In celebration of the holiday season, Spago Maui located lobby level at the Four Seasons Resort Maui in Wailea will unveil two exclusive events.
One is complimentary, featuring a special latke-cooking demonstration with Executive Chef Cameron Lewark at 2 p.m. Dec. 10.
Seats are limited and reservations are required. Learn the fine art of making latkes, traditionally eaten for Hanukkah, by the longtime Wolfgang Puck protege who is now in charge of the posh Wailea restaurant.
“Chef Lewark will share his secrets for how to make the perfect potato latkes, as well as fresh apple sauce and creme fraiche sides,” says General Manager Michael Schwarz, a native of Switzerland who had been with the Wolfgang Puck group in Las Vegas for 10 years.
“After the demonstration and Q-and-A, the guests are welcome to enjoy champagne and passed appetizers on the patio,” he continues.
Another fun food-filled event coming up the next two weekends is the Sunday Ohana Barbecue Nights for tables of family and friends to enjoy.
From 5:30 to 9:30 p.m. Sunday and Dec. 13, Spago will be firing up the barbecue with delectable options for those who reserve a whole table.
Feast on whole-roasted suckling pig; barbeque baked beans in ti leaf; sweet corn bread; Hawaiian potato salad; smoked Kula onions; roasted yellow beets; Brussels sprouts; and apple pie with macadamia ice cream. Tickets are $48 per person.
Lewark, who started his career at 17 at Puck’s famous Malibu restaurant, Granita, moved his way up the ladder to the flagship Spago in Beverly Hills, where he mastered each station. As a reward for striving for excellence, he was then offered the executive chef position at Spago Maui back in 2005, before turning 30.
The regular Spago Maui menu will be available on all evenings and Lewark is pleased to introduce a charcuterie plate of pate, sausage and rillettes that he cures in house from Malama Farms pork in Haiku.
Of course, the popular spicy ahi poke in sesame-miso cones is always a crowd-pleasing appetizer, topped with chili aioli, tosa soy, bonito flakes, green onions, tobiko caviar and pickled ginger.
Other menu highlights are grilled Chinois-style lamb chops; whole opakapaka wok-fried Thai-style for two; local Big Eye tuna with roasted baby eggplant with tomato confit; and steamed Hawaiian mahimahi Hong Kong style served with jasmine rice.
For more information about Spago’s upcoming events or to a make reservation, call 879-2999.
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