Early reservations recommended for this annual favorite.
Resort Envelops Guests Into Its Rich Hawaiian Culture
KAPALUA, MAUI, HI – (April 12, 2016) –The Ritz-Carlton, Kapalua will host a lavish Mother’s Day Brunch on Sunday, May 8 for hotel guests and the local community. Executive Chef Daniel Schmidt and his talented team of culinarians will extend the boundaries of taste, cuisine and presentation at this celebratory extravaganza. This annual favorite will be available from 10 a.m. to 2 p.m. at The Terrace Restaurant. Celebrate mom with an expansive brunch overlooking the Pacific Ocean and lush resort flora. The menu includes locally sourced items, some from the organic garden on property at The Ritz-Carlton, Kapalua, Hawaiian themed dishes as well as traditional brunch items.
This year’s brunch buffet has a new twist in addition to traditional brunch favorites. Each chef will feature a dish that reminds them of childhood memories with their mother. These unique and memorable specialties include:
Konigsberger Klöpse – Executive Chef Daniel Schmidt
Poached veal meatballs, truffle caper sauce and pickled beets
“My mother used to cook this dish for family parties and serve it family style. She would always cook it a day in advance so the flavor comes through!”
New York Style Seared Scallop – Chef and Chopped Champion, Shehu Fitzgerald
Creamy Grits, poached egg and Nueskes bacon lardons
“I love this dish because as a kid my mom used to cook grits for breakfast and it was my favorite item on the plate.”
Futu Maki – The Fat Roll – Chef Tadashi Yoshini
Shrimp, shiitake mushroom, cucumber
“My mom and grandma teamed up make this roll for a New Year party, family birthday or graduation whenever 15 to 20 of us would get together. They start prepping the day before, because some ingredients taste better next day. I still can smell when my mom was cooking the shiitake mushrooms. The fragrance filled in the kitchen.”
Mom’s Portuguese Bean Stew – Chef Kenneth Sniffen
Ham hocks, Portuguese sausage, carrots and potatoes
“My Mom would cook this dish once a week in a large batch; my friends and I would come home from surfing after school and just feast until our bellies were full and we fell asleep!”
Leg Lamb Roast with Honey Mustard and Rosemary – Chef April Matsumoto
Pool & Pan Fried Morel Mushroom, White Asparagus
“I love this dish because I grew up on a lamb farm in Indiana and we always had plenty of lamb. I remember my mom making the roasted lamb leg in a big roaster in the kitchen and my favorite part was dipping the pieces in the sauce. Every spring I would go out with the whole family and pick Morel mushrooms out of the woods behind our farm. It was always so much fun to be able to spot the “prized” mushrooms! We would bring them home as a family and cook/eat them together.”
Korean Fried Rice – Chef Rise Haynes
White rice, shiitake, carrots, bean sprouts
“My mom was born in Korea and she loves Korean food. Bibimbap is her favorite.”
Herb Roasted Pork Loin - Chef Michael Burman
Wild Mushroom Potato Gratin
“My mother wasn’t the greatest cook; she could burn water given the opportunity, which is what inspired me to pursue a career in the culinary arts. This aside there was one dish in particular that my mother made on a regular basis that stands out in my mind from my childhood. She would make roasted pork chops with scalloped potatoes. The secret ingredient to her scalloped potatoes was cream of mushroom soup. My take on this dish is a bit more refined, in place of the pork chops I have an herb roasted pork loin, and in place of the Campbell’s cream of mushroom soup potatoes, I have a wild mushroom potato gratin.”
“Pambansang Litson Manok” Andoks Style – Chef Dennis Yu-cua
Whole chicken, breadcrumbs, lemongrass
“When I was 8 years old and living in the Philippines, my mother’s best friend’s husband was gravely ill and could not afford to pay for his much needed surgery. My dad graciously offered his assistance in paying for the surgery, asking nothing in return. My mother's best friend, insisted she give something in return to show their appreciation for his kindness and generosity, and gave my dad a prized family recipe known as “Pambansang Litson Manok” - Andoks Style - The Fire Roasted Chicken with Lechon Sauce. To this very day, this recipe is franchised in the Philippines. This recipe has remained with our family throughout the years and every Mother’s Day, it is the staple dish that everyone comes to enjoy.”
“Garden Scraps” – Chef Jayson Asuncion
Upcountry grown okra with fried eggplant, “Opae” dried shrimp and crispy fried garlic
“This dish brings me back to a place called “Lahaina Pump”, the first plantation village that was built for the first sugar cane mill plantation workers of Lahaina. My mother would always cook this dish when traveling to this historic place that no longer exists. We owned a plot of land in this village where we grew an abundance of fresh vegetables such as okra, eggplant, squash, green beans, chili peppers and many more. Each day we would pick our vegetables and go to my grandfather’s home who lived there at the time to cook it. We had no stove oven so everything was cooked over a wood burning grill in a cast iron pan. I would watch closely as my mother prepared our food and in hopes that one day I would have the chance to prepare it for you.”
These memorable dishes will be notated on the buffet with a picture of the chef that created it with their mom. In addition these very special touches, guests will enjoy a fresh Seafood station, carving station, a live omelet station and virgin bloody mary bar among many other selections. Delectable desserts on the menu include pastry chef Yoshi Kizu’s favorites.
Reservations are highly recommended as the event is an annual sellout. Mother’s Day Brunch is $65 per adult and $32.50 per child exclusive of tax a gratuity. Children under five years old are complimentary with each paying adult. For reservations, please call 808-665-7089 or visit the resort’s website www.ritzcarlton.com/kapalua.