Aquaponics Video

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Thursday, December 30, 2010

Going Local

As our resort transitions into a whole new operation, our Culinary team is in for a great ride. With many food trends, you see things happening in the food world that are cool, unique, and yes, of course trendy. The molecular gastronomy, the meals that require dozens of tiny portions, the fads that practically wipe out entire species like Chilean Sea Bass. One of the more recent ones, I don't think is going to fade out or disappear like many of its previous trends. Local ingredients, grown organically, and where the chef has a more intimate knowledge of where his ingredients come from. With many vendors I have dealt with over the years, this is the first time I have ever had them send me photos of the products I intend to buy, as they are growing so delicately on the hillside overlooking the Pacific. This photo was taken 4 weeks ago, and I was delighted to see the beautiful lettuces arrive today. This is the first step in a direction for our resort that I believe is just a brush stroke of a much larger picture.

We have plan to (in the near future) build and aquaponics garden set up on property. When its said and done, and running at its full potential, we will be harvesting hundreds of pounds of produce per week. This is not only as fresh as it gets taking "local ingredients" to a whole new level, but the financial benefit for the hotel and the consumer is dramatic. In addition, the aquaponics will use about 2% of the amount of water a traditional garden or farm would use. Better yet, a Tilapia farm will be produce the food for the plants, which in turn filter the water for the fish. We will have some of the best, cleanest tasting tilapia you can find, literally in our back yard.

Though it is not yet reality, I am confident that it soon will be. This is a bold statement, not just a trend. This one is here to stay, whether its supporting the local farmers, growing your own or just being picky about the quality of produce you serve, everyone is going local.

Sunday, December 12, 2010

Raku: Japanese Restaurant


Raku is our new Japanese Restaurant at Makena Beach and Golf Resort which takes this kitchen back to its roots. After a few changes, this beautiful restaurant is bringing classic Japanese food and tradition back in full force. With a great team of chefs with a real passion for Japanese food, Raku is making a major impression on Kama'aina and travelers alike. With the Raku Bento Box, Sukiyaki and Shabu Shabu, accompanied with 1/2 price sushi in our opening hours daily, you can count on this place catching on.

With beautiful views and incredible decor, we are very proud of the direction we chose for this outlet. We had a Grand Opening celebration on Friday that brought in a nice crowd. We served the entire menu half off, including drinks. We had an overwhelming turnout, and expect to see business booming soon. For those of you located on Maui, and those who plan to visit, you have got to make it to Raku. Enjoy!


Makena Holidays



'Tis the season, as they say. We are in that time of year that we gather with family and friends to celebrate another holiday season, and the joys of our little world. Today we used that feeling as the theme to our already popular Sunday Brunch. We took a little part of many cultures here in Hawaii and showcased their food in a "Joys of the World Brunch". Naturally we used many of the fresh fruits that you find here on Maui, many of which were brought here from other parts of the world as people migrated to the Islands. We Incorporated the Cantonese style fried rice with Char Sui Pork, Chinese style roast duck which we sliced and made mini sandwiches with steamed kau yuk buns, Portuguese bean soup, huli huli chicken, macadamia nut crusted sweet potato fries and so on.


We set up the portable sushi bar, making sushi rolls to order, chicken pot stickers, shrimp shumai, and pork-filled steamed buns. We had shrimp and pork gyozas, lau lau style steamed mahi mahi, and plenty more foods featured from all across the globe.