Benjamin Henion

The restaurant has been known for comfort food for awhile, and chicken and waffles was one item almost always on the menu. I will admit, the previous version was rather boring, so I removed it completely to rethink the dish. I decided to do a BLT version of chicken and waffles for a special and it was a hit. Chances are likely it will make it on the new menu, coming soon. This BLT consists of a southern spiced battered and breaded chicken thigh, maple lacquered and peppercorn crusted applewood smoked bacon (my favorite part), fava-maple aioli, kamuela tomato and baby iceberg lettuce in between 2 Belgian style, crispy waffles. I served it up with sweet potatoe French fries. It was a hit.

This was the special the other night, and it went over well. I blackened the Ahi with Cajun spices then sauteed andouille sausage, onions, fingerling potatoes and mushrooms. The honey-lime butter is garnished with Chili oil and the fish is topped with fresh roasted bell pepper and grilled Maui onion guacamole.

This giant pork shank is one of the newest additions to the Joe's menu. I serve it with fresh fava beans, both cheddar and purple cauliflower, baby romanesco, hericot verts, roasted tomatoes, and corn shoots. A smoked pork jus give the dish a serious burst of flavor and really rounds out the flavors of this summer time dish.

Here is a shot of my house grown baby lettuces. I have a nice variety of red and green romaine, tango, mizuna, baby arugula, and green oak leaf lettuces. There is nothing like a salad made from lettuces picked just minutes before!

Tonight's special turned out really nice. We brought in some good looking fresh monchong caught locally off these Maui shores. I served it with fennel and watermelon radish slaw, seasoned with fresh squeezed lime juice, white coral Hawaiian sea salt and keiffer lime leaf. The citrus red quinoa turned out really nice and compliments the mango butter nicely. The Chile oil adds a touch if heat to round off the flavors in the dish. It was well received by our diners tonight.

In November, most places in the world, the temperatures are dropping and frost or snow become killers of gardens until spring. Not on Maui. Today I took a few minutes to walk through my home garden an snip just a few things. I have starfuit, bright lights chard, lemongrass, garlic chives, eggplant, red okra, mojito mint, (opal, cinnamon, lime, kafro, and Genovese) basils, and a nice variety of peppers that were right for the pickin'.

Yukon potatoes are taking off! I planted these sprouting potatoes less than a week ago and they are everywhere.