THE RITZ-CARLTON, KAPALUA EVENT MENUS 2019 “THE ART OF THE EPICUREAN” 2019 EVENT MENUS HAUTE CUISINE THE ART OF THE EPICUREAN BREAKFAST RECEPTION When it comes to food, we love all things local. Our talented team of culinarians partners with over BUFFET 6 SMALL BITES 27 50 farms throughout the Hawaiian Islands sourcing bountiful ingredients from asparagus and daikon to ti-leaves and purple sweet potatoes, organic grass-fed beef and the freshest seafood found along the ENHANCEMENTS 7 DISPLAYS 28 Pacific Coastline. As purveyors of amazing flavor, we raise the gastronomic bar by crafting innovative menus to tantalize your senses. You can see, touch, taste and smell the decades of international ACTION 8 BUTCHERS BLOCK 29 experience that our culinary team has cultivated throughout their travels. PLATED 9 HEAVY RECEPTION 30 Our team of talented individuals has a collective passion for creating the extraordinary. We thrive on BOXED 10 DESSERT attention to detail and paramount service. It is not just in our training manual. It’s in our DNA. The Culinary and Meetings & Special Events team at The Ritz-Carlton, Kapalua will always be a step ahead ensuring BRUNCH 11 STATIONS 32 every detail is accounted for so that your event will be memorably excellent. COCKTAILS 12 We invite you to take this journey with us. DINNER BREAKS PLATED DINNERS 33 EXPLORE THE FLAVORS OF THE ISLAND. BEVERAGES 13 INTERMEZZOS 35 INDULGE YOUR SENSES. FIND INSPIRATION. RECONNECT. A LA CARTE 14 THEME BUFFETS 38 HAWAIIAN STYLE 16 HOSPITALITY 17 BEVERAGES LIBATIONS 45 LUNCH WINE 46 COOKING DEMO 19 ON THE GO 20 INFORMATION PLATED 21 PLANNER GUIDELINES 47 BUFFETS 22 CHAD BEVAN DISCLOSURE: DIRECTOR OF MEETINGS AND SPECIAL EVENTS All prices are subject to a 25% service charge and 4.166% state tax. A portion of the service charge on food and beverage is being used to pay for costs or expenses The Ritz-Carlton, Kapalua other than wages and tips for employees; a minimum of 18% of the service charge on food and beverage is allocated toward wages and tips for employees. All food and beverage prices are subject to change. $500 charge will apply to all breakfast buffets under 25 people and lunch and dinner buffets under 50 people. Updated 11/1/18 – 3 – CHEF APRIL MATSUMOTO RESTAURANT SOUS CHEF LOCALLY SOURCED Q&A PACIFIC PRODUCE KAWAMATA FARMS HALIIMAILE WHEN DID YOU KNOW YOU I try hard not to waste anything. There are KULA, MAUI HAWAII ISLAND PINEAPPLE CO. ALOHA AINA WANTED TO BE A CHEF? so many great ways to use and preserve Vegetables Tomatoes, Cucumbers HALIIMAILE, MAUI ORGANIC FARM I knew in high school that I definitely ingredients like canning or pickling or drying HAIKU, MAUI Pineapple wanted to be a chef. At the time I was herbs to make a spice rub, you really don’t TRIPLE N FARMS R. DOMINGO FARMS Vegetables, Herbs working as a dishwasher at a golf club. I have to waste anything. KULA, MAUI HAWAII ISLAND ALOUN FARMS came to work one day and the woman who Vegetables, Herbs Papaya, Ti-Leaf HONOLULU, OAHU HAMAKUA MUSHROOM makes the salads had called in sick. The WHO HAS BEEN YOUR BIGGEST HAWAII ISLAND Vegetables Chef asked me to assist with making salads CULINARY INSPIRATION? FRESH ISLAND