Maui Nō Ka ‘Oi Magazine Sep-Oct 2015 by Maui Nō Ka ‘Oi Magazine

SPECIAL ISLAND LIVING SECTION

MAUI NŌ K A ‘OI MAGAZINE

« SEPTEMBER-OCTOBER 2015 »

TRAVEL LIKE A LOCAL

15 things to know before you fly

AUTHENTIC HULA

Maui’s international competition

SURFING AN

GREAT FOOD TRUCKS Chefs on a roll

O U T RI G G E R

VOL. 19 NO. 5

SEP-OCT ‘15 US/CAN $4.95

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OYSTER PERPETUAL YACHT-MASTER II

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Top and necklace by BCBGMAXAZRIA; Pants by Tommy Bahama; Bag by Folli Follie; Makeup at Cos Bar; Food and drink images by Tommy Bahama Restaurant and Bar.

More than 70 of the finest names in style, art, cuisine and services including Louis Vuitton . Prada . Gucci . Bottega Veneta . BCBGMAXAZRIA . Tommy Bahama Baron & Leeds . Tiffany & Co. . L’Occitane . Cos Bar . Folli Follie Banana Republic . Quiksilver . Sunglass Hut . Honolulu Cookie Company Longhi’s . Ruth’s Chris Steak House . Cheeseburger Island Style real estate services . notable galleries and more 3750 Wailea Alanui Drive . Open Daily . theshopsatwailea.com . 808.891.6770 .

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MAUI Four Seasons Resort Maui at Wailea 808.874.5800 OAHU The Kahala Hotel & Resort Â· Halekulani HAWAII Mauna Lani Bay Hotel Four Seasons Resort at Hualalai Mauna Kea Beach Hotel

www.hildgund.com

special section

MNKO pages 51–82

ISLE

ISLE Poetry in motion—see page 34. Photo by Marsha Aguon

22 28

LIVING

at home TRANSLATED INTO HAWAIIAN Renovations give an Upcountry dwelling an island sense of place. By Heidi Pool

great finds Colors to Fall For Vibrant hues for your autumn home Compiled by Conn Brattain

at home DESIGNING FOR THE ELEMENTS Expert advice for Hawai‘i-proofing your home By Teya Penniman

becky’s backyard THE EDIBLE LANDSCAPE Turn your yard into a garden of eatin’. By Becky Speere

real estate trends THE LUXURY HOME Get the skinny on Maui’s high-end real-estate market.

features 28 adventure

SURF’S UP, DIG IN! Climb aboard an outrigger canoe for a twist on a time-honored sport. By Shannon Wianecki

34 hawaiian soul

KŪ MAI KA HULA Discovering culture through dance By Rita Goldman

40 maui style

ALL THE RIGHT MOVES Whoever coined the phrase “When in Rome, do as the Romans do” was on to something. By Sarah Ruppenthal

about our cover When Tim Lara of Hawaiian Paddle Sports says to climb aboard, he may not mean inside the canoe. See page 28. Photo by Hawaiian Paddle Sports

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Celebrate mac nuts! See page 23.

departments 14 publisher’s note

By Diane Haynes Woodburn

16 talk story

Fresh off the coconut wireless ~ By Lehia Apana, Judy Edwards & Shannon Wianecki

23 arts & leisure

Our picks for where to go, what to do ~ Compiled by Sarah Ruppenthal

108 calendar of events

What’s happening where, when, and with whom

113 who’s who

Seen making the scene on Maui

114 liddo bitta tita

Our local authority gets the last word. By Kathy Collins

THIS ISSUE ONLINE

Web-exclusive content at MauiMagazine.net (available beginning in September)

THIS JUST IN! Visit our online calendar for updates around Maui County. EH, LIKE LISTEN? Tita’s column stay mo’ bettah when she reads ‘em out loud. RED CARPET TREATMENT Were you at one of our “Who’s Who” events? Find your photo online at Facebook.com/MauiMagazine and share with friends. LET’S GET SOCIAL ....................................................................

facebook.com/MauiMagazine

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instagram.com/mauimag

This dish won Best of the Fest at the Kapalua Wine & Food Festival— and we scooped the recipe. See page 94. Photo by Nina Kuna

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DINING

86 dining feature

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EAT, DRINK & BE MERRIMAN A founder of Hawai‘i Regional Cuisine adds a branch to the family tree. By Becky Speere

92 dining highlights

AROUND THE WORLD IN A FOOD TRUCK These five moveable feasts take diners on a delicious journey. By Becky Speere

94 chef ’s kitchen

“SHAVE ICE” FOR SEAFOOD FANS The secret to winning Best of the Fest at the Kapalua Wine & Food Festival? Just chill. By Becky Speere

96 dining guide

A short list of our favorite places to eat all over the island

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On Maui we have a saying known throughout the Islands: Maui nō ka ‘oi, Hawaiian for “Maui is indeed the best.” We hope you think so, too.

What’s your fantasy destination?

PUBLISHER Diane Haynes Woodburn SENIOR EDITOR Rita Goldman MANAGING EDITOR Lehia Apana DINING EDITOR Becky Speere

The Kimberley Coast of Australia; I have dreamed about dropping into a blue sea at the base of red cliffs for years, long before I knew the Kimberley existed.

ART DIRECTOR & DESIGNER John Giordani STYLE EDITOR Conn Brattain WEBSITE MANAGER

Adelle Lennox

ASSISTANT DESIGNER Shelby Lynch STAFF PHOTOGRAPHER Nina Kuna

Central Asia for its smiling children and beautiful brown-skinned people bundled in handmade clothing. And yak milk! Thailand. I’ve heard it’s “nudist and Buddhist” on the beaches—sounds perfect!

EVENT PHOTOGRAPHER Jose Morales CONTRIBUTING WRITERS

Kathy Collins, Judy Edwards, Teya Penniman, Heidi Pool, Sarah Ruppenthal, Shannon Wianecki CONTRIBUTING PHOTOGRAPHERS

The island nation of Madagascar for its enormous endemism: orchids and palms, birds, chameleons and lemurs found nowhere else in the world!

Marsha Aguon, Aaron Ansarov, Bob Bangerter, Conn Brattain, Andrea Brizzi, John Giordani, Sue Hudelson, Kevin Kovach, Michael McCoy, Ryan Siphers, Becky Speere, Forest & Kim Starr CONTRIBUTING ILLUSTRATORS

Matt Foster, Erin Makai CIRCULATION & ADMINISTRATION

Haynes Publishing Group, Inc. ADVERTISING SALES 808-242-8331 DIRECTOR OF SALES Laura Lewark

Iceland for its breathtaking natural wonders—hiking on glaciers, geysers, the Northern Lights, Blue Lagoon geothermal spa, Icelandic ponies and of course, adorable puffins.

ACCOUNT EXECUTIVE

Michael Haynes CONTROLLER & OFFICE MANAGER

Kao Kushner SUBSCRIPTION MANAGER

Andre Mueller NEWSSTAND SALES & CIRCULATION

Subscription inquiries toll free: 844-808-MAUI or visit Subscribe.MauiMagazine.net

My fantasy is to ride the trains in Switzerland. You can relax, journal, sketch, talk with your partner, and most of all, just look out the window.

NATIONAL MagNet, Disticor Magazine Distribution Services HAWAI‘I MagNet IN-ROOM Maui Circulation E-MAIL ADDRESS Info@MauiMagazine.net

Santorini in Greece. I picture myself on a donkey with a basket of Mediterranean lemons and olives, and my watercolor palette tucked under my arm.

Publishers of Maui Nō Ka ‘Oi, Kā‘anapali, Island Living, & The Shops at Wailea magazines 90 Central Ave., Wailuku, HI 96793; 808-242-8331. ©2015 Haynes Publishing Group, Inc. All rights reserved. No part of this magazine may be reprinted and/or altered without the written permission of the publisher. The publisher reserves the right to accept or reject any advertising matter. Unsolicited manuscripts and photographs are welcome, but must be accompanied by a self-addressed, stamped envelope. The publisher assumes no responsibility for care and return of unsolicited material. Individual issues are available upon written request at $4.95 per issue plus postage. Yearly U.S. subscriptions $21; Canadian subscriptions $29; foreign subscriptions $40. Payable in U.S. currency. Canadian Post Publication Mail Agreement 41458020, undeliverables 2-7496 Bath Road, Mississauga, Ontario L4T 1L2. MauiMagazine.net Maui Nō Ka 'Oi Magazine is printed on acid- and chlorine-free paper from Sappi—an environmental leader in the industry whose paper products comply with the Forest Stewardship Council and Sustainable Forestry Initiative.

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Greenleaf Diamonds

The Shops at Wailea 808.874.1118

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publisher’s note Coming up Roses

A Hui Hou,

Diane Haynes Woodburn Publisher

TOP: NINA KUNA

I awake to a gorgeous Saturday morning. The aroma of blueberry pancakes wafts up the stairs to my cocoon of a bed—but it isn’t until I hear the hum of the cappuccino maker that I am truly enticed to join the living. Downstairs, I find my husband, Jamie, flipping the last of the pancakes. “Let’s eat outside,” I suggest. We grab our plates and settle at the little table on our lānai. A nanosecond later, I leap to my feet. “Oh, no!” I cry. “My roses!” Instead of smiling serenely from their cozy beds, my oncelovely roses lie strewn across the yard, à la confetti. It’s been a rough year for roses in Kula—too much rain, too much heat, too much weird weather altogether. But I had persevered, coddling those high-maintenance beauties through it all. I weeded, pruned, and fed them. I even bled for the thorny little tramps. To add insult to injury, I’m allergic to those thorns; every scratch swells and stings, leaving scars. It’s truly a love/hate relationship. I hate the beating I take, but I love the gorgeous, rich blooms. And I wait for their flirtation with the sun, showing just a bit more of their jeweled colors each day. Golden yellow, sensuous fuchsia, tropical orange, creamy white, and yes, blood red—I welcome their deceptively sweet faces as a parent welcomes a prodigal daughter. Now, surveying the carnage, I realize that my pair of one-year-old Australian Shepherds had seen them as something else: edible landscape. Making paradise your home—and your home paradise—has its challenges, but also its joys. In this issue of Maui Nō Ka ‘Oi, we focus on both. From giving your home a Hawaiian sense of place, to protecting it from the elements (think wind, salt spray, and things that chew wood in the night), to the latest real-estate trends, our special “Island Living” edition is filled with useful information to make residing on Maui as cool and easy as a tropical breeze. If you’d rather engage the elements of adventure, join the crew of Hawaiian Paddle Sports for a truly edgy (as in “hang on for dear life”) surfing experience—riding the outrigger of a canoe. Or (easier) float your boat with a mai tai from the crowd-pleasing mixologists at Monkeypod Kitchen. Try the ceviche recipe from Joe’s Nuevo Latino that hooked the judges at the 2015 Kapalua Wine & Food Festival, and wow your friends. And while we’re talkin’ food, check out Becky’s Backyard; our dining editor shares expert advice on creating an edible garden that won’t make you cry. “There’s nothing you can do now,” Jamie says, shaking his head at the damage. “Let’s go to the farmers’ market. We’ll deal with this when we come back.” Dazed (I’ve had only one cup of coffee), I accept his sensible offer. The Upcountry Farmers Market is our Saturday place of worship. We go religiously to buy fresh produce and baked goods, and discover homemade foods and products clever Maui folks peddle to happy devotees. I give my rose woes up to the myriad colorful and welcoming booths offering coconuts, papayas, supergreens, flowers, vegetables, fudges, creamy goat-milk caramel, GMO-free everything, and too many other options to mention. And people, relying on one another to do the most with what we have on a small island. Returning home, I find two happy pups wrestling on a bed of rose pedals. How can that be sad? Donning my overalls, a long-sleeved shirt and gardening gloves, I prepare to crawl into the rose beds for damage control. As I carefully bend a knee to what I hope is a thorn-free spot, I find myself thinking once again of our “Island Living” issue. Nowhere, I realize, is the island spirit better illustrated than in caring for the ‘āina (land), and even more importantly, caring for each other. Here’s wishing you the joy of island living, no matter where you call home. And that all your unexpected challenges come up roses—on or off the stem.

MauiMagazine.net

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Ghost Ship? Walk the wave-tossed bit of Lāna‘i known as Shipwreck Beach (Kaiolohia in Hawaiian), and you may find yourself with what a friend of mine calls “the feels.” A rusty, abandoned barge looms offshore, seeming to lean at you. There’s a long history of the feels here. In the pre-Contact past, Lāna‘i was known as the dwelling place of man-eating spirits, until a kolohe (mischievous) prince of Maui was banished there by his frustrated father. Kaulala‘au cleared the island of these baleful spirits and earned his father’s love and respect. Fast-forward to World War II and the need to get fuel around the Pacific for the U.S. war effort. With steel scarce, the government had barges built of ferroconcrete—a frame of metal mesh or steel-alloy rebar to which a concrete mixture was added in layers. These barges were towed all over the Pacific, but after the war, many were scuttled, including this one, labeled YOGN 42. Lāna‘i cultural expert Kepā Maly told us this: “In 1954, Isle Ways was contracted by the Navy to haul the ship from Pearl Harbor. The tug operators were told to choose a place along windward Lāna‘i, push the ship onto the reef and leave it there.” And there she sits, listing as the years and salt spray seep into her pores, rusting the rebar and making mush of the concrete. This September marks the seventieth anniversary of V-J Day—the Allies’ victory over Japan. What memories, also slowly crumbling, may she hold inside her hull, haunted by the war all those years ago? In my research, I came across this comment by James Loughran on a travel site: “Drove down to Shipwreck Beach in 1992. . . . Out of nowhere, a severe storm blackened the sky. . . . Lightening seemed to strike everywhere, the winds nearly knocked me down. . . . I glanced at the wreck as lighting struck it. It took my breath. . . . The SUV rocked violently, I thought the wind would blow it over. . . . Then, as suddenly as it came, the storm stopped. . . .I drove off, looking back at the wrecked ship. I will never forget that day.” Others have it—the feels—at this site, with this vessel. It may be that the shadows of events remain as long as there is something to cling to.—Judy Edwards

Fuel for thought

BOB BANGERTER

talk story

FRESH OFF THE COCONUT WIRELESS

MauiMagazine.net

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| @ honolulucookie

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A Day in the Life

talk story

Service with SMiles NAME: Scott Miles, a.k.a. SMiles TITLE: Photo Ambassador, Four Seasons Resort Maui SURPRISING DEVELOPMENT: Scott Miles knew exactly what his dream job looked like. Just one problem: The position didn’t exist. During his first shift as a security officer at Four Seasons Resort Maui in 2010, he noticed hotel guests gathering near the beach at sunset and taking photos of each other. “So I offered to take their picture. I was hooked and I could tell that the guests were, too.” Miles continued to capture guest photos during spare moments from his security duties. Guests loved it, praising the service via handwritten letters and online reviews. The feedback eventually sparked his idea to

propose an official position. The Four Seasons agreed, and in 2012, Miles became the hotel chain’s first-ever “photo ambassador.” LOOK WHO’S TALKING: To measure his impact, Miles routinely checks social media and travel websites to see what guests are saying. Since 2012, he has collected more than 300 comments praising the service. One note came from a mom fighting cancer; she had visited with her husband and young daughter. “We have so many fantastic family pictures because of you. . . . I now know, too well, that life is short, and having these pictures brings me so much comfort and peace.” CLOSE-UP AND PERSONAL: Besides spontaneous photo ops, Miles also conducts complimentary photo shoots on hotel property.

A self-taught photo enthusiast, he knows perfect moments don’t wait. Miles is busiest around sunset, but he’s agreed to meet guests for sunrise shots, or return to work at 10:30 p.m. for corporate visitors wanting a postevent group photo. You might even spot him wading knee-deep in the ocean or pancaking himself on the floor to get the perfect angle. “I’ve used some pretty unusual stances to get the right shot,” he laughs. THE ANTI PAPARAZZI: With true Four Seasons discretion, Miles won’t reveal the names of celebrity guests he’s taken photos for, but says that they seem to have “an extra appreciation” for the service. “Since I use the guest’s camera, they don’t have to worry about what might happen with the pictures.”—Lehia Apana

RYAN SIPHERS

Click the button.

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Maui N¯ o Ka ‘Oi » Sep–Oct 2015

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In Season

talk story

Stinging Beauty

Portuguese men-o’-war are dangerous beauties. The deep-sea drifters float along the world’s warm ocean currents, dangling a stunning mass of bluish-purple fringe many fathoms deep. That fringe is fierce—and not only in a New York highfashion way. Portuguese men-o’-war are carnivorous, and their haute-couture tassels are actually stinging tentacles, used to trap and paralyze small fish and plankton. Often mistaken for jellyfish, Portuguese men-o’-war are in fact colonies of creatures called zooids. Four different types of zooids combine to serve different functions. Pneumatophores form the gas-filled bladder that allows the colony to float. Dactylozooids make up the venomous tentacles, which can grow to 165 feet long! Gastrozooids are in charge of digesting what the tentacles capture, and gonozooids take care of reproduction. Camouflaged on the sea’s surface, transparent Portuguese men-o’-war don’t just bob about aimlessly. Their bladders have crests on top, which the animals can raise and lower like sails, allowing them to cruise the ocean like the fighting frigates for which they’re named. When the breeze picks up, the Portuguese man-o’-war inflates its crest and sails into the wind. When the wind blows really hard, however, the miniature blue boats get overpowered and pushed downwind. That’s when we see them. During periods of sustained trade winds, Portuguese men-o’-war wash up onto Hawai‘i beaches. If you see a few decorating the sand, don’t touch them, and avoid going into the water. If you do get stung, rinse off with fresh water. Use a stick, tweezers, or gloves to pick off any remaining pieces of tentacle from the skin. Remember: Portuguese meno’-war aren’t jellyfish, so what works for jellyfish stings might aggravate this animal’s venom. Folk remedies such as vinegar, urine, and meat tenderizer simply don’t work. Severe stings can cause anaphylactic shock. Seek emergency help if necessary. —Shannon Wianecki

With tweezers and gloves, photographer Aaron Ansarov gingerly poses a Portuguese man-o’-war on his light table, achieving the painterly photo above.

AARON ANSAROV / ANSAROV.COM

Blue Tide

MauiMagazine.net

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808.877.7893 On Maui’s North Shore 48 Nonohe Place, Spreckelsville | MauiCountryClub.org

Where family and friends come to play

Maui N¯ o Ka ‘Oi » Sep–Oct 2015

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presents the

‘aipono wine dinner series The ‘Aipono Wine Dinner Series brings you fine wines paired with superb cuisine at surprisingly reasonable prices. Proceeds benefit UH-Maui Culinary Academy. To sign up for the ‘Aipono Wine Dinner Series mailing list, visit MauiMagazine.net or call 808.242.8331.

An exquisite wine showcase created by Advanced Sommelier Charles Fredy of Chambers & Chambers Wine Merchants

DRINK | LEARN | EAT | SUPPORT The next wine dinner will be hosted by: Pūlehu, an Italian Grill The Westin Kā‘anapali Ocean Resort Villas 6 Kai Ala Dr., Kā‘anapali Wednesday, October 14 6:30 p.m. This is a sit-down event with walk-up food and wine stations.

Purchase tickets at HonoluluBoxOffice.com For menu, visit MauiMagazine.net/AiponoDinners $105 per person includes tax & tip $25 from each dinner goes to Maui Culinary Academy.

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The theme for the dinner will be:

The Best of Both Worlds

A selection of Old World and New World wines Join us as we explore sparkling wine, chardonnay, sauvignon blanc, pinot noir, rhone blend and cabernet sauvignon from wine regions of the Old World and New. Alvin Savella, chef de cuisine at Pūlehu, an Italian Grill, will create a special pairing menu for the evening. Before joining Pūlehu, Savella was sous chef at The Westin Kā‘anapali Ocean Resort Villas’ Ocean Pool Bar & Grill, and worked with local vendors to source farm-fresh ingredients for the venue’s Farm to Fork Fridays. He now oversees menu design and culinary concepts for the restaurant thrice voted Best Italian at the ‘Aipono Awards—among many other accolades. A native of Maui, Savella spent a decade at The Ritz-Carlton Marina del Rey, and worked for Bon Appétit and Along Came Mary productions. He holds an associate of science degree in culinary arts and a bachelor of science in culinary management, both from the Art Institute of California in Santa Monica.

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Arts+Leisure SEPTEMBER-OCTOBER 2015 » OUR PICKS FOR WHERE TO GO AND WHAT TO DO » COMPILED BY SARAH RUPPENTHAL

SARAH CALLAHAM

Floating Yoga

SUP-pose you combined Pilates, Hatha yoga and stand-up paddleboarding; what would you have? A class that enhances your balance, flexibility and tone, with the ocean as your yoga mat. Certified teacher Sarah Callaham welcomes students of all levels; some yoga or SUP experience is recommended. For information, visit SarahCallaham.com. Maui N¯ o Ka ‘Oi » Sep–Oct 2015

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Arts+Leisure

Chinese Moon Festival

September 25 & 26

For millennia, the Chinese have celebrated our nearest celestial neighbor as a symbol of peace and prosperity. Lahaina’s Moon Festival carries on that tradition with an erhu (two-stringed instrument) performance, lantern and fan dances, lantern making and calligraphy demonstrations. Moon cakes and tea will be served under the night sky, and Chinese cuisine will be available for purchase. Info: 661-5553 | LahainaRestoration.org Wo Hing Temple Museum 858 Front St., Lahaina

Made in Maui County Festival November 7

Fifth Friday Lāna‘i Town Party October 30

Fifth Fridays don’t come along every month. When they do, Lāna‘i knows how to party, with food, shopping, and entertainment at Dole Park. The Fifth Friday Lāna‘i Package includes round-trip ferry between Lahaina and Mānele harbors and round-trip transportation between Mānele Harbor and Lāna‘i City. Fill your event passport with stamps from participating vendors, and you’ll be eligible for a grand-prize drawing. Book your reservations early at LostOnLanai.com. Event details at FifthFridayLanai.com.

Yes, you guessed it—just about everything you’ll find at this festival is made in the islands of Maui County. Browse a selection of merchandise, including art, jewelry, clothing and collectibles; then sit back and enjoy live entertainment—or visit one of the festival’s food trucks and refuel for another shopping spree. Gates open at 8 a.m. and there’s a payoff for early birds: The first 2,000 attendees will receive a free tote bag. $5 admission; kids 12 and under free. MadeInMauiCountyFestival.com Maui Arts & Cultural Center One Cameron Way, Kahului

Kulāia: Moloka‘i Canoe Festival

MIDDLE: RON GINGERICH

September 25

Long before televised sporting events, Hawaiians raced outrigger canoes during festivals called kulāia. The Moloka‘i Canoe Festival breathes new life into this ancient practice. Learn the history of outrigger canoeing and how traditional canoes and paddles are made, and enjoy craft vendors, food booths, and Hawaiian entertainment. Info at 808-553-3214, or email SRawlins@aloha.net. Ala Malama Street, Kaunakakai Island of Moloka‘i MauiMagazine.net

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Make cherished memories at Maui’s most exciting lu‘au! Immerse yourself in an evening of Polynesian culture with authentic songs, chants and dramatic dances, including the three-man Samoan fire-knife dance! • Feast on kalua pig and traditional island specialties • Learn to hula with our skilled dancers • Enjoy local crafts and an island wear fashion show “This is a classy lu‘au - excellent food, wonderful service and a most enjoyable show. Our family really enjoyed it. We highly recommend it.” - TripAdvisor

For reservations and a FREE GIFT visit www.drumsofthepacificmaui.com and enter Special Offer Code NOKAOI. Or call Hyatt Concierge at 808.667.4727.

