Three Great Reasons to Head to Wailea

Vanessa Wolf is a former head chef, previously working in Portland, Oregon.

By Vanessa Wolf

Malama Farms sausage-stuffed Medjool dates from January’s Chef’s Supper Club. Photo by Vanessa Wolf

So you’ve got gas in the car, money burning a hole in your pocket, and taste buds with a hankering for something special?

We’ve got good news for you, as there are not one, not two, but three special foodie events occurring on the Wailea Alanui strip (and, admittedly, it’s called Makena Road before all is said and done) next week.

Starting Monday, February 18 and running every evening until Saturday the 23, the Grand Wailea’s Bistro Molokini offers its second Chefs’ Supper Club.

Last month, the three chefs were challenged with pig and pineapple. Chef Michael Young explained that the Berkshire pigs came from Malama Farms in Haiku, where they were raised on a diet of grass, pineapple, and papaya. The rest of us should eat so well.

This month’s supper club offers some new local ingredients in every dish: Wailea Roof Top honey and sweet potatoes.

The meal begins with a fried sweet potato plank featuring Peruvian potato planks with a tangy chipotle aioli, honey habanero sauce, and a sweet paprika aioli.

The main dish features New York Steak wrapped with bacon and glazed with tangy spicy Dijon. The meal wraps up with a three-part éclair tasting.

The Supper Club is offered at a cost of $42 per person, with an additional $18 for a three-ounce wine flight of chardonnay, cabernet sauvignon, and champagne.

Chefs’ Supper Club guests will also receive a complimentary $25 dining coupon redeemable for dinner at Humuhumunukunukuapua’a or Bistro Molokini, at the Grand Dining Room Maui Sunday Brunch, or for private cabana dining.

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Grand Wailea Supper Club’s January offering of Malama Farms Pork Loin. Photo by Vanessa Wolf

Similarly, drive a little further until Wailea Alanui becomes Makena Road, and the Makena Beach and Golf Resort will be repeating their “Winery of the Month” dinner on Thursday, February 21. This month’s offering features Banfi Vintners specialty Italian wines with guest host, Western Regional Director Richard Rossi.

The wine dinner will pair the wines of Banfi Vintners with a five course menu designed by the resort’s executive chef, Marc McDowell.

Menu items and pairings include San Angelo Pinot Grigio with pinwheel heirloom tomato salad and Castello Banfi Belnero with seared ahi and foie gras. (Now illegal in California, so get while the gettin’s good).

The third and fourth courses feature Banfi Chianti Classico with roasted duck breast and Castello Banfi Brunello di Montalcino with Calotte – the cap of the rib eye – touted by the hotel as the “best steak in the world.”

Dessert brings a Rosa Regale with “Death by Chocolate,” a cocoa ganache bombe.

The dinner will be held at 6:30 p.m. at the Molokini Bar and Grill and costs $100 per person. Seating is limited and reservations are required.

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January’s Chef’s Supper Club featured a Pineapple Chocolate Cookie Sandwich. Photo by Vanessa Wolf

Finally, on Friday, February 22, Four Seasons Resort Maui hosts “On the Rocks: an international Four Seasons cocktail party.”

Eight cocktails from Four Seasons locations around the world will be featured at the event held on the Ocean Front Lawn.

Executive Sous Chef Samuel Faggetti will be pairing each cocktail with dishes reflective of each drink’s origin.

The respective pairings include Bora Bora’s Arii Moana with island fish ceviche and poisson cru.

Santa Barbara’s Spiced Sage is being paired with California rolls, cucumber rolls, and Washimi beef nigiri.

Nevis’s Bahama Mama will be offered with conch fritters and jerk chicken salad.
Chang Mai’s Ratree Thyme can be sampled alongside Tom Kha Goong with prawns and soft shell crab green papaya salad.
If that weren’t enough, things turn Floridian with Palm Beach’s Key Lime martini alongside blackened snapper sliders and crispy pork belly.

Apparently there is a Four Seasons in the Serengeti, and it has contributed a drink called “Dawa,” which is being paired with grilled lamb and garbanzo tangine.

This is starting to get really cruel for a lady who hasn’t eaten much of anything today, but break out your atlas when Langkawi’s Hibiscus Ice is offered alongside Hawker-Style laksa and beef satays.

Lastly, Maui’s own Kipahulu Lulu cocktail will be served with smoked tako poke and Huli Huli chicken.

All this wonderment is $95 per person. Contact the hotel for reservations.

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We welcome your feedback. Please let us know if you hear of any new restaurants opening or reopening, total menu overhauls, or simply know of a hidden treasure you want to share. Have a restaurant you want reviewed (or re-reviewed)? Drop us a line – Vanessa(@mauinow.com)