Traditional recipes

Feasts and Celebrations at Kapalua Wine and Food Festival

Feasts and Celebrations at Kapalua Wine and Food Festival

The 33rd Annual Kapalua Wine and Food Festival officially kicked off with a welcome reception and dinner on June 12 at the beautiful Merriman’s restaurant. Guests mingled on the spacious patio enjoying panoramic ocean views before heading indoors to feast on a variety of dishes including lobster, filet, and local seafood.

The next morning, The Ritz-Carlton Kapalua’s Jean-Michel Cousteau's Ambassadors of the Environment Program hosted a canoe blessing by cultural advisor Clifford Naeole on D.T. Fleming beach.

Following a brief maiden voyage on the canoe, guests headed back to the resort to enjoy the New Zealand Wine Seminar featuring samplings from Pyramid Vineyards, Villa Maria, Fromm, Misha’s Vineyard, and Craggy Range. The late afternoon’s seminar featured wines from the Santa Lucia Highlands including Morgan Winery, Talbott Vineyards, Lucia Vineyards and Roar Wines. The vineyards also shared samples at that evening’s Grand Tasting held at the new Montage Resort. A variety of local restaurants attended including The Plantation House, Pineapple Grill, Merriman's Kapaulua, The Montage, and Kai Sushi and The Terrace from the Ritz-Carlton, offering bite-sized portions of dishes featuring locally grown produce.

On Saturday, two more wine tastings were hosted by the Ritz-Carlton. Pours from Chateau Ste. Michelle, Eroica, Northstar, Andrew Will and Leonetti Cellar were featured at the Washington State Great Wine morning seminar while reds from Williams Selyem, Hartford Family Wines, Arista, Kosta Browne, Papapiertro Perry, and Benovia were featured at the afternoon Pinot Noir Russian River tasting.

There were also several cooking demos including Chef Dean Ferry serving up barbeque shrimp tacos and wild striped bass on gulf lump crab among other items from his new cookbook, The Texas Food Bible.

Saturday’s Jackson Family Vineyards dinner at the Ritz-Carlton Terrace restaurant featured outstanding wines as well as food with a tasting menu of ahi ribbons with Kaffir lime and ginger, cured beef carpaccio with black garlic, seared foie gras and kumquat, braised pork cheek, and a raspberry mousse.

Sunday’s sold-out Grand Finale Seafood Festival on the Ritz-Carlton’s oceanfront beach house lawn showcased Maui’s top chefs and local fish. Participating restaurants included Roy’s, Kai Sushi, Japengo, Star Noodle, Pacific’o, Makena Beach Restaurants, Ka’ana Kitchen, Maui Culinary Academy, Maia, Migrant, Pulehu, Gannon’s, Alan Wong Amasia, and New Zealand Master Chef.

For information on next year’s festival, visit The Ritz-Carlton Kapalua website.

Recipes from the Chef Hugh Acheson Cooking Demo

Enjoy the following recipes from two of the featured menu items from Chef Hugh Acheson’s Cooking Demo. Find the recipes for the other menu items and more in Hugh’s cook book “The Broad Fork.”

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Hugh Acheson | THE BROAD FORK

The charred corn contrasts with the acid punch of lime, and the sweetness of the corn balances the fiery punch of the grilled chiles. This is a salad for every sunny night in July or August, using the best produce of the moment.

4 ears fresh corn, shucked

1 cup fresh basil leaves, torn to small pieces

2 tablespoon freshly squeezed lime juice

Light the grill and get it really hot. If you are using a charcoal grill, which I strongly recommend, make sure the coals are cooked down to a fiery-hot gray.

Place the corn and the jalapeños on a baking sheet, and brush with half of the olive oil. Season the corn and chiles all over with sea salt, and place them directly on the grate of the grill. Cook for 4 to 5 minutes, turning halfway through, until well charred. Remove the corn and the chiles from the grill and set them aside to cool.

Using a knife or a corn shucker, cut the corn kernels from the cob and place them in a bowl. Finely chop the jalapeños, discarding the stem (I leave it up to you if you want the seeds in there). Add the jalapeños, basil leaves, and lime juice to the corn. Taste, and add more salt if needed. Toss well, then add the remaining olive oil and stir. Let the salad sit for 30 minutes at room temperature. Serve.


Hugh Acheson | THE BROAD FORK

4 portions skin off Kampachi (5 ounces each)

2 tablespoons unsalted butter

2 shallots, sliced into rings

1 teaspoon grated lemon zest

1 tablespoon freshly squeezed lemon juice

1 tablespoon fresh flat-leaf parsley leaves

1 tablespoon cut fresh chives (1-inch pieces)

1 tablespoon fresh tarragon leaves, chopped

¼ cup chopped fresh pea shoots

Bring 4 quarts of water to a boil in a soup pot over high heat. Season the water well with fine sea salt and add the field peas. Reduce the heat to medium and simmer the field peas for 30 minutes or until they are tender. Skim off any foam that rises to the surface during

cooking. When the peas are done, remove the pot from the stove and allow the peas, still in the cooking liquid, to cool to room temperature.

