The Aloha spirit was alive and well on Maui this week when we had the pleasure of accompanying Edmonton restauranteurs, SABOR Restaurant‘s Christian Mena and Chef Lino Oliveira to their first collaboration dinner outside of Canada. The special invitation came from our dear friends at Ka’anapali Beach Resort Association – outstanding partners in previous culinary and cultural exchanges with past and present Alberta-based clients.
The Sheraton Maui Spa and Resort played host to the dinner themed “Turf Meets Surf” with Executive Chef Lyndon Honda and Chef Tom Murimoto of Ka’anapali Beach Hotel working with Chef Lino on the design of a four-course dinner featuring local ingredients and with Chef Lino showcasing his Portuguese heritage.
A taste of the prairies was brought along to share with dinner guests, Chef Lino cured Kona kampachi in Eau Claire Distillery Gin and presented a Portuguese pork and clams dish, while Chef Lyndon created a Creole-style Kauai shrimp on a plate with gumbo-stuffed Kauai prawn head, andouille remoulade, pickled corn, frozen grated cream cheese, crushed Ritz crackers and shrimp-shell salt. Chef Tom prepared a braised short rib luau with dark greens in a coconut sauce with breadfruit gnocchi.
Phase one of the cultural exchange between Maui and Edmonton also included a visit to Noho’ana Farm, a small family owned organic farm situated on 2 acres of kuleana land in Waikapū, Maui. The farm traditionally cultivates kalo through an ancient loʻi kalo agricultural system fed by the fresh waters of the Waikapū Stream as well as other Hawaiian food crops including breadfruit – which the Pellegrino family is producing flour with.
We also stopped for a visit to Kepaniwai Heritage Park which celebrates the various ethnic groups of Hawaii by
displaying a building for each one. There’s a traditional Hawaiian hale (house), a New-England-style missionary home, a Filipino farmer’s Hut, Japanese gardens and a Chinese pavilion, all of which can be seen in a short
walk. The famous Wailuku Stream runs along side the park.
We’re looking forward to hosting Chefs Lyndon and Tom in Edmonton later this summer to launch SABOR’s annual seafood festival that runs the entire month of August.
Check out press clippings from Maui promoting the event from Maui News, Maui Now and Frolic Hawaii.