HERBS DIAMOND HEAD PAPAYA Mushroom and plating desserts while she was out. I think my biggest culinary inspiration would be MAKAWAO, MAUI HONOLULU, OAHU KULA COUNTRY FARMS Once I started to help him, I realized that I my grandmother. She never went to a grocery Herbs Papaya KULA, MAUI MAUNA KEA BANANA actually enjoyed it very much and it made store and raised my father on a dairy farm. She Fruits, Vegetables HAWAII ISLAND grew veggies and fruit and would can them MALIKO TI-LEAF L & R FARMS me want to learn more about being a chef. Fruits, Vegetables to ensure her family would have enough food MALIKO, MAUI MOLOKAI KONA DRAGON FRUIT WHERE DID YOU GROW UP AND DID throughout the year. We have a beautiful Ti-Leaf Purple Sweet Potato HAWAII ISLAND ANUHEA FARMS THAT INFLUENCE YOU AS A CHEF? garden here at the hotel and I work very CN FARMS, LLC G. MOKUAU Dragon Fruit KULA, MAUI Absolutely! I grew up on a farm in Indiana closely with the head gardener on which herbs, KULA, MAUI MOLOKAI Asparagus where we had 180 acres of land. Farm fruits and vegetables to grow so I can recreate J. SHISHIDO FARMS Produce, Herbs Orange Sweet Potato life definitely influenced my cooking both my favorite family recipes for our guests. KULA, MAUI TUNG HUYNH personally and professionally. We raised EVONUK FARMS KANOA ENTERPRISES Fruits, Vegetables, Herbs HAWAII ISLAND sheep, chickens, rabbits, goats, and horses WHAT IS THE FAVORITE KULA MAUI HAWAII ISLAND Ginger, Purple Sweet Potato and grew corn, alfalfa, and hay to feed the FOOD FROM YOUR BRYAN OTANI Produce, Herbs Fiddle Head Shoots, animals. We also had a huge garden and CHILDHOOD? KULA, MAUI Hawaiian Taro ONO ORGANIC FARMS every year we would plant and harvest tons I loved my grandmother’s cinnamon Vegetables, Herbs KAHANU AINA HANA, MAUI of tomatoes, green beans, cabbage, onions, applesauce. She used pink lady apples that SPROUTS F.E TRAJE grew in her orchard and the applesauce was DHT FARMS Fruit asparagus, melons and cucumbers. Whatever WAILUKU, MAUI KULA, MAUI always pink. As a child that really stood out KULA, MAUI we couldn’t finish eating, my parents would Produce, Herbs Vegetables to me and I’m sure the pink color is what Vegetables, Herbs YEE’S ORCHARD can to preserve them for later which is a KIHEI, MAUI made me love her applesauce even more. DARCY & JOANNA tradition I’ve carried on into my own family. R. KOGA FARMS EGGS OF HAWAII Mango I value all the skills I learned about farming HAWAII ISLAND KULA, MAUI HONOLULU, OAHU and gardening while growing up and have HOW DO YOU GET YOUR Hearts of Palm Vegetables Eggs DOLE FOOD COMPANY definitely drawn on those experiences INSPIRATION? HONOLULU, OAHU I love to look at food magazines and ALAN NAGO NOEL ESCOBEDO throughout my career. HENRY KOJA Banana, Pineapple cookbooks. When a recipe catches my eye, KULA, MAUI KULA, MAUI KULA MAUI HOW DID GROWING UP ON I like to recreate, but in my own way. Golden Pea Sprouts Produce, Fruits Daikon, Japan Long Beans JOEL GIL COCA A FARM INFLUENCE YOUR WHAT ARE YOUR FAVORITE FOODS MAUI SPROUT FARMS MAUI NUI FARMS KULA, MAUI CULINARY VIEWPOINT? HAIKU PRODUCE Everything we ate was grown directly on TO COOK WITH? KULA, MAUI KULA, MAUI