Season the kampachi portions with fine sea salt to taste. Heat the canola oil in a large sauté pan over medium-high heat. Once the oil reaches a slight smoke, add the fillets, one at a time, and sauté for 3 minutes on one side. The fillets should develop an even, golden-brown color on the bottom. Add1 tablespoon of the butter to the pan, and baste the warm butter over the fish for 1 minute. Remove the fillets from the pan and place them on a plate lined with paper towels. (Do this in batches if the fillets don’t all fit at once.)

Add the remaining tablespoon of butter to the same pan, and cook the shallots over medium heat for 2 minutes or until they become slightly translucent. While the shallots are cooking, drain the peas.

Add the drained peas and the chicken stock to the shallots. Season with sea salt to taste. Stir to fully incorporate, finish with the lemon zest and juice, and heat through.

Divide the peas among 4 plates and top each with a kampachi fillet. Toss the parsley, chives, tarragon, and pea shoots in a small mixing bowl, and season with sea salt and the olive oil. Arrange the herb salad on top of the kampachi.

Benefitting Charity – UHMC Culinary Arts Program

The first culinary and pastry arts program in the state to be accredited by the American Culinary Federation, the University of Hawai‘i Maui College two-year associate degree curriculum is recognized as a leader in the field. Dedicated faculty with real world food service experience and a modern learning environment combine to rival culinary schools here and on the US Mainland. For more than thirty years, program graduates have taken their places – and made their marks – in the finest kitchens on Maui, in Hawai‘i, on the Mainland, around the world.

The program is housed in the Pa‘ina Building (the Hawaiian word “pa‘ina” means “meal”) with 38,000 square feet of space over two stories. There are two full kitchens, a skill labs kitchen, a full-scale bakeshop, a fine dining restaurant, and a 275-seat food court. The students encounter real-life industry scenarios as they traverse through the program the rest of the UHMC student body, staff, faculty and the community at large enjoy the fruits of the skills acquired along the students’ culinary paths.

The “Leis Family Class Act” fine dining restaurant is open for lunch on Mondays and Wednesdays when school is in session. The restaurant is rated a USA Top 100 Restaurant and one of Hawai‘i’s finest by users of the online reservation service This highly acclaimed fine dining venue serves stunning ocean views along with its award winning cuisine.

For many years UHMC Culinary Arts Program has been the sole benefitting charity of the Kapalua Wine & Food Festival. Funds provided by the event help to support scholarships and awards for deserving MCA students, provide resources for student participation in culinary competitions, secure Academy purchases for new kitchen equipment and enhance opportunities for International “Study Abroad” Internships in France, China, Korea and New Zealand.

Jewish Holidays and Food

Throughout the year, Jewish holidays are wonderful times for gathering with family and friends. Favorite holiday memories and traditions often center around food – sweet honey cake at Rosh Hashanah, crispy potato latkes at Hanukkah, tender matzah balls at Passover and so much more. The special foods associated with Jewish holidays vary according to people’s cultural heritage and family customs, with delicious differences between Ashkenazic (Eastern European) and Sephardic (Spanish/Middle Eastern) traditions and flavors. For all of us, the special aromas and flavors of Jewish foods fill our senses and add to our celebrations.

Each week, the Sabbath is an opportunity for us to pause our too-busy lives, rest, re-focus and re-connect with family and friends – whether observing the Sabbath strictly with prohibitions on work and other areas of our lives or simply enjoying a meal with dear ones, whether at home or in a restaurant. Friday night blessings over candles, wine and challah can quickly immerse us in the spirit of Shabbat shalom (peace) by involving all of our senses while special traditional foods often get modern twists – gluten-free challah, vegetarian or vegan main dishes instead of chicken or brisket and the addition of exciting flavors from around the world.

Rosh Hashanah
Often called “the Birthday of the World,” Rosh Hashanah is a time of discovery, introspection and new beginnings. Wishes for a sweet new year are expressed in foods such as crispy autumn apples dipped in honey, tzimmes (sweet stew usually of meat, carrots, sweet potatoes and prunes), rich honey cake and Sephardic tispishti (a walnut cake with sweet syrup). Other foods, such as carrots cut into rounds like coins and black-eyed peas are eaten for prosperity while round challahs symbolize long life and eternity. On the holiday eve, Sephardic Jews sit down to a special “seder” to welcome the new year with seven symbolic foods and blessings.

Yom Kippur
A holiday known more for its lack of food, Yom Kippur – the Day of Atonement – is a time to reconcile with each other and with God. Prayer and fasting force us to suspend our daily existence physical abstinence deepens us spiritually with greater appreciation for our everyday life. The evening break-fast is often a light meal of dairy foods such as sweet noodle kugel, cheesy blintzes, eggs, salads, bagels and fish such as herring, whitefish and lox. For Turkish Jews, the traditional first break-fast taste is delicious homemade preserves of quince and other fruits served with a rehydrating glass of water.

