WAILEA - The fifth annual Grow Some Good (GSG) Taste of School Gardens event will take place at Hotel Wailea's beautiful Sunset Lawn on Saturday, March 4, 2017. Live music, fine wine, local brews and an incredible auction benefit more than 3,000 students in school garden programs across Maui. Also, world-class chefs will be there to serve gourmet cuisine inspired by school garden-grown ingredients.
GSG is a nonprofit organization 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, GSG provides resources and curriculum support through community partnerships in agriculture, science, food education and nutrition.
Guests at Taste of School Gardens will enjoy special dishes made from local and school garden-grown ingredients, fine wine and local brews, live music and ocean sunset views.
"You won't want to miss this spectacular showcase of garden-inspired dishes from some of Maui's top restaurants," said Nio Kinda, GSG operations manager. "Enjoy fun classics by Maui's own vocalist Shea Derrick and Full Flavor as they share music from the '50s through today. Fun items and unique events will be featured in the live auction as Maui chefs join community members to support GSG's school gardens."
Guests will enjoy special dishes made from local and school garden-grown ingredients, fine wine and local brews, live music and ocean sunset views. New chefs participating this year include Peleg Miron of Spago; Zach Sato of The Restaurant at Hotel Wailea; Jaron Blosser, Cody Christopher and Travis Morrin of Three's Bar & Grill and Fork & Salad; Owner Nicol Bradley of Ono Gelato Creamery and Shack Caf; and Chef John Cadman, maker of Ono Pies. Longtime supporters from some of Maui's finest establishments join the event again, including Chef Craig Dryhurst of DUO at Four Seasons Resort Maui at Wailea, Chef Roger Stettler with Cow Pig Bun, and Chef Kevin Laut of Outrigger Pizza Company.
The benefit is set for 5 to 8:30 p.m. Tickets are $100 returning early bird, $125 early bird, $150 after Feb. 4, $1,500 for a VIP Table of ten (RSVP by Feb. 25), or $1,350 for a returning early bird VIP Table of ten.