Maui Nō Ka 'Oi Magazine May-Jun 2017

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J U N E 9 - 1 1 , 2 0 1 7 • K A PA L U A R E S O R T • M A U I Join Host Master Sommelier Michael Jordan, MS, CWE

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“Baja Mexican Magic” – An Emerging Region with Five Valleys Wine Seminar & Tasting

Merriman’s, Kapalua – 12:30 pm – 2:00 pm The Willamette Valley is evolving and there is a great movement underway, an evolution of viticulture, winemaking and flavor!

Discover some of the top players on this scene and taste some amazing samples of their newest projects.

The Ritz-Carlton, Kapalua – 11:00 am – 12:30 pm

“Cruising Highway 101” Paso Robles Wine Seminar & Tasting

Valle de Guadalupe in Baja California wine country has been growing grapes and producing wine for many years! There are over 130 different Italian grape varieties alone, along with grapes from Spain, France and Italy. Delicious wines made by artisan winemakers and an incredible emerging region, just waiting to be discovered.

Road-trippin’ through Paso Robles and their eleven new AVA’s diversity of grapes, styles and fun!

Cooking Demonstration with Celebrity Chef Cat Cora

The Ritz-Carlton, Kapalua – 3:00 pm – 4:30 pm

The Grand Tasting Kapalua Style

Sponsored by Hawaii.com Montage Kapalua Bay – 6:00 pm – 9:00 pm Premium wines are showcased with fabulous gastronomic indulgences from Kapalua Resort restaurants and friends.

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The Ritz-Carlton, Kapalua – 1:00 pm – 3:00 pm American professional chef and restaurateur best known for her featured role as an “Iron Chef” on the Food Network and co-host of Bravo’s Around the World in 80 Plates. Enjoy Chef Cora’s multi-course luncheon and premium wine pairings.

Classic California Cabernet Sauvignon Wine Seminar & Tasting The Ritz-Carlton, Kapalua – 3:30 pm – 5:00 pm

S A T U R D AY, J U N E 1 0 Rising Rockstars of Pinot Noir Wine Seminar & Tasting

The Ritz-Carlton, Kapalua – 11:00 am – 12:30 pm Amazing Pinot Noir specialists, now building up and coming wineries in the heart of California’s Pinot Paradise. Pinot Heads Unite! Discover these great winemakers’ newest projects.

Cooking Demonstration with Celebrity Chef Andrew Sutton The Ritz-Carlton, Kapalua – 1:00 pm – 3:00 pm

Chef Andrew Sutton of Disney’s Napa Rose prepares cuisine celebrating the bounty and heritage of California, inspired by the seacoast, farms and diverse flavors of the state. Multi-course tasting lunch paired with exquisite wines.

“Family Tree – Scions of the Vine” Wine Seminar & Tasting

The Ritz-Carlton, Kapalua – 3:30 pm – 5:00 pm Honoring the great legacies of historic family wineries, this tasting brings together second and third generation winemakers and their winemaker parents to share their history, secrets, great stories and killer wines.

Schedule subject to change.

Please visit the website for updates and confirmed panelists.

A star-studded tasting! Classic California wineries famous for producing stellar wines. A great study of sites and styles, texture and flavors from Napa Valley, Alexander Valley and Sonoma Valley.

Seafood Festival Sponsored by Alaska Airlines Visa Signature® card and Mileage Plan

The Ritz-Carlton, Kapalua Aloha Garden Pavilion – 6:00 pm – 9:00 pm Join us for incomparable wine selections highlighted with Maui’s top restaurants presenting their seafood and culinary creations. The island sounds of popular local band Nuff Sedd topped off with Maui No Ka Oi Magazine’s Best of the Fest award make this grand finale sure to wow!

Features 28 » Adventure

« EATING & DRINKING »

38 » Hawaiian Soul

E&D 4 » Dining Highlights BROKE DA MOUTH! In the islands, that’s how we say “sublimely delicious” —and it’s not just for plate lunch anymore.

Story by Becky Speere

CHASING DAYLIGHT Taking an island romp on Lāna‘i can find you slinging arrows . . . or mud . . . or more. Story by John Giordani

IN PRAISE OF WĀHINE From the beginning, Hawaiian culture has celebrated women’s power, passion and intellect. Story by Teya Penniman

44 » Mālama ‘Āina

LET THEM EAT ALGAE Kā‘anapali’s marine reserve is protecting the reef by protecting the fish. Story by Judy Edwards

52 » Maui Style

CUCKOO FOR COCONUTS Ryan Burden is out to change the way we view coconuts— one niu and one customer at a time. Story by Heidi Pool

59 » At Home

MNKO pages 75–130

E&D 12 » Chefs’ Kitchen THE GREAT CHEF EXCHANGE Maui chefs are plotting new courses to enrich our dining experiences. Story by Becky Speere E&D 20 » Raise Your Glass MOVE OVER, BACCHUS! Master Sommelier Michael Jordan is in the house— at the 2017 Kapalua Wine and Food Festival.

Story by Diane Haynes Woodburn

GOOD COOKS, GREAT KITCHENS It takes thoughtful preparation and the right ingredients to create a meal worth sharing. The same can be said for exceptional kitchens. Story by Becky Speere

2017 ‘AIPONO AWARDS

About Our Cover

E&D 28 » Our Readers Pick Maui’s Best Restaurants

Chef Tylun Pang elevates plantation-style “grinds” with fresh island fish, lap cheong sausage, and vegetables steamed in broth.

Find this dish at Kō Restaurant in the Fairmont Kea Lani Resort.

Find the story in our Eating & Drinking special section, page 5.

E&D 26 » Chef of the Year Story by Becky Speere

E&D 48 » And a Few Special Honors

JASON MOORE

Long-spined, collector and red-pencil urchins slowly traverse the reef, devouring algae that would otherwise kill the coral.

Kā‘anapali Marine Reserve is protecting the reef by protecting the urchins and algae-eating fish. See story on page 44.

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THE SUBMARINER The quintessential divers’ watch has embodied the historic ties between Rolex and the underwater world since 1953.

It doesn’t just tell time. It tells history.

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Departments 14 » Contributors

It takes a lot of talents to make Maui Nō Ka ‘Oi the magazine it is.

16 » Publisher’s Note

By Diane Haynes Woodburn

18 » Talk Story

Fresh off the coconut wireless

by Lehia Apana, Peter von Buol & Shannon Wianecki

26 » Great Finds

EAT, DRINK & BE MAUI Compiled by Conn Brattain

132 » Calendar

What’s happening where, when, and with whom

137 » Who’s Who

Seen making the scene on Maui

138 » A Perfect Day on Maui

HI COUNTRY Follow your local guide and make the most of Maui.

Story by Lehia Apana Sam Reynolds may look like your average kiteboarder, but there’s a catch. See story on page 24.

THIS ISSUE ONLINE

Web-exclusive content at MauiMagazine.net (available starting in March)

FROM THE TOP Follow Lehia Apana on her “Perfect Day” Upcountry adventure at MauiMagazine.net/upcountry-cruising.

ROUGHING IT Can’t get enough of the wild side of Lāna‘i? Find more photos at MauiMagazine.net/lanai-adventures.

DEUKI’S HAZARD: What’s a famed bicoastal chef doing in our dining editor’s chicken coop? See the exclusive video at MauiMagazine.net/chef-exchange.

IN THE PALM OF YOUR HAND Learn how to open a coconut safely, and harvest recipes for coconut milk, coconut ice cream, and more at MauiMagazine.net/coconuts.

RECIPES FOR SUCCESS Find out what makes these Maui chefs winners of ‘Aipono’s special awards. MauiMagazine.net/specialaipono-awards-2017 GET SOCIAL

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THIS JUST IN! Visit our online calendar for the latest on what’s happening around Maui County. MauiMagazine.net/maui-events RED CARPET TREATMENT Were you at one of our “Who’s Who” events? Find your photos in our online Facebook albums and share with friends.

Facebook.com/MauiMagazine

Twitter.com/MauiMag

Pinterest.com/MauiMagazine

Instagram.com/MauiMag

CONGRATULATIONS! Megan Morris, of East Montpelier, Vermont, has won round-trip air travel to Maui for two, three nights in a one-bedroom residence at the Montage Kapalua Bay Resort, one spa treatment at Spa Montage Kapalua Bay, and dinner for two at the awardwinning Cane & Canoe restaurant.

Congratulations also to: Cynthia Ah Sam of Lahaina, ‘Aipono grand prize winner of a $200 gift certificate to Fleetwood’s on Front St., and runners-up Faye Amaral of Makawao, Al Cohen of Kīhei, Kallen Kajiyama of Honolulu, and Ron Selia of Lake Stevens, WA—each winners of a $100 gift certificate to Fleetwood’s on Front St.

JASON MOORE

FISH STORY Sam Reynolds lands a fifteenpound ulua—the hard way. Watch the video at MauiMagazine.net/kiteboard-fishing.

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There’s a saying known throughout the Islands: Maui nō ka ‘oi, Hawaiian for “Maui is the best.” We hope you think so, too.

What is your favorite island dessert–and why?

I choose the strawberry pavlova from The Mill House.

I’ve only found it on the menu once, but I would order it again in a heartbeat!—Diane Haynes Woodburn Liliko‘i créme brûlée at Mama’s Fish House—it’s a perfect balance of flavors and texture. And what’s not to like about liliko‘i?— Catherine Westerberg

PUBLISHER Diane Haynes Woodburn SENIOR EDITOR Rita Goldman MANAGING EDITOR Lehia Apana GUEST EDITOR Shannon Wianecki DINING EDITOR Becky Speere ART DIRECTOR & DESIGNER John Giordani STYLE EDITOR Conn Brattain

Lychee fresh off the tree.

For fourteen years, I lived next to a huge tree whose fruit grew high up, beyond my reach. Talk about feeling like Tantalus!—Rita Goldman

Hands down, no questions asked, the Caramel Miranda from Mala. Yum!—Kamehana Lee

WEBSITE MANAGER Adelle Lennox

Shanaan Fader’s new coconut kefir mango berry delights.

It’s healthfully vegan and probiotic, and outrageously delicious! (You can find it at Kū‘au Market and the Upcountry Farmer’s Market.)

—Becky Speere

ASSISTANT DESIGNER Shelby Lynch EVENT PHOTOGRAPHER Mieko Horikoshi CONTRIBUTING WRITERS

Peter von Buol, Judy Edwards, John Giordani, Teya Penniman, Heidi Pool, Shannon Wianecki CONTRIBUTING PHOTOGRAPHERS

Lehia Apana, Conn Brattain, Amber Caires, Cesere Brothers, Mykle Coyne, Ben Ferrari, Liz Foote, John Giordani, Mieko Horikoshi, Sean Michael Hower, Nina Kuna, Jason Moore, Rodrigo Moraes, Ryan Siphers, Becky Speere, Darla White CONTRIBUTING ARTIST Linda Rowell Stevens

I am not an ice cream person, but the salted caramel gelato from Paia Gelato on Hāna Highway seems to bypass my usual circuits and stream right into my brain’s pleasure center.—Judy Edwards

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Mala’s Caramel Miranda is my all-time favorite: melted dark chocolate and caramel sauce with island fruit, raspberries, pineapple, coquitos and vanilla macadamia-nut ice cream.—Jason Moore

GROUP PUBLISHER Catherine Westerberg ACCOUNT EXECUTIVE Barbara Geary SALES ASSISTANT Kamehana Lee

My neighbor brings me bags of mangoes. I freeze them, then partially defrost, cut open around the pit, and eat each side like a small bowl of mango sorbet.—Ben Ferrari

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NATIONAL MagNet, Disticor Magazine Distribution Services HAWAI‘I MagNet Komoda’s old-fashioned cream puffs—they remind me of the giant choux à la crème my mom would bring home from my favorite pastry shop when I was a teenager in Japan.—Mieko Horikoshi

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Please note: If the post office alerts us that your magazine is undeliverable, Haynes Publishing has no further obligation, unless we receive a corrected address within one year of that notification.

The warm apple strudel at Shearwater Tavern in Kīhei is positively swoon-worthy: sliced Granny Smith apples, golden raisins, and Knob Creek smoked maple bourbon are encased in flaky puff pastry, surrounded by a gooey caramel sauce, and accompanied by a sizable scoop of Lappert’s vanilla bean ice cream.—Heidi Pool

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publisher’s note

As I write this, the rest of our annual food issue is on its way to the printer, its pages bursting with flavor, enticing new eateries, and seductive mixology. It’s my kind of issue.

So you’d think this column would be easy to write—but here I am at the computer, a blank page staring back at me with sullen indifference. Brriinnnng! Rescued by the bell! “Mom?” The voice on the other end of the phone is pitiful and congested. “Do you have any soup?” That seals the deal. “I’ll make a pot of chicken soup,” I promise my son.

Instantly, I’m happy. I go to the refrigerator and find a plump chicken that will do nicely.

Carrots, celery, onions . . . yep, got it. Soon all the ingredients are simmering in the pot, and I can get back to writing.

Or not. I’ve forgotten what a slovenly cook I am. Eyeing the debris that covers my counters, floors, and even the dogs (who seem to have bits of carrot in their fur), I tie the apron on once again and wipe away the evidence. “Now I’ll write,” I say, surveying the clean kitchen. But just as I reopen my computer, the aroma of chicken soup wafts down the hall and into my office. For a moment, I’m in my own mother’s kitchen. Wouldn’t it be nice to have fresh bread with that soup? Minutes later I’m elbow-deep in flour, humming, then feeling a momentary pang of guilt over how much fun I’m having while MNKO’s editors are hunting for typos.

Cooking for people you care about is a sweet pleasure. Granted, chicken soup and peasant bread are no match for the artistry you’ll find in these pages. But their basic, honest goodness, redolent with the promise to warm and nurture the soul, represents everything that I hold dear. Do chefs get to feel like this all the time, I wonder?

I think of the many chefs we’ve honored in these pages over the years, and answer my own question: Yes, I’m sure that many of them do. And none, I’m convinced, have offered more aloha than our ‘Aipono Icon honorees, the owners and staff of Nā Hoaloha ‘Ekolu (whose Hawaiian name translates as “the three friends”).

This is only the third time in ‘Aipono’s fifteen-year history that we’ve given an Icon award, and we couldn’t feel more privileged to do so. Thirty years ago, those three friends—Michael Moore, Robert Aguiar and Tim Moore—thought they could offer a more authentic lū‘au experience, one that honored the culture and embraced the spirit of aloha. They called it Old Lahaina Lū‘au. Today their company, Nā Hoaloha ‘Ekoku, also includes Aloha Mixed Plate, Leoda’s Kitchen and Pie Shop, and Star Noodle.

It’s not just their award-winning food that makes Nā Hoaloha ‘Ekolu extraordinary.

It is their corporate philosophy of giving back. Over the past thirty years, they have nurtured our community and the world beyond, while instilling in their employees the joy and rewards of volunteerism. Their endeavors have provided hundreds of thousands of dollars to more than sixty-five nonprofits, including programs that feed the homeless in San Francisco and New York, and provided sustenance to children at a Laotian orphanage.

The soup is done. I pour it into a container, pull the hot bread from the oven and add it to my son’s care package, smiling at the thought of how much this small offering will be appreciated. Imagine the joy that thirty years of giving has brought to Nā Hoaloha ‘Ekolu and the communities they have served.

Listening to the news these days, I sometimes wonder whether charity and compassion have become passé. But poring over the pages of this, our annual food issue, convinces me that the spirit of aloha is alive and well on Maui—accessible to all of us, even if the gift is as humble as chicken soup.

Diane Haynes Woodburn Publisher

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talk story Fresh off the coconut wireless

Story by Shannon Wianecki Photo by Cesere Brothers

in season

Uhu? Uh, unusual!

Parrotfish are strange beasts. Called uhu in Hawai‘i, these spectacularly painted reef dwellers have blunt heads and fused teeth that give them cartoonish smiles. They’re noisy eaters; you can hear them munching on coral underwater.

After a snack, they expel a stream of sand—as much as a ton a year per fish! In fact, most of Hawai‘i’s white sandy beaches are actually parrotfish poop.

Seven species of uhu dwell in Hawaiian waters, including three endemics. The regal parrotfish, native to our archipelago, is fiery orange with brilliant purple fins. The stareye wears pink eye makeup that would make David Bowie proud. The bullethead is perhaps the most flamboyant of the bunch, dressed in a rainbow of psychedelic pastels.

All parrotfish start out drab. Many stay that way, but some female fish transition into males. Brightly colored and territorial, these “supermales” dominate the best spawning sites.

Each supermale controls a harem of females with whom he

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individually spawns. When he dies, the next-highest-ranking female in the harem changes sex and takes his place.

Hawaiian fishermen in the past believed that parrotfish behavior could hint at what was happening at home. Capering and frolicking fish might mean that the men’s wives were playing around. Meanwhile, if an attractive wahine (woman) walked by, a man might comment: “Momomi wale ku‘u ‘ono i ka uhu mā‘alo i ku‘u maka.” (“My mouth waters for the parrotfish passing before my eyes.”) A slippery uhu referred to a wily person.

Which brings us to the weirdest parrotfish fact. Some uhu sleep in a cocoon made of mucus. You read that right. Before drifting off to sleep, certain parrotfish secrete a snot balloon up to three inches thick. Biologists theorize that the bubble protects slumbering fish from eels out on the prowl or parasitic crustaceans. It doesn’t prevent local fishermen from bagging the fish. Uhu are as delicious as they are unusual.

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TALK STORY

How Maui onions and Primo Beer helped launch a Hawaiian music classic.

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PHOTOS AND ALBUM

Debuting in 1971, the boxed set included a vinyl record with fourteen songs, a soft-cover booklet on each member of the Sons (top right), and a hardbound book (below) on the history of Hawaiian folk music.

Cover art was by another Hawaiian legend, Herb Kane.

If not for Primo Beer and Maui onions, one of Hawaiian music’s greatest albums might not exist.

In 1959, slack-key guitarist Gabby Pahinui, ‘ukulele virtuoso Eddie Kamae, upright bassist Joe Marshall, and steel guitarist David “Feet” Rogers formed the legendary band Sons of Hawaii. Among the best instrumentalists in the state, the four shared a love for traditional Hawaiian music, and during rehearsals at Pahinui’s house in Waimānalo, eschewed the hapa-haole songs heard in Waikīkī in favor of the melodies of old Hawai‘i. From the Sons’ first show at O‘ahu’s Sandbox, they drew crowds.

Historian DeSoto Brown says the band came along at just the right time. Native Hawaiians had begun to express pride in their culture and were ready for music that celebrated it. “Performers stopped wearing matching white pants, white shirts, and red sashes.” Audiences praised the earthier slack-key music; this wasn’t “Sweet Leilani,” the 1937 hit by bandleader Harry Owens, anymore.

In 1970, Panini Records approached the Sons. The new, island-based label wanted to record an album on state-of-the-art equipment and package it in a way worthy of the material. “This was intended to be—and was—a very big deal,” says Brown. The ambitious album would feature a hardcover book about Hawaiian music with historic photos taken in the 1910s and ’20s, a poster, and striking artwork by Herb Kane, an influential Hawaiian artist and historian.

“I think local people were proud that Hawaiian music warranted such treatment . . . this was music meant for us here in Hawai‘i.

It wasn’t for a Broadway show or a Hollywood movie; it was for us,” Brown explains.

The Sons recorded fourteen songs, including old favorites “Kanaka Waiwai” and “Manu Kapalulu” [“The Quail”] by Queen Lili‘uokalani, and new compositions—“Aloha Chant” and “Mauna ‘Alani”—about West Maui’s mountain. Moe Keale, a versatile ‘ukulele player whose singing complemented Pahinui’s, joined the original lineup.

The Sons of Hawaii: The Folk Music of Hawaii hit the shelves in December 1971. It debuted at the upscale Liberty House department store in Ala Moana Center, where hundreds of fans came to hear the band perform. The album acquired its unofficial name, “Five Faces,” from Kane’s luminescent

ARTWORK COURTESY OF PANINI RECORDS, INC. USED BY PERMISSION. ALL RIGHTS RESERVED.

Story by Peter von Buol

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TALK STORY

The rest of the Sons, from left: Joe Marshall, Moe Keale, Gabby Pahinui, and David Rogers

cover portraits of the band members. The last record to feature the Sons’ original members, it remains one of the most highly regarded albums in the genre. Through the Sons’ attention to detail and unmatched virtuosity, The Folk Music of Hawaii not only preserved the old Hawaiian songs, but made them anthems for a new generation.

And none of it might have happened without Maui onions and Hawai‘i’s favorite brew: Primo Beer.

Hoping to secure a corporate underwriter for the album, Kane and book publisher Bob Goodman traveled to Milwaukee to meet with Ralph Gibson, marketing director of the Schlitz Brewing Company, which owned Primo Beer.

“When we walked into Gibson’s office, I saw a big box of Maui onions,” Kane recalled in Kamae’s autobiography, Native Son. “I knew Ralph was a gourmet, the kind of guy who, once he had tasted a Maui onion, would have them flown in. I saw that box and knew we had a winner.”

Schlitz agreed to sponsor the record, and the project was a go.

Many of the people behind “Five Faces” went on to found the Polynesian Voyaging Society. The Sons of Hawaii (minus Pahinui) performed at the launch of the Hōkule‘a, the Society’s historic ocean-crossing canoe.

Therefore, it can be said that a box of Maui onions helped both the album and the Hōkule‘a set sail!

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Maui Nō Ka ‘Oi May–Jun 2017

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Story by Lehia Apana Photo by Jason Moore

TALK STORY day in the life

A Fish out on Water

TITLE: kiteboard fisherman LINE OF WORK: What Sam Reynolds does is so fringe, he’s not even sure what to call it.

“It’s basically kiteboarding combined with a trolling style of fishing,” he says, explaining that, by modifying the harness he wears around his midsection, he’s attached simultaneously to the sail in front and a fishing line in back.

Whereas fishing from a boat typically involves reeling in the catch, kiteboarders often opt to drag the fish ashore. That’s the hard part, says Sam, who estimates that he loses about half of the fish he hooks.

“It’s stressful when you hook the fish; it wants to go out to sea, and you’re trying to take him to the beach while making sure you don’t lose your board or drop your kite.”

GETTING ONBOARD: French brothers Bruno and Dominique Legaignoux invented kiteboarding in the mid-1980s. As with other adrenaline-pumping watersports before

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it—and thanks to Maui’s reliable trade winds and watersport culture—the island soon became a mecca for kiteboarding.

“Ten or fifteen years ago, if you were going to be serious about kiteboarding you moved to Maui. That’s why I came here,” says the Texas native.

The kiteboard-fishing community gathers each July 4 for a tournament at Kanahā Beach Park. Last year’s event drew around thirty competitors, with Sam earning the top prize for biggest catch with a five-pound ‘ōmilu.

BALANCING ACT: As a longtime kiteboarder, Sam says maneuvering over the currents and waves is now second nature—but he still expresses a healthy respect for the ocean.

“As soon as you’re out there on the water, you’re in the wilderness. It’s far enough offshore where things could go really wrong. There’s also a freedom that balances things, so you’re able to let everything go and just have fun.”

INSET: LEHIA APANA

NAME: Sam Reynolds

On the day of this interview, Sam nabbed his biggest fish yet—a fifteen-pound ulua—near Baldwin Beach in Pā‘ia. See the video at Maui Magazine.net/kiteboard-fishing.

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GREAT FINDS

Eat, Drink & Be Maui A taste of what the Valley Isle is serving up.

COMPILED BY CONN BRATTAIN

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ISLAND ROOTS Maui Brewing Co. crafts its Island Root Beer with organic cane sugar, local honey, and Hawaiian vanilla. 4-pack is $10. The pale-gold Bikini Blonde lager has a sweet caramel malt aroma and a crisp, clean flavor. $10/4or 6-pack. At Maui Brewing Co., 605 Līpoa Parkway, Kīhei, 213-3002; or visit MauiBrewingCo.com.

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POP STAR Shaka Pops gourmet ice pops reflect the tastes of the Islands, with the freshest local produce and ingredients. Look for flavors like strawberry banana (shown), Lava Flow, POG (pineapple-orange-guava), pineapple ginger, coconut lime and more. $4 each.

Visit ShakaPopsMaui.com for retailers and mobile locations.

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BAR EXCELLENCE bRAW’s superfood bars are made without refined sugar, chemicals or preservatives. They come in four yummy flavors: coconut macadamia, almond crunch, chocolate espresso and super green. $42/box of 10 online. For retail locations, visit BRawBar.com.

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HOT SPLASH HI SPICE makes its tropical hot sauces here on Maui, using fresh ingredients from local farms. $7–$10/5-oz. bottles. Visit HiSpice.com to order and find retailers around the island.