200 NOHEA KAI DRIVE KA’ANAPALI

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Arts+Leisure

National Macadamia Nut Day September 4

National Golf Lovers’ Day October 4

Those with a passion for the game will tell you that golf should be celebrated every day. Even if you’re not the most zealous player, it’s a good time to rekindle your enjoyment of the sport. Dust off your clubs and book a tee time at one of Maui’s championship courses, or take the kids for a round of mini golf at the Maui Golf & Sports Park in Mā‘alaea. For a list of courses on Maui and Lāna‘i, visit HawaiiGolf.com.

A Toast to Tuscany with Frances Mayes September 23

Live la dolce vita with a woman who has done exactly that. Frances Mayes, author of the best-selling novel Under a Tuscan Sun, hosts a gourmet dinner paired with her Tuscan Sun Wines at Pūlehu: an Italian Grill, at Westin Kā‘anapali Ocean Resort Villas. This feast for the senses includes a film screening, and Mayes will be available to sign books and wine bottles. Reservations at 662-3254, or visit WestinKaanapali.com for details. 6 Kai Ala Drive, Kā‘anapali

Dog- (or Cat-) Day Afternoon

What could be better than spending an afternoon surrounded by puppies and kittens? Maui residents can sign up for the shelter’s ongoing volunteer program. Visitors can walk, groom and play with the shelter’s cats and dogs Wednesdays at 1 p.m. Or check out the “Beach Buddies” program and take a pooch along on your island travels. You might just wind up with a new best friend. Info at 877-3680; MauiHumaneSociety.org. Maui Humane Society 1350 Mehameha Loop, Pu‘unēnē

Haunted Ha‘ikū Hike

October 31 & November 1

(Haunted Theatre October 26–30) Stroll an enchanted forest, then stick around for a spooky retelling of Peter Pan at the outdoor Haunted Theatre. A kid-friendly day hike features a fairyland adventure park and mythological-creature petting zoo. Halloween night, dance to live music and deejays from 8 p.m. to sunrise. (Camping available.) Costumes welcome, and wear comfortable shoes—in case you have to outrun a ghost or two. Children 7 and under free. Info at HauntedHaikuHike.com. Awalau Farm, Ha‘ikū

TOP LEFT: JOHN GIORDANI; TOP RIGHT: ARTIN AHMADI; BOTTOM RIGHT: HEATHER KOTOK

File this one away for trivia night: Contrary to popular belief, the macadamia tree is not native to Hawai‘i; it’s from Australia. Regardless of its origin, the tree produces one of the most sought-after snacks around. Whatever your preference—roasted, salted or dipped in chocolate—go nuts and celebrate on September 4.

MauiMagazine.net

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RELAXATION JUST THE WAY YOU LIKE IT Experience a Hawaiian spa retreat at 'awili spa and salon, located ¯ at Andaz Maui at Wailea Resort, that will leave you feeling rejuvenated and restored. Apothecary consultants incorporate local herbs, plants and fruits into custom blended products handcrafted for your personalized spa treatment.

CALL 808 573 1234 TO BOOK YOUR TREATMENT

Maui N¯ o Ka ‘Oi » Sep–Oct 2015

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HAWAIIAN PADDLE SPORTS

« ADVENTURE »

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Climb aboard an outrigger canoe for a twist on a timehonored sport. Story by Shannon Wianecki photography by Hawaiian Paddle Sports and Sue Hudelson

HAWAIIAN PADDLE SPORTS

Left: Paddlers lean onto the ama (outrigger float) to steady the canoe while catching a wave. Above right: The ama as surfboard.

I scan the surf at Ukumehame. Small, lazy waves break across the West Maui reef’s prickly surface, peeling left and right in gentle succession. In the lull between sets, a few stand-up paddlers stir the water like cooks encouraging soup to boil. The waves look insignificant to me; I assume this morning’s canoe surfing excursion will be cancelled. I’m wrong. Despite growing up in Hawai‘i, I’m an oceansports novice. Today Tim Lara, the suntanned owner of Hawaiian Paddle Sports, will show me how to squeeze a lot of fun out of a little swell. Lara’s devotion to the ocean is evident in just about everything he does. He’s a champion racer and coach for Hawaiian Canoe Club and coordinates beach cleanups with the Maui Surfrider Foundation. After working for nearly every surf and kayak company on the island, he launched his own business in 2010. Hawaiian Paddle Sports offers guided surfing, stand-up paddling, kayak, and outrigger canoe trips. Canoe surfing is Lara’s newest activity. He and his guides are the only ones currently offering it on Maui. Before each trip, Lara picks up any trash on the beach, dispenses reef-safe sunscreen, and offers a quick Hawaiian vocabulary lesson. “Our mission is to enjoy and mālama [care for] the ocean,” he says, while lashing the ama (outrigger float) onto the four-person wa‘a (canoe). Maui N¯ o Ka ‘Oi » Sep–Oct 2015

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Outrigger-canoe paddling requires teamworkâ&#x20AC;&#x201D;and allows friends to enjoy surfing waves together.

Our boat crashes down each wave. Surf that looked flat from shore is plenty big now that weâ&#x20AC;&#x2122;re in it.

SUE HUDELSON

Hawaiian Paddle Sports owner Tim Lara takes ocean stewardship seriously, coaching paddlers on best practices.

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 ADVENTURE 

SUE HUDELSON

To emphasize the enjoyment of the day, he tosses me a ripe mango and demonstrates how to eat it without letting the sweet, golden juice spill everywhere. (He rolls the fruit between his palms, massaging it until the insides feel squishy, then pokes a hole in the skin and sucks the near-liquid fruit out.) The sun’s rays already feel warm. It’s time to get wet. Two friends and I help hoist the canoe into the water. I climb onto seat three, just ahead of Lara, who acts as steersman. “Mākaukau,” he says, telling us to ready our paddles. “‘Ae”—yes—we reply and dig into the glittering aquamarine. The crisp outline of Kaho‘olawe, the nearest island, beckons on the horizon. As we paddle into the oncoming swell, our boat launches up the face of each glassy wave and crashes dramatically down. The surf that looked flat from the shore is plenty big now that we’re in it. Canoe surfing is an ancient tradition that’s gaining fresh popularity. More than a thousand years ago, Polynesians crisscrossed the Pacific in double-hulled canoes to colonize Hawai‘i. Once settled, the first Hawaiians used small wa‘a like this one for short trips, battles, and sport. Today, most people experience outrigger-canoe paddling as part of an organized club. Teams gather at dawn to practice in sixperson boats. Each paddler learns to pull her weight and match the stroke of the person in front of her. During regatta season, Hawaiian canoe clubs from across the archipelago—and the world—congregate

to compete in fierce sprints and long-distance races. Once bitten by the paddling bug, some athletes invest in their own one-, two-, or four-person wa‘a. They’re pricy toys, but pay dividends in fun. Compared to six-person canoes, the smaller boats are more maneuverable, built for snappy turns in the surf rather than long hauls across the open ocean. Whatever their size, outrigger canoes are revered throughout Hawai‘i. Even in the lineup at Ukumehame today, the regular surfers and stand-up paddlers don’t seem to mind sharing the waves with our wa‘a. As a swell rises behind us, Lara shouts, “Imua!” We take the command to advance to heart, digging our paddles into the clear water. Our wa‘a surges forward with each stroke. Then the serendipitous moment occurs: the wave picks us up and propels us faster than we can paddle. “Lawa,” says Lara. That’s our cue to rest our paddles and enjoy the ride. Racing along inches ahead of the tumbling white foam is exhilarating. Usually this thrill is reserved for individuals strong enough to paddle out into the surf themselves. Four-man canoes make the joy of surfing accessible to more people—including those who may not have the beefiest upper bodies. Stronger strokers can pull the weaker ones along. Cooperation is a key component of paddling, expressed by the Hawaiian proverb “E lauhoe mai na wa‘a; i ke ka, i ka hoe; i

Lara’s also a big fan of fun, whether demonstrating perfect form for squeezing the gooey goodness out of a ripe mango . . . or carving down the face of a wave. Maui N¯ o Ka ‘Oi » Sep–Oct 2015

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parallel to the breaking wave and almost flips the boat.

Like so many things, steering a canoe is harder than it looks. 32

HawaiianPaddleSports.com 808-442-6436

SUE HUDELSON

Tim tries to surf. The person steering for him points the ama

ka hoe, i ke ka; pae aku i ka ‘āina,” or “Paddle together, bail, paddle; paddle, bail; paddle towards the land.” We catch wave after wave, bailing out water between sets. On larger waves, I lean my weight out onto the ama to help prevent the boat from flipping. I’m just getting the hang of it all when Lara suggests something insane. “You’re going to surf the ama,” he says. My face scrunches in disbelief. He offers these improbable instructions: Climb onto the rim of the boat, perch on the inch-wide gunwale, then leap five or six feet over the racing water to the ama and . . . surf? Uh, no. Did I forget to tell him that I’m mostly a spectator? He ignores my protests and maneuvers the boat into an approaching wave. He tells me to set my paddle down while the others dig deep and catch the wave’s momentum. “Now!” he says. I hesitate. The gulf between the boat and the ama seems to widen by the minute. But my chutzpah wins out and I leap. Shockingly, I make it! I naturally step my right foot forward, which means I’m goofyfooted—no surprise there. I crouch on the narrow ama in a surfer’s stance. I cautiously stand up. Before I know what’s happening, I’m surfing! The canoe slows as the wave disintegrates. I pitch over into the water, still clinging to the ama as it careens through the whitewater. “Let go or get dragged,” warns Lara. That’s good advice for canoe sailing and for life, but it’s not so easy to apply in the moment. The boat cruises into shallow territory, trailing me like a dragnet. Lara knows this reef better than his own bedroom and again urges me to let go. There’s wana (sea urchins) up ahead. If I bump the reef, I risk collecting a foot-full of painful spines. Finally I let go. I swim back to the boat and hoist myself in, as awkward as a wet sack of flour, but exhilarated. “I really didn’t want to try surfing,” I confess to Lara. He laughs. “No one wants to at first,” he says. “Afterwards, they all thank me for making them do it!’” He expertly steers the boat back into the lineup. Elated, I jump out onto the ama a few more times. Everyone takes a turn at surfing, except for Lara. When he tries, the person steering for him points the ama parallel to the breaking wave and almost flips the boat. Oops! Like so many things, steering a canoe is harder than it looks. But chasing down salty fun on a day with smallish surf? That’s far easier than I would have guessed.

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 ADVENTURE 

SUE HUDELSON

I’m just getting the hang of it when Lara suggests something insane. “You’re going to surf the ama,” he says. My face scrunches in disbelief.

Elation replaces mild panic as our author discovers she can surf the ama, after all. Maui N¯ o Ka ‘Oi » Sep–Oct 2015

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« HAWAIIAN SOUL »

Ku Mai Ka Hula DISCOVERING CULTURE THROUGH DANCE STORY BY RITA GOLDMAN | PHOTOS BY MARSHA AGUON

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Maui N¯ o Ka ‘Oi » Sep–Oct 2015

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“Hula noho [seated hula] looks easier, but it is more difficult, because you only have half your body to express your mele.”

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The next time you watch an authentic hula performance, notice how grounded the dancers remain. There’s no balletic leaping; no male dancer lifts his female partner in the air. “It’s important for us to remain in contact with the earth when we dance,” says Hōkūlani Holt, cultural programs director for the Maui Arts & Cultural Center and a founder of Kū Mai Ka Hula, Maui’s only adult hula competition. “We draw mana [spiritual power] from the earth. Ours is a culture rooted in nature.”

Kū Mai Ka Hula will offer many such insights when it returns to the Center this September. Beyond the excitement of competition, beyond even the beauty of performance, its mission is to perpetuate Hawaiian culture as conveyed through hula and mele—song that carries the depth and weight of poetry. That’s especially true this year—Kū Mai Ka Hula’s tenth anniversary. To celebrate, the event is producing a DVD featuring full-length performances from the competition, and a commemo-

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« HAWAIIAN SOUL » 1 40 words Itatiur, comnihilit que odignam erunt, samet offictatis voluptatur sae. Seditiis dolorem porerit esciasit labori od et dolorporatem natem et aci dolore pa dionectis aliquia simil maionsed esti nisquatur, cus et aborum nonsectempor atest dolo eturit distemp orehendus et volorem fugitat volut omnimax imagnam eatur, offic tem denis estiae provitam utem voluptat. Ihiciducipid qui dolesti consequi secullest, ut odi berferatibus utem faci doluptas si ipsam, conseca tureper ferovidit voluptia sus delenimil int, temquam repernam nossequis nobitas sinverum eatur? IUgiaepre sum cullor ad evenducid moluptat. Delescilit alique sequossitio torpos doluptia simaion provitium niatem ex earchilique consedio. Nem facepra ni tem idempor postium ellitem es magnisque pa nis mo Itatiur, comnihilit que odignam erunt, samet offictatis voluptatur sae. Seditiis dolorem porerit esciasit labori od et dolorporatem natem et aci dolore pa dionectis aliquia simil maionsed esti nis

rative program book that explains the various mele, and what the judges look for. There’s even a sample score sheet. The dancers who compete here do so by invitation, chosen from award-winning hālau (hula schools) around the Islands, the U.S. mainland and Japan. “We’re seeing those who have been judged to have excellence in hula,” says Holt, who comes from a multigenerational family of kumu hula (hula teachers), and has headed her own hālau, Pā‘ū o Hi‘iaka, for nearly four decades.

Kū Mai Ka Hula puts those dancers through some pretty rigorous paces. “Solo competitors need to interview with the judges, and—while they’re interviewing—create a lei like the kind they’ll wear in performance. We say, ‘Your excellence shouldn’t be just about dance, but also what you know about your mele and adornments.’ If you are being put forward as the best of your hālau, you need to carry that kind of knowledge. “When you’re judging the dancers, you’re also judging the Maui N¯ o Ka ‘Oi » Sep–Oct 2015

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« HAWAIIAN SOUL »

KŪ MAI KA HULA (“HULA APPEARS”) September 10–12, 2015 Maui Arts & Cultural Center One Cameron Way, Kahului

Friday ~ Solo Competition Male and female dancers compete for the title of Mr. and Ms. Hula Maui in kahiko and ‘auana styles. Castle Theater, 6 p.m.

Thursday ~ The Life and Music of John Kamealoha Almeida Keola Donaghy, director of UH–Maui College’s Institute of Hawaiian Music, leads a talk story and live performance that explores the life of one of Hawai‘i’s most prolific composers. McCoy Studio Theater, 7:30 p.m.

Saturday ~ Group Competition Male and female hālau compete in kahiko and ‘auana styles, and kūpuna compete in ‘auana. Castle Theater, 1 p.m.

Ticket information: 808-242-SHOW (7469); MauiArts.org

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kumu,” Holt adds. “I can tell within the first five steps how well a student has been trained.” Pono Murray, a kumu whose Hālau Nāwaipunalei has often competed at Kū Mai Ka Hula, agrees. “There’s more responsibility on the kumu to make sure the dancer knows what they’re dancing about,” he says. “We research the period and the style of the hula. Knowing they’ll be judged takes the students up a notch; it elevates them as dancers.” “To some degree, judging a hula competition is straightforward, based on the score sheet,” says Holt. Then there’s what she calls the wild card. “Each judge brings a particular view of what is excellent hula. I look at footwork first, then the hand and body movements. I believe if you have good footwork, the rest will flow from that. Some judges look at expression first, because they believe that’s how the soul of the mele comes through. Others may listen to the chant first, for passion in the voice that may translate into passion in the dance.” Dancing solo or in a group demands different criteria, too, says Holt. “The goal in group performance is to dance in unison with each other and with the accompanist—to dance like one body. A solo dancer has to be mesmerizing; one person must fill the whole stage.” Then she grins. “All that goes out the window for kūpuna [elders]. For them, it’s about showing the joy when you dance.”

The more you know about hula, the more your enjoyment deepens. For example, says Holt, “The uninitiated person may not appreciate hula noho [seated hula] as much as the hula enthusiast. It looks easier, but it is compoundedly more difficult, because you only have half your body to express your mele. And it kills your legs; you leave blood on the floor when you’re learning.” As in other competitions, dancers at Kū Mai Ka Hula perform both kahiko (ancient) and ‘auana (modern) styles. “What makes Kū Mai Ka Hula unique is that it’s Maui-centric,” says kumu Ke‘ano Kaupu, of Hālau Hi‘iakaināmakalehua. “For the ‘auana division, everyone has to do a Maui song.” Although he hails from Hawai‘i Island, and teaches hula on O‘ahu, Kaupu thinks the emphasis on Maui “is a really good idea.” “Compared to other islands, there’s not a lot of mele from Maui. Maybe people on Maui shared songs through oral tradition, and when those kūpuna passed on, all that was left was words, no music. Sometimes you’re searching for a descendant of the composer, or a recording from the thirties. There are a few music historians we look to. What we don’t have, we take educated guesses about. We add our mana‘o [idea, belief]; we need that connection. This encourages us to bring old songs about Maui, share them and honor them, as well as writing new songs. “As a dancer or kumu, it’s easy to take the superficial route. Kū Mai Ka Hula challenges us to learn.” Maui N¯ o Ka ‘Oi » Sep–Oct 2015

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« MAUI STYLE »

Experts share their do’s and don’ts for a safe and memorable Maui vacation. Story by SARAH RUPPENTHAL Illustrations by ERIN MAKAI

Whoever coined the phrase “When in Rome, do as the Romans do” was on to something. Tourists often get a bad rap—sometimes through no fault of their own—for driving too slowly, setting up on the beach too close to others, and using selfie sticks in all the wrong places. To err is human, but if you heed a few strategic travel tips, you can gracefully sidestep some common blunders. But first, you’ll need to pack.

Do dress the part. Leave the haute couture at home, says Sam Wilhelm, head concierge at the Four Seasons Resort Maui. “The dress code here is relaxed,” he says. However, if you show up at a fine-dining restaurant in board shorts and tank top, expect to be sent back to your room to change. Save the bathing suit for a poolside venue—especially if it’s wet. Expect temperatures in the eighties year-round, but if you’re planning to head up the mountain, pack a few warm items. The higher you go, the chillier it gets. Do leave the lobster at home. Kent Dumlao, an inspector with the state’s Department of Agriculture, advises visitors to check with his department (Hdoa.Hawaii.gov) before pack-

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ing anything other than clothing and toiletries. “The most common things confiscated are live, nondomesticated animals like lobsters and oysters, Florida citrus, orchids and bromeliads, and corn,” he says. If you must bring your pet lobster— or any of the other aforementioned flora or fauna—you’ll need to apply for an import permit several weeks in advance. Other items will undergo a thorough inspection once you arrive. “Most fruits, vegetables and plants can come into Hawai‘i provided they are inspected,” Dumlao says. And if you’re traveling with a licensed service dog, Honolulu International Airport is your only port of entry, unless the DOA has issued you a neighbor-island inspection permit ahead of time. Over the years, the department has seized some unusual contraband from airline passengers, including snakes and scorpions. “These animals are okay to have as pets in the continental U.S., but they are illegal here because they are a threat to our environment, agriculture and public safety,” Dumlao explains. It’s a serious threat. The Hawaiian archipelago—the Earth’s most isolated land mass—is home to native plants and animals that have few defenses against those from other ecosystems. As a result, the state has earned the dubious distinction of being the endangered species capital of the world. Before you land on Maui, you’ll be asked to fill out an Agricultural Declaration Form. It takes only a minute or two, and failure to complete the form can result in penalties or possible jail time. “We

HAND-LETTERING: SHELBY LYNCH

The department has seized some unusual contraband from passengers, including snakes and scorpions. ask that the form be filled out honestly,” Dumlao says. Show declared items to plant-quarantine inspectors in the baggage-claim area, where you’ll also find amnesty bins for undeclared items.

Do click the “like” button. Wilhelm recommends following your hotel or resort on social media to get the scoop on special events and promotions, so you can arrange activities in advance. “The return on investment of landing and instantly enjoying the island—versus spending precious vacation time at the concierge desk—is well worth it,” he says.

Do set your watch to “island time.” Give yourself plenty of time to reach your destination, and keep in mind that mileage isn’t the best way to calculate how long it will take you to travel. Maui roads zigzag along sea cliffs, sidle up mountain slopes, and in some places forgo pavement altogether. On highways, 55 is the maximum legal speed—and running late to catch a flight does not exempt you from being stopped for speeding. Do keep your eyes on the road. If you drive, stay alert behind the wheel; it’s easy to become distracted by the island’s popular roadside attractions: rainbows, sunsets and breaching whales. Expect to share the road with scooters, bicycles, and pedestrians (who don’t always use crosswalks). If you’re headed to a remote part of the island, be prepared to negotiate narrow roadways, steep mountain curves and one-lane bridges. If you come across a flooded roadway, turn around; vehicles can get stuck or even washed away by a flash flood. And don’t rely entirely on your phone’s GPS, as cell service is patchy in some areas. It’s a good idea to map out your route before you leave—or even better, let whoever’s in the passenger seat do the navigating. Remember, people live and work on Maui, so if you’re lost, don’t hold up a line of cars behind you. Pull over and yield to local traffic. And if another driver kindly gives you the right of way, show your gratitude by waving or throwing a shaka (the “hang loose” gesture of thumb and pinky extended to form a Y). Also, don’t honk your horn to express your displeasure—it’s practically taboo here. Maui N¯ o Ka ‘Oi » Sep–Oct 2015

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« MAUI STYLE » can cause altitude sickness. Dress warmly when you visit the summit, as temperatures are generally 20 degrees colder than at sea level, and can dip below freezing.

Do play it safe. Maui is a natural beauty, but the island is prone to occasional mood swings: unpredictable ocean currents, sudden rockslides and dangerous flash floods. While you’re waiting for your luggage at the airport, take a few minutes to watch the ocean-safety video in the baggage-claim area, says Maui Fire Chief Jeff Murray. Or view it before you arrive by logging on to Co.Maui.Hi.US/OceanSafety and scrolling to the bottom of the page, where you’ll also find other safety tips. Chief Murray says his department frequently responds to mountain and ocean emergencies that could have easily been prevented. “Don’t be so mesmerized by the beauty of paradise that you forget to use common sense,” he cautions. “Know your personal limits and the limits of those you are responsible for.”

