Benjamin Henion

We are looking to bring in some new dishes to the resort menus, and here is one we are currently working on. It is our house smoked salmon app. This one is a flavorful, colorful, and light appetizer. It has well rounded flavors, and great eye apeal. Our salmon is cured over night in a pretty standard sugar, salt and spice blend. After it has been rinsed thoroughly the following day, we cold smoke it with nice kiawe (light mesquite). It is served with a fresh mango pico de gallo, kaffir lime cilantro puree, chile Hawaiian rock salt, and Molokai Purple Sweet potato chips. Although it may change some before hitting the menu, this is not a bad starting point.

Check out the video on Maui Aquaponics above, or follow the Maui Aquaponics link for a larger version.

Here are the local, organically grown lettuces that were grown here on Maui ( Kapalua ) specifically for our hotel. These photos were taken Thursday and were being served in our restaurants Friday morning. These are the same lettuces from the previous post, now being harvested. I believe its about every 4-6 weeks that the lettuces are ready to harvest, and with virtually no travel time to get here, its as fresh as you are going to find.