GO NUTS Maui Raw’s Mac Nosh is a deliciously healthy alternative to chips; it’s made from a blend of fresh, dehydrated vegetables, organic seeds and macadamia nuts. Starts at $5/5-oz bag. Slather with Maui Raw’s decadent cultured-macadamia-nut spreads in flavors like Pineapple Pepp’ah, Fig’n Curry, and Chive’n the Lavender. From $6/6-oz tub. Visit MauiRaw.com for where to buy.

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HAVE A BLAST Donut Dynamite turns brioche dough into mouthwatering treats like this chocolate donut with vanilla-bean glaze and homemade candy sprinkles. $4 each/$33 dozen at 1246 Lower Main Street, Wailuku, 280-6442. Order for next-day pickup at DonutDynamite.com.

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PHOTOS: 1,2,4,5 CONN BRATTAIN; 3 B RAW; 6 DONUT DYNAMITE

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W A I H UA

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Maui Nō Ka ‘Oi May–Jun 2017

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p m o r d n a l s i Taking an i can find on LÄ na‘ arrows . . . g you slingin . or more. or mud . .

Ferrari Story by J

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ra p i | Photog n a rd io G n oh

hy by Ben

ADVENTURE

Enthusiastic driver and guide Alan Amby takes the puddles in stride in a Polaris RZR 4WD cruiser built specifically for off-road adventure.

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Clockwise from top left: Our guide, Alan, greets us at base camp, where a deluxe Airstream trailer offers refreshments—and facilities for bathroom breaks. While buckling on his helmet, the author gets the lowdown on the RZR’s safety features.

Watching the world whiz by. If you’re lucky, it will have rained the night before your tour, so you can have fun splashing through the puddles. Expect to get mud in your face (hence the goggles) and an adrenaline thrill.

With a tight grip on the string of the bow, my target in sight, I let the arrow fly and it pierces the leathery hide of a dinosaur. I haven’t travelled back in time, nor am I dreaming. My prehistoric prey is right here on Lāna‘i. Let me back up to this morning and explain.

When it comes to adventure, I keep my thrills low-maintenance— slow and quiet. Yet here I am in a souped-up, roll-caged 4x4 that resembles something out of a Mad Max road race. Fast and loud, the Polaris RZR XP1000 is a 107-horse powerhouse. This off-road tour, one of the latest offerings from Four Seasons Resort Lāna‘i, entices hotel guests to experience something beyond mai tais by the pool. Luckily for me, the resort offers it to day-trippers, too.

The 9 a.m. Expeditions ferry from Lahaina Harbor got me and photographer Ben Ferrari to Lāna‘i in plenty of time for the 12:30 p.m. tour. Taking my notion of adventure further (literally across the ‘Au‘au Channel) seemed like a good way to reset my senses.

After a fifteen-minute ride up from the harbor along picturesque, Cook-pine-lined Mānele Road, we reached the middle of Pālāwai Basin. Until 1993 this vast, flat landscape produced row upon row of pineapple; it’s now filled with opportunistic greenery, thanks to a wet winter. An enormous bench of earth called Hi‘i (to cradle) rises in the northeast, dotted with more pines along its ridge.

We’re greeted by our guide, Alan Amby—born and raised on Lāna‘i and fresh out of college on O‘ahu. I’m about to learn that

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his friendly, youthful smile belies an inner daredevil. He reviews the Polaris’s safety features, then outfits Ben and me with heavy-duty helmets that double the circumference of our heads. I squeeze into the back seat so Ben can get the best angle of the road—and off we go, with the engine roaring and foliage whizzing by. Looking up, I see a whirl of treetops, and experience a wonderful feeling of disorientation. Or is that dizziness?

Alan proves to be an informative guide. On scenic stops he gives an overview of the island’s natural history. Centuries of fourlegged grazers—goats, cattle and deer—wiped out the vegetation on Lāna‘i until few native trees were left standing. Alan describes how the plantation planted those aforementioned Cook pines and eucalyptus trees to help draw rain and mist to restore the soil and nurture a fertile understory. Unfortunately, the eucalyptus turned out to be invasive; its fast-growing and self-propagating characteristics keep the forest from achieving greater biodiversity.

I breathe in the minty air and think, it’s hard to hate a tree with built-in aromatherapy.

An early-morning rain has left puddles that Alan is only too happy to disrupt with the fat-treaded wheels of our speedster.

Bouncing along the red mud road in the dappled shade of old, widetrunked eucalyptus and Formosan koa, we pull up to Hi‘i Heiau. The low, stacked rock walls and terraces are the remnants of an ancient

ADVENTURE

Clockwise from top left: Lāna‘i native Alan Amby takes us on a short tour through Hi‘i Heiau, pointing out recent improvements to the site. A long rectangular space delineated by thick stone walls is thought to have been used for cold storage by upland farmers. Alan explains the significance of the wauke plant, used to make kapa. The soft, craggy bark of this eucalytpus tree helps to slow the flow of rainwater along its trunk, helping to keep the soil from eroding. Lots of work went into clearing this ancient place of oldgrowth albizia and eucalyptus planted in Lāna‘i’s cattle-ranching days. What ancient Hawaiian cultivation site would be authentic without plants like the beloved food staple kalo?

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On one of the tour’s talk-story stops, our guide points out this ‘ūlei, or Hawaiian rose.

In the late 1700s, Lāna‘i’s inhabitants fled into the mountains to escape Kamehameha I’s invading army, and were forced to live on the berry of the ‘ūlei, which eventually led to sickness. Be sure to pronounce ‘ūlei correctly, emphasizing the ‘i’ at the end (oolayee)— otherwise, in Hawaiian, it will sound like a particular part of the male anatomy.

Left: Speeding down the rutted road, dodging the occasional Axis deer, our writer clings to the handlebar for security.

Opposite: Reduced to a blur and a burst of red dust, we experience the acceleration part of the tour, reaching a speed of approximately 60 miles per hour.

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dryland agricultural field and a ceremonial site. Restoration crews recently wrested it from the grip of weeds, cleared flat areas, and planted Hawaiian food staples such as kalo (taro) and ‘uala (sweet potato), and wauke, the slender shrub from which kapa (bark cloth) is created. They planted native ‘ōhi‘a lehua saplings and hāpu‘u ferns along the upper perimeter to nudge the scenery back into a more authentically Hawaiian direction.

The rock rectangles and terraces were once home to taro paddies and people. One long rectangle with particularly thick walls was likely used for cold storage—farmers may have preserved their harvests here to later trade with seaside fishing communities.

Alan offers another theory to explain the unusually long shape.

Sandalwood, a precious commodity in the Far East, once grew abundantly here. In the early 1800s, western traders compelled Hawaiians to collect fragrant sandalwood logs in pits roughly the size of a ship’s hull. This cellar, he says, might be a type of lua na moku ‘iliahi, or sandalwood pit.

Back at our vehicle, I call shotgun and hop in the front seat.

Seeing the ruddy texture of the road speeding toward me adds an element of danger I missed on the first leg. The excitement heightens, and my heart pounds. Down a steep rolling hill, bounding up berms, and around tight corners we see our two-hour ride coming to an end, but there is one more thrill to be had: what Alan calls the “acceleration” part.

Did I hear him wrong? Wasn’t this whole tour an “acceleration?”

We come to a straight, flat stretch of dirt and stop. As if an imaginary light changed from red to green, Alan stomps the gas pedal and in a cloud of red dust we top 60 mph. The scenery blurs. I feel my lips and mouth flapping. A rush of giddiness overcomes us all as we slow down to end where we started the tour. We quench our thirst with cold water and wipe our now very dirty hands and faces with moist, lavender-scented towels. We thank Alan and bid him aloha. Then we shuttle up the mountain to our next adventure: the Lāna‘i Archery and Shooting Range.

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Above: A menagerie of 3D targets occupy the archery range, each made from a self-healing solid polyethylene foam.

Below: Our writer exhibits perfect form with the compound bow—if he says so himself. The three-fingered leather shooting glove keeps the string from cutting into the archer’s fingers and the forearm guard protects the skin from getting chafed by the string’s recoil.

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ADVENTURE Beneath a ceiling of low afternoon clouds, I train my arrow at a dinosaur. If I choose, I can also set my sights on a sheep, elk, boar, deer, or turkey. At the Four Seasons’ recently redesigned archery range, it’s all fair game. No animals are harmed. They are what Dennis Rapp, my seasoned instructor, calls 3D targets made of latex rubber and foam.

Dennis has his work cut out for him as I fumble and fail to remember anything he tells me to do. It looks so easy on Game of Thrones. The fictional denizens of Westeros don’t seem to struggle to keep head straight, hand loose, thumb up, and the critical white “feather” pointing out. I figure I’ll bond with the classic bow . . . channel my inner archer elf Legolas from Lord of the Rings . . . but quickly realize that the compound bow is easier to manipulate, if less stylish. I run through some practice rounds to get my aim and trajectory sorted.

Finally, to my surprise, I hit a couple of bulls’-eyes and even pierce a prize-worthy part of the elk, the furthest of all the targets. (I think I have even made Dennis proud!) Once I get the feel for it, archery proves to be a visceral activity.

It’s solitary and quiet, except for the satisfying thud of the arrow hitting the foam latex “animals.” Plus, now I get to say I shot a dinosaur—pretty impressive for a low-maintenance thrill-seeker.

Top photos: Instructor Dennis Rapp reminds our would-be Robin Hood to keep his thumb up and the arrow’s white “feather” pointing away from the string. Following form, John pulls the string back as far as possible, his thumb up and his head relatively straight . . . then releases the string as quickly as possible, correctly snapping his fingers as if dropping a hot potato. Middle: If you were to sling arrows for a few hours, perhaps you could achieve this level of skill. Sadly, our writer did not. This target was staged to look this way.

If we ever encounter those rogue velociraptors outside of Jurassic Park, we know where to turn for help.

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ADVENTURE

Koloiki Overlook offers a view into Maunalei Valley, and to Maui and Moloka‘i across the ‘Au‘au Channel.

The beginning of the Koloiki Trail is paved, but then ventures deep into the muddy forest. For more photos from our Lāna‘i adventures, visit MauiMagazine.net/Lanai-Adventures.

ANOTHER DAY, ANOTHER ADVENTURE Lāna‘i Cycles offers a three-hour downhill tour of the island’s east and west sides. Winding your way to the ocean, you’ll have stunning views of Lāna‘i’s dramatic coastline, Maui, Moloka‘i and a decades-old shipwreck. Then get shuttled back up for a two-wheeled tour of Lāna‘i City, a town so cute you’ll feel as though you stepped onto a movie set. Continue down to the seaside cliffs on the island’s west coast.

Your guide will shuttle you to and from Mānele Harbor. To make the 8 a.m. tour, take the 6:45 a.m. ferry from Lahaina. $180 per biker. 1-808563-0535 | LanaiCycles.com If the island’s summit, Lāna‘ihale, isn’t socked in with rain, hiking the Munro Trial offers a challenge with panoramic payoffs. The 12.8mile trail follows the spine of the mountain.

Tip: Have Rabaca’s Limo Service drop you at the old Kō‘ele Lodge golf clubhouse and take the well-marked Koloiki Ridge Trail that links up with the Munro Trail. The Lāna‘i Guide, a free smartphone app, will track your footsteps so you won’t get lost. It’s user-friendly and informative, with descriptions of the landscape and culture. It’s a three-hour hike from the clubhouse to Koloiki Overlook and back. Or venture further on the trail to the island’s 3,370-foot summit.

Call Rabaca’s, 1-808-559-0230, for a shuttle back to the harbor.

The simplest and least expensive adventure: Take the .38 mile walk from Lāna‘i Harbor to Hulopo‘e Beach. Pack a snorkel mask, reef shoes and sneakers to spend the day exploring the reef, wading in the tide pools, and hiking the Pu‘u Pehe (Sweetheart Rock) Trail that takes you out along the cliffs for glimpses of hidden beaches and a sweet view of Pu‘u Pehe islet. Walk up the hill (approximately 1,000 ft) and treat yourself to lunch at the Four Seasons Resort’s Sports Bar or poolside at Malibu Farms. Camping is available; email info@ LanaiBeachPark.com seventy-two hours prior to camp date for details and reservations.

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ui a M

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IF YOU GO

The Expeditions Maui–Lāna‘i Ferry departs five times daily from Lahaina Harbor. Tickets are $30 each way for adults; kama‘āina rates are available with valid Hawai‘i driver’s license. Reservations required: 1-800-6952624 or Go-lanai.com. Hawaiian Airlines flies from Kahului to Lāna‘i City six times daily with a stop in Honolulu. 1-800-3675320 or HawaiianAirlines.com Book activities with the Lāna‘i Adventure Center. The 4x4 Polaris RZR tour is $350 for two ($225 for one) plus tax and tip. Start times are 9 a.m. and 12:30 p.m. Custom tours available. Closed-toe footwear is recommended, and prepare to get a little dirty.

• Archery lessons start at $75 per person, per hour, plus tax and tip. If you do both activities, book them back-to-back so you can shuttle from one to the next. Transportation between the Adventure Center and activity sites is included. 1-808-565-2072 | AdventuresLanai.com For transport to and from the airport or ferry, take Rabaca’s Limo Service 1-808559-0230 for $10. You can also make the .64 mile walk from the harbor. Follow the access road to Hulopo‘e Beach Park, then head up the gravel pathway to the resort's Adventure Center

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Maui Nō Ka ‘Oi May–June 2017

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HAWAIIAN SOUL

From the very beginning, Hawaiian culture has celebrated women’s power, passion and intellect. The creation chant Kumulipo states that the first human was a wahine (woman), La‘ila‘i. Even the formation of the islands is linked to a goddess: The story of Pele’s fire pits, which she dug from Kaua‘i to Hawai‘i Island, matches the origin of the island chain—volcanic eruptions that grew over millennia into a mountain range arcing across the ocean floor.

Pele’s sister goddesses were likewise formidable. The youngest, Hi‘iaka, battled demons and mo‘o (lizards) on her islandhopping task to fetch one of Pele’s lovers.

Another sister, Kapo, saved Pele from the ravages of a pig god by distracting him with her flying vagina. Progenitors, earthshakers, dragon-slayers and shapeshifters, Hawaiian goddesses were powerful role models for real-life wāhine. And like Hi‘iaka’s skirt of fronds, the story of women in the islands is multilayered.

In old Hawai‘i, much of life was a double-duty affair: one imu (oven) to prepare food for the husband, and one for the wife. One hut where women ate, a second hale for men. Enclosed temples for the kāne (men); an outside space for wāhine to worship. Even the menus were different: coconut, pig, red fish, bananas and other items were ‘ai kapu (forbidden food) for the women. Activities also fell along gender lines. While women pounded kapa (bark) for clothing, and harvested limu (seaweed) and shellfish along the coast, men paddled out to deeper waters to cast nets for akule and

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Story by Teya Penniman Painting of Pele by Linda Rowell Stevens

WWW.LINDAROWELLSTEVENS.COM

Maui Nō Ka ‘Oi May–Jun 2017

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HAWAIIAN SOUL

other fish. Banned from certain activities, women lived entirely apart from their husbands during their waimaka lehua (monthly cycle).

These prohibitions weren’t just recommendations; the penalty for men and women who broke the kapu could be death.

Some historians trace the development of the Hawaiian kapu system to a tale of desire and deception among the earliest deities, the god Wākea, and his wife, Papa. But a gender-based division of labor and space might also reflect an intrinsic sense of balance. Hawaiians classified places and objects into paired opposites, such as sky/ earth, land/sea and day/night. Each sea creature or plant has its partner on land. In Classical Hawaiian Education, author and educator John Charlot writes that the origin model articulated in the Kumulipo could justify the division of all things into male and female. Inner waters are female, the deep sea is male. Within such a framework, clearly defined roles for men and women embody an understanding that complementary paired opposites constitute a whole.

But culture also depends on context, and nuance abounds in Hawai‘i. A rock on land is male, but one with a more feminine shape could be considered female. By the time the first Europeans set foot on Hawaiian shores, rank existed along a continuum, from the highest ali‘i (chiefs) to the kauā, a class of outcasts. Roles for both women and men varied by status, island and circumstance. Wāhine serving at court spent time composing and reciting mele (songs) in honor of the ali‘i, not bent over tapa cloth. On Maui and Hawai‘i Island, female maka‘āinana (commoners) worked outside, tilling the ground, fetching food and firewood—unthinkable activities on the other islands.

On Ni‘ihau, many native women were skilled at fishing and may have held priestly duties. Occupations across the islands also reflected

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specializations and abilities that developed along family lines. And in times of war, every able-bodied woman might join a battle.

The arrival of Europeans initiated profound changes: the introduction of foreign diseases that decimated the native population, an influx of foreign workers to feed the sugar industry, cultural oppression, and the overthrow of the monarchy. How did Hawaiian values and traditions prepare wāhine to navigate such transformation? Language and cultural-resource educator Pulama Collier says, “Hawaiian women have always been in critical roles at turning points in our culture.”

Kamehameha I was the first king to unite all the Hawaiian Islands, but it was his two most powerful wives, Queen Ka‘ahumanu and Princess Keōpūolani, who effectively ended the ‘ai kapu. Ka‘ahumanu led the spiritual revolution that brought Christianity into Hawaiian practice. The vision and estate of Bernice Pauahi Bishop launched Kamehameha Schools, which today provides an exemplary education to Hawaiian keiki (children). Queen Lili‘uokalani, the islands’ final monarch, relinquished her throne to the U.S. Government, under protest, to avoid the bloodshed of her beloved people.

“It wasn’t chance that women were in the right place at the right time,” Collier says. “Women were nurtured and guided to be in these roles. The value of the female is not just earthly or worldly, it’s spiritual and cosmological. Their divinity gives them the power and authority to hold places of leadership and to enrich and strengthen not only their mana [spiritual power] but also the mana of males.” Even Kamehameha, who achieved the appellation “the Great,” did so in part by pursuing the young, highborn Keōpūolani to bolster his power and legitimacy; through marriage, he gained her high-ranking mana.

Against a backdrop of powerful female ancestors and several centuries of foreign influence, what does the role of Hawaiian women look like today? Collier’s life provides insight.

Gender-based traditions still influence what women do, but they don’t create rigid constraints. Collier grew up in a tight Hawaiian community where culture was lived daily. From parents to aunties and cousins, the value system was consistent. “We could understand each other without explanation. You could [communicate] with just a look,” she says. As a child, she learned to mend nets and pick limu, and can list the different seaweeds as easily as she can name family members.

Like wāhine of old, Collier’s contributions focused on inshore waters, but she never felt restricted. “You had an awareness of the places where you belong.” Her father didn’t keep her from the boat; he just didn’t nurture her participation. Collier says, “It’s not just your physicality or gender; it’s your mana, your spirit, that will tell if you

LEFT: NINA KUNA; RIGHT: HAWAI‘I STATE ARCHIVES

Above: In the 1700s, the powerful Queen Ka‘ahumanu helped lead a cultural revolution in the islands. Left: Educator Pulama Collier has made it her life’s work to honor and share authentic Hawaiian culture.

A P O LY N E S I A N F E A S T & S H O W A musical and culinary journey to Hawai‘i, Aotearoa, Tahiti and Samoa.

AOTEAROA Land of the long white cloud, Aotearoa – New Zealand, is home to the Maori people.

SAMOA “The cradle of Polynesia,” literally the sacred center of its fiery soul.

HAWAI‘I We begin in our beautiful island home of Hawai‘i with our chants, songs and hula .

TAHITI The land of intrigue and romance, has beckoned explorers from around the world.

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HAWAIIAN SOUL

IN SERVICE TO THEIR CULTURE

Clockwise from left: Doreen “Pua” Canto, Teri Freitas Gorman, Shirley Kaihua Blackburn and Sharron Joseph

can.” One of six siblings, she held the special position of poi mixer. “Poi is so important,” she says, “because kalo [taro root] is family— the older sibling of the Hawaiian people.”

The hand that goes into the poi must have the right “chemistry” to make the poi sweet. Her father could taste the difference if someone else had mixed the poi.

‘Ohana (family) continues to be the bedrock of Hawaiian culture. Collier says her parents placed no limits on what she and her siblings might achieve. “We all have a value and a responsibility. We have the kuleana to nurture the gifts and talents we have to excellence, and bring [them] together [for] collective transformation.”

Collier’s gifts as an educator have placed her in a key role during another time of

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profound political and social change—the revival of Hawaiian culture and language.

“Women are the voices that are heard in strength and numbers,” she says, and notes that women are the majority of educators, although she is trying to change that balance for the benefit of her male students. “I have a capacity to be true to my culture, but I cannot teach you how to be a man.”

Collier’s story is but one from a long line of life-giving, demon-slaying women deeply rooted in family and nature. Like those who came before, she is a wahine raising her voice, honoring and teaching the ways of old while striving to ensure a world that is better for those who come after.

Pulama Collier’s words sum it up: “It’s beautiful to be a Hawaiian woman.”

JOHN GIORDANI

For the first time in its history, the executive board of the Maui Native Hawaiian Chamber of Commerce is all wāhine. Doreen “Pua” Canto, Sharron Joseph, Shirley Kaihua Blackburn, and Teri Freitas Gorman met with me before a recent chamber meeting to share their views—and a lot of laughter. I couldn’t gauge whether they would traverse the island chain, if asked, like Pele’s sisters, but their camaraderie was palpable. Common threads include pride in their Hawaiian heritage, the importance of family, and a perspective that women’s mana, kuleana and leadership are central to perpetuating Hawaiian culture through language, hula and education.

Board president Gorman highlights support for federal legislation that would encourage Hawaiian entrepreneurs to create authentic visitor experiences. “Culture needs to be the entrée, not the parsley on the plate,” she says. Does Gorman see differences in how an all-wāhine executive board leads? “A woman’s style is servant leadership,” she observes, as opposed to telling other people what to do.

She points, smiling, to the other board members, who are busy laying out food for the upcoming meeting.

Before hearing their stories and thoughts, my Western-trained mind might have recoiled at the word “servant,” or seen only a stereotype of women “in the kitchen.”

Instead, observing these joyful wāhine, I’m reminded of ancient tales of creation, the powerful women who shaped the history of these islands, and a sense of balance rooted in nature.—Teya Penniman

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LET THEM

JASON MOORE

Kā‘anapali’s marine reserve is protecting the reef by protecting the fish.

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EAT ALGAE MĀLAMA ‘ĀINA

STORY BY JUDY EDWARDS

|

PHOTOGRAPHY BY JASON MOORE

This school of grazing convict tang (one of many types of surgeonfish) is a welcome sight for a reef stressed by invasive algae.

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MĀLAMA ‘ĀINA

At the north end of Kā‘anapali Beach Resort, between the Aston Maui Kā‘anapali Shores and the Westin Kā‘anapali Ocean Resort Villas, sits Kahekili Beach Park, named for Maui’s last, heroic king.

For the past seven years, Kahekili has also given its name to a marine management area that stretches from Pu‘u Keka‘a (Black Rock) north to Honokōwai Beach Park.

In the memories of Mauians, the reef at Kahekili has always been exceptional. Coral, the stuff of reefs, grows copiously here in mounds and plates and fingers, in cauliflower shapes and nubbly flats. Though it looks like rock, coral is a tiny, flowerlike animal, one that forms colonies that grow over rocks and other hard surfaces, carpeting the floor of the nearshore ocean. In many places, everything beneath you in nearshore waters is alive—and fragile—which is why the only good place to stand in the ocean is on sand.

At Kahekili, the reef unfolds in undulating fields of green and yellow and patches of blue with hints of pink here and there. For as long as anyone could remember, it grew abundantly and created bed and breakfast for countless fishes, urchins, eels, octopuses, and marine snails. Without the reef, ever growing, there is nowhere for many fishes to take shelter, and for many of them, nothing to eat.

Indeed, the Hawaiian creation story, the Kumulipo, states that the firstborn of all creation was the coral animal, or polyp. On the back of that small, translucent creature was built the world.

In the 1990s, as development grew, snorkelers and divers, fishers and swimmers—residents and visitors alike—came to Kahekili in increasing numbers. Scientists like Dr. Eric Brown, of the Pacific Whale Foundation and later the University of Hawai‘i at Mānoa, Russell Sparks of the state’s Division of Aquatic Resources, and Dr. Ivor Williams (then at DAR, now with the National Oceanographic & Atmospheric Administration) started to keep a closer eye on the reef. Those observations continue today as part of the Coral Reef Assessment and Monitoring Program, based at the Hawai‘i

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TOP: LIZ FOOTE; MIDDLE: DARLA WHITE; BOTTOM: JASON MOORE

Above: Scores of juvenile parrotfish swarm the coral heads, feasting on invasive algae. Middle: Fingers and lobes of porites coral at Kahekili have degraded and collapsed into identifiable “dead zones”; all the brown here is dead coral. Bottom: This redlip parrotfish is one of several varieties that are contributing to the rehabilitation of the reef.

