“I’m embracing the name-cane from the land, and canoe from the sea,” he continues. “There are a lot of great anchor dishes on the menu, but I’m adding items to round it out and achieve my vision for Cane & Canoe. “Being new to the property, there are many things I want to do to put my own stamp on the restaurant,” Chef David tells Janet and me in a pre-dinner chat. Regis Aspen Resort & Spa in Colorado, where he held the unique title of “CheF&B”-performing double duty as both executive chef and food & beverage director.Īlthough he’s only been on Maui since late July, Chef David has already made his presence known by winning “Best in Show” at Lahaina Plantation Days in October for his Crispy Suckling Pig with Maui onion ravioli, brown butter parsnip puree, and pickled carrots. Chef David most recently worked at the St. Montage Kapalua Bay’s signature restaurant, Cane & Canoe, has recently undergone a change as well, in the form of new Executive Chef David Viviano. Lucky for me, the property has retained its immense appeal, and still puts me under its spell every time I’m fortunate enough to pay a visit. After some turbulent times and ownership changes, the property was rebranded the Montage Kapalua Bay in 2014. We even saw Wayne Newton and his entourage one day at the swimming pool! I was heartbroken when the hotel was razed in 2006 to make way for luxury condominiums. To put it simply, we were completely blown away by the property.īack then, the Kapalua Bay Hotel was the place to stay on Maui, known for its understated elegance and superb location. When we arrived, we were informed the Marriott was overbooked, but that they’d placed us at what was then the relatively new Kapalua Bay Hotel. My husband and I had booked our accommodations at Marriott’s Maui Ocean Club in Ka‘anapali. My love affair with this remotest of resort areas on Maui’s west side began in the 1980s on my first trip to Hawai‘i.
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