Gourmet Event Dishes up Lahaina History

April 27, 2011, 1:43 PM HST · Updated May 13, 7:00 AM
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By Wendy Osher

Wo Hing Temple. Photo courtesy, Lahaina Restoration Foundation.

Gochujang Grilled Short Ribs, Molokai Prawns, Australian A5 Wagyu Kobe Beef Tenderloin and Local Hawaiian Ahi are just some of the sophisticated samples of edible items featured at the 3rd Annual Progressive Dinner Party.

The event, presented by the Lahaina Restoration Foundation, dishes up Lahaina’s history as it progresses from one dining location to another.  The two-day event takes place Friday and Saturday, May 13 & 14 from 5:45 to 10 p.m.

The Progressive Dinner features gourmet food, beer, wine, music and original theatre with each course served at one of three historic locations–the Wo Hing Museum on Front Street, the Old Prison on Prison Street and Pioneer Inn overlooking the harbor.

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Dinner guests travel via trolley and shuttle bus to each location, with historical narration along the way.

Three Lahaina chefs were selected for this year’s event: Chef Mark Ellman, owner of Mala Ocean Tavern; Chef Sheldon Simeon of Star Noodle Restaurant; and Chef Ryan Luckey of The Pineapple Grill.

“We are very honored to have such exceptional and acclaimed chefs working on behalf of Lahaina Restoration Foundation,” says Theo Morrison, Executive Director. “They are creating a dining experience that’s beyond compare, featuring some of exquisite foods, such as Australian-raised A5 Wagyu Kobe Beef, in recipes that showcase their creative flair,” said Morrison.

Guests are treated to a dinner theater show by Great Scott Productions and live music over dessert.

Asian-Themed Appetizers

Award-winning Chef Sheldon Simeon, puts a local twist in his asian-themed appetizers in honor of the Wo Hing Museum, where the first course will take place.  The two-story temple was built in 1912 by the Chinese Wo Hing Society.  Appetizers include Look Funn (Char Siu Pork stuffed fresh steamed Look Funn Noodles with Chili Oil and Scallion), Pork Hash Stuffed Mushrooms, Chinese Hot Mustard buerre blanc and Dark Soy Sauce, plus Wok Fried Garlic Baby Bok Choy with Oyster Sauce and Fried Garlic.

Main Course Stuck in Irons

Dining guests travel to the Old Lahaina Prison, for their salad and entree course.  Hale Pa’ahao, the prison’s Hawaiian name, is loosely translated as “Stuck in irons.”

Chef Mark Ellman will serves the  main course on Friday night, featuring Gold Label Kobe Beef Tenderloin and Local Hawaiian Ahi with Organic Shoyu and Sake Sauce.  That will be paired with Ginger Scented Quinoa with Pumpkin and Black Garlic Sauce.

Chef Ryan Luckey serves the main course on Saturday night, featuring Gochujang Grilled Short Ribs and Molokai Prawns, with Local Baby Carrot Slaw and Spring Corn Risotto. 

A salad course features freshly harvested organic greens and vegetables from weFarm in Kapalua,  accompanied by fresh baked, crusty bread from The Bakery.

Locally brewed beer and ales from Maui Brewing Co., and wines by Chambers and Chambers and others, will be available as well.

Decadent Deserts Hillbilly Style

Diners travel to the courtyard of the Pioneer Inn for the grand dessert buffet, featuring specialties from Lahaina’s finest restaurants. The Haiku Hillbillies will entertain guests on Friday night.  Live music will also be available on Saturday.

Tickets are $135 per person with proceeds used to preserve and protect Lahaina’s historic sites.  The Lahaina Restoration Foundation works to restore, maintain and interpret the physical, historical and cultural legacy of Lahaina, Maui.

Attendance at the Progressive Dinner event is limited to those ages 21 years and older. For more information call The Foundation office at 808-661-3262.

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