Taste of Upcountry is a wonderful way to bring Maui’s favorite chefs and restaurants and the beauty of the Makawao countryside together. This fundraiser will support the nonprofit Montessori School of Maui and highlight farm-to-table cuisine.
Starting Saturday, Oct. 8 at 6pm, the Baldwin Avenue campus will be transformed into a culinary extravaganza. Notable Maui Chefs like Sean Christensen of Maui Country Club, Ben Diamond from the Wooden Crate at Lumeria, Gary King of Oceanside Maui, Cameron Lewark of Spago at Four Seasons Resort Maui at Wailea, Jennifer Nguyen of Saigon Cafe, Sheldon Simeon of Tin Roof Maui, Roger Stettler of Taverna, Kevin Bell of Ulupalakua Ranch Store Grill and Uma Dugied of Star Anise Catering will round up the bash, creating unique dishes for this gathering.
Kainoa Horcajo will emcee the event, which includes a live auction, plus live music will be performed by Benny Uyetake and ManaBrasil. Ross Steidel’s Perfect Pour Maui will provide the libations for purchase with local spirits from Hali`imaile Distillery, beer and wine.
The silent auction portion of the event has great treasures to bid on like helicopter rides, dinner at Lahaina Grill with a stay at Lahaina Inn, home goods and jewelry made by local artisans, gift certificates to all sorts of restaurants and organizations, jet ski rentals and zip-lining tours.
General admission tickets start at $100. Seated general admission tickets are $125 and VIP tables of 10 start at $2,500. To purchase tickets, or to find more information and a description of VIP perks, go to Momi.ejoinme.org/tasteofupcountry or call 808-573-0374.
Taste of Upcountry Menu Sneak Peek
• Ben Diamond, Wooden Crate, Lumeria
Turmeric and Golden Beet Vegetable Patty with Wasabi Avocado Aioli, Crispy Sweet Potato and Pickled Zucchini. Golden Beets from Penafrancia Farm, Sweet Potato from Polynesian Professionals and Zucchini from Wonder Farm.
• Kevin Bell, Ulupalakua Ranch Store
Ulupalakua Sliders with Ulupalakua Lamb, Pepperjack Cheese, Greek Spice and Tzatziki. Ulupalakua Venison, Cheddar Cheese, Chimicurri Aioli. Ulupalakua Ranch venison and lamb, Waipoli Greens, Sunrise Tomatoes from Da Kine Herb Farms, Koga Farms Kula Sweet Onion.
• Cameron Lewark, Spago
Wild Boar in Local Coconut Green Curry with Haiku Mango and Kula Herbs. Thai Salad with “Aina Lani Farms” Greens, Pineapple, Ginger and Spicy Lime Vinaigrette.
• Jennifer Nguyen, A Saigon Cafe
Our Famous Saigon Cafe Garden Party Shrimp: Lightly battered and deep fried till golden, tossed in Maui onion, Ginger, Garlic, Chili and a splash of Sake. Maui Onion and Romaine Lettuce from Jamie Shishido Farms.
• Uma Dugied, Star Anise Catering
Tempeh Breadfruit Tikka Masala served over Rosemary Lemongrass Rice. Local Maui Tempeh Co, Turmeric, Rosemary, Lemongrass and Breadfruit by Pau Hana Farm.
• Dessert by Emily King, Pastry Chef, Oceanside Restaurant
White Chocolate Strawberry Almond Cake with Lime Zest and Strawberry Jam. Whipped Creme Fraiche, Roasted White Chocolate, and a Vanilla Caramel Sauce. Featuring Oko’a Farms.
and more to come!