Reading the Maui Film Festival at Wailea’s menu makes me hungry. Not hungry for just anything, but hungry for haute cuisine gourmet food. Like grilled lobster tail with lemongrass butter, or tamari marinated lamb chops, or even an island catch of the day with Kamuela tomato, pickled ginger and scallion sauce. These are all going to get served at the Taste of the Islands Opening Night Twilight reception, and I’m really beginning to worry about my kitchen skills.
I’m a good cook, but how can I compete with tempura tiger prawns, dim sum, or Hawaiian vintage chocolate fondue with fruit? I don’t have a clue how you make nigiri sushi or sesame sea salad and cucumber namasu, but they do. What scrumptious combination of foods make up the siu mai? I guess I don’t need to know because all of these delicious delicacies will be served at the Four Seasons Resort on June 14.
Still sitting at my kitchen table, I’m now salivating over the thought of sitting at the Starry Night MoonDance Raw bar, stuffing my face with fresh Pacific Oysters with mignonette, lobster cocktail and ahi poke with kukui on June 15 at the Tommy Bahama Tropical Cafe. For some reason I peer into my own fridge, but find nothing worth eating raw in here—just barbecue sauce, soymilk and some mystery science Tupperware. Instead of dried up leftovers in styrofoam, I could have satay, which is chicken, beef and shrimp, hopefully skewered on bamboo, with peanut dipping sauce.
I could dig deeper into the fridge, but what for? I am back to picturing myself lip locked late on the night of June 16 with chocolate peanut butter terrine, mouthing chocolate decadence and grand marnier and white chocolate creme brulee at the Taste of Chocolate. I am at the chocolate fountain pouring and pairing liquid chocolate love with strawberries, marshmallows, madelines and anything else I can get my hands on. Sweet tooth activated, I peer into the pantry, canned corn, taco seasoning, stoned wheat thins and brown sugar. Reality snaps me back, my appetite spurned.
Now I am starving, and staring bleakly into dreary cupboards. I really wish I was at Taste of Wailea on June 17, where the mouth-watering creations from 10 different Wailea restaurants come together for one event on the Gold and Emerald golf courses. I could be enjoying braised short ribs from Capische, along with Mulligan’s Guinness-marinated rack of lamb. I would be sipping a MauiTini while filling up on Grand Wailea’s sauteed kampachi with Korean pancakes, and the Four Season’s truffled Keahole lobster corn dogs. For dessert I could have the Marriott’s banana toffee tower and key lime pie.
I guess I’ll get up and make myself a sandwich. My stomach simply cannot wait for all this gourmet eating to begin. Until then I guess I have to settle for the magnificent menu.
To get your own copy of the menu go to www.mauifilmfestival.com. MTW