Don’t feed (or touch) the wildlife. When you’re driving on the mountain, watch out for nēnē (Hawaiian geese) crossing the road, says Angelakis, especially in winter, when the goslings haven’t yet learned how to fly. She also reminds park visitors not to approach any wildlife or pick flowers or plants, especially the endangered Haleakalā silversword. “We ask that everyone respect our native plants, animals and the land,” Kent Dumlao adds. “Visitors venturing around the island should prevent the spread of ‘hitchhiking’ pests, such as weed seeds or insects.” Give these clingy pests the brush-off by cleaning your shoes thoroughly, he says, and report any sightings of invasive little fire ants, coqui frogs and coffee-borer beetles. At the beach, if you happen upon a basking monk seal or sea turtle, move your blanket to another spot, says Hannah Bernard, president and cofounder of the Hawai‘i Wildlife Fund. An up-close-and-personal encounter with a Hawaiian monk seal can be a costly mistake: you could wind up with a fine (or worse, jail time) for disturbing these endangered marine mammals. As for photo ops, take your best shot from a safe distance—several feet away—and don’t use a flash, Bernard says; the sudden burst of light frightens the animals. Keep your distance from sea turtles, too—about fifteen feet on land, ten feet or more in the water. “They can become stressed and leave the area, which might make them more vulnerable to predation,” Bernard explains. If you venture beneath the surface, be mindful of the coral

Do take a hike. When it comes to hiking, common-sense precautions are a must, says Polly Angelakis, chief of interpretation and education for Haleakalā National Park. Before you lace up your hiking boots, make sure you have a full tank of gas, plenty of water, snacks and a traveling companion—you should never hike alone. If you insist on going solo, let someone know where you’re going and when you expect to get back. Before you head out, check the weather forecast, and visit Nps.Gov or MauiSierraClub.Org for hiking conditions and guidelines. Do put your head in the clouds. Haleakalā is a 10,023-foot dormant volcano; visiting its moonscape crater is like glimpsing another world. But up here, the air is thinner and

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« MAUI STYLE »

through mālama kekahi i kekahi [caring for one another].” Horcajo frequently sees visitors commit inadvertent faux pas, like cutting in line or pushing through a crowd to take photos of traditional Hawaiian ceremonies, often blocking others’ view. He encourages visitors to absorb the culture—and to follow posted rules when exploring historic and cultural sites, even if the rules seem cumbersome or others are disobeying them. “‘No entrance’ means no entrance. Period,” he cautions. If you see the word kapu (taboo), do not enter, even if a guidebook or travel website says otherwise. Most importantly: Look, but don’t touch. “Many sacred sites have stones, either as a main feature or as part of the natural environment,” Horcajo says. “Pōhaku [rocks] have their own mana [divine power], and we don’t touch or stack them, especially in sacred areas.”

reef; never trample, break or take pieces of it. “Everything is alive; the rocks have living algae and encrusting coral growing on them,” Bernard says. “Don’t forget: When you enter the ocean, you’re entering someone else’s home.”

Don’t turn your back on the ocean. “Shaka Doug” Corbin, who’s been a professional dive instructor for thirty-two years, urges underwater guests to take plenty of photos and leave only bubbles behind. Corbin instructs his students to thoroughly assess offshore conditions before wading in—and look for red flags. “If locals aren’t in the water, then visitors shouldn’t be, either,” he says. Do lather up. A sunburn is one souvenir you don’t want to bring home. Wilhelm advises tossing a tube of reef-safe sunscreen in your beach bag. Hawai‘i is just a short distance from the equator, so UV rays here can pack a punch. “There’s nothing worse than being uncomfortable the rest of your stay and having to dodge the sun,” he says. “Be generous with sunscreen, even if it’s cloudy and overcast.” When in doubt, slather more on, and even if your sunscreen is waterproof, reapply it after a swim.

Do show respect. “We are a culture driven by respect,” says Kainoa Horcajo, Hawaiian cultural ambassador at the Grand Wailea Resort & Spa, “respect for the land through mālama ‘āina [caring for the land]; respect for people

Do remove your shoes. The immigrants who settled on Maui over the past two centuries helped to shape the island’s culture. That’s why you’ll find a bevy of multicultural events to enjoy throughout the year, from Portuguese festas to Japanese bon dances. There is a pervasive Asian influence here, so if you’re invited into someone’s home, remove your shoes before you cross the threshold. (It’s okay to keep your socks on.) You’re likely to see a scattering of footwear at the entryway, so be sure to take the right pair when you leave. Do indulge your taste buds. Venture outside your culinary comfort zone while you’re here, says Wilhelm, who encourages Four Seasons guests to sample ‘ahi poke (pronounced poe-kay)—seasoned raw fish—during their stay. For an authentic Hawaiian taste, try laulau—meat wrapped in a taro leaf— or poi, a staple food made from the corm of the taro plant. Many island dishes are served with chopsticks, though you can opt out and request a fork. Never place chopsticks vertically in a bowl of rice (it’s reminiscent of a Chinese funeral rite), and don’t rub wooden chopsticks together (an insult indicating you think they’re cheaply made). When dining out, express your appreciation accordingly; tips are a significant part of a server’s income. A standard tip for good service is 15 percent of the bill (20 percent or more for excellent service). Doubling the sales tax may suffice in other states, but in Hawai‘i, sales tax is only 4 percent. Do come back. “Soak up and embrace Maui,” Wilhelm says. “If you allow yourself to truly experience it, you’ll be hooked and back for more.”

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FIND THE MAUI EXPERIENCE YOU’RE LOOKING FOR.

HOTEL WAILEA 866-970-4167 | HotelWailea.com The epitome of a romantic sanctuary, Hotel Wailea, Hawai‘i’s only Relais & Châteaux, is perched 300 feet above sea level with dramatic ocean views and 15 lush acres of winding pathways through tropical gardens, waterfalls and koi ponds. Set within the most exclusive resort community on Maui, the couplesfocused hotel is a private enclave of 72 one-bedroom suites, each boasting a relaxed beach-house design with separate living room, private lānai and kitchenettes. Guests enjoy exclusive services at Wailea Beach by day, stunning panoramic views in the afternoon, poolside cocktails lit by a vivid sunset, and award-winning dining at night. Hotel Wailea was voted “#2 Best Hotel in Hawaii” in the 2014 Condé Nast Traveler Reader’s Choice Awards, and received a TripAdvisor Certificate of Excellence in 2015.

PIONEER INN 808-661-3636 | PioneerInnMaui.com Built in 1901, the Best Western Pioneer Inn overlooks Lahaina Harbor, once home to the great whaling fleets of the Pacific. This charming plantation-era hotel maintains the leisurely atmosphere of a bygone era but also provides guests easy access to the museums, galleries and restaurants of Front Street. There are sixteen unique shops on property, including the historic Whalers Saloon, where you can partake of your favorite tropical beverage while watching the ferries and excursion boats dock in the harbor. The Pioneer Inn Grill & Bar serves only the freshest fish, purchased directly from the Lahaina fishing-boat captains. A visit to the historic Pioneer Inn is not to be missed during your Maui vacation.

MauiMagazine.net

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ADVERTORIAL

SHERATON MAUI RESORT & SPA 808-661-0031 | Sheraton-Maui.com Located at the foot of legendary Pu‘u Keka‘a (known as Black Rock), this 23-acre oceanfront resort welcomes travelers to a world of relaxation and discovery in the heart of Kā‘anapali. The Spa at Black Rock shares the ancient healing powers of Pu‘u Keka‘a, while the Sheraton Adventure Club offers cultural activities for the young and young-atheart. Families will find sprawling lush lawns, a 142-yard lagoon-style pool, and a nightly cliff-diving ceremony, ideal for creating perfect vacation memories. Enjoy breathtaking views of the Pacific amongst beautiful sunsets, and enjoy the exclusive Dinner under the Stars, named “the most romantic dining experience on Maui.” With dining options as rich as the Kā‘anapali sunset, guests experience the sights, sounds and flavors of Maui.

LILIKOI LANI 808-633-4521 | LilikoiLaniMaui.com Lilikoi Lani, Maui’s luxury plantation home, is the epitome of aloha and old-style plantation elegance. The five-bedroom, three-bathroom vacation home is your Hawai‘i dream come true. From the moment you drive through the gate, you have arrived in the real, authentic Maui. Lilikoi Lani is a two-acre, lushly landscaped property offering total privacy. You will be delighted by the casual elegance, the comfort, the designer furnishings and beauty throughout. The tropical gardens offer bananas, guavas, liliko‘i, vegetables, herbs and exotic flowers. The huge, wraparound lānai invites you to relax in the rocking chairs and watch nature unfold. “Intimate, private, romantic, luxurious, serene,” are some of the words describing this tropical paradise. Maui’s best restaurants, activities, shopping and beaches are minutes away. Come and experience the Hawai‘i you have always dreamed of, Lilikoi Lani Maui!

KĀ‘ANAPALI BEACH HOTEL TOLL FREE: 800-262-8450 | KBHMaui.com “Hawai‘i’s Most Hawaiian Hotel,” located on 11 acres of tropical beachfront gardens, is the perfect place to begin your relaxing vacation. Voted Best Aloha Spirit by Hawaii Magazine readers, the staff will make you feel welcomed in your paradise home. Relax poolside, on the sprawling green lawn, or bask in the sun on worldrenown Kā‘anapali Beach. Whether you’re visiting for a wedding or honeymoon, island activities and dining, or good ol’ beach fun, there’s a package to fit your needs. The hotel perpetuates the Hawaiian tradition and is committed to Hawaiian culture at its best. Come visit—you and your ‘ohana (family) deserve it. Call 6616011 or visit KBHMaui.com.

Maui N¯ o Ka ‘Oi » Sep-Oct 2015

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ADVERTORIAL

MONTAGE KAPALUA BAY 808-662-6600 | MontageHotels.com/KapaluaBay Montage Kapalua Bay is an expansive, worldclass resort set atop picturesque Kapalua Bay along the shimmering shores on the island of Maui, Hawai‘i. The 24-acre resort celebrates the aloha spirit, the richness of Hawaiian culture, and regional art and artisanship—from architecture and local visual art to culinary and spa offerings. Following a multimillion-dollar improvement, Montage Kapalua Bay includes a multitiered lagoon pool, Cane & Canoe signature restaurant, Spa Montage and the renowned Cliff House. Montage Kapalua Bay offers 50 residences and 6 grand residences featuring one- to four-bedroom accommodations. Individual units are designed for high-end comfort with spacious living rooms, large private lānai, and fully equipped kitchens with top-of-theline appliances and features.

GRAND WAILEA 808-875-1234 | GrandWailea.com Humuhumunukunukuapua‘a at Grand Wailea is the restaurant that visitors to Hawai‘i dream about and residents consider their favorite. The romantic thatchedroof, open-air bungalow sits amid a saltwater pond teaming with tropical fish. The restaurant seems to be floating and the walk across a suspended plank creates anticipation for an unforgettable experience. Lava rock waterfalls and lighted tiki torches create the perfect Hawaiian setting. Seated oceanside, diners are treated to magical sunsets. As chef de cuisine at Grand Wailea’s prized restaurant, Mike Lofaro thrives on thrilling diners with delicious, elegant dishes that focus on his love for the ocean, where he paddles outrigger canoe and spearfishes all before noon, when he arrives at his seafood restaurant exhilarated and smelling like the sea.

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ADVERTORIAL

TROPICAL VILLA VACATIONS 888-875-2818 Ext.6 or 8 | TropicalVillaVacations.com Reserve an ultra-luxe beachfront or oceanfront vacation home or villa with TropicalVillaVacations.com and experience Your Own Private Paradise®. Our custom curated collection of thirty-plus licensed residential rental accommodations on Maui feature heated swimming pools, spas, sunlit or moonlit patios for dining, exceptionally well-equipped kitchens, high-tech audiovisual toys including 65- to 75-inch 3D/HD televisions, complimentary Netflix, in-villa barbecue and laundry, and sumptuous beds with all-cotton Hotel Collection linens. All guests receive dependable on-island property services, immaculate housekeeping, and complimentary Personal Concierge Service®—your ultimate resource for personalized professional vacation planning. This year we celebrate twenty years of exceeding customer expectations.

HYATT REGENCY MAUI RESORT & SPA 808-661-1234 | Maui.Hyatt.com Experience an unforgettable evening immersed in Polynesian culture at Drums of the Pacific Lū‘au at Hyatt Regency Maui Resort & Spa. Guests are treated to song and dance from the islands of the South Pacific, including hula from Hawai‘i, hip-shaking dances of Tahiti, warrior dances of the Maori people, the thrilling three-man Samoan fire-knife dance and more. An all-you-can-eat buffet features traditional island fare such as poi, lomilomi salmon, and kālua pork straight from the imu (underground oven), unlimited desserts and drinks, plus keiki (children’s) options. Enjoy an island-wear fashion show, an onstage hula lesson, as well as crafts made by Maui artisans—all set within the beautiful oceanfront Sunset Terrace. Maui Nō Ka ‘Oi readers receive a special gift at check-in when booking online at DrumsOfThePacificMaui. com. Use the offer code: NOKAOI.

CHASE N’ RAINBOWS 844-570-5802 | WestMauiCondos.com Chase ‘N Rainbows offers the largest selection of the finest handpicked Maui condominium rentals located in and around Lahaina, Kā‘anapali, Nāpili and Kapalua. Our properties are on, or only minutes away from, the most popular beaches and Maui activities. Each vacation-rental property is professionally managed and superbly maintained to the highest standards. Rentals range from cozy studios to spacious threebedroom units fully furnished and equipped for your vacation. Our reservation specialists live in the same area as our properties, allowing them to match every guest with the perfect property to make their Maui vacation unforgettable. Chase ‘N Rainbows allows you to experience Maui luxury at affordable prices. Book today by calling toll free: 844-570-5802. Maui N¯ o Ka ‘Oi » Sep-Oct 2015

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Feast at Lele v10n5-mnko

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kipa mai (welcome) . . .

Share the aloha in a journey through Polynesia. The Feast at Lele brings you a royal tour of the cuisine of Polynesia which shares the spotlight with music and dance from four exotic Pacific islands.

Come visit,

H awa i ‘ i

“This is the most fabulous cooking on Maui, which is saying a lot.” —Travel & Leisure “an intimate experience with ‘up to date’ Polynesian cuisine . . . the entertainment is top-notch.”

Ao t e a r o a

—Travel Holiday

Ta h i t i

Brought to you by the creators of Old Lahaina Lu‘au & Pacific’O Restaurant. Menu developed by “Maui’s Best Chef” (The Maui News), James McDonald.

667-LELE (5353)

Toll Free : (866) 244-5353 (Lele) 505 Front Street, Lahaina Town, Maui, Hawai‘i 96761 www.feastatlele.com

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Samoa

Photos: Robie Price

For reservations call

6/16/16 10:58 AM

Sep. 2015–Feb. 2016

Maui Nō Ka ‘Oi Magazine’s Guide to Home & Garden

LIVING Give your home a Hawaiian sense of place

THE

EDIBLE LANDSCAPE HAWAI‘I-PROOF YOUR HOME GREAT FINDS FOR YOUR GREAT INDOORS REAL ESTATE TRENDS: LUXURY PROPERTIES Maui N¯ o Ka ‘Oi » Island Living ISLE 1

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STORY BY HEIDI POOL PHOTOGRAPHY BY RYAN SIPHERS

New owners added a wealth of tropical foliage to this Kula residence, creating a garden ambiance that envelops you the moment you arrive. Expanding on an existing rock theme, they also replaced the original front steps with a concrete and lava-rock bridge.

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Renovations give an Upcountry dwelling an island sense of place.

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Fireplace as gallery: Rebuilt in lava rock, the living room’s fireplace provides a backdrop for a painting by Maui artist Lisa Kasprzycki, and for koa canoes by Miles Fry and Francis Pimmel. Above a wall of glass doors leading out to the lānai, photos by Ron Dahlquist hint at the views beyond.

When Allen and Ann first saw the Kula property they now call home,

Allen loved it immediately. They were living near the ocean in Spreckelsville, but were ready to downsize. “Allen was completely taken by the bicoastal view,” Ann recalls. “He’d always wanted to live Upcountry. The idea of being cooled by fresh breezes rather than air conditioning really appealed to him. He also liked that the property was surrounded by lush pasture, complete with cattle, horses, chickens . . . a country oasis.” An interior designer, Ann had a different view of the house. “It was relatively new, built in 2000 with good construction and good bones. But a major drawback for me was that it reflected neither the island nor the native culture. It was a house you might find anywhere in the United States.” Outside, it was an Arts & Crafts home, a design characterized by the use of lots of natural materials and glass. Inside, it was, well, eclectic. “The interior contained Greek-style columns, dentil molding, and whitewashed cabinets with colonial molding and corner rosettes,” Ann says. A large

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Opposite page, clockwise from left: The entry serves as a gallery, too, with a stone carving by Hoaka Delos Reyes, a whale sculpture (recessed in rear wall) by Randy Puckett, a painting by Lynne Smith, kapa by Denby Freeland-Cole, and planters from Duck Soup. A lantern from Hue Interiors sits beside plantings by Kate Duhamel. Steps lead from the entry into the living room, past a silversword painting by Lisa Kasprzycki and a sculpture by Steve Turnbull. A new, red partial wall separates kitchen and dining room. This page, left to right: “Lei in a bottle” fragrance holders; Hawaiian drum from Native Intelligence; ipu (decorated gourd) by Stella Newman.

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« AT HOME »

Maui N¯ o Ka ‘Oi » Island Living ISLE 5

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« AT HOME »

marble fireplace monopolized what was then the master bedroom; and the living room was painted brown—which, coupled with the exposed-beam ceiling, gave it a cavelike quality. So the plucky designer, who says she’s never met a house she couldn’t fix, set out to transform it into a home that would function well for the couple and properly showcase their extensive collection of Hawaiian artwork, artifacts, and memorabilia. The first thing to go was that marble fireplace. “It took up the largest wall in the bedroom, which meant the bed had to go on a very small wall, leaving no room for end tables,” Ann says. They also replaced the kitchen cabinets’ doors with custom African teak, and changed nearly all light fixtures, except for three Tiffany-style pendant lamps in the entry. “I never would have chosen them for this house, but it turns out I love the quality of light they emit,” she says. Ann also had the living room’s fireplace overhauled to give it more presence in the high-ceilinged room. It’s now a striking focal point: floor-to-ceiling lava rock seven feet wide, with a raised hearth and monkeypod mantel. Mounted front and

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Above: Another large painting by Lisa Kasprzycki dominates the dining-room wall. Table and chairs are by Stickley. At right, from top: Protea blossoms bask in the glow of candles on the dining-room table. A New Guinean shield from Duck Soup commands the corner window in the guest bathroom. Steve Mazingo crafted the bathroom’s new cabinet fronts; lights are by Read Lighting. Woodblock prints by Avi Kiriaty hang above the guest bedroom’s headboard. Draperies are from Restoration Hardware. The antique Chinese temple table is from BrownKobayashi; Ann had a wall built to accommodate it.

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« AT HOME »

Above: Pamela Hayes’s banana painting is right at home in the kitchen, adding a splash of color to custom teak cabinet doors that replaced the kitchen’s original whitewashed fronts. Appliances are by Dacor and Sub-Zero. Left: A cushioned bay-window seat, Hawaiian-themed quilt, and a festive acrylic by Maui Hands artist Alfred Furtado create a welcoming second guest bedroom. The Norfolk-pine lamp is by woodturner Jim Meekhof.

center is a large painting by Maui artist Lisa Kasprzycki, depicting lava, taro plants, the ocean, and the symbolic arrival of man. “I think of it as depicting the birth of the Hawaiian Islands,” says Ann. “That painting is one of my favorites, and I didn’t have a wall for it. I redesigned the fireplace especially for it.” Between the kitchen and living room, in what had been an open space lined with columns, Ann installed a divider wall that creates a more intimate dining area. “I had the wall built to accommodate a Chinese temple table,” she says. “It also balances the fireplace,” and the deep red of the wall is meant to suggest the colors of the feather capes worn by ali‘i (Hawaiian royalty). The glass-and-teak front doors are another islandinspired touch. They’re inset with palm leaves hand-carved in Indonesia in a pattern Ann designed “to let in just the right amount of light, and bring the outdoors inside.” The connection between indoors and out is essential to the home’s sense of place, Ann says. “My friend and fellow gardener Kate Duhamel worked with me to turn what had been a bare landscape into a tropical garden, using native plants wherever possible, so that from every window, the

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RARE

Oceanfront Property Privacy, Mature Fruit Orchards, Builder Ready

A SPECTACULAR 2-ACRE, beachfront lot located in an exclusive and very private community in Olowalu. The parcel has an approved County of Maui farm plan, breath-taking views of La¯na‘i, Kaho‘olawe and Maui’s south shore. The owners will enjoy a lifetime of endless tropical sunsets and gentle breezes. The parcel is builder ready, comes complete with a producing citrus, mango and coconut orchard, features large monkeypod shade trees, and a private dual water system for domestic and agricultural uses. The perfect location for your private, oceanfront Maui home. Conveniently located directly across from Leoda’s Kitchen & Pie Shop in Olowalu and midway between Wailuku and Lahaina. A MUST-SEE for the discriminating buyer.

SPECTACULAR

Kapalua Acreages With Stunning Ocean and Mountain Views

Honolua Ridge - Phase I, Lot #12: 81 Keoawa Place, Kapalua: 9.298 acres perched above Honolua Bay with a private access road that drops you right in front of one of Maui’s most alluring and special bays. Stunning views of Moloka‘i and the West Maui coast. The perfect location to build the home of your dreams surrounded by lush tropical gardens. The views are endless, the air is crisp and the beaches and golf are only minutes away.

Offered at $1,295,000

Property is offered at $5,800,000.

Honolua Ridge - Phase II, Lot #22: 242 Keoawa Street, Kapalua: 6.259 acres of breathtaking views. From your house site you’ll enjoy endless views of nearby islands, tropical sunsets and the deep blue waters of the Pailolo Channel. The site is situated near the top of the development, giving you easy access to pristine mountain hikes, the beaches of Kapalua and enough land to create your own private tropical paradise.

Offered at $1,595,000

JAMIE WOODBURN, R(S) | EMAIL: JAMIEWOODBURN1@GMAIL.COM | CELL: 808.870.5671 UPCOUNTRY OFFICE • (808) 572-8600 • WWW.ISLANDSIR.COM | EACH OFFICE IS INDEPENDENTLY OWNED AND OPERATED

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« AT HOME »

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Best of Maui 2015: Best Home Furnishings Voted by the readers of MauiTime Weekly

Opposite, clockwise from top: An heirloom kapa hangs in the master suite above the headboard Mark Minney carved from found monkeypod. An antique Chinese cabinet from Brown-Kobayashi, daybed and side chair from Hue Interiors, armchair and ottoman from Moore Interiors create the suite’s cozy seating area. Painting is by Phil Sabado, owl sculpture by Dennis Williams, drum from Duck Soup. Vintage wicker furniture invites you to linger on the lānai and enjoy the view. From the vestibule, Ann’s legacy Hawaiian quilt peeks out; the mango-wood table is from Duck Soup. Above: The master bath sports pendant lamps from Read Lighting.

gardens or the land surrounding the house became a visual part of the home’s interior.” Though the house had ample space, “with only two bedrooms, there wasn’t room for visiting family,” says Ann. The second phase of the remodel added a new master suite, and, by placing it on the opposite end of the house, established separate wings, one for Ann and Allen, the other for guests. The new wing also contains a laundry room and a vestibule that accommodates Ann’s office. “We interviewed many contractors, but most were hesitant to take on the project because of difficulties with the building site [deep gulches on either side of the property]. We finally found Mark Minney, the one person who was able to envision a solution. It took a lot of earth moving and hauling to accomplish that wing.” The original laundry room became a butler’s pantry, outfitted with a second dishwasher, wine cellar, and cold-storage drawers. The vestibule boasts a mango-wood desk that Ann designed and Mark constructed with

210 Alamaha Street, Kahului • 808.873.6910 • mauihue.com

808 276 2764 waterlilymaui.com

Maui N¯ o Ka ‘Oi » Island Living ISLE 11

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« AT HOME »

cabinets that “can be completely closed up to hide my mess,” she says. A sliding barn door leads into the new master suite. Made of bamboo and teak, it’s an arresting design element that signals a distinctively personal space. Enter, and you come face to face with Ann’s prized possession: a legacy quilt handmade in Hāna in 1960. The suite’s pièce de résistance is an earlytwentieth-century kapa (barkcloth) mounted behind the bed like textured wallpaper. Ann purchased the thirteen-by-sixteen-foot piece from a woman who sells Hawai‘i-made items at the Queen Ka‘ahumanu Shopping Center in Kahului. “She’d told me she had a large piece of cloth, but at the time I didn’t have anywhere to put it,” Ann recalls. “When we added the master bedroom, I went back to her and asked if she still had it. The next week, we laid it out right in the middle of the mall so I could examine it. It was perfect.” Ann calls the master bath her “water room.” It’s easy to see why: She had Mark transform a walk-in shower and a soaking tub into a single nine-by-nine space that is also accessible from the outdoor spa. Allen and Ann have developed a deep affinity for country living. In fact, to ensure that their panoramic view remains unobstructed, they purchased the land just below their property when it became available. “We plan to keep it as raw land,” Ann says. “We have picnic tables, a grill, and a fire pit down there for outside get-togethers.

