My husband and I were finally able to go on our Honeymoon / first Anniversary trip to Maui earlier this month. It also happened to be my husband's first visit to Hawaii so we thought we'd treat ourselves by staying at the Ritz-Carlton Kapalua in Maui. There I had the opportunity to meet chefs Jonathan and Matthew from the farm-to-table Banyan Tree Hotel Restaurant and learn how they make a couple favorite dishes.
In the video below you can hear Chef Jonathan Haynes describe the process of making the House Pappardelle Pasta from scratch. Everything is scratch made from the garden, even the pesto!
I was amazed by the Balsamic Caviar - a beautiful technique they used to garnish and flavor the dish!
The Cheesecake Lumpia with Pineapple Poke and Caramel Dipping sauce was so creamy and luxurious! Check out the video below and see how it's made. I even got to help!
At the Banyan Tree Restaurant all the vegetables and herbs are grown right on the property. Everyday the chefs select the necessary ingredients from the garden to create delicious and seasonal meals. If I ever had a beautiful property like this, I'd definitely grow my own produce too!
Aloha and Mahalo!