A Maui Dining Experience
Here you'll find a very special combination
of recipes direct from the kitchens of Maui's top chefs. This issue, an
Elegant Trio of Recipes is presented by Executive Chef Craig Erickson of Maui's Sea House Restaurant.
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Ti-Leaf Steamed Fish with Cilantro Nam Pla |
 Presented August, 2008
by Executive Chef Cameron Lewark
of Spago Restaurant , at the Four Seasons Wailea
 Begin with a refreshing Spago Maui Corn Salad ~ Upcountry Corn, Island Feta Cheese, Macadamia Nut Dressing with Micro Basil.
The Main Course is Ti-Leaf Steamed Fish ~ Kula Vegetables, Fragrant Thai Herbs, Green Chili and Cilantro Nam Pla.
Finally, the meal is complete with a sumptuous Kaiserschmarren Soufflé ~ Wolfgang Puck’s favorite of all soufflés!
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Recipes 
