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CSL Insider | Grenada
La Belle Creole at Blue Horizons La Belle Creole Restaurant/ Blue Horizons www.grenadabluehorizons.com/restaurant.htm
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Tasting Notes | Ka’uiki Hotel Hana Maui
[dmalbum path=”/wp-content/uploads/dm-albums/Ka-uiki Hotel Hana Maui/”/] The Restaurant Chef Diane Tsurumaki the executive chef, is a recent addition to Hotel Hana-Maui. Having previously worked at The Peninsula Hotel’s Felix restaurant in Hong Kong, and in the kitchens of Switzerland, “I really just wanted to come back home,” she confides. Kobocha Pumpkin Soup A mild version…
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Wine | Wines of Chile at Hotel Arts
[dmalbum path=”/wp-content/uploads/dm-albums/2010 Wines of Chile at Hotel Arts/”/] CSL was invited to the Wines of Chile event at Hotel Arts, displaying some of the most popular wines and food from Raw Bar. Situated between the Andes and the Pacific Ocean, Chilean wine is world renoun for its Mediterranean climate (dry summer and moderate winters), producing…
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Ryan Urig | Island Flair
Chef Ryan Urig, began his career at Le Cordon Bleu Scottsdale and is currently at the Ritz- Carlton, Kapalua. The Banyan Tree Maui serves seasonal worldly fare at this Signature Ritz- Carlton, Kapalua restaurant. Featuring an outdoor bar, lounge and covered terrace, the restaurant overlooks the Pailolo Channel (whales are spotted during their migrating season).…
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DeeAnn Tsurumaki | Island Chef
Dee Ann Tsurumaki, the executive chef, is a recent addition to Hotel Hana-Maui. Having previously worked at The Peninsula Hotel’s Felix restaurant in Hong Kong, and in the kitchens of Switzerland, “I really just wanted to come back home,” she confides. Growing up on Oahu, Tsurumaki remembers “fishing on the south shore and grilling the…
