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Tastemaker Series event to support Maui culinary program

By Staff | Mar 22, 2018

One course will be an ume-sake braised short rib served with Wakatake “Demon Slayer” Onikoroshi Junmai Diaginjo from the Shizuoka prefecture. PHOTO BY TEGAN KOPILENKO (CP&BG).

KAANAPALI – On Saturday, March 24, Hyatt Regency Maui Resort and Spa’s award-winning signature restaurant, Japengo, will kick-off its 2018 Maui Tastemakers Series with a sake pairing Aipono Dinner in partnership with Maui No Ka ‘Oi Magazine.

The five-course meal will feature cuisine prepared by Japengo Chef de Cuisine Gevin Utrillo and Sushi Chef Jin Hosono paired with a selection of craft sake imported from various regions of Japan.

This event supports the UHMC Culinary Arts Program with a portion of ticket proceeds, as well as provides an opportunity for current students to shadow the chefs in the kitchen as they prepare for the event.

Tickets for the March Tastemakers event are $125 per person.

“The last three years of the Tastemakers program has been an excellent opportunity to share local flavors with diners,” said Utrillo.

“We’re excited to expand the program this year to highlight local culinary students, local ingredients and local beverages.”

The March 24 dinner will feature sake soy marinated and seared big eye tuna with yuzu pepper cucumber wrapped salad and truffle shiso tosa vinaigrette served with Ohyama “Tomizu” Tokubetsu Junmai from the Yamagata prefecture; hamachi and uni yaki marinated in sake jalapeno miso served with Taiheizan “Grand Mountain” Junmai Kimoto from the Akita prefecture; ume-sake braised short rib accompanied by savory bread pudding, Hamakua mushrooms, goat cheese tatsoi and smoked tomato jam served with Wakatake “Demon Slayer” Onikoroshi Junmai Diaginjo from the Shizuoka prefecture; omakase nigiri featuring seared otoro with foie gras, local sweet shrimp with ikura and kampachi with shiso and yuzu tobiko served with Narutotai “Red Snapper” Ginjo Namazake Genshu from the Tokushima prefecture; and Japengo cream puff filled with coconut mascarpone, lilikoi butter and dusted with kinako served with Ichinokura “Himezen” Junmai from the Miyagi Prefecture.

Upcoming 2018 Tastemakers dinners and partners are as follows: Saturday, June 9, Stag’s Leap Cellers, featuring winemaker Marcus D’Notaro; Saturday, Sept. 8, Maui Brewing Company; and Saturday, Dec. 8, Haliimaile Distillery.

For more information about Japengo, or to make a reservation for an upcoming Tastemakers dinner, visit www.japengomaui.com.