Tour of the Stars, Hyatt Regency Maui Resort & Spa

Tour of the Stars, Hyatt Regency Maui Resort & Spa

The Hyatt Regency Maui Resort & Spa is proud to announce the unveiling of a brand new high-tech telescope for the resort’s unique cosmic experience, Tour of the Stars. Beginning in July, guests will be able to view Hawaii’s celestial skies with the new Celestron high-definition 14-inch aplanic telescope, Hawaii’s only recreational HD telescope. Guests of the Tour of the Stars will enjoy better views, greater clarity, and more photography opportunities from the state-of-the art equipment.

The largest in its class, Hyatt’s new Celestron CGE PRO 1400 HD computerized telescope provides an infinitely superior flat clear image, ensuring improved image quality and excellent astrophotography opportunities. “It’s very rare for people to have access to this kind of cutting-edge telescope,” says Edward J. Mahoney (“Eddie”), the resort’s Director of Astronomy and NASA Solar System Ambassador. “This new telescope will enhance the overall experience of the resort’s Tour of the Stars by giving guests access to unique, crystal clear celestial observations.

With the new telescope, Mahoney will lead more entrancing astronomy tours along with special star-parties in conjunction with notable celestial activities. Stargazers will have the chance to view little-seen constellations and take close-up photos of the moon’s surface, while learning intriguing stories of ancient Polynesian way-finding and constellation myths. The hour long Tour of the Stars program is offered nightly at 8:00pm, 9:00pm, and 10:00pm; price is $25 per person for adults, $15/per person for children. A special romance inspiring, couples-only Romance Tour of the Stars at 11:00 p.m. on Friday and Saturday includes champagne and chocolate dipped strawberries. If you are not on Maui to enjoy our famous Kula Strawberries dipped chocolate during the Romance Tour of the Stars then you can enjoy the Roasted Kula Shortcake recipe below graciously provided by the Hyatt Regency Maui Resort and Spa.

For more information regarding the Tour of Stars program at Hyatt Regency Maui Resort and Spa, contact the resort at (808) 661-1234, or visit the website at

Fresh Kula Strawberries

Fresh Kula Strawberries

Roasted Kula Strawberry Shortcake ~ Minted Vanilla Bean Ice-cream

~ Macadamia Nut Caramel sauce

Slow roasted Strawberries

2 pints Kula Strawberries

1 ½ cup Port wine (or sweet red wine)

1tsp balsamic vinegar

Toss the berries with enough wine and vinegar mix to barely cover, and macerate for 30min to an hour. Drain berries and reserve liquid for sauce later. Stand berries upright in a baking dish, and roast berries at 225F until they have darkened turning a deep maroon color, but still hold their shape, about 1 hour. Remove berries and cool to room temp before serving.

Macadamia Nut Caramel Sauce:

9oz chopped Macadamia Nuts

2 ½ oz milk chocolate chips

4 teaspoons honey

½ cup sugar

1 ½ tbsp light corn syrup

¼ tsp Course Sea salt (Hawaiian red salt)

1/3 cup heavy cream (heated)

Toast macadamia nuts in a 350F oven until brown and fragrant.  Put chocolate into a heat proof bowl and pour honey over the chocolate.  Put sugar into a deep sauce pan, and sprinkle 2 tbsp of water, corn syrup, and salt over it. Begin to heat on a medium flame.  When sugar starts to color swirl it to make sure it cooks evenly, then proceed to amber color. Remove from the heat, and pour in hot cream; it will spatter so be careful.  Return to the heat until smooth. Pour the hot caramel over chocolate mixture, and stir in macadamia nuts.

Minted Vanilla Bean Ice Cream

1/ ½ cups Whole Milk

1 ½ cups Heavy cream

1 vanilla bean split and scraped

3 tbsp light corn syrup

8 lg egg yolks

¾ cup granulated sugar

3 oz fresh mint chopped

In sauce pan heat the milk, cream, vanilla bean seeds, and corn syrup to a simmer.  Whisk the sugar and yolks in a bowl, and add about 1 cup of the hot cream mix to the yolks slowly to temper.  Return the pot to the heat and add the yolk mixture stirring constantly until the mix reaches 180F, or slightly thickened.  Strain the mix into a bowl and place over an ice bath to chill rapidly adding the mint.  Cover and let the flavors develop over night. Spin in an ice cream machine and freeze for 2 hrs.

Shortcake Biscuit

2 ½ cups all purpose flour

4 teaspoons baking powder

1/2 tsp Baking soda

½ tsp coarse salt

6 tbsp chilled butter

2/3 cup milk

1 lg egg and 1 egg yolk Beaten

Put the flour, baking soda, baking powder, salt, and butter chunks into a bowl and knead until texture resembles fine crumbs.  Whisk milk and eggs together adding them to the flour mix until smooth.  Shape into a square and rest in the refrigerator 1 hr.  Cut as desired, and bake at 450F for 5 min until brown. To serve layer biscuit, strawberries, ice cream and sauce as desired.