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EXCERPTED FROM EPICUREAN TRAVELER
The following article is excerpted from the current issue of EPICUREAN TRAVELER, our food and travel ezine. Due to the limitations imposed by download times, the graphics presented here are far fewer, smaller and of lesser quality than those found in EPICUREAN TRAVELER. The entire article, including all of the recipes and far more graphics, can be found in the current issue, EPICUREAN TRAVELER Vol. 1 #3. Other articles from the current issue include, The Budget Epicurean in Provence, Asiago Cheese, and Rosario Resort on Orcas Island . To receive EPICUREAN TRAVELER, as well as EPICUREAN TASTING ROOM (our wine & spirits ezine), and to be eligible for special discounts in our marketplace, join THE EPICUREAN SOCIETY. Click here to join.
The Epicurean Traveler on Maui
KAPALUA WINE & FOOD FESTIVAL
by Scott Clemens
Sometimes everything comes into alignment; everything is perfect — the food, the wine, the accommodations, the surroundings. Standing on the point overlooking Kapalua Bay, bathed in fresh trade winds and sipping a fine Champagne, I had a sense that this was as good as it gets — for those of us who like to combine fine wine and gourmet food with our travel, nothing quite fits the bill like the Kapalua Wine & Food Festival. Held in July, the Kapalua resort on Maui every year since 1980, the festival brings together two world-class resorts, and Master Sommeliers, chefs and vintners from around the world, for a four day round of wine tastings, seminars, winemaker dinners and sumptuous feasts, at one of the world’s most beautiful venues.
The Grand Tasting on The Point at Kapalua Bay
Kapalua is unusual. Owned by the Kapalua Land Company, the 1,650-acre property, surrounded by a 23,000-acre pineapple plantation, includes both the 196-room Kapalua Bay Hotel & Ocean Villas, and the 548-room Ritz Carlton Kapalua. Both full-service hotels, with individual spas and restaurants, share three championship golf courses, a state-of-the-art Golf Academy, three beaches and two tennis facilities. So despite being operated by competing companies, the hotels have a symbiotic relationship, with continual shuttles ferrying guests from one to the other. The events that make up the Kapalua Wine & Food Festival are spread between the two hotels and the dozen restaurants on the property.
Last year’s festival was hosted by Master Sommelier Andre Immer, Dean at the French Culinary Institute in New York City, and author of Andrea Immer’s Wine Buying Guide for Everyone; Great Wine Made Simple; and Great Tastes Made Simple (she will also host this year’s event). Besides cooking demonstrations, wine and food seminars, and silent auctions, the festival featured an al fresco Grand Wine Tasting, with an international array of wines poured by winemakers and Sommeliers; The Red White and Blue Gala Dinner (“A Tribute to American Classics”); and the Kapalua Seafood Festival featuring seafood dishes prepared by chefs from 16 of Hawaii ’s best restaurants.
The Grand Tasting of more than 100 wines, which included a lavish “Hawaiian Turf Barbeque” by chef Martina Hilldorfer, was spread out on The Point at Kapalua Bay, with themed wine tents encompassing:
• Big California Whites & Reds
• Classics from Europe and Super Tuscans
• Other New World Wines from Chile and Argentina
• Pacific Rim Flavors — a motley group of wines from Oregon, Washington, Australia and California
• Champagne & Sparkling Wine
• Best of Andrea Immer’s Buying Guide
• Sommelier’s Choice — wines selected and poured by five acclaimed Sommeliers: Master Sommelier Larry Stone from Rubicon in San Francisco; Alpana Singh from Everest in Chicago; Virginia Philip from The Breakers Hotel in Palm Beach; Karen King from Union Square Café in New York City, and Master Sommelier Fred Dame, from Paterno Imports.
Joel Aiken of Beaulieu Vineyards, and Doug Fletcher of Terlato Wine Group
The winemaker dinners and drop-by wine tastings held around the resort were highlighted by a once in a lifetime vertical tasting of Perrier Jouët Fleur de Champagne, conducted to commemorate the 100 th anniversary of the Belle Époque “flower bottle.” It was the first time that Perrier Jouët had staged such an event outside of France (for full details, see Epicurean Tasting Room, Vol. 1 #3).
Events like these often leave participants feeling like overstuffed chairs — fat and sedentary. One of the great advantages of this venue is the wide range of activities available to guests when they’re not wining-and-dining: Golf, tennis, swimming pools, beaches, hiking and horseback riding, spa and fitness room, and excursions to Lahaina’s art galleries, to name a few. I chose to take my daughter on her first scuba diving adventure in the clear waters of Kapalua Bay, where we had a first hand look at colorful coral gardens, tropical fish and sea turtles.
Chefs James Laird, of Restaurant Serenade, in New Jersey, and Stephen Marshall, of The Ritz-Carlton Kapalua, hosted a seminar/luncheon called “Cooking in Season,” featuring a cooking demonstration of four dishes, that were served to participants with matching wines selected by the sommeliers (see the following recipes).
The silent auctions raised more than $46,000 for the Maui Community College Culinary Arts Program, The Art School at Kapalua, Maui Preparatory Academy and the Windows of Hope Fund to assist families of the Windows on the World staff (where Immer once worked) who lost their lives during the September 11, 2002 World Trade Center attacks.
The 22 nd Kapalua Wine & Food Festival will be held July 10-13, 2003. For more information, call toll-free 800-KAPALUA or visit www.kapaluawineandfood.com.