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We Are. The Voice of Maui Luxury Real Estate. KAPALUA | MAKENA | LANA‘I | KULA

Seen from the pasture below, Ann and Allen’s home is luminous at twilight. Its most unusual feature is the twostory tower at right. Allen’s home office occupies the top floor—which also serves as a fun and unconventional place for visiting grandchildren to sleep.

“This house is not only perfect for the two of us, it has become a delightful gathering place for our family and friends,” she adds. “And we couldn’t imagine a better setting in which to display our treasured Hawaiian art collection.”

RESOURCES Brown-Kobayashi (antique Chinese furnishings) 38 N. Market Street, Wailuku 808-242-0804

212 PLANTATION CLUB DRIVE PLANTATION ESTATES, KAPALUA Situated on the 18th fairway, overlooking Maui’s famed Plantation Course with spectacular views of the ocean and outer islands, this two-acre estate is in one of Maui’s most prestigious gated communities. It features a main home with an open floor plan and spacious lanais, as well as a charming guest cottage. 4 Bed | 4 Bath | 2 Half Bath + Cottage | 2 Acres $7,750,000

INSPIRED ISLAND LIVING, MAKENA This secluded estate on over two acres of tropically manicured landscaping offers maximum privacy and security with breathtaking mountain, ocean and outer island views. The spacious open floor plan is designed with a welcoming foyer opening onto a large covered lanai overlooking the custom saline pool and Maui’s south shore. See more at www.MakenaLuxuryHome.com 5 Bed | 4 Bath | 2 Half Bath | 2+ Acres Price Upon Request

EXTRAORDINARY HOME ON LANA’I Stunningly beautiful and privately situated, this incredible Lana’i residence captures the grace and elegance of Old Hawai’i. With its peaceful and breathtaking setting this classic custom island home enjoys sweeping views, including the Munro hiking trail and the Lana’i mountain range. See more at www.LuxuryLanaiRealEstate.com 3 Bed | 3.5 Bath | 1.4 Acres Offered at $4,000,000

SPECTACULAR UPCOUNTRY RANCH Peaceful and private, these exclusive 310 acres, located on the slopes of Haleakalā, have stunning ocean and mountain views! Beautiful open pastureland balanced with groves of trees, the property offers many private and picturesque building sites. This Island Legacy Ranch Property is truly one of a kind! 310 Acres | 3 Water Meters Offered at $9,500,000

---------------------------------------------------------------------------------------Courtney M Brown R(S) (808) 250-0210 CB@LuxuryRealEstateMaui.com ---------------------------------------------------------------------------------------Rob Shelton, R(B) (808) 281-4024 Rob@IslandSothebysRealty.com

---------------------------------------------------------------------------------------Guida Anderson, R(B) (808) 870-0911 Guida@MauiGuida.com ---------------------------------------------------------------------------------------Deborah Davis, R(B) (808) 281-7550 Deb@MauiHomeSearch.com

Duck Soup Enterprises (teak front-door panels) 2000 Mokulele Highway, Pu‘unēnē 808-871-7875 | DuckSoupMaui.com Steve & Evan Mazingo Waiakoa Enterprises (contractors, first-phase remodel) P.O. Box 223, Kula 808-281-3889 Mark Minney Construction, LLC (contractor, second-phase remodel) 4730 Kula Highway, Kula 808-876-1765 Pohaku Masonry (fireplace, exterior stonework) 311 Awalau Road, Ha‘ikū 808-283-4156

---------------------------------------------------------------------------------------- ---------------------------------------------------------------------------------------Wendy R Peterson, R(S) (808) 870-4114 Wendy R Peterson, R(S) (808) 870-4114 Wendy@IslandSothebysRealty.com Wendy@IslandSothebysRealty.com Maui N¯ o Ka ‘Oi » Island Living ISLE 13

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 GREAT FINDS 

Colors to Fall For Vibrant hues for your autumn home COMPILED BY CONN BRATTAIN

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Form & Fun-ction Maui artist Evan Schauss’s playful, handblown goblets are $95 each at The Gallery Shop at Kaluanui, Hui No‘eau Visual Arts Center, 2841, Baldwin Ave., Makawao, 572-6560, HuiNoeau.com.

Loom-inous Handwoven on Maui linen-and-cotton “Sunset Palm” rug, 42”x27”, by The Maui Mercer. Custom sizes/colors available. $224 as shown at Pearl Butik, 71 Baldwin Ave., Pā‘ia, 579-8899, PearlButik.com; TheMauiMercer.com

Bottled Beauty UMA Enterprises’ diamond-embossed glass vase in smoky topaz,12”x7”, $40 at Home World, 374 Hanakai St., Kahului, 877-5503, HomeWorld.com

Go Ape. Use Teak & Mahogany’s solidmonkeypod drum as an end table or stool. Approx. 24”x24”, $640 at Outdoor Living, 261 Lalo St., Kahului, 873-8325, Out-Door-Living.com

Light Reign Handblown-glass table lamp comes in grape (shown) and seven other colors, by angelo:HOME. 11.5” shade, 14” tall, 6” base. $140 at Home World, 374 Hanakai St., Kahului, 877-5503, HomeWorld.com

Photographic Memory “Lahaina Sunset,” limited-edition, printed on aluminum in your choice of sizes, by and at Cesere Brothers. Call or visit gallery for prices. 83 Hāna Hwy., Pā‘ia, 268-4405, CesereBrothers.com

7 1,2,3,6,7,8,10,11: CONN BRATTAIN; 4: TEAK & MAHOGANY; 5: CESERE BROTHERS; 9: MARTIN & MACARTHUR

Sleep Patterns Pewa (fishtail, 26”x26”) and ‘āko‘ako‘a (coral, 12”x26”) printed canvas pillow covers, $42 & $50 by Manaola Hawaii, at HUE, 210 Alamaha St., Kahului, 873-6910, MauiHue.com

Knickknack by Paddywax Handpoured Amber & Smoke scented soy-wax candle in an 8 oz. vintage apothecary bottle by Paddywax. $24 at Homme by Nature, 3643 Baldwin Ave., Makawao, 572-3456

Core Value Handcrafted koa and purple heartwood jewelry box by Nate Jackson, $2,890 at Martin & MacArthur, The Shops at Wailea, 3750 Wailea Alanui Dr., Wailea, 8918844; Whalers Village, 2435 Kā‘anapali Pkwy., Kā‘anapali, 667-7422; MartinAndMacArthur.com

Paper Tigers Washable paper bags by Uashmama. Metallic gold, 9.5” base, $39; silver, 6.25” base, $18. (Contents not included.) Roll top up or down to adjust height. At Driftwood, 1152 Makawao Ave., 573-1152, DriftwoodMaui.com

Color Field Muse/Hexagon and Elevations/Extrados tiles by Oceanside, in various colors and blends. Call for pricing. At Maui Marble & Granite, 874 Alua St., Wailuku, 242-8400, MauiMarbleandGranite.net Maui N¯ o Ka ‘Oi » Island Living ISLE 15

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« AT HOME »

DESIGNING EXPERT ADVICE FOR HAWAI‘I-PROOFING YOUR HOME

Story by Teya Penniman

“It’s a delight to be an architect on Maui, because there are so many microclimates, making each project a unique challenge,” says Jim Niess, who’s designed Maui homes for more than forty years. “There are few places in the world where we can live in the climate, where we don’t have to struggle against it.” True—to a certain extent. Ancient Hawaiians lived mostly outdoors; they built their homes from thatch of pili grass and hala (pandanus) —plant materials that may not have lasted long, but were easily replaced. In contrast, the missionaries and business people who settled in Hawai‘i in the 1800s built structures more attuned to their New

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ANDREA BRIZZI/ MCCLELLAN ARCHITECTS

This house overlooking Maui’s Central Valley exemplifies climate-friendly design. High, open-beam ceilings and windowed walls allow cooling breezes to flow through, while deep eaves keep out rain and the heat of the midday sun. Post-and-pier construction on the lower slope likewise keeps the interior cool. No wonder the home has been recognized by the American Institute of Architects’ Maui Chapter.

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FOR THE ELEMENTS SUN

SEA SPRAY

WIND

TERMITES

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SUN & HEAT Trees and other landscaping can play an important role in whether your home stays cool. Hedges located too close to the house can restrict airflow and deflect breezes downward (top diagram). Plant hedges farther from the house for better airflow. (bottom diagram).

Installed correctly, fiberglassasphalt shingles should last twenty-five years. But clogged gutters can eventually lead to water damage. Keep gutters cleared of leaves and fruit from nearby trees.

Cement roof tiles limit solarheat transfer, and have a classic look. Regular pressurewashing will keep them in top shape and looking like new.

England roots than to the Islands’ subtropical climate. It wasn’t until the early twentieth century that the Islands’ leading architects began to design spaces that again spoke to the local environment, a style that blurred the distinction between interior and exterior. But our paradisiacal climate can be other than benign. Sun, wind, rain and introduced critters can reduce our grand edifices to piles of rocks, rotting timber, and a list of coulda/shouldas. What are the greatest challenges to “living in the climate” on Maui? What can homeowners do to protect their investments? For local expertise, I turned to Niess, president of Maui Architectural Group, and Jeff Anselm, owner of Home Buyers Inspection Service, who has three decades’ experience in building and inspection. Both emphasized the importance of site characteristics—a solution for one house might not work elsewhere—and they shared advice about how to protect your home from the elements. SUN & HEAT Lahaina means “cruel sun” but it’s not the only locale that toasts under the rays of our local star. “Your roof is your first line of protection,”

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Anselm says. Installed correctly, fiberglass-asphalt shingles should last twenty-five years, but excessive sun can warp, split and weaken shingles. Regular inspection and replacement will help ensure your roof’s integrity. He likes concrete roof tiles; they’re more expensive but transfer less heat and stand up better to high wind and rain. If used on the windward side, they require more frequent power washing to remove moss or mildew. And there’s a trick to walking on them: keep your weight on the leading edges, where the tiles overlap, to minimize breakage. Niess says aluminum-zinc roofs are lightweight, durable, and an excellent option for catchment if you’re not connected to the County water system. They are also good for photovoltaic installations. He recommends shade plantings to reduce heat; and passive solar design, such as proper orientation, insulation, ventilation and reflective roofs, to heat or cool living spaces. To get the best of both worlds, solar panels can be installed on lānai roofs that shade the sunny side of a house. Raised floors, floor and ceiling vents, jalousies with hoods, and window and door placements that create low-pressure areas in the house will help lure cooling breezes inside.

LEFT & RIGHT: COURTESY OF MAUIPRESSUREWASHING.COM

Compact design makes it harder for airflow to reach inner rooms.

This standing-seam metal roof holds photovoltaic panels with specially designed clips that eliminate the need to puncture the roof.

Design for good cross ventilation: Give interior spaces ample access to outdoors. Illustrations in this story were taken from Field Guide for Energy Performance, Comfort and Value in Hawaii Homes, published by the State of Hawai‘i.

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WIND

SALT SPRAY

A clear sign that it’s time for new tile: Hurricane Iselle’s kona winds took this roof by surprise, snapping a swath of brittle asphalt tile.

Salt air wreaks havoc on metals, especially outside the home. Even though this outlet was installed just a few years ago, and sits on a sheltered lānai, it’s already begun to corrode.

Be sure that windows in hard-toreach places are operable and can be easily cleaned. Don’t put stationary windows where it’s difficult to clean them.

In addition to the specific solutions my experts offered, a few key points kept resurfacing: Design it and build it right. Be informed

and engaged. Ask your architect and builder how the proposed design and materials will maximize your home’s resilience to weather and insects.

Manage airflow. Good airflow helps

maintain optimum temperatures. Make sure you address humidity if that’s an issue for your area.

Keep it clean. Pressure-wash the

exterior of your house each spring.

Even aluminum eventually corrodes when exposed to Hawai‘i’s salt air. Investing in higher-quality materials pays off in the long run.

WIND Maui can be a breezy place, with the trades bumping up against our two volcanoes and kona winds bringing southerly storms. Where you live (windward or leeward) and your home’s orientation affect your vulnerability, but with no guarantees. Tropical storm Iselle demolished structures at Upcountry’s ‘Ulupalakua Ranch, while buildings less than a mile away escaped unscathed. Major damage has been rare on Maui, but correct spacing of hurricane clips, appropriate sizing of overhangs, and regular roof inspections and tree-branch trimming will help your house weather most wind events. Both gentle sea breezes and gusty gales can carry other modes of destruction. SALT SPRAY & DUST In a paean to rust, former Maui author Tom Stevens wrote, “Rust didn’t have a lot to do in pre-metallic Hawai‘i. [Its] only job in those days was to turn the dirt red.” Not so today. Iron and other metalbased products such as screws, bolts, and nails exposed to salt- and

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Keep a watchful eye. Unless you are

an industry insider, consider hiring a professional to inspect your house every two years.

moisture-laden winds can become pūpū (snacks) for corrosion. Electrical mains and meters installed on the windward side are easy prey. Both my experts extolled the virtues of stainless steel, recommended eliminating fastener exposure wherever possible, and warned against contact between dissimilar metals, which creates a breeding ground for corrosion. Rusty fasteners can cause paint cracking and vice versa. Anselm advises against using aluminum windows, ever, preferring corrosion-resistant vinyl, and Niess observes, “We wash our dogs, we wash our cars, we wash our bodies, but for some reason we don’t wash our houses.” He recommends an annual pressure washing, post winter, to remove salt and dust accumulations. Anselm cautions DIY types to be sure they don’t spray water into wall spaces. Air pollution is not a recent development in the Islands. The Hawaiian saying Ka makani hāpala lepo o Pā‘ia means “the dust-smearing wind of Pā‘ia.” Anselm says clogged scupper drains can cause reddirt streaks on walls. It’s mostly a cosmetic issue, but eventually you’ll need to repaint. Dust-filled puka (holes) also capture moisture and feed rust. Niess says, “Don’t put a window where you can’t wash it.”

JOHN GIORDANI

Design your home so its wider sides are set at a slight angle to the prevailing winds, with narrower sides facing east and west. This alignment will reduce heat gain as the sun traverses across the sky, and maximize opportunities for cross ventilation.

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HUMIDITY In north-shore kitchens, you can practically watch salt crystals clump in unprotected shakers as moisture-bearing winds blow through the house. More problematic is the development of mold and mildew, common on wood cabinets and in bathrooms. Wood that retains moisture for too long requires surgery to remove both the rotten piece and a onefoot buffer. Most of the serious mold problems Anselm encounters come from unnoticed plumbing leaks. Options for reducing fungi in your life include improved airflow design, use of fans and dehumidifiers when moisture levels are high, and moving to Wailea.

SANJAY ACHARYA

Unmagnified, frass is the size of coarse sand—and a good sign you’re being bugged by termites.

TERMITES Muggy weather is hard on our homes for another reason: termites need calm, humid nights for the swarms (winged adults) to emerge, mate and establish new colonies. Of the seven or more species in Hawai‘i, two cause the most damage; economic costs for the Formosan subterranean termite are pegged at more than $100 million annually. How do you know if you have termites? Look for frass and tubes. Drywood termites excrete sand-sized droppings, or “frass,” outside the wood, then close up their lua (bathroom) holes. They eat in any direction, both across and with the grain. The Formosans build mud tubes along boards, in wall spaces, and between the ground and structure; their culinary preference is for softer areas, following the grain and leaving behind wooden skeletons. Other possible signs are paint blisters, roof leaks, door sags and electrical problems. Your house design should isolate wood from the soil. Basaltic gravel below the footings can be used as a physical barrier. Most lumber in Hawai‘i is pressure treated with a borate solution to protect against termites. Anselm recommends painting or dipping wood in a borate solution after any saw cuts. Steel framing is another option. Spot treatments may stop small infestations, but if the damage is extensive, fumigation or “tenting” is necessary—just another feature of “living in the climate.”

1/3 SQUARE

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« BECKY’S BACKYARD »

THE EDIBLE LANDSCAPE

Turn your yard into a garden of eatin’.

BY BECKY SPEERE

1 4 2 3 There’s more beauty to marigolds than the zing of color they bring to a landscape. A thick row creates a barrier to insects, and the flowers make vibrant accents in salads.

My edible landscape reflects my growing up on the “Big Island” of Hawai‘i, where we often sourced our food from bamboo fields or tropical forests, and the pristine ocean. Raised by a food-foraging mother, my four siblings and I looked at flora and fauna differently, learning to identify trees, vines, or ground cover as either edible or inedible. A drive to the countryside would invariably yield buckets of guavas, bamboo shoots, wild watercress and other delights. So it is only natural that my kitchen door in rainy Huelo opens to a row of taro, a “canoe crop” brought to Hawai‘i by the first Polynesian settlers. Another canoe plant, a thirty-foot-tall mountain-apple tree laden with sweet, juicy fruit, occupies a corner of the yard next to a young jackfruit tree. In our courtyard sits katuk, a South Ameri-

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1: Begonia is tart to the taste. 2: Garlic chive blossoms burst with garlic flavor. 3: Hawaiian chili peppers pack a hot punch and can grow into an attractive bush. 4: Stick oregano can also attain a hearty size, and may be pruned to a tidy shape.

can bush whose leaves are flush with chlorophyll and taste of string beans—at the ready for a midday nibble during yard work. Okinawan spinach, with its Kelly-green and magenta leaves, creeps along the fence, while my prized liliko‘i (passionfruit) vines hang in trees and on trellises, strung like yellow and green light bulbs in the warm midsummer breeze. Huge berms of banana trees provide fruit, and their leaves double as wraps for steaming food, all the while protecting the house against winds that gust through the valley. I love having so much variety and flavor just beyond my doorstep, and take pride in knowing that, the more I live off the land, the more I’m contributing to Maui’s sustainability and lowering my carbon footprint.

LEFT: MICHEAL MCCOY; RIGHT TOP: BECKY SPEERE; RIGHT BOTTOM: JOHN GIORDANI

This liliko‘i (passionfruit) is mainly an ornamental variety, but with a delectable surprise in the flower’s center. Pull the petals and enjoy!

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TOP: MICHAEL MCCOY; BOTTOM: ECOSCAPES MAUI/KEVIN KOVACH

Above: What better place to plant edible landscaping than in reach of a dining table? Michael McCoy and Kelly Marlin, of Fresh Island Herbs, did just that near the deck where they sometimes host farm dinners. Papaya and yuzu lemon flank the edges with patches of borage and marigold close by. An outdoor cook would lack no inspiration with a grill station surrounded by aromatic herbs and succulent fruits. Right: A sloping yard gets an edible makeover: 1. Dwarf blood orange 2. Lavender 3. Dwarf lemon 4. Rosemary 5. Loquat 6. Brazilian cherry 7. Edible begonia 8. Bamboo 9. Apple bananas 10. Low-chill apple 11. Low-chill peach 12. Nasturtium

3 3 10 11 4

5 6

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« BECKY’S BACKYARD »

WHAT TO PLANT maritima) This annual flowering plant is a member of the Brassicaceae family, native to the Mediterranean. A creeper, it’s a keeper for edgings, and comes in a multitude of colors.  Light, gentle  Full, or partial shade  Sea level to 2,500 feet Use the tiny flowerheads as garnish; scatter individual flowers on a salad. BILIMBI, KAMIAS, CUCUMBER TREE, TREE SORREL (Averrhoa

bilimbi) Native to Southeast Asia, this cauliferous fruit-bearing tree grows to 20 feet, and is a close relative of carambola (starfruit).  Moderate most of the year; heavy in summer Full  Tropical low elevations; does not grow at higher elevations Fruit is ripe for picking when it begins to fall. May be candied and made into li hing mui-style local treats, added to curries, juiced, or eaten as is (although it will pucker your lips). Candy the flowers for desserts or garnish. BORAGE, STARFLOWER (Borago

officinalis) This hardy annual Mediterranean herb is used for companion planting—it helps ward off bugs and enriches the soil. In Maui’s drier regions, the plant will produce blooms and greens year-round.  Moderate; allow soil to dry out between waterings.  Full to partial  Sea level to 4,000 feet The flowers (which taste like cucumber) and tender greens are edible raw, cooked, or candied (flowers only). Allow stalks to mulch into soil to provide nutrients for next season’s growth.

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CHIVES (Allium schoenoprasum) A

member of the onion family, chives will last three to four years and will need to be separated into more plants.  Loves water  Full  Sea level to 2,000 feet Harvest by cutting leaves at the soil level. Although the leaves are the main part of the plant that’s used, the tufts of purple flowers are standouts in a salad. GARDEN NASTURTIUM (Tropaeolum majus) Though it’s commonly called a nasturtium, this perennial plant doesn’t belong to the Nasturtium (watercress) genus. Native to Central and South America, it has acclimated to many locales and elevations.  Low to moderate  Full  Sea level to alpine All parts of the plant are edible; Maui chefs use the flowers to garnish salads because of their peppery, watercress-like flavor. When young and tender, the seedpods can be pickled in a vinegar marinade and substituted for capers. KALO, TARO (Colocasia esculenta) One of the original “canoe crops” brought here by the Polynesians, kalo grows in irrigated paddies or on dry land. All parts of the plant are edible and hypoallergenic.  Heavy  Full  Up to 2,000 feet Depending on the variety, the corm may be harvested after eight to ten months. The lū‘au (leaf) may be picked throughout the growing season, but overharvesting reduces corm size. Calcium oxalate, a component of kidney stones, is present in raw and undercooked corms; steam or boil the corm until you can easily pierce it with a fork. Use in salads, stews, pound for poi, or sauté with veggies and meat. Certain varieties can be sliced raw and fried as taro chips.

FIRST COLUMN, FROM TOP: FOREST & KIM STARR (3); BECKY SPEERE SECOND COLUMN, FROM TOP: FOREST & KIM STARR; JOHN GIORDANI; BECKY SPEERE; FOREST & KIM STARR (2); BECKY SPEERE

ALYSSUM, SWEET ALYSSUM, CARPET FLOWER (Lobularia

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Your best choice f� Property Management KATUK (Saurupus androgynous)

FROM TOP: FOREST & KIM STARR; JEEVAN JOSE; TOP: FOREST & KIM STARR

This tropical perennial is a native of Borneo; the leaves and flowers have a taste reminiscent of sweet peas.  Needs plenty of water, can tolerate brief flooding. Cannot tolerate dry.  Prefers shade, but can tolerate full sun if given plenty of water.  Sea level to 2,000 feet Katuk may be grown as a potted plant or an edible hedge. It propagates easily from cuttings; strip the leaves and stick the stem in the ground in the shade. In Malaysia, gardeners use lots of manure and water heavily to force the shoot tips to grow extra long and tender. Called tropical asparagus in its tender stage, the leaves may be stir-fried or tossed raw into salads.

