Kaanapali Fresh — Crafted locally
KAANAPALI – Kaanapali Fresh was conceived not only to showcase the world-class restaurants and award-winning chefs of Kaanapali Beach Resort but to introduce us to the bounty of fresh produce and protein grown by Maui’s farmers and ranchers. In two years, Kaanapali Beach Resort has proven that good food with fresh ingredients brings people together, no matter where they’re from.
On Saturday, Aug. 30, Kaanapali Fresh presents Mixology 101: Kaanapali Craft – A Marriage of Libations Spirited and Brewed, shaking up the way cocktails have traditionally been mixed and proving that today’s bartenders are one part scientist, one part herbalist and two parts culinary artist. From 11:30 a.m. to 1:30 p.m., two award-winning mixologists will entertain and educate their audience as they build craft cocktails with Maui’s finest ingredients.
Chandra Lucariello, director of mixology for Southern Wine & Spirits of Hawaii and vice president of the U.S. Bartenders’ Guild in Hawaii, will integrate a wide variety of locally grown (and raised) ingredients into some favorite cocktails.
She noted, “Maui has such a wealth of flavors and ingredients that the inspiration here is just unending. I love to encourage bartenders throughout the islands to use fresh local material whenever possible, and to never stop learning and growing their craft.”
Her philosophy is reflected in the 2014 signature cocktail, the Pa’ina, built with Maui’s organic Ocean Vodka, Ho Farms grape tomatoes, Maui Gold pineapple chunks, chili pepper water, lemon juice and simple syrup. This tantalizing concoction is served in a martini glass rimmed with kiawe smoked salt and garnished with a skewer holding a Maui onion, pipikaula (beef) cube, Kahuku sea asparagus, cucumber and heirloom tomato.
The newest trend of fusing traditional cocktails with craft beers will be demonstrated by Freddie Sconfienza of The Westin Maui Resort & Spa, twice named Starwood Hotels & Resorts’ Star Mixologist. Known for his Hokulani (Heavenly Star) and Dragonberry Bomb drinks, Freddie will introduce a new recipe at the Mixology event, Hopped Up Blonde. This delectable creation features Bols Genever (Amsterdam style gin), pomegranate liqueur, fresh squeezed grapefruit juice and agave syrup combined with Maui Brewing Co. Bikini Blonde Lager and topped by a foam made with ginger-hops syrup, fresh lemon juice and a dash of Adoboloco pineapple hot sauce.
With your appetite whetted by these creative libations, you can relax and enjoy an epicurean lunch prepared by the Sheraton Maui Resort & Spa’s talented chefs in the alfresco setting of its scenic Ocean Lawn. Get tickets now before the event sells out at $42 per adult (21 years or older).
Culinary sensations will continue Saturday evening from 6:30 to 9:30 p.m. at the Kaanapali Fresh Food & Wine Festival’s Signature Event, Kaanapali From Range To Sea, held on Royal Kaanapali Golf Course’s scenic third hole. This is where Kaanapali chefs and restaurants collaborate in their showcase of culinary sustainability to create a memorable dining extravaganza.
Maui’s food producers bring grass-fed beef, heritage pork and lamb, island fish and farm produce to the resort. Chefs use the island’s harvest from the range, underground, above ground and from the sea, crafting exquisite dishes paired with boutique wines from the world’s leading vintners.
Meet the farmers and chefs, learn from vintners, distillers and brewers, talk-story with friends and celebrate with Hawaii’s top entertainers. Tickets are available for $185 per person (adults 21 years or older). Visit kaanapalifresh.com for information.