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“Soaring Plates” on Maui

Grilled lamb chops by Chef Jonathan Waxman.

Grilled lamb chops by Chef Jonathan Waxman.

 

MAUI, HAWAII — They came. They soared.

That’s just what six chefs did for “Soaring Plates,” the gala dinner held a week ago to culminate the Hawaii Food & Wine Festival’s celebration on Maui. I was lucky enough to join in on the fun as a guest of the Hawaii Tourism Bureau.

The dinner was held at the Hyatt Regency Maui Resort & Spa, on its the newly finished grass patio overlooking the ocean on Ka’anapali Beach. About 350 guests took their seats at boldly black-and-white striped tablecloths just in time for a dazzling sunset.

A festive night under the stars.

A festive night under the stars.

Chef Francois Payard with Chef Jose Garces.

Chef Francois Payard with Chef Jose Garces.

The six-course feast kicked off with a starter by the resort’s Chef Gregory Grohowski of miso-cold smoked Maguro tuna with salmon roe, flower petals and yuzu Japanese mayo that did taste a little like a kicked-up version of the mainstay Kewpie Japanese mayo.

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