Maui Nō Ka 'Oi Magazine Mar-Apr 2018

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Could Ancient Wisdom Be Tomorrow’s Hope?

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Features

26 » Adventure

ADVENTURE X How far would you go to explore a world unknown to all but a few?

Story by Kyle Ellison

36 » Hawaiian Soul/ Island Business

AN APPETITE FOR CULTURE How Maui farmers are cultivating ancient wisdom to feed a population—and a hunger for culture.

Story by Lehia Apana

44 » Maui Style

MADE ON MAUI Meet an avid bunch of DIYers who’d love to have you join them.

Story by Ilima Loomis

About Our Cover

51 » At Home

A HOME BY THE SEA As a child, Deanna Ferguson was enchanted by a cottage in a romantic ghost story.

In 2013, she found it.

Story by Sarah Ruppenthal

64 » Great Finds

INTERIOR MOTIF Make your statement with accessories that shine.

Compiled by Marluy Andrade

67 » Closet Rescue

SPACE: THE FINAL FRONTIER Turning a disaster area into a room for all reasons.

Story by Rita Goldman

74 » Real Estate Trends

IN THE MARKET FOR LUXURY? If you want to know what’s happening in high-end homes, ask the expert. Story by Diane Haynes Woodburn -------------------------------This leaf belongs to the kalo (taro) plant, which once sustained the islands’ people and their culture. Today’s farmers are striving to restore the plant Hawaiians consider mankind’s older brother.

RODRIGO MORAES

Reis Shimabukuro, of Capturing Hawaii Photography, took this idyllic island image at Olowalu, on Maui’s southwest coast. It was part of a shoot for his friend Robert Jones, of Hangloose Hammocks Hawaii, and we’d say he perfectly captures the slogan “Relax, you’re in Hawai’i.”

« ISLAND LIVING»

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Departments

THIS ISSUE ONLINE

14 Contributors

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

16 Publisher’s Note

« DINING »

DINNER AND A SHOW Catch a video of whales joining the party as our dining editor samples the fare on five catered sails. MauiMagazine.net/maui-dinner-cruise.

82 Dining Feature

OUTSTANDING IN HIS LO‘I Kalo farmer Bobby Pahia takes you into his fields to learn about the plant that fed an ancient people. MauiMagazine.net/kalo-farmer.

By Diane Haynes Woodburn

18 Talk Story

Fresh off the coconut wireless ~ by Ilima Loomis, Heidi Pool & Shannon Wianecki

106 Calendar

What’s happening where, when, and with whom

112 Who’s Who

Seen making the scene on Maui

114 A Perfect Day on Maui

CITIZEN CANINE Our local guide gets a new leash on life. Story by Lehia Apana

Stories by Becky Speere

ONE FOR THE ROAD Maui Craft Tours offers delectable tastes of the island.

UFO MY! Watch NASA’S animated film of a visitor from beyond our solar system at MauiMagazine.net/asteroid.

88 Chef ’s Kitchen

PŪPŪ CONTEST Calling all cooks, professional and amateur! Send us your original recipe for an island-inspired appetizer, and we’ll publish the winners in our May/June food issue. Did we mention there’ll be prizes? Details at MauiMagazine.net/maui-pupu-contest.

90 Dining Highlights

CITIZEN CANINE Lehia Apana shares a video of a day’s adventures with an on-loan, four-legged friend.

MauiMagazine.net/beach-buddies.

AFTER-SCHOOL SPECIAL Ben Rachunas teaches kids how to cook—and a whole lot more.

FARE SAILING Maui caterers hit the high seas to create cuisine du tour.

96 Dining Guide

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

Facebook.com/MauiMagazine Pinterest.com/MauiMagazine Instagram.com/MauiMag

Above: A chicken and white-bean chili so easy, kids could make it. And they do. Get the recipe on page 89.

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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’s your favorite room in your house?

My favorite place isn’t in the house. It’s the patio where we all gather to eat, drink, and talk story. It’s like an outdoor great room (with more breeze than we get in the house), and is loaded with a sixty-inch television, games, full kitchen and lots of seating.