Beginning just four days after Yom Kippur, Sukkot coincides with the harvest when workers in Biblical times would live in temporary huts in the fields. It also commemorates the 40 years the Israelites lived in temporary shelters while wandering in the desert. Sukkot is a joyous eight-day celebration when we build and eat (and sleep!) in temporary outdoor structures, decorated with fresh fruit, gourds and other decorations hung from roofs of branches open to the stars. Fall foods such as pumpkin and squash are served along with cabbage, grape leaves, peppers and other stuffed vegetables symbolic of a “full” harvest.

Simchat Torah
Falling the day after Sukkot, Simchat Torah – Rejoicing with the Torah – celebrates with humor, joy and song the completion and immediate beginning again of the yearly cycle of reading the Torah, Jewish written law. Children are given honey so they “taste” the sweetness of the Torah. An Ashkenazic tradition is eating kreplach (aka Jewish wonton), dough stuffed with meat filling then boiled and served in chicken soup or fried and served as a side dish.

The first recorded holiday celebrating religious freedom, Hanukkah commemorates the rededication of the temple in Jerusalem, wrecked by idol worshippers and recaptured by the Maccabees and their followers around 165 BCE. Only one day’s worth of sacramental oil for the Eternal Light was found, but miraculously it lasted the eight days needed to prepare more. Thus, Hanukkah is known as the Festival of Lights – with one more candle on the nine-branched menorah lit each night – and also the festival of fried foods! It’s a good excuse for parties and eating potato latkes and foods fried in oil. Sephardim enjoy bimuelos, fried doughnuts sprinkled in cinnamon and sugar or coated in honey. Israelis popularized sufganiot, gooey jelly doughnuts, to Hanukkah festivities.

Tu b’Shevat
Around the time the sap begins to flow and fruit of trees begin to form, this New Year of the Trees is an early recognition of environmental awareness. Today it’s a kind of Arbor Day when people plant trees or donate money to environmental causes. A special “seder” focuses on three symbolic groupings of fruits and nuts as well as four cups of wine! The groups include those with pits (cherries, apricots, olives, dates, plums), those with outside shells that must be discarded (pomegranates, almonds and other nuts) and those that are totally edible (figs, grapes, apples, pears, berries).

Costumes, carnivals, plays, parodies and the consumption of liquor make Purim quite popular! In the synagogue, the Megillah is read, re-telling the story of how wicked Haman’s plot to kill all the Jews of ancient Persia was thwarted by the lovely Esther and her wise uncle Mordecai. There is the holiday custom of giving gifts of fruit and sweets, mishloah manot, to friends as well as the mitzvah (commandment to do good deeds) of donations to the poor. Hamantashen, Purim’s popular tri-cornered cookies filled with poppy seeds or preserved fruit, are said to represent Haman’s triangular-shaped hat.

A springtime holiday, Passover (Pesach) celebrates the exodus of the Israelites from Egypt with themes of liberation and rebirth that are at the heart of the re-telling of the Biblical story during the ritual holiday meal, the seder. The seder table is full of symbolic foods including charoset, which has nearly as many varieties as there are Jews, with the Eastern European apples-walnut-wine version perhaps most popular in the US. The many symbolic foods as well as the prohibition on eating hametz (leavening) – a reminder of the hasty departure from Egypt when the bread dough had no time to rise – make food intrinsic to this holiday perhaps more than any other time. Matzah and its by-products plus fresh vegetables and fruits (especially spring’s bounty of asparagus, leeks and strawberries) take their place at holiday tables along with favorites like matzah ball soup, brisket and mina, Sephardic pies of matzah with vegetable or meat filling.

Seven weeks after the second night of Passover, Shavuot connects the Israelites rebirth during the exodus to the redemption of receiving the Torah from God at Mt. Sinai during their wanderings. The 49-day period leading up to the holiday is also the time of the spring growing season and harvest in Israel. Along with staying up all night to study and show our eagerness to learn Torah, the custom is to eat grains, fresh fruit and dairy foods during Shavuot, making it a feast of blintzes and cheesecake.

Tisha b’Av
Few days in history associate such disasters with one people – beginning with the devastating destruction of the first and second Temples in Jerusalem in and exile of the people, to the association with Spain’s edict of expulsion in 1492 and beyond into modern times. A day of fasting and lamentation, it also represents the need for tikkun, repair of our incomplete world. In preparation, some maintain a simple, all-dairy diet for the week preceding the Tisha b’Av.

NOTE: The Jewish calendar uses the moon for basic calculations and then makes adjustments for the solar seasons so that certain holidays always occur in a particular season. Because of this, the actual dates for the Jewish holidays, which go by the Jewish months and days, move from year to year when compared to the strictly solar Gregorian calendar used in today’s world.

Kapalua Wine And Food Festival Delights

Do you know which is the longest-running wine and food festival in the country? No, it’s not the Aspen Food and Wine, nor is it Napa Valley Premier. If you think it’s the Naples Florida Wine Festival, that one is only the second oldest.

The oldest and longest-running wine festival in the country is right here in Hawaii. It’s the Kapalua Wine and Food Festival. This special event held at the Ritz Carlton in Kapalua, Maui, celebrated its 32nd year last weekend. And this year’s was a fabulously entertaining one filled with some terrific guests and seminars.

