eat like a local
CSL Insider | Banyan Tree
MAUI AND LANAI | By SHIVANA MAHARAJ | January 23 2010
(left): bread with Moroccan ducca; the Banyan tree menu is beautifully encased in wood; manilla clam broth
Photography by K&S Media
After a long flight (we had a layover in Denver and Los Angeles, for hours), we finally landed on the island of Maui. Executive chef Ryan Urig at the Banyan Tree was the first visit on our Maui excursion.
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Diver scallops with a creamy sauce and sweet kula corn
Mushroom two ways ceviche and tempura.
Dungeness Crab with Heirloom Tomatoes, Dijon Vinaigrette ; Kona lobster with morel sauce; lamb with lentils
Chef Urig trained at Le Cordon Bleu of Scottsdale. He told us that the whales that frequent the Maui waters can be seen from the dining room. The utterly sweet Kona lobster with sundried tomato polenta with a morel cream sauce.
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(clockwise from left) The Banyan menu is encased in wood; desserts of apple pie in phyllo; warm Pineapple Caramel Cake with
Maui Lavender Sorbet and Roasted Pineapple Carpaccio
Mascarpone Cheesecake with Pumpkin Sherbet, Cinnamon Churros
The lavender ice cream is a standout, perfuming the cream delicately. The Flame Roasted Apple Tart with Candied Pecan streusel, Blueberry Lime Sorbet
The Banyan Tree at The Ritz Carlton Kapalua
www.ritzcarlton.com |
CSL Insider | Surfing Goat Dairy
MAUI AND LANAI| By SHIVANA MAHARAJ | January 24 2010
Two baby goats are ready for their closeup; Photography by K&S Media
Nolini plays with the little kids; a selection of Surfing goat's cheeses; These are the ‘old girls’ lazing in the sun; Photography by K&S Media
The baby goats are the first thing you hear when stepping out of your vehicle at surfing goat dairy. We meet Nolini who educates us about the farm. These little guys are so friendly- they come right up to you trying to chew everything from your fingers to your clothes. They really seem like, well, little kids.
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Thomas Kafsacks
Clogs- an ode to owner Thomas and Eva Kafsacks’ German roots.
Nolini explains the milking process.
The milk chart
We learn about the milking process, the goats stand up on surfboards for ease of milking (hence the name).
The tasting: due to the pasteurization process, the cheese is decidedly mild and lacks the pungent gaminess of other goat cheese on the market that you may have tasted. Creamy and smooth, with the texture of cream cheese, the flavoured cheeses (our favourite is the garlic chive) would be great on pizza or bruschetta.
Surfing Goat Dairy
www.surfinggoatdairy.com
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