—Shelby Lynch

PUBLISHER Diane Haynes Woodburn CREATIVE DIRECTOR John Giordani SENIOR EDITOR Rita Goldman MANAGING EDITOR Lehia Apana DINING EDITOR Becky Speere HOME & GARDEN EDITOR Sarah Ruppenthal WEBSITE MANAGER Adelle Lennox ASSISTANT DESIGNER Shelby Lynch GREAT FINDS EDITOR Marluy Andrade EVENT PHOTOGRAPHER Mieko Horikoshi CONTRIBUTING ILLUSTRATOR Matt Foster CONTRIBUTING WRITERS

Kyle Ellison, Ilima Loomis, Heidi Pool, Shannon Wianecki

A LOHA W H A L E R S V I L L AG E

CONTRIBUTING PHOTOGRAPHERS

The kitchen, because I love to eat! And right after pouring my morning coffee I can just walk out on the lānai and enjoy an amazing ocean view!—Chris Evans

Lehia Apana, Bryan Berkowitz, Jim Denny, Kyle Ellison, Chris Evans, John Giordani, Mieko Horikoshi, Rodrigo Moraes, Ed Robinson, Becky Speere, Forest & Kim Starr

My kitchen, because that’s where big, important decisions are made, like “What’s for dinner?” and “Should I have a second slice of cheesecake?”

—Sarah Ruppenthal The kitchen. I love to eat and I love to cook. Entertaining friends in the kitchen, whether we’re making pizza or Korean BBQ, is always fun and inclusive.—Becky Speere

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Definitely the lānai—if I’m out there it means I’m either watching the sunset, eating dinner, or watching my son ride his bike.—Kyle Ellison

My bedroom. From there I can see shooting stars and the full moon.—Mieko Horikoshi

The kitchen, because creating delectable meals is one way I express my affection for friends and loved ones.—Heidi Pool

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My bedroom. Dancing in front of my mirror to loud music has to be one of my favorite activities. Plus, that’s where I witness the sunrise and wake to the chirping of lovebirds.

This serenity kicks my day off right.—Marluy Andrade

Publishers of Maui Nō Ka ‘Oi, Kā‘anapali, Island Living, Eating & Drinking, and Queen Ka'ahumanu Center magazines.

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Welcome to our spring issue! Reflecting on the season, Alfred Lord Tennyson once wrote, “In the Spring, a young man’s fancy lightly turns to thoughts of love.” What he could have added: “which often leads to diapers.”

I went shopping for diapers a few days ago. (No, not for myself, not yet).

Our young neighbors Kaili and Jeff Scheer are expecting their first. Becky Speere (MNKO’s dining editor) and I decided to host a small brunch at my house in honor of the expectant parents (and baby). I couldn’t wait to go shopping. Who can resist those adorable tiny clothes, cuddly stuffed animals, cozy blankets?

“What do you need?” Becky and I asked. “We really have everything,” our friends replied.

“The nursery is stocked; all we need now is diapers.”

Diapers? My heart sank. No toys, no blankets with silk ribbons, no frilly rompers that only a grandma would love. Buck up, I told myself. For once in your life, purchase something practical. How hard can that be?

Holy cow. Have you perused the diaper aisle lately? I felt as though I’d fallen down the rabbit hole. There are dozens of absolutely unrecognizable brands. Some diapers are earth friendly, some are contoured, some look like blue jeans. You can choose organic cotton, Egyptian cotton, bleach free, extra absorbent, ultra comfy, polka dot or plain. There is even a brand that has a wet alert—the pattern turns a different color when the diaper needs changing.

Imagine that. Suddenly, and without filters, I do. I imagine our friends walking around in pants that light up when the wearer sneezes unexpectedly. The grocery store would look like a Vegas showroom. “Oops,” some sweet old lady might giggle, “I’m a little lit.”

But I digress. Perhaps I need to do some research before I make this purchase. No diapering experience for more than thirty years can put one at a distinct disadvantage. But I’m intelligent. I know how to Google “diapers.”

Oh dear. Did you know there is a store devoted to adult baby-diaper lovers (ABDL)? I’m not kidding. There is an actual brick-and-mortar store just for adults who enjoy dressing in diapers. The store brags a full line of snappies bodysuits; they even have a seven-and-a-half-foot crib and an oversized rocking horse. Who knew? But again, I digress.

I choose a link to the most recommended brands. Unfortunately, I find the brand names way more fun than the information. Some of my favorites: Bottombumpers, Mamy Poko, Econobum (this one cracks me up), and Fuzzi Bunz. (I imagine this to be big in the ABDL world). Also Happy Heinys, Bumgenius (now there’s an image), and my absolute favorite, Tiny Tush. There are some seriously fun folks in the diaper business.

