Haiku Mill is already known for swanky parties, but that’s only if you’re renting the place out and throwing the party. But now the tables have turned and Haiku Mill will open their new, exquisite multi-course Chef’s Dinner hosted by Christopher Kulis.
The event is a partnership with Capische, which is how we lucked out with Chef Kulis’ cuisine. The setting at the Haiku Mill is pretty magical. The broken down 150-year-old mill cement building is built back up with lots of plants, trellises of lights overhead, hanging crystals, vines and a grand chandelier. It evokes a medieval dining room, a castle in the jungle if you will. The idea is for these dinner parties to be an exclusive, intimate VIP experience.
There’s a lot more to the Haiku Mill than just this building, and by joining this experience you get to see the grandeur of the property. There’s the first building where guests are checked in and greeted with champagne. High vaulted ceilings meet over a wide open room with white couches. From there you can wander under the low hanging branches of a banyan or check out the white cottage–a pinnacle of shabby chic decor. There’s spectacular flora and fauna everywhere.
It gets dark quick in this part of the jungle, and the glittering candle lights over the perfectly set table beckon guests into the dinner. It’s cozy and glorious dining in front of the grand steps deep in the open air shell of this building. The table setting is spectacular, and every attention to detail is present before you’re even seated.
“Haiku Mill’s natural splendour perfectly compliments Chef Kulis’ brilliant use of Maui’s natural surroundings as an ingredient source for his creations,” said Kimiko Hosaki, Haiku Mill’s director of business development. “We are excited to take our relationship with Capische? to the next level with an unforgettable evening for patrons who care as much about the fine dining experience as they do the food they’re enjoying.”
From this gothic feasting table, you embark on a journey guided by Chef Kulis. He explains the dishes. He’s thoughtful and his food showcases flavors at their best–how they’re meant to be. The twists and turns are in the details. The proscuitto he makes himself with the happy pigs at Malama Farms. It takes a year to cure, and is juxtaposed on top of this week’s harvest of kabocha from Kumu Farms. The meal has a natural flow that makes the tastebuds pop and lets the mind reflect on each bite.
The next dinners are scheduled for Thursday, Nov. 12 and Thursday, Dec. 10. The event is limited to 30 seats. Reservations are priced at $220 plus tax for this magnificent evening (kama`aina rate is $185 per person plus tax). You can add beverage pairing to that for $70 each. Other alcoholic beverages are also available for purchase. To reserve, call 808-575-9994.
Haiku Mill Chef’s Dinner Menu – Nov. 12, 2015
KONA MAINE LOBSTER
OGO, SMOKED CRÈME FRAICHE
LEMON OIL POACHED OPAKAPAKA
BROWN BUTTER PARSNIP PUREE,
BRUSSEL SPROUT CHIPS, SALT WATER CARAMEL
HAIKU LAMB RAGU
YAM GNOCCHI, HONEY MARSHMALLOW, CELERY ROOT
SNAKE RIVER FARMS WAGYU
BLACK GARLIC EMULSION, LEEK, CORIANDER JUS
GRILLED COMPRESSED PINEAPPLE
COCONUT SORBET, LIME GRANITE, MAC-NUTS
Photo of Chef Chris Kulis by Anna Kim Photography