R E C I P E SCREATED BY THE CUL INARY T EAM OF THE R I TZ -CARLTON , KAPALUA

The talented culinary team at

The Ritz-Carlton, Kapalua compiled a few

of their favorite and most sought after

recipes so you can recreate the flavors

and spirt of aloha at home.

We hope you enjoy sharing the flavor of

Aloha with your friends and ‘ohana.

C R E A T E Y O U RO W N I S L A N D

T A S T E S

D A R Y L S M I T HM I X O L O G I S T

YIELD 1 COCKTAIL

RON ZACAPA 23 YR SOLEMA RUM 1 OZ

BACARDI OCHO RUM 1 OZ

FERRAND DRY CURACAO .5 OZ

DISARONNO AMARETTO .5 OZ

LIME JUICE 1 OZ

MAC NUT ORGEAT .25 OZ

ISLAND TROPICAL FOAMEGG WHITES 2 OZ

MEYERS DARK SPICED RUM .5 OZ

ST. ELIZABETH ALLSPICE DRAM .25 OZ

LIME JUICE .5 OZ

CREME de COCONUT 1 OZ

SOY LECITHIN .2 TSP

B A N Y A N T R E E M A I T A IB Y D A R Y L S M I T H

Shake and strain into a coupe glass. Top with foam.FOAM: Mix all Island Tropical Foam ingredients and use an immersion

blender to create foam. Pour on top of the cocktail.

C H E F K E N N E T H S N I F F E NE X E C U T I V E C H E F

SERVES 4

PIPIKAULA (CURED BEEF) OR GRILLED STEAK DICED 2 CUPS

POHOLE FERNS OR ASPARAGUS TRIMMED 1/4 CUP

MAUI ONIONS JULIENNED 1 OZ

CHERRY TOMATOES HALVED 1 CUP

ROASTED GARLIC 1/4 CUP

INAMONA OR TOASTED MAC NUTS 1 TSP

HAWAIIAN ALAEA SEA SALT 1/2 TBSP

ARBOL CHILI FINELY SLICED 1/2 TSP

EVOO 1/2 CUP

P I P I K A U L A & K E A LO H A TO M ATOP O H O L E F E R N P O K E

B Y C H E F K E N N E T H

Mix all items gently together. Chill in refrigerator for 30 minutes before serving.

C H E F B E L L A T O L A N DB A N Y A N T R E E

“Perfect for a hot day. I usually enjoy this for lunch or as an afternoon snack. Adjust your herbs and seasoning to your

spice level of choice.”

USING A FOOD PROCESSOR, PULSE EACH INGREDIENT BELOW SEPARATELY

TOMATOES, QUARTERED 2 CUPS

CUCUMBER, ROUGH CHOP 1 CUP

YELLOW BELL PEPPER, CHOP 1 CUP

CELERY, ROUGH CHOP 1/2 CUP

TOMATO JUICE, SMALL CAN 5 OZ

ADD ALL THE PULSED INGREDIENTS TO A LARGE MIXING BOWL AND THEN ADD THE FOLLOWING:

SUGAR 2 TSP

GARLIC CLOVES, GRATED 2 EA

JALAPENO, DE-SEEDED AND MINCED 1 TBSP

SALT 2 TBSP

PEPPER TO TASTE

EVOO 1/2 CUP TOPPINGS

PARSLEY, CHOPPED 2 TBSP

BASIL, CHOPPED 2 TBSP

TARRAGON, CHOPPED 2 TBSP

CHIVES, CHOPPED 2 TBSP

EVOO 1/2 CUP

G A Z P A C H OB Y C H E F B E L L A

Top with a dollop of plain Greek yogurt or crème fraiche and a tablespoon of the chopped herbs.

C H E F Y O S H I K I Z UE X E C U T I V E PA S T R Y C H E F

CREAM CHEESE 1-1/3 CUP

HEAVY CREAM 3/4 CUP

MILK CHOCOLATE 3/4 CUP

COCOA POWDER 4 TSP

SUGAR 1/2 CUP

EGGS 3 EA

FLOUR 3 TSP

RUM 2 TSP

C H O C O L A T E C H E E S E C A K E

B Y C H E F Y O S H I

Combine first five ingredients, mix well. Add flour and rum.Place in a 4” mold. Bake at 350F for 40-45 minutes.

C H E F A P R I L M A T S U M O T OR E S T A U R A N T S O U S C H E F

SERVES 4

COCONUT MILK 4 CUPS

CHIA SEEDS 1/2 CUP

100% PURE MAPLE SYRUP 4 TBSP

FRESHLY GRATED FRESH GINGER 1⁄2 TSP

VANILLA EXTRACT 2 TSP

KOSHER SALT 1⁄2 TSP

V E G A N C O C O N U T C H I A S E E D P U D D I N G

B Y C H E F A P R I L

In a medium bowl gently whisk the coconut milk, maple syrup, vanilla, and salt together. Stir in the chia seeds. Let stand 30 minutes then stir to distribute the seeds if they have settled. Cover and refrigerate overnight.The next day serve pudding layered in glass with fruits such as mango,

pineapple or berries. Garnish with toasted coconut if desired.

C H E F M E R E D I T H M A N E EE X E C U T I V E S O U S C H E F

“I lived in Hawaii many years ago and am lucky

enough to have returned to Maui. When I was back on the mainland and missing Hawaii I

would make this salad. I am Italian and I love a good caprese, and I love

prosciutto but I was never a fan of melon. This is my Hawaiian –

Italian marriage of prosciutto, melon and

caprese salad. Papaya and prosciutto

fits together like peanut butter and jelly. . . .

just way better!“

SERVINGS: 4

PROSCIUTTO, SLICED PAPER THIN 4 OZ

1/2 HAWAIIAN PAPAYA, (FIRM BUT RIPE, REMOVE SEEDS) 1.5 EA

MOZZARELLA CILIEGINE 6 OZ

HEIRLOOM CHERRY TOMATOES HALVED 6 OZ

THAI BASIL LEAVES TORN 12 EA

BASIL BLOSSOMS CHOPPED 4 EA

BABY ARUGULA 4 OZ

HAWAIIAN SALT 1 TBSP

FRESHLY GROUND BLACK PEPPER 1/4 TSP

LEMON OIL 4 TSP

P R O S C I U T T O & P A P A Y A C A P R E S E

B Y C H E F M E R E D I T H

Cut papaya into wedges and remove the skin. Season prosciutto with salt and pepper. Wrap the spears

of papaya with prosciutto. Cut the mozzarella ciliegine in half and add to a mixing bowl. Wash, dry and

cut the tomatoes in half, add them to the mixing bowl. Add salt, pepper, 2 tsp of lemon oil and basil

leaves. Arrange ingredients on individual plates (dividing components equally), or serve family style on

a large platter. Drizzle the remaining lemon oil over the prosciutto wrapped papaya and arugula. Garnish

with basil blossoms (remove from stem and sprinkle over the dish).

One R i t z -Ca r l t on D r i v e, K apa l u a , H I 96761 I www. r i t zc a r l t on . com/kapa l u a# r cmemo r i e s # r i t zc a r l t onkapa l u a