Clearly, I will have to call on an expert. The brunch is tomorrow, and I am completely undone in the diaper world. I send an emergency text to my niece Rebecca, who has the most adorable three-year-old in the world (since mine grew up), and whom I trust implicitly. Rebecca sets me straight on which PC organic brand to buy; she even recommends a box or two of the ones that change color—just to give the new parents a leg up, so to speak.

I head to Target, where normally I would be lost in a labyrinth of consumer overload. But today, armed with information, I am a Diaper Diva. Deftly, and with purpose, I pass by those wannabe brands and head straight to the right stuff, filling my cart with close to 1,000 diapers —this baby is covered!

The next morning, Becky and her husband, Chris, arrive to help host our brunch. The table is laden with cheeses, fruits, homemade bread, Becky’s breakfast casserole with farm-fresh eggs, and a liliko‘i meringue pie. Our guests arrive: a glowing couple awash in the excitement of the new life they are about to experience.

“Did you get the diapers?” Becky asks in a whisper when it is clearly time to bring out the big box of baby loot.

“Yep,” I answered. “You wouldn’t believe how much fun I had!”

“Life goes on,” my father would say. Wishing you a spring filled with sunshine, new beginnings, and people you love.

Diane Haynes Woodburn Publisher

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The Visitor Karen Meech had just returned to Honolulu from a conference and was looking forward to some downtime when the phone rang.

It was Richard Wainscott, head of the PanSTARRS telescope. The asteroid-scanning observatory on Haleakalā had just detected something unprecedented—a strange object hurtling toward our solar system.

“Something was a little odd about this one,” recalls Meech, a planetary astronomer and astrobiologist at the University of Hawai‘i Institute for Astronomy.

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Story by Ilima Loomis

The object careening toward us was an asteroid from another star system—the first known object to enter our solar system from interstellar space. “My thought was, we need to get all the telescope time we possibly can, immediately,” Meech says.

The object was coming in fast, and would leave just as quickly. Since it only shines with reflected sunlight, each time it doubled its distance from the sun, it would get 10,000 times fainter. “In the end, we had less than two weeks when the object would be

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The artist’s rendering on page 18 depicts NASA’s best guess as to what the asteroid looks like.

The illustration at the top of this page shows the object’s probable trajectory through our solar system. Above: The Pan-STARR telescope at the summit of Haleakalā was first to detect the asteroid, which—at least on Earth—now bears a Hawaiian name.

bright enough to characterize it,” she says.

To get a closer look at this strange object and “characterize” it—learn its size, shape, spin, density, and, if possible, what it might be made of—Meech and her team of scientists would need to look at it with some of the world’s most powerful telescopes, and fast. It can take as long as six months to get access to a major telescope, but observatory directors typically set aside discretionary time for last-minute events like this. The team ended up getting time on telescopes on both Mauna Kea, on Hawai‘i Island, and in Chile, and then raced to study it, compressing the usual weeks of analysis into a few days. “Between learning about it and submitting the paper to [the journal] Nature was nine days,” Meech says.

Just one thing was missing: the aster-

oid needed a name—something with a little more gravitas than “1I/2017/U1,” its technical designation. Ka‘iu Kimura, director of the Imi Loa Astronomy Center in Hilo, and her uncle, UH–Hilo Hawaiianlanguage professor Larry Kimura, came up with ‘Oumuamua. “It means a messenger or scout,” Ka‘iu explains. Meech asked for expedited approval of the name from the International Astronomical Union—and got it in time for publication in Nature on November 20.

Meech says the name is perfect. “This really is a voyager from somewhere else, and this may be its first passage close to a star since it left its home star system,” she says. “It’s just like the voyagers from Polynesia who set out from home, not knowing if they would make landfall.”

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TALK STORY day in the life

Shelf Life NAME Holoholo | TITLE Bookmobile THE NAME SPEAKS VOLUMES Actually, my name is Hawaiian, and translates as “to go traveling for pleasure,” but I do carry a lot of volumes—about 3,000 books, periodicals and DVDs—everywhere I go. And I go to about forty locations every three weeks.

I’m easy to find, thanks to Maui designer Saedene Yee-Ota, who created my eyecatching look: a table of my contents as a row of books behind an artistic interpretation of ‘Īao Valley, which is close to my home, the carport at Wailuku Public Library.

