With all this cold weather in the Lower Mainland lately, I’m sure I’m not the only one who wishes I could be on a beach somewhere in the world, basking in the sunshine with a cocktail in hand. If you’re looking for an escape, look no further than Ka’anapaali, one of Maui’s signature beaches.

We were lucky to be invited to come pa’ani! (come play) at Vancouver Magazine’s Maui-themed event at the Pacific Institute of Culinary Arts. With signature dishes, such as poke and açaí bowls, we were whisked away to the sunny destination of Ka’anapali.

There’s no better way to be welcomed in with a cocktail, crafted by Alessandro Rancan, bartender at Uva Wine & Cocktail Bar. This one is called “Joy Ride”, with Malfy gin, Grand Marnier, coconut syrup, pineapple juice, lemon juice, and cherry bitters.

This maui-inspired seared beef poke is a simple recipe of wok charred prime beef, Hawaiian chili tomato puree, ginger scallion chimichurri, and black garlic caviar.

Chef Chris Lederer (pictured above), who was born and raised on Maui, flew in for his first visit to Canada. He has been cooking in high-end restaurants since the age of 17, including Trump International Hotel Waikiki, and now works as the Executive Sous Chef at Sheraton Maui Resort & Spa.

It was our pleasure and honour to have Chef Lederer at this event creating his version of the colourful açaí bowl – so many different tastes and textures, this was probably my favourite dish of the night!

In addition to Chef Lederer, we also have a few other chefs from the Pacific Institute of Culinary Arts prepare Maui-inspired dishes.

The next time you’re looking for a vacation destination, consider Maui’s Ka’anapali Resort, where the world comes to play.