Plantation House Restaurant Recipes
2000 Plantation Club Drive
Lahaina, HI 96761
(808) 669-6299 - Phone
(808) 669-1222 - Fax
info@theplantationhouse.com  

 


 
   Executive Chef Alex Stanislaw

Executive Chef Alex Stanislaw brings years of experience and
Eastern European influence to The Plantation House Restaurant - a perfect complement to its traditional warm Hawaiian hospitality.

This outstanding chef did not originally set out down a culinary
path. He studied cinematography at Syracuse University in the
mid-seventies. However, a job in the kitchen of a swanky, southern
country club in Virginia Beach changed his life path.

Stanislaw has always felt at home in the kitchen. "The kitchen was
always the center of family activities. I can't remember a day
when my grandmother didn't have a big pot of soup stock
simmering on the stove." Quite possibly his grandmother was
his most significant culinary influence.

    

 

Top Chef Recipe


Ahi Carpaccio

Carpaccio Ingredients
1 lb sashimi-grade ahi, cut into 6 blocks 3" x 3/4" x 3/4"
2 to 3 oz feta cheese, crumbled small
2 oz arugula - 1 oz diced, 1 oz whole for garnish

Vinaigrette Ingredients
3 oz canola oil
1 oz truffle flavored oil
2 oz balsamic vinegar
1 oz chives, chopped fine

Mix oils and vinegar and whisk to combine.
Add half the chives; garnish plate with rest.

Plantation House Ahi

Preparation
Cut each ahi block into slices 1/4" wide, cutting 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. Garnish with sprigs of arugula and chopped chives.