Maui Food and Dining

18th Annual Noble Chef Event Showcases Italian Flavors

October 28, 2014, 3:12 PM HST
* Updated October 30, 12:52 PM
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By Vanessa Wolf

Anton Haines' dish for Noble Chef 2013. Photo by Mieko Photography

Anton Haines’ dish for Noble Chef 2013. Photo by Mieko Photography

This Saturday, November 1, the 18th annual Noble Chef event invites ticket holders to “arrive to a lively Italian piazza scene, with nine different Italian regions represented by nine of Maui’s most celebrated chefs” and matched with wines and carefully crafted cocktails.”

The event kicks off at the reception, where appetizers are created and prepared by teams made of some of Maui’s top celebrity chefs and culinary school students.

REPRESENTING SARDINIA:

  • Chef Lyndon Honda, Laulima Catering & Events – Saffron Tomato Braised Lamb, Squid Ink Fregola, Pesto Grilled Tako, Sea Urchin
  • Paired with wines from Paradise/JMD Beverages

REPRESENTING VENETO:

  • Chef Wes Holder, Pulehu, An Italian Grill – ‘Sarde in Saor’ = Akule Marinated and Fried, Pickled Beets & Watermelon Radish, Caramelized Maui Onions, Balsalmic Dried Cranberries, Brown Butter Pistachios
  • Pared with wines from Chambers & Chambers
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REPRESENTING PUGLIA:

  • Chef Anton Haines, Pacific‘O – Orechiette Pasta, Roasted Broccoli Rabe, Pickled Cherry Tomato & Pecorino Cheese
  • Paired with wines from Paradise/JMD Beverages
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REPRESENTING CALABRIA:

  • Chef Matteo Mistura, Matteo’s Osteria – Cavateli di Ricotta alla Calabrese
  • Paired with wines from Paradise/JMD Beverages

REPRESENTING SICILY:

  • Chef Travis Morrin, Three’s Bar & Grill – Pan Seared Scallop, Roasted Fennel Puree, Spiced Tomato Confit, Green Olive Pesto, Pistachio Dust, Smoked Mushrooms
  • Paired with wines from Paradise/JMD Beverages

REPRESENTING PIEDMONT:

  • Chef Robert Andrade, Four Seaons Maui & Ferraro’s Bar e Ristorante – Roasted Butternut Squash Budino, Robiola Fonduta, Toasted Pumpkin Seeds, Aged Balsalmic, Micro Herb Salad
  • Paired with wines from Chambers & Chambers
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REPRESENTING TUSCANY:

  • Chec Marc McDowell, The Mill House at Maui Tropical Plantation – Seared Opah Belly Bacon Wrapped Scallop, Parisian Gnocchi, Braised Tuscan White Bean Kale & Tomato Fondue, Emerald Oil, and Romano Shard
  • Paired with Masoa Canali Pinot Grigio provided by Johnson Brothers

REPRESENTING LOMBARDY:

  • Chef David Gemberling, Bistro Casanova – Potato Beet Gnocchi with Gorgonzola Cream
  • Paired with Alverdi IGT Sangiovese provided by Johnson Brothers

REPRESENTING ABRUZZO:

  • Chef Eric Faivre, Grand Wailea – Porchetta Casaling with Malama Farm Berkshire Pig, Tomato Jam
  • Paired with ValleReale Rosato d’Abruzzo 2012, provided by Young’s Market
Cheech's Apple Tartin from the 2013 Noble Chef event. Photo by  Jose Morales

Cheech’s Apple Tartin from the 2013 Noble Chef event. Photo by Jose Morales

After that, prepare to feast a a multi-course dinner in “Rome.”

The sit-down mutli-course dinner celebrates the rich, gourmet cuisine of Rome is up next.

Prepared and served by the Maui Culinary Academy faculty and students, the menu features:

ANTIPASTO: Inspired by Rome

  • MCA Chefs Jake Belmonte & Mike Umetsu
    Chilled Italian Seafood Cocktail
    Lobster, Crab, Prawn, Salsa Italiano, Watermelon Radish, Limoncello Drizzle
  • Served with: Vintner’s Pino Grigio, Veneto, Italy provided by Young’s Market

SECONDO: Inspired by Rome

  • MCA Chefs Craig Omori & Tom Lelli
    Artichoke & Pancetta Stuffed Pork Bracciole & Lamb a Scottadito, Shaved Vegetable Salad, Figs, Creamy Polenta
  • Served with: Ciacci Piccolomini D’Aragona Toscano Rosso provided by Southern Wine & Spirits

Dessert takes place in “Venice” and guests can anticipate getting their sweet on while being serenaded by one of Maui’s most celebrated and seasoned operatic vocalists.

DOLCE: Featuring the Flavors of Venice

  • MCA Chef Cheech Shurilla
    Tazza di Tiramisu & Piccoli Dolci
  • Served with: Banfi Piedmonte “Rosa Regale” Bracheto D’Aqui provided by Southern Wine & Spirits

Following dessert, organizers promise you will be “whisked away to the exclusive after party in the Kea Lani’s Mezzanine Lounge, featuring tastings by The Market by Capische?” with an Umbrian theme.

The after party  menu features

  • House Cured Malama Farms Pork Sampling: Pate, Blood Sausage, Coppa, Lomo, Specky, Prosciutto
  • Miked Kula Vegetable Pickles
  • Pickled Mustard Seed, Home-Made Mustard
  • Assorted Maui Cheese Company Cheeses
  • Honey Roasted Kula Strawberries
  • Candied Spiced Macadamia Nuts
  • W.O. Honey, Dried Maui Fruits

Libations include:

  • Artisan Beer Tastings by Maui Brewing Company
  • Custom Cocktails by Ocean Vodka

Although it’s pretty much about the food, The Noble Chef isn’t just about the food.

The Maui Culinary Academy’s largest annual fundraiser, the Noble Chef also features a scholarship award ceremony, the premiere of a new video featuring MCA students and faculty, and a “Unique Dining Experiences” auction featuring one-of-a-kind custom packages.

Held at the Fairmont Kea Lani in Wailea, the event starts at 6 p.m. and is now limited to those lucky enough to have already grabbed tickets.

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