The Ritz-Carlton, Kapalua Feature

MAUI GOLF REVIEW SUMMER 2001 51

You are on vacation. Perhaps evenplanning one. In your hands is a

copy of the Maui Golf Review. You’vescanned through its pages, seen somebeautiful golf holes. Your appetite whet-ted by the sight of tropical greens, yourthoughts turn to other tastes: where towine and dine on Maui.

Good food, wine, and golf all haveone thing in common: pleasure. And atthe center of it, is you.

So where can you dine in style on Maui?

Given the profusion of quality foodhere, I could write about almost everyrestaurant on Maui. But there are spe-cialist magazines that exist for that purpose.

Instead, I’ve opted to feature TheRitz-Carlton, Kapalua.

Why? Because its overall approach toMaui, Hawaii, and the entire world ofPolynesia is simply that good. Not tomention its location, facilities, service,and attitude which are, without ques-tion, second to none on Maui.

The Place The Ritz-Carlton, Kapalua, is set on

fifty acres of lush, historic land. It is partof the 1,650-acre Kapalua resort commu-nity which occupies 23,000 acresbetween the West Maui Mountainrange, and the inviting deep blue waterof the Pacific Ocean.

Designed to compliment Kapalua’stropical landscape, the 548-room ocean-front hotel’s two six-story wings are con-toured to fit the rolling terrain. Thedecor is Plantation-style. Pastel interiorsand airy open-plan architecture combinewith original paintings and ceramics, cre-ated by local Maui artists, as well as tra-ditional 18th and 19th century works.

For breakfast, lunch, or dinner, nobody does it like The Ritz-Carlton, Kapalua. The world’s finest resort pays homage to the diverse cultures of Polynesia.

Culinary HonorsFOOD

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Photographed by

DANNA MARTEL & ROBIE PRICE

The hotel is rated as a AAA Five Diamondresort. Its oversized guest rooms featureprivate lanais with sweeping views of the

ocean, golfc o u r s e s ,

pineapple fields, and the neighbor-island ofMolokai. Each room has an en-suite marblebathroom, and is outfitted with virtuallyeverything that even the most demandingtraveler is likely to need. If it’s not in theroom, you can always call room service!

A Playground in ParadiseAs a guest at The Ritz-Carlton, you will

find more than enough recreation to keepyou busy during your stay. The 7,266-yardKapalua Plantation Course, home of thePGA TOUR’s Mercedes Championships,ought to fill the bill. We haven’t heard any-body on TOUR complaining lately. ApresPlantation are the Bay and Village Courses.

The former is a past host to PGA TOURand USGA National Championship events;the latter is the primary site of “Da Game.”

If you’re looking for aquick lesson, there is thenew Kapalua GolfAcademy, with its expan-sive grass teeing areas,endless target greens,

and 18-hole putting course. There, HeadTeaching Pro Jerry King, and the state’s

largest staff of PGA pros, help golfers withevery facet of their games.

But golf isn’t everything, and the Ritzknows it. That’s why there are so many otherrecreational facilities for guests to enjoy,whether you play the game or not.

In the back, behind the 10,000 square-foot, triple-tiered cascading swimming pool,there is D.T. Flemming beach. White, silkysands cushion the feet, and ensure an eventan. While you’re there, you can explore theancient Hawaiian trail that bordersHokokahua Bay, or even play a game of cro-quet on the finely groomed lawn.

For a truly sensuous experience there isthe luxurious health facility, replete with pri-vate body treatment rooms, steam baths,sauna, and all the latest in fitness equip-ment. Those who indulge in the many spaservices can choose from a selection ofseven different massage therapies, andenjoy personalized training, body composi-tion analysis, and even private yoga andmeditation sessions. Sound relaxing?

There are also ten lighted tennis courts,all surfaced with a space-age material that isguaranteed to improve your backhand.

There are two outdoor whirlpools, a nine-hole putting green, two churches, the Cluband the Library. And, of course, theConcierge—your link to activities like heli-copter tours of rain forests, para-sailing,deep-sea fishing, horseback riding, pineap-ple wine tasting, and more Maui activities

than we can possible list here. And then,there is food.

The Food You’ve traveled a long way to get here.

Now you’re in Hawaii, why not eat Hawaiianstyle? The Ritz-Carlton, Kapalua has nine dif-ferent dining spots allowing you to enjoyindigenous cuisine, as well as food fromthose countries most influential on Hawaiian culture.

Dive into one of the Ritz restaurants, andyou can expect to find yourself savoringauthentic fare cultivated and prepared bychefs whose mission is to deliver the Hawaiiyou’ve been dreaming about - all on a silver platter.

