Maui Catering & Oahu Catering

Blue Sky Weddings

Event Design and Consultation for Hawaiian Island and California Weddings

Blue Sky Catering Maui, Oahu and Los Angeles

Gabrielle Longhi who wrote and photographed Longhi's Cookbook and was the first chef at Longhi's restaurant in Lahaina works with chefs Carol Longhi and Mark O'Leary to create delicious menus for special events and wedding receptions. Carol and Mark are both graduates of the Culinary Institute of America at Hyde Park New York. Carol is the chef at Longhi's restaurant in Honolulu and Wailea. She is a master caterer who has prepared sumptuous meals for celebrities, royalty, weddings, rehearsal dinners and special occasions. We only use fresh seasonal ingredients. All our food is cooked to order. We never use microwaves or pre-cooked sauces. All our catered food is cooked at the location, never prepared ahead. We can create a menu, choose a wine and design a wedding cake to enhance your wedding celebration. Cuisine's include, Mediterranean, Pacific Rim, Indonesian, Traditional, French, Seafood, Longhi's style and Luau. We also arrange staffing and rentals. Let the best chefs on Maui create your menu!

Passed Appetizers

Peking Duck Rolls with plum sauce in scallion crepes
Chicken sticks with cilantro lime sauce
Ahi Carpaccio
Seared Big Eye Ahi in cucumber cups with mango salsa
Seared Ahi
Mediterranean cheviche on endive
Cucumber cups with herbed Maine lobster
Beluga caviar canapés **
Scallion crepes with house cured salmon and creme fresh
Chilled shrimp and crab claws with spicy cocktail sauce and sauce verte
Molokai shrimp sate with peanut sauce
Marinated grilled shrimp with lemon mint sauce
Crab cakes with spicy remoulade
Vegetable or Shrimp Summer Rolls
Roasted vegetable salsa with goat cheese crostini
Grilled wild mushroom with roasted garlic and rosemary essence on goat cheese crostini
Kobe marinated beef sticks with cilantro lime
Petite lamp chops with raspberry mint sauce
Beef Carpaccio
Prosciutto wrapped melon
Fliet Longhi on crostini

Seated or Station Appetizers

Fresh mozzarella with Kula tomatoes and roasted peppers on crostini

North Atlantic lobster with volcano greens, papaya mint chutney and mango vinaigrette

Grilled portabello mushrooms with goat cheese pesto

Cold poached salmon with sauce verte

Frutti di mare - a cold salad of marinated seafood, shrimp, scallops, and squid.

Filet Longhi - Grilled Filet Mignon sliced with basil butter and red & yellow peppers

Ahi Poke

Caramelized five onion ravioli with parsley, pine nuts and reggiano

Seafood Station - Cold poached salmon or seared ahi, chilled shrimp and crab claws with spicy cocktail sauce and sauce verte

Entrees

Mahi-mahi with ginger lime beurre blanc and tropical salsa
Opakapaka Veronique: white wine reduction with green grapes
Seared Ahi au poive: seared ahi with shitake mushrooms and peppercorn brandy sauce
Sautéed Onaga with citrus beurre blanc
Grilled swordfish with roasted tomato vinaigrette
Filet Longhi: Sliced filet mignon with basil butter and roasted red and yellow peppers
Filet mignon with Merlot reduction and wild mushrooms
Grilled veal chop with rosemary and roasted shallots
Herb Dijon macadamia nut crusted rack of lamb with mango mint chutney and cabernet shallot glaze
Ginger garlic chicken
Spicy Kolbe ribs or New York strip
Ginger orange glazed pork loin
Chicken Piccatta
Linguine with wild mushroom ragout
Artichoke risotto
Stir fried vegetables with somen noodles

Salads

Volcano greens with lilikoi vinaigrette
Kula greens with caramelized macadamia nuts and mango vinaigrette
Romaine Hearts with balsamic vinaigrette and shaved reggiano
Bibb lettuce, ripe pear, Maytag blue cheese, sweet walnuts with pear citrus vinaigrette
Caesar Salad
Island slaw
North Atlantic lobster with volcano greens, papaya mint chutney, and mango vinaigrette ***

Sides and Vegetables
Grilled Kula asparagus, zucchini, eggplant and peppers
Grilled wild mushrooms with roasted garlic and rosemary
Sautéed asparagus
Steamed Artichoke with butter and Parmesan
Jasmine rice with caramelized macadamia nuts, pineapple and scallions
Wild rice pilaf
Cracked mustard seed mashed potatoes
Rosemary garlic mashed potatoes
Roasted potatoes

Menus

Here are six sample menus to provide an idea of what we do and how much you can expect to spend on a catered reception. We offer sit down service or buffet style as well as station style service. A sit down dinner requires more staff than buffet style. Prices are per person for food only. These menus are based on a 30 person minimum. The average price for a wedding dinner is between $50 and $75 per person.Desserts are usually an additional charge. Staffing, waiters, gratuity, chefs fee and rentals of tables, chairs, linens, flatware and china is extra.

