Congrats to Maui No Ka Oi and Prestigious Aipono Award Recipients

`Aipono Award Dinner Ritz Carlton Maui

Maui  No Ka Oi Magazine, the island’s premiere lifestyle publication, sponsors the Aipono Awards to acknowledge excellence in Maui’s culinary scene while helping to support programs for aspiring chefs and food professionals at the Maui Culinary Academy.

It’s all about doing good, promoting local business, celebrating local agriculture, and cherishing the Maui way of life by infusing the spirit of Aloha into good times with friends and family over food and drink. Last night’s annual event, held for the first time outside the Culinary Academy, was so beautiful, lavish, star-packed and just plain fun, it blew the cork off our expectations. Spirits were soaring higher than Chef McDonald’s hair do. (We love your hair, Chef, and congrats on your award!)

Yes, there was an Ocean Vodka and Bombay Sapphire Bar for martini lovers in the room (isn’t that everyone at a gala?), bubbly and wines from all regions of the globe including New World, Old World, Out of this World, Middle World (but no middle of the road) donated by Better Brands and Grand Crew to be quaffed til heart’s content. Maui Culinary Academy instructors and staff presented a dizzying array of delectable pupus including passed haleakala lamb tostados, spicy ahi wontons, smoked filet minis, super-satisfying asparagus soup, and Kona lobster corn dog fritters (is that not the height of cool?). Pupus were created by MCA Instructors Chef Jake Belmonte, Chef Deal Louie, Chef Tom Lelli, and Chef Kyle Kawakami. Kudos to all for fabulous the preparations.

Next, Executive Chefs from three of Maui’s esteemed eateries joined forces in the Ritz Carlton kitchens to present guests a repast overflowing with divine decadance in the form of gigantic fennel seared scallops with amazing opal basil gastrique; swoonworthy coriander crusted Opah and lemongrass prawns with lobster ponzu butter finished with a sweet tray of chocolate chevre cheesecake, carrot creme brulee (amazing!) and a surprising strawberry water shot with a delicious float of vanilla panna cotta.

Cheers to Chef Ryan Luckey of Pineapple Grill; Chef John Zaner of Ritz-Carlton, Kapalua; and the Four Season’s executive pastry Chef Rhonda Aston for presenting the diners at the Aipono Award ceremony with such a memorable meal befitting the occasion.

Click to see all of last night’s Aipono Award Winners — so many are WCM favorites. ( See, we told you so!!)