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|Kai Market's Kabocha and Fuji Apple Salad|
|Written by Ann Shepphird|
With a goal of sourcing at least 60 percent of its produce from certified local farms (which it helped certify through its support of Hawaii Farm Bill 1471), the Sheraton Waikiki takes its farm-to-table seriously. Nowhere is that more apparent than in its Kai Market restaurant. Instead of a traditional buffet, Executive Chef Darren Demaya (pictured right) uses recipes gathered from local families and creates dishes using as much local, seasonal produce (including herbs growing out of the wall) as possible. Here's one of his recent recipes, featuring in-season kabocha and Fuji apples.