Chef Beverly Gannon of Bev Gannon Restaurants Sashimi Napoleon
byBEV’S “SASHIMI NAPOLEON” 3/4 pound sashimi grade tuna 1 bunch radish sprouts 8 shiso leaves 1/4 pound smoked salmon, thinly sliced 1/2 cup sliced…
Maui Chefs’ Stories
Maui Chef’s Stories
Chef Geno Sarmiento of Sarento’s on the Beach, Kihei, Maui, Nick’s Fishmarket at The Fairmont Kea Lani on Maui, Son’z Steakhouse The Hyatt Regency Resort Maui, Manoli’s Pizza Company, Wailea
byChef Geno oversees Nick’s Fishmarket Maui, Sarento’s on the Beach, Son’z at Swan Count and Manoli’s Pizza Company. Chef Sarmiento handpicks all of the…
Chef Greg Gaspar of Sheraton Maui
byChef Greg Gaspar oversees the culinary direction of the Sheraton Maui Resort & Spa. Originally from California and classically trained in French and Italian…
Maui Thai Bistro – Paradise-Inspired Thai Cuisine
byby Chit Tharnthong Few would argue that the singlemost important event in the history of food is the discovery of America. What followed that has…
Pulehu, an Italian Grill’s Alvin Savella
bySERVING UP SOMETHING NEW: PULEHU, AN ITALIAN GRILL NAMES ALVIN SAVELLA ITS CHEF DE CUISINE Kā‘anapali, Maui – Pūlehu, an Italian Grill, the award-winning Italian restaurant…
Maui Chef Marc McDowell’s Recipe
byPinwheel Lobster & Mango Salad Ingredients 3 Ripe Mangoes 3 Baby Tomatoes halved 2 Oz. Kona Lobster, cooked, diced 1/2 Oz. Haricot Vert blanched…
MAUI’S FARM-TO-TABLE CUISINE WITH THE BEST-VIEW-IN-MAUI
byFarm to Table is not a new concept, however it is something society has gotten away from and is something we are finally seeing…
Maui Recipes: Martini Recipes Merriman’s Kapalua Pineapple Merritini
byPINEAPPLE MERRITINI: Vodka Pineapple 2oz Ocean Vodka 1 1/2 oz Fresh squeezed pineapple juice 3 leaves of sage from the garden 4-5 drops of…
Maui Recipes: Martinis – compliments of Spago, Maui
byFrom SPAGO, at Four Seasons Resort, Maui: LYCHEE MARTINI: 2 oz Ocean Vodka 1/4 oz fresh lime juice 1 1 oz Boiron lychee puree…
RECIPE: Bev Gannon’s Ginger Duck Wontons With Pineapple Lilikoi Dipping Sauce
byRECIPE: Dipping Sauce: 1/2 cup pineapple apricot preserves 2 tablespoons lilikoi puree 2 tablespoon white balsamic vinegar 1 tablespoon finely chopped mint 1 teaspoon…