One compelling reason you should eathere is because of the amount of researchand development that the resort has putinto the menus. Instead of the usual “fusion-confusion” served up around the island, theRitz pays homage to the people ofPolynesia, Japan, China, the Philippines, andthe Americas with its impressive line-up ofPupus, and main courses.Each dining spot within thehotel has its own unique fare.

The Anuenue Room Located just steps away from the open-air

main lobby, The Anuenue (Hawaiian for rain-bow) Room is the perfect place to enjoywhat they call, “New Hawaiian Cuisine.”

Golf isn’t everything, it’s the only thing.

www.ritzcarlton.com

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Da GameKapalua’s tradi-tional daily skinsgame, open to 12sor better, beginsat noon.

PupuHawaiian mean-ing small foodsampler.

52 SUMMER 2001 MAUI GOLF REVIEW

In a place Hawaiians call “The Beginning,”you may find your very own.

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The word “aloha” is legendary for having many meanings. Our interpretation, perhaps, beingthe most special one of all. For reservations, please call The Ritz-Carlton at 1-800-241-3333.


versal appeal. From Grilled Parker-RanchBeef Tenderloin, to Kalua Suckling Pig,Poached Kona Lobster, and Braised Uku andWatercress. No matter what the fare, a visitto the Anuenue Room at The Ritz-Carlton,Kapalua is sure to please.

The Banyan Tree One of the greatest

treats, when you are hereon the island of Maui is to

dine by the ocean.And, while Maui offers a variety of ocean

side restaurants, we know of only onewhose mission it is to take their guests onwhat is aptly referred to as, “a journeythrough the Pacific.”

The restaurant is called The Banyan Tree,and it sits perched upon a grassy knollabove a rolling expanse of ocean. The com-bination of astonishing views, and a culinarypresentation steeped in Pacific heritage,offers you a total dining experience ofunparalleled quality and diversity.

The Banyan Tree is an homage to all ofthe influences emanating from Asia onHawaii, and is best described as, eclecticAsian with a Hawaiian touch.

To encourage guests to sample as manyof these distinct flavors as possible, nearly adozen Pupus alone are offered. This is an

excellent way to start dinner.At the helm of this newly-expanded

ocean side masterpiece is lifelong studentof regional cuisine Chef Jean ChristopherBasseau. Raised in Gimont, a small village inthe southwest of France, Basseau studied atthe Culinary School of Auch, under AndreDaguin, the legendary chef from the Hotelde France.

“Daguin was like the mentor of theschool,” Basseau says. “When I was growingup, I wanted to be like him.” Basseau gothis start at La Renaissance in Magny-Court,under Chef Jean-Claude Dray. From therehe joined Le Meridien Hotel in Paris, work-ing under Chef Maurice Brazier, President ofthe French Toque Blanche.

Basseau’s early experience was tradition-ally French, but his culinary scope broad-ened with his travels. He left Paris, and wentto work first at the Hotel Maadil Atlas inMorocco; then, the Le Meridien in Sudan;and finally, at the Royal Meridien in Bahrain.In recent years, Basseau has worked at theWestin Rancho Mirage, Le Meridien, and theFour Seasons Hotels in Newport Beach. Hisinternational experiences have given him anuncanny ability to present varying regionalflavors in such a way as to make them enjoy-able for people from all walks of life.

“As we are here in Hawaii,” Basseauexplains, “we want to make somethinginteresting for the customer. We try to keep

the ingredients as they are in Asia, but nottoo strong in the spice,” he says. Adding, “Itis mild, but original in style, with a greatpresentation on the plate.”

One Hawaiian dish, called, “Ahi Papa MePoke ($12),” consists of 3” circular AhiCarpaccio medallions displayed elegantlyatop tossed diced Ahi, julienned green pep-per, julienned tomato skin, Maui onion,chopped fresh cilantro, and a cilantro limeginger vinaigrette. Basseau personallychecks and garnishes every dish served atthe Banyan Tree. To this, he adds a drizzleof wasabe over the Carpaccio, and recom-mends Chateau Routas, Rouviere, Var,France, 1998 ($9). (Every dish at The BanyanTree has its own wine recommendation,which is carefully selected to complimentthe flavors of each dish, andis conveniently offered in a 4oz. sampling glass.

Basseau’s presentation ofThailand is equally impres-sive. His “Yam Pla ($12)” is made from alocal red snapper, called Onaga, that is thin-ly sliced and marinated with fresh limecoconut milk, Thai chili, Kaffir lime leaves,Thai basil, and fresh mint. Added to this arediced tomatoes, and green onions. Thepreparation is presented on top of a bananaleaf set upon the plate, with toasted shred-

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Eclectic Asian with a Hawaiian touch.

Up-countryThe areas ofMaui located onthe slopes of Mt.Haleakala.

Ahi CarpaccioThin slices of rawahi tuna, flat-tened with achef’s knife.