For over 40 years, Destination Maui, Inc. has led the industry in the management of homeowner associations. Protection of client assets, financial reporting, knowledge and integrity are some of the hallmarks that distinguish DMI from its peers. “DMI was instrumental in getting our association’s books in order and our records up to date. They have gone above and beyond what is required of a managing agent.” Alan McGuire, President, Kamaole Beach Club “DMI is the best.” Lois Koenig, President, Kamaole Sands Board of Directors “DMI has done an effective and informative job in helping us work through the many challenges arising in a changing economy.” Jan Davidson, President, The Association of Apartment Owners,The Palms at Wailea.

We strive to be �e best, not �e biggest. KO‘OKO‘OLAU (Bidens menziesii)

A member of the Asteraceae family, this perennial relative of the sunflower is an endemic herb that grows in widely varying conditions.  Light  Full  Sea level to 8,000 feet Dry the leaves to make a healthful tea. Plant new crops regularly for a continual supply of leaves.

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Maui N¯ o Ka ‘Oi » Island Living ISLE 25

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« BECKY’S BACKYARD »

is Hawai‘i’s only native palm, but it has about 24 varieties. Grows from 15 to 30 feet tall, with a canopy 10 to 12 feet wide, and a life span of more than 5 years.  Moderate  Full  Grows at lower elevations but mainly in the wild at 1,000 feet Ancient Hawaiians ate the loulu seed in times of famine. Today the seed is considered a delicacy, enjoyed raw. MĀMAKI (Pipturis albidus) Perennial and indigenous to Hawai‘i, this member of the nettle family can grow as a shrub or small tree. Propagate from cuttings or seeds.  Ample, with well-drained soil  Prefers partial sun; if in full sun, water frequently.  Sea level to 4,000 feet Once dried, the mature leaves can be brewed for a noncaffeinated tea; simmer in water till tea is dark, about 4 minutes. Never harvest more than a quarter of the leaves of the entire plant. OLIVE (Olea europaea) This shrub or small tree is native to Africa, the Mediterranean and Asia. A few specific cultivars grow well in Maui’s subtropical climate.  Moderate until seedlings set roots; then minimal  Full  Sea level to 4,000 feet Young leaves dry quickly and can be brewed for tea. Serve the tea iced or hot, mixed with honey and lemon. Cure the olives in lime or brine them in salt before eating; they can also be pressed into oil. PINEAPPLE (Ananas comosus) Indigenous to South America, this herbaceous perennial is part of the Bromeliad family. European explorers named the fruit for its resemblance to pine cones.  Light  Full

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 Sea level to 2,000 feet The fruit is sweetest and ready to harvest when the skin is entirely yellow. Peel the skin and remove the core if it’s tough and fibrous. Use fresh, toss in a green-papaya salad, or add to smoothies; chargrill for kabobs or pizza topping. Plant the crown, and you can produce a second, smaller generation. SWEET OLIVE, TEA OLIVE

(Osmanthus fragrans) This tree grows throughout Asia, where it’s cultivated as an ornamental with wonderfully fragrant flowers.  Ample, in well-drained soil  Partial; will tolerate full sun with increased watering  Sea level to 3,000 feet Harvest the flowers in summer and autumn and add them to simple syrup, or dry them for what is called Dragon Bead tea in China. SWEET WILLIAM (Dianthus

barbatus) This herbaceous biennial is a popular ornamental; it flowers in the second year. Native to Europe, it can be grown in pots or planted directly in gardens.  Moderate  Full  Sea level to 4,000 feet; does not like frost The assorted colors make attractive salad garnishes for sweet and savory platings. Petals are generally stripped off the flowerhead for use. TAHITIAN LILIKO‘I, JAMAICAN HONEYSUCKLE, ORANGE LILIKO‘I, WATER LEMON (Passiflora

laurifolia) Native to the American tropics, this perennial vine grows to 30 feet, with dramatic flowers that yield to medium-sized, ovoid fruit.  Moderate  Full  Sea level to 1,000 feet Fruit is ready to eat off the vine when it turns papaya yellow. The seed mass within the soft rind is sweet and floral tasting, unlike the intensely tart common yellow liliko‘i.

FIRST COLUMN, FROM TOP: FOREST & KIM STARR (3); BECKY SPEERE; NO CREDIT; FOREST & KIM STARR SECOND COLUMN, FROM TOP: NICK LOTT; FOREST & KIM STARR; BECKY SPEERE (2); FOREST & KIM STARR

LOULU (Pritchardia glabrata) This

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Maui N¯ o Ka ‘Oi » Island Living ISLE 27

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« REAL-ESTATE TRENDS »

The Luxury Home MNKO How would you describe the overall health of the real-estate market on Maui? MAF In a word: stable. Comparing the first half of this year with the first half of last year, the numbers have changed very little. Residential sales have increased only 2 percent over 2014. The average sales price for a home has gone down 6 percent, but the median sales price went up 5 percent. This is actually great news for both sellers

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and investors. Because there are no erratic swings, a stable market is healthy—sellers feel they are getting a good price, and buyers feel they’re paying the right price. Equally as important, lending sources are opening opportunities for new homebuyers who may have had difficulty entering the market. MNKO Is that consistent throughout Maui? Or are some areas doing better than others? MAF Great question. Interestingly, there are dramatic changes in residential sales in the South and West Maui resort areas. South Maui sales for 2015 are off almost 50 percent compared to the number of homes sold in 2014, whereas the number of residential

sales in Kapalua has increased 60 percent, and Kā‘anapali sales increased 15 percent. That’s a huge shift. MNKO Why would that be? Are people less interested in Wailea? MAF Not at all. It’s driven by inventory and perceived value. Because there is currently little available inventory in Wailea, buyers who may have sought Wailea/Mākena are turning to West Maui for more alternatives. I’ve worked with a major Wailea broker who couldn’t find anything for his client. Together we found a home in Kapalua in the $5 to $6 million range. It’s the first time we’ve seen potential Wailea buyers shift focus to a wider market.

COURTESY MAUI ESTATES INTERNATIONAL

Mary Anne Fitch is one of Maui’s most respected realtors. In 2013 she was named Maui’s top realtor, and in 2014 earned the prestigious rank of number seven for the entire state of Hawai‘i. Who better to give us the skinny on Maui’s luxury real-estate market?

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MARY ANNE FITCH MAUI’S #1 REALTOR® 2014* Representing Maui’s Most Distinctive Oceanfront, Ocean View and Golf Course Addresses

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Over $580 Million In Maui Real Estate Sales Since 1988 NAM L. LE VIET REALTOR® (S) (808) 283-9007 mauisold.com

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Untitled-1 19

MARY ANNE FITCH OWNER & PRINCIPAL BROKER® (808) 250-1583 soldmaui.com

500 Bay Drive, Kapalua, HI 96761

6/16/16 10:59 AM

MNKO What do you mean by perceived value? MAF Most of the residential business moving from Wailea to West Maui is about price point. These are folks looking for luxury homes for $5 million or below. Generally speaking, West Maui prices are 25 to 35 percent lower than Wailea/Mākena offerings, and of course, there is more inventory to choose from. Another trend on West Maui is increased sales in luxury condominiums, such as Honua Kai in Kā‘anapali and the new Montage in Kapalua. These properties speak to buyers who desire a return on investment; they can be rented as vacation accommodations. I see more investors appreciate having the opportunity to offset expenses through rental income. And these properties are not only luxurious, they have what everyone wants: oceanfront. MNKO What is the market like for someone looking to buy an oceanfront home? MAF Oceanfront single-family homes comprise an entirely different category, one that is becoming less and less available. There is almost nothing below $10 million for an oceanfront home, and for what I would call a true oceanfront estate, prices are $20 million or more. MNKO Is the same true for oceanfront raw land?

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MAF Again, the inventory is dwindling. Oceanfront properties are being bought up, and very few make it back to the market— which of course drives the price up. The last two beachfront lots in Kā‘anapali sold at the end of 2014. In fact, the only oceanfront opportunities I know of right now are in Olowalu and Kahana, priced from $5 million up. There are some residential beachfront properties in Kapalua, but those are priced at $20 million plus. MNKO What is your advice for the buyer looking for luxury residential property on Maui? MAF Do your homework. Compare likepriced homes and properties without limiting your parameters to West Maui or South Maui—and remember that inventory is shrinking. When you find something you love, don’t wait.

Maalaea route temporarily suspended • *Koele Golf Course closed for renovations

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A certified international property specialist, Mary Anne Fitch is the owner and principal broker of Maui Estates International, an exclusive affiliate of Christie’s International Real Estate.

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It’s where time slows, and our conversations change.

This does not constitute an offer to sell or a solicitation of an offer to buy a unit. Nor is it an offering or solicitation of sale in any jurisdiction where the development is not registered in accordance with applicable law or where such offering or solicitation would otherwise be prohibited by law. Obtain all disclosure documents required by applicable laws and read them before signing anything. No governmental agency has judged the merits or value, if any, of the development. Further, ownership of a unit in the development will be subject to the terms of various documents relating to the development. The resort project described herein (the “Project”) and the residential units located within the Project (the “Residential Units”) are not owned, developed, or sold by Montage Hotels & Resorts, LLC, its affiliates or their respective licensors (collectively, “Montage”) and Montage does not make any representations, warranties or guaranties whatsoever with respect to the Residential Units, the Project or any part thereof. Island Acquisitions Kapalua LLC uses the Montage brand name and certain Montage trademarks (collectively, the “Operator Trademarks”) in connection with the sales and marketing of the Residential Units in the Project under a limited, non-exclusive, non-transferable and non-sublicensable license from Montage. The foregoing license may be terminated or may expire without renewal, in which case neither the Residential Units nor any part of the Project will be identified as a Montage branded project or have any rights to use the Operator Trademarks.

Life moves fast. So it’s nice to know you can always return home to Montage Residences Kapalua Bay, where serenity, personalized service and the spirit of Aloha allow you to focus on what matters: time together. A limited selection of three- and four-bedroom residences are available, located steps from Maui’s most cherished beach. Generous, Island-inspired living awaits, including a collection of Montage resort amenities and signature services. Prices starting at $3.4M. Residences are exclusively listed by Lisa Hatem Real Estate Company. 808-662-6551

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UNCOMPROMISING SINCE 1985

Potato scaled mahi-mahi, on a bed of grilled asparagus, potato puree, a cabernet beurre rouge, sprinkled with white truffle oil.

Founder/CEO Aaron Placourakis was raised around great food. And like all Greeks, he was instilled with the belief that “family” isn’t limited to close relatives, but includes all who are gathered around the table. It’s an approach that’s perfected by his team, who greet you at the door as a friend. We invite you to join us. Be a part of the family. Create unforgettable memories in the most spectacular settings on Earth. And rediscover the joy of good living.

Maui’s premier seafood restaurant Happy Hour Nightly Come in and see our new private dining room 808 879-7224 | Wailea

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Spectacular dining on the beach Happy Hour Nightly Now serving breakfast 808 875-7555 | Kihei

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“Its authenticity, intimacy, hospitality, cultural integrity and sheer romantic beauty have made this Maui’s top lu¯‘au.” F r o m m e r ’s M a u i

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(800)248-5828 www.oldlahainaluau.com 1251 Front Street, La¯haina Along the ocean in Historic La¯haina Town

TOP: COURTESY OF MONKEYPOD KITCHEN; BOTTOM: BECKY SPEERE

EAT, DrinK &

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Dining

be merriman A founder of Hawai‘i Regional Cuisine adds a branch to the family tree.

COURTESY OF MONKEYPOD KITCHEN

Opposite top: Lively decor in the bar and banquette area make for not one, but two festive happy hours. Opposite bottom: Fresh kale and sweet Maui onions accompany house-made sausage and gnocchi. Above: Locally made noodles provide a delicious bed for fresh vegetable-pork saimin.

In 1991, Peter Merriman’s namesake restaurant on the Big Island in Kamuela was my go-to lunch spot when I worked as a sales rep for a Swiss import company. Obsessive foodie that I am, I’d fly in from Maui for my ten-hour whirlwind trip and make sure my itinerary brought me close to my favorite restaurant at lunchtime. The local community embraced Merriman’s stellar command of ingredients, and reservations stacked up daily to sell-out evening service. One of the twelve founding members of Hawai‘i Regional Cuisine, Merriman recognized the rich agricultural history the island offered.

BY BECKY SPEERE

He also understood that “supporting local” meant an increase in his overhead costs. Merriman says, “We purchased locally for one simple reason: Local tasted better and fresher.” Now with five restaurants—two on Maui—Merriman continues to chant the same mantra. “Hawai‘i can grow almost anything, but it is expensive for farmers here,” he says, noting the high cost of water, land, importing seed, and soil amendments. “If people are willing to pay the premium, there is no limit to what the agricultural community can do.” Nor any limit to what Peter Merriman can do with local product. Maui N¯ o Ka ‘Oi » Sep–Oct 2015

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Dining

From top: An appetizer trio of wild-caught ‘ahi, fresh coconut and tako (octopus) ceviches. Desserts like cream pie topped with fresh strawberries are baked fresh daily. For Peter Merriman, what’s not to be merry about?

Opened in 2011, Merriman’s popular Monkeypod Kitchen is the anchor business at Wailea Gateway Center, located at the entrance to Wailea Resort. My daughter Tori and I arrive for a late lunch. The newly renovated patio has been calling to me each time I drive by and see guests buzzing with conversation under the eaves. Indoors, intricately painted surfboards mounted overhead and bright graffiti street art create a lively backdrop for the bar, which offers a smashing thirty-six varieties of beer on tap. With two happy hours, one starting at 3 p.m., and a late-nighter that draws in a crowd at 9, there’s plenty of time to enjoy a pint or two. En route to the patio, I run into a couple of friends: Charles Fredy, vice president of sales for Chambers & Chambers Wine Merchants, and James Maher, a sales consultant for the company. “Oh, you hang out here, too!” I declare. With a huge smile, Charles points to his lunch and replies, “The pizza is great!” Just as he says that, laughter draws my attention across the room and I see a half-dozen women celebrating with a bride-to-be. I make a mental note to return with my older daughter, Kali, for her upcoming bridal shower.

ALL COURTESY OF MONKEYPOD KITCHEN EXCEPT RIGHT MIDDLE: BECKY SPEERE

Top: Antique glass fishing floats bring a nautical touch to the bar. Above: Bourgeois pizza’s Keāhole lobster and Ali‘i mushrooms in white sauce.

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SAVOR THE MEAL. DEVOUR THE VIEW. Dining worthy of the paradise that surrounds it. Located in the Four Seasons Resort Maui at Wailea.

LOCALS: Buy one get one entrée!*

*Of equal or lesser value.

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Maybe out here, I add, as we step outdoors, where a lava-rock water feature anchors each end of the patio. A royal ‘ilima tree drenched in blossoms provides a hotpink contrast to the black rock. Dark-purple-leafed taro serpentines at the edge of the patio. Umbrellas mimic a canopy of trees, shading us from the Wailea sun. As we sip icy mai tais topped with a delicious cloud of liliko‘i-honey foam, our thoughts turn to the pizza that Charles mentioned, the Bourgeois, a combination of my favorite ingredients: Keāhole lobster, Hāmākua mushrooms and roasted-garlic cream sauce sprinkled with fresh thyme. Gnocchi with fresh ricotta, house-made Italian sausage, kale, Maui onions and vine-ripened tomatoes also gets our attention; so does a salad of local greens, beets and goat cheese. The server is attentive, even in the heat of the day, explaining each dish with knowledgeable confidence. Our lunch arrives, and we ooh and ahh as the plates are set before us. We dig into the lobster pizza and, yes, Charles did not lead us astray. The sweet lobster, sustainably raised on Hawai‘i Island, is a delicious treat. The ricotta-dappled gnocchi tastes of Italy. And the perky citrusmiso dressing on the salad takes me back to Merriman’s Big Island venue, where he first established his niche, offering the finest and freshest ingredients to create the best tasting food. Monkeypod Kitchen 10 Wailea Gateway Place, Wailea 808-891-2322 MonkeypodKitchen.com Open daily 11:30 a.m.–11 p.m. Happy hours: 3–5:30 p.m., 9–11 p.m.

MAUI MIXOLOGY

Monkeypod Mai Tai Jason Vendrell, beverage director/sommelier at Monkeypod Kitchen in Wailea, says, “When we were opening the restaurant, I wanted to do a more classic mai tai, with just one small variation. I was going to incorporate a house-made liliko‘i [passionfruit] syrup, and Chandra Lam [talented mixologist from Southern Wine & Spirits] suggested we make a foam. I think the reason the Monkeypod Mai Tai is so popular is because it is well balanced and refreshingly tart. We also use the best possible ingredients.” Honey Liliko‘i Foam ½ oz. honey Note: Recipe makes enough foam for 1 oz. liliko‘i purée 4 cocktails. Keeps 1 oz. simple syrup for a couple of 1 oz. egg whites days in canister, 1½ oz. cold water refrigerated.

METHOD Mix foam ingredients well and put in a nitrous-oxide (NO2 ) infuser* to half capacity. Use 4 charges for a liter-sized infuser. (Or blend ingredients on high speed till foamy.) Add lime juice, orgeat, orange curaçao and Old Lahaina Light Rum to mixing glass. Shake with 1 cup cubed ice about 30 seconds and pour into highball glass. Float dark rum. Top with honey-liliko‘i foam and garnish with pineapple half moon. * Available on Maui at Bargreen Ellingson Restaurant Supplies, 380 Ho‘okahi Street in Wailuku Industrial Park.

COURTESY OF MONKEYPOD KITCHEN

INGREDIENTS 1 oz. Old Lahaina Light Rum 1 oz. Old Lahaina Dark Rum ½ oz. macadamia-nut orgeat ½ oz. Marie Brizard Orange Curaçao ¾ oz. fresh lime juice

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Sunrise to Sunset, Oceanfront Dining

Molokai Sweet Potato Egg Frittata

Poke Nachos

Pineapple Tramisu

Private Dining

Serving the freshest ingredients for breakfast, lunch and dinner. Dine in an intimate oceanfront setting with breathtaking views. This is award-winning, oceanfront dining at its best. ~ Gluten-free dining available ~ Breakfast: 7am–11am, Lunch: 11am–2pm, Dinner: 5:30pm–9pm Sea House Bar & Terrace: 8am–10pm, Music nightly starting at 7pm, Happy Hour from 2pm–5pm, Pupus from $6

808.669.1500

www.seahousemaui.com Celebrating Over 50 Years at the Beach 5900 Lower Honoapiilani Road, Napili, Hawaii 96761 • www.napilikai.com Located at the beautiful Napili Kai Beach Resort • Celebrating Over 50 Years of Aloha

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Dining » HIGHLIGHTS

AROUND THE WORLD IN A FOOD TRUCK STORY BY BECKY SPEERE

On O‘ahu, where I lived in the seventies, Kaka‘ako, Mānoa, and North Shore surf sites supported mom-and-pop food trucks that offered local favorites like chopped steak and onions, or shoyu chicken with the ubiquitous

HA-BI-BI Michael Worrell grew up in Saudi Arabia. He says, “Habibi means ‘friend,’ ‘my love,’ and ‘affectionate grace,’ so I thought, ‘That would be a good name for the business.’” Words like fattoush and shawarma will quickly become part of your vocabulary after you taste Worrell’s dishes built on organic Maui greens. Fattoush, a salad dressed with lemony tahini vinaigrette, is spiked with sumac, a tangy, red dried berry. A side of falafel—Worrell’s specialty, made with whole chickpeas folded into a spicy purée and deep fried—adds crunch and deep, savory flavors. Shawarma is a pita wrap filled with shaved meat (marinated lamb or chicken) topped with lettuce and crunchy veggies slathered in toum, the Levantine “mayonnaise” that is actually a healthy, creamy garlic-yogurt sauce. You’ll want to raise your arms and spin a circle dance! Bil-hanā’ wa ash-shifā’. “May you have your meal with gladness and health.” At Maui Brewing Company, 605 Līpoa Pkwy., Kīhei | Monday 5–10 p.m., Thursday 11 a.m.–5 p.m., Friday 5–10 p.m. At Longs Drugs, 55 Kiopa‘a St., Pukalani Tuesday 11 a.m.–4 p.m. 808-280-8551 Facebook.com/HabibiMichaelz

WAYNE’S SUSHI/FRESH OFF THE BOAT Another language lesson comes from this sushi-boat lunch truck. (You have to see it to understand.) The humorous menu board includes Da Buggah ‘Ono (sushi roll with eel, jalapeño, crab mix and avo), What Brah, Beef? (shrimp tempura and asparagus roll topped with beef tenderloin), and Wayne Bo Roll (California roll topped with albacore, salmon, hamachi, avo and more). After I stop chuckling, I tuck into one of the tastiest handrolled sushi I’ve ever eaten. Chef Wayne Miyahira knocks them out of the ocean with wife-partner Heidi and son Jesse. His sushi is light on the rice, high on flavor and full of seafood. Wayne’s Crispy Critter Roll with crab, shrimp tempura and avocado, is napped with unagi sauce and a drizzle of spicy togarashi mayo. Hawai‘i Goes Fishing is lightly torched to give the slightest hint of smoke to the spicy roll. Oh, did I mention sushi hot dog? Happy service, too! Itadakimasu! “I eat with gratitude.” For locations, days and times, follow Wayne’s at Facebook.com/WaynesSushi or call 808-281-8810.

“two scoops rice” and mac salad. On Maui, a cute hot-pink truck in Lahaina has served the same menu for twenty-five years. Recently, a new fleet of food trucks has stormed the island, with chefs who dish up Mediterranean, Japanese, Pacific Regional, Mexican and more. Here are a few of our favorites.

MAUI FRESH STREATERY Chef/owner Kyle Kawakami’s vehicular venue won the 2015 readers’ choice ‘Aipono Award for Best Lunch Truck on Maui. His creative juices never cease to amaze; themed menus change every two weeks and keep loyal customers coming back. One fun menu dished up the “Down South” with humor: Miss Piggy’s Revenge showcased buttermilkmarinated frog legs, dusted with creoleseasoned flour and deep fried. The legs tasted like tender fried chicken with a hint of garlic. Chef Kyle served it with a sublime spicy aioli sauce and a side of Cajun dirty rice that got me in a foot-stompin’ zydeco mood. Another week traveled to Greece: beef-lamb gyros with a yogurt-dill-tahini sauce. Chef Kyle uses only the freshest local produce in his tried-and-true scratch recipes, from entrées to salad dressings. Next stop: Bengal? Su tripti. Vietnam? Ăn ngon nhé. (Both mean “Have a nice meal.”) Hawai‘i? Hele mai ‘ai. “Come and eat!” At Ilima Shell, 137 E. Ka‘ahumanu Ave., Kahului | Monday, Wednesday, Friday 11 a.m.–1 p.m. (Hours subject to change) 808-344-7929 | MauiFreshStreatery.com

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Dining » HIGHLIGHTS KINAOLE GRILL FOOD TRUCK A short block mauka (inland) of Kama‘ole III Beach Park, you’ll find some unexpectedly ‘ono grinds (delicious eats); just look for the brightly painted food truck and the line of patrons at lunch and dinner time. Donna, the friendly lunch-truck lady, and Becca, the owner, suggest I try the calamari and their popular coconut shrimp. They do not disappoint. Lightly fried in fresh peanut oil, the coconut shrimp and calamari strips are piping hot and golden brown with bread-

ing that crunches with every bite. There’s nothing like a salad to assuage one’s guilty indulgence in fried foods, so I’m elated when my order arrives with a large, fresh, organic green salad dressed with feta cheese and a creamy lemon dressing. Next time, I’ll have to try the panko mahi and pulled-pork plates. Fresh liliko‘i cheesecake, too! Bon appétit! “Enjoy your meal!”

