Can you say “Garde Manger” in French five times fast? Good, me neither. Despite struggling with its pronunciation, it’s one of my favorite art forms in food. The French culinary arts began to cultivate garde manger style in pre revolutionary France, when food was stored in the cold basements of castles. Thank goodness modern refrigeration has improved food storage and allowed garde manger and its branches of charcuterie and sculpture to flourish. Come celebrate the most modern of garde manger styles blossoming with student chefs at the “Well Seasoned” tasting at Maui Culinary Academy, the name inspired by the seasons.
Presented by The Maui Culinary Academy in The Leis Family Class Act Restaurant Thursday, Nov. 17, diners will experience a tasting of 12 appetizers inspired by the four seasons, including Spicy Carnitas with Vegetable Escabeche, Summer Citrus Seafood Ceviche, Caramelized Figs with Goat Cheese on Brioche and Muscovy Duck Confit on Sweet Potato Gaufrette. For a nice finish, dessert items will include Petit Fours and hand-made chocolates.
For anyone who’s ever wondered what exactly compressed watermelon would taste like when it’s paired with Feta cheese (sweet and savory, with a velvety smooth texture), the upcoming event Well Seasoned event should satisfy even the most adventurous of culinary aficionados.
“The concept of Well Seasoned is to provide the opportunity for MCA’s brightest students to showcase their skills and talents,” said Garde Manger instructor Craig Omori. “It’s a great chance for the public to experience dining with some of Maui’s future chefs.”
Well Seasoned is open to the public, and the cost is $35/person. The event is from 5:30-7:30pm. Seating is limited. Diners should RSVP by calling Sally Cool at 984-3367.