Each evening, from six to nine-thirty,Executive Chef Stephen Marshall’s chefsshowcase a unique array of “New HawaiianCuisine” dishes that embrace the hotelchain’s credo for “capturing the spirit of ahotel and its locale.” As he puts it, “TheAnuenue Room is where ancient Hawaiianculture, and traditional Hawaiian ingredi-ents, are prepared using today’s moderncooking techniques.”

Dinner at The Anuenue Room is served inthree, four, or five courses

($65-$95), depending on how ambitiousyou are. Whichever you choose, you willhave an opportunity to taste dishes ofancient Hawaii like never before. Take, forinstance, a simple Pupu like the SpicyChilled Opihi.

Opihi is harvested along the shores. It isan ancient Hawaiian delicacy; a kind of gas-tropod sea mollusk with a conical shell. Thechefs season the opihi, and combine it withthree different types of limu (seaweed).

The first, called Rat Foot Limu, is a thick,

meaty seaweed with a soft, Oyster-like tex-ture. The second, called Short Green Limu,is florescent-green in color, opaque, andvery crunchy. The last, known as LongBrown Limu, consists of long, pasta-likestrands, and has a mild, salty flavor.

These flavorful delicacies from the brinydeep are tossed with tomato batons,Pohole ferns, watercress, julienned mauionion, two wild Hawaiian berries: Akala, aHawaiian raspberry, and Ohelo, a Hawaiiancranberry, and a dressing consisting oflemon oil, Hawaiian chili water, coconutwater, and honey. The result is a clear,refreshing appetizer with the unique tasteof the Pacific. Over ahalf-dozen otherPupus are offered,and each is an interesting story.

Every night, TheAnuenue chefs’ culinary brilliance shineswhen their main courses arrive at the tables.Their ability to produce such multi-dimen-

sioned choices is why the Anuenue Room isso special.

The “Moi Lau Lau” is a perfect exampleof their seamless integration of ancientHawaii and modern cooking techniques.This main course features Moi, a white, del-icate, mild-flavored reef fish that is char-broiled. Moi was caught in ancient times andreserved exclusively for Alii (royalty). In thatera, the punishment for those not consid-ered Alii who indulged in this delicacy, was death!

In the Maui Lau Lau, the char-broiled Moiis layed atop toasted Kukui nut butter, sweet potato and taro leaves,and bacon cracklings, mixed withPortobello, Chantrell, and Shiitake mush-rooms from up-country Maui. If you thinkthe dish is mouth watering to read about,you should taste it!

Other main courses include dishes of uni-

Where ancient Hawaiian culture, and today’smodern cooking techniques unite.

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PoholeOne of only threeindigenous fernsfound when theHawaiians arrived in300CE


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ded coconut. Basseau says, “It is like a Thaiversion of the Tahitian Poisson Cru.”

Recommended wine: Wild Horse, PinotBlanc, Monterey, 1998 ($10).

We suggest you leave room for one of themost anticipated dishes: the main course.Basseau covers the region well, offeringsomething from virtually all quarters.

From Hawaii, it’s seared lemongrasscrusted Ahi ($28); from the Philippines,pomegranate lacquered poussin ($24); fromIndonesia, it’s fresh grilled Opakapaka withsweet soy sauce; from Vietnam, shrimp withcoconut and green mango curry ($28); fromChina, it’s seared Szechwan pepper crustedbeef tenderloin stir-fry ($26), from Thailand,braised curried lamb shank with plantationbanana and Pillao rice ($26); and, fromJapan, it’s sake poached Salmon ($24).

It is worth going to The Banyan TreeRestaurant at The Ritz-Carlton, Kapalua forthe views alone. Add to that the wonderful-ly eclectic regional Pacific cuisine, and youare guaranteed an unforgettable ocean-din-ing experience.

The Terrace Restaurant When you are on vacation, your dining

desires will vary. After a day out on the links,you might prefer a more immediate andhearty meal. The Terrace Restaurant at theRitz will be able to provide it for you.

Since July, visitors have been enjoying theOhana Keiki Luau at the Terrace Restaurant.The Luau takes place every Monday andThursday and begins at 6:00 p.m.

This Luau is intended to make you feellike a guest in someone’s home. The experi-ence is less commercial, and more genuine-ly Hawaiian. It is contrary to most otherLuaus, because you are not watching a Luauwhich is happening 100 feet away on astage. Instead, you are in the middle of it;you are part of the Luau.

When you arrive, there are performancesin the entrance area, and a warm welcome isprovided by four Keikis (children). A pho-tographer takes your picture, which you canpurchase at the end of the evening.

The actual Luau is a buffet served from6:00 p.m. to 7:30 p.m. During dinner, sixKeikis hula dance throughout the restaurant,

giving you an excellent opportunity towatch the children. Music is provided by athree piece band.