Kahekili Herbivore Fisheries Management Area stretches from the Sheraton side of Pu‘u Keka‘a (Black Rock) north to Honokōwai Beach Park.

Honokōwai Beach Park 

JASON MOORE

Kahekili Beach Park 

Institute of Marine Biology. The program’s acronym, CRAMP, owes a great deal to Dr. Brown’s legendary dry sense of humor.

By 2000, research showed that the reef was suffering from runaway growth of native and nonnative algae. A seaweed, algae can grow very rapidly, overwhelming corals and killing them. From the data, it looked like half the coral off Kahekili had been choked out this way in only fifteen years. Says researcher Darla White, who joined Russell Sparks in 2007, “The reef had been subject to algal ‘blooms’ by two species, Acanthophora spicifera [invasive] and Cladophora sericea [native], and they were smothering the reef. And worse, it looked like the numbers of algaeeating fish species were far lower than they should have been, with some, like parrotfish [uhu], at 10 percent of the numbers found in protected areas.” Sparks notes, “This is important, because uhu are incredibly good at scraping algae and keeping the reef clean.”

Then, researchers at the University of Hawai‘i demonstrated that the fishes at this site preferred the invasive algae to native algae. And an idea was born.

In 2009, with the fervent support of local fishing families, Hawai‘i’s Department of Aquatic Resources created the Kahekili Herbivore Fisheries Management Area. (Herbivorous fish are those that eat seaweeds.)

Says White, “From the start, Russell went to the local fishing families to let them know what was happening. They were willing to sacrifice to protect the habitat and the future fishing resources of the area.” Kā‘anapali Beach Resort Association has also been a supporter.

The rules of the management area are simple: within its bounds, do not take any fish that eat algae. That means the lovely, brightly colored parrotfishes with their scraping teeth and flirtatious expressions, the many varieties of surgeonfishes with their wickedly bladed tails, and the rudderfishes Hawaiians call nenue. The rules also protect sea urchins, those spiky balls tucked all over the reef like so many Star Trek tribbles, their mouths on the bottom of their bodies. Urchins munch algae like nobody’s business. Says Sparks, “This was a first-of-its-kind strategy

Pu‘u Keka‘a  Maui Nō Ka ‘Oi May–Jun 2017

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MĀLAMA ‘ĀINA

Long-spined, collector and red-pencil urchins litter the reef floor, munching algae off the coral.

At Kahekili Beach Park (also known as “North Beach” or “Airport Beach”), the reef begins close to the shoreline. Take care when entering the water.

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JASON MOORE

The firstborn of creation was the coral animal, the polyp. On the back of that small, translucent creature was built the world.

Left: This orangespine unicornfish is another of the surgeonfish whose population helps protect the reef. Right: A close-up of coral reveals the delicate surface of the living creature. Turf algae crawling over the colony is killing it; the bright pink is a stress response of the coral.

to turn the tide on reef decline using the natural preferences of herbivorous fishes and urchins to help restore balance on the reef.”

Liz Foote, executive director of Maui’s Project S.E.A.-Link, had been working with the Department of Aquatic Resources to develop a reef etiquette sign—one that is now seen at more than fifty places around the island. The department was looking for volunteers to do in-water fish surveys, especially on what the fish were eating.

Foote’s volunteers were already doing citizen science through REEF surveys (which count numbers of fish and types of species) and REEFcheck (which looks at how well the coral is doing and takes a more detailed look at the animals on the reef). Many of these volunteers signed on to help the department.

With the management area established, Project S.E.A.-Link launched Makai Watch. “Makai” is Hawaiian for “towards the sea,” and Foote explains it as a sort of underwater Neighborhood Watch. Community volunteers work to raise public awareness, and report suspected violations to law enforcement.

Foote also began working with Kā‘anapali hotel managers to

engage and educate their guests. “Some visitors do want to fish, and then there’s the issue of fish feeding [forbidden in the management area], and of involving water-sports companies and conveying what the rules are,” says Foote. “Everybody needs, and wants, a healthy reef.”

Seven years after designation and protection of this imperiled reef, the Department of Aquatic Resources reports that the sheer biomass of parrotfishes has increased an astounding 135 percent.

Surgeonfish biomass is up 40 percent. Foote adds, “If we are really serious about conservation on a large and on an individual scale, I think it’s possible to reverse a decline and revert to abundance and sustainability. You have to be optimistic. Eventually I’d like to see abundance of fishes from the apex predators on down.”

Before you dive in to play in the waters off this northern stretch of Kā‘anapali Beach, take time to learn about the area. Read the signs, and make yourself aware of any regulations—for example, know that feeding fish is illegal in the management area (and it’s a good idea not to do it anywhere in the world). Foote also recommends

JASON MOORE; TOP RIGHT: DARLA WHITE

A school of whitebar surgeonfish glides above the coral.

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MĀLAMA ‘ĀINA

Since Kahekili’s designation as a protected area, fish populations are up, as this school of orangespine unicornfish can attest.

visitors ask their concierge or water-sports activity companies what is and isn’t responsible behavior. And look for the stainless-steel literature boxes that Makai Watch volunteers attached to some of the signs at the beach for easy access to good information.

Depending on the time of year, any one of the following may be happening at the beach, and you can join in: land and water cleanups, water-quality monitoring demonstrations, volunteer potlucks, or the yearly birthday bash that raises awareness of the management area and features a wacky ocean-themed culinary contest. You may find yourself answering beachgoer-awareness surveys run by earnest, sweet kids from local youth groups and charter-school classes, kids whose immediate future really does depend on healthy reefs.

The Westin Kā‘anapali Ocean Resort Villas holds a beach cleanup on New Year’s Day, the 4th of July, and once in September for the International Coastal Cleanup initiative.

Says Foote, “We hope to help the resorts create even more chances for visitors to be a part of citizen-science efforts such as fish surveys or water-quality monitoring. I’ve been hearing more from the volunteers about bigger fish and bigger schools, and then DAR [Division of Aquatic Resources] started getting upward trends in the data. . . . I actually saw a school of 1,000 parrotfish. This is really a special area, and all of us can play a stewardship role through our actions. When you’re in the water here, you’re a part of it.”

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Urchins play a vital role in removing algae from the reef, creating space for new life to settle. The yellow circle marks an area the urchin above has just cleaned of algae.

TOP: JASON MOORE; MIDDLE STRIP: LIZ FOOTE; BOTTOM: DARLA WHITE

From left: Look for informative signs throughout the resort. An annual birthday bash raises awareness of the management area, and features a whimsical, ocean-themed culinary contest. Darla White explains the plight of the reef through site visits and snorkel tours. A party hat celebrates another successful year.

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 College’s Culinary Arts Program.

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

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Friday, June 23rd, 6:00 p.m.

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The theme for the dinner will be:

Single Vineyard Wines Join us as we explore a distinctive selection of artisan wines created by producers working with small, single-vineyard locations. These vineyards yield wines that are complex, concentrated, flavorful and in harmony with the terroir in which they were grown. We are pleased to share their unique expression with you.—Advanced Sommelier Charles Fredy At The Mill House, Chef Jeff Scheer keeps the creative juices flowing, turning out some of Maui’s best locally sourced and sustainable dishes. His industry peers named Scheer ‘Aipono’s Chef of the Year in 2015, and since then, the awards have continued. In 2017, the readers of Maui Nō Ka ‘Oi Magazine voted The Mill House winner of the Gold ‘Aipono Award for Most Innovative Menu, and winner of the Silver ‘Aipono for Restaurant of the Year.

Story by Heidi Pool Photography

by Amber Caires

CU

Ryan Burden is out to change the way we view coconuts—one niu and one customer at a time.

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FOR CO

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MAUI STYLE

CK O O

Don’t let the funny business fool you. Ryan Burden is serious about the many health benefits of coconuts— knowledge he shares through his company, Coconut Information.

CONUTS Maui Nō Ka ‘Oi May–Jun 2017

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In his open-air kitchen in Ha‘ikū, Ryan slices coconut “spoon meat” from a young fruit into “noodles” to use in place of pasta for his family’s evening meal.

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MAUI STYLE

RYAN SAYS: “Young coconuts, or ‘poppers,’ are the easiest to open. You’ll want a Brazilian ‘coconut key,’ the best invention ever! Use it to pry off the ‘cap’ and pierce using the key, pushing all the way into the coco.

(Water may come shooting out; hence nickname popper). Twist as you pull up, removing the cork. It’s that simple!”

TOP ILLUSTRATION: RYAN BURDEN

Left to right: Ryan learned to husk mature coconuts on a recent trip to Fiji. Remove the “cork” from a young fruit, and nutritious coconut water is yours for the drinking. In a nod to his bartending days, Ryan keeps all his tools close at hand when processing coconuts.

Ryan Burden of Ha‘ikū is a young man in love . . . with coconuts.

“I’ve always been somewhat of a geek,” he laughs. “Coconuts have become my outlet. I’m completely obsessed with them.”

Ryan’s passion for cocos nucifera (niu in Hawaiian) was sparked more than a decade ago during a bartending stint at a nightclub in Lahaina. “My coworkers and I drank Red Bull and Monster energy drinks to make it through our shifts,” he recalls. But a sensitivity to caffeine prompted Ryan to seek an alternative. “I was browsing the supermarket one day, and spied coconut water in cans. I decided to give it a try.” It was love at first gulp. “I quickly noticed how it made me feel energized, hydrated, and satisfied.”

He took the relationship to the next level by making his own coconut water, instead of purchasing imported products. He would buy fifty coconuts at a time at Farmers Market Maui in Honokōwai.

“They completely filled a shopping cart,” he says. “The cashiers thought it was hilarious.”

Soon Ryan was thirsty for more knowledge. “I wanted to learn to trim coconut trees,” he says. He spent the next couple of years assisting Alex Pinsky, who had just established Maui Coconut Care and needed a helper. Eventually, Ryan knew he wanted to start his own business, but “as a relative newcomer, I wanted to avoid competing with the local guys who sell coconut water,” he

says. Instead, Ryan decided to focus on education, and named his company Coconut Information. “My desire is to increase overall demand for cocos by converting people who don’t know much about them into customers.”

He created CoconutInformation.com, a website containing just about everything there is to know about coconuts—including tantalizing recipes for ice cream, gravy, and “oyster shooters” made with the jellylike “spoon meat” from young fruits as a substitute for shellfish. He also conducts donation-based workshops where participants learn about planting trees, selecting and safely opening fruits, and the benefits of incorporating this nutritious food into their daily diets.

His eyes sparkle when he talks about his beloved coconuts. “If those of us who live on Maui wish to become food-sustainable, this is our MVP—most valuable plant,” he says. “Mature trees produce a rack of fruits every moon cycle, all year round, and can do this continually for up to a hundred years. With twenty grams of protein in a fully mature fruit, coconuts have always been viewed globally as a key to survival.”

Niu played a significant role in the lives of ancient Hawaiians—so much so that it was one of a relative handful of “canoe plants” early Polynesian settlers brought to the Islands. What makes niu Maui Nō Ka ‘Oi May–Jun 2017

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MAUI STYLE

RYAN SAYS: “Opening a coconut with a machete can be intimidating the first time. But once you understand the basics, it’s easy.

We always open ours on a stump (1), which keeps the coco clean and off the ground. Hold the coco at a slight angle (2), keeping your hand safely away from where you’ll be chopping. Chop down, removing pieces of the husk (3) with each whack until you are through the shell (4) and can see the white meat. Pierce the meat, pour the water into a container, and set aside. Flip the coconut over and split it in half by chopping firmly parallel to the grain (5). It helps to imagine a line from the cap to the tip; that’s where you want to whack it. Using your hands, pry the two pieces apart (6) to access the meat. Your first try may take ten minutes, but with practice you’ll be opening coconuts perfectly in no time!”

Above: Ryan points out the nourishing meat and water inside a freshly macheted young coconut.

Left: Through his handson workshops, Ryan turns participants of all ages into coconut lovers, too.

particularly valuable is that every part of the plant is usable. In addition to consuming nourishing coconut meat and the hydrating liquid within the fruit, Hawaiians incorporated its fibers into a multitude of items, such as clothing, baskets, mats, and cordage.

The quest to further his coconut expertise has taken Ryan to some far-flung locales. Last year, he spent a month in Sri Lanka at the Coconut Research Institute learning everything from proper spacing of trees, to fertilization, watering, and pest control. In 2014, he spent three weeks in Fiji learning to make coconut oil. “I stayed with a family in a traditional grass hut with dirt floors,” he says.

“Every day we went out into the forest to harvest fruits, and they taught me how to make oil in the traditional way.”

Producing and selling coconut oil is what sustains Coconut Information. Marketed as “Skin Serum,” Ryan’s oil is the result of a labor-intensive and intricate two-day process. Trimming coconut trees at several large properties on Maui provides Ryan with his raw materials. It takes thirty freshly fallen, fully mature brown coconuts to create one batch of handcrafted oil. “If I’m working my behind off, I can make two gallons a week,” Ryan says. Two-ounce vials of serum retail for $20 each, and are available for purchase on

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his website, or at various Maui retailers, including Choice Health Bar in Lahaina, Farmers Market Maui in Honokōwai, and the Hana Farms stand.

In keeping with his mission to disseminate as much information about coconuts as possible, Ryan is currently making a video for his website on how to produce oil. People may think that’s a crazy idea, he says, but he learned how to make oil for free, and wants to share that knowledge. “I have more demand for my oil than I can meet, so I’d like to see others get involved in the craft.”

Rather than high profits, Ryan measures his success by the number of people who come up to him and say “thank you,” whether it’s after a workshop or at one of his coconut giveaways.

“Even if I connect with only one person at a time, it’s worth it.”

Ryan’s tree-trimming work often rewards him with more fruits than he needs for oil production and personal consumption. When this occurs, he loads them into his truck, parks by the entrance to Foodland in Lahaina, and puts up a sign offering them free for the taking. “I go surf for a while, and when I come back, they’re all gone. The nature of the coconut tree is to give with abundance, and I enjoy doing the same.”

TOP ILLUSTRATION: RYAN BURDEN INSTAGRAAM: @COCONUTINFORMATION

Far left: Coconut Information’s handmade skin serum is infused with vanilla beans; every vial is labeled with batch and bottle number.

COCONUT MILK 101 INGREDIENTS One older, shaker coconut 1 or 2 rubber or spoonmeat coconuts STEP 1 Split the coconut in half by tapping firmly around the circumference. Tip: You can use any hard surface, like the back of a machete, a cleaver, even a stone.

Scrape out the meat using a coconut tool or butter knife; cut into 2-inch pieces.

STEP 2 Fill a high-powered blender halfway with coconut pieces and top with water.

Water from a sweet coconut is best, but you can use plain H20. If you do, add a

teaspoon of honey and a pinch of salt.

Tip: Make sure the water is at least 73 degrees; otherwise, the oils won’t emerge.

Blend on high for 30 to 45 seconds.

Tip: Coconut meat is tough. Gradually increasing the speed avoids overheating the blender.

STEP 3 Strain through a nutmilk bag or fine cheesecloth. Squeeze out every bit, and put into a jar. Fill to the very top, leaving no air in the jar to spoil the water. Chill immediately.

After the jar is opened, milk will keep for up to a week in the refrigerator, but is best enjoyed within two days.

Maui Nō Ka ‘Oi May–Jun 2017

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AT HOME

Ask any accomplished cook: The meals they are most proud to share with family and friends take thoughtful preparation and the right ingredients. So does an exceptional kitchen.

STORY BY

Becky Speere

PHOTOGRAPHY BY

Ryan Siphers

A throw rug found on a trip to Morocco accents the cherrywood floor of this handsome kitchen on Maui’s north shore.

Maui Nō Ka ‘Oi M ay–Jun 2017

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AT HOME

On this sunny morning, warm golden rays pour through Sheila’s kitchen bay windows, casting a soft natural light on wide green marble counters trimmed in black, reminiscent of the color palette of Maui’s tropical rainforests. Above, a six-by-twelve-foot wooden rectangle, recessed in the ceiling, adds shades of milk chocolate and caramel; below, Brazilian cherrywood flooring is a counterpoint in reddish golden brown.

Those windows overlook Maui’s northern coastline and the whitecapped Pacific Ocean beyond. The expansive view is no accident. Sheila and her daughter, Malia, used an AutoCAD program to design a kitchen that gathers in both the sunrise and sunset.

This space has a warmth and hominess that compliment the ameni-

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ties of a functional kitchen shared often with family and friends. Central to the kitchen, in every respect, is a five-foot-wide, black-enameled Wolf range with six burners, two ovens, and a built-in broiler and griddle—all of which get plenty of use. When the stove’s original owner found the massive appliance overwhelming, Sheila happily adjusted her own blueprints to fit its scale.

“The kitchen was designed around the range,” she says, then laughs, recalling the fear she felt as the movers slowly and deliberately carried the stove over her newly installed kitchen floor.

A landscaper by trade, Sheila proudly notes that her home is 100 percent off the grid. The kitchen’s deep, farmhouse-style sinks draw water

Griddle and broiler to the left, six burners to the right, the stove called for expanding the size of the kitchen by several feet. And was worth it.

Orchid plants and collectibles from Sheila’s travels perch on the kitchen’s windowsills and counters, adding notes of whimsy and color.

A walk-in pantry keeps groceries conveniently accessible—and neatly out of sight.

from a 24,000-gallon catchment tank, while inset lighting is fueled by photovoltaics installed by Chris Cookman of Maui Koa Solar.

Sheila sourced the cabinet and plumbing hardware, baseboards and wood trims locally from Home Depot and Lowe’s Home Improvement. Russell Halverson, a luthier and finish carpenter, and Sheila’s brother, Mike, handcrafted the cream-on-white wainscoted cabinets, creating a neo-classic plantation feel.

The kitchen’s open floor plan and the wide countertop with barstool seating, make it easy to entertain up to fifty friends at a time.

“I have parties often and friends bring prepared dishes and this big kitchen counter is filled with food.”

What she would change: Oversized drawers store pots, pans and small appliances, but retrieving them can be awkward. “The one thing I’d do differently,” says Sheila, “is install an overhead pot rack.”

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A thick iron griddle installed in the butcher-block island cooks pancakes for breakfast, stir-fry at night.

Essential toy #2: A commercial faucet/sprayer mounted above deep, custom, stainless-steel sinks, accommodating large pots.

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AT HOME Essential toy #1: Halogen gooseneck lights that focus on workstations and are easily movable.

What they love: Large drawers and a roll-top cabinet that store pots, pans, spices and small appliances out of sight.

What they would change: “The bamboo flooring. It’s not a great floor for working on.”

“I would never move into a house without a warmer drawer.

I use it every day.”

Not many homeowners would make that statement, but Carol Wilson is not your everyday cook. Carol borders on “chef extraordinaire”; her culinary arsenal includes the kind of professional appliances found in restaurant kitchens. For example: a thick iron griddle, called a plancha, built into the butcher-block island. Carol uses it regularly,

and when she and husband Peter have large gatherings of friends, “We can do stir-fry for everyone on this griddle all at once.

“I worked on the kitchen design, knowing how much we love to entertain,” she says. “There’s just the two of us, but we have friends over for dinner parties at least once or twice a month, and three large gatherings during the year.”

In the spacious walk-in pantry, special shelving holds Carol and Maui Nō Ka ‘Oi May–Jun 2017

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AT HOME

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Peter’s international collection of dinnerware and serving platters. “I love having all of this space for my dishes, all in one place,” she says.

A Brazilian granite counter of pink, green and gray separates the Balinese-style living room from the kitchen; it has a convenient bar/sink and wine storage below. Peter chimes in that the bar is in an ideal location.

“As you enter the house, it is front and center, perfect for entertaining our guests.” He proudly points to the custom hood over the Five Star range, where a commissioned sculpture of bright stainless steel is drenched in sunlight. Maui artist Larry Padilla created the sculpture, a school of tuna, as a tribute to Peter’s years in fisheries management. (Peter authored A warmer drawer next to the Wilsons’ Five Star range has proved both convenient and indispensable, says Carol. “I use it every day.”

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the book AKU! The History of Tuna Fishing in Hawai‘i and the Western Pacific, a pictorial history of the men who contributed to the industry early on.)

Peter opens an ornate teak door nearly nine feet tall—one of several made from a fifteen-foot, hand-carved wall panel Carol found on the Indonesian island of Madura—to reveal a dumbwaiter filled with bags of groceries unloaded from the car one floor below. He smiles broadly. “It’s wonderful not having to carry all the groceries up the stairs.”

That kind of convenience permeates the Wilsons’ sleek, streamlined kitchen. With strategically placed, modern appliances, generous storage space, and counter prep stations, everything they need is literally at their fingertips. “We love our kitchen,” Carol says. “And we use it.”

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AT HOME

Years ago, the owners of Lahaina’s old Pioneer Mill needed to remove a pair of ancient monkeypod trees to make way for a new parking lot. The mill’s manager also had several monkeypods cleared from his Olowalu home for safety reasons. With much foresight, Bob Horcajo, who was then employed by West Maui Land Company, and his wife, Tamara, saw an opportunity to recycle the felled trees. Nearly ten years later, with the help of Kula-based wood miller

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Skip Keathley, those monkeypods proved central to the Horcajos’ new home in ‘Īao Valley: as floorboards laid by wood-flooring master Charlie Ferking, custom cabinetry by Leon Vanover of Vanover Cabinets, a pedestaled dining-room table, a wraparound bar, and even serving bowls. (Bob works a lathe like a magician.)

Maui architect Linda Lange drew the plans to elicit the sensibility of a plantation home, incorporating designs from the Kū‘au

Best prep station ever: Open the cabinet door and the KitchenAid mixer rises to the occasion— no appliance lugging required.

Favorite appliance: Thermador Cook ‘N’ Vent range with four gas burners and griddle. A vent under the floor eliminates the need for a hood; push a button and the vent magically appears at the back of the stove.

Curved glass cabinets create a perfect, retro look for displaying family heirlooms.

house the Horcajos were living in and loved at the time. Old Hawai‘i echoes throughout this dwelling—for example, in the curved cabinets whose glass shelves display family heirlooms, evoking “aunty and uncle” homes of the thirties and forties.

Double-hung windows overlook a meandering stream that fills the valley with the song of moving water.

Continued on page 69 Maui Nō Ka ‘Oi May–Jun 2017

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An “appliance garage” with a rolltop door keeps kitchen items handy and clutter out of sight. The deep and handsome bottom drawer stores large pots and mixing bowls.

White-sand, seashell and earth tones in the kitchen’s granite counter offset the dark browns of the floor, and of cabinets built with deep, wide drawers for storing cookware, utensils, and table linens. A vegetable prep island with a butcher-block top of thick monkeypod occupies the center of the room, its cabinet doors accented with the same handsome wood.

Tamara had a mechanical lift installed under the cabinet for her heavy KitchenAid mixer. “I use [the mixer] more readily since I don’t have to carry it onto the counter.”

A tall, Trader Vic’s-style bar invites guests to gather around and partake in the buzz of the kitchen. Its faux bamboo is fashioned from myriad one-inch beveled monkeypod slats and crowned by a curved monkeypod top—more of Bob’s handiwork, as is the breakfast nook’s table.

Tiffany-style glass lampshades from Reed Lighting in Kahului further evoke the kitchen’s plantation-home feeling, a warm and welcoming place where family and friends love to gather.

