Chef Francois and The Westin Kā‘anapali Ocean Resort Villas are continually raising the bar especially when it comes to the resort’s dining experiences. Now, in its early stage of development, they will be doing a Farm to Fork series every Friday at Oceans Pool Bar & Grill. This was recently highlighted at their first Farm to Fork cooking demonstration hosted by Chef Alvin. The featured dish was a local caught monchong fish dusted with pepper and kosher salt lightly sautéed. In a separate pan Chef Alvin created a luscious succotash with upcountry corn cut off the husk, diced onions sautéed together then mixed with a sautéed diced bacon. The succotash was plated then topped with a few steamed sorrel leaves layered next with the monchong and micro greens topping the dish. Taking the gently cooked and stirred rendered corn milk, Chef Alvin sauced the plate and voila! A fabulous tasting meal that is so fresh, healthy and easy to prepare.
All ingredients are obtained from a few of the over 50 Maui based farms that WKORV accesses daily in order to serve the freshest, healthiest ingredients that our Maui has to offer. This is Chef Francois’ vision and he brings it to you with a passion that you can taste. He states that they even procure local farm eggs from free range chicken farm right down the road from the resort. Fresh is definitely best and what better taste test than local vegetables and fruit ripened naturally under Maui’s perennial sunshine.
The Farm to Fork series takes place every Friday at Ocean Pool Bar & Grill. The dinner menu includes a salad followed by the chef inspired main entrée for $32.
