Maui Food and Dining

Fall FEAST Menu is Set at Lumeria Maui

November 2, 2015, 4:32 PM HST
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Lumeria Maui in Makawao will be hosting a fall-inspired evening and multi-course dinner as part of the FEAST Hawaii series on November 12th from 5:30 to 8:30 PM.

As the fourth installment of the FEAST series curated by founder and creative director Amanda Robson, the event will spotlight the local bounty of Maui through a vibrant five-course meal by chef Ben Diamond of The Wooden Crate at Lumeria, and a handmade wreath workshop led by Angela Decoite of RiverMoon Botanicals. In celebration of fall ingredients and produce found on the islands, the evening will emphasize a seasonal menu of flavorful, nutritious dishes by Chef Diamond, followed by an inspired vegan dessert by Guest Pastry Chef Amy Alexander with Baked by Amy. In addition, guests will be able to craft their own locally-foraged botanical wreaths to take home.

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Fall bounty of local produce to be used at FEAST dinner event at Lumeria.  Photo courtesy of Lumeria Maui.

Fall bounty of local produce to be used at FEAST dinner event at Lumeria. Photo courtesy of Lumeria Maui.

Carrots and herbs at Lumeria.  Photo courtesy of Lumeria Maui.

Carrots and herbs at Lumeria. Photo courtesy of Lumeria Maui.

Chef Ben Diamond of The Wooden Crate at Lumeria.  Photo courtesy of Lumeria Maui.

Chef Ben Diamond of The Wooden Crate at Lumeria. Photo courtesy of Lumeria Maui.

Chef Ben Diamond of The Wooden Crate at Lumeria.  Photo courtesy of Lumeria Maui.

Chef Ben Diamond of The Wooden Crate at Lumeria. Photo courtesy of Lumeria Maui.

Lumeria Maui is located at 1813 Baldwin Ave. in Makawao. Adult tickets cost $135 and keiki tickets are $25. To RSVP and purchase tickets online, please see here. The menu is listed below.

FEAST: Fall
November 12, 2015 at Lumeria Maui

Savory courses by: Chef Ben Diamond (The Wooden Crate)

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amuse
kabocha squash soup / grilled corn / garden herb

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tasting platter
crispy ulu / goat cheese / spiced mac nut / persimmon chutney

salad
lumeria greens / pickled onion / avocado / sprouts and seeds / blood orange tahini vinagrette

main
braised lamb / garlic / savory herbs
fresh catch / heirloom tomatoes / herb pistou
beet vegetable burger

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sides
roasted heirloom carrots
taro root and parsnip gratin
sauté greens with garlic

dessert table by: Baked By Amy
persimmon cheesecake
pomegranate chocolate tartlettes
curry pumpkin + pear mini cakes

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