Maui Nō Ka ‘Oi May–Jun 2017

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EXCEPTIONAL KULA ESTATE & GUEST HOUSE Kula | 4B/4B | $2,850,000 | MLS#: 366504

MAGNIFICENT MAUI RANCH LAND Kula | 464 Acres | $8,250,000 | MLS#: 369241

MACADAMIA NUT GROVE Wailuku | 12.8 Acres | $1,600,000 | MLS#: 373266

EXTRAORDINARY UPCOUNTRY ESTATE Kula | 4B/4.5B | $4,300,000 | MLS#: 369240

SPECTACULAR NA HALE O MAKENA Wailea | 3B/2.5B | $2,000,000 | MLS#: 370649

LOCAL KNOWLEDGE, GLOBAL CONNECTION

WENDY R PETERSON Realtor® (S) • HI License RS-61995

Wendy@IslandSothebysRealty.com

808.870.4114 EACH OFFICE IS INDEPENDENTLY OWNED AND OPERATED

THE VOICE OF LUXURY REAL ESTATE

THE SUN IS SHINING Honua Kai, Ka'anapali, Maui 16:00 Hours

TODAY IS THE PERFECT DAY TO START LIVING YOUR DREAM HAIKU HOMES

Oceanfront/New Construction 40 Hale Pili Way • 4br/4.5ba • 4,929 sqft • 2 Acres

KAPALUA RESORT HOMES

Dr • 4br/4.5ba • 4,118

sqft • 2 Acres

199 Plantation Club 222 Keoawa St • 4br/4.5ba • 4,574 sqft • 6.56 Acres

KAPALUA RESORT LAND

230 Crestview Road • 0.45Acres 110 Keoawa Street • 4.3 Acres*

KAPALUA RESORT FRACTIONAL

Residences on Kapalua Bay 4506 • 3br/3.5ba • 2,065 sqft

KAPALUA RESORT CONDOMINIUMS

Kapalua Bay Villas 12B3 • 1br/1.5ba • 995 sqft Kapalua Bay Villas 14B1 • 1br/1ba • 1006 sqft* Kapalua Bay Villas 17B3 • 1br/2ba • 995 sqft* Kapalua Bay Villas 19G5 • 1br/1.5ba • 1,206 sqft Kapalua Bay Villas 30B3,4 • 2br/3ba • 1,697 sqft Kapalua Ironwoods 104 • 2br/3ba • 2,071 sqft* Kapalua Golf Villas 15T5-6 • 1br/2ba • 972 sqft Kapalua Golf Villas 19T6,7 • 2br/2ba • 1,344 sqft Kapalua Golf Villas 20T5,6 • 1br/2ba • 972 sqft Kapalua Golf Villas 26T8 • 1br/1.5ba • 987 sqft Kapalua Ridge Villas 815 • 1br/2ba • 1,162 sqft* Kapalua Ridge Villas 1521 • 1br/2ba • 1,125 sqft Montage Residences 5202 • 3br/3.5ba • 2,789 sqft Montage Residences 1205 • 3br/3.5ba • 2,789 sqft

COURTNEY M BROWN

Realtor®(S), Vice President, ePRO CB@LuxuryRealEstateMaui.com LuxuryRealEstateMaui.com

808.250.0210 EACH OFFICE IS INDEPENDENTLY OWNED AND OPERATED

NAPILI & KAHANA CONDOMINIUMS

Alaeloa 40 • 2br/2ba • 1,352 sqft • Leasehold Alaeloa 42 • 2br/2ba • 1,128 sqft • Leasehold*

KA’ANAPALI RESORT CONDOMINIUMS

Honua Kai - Hokulani 150 • 3br/3ba • 2,225 sqft Kaanapali Alii 41002 • 1br/2 ba • 1,441 sqft Kaanapali Alii 4802 • 1br/2 ba • 1,441 sqft*

WAILEA CONDOMINIUMS Hoolei N4 • 3br/3.5ba • 2,619 sqft* Recently Sold* Pending Sale**

ROB SHELTON

Realtor®(B), Vice President, BIC Rob@IslandSothebysRealty.com MauiLuxuryProperties.com

808.281.4024

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 Lanai, Kahoolawe 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 Pie shop in Olowalu and midway between Wailuku and Lahaina. A MUST-SEE for the discriminating buyer.

Property is offered at $5,800,000.

JAMIE WOODBURN, R(S) HI License RS-63712 jamiewoodburn1@gmail.com 808.870.5671 R. PETERSON, R(S) HIJAMIEWOODBURN1@GMAIL.COM License RS-61995 Wendy@IslandSothebysRealty.com 808.870.4114 | CELL: 808.870.5671 JAMIEWENDY WOODBURN, R(S) | EMAIL: EACHREALTY OFFICE IS INDEPENDENTLY OWNED AND OPERATED ISLAND SOTHEBY'S INTERNATIONL | EACH OFFICE IS INDEPENDENTLY OWNED AND OPERATED

Upcountry Office

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OUR GUIDE TO MAUI’S BEST

Eating Drinking

Taverna’s creamy ricotta-and-crab-stuffed cannelloni got your tummy rumbling?

Find the recipe at MauiMagazine.net/ crab-cannelloni-manicotti-recipe.

TABLE OF CONTENTS 4

E&D BROKE DA MOUTH! These days, this Pidgin phrase for “mmm—delicious” applies as much to gourmet cuisine as it does to local fare.

by Becky Speere

12

E&D THE GREAT CHEF EXCHANGE When it comes to putting Maui on the culinary map, these chefs go the distance. by Becky Speere

20

MOVE OVER, BACCHUS! E&D Master Sommelier Michael Jordan hosts the 36th annual Kapalua Wine and Food Festival—and you are so invited!

by Diane Haynes Woodburn

26

RODRIGO MORAES

E&D ‘AIPONO’S 2017 CHEF OF THE YEAR

by Becky Speere

28 2017 ‘AIPONO AWARD WINNERS E&D 48 ‘AIPONO’S SPECIAL AWARDS E&D

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Maui N¯ o Ka ‘Oi » Eating & Drinking

1

“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

H awa i i M a g a z i n e

“This is the best lu¯‘au on Maui.

I rate it the best in the state.”

Featured in:

Emeril Live National Geographic Traveler New York Times The Travel Channel K a h i l i A wa r d s

1999 “Show”, 2000 “Attraction” Hawaii Visitors and Convention Bureau

Voted “Best Lu¯‘au”by Maui Residents Zagat Sur vey

“Excellent” “Extraordinary to Perfection”

For Reser ved Seats Call

(808)667- 0700 To l l f r e e

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

DINING Highlights

A Filipino family meal is never complete without pansit. Kō’s version is chock-full of seafood and brimming with flavor.

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MIEKO HORIKOSHI

BROKE DA

In 1987, I met my six-foot, 230-pound Chinese father-in-law, Kingston Yee, for the first time. Although he was born in Canton and raised in Detroit and California, he looked like a local Maui boy. You know, da rubbah-slippah-and-shorts kinda guy. I learned during this first meeting that Kingston likes to eat like a local, too.

A complete breakfast of Portuguese sausage, eggs and rice at Sam Sato’s could easily be followed an hour later by a couple of Komoda’s famous cream puffs. The colloquialism “broke da mouth” could have been coined by Kingston. Translated, it means, “This is

the absolute best-tasting food I’ve ever eaten.”

Kingston has been coming back to Maui for extra helpings ever since—though the island’s food scene has evolved a lot since 1987.

These days, Maui has so many exemplary chefs (including several who have been invited to cook at the James Beard House in New York City), that “broke da mouth” is as likely to refer to gourmet fare as to a local plate lunch.

Want proof? Here are a few of our readers’ favorite ‘Aiponowinning restaurants:

MOUTH! STORY BY BECKY SPEERE PHOTOGRAPHY

BY MIEKO HORIKOSHI

MIEKO HORIKOSHI; LEFT: COURTESY OF THE FAIRMONT KEA LANI

Left: Island Design Center imagined a cool Upcountry rain forest in creating Kō’s elegant, modern-Hawai‘i setting. Below: Fresh island fish gets a Chinese accent with lap cheong sausage and veggies steamed in broth.

Kō Restaurant | Gold ‘Aipono Award for Best Hawai‘i Regional Cuisine Ask any local foodie where to eat, and Kō Restaurant at Fairmont Kea Lani Resort is sure to be recommended. At this family-friendly venue, Chef Tylun Pang has created an upscale menu of plantation “grinds” worth returning to time and again— entrées like pansit, a Filipino noodle dish with Kaua‘i shrimp and local sautéed vegetables; Chinese-style poached opah (moonfish) and lap cheong (sausage) finished with searing hot sesame oil and served with bok choy greens and white rice to soak up the broth; and crisp, lightly battered Tristan lobster tempura.

(Need I say more?) Chef Pang, whose tenure at Kea “It’s our go-to Lani spans nearly two decades, is also a dedicated restaurant. The supporter of UH–Maui College’s culinary program. food and service All profits from the sale of his cookbook, What can’t be beat. And the Maui Likes to Eat, benefit the program. 4100 restaurant is beautiful.”

Wailea Alanui Drive, Wailea | 808-875-2210 | —Lou Weinstein, Fairmont.com/Kea-Lani-Maui Wailea

Maui N¯ o Ka ‘Oi » Eating & Drinking

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DINING Highlights

Flatbread Company | Gold ‘Aipono Award for Best Pizza When our daughters, Kali and Tori, went away to college, their brief homecomings always included a visit to Flatbread with friends. Although it’s only been open since 2007, it is an institution with locals and visitors alike. Flatbread makes its memorable thin-crust pizzas with quality ingredients—organic flour, Maui produce, and naturally cured meats—and bakes them in a kiawewood-burning oven. On Give Back Tuesdays, a portion of pie sales has long funded local needs, from the Hawai‘i Wildlife Foundation, to Montessori School. Add a happy service staff to the mix and you’ll see why Flatbread has garnered countless Gold ‘Aipono Awards. 89 Hāna Highway, Pā‘ia | 808-579-8989 | FlatbreadCompany.com

Meet Flatbread’s bestselling pizzas. Pele Pesto (left) has Maui basil-and-macadamia pesto, Surfing Goat Dairy cheese, Ha‘ikū organic tomatoes and kalamata olives. Mopsy’s Kalua Pork (right) features kiawe-woodsmoked, free-range pork, homemade organic mango barbecue sauce and Maui pineapple.

MIEKO HORIKOSHI

“Their pizza is so wholesome, light and tasty. After I eat there, it doesn’t feel like I’ve eaten a house! It’s real!”—Karen Costner, Kahului

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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.

For reservations 808-879-2999 or visit wolfgangpuck.com

DINING Highlights

Right: The Grill’s charming early-twentieth-century decor recalls Lahaina’s cosmopolitan past. Dishes we love: firecracker Tequila shrimp with Tahitian vanilla rice (below), and Cake Walk appetizer (bottom right).

appetizer is a seafood lover’s dream. One bite, and you’ll want to holler, “Home run on that one, Chef!” Imagine this: lobster, Pacific rock crab and diver scallop cake; seared ‘ahi tuna cake with ginger vinaigrette; and white shrimp cake with nutty and sweet hoisin sauce. And one can never tire of the Grill’s signature Kona-coffee-roasted Colorado rack of lamb with herbed mashed potatoes, light coffee-cabernet demi-glace; or the firecracker Tequila shrimp. If you happen to walk in with no reservation, the sixteen-seat bar serves the full menu—if a seat is available.

127 Lahainaluna Rd., Lahaina | 808-667-5117 | LahainaGrill.com

“I dine at Lahaina Grill once a week. The staff, the atmosphere, the ambiance [are] so welcoming that it feels like home to me. And, of course, it goes without saying, the food is excellent!”—Scott Olsson, Lahaina

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COURTESY OF LAHAINA GRILL

Lahaina Grill | Gold ‘Aipono Award for Best Wine List Chef Arnolfo Gonzalez’s Cake Walk

Family Secret Enjoy delicious traditional cuisine crafted with a local sustainable twist at the award-winning Pūlehu, an Italian Grill. Try our family secret, The Tramonto Prix Fixe Menu, featuring selections at an exceptional value! The Tramonto Prix Fixe Menu includes classic Italian specialties prepared with local flair and the best ingredients Maui has to offer.

PŪLEHU, AN ITALIAN GRILL TRAMONTO PRIX FIXE MENU Three full-size courses for $41 per person available Thursday through Monday, 5:30 PM to 6:00 PM & 8:00 PM to 9:30 PM FOR RESERVATIONS, visit westinkaanapali.com or call 808.667.3254

6 Kai Ala Drive, Kā‘anapali, Maui Pūlehu, an Italian Grill – Best Italian 2016, 2015, 2014, 2013, 2012, 2011; Best Dessert – 2016; Best Wine List – 2014, 2013; Maui Nō Ka ‘Oi Magazine’s ‘Aipono Awards | Award of Excellence – 2015, 2014, 2013; Wine Spectator | Best Italian 2016; Hawai‘i Magazine Reader’s Choice 2016 ©2017 Marriott International, Inc. All Rights Reserved.

DINING Highlights

Clayton Baybayan, of Lahaina, loves the chicken teriyaki plate, but says, “All the food is good here! Great portions and good prices with an ocean view!”

Aloha Mixed Plate lives up to its moniker with (clockwise from left) teriyaki chicken, lū‘au plate, and Korean kalbi ribs.

on the ocean side behind Lahaina Cannery Mall, this is da kine ‘ono grinds plate lunch.

But guess what? They have breakfast and dinner, too! Sweetbread French toast and mimosas? Check! Korean kalbi, and teri chicken with two scoops rice and macaroni salad? Check! $3.95 happy-hour mai tais? Check! 1285 Front Street, Lahaina | 808-667-7667 | AlohaMixedPlate.com

Introducing Mauka Makai Inspired by Hawaiian traditions and contemporary culinary arts, Mauka Makai presents exquisitely crafted cuisine that highlights the diversity of fresh ingredients sourced locally, from the mountain to the sea. A breakfast buffet and island a la carte entrées are served every morning. In the evening, enjoy Whole Crispy Catch with Garlic Beef Butter Fried Rice or a Pōhaku Natural Prime Ribeye, served on a hot stone that guests finish cooking at the table.

To make a reservation, visit westinnanea.com/maukamakai or call 808-662-6400.

Open daily for breakfast and dinner 6:30 AM to 10:30 AM and 5:30 PM to 9:00 PM

45 Kai Malina Parkway, Lāhainā, Hawai‘i 96761

©2017 Marriott International, Inc. All Rights Reserved.

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MIEKO HORIKOSHI

Aloha Mixed Plate | Silver ‘Aipono Award for Best Plate Lunch Located

Th eG rea t VIKRAM VIJ

SHELDON SIMEON

VANCOUVER

CALGARY

Chef

DEUKI HONG

JOHN JACKSON CONNIE DESOUSA

PAUL BOCUSE

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Chefs’ Kitchen

CANADA JEFF SCHEER

TORONTO JOJO VASQUEZ

CHICAGO ISAAC BANCACO

JOJO: SEAN MICHAEL HOWER; JEFF: NINA KUNA; ISAAC: JOSE MORALES

Exchange ,F LYON

MEXICO

RANC

NEW YORK

E

Maui chefs are plotting new courses to enrich our dining experiences.

Story by Becky Speere

Maui N¯ o Ka ‘Oi » Eating & Drinking

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Chefs’ Kitchen

Below, from left: Maui chefs Kyle Kawakami, Mike Lofaro and Jojo Vasquez display their creations at a Chicago gathering of food writers.

“Can I go see the chickens?”

Deuki Hong, famed New York–San Francisco chef and coauthor of the edgy cookbook Koreatown, has just arrived at my four-acre farm on Maui’s north shore—and can’t wait for a close encounter with the poultry.

My friend MiJin Kang, chef de cuisine of Andaz Maui Resort’s Ka‘ana Kitchen, had called to ask whether she and Mill House Sous Chef Tak Toride could bring Hong out for a visit. (Duh! Of course!)

Now, flanked by his friends, Deuki is hyperventilating in my chicken coop, and confessing, “I’m opening Sunday Bird, a new fried-chicken restaurant in San Francisco, and I’ve never even been around chickens.”

Shaking his arms at his sides as if readying for a 100-meter sprint, he declares, “Okay, I’m ready to do it.” MiJin and Tak fail miserably to hold back their laughter as I hand Deuki a Rhode Island Red. He grasps her tightly and tucks her under his arm in a death grip. “Loosen up,” I say to him gently, as thoughts of the poor girl being crushed flutter through my mind. “Relax. She’s not going to attack you.”

How did a chef of Hong’s caliber end up having a virginal chicken experience at my Huelo farm? In 2016, Andaz Maui’s Executive Chef Isaac Bancaco accepted an invitation to cook at the famed James Beard House in New York City, and brought along MiJin and Executive Sous Chef Ritchard Cariaga. While there, the three Maui chefs arranged to meet Deuki, and a friendship hatched. Soon after they returned to Maui, they sent Deuki an invitation to visit. The rest is chicken history (captured on video at MauiMagazine.net/chef-exchange).

Or at least, recent history. In 2002, Charlene Kauhane, a public relations consultant for the Maui Visitors & Convention Bureau, cooked up the brilliant idea of spotlighting the island’s dining scene through chef exchanges between restaurants in North America and those here in the middle of the Pacific Ocean. In 2007, the MCVB team rolled out the first of these exchanges—sending Sheldon Simeon, a Bravo Channel Top Chef contender, to Calgary, Canada, where he shared the spotlight with Chef Connie DeSousa, a Canadian Top Chef contender, and her chef-husband, John Jackson (the two own CHARCUT Roast House). Prior to heading to Calgary, the Hawai‘i-born Simeon admitted to Charlene, “I’ve never met Canadians before,” and in his next breath, asked her, “Are they nice?”

Needless to say, Sheldon wowed his Canadian hosts with a repertoire of island-style ethnic dishes, while Charlene plotted the exchange 14 Eating & Drinking

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John Jackson and Connie DeSousa host Sheldon Simeon at CHARCUT in Calgary, Alberta.

portion of the program: Connie and John would travel to Maui to create a collaborative dinner with Sheldon at UH–Maui College. The Canadian chefs arrived shortly before the Maui County Farm Bureau held its inaugural Agricultural Festival at the Maui Tropical Plantation in Waikapū. Connie and John spent a week touring Maui farms, experiencing the island’s restaurants and meeting other island chefs.

The culmination of their visit was an Ag Fest cooking competition between the chefs of CHARCUT and Maui.

In the decade since that first Chef Exchange, Sheldon has appeared again on Top Chef—where he was named Fan Favorite—won an invitation to the James Beard House, and became the first chef in the history of the ‘Aipono Awards to be voted Chef of the Year by his peers twice.

Charlene sees a connection between Sheldon’s achievements and the Exchange. “Since we began, a lot of culinary information, techniques and trends have been shared. You can almost measure it by the number of poke-bowl businesses popping up all over North America.

Although our Maui chefs are really low profile and humble, they have a lot of originality . . . our Hawai‘i chefs leave great impressions.”

Sheldon may have been the first Maui chef to benefit from the Exchange, but he hasn’t been the last. Kyle Kawakami, 2017 Gold ‘Aipono Award-winning chef/owner of Maui Fresh Streatery food truck, participated in MVCB trips to Los Angeles and Chicago, accompanied by private chef Rico Bartolome; 2016 ‘Aipono Chef of the Year Mike Lofaro, chef de cuisine of the Grand Wailea’s Humuhumunukunukuāpua‘a Restaurant; and 2017 Chef of the Year Jojo Vasquez of The Plantation House Restaurant. Kyle says, “I was impressed with all the chefs we met, but Executive Chef Seakyeong Kim [of the Charlie Palmer restaurant group] executed the most com-

FROM LEFT, COURTESY OF: BECKY SPEERE, CLAY WILLIAMS/JAMES BEARD FOUNDATION, KYLE KAWAKAMI, SHELDON SIMEON

Left: Dining editor Becky Speere and Chef Deuki Hong at Ka‘ana Kitchen. Above: Chef MiJin Kang looks on as Chef Isaac Bancaco describes the meal they’ve prepared for the guests at NYC’s James Beard House.

Chefs’ Kitchen

plex dishes; I learned a lot from his cooking techniques. He cooked traditionally and also used molecular gastronomy. The three-day prep for pork belly was amazing and a new experience for me!” (For more on molecular gastronomy, see Shannon Wianecki’s article “Kitchen Chemistry” at MauiMagazine.net/kitchen-chemistry.)

“Even more importantly, these trips allowed me the time to connect one-on-one with our Maui chefs. We’ve developed friendships.

Today we are discussing collaborative pop-ups—such as Jojo’s Beats and Eats at Plantation House. This probably wouldn’t have happened without our travels opening doors between us.”

I think of Kyle’s comments as I watch Deuki’s delight in his newfound feathered friends. Chefs are notoriously open to learning. I recall when the Fairmont Kea Lani Resort invited culinary giants Thomas Keller, Douglas Rodriguez, Ming Tsai and Dean Fearing to deliver cooking demonstrations and four-hour, multicourse dinners, and Maui chefs lined up to assist. One day, my husband, Chris, called to say, “Paul Bocuse is in Wailea. Come down at 10:30 a.m. if you

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want to meet him.” I was there in a flash, as if even a little elbow rubbing with the French chef would make me a better cook.

Chefs have always been enamored of their peers. Gevin Utrillo, chef de cuisine at Hyatt Regency Maui’s Japengo, was awed by a 2016 visit from celebrity chef and cookbook writer Vikram Vij of Vij’s in Vancouver. During a cooking demo at the Hyatt, Vij shared a tender story with guests: “On a trip to India, my wife, Meeru, my daughters and I stayed with family. Every morning, Meeru would eat a papaya.

Every morning she proceeded to scrape the seeds of the fruit over the railing onto the ground. The next day the seeds would be gone. After a few days passed, she went outside and was surprised to find two young boys in the yard.” They said to her, “Thank you so much for the food.”

Vij, who had lived in Canada for thirty years, had forgotten about the hunger in his birth country. “After that, my wife put fruit out for the children. There were many hungry mouths.”

Gevin was visibly moved by Vij’s stories. “When we were in Vancouver, Chef Vij was on the road, so I didn’t get to meet him. I was

BECKY SPEERE

Chef Paris Nabavi (left) of the ‘Aipono Award-winning Sangrita Grill + Cantina in Kā‘anapali, and Chef Gevin Utrillo (right) of the Hyatt Regency Maui’s Japengo (another ‘Aipono Award winner) share their aloha with guest chef Vikram Vij of Vij’s in Vancouver, British Colombia.

Chefs’ Kitchen

lahaina fried soup yakitori

pahole salad

star udon

garlic noodles

singapore noodles

steamed pork buns hapa ramen

ahi avo pad thai

sake cocktails

Two exciting farm tours in one unique setting

GOURMET LUNCH

SEED to CUP

Explore our gardens and enjoy a gourmet lunch prepared in your presence with freshly harvested natural produce.

Learn about the growing and roasting of coffee beans and conclude with the “perfect cappuccino” .

TOURS ARE WEEKDAYS 8:30 a.m. and 10:30 a.m.

O’o Farm is the exclusive farm for Pacific’O Restaurant in Lahaina

By Reservation only: 808.667.4341 • www.oofarm.com

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lucky to dine at his restaurant, though, and after dinner I was invited by the head chef to see the kitchen. What surprised me most was that all his cooks were women!

“When Vij and I prepped together in the Japengo kitchen for the cooking demonstration, Vij was hands-on, always working, laughing and telling stories. He is passionate.

And guess what? A year later and I have more women in my kitchen, and it’s a better working environment . . . more balanced.”

Jeff Scheer, executive chef of The Mill House and 2015 ‘Aipono Chef of the Year, saw the value of chef exchanges during his 2012 MVCB visit with Toronto’s pioneer chef Jamie Kennedy. Jeff says, “Jamie’s commitment to sustainable agriculture and local-food advocacy left a deep impression on me.” I can see reflections of that in Jeff ’s Chef Table, a weekly seven-course dinner that highlights his sublime dishes—and invariably sells out. As he prepares for his second annual Maui Chef Invitational* in August, he notes: “Maui is incredible. The farms, the scenery, and the people make our island unique. Living here, I know that, but it’s an honor when I get to highlight our farms and ranches . . . to share [Maui’s] potential with chefs from the continent. Like a harmony of flavors, our participating chefs were chosen for their varied background and expertise.

Being around them turns up the volume on all the new ideas I have been thinking about.”

Mahalo to all our chefs for making Maui a dining mecca, and to Charlene Kauhane for helping to bring that to the attention of the rest of the world. We diners love you all! *See The Mill House website for additional information on the 2017 Maui Chef Invitational: MillHouseMaui.com

BECKY SPEERE

Chef Gregory Gourdet (left) of Departure in Portland, Oregon, wowed folks at the 2016 Maui Chef Invitational. Beside him is event founder Chef Jeff Scheer of The Mill House.

‘Ohana Table at Black Rock Kitchen Relax, talk story and taste delicious local creations at the ‘Ohana Table at Black Rock Kitchen, a family-style dining concept for parties of 8 to 10 guests.

Select a menu and let Sheraton Maui Resort & Spa’s culinary team handle the rest while you enjoy a memorable, interactive dining experience. The ‘Ohana Table menu includes choice of a salad, a starter, two entrees and two desserts, all of which are served family-style.

For reservations, call 808-662-8059 or visit sheraton-maui.com

Award-Winning Oceanfront Dining

Molokai Sweet Potato Egg Frittata

Poke Nachos

Pineapple Tramisu

Private Dining

Gluten-free dining available Breakfast: 7am–2pm, Lunch: 9am–2pm, Dinner: 5:30pm–9pm Sea House Bar & Terrace: 8am–10pm, Happy Hour from 2pm–4:30pm Pupus from $6

808.669.1500 | www.seahousemaui.com 5900 Lower Honoapiilani Road, Napili, Hawaii 96761 | www.napilikai.com | Hours and service periods subject to change.

