Maui No Ka 'Oi Magazine March-April 2014 - March-April 2014
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2010 Noble Chef Gala

Pang donated proceeds from his just-published book, "What Maui Likes to Eat," to Maui Culinary Academy. A live auction helped raise more than $100,000 for the school. Students served a feast of sweet shrimp, pork belly, fennel-poached walu, and duck, courtesy of Chefs Colin Hazama (St. Regis Kauai), Sheldon Simeon (Star Noodle), and Collin Thorton (Fairmont Orchid).

Chef Tylun Pang and friends signed cookbooks at the fourteenth annual Noble Chef, hosted by the Fairmont Kea Lani. Pang donated proceeds from his just-published book, "What Maui Likes to Eat," to Maui Culinary Academy. A live auction helped raise more than $100,000 for the school. Students served a feast of sweet shrimp, pork belly, fennel-poached walu, and duck, courtesy of Chefs Colin Hazama (St. Regis Kauai), Sheldon Simeon (Star Noodle), and Collin Thorton (Fairmont Orchid).