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Sheraton Maui to Unveil New Menu at Special Event

September 27, 2017, 10:19 AM HST · Updated September 27, 10:21 AM
Nikki Schenfeld · 0 Comments
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Sheraton Maui Resort & Spa announced it will host a special culinary event to celebrate the launch of a new culinary team and menu items at Mai Tai Bar, Cliff Dive Grill and Black Rock Kitchen.

From L-R: Executive Sous Chef Chris Lederer, Executive Chef Lyndon Honda, and Sous Chef Mitch Cooper. Photo Courtesy

The event will take place on Saturday, Oct. 7, and guests will have the opportunity to sample nine new menu items and three special creations representative of Executive Chef Lyndon Honda, Executive Sous Chef Chris Lederer and Sous Chef Mitch Cooper’s unique culinary journeys, totaling 12 dishes.

“Our culinary team has been working hard to re-imagine our restaurant outlet menus, and we are excited to welcome kama‘āina and guests to our resort to taste the new offerings, and get to know us on a more personal level through dishes that are close to our hearts and motivated by our individual experiences as chefs,” said Executive Chef Lyndon Honda.

Chef’s specialty creations that will be featured include:

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Executive Chef Lyndon Honda

Matcha green tea bacon okayu and tuna prosciutto with shrimp shell furikake, 64 degree sous vide quail egg, shaved parmesan

“I love this dish because it’s a modern take on what I ate as a child. My mom raised my brother and me, and we didn’t have much. Most of our dinners would be green tea, rice and fish that my mom could get from the fisherman for free. Okayu is a Japanese rice porridge, so I’ve added Matcha green tea, and a tuna prosciutto in place of the fish. The parmesan and quail egg is my spin on it – and how can you not add an egg,” Honda said.

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Executive Sous Chef Chris Lederer

Kiawe smoked “pipikaula” brisket with Kauaʻi prawn and andouille hush puppy, candied jalapeno

“Some of my fondest childhood memories are being with my brothers and walking through our yard as kids, with the smell of kiawe smoke in the air, as we went to unearth a pig from the night before. It’s special because now I have the opportunity to teach my nephews the same traditions I learned as a kid with the imu. I appreciate the time and love it takes to prepare something low and slow – and the brisket is a nod to my upbringing and heritage, with the pipikaula spices and kiawe smoke. I’ve always been a fan of southern food and have been exploring new ways to incorporate those flavors in my cooking in an authentic way.”

Sous Chef Mitch Cooper

“MI Takoyaki,” a spin on Takoyaki with tender octopus, melted cheese, Yukon gold potato, dashi gravy, kewpie mayonnaise, fried pickle & shitake bacon

“This dish is inspired by family dinners we had every Friday when I was growing up. I would watch my grandmother and mother in the kitchen, and always wanted to help, which meant peeling potatoes for mashed potatoes. My father would get home just in time to cook the steaks. I loved spending time in the kitchen with my family, and this dish pays homage to those gatherings, while incorporating an Asian influence with the tako and ginger that is representative of my cooking style.”

Featured new menu items include:

Mai Tai Bar:
– Lemon macadamia nut hummus with bell peppers, cucumbers, carrots, celery
– Sesame chicken salad with honey, cilantro, shoyu & crispy wonton
– Grilled chicken sandwich with calamansi rosemary marmalade & watercress on ciabatta bread

Cliff Dive Grill:
– Roasted garlic-rosemary pumpkin hummus with pita chips, carrot sticks, apple wedges
– Fire-grilled pepper tiger shrimp with Asian slaw, banana papaya ketchup
– Quinoa salad with roasted yellow beets, carrots, cucumbers, grapes, mint, candied macadamia nuts & Thai basil-lime vinaigrette

Black Rock Kitchen:
– Duck confit bao buns with plum sauce, cucumber, pickled red onion
– Korean style chicken wings with mochiko & kochujang ranch
– Jumbo shrimp with local corn “tamale”, chorizo, tomatillo

The event is priced at $60 per person, including two beverages and inclusive of tax and gratuity. The event will take place from 5:30 to 9 p.m. at the resort’s signature restaurant Black Rock Kitchen.

A portion of proceeds will be donated to Save Honolua Coalition, a Maui-based non-profit organization focused on maintaining open space, public access, and revitalizing the ecosystem of Honolua Ahupua’a.

Reservations are reccommended, to book call (808)662-8059. For more information, click here.

Nikki Schenfeld
Nikki joined the Maui Now team in 2016 as a writer/reporter. Originally from Chicago, she has had internships with CBS2 Chicago and Comcast SportsNet Chicago where she had the opportunity to interview some of Chicago's best athletes. She graduated from Columbia College Chicago in 2010 with a Bachelor's degree in Broadcast Journalism. She moved to Maui in 2013.
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