Salute!

The guests were treated to an Appetizer Station of our Mini Ahi Towers, Kamuela Tomato Bruschetta, Corn Cakes with Avocado & Prawns and Tropical Fruit.

Corn Cakes

Ahi Tower

Their First Course was a Mediterranean Style Salad with Romaine & Arugula and a Sun Dried Tomato Vinaigrette. The Second Course featured our Butternut Squash Ravioli with a Browned Sage Butter (always a fave!) The Third Course followed with a choice of Filet Mignon topped with a Mushroom Bordelaise Sauce or Mong Chong with Molasses Mango Gastrique over Molokai Sweet Potato Puree in Radicchio.

Duo Plate for Bride and Groom

Wedding Cake and our Kona Coffee Service topped off the day.

* We want to give a big Mahalo to Tad Craig at www.tadcraigphotography.com for his wonderful self and wonderful photos! It’s always a pleasure working with him!

We love emails like this!

Ten ladies from Tokyo came out to Maui for a Private Yoga Retreat in Spreckelsville and hired our own Chef Lee as their Private Chef.

In between five days of private yoga sessions on the ocean front lawn and facials, the group dined on our wonderful organic meals created with island flavors and local fish.

A sample of their meals included: Chef’s Selection of Quiche, Upcountry Almond Granola, Vanilla Yogurt, Fruit Kabobs with Lime Honey and Muffins for breakfast. Lunch was a Fire Roasted Vegetable Sandwich Bar with a Selection of Fresh Bread, Surfing Goat Dairy Cheese, Local Sprouts, Lettuce, Tomato and Pesto Mayonnaise, a Maui Kafir Lime Pineapple Salad, Kale Chips and Tropical Fruit Display.

Fruit Display

Dinner included: Kula Green Salad with Balsamic Vinaigrette, an Upcounrty Boil of Jumbo Prawns, Clams, Mussels, Red Potatoes, Corn on the Cob in an Herbed Broth, Grilled Asparagus, Baked Rolls and Butter.

Chef Lee had such a great time with these ladies and we can’t wait to work again with them!

Need some Private Chef Services? Don’t hesitate to email or give Michelle a call!

Olowalu Tables & Dance Floor

Centerpieces

The 59 Guests started with our Zucchini Rolls with Hawaiian Herbed Goat Cheese and Roasted Red Pepper, Sweet & Sour Caramelized Maui Onion and Goat Cheese Tartlet and Chicken Satay with a Spicy Peanut Dipping Sauce.

Chicken Satay

Zucchini Rolls

After the Appetizers were finished the Dinner Buffet was ready with a Tomato Salad topped with Hawaiian Goat Cheese, Olive Oil, Balsamic and Fresh Basil, another salad of Upcountry Kula Greens, Kamuela Tomatoes, Citrus Vinaigrette and Pesto Wafers, Roasted Garlic, Shallots, Potatoes and Yams, Sauteed Haricot Vert, Island Style Chicken with Grilled Pineapple, Herb Crusted Prime Rib with Chef’s Au Jus and Creamy Horseradish, Macadamia Nut Crusted Mahi Mahi with a Citrus Glaze and of course our Fresh Bread and Butter.

Tomato Salad

Prime Rib

The Wedding wrapped up with Wedding Cake and our Kona Coffee Service (along with a gorgeous sunset!)

We are honored to be showcased on the Ultimate Wedding Blog - Style Me Pretty - home to all things fabulous & wedding. From DIY projects to the ultimate destination spots (Maui!) Style Me Pretty is the best of the best!

We couldn’t be more excited to be included!

Click here to read about the first gorgeous wedding we featured earlier on our blog. The pictures are stunning!

Click here to read about the second gorgeous wedding and be sure to watch the video – it reminds us why we so love doing our job!

Click here to read about the third gorgeous wedding at a stunning 17-acre Upcountry Property.

A big Mahalo to the ladies at Belle Destination Weddings & Events - they were the masterminds behind all that gorgeousness – and with their flawless touches  and our ono food  - we make the perfect team!

From weddings to milestone birthdays, Broker’s Opens to an impromptu after-wedding-luncheon, we continued to put together one-of-a-kind events and have tons of fun doing it!

We catered a 50th Birthday Party at a stunningly beautiful private home in Launiopoko. We loved the clients and Chef Lee along with Chef Natalie were the Stars of the Show with their “Chef Action Stations”.

Chef Lee

Chef Natalie

The 30 adults first dined at the Appetizer Station featuring: a Sushi Display with Assorted Rolls and Nigiri with Shoyu, Wasabi and Pickled Ginger, Hummus and Pita Chips, Shoyu Poke & Spicy Wasabi Poke served with Won Ton Chips, and Greek Salad Skewers.

