Fantastic Favas, Tantalizing Tomatoes
Taking the Meat-free Challenge Is No Struggle with Maui’s Top Chefs.
(page 1 of 2)Photography by Jason Moore
I’m an omnivore. By choice and profession, I’ve cast my lot with those who eat high on the food chain. A phobia of cholesterol (and my environmentalist heart) may prompt me to abandon flesh in the future, but I haven’t yet chiseled down my incisors. Still, I wonder . . . could I do it? Could I—with my greedy, gourmet hankerings—turn vegetarian? I recently experimented the best way I know how: feasting lavishly at Maui’s top restaurants. Can fava beans turn the head of a foie-gras lover? Read on, ye of little faith.
SpagoSleek furnishings . . . savvy waitstaff . . . breadbaskets brimming with crisp sourdough. (Crisp! In the tropics!) Any way you slice it, dinner at Spago is a luxurious event—even if you do skip the delectable lamb chops.
Luxury doesn’t require clogged arteries. Executive Chef Cameron Lewark claims his four-star menu makes the health grade, too. “Because of our Asian influences, we use less oil, less butter in the kitchen,” he says. While the menu doesn’t actually list a vegetarian entrée, the chef claims to have “four or five veggie options always in my pocket.”
Vegetarians can be “very picky,” remarks Chef Lewark, who seems to enjoy the challenge. “I teach my waiters to get as much information from the guest as possible.” He uses that as a platform to create a special meal. “Vegetarian food, to me, tends to be somewhat bland. I like to give guests big, intense, bold flavors, things they haven’t tried before.”
I could eat 20 of these chic little cones, but I bravely forge on.
The next dish makes good on the chef’s promise: a bold and arrestingly beautiful tomato trio. Between a lovely micro-salad and tomato “cappuccino” sits a shot glass of clear liquid topped with electric green oil. My guest dives into the cappuccino, pronouncing the smooth, sumptuous soup capped with froth, cracked pepper, and reggiano the best she’s ever had. I’m transfixed by the liquid, which turns out to be tomato water with a float of basil oil. It tastes clarifying, mildly astringent, not something I’d seek out on its own, but definitely memorable. The greedy gourmand in me is pleased.
Of the six curry specialties Chef Lewark can produce on the fly, his favorite is pineapple coconut. I sample a small bowlful: luxuriant and dazzlingly light on the tongue, with lively green snap peas, eggplant, and fresh cilantro.
“The most important thing is not how you cook, but the product that you start with,” says Lewark. He relies on local farms for the freshest produce, delivered every other day. “It’s out of the ground and on the plate within one or two days.” He’s taken his entire staff—waiters included—on field trips to Fresh Island Herbs, supplier of the tasty microherbs that dress up almost every dish. “It’s important for my staff to see from the ground to the plate,” says the chef. “They need to believe in what they’re selling.”
Amazingly, this from-the-ground-up philosophy reaches to the top rung of the corporate ladder. Spago owner and celebrity chef Wolfgang Puck recently announced that his 137-restaurant and catering empire is switching entirely to USDA organic produce.
Recognizing that human health directly relates to the health of the planet, Puck’s comprehensive new plan specifies using only sustainable seafood, eggs from cage-free hens, and meats from farms compliant with animal welfare standards. It also eliminates foie gras from all menus.
Bravo! If Puck can do it, I can too.