Among all the great seminars, including the fun and educational “Sparkling Wine and Cheese” one that included Kent Torrey and yours truly, I must say that the one I was looking forward to the most was titled “In Pursuit of Balance.” I was familiar with this movement and its proponents as well as opponents in some controversial news covered by Wine Spectator over the past year, but this would be my first experience with an actual tasting with its members in person.

According to the In Pursuit of Balance (IPOB) website: “In Pursuit of Balance seeks to promote dialogue around the meaning and relevance of balance in California Pinot Noir and Chardonnay. IPOB was created by Rajaat Parr of Michael Mina and RN74, and Jasmine Hirsch of Hirsch Vineyards to celebrate wineries striving to produce balanced Pinot Noir and Chardonnay in California. This growing group of producers is seeking a different direction with their wines, both in the vineyard and the winery. This direction focuses on balance, non-manipulation in the cellar and the promotion of the fundamental varietal characteristics that make Pinot Noir and Chardonnay great – subtlety, poise and the ability of these grapes to serve as profound vehicles for the expression of terroir.”

And with a palate that searches for balance and finesse in wines, I thought that this would be something I would really enjoy.

The panelists and wine-makers for this seminar were Rajaat Parr Pax Mahle of Wind Gap Wines and Pax Mahle Wines Jamie Kutch of Kutch Wines and Gavin Chanin of Chanin Wines. Each winery featured two different Pinot Noirs. Parr began by introducing the concept and MO of IPOB. It really began as a question, to find out if it is possible for California wine producers to craft Chardonnay and Pinot Noir in a style that has lower alcohol (read below 14 percent) and still have intense flavor and balance. If the answer is easily apparent to some, we have to look at what is currently en vogue. The style of Pinot Noir that dominates in critical acclaim are the ones that are extremely ripe and, in some cases, overly so. I would venture to say that almost all of them are above 14 percent alcohol. IPOB, in a sense, is a response to this style, as well as another choice for consumers.

As I don’t have enough room on this page to delight in all of the wines that were tasted, I chose my preference of the pair from each winery to describe here. The 2010 Wind Gap “Gap’s Crown” Vineyard was very open it had beautiful aromatics including a touch of vanilla and toast. It was warmer than the 2011 version, but also longer in acidity. This is a very compact Pinot Noir with lots of life ahead of it. Of Kutch’s pair, I leaned toward the 2011 McDougall Ranch , which had 80 percent whole cluster fermentation and 50 percent new French oak aging. It had a wider breadth of aromatics, including some beautifully ripe cherries laced with herbs and savory. It was very elegant, with some rich tannin, but certainly not overbearing. Chanin’s Los Alamos 2011 was maybe my favorite of the whole lot. It certainly seemed like the ripest, with a great, heady nose of fruit. It has a silky and sexy entry on the palate, with a long finish of cool fruit flavors. I could drink this anytime. The 2011 Sandhi Sanford & Benedict was spicy, with earthy tones coming out before the fruit. On the palate, it was more structure than fruit, but you can tell that this wine needs some time.

Overall, what was readily apparent in all the Pinot Noirs was their light and ethereal nature. None could be accused of being heavy or “big.” They also were quite distinguished in terms of their expression of place. Each was a good example of the area they were from. The Santa Rita Hills Pinot Noirs were quite distinct from Sonoma Coast versions. And despite the lightness of the wines, it was easy to see that they were excellent and age-worthy.

Someone later asked me what I thought of IPOB, and if I agreed with their stance on alcohol. My response was another question: “Why do I have to choose?” I can drink both. And thanks to Kapalua Wine and Food Festival, I was able to have all the above. My thanks to all who participated and helped to make it an awesome event. I hope to be there again next year.


Family Tree – Scions of Family Wineries

The Ritz-Carlton, Kapalua | 11–12:30 p.m.

  • Second and third generation winemakers share their family secrets, stories and wines!
  • Hosted by Master Sommelier Michael Jordan
  • Confirmed panelist to date: Carlo Mondavi – RAEN Vineyards/Continuum, Tim Mondavi – Contiuum, Christopher Hyde – Hyde and Sons, Larry Hyde – Hyde Vineyards, Brandon deLuze – ZD, Robert deLuze – ZD.

A Taste of il Mulino with Celebrity Chef Michele Mazza

The Ritz-Carlton, Kapalua | 1–3 p.m.

  • Traditional, authentic Italian dishes crafted from Italian Chef Michele Mazza’s roots in Naples.
  • Hosted by Master Sommelier Michael Jordan
  • Paired with exquisite Italian wines and Kona Crab Timballo: layered with mango & crisp greens Seafood Lasagna, Deconstructed Sautéed Kona Lobster Wild Mushroom brodetto and Panna Cotta with shavings of Blood orange granite.


The Ritz-Carlton, Kapalua | 3:30-5 p.m.

  • Taste Iconic wines and visit with winemakers from four very different regions on the West Coast with Master Sommelier Rob Bigelow.
  • Featuring: Bien Nacido – Trey Fletcher, Kaena – Mikael Sigouin, Benovia – Mike Sullivan.

