10/02/2026
Thank you Chef Gary Johnson of UH Maui for a very informative and inspiring Farm to Table workshop highlighting the produce grown from our local Maui Farmers and cooking what’s in season
The menu begins with the grower
What grows together goes together
Planting choices shape the possibilities
Culture and technique help us interpret them
We enjoyed a delicious layered crostini with sautéed Kabocha squash, fennel, watermelon radish, pickled carrots and goat cheese with some fresh herbs - the flavors covered the spectrum of savory, sweet, pickled, crunchy and fresh -soooo good, simple and elegant
A very informative and inspiring workshop - mahalo!