Service of Aloha Employee Recogntion

We are honored recognize Laura McLaughlin for her service of Aloha.  Laura has been at Lahaina Shores for 7 years and has received many outstanding reviews for service and exceeding the expectations of our guests.  If you had the opportunity to meet Kurt during

your stay and want to congratulate him please feel free to comment on this post.

We asked Laura what she liked about her job and this is what she had to say:
“I enjoy getting to know our guests and being able to help them have a wonderful time here at Lahaina Shores Beach Resort.  I check-in guests who come from all over the world which is pretty exciting.  I get lots of opportunities to tell visitors about the beautiful island of Maui and my favorite places.  I also love being part of a team that provides our Legenday Service.”

BBQ SHRIMP

Yield: 5 orders

Tools: Chef Knife, Cast Iron Skillet, Measuring Spoons & Cups

Shelf Life: 1 day

Ingredients:

20 Each                   16/20 Shrimp peeled and deveined
1 oz vol                   Canola Oil
1 TBL + 5 tsp           Green Onions, Chopped
2 oz vol                   Dry White Wine
1 tsp                        Fresh Chopped Garlic
4 TBL                       Lea & Perrins Worcestershire Sauce
1 tsp                        Tabasco Sauce
½ tsp                       Cayenne Pepper
½ tsp                       Paprika
8 oz wt.                    Butter, salted

Process:

1. Wash shrimp under water and then peel the shells and discard. Deveined the shrimp with a paring knife and then    wash under water. Repeat until all shrimp are done, place on a sheet tray and place in the refrigerator.

2. Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until the are just done, you may have to do these in batches if you do not have large skillet. Remove shrimp and set aside.

3. Add green onions and cook for 1 minute.

4. Add white wine and reduce the volume by half. ( Any good dry white wine will work)

5. When the wine is reduced by half, measure and add the chopped garlic, Worcestershire, Tabasco. Cayenne pepper and Paprika. Shake the pan well. Cook for 1 minute. Reduce the heat to low.

6. Cut butter into small chunks with the knife and slowly add into pan, shaking fast to melt butter.
Continue to add butter until it all added and shake until butter is melted. Add shrimp back to pan and toss well to coat shrimp with bitter and to heat the shrimp.

TO PLATE:

1. Place 5 shrimp on small serving plates with a deep edge and ladle bbq butter over the top over the shrimp. Repeat with the other shrimp and sprinkle each plate with 1 tsp of chopped green onions, serve right away.

NOTE: For chopped garlic peel fresh garlic cloves and rough chop with a chef knife. For green onions, wash green onions under water shake off and cut with a chef knife into 1/16” cuts, using the green part only.

Legends of Golf Shine in Paradise

 

KA’ANAPALI, Maui – Fred Couples will make his Champions Tour debut by joining five Hall of Fame members as the 23^rd Wendy’s Champions SKINS GAME returns to the beautiful island of Maui, Hawaii and the Royal Ka’anapali Golf Course Jan. 16-17, 2010.

The 50-year-old Couples is part of a dynamic field that includes Hall of Fame members Jack Nicklaus, Tom Watson, Gary Player, Ben Crenshaw and Nick Price.

Along with this legendary group, Loren Roberts will compete in his second Wendy’s Champions SKINS GAME while Crenshaw and Fuzzy Zoeller attempt to become the first team to successfully defend its title.

For the fifth consecutive year, the players will compete in the alternate-shot, team format which has produced memorable shots, a sprinkle of intrigue and a bundle of player commentary. The players will play nine holes each day, with ESPN televising the Wendy’s Champions SKINS GAME on a tape-delayed basis Saturday, Feb. 27, 4:00-6:00 p.m. and Sunday, February 28, 2:00-4:00 p.m. (Times vary in different areas; check your local listings). The broadcast will also be available on ESPNHD.

Crenshaw and Zoeller return to the Royal Ka’anapali Golf Course at the Ka’anapali Beach Resort to defend their title against 2007 champions Nicklaus and Watson, who are paired for the fifth consecutive time. Couples will join Price, who is also competing in his first Wendy’s Champions SKINS GAME while Roberts and Player create a fantastic putting combination.