NPK-SH-MNKO-ResortReport-Ad-0716.indd 1

Celebrating Over 50 Years at the Beach

Located at the beautiful Napili Kai Beach Resort | Celebrating Over 50 Years of Aloha

7/6/16 9:14 AM

Maui N¯ o Ka ‘Oi » Eating & Drinking

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DINING Raise Your Glass

MOVE OVER, BACCHUS— JORDAN’S IN THE HOUSE The 2017 Kapalua Wine and Food Festival

Master Sommelier Michael Jordan celebrates sixty pinot noirs at Chef Charlie Palmer’s twelfth annual Pigs & Pinot weekend in Sonoma this past March. To date, the event has raised more than $1 million for Share Our Strength’s No Kid Hungry Campaign.

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“Sorry I wasn’t able to return your call earlier,” Michael Jordan says. “We just finished tasting sixty pinots.”

Tough work, but someone has to do it. In fact, that person could be you, June 8 through 11, when the 36th annual Kapalua Wine and Food Festival offers hundreds of the world’s finest wines for your tasting pleasure—and where Michael Jordan will be lead sommelier for the sixth consecutive year.

Director of Global Key Accounts for Jackson Family Fine Wines, Jordan is one of just 129 master sommeliers in North America, and one of only fifteen people in the world to hold both Certified Wine Educator and International Court of Master Sommeliers diplomas. He also won Wine Enthusiast’s highest honor, the Award of Ultimate Distinction, 2004 through 2009. And if that doesn’t impress you, his godfather was Frank Sinatra.

Yep. Jordan doesn’t like to brag, but his dad and Ol’ Blue Eyes were best friends.

Back in the sixties, Jordan Senior opened the famed Matteo’s in Los Angeles. “Frank would come into the restaurant four nights a week,” Jordan says. “That [and the delicious food] is what made Matteo’s the celebrity hangout it was.” In the 1970s, a second and equally respected Matteo’s opened in Waikīkī, which is how Jordan happened to grow up in the Islands. (The Waikīkī restaurant sold in 1984, and closed in 2016.)

Combine Jordan’s love of food, celebrity family life, and a deep local-boy appreciation for Hawai‘i, and you have the ingredients that created the man known in the food-and-wine community as “sommelier for the people.”

Although the Kapalua Wine and Food Festival is one of the longest running of its kind, Jordan brings to it a freshness and a joie de vivre that are both legendary and infectious.

“This year,” Jordan says with obvious pride, “the food is going to be as exciting as the wines. We’ve got Iron Chef Cat Cora.”

You may recall that Cora made television history in 2005 on The Food Network when she became (and still is) the only female Iron Chef. Since then she has become a worldfamous author, restaurateur, television host, and philanthropist. Her trademark is simple yet sensational meals. Cora’s Greek heritage, married with her Southern U.S. upbringing, is part of the charm. “What a great combination,” Jordan says. “She brings that Greek love of food and wine, combined with good ol’ Southern hospitality.” Jordan plans to pair her menu with Greek wines for a truly exceptional experience.

“We also have Chef Andrew Sutton from Napa Rose.” If Jordan sounds a bit boastful, he has good reason. He and Sutton opened Napa Rose in 2000 ( Jordan as general manager and sommelier); they remained together through 2008. Within its first year, Napa Rose became one of Zagat’s top-rated California restaurants. “The only restaurant with a higher score for food was the French Laundry,” Jordan says. “And what we were doing with our wine list was unheard of. We were pouring Williams Selyem pinot by the glass, and lots of it!” Sutton said in an interview with The Orange County Register, “I always tell the guest, ‘Taste the wine first with a clean palate, and then see if we can give you

TOP: TONY NOVAK-CLIFFORD; BOTTOM: COURTESY MICHAEL JORDAN

STORY BY DIANE HAYNES WOODBURN

A recipe for authenticity in a legendary setting.

Experience Dining on the Renowned Shores of Kapalua

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DINING Raise Your Glass

Left: Cat Cora, a Food Network Iron Chef and cohost of Bravo TV’s Around the World in 80 Plates, joins Michael Jordan at the festival’s June 11 four-course lunch and cooking demo.

bringing four of the best. They have so many varieties of grapes, and are doing all kinds of groovy blending, such as tempranillo and nebbiolo; it’s like the Cracker Jack effect— a surprise in every package. These wines,” he says emphatically, “are delicious.”

Are you a pinot aficionado? Mark your calendar for June 9’s New Oregon Wine Seminar & Tasting. “We’ve got a killer pinot panel from Willamette Valley,” Jordan promises. “These guys are rising stars, and will be household names very soon: Erik Kramer from WillaKenzie, Tony Rynders from Zena Crown Vineyard, Adam Lee from Siduri, and Jay Somers from J. Christopher.” Another

panel I won’t miss is the always-fabulous Classic California Cabernet Sauvignon. Featured wines include Stags Leap (celebrating thirty years of Cask 23 Cabernet), Arrowood Vineyards, Jordan Winery, Melka Wines, and Arkenstone from Howell Mountain—a cab lover’s dream.

Whatever your wine-and-food dream may be, we think it just may come true June 8 through 11 at the Kapalua Wine and Food Festival. Maui Nō Ka ‘Oi will be there, once again hosting Best of the Fest at the Sundaynight Seafood Festival grand finale. For information on all panels and events, visit KapaluaWineAndFoodFestival.com.

Traditional dishes of Mexico brought by the culinary trained husband & wife team from Mexico City, Ofir and Zuki. Their passion for Mexican cuisine and centuries old family recipes allow them to create masterful flavors–Lobster Enchiladas, Mole, Pozole, & Chile Relleno to name a few.

Buen provecho!

1279 S Kihei Rd, Ste 122 (Azeka Mauka) | (808) 868-4357 | Mon.– Sat. 11a.m.–9p.m. | roastedchileshawaii.com 22 Eating & Drinking

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RIGHT: SEAN M. HOWER

a one-plus-one-equals-three pairing.’” For their reunion, Jordan plans to pair Sutton’s menu with Williams Selyem wines: chardonnay, pinot, and zinfandel. Don’t miss it.

The food will be exquisite, but what we really come to the festival for, as Jordan says, is “the wine and the people who make it.”

High on his list of favorite panels is Family Tree: Scions of Family Wineries, scheduled for June 10. “This is our third year of bringing two generations from three famous families together,” says Jordan. “We have legends such as Gary Pisoni and his son, Jeff, of Pisoni Vineyards; Lee and Regina Martinelli, from Martinelli Winery; and Herta and Lisa Peju, of Peju Wines. These folks embody the passion that goes into artisan winemaking.”

A surprise panel on June 11 (one I don’t want to miss) is Baja Mexican Magic, featuring the emerging wines of Valle de Guadalupe in Baja California. Just across the Mexican border, this region of green valleys and rocky hills is being dubbed “the new Napa,” though it is one of the New World’s oldest wine-growing regions. Jesuit priests were cultivating vines here as early as the eighteenth century. “There are five valleys there,” Jordan explains, “and amazing winemakers. We’re

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STEAKS, SEAFOOD AND SUSHI Proudly serving Hawai‘i’s freshest, locally-grown products coupled with the exotic flavors of the Pacific Rim. Dine indoors or outside, with spectacular views of the famed Ka‘anapali Beach or watch as creative sushi is rolled to order in the chic Sushi Lounge.

Enjoy live music and happy hour every evening in the lively bar and lounge.

DINING ROOM & SUSHI LOUNGE: 5:30PM - 9:30PM LOUNGE: 5:00PM - 10:00PM HAPPY HOUR: 5:00PM - 6:00PM AT HYATT REGENCY MAUI RESORT AND SPA, KA’ANAPALI 200 NOHEA KAI DRIVE | WWW.JAPENGOMAUI.COM | 808 667 4727

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May not be combined with other offers. A Tihati Production. The trademark HYATT and related marks are trademarks of Hyatt Corporation. ©2017 Hyatt Corporation. All rights reserved. TA-161-564-6720-01

2017

‘AIPONO Special Award

As executive chef at The Plantation House, Jojo Vasquez creates light and delectable island-style fare. But the Chicago native has a secret: “I love [deep-dish pizza] so much! I always have two to six from Lou Malnati’s Pizzeria in my home freezer in Lahaina.”

Chef of theYearJojoVasquez Jojo says, “When I was a baby, I grew up in a three-flat in Chicago.

My yaya—my surrogate grandmother—was Greek, and she lived in the flat below us. The landlords were Indian and they had the top floor. I remember looking up at the windows from the street in the wintertime. All the windows were fogged up and I would imagine Yaya baking some Greek pastry, or cooking a lamb dish. I could smell the oregano and all the Mediterranean herbs from Yaya’s; and spices from the landlords’ curries.” Then he laughs and says, “Yaya was our babysitter and I also remember her cursing the filo dough when it didn’t come out like she wanted.” Adding to all these aromas, Jojo’s father catered small parties, preparing Chinese and American dishes and cooking homestyle foods from his childhood in Pangasinan in the Philippines.

Although Jojo grew up around food, eventually helping his father cater, he attended college to become a physical therapist, specializing in sport injuries. “In my second year of study, I was

26 Eating & Drinking

MauiMagazine.net

a teacher’s assistant in anatomy and physiology,” he says, “but my heart wasn’t in it. At the end of the study session, I’d cook the undergraduates a family-style meal.”

His career path took a 180-degree turn when he followed his heart and enrolled in Kendall College’s Culinary Institute in Evanston, Illinois. “I knew I made the right decision. It just felt right,” he says. After graduation, Jojo worked at Fuse Box, famed chef Troy Thompson’s Japanese-inspired restaurant in Atlanta, Georgia (one of Esquire Magazine’s top restaurants in 1999), then followed the executive chef to California, and Jer-ne Restaurant + Bar in The Ritz-Carlton, Marina del Rey. Jojo also appeared in the first two seasons of the Food Network’s Iron Chef, assisting Masaharu Morimoto as sous chef, and sharing the stage with notable chefs Wolfgang Puck and Mario Batali.

In California, Jojo met his best friend and future wife, Eliza, an events and music promoter who was spinning records in the chic

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Story by Becky Speere | Photography by Sean Michael Hower

lounge next door. Jojo’s Chicago cousins were DJs, and during Eliza’s dinner break, he took over the music beat, keeping the evening’s energy revved while Eliza dined on the gastronomic delights he had prepared for her. A romp for the love of music and food turned into Jer-ne’s Beats and Eats, where young, upcoming actors, musicians and artists performed.

In 2004, Jojo and Eliza married on Maui.

Soon after, he landed a position as chef de cuisine at The Banyan Tree at The RitzCarlton, Kapalua. There, Jojo created an exciting new menu with a touch of molecular gastronomy. In 2013, George Makin purchased the property, and recognizing great talent, hired Jojo as The Plantation House’s executive chef, giving him free rein. “I feel so thankful to George for giving me this opportunity . . . for trusting me,” Jojo says.

The Cohn Restaurant Group now owns The Plantation House, and Jojo continues to inspire Maui’s dining scene with music and food. The last Friday of each month, the restaurant hosts its own version of Beats and Eats, where Jojo collaborates with such top Maui chefs as Sheldon Simeon, Jeff Scheer and Isaac Bancaco. As I sip my cocktail in the lounge, Eliza is still spinning records, the restaurant is full, the energy is high, and Chef Jojo Vasquez is bebopping to the music.

What His Peers Say . . .

“I love Chef Jojo’s approach to food: simple, with a refined palette. His plating skills come second nature to him. Not only is Chef Jojo a great chef, he’s also a great family man—not to mention, he’s a cool braddah!”—Lyndon Honda, chef/owner, Laulima Catering

2015 BEST ITALIAN BEST NEW RESTAURANT

2016

2017 BEST ITALIAN

BEST ITALIAN

“Chef Jojo has been on the cutting edge of modern culinary artistry, while maintaining a flavor profile that is very relatable to many local people. Chef has had a hand at elevating many of the island’s top restaurants and continues to set the standard here on Maui.”—Kyle Kawakami, chef/owner, Maui Fresh Streatery “I would have to go with Jojo [for my vote].

He has been doing so much work with the kids [in the community] this year, and that’s just really cool!”—Mike Lofaro, chef de cuisine, Humuhumunukunukuāpua‘a at the Grand Wailea Resort Maui N¯ o Ka ‘Oi » Eating & Drinking

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‘AIPONO AWARD WINNERS Monkeypod Kitchen: Gold ‘Aipono Awards for Restaurant of the Year, Best Cocktails, and Best Happy Hour

The Mill House: Gold for Most Innovative Menu and Silver for Restaurant of the Year

Award Winners Maui Nō Ka ‘Oi Magazine presents

the 2017 ‘Aipono Restaurant

What’s in a Name? In Hawaiian, ‘ai means “to eat,” and pono means “excellence.” Put them together, and you have an awards competition that honors the island’s best restaurants, as voted by the readers of Maui Nō Ka ‘Oi. The ‘Aipono Gala raises funds for the UH–Maui College Culinary Arts Program, and creates real-world mentoring for tomorrow’s chefs. The ‘Aipono Wine Dinner Series also benefits the program, while inviting you to explore outstanding wines paired with special menus at ‘Aipono Award-winning restaurants. (Sign up for notices of upcoming wine dinners at MauiMagazine.net/aipono.)

Monkeypod Kitchen 10 Wailea Gateway Pl., Wailea | 891-2322|MonkeypodKitchen.com/Wailea ••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••• The Mill House 1670 Honoapi‘ilani Hwy., Waikapū| 270-0333 | MauiTropicalPlantation. com/Mill-House-Dining/ ••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••• HONORABLE MENTIONS Banyan Tree 665-7096 | ritzcarlton.com/en/hotels/kapalua-maui Lahaina Grill 667-5117 LahainaGrill.com Mama’s Fish House 579-8488 | MamasFishHouse.com _____________________________________________________________

BEST NEW RESTAURANT Taverna 2000 Village Rd., Kapalua | 667-2426 | TavernaMaui.com ••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••• Tin Roof Maui 360 Papa Pl., Ste Y, Kahului | 868-0753 | TinRoofMaui.com

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•••••••••••••••••••••••••••••••••••••••••••• Gold Silver HONORABLE MENTIONS Fork & Salad 879-3675 | ForkAndSaladMaui.com The Mill House 270-0333 | MauiTropicalPlantation.com/ Mill-House-Dining/ _________________________________________________

MOST “MAUI-EST” Mama’s Fish House 799 Poho Pl., Kū‘au | 579-8488 | MamasFishHouse.com ••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••• Da Kitchen Triangle Square, 425 Koloa St., Kahului, 871-7782 | Rainbow Mall, 2439 S. Kīhei Rd., Kīhei, 875-7782 | Da-Kitchen.com ••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••• HONORABLE MENTIONS Aloha Mixed Plate 661-3322 | AlohaMixedPlate.com Monkeypod Kitchen 891-2322 | MonkeypodKitchen.com/ Wailea

LEFT: NINA KUNA; RIGHT: COURTESY OF THE MILL HOUSE

RESTAURANT OF THE YEAR

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3850 Wailea Alanui, Wailea, HI 96753 @humuhumumaui

•

•

800.888.6100

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‘AIPONO AWARD WINNERS

Gold

Silver

BEST OCEANFRONT DINING

BEST MEDITERRANEAN

BEST SERVICE

Pita Paradise 34 Wailea Ike Dr., Kīhei | 879-7177 | PitaParadiseHawaii.com TIE Pizza Paradiso Mediterranean Grill 3350 Lower Honoapi‘ilani Rd., #208, Honokōwai | 667-2929 | PizzaParadiso.com •••••••••••••••••••••••••••••••••••••••••••••••••• Café Des Amis 42 Baldwin Ave., Pā‘ia | 579-6323 | CDAMaui.com •••••••••••••••••••••••••••••••••••••••••••••••••• HONORABLE MENTIONS Mala 667-9394 | MalaOceanTavern.com Mediterranean Grill Food Truck 868-3518

Nick’s Fishmarket Fairmont Kea Lani Resort, 4100 Wailea Alanui Dr., Wailea | 879-7224 | NicksFishmarketMaui.com •••••••••••••••••••••••••••••••••••••••••••••••••• Mama’s Fish House 799 Poho Pl., Kū‘au | 579-8488 | MamasFishHouse.com •••••••••••••••••••••••••••••••••••••••••••••••••• HONORABLE MENTIONS Banyan Tree 665-7096 | ritzcarlton.com/ en/hotels/kapalua-maui Lahaina Grill 667-5117 | LahainaGrill.com Monkeypod Kitchen 891-2322 | MonkeypodKitchen.com/Wailea

MOST ROMANTIC SETTING Merriman’s Kapalua 1 Bay Club Pl., Kapalua | 669-6400 | MerrimansHawaii.com/kapalua •••••••••••••••••••••••••••••••••••••••••••••••••• The Banyan Tree The Ritz-Carlton, Kapalua, 1 Ritz-Carlton Dr., Kapalua | 665-7096 | ritzcarlton.com/en/hotels/kapalua-maui •••••••••••••••••••••••••••••••••••••••••••••••••• HONORABLE MENTIONS Japengo 667-4727 | JapengoMaui.com The Mill House 270-0333 | MauiTropical

1881 S. Kihei Road # B1 Kihei, Maui, HI 96753

Phone 808-879-7888 Fax-808-875-4282 web-kamanakitchen.com email-luitel1969@gmail.com Palak Paneer

Whole eggplant char-grilled over and open flame, mashed and seasoned with herbs than sautéed with onions, tomatoes and fresh cilantro.

A tasty dish of lamb cooked in a combination of herbs and our special spices served in curry sauce.

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Eating & Drinking MauiMagazine.net

Lamb Curry

Chicken Tikka Masala

Tender pieces of boneless breast marinated and roasted in the tandoor, then sautéed with onions and green peppers in our delicious house sauce.

Cool, refreshing drink. Made with imported “Alphonso” mangoes and homemade natural yogurt

Mango Lassi

COURTESY OF PIZZA PARADISO

Pizza Paradiso

Mama’s Fish House 799 Poho Pl., Kū‘au | 579-8488 | MamasFishHouse.com •••••••••••••••••••••••••••••••••••••••••••••••••• Honu Seafood & Pizza 1295 Front St., Lahaina | 667-9390 | HonuMaui.com •••••••••••••••••••••••••••••••••••••••••••••••••• HONORABLE MENTIONS 5 Palms Restaurant 879-2607 | 5PalmsRestaurant.com Mala 667-9394 | MalaOceanTavern.com ___________________________________

Plantation.com/Mill-House-Dining The Restaurant at Hotel Wailea 879-2224 | HotelWailea.com/dining ___________________________________

BEST SHORTS & SLIPPERS DINING Hula Grill Whalers Village, 2435 Kā‘anapali Pkwy., Kā‘anapali | 667-6636 | HulaGrillKaanapali.com •••••••••••••••••••••••••••••••••••••••••••••••••• Tin Roof Maui 360 Papa Pl., Ste. Y, Kahului | 868-0753 | TinRoofMaui.com •••••••••••••••••••••••••••••••••••••••••••••••••• HONORABLE MENTIONS Aloha Mixed Plate 661-3322 | AlohaMixedPlate.com Coconut’s Fish Café 875-9979 | CoconutsFishCafe.com Monkeypod Kitchen 891-2322 | MonkeypodKitchen.com/Wailea _________________________________

BEST HEALTHY FARE Choice Health Bar 1087 Limahana Pl., Lahaina | 661-7711 | ChoiceMaui.com

WE STRIVE TO NOURISH OUR MAUI COMMUNITY WITH DELICACIES UTILIZING AUTHENTIC GREEK INSPIRED RECIPES PRODUCED USING THE BEST ORGANIC AND WE STRIVE TO NOURISHINGREDIENTS. OUR MAUI COMMUNITY DELICACIES UTILIZING AUTHENTIC GREEK LOCALLY SOURCED WE ARE WITH FAMOUS FOR OUR NOTORIOUS BAKLAVA, SUNDAY LAMB IN THETHE OVEN WITH POTATOES AND SPANAKOPITA. INSPIRED RECIPES PRODUCED USING BEST ORGANIC AND LOCALLY SOURCED INGREDIENTS… WE ARE FAMOUS FOR OUR NOTORIOUS BAKLAVA, SUNDAY LAMB IN THE OVEN

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WE FEATURE A NEW HEALTHY & DELICIOUS LUNCH MENU EVERY WEEK CHECK FACEBOOK TO SEE WHAT WE ARE SERVING TODAY! Mon-Fri: 5:30AM-6PM « Sat: 6:30AM-4:30PM « Sun: 7AM-3PM Located at the Aloha Aina Center, 810 Kokomono Rd, Haiku 808-575-9752 • www.thegreekovenmaui.com

CASUAL, CREATIVE CUISINE WITH A TOUCH OF ALOHA

Hours: 8AM-9PM Happy Hour: Daily 3PM-6PM 808.669.9600 • PINEAPPLEGRILLMAUI.COM 200 Kapalua Drive • Lahaina, Maui, HI 96761

Maui N¯ o Ka ‘Oi » Eating & Drinking

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‘AIPONO AWARD WINNERS

Gold

Silver

•••••••••••••••••••••••••••••••••••••••••••••••••• Fork & Salad 1279 S. Kīhei Rd., #204, Kīhei | 879-3675 | ForkAndSaladMaui.com ••••••••••••••••••••••••••••••••••••••••••••••••• HONORABLE MENTIONS Down to Earth 877-2661 | DownToEarth.org The Farmacy Health Bar 866-4312 _________________________________

MOST INNOVATIVE MENU The Mill House 1670 Honoapi‘ilani Hwy., Waikapū| 270-0333 | MauiTropicalPlantation.com/ Mill-House-Dining •••••••••••••••••••••••••••••••••••••••••••••••••• Ka‘ana Kitchen Andaz Maui, 3550 Wailea Alanui Dr., Wailea | 573-1234 | AndazMaui.com •••••••••••••••••••••••••••••••••••••••••••••••••• HONORABLE MENTIONS Humuhumu 875-1234 | GrandWailea.com/dine Star Noodle 667-5400 | StarNoodle.com Tin Roof Maui 868-0753 | TinRoofMaui.com ___________________________________

BEST BREAKFAST The Gazebo Outrigger Nāpili Shores, 5315 Lower Honoapi‘ilani Rd., Nāpili | 669-5621 •••••••••••••••••••••••••••••••••••••••••••••••••• Kihei Caffe 1945 S. Kīhei Rd., Kīhei | 879-2230 | KiheiCaffe.com TIE Nalu’s South Shore Grill 1280 S. Kīhei Rd., Kīhei | 891-8650 | NalusMaui.com •••••••••••••••••••••••••••••••••••••••••••••••••• HONORABLE MENTIONS The Plantation House 669-6299 | ThePlantationHouse.com Sea House Restaurant 669-1500 | SeaHouseMaui.com ___________________________________

BEST BUSINESS LUNCH Café O’Lei at the Dunes 1333 Maui Lani Pkwy., Kahului | 877-0073 | CafeOLeiRestaurants.com •••••••••••••••••••••••••••••••••••••••••••••••••• Matteo’s Osteria 161 Wailea Ike Pl., Wailea | 879-8466| MatteosMaui.com ••••••••••••••••••••••••••••••••••••••••••••••••••

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Eating & Drinking MauiMagazine.net

New Head Chef Alvin Savella brings his colorful Hawaiian culture and fiery passion for food to The Banyan Tree.

Born and raised on Maui, he thrives on utilizing the freshest local ingredients. His modern presentations have a local flair and let the deep flavors of the ingredients shine. Embark on a culinary journey with his tantalizing new menu emphasizing the freshest seafood and Hawaiian flavors highlighted by interactive, tableside presentations.