Because I have a rollout canopy that shades my student friends while they wait to come aboard, people sometimes mistake me for a food truck, but I can assure you that I’m 100 percent bookmobile!

THAT’S WHAT FRIENDS ARE FOR My Cummins hybrid engine first roared to life in

2016. I don’t mean to toot my own horn, but I came with a hefty $300,000 price tag. In addition to all those volumes I carry, I have an onboard computer system, Wi-Fi with booster, solar panels, air conditioning, and a built-in sound system—paid for entirely with funds the Maui Friends of the Library raised, over three years, by selling thousands of used books. With most books going for less than a dollar, that’s a lot of books!

I like all the Friends, but one of my favorites is Michael Tinker. Besides being my driver, he takes excellent care of me, washing me by hand every couple of weeks, and taking me to Steve at Truck Shop Maui when I need extra attention.

My other best friend is librarian Jessica Gleason. She helps hundreds of my other friends—who range from preschoolers, to school-age keiki, to kūpuna (senior citizens) select items to borrow. I’m especially proud of being able to bring reading materials and audiobooks to folks who can’t easily get around. I even have a wheelchair lift.

It positively makes my engine purr to

see the smiles on the faces of my youngest borrowers as they climb aboard, clutching their bright-red library cards. “Holoholo has a huge fan club, [from] seventeen-yearold Raven, who wishes she could live on the bookmobile, to ninety-nine-year-old Esther, who regularly checks out advanced astronomy books,” Jessica says.

THEY’RE PLAYING MY SONG I may be the only bookmobile around with its own theme song. “Uncle Wayne” Watkins, who heads up the Howling Dog Band, composed the catchy ditty just for me. The chorus goes: “Hey now, people, gather around, Holoholo Bookmobile is comin’ to town, bringin’ everybody somethin’ good to read.” Yeah!

PAGING HOLOHOLO The Hawai‘i State Library System (my boss) has a website with my schedule: LibrariesHawaii.org/ wp-content/uploads/2017/12/Spring2018- Bookmobile-Schedule-FINAL.pdf.

If that’s too much to type, you can call Wailuku Public Library at 2435766 for information.

Story by Heidi Pool

Maui Nō Ka ‘Oi Mar–Apr 2018

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TALK STORY in season

Spring Serenade

Story by Shannon Wianecki Photograph by Jim Denny

It’s springtime, which means the night sky above Haleakalā is filled with wondrous sounds. Hawaiian petrels, or ‘ua‘u, return after many months, sometimes years, at sea to their underground nests atop Maui’s 10,023-foot-tall volcano. As the slate-grey seabirds fly home, they sing, chirp, and yap like excited puppies. These longdistance fliers once ruled the islands from shore to summit. Petrels were likely the archipelago’s most numerous avian species. Their nutrient-rich droppings helped build Hawaiian forests.

The massive seabird colonies of Hawai‘i’s past disappeared with the arrival of humans. Introduced cats, rats, and mongooses zeroed in on petrel burrows and preyed on chicks and eggs. Now ‘ua‘u mainly nest on Haleakalā’s frigid summit, where their tunnels into the cinderscape are monitored by National Park staff. A second large petrel colony exists on Lāna‘i and possibly another on West Maui.

Early Hawaiians named the birds after their call, the signature “ooo-ahhh-ooo” sung while heading home to feed their chicks regur-

gitated squid. In fact, ‘ua‘u have a diverse repertoire of chitters and squeaks. “One night on Lāna‘i I made a list of seventeen different sounds the birds were making as they flew at high speed over the breeding colony,” says Jay Penniman, Maui Nui Seabird Recovery Project manager. He and his team survey native seabird populations and restore nesting habitat. They were the first to discover a large colony of ‘ua‘u on Lāna‘i. The nighttime music tipped them off.

Penniman’s team also responds to reports of grounded or injured petrels. The birds primarily feed at night on bioluminescent jellyfish and squid. Penniman theorizes that inexperienced fledglings mistake bluish electric lights on land for their favorite snacks.

Disoriented birds circle the lights until dropping of exhaustion.

Light pollution is an under-acknowledged health concern—both for wildlife and humans. Do yourself a favor: get away from the city lights. Visit Haleakalā after sundown. Tilt your head up to the dark, velvet sky and delight in the starlight and the seabirds’ serenade.

Maui Nō Ka ‘Oi Mar–Apr 2018

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ADVENTURE

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ADVENTURE How far would you go to explore a world unknown to all but a few?

