A grand mahalo to Chef Scott McGill, CEC, TS Restaurants Hawaiʻi and California. As Executive Chef, Chef Scott oversees all of the TS Restaurants in Hawaiʻi and California. On Maui his restaurants include Hula Grill Kāʻanapali, Leilaniʻs on the Beach Kāʻanapali, Dukeʻs Beach House at Honua Kai and Kimoʻs in Lāhainā. Chef Scott was tapped to kick off the 2012 Grown on Maui Chef Demo Series scheduled on the last Monday of each month from 5:30 pm – 6:30 pm. Scott prepared Seared Poke Salad with Miso Vinaigrette. It was not only flavorful and delicious but easy to make. Hereʻs a recipe you can master and serve to your family and friends. Mahalo to Elyse Ditzel of Whole Foods Market Maui for her ongoing support of Grown on Maui and Maui chefs who prepare menus that matter.
Chef Scott will be one of the twelve chefs at the 5th Annual Grand Taste Education at the Maui County Ag Festival. Mark your calendar for April 7th, from 11 am – 2 pm. Meet Chef Scott and 11 other Maui chefs who do their part to support local agriculture on Maui. Tickets on sale soon. $25 per person.
Seared Poke Salad with Miso Vinaigrette
Miso-lime dressing: Yields 1.5 cups
½ cup Extra Virgin Olive Oil
6 Tablespoons White Miso Paste
1 Tablespoon Dijon mustard
3 Tablespoons Rice wine vinegar
2 Tablespoons Fresh squeezed lime juice
1 Tablespoons Fresh ginger, chopped
1 Tablespoon Shallot, chopped
1 Tablespoon Local honey
Method:
In a blender add all items except olive oil, turn on blender with lid on to get ingredients to blend together, slowly add oil to emulsify. Remove from blender and chill.
*** Great marinade for grilled chicken or fish ***
Poke:
1 pound Fresh fish, cut into large chunks (Ahi, Marlin, Ono)
½ each Maui onion, small dice
1 each Green onion, thin sliced
4 Tablespoons Yamasa soy sauce
1 Teaspoon Toasted sesame oil
Pinch/to taste Red pepper flakes
Salt to taste
Method:
Dice fish into large bite size pieces; add onions, soy, sesame oil and chili flakes, season to taste with salt if needed. Let marinate at least 20 minutes. To save time, purchase a nice pre made poke from the seafood counter.
Lettuce and vegetables:
½ pound local greens such as mixed greens, watercress, arugula, cabbage, chard
Fresh Maui grown vegetables cut into bite size pieces or julienned such as:
Tomatoes
Onions
Cucumbers
Radish
Carrots
Daikon
Peppers
Beets
Asparagus
Putting it all together:
Make dressing and let rest overnight in refrigerator if applicable
Make poke or purchase
Clean and cut all vegetables
Cook rice if you want to add a starch to your meal
Toss vegetables, lettuce and dressing and place on plates or platter
Heat non stick pan, swirl in 1 Tablespoon vegetable oil and let heat. Add poke and sear quickly, careful not to overcook or over crowd the pan. Top salad with seared poke and eat!
“People want and need to eat locally grown fresh vegetables. I would like to see agriculture become a bigger part of the community as far as developmental plans are concerned.”- Bryan T. Otani, 4th generation farmer, Otani Farm.
“Longs Drug Stores have always supported the local community in their products and services. The freshness and great quality is bar none, superior over produce and meats imported from the mainland.” – Ray Yamamoto, Store Manager, Longs Drug Stores, Pukalani Branch. Established in Hawai‘i in 1954, the first Maui store opened in Kahului in 1971. Longs Drug Store islandwide, provided kama‘aina and visitors access to quality, local produce and products.
“We are in the ag business because we value the lifestyle and the beauty it provides. We envision agriculture on Maui as a vibrant, viable industry and part of that is to keep the money in the community, on the island and in the state. Support local farmers and agri-tourism operations.” – Pomai Weigert, MCFB Next Generation Farmer, 
“Buying local keeps commerce within the community, you get what you want by going to the source. Having the same goals and needs, friendships develop with farmers, livestock owners, fishermen, and other business people in your community. You can see each other at a market or bar, and know that you are helping each other.” – Mark Ellman, Chef/Restauranteur and Practitioner of Aloha, 
“For Flatbread buying local is the obvious choice. It is better for our community, better for the environment and healthier for us. Buying locally produced foods also taste better because they are fresher and grown here on our beautiful island.” – Jenna Haugaard, General Manager, 
“Hawaii grows the most beautiful flowers on the planet—we feel blessed to be a part of this industry. To us, buying local means buying fresh! Flowers last longer so you’re ultimately making a value-conscious purchase. Buying local preserves agriculture tradition, keeps agricultural lands green and productive and allows irrigation systems used for agriculture to replenish the aquifers.” – Teena and Craig Rasmussen, 
“There are many great reasons to buy food grown and made in Hawai‘i. Not only does the choice ensure that you and your family enjoy the freshest fare available, it also helps perpetuate Hawai‘i’s verdant landscapes and the character of our rural areas.” – Claire Sullivan, Community and Vendor Relations Coordinator, 
“It’s not because I am so idealistic, but simply because it’s good business. The reality is that everything we grow here can be grown elsewhere probably more cheaply, but everything we grow here is better quality.” – Peter Merriman, 
“Buying local not only helps sustain our Maui economy by supporting local farmers, but you also enjoy a fresher product with a fresher taste. Its quality that you can taste and what makes Maui nō ka ʻoi (the best).” – James “Kimo” Falconer, President, 
“I have the best job in the world caring for livestock at Haleakala Ranch. The animals are raised in a clean, stress-free environment. I’m honored to be a part of the island’s ranching heritage.” – Mike Abreu, 3rd generation cattleman. In 2004 
“A huge mahalo to all of our local customers on Maui and Oahu. Our goal is consistency and quality and our reward is your consistent support of our business.” – Geoff Haines, Co-owner, 