Island Bounty: Tantalizing Flavors by The Chefs of Maui & The Big Island

Three top chefs from Maui and the Big Island who specialize in seasonal, sustainable cuisine share the tantalizing flavor of the islands.

Few places offer a greater abundance of fresh ingredients than the islands of Hawaii. Some of the island’s top chefs are offering up sumptuous fare with an environmental twist by combining these local ingredients with a philosophy of sustainability.

“When you use excellent, fresh, local ingredients, the ingredients speak for themselves,” says Kona Village Resort’s Executive Chef Mark Tsuchiyama. “You don’t need a lot of sauces or spices that mask the freshness. At Kona Village, our clientele expects the best and because our resort is highly eco-minded, it’s only natural that we seek out growers and producers on-island who grow organically when possible. Supporting our local farmers – and thereby our local economy – is a role that I take very seriously.”

Executive Chef James McDonald, owner of I’O and Pacific ‘O restaurants on Maui, also takes the farmer connection seriously, operating his own farm, O’o Organic Farm, on Maui’s upcountry slopes, where he produces ingredients for both his restaurants and The Feast at Lele, a popular luau. I’O recently received a mention in Gourmet Magazine as having two of the top ten farm-to-table restaurants in Maui; the restaurants also received a “commendation” from Hawaii’s Governor Lingle for exemplifying this concept.

“I’m very fortunate as a chef in Maui,” says McDonald. “We have the finest fish available all year round, and when you couple that with the extraordinary fresh vegetables, herbs, and produce we have coming from our farm, the combination of fresh quality and flavor is unmistakable.”

“Eating within the growing season just makes sense,” adds Collin Thornton, executive chef at Brown’s Beach House at The Fairmont Orchid on the Big Island. “The peak flavors, colors, and abundance that are available bring a broader variety to choose from to create tantalizing menu selections. Take advantage of the bounty, and fill your plate with the colors of summer.”

CITRUS-CRUSTED FRESH ISLAND CATCH

Recipe courtesy of Executive Chef Collin Thornton, Brown’s Beach House, The Fairmont Orchid, Big Island

Serves 4

INGREDIENTS

4 6-ounce fillets boneless skinless fish, preferably Mahi Mahi or Snapper

1/2 tsp. lemon zest

1/2 tsp. lime zest

1 tsp. orange zest

1 tbs. garlic, minced

1 tbs. chopped cilantro or basil (or both)

1 tbs. parsley, chopped

3 ounces Panko (Japanese bread crumbs)

2 eggs whites, lightly beaten

1/4 cup flour

1 tbs. olive oil

freshly ground pepper and sea salt, to taste

PREPARATION

Preheat oven to 350°F. Rinse fish and pat dry.

In a shallow bowl, combine lemon, lime and orange zests, garlic, cilantro/basil, parsley, and Panko breadcrumbs. Place egg whites and flour in two separate, shallow bowls.

Season fillets with sea salt and freshly-ground pepper. Dust one side in flour. Dip the same side into egg whites, and then into citrus mixture.

Sauté in olive oil on medium-high heat, crusted side down, until it turns golden brown in color. Turn and cook a few more minutes. Place in oven, baking 8 – 10 minutes, until fish is moist and slightly underdone (it will continue to cook once removed from the oven).

‘UALA CRAB CAKES

Recipe courtesy of Executive Chef Mark Tsuchiyama, Kona Village Resort, Big Island

Serves 4

INGREDIENTS

1 large cooked ‘uala (sweet potato), pared and diced

2 cups Dungeness crab meat

2 tbs. chopped Maui (sweet) onions

2 tsp. chopped green onions

1 egg

1/2 cup mayonnaise

1 dash Tabasco sauce

2-1/2 cups Panko (Japanese bread crumbs)

1 – 2 tsp. cooking oil

salt and pepper to taste

PREPARATION

Mix diced sweet potatoes, crab meat, sweet onions, green onions, egg, mayonnaise, and Tabasco in a large mixing bowl. Season with salt and pepper.

Form crab mixture into 8 large or 16 small cakes. Coat with Panko bread crumbs. Place on tray and chill for 2 hours before cooking (this allows crab cakes to firm up).

Heat oil in frying pan over medium heat. Sauté crab cakes over medium heat until golden brown, turning to cook both sides. When both sides are browned and heated through completely, place on paper towels to soak up excess oil.

by Debra Bokur | photography by Andrew Purcell

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Debra Bokur

For her entire adult life, Debra Bokur (debrabokur.com) has been on a worldwide adventure — much of it having to do with spas and wellbeing. An author, journalist, editor, screenwriter and illustrator based in Boulder, Colo., her national awards include a 2015 Lowell Thomas Travel Journalism Award. She’s the Digital Content Producer and feature writer for Global Traveler Magazine, and contributes to bespoke in-room publications for luxury hotel brands including Montage Magazine, Loews and Sea Island Life. She holds BA degrees in both English Literature and Theater, is a contributing author to the academic book Spreading the Word: Editors on Poetry (The Bench Press, 2001), and was the Poetry Editor for over a decade at the nationally acclaimed literary journal Many Mountains Moving. Along with training horses professionally in dressage and three-day eventing, her work has appeared in National Geographic Traveler, Islands, Shape, Yoga Journal, Fit Yoga, Body+Soul, Women’s Adventure, and a host of other national publications including many equestrian-specific magazines. Follow her on Twitter @SpaTravelPro and Instagram at debrabokur