Posted on: June 9, 2011

Pacific Whale Foundation to Host Celebrity Chef Dinner Cruise Featuring Chef Sheldon Simeon of Star Noodle

The culinary creations of Chef Sheldon Simeon, a recent James Beard Award Semifinalist for “Rising Star Chef of the Year,” will be showcased on Pacific Whale Foundation’s upcoming Celebrity Chef Dinner Cruise on Friday, June 17. 

The two-hour cruise will feature a unique three-course premium dinner created by Chef Simeon, featuring locally grown foods and sustainable fish. The cruise takes place at sunset, departing from Lahaina Harbor on an ultra-stable double deck power catamaran and includes guaranteed outdoor seating for all guests and live entertainment.  Guests also enjoy unlimited soft drinks and Maui Brewing Co. beer, wine, Mai Tais and other mixed tropical drinks from the onboard bar. (In the interest of responsible drinking, alcoholic drinks are limited to three per guest; valid i.d. is required for all who wish to consume alcohol.)
The evening begins with appetizers of  Grilled Asparagus (Grilled Anuhea Farms asparagus, with Waipoli Watercress with Herbed Surfing Goat Dairy Cheese, Radish and Balsamic Dressing) and Lentil Sopes (Mini sopes topped with turmeric spiced braised lentils, Kapalua Farms parsley, Crème Fraiche and pickled Kula onion).
 
Diners can choose from four entrees, including Mahi Mahi with Mushroom Tomato Ragout (featuring island fresh troll-caught sustainable Mahi,  Molokai salt, Hamakua mushrooms and Escobedo Farms tomatoes.) Maui Cattle Company Sirloin with Port Wine Jus (featuring Maui Cattle Company sirloin steak, port wine jus, roasted vegetables and Hana Farms baby arugula), Chicken Adobo (with braised boneless chicken, apple cider jus, Escobedo Farms tomato and spring onion salad) and Tofu with Mushroom Tomato Ragout (featuring ginger thai basil marinated tofu and Hamakua mushrooms and Escobedo Farms tomatoes). All entrees are served with Potato Gratin. 
 
The dessert course will feature Chocolate Shortcakes with Kula Strawberries served with Evonuk Farms mint and natural cream.
 
“This is an opportunity to experience a truly gifted chef’s talents, in a superb dinner in a beautiful open air setting,” said Nikole McElroy, Chief Operations Officer of Pacific Whale Foundation Eco-Adventures.
 
Born and raised on the Big Island of Hawaii, Sheldon Simeon’s culinary career began at Leeward Community College’s Culinary Program. This path took him to an internship at Walt Disney World—Florida, where he met his wife and followed her back  to Maui where he was hired at Aloha Mixed Plate in 2002. 
 
 In 2003, Sheldon graduated from the Maui Culinary Academy and  has progressively moved up with in our organization over the years.  He was promoted to Sous Chef then Chef of Aloha Mixed Plate and  is now  creating the innovative menu at Star Noodle which opened in February 2010.  This year he was named one of the semi finalists in the prestigious James Beard Awards for “Rising Star Chef of the Year.”  The restaurant was also a semi-finalist in the “Best New Restaurant” category. Most recently Sheldon was voted “Chef of the Year 2011” at Maui No Ka Oi Magazine’s Aipono Awards.  It is a special honor for voting is all done by fellow Maui Chefs.
 
"Sheldon’s influences stem from the Hawaii Regional Chef team," says Chef Craig Masuda, the Executive Chef of Hoaloha Ne Eha Catering, Old Lahaina Luau, Aloha Mixed Plate and Star Noodle. "His outlook is to keep up with trends and new techniques, to look at up-and-coming chefs globally and mainly use the island flavors which he loves, to incorporate local products in creating familiar yet unique food."
 
"Sheldon’s interpretation of food is a playful fun take on the classics," says Masuda. "He is constantly experimenting and takes ideas, suggestions and inspiration from all."
 
The price of the Celebrity Chef Cruise is $79.95 for adults and $49.95 for children. Reserve online at http://www.pacificwhale.org and you can save 10%. Pacific Whale Foundation Members save 20%. 
 
For information and reservations, call (808) 249-8811 ext. 1.