Cucina Pacifica
Steve Amaral's Snapper alla Padella and edible creations
by a dozen more Valley Isle chefs will be featured at Maui Arts
& Cultural Center's "A Night of Discovery."

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Culinary masterpieces
on exhibit on Maui

Star-Bulletin

The chef/restaurateur cum painter of Kihei's new Cucina Pacifica restaurant highlights Sunday's "A Night of Discovery" at Maui Arts & Cultural Center.

Steve Amaral blends the fresh vegetables, organic herbs and seafoods of Maui with Mediterranean influences in his new venture. Moreover, his bold, colorful paintings decorate the walls of Cucina Pacifica.

The French-trained Amaral graduated from Johnson & Wales University's culinary program and went on to serve as executive chef of Kea Lani Hotel. Most recently, as proprietor of Pueo Management, he developed menus for Kula Lodge.

Amaral teams with Raul Bermudez on Sunday to present crispy snapper with roasted Ulupalakua organic root vegetables and wild fennel, as well as grilled organic tofu spiedini with balsamic and Hawaiian chile pepper oil.

The event juxtaposes edible masterpieces by a dozen Valley Isle chefs and 100 works by Maui artists, in a 20th annual Maui County all-media juried show.

Each chef prepares two dishes. Chef Lou Trope of Maui Marriott Resort makes Kona lobster corn-cake tempura prawn, and pepper-crusted lamb loin with blood-orange herbal salad.

Chef D.K. Kodama of Sansei shares his seared jumbo scallop on tempura eggplant boat, and the restaurant's special hand-roll.

In addition, chef Bobby Masters of Hula Grill on Kaanapali Beach brings mole of elk tako style, and taro-crusted ahi.

Other chefs include David Abella, Stefano Paoletti, Greg Gaspar, George Gomes, Jose and Claire Krall, B. Allen Mann, Peter Merriman and Miles Needham.

Festivities start at 5:30 p.m. in the Center's Kazuma International Gallery.

Tickets cost $50 per person. Art works are on display March 24 through April 18 and most are for sale.

For information, call Lynn Britton at 244-5688 or Rose Momsen at 875-9700, both on Maui.

Snapper alla Padella

Steve Amaral, Cucina Pacifica

4 snapper fillets, 4 to 6 ounces each, with skin left on
Salt and pepper to taste
1 tablespoon olive oil
1 tablespoon finely sliced garlic
1/2 cup finely sliced maui onion
1/4 cup white wine
2 cups chicken or vegetable broth
2 ounces sun dried tomato
1 ounce capers
1 bunch watercress, cut in 1 inch lengths
8 slices polenta
8 slices pancetta bacon
4 sprigs fresh thyme
4 teaspoons chile infused oil

Score fillets and season with salt and pepper. In a heavy-duty skillet, heat 2 teaspoons oil. Sear fillets, skin side down, until crispy. Turn over, reduce heat and cook several minutes.

In a saute pan, heat 1 teaspoon oil and saute garlic and onion until caramelized. Deglaze pan with wine. Add chicken or vegetable broth, sun-dried tomato, capers and watercress; cook 1 minute. Season with salt and pepper.

In a nonstick pan, cook polenta and pancetta until crisp.

On each of 4 plates, place polenta in center, and pour watercress mixture all around. Place fish fillet on top, and garnish with pancetta and thyme sprigs. Drizzle with chile oil over all. Makes 4 servings.

Buono appetito!

Nutritional information not available.