Chef James Laird’s Cold Poached King Salmon with Warm Corn Relish and Garlic Chive Oil
20 oz. King Salmon fillet, blood line removed
3 qt. court bouillon (see below)
1 c. fresh corn kernels
1 c. shucked sweet peas
1 bunch garlic chives
1/4 c. extra virgin olive oil
1 red pepper, diced
1 c. pea shoots
2 T. parsley, chopped
1 T. mint, chopped
1 T. butter
1 T. shallots, shopped
Salt and pepper to taste
- Place salmon in a heat resistant, non-reactive container. Pour boiling court bouillon over salmon and cover. Place in refrigerator until cool.
- Combine garlic, chives, olive oil, salt and pepper in a blender and blend until smooth. Reserve.
- Melt butter in sauté pan and cook shallots and red pepper until sweet and tender. Season with salt and pepper. Add the corn and the peas and cook for three additional minutes. Mix in parsley and mint.
- Spread warm corn relish on platter.
- Remove the salmon from the court bouillon and place on top of relish.
- Spoon the garlic chive oil around fish and vegetables.
Court Bouillon
3 qt. Water
2 carrots, peeled, medium dice
2 medium onions, peeled, medium dice
2 sprigs fresh thyme.
1 bay leaf
10 parsley stems
1 T. sea salt
1 T. black peppercorns, crushed
1 c. dry white wine
- Combine all ingredients except the wine and simmer for 45 minutes.
- Add wine and simmer for an additional 10 minutes.
- Strain and reserve liquid.
• • •
Contact Information:
Kapalua Bay Hotel & Ocean Villas
Management: The Luxury Collection by Starwood Hotels & Resorts Worldwide.
Tel: 1-800-367-8000 or Starwood’s reservations line 1-800-325-3589
The Ritz-Carlton Kapalua
Tel: 808-669-6200
www.ritzcarlton.com/resorts/kapalua/default.html
Things To Do on Maui:
Reservations for these activities can be made at the Hotel Concierge Desk, or email kapagst@mauigateway.com. This service is at no cost to hotel guests and assures you will receive the best tours at the best prices.
HALEAKALA SUNRISE/DOWNHILL BICYCLE TRIP
Drive to the 10,023-foot summit of Mt. Haleakala volcano in the pre-dawn to witness one of the most spectacular sunrises on earth. Then, enjoy a 38-mile bicycle tour that is all downhill!
HELICOPTER TOUR
Helicopter tours of Haleakala Crater and the Hana rainforest. Two companies offer helicopter rides: www.airmaui.com, or www.sunshinehelicopters.com
$125 to $285 per person.
Helicopter Rides are available 8:00am – 5:00pm.
SCUBA DIVE, SNORKLE or KAYAK
Introductory Beach Dive from Kapalua Bay Beach — no experience necessary. Pool lessons daily. $85 per person, includes all equipment. Night Dives, Beach Dives, and Scooter Dives are available for certified divers. $55-$110 per person, includes all equipment. Open Water PADI Certification Course, approximately 4 days. Private $599. Semi-Private (no more than 6 per class) $525 per person. www.kapaluadive.com
CATAMARAN SAILING
Watch a sunset from the ocean, picnic/snorkel, whale watch, scuba dive, or visit neighboring islands: www.sailingmaui.com, or www.sailtrilogy.com.
HANA PICNIC TOUR
Full-day van tours to the Hana rainforest are available daily. Limousine/Van tours $134 per person. 7:00am to 5:30pm.
PANIOLO HORSEBACK ADVENTURE
Journey to an actual working cattle ranch nestled in the heart of West Maui and ride into the ranges and down to Maui’s spectacular North Shore! Enjoy a Paniolo (Hawaiian cowboy) style open pit BBQ lunch. The number of riders is limited, so reservations must be made in advance. Morning ride with lunch: $130 per person.
Helicopter/Horseback Adventure $235 per person.
AUTHENTIC HAWAIIAN LUAU
Located on the beach in Lahaina, this is the only truly authentic Hawaiian luau on Maui. It is also the smallest and most popular so it must be booked in advance. The earlier you book a reservation, the better seating you receive. Adults: $70 per person. Children (2-12): $40 per child. 5:00pm – 8:00pm.
DEEP SEA FISHING
Hawaiian game fish include Mahi Mahi, Ono, Ahi, and the Pacific Marlin. Half-day share: $135 per person, Full-day share: $159 per person. Private charters are also available. Departs between 5:30 am and 7:00 am from Kaanapali Beach.
SUBMARINE RIDE
This 46 passenger, air-conditioned submarine dives down to 120 feet in order to show you the marine life for which Hawaii is famous. On the one-hour dive, enjoy the excitement of being on a real submarine! Adults: $79 per person. Children (must be above 3 feet tall): $39.
ADVENTURE RAFTING
Experience of a lifetime! See towering sea cliffs, isolated beaches, sea caves, shipwrecks, blowholes and tide pools. Snorkeling at 4-5 beautiful locations. All gear and instruction included. Dolphins and sea turtles are often encountered on this full day adventure.
Adults: $130, Children $99. 6:30am – 2:00pm
THE ART SCHOOL AT KAPALUA
The Art School at Kapalua, housed in an historic plantation building, offers ongoing classes in various media of visual and performing arts, including drawing, dance, ceramics and painting. Visitors to the island can join classes on a drop-in basis.
The 10,000 square foot, three-tiered swimming pool at The Ritz-Carlton Kapalua