Noble Chef Event Releases Menus & Live Auction Packages

The Maui Culinary Academy (MCA) at the University of Hawai‘i Maui College has announced the food/drink menus and live auction packages for its 19th-annual benefit gala in partnership with the Fairmont Kea Lani Maui and Maui No Ka ‘Oi Magazine, being held in Wailea this Saturday, Oct. 17.

The Noble Chef is MCA’s largest annual fundraiser, and features a mentorship program that pairs together many of Maui’s most celebrated chefs and MCA students. This year’s event theme is “The World on a Plate – Latin America,” represented by a celebrity chef-designed reception menu spanning the flavors, traditions and exciting spices of Latin culture.

The Noble Chef benefit at the Fairmont Kea Lani begins with a courtyard reception at 5:30 p.m, followed by an elegant gourmet dinner with entertainment and auction at 7:00 p.m. Returning this year due to popular demand is the industry after-party at 8:30 p.m. the lobby mezzanine, featuring Cuban tastings from MCA Alumni Chef Travis Morrin of Three’s Bar & Grill.

The featured menus and live auction packages are detailed below:

PART ONE: THE RECEPTION

During the 90-minute reception with live entertainment at the Fairmont Kea Lani’s Royal Fountain Terrace, eight of Maui’s most celebrated chefs will be representing eight different countries from Latin America:

RECEPTION MENU:

BRAZIL:
Chef Lyndon Honda, Laulima Events & Catering
Bife Cru + Caipirinha Cilantro Sauce + Defumado Figado Bovino Feijoada + Pao de Queijo
MEXICO:
Chef Paris Nabavi, Sangrita Grill & Cantina
Duck Carnitas Flautas: Roasted Serrano Sauce, Carrots Orange Jam, Crema Fresca
COSTA RICA:
Chef Ryan Urig, Grand Wailea
Marinated Tako Carpaccio, Shiso Chimichurri, Kura Salad
ARGENTINA:
Chef Matteo Mistura, Matteo’s Osteria
Carbonada: Beef and Vegetable Stew Baked in Pumpkin with a Spicy Chimichurri Sauce
PUERTO RICO:
Chef Sheldon Simeon, Migrant
Ulu Mofonguitos with Mojo de Ajo and Chicharones
GUATEMALA:
Chef Mark Ellman, Frida’s Beach House
Seared Fresh Panela Cheese with Grilled Plantains
BELIZE:
Chef Geno Sarmiento, Nick’s Fishmarket
Red Snapper “Hudut”: Seafood-Coconut Milk Broth, Fried Plantain Mash
PERU:
Chef Craig Dryhurst, Four Seasons Resort Maui at Wailea
Ceviche Pisco: white island fish marinated in pisco sour cocktail, red onion, chilli, corn purée, sweet potato chips.

Chef Craig Dryhurst, taking part in the 2015 Noble Chef benefit gala for MCA. Photo courtesy of Noble Chef.

Chef Geno Sarmiento, cooking in the 2015 Noble Chef benefit gala for MCA. Photo courtesy of Noble Chef.

Chef Paris Nabavi, taking part in the 2015 Noble Chef benefit gala for MCA. Photo courtesy of Noble Chef.

Chef Ryan Urig, cooking in the 2015 Noble Chef benefit gala for MCA. Photo courtesy of Noble Chef.

Chef Sheldon Simeon, taking part in the 2015 Noble Chef benefit gala for MCA. Photo courtesy of Noble Chef.

Chef Travis Morrin, cooking in the 2015 Noble Chef benefit gala for MCA. Photo courtesy of Noble Chef.

Chef Mark Ellman, taking part in the 2015 Noble Chef benefit gala for MCA. Photo courtesy of Noble Chef.

Chef Matteo Mistura, cooking in the 2015 Noble Chef benefit gala for MCA. Photo courtesy of Noble Chef.

Chef Lyndon Honda, taking part in the 2015 Noble Chef benefit gala for MCA. Photo courtesy of Noble Chef.

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

In addition to a world-class food experience, guests will be treated to top-shelf libations at three different bars, including:

ORGANIC CANTINA by HAWAI‘I SEA SPIRITS
• Lilikoi Mojito:  Deep Island Hawaiian Rum, Liliko’i Purée/Juice, Fresh Lime Juice, Cane Syrup, Fresh Mint and Soda
• Firecracker:  Ocean Vodka, Mango Juice/Puree, Lime Juice and Jalapeno

YOUNG’S MARKET CANTINA
• La Paloma Sunset: Tequila 1800 Silver, Grapefruit Juice and Agave Nectar, Fresh-Pressed Lime and Seltzer
• Kiawe Rita: This Smoky Cocktail brings the elegance of Tequila Cazadores Blanco together with the smokiness of Xicaru Mezcal, lightly shaken with Cointreau and fresh lime sour, served on the rocks in a sea salt-rimmed vessel

THE “VINO Y CERVEZA” BAR
▪ Assorted locally-brewed craft beers by Maui Brewing Company
▪ Assorted wines by Paradise Beverages, Chambers and Chambers, Maui Wine

SPARKLING WINE PRESENTED UPON ARRIVAL, COURTESY OF MAUI WINE

PART TWO: THE THREE-COURSE GOURMET DINNER & LIVE AUCTION

After the reception, guests will be seated in the ballroom for a full-service, three-course gourmet dinner, with dishes prepared by MCA Faculty Chefs and their students:

