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USA Christmas Dinner

Kapalua (Hawaii), December 14, 2013

Bailliage of Maui’s Christmas Celebration at Kapalua

The PGA tour certainly knows how to start a new year spectacularly! The first event, in early January, is always held at Kapalua, Hawaii, one of the most beautiful venues in the world. Following this reputation for the venue, the Bailliage of Maui held its Christmas Gala Dinner in the Plantation House Restaurant within the golf course’s clubhouse.

We began on the terrace, where the course cascades down the hillside towards the channel between Maui and Molokai. At the champagne reception, migrating humpback whales enjoyed the beautiful sunset with us!



The evening was so balmy and gorgeous that we almost regretted having to go inside, except that we knew what we looked forward to, given that Executive Chef Jojo Vasquez was at the helm in the kitchen.

Chef Vasquez was a 2012 “Hawaii Rising Star Chef,” a member of “The Iron Chef” team for two seasons, and former Executive Chef of Morimoto Waikiki. His interest in molecular gastronomy was inspired by travels abroad and he seeks to incorporate refined Pan-Asian flavours into Hawaiian cuisine.



For our menu, he showcased classical dishes and lovely French wines, incorporating delicious local touches.

Amuse bouche
Belon oyster
preserved Meyer lemon, basil pearls, Champagne mignonette

Fruits de mer
House-cured kampachi, Pacific umi, caviar
Cremant D’Alsace Rosé – Lucien Albrecht

Fish course
Asian sea bass
salsify, young watercress, and winter truffle snow
Bourgogne Chardonnay 2011 – Bouchard Père & Fils

Intermezzo
Tropical fruit sorbet
with lime zest and mint

Main course
Wagyu tornedos Rossini
alii mushrooms, Périgueux sauce
Saint-Émilion ‘Les Cadrans de Lassègue’ 2010 – Château Lassègue

Dessert
Chocolate Indulgence Tasting
Bittersweet chocolate cake with Kula strawberries
Milk chocolate mousse with hazelnut crunch
Chocolate & peanut butter parfait
Chocolate ice-cream
Taylor Fladgate LBV Port 2007



The amuse bouche set the high standard that was apparent throughout the evening. Highlights that followed were a colourful and succulent sea bass, the perfectly-cooked tournedos and the dessert which was a chocolate lover’s delight!

Judith Kellogg
Chargée de Presse Provinciale, Bailliage Provincial of Hawaii/Pacific Islands

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