MAKING HISTORY:
CHEFS IN PARADISE RETURN TO HAWAII’S CULINARY ROOTS BY TIM JOHNSON
IT’S ALL VERY GREEN, AND BLUE, AND BROWN, AND RED, RICH SOIL SPROUTING ALL SORTS OF GOOD THINGS, AND THEN THE VIEWS FROM THESE FERTILE EIGHT-AND-A-HALF ACRES SWEEPING PAST THE WEST MAUI MOUNTAINS TO THE ENDLESS BLUE OF THE PACIFIC BEYOND. LOOKING OUT, YOU CAN ALMOST IMAGINE THE SHIPS, SAILS FULL, SKIMMING HERE ON THE TRADE WINDS, BRINGING CULTURE AND CULINARY TRADITIONS FROM ALL OVER THE WORLD, AND TRADERS, WORKERS AND EXPLORERS MEETING WITH INDIGENOUS PEOPLE WHO HAVE ALWAYS FISHED, FARMED, AND SURFED. HERE ON THE ISLANDS OF HAWAII, ALL OF THOSE ELEMENTS HAVE CREATED A MELTING POT THAT HAS NEVER BEEN MORE DELICIOUS THAN RIGHT NOW. MAUI COAST
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