Fruits, Vegetables, Herbs KAHULUI, MAUI the farm as opposed to being purchased in I love to cook with local, fresh products, Clover Sprouts Produce Vegetables, Herbs OKO‘A FARMS the store. Knowing how much work that is I especially ingredients I haven’t used before. ARELLANO FARMS AKEA FARMS/ KULA, MAUI hate to see food get thrown away or wasted That’s usually when I have the most fun – A & T BELMES FARMS it’s a challenge to use ingredients you’re HAWAII ISLAND SUGARLAND Fruits, Vegetables, Herbs because I know firsthand what it took to HAWAII ISLAND not familiar with and turn them into Papaya WAIPAHU, OAHU grow that vegetable or raise that animal. My Oranges something amazing. Fruits, Vegetables farming experience had a big influence on my culinary viewpoint in that when I cook – 4 – – 5 – BREAKFAST BREAKFAST BREAKFAST BUFFET ENHANCMENTS Served with Coffee, Decaffeinated Coffee and Tea Minimum of 25 guests COLD BREAKFAST STACK ON TO YOUR BITES BREAKFAST Minimum 2 dozen Quantities must be guaranteed for entire group, HALEAKALA – HOUSE OF THE RISING SUN not a portion thereof CURED SALMON-POI BAGEL – HALF Pickled Maui Onions, Horseradish Crème, QUAKERS OATMEAL Capers, Sprouts Guava - Cinnamon Apples, Dried Cranberries, Coconut Sugar, Roasted Macadamia Nuts ORANGE | PINEAPPLE | GUAVA JUICES BLACK FOREST HAM PRETZEL ANTIOXIDANT FRESH BERRIES SANDWICH Strawberry, Blueberry, Raspberry, Blackberry MISO SOUP SEASONAL ISLAND SLICED FRUIT (4 varieties) Muenster Cheese, Pineapple Jam, Arugula Tofu, Green Onions, Assorted Pickled AND DOMESTIC WHOLE FRUIT (3 varieties) Vegetables, Buckwheat Noodle, Fresh Watercress INDIVIDUAL YOPLAIT YOGURTS Strawberry | Plain Greek YOUR MORNING CATCH Strawberry Banana | Blueberry HOT BREAKFAST Seared Pacific Salmon filet BITES Sautéed Spinach & Hawaiian - Ginger Shoyu DRY CEREALS Minimum of 2 dozen PANIOLO BURRITOS Skim and Whole Milk Scrambled Eggs, Portuguese Sausage, Fried Potatoes, Cheddar and Jack Cheese, Roasted (Soy Milk available upon request) SCRAMBLED EGG CROISSANT Tomato Salsa Turkey Breast, Smoked Gouda Cheese OVEN FRESH BREAKFAST BAKERIES ASSORTED HOUSE MADE DONUTS (1 of each per person) Homemade Fruit Danish VEGETARIAN QUICHE Daily rotation of Muffins Hawaiian vanilla; Hibiscus & Huckleberry; Local Goat Cheese, Garden Swiss Chard, Gluten Friendly Muffin option Salted brown butter Roasted Bell Peppers Sweet Butter | Selection of Preserves MODERN OATS TOASTER STATION MORNING AFTER Goji Berry | Apple Walnut | Mango Blackberry White Bread | Multi-Grain Bread | Raisin Bread Candied Sliced Almonds, QUENCH BAR DISPLAY Toasted Coconut select two options: FARM FRESH SCRAMBLED EGGS Macadamia Nut Honey DETOX JUICE: Coconut Water, Beetroot, Individual Tabasco | Ketchup Asian Pear, Ginger, Lemon Juice, Agave TOXIN FLUSH: Coconut Water, Parsley, Spinach, Apple, Cinnamon, Ginger SUBLIME LIME: Coconut Water, Lime, Orange, Parsley, Kale, Spinach, Cucumber COCONUT PINEAPPLE WATER: Apple, SIDE GARNISHES PULEHU MEATS(Choose one) STARCHES(Choose one) Pineapple, Lime, Ginger, Coconut Water, Mint (Choose one) Applewood-Smoked Bacon Fried Rice TROPICAL COOLER: Coconut Water, Puree Garden Scallions Turkey Sausage Patty Local Goat