Perhaps they can upgrade that offering over time. After a week we were struggling to eat the same items over and over. My only criticism is that the menu is lacking options. Not having to fight for a good pool chair is a wonderful thing. At that time of year the pools are empty and the service team is relaxed and on point. My tip is to come in late October as hotel occupancy is typically quite low. Did I mention the short walk to Merriman's? That is one of the best restaurants on the island. The spot is so private and quiet not at all the normal touristy feel of Maui making this a great place to relax. It was great last year and even better the second time around! The resort is on an incredible piece of land featuring a wonderful snorkeling beach on one end and a really cool natural habitat on the other. In this podcast Peter talks about what the past 2 years have been like, the correlation between staffing challenges and affordable housing on Maui, navigating through the workforce shortage in general, industry changes created by the pandemic that will stick around, what went into the decision to switch to a prix-fixe menu at Merriman’s Kapalua, the challenge the industry is facing with increased costs, how he will be the recipient of the Lifetime Achievement Award at the Aipono Awards on August 20th, recounting what it was like to get local products for a restaurant back in the mid-80’s compared to what it’s like today, his passion for conservation and sustainability in Hawaii, his goal to transform one of his restaurants into a carbon neutral business (and what that will entail), and his goals in general for Merriman’s and Monkeypod here on Maui over the next 6-12 months.This was the second time we were fortunate enough to be invited by the in-laws to stay at the Montage, Maui. These exciting initiatives include expanding our solar capacity, switching to all electric kitchen equipment, exploring new sustainable alternatives to glass wine and spirit bottles, and investing in carbon-friendly, locally made, goat cheese! Read ArticleĪwards Maui No Ka Oi Magazine & Silver Shark Media Podcast - 2020 Lifetime Achievement Award Now we’re focused on our plan to reduce our footprint where we can. In partnership with GreenPlaces, we’ve completed our first carbon assessment to understand our emissions, offset those emissions by investing in verified environmental projects around the globe that reduce the amount of carbon in the atmosphere. Merriman’s Waimea is going carbon neutral! We are proud to do our part for the planet and commit to being a carbon neutral restaurant. “We can at least do our part.” Read Article “The restaurant business is a reflection of society, and is important for our industry, not just in Hawai'i, but all over,” says Merriman. Thirty-five years later, and with the help of solar panels, lighter wine bottles, and a new seaweed diet for goats, Merriman’s Waimea just became the state’s first carbon neutral restaurant. When Peter Merriman opened his eponymous restaurant on Hawai'i’s Big Island in 1988, the chef was an early champion for working with local farmers and fishermen. Seaweed-fed goats, lighter wine bottles, and solar panels are among the many reasons this iconic restaurant has become carbon neutral. Giving Back Hawai'i Has Its First Carbon Neutral Restaurant, Thanks to Goats
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