Class Act

Frommer's Review

Part of a program run by the distinguished Food Service Department of Maui Community College, now housed in a new state-of-the-art, $15-million culinary facility (with floor-to-ceiling windows at one end, exhibition kitchen at the other end) is this "classroom" restaurant, with a huge following. Student chefs show their stuff with a flourish and pull out all the stops to give you a dining experience you will long remember. Linen, china, servers in ties and white shirts, and a four-course lunch make this a unique value. The appetizer, soup, salad, and dessert are set, but you can choose between the regular entrees and a heart-healthy main course prepared in the culinary tradition of the week. The menu roams the globe with highlights of Italy, Mexico, Maui, Napa Valley, France, New Orleans, and other locales. The filet mignon of French week is popular, as are the New Orleans gumbo and Cajun shrimp, the sesame-crusted mahimahi on taro-leaf pasta, the polenta flan with eggplant, and the bean and green chile chilaquile.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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