In Kīhei, Maui, beneath swaying coconut palms, is Sugar Beach, an acclaimed oceanfront catering venue. On Jan. 13, 2019, the Maui Bailliage gathered there for its winter gala.
Owner and Executive Chef Lee Anderson describes Sugar Beach as a place embedded with love, where more than thirty staff members strive to make guests truly happy. She describes her menu as elegant with a little whimsy. A Maui resident since 2004, Chef Anderson was once part of the management teams of Wolfgang Puck Restaurant and Spago at Four Seasons Resort. She opened her catering company, Sugar Beach Events, in July 2013.
Bailli Provincial Maurice Nicholson, MD, presided at a pre-dinner Induction Ceremony for three new members: Chevalier Brian Ward, Dame Debbie Wyand, and Chevalier Martin Wyand. A Commandeur 20-year membership badge was awarded to Vice Chargé de Presse Honoraire Bob Cartwright. Ten-year membership badges were awarded to Bailli Adele Rugg, Vice Conseiller Gastronomique Fred Wong, Professionel de la Table Nelson Okumura, and Vice Chargé de Presse Brian T. Moto.
Bacon Jam, Brie, Seared Scallop
Foie Gras, Black Truffle Macaron
Roasted Carrot, Thyme, Goat Cheese Bruschetta
Moet Imperial Brut NV
Frisée Salad, Poached Egg, Pancetta Lardons, Shaved Asiago
2017 Sauvignon Blanc, Rombauer, Napa Valley
Bolognese Sauce, San Marzano Tomatoes, Garganelli Pasta, Parmigiana Reggiano
2013 Barolo, Tenuta Cucco, Alba, Italy
Coconut Milk Poached Fresh Catch, Molokai Sweet Potato Purée, Hawaiian Chili Pepper, Candied Cilantro, Pea Shoots, Kaffir Lime
2012 Pierre Henri, Muscadet Seure et Maine, Loire Valley
Snake River Farms New York Strip, Cabernet Reduction, Heritage Carrots, Brussels Sprouts Purée
2016 Cabernet Sauvignon, Daou, Paso Robles
Le Petit Gateau
Dark Chocolate Brownie, Praline, Lilikoi Custard, Chocolate Mousse, Chocolate Ganache
2015 Late Harvest Chardonnay, Joy, Cluster Select, Carneros
Photos: Brian T. Moto
Sugar Beach, Maui, Hawai‘i, USA