FSR June 2023

Behind the Scenes

cocktail. We did a punch [with] fresh pineapple and cinnamon, [and] it had ginger tea is kind of like the base. And then we did two different rums to make it into a nice cocktail. After basically making one syrup, we’ll use the scraps for a different cocktail. What is the history of O’o farm, and what was your first reaction when you learned about the farm? When I spoke to the owner about the farm the first time I went there, I felt like a kid in a candy shop, there were just so many beautiful fruits and veg

etables and flowers. And you know, I remember ask ing him like, what restau rants do you sell to? And he’s like, ‘Oh, just our own restaurant.’ And I was like, really? This 8-acre farm just for Pacific’o? I guess back then they were only really using it for the food, but no one was utilizing it for the cocktail program. He said they were having a hard time finding qual ity organic produce on the island, so they decided to

SPENCER STARNES (2) PACIFIC’O ON THE BEACH MINIMIZES WASTE BY REUSING LEFTOVERS FROM A DISH IN A NEW COCKTAIL OR TEA.

were the ones that ended up going on the menu. From a three-cocktail menu, we slowly built by adding the farm cock tails and keeping the ones that were the big hits. That was essentially how I built that cocktail menu in the beginning, just kind of little by little adding to it and keeping the ones that people really liked. What are examples of using ingredients from O’o farm in the cocktail menu? One drink that became a part of the menu is our Butterfly Effect. We were getting a lot of lemongrass from our farm. And I was like, oh—that’s one thing that’s always in season and very abundant. We would get so much some times that we didn’t even know what to do with it, so we took the lemongrass and made lemongrass syrup. We did fresh ginger and lemongrass and then we use the tops of the lemongrass for garnish. We also had some local butter fly pea blossoms that one of our farm ers brought [that] we steep into a tea and use as the float. It was definitely popular when we ran it as [an LTO, and] we ended up putting it on the menu permanently. How does Pacific’o prevent food waste in its restaurant? What’s really cool is the kitchen uses

the lemongrass for the curry, and when we take the nice lemongrass for the gar nish, we clean them up and trim them so they look beautiful on the drink, and the uglier ones are just used in the food because it’s getting boiled into a curry anyway. We’ll kind of return the scraps, if you will. And then the base of the lem ongrass we blend and turn it into this lemongrass syrup that goes in the cock tail. We’re kind of utilizing it a few dif ferent ways. We’ve even taken it so far as after blending it into the syrup, we would strain that pulp and steep it into a tea and then use that for another drink. The same drink also has fresh ginger. But once you’re done with the pulp, you can actually squeeze out more juice and then take that pump and steep it into a tea with hot water. Let it sit for about 10 minutes. Now you’ve got three uses for that ginger, and you can make another

start growing their own. But that farm just blossomed; I think it was when they bought it, there were a few coffee and citrus trees at the time. Now they’ve got rows and rows of lettuce. They’ve got cof fee plants where we get our organic cof fee that we roast and use in not only our coffee drinks but in our summer teas. They have edible flowers that are gorgeous for garnishes, and they even have olive trees, which you wouldn’t even think would grow in Maui, but you know, they make olive oil and there are bees on the farm where they cultivate their own honey. It’s really interesting, how this little 8-acre plot has just grown tremendously since they started it. They even have an orchard of apples and little farm nectar ines. Living on Maui, you don’t even real ize some of these things grow here but since the elevation is a bit higher, they’re able to have a nice variety.

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