Braised shortribs luau with 'ulu gnocchi by chef Tom Muromoto of Kaanapali Beach Hotel.

Braised shortribs luau with 'ulu gnocchi by chef Tom Muromoto of Kaanapali Beach Hotel.

Turf Meets Surf chef exchange program in Kaanapali this weekend

Canadian and Maui chefs collab on ideas and dishes
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I'm headed to one of the big events in Kaanapali this weekend, "Turf Meets Surf," a culinary exchange program that has Maui chefs Tom Muromoto of Kā’anapali Beach Hotel and Lyndon Honda of Sheraton Maui Resort & Spa collaborating with Canadian guest chefs Lino Oliveira and Christian Mena of Edmonton, Canada’s SABOR Restaurant. 

Eau Claire gin cured Kona kampachi
Eau Claire gin-cured Kona kampachi.

The exchange actually starts tomorrow, as the visiting chefs will tour some of Maui’s historic sites, farms and eateries then go fishing and diving with Muromoto and Honda. The highlight of the exchange is the “Turf Meets Surf” collaboration dinner on May 26 at the Sheraton Maui Resort & Spa. The public can attend the dinner, which is $96 (plus tax, but includes gratuity) per person. Tickets may be purchased online at Eventbrite.  The Maui chefs will share traditional Hawaiian and multi-ethnic influenced cuisines, and the visiting chefs will share their passion for traditional Portuguese and Iberian Coast cuisines — all on a menu created around sustainable food practices on land and sea, and farm-raised and farm-grown produce and proteins.  Each chef will prepare two dishes. Here's a look at the menu.

Pupu: Jamon Iberico by Oliveira; pastrami cured ahi tartare on housemade bagel chips by Muromoto; miso butterscotch bacon popcorn by Honda; choice of Ulupalakua Kula White Blend, Ulupalakua Mele Red Blend, or Sparkling Rose.

Course one by Oliveira: Eau Claire gin-cured Kona kampachi with citrus and gin relish, paired with Placido Pinot Grigio from Tosacana, Italy.

Course two by Honda: “Creole Style” Kauai shrimp and gumbo-stuffed Kauai prawn head with andouille remoulade, pickled corn, frozen grated cream cheese, crushed Ritz crackers, and shrimp shell salt paired with Red Guitar Tempranillo from Navarra, Spain.

Course three by Muromoto: braised short ribs lu’au with ‘ulu gnocchi paired with Avalon Cabernet Sauvignon from Napa, CA.

Course four by Oliveira: Lopes Farm pork and clams with escabeche paired with Line 39 Pinot Noir from Monterey, CA.

Pandan panna cotta by the Sheraton Maui.

Dinner will end with a dessert bar: 
•    Oliveira’s almond torte with pistachio ice cream. 
•    Pandan panna cotta honey milk balls, mango, and coconut,
•    “Nutter Butter” arlettes, peanut butter dust, candied walnuts, dulce de leche and vanilla bean ice cream. 
•    Chocolate torte milk chocolate cremeux, charred orange, and Whoppers. 

In turn, the Maui chefs will travel to Edmonton for the Fifth Annual SABOR Seafood Festival on July 31 to do a similar educational and cultural exchange with their Canadian counterparts. Dishes prepared at that event will feature OceanWise certified seafood. 

I wish I could go to Canada for that event! For more information on the Seafood Festival, check with SABOR's website. Hope to see you on Maui this weekend! Follow me on social media to see what we're doing. You can follow Frolic or Melissa808 on Instagram to see the adventure.

Turf Meets Surf
May 26, 5:30 p.m.
Sheraton Maui Resort & Spa
2605 Kaanapali Pkwy.
Lahaina, HI 96761