Join us for a Chef's Table with three of Hawaii’s best chefs. Chef Eddie Lopez and Chef Sheldon Simeon will join Mill House Executive Chef Jeff Scheer for two nights of Maui Chef’s Table collaborations.
Misused to the chagrin of some, overused to the frustration of others, and generalized to the point of obscurity for many, one can’t help but wonder, what, really, is farm-to-table?
The Prohibition may be nothing more than a dusky lesson in history for many, but for mixologists at The Mill House it’s the inspiration behind one of their most provocative pours. And this ain’t no bathtub gin either, crusader: La Próxima Palabra takes the down-and-dirty Detroit classic and gives it a modern Maui spin.
Mezcal cocktails have seen a serious rise in the last several years, popping up on bar menus around the country in the form of exotic elixirs...
Explaining Ahupua'a can't be done in 1 post, but we share about hawaiian crops & fishponds within ahupua'a and Maui, Hawaii Moku (districts.)
Chef Jeff talks to Maui Time about fresh produce and proteins, farm-to-table dining, and where Maui's food scene is headed in the years to come. See some of Chef Jeff's answers that didn't make the article below!