There are few ways better to start a new year than with a trip to Maui. I think that's just a given. This year, it was particularly brilliant (to borrow an adjective from the British) as there are few places that represent the GardenstoTables ideal like Maui does -- with so much agricultural abundance and so many of the restaurants and hotels embracing the farm-to-table model. I'm going to be putting together a guide for the Travel section of the site on restaurants across the island that use local produce based on the places Jeff and I experienced on our trip and suggestions from friends -- but if any of you reading this have favorites you'd like to include, feel free to send them in to ann@gardenstotables.com.
One of the highlights of the trip was meeting Chef Marc McDowell (pictured above left). As an accomplished chef who has become a passionate gardener after putting in an extensive kitchen garden at the Ritz-Carlton, Kapalua, McDowell really exemplifies what we've been trying to do on this site. Chef Marc made sure we were well fed during our stay, which culminated in a fabulous dinner at their signature restaurant, The Banyan Tree, where Chef Ryan Urig (pictured here with Marc in the herb garden) put together a his and hers tasting menu that was simply spectacular. The custom tasting menu is something Chef Ryan does for any guest who requests it and highlighted both his skill in the kitchen and the fresh herbs and vegetables growing on the property.
Like I said, not a bad way to start the new year.
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