Poolside Appetizer Station

Followed by Chef Lee at her Wok Station serving up Kula Stir Fry Vegetables, Asian Style Stir Fried Chicken, Island Style Vegetable Fried Rice. The best part? This was all served in Chinese Take-Out boxes!

Next up was Chef Natalie at her Grill Station grilling up Cilantro Lime Mahi Mahi Tacos & Fiesta Carne Asada – both served on Soft Corn Tortillas, Fresh Salsa, Shredded Cheese, Guacamole, Cilantro and Onions, as well as Mahi Mahi Kabobs with Vegetables and Island Style Steak Kabobs with Maui Onion and Maui Pineapple.

The celebration finished with an array of mouth-watering desserts: Chocolate Creme Brulee, Coconut Creme Brulee, Pineapple Upside Down Cake and Milk Chocolate Zablagione Tart.

Poolside Desserts

Mid-month Chef Lee catered for some Brokers who came a saw a $9 million dollar house that was fresh on the Maui Market. (The house sold in one week!) We’d like to thank Sean and Tom of Coldwell Banker for their continued partnership – we so enjoy working with you guys!

The next day our team set up for a gorgeous wedding at Paradise Point overlooking Honolua Bay but unfortunately the weather was not so gorgeous and it was cancelled. Luckily the hotel the couple was staying at pulled together a last minute event and we were able to give them a beautiful Mahalo Luncheon in Paia the following day! The bride was very lovely and very thankful that we “saved the day”.

It was certainly our pleasure – just another day in Paradise!

Coffee Bean Centerpiece

The couple choose to celebrate their day using food stations. This is a great way to keep things casual and to be able to have a bite of a lot of the deliciousness that Aloha Events has to offer.

The 45 guests started with an Appetizer Station featuring a Tropical Fruit Display, Kula Vegetable Crudite Display with Herbed Dipping Sauce and an Antipasto Tray.

Appetizer Station

Dinner included three separate stations.The Salad Station featured a Mediterranean Salad with Romaine and Arugula, Feta Cheese, Shaved Maui Onions with a Sun Dried Tomato Vinaigrette and another salad with Hearts of Romaine and a Creamy Caesar Dressing topped with Parmigiano-Reggiano. These were served with Focaccia Bread.

The Seafood Station offered Garlic Shrimp and Crab Claws with Cocktail Sauce and Lemon Wedges, Roasted Mahi Mahi with Cilantro Butter and Garlic Lime, and Assorted Grilled Vegetables.

The Hot Station included Mediterranean Style Roasted Pork with Gravy, Lamb Tikka with Tzaziki Sauce and Greek Grilled Chicken Breast with Roasted Greek Style Potatoes.

Seafood Station

The night was topped off with an assortment of Cupcakes topped with a chocolate dipped coffee bean!

The one great thing about the Kaanapali Coffee Estate is that you are almost always guaranteed a beautiful rainbow!

Both parties were held in Makena at The Kukahiko Estate. The first one we catered was for a T.D. Ameritrade group from the Fairmont Kea Lani for their Corporate Incentive Final Event. 

The 50 guests were greeted with a Welcome Passiontini on the Upper Lanai followed by Island Ahi on a Won Ton Chip topped with Wasabi Aioli, Miso Marinated Walu on Sticky Rice, Hawaiian Style Marinated Beef Satay with Mango Plum Sauce and Vegetable Tempura with Green Goddess Sauce.

Then the party moved down to the oceanfront lawn where they had dinner and entertainment, a great Luau Show featuring Trio and Fireknife. The menu complimented the show perfectly!

The First Course was a Citrus Ceviche served in a Ti Leaf. The Second Course was Kula Green Salad, Pohole Ferns and Papaya Seed Dressing. The Third Course featured a duo plate of Island Style Marinated Grilled Prime Beef & Sesame Crusted Mahi Mahi with Ginger Lime Beurre Blanc and served with Molokai Sweet Potatoes and Grilled Asparagus. 

Dinner Duo Plate

The evening wrapped with a dessert duo plate of our famous Lava Lava Cake and Tahitian Vanilla Creme Anglais and a Mango Almond Egg Roll with Vanilla Bean Ice Cream and our Kona Coffee Service.

Dessert Duo Plate

The second party we catered was the Germany Division of SAP/DACH. There were 1,100 guests from all over the world and they stayed at all the Wailea Hotels.

The 42 guests were greeted with a Welcome Passiontini and Bacon Wrapped Ginger Soy Scallops, Macadamia Nut Prawns with Papaya & Chili Sauce, Sweet and Sour Caramelized Maui Onion and Goat Cheese Tartlet, and Seared Ahi with Charred Pineapple and Avocado Salsa.

