We have been reviewed in some great titles. Forbes has talked about us. Goop ran a great piece covering our event we have exclusively with Four Seasons Maui. But today, we were covered by Modern Huntsman, a quality piece of reading we strongly suggest you check out. It is reshaping how we think about food and our place in the chain of life. We are honored that Tyler, Jens, and the team found us a relevant story to tell.
To be counted amongst the incredible Chefs and stories already being told there is an honor and benchmark for our work here. The story was split into two separate pieces, one profiling Chef Shua and one featuring his incredible Spiny Lobster recipe, a crowd favorite.
We encourage you to sit down and read through the interview. Shua talks about how we focus on eco-system, conservation, and the true spirit of Hawaiian cooking through Kiawe. Our approach to finding resources that do not exhaust but rather augment the spirit of Aloha we try to let flow through everything we do here. While we are writing this during a period where we can’t physically be together, we hope this brings you a little closer to the scent of the breeze in Kula mixing with the coals from our fire. Grab a glass of some good wine and head to their website to read the full articles. We also encourage you to try and make the Spiny Lobster dish yourself!
FEATURE ARTICLE CAN BE FOUND HERE
RECIPE ARTICLE CAN BE FOUND HERE