First-Class Dining at HFWF’s Soaring Palates

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Soaring Palates.  It’s a dining experience at Hyatt Regency Maui, aiming to reach new heights in the culinary realm.

The six-course dinner presented by Hawaiian Airlines will host six first-class chefs from the East Coast, West Coast, Japan and right here on Maui. It’s all part of the sixth annual Hawai’i Food and Wine festival, which is kicking off here this month. Here’s the list of chefs and what they’re planning to make:

Gregory Grohowski
Cold Smoked Miso Maguro, Warabi, Yuzu Japanese Aioli, Ikura, Flower Perals

Kentaro Chen
“Xiehuang Shi Zi Tou” Chinese Lion Head Pork with Local Vegetables, King Crab and Crab Roe Sauce

Jose Garces
Char-grilled Octopus, Squid Ink Agnolotti, Charred Lemon, Saffron Emulsion, Espelette Potato Crumbs

Alessandro Stratta
Kona Lobster with Maui Onions and Hāmākua Ali‘i Stew with Lobster Butter Sauce and a Small Salad of Radishes, Shoots and Herbs

Jonathan Waxman
Grilled Lamb Chops with Ratatouille of Maui Eggplant, Zucchini and Onions Cooked with Tomatoes, Onions, Garlic and Fresh Herbs

Francois Payard
Banana-Passion Fruit Ice Cream, Seared Pineapple, Almond Financier Cake

The event will also feature fine wine pairings by Southern Glazer’s Wine & Spirits Hawaii. The sit-down dinner spans from 6:30 to 9 p.m. at Hyatt Regency Maui’s newly-renovated outdoor, oceanview space, Halona Kai. VIP access allows early entry at 5 p.m. Tickets start at $250 and can be purchased at Hawai’i Food & Wine Festival’s website.

This year’s festival begins on Maui with events that include a golf classic on Friday, Oct. 14 and a walk-around dinner at Sheraton Maui on Saturday, Oct. 15. Soaring Palates will wrap up the festival’s visit to Maui; from here, it heads to the Big Island of Hawai’i and O’ahu though the end of October.