Tomato pinwheel and lobster salad
Yields 2 portions
- 1 Heirloom Tomato
- 4 oz. Diced Cooked Kona Lobster
- 1 oz. Blanced Haricot Verts
- 1 oz. Diced Mango
- 1 oz. Maui Onions
- 1 oz. Hearts of Palm
- 2 oz. Diced Avacado
- 1 oz. Blueberries
- 3 Tbsp. Vinaigrette
- Pinch of Salt & Pepper
- 1 Tbsp. Molokai Potato Strings
- 1 Tbsp. Micro Herbs
Core the tomato and cut in half from North to South. take half and slice it into approximately 10-12 slices thin for each half.Curl it inside a 3 Curl it inside a 3 inch ring mold so it forms a pinwheel. Place a spatula below it and place in in the center of a plate. Take the lobster, haricot verts, mango,hearts of palm, maui onions, avacado,the lobster, haricot verts, mango,hearts of palm, maui onions, avacado and passion fruit vinaigrette and place them intoa stainless steel bowl. Season with salt and fresh ground pepper and gently toss.Place half of the salad into the center of each pinwheel and gently press down to compact the sald between the tomatoes.Remove the ring molds from the outside of your tomatoes and they should stand on their own.Fry the molokai potato shreds till they stop bubbling and remove from fryer. Season with salt. Drain and place on top of the lobster salad. Next place the micro greens on top of that. Finish the dish with drizzles of the passion vinaigrette, vanilla oil and the Asian green oil. ENJOY!!
Passion Fruit Vinaigrette
Yields 1 Cup Ingredients:
- 2 oz. Passion Fruit Puree
- 1 oz. Honey
- 1/2 tsp. Dijon Mustard
- 1 oz. Rice Wine Vinegar
- 4 oz. Salad Oil
- Salt & Pepper To Taste
Mix the passion fruit puree, rice vinegar, dijon, honey and white pepper in a stainless steel mixing bowl. Slowly add oil in a stream while whisking until all incorporated. Check flavor to make sure its balanced between tart and sweet.
Yields 1 Cup
- 2 oz. Cilantro - leaves & stems
- 2 oz. Spinach2ounces
- 1 oz. Thai Basil
- 1/2 oz. Kaffir Lime Leaf
- 3/4 Tbsp. Kosher Salt
- 8 oz. Safflower Oil
- Blanch herbs separately in boiling salted water for 5 seconds. Shock in ice water. Blanch kaffir lime leaves last.
- Squeeze out all moisture and cut small with scissors.
- Place half of oil in blender with half of herbs and give generous amount of salt. Blend uncovered until oil gets warm. gets warm Transfer to bain marie over ice to cool.
- Process remaining herbs and oil and salt until warm. Ice down.
- Combine the two batches and process the same way three times total, icing down between blendings toprevent discoloration.
- Transfer to a stainless steel container covered with plastic overnight. Next day fold cheesecloth so its three ply and put itover the top of another container to strain oil into. Place a rubber band or tape aroung and make a well with your hand. pour contents of oil container into cheesecloth container and let it drip till all strained. Carefully remove without disturbingpulp. Transfer oil to a squeeze bottle.
Yields 1 Cup Ingredients:
- 8 oz. Macadamia Nut Oil
- 1 Vanilla Bean, Split
Scrape out the contents of the vanilla bean and place with the bean and macadamia nut oil in a small saucepan and turn on very very low. Once hot but not to the point of frying the bean pull off the heat and let sit to cool down to room temperature. Strain out old bean pod.