Here is a snapshot of the four teams:

Ben Crenshaw—Fuzzy Zoeller: While Zoeller has won two consecutive competitions as an individual—teaming with Peter Jacobsen in 2008 and Crenshaw in 2009—as a duo they hope to become the first team to win back-to-back titles. Hall of Fame member Crenshaw has accumulated 19 PGA TOUR victories, including the 1984 and 1995 Masters. Zoeller won the 1979 Masters, the 1984 U.S. Open and the 2002 Senior PGA Championship during a career that has included 12 victories.

Jack Nicklaus—Tom Watson: These two legends and Hall of Fame members have entertained and amazed sports fans for decades. Still considered the greatest to play the game, Nicklaus started his professional career by winning the 1962 U.S. Open for the first of an unmatched 18 major championship titles. Watson excited the sports world earlier this year as he lead the British Open late into Sunday before losing a playoff to Stewart Cink. It would have been Watson’s sixth Open title. Together this twosome has won 134 official events on both the PGA TOUR and Champions Tour.

Gary Player—Loren Roberts: This team is in place for the second time. They finished third with four skins in 2008. Roberts has won the Charles Schwab Cup title two of the past three years and has accumulated 11 wins on the Champions Tour, including three this year. Player has won 163 tournaments around the world, including nine major championship titles. The Hall of Fame member will be competing in this event for the 11^th time.

Fred Couples—Nick Price: Not only is this Couples debut on the Champions Tour, both of these players will be making their first appearance in the Wendy’s Champions SKINS GAME. They will also be the youngest team in the competition. Couples enjoyed his year as captain of the victorious U.S. team at the Presidents Cup this fall. He arrives on the Champions Tour with 15 career victories and has won the Tour’s version of the Skins seven times. Price just completed his third year on the Champions Tour and picked up one win this year. He won 18 times on the TOUR.

Content provided by Kaanapali Golf Resort

The Return of the Humpback Whales

Every year, from late November to early May, humpback whales migrate back to the warm waters of Hawaii. Up to 45-tons and 45-feet long, these gentle giants often breach the sea in spectacular fashion. Still an endangered species, whale numbers have miraculously been on the rise. And although you can whale watch throughout Hawaii, the channel between Maui, Lanai and Molokai may be one of the best places in the world to spot whales. The historic whaling town of Lahaina is the perfect place to cast off during the peak months of January through early April. There may never have been a better time to go whale watching in Hawaii.

Content provided by HVCB

Grilled Shrimp with Molasses-Guava Glaze

Ingredients:

6 tablespoons mild-flavored (light) molasses
3 tablespoons guava or apricot jam
1 1/2 tablespoons butter, cut into 1/2-inch cubes
3 tablespoons plus 2 teaspoons finely grated lime peel
32 uncooked medium shrimp, peeled, deveined
Fine sea salt

Special Equipment:

8 metal skewers or 8 wooden skewers soaked in water at least 1 hour

Preparation:

Microwave first 3 ingredients in medium bowl until jam and butter melt, about 20 seconds. Stir to blend. Stir lime peel into glaze. Thread 4 shrimp onto each skewer. DO AHEAD: Glaze and shrimp can be made 8 hours ahead.

Cover separately and chill. Prepare barbecue (medium-high heat). Sprinkle shrimp with sea salt. Place 3 tablespoons glaze in bowl; set aside. Brush shrimp with some of remaining glaze. Grill shrimp until just opaque in center, brushing occasionally with glaze, about 2 minutes per side. Drizzle with reserved glaze and serve.

Upcountry Maui

On your drive up to Haleakala make a stop in beautiful Upcountry. See Maui from a less traveled perspective atop these fertile slopes, from its rolling green meadows to the seemingly endless sea below. Visit the plantation town of Makawao, which is home to a thriving art community, or take a farm tour in the rich uplands of Kula. Learn more about Upcountry Maui

Content provided by HVCB

Guest Review from a Springfield Missouri Visitor

I must say I was surprised, I loved your resort.  I was very concerned with the renovations.  I loved the location and loved the Studio Oceanfront room.  I know that you will have a great resort once all the renovations are complete.  I think your quiet, relaxing hotel was just perfect.  Loved having the kitchen in the room.  Thank you for a wonderful getaway.

