Food Truck

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—  Ryan’s Family Meal  —

My food truck is located at 135 Kalo Road in Hana, Maui and open on Tuesday and Thursday between 3 - 5 pm. I offer family sized meals that are healthy yet kid friendly. I avoid using processed foods as well as industrial seed oils. Whenever possible I use local organic produce, pasture raised meats and dairy. I use whole foods and cook with time tested nourishing traditions. My menu is followed with a clear explanation of how everything is made and what ingredients are used in an effort to be as transparent as possible. While whole foods and healthy fats work for me and my family, I realize that everyone’s diet is different and the explanation allows you to decide if it’s right for you and your O’hana. Meals generously serve 2-3 adults and the menu changes daily. Pre-order is recommended, single portions may be available after 5. For this week’s menu please check our instagram, ryansfamilymeal. Below are some sample menus.

Braised Maui Cattle Beef Shank ~ Stewed Veggies ~ Button Mushrooms ~ Mashed Baby Red Potatoes ~ Gravy


How it’s made: The first step is making a bone broth by roasting Maui Cattle beef bones, then slowly boiling them for 24 hours with aromatic veggies, herbs and red wine. Next the beef shanks are salted overnight then browned in a large cast iron skillet using butter and avocado oil. The beef shanks are then placed in a large pan with carrots, celery, fennel, herbs and bone broth then baked at 250 for three hours. Then the shanks are cooled completely, allowing the meat to absorb the braising liquid. They will then be slowly reheated for serving. The mushrooms are sautéed in avocado oil and Kerrygold Irish butter with thyme, rosemary and garlic then finished with lemon. The potatoes are cubed with the skin on and boiled and chilled then lightly roasted and chilled again. This process turns most of the starch in the potatoes to a “resistant starch” that acts much like a fiber and is processed by your micro biome in your large intestine . . . you get to enjoy potatoes without the sugar spike. Finally the potatoes are boiled again and mashed with organic cream, Kerrygold Irish butter and roast garlic. The gravy is made by sautéing minced onions in rendered beef fat from the braising process, reduced down and whisked with mustard, herbs and honey, creating an emulsified gravy without using flour. 

This meal pairs great with an arugula salad and a heavy red, cab or will be great for leftovers, lasting at least 3 – 4 days in the fridge. To reheat, place in an oven safe dish and cover, bake at 300 until hot, about 25 minutes. Or you can put in a pot on low, covered for 10-15 minutes, stirring occasionally adding a tablespoon or two of water if necessary.



Chicken Cacciatore (Hunter’s Stew) ~ Crimini Mushrooms ~ Olives ~ Bell Peppers ~ Baby Potatoes ~ Tomato Sauce & Potatoes Kale & Beet Salad with Lemon Basil Vinaigrette


How it’s made: First step is the chicken bone broth for braising, made by roasting organic chicken bones till golden brown, then simmered with aromatic vegetables and herbs for 24 hours. Next is the tomato sauce, where I sauté 6 large onions with olive oil, minced garlic, tomato paste, dried oregano, fennel seed and a chipotle chile. I then add 2 cups of red wine and a large can of organic tomatoes, simmer for 2 hours then blend until smooth. Next the Crimini mushrooms, which are sautéed on high heat in butter and olive oil with garlic and thyme then finished with lemon. The chicken thighs are then browned on a cast iron griddle with avocado oil, then placed in a large pan with kalamata olives, bell pepper, onion, celery, carrots, boiled baby potatoes, sage, thyme, rosemary, parsley, tomato sauce and chicken broth then braised low and slow until chicken is fall off the bone tender. For the salad, I shred the kale then massage in a lemon basil vinaigrette and marinate/cook overnight. The beets are boiled in water with salt, sugar, bay leaf, all spice, clove, peppercorns, and apple cider vinegar, then chilled, sliced and tossed with mint, shredded carrots and the marinated kale. 

This meal pairs well with a crusty sour dough and pasta like “cacio e pepe” or fusilli with pesto and fresh tomatoes. Broiled asparagus with pepper, lemon and olive oil would also go well. A wide range of wine would go nicely, from cabs to chards, but this time of year I prefer an Italian red like a Nebbiolo, Barbaresco or even a Barolo. A nice leftover meal might be the chicken pulled off the bone with braised veggies over a leaf salad with olive oil and balsamic.


