Montage Kapalua Bay Hosts Maui Chef Exchange Dinner
Chef Riko Bartolome, executive chef at the Montage Kapalua Bay, is one of the featured chef’s in the Maui Convention and Visitors Bureau’s “cultural chef exchanges” series. The culinary tour sent top Maui chefs to the U.S. West Coast to join chefs in their kitchens in San Francisco and Los Angeles to create joint food experiences.
Bartolome of the Montage Kapalua Bay’s signature restaurant, Cane & Canoe, brought his culinary artistry to Los Angeles Feb. 17-22 along with chefs Michael Lofaro of Humuhumunukunukuapua'a at Grand Wailea and Kyle Kawakami of the Maui Fresh Streatery food truck.
And, on April 1, the Chef Exchange and Maui Ag Dinner took place at the Montage Kapalua Bay. Executive chefs in attendance at the dinner included chef Seakyeong Kim of Charlie Palmer at Bloomingdale’s in Orange County, Calif.; chef Oscar Torres of Acabar in Los Angeles; chef Kyle Kawakami of Maui Fresh Streatery; chef Richie Nakano of SFO; chef Michael Lofaro, of Humu at Grand Wailea; chef Jeff Scheer of Maui Executive Catering; and chef Sheldon Simeon of Migrant.
The farm-to-table menu highlighted Maui’s food culture and included a variety of dishes paired with wines from around the world. The menu began with several small plates, including over-cooked deviled quail egg and black truffle paired with Avinyo Cava from Penedes, Spain; kampachi with yuzu uni curd, seabeans and calamansi with an apple cider from Basque, France; petite vegetable, green garlic, surfing goat cheese and streusel served with Loimer’s Gruner Veltliner from Kamptal in Austria; Hudson valley foie gras with lilikoi, raspberry, hazelnut and lemon brioche paired with Thierry Tissot Bugey Rose, Extra-Dry from Savoie, France. There was also onaga with katsuo, truffle, potato and shiso beurre, a cocktail intermezzo that included Spanish sherry with calamansi bitters, grapefruit bitters and pechaud bitters.
The main course featured Niihau grass-fed rib eye with sweetbreads, peas, horseradish, crème fraiche and pistachio granola paired with Vina Sastre’s Crianza. Dessert was a parsnip cheesecake, spiced sponge, scallion purée, hazelnut powder, crispy, spiced parsnip with a Smith Woodhouse 10-year-old Tawny port.
Cane & Canoe, under chef Bartolome, is known for its creative modern cuisine that celebrates Hawaii’s diverse culture while showcasing its fresh, locally sourced ingredients with an infusion of Asian influences reflecting Hawaii’s multiculturalism.
The restaurant’s design is inspired by a traditional Hawaiian canoe house, a local Hawaiian gathering place where artisans of yesteryear would socialize, make sails, carve wood and weave baskets. The restaurant is known for its food and ambiance, which combine to honor the Hawaii of past and present.
At the Montage Kapalua, Bartolome oversees all culinary experiences on the property, including in-room dining, the Sunset Patio and Cane & Canoe. He is known for his signature Asian fusion style and has led culinary programs at luxury hotels such as Grand Wailea Maui as well as in the San Diego area, including Hotel Nikko’s Pangaea, Hotel Del Coronado’s Crown Room, the W Hotel and Asia-Vous. Bartolome has earned the respect of industry peers and critics alike, and he has been featured at the annual Maui County Agriculture Festival Grand Taste Education and as host Chef of Whale Trust Foundation’s annual “Whale Tales” event held in Kapalua.
For more information, visit Montage Hotels Kapalua Bay.
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