Chef Alex Stanislaw 

Years of experience and his Eastern European ancestry are the two key ingredients Chef Alex Stanislaw uses to flavor the traditional Hawaiian hospitality found at the Plantation House Restaurant at Kapalua. 

This outstanding chef did not originally set out down a culinary path. He studied cinematography at Syracuse University in the mid-seventies. But one job in the kitchen of a "swanky, Southern country club" in Virginia Beach was all it took. 

He had, though, always felt at home in the kitchen. "The kitchen was always the center of our family activities"' says Stanislaw. "I can't remember a day when my grandmother didn't have a big pot of soup stock boiling away on the stove." In fact his grandmother was his most significant culinary influence. For her generation, nothing was ever wasted. Meat was used in stock, in soup, as a main course, as a side dish with homemade noodles, leftovers were used in salads. 

It was during the five years he spent in Virginia Beach, that Stanislaw discovered something unexpected... he loved to cook! He enjoyed it so much that he began to consider it as a potential career And though the country club set was primarily a "meat and potatoes" crowd, the location did, of course, provide for some great seafood. "Seafood is probably my favorite medium. if you, can use that word about food, because it's so' fresh, healthy and clean," explains Stanislaw. 

His recipes have always included the best available local ingredients. In Virginia Beach, tomatoes and corn came from "the old man down the street." Brussels sprouts came from a nearby farmer Today, he insists on using the best local produce, seafood and herbs he can 'get. This is the same thinking that has shaped the current trend in island cooking- Hawai'i Regional Cuisine. Stanislaw, however, is matter-of-fact about it: "Any smart chef uses the best ingredients available, and usually that means working with the farmers and local community." 

He decided he could benefit from formal training and so he applied to the Culinary Institute .of America. He was immediately accepted, moved to New York, and began the CIA's intensive 15-month program. Shortly after graduating with honors, he moved to Maui and went to work at the Kapalua Bay Hotel where he stayed for three years. He then spent seven years at Erik's Seafood Grotto before joining the Plantation House team. 

Looking back, he attributes his innovative recipes and down-home flavors to a combination of family influences and fifteen years of experience on Maui. It is his unique blend of the best of the Islands and the earthy flavors of his Mediterranean ancestry that sets him and the food at Plantation House apart from all the rest. 

"As you will see from the selection which follows, our specials target the flavors of the Mediterranean - France, Italy and even further East. The flavors are bold; the preparations, although rich in flavors, are light enough to enjoy in our warm climate. We try to use less butter, more flavored oils and generally healthier preparations. Most important we try to ensure that the flavors of the fishes and meats we use 'shine through' and to accompany them with textures and tastes that will enhance them rather than cover them up. 
-Chef Alex Stanislaw 

Starters 
Curried Spinach Pot Stickers 
"This is actually a localization of a type of Indian "street food," the. Samosa. We mix sautéed spinach and curried potatoes, fill wonton skins with the mixture, fry them and then nappe (lightly coat) with coconut-peanut sauce." 

Sea Bass Carpaccio 
"For this 'variation on a theme,' I pound thin slices of sea bass 'til you can literally see through them and then 'wrap' them around fresh mixed greens which have been tossed with lemon juice and Parmesan. I use cucumber, tomato and Feta with a splash of extra virgin olive oil for the garnish. The sea bass is sweet, the cucumbers are crunchy, the Feta is salty the lemon is tart --- what a mouthful!" 

Ahi Carpaccio 
"Another variation, this one a bit lighter, more healthful, perhaps. In this dish, too, I love how all the flavors mesh-the fresh ahi, the crunchy arugula and the salty Feta cheese I use for garnish." 

Wonton Napoleon with Tofu or Ahi 
"We wok-seared chili-rubbed tofu or ahi and place in on a tower of crispy won ton skins which sits on a bed of stir-fried Maui vegetables. Then we drizzle the tower with two sauces - caramelized chili beurre blanc and a deep-flavored plum and ginger sauce. It's a surprising mix of flavors and textures." 

A Selection of Daytime Offerings at Plantation House 

 Blackstone Benedict -- $6.95 
A Thomas' English Muffin with country sausage patty, two poached eggs and Hollandaise 

 Smoked Salmon Benedict -- $8.95 
A Thomas' English muffin with smoked salmon, two poached eggs and Hollandaise, sprinkled with capers 

 Plantation House Omelette -- $6.95 
Filled with fresh, wok-fried local vegetables and topped with sour cream 

 Rancher's Breakfast -- $6.95 
Three eggs and toast, two scoops rice or Plantation House breakfast potatoes, grilled ham, bacon or Portuguese sausage 

Plantation House Potato Pancakes -- $5.95 
Made from freshly grated potatoes and Maui onions, served three to an order with applesauce and sour cream 

French Toast Island Style -- $5.95 
Famous Moloka'i sweetbread in cinnamon and vanilla batter 