Red Wine Braised Short Ribs ~ Roasted Vegetables

Asparagus Salad ~ Parmesan ~ Quinoa ~ Lemon Vinaigrette


How it’s made: As always, first up is the bone broth. Bone broth is arguably one of the best foods a human can eat and why I try to incorporate it in all of my meals. 1 of the many benefits of bone broth is that it delivers amino acids to your gut’s micro biome and a healthy gut means a happier healthier you. For this meal I’ll be using it as a braising liquid for the short ribs so I’ll roast off Maui Cattle Co. neck, knuckle and marrow bones, then simmer for 36 hours with aromatics, red wine and tomato paste, creating a rich gelatinous bone broth. The short ribs are 3” bone in pieces also from Maui Cattle that are rubbed with thyme and rosemary then salted overnight. The next day the short ribs are browned on very high heat with avocado oil and beef tallow, then placed in a pan with the bone broth, red wine, onions and roasted garlic then braised low and slow for about 4 hours. For the veggies I’ll be roasting broccoli, fennel, carrots, parsnip, celery and sweet potatoes seasoned with mustard seed, rosemary and thyme in avocado oil, butter and white wine. The mustard seed enables your body to absorb the anti cancer compound found in broccoli. . . and it’s delicious. For the salad, I will broil the asparagus until slightly charred then chill, then plate with cherry tomatoes, parmesan, basil, quinoa and spinach dressed with a lemon vinaigrette. The lemon vinaigrette is made with roasted garlic, extra virgin olive oil, avocado oil, Dijon mustard, red wine vinegar and honey. 

This meal pairs well with brown rice and a sashimi platter. Tuna is referred to as the “chicken of the sea” but is much more like beef, pairing with just about everything a steak would. As with previous slow cooked meals, a heavy red would go excellent, try a Zinfandel with this one. To reheat place in a pot with a lid on low, stirring occasionally.


Roasted Pasture Raised Chicken ~ Thrice Cooked Mash potatoes ~ Roasted Root Veggies ~ Arugula Salad creamy balsamic Vinaigrette


How it’s made: First we source our chickens from Puna Chicks Farm on the Big Island. These chickens are raised in chicken tractors and moved on fresh healthy pastures everyday. They are also given an organic grain blend from Modesto Milling in California which keeps their diet healthy and balanced. The 5 lb. roasting birds are spatchcocked to ensure even cooking then placed in a brine made with honey, kosher sea salt, lemon, rosemary and thyme for 12 hours. The keel bone, rib bones and wing tips are roasted until golden brown, then placed in a stock pot with chicken feet and cold water. The bones and feet are then simmered for 24 hours with aromatic veggies and herbs to create a gelatinous bone broth. The costs of these birds are significantly more; they are real chickens, raised by real people on healthy organic pastures and in the most humane conditions. I know it’s not in everyone’s budget but it’s important to represent a farm to table system that supports local families and happy animals. The red potatoes are cleaned up with a pairing knife, then boiled with the skin until just done, then cooled. Once cooled they are placed in a 300 degree oven until hot, then cooled again, this time getting a drizzle of olive oil. For service, they are baked a second time, then mashed with Kerrygold Irish butter, organic valley heavy cream and roasted garlic. The process of cooking and cooling the potatoes converts the starch to a resistant starch, which is processed by your large intestine’s micro biome. This means you can enjoy your potatoes without the sugar spike. The root vegetables include onions, carrots, celery and radish and are tossed with whole grain mustard, rosemary, thyme, butter and avocado oil. For the salad I toss organic arugula with tomatoes, cucumber, kalamata olives, balsamic vinaigrette then top with fresh cracked black pepper. For the vinaigrette I blend organic olive oil, avocado oil, organic honey, balsamic vinegar, dijon mustard and help bind with a spoonful of Philadelphia cream cheese. The chicken is rubbed with butter and seasoned with salt, then roasted and allowed to rest for 30 minutes before carving. The roasting pan is tipped into a sauce pan on medium heat, then hit with white wine, bone broth, mustard and honey to create a flour free gravy.

This meal pairs well with steamed broccoli and green beans almandine. For wine you can go white or red, I’d pick a Viognier or a Pinot Noir, I prefer pinots from Willamette Valley in Oregon. Leftover chicken and vegetables are great cold over a leaf salad or tossed with an avocado oil based mayo with sour dough bread as a chicken salad sandwich.