“Hana Spring Harvest” benefiting Hana Youth Center and Mahele Farm
Saturday, May 11, 2013
5:00 p.m. – Cocktail Hour; 6:00 p.m. – Dinner
Travaasa Hana’s Plantation Guest House
5031 Hana Hwy.
Hana, HI 96713
Cost: $100 per person, includes tax and gratuity
Limited seating. Reservations required. Ages 21+ only.
HANA, MAUI, HAWAII (April 4, 2013) –The tranquil town of Hana comes alive for an evening of culture, cuisine and community at the “Hana Spring Harvest” on May 11. For one night only, Travaasa Hana and executive chef Barry Villiarimo host the “Hana Spring Harvest,” welcoming three talented, passionate and community-minded innovators representing the next generation of cuisine in the Hawaiian Islands to Hana. Awaken your palates and inspire your senses with a five-course cocktail pairing dinner and live Hawaiian music under the stars in one of Hawaii’s most magical settings.
Star chefs headed to Hana will be Sheldon Simeon, executive chef at Star Noodle and fan favorite on Top Chef: Seattle and Mark “Gooch” Noguchi, chef/partner at Taste and Pili Hawaii and contributor on Cooking Channel’s Unique Eats. The dinner will take place at Travaasa Hana’s intimate turn-of-the-century Plantation Guest House, and feature an inspired five-course menu highlighting Hawaii’s cultural diversity and honoring the roots of Hana’s kupuna (elders). Serving a selection of craft cocktails to compliment the menu will be one of the state’s most respected bartenders, Dave Power of The Feral Pig on Kauai.
The evening kicks off at 5 p.m. with cocktails, pupu (appetizers), and live entertainment from Hana’s award-winning musicians CJ Helekahi and Leokane Pryor, followed at 6 p.m. by the delectable dinner showcasing the incredible bounty of Hana with the freshest fish, beef, and produce from the area. Tickets are priced at $100 per person, and seating is limited. For tickets, go to www.travaasadinner.com.
The “Hana Spring Harvest” will benefit two local nonprofits: Hana Youth Center, promoting Hawaiian values and providing after school programs for youth ages 8-18 and Mahele Farm, a cooperative farm in Hana. Representatives from both nonprofits will be at the Plantation Guest House to engage with
The day prior, guests will also have a fun and interactive opportunity to visit Mahele Farm with students from Hana Youth Center to source produce with the chefs.
“It’s important for us to give back to the Hana community and honor our people, stories, and agriculture,” said Danny Mynar, general manager of Travaasa Hana. “We look forward to a great collaboration with our visiting chefs and bartender and know this will be a truly memorable experience for all involved.”
About the Chefs/Bartender:
Sheldon Simeon is the executive chef at Star Noodle in Lahaina, Maui. Hawaii Regional Cuisine influences his cuisine, and he is known for creating playful twists on classic dishes. In 2013, he competed on Top Chef: Seattle, finishing in the top three and earning fan favorite. He earned the Rising Star Award from StarChefs.com for Concept Chef in 2012, and was nominated for Best New Chef – People’s Choice, Northwest & Pacific by Food & Wine. Simeon is a two-time James Beard semifinalist, for “Rising Star” and “Best New Restaurant” in 2011. He honed his culinary skills at Disney World, where he met his wife. He was born and raised on Hawaii, the Big Island and began his culinary career at Leeward Community College on Oahu.
Mark “Gooch” Noguchi is chef/partner at Taste, a permanent pop-up space in Oahu’s Kakaako neighborhood and Pili Hawaii, a non-traditional catering group focused on the connection between community, education and food. His dedication to empowering his community through food and education has landed him a spot as a leader in Hawaii’s sustainable food movement. He recently began as a contributor on Cooking Channel’s Unique Eats and in 2012, earned the Rising Star Award from StarChefs.com for Community Chef. He is the former co-owner and chef of Heeia Kea Pier, General Store and Deli, an alumnus of Town and Chef Mavro Restaurant in Honolulu, and a graduate of the Culinary Institute of the Pacific and the Culinary Institute of America. He was born and raised in Oahu’s Manoa Valley, and spent his early 20s dancing hula with Halau o Kekuhi in Hilo, a time that deeply shaped his appreciation for his home and ingredients.
Dave Power grew up in Michigan and began working at a family friend’s restaurant at age 13. After graduating from Rhode Island School of Design with a degree in furniture design, he lived in Italy for a year and fell in love with its people, food, and lifestyle, and carried this enthusiasm for food and culture with him when he moved to Hawaii. Power began working with the chefs at Town in Honolulu in 2008 to lovingly build a cocktail program of classically inspired, food friendly, and locally sourced cocktails. In August 2011, he moved back to Kauai to open The Feral Pig, a casual neighborhood restaurant featuring locally sourced and inspired food, craft beers and classic cocktails.
Barry Villiarimo is the executive chef at Travaasa Hana. He was born and raised in Hana and utilizes ingredients like taro, breadfruit, sweet potatoes, coconut milk, and fern shoots in his menus to honor the native Hawaiian way of life. Travaasa Hana showcases fresh organic fare with the majority of the produce, fish and beef sourced from Hana and the island of Maui. Prior to rejoining Travaasa Hana (then known as Hotel Hana-Maui) in 2010, he was chef at Westin Bonaventure in Los Angeles.
Located at the end of the famous Road to Hana on Maui’s picturesque eastern shore, Travaasa Hana is a quiet retreat made up of 70 cottages and suites, surrounded by natural beauty and known for its Hawaiian cultural heritage and small town charm.
The AAA Four Diamond Hotel was rated the No. 1 resort in Hawaii in the 2011 Condé Nast Traveler Readers’ Choice Awards Poll, while The Spa at Travaasa Hana was named the No. 1 Resort Spa in Hawaii. Formerly the Hotel Hana-Maui, the original property opened in 1946 and became a favorite retreat for generations of travelers seeking barefoot elegance, unspoiled natural beauty and a Hawaiian sense of place. New twice-daily flights on Mokulele Airlines from Kahului to Hana make it easier than ever to get to Hana.