Join Hui No‘eau and Chef Gary as we combine Maui’s finest in taste—food, wine, and art—at the 10th annual Hui No‘eau Wailea Food & Wine Celebration! This is an elegant evening of exquisite cuisine with samples by some of Maui’s top chefs and fine wines by nationally acclaimed vintners. Many wines are paired specifically with the chefs’ menus to perfectly complement each dish. This fabulous “friendraiser” helps spread the word about the important educational opportunities the Hui provides for our community. Sip, dine, and enjoy as you raise vital funds to benefit community visual arts education and Open Studio programs at Hui No‘eau! Purchase tickets online today by clicking the button below or call (808) 572-6560.
Join Provisions chef Gary Johnson, trained butcher Morgan Maki and farmer Dave Fitch in a whole hog butchery workshop and lunch. The class will cover the following topics:
Hog History: Overview of hog breeds, proper ways to raise animals and the story of Mālama Farm.
Hog Anatomy: Overview of the animal and identifying different cuts.
Butchery Demonstration: Learn to break down animal into the primal cuts and an instructional breakdown into smaller cuts.
Practical Application: Learn how to cook different muscle groups and recipes.
Ticket price includes the class and a family-style lunch at the end with all three instructors.Please note this class is a demonstration of hog butchery by the instructors, students will not be breaking down the animals themselves.
The Indigenous Crop Biodiversity Festival 2016 is a unique and extraordinary event that will bring together participants from around the globe to experience a week of inspiring actions, workshops, site visits, special lectures, films, music, art, food and celebration around some of the most pressing conservation and sustainability issues of our time. The ICBF will showcase Maui County’s unique role as a center for traditional Hawaiian crop biodiversity conservation in the state, as well as community-based efforts to return this heritage to farm and table. It will also bring equal attention to Maui Nui’s challenges and successes in conservation, invasive species control, sealevel rise mitigation and renewable energy efforts.
Help Provisions celebrate its One Year Anniversary with a tap takeover from Maui Brewing Company! Chef Gary Johnson will be creating a special tapas menu to pair with 5 different Maui Brewing beers. Grab the special all day from 11-9pm or swing by for live music from 6-8 by Avi Ronen and meet the MBC brewers from 5-8pm.
Taps + Tapas Menu
Kona Kampachi Tostada
Avocado, Orange, Roasted Hana Ranch Corn
Paired with: La Perouse Belgian Witbier
Crispy Jerk Chicken
Grilled Pineapple, Pickled Onion
Paired with: Pau Hāna Pilsner
Pickled Mustard Pimento Spread
Paired with: Maui Hefeweizen
Hāna Ranch Beef Carpaccio Roll
Jicama, Pomelo, Cilantro, Thai Chimichurri
Paired with: Mosaiac Mo Bettah
Coffee Dusted Malasadas
Paired with: Imperial Coconut Porter
The 2016 film festival will be held on Saturday August 6th at the beautiful Sugar Beach Events venue on the beach in north Kihei. This year’s event will feature 10 farm-to-table chef stations, an expanded 100% local bar, an impressive array of silent auction items, music by George Kahumoku Jr and our annual student film competition partnering with event chefs including Chef Gary Johnson from Hāna Ranch Provisions!
Join us for dinner on Wednesday, July 27th, 2016 and support our neighborhood non-profit, the Pāʻia Youth & Cultural Center! 10% of all sales from 5-9pm will be donated to the center to continue to support and educate our young community here in Pāʻia.
About the Center:
Our mission is to provide a safe place emotionally and physically for the youth of Pa'ia and surrounding communities which offers a variety of social, educational, cultural, vocational, and recreational activities. This mission has evolved from offering programs and activities to putting a face and a voice on our youth and assisting them in being an important and integral part of the community.
Join Chef Gary Johnson for a cooking class and lunch to learn about the art of making pasta at home. This class will cover:
Learn about types of doughs, shapes, and regional Italian cooking.
Egg Pasta Dough Recipe
Learn how to make fresh pasta dough.
Learn to cut 2-3 different shapes of pasta like fettucine, spaghetti, and pappardelle.
Chef will demonstrate how to cook pasta properly al dente.