Seared Ahi

The First Course was a Tomato Salad with Hawaiian Goat Cheese, Olive Oil, Balsamic and Fresh Basil served with Freshly Baked Bread.

Tomato Salad

The Second Course was Sesame Crusted Mong Chong with Ginger Lime Beurre Blanc and Grilled Asparagus. The Third Course featured a Grilled Fillet Mignon with Maui Onion Red Wine Reduction and Southern Style Polenta with Cheese. The Final Course was a dessert duo plate of Sour Cream Cake with Ginger Infused Kula Strawberries and a Raspberry Chocolate Mousse with White Chocolate Topping.

Dessert Duo Plate

A big Mahalo to Weil & Associates! We look forward to our continued partnership and many more successful events!

The 54 guests started the celebration with our Kamuela Tomato Bruschetta, Ahi Poke with Wasabi and Ginger and Garlic Roasted Shrimp Cocktail.

Tomato Bruschetta

Shrimp Cocktail

Next course we served our Upcountry Greens with Kamuela Tomatoes, Pesto Wafers and a Citrus Vinaigrette.

Their featured entree was a choice of Filet Mignon with a Maui Onion Red Wine Reduction served with Yukon Gold Potato Puree and Grilled Asparagus or Sesame Crusted Mahi Mahi with a Ginger Lime Beurre Blanc Sauce served with Herbed Rice Pilaf and Grilled Asparagus. Both served with Fresh Bread and Butter.

Filet Mignon

For dessert – Wedding Cake of course!

Coconut - yum!

One of our favorite companies to work with joined us that evening, Maui Bars Are Us. Click on the link and see Stacey’s new website. Stacey and her staff are always so much fun to work with and they do an awesome job serving up some fine refreshments!

Wailea Louis Vuitton Store

The Veuve was flowing and our wonderful staff were offering up our wonderful appetizers.

Shoppers dined on: Sweet & Sour Caramelized Maui Onion and Goat Cheese Tartlets, Artichoke Caviar Endives, Corn Cakes topped with Avocado and Prawns, Red Potato Wedge with Creme Fraiche and Caviar, Ahi Sashimi on a Won Ton Crisp with Wasabi Aioli and Seared Beef Tenderloin topped with Balsamic Reduction and Cilantro.

Maui Onion Tartlets

Corn Cakes

Ahi Sashimi

This party is always a good time and we love to be a part of any celebration with Louis Vuitton!

Nothing beats palm trees, pupus and purses!

One of the dinners was for the fourth year in a row! Our partnership with The Sinegal Family and Friends at Wailea Point is always a party we look forward to hosting; but this year was extra special because Mr. Sinegal has retired as CEO of Costco. (And we wish him nothing but good luck and aloha as this new chapter in his life unfolds!)

The celebratory night started out with an Appetizer Station of Kamuela Tomato Bruschetta, Warm Artichoke Dip with Toasted Crostini, Traditional Beef Sliders, Seared Ahi with a Caponata Relish of eggplant, olives, pinenuts and basil and Crab Cakes with Mango Salsa.

Beef Sliders

Kamuela Tomato Bruschetta

The 13 guests also dined on a Dinner Station that featured a Caesar Salad with Chef Lee’s creamy homemade Caesar Dressing and croutons, lemons, bacon pieces and parmigiano-reggiano, a Goat Cheese and Tomato Salad, Baked Chicken with Sage-Gorgonzola Sauce, Hawaiian Island Marinated Grilled Angus Beef, Mashed Potatoes, Fresh Vegetables and our fresh Bread Basket.

Hawaiian Island Marinated Angus Beef

The other NYE party we catered was special as well – as it was also a Birthday Party! The party was located at an adorable cottage with a beautiful ocean view. The 10 close family and friends celebrated at one royal table with champagne, wine, music and a great dinner that started out with Stilton, Mango and Watercress on Savory Shortbread, Bacon Wrapped Ginger Soy Scallops and Grilled Lamb Chops with mint & basil pesto.

Bacon Wrapped Scallops

Next was the Tomato Salad with Hawaiian Goat Cheese, olive oil, balsamic and fresh Basil followed by Duck Confit (a special client request) served with roasted potatoes and Fresh Vegetables and Fresh Bread.

They  topped the night off with our Lava Lava Cake and Tahitian Vanilla Creme Anglaise.

Lava Lava Cake

Whether it’s NYE, a retirement dinner, a birthday party or all of thee above, Aloha Events Catering is honored to be a part of  these special events!