Kapalua Wine and Food Festival 2017

KAPALUA, Maui, HI – February 1, 2017 – The 36 TH Annual Kapalua Wine & Food Festival returns June 8 th – 11 th , 2017 for a magical weekend on the shores of the Kapalua Resort. This annual ‘migration’ brings together oenophiles, gourmands and enthusiasts of the good life to celebrate, learn and experience the finest culinary trends and viniculture.

Highlights of the weekend include interactive wine tasting seminars:

Regional focused seminars – New Oregon, Paso Robles and Baja

Varietal focused seminars – Up and coming Pinot Noir producers and Classic California Cabernet

Historical focus – Scions of the Vine – second and third generation winemakers

Featured Celebrity Chefs Cat Cora of Top Chef and the Food Network and Chef Andrew Sutton of the renowned Napa Rose at Disneyland each prepare a gourmet tasting menu paired with rare and hard-to-find wines. Signature evening galas, The Grand Tasting, sponsored by, and Seafood Festival, sponsored by Alaska Airlines Visa Signature, will showcase the culinary delights of Maui’s top restaurants.

Host Master Sommelier, Michael Jordan will lead the charge for the weekend festivities. “The 36 th annual festival is a tribute to international wines and foods and a celebration of this longest running food and wine festival in the country. We have invited top winemakers and Chefs from throughout the globe, and here on Maui, to feature their most revered vintages and dishes and share their love for food and wine.”

To date, major sponsors for the 2017 event include The Ritz-Carlton, Kapalua, Montage Kapalua Bay, Troon Golf/Kapalua , Maui Visitors Bureau, County of Maui,, Alaska Airlines Visa Signature, FIJI water, and Bombay Gin.

Tickets are on sale now with a limited number of early bird discounted pricing being offered through May 1 st . For information on accommodations packages and travel information or to purchase your tickets online please visit HYPERLINK “”

The 36 th Annual Kapalua Wine & Food Festival

A Master Class Introduction to Deductive Wine Tasting

The Ritz-Carlton, Kapalua – 10:30 am – 12:00 pm

Hosted by Rob Bigelow, Master Sommelier & Michael Jordan, Master Sommelier

Local Industry Wine Trade Show & Gourmet Products Sampling

The Ritz-Carlton, Kapalua – 12:00 pm – 3:00 pm

Plantation House Restaurant Lower Lawn 5 – 6:30 pm

Invitation only & 4-day pass holders

Festival Golf Tournament

The Bay Course, Kapalua – 7:00 am

Not included in 4-day pass sold separately

Advance registration required

Regional Focus: New Oregon Wine Seminar & Tasting

Merriman’s Kapalua – 12:30 pm –2:00 pm

The Willamette Valley is evolving and there is a great movement underway, an evolution of viticulture, winemaking and flavor! Discover some of the top players on this scene and taste some amazing samples of their newest projects.

Confirmed winemakers/wineries to date:

Tony Rynders – Tendril Wines

Jay Somers – J Christopher Wines

Erik Kramer – Willakenzie Estate Winery

Regional Focus: “Cruising Highway 101” Paso Robles – Wine Seminar & Tasting

The Ritz-Carlton, Kapalua – 3:00 pm– 4:30 pm

Road-trippin’ through Paso Robles and their eleven new AVA’s diversity of grapes, styles & fun!

Confirmed winemakers/wineries to date:

Scott Shirley – Justin Vineyards

Chloé Asseo – L’Aventure Winery

The Grand Tasting – Kapalua Style

Montage Kapalua Bay– 6:00 pm – 9:00 pm

Premium wines are showcased with fabulous gastronomic indulgences from Kapalua Resort restaurants and friends. A walk-around tasting and evening under the stars all on the oceanfront grounds of Montage Kapalua Bay.

Varietal Focus: Rising Rockstars of Pinot Noir – Wine Seminar & Tasting

The Ritz-Carlton, Kapalua – 11:00 am – 12:30 pm

Amazing Pinot Noir Specialists, now building up and coming wineries in the heart of California’s Pinot Paradise. Pinot Heads Unite! Discover these great winemaker’s newest projects. This will be delicious!

Confirmed winemakers/wineries to date:

Tony Lombardi – Lombardi Wines

Bibiana Gonzalez Rave – Cattleya Wines

Cooking Demonstration Celebrity Chef Andrew Sutton

The Ritz-Carlton, Kapalua – 1:00 pm – 3:00 pm

Chef Andrew Sutton of Disney’s Napa Rose prepares cuisine celebrating the bounty and heritage of California, inspired by the seacoast, farms and diverse flavors of the state. Hosted by Master Sommelier Michael Jordan and paired with exquisite wines.

Historic Focus: “Family Tree – Scions of the Vine”

The Ritz-Carlton, Kapalua – 3:30 pm – 5:00 pm

This seminar honors the great legacies of historic family wineries. The tasting brings together second and third generations winemakers and their winemaker parents to share their history, secrets, great stories and killer wines.

