According to resort director of food & beverage Brandon Maeda, the resort is a firm believer of sustainability and supports the local community through various initiatives that includes local ranching and farming.

“The 4-H program provides Maui youths a valuable opportunity to raise their livestock and learn the importance of being able to develop sustainable farming,” elaborated Maeda. “This non-formal education includes real hands-on projects and demonstrations, leadership development and personal economics. With the support of her family and 4-H, Kayla was most proud of her accomplishment and partnering the resort in serving the finest meat.”

The resort’s executive sous chef Wes Holder has designed a menu featuring a first course of Char Siu Pork Belly Sliders served with spicy Chinese slaw in taro buns.

The second course – Fried Coppa di Testa – stays true to classic Italian tradition and includes braised head and trotters with dried cherries, mirepoix, cherry mustardo and herb salad.

Next up is Citrus Cured Ham with Yukon Gold gnocchi in Emmerthail mornay with garlic kale.

Remember to save room for Apple Berry Mini Pie made with (get ready to do a double-take) pork belly crumbles and raspberries and served with Tahitian vanilla bean gelato.

The dinner also features three Maui Brewing Company beers:

• Limited release Oktoberfest – a “delightful seasonal accompaniment. The beer is brewed with German Pilsner, Munich and Vienna malts for a rich but smooth maltiness, and spiced with herbal and floral German Tettnang and Saaz hops.”
• Big Swell IPA (“aromatic citrus scents”)
• Bikini Blonde (“a touch of caramel”)

The prix fixe menu is available for $65 per person and the a-la carte menu will be available as well.

Call 808-667-3259 for restaurant reservations.