Grow Some Good Benefit Raises More than $18,000!

Mahalo nui loa to more than 250 friends of Grow Some Good who attended our school gardens benefit last Saturday at Hotel Wailea. We are thrilled at the incredibly warm reception received from the community and excited to grow some more good in the neighborhood!

World-class chefs prepare amazing cuisine from school garden ingredients at "Maui Chefs Grow Some Good - A Sunset Taste of School Gardens" March 2, 2013. Left to right: Chefs Brian Etheredge (Capische? & Il Teatro), Dan Fiske (Private Maui Chef), Peleg Miron (Spago), Christopher Kulis (Capische? & Il Teatro), Kristen Etheredge (Private Maui Chef), Samuel Faggetti (Four Seasons Resort Maui), Nicholas Porreca (Ferraro's Bar e Ristorante), and Eric Mitchell (The Outrigger Pizza Company)
Left to right: Chefs Brian Etheredge (Capische? & Il Teatro), Dan Fiske (Private Maui Chef), Peleg Miron (Spago), Christopher Kulis (Capische? & Il Teatro), Kristen Etheredge (Private Maui Chef), Samuel Faggetti (Four Seasons Resort Maui), Nicholas Porreca (Ferraro’s Bar e Ristorante), and Eric Mitchell (The Outrigger Pizza Company)

The benefit was our first annual event and raised more than $18,000 to assist school gardens serving nearly 2,000 students on Maui. Special thanks to Marty Dread and Maui’s world class chefs who harvested produce with our students, then kept the crowd entertained while they feasted on delicious cuisine prepared from school garden ingredients. Not only do these chefs raise funds for school gardens, they also mentor students during recipe workshops to improve nutrition choices with localicious recipes!

Premiere chefs participated from Four Seasons Resort Maui at Wailea, Ferraro’s Bar e Ristorante, Capische? & Il Teatro, Spago, Private Maui Chef, and The Outrigger Pizza Company. Featured sponsors: First Wind, Maui No Ka ‘Oi Magazine, Four Seasons Resort and Hotel Wailea. Thanks to your support, Grow Some Good is expanding our programs to reach more keiki on Maui.

Check out photos by Peter Liu on Flickr.

Photography: Peter Liu  PeterLiu47.comFor those of you just getting to know us, Grow Some Good is a nonprofit community program dedicated to creating hands-on, outdoor learning experiences that cultivate curiosity about natural life cycles, connect students to their food sources, and inspire better nutrition choices. In addition to helping establish food gardens and living science labs in local schools, we provide resources and curriculum support through partnerships in agriculture, science, food education and nutrition.

Dig into all the good things growing in our schools!  Check out our volunteer page for more information or donate online. You can also join keep in touch via Facebook and Twitter.

Mahalo Nui Loa to Our Sponsors



Special thanks to:
Tri-Isle Resource Conservation & Development
Mulligan’s on the Blue
Chef Jana McMahon
Maui Culinary Academy
Wailea Golf Club
Four Winds Maui
Ali’i Kula Lavender
Kinaole Grill
Hawaiian Moons Natural Foods
Edible Hawaiian Islands Magazine
Surf Rents Trucks

… And every wonderful teacher, parent, volunteer and local business that digs in to help school gardens on Maui thrive!

Saturday Event Menu Preview

chefs-med res
Left to right- Chef Nick, Chef Dan, Chef Cameron and Chef Chris at the Kihei Elementary School garden.

Here’s a sneak peek at the menu from our fabulous chefs supporting the upcoming Grow Some Good event – A Sunset Taste of School Gardens.  Saturday, March 2, 5 p.m. to 9 p.m. at Hotel Wailea. Buy your tickets by 2 p.m. Saturday and get $10 off. Tickets going fast! Don’t delay!

Each course is inspired by a different area of our curriculum-based gardens.

Chef Christopher Kulis, Capische? & Il Teatro

Inspired by the Three Sisters Garden:  According to Native American legends, corn, beans and squash are the three sisters who only thrive when planted together. This has become a legendary story in U.S. History as Native Americans taught immigrants to farm using this technique that was passed down through generations. The corn grows straight and tall, the squash shades the ground and helps keep pests away and the beans grow up the corn stalks while their ability to fix nitrogen keeps the soil fertile. This 5th grade garden project is used to teach history, interdependent relationships in nature, and soil health.

