Fustini’s Oils & Vinegars Sales to Benefit Maui Culinary Academy
By Vanessa Wolf
This Wednesday, November 19 at 6 p.m., Fustini’s Oils & Vinegars in Wailea is hosting a student bake-off competition to benefit the Maui Culinary Academy (MCA).
Beginning at 3 p.m., the MCA students will be utilizing different Fustini’s Balsamic vinegars in their desserts. Attendees can sample and select their favorite entries. Votes will be taken and the results will be announced at the event.
The students participating are:
- Devin Galloway
- Koa Taylor
- McKenzie Hickey
- Yi Song
- Patricia Davis
- Diana Hernandez
The student winners will take home a range of oils & vinegars and Fustini’s will contribute 15% of sales from that day to MCA.
“We value all that MCA is doing in the culinary market in Maui and are excited to be part of this developing culinary scene. To that end Fustini’s is pleased to donate 15% of proceeds from this special day’s sales to MCA,” said Jim Milligan, Founder of Fustini’s.
Milligan was kind enough to share one of his favorite recipes and provide a little taste of what the cookbook has in store.
Saltimbocca ala Romana
1⁄4 cup flour
salt and pepper
8 slices veal loin, pounded thin
2 tablespoons butter
2 tablespoons Fustini’s Tuscan Herb Olive Oil
8 slices prosciutto
8 slices fresh mozzarella
1 tablespoon garlic, minced
1 tablespoon shallot, minced
4 cups spinach
salt and pepper
1⁄4 cup beef stock
splash Fustini’s Sicilian Lemon Balsamic
1 tablespoon butter, cold
Season the flour with salt and pepper and dredge the veal slices, shaking off the excess. Heat 1 tablespoon butter and 1 tablespoon Fustini’s Tuscan Herb Olive Oil in a large sauté pan over medium-high heat until hot but not brown. Working in batches, add the veal and cook for 2–4 minutes, then turn over. Place the prosciutto slices on the veal, add the mozzarella slices and continue cooking until cheese is melted. Remove the veal from the pan and immediately add another tablespoon of butter and the Fustini’s Tuscan Herb Olive Oil, plus the garlic and shallot. Cook for 30 seconds. Add the spinach and season with salt and pepper. Cook the spinach, stirring frequently, until wilted, 1–2 minutes. Add the beef stock and the Fustini’s Sicilian Lemon Balsamic and cook until the moisture is reduced by half. Remove from the heat. Swirl the cold butter into the spinach until melted.
To serve, spoon some spinach into the middle of a service plate. Place a veal slice on the spinach, spoon some sauce over the top and drizzle with Fustini’s Tuscan Herb Olive Oil.
In addition, Milligan will be on hand to sign copies of Celebrate throughout the day on Wednesday.
Fustini’s is located at 3750 Wailea Alanui Drive in the Shops at Wailea.