CHEF’S STORY — CHEF MARC MCDOWELL
Farm to Table at SixtyTwo Marcket
“At SixtyTwo Market, Chef Marc McDowell embodies the ethos of farm-to-table dining, crafting culinary marvels that embody the essence of Maui’s seasonal abundance. Collaborating closely with local farms like Lapa‘au Farms, we eagerly await the spring harvest, anticipating the arrival of fresh, vibrant produce to inspire our creations.
Lapa’au Farm’s exquisite oyster mushrooms take center stage in our creamy Oyster Mushroom Soup and Savory Crepes, infusing our seasonal offerings with a depth of flavor that defines the season’s essence. Additionally, the stunningly Napa Cabbage from Lapa’au Farm graces our Hibachi Salmon Salad, offering a visually striking and delectably flavorful experience.
Step into a realm of springtime splendor with our Spring Menu, where each dish serves as a vibrant tribute to the season’s treasures. Indulge in the luscious sweetness of Kula strawberries atop our Strawberry Shortcake French Toast or savor the bright citrus flavors of our Orange Flavored Yogurt served in a half papaya. Tantalize your taste buds with the zesty tang of Tangerine Marmalade in our Biscuit Sandwich or embark on a culinary journey with our Asparagus creations, featuring the tender spears from Wailuku in an indulgent Asparagus Omelet, a hearty Pancetta and Asparagus Hash, and House Special Prosciutto Wrapped Fresh Catch and Seared Scallops in Morel Mushroom butter broth. Each bite bursts with freshness and flavor, embodying the spirit of spring at SixtyTwo Market.
Our commitment to sourcing locally extends beyond these farms, encompassing treasures like Kumu Farm Sunrise papaya, Maui Oma Coffee, Kahanu Aina sunflower sprouts, UrbaForm microgreens, local eggplants, star fruit, liliko’i, and more. Each ingredient tells a story of our dedication to showcasing Maui’s diverse flavors, supporting local agriculture, and ensuring a memorable dining experience at SixtyTwo Market. ”