Confirmed winemakers/wineries to date:

Gary & Jeff Pisoni – Pisoni Vineyards

Lee & Regina Martinelli – Martinelli Winery

Herta & Lisa Peju – Peju Wines

Regional Focus: “Baja Mexican Magic” An Emerging Region with Five Valleys- Wine Seminar & Tasting

The Ritz-Carlton, Kapalua – 11:00 am – 12:30 pm

Valle de Guadalupe in Baja California wine country has been growing grapes and producing wine for many years! There are over 130 different Italian grape varieties alone, along with grapes from Spain, France and NO RULES! Delicious wines made by artisan winemakers and an incredible emerging region, just waiting to be discovered. This is a must-see region!

Fernando Martain – Cavas Valmar

Hector Corona – Corona del Valle

Daniel Lonnberg – Emeve / Literal / Canada de los Encinos

Cooking Demonstration with Celebrity Chef Cat Cora

The Ritz-Carlton, Kapalua – 1:00 pm – 3:00 pm

American professional chef and restaurateur best known for her featured role as an “Iron Chef” on the HYPERLINK “” o “Food Network” Food Network television show HYPERLINK “” o “Iron Chef America” Iron Chef America and as co-host of HYPERLINK “” o “Around the World in 80 Plates” Around the World in 80 Plates on HYPERLINK “” o “Bravo (US TV channel)” Bravo.

Varietal Focus: Classic California Cabernet Sauvignon – Wine Seminar & Tasting

The Ritz-Carlton, Kapalua – 3:30 pm – 5:00 pm

A star-studded tasting! Classic California wineries famous for producing stellar wines. A great study of sites and styles, texture and flavors from Napa Valley, Alexander Valley and Sonoma Valley.

Confirmed winemakers/wineries to date:

Kristina Werner – Arrowood Winery

Philippe Melka – Melka Wines

Marcus Notaro – Stag’s Leap Wine Cellars

The Ritz-Carlton, Kapalua – Aloha Garden Pavillion – 6:00 pm – 9:00 pm

Maui’s Top Restaurants showcase a seafood specialty and culinary creation in competition for Maui No Ka Oi Magazine’s “Best of the Fest” award. Hawaiian entertainment provided by Nuff Sedd.

The Kapalua Wine and Food Festival, local Maui food and international wine make a great pairing

Executive Chef John Zaner, The Grand Tasting “Summer Soiree”

Haiku Tomato Stand: Kiawe Smoked Tomato Bisque, Gorgonzola Toast Kalua Pork & Wonton Crunch, Sambal Tomato Pico de Gallo Haiku Tomato & Housemade Mozzarella Caprese

Upcountry Farm: Surfing Goat Dairy Cheese, Roasted Beets, Waipoli Greens Makawao Corn & Shrimp Risotto Grilled Maui Farms Antipasti, Pineapple, Asparagus, Assorted Vegetables

Hukilau Foods: Lemongrass Chicken Skewer, Sweet Potato, Maui Onion & Curry Aioli Hawaiian Moi & Hamakua Mushrooms in Ti Leaves Macadamia & Guava Crusted Brie, French Bread, Sesame Crackers

Maui Cattle Company: Teriyaki New York Steak Salad, Local Baby Spinach, Wasabi Vinaigrette, Smoked BBQ Brisket, Truffle Polenta, Warm Corn & Coconut Muffins, Mango Jam

Islands Finest Desserts: Kula Lavender & Coconut Sorbet Maui Gold Pineapple Caramel Cake Lehua Honey & Macadamia Tarts Hawaiian Chocolate Decadence Cake

This year the festival celebrates its 29th year with an unprecedented partnership with the Maui County Farm Bureau. D.K. Kodama is Festival Chef for Sunday’s Culinary exhibition, featuring the Seafood Festival and a much anticipated luncheon DK Secrets: Sansei Style. Chef Kodama is the mastermind behind the wildly popular Sansei Seafood Restaurant and Sushi Bar, opening the first one in Kapalua in 1995. Now he has 6 restaurants and counting. Sansei has expanded its lively sushi bar and signature hawaiian fusion style to Kihei and Honolulu. Chef Kodama is embracing the farm to fork concept and will have a mini farmers market at the luncheon on Sunday, and the opportunity for participants to talk story with the farmers, Darren Strand, Doug Schenk, Geoff Haines, and Warren Watanabe. In DK Secrets on Sunday you will get an insider’s view of one of the most inspired innovators of Hawaiian regional cuisine and how he works with local ingredients to get to the award winning food on his menus.

Nancy Cross, Vice President of Events Management, Kapalua Resort said, “The Festival has always showcased intriguing wines from around the world, but this year’s culinary spotlight will be centered on Hawaii ’s unique cuisine. We’re very excited to have DK Kodama as our featured chef for Sunday’s culinary exhibition, an event not to be missed. With DK’s focus on local farm to table menus it also made perfect sense to collaborate with Maui County Farm Bureau and its members, including Maui Cattle Company, to highlight Grown on Maui local products and produce throughout the event.”

