Executive Chef Isaac Bancaco presents two pupus and one dessert (clockwise from right): Salt & Pepper Kauai Freshwater Prawns, Kobe Beef & Brie Cheese Ravioli and Maui Gold Pineapple Upside Down Cake. PHOTO BY ROB REED.

KAPALUA – In this wonderful world of Epicurean delights, there is no name more synonymous with dining excellence for the past seven years than Pineapple Grill.

And what components contribute to dining excellence?

According to Managing Partner Chris Kaiwi, “It is my staff! One must acquire the right people who give attention to details. We’re fortunate to have an exceptional staff who present great service and the aloha spirit to our guests. We still have 11 original employees from our last seven years around – that alone says a lot!”

To celebrate their seven-year anniversary, Pineapple Grill is presenting a special Seven-Year Anniversary Menu for $77 from July 27 to Aug. 2.

Creating the Seven-Course Tasting Menu is Executive Chef Isaac Bancaco, who brings to the table a blend of sophistication and local influence.

A local boy raised in Kula, Bancaco attended Kamehameha High School on Oahu and received his culinary training at Le Cordon Bleu in Portland, Oregon.

As a young sous chef, he worked alongside James Beard Award winner Ming Tsai on the original “Iron Chef America.” Together, they won the challenge against famed Iron Chef Bobby Flay. He also worked as the opening sous chef at Roy’s in Los Angeles.

He returned to Maui as chef de cuisine at the Grand Wailea Resort’s Humuhumunukunukuapua’a Restaurant.

“My food reflects my upbringing. I want our guests to taste what Maui grows,” said Isaac. To that end, Bancaco remains a key player in several Maui County Farm Bureau initiatives to encourage consumers to buy local.

“I’m back in Kapalua, where I have roots and history,” said Bancaco.

“At Pineapple Grill, I hope to create a menu that honors island traditions with a fun, eclectic twist.”

The Seven-Year Anniversary Menu with seven courses for $77 certainly has an eclectic twist! The famed seven courses include White Kula Corn and Shiro Miso Bisque, Ho Farms Baby Tomato Caprese Salad, Kobe Beef & Brie Cheese Ravioli, Kona Kampachi “Nanbanzuke,” Asian Braised Kobe-Style Wagyu Short Ribs, Artisanal Cheese Plate and Maui Gold Pineapple Upside Down Cake.

We were offered two of the seven courses plus crispy Salt and Pepper Kauai Freshwater Prawns, with prawns nestled on Haiku Avocado Puree, Yuzu White Corn Salsa with Sesame Yogurt from the nightly Pupu Menu.

From the Anniversary Menu, the Kobe Beef and Brie Cheese Ravioli Pupu combined Su Miso Shiitake Mushrooms and Tahitian Lime-Horseradish Gremolata – a tasty treat!

The decadent Maui Gold Pineapple Upside Down Cake with Roselani Macadamia Nut Ice Cream topped with shredded filo and encircled in a marvelous Rum-Caramel Sauce with toasted coconut was a brilliant dessert.

It should be noted that the “Seven Years, Seven Courses for $77,” the Chef’s Anniversary Tasting Menu, is only available for the entire table.

Pineapple Grill is looking forward to continuing service with a smile in a warm, friendly atmosphere that is both elegant and relaxed.

For reservations, call 669-9600.

Pau for now…