A “shrimp french fry.” Well, that’s more of a nickname. It was technically a little fancier than that for our offering at Maui County Agricultural Festival’s Grand Taste on Saturday, April 1.
“Seared Kaua’i prawn — on Kaua’i, they practice some of the most sustainable shrimp farm operations around,” explains Chef Travis, who crafted Three’s tasting menu for the event.
As an added bonus, we fried the prawn heads, a delicacy some people love to crunch on. The dish also included a purée with Hāmākua mushrooms and Waihe‘e Valley Plantation macadamia nuts (learn more in our Know Your Farmers video) along with a light salad of parsley and celery leaves, salmon roe, bacon and arare.
For the Grand Taste at Maui Tropical Plantation, we were among 12 booth stations featuring locavore chefs who partnered with farms and producers throughout Hawai‘i. For a minimal ticket price of $30 to $40 in support of the Maui County Farm Bureau, guests got to experience farm-to-table cuisine at its freshest and finest.
“It’s a two-hour event where you get to try some really phenomenal food from some great chefs around the island,” Chef Travis says. “People get to see how the chefs incorporate ingredients into their dishes and makes something really cool.”
Our prawn dish was nearly 100% locally-sourced, which is a priority for us at Three’s, and of course at our sister eatery, Fork & Salad in Kīhei. Be on the lookout for more videos, where we’ll take you through our entire adventure at AgFest! Mahalo for supporting local!!