Maui Made

Maui Made

The sights, the sounds, the scents, the tastes: When you think of the islands, you can’t help enjoying the sensory experience. If you’re like many of us, you can remember exactly where you were when you tried that one thing that was uniquely “Hawaii.” That one spectacular item that not only mesmerized your senses but could take you that special topical place in an instant.

With so many local Hawaii and particularly, “Maui Made” products now finding national and international notoriety, have you ever wondered, “How did they come up with that?”

A recent discovery led us to the Maui Food Technology Center (MFTC) and UH Maui College’s related Maui Food Innovation Center (MFIC). How does this tie into the success of these famous Maui products? Let’s start at the beginning …

In late 2003, Focus Maui Nui began an extensive study to get everyone’s take on how to establish a cohesive vision of the future of Maui County. One of the main topics to emerge was the idea of sustainability. How can these beautiful islands in the middle of a huge ocean rely a little less on the outside world to keep things running? What’s the first thing that came to mind? Food! How do we grow, harvest, process, prepare, develop, market, and sell the wonderful food items available in our lush tropical environment?

By 2004, the MFIC was born. In the past two decades they have offered training in all areas of food production to Maui County farmers, restaurants and entrepreneurs in ways that honor the climate, environment and culture. And that’s where the MFIC comes in – a training center, right here on Maui!

With the goal of helping entrepreneurs go from “concept ideas” or “cottage businesses” to medium sized manufacturing companies (and hopefully, greater), the MFIC offers education, training and guidance throughout each stage of the process.

And here’s the best part – Some of our favorite delectables came to us via MFIC graduates. Ever sample Maui Cookie Lady’s White Chunk Mac Nut? Mitzi Torres was a graduate of the program. How about HI SPICE’s Dragon Fruit Hot Sauce? Owners Katie Cook and Justin Orr learned how to bring their backyard business into the world (and to you) through the program.

And these programs continue to grow. In 2024, the Asian Food Exposition in Tokyo featured 40 Hawaiian participants, with 16 of them from Maui County.They’ve continued to offer the existing business incubator course as well as newer ones such as proper food labeling and scientifically understanding the eco systems of the islands.

As we watch in awe of the continued creativity and muti-faceted communal approach, we have no doubt that this program is an exceptional resource for our island community. But don’t take our word for it, here’s a few specialty products you can try on your own.

Enjoy!

Inspired by the UH Maui Food Innovation Center, the recipe utilizes one of the amazing sustainable products developed with the support of the MFIC/MFTC.

Cinnamon Spiced Venison Medallions with Farro Spinach Salad

Instructions

1. Bring a medium saucepan of water to a boil and add 2 tsp salt and the farro. Bring back to a boil, reduce heat and simmer until farro is al dente, about 18-22 minutes. Drain, place in a bowl, and set aside.
2. While farro is cooking, heat a medium sauté pan over medium heat.
3. Rub cut sides of the lemon with just a touch of olive oil and place cut side down in the pan. Cook until richly browned on the cut side and remove to cool and turn off the heat.
4. Squeeze juice from lemon halves into a small bowl. Add ½ cup of olive oil, oregano, honey, ½ tsp of black pepper, and a pinch of salt. Whisk to incorporate and set aside.
5. In a small bowl mix together the remaining 1 tsp salt, remaining ½ tsp black pepper, garlic powder, onion powder, cinnamon, and nutmeg.
6. Liberally sprinkle the venison all over with the spice rub.
7. Heat medium frying pan over medium heat and add the remaining 1 Tbsp of olive oil. Add venison and cook, turning often, until richly brown and done to your liking (for medium rare – pulled at about 125 F – about 4 to 8 minutes depending on the thickness of the cut). Let rest on a cutting board for a few minutes while preparing the rest of the meal.
8. Turn off the heat, add the spinach to the hot pan, and toss about to let it wilt. Add the wilted spinach to the farro along with the feta.
9. Then add half of the dressing and toss to coat. Taste and adjust seasonings as needed. Divide salad among 4 plates.
10. Slice venison into thick pieces and place on top of the salad. Drizzle remaining dressing over venison on each plate and serve.

Enjoy!

Cinnamon Spiced Venison Medallions with Farro Spinach Salad) from Maui Nui Venison