Oriental Chicken Salad -- $7.95 
Sesame-crusted chicken breast on tossed Maui field greens with honey-sesame dressing and wonton croutons 

Blackened Chicken Caesar -- $7.95 
A mix of local greens tossed with our Caesar dressing, garnished with tomato and avocado and topped with spicy slices of blackened chicken breast 

Wok-Fried Vegetables -- $6.75 
Fresh local vegetables, seasoned, tossed in the wok, and served on rice or noodles 
· . .with chicken $7.25 
· ..with New York beef tips $7.50 

A Sampling of the Plantation House Dinner Menu 

Hot and Spicy Sashimi  
Fresh ahi rolled in Chef's special blend of Asian spices and flash-seared, served with pickled ginger rose, daikon and hot wasabi 
Daily Quote  

Our Famous Honey-Guava Scallops 
Atlantic sea scallops wrapped in guava-smoked bacon and broiled in a lehua honey-guava glaze  
$8.00 

Pot Stickers 
Crisp fried curried spinach pot stickers with Thai-style peanut sauce 
$5.75 

Hawaiian-Mediterranean Salad 
Fresh baby mozzarella, Kula tomatoes, Maui basil and Kalamata olives and baby Kula greens, served with extra virgin olive oil and balsamic vinegar 
$7.00 

Chef Alex Stanislaw offers nightly specials matched with featured wines. 

Different fresh fish and seafood preparations are always available: 

--Maui Style 

Sautéed with butter braised Maui onion, crimini mushrooms and summer vegetables in a lemon beurre blanc 

--Asian-Pacific Style 

Charred on an Asian mushroom, green onion and Somen noodle stir-fry 

--Rich Forest 

Wild mushroom pressed and roasted, served on Tot Soi and garlic mashed potatoes with Maui onion meunier 

Duck Under the Influence 
$21.00 

Boneless Muscovy duck breast, pan-seared medium rare, served with a Cabernet-citrus reduction 

Double-Cut Lamb Chops 
$22.00 

Broiled with wild rosemary-shallot Bordelaise 

We feature a luscious dessert and after-dinner drink menu. 

OUR FAVORITE RECIPES 

Ahi Carpaccio 
Serves 6 

"A couple of years ago I set out to create a light, healthy carpaccio starter. I decided I didn't want to use beef, so ahi was the natural choice, both for its flavor and because it's plentiful here on Maui. I love how all the flavors mesh-the fresh ahi the crunchy flavor of the arugula and the saltiness of the Feta." 

-Chef Alex Stanislaw 

Carpaccio Ingredients: 

1 lb sashimi-grade ahi, cut into 6 blocks 3/4 x 3/4 x 3" 

2-3 oz Feta cheese, crumbled small 

2 oz arugula -- 1 or whole for garnish; 1 or diced 
 

Vinaigrette Ingredients: 

3 or canola oil 

1 or truffle flavored oil 

2 or balsamic vinegar 

1 or chives, chopped fine 

Mix oils and vinegar and whisk to combine. Add half of the chives; use the other half as plate garnish. 

Method: 

Cut each ahi block into slices 1/4" wide, cuffing lengthwise. Place the ahi slice between sheets of wax paper and lightly pound the ahi to a thickness of 1/8". Lay crumbled Feta and sliced arugula on the ahi slices and roll into a cigar shaped tube, seam side down, and cut into three equal pieces. Stand the pieces in the center of the plate, drizzle with vinaigrette, and garnish with a sprig of arugula leaves and then sprinkle with chives. 

For us, wine is a passion, just as food is.  Our wine list is the fruits of this passion.  What can you expect? 
---a very comprehensive, personally selected list 
---exploring the many different grape varieties.  Each variety should offer something distinctly unique in the bottle. 
---exploring terrior -- the French notion that certain vineyards offer something uniquely theirs in the finished wine 
---looking to great winemakers for their artistry -- Jim Clendennen (Au Bon Climat), Bryan Babcock, Helen Turley, Hanno Zillken, Chris Whitcraft, Doug Shafer to name a few. 
---looking at every nook and cranny to find "good" wine.  We love turning the true wine lover on to new experiences like Neyer's; contemporary Carneros Chardonnay, Elyse's old vine Howell Mountain Zinfandel, Ostertag's world-class Alsatian Riesling and Fraud's rustic Gogondas 
---wines that work magic with our foods.  And it must be magical!  Bonny Doon's highly innovative Il Pescatore with our Sea Bass Carpaccio or the slightly sweet Zilliken Riesling with Alex's Asian inspired Wonton Tofu Naopleon or Vieux Telegraphe's inspirational Chateauneuf-du-Pape with our broiled double cut lamb chops with the wild rosemary-shallot-Bordelais sauce.  Different cooking styles require different styles of wines. 
---furthermore, if today's foods are lighter & fresher, shouldn't today's wines be as well? 

We love wines!  Wines should be tasty, great with food and most of all fun.  We have found, it is also a way to meet new friends. 

Come join us.  Let's talk wine.