Ask Chef Gary questions and learn more about recipes and techniques over a pasta lunch served with our housemade bread and green salad.
Each participate will go home with a Provisions bag filled with recipe cards, a pastry wheel and more.
About Chef Gary Johnson
Gary began his hospitality career in a neighborhood restaurant near his hometown outside of Fort Worth, Texas. After Gary received his degree at Le Cordon Bleu culinary school, he worked in famous kitchens in Colorado and Texas before moving to Hawaiʻi. Since his time on Maui, Gary has worked in the award-winning kitchens of Capsiche, Kaʻana Kitchen and Joe’s Nuevo Latino and has built lasting relationships with Maui’s local farmers, fisherman, and ranchers. While Executive Chef of Joe’s Nuevo Latino, Gary won the Kapalua Wine and Food Festival’s “Best of the Fest” award. In 2015, Gary joined the newly opened farm to table restaurant Hāna Ranch Provisions as the Head Chef. Chef Gary’s culinary style and vision match Hāna Ranch Provisions penchant for local organically grown produce, and thoughtfully sourced meat and seafood.
Watch Chef Gary defend his first place win last year during the Kapalua Wine and Food Festival. During the Seafood Festival, Maui’s top restaurants showcase a seafood specialty and culinary creation in competition for Maui No Ka Oi Magazine’s “Best of the Fest” award. Hawaiian entertainment provided by Nuff Sedd.
- Hāna Ranch Provisions
- Hula Grill Ka’anapali
- Kai Sushi at The Ritz-Carlton, Kapalua
- Makena Beach and Golf Resort
- Maui Culinary Academy
- Morimoto Maui
- Oceanside Restaurant
- Pacific’o Restaurant/O’o Farm
- Pailolo Bar & Grill
- Roy’s Ka’anapali
- The Banyan Tree at The Ritz-Carlton, Kapalua
Find LA-based Cocktail Chef Matthew Biancaniello behind the bar at Provisions on Sunday, May 1st for a special night of handcrafted cocktails.
Matthew Biancaniello creates adventurous cocktail experiences. He formulates cocktails based on farm-fresh and unique, organic ingredients. Never working off a set cocktail menu, Biancaniello visits at least five different local farmers markets a week to source his ingredients, which inspire his imaginative cocktails. Matthew Biancaniello practices the art of Omakase, meaning the customer and bartender create a special experience together.
Join edible Hawaiian Islands, Hāna Ranch, and Travaasa Hāna as they kick off the 24th Annual Taro Festival with a fundraiser Poi Supper on Friday April 29th at the ranch. All proceeds from the dinner will be donated to the Hāna Youth Center to continue to grow and support the next generation in Hāna.
4pm: Arrive at Hāna Ranch for pūpū and Kōloa Rum cocktails created by Matthew Biancaniello, a visiting cocktail chef from Los Angeles
Matthew Biancaniello creates adventurous cocktail experiences. He formulates cocktails based on farm-fresh and unique, organic ingredients. Never working off a set cocktail menu, Biancaniello visits at least five different local farmers markets a week to source his ingredients, which inspire his imaginative cocktails. For this Poi Supper, Matthew will be foraging ingredients from the ranch to create his legendary cocktails with Kōloa Rum Company.
4:15pm: Tour the organic farm with Angie McGinness, the Farm Manager at Hāna Ranch
The farm at Hana Ranch is rooted in the values of land stewardship, collaboration, and community. Their produce is grown organically without the use of harmful synthetic chemicals or genetically modified seeds. They believe that by caring for the land, they can deliver the best produce to their customers and strengthen the foundation of their community.
4:30pm: Experience the art of pounding poi with Viliami Tukuafu of Ma Ka Hāna Ka ʻIke
Ma Ka Hāna Ka ʻIke is an award-winning construction skills training program for at-risk youth in Hāna. Their approach is to teach academic subjects through real-life, hands-on application, where students can understand the concepts they’re learning through tangible examples. For this Poi Supper, Viliami will be joined by two Hāna students as they pound poi with traditional boards and stones with locally grown kalo.