ONO TACOS In a parking lot off Papalaua Street, next to the Sugar Cane Train depot, a sign on the truck declares “Real Mexican Food,” and it is. Two warm corn tortillas wrap fish or shrimp that’s been herb-marinated and grilled. A redhead in her early twenties stands next to me, and I ask if she’s eaten at Ono Tacos before. She replies, “I eat here twice a week. I get two beef tacos or two shrimp tacos.” Holding my own fat taco with two hands, I bite into the roasted pork; it explodes with

pineapple fruitiness and chef/owner Jose Medina’s secret blend of Mexican chiles. The fish taco is topped with a creamy chilecabbage slaw, and although I can add one of Chef Medina’s homemade salsas, I opt to eat it as is. The rice and beans also fly the Mexican colors. ¡Que aproveche! “Enjoy your meal!”

77 Alanui Keali‘i Dr., Kīhei | Saturday & Sunday 11 a.m.–8 p.m. 808-280-9048 Facebook.com/KinaoleGrillFoodTruck

910 Honoapi‘ilani Hwy., Lahaina Monday–Saturday 11 a.m.–9 p.m. 808-357-3779 Facebook.com/Ono.Tacos

From sea to table.

Sheraton Maui Resort & Spa blackrockkitchen.com 808-921-4600

Savor vibrant island-inspired cuisine in a casual open-air setting. Featuring sumptuous menus handcrafted to reflect Hawai'i’'s farmfresh selections.

Maui N¯ o Ka ‘Oi » Sep–Oct 2015

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Dining » CHEF’S KITCHEN

Chef de Cuisine Gary Johnson of Joe’s Nuevo Latino prepares his Baja-inspired ceviche with Maui-fresh produce, seafood from Kona and Kaua‘i, and Kusshi oysters from Seattle.

The secret to winning Best of the Fest at the Kapalua Wine & Food Festival? Just chill. STORY BY BECKY SPEERE PHOTOGRAPHY BY NINA KUNA

“SHAVE ICE” FOR SEAFOOD FANS Braised Kona abalone, pickled Kusshi oysters, Kaua‘i shrimp, and sweet, Konaraised Manila clams chillin’ under a blanket of celery granita on a hot summer day. Slurp it down and you are instantly refreshed. Chef de Cuisine Gary Johnson of Joe’s Nuevo Latino got his inspiration for this dish from memorable spring and summer escapades in Baja California’s Porto Peñasco when he was a college student. “We’d get up late in the morning after partying all night and walk down to the food stand on the beach, and there on the counter was a huge glass gallon jar of chilled ceviche. They’d ladle

it into a bowl and serve it with saltine crackers for breakfast.” Amid stiff competition at the 2015 Kapalua Wine & Food Festival, Chef Gary’s seafood cocktail was a standout, winning Best of the Fest. As dining editor for Maui Nō Ka ‘Oi, I had the honor of judging the competition, along with publisher Diane Haynes Woodburn; Master Sommelier Patrick Okubo; Chef Cameron Lewark of Spago at the Four Seasons Maui; and Daniel Chun, Alaska Airlines regional manager of sales. (Alaska Airlines generously provided 40,000 miles to

the winner). Okubo spoke for all of us when he said, “The competition is a difficult one, yet we sampled twelve incredible dishes. If you could see how much work goes into the dish and how every one of these restaurants adjusts to provide over a thousand portions, you, too, would be impressed.” Congratulations to Joe’s Nuevo Latino, Best of the Fest at the 2015 Kapalua Wine & Food Festival’s seafood finale! Joe’s Nuevo Latino 131 Wailea Ike Place, Wailea 808-875-7767 • JoesMaui.com Daily 5:30–9:30 p.m. • Happy hour 4–6 p.m.

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Coctel a la Campechana

Servings: 12 | Prep Time: 4 hours, plus 6 hours or more to freeze granita INGREDIENTS

2 c. shallots, minced 1 c. Fresno chiles, minced ½ c. cilantro, chopped 2 lb. steamed Manila clams, shucked (reserve juice for tomato water) 2 lb. sliced braised abalone 12 pickled oysters 1 qt. tomato water 1 qt. oyster-pickling juice 6 c. celery cucumber granita salt and pepper to taste lime juice to taste 2 bags store-bought shrimp chips

4 English cucumbers, cleaned & diced ¼ c. simple syrup salt to taste water as needed to blend PROCEDURE Blend all ingredients together

in a Vitamix or blender. Let mixture sit at least 1 hour to allow flavors to meld. Strain through a fine metal sieve to remove all pulp and fibers. Pour into a shallow pan and freeze overnight. After mixture is completely frozen, use fork tines to shave the flavored ice for granita.

Tomato Water 6 vine-ripened tomatoes 1 c. clam juice (reserved from steamed clams) or water salt to taste

PROCEDURE Mix tomato water and oyster-

PROCEDURE Blend tomatoes and clam

pickling juice together. Season to taste with salt and lime juice. Reserve. Mix clams, sliced abalone, pickled oysters, shallots, chiles and cilantro together. Season to taste with salt and pepper. Divide tomato-oyster water among 12 large cocktail glasses or goblets, filling ⅓ of glass. Pour tomato-oyster water over seafood mixture until covered. Stir gently, then fill glass ⅓ with seafood mixture. Top with ⅓ c. celery granita. Serve with a side shrimp chips.

juice. Over a container, pour mixture into a cheesecloth-lined, fine metal sieve. Cover with plastic wrap and place in refrigerator up to 24 hours. Season with salt.

Celery Cucumber Granita 1 celery bunch, cleaned & diced

Chipotle-braised Abalone 2 lb. abalone, shucked and cleaned 1 12-oz. can chipotle en adobo 3 qt. shellfish stock or water 1 tsp. dried oregano 2 medium onions, diced canola oil as needed salt to taste

PROCEDURE Blend together chipotle en adobo and shellfish stock or water and reserve. In a large, shallow pot, heat just enough canola oil to coat bottom. Add onions and oregano, and sauté on low heat until onions are completely translucent and without color. Add chipotle mixture and abalone and bring to a simmer. Add salt to taste. Reduce the heat slightly and cover; simmer 2 hours. Remove from heat and cool abalone in stock, then cut abalone into thin slices and reserve. (Same method can be used for octopus or large calamari.)

Pickled Oysters 12 Kusshi oysters (or other oyster of your choice), shucked, liquor reserved 2 c. fresh lime juice 1 Tbsp. granulated sugar 1 Tbsp. kosher salt 2 tsp. black peppercorns 1 sprig of fresh thyme 1 qt. water 3 Tbsp. sherry vinegar PROCEDURE In a small pot, heat salt, sugar,

peppercorns, thyme, sherry vinegar and water to boiling. Remove from heat and chill, then strain out peppercorns and thyme, and pour mixture over oysters. Stir in oyster liquor and lime juice and marinate about 3 hours, until oysters’ edges begin to turn white. Drain the oysters, saving the pickling juices in a separate container. Keep well chilled until you begin to assemble the coctels. Maui N¯ o Ka ‘Oi » Sep–Oct 2015

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dining guide B = Breakfast BR = Brunch  L = Lunch  D = Dinner N = Dinner past 9pm  RR = Reservation recommended $ = Average entreé under $15 $$ = Under $25 $$$ = Under $40  $$$$ = $40+ = ‘Aipono Readers’ Choice Award winners for 2015

WEST SIDE ‘Āina Gourmet Market, Honua Kai Resort & Spa, 130 Kai Malina Pkwy., Kā‘anapali, 662-2800. Chef James McDonald oversees this deli’s menu, right down to the sun-ripened tomatoes and Maui onions grown upcountry at O’o Farm. Deli. B, L. $ Alaloa Lounge, Ritz-Carlton, Kapalua, 1 RitzCarlton Dr., Kapalua, 669-6200. This stylish bar attracts a cocktail generation as lovely as the views. Sushi. D, N. $ Aloha Mixed Plate, 1285 Front St., Lahaina, 661-3322. Plate lunches served up with plenty of aloha. Shoyu chicken, chow fun, and banana lumpia are local favorites. Kid-friendly. Local Mixed Plate. L, D, N. $ Amigo’s, 658 Front St., Lahaina, 661-0210. Authentic Mexican fajitas, tostadas, chile verde, flautas, and Amigo’s famous wet burritos. Huge portions. Kid-friendly. Mexican. B, L, D. $

Maui No Ka ‘Oi Magazine ‘Aipono Award

Best Mexican Restaurant 2O15 Hawaii Magazine

Best New Restaurant 2O15 MauiTime Weekly

Best New Bar 2O14

Black Rock Kitchen & Lounge, Sheraton Maui Resort, 2605 Kā‘anapali Pkwy., Kā‘anapali, 808921-4600. Classic steakhouse fare with an island twist. Try the 16-ounce Black Angus rib eye or fresh catch with chef’s signature farm-to-table preparations. Kid-friendly. American/Hawai‘i Regional. B, D. $$$ Cane & Canoe, Montage Kapalua Bay, 1 Kapalua Bay Dr., Kapalua, 662-6681. The bright and lively breakfast menu includes poke fruit salad, European-style pastries and top-notch barista service. Later, toast the sunset with Chateau d’Esclans Whispering Angel rosé and succulent grilled octopus with duck chorizo and saffron-coconut veloute. Food service at bar 3–10 p.m. Pacific Rim. B, D. $$$ Cheeseburger in Paradise, 811 Front St., Lahaina, 661-4855. This family-friendly restaurant serves up Angus beef burgers, refreshing salads and fun mixology, all with great ocean views, live entertainment and aloha. Kid-friendly. American. B, L, D, N. $$ Choice Health Bar, 1087 Limahana Pl., Lahaina, 661-7711. Juices, smoothies, salads, soups and açai bowls are all made with fresh local ingredients. Daily specials, and an epic entrée with forbidden rice and marinated broccoli in red-pepper sesame sauce. American. B, L. $ Cliff Dive Grill, Sheraton Maui Resort & Spa, 2605 Kā‘anapali Pkwy., Kā‘anapali, 661-0031. How to soak up paradise? Order Hawaiian-style spicy edamame, a juicy burger, or island fish taco to go with your poolside mai tai or Black Rock Lager. American, Hawai‘i Regional. L, D. $–$$ Cool Cat Café, 658 Front St., Lahaina, 667-0908. Burgers, chicken, fish and more, all within a ’50s diner atmosphere. Kid-friendly. American. L, D. $ Dollies Pub & Café, 4310 Honoapi‘ilani Rd., Kahana, 669-0266. Hand-pressed crusts and stone ovens are just two reasons this casual restaurant and sports bar are worth sinking your teeth into. Menu items range from Dollies cheese steak and meatball subs to Mark’s Costa Rican salad. L, D, N. $–$$ Drums of the Pacific Lū‘au, Hyatt Regency Maui, 200 Nohea Kai Dr., Kā‘anapali, 661-1234 Enjoy a traditional imu ceremony and Hawaiian cuisine, plus the dances and music of Polynesia. Kid-friendly. Hawaiian. D, RR. $$$$

Lunch + Happy Hour + Dinner Fairway shops in kA'Anapali sangritagrill.com 8 0 8 .6 6 2 .6 0 0 0

Duke’s, Honua Kai Resort & Spa, 130 Kai Malina Pkwy., Kā‘anapali, 662-2900. Imagine Old Hawai‘i at this open-air beach house while dining on crab-and macadamia-nut wontons or prime rib. Kid-friendly. American/Pacific Rim. B, L, D, RR. $$ The Feast at Lele, 505 Front St., Lahaina, 667-5353. This classy beachfront lū‘au explores the cultural and culinary world of the Pacific Islands. Open bar. Hawaiian/Pacific Rim. D, RR. $$$$

Fleetwood’s on Front St., 744 Front St., Lahaina, 669-6425. (Yes, that Fleetwood.) British pub meets American restaurant. Kid-friendly. British/ American. B, L, D, RR. $$$ Frida’s Mexican Beach House, 1287 Front St. Lahaina, 661-1287. Chalupas, fresh chili agua ‘ahi, and short-rib tacos served with ocean views and fresh mixology. Latin-inspired. L, D. $–$$ The Gazebo, Outrigger Nāpili Shores, 5315 L. Honoapi‘ilani Rd., Nāpili, 669-5621. Mac-nut pancakes, French toast and legendary fried rice served with an ocean view. Kid-friendly. American. B, L. $ Gerard’s, 174 Lahainaluna Rd., Lahaina, 661-8939. Chef Gerard Reversade delights guests with ‘ahi stew made “just like in the Basque country.” Terrific ‘ahi tartare, perfect pastries. French. D. $$$$ Honokōwai Okazuya, 3600-D L. Honoapi‘ilani Hwy., Honokōwai, 665-0512. Plate lunches piled high with two-scoops rice and mac salad fly out the door of this tiny takeout shop. Local Mixed Plate. No credit cards. Closed Sun. L. $ Honu Seafood & Pizza, 1295 Front St., Lahaina, 667-9390. Mark Ellman serves bicoastal seafood and killer Neapolitan pizza. Seafood/Pizza. L, D. $$ Hula Grill, 2435 Kā‘anapali Pkwy., Kā‘anapali, 667-6636. Dip your toes in sand at the Barefoot Bar and enjoy kiawe-grilled ono on fresh spinach, homemade ice-cream sandwiches, and live music. Kid-friendly. Hawai‘i Regional. L, D. $$ Japengo, Hyatt Regency Maui, 200 Nohea Kai Dr., Kā‘anapali, 667-4796. Savor delicacies like abalone sashimi, and shave your own wasabi root with a sharkskin grater. Japanese/Sushi. D, N. $$$ Joey’s Kitchen, Whalers Village, 2435 Kā‘anapali Pkwy., Kā‘anapali, 868-4474. Morcon pork (Filipino-Spanish influences) and raisin-studded meatloaf feature in Chef Joey’s loco moco. Try the braised short-rib pho atop house-made rice noodles, corn and sweet Filipino peppers in a rich ginger beef broth. B, L, D. $$ Kā‘anapali Beach Hotel, 2525 Kā‘anapali Pkwy. Kā‘anapali, 661-0011. Sunday’s brunch buffet features a huge selection of traditional and Hawaiian dishes, champagne, and Hawaiian music. Kid-friendly. American/Pacific Rim. BR. $$$ Kai Sushi, Ritz-Carlton, Kapalua, 1 Ritz-Carlton Dr., Kapalua, 669-6200. Sushi Chef Tadashi Yoshino and his team work magic with spicy tuna, uni (sea urchin) and tai (snapper). Sip unfiltered Japanese saké and enjoy the coastal view. Sushi. D. $$$ Kimo’s, 845 Front St., Lahaina, 661-4811. Savor one of the island’s best mai tais on an oceanfront lānai. Opt

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for sweet basil fish or the 32-oz. prime rib. Save room for Hula Pie. Kid-friendly. Steak/Seafood. L, D. $$ Kobe Japanese Steak House & Oku’s Sushi Bar, 136 Dickenson St., Lahaina, 667-5555. Flying shrimp, whirling spatulas and late-night karaoke make this longtime Lahaina icon fun. Kid-friendly. Japanese/Sushi. D, N, RR. $$$ Lahaina Fish Co., 831 Front St., Lahaina, 661-3472. Grab an oceanfront seat and dig into fresh mahi and sautéed sea scallops in cream sauce. A wide selection of surf and turf, memorable tropical drinks, and a happy hour that lasts from noon to 6 p.m. L, D. $$–$$$ Lahaina Grill, 127 Lahainaluna, Rd., Lahaina, 667-5117. This glamorous restaurant is always on point. Sommelier Richard Olson III suggests lively wine pairings for the famed ‘ahi and foie gras. Hawai‘i Regional. D, RR. $$$$ Lahaina Pizza Company, 730 Front St., Lahaina, 661-0700. Deep-dish pizza, hearty salads and sandwiches draw crowds to this relaxed hangout. Live music nightly. American/Italian. L, D. $$ Leilani’s on the Beach, Whalers Village, 2435 Kā‘anapali Pkwy., Kā‘anapali, 661-4495. Awardwinning Chef Ryan Luckey rocks Hawai‘i-inspired flavors. Try the sesame-crusted seared ‘ahi with shiitake-mushroom-butter-soy sauce, or Korean gochujang risotto with salt-and-peppa’ mahi. Kidfriendly. Steak/Seafood. L, D, N. $$ Leoda’s Kitchen and Pie Shop, 820 Olowalu Village Rd., Olowalu, 662-3600. The pies may win hearts, but the fried salad and home-baked breads also warrant repeat visits to this homey Olowalu outpost. American. B, L, D. $ Longhi’s, 888 Front St., Lahaina, 667-2288. For breakfast at this open-air landmark, try the eggs Benedict on thick toasted French bread. For dinner, use the jalapeño cheese bread to sop up sauce served with the Shrimp Longhi. Italian. B, L, D. $$$–$$$$ Māla Ocean Tavern, 1307 Front St., Lahaina, 667-9394. Snap peas slathered in ginger and sambal, and fresh ‘ahi atop flaxseed bruschetta satisfy the health-conscious and the hedonistic at this surfside tavern. Turtle sightings nearly guaranteed. Mediterranean. BR (Sat & Sun), L, D. $$ Mama’s Ribs & Rotisserie, 5095 Nāpilihau St., Nāpili, 665-6262. See South Shore listing. Maui Sugar Shop, 878 Front St., Lahaina, 662-0033. Delectable gluten-free, paleo and vegan delights such as quiches, Belgian waffles, muffins, cakes and more at this bakery café. Bakery. B, L. $ Merriman’s Kapalua, 1 Bay Dr., Kapalua, 669-6400. Dramatic views of the golden crescent beach and islands on the horizon accent the largely organic and local menu. Hawai‘i Regional. BR Sundays, L, D, RR. $$$ Miso Phat Sushi, 4310 Honoapi‘ilani Hwy., Kahana, 669-9010. Sushi served on-site, takeout or delivered. Sashimi platters, sushi rolls, nigiri and house specialty rolls. Japanese. L, D. $$ Maui N¯ o Ka ‘Oi » Sep-Oct 2015

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Ocean Pool Bar & Grill, Westin Kā‘anapali Ocean Resort Villas, 6 Kai Ala Dr., Kā‘anapali, 667-3200. Kick back with a tropical cocktail and pūpū (appetizer) beside the pool; the paparazzi should be there shortly. American/Pacific Rim. B, L, D. $$–$$$ Old Lāhaina Lū‘au, 1251 Front St., Lahaina, 667-1998. Lounge on tatami mats and eat lomilomi salmon and haupia (coconut pudding) like a Hawaiian. Reserve this popular, authentic lū‘au far in advance. Open bar. Kid-friendly. Hawaiian. D, RR. $$$$ Pacific’O, 505 Front St., Lahaina, 667-4341. Owner Louis Coulombe’s decadent fish tacos and bahn mi sandwiches are memorable lunch fare. For dinner, try the lobster ravioli or coconut-dusted mahi with Thai-lemongrass-peanut sauce on black mochi rice. Spectacular oceanfront dining. Hawai‘i Regional. L, D. $$$$ Pi Artisan Pizzeria, 900 Front St., Lahaina, 6670791. Handcrafted pizzas baked in kiawe-woodburning ovens. Build your own pizza with local produce and ingredients like homemade Italian sausage and fresh tomato sauce. Italian. L, D. $–$$ Pineapple Grill, 200 Kapalua Dr., Kapalua, 669-9600. Our favorites: pistachio- and wasabipea-crusted ‘ahi steak (rare), served with coconut forbidden rice. Or try the tender, Asian-style braised short ribs. L, D, N. $$$ Pioneer Inn Grill & Bar, 658 Wharf St., Lahaina, 661-3636. Front-and-center views of the bustling harbor, sailor-worthy breakfasts, extended happy hours, and well-priced dinners reel ‘em. American. B, L, D. $–$$ Pizza Paradiso Mediterranean Grill, 3350 L. Honoapi‘ilani Hwy., Kā‘anapali, 667-2929. Juicy gyros, flavorful falafel in warm pita bread with a perfect side of tabbouleh, kabob platters . . . and pizza. Dine in or take out. Pizza/Mediterranean. L, D. $–$$ Plantation House Restaurant, 2000 Plantation Club Dr., Kapalua, 669-6299. Rock your inner Cajun with Rising Star Chef Jojo Vasquez’s Kaua‘i shrimp ètouffée, prepared with Adoboloco’s Hamajang hot sauce and scallion-polenta cake with lime crème. Hawai‘i Regional. B, BR, L, D. $$$ Prison Street Pizza, 133 Prison St., Lahaina, 6623332. Traditional East Coast-style pizza, Caesar salad, calzones and more. Captivating! Italian/Pizza. L, D. $ Pūlehu, an Italian Grill, Westin Kā‘anapali Ocean Resort Villas, 6 Kai Ala Dr., Kā‘anapali, 667-3200. Island cuisine speaks Italian! Try the award-winning Moloka‘i sweet potato gnocchi, or succulent, sweet Kaua‘i prawn risotto. End the evening with chocolate mac-nut semifreddo. Closed Tues–Wed. Italian. D. $$$ Relish Burger Bistro, Westin Maui Resort & Spa, 2365 Kā‘anapali Pkwy., Kā‘anapali, 667-2525. All-natural Kobe beef burgers, fish sandwiches, salads with island greens, and huli huli grilled chicken breast, served poolside in an open-air setting. Kid-friendly. American/Hawai‘i Regional. B, L, D. $$–$$$ Roy’s, 2290 Kā‘anapali Pkwy., Kā‘anapali, 669-6999. Celebrity Chef Roy Yamaguchi rocks vibrant local fish and produce, prepared with Asian attention to detail. Hawai‘i Regional. L, D. $$$$ Sale Pepe, 878 Front St., Lahaina, 667-7667. Brick-oven-fired pizza and flatbreads are highlights on

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a menu that changes daily, with items like pancetta and ceci purée on grilled crostini, and house-made strozzapreti pasta tossed with fresh kale and Italian sausage—like Michele’s mama makes in Italy. Good selection of Italian wines and beer. Italian. D. $$ Sangrita Grill + Cantina, Fairway Shops, 2580 Keka‘a Dr., Kā‘anapali, 662-6000. South of the Border goes upper crust with achiote-marinated ono grilled Yucatan style; fig-mole short ribs; and seafood Veracruz with shrimp, octopus, and fresh fish simmered in a tomato-Spanish-olive sauce. Mexican. L, D. $–$$

