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
  • Call 212.627.2308 to reserve
 
 
 

January 2013

S M T W T F S
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Greenhouse Gallery Wed, 01.02.2013
 
 
 
 
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High-Voltage Cuisine Tue, 01.15.2013
 
Beard on Books Wed, 01.16.2013
 
New England Bounty Wed, 01.16.2013
 
Chicago Thu, 01.17.2013
 
Neighborhood Gem Thu, 01.17.2013
 
 
Jazz at Lincoln Center Sat, 01.19.2013
 
Richmond, VA Sat, 01.19.2013
 
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Jackson, MS Sun, 01.20.2013
 
 
 
Black Truffle Celebration Wed, 01.23.2013
 
 
Beaver Creek, CO Fri, 01.25.2013
 
 
Love, Umbrian Style Sat, 01.26.2013
 
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31
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2
Midwinter Brunch Sun, 01.27.2013
 
Inspired New England Mon, 01.28.2013
 
Le Bec Fin’s Next Chapter Tue, 01.29.2013
 
Beard on Books Wed, 01.30.2013
 
Salmon Seduction Wed, 01.30.2013
 
Francis’s Favorites Thu, 01.31.2013
 
 
 
JBF Kitchen Cam