Chefs Eric Faivre, Isaac Bancaco, and Mike Lofaro in the Beard House kitchen
Foie Gras Terrine Brûlée with Maui Cane Sugar, Hali‘imaile Pineapple, and Hawaiian Chilies
Surf & Turf > Beef Tenderloin and Kona Crab Sushi
Ahi Tartare with Pine Nuts, Breadfruit Crisps, and Housemade Sambal
Surf & Turf > Beef Tenderloin and Kona Crab Sushi
Hamachi Poke with Inamona, Moloka‘i Sea Salt, and Iipoa
Kula Breakfast Radish Sorbet with Surfing Goat Cheese and Waipoli Watercress
Ekahi > Moloka‘i Ebi and Tako Salad with Parsley, Chorizo, Grilled Bread, and Green Olive Puttanesca
Elua > White Corn Miso Soup with Spiny Lobster Dumpling and Ali‘i Lavender–Spiced Popcorn
Ekolu – I’a > Kona Kampachi Barigoule with Haiku Artichokes, Pohole, King Oyster Mushrooms, and Osetra Caviar
Dinner

Grand Wailea Grandeur

Eric Faivre
Grand Wailea, Wailea, Maui, HI

Isaac Bancaco
Humuhumunukunukuapua’a at Grand Wailea, Wailea, Maui, HI

Mike Lofaro
Bistro Molokini at Grand Wailea, Wailea, Maui, HI

The food at Maui’s Grand Wailea hotel’s restaurants, sourced from local farms and Pacific waters and prepared by some of Hawaii’s most accomplished chefs, threatens to upstage the surroundings at one of the island’s most luxurious properties. Join us for an evening of spectacular island-inspired cuisine.

​Event photos by Lisa Orzag.

MENU

  • Hors d’Oeuvre

    • Kula Breakfast Radish Sorbet with Surfing Goat Cheese and Waipoli Watercress
    • Foie Gras Terrine Brûlée with Maui Cane Sugar, Hali‘imaile Pineapple, and Hawaiian Chilies
    • Ahi Tartare with Pine Nuts, Breadfruit Crisps, and Housemade Sambal
    • Surf & Turf > Beef Tenderloin and Kona Crab Sushi
    • Hamachi Poke with Inamona, Moloka‘i Sea Salt, and Iipoa
    • Inu Niu > Maui Coconut Rum, Okolehao Liqueur, and Pineapple Juice
  • Dinner

    • Ekahi > Moloka‘i Ebi and Tako Salad with Parsley, Chorizo, Grilled Bread, and Green Olive Puttanesca
    • Carlisle Compagni Portis 2010
    • Elua > White Corn Miso Soup with Spiny Lobster Dumpling and Ali‘i Lavender–Spiced Popcorn
    • Chelahem Reserve Pinot Gris 2010
    • Ekolu – I’a > Kona Kampachi Barigoule with Haiku Artichokes, Pohole, King Oyster Mushrooms, and Osetra Caviar
    • Ken Wright Cellars Savoya Vineyard Pinot Noir 2010
    • Eha – I’o > Lacquered Maui Cattle Company Short Ribs with Edamame–Spring Pea Purée, Candy-Striped Beets, Grapefruit Gremolata, and Horseradish
    • Carlisle Carlisle Vineyard Zinfandel 2009
    • Mea ‘ono > Hawaiian Estate Chocolate and Salted Macadamia Nut Petit Gâteau with Surfing Goat Cheese Anglaise, Hawaiian Chili–Lilikoi Sorbet, and Tahitian Vanilla–Roasted Maui Pineapple
    • Coffees of Hawaii Malulani Estate Coffee
       

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 05.10.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

May 2016

S M T W T F S
1
2
3
4
5
6
7
 
 
 
 
Cinco de Mayo Thu, 05.05.2016
 
 
Amelia Island, FL Sat, 05.07.2016
 
8
9
10
11
12
13
14
 
Harlem EatUp! Mon, 05.09.2016
 
Foraged Mushroom Feast Tue, 05.10.2016
 
 
Columbus, OH Thu, 05.12.2016
 
Bedford Luxury Thu, 05.12.2016
 
 
New Rocky Mountain Cuisine Sat, 05.14.2016
 
15
16
17
18
19
20
21
Raleigh, NC Sun, 05.15.2016
 
 
Historic Lakefront Elegance Tue, 05.17.2016
 
Beard on Books Wed, 05.18.2016
 
Washington, D.C. Wed, 05.18.2016
 
Escape to Maui Thu, 05.19.2016
 
 
 
22
23
24
25
26
27
28
 
Japanese Joint Mon, 05.23.2016
 
Bistro Elegance Tue, 05.24.2016
 
A Night of Film and Food Wed, 05.25.2016
 
Bubbles at the Beach Wed, 05.25.2016
 
The Flavors of Canada Thu, 05.26.2016
 
 
 
29
30
31
1
2
3
4
 
 
 
 
 
 
 
JBF Kitchen Cam