David L.
Google
Kathy and I have taken cooking classes on several of our trips, so we were excited to experience a farm-to-table class while in Maui, not quite knowing what to expect.
With the top down in our rented BMW, the drive to the farm was magnificent and set the perfect tone for the day.
When we arrived, we were greeted at the gate by Jake, who welcomed us as we waited for the rest of the guests. Once inside the open-air kitchen, Whitney warmly introduced herself and gave us a brief overview of the schedule. Jake then shared an introduction to the land and his farming philosophy. As a former finance manager, I appreciated how clearly he understood both the economics and the regenerative methods that make the farm sustainable and healthy.
We began with introductions, sharing where we were from, our names, and what we were grateful for, which created an immediate sense of community.
Jake then guided us on a tour of the farm, walking us through the plants and trees that would soon become our lunch. We tasted herbs, vegetables, and fruit straight from the earth. His depth of knowledge, from soil health to post-harvest practices , was impressive, and he thoughtfully answered every question.
After the tour, we moved into meal preparation. Family-style, we chopped, stirred, whisked, and even made our own tortillas. The fresh salsa had a wonderful bite, and preparing the vegetables and eggs ourselves made the meal even more satisfying.
To top it all off, we enjoyed a homemade vegan ice cream made with fresh fruit from the farm, the perfect ending.
Jake and Whitney were gracious, kind hosts who mingled easily with the group and created an environment that was both educational and welcoming.
We highly recommend this class. It was not only delicious, but deeply informative and memorable.