Here is one of the recipes that you will get at the DK Secrets Luncheon: New Wave Hawaiian Ono Sashimi with Spicy Cilantro-Ginger Oil Serves 2: 5 slices Sashimi Grade Hawaiian Ono, 2 Tbsp Hot Ginger Oil, 1/2 tsp Fresh Grated Ginger, 2 tsp Shiro Soy Sauce, Micro Shiso • Spicy Cilantro-Ginger Oil: 1 cup Olive-Canola Oil Blend 2 Tbsp Fresh Grated Ginger 1/2 cup Chopped Fresh Cilantro 1 Tbsp Minced Shallots 1 tsp. Red Crushed Chili Flakes Salt & White Pepper – to taste . 1/2 tsp Sesame Oil Heat oil in a sauce pot until it just begins to smoke. Remove from heat and add all ingredients except the sesame oil. Let sit to marry and infuse flavors. Strain and add the sesame oil. Set aside. To prepare dish: Arrange ono slices on serving dish. Place a pinch of grated ginger in the center of each slice. Drizzle the hot cilantro-ginger oil and shiro soy sauce over the slices. Garnish with the micro shiso and serve.

The finale to the event, The Seafood Festival is a culinary exhibition on a grand scale. Thirteen restaurants and executive chefs represent the best they have to offer in hopes of fetching Maui No Ka Oi Magazine’s “Best of the Fest” award. The bounty of our surrounding sea is showcased, scallops, opakapaka, Hamachi, ogo, and swordfish but accompanied with Maui’s fresh farm foods like goat cheese from Surfing Goat Dairy, Kula corn, O’o farm carrots and Kapalua farm herbs. You will find a few surprising beef dishes to round out the flavors, like Maui Culinary Academy’s Hawaii Ranchers Hawaiian Red Veal, and Ruth’s Chris Steakhouse Sushi Ala Ruth. There will be live entertainment, wine and beer and your last opportunity of the weekend to mingle with winemakers and master sommeliers. Host Fred Dame says, “I do a number of wine events through the year. This is the one I look forward to. The beautiful location and the finest participants all come together and it feels like ohana.”

The Seafood Festival

Bev Gannon Restaurants: Crab Canneloni – with lemongrass ginger sauce Crab, Tomato and Avocado Roll Tower – layers of crab, tomato, and shiso on top of a cucumber avocado roll with wasabi vinaigrette

Banyan Tree: Pan Seared Scallops – with english peas and Maitake mushrooms risotto Olive Oil Poached Hawaiian Tuna – with niςoise salad

Capische?: Olive Oil Poached Snapper – poached snapper and roasted eggplant caponate with a pistachio pesto King Salmon Crudo – Salmon crudo, tomato water ice, cucumber salad and an olive carmel

David Paul’s Island Grill: Fried Green Olowalu Tomatoes – blue corn crusted and fried green tomato with red tomato pico de gallo Escabeche of Island Snapper – Olive oil roasted snapper on crisp rosemary croustini with pancetta vinaigrette

I’O/Pacific’O Restaurants: Charred Confit of Big Eye Tuna – seared big eye tuna in Kaffir scented olive oil served over carrot juice risotto with baby O’O Farm Heirloom carrots, garnished with organic watermelon radish and mint Tartare of Organic Kula Beets – roasted beets mixed with herbs, yogurt and capers, garnished with Surfing Goat Dairy feta cheese and cumin dusted plantain chips

Kai Sushi Bar: Miso Cream Shrimp Dynamite – shrimp baked in miso cream white sauce Hamachi Tartare – chopped hamachi with jalapeno ponzu jelly

Maui Culinary Academy: Hawaii Ranchers Hawaiian Red Veal – XO braised Hawaiian red veal in bamboo steamed buns with pickled island vegetables, Mahi on My Mind! – marinated sashimi of Mahi Mahi in cold pink ginger soup, fresh mango slaw and Hawaiian chili dust

Merriman’s Kapalua: Merriman’s Grilled Opah – grilled opah with local tomato-citrus relish on house made brioche Home-Grown Beet and Tomato Gazpacho – home grown cold vegetable soup

Pineapple Grill: Miso- Sesame Glazed Monchong – served with lee cheong and a Kula corn risotta cake Australian Hiramasa Tartare with Li-Hing Mui and Summer Herbs – fine chopped raw hiramasa, toasted with scented olive oil and salt, served with a small salad of Kapalua Farm herbs with a li-hing mui sauce

The Plantation House Restaurant: Citrus Glazed Swordfish – with a Kapalua Farm tomato marmalade and toasted fregula salad, Chef’s Cold Table – including swordfish belly “scapece” and Kapalua Farms vegetable salads

Roy’s Restaurant Maui: Roy’s Kahana “Fish n chips” – seabass pan crisped with fennel pollen crust, local preserved lemon tartar sauce and fennel chips Beef Tataki – Maui Cattle Company beef tataki with baby watercress and yamaimu with ponzu

