on Wednesday, Sept. 9, For our full coverage of the festival, visit frolichawaii.com/hawaii-food-and-wine-festival.

Nancy Oakes of Boulevard in San Francisco made one of the best dishes of the night: Kona abalone and lobster with sepia fideos negros.

Nancy Oakes of Boulevard in San Francisco made one of the best dishes of the night: Kona abalone and lobster with sepia fideos negros.

Kona abalone and lobster with sepia fideos negros.

Kona abalone and lobster with sepia fideos negros.

Spike Mendelsohn of Béarnaise in Washington, D.C. (left) returned to Hawaii with Marcel Vigneron of Beefsteak Restaurant of Los Angeles.

Spike Mendelsohn of Béarnaise in Washington, D.C. (left) returned to Hawaii with Marcel Vigneron of Beefsteak Restaurant of Los Angeles.

They grilled opah with hearts of palm salad, poha berries and flowering herbs.

They grilled opah with hearts of palm salad, poha berries and flowering herbs.

Nick Anderer of Mialino in New York City made chicken meatballs with ricotta, black olives and spigarello.

Nick Anderer of Mialino in New York City made chicken meatballs with ricotta, black olives and spigarello.

Chicken meatballs with ricotta, black olives and spigarello.

Chicken meatballs with ricotta, black olives and spigarello.

David Lefevre of Manhattan Beach Post (left) and his buddy Ray made a popular dish of big eye tuna with apple ponzu, avocado, red radish, serrano and shiso.

David Lefevre of Manhattan Beach Post (left) and his buddy Ray made a popular dish of big eye tuna with apple ponzu, avocado, red radish, serrano and shiso.

Big eye tuna with apple ponzu, avocado, red radish, serrano and shiso.

Big eye tuna with apple ponzu, avocado, red radish, serrano and shiso.

Signature cocktails: Left, Casamigos silver tequila-based The Karate Kid, a slightly spicy concoction; and Kula Blush, featuring coconut oil-infused Deep Island Organic WAVE rum and Kula strawberry puree.

Signature cocktails: Left, Casamigos silver tequila-based The Karate Kid, a slightly spicy concoction; and Kula Blush, featuring coconut oil-infused Deep Island Organic WAVE rum and Kula strawberry puree.

Bev Gannon of Bev Gannon Restaurants (center) with emcee Guy Hagi and Kim Gennaula.

Bev Gannon of Bev Gannon Restaurants (center) with emcee Guy Hagi and Kim Gennaula.

Gannon made sweet soy ginger glazed, braised oxtail with sticky rice, grilled sesame nori and spicy cucumber kim chee.

Gannon made sweet soy ginger glazed, braised oxtail with sticky rice, grilled sesame nori and spicy cucumber kim chee.

Art Smith of Table 52 in Chicago grilling taro buns for his pulled boar sandwich.

Art Smith of Table 52 in Chicago grilling taro buns for his pulled boar sandwich.

Art Smith's barbecue pulled boar sandwich with a mountain of pickled vegetables.

Art Smith’s barbecue pulled boar sandwich with a mountain of pickled vegetables.

Chef Greg Gaspar of the Sheraton Maui Resort & Spa.

Chef Greg Gaspar of the Sheraton Maui Resort & Spa.

He made macadamia nut and Maui onion-crusted Ni'ihau lamb chop.

He made macadamia nut and Maui onion-crusted Ni’ihau lamb chop.

Colin Hazama of The Royal Hawaiian made three desserts.

Colin Hazama of The Royal Hawaiian made three desserts.

Colin Hazama's coco-lime misu with Hawaiian vanilla leche, spice smoked strawberry, poha mango gel and pandan powder.

Colin Hazama’s coco-lime misu with Hawaiian vanilla leche, spice smoked strawberry, poha mango gel and pandan powder.

Stephen Durfee of the Culinary Institute of America in Napa also made a dessert.

Stephen Durfee of the Culinary Institute of America in Napa also made a dessert.

Stephen Durfee's fresh coconut milk sherbet with coconut tapioca, mango and lilikoi.

Stephen Durfee’s fresh coconut milk sherbet with coconut tapioca, mango and lilikoi.

No food and wine event is complete without wine!

No food and wine event is complete without wine!

Perfomer's from Maui's Ulalena show wandered throughout the event to entertain guests. This one is shown here with Hawaii magazine editor Christine Hitt.

Perfomer’s from Maui’s Ulalena show wandered throughout the event to entertain guests. This one is shown here with Hawaii magazine editor Christine Hitt.

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For more photos, click here.