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May 14, 2019

Aloha Maui: The Mill House


Our Aloha Maui trip was centered around The Mill House, a farm-driven dining establishment at which Taylor Ponte has moved up the ranks from Executive Sous Chef to Chef de Cuisine to now Executive Chef.

General Manager Francesco Greco and Executive Chef Taylor Ponte

We were treated to a variety of dishes, which showcased not only a bounty of local ingredients, but also the culinary knowledge and skills of Chef Taylor, as well as the entire team at The Mill House.

Charcuterie

Kauai Prawn + Fish Coconut Curry

Korean Kal-Bi Steak

Fire Roasted Vegetables

Taro Leaf Risotto

Root Vegetable Fritters

Burger

Pork Musubi

Smoked Fish Profiteroles

Roasted Beef Bone Marrow

Pohole and Green Beans

Cured Fish

Sliced Fish Crudo

We had so many favorites!  The Charcuterie was definitely a highlight, and everyone raved about the housemade Calabrian Chile Sopresatta.

My personal faves were the Taro Risotto (loved the color and the added texture of the wild rice), the Pork Musubi (made with housemade "SPAM"), the Root Vegetable Fritters (served with a cilantro-mint yogurt that nicely complemented the delicious bites), and the Smoked Fish Profiteroles (I loved this savory twist on a commonly sweet dish!).

Other popular items amongst our group was the Kauai Prawn + Fish Coconut Curry, the Korean Kal-Bi Steak, and the Burger.

Chef Taylor and his team did a great job in explaining from where the different local ingredients were sourced, and how they were prepared.

My new mantra is "Always say YES to dessert," and if you must choose only one dessert, get the Sesame Chocolate Bomb.


Sesame Chocolate Bomb
This decadent dessert is served with a green tea sabayon and a sesame-macadamia nut crumble (which pairs perfectly with ice cream!).
Ice Cream
We had an amazing lunch at The Mill House, and it is really evident how the restaurant emphasizes and supports local producers.

The Mill House
1670 Honoapiilani Hwy #1
Wailuku, HI 96793

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