Side Orders • March 22, 2018

This makeshift license plate was displayed at Taste of School Gardens at the Ulu Pono Pies booth by breadfruit wiz John Cadman. It exemplifies Maui sentiment right now. The Maui News / CARLA TRACY photo

MAUI FOOTPRINT . . . With the Maui County Agricultural Festival returning on April 7, sustainable foods from the islands are at top of mind.

In addition, the Localicious promotion is running through March, so helping future farmers in Hawaii is as easy as picking up a menu at participating restaurants, of which there are many.

Here’s how it works: The restaurants are designating one or more menu items that use locally grown, caught or raised products as a Localicious dish. For every one ordered this month, restaurants will donate $1 to the Hawai’i Agricultural Foundation to support ag education programs in public schools statewide.

On Maui, participants are AMA Bar & Grill in Kihei that is dishing up Kula-sesame salad; Auntie’s Kitchen in Kaanapali with baby spinach, shaved Kula onion, fresh strawberries and Surfing Goat Dairy feta cheese tossed in orange-vanilla vinaigrette; Black Rock Kitchen in Kaanapali serving Niihau Makaweli Ranch lamb sliders; and Cane & Canoe in Kapalua searing ahi with crisp Brussels sprouts, compressed apple and celery puree.

Da Kitchen Cafe in Kahului will join the Localicious promo with pan-seared mahi sauteed in a light cream sauce with fresh Hamakua mushrooms and Kauai baby bok choy; Fat Daddy’s Smoke House in Kihei will be smokin’ with something unnamed; Gannon’s Wailea will do Haiku Caprese salads; its sister Hali’imaile General Store restaurant will steam fresh island catch; Hula Grill Kaanapali will toss Waipoli greens, toy-box tomatoes and pohole fern shoots in ginger-lime vinaigrette; Humble Market Kitchin will sear Kauai shrimp with pasta and hon shimeji mushrooms in Kula Farm butter; Humuhumunukunukuapua’a will tempt with Hokkaido scallops and canoe plants; Japengo will present a Chef’s special roll with different local ingredients from fish to vegetables; Ko will toss a Mauka Harvest salad; Manoli’s Pizza Co., will let you crunch Greek salads; Morimoto Maui will do a local snapper plate with kaffir lime, galangal, turmeric, jalapeno and Thai basil, Nick’s Fishmarket will compose its famous chopped salad with sweet Maui onions and wild shrimp; and Roy’s Kaanapali will saute Kauai shrimp, caramelized garlic and pickled Kula fennel.

Other Localicious Maui restaurants are Son’z Steakhouse, Sarento’s on the Beach, Tommy Bahama and Zippy’s. For the full list of Localicious restaurants, visit www.localicioushawaii.com.

*****

BITS AND PIECES . . . Speaking about supporting our environment, the Mauka to Makai menu at signature The Banyan Tree at The Ritz-Carlton, Kapalua will highlight kalo, or taro (the big brother of all things Hawaiian), from Saturday to March 31 in three special courses.

Partial proceeds will go to the Pu’u Kukui Watershed Project and the Hui O Wa’a Kaulua and Mo’okiha O Pi’ilani voyaging canoe organizations. For prices and seats, call 669-6200.

The romantic ruins that is Haiku Mill will set the stage for a farm-to-table dinner on March 31. Feast Hawaii is sponsoring it and guest chefs will be Isaac Bancaco of Andaz Maui at Wailea and artisan baker Molly Reeder. Haiku Mill, by the way, is steeped in 150 years of history from Maui’s sugar plantation days. After dinner, roll up your sleeves to partake in a garland-making workshop by floral farmer and designer Reba Dodge. Do note that you must be comfortable being filmed for an exciting Feast documentary project by its founder Amanda Robson. Cost is $175 for kamaaina and $195 per standard seat and it’s BYOB. For tickets, visit info@feasthawaii.com.

* Got restaurant/dining-event scoop? Call Dining Editor Carla Tracy at 242-6342; or email carlatracy@mauinews.com.

COMMENTS