Grown on Maui Dinner & Wailea Dine-Around

A look at the Grown on Maui Dinner 2014 and our Wailea dine-around at Capische?, Ka‘ana Kitchen and Migrant. Read the blog post.

Disclosure: Sugar + Shake were hosted by the Maui Visitors Bureau, the Maui County Farm Bureau and The Grand Wailea. Travel and accommodations were provided by the hosts, as well as entry to the Festival and the Grand Tasting, but no compensation was received for this post, and the opinions expressed are strictly our own.

From Charcut Roast House in Calgary, Chefs John Jackson and Connie DeSousa served what they affectionately called “Pork Stuffed With Pork.” Made with Maui pork, the belly and loin were wrapped around a kielbasa-style sausage made with the pork shoulder and heart. Plus local veggies, sea asparagus, coconut bone marrow foam and an amazing “cracker,” actually a First Nations flat bread with heirloom seeds. © 2014 Sugar + Shake

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From Charcut Roast House in Calgary, Chefs John Jackson and Connie DeSousa served what they affectionately called “Pork Stuffed With Pork.” Made with Maui pork, the belly and loin were wrapped around a kielbasa-style sausage made with the pork shoulder and heart. Plus local veggies, sea asparagus, coconut bone marrow foam and an amazing “cracker,” actually a First Nations flat bread with heirloom seeds. © 2014 Sugar + Shake