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Sansei Seafood Restaurant & Sushi Bar, 600 S. Office Rd., Kapalua, 669-6286. D.K. Kodama’s wildly popular restaurant draws lines late into the night. Small and action-packed, this classy sushi bar is the place to try a Kenny G roll (snapper with shiso and ponzu sauce) with a swig of saké. Pacific Rim/Sushi. D, N, RR. $$$ The Sea House Restaurant, Nāpili Kai Beach Resort, 5900 Lower Honoapi‘ilani, Nāpili, 6691500. Start your day with oven-baked pancakes laden with fruit. Enjoy coconut-crusted shrimp while the sun sinks into Nāpili Bay. On Wednesday, stay for Grammy-winner George Kahumoku Jr.’s Masters of Hawaiian Slack-key Guitar. Pacific Rim. B, L, D. $$$ Shark Pit Food Truck, 78 Ulupono St., Lahaina, 298-7776. Kabayaki meatball sub, steak or spicy shrimp tacos with Korean aioli, USDA Prime beef burgers and fresh catch on a taro brioche bun. Food Truck. L. $ Son’z Steakhouse, Hyatt Regency Maui Resort & Spa, 200 Nohea Kai Dr., Kā‘anapali, 667-4506. Moroccan-spiced blackened ‘ahi with soy-mustard sauce enlivens the evening. Or sink your teeth into filet mignon carpaccio, rib-eye steak, or classically prepared, line-caught mahimahi in lemon-caper butter. Pacific Rim/Steak. D, N. $$$$ Star Noodle, 286 Kupuohi St., Lahaina, 667-5400. Big-city style and local flavors unite. At the communal table, order a Golden Star sparkling jasmine tea. The ramen broth is extra smoky; the Singapore noodles bright and flavorful. Asian. L, D. $$ Sugar Cane Maui, 736 Front St., Lahaina, 214-6662. French master chef Philippe Chin reimagines island cuisine with ‘ahi nachos on sesamespinach salad, Asian BBQ short ribs with purple yams, fresh tuna steak on wasabi mashed potatoes and more. Asian Fusion. L, D. $–$$$ Teddy’s Bigger Burgers, 335 Keawe St., Lahaina, 661-9111. The staff hand-pat the burgers, charbroil them to order, and serve them in a fun diner ambiance. Kid-friendly. American. L, D. $

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Teppan-yaki Dan, Sheraton Maui Resort, 2605 Kā‘anapali Pkwy., Kā‘anapali, 808-921-4600. For starters, try the “Oyster Dan”—seared oysters with wasabi and tobiko atop a bed of spinach. Then watch your skillful chef transform chunks of lobster and sirloin into a masterpiece on your plate. Japanese/ Steak. D, RR. $$$ Thai Chef, 878 Front St., Lahaina, 667-2814. This small, well-loved restaurant keeps West Side fans coming back for more with its commendable curries, fresh prawn spring rolls, and beef salads drenched in tangy sauce. Thai. L, D. $

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dining guide Trilogy Excursion’s Captain’s Sunset Dinner Sail, Mā‘alaea Harbor, 661-4743. Board a luxury catamaran for Chef Bailey’s four-course dinner. Choose from rosemary-garlic-crusted steak on a bed of roasted garlic cabernet demi-glace, fresh wild-caught mahi mahi with lemon caper butter, or vegetarian pasta. Open bar with cocktails, Maui Brewery and wine selections. American. D. RR. $$$$ Ululani’s Hawaiian Shave Ice, 790 Front St., Lahaina. Homemade tropical-flavored syrups like liliko‘i and coconut set this shave-ice business apart. Additional West Maui locations: 819 Front St., Lahaina; and in the Hyatt Regency Maui, 200 Nohea Kai Dr., Kā‘anapali. Kid-friendly. $ ‘Ūmalu, Hyatt Regency Maui Resort & Spa, 200 Nohea Kai Dr., Kā‘anapali, 667-4506. Head poolside for Kobe beef sliders or ‘ahi poke nachos. Knock back a “Mutiny on the Carthaginian” cocktail inspired by Lahaina’s rowdy whaling past. Live music nightly. American/Pacific Rim. L, D. $$$ Wailele Polynesian Lū‘au, Westin Maui Resort, 2365 Kā‘anapali Pkwy., Kā‘anapali, 667-2525. Fire dancers ignite the excitement, and hula dancers sway as you enjoy a Polynesian feast. Kid-friendly. Hawaiian/Local. D. RR. $$$$

from its Upcountry sister, adding paella for two, fresh-cut french fries, and burrata caprese to the menu. Mediterranean. L, D. $-$$

may ever eat, and the bleu-cheese chopped salad with smoked bacon is crunchy and delicious. Italian. B, L, D. $$

Café O’Lei, The Dunes at Maui Lani, 1333 Maui Lani Pkwy., Kahului, 877-0073. Macadamia-nutcrusted chicken, seared ‘ahi tuna, tiger shrimp linguine and other favorites, served in a setting overlooking a links-style golf course and the West Maui Mountains. American/Pacific Rim. B, L, D. $$

Maui Coffee Roasters, 444 Hāna Hwy., Kahului, 877-2877. Eclectic artwork and brightly painted tables decorate this popular gathering spot. At Happy Cappy Hour, 2 p.m. to closing, cappuccinos are special price. Coffee Shop. B, L. $

Da Kitchen, Triangle Square, 425 Koloa St., Kahului, 871-7782. Mo’ biggah, mo’ betta! The Hawaiian plate feeds three normal appetites or one sumo-sized eater. Plate lunch favorites like chicken katsu, tempura fish, and Korean mixed plate won’t leave you wanting. Kid-friendly. Local Mixed Plate. L, D. $ Farmacy Health Bar, 12 Market St., Wailuku, 866-4312. Pono means excellence, which perfectly describes this organic eatery’s pono bowl: kale salad atop quinoa and tofu. The taro veggie burgers and the poi açai bowl with fresh fruit are a delicious spin on a local staple. Call in your order to expedite service. Maui-style, Takeout Only. B, L. $

Amigo’s, 333 Dairy Rd., Kahului, 872-9525. See West Side listing.

Leis Family Class Act Restaurant, UH–Maui College, 310 W. Ka‘ahumanu Ave., Kahului, 9843280. Voted one of the top 100 restaurants in the US by OpenTable.com diners. The three-course prix fixe menu prepared by Maui Culinary Academy staff and students changes weekly. Limited bookings, Wednesdays and Fridays. BYOB. L, RR. $$$

Bistro Casanova, 33 Lono Ave., Kahului, 873-3650. This “downtown” bistro branches out

Marco’s Grill & Deli, 444 Hāna Hwy., Kahului, 877-4446. One of the best vodka rigatoni dishes you

Las Piñatas, 395 Dairy Rd., Kahului, 877-8707. The home of the famous Kitchen Sink burrito, plus tacos, enchiladas, quesadillas . . . and a self-serve salsa bar. Ole! Kid-friendly. Mexican. B, L, D. $ A Saigon Cafe, 1792 Main St., Wailuku, 2439560. Squeeze into a booth beside local lawmakers and order Buddha rolls and lemongrass curry. The comedic servers don’t miss a beat. Vietnamese. L, D. $ Sam Sato’s, 1750 Wili Pa Loop, Wailuku, 2447124. This beloved Maui restaurant sets the standard for dry mein, saimin and chow fun. Asian. B, L. $ Ululani’s Hawaiian Shave Ice, 333 Dairy Rd., Kahului. See West Side listing. Second Central Maui location: 58 Maui Lani Pkwy., Wailuku. Wailuku Coffee Company, 28 N. Market St., Wailuku, 495-0259. Espresso, ice cream and sandwiches in a relaxed setting. Coffee Shop. B, L. $

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lahaina fried soup yakitori

pahole salad

star udon

garlic noodles

singapore noodles

steamed pork buns hapa ramen

ahi avo pad thai

sake cocktails

Whole Foods Market, 70 E. Ka‘ahumanu Ave., Kahului, 872-3310. All things fresh and healthy. Order from the deli or construct your own meal from the salad and hot-food bars. Get it to go, or dine here inside or out. B, L, D. $

UPCOUNTRY, NORTH SHORE, HĀNA Café Des Amis, 42 Baldwin Ave., Pā‘ia, 579-6323. Savory crêpes are served with wild greens and a dollop of sour cream. Lightly spiced curries come with chutney and raita, Indian yogurt sauce. Kid-friendly. Mediterranean. B, L, D. $ Café Mambo, 30 Baldwin Ave., Pā‘ia, 579-8021. For lunch or dinner, share the steak, tofu, or duck fajitas, served with a lazy Susan piled high with tasty condiments; or grab packed lunches for the long trip to Hāna. Mediterranean. B, L, D. $$ Casanova Italian Restaurant & Deli, 1188 Makawao Ave., Makawao, 572-0220. Order a tartufo pizza or carbonara pasta at this Upcountry institution, and stay for the night’s entertainment. Visiting musicians make the dance floor one of the island’s hottest. Kid-friendly. Italian. B, L, D. $$ Colleen’s at the Cannery, 810 Kokomo Rd., Ha‘ikū, 575-9211. Sink into a comfy booth and enjoy a roasted eggplant sandwich on homemade bread. The pizza is a well-loved standard. Kid-friendly. American. B, L, D. $-$$. Flatbread Company, 89 Hāna Hwy., Pā‘ia, 579-8989. Big booths, charity nights, a snazzy bar scene, and organic flatbreads laden with maple-fennel sausage and roasted veggies have made this a North Shore institution. Kid-friendly. Pizza. L, D, N. $$ Grandma’s Coffee House, 9232 Kula Hwy., Kēōkea, 878-2140. The eggs Benedict and made-fromscratch baked goods are worth the trek. For lunch, enjoy a hamburger with Swiss cheese and caramelized onion. American/Coffeehouse. B, L, Snacks. $$$$$ Hāli‘imaile General Store, 900 Hāli‘imaile Rd., Hāli‘imaile, 572-2666. Chef Bev Gannon dishes up fresh fish, local meats, and regional produce drenched in complex sauces. The towering sashimi appetizer is legendary, as is Bev’s crab dip. Hawai‘i Regional. L, D. $$$$ Mama’s Fish House, 799 Poho Pl., Kū‘au, 579-8488. Mama’s is famous for its heart-stirring windward setting and Polynesian-inspired cuisine. Every detail evokes old-time island hospitality, from the walkway’s Escheresque gecko tiles to the mahi-mahi steamed in traditional lū‘au leaves. Hawaiian/Seafood. L, D, RR. $$$$ Milagro’s, 3 Baldwin Ave., Pā‘ia, 579-8755. The corner of Baldwin and Hāna Highway can’t be beat for people-watching. Sample a variety of fine tequilas and dig into ‘ahi tacos topped with a sweet-spicy salsa. Mexican. L, D. $$ Nuka, 780 Ha‘ikū Rd., Ha‘ikū, 575-2939. Izakaya food with flavor and style. Start with the paper-thin fried gobo chips, then move on to ‘ahi tataki with house-special ponzu sauce. Tempura shrimp udon is light and crispy. Save room for black-sesame or green-tea ice cream. Japanese. D. $$–$$$

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dining guide O’o Farm, 651 Waipoli Rd., Kula. Call Pacific’O Restaurant, 667-4341, to reserve a culinary tour. Learn about organic gardening and coffee roasting, and enjoy a breakfast veggie frittata, bread from the wood-burning oven, and freshly roasted coffee. Lunch offers chicken and fish entrées, roasted vegetables and dessert. Maui Comfort Food. B, L. $$$$ Pā‘ia Fishmarket, 100 Hāna Hwy., Pā‘ia, 579-8030. The huge slabs of fresh fish served with coleslaw on burger buns explain the long line out the door. Order your ‘ahi burger rare and squeeze in beside surfers and families. Kid-friendly. Seafood. L, D. $

air eatery. Organic Kurobuta pork, Hāna Bay fish and chips, and grilled mahimahi are made with fresh local ingredients. Kid-friendly. American. L, D. $$$ Botero Bar, Grand Wailea Resort, 3850 Wailea Alanui Dr., Wailea, 875-1234. Named for the Fernando Botero sculptures that surround it, the Botero Bar offers nightly entertainment and Thirsty Thursdays—when a three-cocktail tasting is just $20. Cocktails. L, D, N. $ Café O’Lei, 2439 S. Kīhei Rd., Kīhei, 891-1368. See Central listing.

dressing and mango salsa sets this eatery apart. American. L, D. $$ Cow Pig Bun, 535 Līpoa Pkwy., Kīhei, 8758100. If a Brandt premium beef burger slathered in foie gras butter, smokey bourbon-bacon jam and blue cheese makes you want to say, “Moo!” this is the place. Try Aaron’s cocktail with allspice liqueur, fresh lime and bourbon. Maui-style Comfort Food. L, D, N. $$ Da Kitchen, Rainbow Mall, 2439 S. Kīhei Rd., Kīhei, 875-7782. See Central listing. Duo, Four Seasons Resort Maui, 3900 Wailea Alanui Dr., Wailea, 874-8000. Duo reinvents the classic “surf and turf.” Japanese Kobe tenderloin (the real thing) and dry-aged rib eye are a carnivore’s delight. Choose a strong wine to match your meat’s performance. Steak/Seafood. B, D, RR. $$$$

Polli’s Mexican Restaurant, 1202 Makawao Ave., Makawao, 572-7808. The sign outside says, “Come in and eat, or we’ll both starve!” Follow that advice to find entrees like kitchen-sink burritos and grilled carne asada plates with refried beans and Spanish rice. L, D. $$

Caffe Ciao Deli, Fairmont Kea Lani Maui, 4100 Wailea Alanui Dr., Wailea, 875-4100. Healthy vegetarian fare, deli sandwiches and spectacular desserts abound at this take-out or eat-in deli. Espresso drinks, baked goods and house-made gelato, too. American/Italian. B, L, D. $$

Thai Food by Pranee, 5050 Uakea Rd., Hāna. No phone, no website, no worries. This hole-in-the-wall is worth seeking out for its crispy ‘ōpakapaka with green mango salad alone. Daily specials, generous portions, cash only. Thai. L. $

Capische?, Hotel Wailea, 555 Kaukahi St., Wailea, 879-2224. Fresh, handmade pastas include kabocha gnocchi; strozzapretti carbonara comes with house-smoked bacon and Maui farm egg; lamb shanks are served on lemon risotto in a romantic garden setting. Italian. D. $$$$

SOUTH SHORE Amigo’s, 41 E. Līpoa St., Kīhei, 879-9952. See West Side listing.

Chez Mēmē Bistro & Bakery, 115 Kio Loop, Kīhei, 879-5425. Mango-nectar mimosas quench the morning thirst as you dive into tender brioche French toast, or a ham-and-Gruyère baguette sandwich for lunch. French-American. B, L. $

Fat Daddy’s Smokehouse, 1913 S. Kīhei Rd., Kīhei, 879-8711. What happens to pulled pork, beef brisket and pork ribs when they’re smoked 15 hours over fragrant kiawe? Something amazing. Enjoy with sides like cornbread, chili-garlic beans, and two cabbage slaws: one sweet-tart, the other with blue cheese and apples. American. L, D, N. $–$$

Bistro Molokini, Grand Wailea Resort, 3850 Wailea Alanui Dr., Wailea, 875-1234. Keiki as well as their parents will be satisfied at this casual open-

Coconuts Fish Café, 1279 S. Kīhei Rd., Kīhei, 875-9979. Fresh fish tacos, grilled fish burgers, fish and chips. Frances’s famous cabbage slaw with coconut

Ferraro’s Bar e Ristorante, Four Seasons Resort, 3900 Wailea Alanui Dr., Wailea, 874-8000. For lunch, enjoy vegetarian quesadillas or grilled tenderloin

Fabiani’s Pizzeria & Bakery, 95 E. Līpoa St., Kīhei, 874-0888. Lox and bagels, fresh croissants, Caprese salad with locally harvested tomatoes, thin-crust and gluten-free pizza, spaghetti with house-made pork-sausage meatballs. Italian. B, L, D. $$

Experience Dining at the Renowned Shores of Kapalua

A recipe for authenticity in a legendary setting.

With breathtaking ocean views, traditional Hawaiian architecture and modern island fare, the best of Maui past and present are on display at Cane & Canoe. The signature restaurant at Montage Kapalua Bay – where every meal becomes an unforgettable memory you will cherish long after the evening ends. SERVING BREAKFAST & DINNER DAILY NIGHTLY LIVE ENTERTAINMENTS & HAPPY HOUR

On e Bay Dr i v e , L a h a i na

(808) 662-6681 caneandcanoe.com

Maui N¯ o Ka ‘Oi » Sep-Oct 2015

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dining guide sandwiches served poolside; for dinner, handcrafted salumi and lobster tagliatelle. Italian. L, D. $$$$ Five Palms, 2960 S. Kīhei Rd., Kīhei, 879-2607. Watch the whales cruise by and enjoy lobster-tempura sushi and baked artichokes—half-price from 3 to 6 p.m. Breakfast is generously served until 2:30 p.m. American/Pacific Rim. B, L, D. $$$ Four Seasons Lobby Lounge, Four Seasons Resort Maui, 3900 Wailea Alanui Dr., Wailea, 874-8000. Impeccable service, an upscale, locally sourced menu, swank cocktails, and performances by hip, local songwriters. Pacific Rim. D, N, RR. $$$$ Gannon’s, 100 Wailea Golf Club Dr., Wailea, 8758080. Order drinks at the Red Bar, then enjoy Chef Beverly Gannon’s fine comfort food: maple-vinaigrettesweetened chicken salad, or venison atop Parmesan risotto. American/Pacific Rim. B, L, D. $$$

Rosa Roja cocktail made with Peligroso silver tequila, grapefruit, lime, and three-flower syrup. Cool hang out. Latin. D. $$-$$$ Joy’s Place, 1993 S. Kīhei Rd., Kīhei, 879-9258. Brilliant collard-green wraps; sandwiches on thick bread; and awesome, daily made soups are just a few of the reasons to scout out this humble but bright jewel. American/Vegetarian. B, L. $–$$ Ka‘ana Kitchen, Andaz Maui, 3550 Wailea Alanui Dr., Wailea, 573-1234. Chef Isaac Bancaco creates seasonal dishes that change weekly, such as lobster bathed in vanilla-cream reduction, watermelon salad with Surfing Goat Dairy feta, and nuggets of foie gras malasadas. Asian Fusion. B, D. $$$$ Kō, Fairmont Kea Lani Maui, 4100 Wailea Alanui Dr., Wailea, 875-4100. Plantation Era cuisine takes the spotlight. Try the Kobe beef poke appetizer, and “On the Rock”—three mouthwatering morsels of ‘ahi served with a 300-degree lava rock for searing them to perfection. Pacific Rim. L, D. RR. $$$

Humuhumunukunukuāpua‘a, Grand Wailea Resort, 3850 Wailea Alanui Dr., Wailea, 8751234. If fresh island prawns in Thai ginger, tomato broth and tapioca pearls, or brioche- and lemongrasscrusted rack of lamb doesn’t make you want to dance the hula, the tender butter lettuce, Cabot white Cheddar cheese, Asian pears, and candied macadamia nuts tossed in a mustard vinaigrette will. Pacific Rim. D. $$–$$$

Longhi’s Wailea, 3750 Wailea Alanui Dr., Wailea, 891-8883. Stop in for a crisp pinot grigio and a Longhi Longhi Longhi salad (that’s its real name)—crisp romaine tossed with reggiano cheese, lemon-feta vinaigrette, and anchovies. Italian. B, L, D. $$$

Joe’s Nuevo Latino, 131 Wailea Ike Pl., Wailea, 875-7767. Chef Gary Johnson spices up crispy pork shanks with chipotle black beans and serves them with cool jicama-lime slaw. The signature Peruvian mixto ceviche (one of three ceviches) pairs well with a

Māla Wailea, Wailea Beach Marriott Resort & Spa, 3700 Wailea Alanui Dr., Wailea, 8759394. The brunch buffet includes the Mala Benny (with prosciutto, lamb sausage, or wild mushrooms), omelets and chilaquiles. Mediterranean. B, D. $$$

Mama’s Ribs & Rotisserie, 1819 S. Kīhei Rd., Kīhei, 875-7755. Succulent baby back ribs and hearty rotisserie chicken, plus daily-made sides like creamy coleslaw, mac salad and BBQ baked beans. Kid-friendly. American. L, D. $ Manoli’s Pizza Company, 100 Wailea Ike Dr., Wailea, 874-7499. The latest offering by Tri-Star Restaurant Group, Manoli’s believes in fresh, organic and sustainable ingredients. Order a pizza with handcrafted organic wheat or gluten-free crust, or dig into chicken scaloppini or Chef Geno’s homemade lasagna. American/Italian. L, D, N. $$ The Market by Capische, 10 Wailea Gateway Pl., Wailea, 879-2433. Homemade breads and pastas, salads to go, and sandwiches like the Haole Hoagie: pepper-crusted turkey on sourdough with red-dragon cheese and cumin aioli. Full barista service features coffee drinks sweetened with fresh-pressed sugarcane juice, and the cheese is made on Maui. L, D. $$ Matteo’s Osteria, 161 Wailea Ike Pl., Wailea, 8798466. Matteo’s makes its meatball sandwich with Maui Cattle Company beef and Italian sausage, and crusts its ‘ahi with Calabrese olive tapenade. Or opt for the Tuscan kale-and-hemp salad with lemon-honeymustard dressing. Italian. L, D. $$–$$$ Maui Thai Bistro, 2439 S. Kīhei Rd., Kīhei, 8745605. Fragrant with kaffir lime leaves, the tom yum shrimp-fried rice just might become your favorite. Or try the green-mango salad with crispy fish, then finish with house-made black sesame ice cream. Curries are made to order with fresh herbs and spices. Thai. L, D. $–$$

a restaurant created by a man who loves to eat Serving Hawai‘i Since 1976

Best Award of Excellence Wine Spectator

Best Breakfast in Hawai‘i Zagat Survey

Restaurant of Distinction Honolulu Magazine Hale ‘Aina Award

Best Restaurant Honolulu Advertiser I‘lima Award

Best Italian Restaurant The Maui News “Best of Maui” Award

Best Mediterranean BEST Guidebook

‘Aipono Icon Award, Bob Longhi Maui No Ka ‘Oi Magazine

L A H A I N A / 8 8 8 F r o n t S t r e e t / 8 0 8 . 6 6 7. 2 2 8 8 WAILEA / The Shops at Wailea / 808.89 1.8883 HONOLULU / Ala Moana Center / 808.944.3733

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dining guide Memphis Belle Coffee House, 1794 S. Kīhei Rd., Kīhei, 868-4091. Serious coffee and fresh-baked goodies to rev you up, morning or afternoon. Healthy papaya yogurt cups, bacon-brioche donuts, and the Black Market Cronut: croissant dough with dark chocolate glaze. Coffee House, Bakery. B, L. $ MiGRANT, Wailea Beach Marriott Resort & Spa, 3700 Wailea Alanui Dr., Wailea, 875-9394. Chef Sheldon Simeon says, “Come my house. Eat!” At his “house,” MiGRANT, the Top Chef finalist prepares tender and flavorful hanger steak, pan-roasted ‘ahi belly, and spicy “AY KUDESH!” noodles. Half-off happy hour menu 4–6 p.m. Filipino/Asian. D. $$$$ Monkeypod Kitchen, 10 Wailea Gateway Pl., Wailea, 891-2322. Lunch at this Peter Merriman restaurant includes pizza, burgers, tacos and ramen. For dinner: Big Island beef rib eye with chimichurri sauce, gnocchi with pork sausage, and banana-cream pie. Hawai‘i-Regional/American. L, D, N. $$ Morimoto Maui, Andaz Maui, 3550 Wailea Alanui Dr., Wailea, 573-1234. Iron Chef’s Masaharu Morimoto combines signature and Maui-centric dishes such as rib-eye beef burgers lobster roll sandwiches. Dinner catches fire with prix fixe omakase. Handcrafted mixology and a dazzling selection of sakés. Japanese Fusion. L, D. $$$$ Nick’s Fishmarket, Fairmont Kea Lani, 4100 Wailea Alanui Dr., Wailea, 875-7224. Classic seafood dishes are served beneath a sky full of stars. Woo your date with plump strawberries that are drenched in Grand Marnier and set aflame. Pacific Rim/Seafood. D, RR. $$$$

Outback Steakhouse, 281 Pi‘ikea Ave., Kīhei, 879-8400. Personable servers, steaks and shrimp hot off the “barbie” and a menu just for “joeys” (kids) make eating an adventure at this Aussie-themed chain restaurant. Kid-friendly. Steak. L, D, N. $$ Roasted Chiles, Azeka Shopping Center, 1279 S. Kīhei Rd., Kīhei, 868-4357. Ofir and Suki Benitez share family recipes like Mama Benitez’s chicken mole, pozole verde, and langostino enchiladas blanketed with tomatillo cream sauce. Sip on giant margaritas and fresh mixology. Mexican. L, D. $-$$ Sansei Seafood Restaurant & Sushi Bar, 1881 S. Kīhei Rd., Kīhei, 879-0004. See West Side listing. Sarento’s on the Beach, 2980 S. Kīhei Rd., Kīhei, 875-7555. Inspired entrèes are backed by great wines and a myriad of martini choices. And of course, there’s the romantic location—smack dab on Keawakapu Beach. Italian. B, D. RR. $–$$$ South Shore Tiki Lounge, Kīhei Kalama Village, 1913 S. Kīhei Rd., Kīhei, 874-6444. Gourmet pizza, burgers, salads, and several vegetarian items round out this hip bar’s menu. American. L, D, N. $ Spago, Four Seasons Resort, 3900 Wailea Alanui Dr., Wailea, 874-8000. Chef Cameron Lewark’s ‘ōpakapaka sashimi and perfectly seared Kobe beef match the trendsetting wine list note for note. Spectacular sunsets may as well be on the menu. Pacific Rim. D, RR. $$$$ Thailand Cuisine, 1819 S. Kīhei Rd., Kīhei, 875-0839. Gracious waitstaff welcome you with a steaming pot of vanilla tea. Sticky rice served in a

woven Thai basket complements the flavorful red duck, lobster, or tofu curries. Thai. L, D. $–$$ Three’s Bar & Grill, 1945-G S. Kīhei Rd., Kīhei, 879-3133. Eggs Benedict served six ways, including blackened seared ‘ahi, smoked salmon, and prime rib. For lunch, try the Peruvian pork tacos, Three’s signature ramen, and green-dragon sushi roll; for dinner, truffle-yaki-marinated flatiron steak. Pacific Rim/Southwest. B, L, D. $$–$$$ Tommy Bahama Restaurant & Bar, The Shops at Wailea, 3750 Wailea Alanui Dr., Wailea, 875-9983. Who guessed a clothing company could deliver mean pork sandwiches and Caribbean-inspired libations? Caribbean/Pacific Rim. L, D, N. $–$$ Ululani’s Hawaiian Shave Ice, 61 S. Kīhei Rd., Kīhei. See West Side listing.