STORY BY KYLE ELLISON PHOTOGRAPHY BY ED ROBINSON

More than 200 species of marine life inhabit Molokini crater. Some, like the blackand-white ‘alo‘ilo‘i (Hawaiian damselfish) are endemic to these islands; others, like bright red ‘ū‘ū (soldierfish) are found in waters around the globe. Whether endemic, indigenous, or introduced, all combine to create an aquatic kaleidoscope out on the reef.

Maui Nō Ka ‘Oi Mar–Apr 2018

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ADVENTURE

Above: An avid diver for forty-five years, Ed Robinson still acts as one of the guides on his weekly Adventure X trip. He’s had his own company since 1982, and when he isn’t exploring South Maui’s waters, he’s leading dive trips around the world, from Indonesia to Fiji. Top: Robinson’s boat, Sea Spirit, isn’t fancy; it just takes experienced divers on adventures that would knock your fins off.

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I’ve been on scuba trips from Nicaragua to New Zealand, and I’ve never once had the dive instructor ask where I wanted to go.

Then again, I’ve never been on a dive charter that’s quite like Adventure X—a weekly trip that’s specifically for advanced divers and photographers.

Offered by Ed Robinson’s Diving Adventures, the experience is much more hands-off than you’d find on standard dive charters— ones in which you’re assigned a guide and are told to stay right behind them.

Adventure X puts a couple of guides in the water—and you can hang with them if you want—but you’re also free to explore on your own.

As Ed says, addressing our group of twelve, “We aren’t going to be looking over your shoulder down there—so keep an eye on your air—and we aren’t going to slap your hand if you decide to wander away from the group.”

Our democratic decision-making has led us to Molokini crater, where we prepare to dive the “back wall,” one of Hawai‘i’s best dive sites. Considering that we’ll be down pretty deep—between eighty and one hundred feet—I decide to stay pretty close to the guides.

Some other divers have underwater cameras, and are planning to seek out some colorful marine life on their own. All Ed asks is they stay close enough to the group that they can see other divers’ bubbles, which at Molokini’s back wall can be upwards of a hundred feet.

That amount of space is great for photography, since critters can sometimes be spooked by large groups, and other divers might stir up sand or get in the way of the photo.

While the back wall doesn’t have any sand (just an awesomely vertical cliff), our second dive site, Marty’s Reef, is sixty feet deep with a sandy bottom, so being able to swim off on your own is a

BOTTOM: KYLE ELLISON

“Well,” asks Ed. “Any vetoes on where we go?”

Above: Easily mistaken for sponges or rocks, frogfish are masters of disguise who camouflage themselves to adapt to their surroundings.

Their color and texture help them blend with the background, where they’ll sit for days or weeks, waving a fin in front of their mouths in hopes of attracting prey.

A frogfish can open its mouth to an astonishing twelve times its normal size. When prey is in range, the fish opens that flexible mouth and inhales its meal in six to ten milliseconds—one of nature’s quickest attacks.

Right: Despite being distant cousins to sharks, hāhālua (manta rays) are gentle giants that don’t have barbs, stingers—or teeth.

They feed by filtering water through their gills. Besides being exceptionally agile, manta rays have the largest brain of any fish.

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ADVENTURE huge plus for photographers. The reef is off the Mākena coast, and within minutes of dropping to the bottom, I’m surrounded by schools of weke (goatfish) who patrol a cluster of coral heads as if they’re guarding a fort.

Minutes later, as I hover weightlessly over the sand and remember how much I love the silence and serenity of being underwater, a huge pair of dark wings go flapping off into the blue. A few of the divers around me quickly reach for their cameras, as a massive manta ray calmly glides by.

At seventy, Ed seems as spry and enthusiastic as I imagine he was in 1971, when he first began diving in Maui waters. He is also an accomplished photographer himself, so it makes sense he offers a trip that’s geared toward getting the shot.

So what are Ed’s tips for great underwater photos?

“Try to separate the subject from the bottom, shoot up, and aim for good contrast. That, and just take a lot of pictures,” he says. “And then don’t show anyone the bad ones.”

For more information on Adventure X, contact Ed Robinson’s Diving Adventures at 808-879-3584, or visit MauiScuba.com.

