Duke’s Beach House’s Chef Greg Gifford’s Arugula and Farro Salad Recipe @DukesBeachHouse

180Dining_Duke's_Maui Sean M. Hower(c)

 

Chef Greg Gifford. Photo by Sean Michael Howard.

GREG GIFFORD

Duke’s Beach House

808-662-2900

Dukesmaui.com

 

MY STORY…

At breakfast, our Beach Boy Burrito is a must have. It’s a flour tortilla filled with eggs, sausage, bacon, a cheddar blend, chipotle cream and avocado-tomato and chipotle salsa, served with rice or potatoes. For lunch, my favorite is the Steak Tacos, featuring dry rubbed Certified Angus Beef steak, flour tortillas, cilantro-lime cream and avocado-tomato salsa. In the dining room, you must try the Seafood Risotto.The Duke’s Beach House “Farm to Fork” initiative sources ingredients from over 20 local farms on Maui. The fresh, local ingredients provide the foundation for most of the menu options, creating the restaurant’s signature Pacific Rim cuisine with a focus on fresh sustainable seafood and premium steak. Whether it’s ordering Theo Farm’s local eggs or the fresh local fruit platter at breakfast or enjoying Maui grown vegetables and Surfing Goat Cheese at dinner, Duke’s Beach House’s “Farm to Fork” dining allows guests to experience a locally sourced meal and support local farmers and their families at the same time.

 

MY TIP…

Use local eggs like the ones from Theo’s Farm in Launiupoko, Lahaina. We use them at breakfast in our Local Kine Eggs and all the Benedicts. Not only will you be supporting a local farm, but the quality is sublime.

 

MY RECIPE…

Arugula and Farro Salad

Farro, which is a form of whole grain wheat, is toasted and cooked until tender, then chilled.

The farro is tossed with baby arugula, vine ripened tomatoes, feta from Surfing Goat Dairy in Kula, Nicoise olives, cucumbers and an assortment of fire roasted vegetables.

The dressing is a lemon-basil vinaigrette (balsamic vinegar, lemon juice, basil, extra virgin olive oil, kosher salt and ground black pepper).

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