The Keikis also conduct a hula class dur-ing their show, while an artist gives you, andespecially your children, an opportunity tohave temporary Hawaiian tattoos spraypainted onto your skin (the dye is a wash-able food color).

At 7:30, the main show, “Tutu’s Tales,”begins. As is traditional in Hawaiian fami-lies, Tutu would always gather the familyand Malahini (guests) to share wonderfuland intriguing stories, history and legendsabout old Hawaii, “...and the way it was,”for that is the way it was passed on to herby her Tutu.

The show consists of athree piece band, sixKeikis, three male dancers,three female dancers,three magicians and, ofcourse, Tutu as the Master of Ceremonies.There is no central stage. Instead, the show

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You ‘ll feel like a guest in someone’s home.

TutuHawaiian mean-ing the elder andwise grandma orauntie.


is performed throughout the restaurant,where every table has a view.

The grand finale is a torch lighting cere-mony around the Terrace lawn which fea-tures a fire knife dance. The price for theLuau is $58.

In addition to the Ohana Keiki Luau, TheTerrace Restaurant offers a wide variety of ala carte items, specializing in steak andseafood, to cater to those guests who pre-fer more traditional food.

The Terrace Restaurant also features thefamous Seafood Buffet on Friday nights($48), and the Italian Buffet on Sundaynights ($42).

The Sushi Bar Sushi, in the opinion of renowned Chef

Norio Yamamoto, is as much an art form asit is a cuisine. Every Thursday throughMonday, from 5 to 10 p.m., he combinesancient techniques, presentations, and thefinest sea foods and produce available,with ornate Japanese china and traditionalplace settings, to create one culinary mas-terpiece after another, right in the hotel’sLobby Lounge.

Yamamoto offers guests over 20 varia-tions of the three most popular types ofsushi: Nigiri-sushi, Maki-sushi, and Sashimi.

Sake, Japanese beer, and the Lobby Barservice compliment the made-to-order deli-cacies which begin at $4 per serving.

The Beach House Surf’s up, and afterwards there’s nothing

like a cold tropical drink, and a bite to eat.Fortunately, you won’t have to don yoursandals, because the Beach House is rightthere on D.T. Flemming Beach, serving up anumber of really local Hawaiian favorites.

Six delicious tropical drinks ($8 each)occupy one side of the 14 1/2 inch solidwood surfboard menu you’ll hold in yourhands when you sit down for a quick bitebetween surfing sets, after swimming, orjust taking a break from tanning. Old clas-sics like the Lava Flow, Pina Colada, and MaiTai, make way for local favorites such as theLahaina Sunset, Kapalua Punch, and Lahaina Lemonade.

The Beach House restaurant offers fivegreat pupus and snacks which range in pricefrom $8 to $16. Dishes like CoconutCalamari ($12), Mai Tai Shrimp Cocktail($12), and the Hawaiian Pupu Platter ($16)will easily take the edge off, so you can getback to the business of relaxing.

Three salads are offered: a Citrus Salad($14), a Traditional Caesar ($14), and amixed Kula Green ($8), and six main cours-es, which range in price from $12 to $16.Plus, there are many other great local spe-cialties. Of course, you can keep it simpleand have the Grilled Bratwurst, or even aCheeseburger. No matter what you choose,it is sure to make your day on the beach thatmuch more enjoyable.

Other Eateries Guests who stay at The Ritz-Carlton,

Kapalua can opt for a room on the exclusiveClub Level, where a Club Lounge offersdaily continental breakfast, lunch, earlyevening hors d`oeuvres, and late eveningcordials and chocolates—all compliments ofthe house.

Those in search of a good cup of coffee,or a pastry, will find the Espresso Bar will donicely with its wide selection of specialtycoffees, fruits, and pastries.

The Lobby Lounge boasts some of thebest views on Maui. Its “MagicalMixologist” bartender is always on hand towhirl up virtually any libation. Then, ofcourse, there is the humidor.

The Pool Bar, with its array of sandwichesand snacks, all cleverly presented on a menuresembling a Hawaiian Aloha shirt, is at yourdisposal all day long, so you can focus onpool side activities.

The resort offers Hawaii’s only outdoorballroom, as well as a 16,000-square-footgrand ballroom, 10 meeting rooms, and theisland’s only hotel amphitheater.

The Ritz-Carlton, Kapalua offers stylishand tasteful accommodation in an innova-tive and congenial atmosphere. The food isof the highest international caliber, as arethe resort’s expansive recreational facilities.Place all of this in one of Maui’s more spec-tacular settings, and you are assured a sen-suous and stimulating island experience.

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Their sushi is as much art as it is cuisine.


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The Ritz-Carlton, Kapalua Feature