Menu #1 Passed Appetizers Grilled chicken with lemon mint sauce Vegetable & shrimp summer rolls Roasted vegetable Salsa with goat cheese crostini Dinner Volcano greens with lilikoi vinaigrette Mahimahi with ginger lime beurre blanc Sautéed asparagus Cracked mustard seed mashed potatoes Fresh baked rolls	Menu #2/ Beach Barbecue Watermelon Coolers Black bean dip with, tomato, avocado, cucumber mango & onion salsa with chips & guacamole Grilled salmon with dill butter Barbecued chicken Baked beans Mediterranean pasta salad Mardi Gras salad Red & yellow beets, red potatoes, green beans, scallions, tomatoes and herbed mayonnaise Jalapeno corn bread Dessert (choice of one) Fresh blueberry, strawberry or peach short cake Blueberry pie
Menu #3 Passed Appetizers Mediterranean salsa with goat cheese crostini Marinated grilled shrimp with lemon mint sauce Ahi carpaccio (fresh island ahi on broschetta with extra virgin olive oil, Kula tomatoes and basil) Seated Appetizer Poached salmon with sauce verte or Grilled portabello mushrooms with goat cheese pesto Salad Caesar Salad or Kula greens with balsamic vinaigrette and shaved reggiano Entree Sautéed onaga with citrus beurre blanc Filet mignon with Merlot reduction Pasta putana or cracked mustard seed mashed potatoes Grilled asparagus Fresh baked dinner rolls Dessert Chocolate dipped fruit & chocolate dipped macaroons	Island Luau Menu #4 Passed Appetizer (choice of 3) Ahi poke with ginger, scallions, shoyu & sesame oil Molokai shrimp sate with peanut sauce Grilled marinated shrimp or chicken & pineapple, with mint salsa Teriyaki beef sticks Main Course (choice of 3 main dishes) Fresh island mahimahi with island chutney Ginger garlic chicken Spicy Kalbe ribs Ginger orange glazed pork loin Stir fried vegetables with somen noodles Jasmine rice with caramelized macadamia nuts, pineapple and scallions Salad Island slaw Dessert (choice of 1) Fresh Mango Tart (in season) Luscious Island fruit salad Banana cream pie Coconut creme brulee
Menu #5 Passed Appetizers Ahi Carpaccio Fresh Island Ahi on broschetta with extra virgin olive oil, Kula tomatoes and basil Seared big eye ahi in cucumber cups with mango salsa Peking duck rolls with plum sauce in scallion crepes Roasted vegetable salsa on goat cheese crostini Seafood Bar Chilled shrimp & crab claws with spicy cocktail sauce & sauce verte Salad North Atlantic lobster with volcano greens, papaya mint chutney, and mango vinaigrette Main Course Grilled Hawaiian island shutome with cilantro lime beurre blanc & tropical salsa Filet mignon with Merlot reduction or Herb Dijon macadamia nut crusted rack of lamb with mango mint chutney and cabernet shallot glaze Grilled Kula asparagus, zucchini, eggplant and peppers Grilled wild mushrooms with roasted garlic and rosemary Wild rice pilaf Rosemary garlic mashed potatoes Fresh baked rolls Fresh fruit & cheese Dessert Chocolate Dipped Fruit French Roast Coffee	Menu #6 Passed Appetizers (choice of 6) Baby lamb chops with yogurt mint sauce Caviar cucumber canapés Crab cakes with spicy remoulade Duck liver pate with port and cognac with crostini Prosciutto wrapped melon Mediterranean cheviche on endive Vegetable and shrimp summer rolls Grilled portabello mushrooms with goat cheese pesto Ahi carpaccio Seafood Bar Chilled shrimp and crab claws with tarragon mayonnaise & spicy cocktail sauce Poached salmon with sauce verte and minted cucumber Salad Bibb lettuce, ripe pear, maytag blue cheese, sweet walnuts with pear citrus vinaigrette Main Course Grilled swordfish with roasted tomato vinaigrette or Sauteed opakapka with ginger lime reduction Grilled veal chop with rosemary and roasted shallots or Herb Dijon macadamia nut crusted rack of lamb with mango mint chutney and cabernet shallot glaze Linguine with wild mushroom ragout Artichoke risotto Grilled vegetables with roasted garlic & rosemary Sautéed asparagus Dessert Tiramisu French roast coffee
	Wedding Cakes We offer wedding cakes in all flavors and styles. Popular flavors are, rich vanilla with lilikoi mousse and white butter cream confection, chocolate raspberry truffle cake, almond joy cake, island style coconut haupia cake, carrot cake with cream cheese frosting, mocha almond with chocolate butter cream, lemon pound cake with orange butter cream center, vanilla cake with mango mousse and fresh raspberries, fresh pound cake with grand marnier buttercream. Cakes are priced by the layer, how many people and the complication of the design. Call for prices.