ISLAND OF LĀNA‘I Coffee Works, 604 Ilima St., Lāna‘i City, 808-5656962. Fruity açai bowls, pastries and espresso drinks offer a bright start to your day. Plus light lunch fare, Italian sodas, and Internet access. Café. B, L. $ Lāna‘i City Grille, Hotel Lāna‘i, 828 Lāna‘i Ave., Lāna‘i City, 808-565-7211. Located in a historic 1920s building, the grille offers a menu that will cure your big-city blues, like panko-ginger-crusted mahi on shiitake-mushroom risotto with soy beurre blanc. Closed Mon.–Tues. American. L, D. RR. $$$ Find more listings at MauiMagazine.net/Dining.

PUB: MNKO Client: Grand Wailea AD: STAY FOR VIEWS Size: 1/2pgH 7.05”w x 4.785”h Colors: Full DUE: 7.31.15

COME FOR THE FOOD. STAY FOR THE VIEWS.

RESERVATIONS: (808) 875-1234 www.grandwailea.com @grandwailea 3850 Wailea Alanui Drive, Wailea, HI 106

MauiMagazine.net

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calendar

WHAT’S HAPPENING WHERE, WHEN AND WITH WHOM

WHERE IT’S AT Grand Wailea Resort 3850 Wailea Alanui Dr., Wailea 875-1234 • GrandWailea.com Maui Arts & Cultural Center (MACC) One Cameron Way, Kahului 242-SHOW (7469) • MauiArts.org Maui Mall 70 East Ka‘ahumanu Ave., Kahului 242-1560 Pūlehu, an Italian Grill, The Westin Kā‘anapali Ocean Resort Villas 6 Kai Ala Dr., Kā‘anapali • 667-3259 Royal Kā‘anapali Golf Course 2290 Kā‘anapali Pkwy., Kā‘anapali 661-3691 • KaanapaliGolfCourses.com

Chris D’Elia, September 4 | Nani I Ka Hala: Lau Hala Weaving in Hawai‘i, October 18–December 20

CHANGE HAPPENS. Sometimes after we go to press. Please check beforehand to confirm events are happening as listed.

SEPTEMBER Chris D’Elia Castle Theater, MACC One of Variety magazine’s “Top 10 Comics to Watch,” D’Elia has appeared on Late Night with Jimmy Fallon and Comedy Central. 7:30 p.m.

46

Hawai‘i Food & Wine Festival Kā‘anapali Beach Resort Celebrity chefs Alan Wong and Roy Yamaguchi join a culinary Who’s Who for cooking demos, tastings and wine pairings. Friday is Roy’s Golf Classic, followed by Saturday’s farmers market at Whalers Village, and Maui on My Mind dinner at Sheraton Maui. Sunday, Hyatt Regency Maui hosts a dinner for talent manager Shep Gordon. HawaiiFoodAndWineFestival.com

Heritage Film Festival: Project Kuleana Castle Theater, MACC Three native Hawaiians created Project Kuleana to use music as a vehicle for education. The evening includes several short films, a Q&A, and a performance by Palani Vaughn, Sonny Lim, Napua Greig and other musicians featured in the films. 7:30 p.m.

OCTOBER 30

7, 26; OCTOBER 1011, 24

Fine Art Fair Banyan Tree Park 648 Wharf St., Lahaina Browse paintings, ceramics, photography, jewelry, carvings and more. 9 a.m.–5 p.m.

1012

Kū Mai Ka Hula Castle Theater, MACC Award-winning hula troupes from Hawai‘i, California and Japan compete. See story on page 34.

1013

Maui Jazz & Blues Festival Royal Lahaina Resort 2780 Keka‘a Dr., Kā‘anapali Grammy-winner Russell Malone and blues legend Kenny Neal are among the music makers to take the stage at this annual festival. MauiJazzAndBluesFestival.com

1819

St. John’s Kula Festival 8992 Kula Hwy., Kula Friday’s “Starry Night” features Gordean Bailey’s hālau hula, wine tasting and auction, 5 p.m. Saturday, 9 a.m.–4 p.m., enjoy home-baked goods, farmer’s market, children’s games, entertainment and more, benefiting St. John’s. 878-1485, StJohnsMaui.org

Mālama Wao Akua Hui No‘eau Visual Arts Center 2841 Baldwin Ave., Makawao Art imitates nature in this multimedia exhibit that explores Maui Nui’s native flora and fauna, combined with talks by researchers and conservationists. Opening reception Sept. 4, 5–8 p.m. 572-6560

Maui Channel Swim Lāna‘i to Maui This 9.5-mile relay concludes at Kā‘anapali Beach. Come watch! MauiChannelSwim.com

FRIDAY TOWN PARTIES Each week, a different Maui town hosts music, artists’ demos, children’s activities and culinary wizards from 6 to 9 p.m. It’s a block party for residents and visitors alike. Parking and other info: MauiFridays.com

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Maui Okinawa Festival Maui Mall Okinawan culture comes to life with cultural displays and demonstrations, live entertainment and food booths. 10 a.m.–3 p.m.

Arise Castle Theater, MACC Mental Health Kōkua presents this film-and-music

Sep 4, Oct 2 Sept 11, Oct 9 Sept 18, Oct 16 Sept 25, Oct 23 Oct 30

First Friday Wailuku Second Friday Lahaina Third Friday Makawao Fourth Friday Kīhei Fifth Friday Lāna‘i

benefit. The evening includes Hawaiian music and a screening of Haleakalā—A Trek for Dignity. 7 p.m. A silent auction begins at 5 p.m.

Maui Marathon Queen Ka‘ahumanu Center 275 W. Ka‘ahumanu Ave., Kahului This oceanfront marathon ends at Whalers Village in Kā‘anapali. MauiMarathonHawaii.com.

A Toast to Tuscany Pūlehu, an Italian Grill The Westin Kā‘anapali Ocean Resort Villas Join Frances Mayes, author of Under the Tuscan Sun, for dinner under the stars. See Arts & Leisure page 26.

Upaj: Improvise McCoy Studio Theater, MACC Follow the journey of India Jazz Suites, a collaboration between kathak master Pandid Chitresh Das and tap star Jason Samuels Smith. 7:30 p.m.

Sinbad Castle Theater, MACC Ranked by Comedy Central as one of the top 100 standup comedians of all time, Sinbad performs at 7:30 p.m.

2427

Maui Fair War Memorial Complex Ka‘ahumanu and Kanaloa Aves., Wailuku Bring the family to one of Maui’s best-loved traditions, featuring local foods, entertainment, rides and games, livestock, crafts and more. MauiFair.com

& 26

Chinese Moon Festival Wo Hing Museum, 858 Front St., Lahaina Celebrate the harvest with Chinese moon cakes, lantern making and more. See Arts & Leisure page 24.

Keiki Tilapia Fishing Tournament Kā‘anapali Golf Course Hundreds of young fishers compete for awards for biggest—and smallest—catch. Proceeds benefit Maui United Way. 7:30–9 a.m. Register at MauiElectric.com.

COURTESY OF MAUI ARTS & CULTURAL CENTER

MauiMagazine.net

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OCTOBER

Maui Paddle for a Cure Hanakao‘o Beach Park, Kā‘anapali Hyatt Regency Maui cosponsors this fun paddle for kayak, canoe and SUP from the beach park to Whalers Village and back, raising awareness and funds for Susan G. Komen Hawaii. KomenHawaii.org

Play for P.I.N.K. Kapalua Golf and tennis competitions, a fashion show, wellness events and parties throughout Kapalua, benefiting breast-cancer research. PlayForPink.org/Kapalua

Maui ‘Ukulele Festival A&B Amphitheater, MACC Enjoy a relaxing afternoon of free music by acclaimed musicians, plus ‘ukulele door prizes, arts and crafts, and island foods available for purchase. 1–6 p.m.

Kōkua for Kids Molokini Garden, Grand Wailea Resort Maui’s culinary stars, farmers and Boys & Girls Clubs go fork to fork in a friendly culinary competition, followed by fare prepared by Grand Wailea’s Executive Chef Ryan Urig and his team. Live entertainment and auctions. 5:30 p.m. 242-4363, ext. 222; BGCMaui.org

&17

Lahaina Plantation Days Old Pioneer Mill Smokestack Lahainaluna Rd., Lahaina Historical displays, farmers’ market, and kids’ carnival zone. Come hungry and sample dishes from dozens of Maui restaurants, and enjoy entertainment by isle musicians. 5–10:30 p.m. LahainaRestoration.org

Youth & Adult Art Classes Open Studios Botanical & Historical Tours Made on Maui Artwork Gallery Shop Fine Art Exhibitions Historical Exhibition Free Glassblowing Demos

Mon. & Wed. 10am - 1pm

HUI NO‘EAU VISUAL ARTS CENTER OPEN DAILY 9:00 AM - 4:00 PM 2841 Baldwin Avenue, Makawao, HI (808) 572-6560 • huinoeau.com

Mahalo to Hawai‘i Tourism Authority & the County of Maui for their marketing support!

Growing Dreams Grand Wailea Resort Browse holiday-themed arrangements by awardwinning floral designer Gerard Toh at this benefit for Malama Family Recovery Center. 9 a.m.–1 p.m. 3594684; MalamaFamilyRecovery.org

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OPPORTUNITY

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Maui Phil-Am Heritage Festival Maui Mall Enjoy food and craft booths, music, cooking contests, Filipino martial-arts demos, games and more. 10 a.m.–3 p.m. MauiFilipinoChamber.com

DECEMBER 20

Nani I Ka Hala: Lau Hala Weaving in Hawai‘i Schaefer International Gallery, MACC Explore the beauty of mea ulana (woven objects) of everyday and ceremonial usage, and displays of hala (pandanus) from ancestral to modern times.

‘AIPONO WINE DINNER The Best of Both Worlds Pūlehu, an Italian Grill Westin Kā‘anapali Ocean Resort Villas | Wednesday, Oct. 14 Winner of three Gold ‘Aipono Awards for Best Italian Restaurant, Pūlehu hosts a special menu by Chef Alvin Savella paired with Old and New World wines. Sponsored by MNKO in collaboration with Chambers & Chambers Wine Merchants, ‘Aipono Wine Dinners benefit Maui Culinary Academy. 6:30 p.m. $105. Reservations: 357-1334

Ed Dowd, MBA, Portfolio Management Hayley Wood, CFP®, Financial Planner Barry Hyman, MBA, Hawaii Branch Manager Alice McDermott, CFP®, Senior Planner John Bresnahan, Portfolio Management

444 Hana Highway, Suite D, Kahului, Hawaii 96732 808 871 1006 | Toll-free 888 243 8220 fimg-hawaii@fimg.net | www.fimg.net

Maui N¯ o Ka ‘Oi » Sep-Oct 2015

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PRESENTED BY

OCTOBER 3RD, 2015 | 8am - 2pm

AT HYATT REGENCY MAUI RESORT AND SPA AND HANAKOâ&#x20AC;&#x2122;O BEACH PARK

Join us for the SECOND annual Maui Paddle for a Cure in Ka`anapali Beach Resort! Show your support and help raise awareness and funds for Susan G. Komen, Hawaii Affiliate to help prevent and treat breast cancer in the Hawaiian Islands. SUP, KAYAK and CANOE paddlers welcome!

REGISTER TODAY AT WWW.CROWDRISE.COM/MAUIPADDLEFORACURE2015 HYATT REGENCY MAUI RESORT AND SPA IS LOCATED AT 200 NOHEA KAI DRIVE IN KA`ANAPALI, MAUI. |

808.661.1234 | WWW.MAUI.HYATT.COM

MNKO AD BCA.indd 1

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Zemlinsky Quartet Castle Theater, MACC Winners of the First Grand Prize at the 2010 Bordeaux International String Quartet Competition, these acclaimed Czech musicians perform a rich repertoire of classical and contemporary works. 7:30 p.m.

Flaco Jiménez & Max Baca Castle Theater, MACC In accordion-driven, Tex-Mex conjunto music, Grammy winners Leonardo “Flaco” Jiménez and Max Baca are pillars of the past and forgers of the future. 7:30 p.m.

The Green Room Presents: Barry Lopez McCoy Studio Theater, MACC Lopez’s writings have been compared to those of Henry David Thoreau. His Arctic Dreams won the National Book Award. Tickets benefit the nonprofit Merwin Conservancy.

& 24

Black Rock Dinner & Farm Series Sheraton Maui Resort & Spa 2650 Kā‘anapali Pkwy., Kā‘anapali This culinary celebration begins with a five-course dinner at the Sheraton’s Black Rock Kitchen. Diners will savor Maui-grown ingredients and select wine pairings, and meet the farmer and winemaker. Next morning, guests may join a private farm tour, cooking demo and gourmet lunch. Sheraton-Maui.com/Events

Experience Maui

Without Breaking Your Budget

THE NOBLE CHEF Fairmont Kea Lani 4100 Wailea Alanui Dr., Wailea October 17 Top Maui chefs present “The World on a Plate: Latin America,” with wine tastings and banquet benefiting Maui Culinary Academy. Reception at 5:30 p.m., followed by dinner, entertainment, live auction and dessert finale. After party at the Kea Lani’s Mezzanine Lounge. Noble Chef.Maui.Hawaii.edu.

Largest Selection of Vacation Condo Rentals in West Maui. • Lahaina • Ka‘anapali • Napili • Kapalua Your Perfect Maui Mau Ma aui ui Getaway Get Ge eta taw awa way ay is i Wa W Waiting. aitin aiti itin

Call 1-855-836-0619 and Book Your Stay Today! or visit

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NOVEMBER 1

Haunted Ha‘ikū Hike Awalau Farm, Ha‘ikū Fortunetellers, a mythological-creature petting zoo, spooky stories . . . . See Arts & Leisure page 26.

Lopaka Kapanui: 13 Candles, 13 Ghost Stories MACC Join Lopaka as he perpetuates an ancient Japanese game, extinguishing one candle with each spooky story till everyone’s left in the dark! 7:30 p.m.

NOVEMBER

Made in Maui County Festival MACC Explore works by island artists, entrepreneurs, chefs and businesses, and purchase your own Maui-made treasures. See Arts & Leisure page 24. Email your event to Calendar@Maui Magazine.net, or visit MauiMagazine. net/Calendar and scroll down to “Submit New Event” to post it online. Listings for MNKO’s November-December print edition must be received by September 14. Photos for print must be 300 dpi. Listings are free, subject to editing, and used as space permits.

Maui N¯ o Ka ‘Oi » Sep-Oct 2015

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Featuring all the things you love about Maui County and MORE! Saturday, November 7, 2015 • 8am - 4:30pm Maui Arts & Cultural Center, Kahului Join us for Maui County’s BIGGEST products show showcasing a wide variety of made in Maui County products from local vendors, including food, produce, arts, crafts, jewelry, fashions, gifts, and collectibles. Plus food trucks, a fashion show, demonstrations, and much more! Public admission: $5, children 12 and under free! Special Buyers Preview on Friday, November 6th, 2-6pm. $35 per person. Tickets are available at the MACC Box Oﬃce by calling (808) 242-SHOW (7469) or purchase online at mauiarts.org. Space is limited.

Connect with us!

Made In Maui County Festival

SPONSORED BY: Innovate Hawaii; Hawaiian Commercial & Sugar Company; Maui No Ka Oi Magazine; HAWAI`I Magazine; Paciﬁc Media Group; Maui Visitor Channel; Courtyard Marriott, Maui Kahului Airport; Maui Electric Company; State of Hawaii Department of Business, Economic Development & Tourism; KAOI Radio Group; Goodfellow Bros.; HHawaii Media; Maui Printing Company; Roberts Hawaii.

@ MIMCF2015

#MadeinMauiCountyFestival

For more information, please visit us online, www.MadeInMauiCountyFestival.com or call 808.270.7710.

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who’s who MAUI FILM FESTIVAL: SOIRÉE AT SPAGO | Spago at Four Seasons Resort Maui | June 6

L to R: Diane Woodburn, Laura Dern|Michael Toubassi, James Brylowski, Kyle Rideout|Michael Hoffman, Felix Shannon|John White, Aubrey Hord

L to R: Amber Williams, Shep Gordon, Lisa Chappel|Lauren & Russell Rolland|Erik & Bonnie Aeder, Michele Atkins|Stephanie Vojdani, Mitzi Toro

’AIPONO WINE DINNER | Fleetwood’s on Front St. | June 27 | Benefit for UH-Maui Culinary Academy

ALL PHOTOS: JOSE MORALES/XINIA PRODUCTIONS

KAPALUA WINE & FOOD FESTIVAL: SEAFOOD FESTIVAL | The Ritz-Carlton, Kapalua | June 14

Were you at one of our “Who’s Who” events? Look for the event name on our Facebook page, Facebook.com/MauiMagazine. Maui N¯ o Ka ‘Oi » Sep-Oct 2015

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liddo bitta tita!

Spam-bivalent Eh, you wen’ try da new Spam yet? Da one s’pose to taste like Portagee sausage? Well, if you no live in Hawai‘i, you no can buy ‘em in yo’ neighbahood store. In fack, even if you live on Maui, you still goin’ have hard time find ‘em. Da buggahs sell out as soon as they put ‘em on da shelf. Da new Spam is one mahalo gift from Hormel Foods to Hawai‘i, made spesho’ jus’ fo’ us. Dass ‘cause we da numbah-one Spam fans in America. Even dough we only get half of 1 percent of all da peepoh in da U.S., we eat mo’ Spam dan any oddah state . . . around 7 million cans a year! Ev’ry time da mainland media try fo’ explain how come we eat so much Spam, dey always talk about World War II, when da military wen’ ship tons of da stuff ovah heah, an’ da GIs wen’ share ‘em wit’

ILLUSTRATION BY MATT FOSTER

da locals. Dose days, fresh meat was hard fo’ get an’ hard fo’ keep— mos’ guys nevah have refridjaraytah back den—an’ aftah Japan wen’ bomb Pearl Harbah, da U.S. no would let da local Japanee fishamans go out in their boats, so had fish shortage, too. So Spam, Vienna sausage, an’ can sardines was da main source of protein. But da main reason we love Spam is simpoh: Spam is ‘onolicious. Nottin’ else taste like ‘em, not even da odda brand luncheon meats. Da salt jus’ right, da spice jus’ right, da tex-cha is perfeck. And so convenient, da shape an’ size. Easy fo’ slice up strips fo’ stir-fry, or slabs fo’ sandwich or musubi. No wondah Spam is one a da four basic building blocks of da local diet. Da oddah t’ree is sugar, starch, an’ shoyu. Da guys at Hormel, dey know we love our linguesa (Portagee sausage) almost as much as our Spam, so dey figgah, if dey put ‘em togeddah, we going love Spam even mo’. Not. At leas’, not fo’ me. If I ‘ono (crave) fo’ Portagee sausage, I goin’ eat Portagee sausage. I like my Spam taste like Spam. Dass what I said couple, t’ree years ago, when dey wen’ bus’ out da teriyaki Spam. An’ no even get me started on Spam Lite. Dat one get 25 percent less sodium an’ 50 percent less fat dan regulah Spam. Dey should call ‘em “Spam Why Even Boddah?” If you not one Spam purist like me, an’ you like try da new Portagee sausage flayvah, you can get ‘em online. But watch out, some guys charging up to twelve bucks one can, on eBay. Mo’ bettah you go to da off-shoh website, Spam.com. Ovah deah, you can get any kine Spam you like: chorizo, tocino, hot an’ spicy, black peppah, garlic, jalapeño, hickory smoke, plus Spam wit’ cheese an’ Spam wit’ bacon. Even get turkey Spam, but like I said befo’, why even boddah? No get me wrong, I appreciate da t’ought an’ da effort behind da spesho SPAMs, but, eh, if da buggah not broke, no fix ‘em. On da oddah hand, if Hormel can figgah out how fo’ put rice an’ nori (seaweed) inside da can, in da middoh of da meat, I would be da first in line fo’ try da inside-out Spam musubi. I would go fo’ li hing mui Spam, too. So long as dey keep makin’ classic Spam, an’ no change da originoh recipe, I no care how much oddah flayvahs dey come up wit’. Like dey say, variety is da spice of life. But Spam—classic SPAM—is da foundation.

KATHY COLLINS (a.k.a. Tita) is an actress, storyteller and radio personality. Like Tita, Ms. Collins grew up on Maui. Hear Tita read her column out loud at MauiMagazine.net.

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