Menu Items:

  • Pumpkin gnocchi with garden veggies
  • Sweet corn soup with cilantro pesto and toasted pumpkin seeds
  • Green beans with garden basil and roasted cherry tomatoes

Chef Nicholas Porreca  Four Seasons Ferraro’s Bar e Ristorante

Inspired by the Salsa Garden:  The salsa garden provides many different fresh flavors for students to sample.  Many students previously thought of salsa as a mushy mix of store bought and preserved tomatoes and peppers in a jar. Now they’ve learned that most delicious salsas can be made fresh from the garden in just minutes.  Classic salsa has morphed into varieties made out of whatever is fresh and in season.  Students don’t even need chips to enjoy salsa! Dip with carrot or zucchini chips or wrap in a kale leaf. This 3rd grade garden project introduces students to new cultures, teaches basics of food preparation, preservation and nutrition.

Menu Items:

  • Kiawe smoked brisket with kabocha ravioli
  • Roasted tomato and eggplant salsa
  • School garden Basil Pesto
  • Papaya  and lemongrass agrodolce
  • Cilantro salsa verde

Chef Cameron Lewark, Spago

Inspired by Gardens of the World:  Since Hawaii is such a melting pot of ethnic backgrounds, one area of the garden is dedicated to celebrating their cultural gifts. This 3rd grade garden introduces geography and explores the vast variety of fruits and vegetables that cultures with weather similar to Maui enjoy. It is such a delight to hear the kids’ stories about their families, their traditions and the food they’ve enjoyed for generations.

Menu Items:

  • Thai red curry with farm vegetables and Green papaya salad and Thai basil
  • Local Hawaiian mushrooms with Chinese garlic-pepper sauce fried garlic and brown rice

Chef Dan Fiske,

Kihei Elementary School harvest party 2012 grow some goodInspired by Super Greens Garden:  This 1st and 2nd grade garden project introduces students to the power of chlorophyll for plants and people. Students learn how plants convert energy from the sun into life giving nutrition. The Super Greens Garden includes several heirloom varieties of kale, chard and other greens which are harvested with papaya, apple bananas and mint to make their favorite recipe: Super Green Smoothies! Kids delight in drinking these vibrant green drinks and have given the recipe nicknames like “The Healthy Hulk” and “Green Lantern Juice.” Check out the recipe and video of kids screaming for more greens on our blog post at

Menu Items:

  • Local caught fish bone soup, served with super garden greens, tomato, cilantro and Meyer lemon.
  • Tuna belly slider with Maui onion gremolata, served on a Moloka’i sweet potato chip and garnished with micro shiso. Vegetarian option: Sautéed Ali’i mushroom slider.

Chef Eric Mitchell, The Outrigger Pizza Company

Inspired by the Pizza Garden:  In this mini-labyrinth circular garden grows all the ingredients to make kids all time favorite food:  pizza!  We even grow some wheat to show the kids that the crunchy crust comes from the garden too!  Students love meandering through the pizza-slice pathways, picking tomatoes, smelling the basil and oregano, sizing up the onions and eggplants and harvesting the bounty for pizza parties!  This 1st grade project introduces the concept of growing ingredients for familiar foods, asking “where does my food come from?” It also serves as an example of pollination as bees hover and extract nectar from the flowering basil with balls of pollen stuck to their legs, then continuing onto the other flowering plants.

  • Mediterranean pizza made with eggplant, red onion, kalamata olives, sun dried tomatoes, feta and pesto. Served with or without chicken
  • Marinara pizza made with tomato, olive oil, mozzarella and basil
  • Garden herb “Green Pizza” made with a variety of school garden herbs and olive oil

Chef Brian Etheredge, Capische? & Il Teatro

Inspired by Tropical Fruits of Hawaii:  Our school gardens have a variety of apple bananas, citrus, lilikoi and, of course, papayas, which pop up all over the garden from seeds in our rich compost.  Kids love catching papayas with the help of Mr. Handy – a 12 foot bamboo pole with a hand glove on the end. They amaze at the sight of a tall banana stalk and observe with great patience as fruit trees mature from saplings to fruit bearing beauties. By growing fruit, all grade levels learn about the importance of pollinators, the surprising differences between fruits and vegetables, seed saving techniques, nutrition and more!

  • Fresh tropical dessert prepared from school garden limes and a medley of tropical fruits

Fine wines provided courtesy of Young’s Market Company, Southern Wine & Spirits, and Trinchero Family Estates. Microbrews provided courtesy of Maui Brewing Company.

Our Sponsors

First Wind Maui No Ka Oi
Four Seasons Maui at Wailea Hotel Wailea

More Information

Of course because we want only the best and freshest ingredients, menu items are subject to change.

Tickets are easiest if purchased in advance online.   Find out more about the event and purchase tickets here.