Wailea, Maui, Hawaii—on Friday nights at Duo, the inviting indoor/outdoor restaurant run by Four Seasons, fish lovers are treated to a feast of over-the-top farm-to-table dishes that showcase seasonal local produce and allow diners to pick their dinners from displays overflowing with the freshest seafood and premium cuts of meats.
It’s pretty amazing with a centerpiece of attractively-presented local produce fare placed on an island where you can create salads from a plethora of the farm fresh ingredients. Other stations include a hand-sliced charcuterie station, a dessert station and a brew station featuring specialty craft beers by local brewery Maui Brewing Co. Adding to the lively ambiance is a live musician and a “Keiki Corner,” a place to let the kids be kids while Mom and Dad enjoy a leisurely meal. Supervised by the Kids for All Seasons staff, the Keiki Corner features entertainment like face painters and balloon artists, butcher paper table cloths and crayons for budding artists, games and toys, and, of course, a keiki buffet.
Executive Chef Roger Stettler has made it his mission to support community farmers and fisherman by locally sourcing ingredients for the resort’s restaurants whenever possible. He maintains strong relationships with several key farmers by visiting them regularly, ensuring that the resort receives only the freshest, highest quality produce. Head chef of DUO Steak and Seafood, Chef Bryan Beneke, who also is passionate about using local, sustainable ingredients, incorporates many of these ingredients into his inventive Market Night menu. The result is a menu that is approximately 70% locally sourced, with items that support upwards of 60 local fisherman, ranchers and farmers.
“The Market Night concept was born out of the desire to provide our guests with an authentic local experience,” said Stephane Castera, director of food & beverage. “It allows us to highlight Maui’s amazing agricultural community and the gorgeous products that are grown here in a fresh new way that guests are really enjoying.”
The dining scenario is enhanced with gorgeous table settings featuring potted locally grown herbs an Hawaiian ti leaves on candle-lit tables, and waitresses dressed in Hawaiian inspired summer dresses, and servers’ decked out with Hawaiian print patterns. (The wait staff here is exceptional, by-the-way).
Patti Pietschmann's been plugged into the LA scene for years as author of Harper Collins' best selling ACCESS travel, former contributing editor to LA Magazine and various radio gigs. She has traveled the world with her husband Richard, on assignments and for personal pleasure, has enjoyed hundreds of cruises (she and Richard started young), eaten in restaurants around the globe, spa hopped, trekked, hiked and hit the ground running. The former Teen Editor of Newsday in New York, Patti was also a co-west coast editor of Departures Magazine, and a frequent contributor to such diverse media as Cruisecritic.com, LA Times, Miami Herald, St. Petersburg Times, Virtuoso's Voyage, Luxurydomain.com, Bel-air Magazine, Priority Magazine, dozens of in-flight magazines, and more.