Auwe to Mauna Kea Chef

Auwe to Executive Chef Matthew Zubrod from Monettes, the new fine dining restaurant at Mauna Kea Beach Hotel. Same goes for management at the hotel. You will remember from previous posts, the long awaited re-opening of the Mauna Kea after repairs and remodeling needed as a result of our 6.7 earthquake in 2006. Well it’s open now and the big brag I guess beyond the deep, deep, British Open deep, bunkers on the golf course is the famed Monettes.

They claim to be combining a bit of refined Rocky Mountain cuisine with fresh island specialty foods and they boast “The beverage roster is first-rate and all fruit juices are fresh squeezed to order for cocktails.”But as I say, Auwe, because they’re also proud to present their lamb from Colorado, cured meats from Arkansas and Kobe beef flown in every week from Japan! How’s that for island flair? And not too green either. Not that I am particularly taken by the global warming thing and I hate to be pc, but just economically, what happened to fresh and local?  slow-food3.jpgslow-food.jpg

I mean what, we don’t have good beef right here on island? I think so. Okay, what about Kahua lamb? And they better be getting their veggies locally because Kamuela right up the hill has a ton – make that tonnes (if you must be continental) of the best and freshest organic vegetables you could find anywhere.

I don’t know about you, I just think they could do a better job of supporting our local farmers and put out fare that’s just as good if not better with the surfeit of local fresh ingredients available right here on the Big Island.

Aloha, “Mikie”

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