The popular Moana Masters Series hops from the kitchen to the confectionary in April with a Spring-themed pastry class. The Moana Surfrider’s Pastry Chef Carmen Montejo shares step-by-step instructions, recipes and tips on how to make colorful and insta-worthy macarons and chocolate ganache fillings on Saturday, April 13 at noon – 2 p.m. at the Moana Surfrider’s oceanfront Beachhouse at the Moana – Grand Salon.
The experience starts with a cocktail mixing demonstration of “Lady Moana” a lavender black tea-infused cocktail by beverage specialist Dan Fullick paired with a chocolate tasting that includes dark, white and milk chocolate. Montejo follows this with her demonstration on how to make a basic macaron and shares tips on various flavorings and colorings of this sweet meringue-based confection.
Following the demonstration, guests will enjoy an elevated Afternoon Tea service which includes savory bites, sweet treats, and the Beachhouse chopped salad. Guests will also be treated to a glass of Gerard Bertrand Thomas’s Jefferson Cremant with strawberries and marscapone crème. Service is complete with a scoop of green tea and lemongrass sorbet – a perfect ending to another Moana Masters class.
Also included in the class will be discussions on the basics of pairing food & beverage. The monthly featured mixologist will also include information on the region and background stories of the beverages being served during the session.
Each guest who attends this special Moana Masters class will receive a special goodie-bag filled with teas, Moana honey and recipes.
“The Moana Masters classes have been created to simplify cooking and engage with our local and visiting guests by providing them with direction and knowledge to help them recreate their own recipes at home for family and friends” says Ryan Loo, director of food and beverage at the Moana Surfrider.
Moana Masters Cooking classes are held monthly on a Saturday from noon to 2 p.m. at the Moana Surfrider’s Beachhouse at the Moana. Cost is $100 per person including gratuity; plus taxes and Box Office fees. Recommended attire is pants and closed toe shoes. Tickets are available at Honolulu Box Office. Includes complimentary four-hour valet parking or self-parking at the Sheraton Princess Kaiulani parking garage.
Here are the dates and themes for the upcoming Masters sessions (dates, themes and menus may be subject to change):
May 11th with Chef Colin Sato
Start with Spiced Pork Cracklins
Cooking Demonstration: Sous Vide Pork Chop
Lunch: Frisee salad, poached egg and bacon lardons, hurricane creamed corn, pork chop and dessert; includes fun reds to stand up to the pork by Dan Fullick
June 8th with Chef Colin Sato
Sausage tasting– andouille, kim chee and chicken and beverage
Cooking Demonstration: Chicken and Andouille Sausage Gumbo, various locally made sausages
Lunch: Salad dish, gumbo, local style dirty rice and dessert; includes beer pairings by Dave Powers
July 6th with Chef Colin Sato
Welcome tasting: Guests will learn how to shuck a raw oyster and drop it in a specialty crafted bloody Mary!
Cooking Demonstration: Low country Boil
Lunch: Seafood boil, local slaw, and stone fruit cobbler; includes Southern Classics by Chandra Lucariello
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