FIRST COURSE – BY MCA FACULTY CHEF CRAIG OMORI
THE THREE SISTERS: CORN, BEANS AND WINTER SQUASH
Sweet Corn and Lime Pudding (no egg) Chile, Bean and Jicama Escabeche Smoked Acorn Squash Purée
SERVED WITH Alta Vista Torrontes 2013 (Argentina)
Provided by YOUNGS MARKET & COMPANY

SECOND COURSE – BY MCA FACULTY CHEF TOM LELLI
CRISPY DUCK CONFIT
Mole Negro
Goat Cheese Tamale with Scallop and Shrimp Ceviche
SERVED WITH Sanford Flor de Campo Pinot Noir 2013
Provided by JOHNSON BROTHERS

DESSERT – BY MCA FACULTY CHEF TERESA SHURILLA
TOAST: PREPARED XOCOLATL: Made from Cocoa Nibs, Chiles, Spices and Honey
COMPLEXITE: Bitter Chocolate Mousse, Coffee Cremeux, served with a Cocoa Nib Streusel, Dulce de Leche Caramel, and a Coconut Fluid Gel

LIVE AUCTION PACKAGES:

WORLD-CLASS AIRFARE AND VACATION PACKAGE ON THE MAYAN RIVIERA
TWO ROUND TRIP TICKETS ON ALASKA AIRLINES AND 3 NIGHTS IN A SUITE AT FAIRMONT MAYAKOBA, INCLUDING DAILY BREAKFAST FOR TWO
This world class package features two round-trip tickets on Alaska Airlines to Cancun, Mexico, plus three nights with daily breakfast in a one-bedroom suite at the luxurious Fairmont Mayakoba, located on the Caribbean Sea just 40 miles south of Cancun on the Riviera Maya, in the heart of Mexico’s nature reserves and coral reef marine park. ESTIMATED VALUE: $6,000
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ECO-LUXURY AT THE FOUR SEASONS RESORT COSTA RICA
3 NIGHTS IN A SUITE AT THE FOUR SEASONS COSTA RICA AT PENINSULA PAPAGAYO, DINNER FOR TWO AT CENA SOCIALE, AND DAILY BREAKFAST FOR TWO
Travel to the eco-tourism capital of the world, and enjoy three nights in luxury at the Four Seasons Resort Costa Rica at Peninsula Papagayo. Stay in a one-bedroom canopy suite at the gorgeous resort, which is waterfront on two sides, meaning it boasts two beaches. Enjoy daily breakfast for two, Four Seasons’ style, and feast on a delicious dinner for two at Cena Sociale, the resort’s Italian Restaurant and Wine Bar. ESTIMATED VALUE: $4,150
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URBAN ADVENTURE IN DOWNTOWN PORTLAND
FOUR NIGHTS IN A PREMIER SUITE AT THE HOTEL EASTLUND AND DINING AT SEVERAL OF PORTLAND’S TOP RESTAURANTS
Enjoy an urban adventure with dining at unique restaurants and a four-night vacation in Portland’s trendy downtown. Stay in a premiere suite at Portland’s newest luxury boutique hotel, Hotel Eastlund. While exploring all that Portland has to offer, enjoy $150 off your meal at one of Portland’s most celebrated Latin-inspired restaurants, Andina. In addition, enjoy $75 in gift cards at three more top restaurants, Toro Bravo/Plaza Del Toro, Tasty N Alder, and Mediterranean Exploration Company. ESTIMATED VALUE: $1,625
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FOUR-COURSE DINNER FOR TEN WITH WINE PAIRINGS AT HANA RANCH PROVISIONS
Enjoy a seated four-course dinner for 10 guests at the newly-opened Hana Ranch Provisions restaurant in historic Pa‘ia town. Each dinner course comes with a wine pairing and an opportunity to meet the chef and learn more about Hana Ranch’s organic farm and ranch in East Maui. ESTIMATED VALUE: $900

PART THREE: THE AFTER-PARTY

After the dinner and auction concludes in a live dance performance, guests are invited to join MCA Faculty and Noble Chefs in the “Buena Vista Lounge” (The Fairmont Kea Lani’s lobby mezzanine) with live entertainment, libations, and a Cuban tastings menu by MCA Alumnus Travis Morrin, partner at Three’s Bar & Grill.

In addition to libations provided by Noble Chef Beverage Partners, the after-party menu will feature:
Sweet and Savory “Manju” Style Pastelitos
Spiced maui fruit chutney, cream cheese, chorizo, ground potato, peas, saffron
Cubano Sliders
Hardwood-smoked ham, 10-hour braised pork belly, kimchi pickles, swiss, Big Swell IPA yellow mustard, taro bun
Twice-Fried Tostones
Dusted with house chili seasoning, cilantro lime aioli, shaved parmesan reggiano
Ancho Chili Braised Pork Trotter Tacos
Corn tortillas, crispy yucca and cabbage slaw, mojo verde, avocado pico de gallo, mango habanero hot sauce, Hawaiian chili pickled red onion
Homemade Churros, Bitter Chocolate Fondue
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Tickets are $250 for preferred seating and $195 for general seating. Table sponsorships begin at $3,500.  Tickets and tables are available on a first-come, first-served basis, and can be purchased by calling Marilyn Fornwall, UH Foundation at (808) 984-3261.

To learn more about The Noble Chef event’s offerings and about the Maui Culinary Academy, click here.