Perspective: We Are the Farm: The Mill House Restaurant
By WorldLink Staff | May 23, 2016 | 1 Comment
How can a restaurant practice both a farm-to-table and sea-to-table philosophy? Chef Jeff Scheer of the Mill House shares a story of food on the island of Maui, Hawaii.
What core values and commitments inspired the Mill House restaurant?
Jeff Scheer: The Mill House is comprised of a team of people who are passionate about creating the ultimate dining experience. It is more than just food and service, it’s about our setting and our story. Everything we do at the Maui tropical plantation is done to better ourselves and our way of life. We strive to make everything from start to finish, believing that it makes us better and provides the best quality food and experience.
What are the unique challenges and opportunities of sourcing local food on Maui?
We source the finest meats, including Texas Longhorns from our property, certified organic beef from “Beef and Blooms,” and pork from Malama Farm in Haiku. The whole animal is purchased and hand butchered in our kitchen. We have a deep respect for the animals and fish we use and it shows on our menu. “Nose to tail,” nothing is wasted.