Tovin LapanThe Four Seasons Resort Maui At Wailea offers a Fire & Wine Experience. The venison, like many other items, is more than just a great pairing for a full-bodied syrah. It is also a platform for sharing information about Hawaii's history and food systems.The axis deer of Maui is an invasive species. They were introduced to the Islands by King Kamehameha V in late 1860s. He received a small herd of animals from Hong Kong dignitaries and was able to keep them there until his death in 1869. The deer flourished because there were no natural predators within the archipelago. Today, hunting and eating them help control their numbers.Related: Hawaii is about to lift entry restrictions for U.S. visitors who have been vaccinatedYeshua Goodman is a chef and sommelier, who founded and leads the Fire and Wine experience. They eat the vegetation on the island, which causes more erosion. It flows into the oceans, which has a negative impact on coral reefs.Fire and Wine was launched in the second half 2019 but the Covid-19 pandemic halted the state's tourism for six months. In February, the interactive dinner event was relaunched. It aims to satisfy guests' curiosity about historical and cultural understanding through the incorporation of it into a local meal.Participating in the Fire & Wine Experience can get involved and help to prepare the meal. Photo credit: Courtesy Four Seasons Resort Maui At WaileaGoodman stated that there are many factors that make experiences like these more popular. People want to be outside and connect with nature again because of the pandemic. I believe there is a shift in generational focus where younger tourists are more interested in experiences. They want to know where their food is coming from.Goodman was born in Hawaii, also known as the Big Island. He grew up on Maui where he fished, hunted and cooked over campfires. He moved to Fullerton, Calif. to study at Hope International University. There, he was a scholarship volleyball player.Goodman discovered his love of wine while on the West Coast. He also developed a keen sense for the taste and ability to identify the distinctive notes in vintages. Under the guidance of Brian McClintic, he eventually became a master sommelier. He began cooking large meals for his friends in Maui after he returned to Maui in 2015.Goodman stated, "When I returned to Maui, I would gather my friends, go up the mountains, cook a dinner over the fire, and open some wine." "My friends loved it, and basically told me, "This is magic, you should share it with the rest of the world."Cover story: Hawaii's Tourism ResetGoodman was a pioneer in the idea and founded Kiawe Outdoor in 2017. This outdoor, open-fire cooking experience is available for groups and events. As a sommelier at Spago Maui, Four Seasons Resort Maui, Goodman also helped to launch Kiawe Outdoor. The Four Seasons team approached him shortly after the opening of Kiawe Outdoor to create an enhanced version for the resort. Fire and Wine was born.Participants in Fire and Wine board a helicopter at Wailea Golf club and are taken over waterfalls, rainforest and Mount Haleakala on their way to Maui's north coast. Haiku House is a luxury retreat on 20 acres that was once a sugarcane plantation. A private tour of electric bikes is led by an expert from the Alexander and Baldwin Sugar Museum. This includes stories about the estate's influential and renowned owners.Goodman stated that the house is an iconic property with unusual trees, leaves, and exotic plants. The house was built in 1800s and tells the story of plantation-era Hawaii. It was home to many cultures, as sugarcane workers from the Pacific Rim came to Hawaii. It is a beautiful property.Goodman prepares a meal in advance based on guest preferences. He also makes sure to include as many Maui ingredients as possible. He hunts wild boar, fishes deer and picks produce from the Haiku House's garden.Goodman planned to go diving for octopus, as well as harvest strawberry guavas (both non-native) in preparation for an upcoming meal. He uses kiawewood, a distant relative of mesquite. It is an invasive species that was also introduced to Hawaii. Goodman also uses the bean pods from the tree to make cornbread and other baked goods using kiawe flour.He said that using these ingredients makes the experience more educational. It allows us to start discussing the environmental impacts of invasive species and the ways they can be controlled. We discuss the differences between hunting wild animals and farm-raised animals, as well as their impact on the environment.The party then joins Goodman's team for the cooking of the meal over an open fire. The wine tasting is followed by a selection of guests' favorite wines. The professional chefs can either let guests relax and allow them to do all the work, or they can get involved in the preparation of the meal. Goodman loves to demonstrate how he makes sourdough bread on the hot coals. The guests can shape and score the loaves, then bake them on the fire. Other occasions allow diners to wrap fish in ti leaves with herbs and spices, which can be used for cooking over the open fire.Goodman stated that fire and wine are bringing fine dining to the wild side Maui. This is the future of tourism. Visitors should not just take from Hawaii; they want to be aware of their impact and help heal the Islands. There are only so many resources available, which means that there is no limit to what you can do.After the dinner, Riccardo Menicucci, executive pastry chef at Four Seasons, leads a demonstration of desserts before guests return to their resort by private car service.Fire & Wine starting at $23,500 for six people. The package should be booked at minimum 30 days in advance. There is a 72-hour cancellation policy.
