![]() Other favorites are the Huli Glazed Chicken Wings ($16.50) served with homemade ranch and Baja slaw. Our bestselling Jalapeño Burger ($16.50) is made with local beef with our eight-island sauce (our version of thousand island sauce) with jalapeño bacon (a mixture of brown sugar and pickled jalapeño pureed over bacon with avocado and pepper jack cheese). We are featuring our holiday special Butternut Squash Pizza served with a regular crust ($20) or cauliflower crust ($25). We ferment it overnight and incorporate a bit of our Bikini Blonde beer. It’s a lifestyle, our team really cares about their well-being, the community and others.ĪL: What is the restaurant’s most popular dish? SS:We are curators of the craft beer way of life. believe the same thing: We are Hawaii first, take care of our people first, take care of our farmers and represent a product that really says “Hawaii.” Most of the small local craft brewers here feel the same way. That is well-ingrained into what our company is. We look at things as being supportive of the community, being pono, taking care of one another and a real sense of aloha. We are never going to expand we produce here only in Maui. that opened on Oahu was here at Waikiki Beachcomber By Outrigger.ĪL: Can you explain the heart behind Maui Brewing Co.? Even the design of the restaurant had intention. When you look at our restaurant, every little detail had a purpose. We use everything, and it’s tied into the brewery. It’s not the most glamorous, but it’s farming. And, we use those same pigs and cattle in our restaurants. Not only do we use their products in our beer, but the waste product that comes from brewing (called “mash”) is used to feed local farms and cattle. He approached farms pretty much every beer that we offer is tied into local farms. TL: The way Garrett approached the craft brewery was about being furiously local. For us, it’s about chasing the season, going to the farmers markets all the time and supporting our friends.ĪL: What makes the restaurant stand out from others? TL: Adding to what Shawn said, I remember growing up with a garden at 2 years old, and I always had a garden with my restaurants. We incorporate what’s in season, and that determines what specials we can offer. What really sticks out is how we utilize and work with the local farmers. ![]() It’s an American base with a local twist and theme, not just from the ingredients that we use, but also the style of food, such as sauces. SS: Our cuisine is not your typical pub fare.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |