Holiday Drop Off Menus in Maui

A Seasonal Culinary Experience by Chef Jason Raffin

The holiday season in Maui is something special. The light changes. The breeze softens. Families fly in. Friends gather around long wooden tables at villas with ocean views. There is a feeling of celebration and warmth in the air that you can truly taste.

As a private chef here in Maui, I have always loved the energy of this season. It is a time when food becomes more than food. It becomes memory. It becomes tradition. It becomes love shared in a way that everyone understands without needing to speak.

This year I wanted to create holiday menus that feel familiar and nostalgic, but still elevated with local Maui ingredients and techniques that reflect where we are. These menus are designed for drop off service. That means everything arrives ready to heat, serve, and enjoy. No stress. No oven scheduling conflict. No mess in the kitchen.

Just great food. Shared beautifully.

Below I want to walk you through each of the three seasonal menus we are offering this year. Thanksgiving. Christmas. New Years Eve. Each menu has its own personality and flavor story. Each one features ingredients from Maui farms and producers including Okoa Farms, local fisheries, Maui beekeepers, and fresh dairy and produce sourced right here on island.

This is how we celebrate on Maui.

Thanksgiving Drop Off

$150 per person

Thanksgiving is about comfort. It is about warmth. It is about everything slow roasted, buttered, glazed, baked, fluffy, golden, and nostalgic. But I also wanted it to feel local. To taste like home here. Not just home anywhere.

The meal begins with Warm Homemade Brioche Rolls served with local honey butter that has a soft salt finish and a floral sweetness that comes only from Maui honey. The texture of the brioche is light enough to tear apart with your hands and rich enough to scoop sauces and jus without falling apart.

The Okoa Farm Salad with Lilikoi Vinaigrette is bright and refreshing. The lilikoi brings natural acidity. Local greens are tender and crisp. Shaved vegetables add texture. It clears the palate in between the deeper, richer dishes that follow.

Classic Mashed Potatoes are just what they should be. Silky. Whipped. Butter forward. A hint of cream. Not reinvented. Just perfected.

For vegetables I include Honey Garlic Roasted Carrots that caramelize in the roasting pan and become naturally sweet. The edges crisp lightly. They pick up color and depth. The honey glaze ties them into the rest of the Thanksgiving table while still feeling slightly tropical in spirit.

The Guava Cranberry Sauce is a moment. It is tart. It is floral. It has a gentle island fruit character that makes guests pause and say wow without pushing away from tradition. It still tastes like cranberry. But with something new layered in.

White Wine Gravy is light and bright. It coats rather than smothers. It supports the turkey beautifully without weighing down the plate.

The Baked Sweet Potato with Pineapple and Marshmallows is pure holiday joy. It balances caramelized sweetness with acidity from pineapple. It tastes like childhood and vacation at the same time.

The star is the 48 Hour Brined Turkey. Moist. Deeply seasoned. Slow roasted. Rested properly. The flavor reaches the bone. This is what makes leftovers worth looking forward to.

The stuffing is a Sourdough Stuffing made with bread that has tang, chew, and structure. It absorbs gravy perfectly while still holding shape.

For dessert I offer two choices because every table needs something playful and something elegant. The Pumpkin Tartlet with Vanilla Chantilly is smooth, warm, and aromatic. The Chocolate Chip Whoopie Pies are soft, rich, and perfect with coffee. And yes. They travel well.

Thanksgiving is the meal where people lean back in their chairs. They relax. They feel taken care of. That is what this menu is made for.

Christmas Drop Off

$175 per person

Christmas on Maui feels different from anywhere else. There is the scent of ocean in the air. Lights strung across lanais. Families gathered together. And a pace that slows down just enough to feel grounded.

This menu begins with a Seasonal Sushi Platter. I love starting holiday meals with something cold, clean, and bright. It wakes up the senses. It brings excitement to the table. It reminds us that the ocean is just steps away. Garnished with yuzu kosho, wakame, and seasonal accents, it is a beautiful way to set the tone.

Then we move into Lilikoi Salad. Shaved vegetables with crispy shallots give crunch and freshness. The dressing brightens everything and ties together the richer courses that follow.

Seeded Sweet Taro Rolls with whipped honey butter mirror the Thanksgiving brioche but with a deeper, more earthy Hawaiian character. Taro has a texture and flavor that is uniquely comforting. These rolls are wonderful warm, especially when shared family style.

Whipped Truffled Potatoes introduce aromatics that feel festive and celebratory. They are smooth and luxurious without being heavy.

For the main proteins this year we are offering Braised Short Ribs and Shoyu Chicken. The short ribs are slow braised until they become tender enough to slide apart with a fork. The sauce is rich and deep with layered umami. The shoyu chicken is marinated and cooked until glossy, savory, and sweet in balance. These two dishes together create a duet of comfort and warmth.

Roasted Farm Veggies round things out. Whatever is best that week. Colorful. Fresh. Simple. Let the island speak.

Dessert returns to the beloved Keawa Sea Salt Chocolate Chip Whoopie Pies, soft and just sweet enough. They always bring smiles. And at Christmas, that is exactly what we want.

A final Holiday Treat rounds out the experience. Something playful and seasonal. A small surprise for the table.

New Years Eve Drop Off

$150 per person

New Years Eve has a different energy. This is a night of sparkle. Celebration. Anticipation. A meal meant to feel special. Elegant. Elevated. And memorable.

We begin with something bold and luxurious. Seasonal Sushi and Osetra Caviar. Local fish, wasabi aioli, and pickled vegetables come together to create an experience that feels like the start of something new.

Then Okoa Farms Glazed Carrots with Candied Pecans bring warmth and a touch of sweetness. The glaze builds flavor across the plate. The pecans add crunch and a little festive decadence.

Truffled Whipped Potatoes offer depth, richness, and aroma. A soft landing before the main course.

The highlight of the night is the Maui Seared Beef with Malbec Demi Glace and Horseradish Cream. This dish has gravity. It has presence. It feels like a celebration of the moment. It is the dish you remember when you look back on the night.

This is paired with Lobster Mac and Cheese made with aged cheddar mornay and fresh herbs. It is elegant but playful. Luxurious but comforting. A perfect complement to the seared beef.

The bread component continues the theme with Seeded Sweet Taro Rolls and Salted Honey Butter. Familiar. Addictive. Always loved.

We finish the night with Keawa Sea Salt Chocolate Chip Whoopie Pies. They feel like something worth toasting. Soft. Sweet. Salty. A perfect final bite while the countdown begins.

A Season To Gather

Food is not just something we eat. It is something we share. It becomes memory. It becomes part of how we celebrate this time of year.

These menus are designed so that you do not have to cook or clean or worry. You get to be present. You get to enjoy. You get to slow down and savor the people around you.

Whether you are celebrating Thanksgiving with a long family table, Christmas with loved ones on the lanai, or New Years Eve under the Maui sky, I would be honored to be part of your holiday season.

To reserve a holiday drop off, simply text or call:(650) 793 1990

Or reach out through the website.

Wishing you warmth, connection, and joy this season.

Mahalo,

Chef Jason Raffin