EXPERT PARTY HOSTESS, SOUTHERN CHEF AND COOKBOOK AUTHOR REBECCA LANG - HOLIDAY
SOME TASTY TOPICS ON REBECCA’S HOLIDAY MENU INCLUDE:
• FAMILY TIME–Time-saving tips to spend more quality time with family
• MAKING MEMORIES – Recipes that will make a lasting impression on guests
• BEVERAGE FUN – How to turn cool beverages into a cool conversation piece
• SWEET HOLIDAY – Creating decadent deserts that will top off any meal
Rebecca Lang is a food writer, cooking instructor, and a ninth-generation Southerner. She is author of Southern Living’s Around the Southern Table, Quick-Fix Southern, Mary Mac’s Tea Room, and Southern Entertaining for a New Generation. She has appeared on Fox & Friends Weekend, WGN America’s Midday News, and numerous regional and local networks. Rebecca and her cooking have been featured in more than 50 nationally televised food segments and in publications such as The Atlanta Journal-Constitution, The Washington Post, the Houston Chronicle, Wine Enthusiast, FoxNews.com, Glamour and Fitness magazines. She serves as a contributing editor for Southern Living and MyRecipes.com, teaches cooking classes across America, and writes a blog at www.rebeccalangcooks.com that has been featured on the James Beard Foundation Blog, Delights and Prejudices, and noted in Food News Journal’s Best of the Blogs.
KATELYN O’RIORDAN - PUBLIC RELATIONS MANAGER, SHERATON MAUI RESORT & SPA - NEW DINNER MENU AT BLACK ROCK KITCHEN
SHERATON MAUI RESORT & SPA LAUNCHES NEW DINNER MENU AT BLACK ROCK KITCHEN
Sheraton Maui Resort & Spa’s signature restaurant Black Rock Kitchen has debuted a new dinner menu. Beginning today, resort guests, visitors and locals will have the opportunity to experience the new menu, which features an array of vibrant, fresh dishes that focus on locally sourced ingredients.
Conceptualized by Sheraton Maui Resort & Spa Chef de Cuisine Jeffrey Rayno, the inspired menu highlights Hawaii-grown ingredients through approachable, thoughtfully-prepared dishes.
“My passion for creativity is infused into each dish through new spins on traditional flavor profiles,” said Chef Rayno. “Each course explores ingredients that can be found right in our backyard, while also emphasizing classic comfort items like braised short ribs.”
Kicking off the menu are dishes like ahi sashimi with crisp green apple, jalapeno and local radish; as well as seared beef tenderloin skewers with toasted nori and a miso ponzu dipping sauce. Salad standouts include beets & quinoa, with Surfing Goat Dairy cheese, red and yellow beets, quinoa and fresh herbs; and a wedge Caesar with Waipoli Farms romaine, shaved grana padano, roasted garlic croutons and a sundried tomato Caesar dressing. Entrees include offerings like grilled Hawaiian catch of the day with Molokai sweet potato and coconut puree, ginger spiced broccolini and yuzu brown butter; and braised short ribs with polenta, Alii mushrooms, wilted rainbow chard and red wine short rib jus, among others.
Black Rock Kitchen is open daily for dinner between 5:30pm – 9:00pm. For reservations, which are recommended, please call (808) 921-4600.
About the Sheraton Maui Resort & Spa
Sheraton Maui Resort & Spa is where the legend of Ka‘anapali began. Situated on Ka‘anapali Beach at historic Pu‘u Keka‘a, Black Rock, the oceanfront resort is nestled among 23 acres of tropical landscaping with 83 percent of the resort’s 508 rooms and suites facing the ocean.
Sheraton Maui Resort & Spa was named the Starwood Hotels & Resorts 2007 “Hotel of the Year” for the Sheraton brand, and recognized in Conde Nast Travelers’ 2012 Top 25 Hawaiian Resorts. Sheraton Maui Resort & Spa has also appeared in TRAVEL + LEISURE magazine’s World’s Best Awards “Top Resorts in Hawaii” in 2007, 2008 and 2013. For more information about Sheraton
Maui Resort & Spa please visit http://www.sheraton-maui.com.
Tuesday, December 22, 2015
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