Great Value in 2010 at Lahaina Shores Beach Resort

Start thinking about Spring and how much fun it will be at Lahaina Shores Beach Resort during the whale watching season which extends through mid-April.  Be among the first to see the beautiful restoration and enhancement that will be completed in mid-February.  All who love the plantation style architecture of Lahaina Shores will be pleased to see that special care was taken to preserve this classic landmark.  The enhancement work includes the building’s exterior and new ceramic tile floor treatments for the outdoor lanai of each condominium.

Upon the completion of the renovation Lahaina Shores will continue to be the best value on Maui.   Choose between great room-only rates including $169 for a West Maui Mountain view or $218 for an Ocean Front location or take advantage of our 3rd Night Free promotion.

Guest Review from Trip Advisor

“Location, People and the View. Will definitely stay here again!”

This was my first trip to Hawaii for a wedding. The bride and groom recommended this hotel and stayed there for a few days as well. It was very easy to find (just off the highway) and within walking distance to the long strip on the beach. We booked snorkeling adventures and were able to walk to the harbor from our hotel. That made is so easy! Being walking distance from many restaurants and shops was a big plus! There is a parking lot at the hotel as well which is entered by a key card. The angle to get into the lot is a bit awkward but you get used to it.

The staff at the hotel were very friendly! So helpful and kind from the time we got there! There is an expedia activities desk downstairs which can help you book trips and adventures. Very nice people.

The room was definitely older but kept very clean and neat!! We had a full kitchen (utensils and all), 2 full beds, balcony with a view of the mountains and a spacious bathroom. There was a TV, extra chairs/couch and table. Both my friend and I were pleasantly surprised with our room.

And of course we had AC….which some of the hotels we considered, didn’t! We had internet but there is a charge.
The hotel has a nice pool, lots of breezy ocean front property. The only thing was the area of sand between the hotel and ocean….kinda small. Not fluffy, soft sand. However, there are many many beaches to chose from. So not a problem at all. With all the pros of this place…that one little con is very minor.

Loved this place, would definitely stay there again!

View complete review at www.tripadvisor.com

Cumin Seared Ahi

Ingredients for the Ahi:

3 blocks              Ahi, sashimi grade (1” square 2.5” length)
1 tablespoon       Cumin, grounded
1 teaspoon          Garlic purée
1 tablespoon       Olive oil

Ingredients for the Seviche:

4 pieces                Baby carrots
4 pieces                Baby beets
1 piece                 Red bell pepper
½ piece                Maui onion
1 piece                 Jalapeño
2 tablespoons       Molokai ogo, sliced
½ piece                Lime, juice
½ piece                Lemon, juice
4 sprigs                Cilantro, chopped
1 tablespoon         Extra virgin olive oil

Ingredients for the Anchovy Purée:

12 cloves             Garlic, peeled, stem removed
8 pieces               Anchovy
½  cup                 Milk
2 tablespoons       Extra virgin olive oil

Sea salt and white pepper to taste.

Method:

Blanch 5 times the garlic in boiling water, (to remove the aggressive taste).  Simmer the blanched garlic in milk for 8 minutes.  Blend the garlic, milk, olive oil and anchovies until smooth purée, season with white pepper from the pepper mill.

Season the ahi blocks with the garlic, the cumin, salt and pepper.
Sear the blocks with olive oil in a non-adhesive frying pan.
Cut each block into 4 cubes.
Slice paper thin (best done with a Japanese mandoline) the carrots, beets, Maui onion, bell pepper.  Cut the jalapeño into small brunoise.
Mix all the vegetable and ogo with the lime and lemon juices, olive oil, cilantro, season to taste.

On an individual rectangular plate, arrange the ahi, 4 pieces in the row, one row of vegetable seviche, anchovy purée in between.

George Mavrothalassitis, chef/owner
Chef Mavro

Chef Mavro
1969 South King Street – Honolulu – Hawaii – 96826 -  (808) 944-4714 -  www.chefmavro.com