Tuesday-Saturday: 5:30pm - 9pm 808-665-7096 One Ritz-Carlton Drive, Kapalua, HI 96761 www.ritzcarlton.com/banyantree www.facebook.com/RitzCartlonKapalua

Maui N¯ o Ka ‘Oi » Eating & Drinking

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‘AIPONO AWARD WINNERS

Gold

Silver

Sangrita Grill + Cantina Fairway Shops, 2580 Keka‘a Dr., Kā‘anapali | 662-6000 | SangritaGrill.com •••••••••••••••••••••••••••••••••••••••••••••••••• HONORABLE MENTIONS Fleetwood’s on Front St. 669-MICK (6425) | FleetwoodsOnFrontSt.com Sea House Restaurant 669-1500 | SeaHouseMaui.com ___________________________________

Nutcharee’s

Japengo

HONORABLE MENTIONS Bistro Casanova 873-3650 | CasanovaMaui.com/bc/bistro-casanova The Mill House 270-0333 | MauiTropicalPlantation.com/ Mill-House-Dining ___________________________________

BEST HAPPY HOUR Monkeypod Kitchen 10 Wailea Gateway Pl., Wailea | 891-2322 | MonkeypodKitchen.com/wailea •••••••••••••••••••••••••••••••••••••••••••••••••

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Eating & Drinking MauiMagazine.net

Japengo Hyatt Regency Maui Resort & Spa, 200 Nohea Kai Dr., Kā‘anapali 667-4727 | JapengoMaui.com •••••••••••••••••••••••••••••••••••••••••••••••••• Star Noodle 286 Kupuohi St., Lahaina | 667-5400| StarNoodle.com •••••••••••••••••••••••••••••••••••••••••••••••••• HONORABLE MENTIONS Morimoto’s Maui 243-4766 | MorimotoMaui.com Nuka 575-2939 | NukaMaui.com Sansei Seafood Restaurant & Sushi Bar Kapalua 669-6286 |Kīhei 879-0004 | SanseiHawaii.com

BEST SOUTHEAST ASIAN A Saigon Cafe 1792 Main St., Wailuku | 243-9560 •••••••••••••••••••••••••••••••••••••••••••••••••• Nutcharee’s Authentic Thai Food Azeka Shopping Center, 1280 S. Kīhei Rd., #124, Kīhei | 633-4840 | Nutcharees.com •••••••••••••••••••••••••••••••••••••••••••••••••• HONORABLE MENTIONS Maui Thai Bistro 874-5605 | MauiThaiBistro.com Tiki Tiki Thai Cuisine 893-0026 | BangkokCuisineMaui.com

LEFT: RODRIGO MORAES; RIGHT: COURTESY OF NUTCHAREE

BEST ASIAN

Oceanfront Weddings & Special Events Fresh Seafood, Incredible Sunsets, Complimentary Valet Parking Reservations 808-879-2607 2960 South Kihei Road where Wailea meets Kihei Breakfast & Lunch 8am–2:30pm Award-winning Happy Hour 3–7pm Dinner 5–9pm | Sushi Bar 3–10pm

www.5PalmsRestaurant.com

Mahi Mahi with Molokai Sweet Potatoes

Gold: Best New Restaurant

Silver: Best Breakfast

EAT & LIVE PONO Nalu is the hapa-hawaiian phrase meaning to “go with the flow.” With that mindset the owners of Nalu’s have made it their focus to source the best Hawai‘i has to offer, combining local flavors and the freshest island ingredients available. available. Nalu’s mission is to serve “ono” (mouthwatering) food for our guests’ enjoyment.

SO COME ON IN TO NALU’S AND GO WITH THE FLOW.

Open Daily Breakfast 8am–2:30pm Lunch/Dinner 11am-9:30pm In the heart of Kihei at Azeka Makai 1280 South Kihei Road | 808 891-8650 www.nalusmaui.com Maui N¯ o Ka ‘Oi » Eating & Drinking

35

Gold

Silver

BEST BURGER

Dancing Fires, Tempting Flavors Wailele Polynesian Luau

Discover the wonders of Hawaii and Polynesia with authentic songs and dances, complemented by buffet dinner and all-inclusive beverages.

Oceanfront at the Aloha Pavilion. Reservations required. For show schedule and ticket information, visit westinmaui.com or call 808.661.2992.

2365 Ka‘anapali Parkway, Lahaina, Hawai‘i 96761

©2017 Marriott International, Inc. All Rights Reserved.

F R ES H CATCH DAI LY | OCEAN V I EW

Buy One Dinner Entree, Get One Lunch Daily 10:30am-3pm Dinner Sat & Sun 5pm-9pm Make your reservation today: 808.270.7068 mauioceancenter.com/dine Cannot be combined with other offers, discounts or promotions. Expires 4/30/18.

Teddy’s Bigger Burgers 335 Keawe St., Lahaina | 661-9111 | TeddysBB.com •••••••••••••••••••••••••••••••••••••••••••••••••• Cow Pig Bun 535 Līpoa Pkwy., Kīhei | 875-8100 | CowPigBun.com •••••••••••••••••••••••••••••••••••••••••••••••••• HONORABLE MENTIONS Cool Cat Café 667-0908 | CoolCatCafe.com Fatt Chicks Burgers 242-6666 | FattChicksBurgers.com ___________________________________

BEST HAWAI‘I REGIONAL CUISINE Kō Restaurant Fairmont Kea Lani Resort, 4100 Wailea Alanui Dr., Wailea | 875-2210 | KoRestaurant.com •••••••••••••••••••••••••••••••••••••••••••••••••• Humuhumu The Grand Wailea, 3850 Wailea Alanui Dr., Wailea | 875-1234 | GrandWailea.com/dine •••••••••••••••••••••••••••••••••••••••••••••••••• HONORABLE MENTIONS Banyan Tree 665-7096 | ritzcarlton.com/ en/hotels/kapalua-maui The Plantation House 669-6299 | ThePlantationHouse.com ___________________________________

BEST PACIFIC RIM CUISINE Japengo Hyatt Regency Maui Resort & Spa, 200 Nohea Kai Dr., Kā‘anapali | 667-4727 | JapengoMaui.com •••••••••••••••••••••••••••••••••••••••••••••••••• Pacific’O 505 Front St., Lahaina | 667-4341 | PacificOMaui.com •••••••••••••••••••••••••••••••••••••••••••••••••• HONORABLE MENTIONS Roy’s 669-6999 | RoysHawaii.com Spago Maui 874-8000 | FourSeasons.com/ Maui/Dining/Restaurants/Spago ___________________________________

BEST LŪ‘AU Old Lāhaina Lū‘au 1251 Front St., Lahaina | 667-0700 | OldLahainaLuau.com •••••••••••••••••••••••••••••••••••••••••••••••••• Drums of the Pacific Hyatt Regency Maui Resort & Spa, 200 Nohea Kai Dr., Kā‘anapali | 661-1234 | DrumsOfThePacificMaui.com ••••••••••••••••••••••••••••••••••••••••••••••••••

36

Eating & Drinking MauiMagazine.net

‘AIPONO AWARD WINNERS

HONORABLE MENTIONS Feast at Lele 667-5353 | FeastAtLele.com The Grand Luau at Honua‘ula 875-7710 | Honuaula-Luau.com Royal Lahaina 661-3611 | MythsOfMaui.com ___________________________________

BEST MEXICAN Sangrita Grill + Cantina Fairway Shops, 2580 Keka‘a Dr., Kā‘anapali | 662-6000 | SangritaGrill.com •••••••••••••••••••••••••••••••••••••••••••••••••• Roasted Chiles 1279 S. Kīhei Rd., Unit 122, Kīhei | 868-4357 •••••••••••••••••••••••••••••••••••••••••••••••••• HONORABLE MENTIONS Amigo’s Kahului, 872-9525 | Kīhei, 8799952 | Lahaina, 661-0210 |AmigosMaui.com Fernando’s Mexican Grill 871-5333 | QueenKaahumanuCenter.com/Directory/ Fernandos-Mexican-Grill Las Piñatas Maui 877-8707 | MauiPinatas.com

GOLD Most Innovative Menu SILVER Restaurant of the Year

Sale Pepe

MYKLE COYNE

BEST ITALIAN Sale Pepe 878 Front St., Lahaina | 667-7667 | SalePepeMaui.com ••••••••••••••••••••••••••••••••••••••••••••••••• Taverna 2000 Village Rd., Kapalua | 667-2426 | TavernaMaui.com ••••••••••••••••••••••••••••••••••••••••••••••••• HONORABLE MENTIONS Casanova Italian Restaurant & Deli 572-0220 | CasanovaMaui.com Marco’s Grill & Deli 877-4446 Pūlehu, an Italian Grill 667-3200 | PulehuRestaurantMaui.com ___________________________________

Maui Nō Ka ‘Oi’s Eating & D Maui N¯ o Ka ‘Oi » Eating & Drinking 37

‘AIPONO AWARD WINNERS

Gold

Silver

BEST PLATE LUNCH Da Kitchen Triangle Square, 425 Koloa St., Kahului, 871-7782 | Rainbow Mall, 2439 S. Kīhei Rd., Kīhei, 875-7782 | Da-Kitchen.com ••••••••••••••••••••••••••••••••••••••••••••••••• Aloha Mixed Plate 1285 Front St., Lahaina | 661-3322 | AlohaMixedPlate.com ••••••••••••••••••••••••••••••••••••••••••••••••• HONORABLE MENTIONS Honokowai Okazuya & Deli 665-0512 L&L Hawaiian Barbecue Kahului, 873-0323 | Kīhei, 875-8898 | Lahaina, 661-9888 |HawaiianBarbecue.com Tin Roof Maui 868-0753 | TinRoofMaui.com ___________________________________

BEST PIZZA

2008 Best New Restaurant 2008-2009 Best Place to Dine with Kids 2009 - 2017 Best Pizza

Flatbread Company 89 Hāna Hwy., Pā‘ia | 579-8989 | FlatbreadCompany.com ••••••••••••••••••••••••••••••••••••••••••••••••• Pizza Paradiso Mediterranean Grill 3350 Lower Honoapi‘ilani Rd., #208, Honokōwai | 667-2929 | PizzaParadiso.com TIE Prison Street Pizza 133 Prison St., Lahaina | 662-3332 | PrisonStreetPizza.com ••••••••••••••••••••••••••••••••••••••••••••••••• HONORABLE MENTIONS Monkeypod Kitchen 891-2322 | MonkeypodKitchen.com/wailea Pizza Madness Maui 270-9888 | PizzaMadnessMaui.com Sale Pepe 667-7667 | SalePepeMaui.com ___________________________________

BEST NOODLES

OPEN DAILY 8AM - 1PM 93 HANA HIGHWAY WWW.PAIAINNCAFE.COM

Star Noodle 286 Kupuohi St., Lahaina | 667-5400 | StarNoodle.com ••••••••••••••••••••••••••••••••••••••••••••••••• Sam Sato’s 1750 Wili Pa Loop, Wailuku | 244-7124 ••••••••••••••••••••••••••••••••••••••••••••••••• HONORABLE MENTIONS Maui Thai Bistro 874-5605 | MauiThaiBistro.com Thai Chef Restaurant 667-2814 | ThaiChefRestaurantMaui.com ___________________________________

BEST FISH & SEAFOOD Mama’s Fish House 799 Poho Pl., Kū‘au | 579-8488 | MamasFishHouse.com

38

Eating & Drinking MauiMagazine.net

top 100 places to eat in u.s.

-yelp

100 best restaurants for foodies in america -open table

best maui restaurant 24 years in a row

-honolulu magazine readers poll

top 25 restaurants in u.s.

-trip advisor

established 1990 in the historic lahaina inn dinner served nightly from 5pm www.facebook.com/lahainagrill instagram: @lahainagrill

127 lahainaluna road lahaina, maui, hawaii 96761

808.667.5117

www.lahainagrill.com

Just steps from the water’s edge.

Fresh caught fish, exotic flavors & organic produce. Contemporary Pacific cuisine at its best!

Pacific’O sets the standard for Farm-to-Table Cuisine with the freshest produce supplied by their own farm in Kula. Learn more about the farm at www.oofarm.com

The farm also offers coffee and lunch tours.

505 Front St, Lahaina | Reservations 808.667.4341 | www.pacificomaui.com

Maui N¯ o Ka ‘Oi » Eating & Drinking

39

‘AIP ONO AWARD WINNERS

Gold Silver ••••••••••••••••••••••••••••••••••••••••••••••••• The Banyan Tree The Ritz-Carlton, Kapalua, 1 Ritz-Carlton Dr., Kapalua | 665-7096 | ritzcarlton.com/en/hotels/kapalua-maui ••••••••••••••••••••••••••••••••••••••••••••••••• HONORABLE MENTIONS Fleetwood’s on Front St. 669-MICK (6425) | FleetwoodsOnFrontSt.com Lahaina Grill 667-5117 | LahainaGrill.com Paia Fishmarket Restaurant Kīhei, 874-8888 | Pā‘ia, 579-8030 | Lahaina, 662-3456 | PaiaFishmarket.com ___________________________________

BEST STEAK Ruth’s Chris Steak House Lahaina Center, 900 Front St., Lahaina, 661-8815 | The Shops at Wailea, 3750 Wailea Alanui Dr., Wailea, 874-8880 | RuthsChris.com ••••••••••••••••••••••••••••••••••••••••••••••••• Duo Four Seasons Resort Maui, 3900 Wailea Alanui Dr., Wailea | 874-8000 | FourSeasons.com/Maui/dining ••••••••••••••••••••••••••••••••••••••••••••••••• HONORABLE MENTIONS Lahaina Grill 667-5117 | LahainaGrill.com Makawao Steak House 572-8711 | CafeOLeiRestaurants.com Sansei

Sansei Seafood Restaurant & Sushi Bar 600 Office Rd., Kapalua, 669-6286 | Kīhei Town Center, 1881 S. Kīhei Rd., Kīhei, 879-0004 | SanseiHawaii.com ••••••••••••••••••••••••••••••••••••••••••••••••• Japengo Hyatt Regency Maui Resort & Spa, 200 Nohea Kai Dr., Kā‘anapali |667-4727 | JapengoMaui.com TIE Miso Phat Sushi 4310 Lower Honoapi‘ilani Hwy., Ste. 111, Kahana, 669-9010 | 1279 S. Kīhei Rd., Ste. 108, Kīhei, 891-6476 | MisoPhat.com

40

Eating & Drinking MauiMagazine.net

COURTESY OF SANSEI

BEST SUSHI

‘AIPONO AWARD WINNERS

ONO GELATOMAUI-MADE KIHEI GELATO & HANDCRAFTED SANDWICHES AND THE MAUI CREATED FRESH DAILY SANDWICH SHACK WITH ISLAND FLAIR

TWO CAFES—ONE LOCATION

Gold Silver ••••••••••••••••••••••••••••••••••••••••••••••••• HONORABLE MENTIONS Kai Sushi 669-6200 | Kapalua.com/ Dining/Kai-Sushi Nuka 575-2939 | NukaMaui.com ___________________________________

BEST FISH TACO

cowabunga reuben

JAWS CLUB ISLAND GELATERIA, FRESH-MADE SANDWICHES, SALADS AND MORE

NORTH BEACH CLUB

KOMBUCHA FLOATS

CLUCKED DOUBLE DECKER

SOUTH KIHEI ROAD, KIHEI IN WAILEA? Azeka 1280 Marketplace – Makai Side OnoGelatoKihei.com | 808-495-0287 YOU CAN ALSO VISIT ONO GELATO DINE IN OR TAKE OUT —808-495-0287 AT THE GRAND WAILEA 1280 SOUTH KIHEI ROAD, KIHEI Open 11am–10pm DailyRESORT www.onogelatokihei.com

Coconut’s Fish Café 1279 S. Kīhei Rd., Kīhei | 875-9979 | CoconutsFishCafe.com ••••••••••••••••••••••••••••••••••••••••••••••••• Sangrita Grill + Cantina Fairway Shops, 2580 Keka‘a Dr., Kā‘anapali | 662-6000 | SangritaGrill.com ••••••••••••••••••••••••••••••••••••••••••••••••• HONORABLE MENTIONS Maui Tacos Kahului, 871-7726 | Kīhei, 879-5005 | Lahaina, 662-0717 | MauiTacos.com Paia Fishmarket Restaurant Kīhei, 874-8888 | Pā‘ia, 579-8030 | Lahaina, 662-3456 | PaiaFishmarket.com Maui Fresh Streatery

IN CAFÉ KULA

BEST FOOD TRUCK

Check truck locations on Social Media

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Ask about Special Events Catering! Call 280-9371 42

Eating & Drinking MauiMagazine.net

BEST POKE Tamura’s Fine Wine & Liquors 199 Dairy Rd., Kahului, 873-8000 | 226 Kupuohi St., Lahaina, 667-9000 | 841 Alua St., Wailuku, 242-0957 | TamurasFineWine.com •••••••••••••••••••••••••••••••••••••••••••••••••

NINA KUNA

Restaurant open daily at 10am 335 Keawe St, Lahaina Gateway 808-661-9111

Maui Fresh Streatery 137 E. Ka‘ahumanu Ave., Kahului 344-7929 | MauiFreshStreatery.com ••••••••••••••••••••••••••••••••••••••••••••••••• Thai Mee Up 591 Haleakalā Hwy., Kahului | 214-3369 | ThaiMeeUp.com ••••••••••••••••••••••••••••••••••••••••••••••••• HONORABLE MENTIONS Kinaole Grill Food Truck 280-9048 Mediterranean Grill Food Truck 868-3518 Ono Tacos 357-3779 ___________________________________

As Seen on Guy Fieri’s Diners, Drive-in’s and Dives

“WOW”

“...this is, by far, the best sushi I’ve ever had.

So fresh and beautifully presented. Doesn’t hurt that they run their own fishing boat...”

– Jennifer P.

Kahana - West Maui (808) 669-9010 Kihei - South Maui (808) 891-MISO (6476) Azeka Place Mauka, 1279 South Kihei Road #108

www.MisoPhat.com

FEATURED ROLL

Kahana Manor, 4310 Lower Honoapiilani Hwy #111

TNT Roll (MISO the Bomb)

Shrimp Tempura and Crab Roll topped with Ahi Poke and served with Unagi Sauce and Agave Honey. So big you could explode!

KIHEI’S NEWEST DINING SENSATION! Celebrated Hawai‘i Chef D.K. Kodama (Sansei) has done it again. This lively gastropub serves up high-end drinks and food at comfortable prices. Live music by talented Hawaiian performers add to the fun.

Great Food • Great Drinks • Great Music

Open Daily 5-10pm Reservations Accepted Happy Hour 5-6pm Live Entertainment Late Night Fri. & Sat. 10pm-12am 1279 S. Kihei Rd. #201, Kihei

808-793-2324

ShearwaterMaui.com

Late Night Entertainment Guests 21 Years & Older with a Valid ID

Maui N¯ o Ka ‘Oi » Eating & Drinking

43

‘AIPONO AWARD WINNERS

Silver

Foodland 90 Kane St., Kahului, 877-2808 | 1881 S. Kīhei Rd., Kīhei, 879-9350 | 878 Front St., Lahaina, 661-0975 |Pukalani Terrace Center, 572-0674 |370 Kehalani Village Dr., Wailuku, 244-4460 | Foodland.com/stores ••••••••••••••••••••••••••••••••••••••••••••••••• HONORABLE MENTIONS Eskimo Candy Seafood Market & Café 891-8898 | EskimoCandy.com Like Poke? 757-2239 | Facebook.com/ www.LikePoke ___________________________________

BEST SHAVE ICE Ululani’s Hawaiian Shave Ice 333 Dairy Rd., Kahului |Hyatt Regency, 200 Nohea Kai Dr., Kā‘anapali |61 S. Kīhei Rd., Kīhei |790 Front St., Lahaina | 819 Front St., Lahaina | 58 Maui Lani Pkwy., Wailuku | 877-3700 | UlulanisShaveIce.com ••••••••••••••••••••••••••••••••••••••••••••••••• Local Boys Shave Ice 1941 S. Kīhei Rd., Kīhei | 624 Front St., Lahaina | 344-9779| LocalBoysShaveIce. com •••••••••••••••••••••••••••••••••••••••••••••••••

HONORABLE MENTION Breakwall Shave Ice 661-4900 | BreakwallMaui.com ___________________________________

BEST DESSERT Pūlehu, an Italian Grill Westin Kā‘anapali Ocean Resort Villas, 6 Kai Ala Dr., Kā‘anapali | 667-3200 | PulehuRestaurantMaui.com ••••••••••••••••••••••••••••••••••••••••••••••••• Lahaina Grill 127 Lahainaluna Rd., Lahaina | 667-5117 | LahainaGrill.com •••••••••••••••••••••••••••••••••••••••••••••••••

Pūlehu, an Italian Grill

HONORABLE MENTIONS Kimo’s Restaurant Maui 661-4811 | KimosMaui.com Leoda’s Kitchen and Pie Shop 662-3600 | Leodas.com Monkeypod Kitchen 891-2322 | MonkeypodKitchen.com/Wailea ___________________________________

BEST BAR Taverna 2000 Village Rd., Kapalua | 667-2426 | TavernaMaui.com •••••••••••••••••••••••••••••••••••••••••••••••••

MAHALO

for your vote!

SOUTH KIHEI E LIPOA STREET A104

808-868-0307 SUSHI CHEF

Lunch + Happy Hour + Dinner Fairway shops in kA'Anapali sangritagrill.com 8 0 8 .6 6 2 .6000

44

Eating & Drinking MauiMagazine.net

25+ YEARS EXPERIENCE FORMER HEAD SUSHI CHEF AT MORIMOTO MAUI (2013-2015)

COURTESY OF PŪLEHU

Gold

THE LONGEST HAPPY HOUR ON MAUI - DAILY 2-6pm

HOME OF THE

World Famous ADULT SHAVE ICE $5 ADULT SHAVE ICE DURING HAPPY HOUR 2-6pm

T ADD JUSyo ur fa vo rit e liq uo r!

OPEN 10:30am-8pm

Kitchen Open 'Til MidnightWELCOME TO Bar Open ‘Til 2am 658 Front St. Lahaina, HI 96761 (808) 661-4900

THE ONLY

Outdoor Bar IN LAHAINA!

www.dthmaui.com

(808) 661-4900 Located next to Down the Hatch 658 Front St. Lahaina, HI 96761

www.breakwallmaui.com

WELCOME WELCOME WELCOMETO TO TO - GLUTEN-FREE & VEGAN OPTIONS - FRESH LOCAL INGREDIENTS - FRESH CATCH OF THE DAY - HOUSE-MADE DRESSINGS & CURRIES MADE TO ORDER

1280 SOUTH KIHEI RD. AZEKA SHOPPING CENTER STE 124 808.633.4840

WELCOME

TO

WWW.NUTCHAREES.COM OPEN 7 DAYS A WEEK LUNCH 11AM-3PM DINNER 5PM-9PM

} CLOSE: 9:30PM FRI & SAT

NUTCHAREE’S AUTHENTIC

Nutcharee Case OWNER, HEAD CHEF

Maui N¯ o Ka ‘Oi » Eating & Drinking

45

‘AIPONO AWARD WINNERS

Monkeypod Kitchen 10 Wailea Gateway Pl., Wailea | 891-2322 | MonkeypodKitchen.com/wailea ••••••••••••••••••••••••••••••••••••••••••••••••• HONORABLE MENTIONS Down the Hatch 661-4900 | DTHMaui.com Fleetwood’s on Front St. 669-MICK (6425)|FleetwoodsOnFrontSt.com Pint & Cork 727-2038|ThePintAndCork.com ___________________________________

BEST COCKTAILS our Happy H % 3 3 l: ia c Spe enu M ll u F ff O

Open at 12 noon till 2am | Happy Hour 2-5pm & 10pm-midnight Live Music Nightly | MulligansOnTheBlue.com | 808.874.1131 5 minutes from all Wailea hotels•100 Kauakahi St. • Across from the Fairmont Kea Lani

Monkeypod Kitchen 10 Wailea Gateway Pl., Wailea | 891-2322 | MonkeypodKitchen.com/wailea ••••••••••••••••••••••••••••••••••••••••••••••••• Fleetwood’s on Front St. 744 Front St., Lahaina | 669-MICK (6425) | FleetwoodsOnFrontSt.com ••••••••••••••••••••••••••••••••••••••••••••••••• HONORABLE MENTIONS Banyan Tree 665-7096 | ritzcarlton.com/ en/hotels/kapalua-maui The Mill House 270-0333 | MauiTropical Plantations/Mill-House-Dining Taverna 667-2426 | TavernaMaui.com ___________________________________

BEST LOBBY LOUNGE Lobby Lounge Four Seasons Resort Maui, 3900 Wailea Alanui Dr., Wailea | 874-8000 | FourSeasons.com/Maui/dining ••••••••••••••••••••••••••••••••••••••••••••••••• Botero Lounge The Grand Wailea, 3850 Wailea Alanui Dr., Wailea | 875-1234 | GrandWailea.com/dine ••••••••••••••••••••••••••••••••••••••••••••••••• HONORABLE MENTIONS Fairmont Kea Lani’s Luana Lounge 875-4100 | Fairmont.com/Kea-Lani-Maui/ Dining/Luana The Ritz-Carlton, Kapalua, 669-6200 | ritzcarlton.com/en/hotels/kapalua-maui ___________________________________

BEST WINE LIST Lahaina Grill 127 Lahainaluna Rd., Lahaina | 667-5117 | LahainaGrill.com ••••••••••••••••••••••••••••••••••••••••••••••••• Nick’s Fishmarket Fairmont Kea Lani, 4100 Wailea Alanui Dr., Wailea | 879-7224 |NicksFishmarket Maui.com ••••••••••••••••••••••••••••••••••••••••••••••••• HONORABLE MENTIONS Merriman’s Kapalua 669-6400 | MerrimansHawaii.com/kapalua Monkeypod Kitchen 891-2322 | MonkeypodKitchen.com/Wailea

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Eating & Drinking MauiMagazine.net

At Ululani's, we make 100% of our ice and syrup with purified water, pure cane sugar, premium fruit purees, fruit juices and select concentrates to create a truly memorable gourmet shave ice experience.

over 3200 reviews

over 4400 reviews

FIVE MAUI LOCATIONS: 61 S. Kīhei Road, Kīhei 333 Dairy Road, Kahului 58 Maui Lani Parkway, Wailuku 790 Front Street, Lahaina Hyatt Regency Maui Resort and Spa, 200 Nohea Ka Drive, Kā'anapali

Bravo!

