Personal Chef / Cooking Classes / Catering

All menus are custom created for guests, based on cuisine preferences, allergies, and diet information.

"Sample Menu 1 - click to view"

Shrimp Phyllo on a Lemon Beure Blanc

Pan Seared Pancetta Wrapped Scallops, Local Greens, Sesame Vinaigrette and Crispy Wontons

Macadamia Nut Crusted Mahi Mahi on Spinach with a Lobster Coconut Curry Sauce and Pineapple Ginger Relish

Crème Brullee with Tropical Fruits and Macaroons


"Sample Menu 2 - click to view"

Hors d’ oeuvres

Ham and Eggs on Toast
(Egg Mousse Wrapped in Procuitto on a Crustini Garnished w/Caviar)

Apple Brie and Mango Morsels

Crab Avocado and Cucumber Canapés

Dinner

Amuse Bouche

Shrimp Phyllo with a Lemon Beurre Blanc and Roasted Tomato Maui Onion Compote

Pan Seared Fillet of Beef (or Ahi)
on a Ratatouille Interlay with Sauce Béarnaise and Jus De Boeuf

Exotic Organic Local Greens
with Pear, Walnuts and Roquefort in Sherry Vinaigrette

Chocolate Soufflé Cake with a Tahitian Vanilla Ice Cream and Kona Coffee Crème Anglais


"Sample Menu 3 - click to view"

Ahi Carpaccio with Lemon Capers,
Shaved Pecorino Cheese and Fenel

Waimea Tomatoes, Maui Onions
and Local Organic Greens in an Opal Basil Vinaigrette

Grilled Mahi-Mahi on a Citrus Five Spice Sauce.

or...

Macadamia Nut Crusted Rack of Lamb on a Poha Berry Sauce with Sweet Potato Purree and a Harvest of Local Vegetables

Chocolate Soufflé Cake with Tahitian Vanilla Ice Cream


"Sample Menu 4 - click to view"

Ahi Sashimi “Wraps” with Cucumber Avocado and Tobiko

Pan Seared Fillet of Beef with a Shiitake Mushroom Wasabi Jus, Crispy New Potato Mashed and Asparagus

Exotic Local Organic Greens with Crispy Won Tons in a Sesame Dressing

Tropical Fruit Sorbet with Local Fruits featuring
the Fruit of the 12 Tree Project

Chocolate Soufflé Cake
with Tahitian Vanilla Ice Cream and Kona Kens Coffee Anglaise


Chef Paul Heerlein Cooking Class Hawaii

"Sample Cooking Class Menu - click to view"

Banana Stuffed French Toast with a Guava Ginger Syrup

Squash Bisque with Moroccan Curry

Focaccia Bread

Island Stylin Shrimp Canapé

Mushroom Carpaccio with Hamakua Watercress, Parmesan Reggiano, lemon and Extra Virgin Olive Oil

Chef Paul Catering for Governor Linda Lingle - Hawaii
Catering for Governor Linda Lingle

"Sample Catered Menu 1 - click to view"

All menus are custom created for guests, based on cuisine preferences, allergies, and diet information.

Hors d' oeuvres

Chinese Pancakes with Char Siu Duck
Shrimp and Crab Rice Papper Wraps with a Soy Wasabi Dip

Salads

Somen Noodle Salad
Chinese Chicken Salad with Crispy Won Ton Strips

Entrees

Slow Roasted Prime Rib with Au Jus and Horseradish Sauce
Roasted Garlic Mashed Potatoes
Grilled Vegetables
Macadamia and Coconut Crusted Chicken on a Lilikoi Sauce with Pineapple Relish (or) Local Catch on a Citrus 5 Spice Sauce
Steamed Jasmine Rice

Desserts

Chocolate Mac Nut Brownies
and Lilikoi Cheesecake


"Sample Catered Menu 2 - click to view"

  • Crudités with Roasted Red Bell Pepper Blue Cheese Dip
  • Crabmeat and Avocado on Cucumber Rounds with Mango
  • Sliced Pan Seared Duck Breast on Coconut-Mashed Sweet Potatoes with a Hoi Sin Five Spice Jus.
  • Ono Ceviche Martini
  • Grilled Kau Orange and Cilantro Marinated Fish Kebobs on a Pineapple Fried Rice
  • Chocolate Mac Nut Brownies

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