Part of a program run by the distinguished Food Service Department of Maui Community College (soon to be housed in a new state-of-the-art, $15 million culinary facility), this restaurant has a following. Student chefs show their stuff with a flourish in their "classroom," where they pull out all the stops. Linen, china, servers in ties and white shirts, and a four-course lunch make this a unique value. The appetizer, soup, salad, and dessert are set, but you can choose between the regular entrees and a heart-healthy main course prepared in the culinary tradition of the week. The menu roams the globe with highlights of Italy, Mexico, Maui, Napa valley, France, New Orleans, and other locales. The filet mignon of French week is popular, as are the New Orleans gumbo and Cajun shrimp; the sesame-crusted mahimahi on taro leaf pasta; the polenta flan with eggplant; and the bean- and green-chili chilaquile. Tea and soft drinks are offered -- and they can get pretty fancy, with fresh fruit and spritzers -- but otherwise it's BYOB.