(PHOTO CHEF SHAWN SAMANIEGO)
GARRETT MARRERO, MAUI BREWING CO.
“We support our neighbors and keep more money in our local economy, strengthening our communities instead of sending the cash off the island in the night depository.”
Brewpub: 4405 Honoapiilani Hwy, Lahaina
Tasting Room, Production Brewery: 910 Honoapiilani Hwy, Lahaina
Maui Cattle Co. Burger with goat cheese and spent grain bun: $10, $12 with salad
Nearly everything on our menu is locally sourced. It’s the foundation for our menus and how our company shows its strong commitment to local agriculture. If it can be sourced here, we don’t import. The Maui Cattle Co. burger with goat cheese is one of my personal go-to sandwiches! It’s a half-pound Maui Cattle Co. burger on a bun baked for us from Harold Hardcastle’s The Bakery in Lahaina, where he uses the spent grain from our brewing operations, plus lettuce, tomato and onion from Upcountry and Surfing Goat Dairy cheese.
Chef Shawn Samaniego makes our house-made Bikini Blonde Lager ketchup and Big Swell IPA mustard (yes, made with beer). The only thing not local on the plate is the fries, but if you get a side salad you get more Upcountry vegetables and your choice of our house made dressings (no jars!). My favorite is the beer vinaigrette.
Buying local meat means great quality, fresh, free of the bacterial scares that occur in large Mainland/foreign imported products and our local cattle is humanely raised and processed. Our burger costs more than McDonald’s. If you’re looking for a 99 cent burger, go somewhere else, you’re not our audience. Our audience seeks out quality food and drinks, natural and free of crazy stuff.