5pm: Sit down for a locally grown dinner with an ocean view
Salad course prepared by Chef Jay Johnson from Travaasa
Fish course prepared by Chef Jon Watson from Hāna Ranch
Meat course prepared by Chef Jon Watson from Hāna Ranch
Dessert prepared by Chef Jay Johnson from Travaasa
*Menu may change due to produce availability and weather
On the first Saturday in April, Maui County Farm Bureau along with the farmers, ranchers and agricultural allies present the annual Maui County Agricultural Festival to share agriculture’s vital role in the economy, environment, and lifestyle of Maui.
Held on the lū‘au grounds of Maui Tropical Plantation in Waikapū, this is Maui’s prime event to raise awareness about local agriculture on Maui.
Here’s an event to talk story with the people who grow our food and their industry allies, to discover what agriculture means to our communities and ‘aina, to taste fresh flavors, have fun. Hosted by Maui County Farm Bureau in partnership with Office of Economic Development, and supported by generous sponsors, the festival provides the one-stop experience of the wondrous impact of agriculture in day-to-day life.
Find us at the Grown on Maui Tent and at the Provisions Food Stand where we will be selling produce, lunch and more! Chef Gary Johnson will be competing in the LIVE CHEF'S CHALLENGE that day as well!
Taste of School Gardens takes place at Hotel Wailea’s beautiful Sunset Lawn Saturday, March 12, 2016 featuring dishes inspired by all the good things growing in our schools. This fourth annual event features Maui’s premiere chefs coming together to support school gardens and inspire our future farmers, chefs, teachers, scientists, and community leaders.
Guests will enjoy dishes made from local and school garden grown ingredients, fine wine, live music and ocean sunset views.
▪ Chef Gary Johnson of Hana Ranch Provisions
▪ Chef Craig Dryhurst of DUO at Four Seasons Resort Maui at Wailea
▪ Chef Cameron Lewark of Spago
▪ Chef Brian Etheredge of Capische?
▪ Chef Christopher Kulis of The Market
▪ Chef Brian Murphy of Cow Pig Bun
▪ Chef Kevin Laut of The Outrigger Pizza Company
▪ Chef Mike O’Dwyer of Fabiani’s
Enjoy the sounds of Maui’s own Soul Kitchen, a fun, energetic group that blends the best of soul, jazz, blues, Cajun zydeco, classic rock, and Middle Eastern music.
Learn more and purchase tickets at the Grow Some Good website!
You're invited to join us for an intimate dinner on the lanai of the Root Family Center at the Montessori School of Maui.
The event will feature a delectable 4 course culinary experience of local ingredients created by Chef Gary complete with exquisite cocktails and wine pairings. The dinner will be held on campus adjacent to our beautiful Garden Classroom and is open to the public. Enjoy meeting the chef and our volunteer wine sommelier, Greg Shepherd, as they explain each course, its ingredients and preparation, as well as the wine selections and their origins.
Tickets are $175 per person
Thanks to the generosity of our chef, volunteer sommelier and an underwriting partner, 100% of your ticket will support the work of our school and it is fully tax-deductible. All proceeds support an enriching Montessori education for our 269 students.
Join Hāna Ranch and Jean-Martin Fortier, the Market Gardener, for a full-day intensive farming workshop.
For more than a decade Jean-Martin Fortier and his wife have been making a living growing vegetables on their 1.5 acres market garden, selling through their 140 member CSA and seasonal market stands, they gross more than $140,000 in sales with a profit margin of around 45%.
In this workshop Jean-Martin will provide an overview of all aspects of his market garden demonstrating how adopting intensive methods of production can lead to the optimization of a cropping system. Specifically he will discuss how to:
1) Set-up a micro-farm by designing biologically intensive cropping systems, all with digestible capital outlay.
2) Adopt a permanent bed system, farm without a tractor all while minimizing fossil fuel inputs through the use of the best hand tools, appropriate machinery and minimum tillage practices.
3) How to grow mixed vegetables systematically with attention to weed and pest management best approach practices.
About Jean-Martin Fortier:
Jean-Martin Fortier (JM) is a farmer, educator and author specializing in organic and biologically intensive cropping practices. His award-winning book,The Market Gardener, has inspired thousands of readers worldwide to reimagine human-scale food systems. His message is one of empowerment in order to educate, encourage and inspire people into pursuing a farming career and lifestyle.