Executive Chefs Travis Morrin, Cody Christopher and Jaron Blosser

Three’s Bar & Grill • Fork & Salad 2017 Friend of Agriculture Award recipient Presented by Maui County Farm Bureau in partnership with Maui Nö Ka ‘Oi magazine at the annual ‘Aipono Awards Gala

We salute past recipients:

Peter Merriman, Hula Grill Kä‘aanapali 2007 James McDonald, Pacific‘O and I’O 2008 Peter Merriman, Merriman’s Kapalua 2009 Jenna Haugaard, Flatbread Company 2010 Justin Pardo, Market Fresh Bistro 2011 Tylun Pang, Kö, The Fairmont Kea Lani 2012 Scott McGill, TS Restaurants 2013 Chris Schobel, Hula Grill 2013 Eric Faivre, Grand Wailea 2014 Francois Milliet, Kä‘anapali Ocean Resort Villas 2015 Perry Bateman, Mama’s Fish House 2016

MAUI COUNTY

Maui N¯ o Ka ‘Oi » Eating & Drinking

47

‘AIPONO AWARD WINNERS

Special Awards Each year, ‘Aipono honors a few individuals and companies chosen by industry professionals.

MAUI COUNTY FARM BUREAU’S

Friend of Agriculture The chef/owners behind Three’s Bar & Grill—Jaron Blosser, Cody Christopher, and Travis Morrin—understand that great food starts with sourcing the right ingredients. That’s one of the reasons this dynamic trio has been buying locally since launching the restaurant in 2009.

In 2016 they opened their second restaurant, Fork & Salad, a fresh take on farm-to-table cuisine. The casual venue offers quick and healthy meal options, including build-your-own salads. Blosser, Christopher and Morrin support island farmers, ranchers and fishermen

with a menu that showcases local ingredients and cites their sources.

“Since opening their first restaurant, the chef/owners have supported local, and with Fork & Salad, they have created a completely new market for local agriculture,” says Maui County Farm Bureau Executive Director Warren Watanabe. “In addition, the chefs are active in their support of the bureau through their participation at the Maui County Agricultural Festival. They are also excellent promoters of farmers and ranchers on their menus, website, ads and social media.”

LOCAL FLAVORS EXPRESSED THROUGH CULINARY INNOVATION Sharing food with the people you love is a big part of traditional Hawaiian culture, and our fresh restaurant Ka’ana Kitchen serves up some of Maui’s best dishes family style. So grab your favorite humans, and share farm-to-table cuisine expertly prepared to stimulate your sense of adventure.

CALL US at +1 808 243 4750 to book your reservation.

The trademarks Andaz® and related marks are trademarks of Hyatt Corporation. © 2016 Hyatt Corporation. All rights reserved.

48 Eating & Drinking

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MIEKO HORIKOSHI

THREE’S BAR & GRILL | FORK & SALAD

Cody Christopher, Travis Morrin, and Jaron Blosser

“Treat your friends like family & your family like friends” —Big Manoli

“Treat your friends like family & youryour family likelike friends” “Treat friends family & your family like friends”—Big Manoli —Big Manoli

“Treat your friends like family & your family like friends” —Big Manoli

MAUI TROPICAL PLANTATION

“Treat your friends like family & your family like friends”

Excellence in Sustainability MAUI TROPICAL PLANTATION

—Big Manoli

At Maui Tropical Plantation, working towards sustainability is a group effort. The company demonstrates its vision in a variety of ways, from incorporating energy-efficient equipment and waterconservation methods, to supporting local farmers by purchasing produce for the Plantation’s award-winning restaurant, The Mill House.

Maui Tropical Plantation has extended its reach into the community, leasing land to several farmers who are employing sustainable practices. The company also hosts a variety of on-site events, including the annual Maui County Agricultural Festival, monthly meetings of Hawai‘i Farmers Union United, and workshops promoting regenerative farming practices.

“They’re like a classroom of sustainability, showcasing methods and practices that set the example for others to follow,” says Bob King, president of Pacific Biodiesel, whose company is farming sunflowers as a biofuel crop on 115 acres of land owned by Maui Tropical Plantation.

The Plantation also offers a digital guidebook for a self-guided walking tour of the property, where guests learn about the native flora with the goal of promoting an appreciation for these plants and encouraging their protection.

Maui Tropical Plantation is “walking the talk—and that’s what our company stands for, too,” says King.

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OPEN DAILY 11 AM - 12 MIDNIGHT

OPEN DAILY 11 AM - 12 MIDNIGHT Happy Hour From 3 pm - 6 pm & 9 pm - 12 am | 100 Wailea Ike Drive Happy Hour From 3 pm - 6 pm & 9 pm - 12 am | 100 Wailea Ike Drive Located across from the Wailea Blue Golf Course Pro Shop Located across from the Wailea Blue Golf Course Pro Shop OPEN DAILY 11 AM - 12 MIDNIGHT TAKEOUT & DELIVERY: 808.874.7499

Happy Hour From 3 pm -DAILY 6 pm & pm- 808.874.7499 - 12MIDNIGHT am | 100 Wailea Ike Dr OPEN 119AM 12 TAKEOUT & DELIVERY: | 100 Wailea Happy Houracross From 3from pm -the 6 pm & 9 pm amCourse Ike Driv Located Wailea Blue- 12 Golf Pro Shop

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Located across from the Wailea Blue Golf Course Pro Shop OPEN DAILY 11 AM - 12 MIDNIGHT

Happy Hour From 3 pm - 6 pm & 9 pm - 12 am | 100 Wailea Ike Drive 100 Wailea Ike Drive, Wailea, Maui Located across& from the Wailea Blue Golf Course Pro Shop TAKEOUT DELIVERY: 808.874.7499

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ManolisPizzaCompany.com Maui N¯ o Ka ‘Oi » Eating & Drinking

49

‘AIPONO AWARD WINNERS

From left: Robert Aguiar, Michael Moore and Tim Moore in 2007

‘Aipono Icon It all began in 1986, when three friends—Michael Moore, Robert Aguiar and Tim Moore—decided to open a lū‘au dinner show. They kept their day jobs and operated the lū‘au three nights a week, serving about 100 guests per night.

More than three decades later, the restaurant group owns and operates Old Lāhaina Lū‘au, Aloha Mixed Plate, Star Noodle, and Leoda’s Kitchen and Pie Shop. Maui Nō Ka ‘Oi Magazine readers are obviously fans—the venues have earned more than four-dozen ‘Aipono Awards.

Today, the Hoaloha ‘ohana (family) also includes a bakeshop that prepares breads and pastries for the company’s restaurants; a farm that grows taro for the lū‘au, for taro chips sold at Leoda’s, and for bags of poi made available inexpensively to seniors in the community; and the Charles Ku‘upu Learning Center, located in Hale Aloha, a historic stone building in Lahaina.

Nā Hoaloha ‘Ekolu is serious about giving back to the community, and over the years has hosted such charitable events as Empty Bowl, a project to benefit Maui Food Bank and other nonprofits; and Hawaiian Islands Land Trust’s annual Buy Back the Beach fundraiser.

To celebrate thirty years of being in business and giving back to the community, in 2016 Nā Hoaloha ‘Ekolu launched 30 Acts of Aloha, a volunteer program that started on Maui, spread across the state, then the nation, and culminated in a service project in Laos. In addition to more than 4,000 volunteer hours provided by Nā Hoaloha ‘Ekolu staff through the program, the company and its employees donated $130,000 to Hawai‘i nonprofits last year alone.

“They have done so much for the Maui community that they challenged themselves to go beyond our shores,” says Maui Nō Ka ‘Oi publisher Diane Haynes Woodburn. “The beauty of it is that they instill in their employees a sense of responsibility and a joy of giving back, as well.”

Watch videos of all of 2017’s ‘Aipono special award winners at MauiMagazine.net/special-aipono-awards-2017.

Italian Soul Italian Soul Italian Soul Soul Italian in The Heart Of Wailea

REGIONALLY INSPIRED CUISINE BY ITALIAN BORN CHEF MATTEO MISTURA

in The Heart Of Wailea

REGIONALLY INSPIRED CUISINE BY ITALIAN BORN CHEF MATTEO MISTURA

n The Heart in Of TheWailea Heart Of Wailea

REGIONALLY INSPIRED CUISINEINSPIRED BY REGIONALLY CUISINE BY TALIAN BORN CHEF MATTEO MISTURA ITALIAN BORN CHEF MATTEO MISTURA

50 Eating & Drinking

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Maui’s Best Chef 2016

Featuring Hawaii’s largest Maui Time wine selection

Best Italian Restaurant Handcrafted Italian Artisan Pizza’s & Pasta’s Maui Time

Proudly useSilver locally sourced products Best Italian– ‘Aipono Award 2016

Maui Nō Kalargest Magazine Vegetarian &‘Oi Gluten Free Featuring Hawaii’s wine selection Featuring Hawai‘i’s largest wine 64Italian WinesArtisan by the Pizza’s glass selection Handcrafted & Pasta’s

64 Wines by the glass

Proudly use locally sourced products Gluten Free HAPPYVegetarian HOUR M-F 3&- 65pm (wine bar only) LUNCH M-F 11:30am - 3pm | DINNER DAILY 5 - 9:30pm 64 Wines by the glass WAILEA TOWN CENTER, 161 WAILEA IKE PLACE

Featuring Hawaii’s largest wine selection Featuring Hawaii’s largest wine selection HAPPY HOUR M-F - 5pm (wine bar only) Handcrafted Italian Artisan Pizza’s & 3Pasta’s 808-891-VINO (8466) Handcrafted Italian Artisan Pizza’s LUNCH M-F 11:30am - 3pm | DINNER DAILY&5 Pasta’s - 9:30pm Available for Large Parties Proudly use locally sourced products products WAILEA TOWN WAILEA IKE PLACE Proudly useCENTER, locally 161 sourced www.MatteosMaui.com Vegetarian & Gluten Free Vegetarian & Gluten Free 64 Wines by the glass 64 Wines by the glass 808-891-VINO (8466) Available for Large Parties

www.MatteosMaui.com HAPPY HOUR M-F 3 - 5pm (wine bar only)

JASON MOORE

NĀ HOALOHA ‘EKOLU

Feeding your soul never tasted so good.

Open for breakfast lunch and dinner.

call us at 808-579-8877

1813 Baldwin Avenue, Makawao, Hawaii | 96768

w w w.lumeriamaui.com

LUMERIA Maui

ADVERTORIAL » MASTERS OF MIXOLOGY

TAVERNA

MATTEO’S OSTERIA

2000 Village Road, Kapalua | 808-667-CIAO (2426) | open daily from 5:30 p.m.; bar open until midnight | TavernaMaui.com

161 Wailea Ike Place, Kīhei | 808-891-8466 | dinner daily, 5–9:30 p.m.; lunch Monday–Friday, 11:30 a.m.–3 p.m.; happy hour Monday–Friday, 3–6 p.m. | MatteosMaui.com

“The One Way Ticket is our riff on Sam Ross’s Paper Plane cocktail.

We added fresh egg white to change the mouth-feel and give it a velvety texture. We also added Maui vanilla bean for an extra layer to soften the flavors. Cheers!” ~Tara Fontaine, beverage director

ZENZARITO COCKTAIL

ONE WAY TICKET

1½ oz. Stoli Blueberry Vodka ½ oz. ginger liqueur ½ oz. blueberry purée 1 oz. house-made sweet ‘n’ sour

1½ oz. Buffalo Trace Bourbon ½ oz. Aperol 1 oz. Meyer lemon ¾ oz. vanilla syrup 1 egg white

Shake all ingredients with ice, strain out ice and shake again with no ice. Strain into an egg coupe, garnish with Peychaud’s Bitters dropped onto egg white foam.

Combine all ingredients in a glass and finish with a long lemon twist.

Vanilla Syrup Split one whole vanilla bean, pour a cup of boiling water over, add one c. sugar. Let rest 12 hours and strain through cheesecloth.

THE WOODEN CRATE at Lumeria

MISO PHAT

1813 Baldwin Avenue, Makawao | 808-579-8877 | Open for breakfast, lunch & dinner | LumeriaMaui.com/Maui-Dining

1279 South Kīhei Road, #108, Kīhei | 808-891-6476 | daily, 11 a.m.–9 p.m. | MisoPhat.com

4 oz. Prosecco 3 Tbsp. hibiscus ginger syrup Hibiscus Ginger Syrup 1 c. water 1 c. organic cane sugar 10 slices organic ginger 10 kaffir lime leaves 1 Tbsp. dried organic hibiscus flower Simmer all syrup ingredients, remove from heat, cover and set aside for at least an hour. Remove ginger, reserving for garnish.

Discard lime leaves. Pour 4 oz.

Prosecco into champagne flute and top with Hibiscus Ginger Syrup. Garnish with ginger slice and edible flower.

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UNI BOMBER SHOT uni (sea urchin) saké ponzu chili pepper water green onions or sprouts bonito flakes tobiko

Blend first four ingredients, then garnish with onions or sprouts, bonito flakes and tobiko for a classic uni shot with a bite of life!

TOP LEFT: SEAN MICHAEL HOWER

HIBISCUS GINGER MIMOSA

PAIA INN CAFÉ

PIKO CAFE

93 Hāna Highway, Pā‘ia | 808-579-6004 | daily, 8 a.m.–1 p.m. | PaiaInnCafe.com

1215 South Kīhei Road, Kīhei | 808-793-2671 | Tuesday– Saturday, 8 a.m.–8 p.m. | PikoCafe.com

Located in the heart of Pā‘ia, just steps away from a whitesand beach, Paia Inn Café is a relaxing oasis serving classic a gourmet brunch and a selection of organic custom juices, smoothies and coffee.

LOCAL MAUI SHRUB FARM SPARKLER (nonalcoholic) ginger and Hawaiian chili shrub house-made Meyer and agave lemonade house-made hibiscus syrup dash of fresh-squeezed lime

We also serve USDA-certified organic coffees and teas. All of our coffee is roasted in-house in micro batches, which ensures total control of freshness and quality flavor notes.

Our house blend is crafted using a 33 percent blend of Kona coffee, making it one of the smoothest cups of joe on the island!

5 PALMS RESTAURANT

MONKEYPOD KITCHEN

Mana Kai Resort, 2960 South Kīhei Road, Kīhei | 808-879-2607 | daily: breakfast & lunch 8 a.m.–2:30 p.m.; dinner 5–9 p.m.; happy hour 3–7 p.m.| 5PalmsRestaurant.com

10 Wailea Gateway Place, Wailea | 808-891-2322 | 11:30 a.m.– 11 p.m. | MonkeypodKitchen.com

Owner Simon Vojdani developed this recipe many years ago; it has become a favorite of visitors and locals alike.

5 PALMS BLOODY MARY

BOTTOM LEFT: MIEKO HORIKOSHI

At Piko Cafe, we have taken the classic mojito and revamped it for our island lifestyle.

Our signature Piko Nojito is a refreshing blend of our house mojito mix, fresh local mint, lemon, lime and club soda. This drink is sure to quench your taste buds on a bright and sunny day!

tomato juice V8 juice celery salt lemon pepper dill weed horseradish Worcestershire sauce Tabasco sauce bacon strip large stuffed green olive pepperoncini celery stalk Blend first eight ingredients; garnish with bacon, olive, pepperoncini and celery.

MONKEYPOD MAI TAI

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 pineapple half-moon Honey Liliko‘i Foam Combine lime juice, orgeat, orange curaçao and Old Lahaina Light Rum in mixing glass with ice. Shake and pour into highball glass. Float Maui Dark Rum, garnish with Honey Liliko‘i Foam and pineapple half-moon.

Maui N¯ o Ka ‘Oi » Eating & Drinking

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ADVERTORIAL » MASTERS OF MIXOLOGY

HALI‘IMAILE DISTILLING CO. 883 Hāli‘imaile Road, Hāli‘imaile | 808-633-3609 | HaliimaileDistilling.com

MAUI MULE 2 oz. Pau Maui Vodka squeeze of fresh lime 6 oz. ginger beer (We prefer Cock’n Bull) Build over ice, stir, and enjoy!

NUTCHAREE’S AUTHENTIC THAI FOOD 1280 South Kīhei Road, Suite 124, Kīhei | 808-633-4840 | daily, lunch 11 a.m.–3 p.m.; dinner 5–9 p.m. (Close at 9:30 p.m.

Friday–Saturday) | Nutcharees.com The same Thai food you loved in Hāna is now in Kīhei! Nutcharee’s Authentic Thai Food uses fresh local ingredients in our made-to-order dressings and curries blended with coconut milk, herbs and spices.

It’s been said the flavors are addicting. We also offer a fresh catch of the day, as well as glutenfree and vegan options.

House specialties include crispy fish with green mango salad, savory duck curry, fresh ‘ahi laab, pumpkin or braised short ribs curry, and Thai-style chicken and cashews.

We offer Singha and Chang Classic—two of Thailand’s favorite beers—plus a selection of fine wines. Enjoy half-off bottles of select wines every Wine Wednesday!

MULLIGANS ON THE BLUE

FAT DADDY’S SMOKEHOUSE

100 Kaukahi Street, Wailea | 808-874-1131 | daily, noon–2 a.m.; happy hour 2–5 p.m. and 10 p.m.–midnight | MulligansOnTheBlue.com

1913 South Kīhei Road, Kīhei | 808-879-8711 | daily, 3–8:30 p.m. | FatDaddysMaui.com

Serving authentic Irish fare such as shepherd’s pie, corned beef and cabbage, harp-battered fish and chips, traditional Irish stew, and grilled bangers and mash.

Mulligans’ versatile menu also includes Mike’s Vegetable Curry and Potato Tacos: cheddar cheese mashed potatoes, corn tortillas, avocado, coleslaw with chili lime sauce. Try adding corned beef, shrimp or the fresh catch of the day. Other tacos include our Ragin’ Cajun Fish Tacos. We present live entertainment nightly and are home to the popular Willie K Dinner Show; see our online calendar of events. Reservations are required for our dinner show by calling 808-250-8288. Sláinte!

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Our Kiawe Oranges cocktail starts with smoked, fresh navel oranges that infuse a delicate layer of kiawe smoke. Then we handcraft a tangy shrub with just the right amount of acid and sweetness to perfectly complement the spicy flavors of Buffalo Trace bourbon.

A dash of Fee’s cherry bitters offers a sweet introduction to a nuanced libation.

This smokehouse interpretation of the Old Fashioned is a perfect accompaniment to Fat Daddy’s smoky meats, tangy sauce and mouthwatering sides. The essence of kiawe smoke makes this drink unique to Fat Daddy’s, so make it a point to visit and try one. We also offer a unique collection of highly coveted, limited-edition whiskeys.

FLEETWOOD’S ON FRONT ST.

ROASTED CHILES

744 Front Street, Lahaina | 808-669-MICK (6425) | daily, 2–10 p.m.; happy hour 2–5 p.m. | FleetwoodsOnFrontSt.com

1279 South Kīhei Road, Suite 122, Kīhei | 808-868-4357 | Monday–Saturday, 11 a.m.–10 p.m.; happy hour 3–5 p.m. | RoastedChilesHawaii.com

Named after our investor and favorite regular, Steven Tyler, this refreshing and incredibly balanced mai tai blends the traditional tiki drink with tropical Hawaiian flare. Made with Smith & Cross Jamaican Rum, fresh pineapple, and house-made liliko‘i (passion fruit) foam, this cocktail celebrates the mai tai in all of its classic glory. We invite you to join us and try the cocktail that’s helped earn us Maui Nō Ka ‘Oi Magazine’s Best Cocktails Award two years and counting! Don’t miss our sunset ceremony every evening at 5:45 p.m. on our majestic rooftop, followed by live music on the main stage at 6:30 p.m.

GREEN IGUANA 1½ oz. Tequila Blanco dash of triple sec dash of cucumber liqueur 2½ oz. homemade sweet and sour Tajín Rim Our signature margarita uses fresh organic cucumbers from Kumu Farms, and we make the syrup from the cucumber peels. You have to try this amazing drink, as well as the other specialty margaritas made in-house.

Our tequila bar offers more than forty-five premium tequilas. Salud!

SHEARWATER TAVERN

NALU’S SOUTH SHORE GRILL

Azeka Mauka Shopping Center, 1279 South Kīhei Road, Kīhei | 808-793-2324 | nightly, 5–10 p.m.; happy hour nightly 5–6 p.m., and Friday–Saturday 10 p.m.–midnight | ShearwaterMaui.com

1280 South Kīhei Road, Kīhei | 808-891-8650 | daily, 8 a.m.– 9:30 p.m.; happy hour Monday–Friday, 3–6 p.m.

We handcraft our Tequila Mockingbird cocktail with Espolon Silver Tequila, St-Germain Elderflower Liqueur, Sombra Mescal, lime juice, hibiscus syrup, and grapefruit juice.

It’s the perfect blend of smoky, sweet and sour while being light and refreshing—a margarita with island flair!

Shearwater Tavern is a neighborhood gathering place featuring modern shareable comfort food, local craft beer and signature cocktails. We use the freshest seasonal products from Maui farmers, ranchers and fisherman. Happy-hour specials include $2 off draft beers, $2 off signature craft cocktails, and 50 percent off appetizers and veggies.

HAWAIIAN SUPERMAN MARTINI

Combine Maui-made Pau Vodka and triple sec with lime, pineapple, mango juices, and signature Hawaiian chili pepper water. Rim glass with li hing mui and garnish with a fresh chunk of mango and Hawaiian chili pepper.

The combination of refreshing island juices, Hawaiian chili pepper water and li hing mui offers a variety of flavors to the senses. Nalu’s signature creation is sweet and salty with a touch of lingering heat!

Our drink menu also includes seasonal craft brews and Valley Isle Kombucha on tap, plus a fine selection of wines and other creative cocktails. As we say in the islands, “Savah da flavah!”

Maui N¯ o Ka ‘Oi » Eating & Drinking

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ADVERTORIAL » MASTERS OF MIXOLOGY

BREAKWALL SHAVE ICE CO.

BY DOWN THE HATCH

ONO GELATO CREAMERY

658 Front Street, Lahaina | 808-661-4900 | daily, 10:30 a.m.– 8 p.m.; happy hour featuring $5 adult shave ice 2–6 p.m. | BreakwallMaui.com

1280 S. Kīhei Road, Kīhei | 808-495-0287 daily, 10:30 a.m.–9:30 p.m. | OnoGelatoKihei.com

STRAWBERRY MANGO MARGARITA

shave ice 1½ oz. Cazadores Silver Tequila ½ oz. DeKuyper Triple Sec fresh mango purée fresh-squeezed lime juice strawberry purée topped with sour spray At Breakwall Shave Ice Co. we make traditional shave ice a bit tipsy with adult shave ice, turning your favorite Hawaiian cocktails into icy, boozy delights! We take pride in sculpting a perfect, round shave of ice that we then top with chilled flavors and liquors. Chilling the flavors keeps the ice from melting too fast, letting you savor each bite. Please eat responsibly!

& THE MAUI SANDWICH SHACK CAFE

KOMBUCHA FLOATS Kombucha is made from fresh-brewed tea fermented with a culture to create a probiotic-rich, slightly fizzy beverage that the ancient Chinese called the “immortal health elixir.” It has been around for more than 2,000 years and has a rich anecdotal history of health benefits like preventing and fighting cancer, arthritis, and other degenerative diseases.

Gelato is an age-old delicacy; the earliest frozen desserts were recorded in 3,000 B.C., when Asian societies discovered they could consume crushed ice and flavorings. Although gelato is rich and decadent, it is lower in fat and calories than traditional ice cream, and made with ingredients that are all found in nature.

When combined, kombucha and gelato make an amazing, fizzy and creamy “grown-up” float high in protein, rich in calcium, with enzymes that detoxify the body, glucosamine for joint care, and probiotics that aid digestion and immune support.