- 3 Cups Yugoslavian Red Butterleaf
- 1/4 Cup Asian pear, julienne
- 1/4 Cup Maui onion, fine julienne
- 2 Kula Strawberries
- 1/4 Kuau Orange, sections
- 1/2 Diced Kula Avacado,
- 2 Tbsp. Ponzu Vinegar
- 1 Tbsp. Soy Sauce
- 1/2 Tbsp. Sugar
- 1 Garlic Clove, chopped
- 1/2 tsp. Ginger Mint, fine chopped
- 1/2 tsp. Vietnamese Coriander, chopped
- 1 Pinch fresh ground black pepper
- 1 Yellow Beefsteak Tomato, Sliced Thin
Slice the yellow tomato paper thin and place on a plate in circular fashion. Mix the ponzu vinegar, sugar, soy, garlic, chopped RauRam and chopped ginger mint. Place the torn butterleaf, Asian pears, orange segments, avacado and maui onion in a mixing bowl. Dress the salad with the vinaigrette. Season with salt and fresh ground black pepper. Toss gently and place a small handfull in center of the plate. Sprinkle with strawberries, serve and enjoy a refreshing fatfree springtime salad
About the 28th Annual Kapalua Wine & Food Festival Tantalizes Tastebuds, June 11 - 14:
The longest-running and most prestigious festival of its kind in Hawaii, celebrates 28 years of fine food and wine with a four-day culinary extravaganza!
Festival Host, Master Sommelier Fred Dame brings together world-renowned winemakers, top Master Sommeliers, celebrated chefs and industry insiders for a long-weekend of daily culinary exhibitions, interactive wine tastings and evening gala events. The Grand Tasting, Kapalua Seafood Festival, In the Kitchen and Fred Dame's Rare Wines Dinner are but a few of the highlights of this trendsetting event.Themed "Carnival," this year's festival features more than 133 wineries- including Gramercy Cellars, Williams Seylem Winery, Sapphire Hill Vineyards, Lachini Vineyards and Pisoni Vineyards & Winery -along with guest chefs Scott Giambastiani, executive chef for Google Inc. and Robert McGrath, founding chef of Roaring Fork and An American Western Bistro and proprietor of REM Restaurant, which is scheduled to open this spring.
Early birds can purchase event tickets in advance and save with Kapalua Wine & Food Festival's "Buy Now and Save" promotion, which offers a $20 discount on selected event tickets, including The Grand Tasting, Kapalua Seafood Festival, An Organic Experience with Chef Scott Giambastiani and Day After Alchemy. Valid through May 15, the promotion is only available online at www.kapalua.com.
For more information on Kapalua Wine & Food Festival and Kapalua Resort, please visit www.kapalua.com or call 1-888-665-9160.
About Executive Sous Chef Marc McDowell:
He is a native of Omaha, Nebraska. For the past 20 years, he has continually developed his passion for creative cooking and growing his own produce. In his current position, he oversees the culinary operation of the resort's six restaurants and numerous banquets where he creates one-of-a-kind menu concepts. Chef McDowell is also in charge of The Ritz-Carlton, Kapalua's two new organic herb and vegetable gardens and the exotic fruit orchard, where he also hosts weekly complimentary garden tours and healthy cooking demonstrations for hotel guests. Chef McDowell is also one of the driving forces behind the specialty cuisine created for numerous annual events at The Ritz-Carlton, Kapalua, including The Kapalua Wine & Food Festival, Celebration of the Arts and The Mercedes-Benz Championship. He is an avid fan of all the culinary arts and has competed in numerous ice and fruit carving events and also conducted many cooking demonstrations for hotel guests. "My cooking philosophy is about selecting the best possible seasonal ingredients available," says Chef McDowell. An alumnus of Culinary Institute of America, Chef Marc McDowell worked as Chef Garde Manger at The Grand Wailea prior to joining The Ritz-Carlton Kapalua.
About Ritz-Carlton, Kapulua:
Kapalua Resort is a 23,000-acre, master-planned community set amidst a working pineapple plantation on Maui's northwest coast. The resort is renowned for its world-class golf courses - The Bay and The Plantation Courses; 11 residential communities; premier accommodations at The Ritz-Carlton, Kapalua; The Kapalua Gold Villas, a condominium rental program; Kapalua Luxury Homes, a vacation home rental program; a tennis complex; three white sand beaches, including two of America's Best Beaches, and a myriad of restaurants and shops. Nearby Kapalua Farms offers farm-to-fork produce and eggs to resort restaurants and the surrounding community. Kapalua Resort hosts a signature event series each year: the PGA TOUR's season-opening Mercedes-Benz Championship in January, Whale Quest Kapalua in February, The Ritz-Carlton, Kapalua's Celebration of the Arts Festival in April, Kapalua Wine & Food Festival in June and the Kapalua LPGA Classic tournament in October. For more information, visit www.kapalua.com or call 1-800-KAPALUA.