Noble Chef Gala to raise funds for UHMC Culinary Arts Program
KAHULUI – The University of Hawaii Maui College Culinary Arts Program last week announced the details for their 2019 Noble Chef fundraising gala on Nov. 22, 2019 at The Fairmont Kea Lani Resort & Spa. The event will run from 6 to 9:30 p.m in The Kea Lani Ballroom and Gardens.
Featuring the students and faculty of the UHMC Culinary Arts Program, this year’s theme of “White Christmas” will delight the senses with nostalgic holiday decor and festive amenities, live music during dinner and dancing to a deejay to end the night.
From 6 to 8 p.m., enjoy a heavy tapas-style, “small bites” reception crafted by Maui’s finest chefs and Culinary Arts Program chef instructors.
Following this amazing gourmet grazing experience, a brief presentation to the annual scholarship participants will be made along with a mahalo message to the host hotel.
The traditional grand parade of students will lead and welcome each guest to a “Grand Holiday Dessert Presentation” from 8:15 to 9:30 p.m. A selection of holiday-inspired cocktails, local beers and wines, and cordials and coffee will be available throughout the evening and paired to compliment the food stations.
Participating chefs include Maui Culinary Academy instructors Theresa Shurilla, Tom Lelli, Craig Omori, Noel Cleary, Hannah Stanchfield and Peter Pak; Donald Wressell of Guittard Chocolate; Lyndon Honda of The Sheraton Maui Resort and Spa; Ray Sauter of Sorrento’s on the Beach; Roger Stettler of Taverna Maui; Jojo Vasquez of Fond; Isabelle Toland and Kenneth Sniffen of Banyan Tree at The Ritz-Carlton, Kapalua; Travis Morin of Three’s Bar and Grill and Fork and Salad; Robert Barrera of Cane and Canoe at Montage at Kapalua Bay; Taylor Ponte of The Mill House; Zach Sato of The Hotel Wailea; and Kevin Posada of Maui Brewing Company Restaurant-Maui.
This year, the traditional “Fund a Need Experience” will be represented by a silent auction and holiday “Giving Tree.” Bid on experiences such as a fabulous hotel stay, a grand picnic basket experience paired with a trip to a special location, chef table experiences at The Class Act, cooking lessons and private dinners. In addition, each guest chef will donate a gift certificate to be enjoyed at their showcased restaurant.
The “Giving Tree” is an opportunity for guests to “purchase” ornaments of various designs, each with an associated donation amount. The ornaments will be packaged so that each guest can take them home to hang on their tree or share with a friend. The ornaments are a gift that keeps giving, as the culinary students will benefit from the proceeds with a focus on state-of-the-art equipment needs for the college.
Noble Chef is the Culinary Arts Program’s largest annual fundraiser, with proceeds directly supporting culinary education, student career advancement and community service. Proceeds are also allocated toward student scholarships, student field experiences and internships, student culinary competitions, program enrichment and enhancement, and professional development for culinary faculty.
Tickets are $200 per person, available via noblechef2019.eventbrite.com. Sponsorship opportunities include $10,000 for a Title Sponsorship, $5,000 for a Premiere Sponsorship and $3,000 for a Patron Sponsorship; all include a table for eight). Limited seating is available.
To reserve a seat, or inquire about sponsorship benefits, contact Marilyn Fornwall at (808)-984-3261.