TEDDY’S BIGGER BURGERS

KAMANA KITCHEN

Lahaina Gateway Center, 335 Keawe Street, Lahaina | 808-6619111 | Monday–Thursday, 10 a.m.–9 p.m.; Friday–Saturday, 10 a.m.–10 p.m.; Sunday 10 a.m.–9:30 p.m. | TeddysBB.com

1881 South Kīhei Road, #B1, Kīhei | 808-879-7888 | KamanaKitchen.com

TROPICAL BREEZE

(real ice cream shake) 1½ oz. pineapple juice 1½ oz. orange syrup 5 scoops Maui’s own Roselani strawberry ice cream At Teddy’s, we use only Roselani’s Premium Ice Cream, made right here on Maui. It’s real ice cream, hand-scooped and blended to perfection for a creamy, refreshing combination of orange, pineapple and strawberry. What could be better than enjoying a cool Tropical Breeze right here in the true paradise of Maui? We are open every day at 10 a.m., so breeze on in!

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Taj Mahal Premium Lager is the beer for the serious connoisseur. The label on the bottle depicts the beauty of its namesake, one of the New 7 Wonders of the World. As is fitting, Taj Mahal is brewed from only the finest water, grain, hops and yeast. Delicious and refreshing, a Taj Mahal is the perfect complement to a meal, especially the authentic and traditional Indian cuisine we offer at Kamana Kitchen, including tandoori, lamb, chicken, seafood, vegetarian and vegan options, breads and desserts.

TAJ MAHAL PREMIUM LAGER

DINE OUT AND SUPPORT MAUI’S YOUTH

Dine $$, out,& Save $$, &services support for services Maui children !

Dine out, Save support Mauifor children !

rt services for Maui children !

Dine out, Save $$, & support services for Maui children !

Restaurants Support Vital Programs

Restaurants Support

Vital Programs Maui RSVP is a legacy fund created by Chef Paris Nabavi to ensure a bright, sustainable future for Maui children. Look for this (logo) on menus at your favorite Maui restaurants. Participating restaurants will donate $1 from the sale of a signature dish to The Nabavi Legacy ants Support Fund. Funds will be distributed annually to eight Maui nonprofits.

Programs Dine at these participating restaurants: Restaurants Support To join Maui RSVP, contact: Paris@SangritaGrill.com Vital Programs Dine out, Save $$, & support services for Maui children !

Restaurants Support Vital Programs

Dine at these participating restaurants:

Maui RSVP Beneficiaries

For a complete list of participating restaurants follow us at MauiRSVP Facebook, Instagram and Twitter

Maui-RSVP.indd 2

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Dine at these participating restaurants:

Pa r t i c i p a ting r es taur ants :

Donors and Supporters:

icipating restaurants: Dine at these participating restaurants:

Pele’s Maui Partners, LLC.

Maui RSVP Beneficiaries

Maui RSVP Beneficiaries For a complete list of participating restaurants follow us at MauiRSVP Facebook, Instagram and Twitter

Maui RSVP Beneficiaries

P Beneficiaries

Maui-RSVP.indd 2

For a complete list of participating restaurants follow us at MauiRSVP Facebook, Instagram and Twitter

a complete list of participating restaurants follow us at MauiRSVP Facebook, Instagram and Twitter Maui-RSVP.indd 2

ollow VP.indd 2 us at MauiRSVP Facebook, Instagram and Twitter

5/16/16 5:24 PM

5/16/16 5:24 PM

5/16/16 5:24 PM

5/16/16 5:24 PM

Provides funds Provides hands-on, Provides early Youth are for children to gardens. outdoor childhood development encouraged to choose and own learning experiences services to children and actively express books through the that connect students families, giving them a themselves Scholastic Books to their food sources solid foundation from through dance, program, inspiring a and inspire better which to grow. movement and passion for reading nutrition choices. drama. and lifelong learning.

Prepares students Supports new with the skills and businesses in knowledge to succeed the food and in them culinary arts, agriculture industries while instilling the values by connecting of thoughtful food Maui farmers and preparation. entrepreneurs.

Children learn how to grow food in sustainable school gardens

Chef-led cooking classes in Maui schools focus on healthful dishes for the whole family.

For a complete list of participating restaurants follow us at MauiRSVP Facebook, Instagram and Twitter Maui RSVP was established by The Nabavi Legacy Fund with support by Makana Aloha Foundation.

calendar

Looking for more? Visit MauiMagazine.net/maui-events

May From left: Santana, May 2; artist Beth Cooper, May 2–June 5; MAPA’s Spring Extravaganza (top), May 6–7; Michael Franti & Spearhead (bottom) May 14; Trevor Noah, May 25

2

M AY

DAILY

Native Plant Guided Tour Maui Nui Botanical Gardens Brochures for self-guided walking tours are included with the price of admission; audio tour wands are available to rent; and docent-led group tours are $10 per person (by appointment only). All tours cover the natural history, conservation and ancient uses of native Hawaiian and Polynesian-introduced plants. 150 Kanaloa Ave., Kahului; 249-2798; mnbg.org

THROUGH MAY 6

Judy Bisgard: A Retrospective Hui No‘eau Visual Arts Center The Hui’s Retrospective Series highlights Bisgard’s work and her contributions to Maui’s visual-arts community. 2841 Baldwin Ave., Makawao; 5726560; HuiNoeau.com

THROUGH MAY 14

A Few Good Men Historic ‘Īao Theater Maui OnStage presents this play about military lawyers who tackle a murder case in Guantanamo Bay. Fridays & Saturdays, 7:30 p.m.; Sundays, 3 p.m. 68 N. Market St., Wailuku; 242-6969; Maui OnStage.com

THROUGH JUNE 7

Spring Show Viewpoints Gallery Artists Carleton, Michael Clements, Betty Hay Freeland and Casey McLain display their work.

3620 Baldwin Ave., Makawao; 572-5979; View pointsGalleryMaui.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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Santana A&B Amphitheater, MACC Rolling Stone put Carlos Santana 15th on its list of the “100 Greatest Guitarists of All Time.” The Rock & Roll Hall of Famer performs live under the stars.

7:30 p.m. One Cameron Way, Kahului; 242-7469; MauiArts.org

2

–JUNE 5

Featured Artist Old Jail Gallery, Old Lahaina Courthouse Beth Cooper displays new linoleum-cut artwork.

Meet the artist at an opening reception 6–8 p.m.

May 12. 648 Wharf St., Lahaina; 661-0111; Lahaina Arts.com

5

Talk Story on the Land Hāmākualoa Coastal Excursion Join the Hawaiian Islands Land Trust on this informative four-mile hike led by Lucienne de Naie.

View historic Kuiaha Bay, sea birds, and Hawaiian cultural sites. 9 a.m.–1 p.m. Reservations required by calling 357-7739 or emailing scott@hilt.org; hilt.org.

5, 8, 10, 12

Maui Classical Music Festival World-renowned musicians perform in historic churches across Maui: May 5 at Makawao Union Church, May 8 and 12 at Keawala‘i Congregational Church in Mākena, and May 10 at Wananalua Congregational Church in Hāna. MauiClassical MusicFestival.org

6

Bluesmiths Paddle Imua Paddlers in various disciplines race from Māliko Gluch to the Hawaiian Canoe Club in Kahului. This fundraiser for Camp Imua begins at 1

May 5, Jun 2 May 12, Jun 9 May 19, Jun 16 May 26, Jun 23 Jun 30

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

p.m. Post-race, athletes take special-needs keiki on the water for ocean activities. Imua’s Ohana Festival runs from 1 to 4 p.m. with food, entertainment, and kid-friendly activities. Hoaloha Park, Kahului; 244-7467; PaddleImua.com

6

Maui Matsuri UH–Maui College Japanese and Okinawan cultures shine at this festival featuring exhibits, food and craft booths, kimono fashions, taiko drumming, children’s activities, contests and obon dancing. 2–9 p.m. 310 Ka‘ahumanu Ave., Kahului; MauiMatsuri.com

6

Model Planes Members of Maui RC Modelers demonstrate radio-controlled flight from 8 a.m. to noon most Saturdays behind the drag strip at Maui Raceway Park in Kīhei. For details, contact Steve Groff at 357-0251 or StephenGroff@Hawaii.rr.com.

6

An Evening in the Gardens Maui Nui Botanical Gardens This annual benefit for Maui Nui Botanical Gardens features Hawaiian music, hula, silent auction, cocktails and dinner. 5–9 p.m. Ages 21+ only.

150 Kanaloa Ave., Kahului. Ticket information and reservations at info@mnbg.org; 249-2798; mnbg. org

6-7

MAPA’s Spring Extravaganza Castle Theater, MACC On Saturday, dancers of all ages from Maui Academy of Performing Arts strut their stuff in hip-hop, jazz and tap at 1 p.m. At 7:30 p.m., the dance concert MOVES features original choreography and the professional dance company Ampersand.

Sunday brings ballet recitals of Giselle at 1 and 6 p.m. One Cameron Way, Kahului; 242-7469; MauiArts.org

7

& JUNE 4

Blue‘Āina Reef Cleanup Lahaina Harbor Trilogy Excursions hosts this monthly underwater cleanup along Maui’s reefs. 9 a.m.–1 p.m. A suggested $30 donation benefits various nonprofits.

SailTrilogy.com

13

Seabury Hall Craft Fair This Mother’s Day weekend tradition is one of the most anticipated local craft fairs of the year, with art, rummage and plant sales, silent auction, music, food, kids’ activities and more.

9 a.m.–4 p.m. 480 Olinda Road, Makawao; Sea buryHall.org

13

Maui Brewers Festival A&B Ampitheater, MACC The 21-and-older crowd can enjoy craft beers from Hawai‘i and beyond, appetizers by local tastemakers, and live entertainment. 3:30–7 p.m.

(VIP package includes 2 p.m. admission, rare-beer samples, and more.) A benefit for the MACC. One Cameron Way, Kahului; 242-7469; MauiArts.org

y 13

Visitor Industry Charity Walk Take a step in the right direction during Maui Hotel & Lodging Association’s biggest annual fundraiser. The 5k course winds through Kahului, beginning and ending at the War Memorial soccer field. 7 a.m. War Memorial Complex, Kanaloa & Ka‘ahumanu Aves., Kahului; MauiHLA.org

14

Michael Franti & Spearhead Events Lawn, MACC Known for globally conscious lyrics and dynamic live shows, Franti and his band Spearhead have been at the forefront of lyrical activism, using music as a force for change. 7 p.m. One Cameron Way, Kahului; 242-7469; MauiArts.org

19

–JULY 28

Kaluanui Centennial: 10x10 Hui No‘eau Visual Arts Center Artists create two- and three-dimensional works within a defined space of 10”x10”x10”. One hundred pieces will be selected for display in this commemorative show. 2841 Baldwin Ave., Makawao; 572-6560; HuiNoeau.com

20-21

West Side Story in Concert Historic ‘Īao Theater Maui Chamber Orchestra performs the orchestral score to this love story inspired by Shakespeare’s Romeo & Juliet. 7:30 p.m. Saturday; 3 p.m. Sunday.

68 N. Market St., Wailuku; 242-6969; MauiOn Stage.com

21

Tribal Seeds Yokouchi Pavilion & Courtyard This San Diego-based reggae group returns to Maui with guest Mike Love. 7 p.m. One Cameron Way, Kahului; 242-7469; MauiArts.org

A L O H A E M A L I H I N I (visitor) LET'S

TOGETHER CHECKING OUT EARLY? YOUR FLIGHT LEAVES LATER IN THE DAY? WHAT TO DO? SHOP, DINE & PLAY at QKC! W H Y? We're only 3 miles to Kahului Airport.

We offer complimentary luggage storage.

We have a real-time flight departure monitor.

Enjoy our complimentary wi-fi.

W H AT ' S AT Q KC ?

SHOP! Island-style & national retailers DINE! Local, national & international cuisine PLAY! Movies, children's amusement center, day spa, museum

Q U E ST I O N S? guestservices@qkcmanagement.com 808.877.4325

21

–JULY 16

Piero Resta: Illuminatus Schaefer International Gallery, MACC This retrospective honors the late Maui artist whose work was a passionate exploration of natural and mythological worlds. One Cameron Way, Kahului; 242-7469; MauiArts.org

25

Trevor Noah Castle Theater, MACC Born in South Africa to a black mother and a white father, Noah brings his unique worldview and a global analysis of American culture to his role as host of the news satire The Daily Show.

7:30 p.m. One Cameron Way, Kahului; 242-7469; MauiArts.org

QUEENKAAHUMANUCENTER.COM CONNECT WITH US @QKCMAUI #SHOPQKC #DINEQKC #PLAYQKC FREE WIFI

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calendar

JUNE HI G HLI G HTS Maria Muldaur, May 25

25

Maria Muldaur McCoy Studio Theater, MACC Muldaur is best known for her 1974 mega-hit song “Midnight at the Oasis,” which earned several Grammy nominations and enshrined her in the hearts of baby boomers everywhere. 7:30 p.m.

One Cameron Way, Kahului; 242-7469; MauiArts.org

27-29

& JUNE 24–25

Fine Art Fair Banyan Tree Park Browse paintings, ceramics, photography, jewelry, carvings and more under the banyan tree next to the Old Lahaina Courthouse. Sponsored by Lahaina Arts Society. 9 a.m.–5 p.m. 648 Wharf St., Lahaina; 661-0111; LahainaArts.com

8-11

Kapalua Wine & Food Festival The Ritz-Carlton, Kapalua Sip and savor the moment at the longestrunning food-and-wine event in the country.

This epicurean celebration features gourmet dinners, seminars by esteemed winemakers, and wine-and-food pairings. Maui Nō Ka ‘Oi hosts Sunday’s finale Seafood Festival from 6 to 9 p.m. at the Aloha Garden Pavilion. For details, see page 12 in our special Eating & Drinking section. 1 Ritz-Carlton Drive, Kapalua; KapaluaWineAndFoodFestival.com

JUNE

3

Holy Ghost Feast Holy Ghost Catholic Church Celebrate the event’s 125th anniversary with entertainment by Frank De Lima and Napua GreigNakasone, baked goods, food booths, plants, a keiki zone, and more. 10 a.m.–9 p.m. 4300 Lower Kula Road, Kula; KulaCatholicCommunity.org

3

Wa‘a Kiakahi Kā‘anapali Beach The ancient Hawaiian art of outrigger-canoe sailing comes to life during this free event, part of the Hawaiian Sailing Canoe Association season.

Festivities include rides, talks with HSCA crewmembers, and Hawaiian welcoming and closing ceremonies. HSCA.info

3-4

Maui Jim Ocean Shootout Kā‘anapali Beach Watch top ocean athletes from around the world compete in lifeguard-style races. MauiJimOcean Fest.com

23

‘Aipono Wine Dinner The Mill House, Maui Tropical Plantation Chef Jeff Scheer pairs a special menu with single-vineyard wines selected by Advanced Sommelier Charles Fredy of Chambers & Chambers Wine Merchants. $125 plus tax and gratuity; a portion of proceeds benefits UH–Maui’s Culinary Arts Program.

6 p.m. 1670 Honoapi‘ilani Hwy., Waikapū.

Reservations: 270-0333

Specializing in luxury details.

(808) 268-5974

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MauiMagazine.net

calendar

Kī Hō‘alu Guitar Festival, June 25

9

The Green Room: Dr. Pualani Kanahele McCoy Studio Theater, MACC The Merwin Conservancy presents an evening with this renowned Hawaiian scholar, author and kumu hula in this latest installment of The Green Room, a literary and environmental salon and speaker series. 7 p.m. One Cameron Way, Kahului; 242-7469; MauiArts.org

17

MAMo Wearable Art Show Yokouchi Pavilion, MACC This popular runway show grew out of Maoli Arts Month, O‘ahu’s annual celebration of native Hawaiian art. Expect cutting-edge design, and traditional patterns and motifs translated for contemporary styles. 7:30 p.m. One Cameron Way, Kahului; 242-7469; MauiArts.org

21-25

Maui Film Festival Wailea Resort & MACC Movie buffs and Hollywood glitterati converge at this favorite summertime festival that includes

MAMo Wearable Art Show, June 17

filmmakers’ panels, culinary events and extravagant parties. MauiFilmFestival.com

25

Kī Hō‘alu Guitar Festival A&B Amphitheater, MACC Fun for the whole family, this free outdoor concert showcases an all-star lineup of Hawai‘i’s finest slack-key musicians. Bring low-backed chairs or blankets and relax on the lawn. 1–7 p.m. One Cameron Way, Kahului; 242-7469; MauiArts.org

30

–JULY 2

Makawao Rodeo & Parade Oskie Rice Arena Saddle up for this annual tradition as the state’s top cowboys and cowgirls compete in four days of bull riding, steer chasing, calf roping and more.

80 Ohaoha Pl., Makawao. For details, call the Maui Roping Club at 757-3347.

Everclear, July 1

J U LY

1

Everclear Castle Theater, MACC Since forming in 1991, Everclear has produced ten studio releases, numerous videos, and earned a 1998 Grammy nomination for Best Rock Instrumental. 7 p.m. One Cameron Way, Kahului; 2427469; MauiArts.org

Email your event to Calendar@Maui Magazine.net, or submit it online at MauiMagazine.net/maui-events. Listings for MNKO’s July–August 2017 print edition must be received by May 12. Photos for print must be 300 dpi. Listings are free, subject to editing, and used as space permits.

MAUI CLASSICAL MUSIC FESTIVAL KATHERINE COLLIER & YIZHAK SCHOTTEN, MUSIC DIRECTORS

Friday, May 5, 2017

“FROM PARIS TO VIENNA” Makawao Union Church • 7:00 pm Monday, May 8, 2017

“ROMANTIC TREASURES” Keawala‘i Congregational Church Makena • 7:00 pm Wednesday, May 10, 2017

HANA COMMUNITY CONCERT Wananalua Congregational Church Hana • 6:00 pm Friday, May 12, 2017

FESTIVAL FINALE

Keawala‘i Congregational Church Makena • 7:00 pm ■

2017 Featured Festival Musicians Chad Burrow, clarinet Amy Cheng, piano Rohan De Silva, piano Katherine Collier, piano Catherine Cho, violin

Todd Phillips, violin Allison Eldredge, cello David Hardy, cello Yizhak Schotten, viola

For information and reservations,

call 808-878-2312

www.MauiClassicalMusicFestival.org MCMF020417. Publication: Maui No Ka Oi Size: 2.27 in w x 4.75 h

Maui Nō Ka ‘Oi May-Jun 2017

135

who’s who MAUI NŌ KA ‘OI MAGAZINE’S 21ST BIRTHDAY PARTY | Fleetwood’s on Front St. | March 11, 2017

MIEKO PHOTOGRAPHY

L to R: Shannon Wianecki, Jill Engledow, Dan Schulte | Karin Sagar, Karen Thompson | Sheldon & Janice Simeon | Lynn & Roger Stettler

L to R: Anton Lytle, Yuna Kim | Heather & Kyle Ellison | Beth Mathias, Bob & Kelly King, Rob Robinson | David & Ululani Yamashiro

Were you at one of our “Who’s Who” events? Find your photo online at Facebook.com/MauiMagazine.

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To reach these diverse audiences on the world’s Number One Island, contact the KAOI Radio Group, 244-9145 or kaoi@kaoi.net.

who’s who

MIEKO PHOTOGRAPHY

ARABIAN NIGHTS | Fairmont Kea Lani | February 4, 2017 | Benefit for Book Trust

L to R: Karen Robbins, Gail Ainsworth | Jill Schatz, Audrey MacLean, Cindy McCaffrey | Doug Schatz, Sarah Shaines | Rebecca Judge, Caroline Killhour

GRAND WAILEA

HUMUHUMU GRAND OPENING | February 10, 2017 | Benefit for the Boys and Girls Clubs of Maui

L to R: Shane Komine, Kahulu Maluo, Kelly Pearson, Kainoa Horcajo | Kathleen Costello, Brian Yano | Paul Meyer, Rosalyn Loomis Meyer | Kanani Santos, Tracey Santos

MIEKO PHOTOGRAPHY

‘AIPONO WINE DINNER | Matteo’s Osteria | February 21, 2017 | Benefiting UH–Maui College’s Culinary Arts Program

L to R: Ellen & Nick Harris | Annie & Bobby Gardner | Larry & Kathy Somerton | Shannon & Brian Ward

MIEKO PHOTOGRAPHY

TASTE OF SCHOOL GARDENS | Hotel Wailea | March 4, 2017 | Benefit for Grow Some Good

L to R: Michael Haynes | Shea Derrick, Anthony Acosta , Drew Kaiser | Barbara Brena, Dawn Brandt | Dan Kolp, Crissa Hiranaga | Mike Victorino, Deidre Tegarden, Roz Baker, Joycelyn Victorino

Were you at one of our “Who’s Who” events? Find your photo online at Facebook.com/MauiMagazine.

Maui Nō Ka ‘Oi May–Jun 2017

137

a perfect day on maui

Thompson Ranch & Riding Stables

HI Country

Follow your local guide and make the most of Maui. Story and photos by Lehia Apana

1

8:30 a.m. Before Maui earned its reputation as a travel destination, agriculture was the island’s leading economy. Although largescale farming has dwindled in recent years, boutique growers and agritourism operations continue to showcase locally grown delights. Get grounded in Maui’s agricultural heritage, starting with the Seed to Cup coffee and breakfast tour at O’o Farm. Stroll through rows of coffee trees and fresh produce—much of which will be part of your breakfast or appear on the menu at the farm’s sister venue, Pacific’O restaurant—and learn about the on-site roasting and brewing process while sipping generous samples of the farm’s own ‘Āina Gourmet Coffee. A delightful farm-to-table, wood-fired breakfast (served around 10 or 10:30 a.m.) rounds out the experience. 651 Waipoli Road, Kula; OoFarm.com

Breakfast crepes at O’o Farms

Seed to Cup coffee tour

2

Noon Less than a mile down the road from O’o Farm is the fourthgeneration, family-owned Kula Country Farms. Famous for its seasonal pumpkin patches and year-round “u-pick” strawberry fields, it’s a perfect stop for families. Keiki (kids) are invited to meet various farm animals, while parents can browse the well-stocked farm stand’s edible treasures from local growers and purveyors, including baked goods, seasonal jams and honey. On Kula Highway, across from Harold Rice Park; KulaCountryFarmsMaui.com

3 O’o Farm Kula Country Farms

3

Lower Kula Rd.

Kula

Kula Hwy. (37)

Nui’s Garden Kitchen

Follow Lehia Apana on her “Perfect Day” Upcountry 2 adventure at MauiMagazine. net/upcountrycruising.

Kekaulike Ave. (377)

1

Waipoli Rd.

Polipoli Rd.

138

Kēōkea MauiMagazine.net

‘Ulupalakua Approx. 6 mi

4

1 p.m. Ready for lunch? Upcountry residents and savvy visitors flock to Maui Nui Farm’s food truck—called Nui’s Garden Kitchen—for some of the best Thai cuisine on the island. The curries and salads vary from day to day, depending on what’s fresh. 2963-2999 Lower Kula Road, Kula; MauiNuiFarm.com Or drive south from Kula Country Farms towards ‘Ulupalakua, and in fifteen minutes, you’ll spot bucolic pastures and fragrant eucalyptus trees on one side, expansive views of Maui’s central valley on the other. Follow the aroma of barbecue to the Ulupalakua Ranch Store & Grill and try the elk burger, sourced from Mauiraised, grass-fed herds. Bonus: Cross the road to MauiWine’s tasting room, located in what was once the King’s Cottage—a vacation home built in the 1870s for King Kalākaua. There, enjoy complimentary tastings of the vineyard’s wines.

4

4:15 p.m. Wind down with a sunset ride along the slopes of Thompson Ranch & Riding Stables. The views from this working family ranch are arguably the most spectacular on Maui—seeing it on horseback adds to the charm. From this perch, Maui’s central valley and the neighboring islands of Kaho‘olawe, Moloka‘i and Lāna‘i appear as living art. Small groups and personalized attention are especially helpful for first-time riders. Reservations recommended one week in advance. 878-1910; ThompsonRanchMaui.com Born and raised on Maui, Lehia Apana has explored the island from every angle—and she’s still at it. Each issue, we’ll highlight some of her favorite spots and new discoveries.

4

MauiMagazine.net

Ultimate Wood Watches Made with Hawaii Koa

Hand-crafted with carved Koa wood from the Big Island Automatic self-winding movement. Precision 21-jewel craftsmanship Sapphire crystal

www.MartinandMacArthur.com The Shops at Wailea 891-8844

Whalers Village 667-7422

Ritz Carlton Kapalua 214-9874

Westin Maui 270-0888