Hawaiian culture emphasizes the importance of ‘ohana and ‘aina, and the farm fresh menu selections at Black Rock Kitchen incorporate these concepts into every dish. A local inspired menu offers a variety of selections from tapas and share plates to main plates and desserts. Tasting your way through the menu is a discovery of islands – from mauka (land) to makai (sea).
“The perfect dining experience should be one that culminates not only the flavors of the food, but the showmanship of the chef, and the creativity of the plated presentations” explains Sheraton Maui Resort & Spa’s Executive Chef Greg Gaspar.
As Sheraton Maui Resort & Spa’s signature restaurant, Black Rock Kitchen highlights the best of Maui and Hawaii’s farmers, fishermen, and ranchers in its cuisine.
In December 2014, the resort launched the Table to Farm dining series as an opportunity to highlight the relationship between the resort’s chefs and local farmers.
The Table to Farm event begins with a farm-inspired wine paired dinner at the oceanfront resort’s Black Rock Kitchen. Led by the Executive Chef Greg Gaspar, guests enjoy a five course dinner featuring Maui grown ingredients along with hand-selected wine pairings. The winemaker and farmer join the chef to engage in a talk story session with the dinner guests. The following morning guests take a private tour to a local farm to see firsthand how the farm operates. The farm tour continues with a cooking demonstration and gourmet lunch in the field.
“This interactive dining experience enables guests to get a deeper look at what they are eating, the farms in which their food is being grown, and the people behind all of it” explains Brian Hunnings, Executive Assistant Manager of the Sheraton Maui Resort & Spa. In December the resort partnered with the Maui Dragon Fruit farm and Franciscan winery for the event. “It’s not your typical experience,” continues Hunnings. “People walk away with their perspectives completely changed. They see what passion these farmers have for their crops and the chefs have for the ingredients they work with and serve. It’s a labor of love and creativity.”
In March 2015 Sheraton Maui Resort & Spa’s Table to Farm event takes guests to Island Fresh Herbs farm in Kula to see the green houses of micro greens, fields of herbs and root plants, edible flowers, citrus trees and more. From the farm the group will travel to the vineyard of Maui Wines in Ulupalakua – an area not open to the public. “Tasting dishes paired with wines right in the location they are grown and talking story with the chef and winemaker is really special. An experience not easily forgotten,” explains Hunnings.
Table to farm events are scheduled throughout the year, with upcoming dates in March, May and October 2015. For those unable to make the event, local farm inspired dishes are available throughout the year at Black Rock Kitchen. Groups of 20 or more may book private events.
For more information or reservations, call (808) 921-4600 or visit sheraton-maui.com.
* Cover Shot: Sheraton Maui Resort & Spa: Les Barayuga, Sous Chef, Greg Gaspar, Executive Chef, Maui Wines: Paula Hegele, President, Joe Hegele, Dir. Sales & Marketing, Brett Miller, Winemaker
