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Perspective: We Are the Farm: The Mill House Restaurant

By WorldLink Staff | May 23, 2016 | 1 Comment

Alii mushroom hand cut pasta

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?
Jeff Scheer: Sourcing food locally takes commitment and flexibility. We don’t ask for the farmers to grow anything specifically. They know their fields and their seasonality better than we do. We work with them directly so we can plan menu items around what they do best. At the Millhouse we cook. We understand the inconsistencies you get with farming due to bad weather, droughts and pest issues. As chefs we have to be willing to change a menu item or create something new on the fly when issues like this occur and that’s part of what makes our project so special.

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.

CONTINUES IN PERSPECTIVES >




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