Most little girls are crazy about dolls, bling and fairy tales. When she was that age, Amanda Hall was crazy about restaurants.

She was born and raised in the small farming town of Spanish Fork, Utah. Because her parents had busy careers, her family ate out often, usually driving to nearby Orem and Provo, which had more dining choices.

“I loved the restaurant atmosphere — the decor, the busyness, people talking and enjoying themselves, servers taking orders and walking by with plates of wonderful food,” Hall said. “I always asked if I could order off the adult menu instead of the children’s menu; items such as lobster and salmon were already appealing to me. Even though I was pretty young, I knew that eating out was one of life’s greatest experiences.”

Hall was just 14 when she landed her first job in the food industry: flipping patties and running the cash register at a hamburger stand in the local baseball park. As her career in the food industry evolved, she learned about farming methods and the importance of sustainable food sources.

Maui’s year-round growing season and the abundance of diversified crops were among the factors that drew her there in 2015. Today she is director of communications, marketing and education for Maui Tropical Plantation, including its Mill House restaurant. She shares the staff’s passion and commitment to bring quality food to the table by establishing strong relationships with farmers, ranchers and fishermen.

Jeff Scheer, The Mill House’s executive chef, grew up surrounded by farms in Logan, Ohio. “His family grew most of their own food,” Hall said. “When he chooses ingredients, he makes sure he knows everything about them: where and how they were grown or raised, who oversaw the process and why they decided to do things that way.”

According to Hall, Scheer has long been a fan of chef collaborations. Early in his career he seized every opportunity he could to work under accomplished chefs to learn about their techniques and perspectives. Those positive experiences sowed the seeds for Maui Chefs Invitational.

This year’s second annual event will again bring renowned chefs from across the country to Maui Tropical Plantation for three events showcasing the island’s exceptional meats, produce and fish. They represent cutting-edge restaurants that are shaping America’s contemporary culinary scene.

“The Invitational is not a competition; rather, it is based on camaraderie and collaboration,” Hall said. “We would like to connect Hawaii to the mainland through the culinary arts. Guests enjoy original dishes by acclaimed local and mainland chefs who have been inspired by Maui’s bounty. The chefs have different backgrounds, strengths, skills, interests and knowledge, and when they work together in the same kitchen, refining ideas and coming up with new ones, the results are incredible.”

Different tasting menus will be offered at the Chefs Table Dinners on Friday and Saturday, Sept. 1 and 2. Each of the eight featured chefs will direct the creation of one course; the seven others will assist with the preparation, cooking and plating of it. Dishes might include Squid Ink Gnocchi; Maui Coffee-Rubbed Beef Brisket; Fish Crudo with Lilikoi-­Cucumber broth, nasturtium and chili oil; and Dukkah-Spiced Ono, a mackerel-­type fish (dukkah is an Egyptian condiment that blends herbs, spices and nuts, usually hazelnut).

“At restaurants, guests are typically seated away from the kitchen, but that’s where the magic happens,” Hall said. “Our dinners and the kitchen, or Chefs Table, are in the same open-air pavilion. Guests are encouraged to walk to the Chefs Table, take pictures, talk with the chefs and see all the action up close. They will be seated at communal tables, which allows them to also socialize with fellow food enthusiasts.”

On Sept. 3, 12 Hawaii chefs will join the dinner chefs for the Chefs Barbecue. Held outdoors on Maui Tropical Plantation’s spacious Orchard Lawn, this family-friendly party presents beef, pork, chicken, seafood and vegetables grilled with savory marinades and seasonings.

“It’s the ultimate picnic,” Hall said. “Come in slippers, a T-shirt and shorts, if you want; the vibe will be totally casual. The highlight will again be the food. It’s amazing what chefs can concoct when they unleash their imagination and explore the endless potential of fresh, quality ingredients.”

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MAUI TROPICAL PLANTATION

More than 40 kinds of crops and hundreds of tropical plant varieties flourish year-round at this 60-acre Eden in Waikapu Valley. Among its attractions are a family-friendly zip-line course, a farm stand selling a wide array of herbs and produce (be sure to try the succulent Sunrise papaya), and a narrated 45-minute tram tour through the grounds that pauses for a coconut-husking demonstration.

The plantation hosts weddings, birthday parties and other private functions and special events throughout the year. Admission is free; there is a charge for the zip-line and tram tour. For more information go to mauitropicalplantation.com.

Cheryl Chee Tsutsumi is a Honolulu-based freelance writer whose travel features for the Star-Advertiser have won several Society of American Travel Writers awards.