Bon Appetit highlights Fairmont Kea Lani’s signature restaurant Kō Executive Chef Jonathan Pasion in How Eating Hawaiʻi’s Invasive Deer Saves Its Ecosystems by Danielle Bernabe.
“Restaurant chefs across Hawai‘i and even some on the mainland, including those at Alinea, Saison, and The French Laundry, are putting Maui Nui’s venison on their menus. At Fairmont Kea Lani’s Kō Restaurant in Maui, executive chef Jonathan Pasion pays tribute to the deer in two preparations. His appetizer is a thinly sliced grilled strip loin placed atop a Moloka‘i sweet potato bao bun with pickled green papaya and calamansi curd. As a special, Pasion sous vides a rack of ribs and lays it over coconut Filipino adobo with ‘ulu tater tots, Maui sweet onion soubise, and Upcountry persimmon. “The method in which Maui Nui Venison harvests, processes and sells the venison presents a great opportunity to educate our local community on how to foster sustainable living,” Pasion told me.” – Danielle Bernabe