Maui Farm to Table with Chef James McDonald

Description

Maui Chef James McDonald demonstrates how the farm to table process makes Hawaii Regional Cuisine truly unique. Follow the path of Hawaii's freshest dishes from the rich volcanic soil of Upcountry Maui to the seaside restaurants of Lahaina.

Transcript
Now we are kind of going backwards in time. We are moving away from being processed to actually going back to the way it is used to be. Well, cuisine in Hawaii is unlike any place else in the world. Primarily due to the fact that we have so many unique ingredients available to us, the close working proximity that our chefs have here in the islands with all of the different farmers that around here. O’o farmers has private restaurant owned and run farm here in Kula. Upcountry Maui just has this ideal climate, the soil is rich in volcanic—it just provides everything that we need to grow some of the finest products and produce here in the islands. Just got some wonderful citrus up in here, I just have to get up here and pick some of these. These grapefruits are going all just gorgeous! Our three restaurants in Lahaina—Heal, Pacific’O, and Feast at Lele which is actually a gourmet realm. They are all located at the 505 Front St., right on the beach. I love walking down at Front St. It is an old welling town. It is a historic area. It is a beautiful place. It is where the sunsets happen. So many times we see the guest take a picture of the plates—in us is the ultimate compliment. It is actually become an art medium for me and I used a multitude of ingredients that we have here in the islands as my colors. It is the flavors, it is the freshness, it is the purity—you just really can not get it anywhere else and you would not know that, I mean, I am a skinny chef but I love to eat!
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