Ruth’s Chris Steak House: Ono Pastrami Sliders – fresh island Ono served pastrami style on mini buns, topped with Ruth’s famous coleslaw Sushi Ala Ruth – Tenderloin beef, island vegetables and sushi rice wrapped in nori, complimented with Ruth’s sesame aioli sauce

Wolfgang Puck’s “Spago”: Sweet & Sour Glazed Island Fish in lettuce cups – Opakapaka, macadamia nuts and ginger vinaigrette, Kona Coast Opakapaka Sashimi Salad – soy shallot dressing, ogo seaweed and local radish- Maui onion salad

Desserts by Chef Ashley of The Ritz-Carlton, Kapalua: Chocolate Hazelnut Crunch and Peanut Butter Ice Cream, Salted Caramel Cheesecake with Upcountry Strawberry Compote

Sandwiched between the Grand Tasting and Sunday’s culinary exhibitions are a number of interactive wine tasting seminars. These usually specialize in a particular wine, like “Heal the World with Pinot Noir,” “Zins and Cheese,” and the “Cab Franc Retrospective.” See the complete schedule below. The Wine Idol: The Master Challenge takes a different approach with the festival sommeliers bringing their favorite wines to the panel to be judged with a winner voted in at the end. What to pair the wine with and why the wine was sommelier favorite will be examined in a lively discussion. The judges are Fred Dame, Geoff Kluth, and Blakesly Chappellet.

Schedule of Events including Winemakers Dinners starting from Thursday and going in chronological order:

Voted #1 Best Wine Festival in the 2020 USA Today Reader’s Poll! The distinguished culinary festival is one of the most prominent in the state of Hawaii, as well as the US. Kapalua Wine and Food Festival is one of the longest running yearly events.

For more information, go on the website.

Most guest choose to stay at the Ritz Carlton in Kapalua.

Traveling North on Highway 30, you'll approach Office Rd. Make a left and head down past the shopping center ahead and to right at the Ritz Carlton, Kapalua.

The next time you are near or around Kapalua, check out their beaches, golf & lifestyle. Please remember to contact Kimberly to join you. Owner and principal broker of Living Maui Real Estate, Kimberly will assist with relocation, market statistics, or transitions of your real estate portfolio.


Sunday Champagne Brunch at Brennan’s

The Ritz-Carlton, Kapalua – 10:00am – 12:00pm

Sample the flavors of New Orleans from one of its most well loved restaurants, Brennan’s. Chef Slade Rushing and General Manager and Restaurant Ambassador Christian Pendelton showcase favorites from the Crescent City. Paired with a variety of champagnes and other special selections.

Varietal Focus: California Cabernet Sauvignon Wine Seminar & Tasting

The Ritz-Carlton, Kapalua – 12:30pm – 2:00pm

Tasting of multi-vintages of Cabernet Sauvignons from different regions of California. A deep dive comparison with a panel of winemakers from Napa, Sonoma County and Santa Ynez Valley.

Confirmed winemakers/wineries to date:

  • Fred Scherrer – Scherrer Vineyards
  • Ted Edwards – Freemark Abbey
  • Richie Allen – Rombauer
  • Tyler Thomas – Star Lane Winery

Historical Focus: “Wine World of Sports” Wine Seminar & Tasting

The Ritz-Carlton, Kapalua – 3:00pm – 4:30pm

Renowned for their sports prowess, these Sports Stars have now turned their sights on making world-class wines. This fun and engaging panel shares stories from both fields of ‘dreams’ – the playing field and the vineyard.

Confirmed winemakers/wineries to date:

  • Rich Aurilia – Red Stitch former Major League Baseball Player /SF Giants
  • Vince Ferragamo – Tenuta di Ferragamo former Quarterback/LA Rams
  • Jim Fox – Patiné Cellars former player/current LA Kings TV Analyst

Seafood Festival

Sponsored by Southwest Airlines
The Ritz-Carlton, Kapalua – Beach House Lawn – 6:30pm – 9:30pm
Exclusive Early VIP Entry – 5:30pm – 6:30pm

Celebrate the “Maui Mardi Gras” with Maui’s top restaurants showcasing a seafood specialty and other culinary creations in competition for Maui No Ka Oi Magazine’s “Best of the Fest” award. Enjoy the evening with favorite island entertainment, Nuff Sedd.

Featured Restaurants to date:

  • Banyan Tree
  • Gannon’s in Wailea
  • Honu Seafood & Pizza / Fridas Mexican Beach House
  • Humuhumunukunukuapua’a
  • Hula Grill
  • Japengo
  • Joey’s Kitchen
  • Lineage
  • Mill House
  • Monkeypod Kitchen by Merriman – Ka’anapali
  • Pacific’O Restaurant
  • ROCKsalt at Sheraton Maui Resort & Spa
  • Roy’s Ka’anapali
  • Tommy Bahama Restaurant & Bar, Wailea

Be the first to sample and taste the evening’s selections with a one-hour exclusive early entry to the Seafood Festival. Entrance starts at 5:30pm for an additional fee. Early admission tickets are limited.

Schedule subject to change. For latest schedule, please click here.

Watch the video: Γιορτή Κρασιού στο Ζευγολατιό 2016 (November 2021).