A diver explores the crystalline waters of Molokini’s back wall. Opposite: In the 1950s, the bluestripe snapper (better known as ta‘ape) was introduced to Hawai‘i from French Polynesia in hopes of creating a commercial fishery. But its taste never really caught on, and these reef predators have decimated native fish populations.

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Above: A mere one to two inches long, harlequin shrimp are ornamental darlings of Maui’s reefs. In Hawaiian waters, the monogamous shrimp (who are often seen in pairs) have spots the color of red wine, while harlequin shrimp found elsewhere in the world are bedecked in royal blue. All of them, however, dine exclusively on starfish, which they flip upside down to keep them from escaping—and then proceed to eat live.

Left: Puhi paka, the yellowmargin moray, is only threatening to divers if provoked. Hawaiians feared their aggressive, toothy behavior, and prized their flesh as a delicacy that was reserved for ali‘i, or chiefs.

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Above: Like tako (octopus), ‘ū‘ū (soldierfish) are best known in Hawai‘i by their Japanese name: menpachi.

Sought for their soft, flavorful meat, these distinctive red fish, with dark, oversized eyes, are rarely seen by day, preferring to hide in caves and small crevices in the reef. The silvery fish swimming above the menpachi are weke, or goatfish. Unlike their nocturnal neighbors, weke are commonly spotted in Hawaiian waters, their large schools hovering above Maui’s shallow reefs. Although prized by fishermen, weke have a toxin inside their heads that can cause hallucinations and terrible nightmares; local wisdom warns that when eating weke, one should avoid the meat near the head. Hawaiian legend tells of Pahulu, the god of nightmares, who is forced to flee Lāna‘i when a young prince, Kaululā‘au, rids the island of spirits. In his escape, Pahulu hides inside a weke, where he remains.

ADVENTURE

Right: On Molokini’s back wall, divers explore a vertical cliff that’s full of striated layers of rock formed by volcanic eruptions.

From December through April, it’s common for divers to swim to the soundtrack of humpback whales singing in the distance.

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ADVENTURE

Schools of goatfish patrol coral heads as if guarding a fort.

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Above: Since frogfish rarely move from their perch, they’re easy for dive guides to locate—the fish are usually sitting in the same spot as where they were seen on the previous dive.

Top: When traveling in schools, weke are known to engulf a diver in a swarm of wriggling bodies.

Bottom: Along Molokini’s back wall, moano kea (blue goatfish) share a coral head with two ‘ōmilu (bluefin trevally) and a nūnū (trumpetfish).

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Part 2

in our yearlong look at the future of Maui agriculture

An Appetite for Culture How Maui farmers are cultivating ancient wisdom to feed a population— and a hunger for culture.

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Story by

LEHIA APANA

Photography by RODRIGO MORAES

All parts of the kalo (taro) plant are edible, though it’s primarily eaten as poi, a mash made from the corm (shown above). The plant must first be cooked thoroughly to break down calcium oxalate crystals; undercooked kalo causes a sharp pricklng in the throat.

Opposite page: The belief that kalo is the older brother of mankind acknowledges the vital role the plant played in the lives of early Hawaiians and their culture—a role today’s Hawaiians are working to restore.

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It’s 11 a.m. and Bobby Pahia retreats from the baking sun to inside a corrugated shipping container that serves as his farm headquarters.

Outside, the famous Waikapū winds flex limber kalo stems toward the dusty terrain.

Pahia looks every bit a farmer. Covered in mud-stained jeans and a T-shirt, the sixty-two-year-old Hawaiian sinks to the floor and outstretches his weatherworn boots. His robust frame and bronzed skin are proof of steady ten-hour workdays.

Pahia scans his kalo (taro) fields, and for a moment he is transported to his childhood in Waiāhole, a small town on O‘ahu’s windward side known for its abundant lo‘i kalo (wetland taro patches).

“I have visions of going to my grandma’s house . . . [she] always had a big bowl of poi on the kitchen table,” he recalls, speaking of the Hawaiian staple made from mashed kalo. “Now days, it’s a luxury item. My mission is to get kalo and poi back on our people’s tables.”

Pahia’s Hoaloha Farm is a subsidiary of Nā Hoaloha ‘Ekolu, the restaurant group that encompasses Old Lāhaina Lū‘au, Aloha Mixed Plate, and Star Noodle in Lahaina; and Leoda’s Kitchen & Pie Shop in Olowalu. Every month, Pahia’s farm supplies 5,000 pounds of kalo to its parent company, cultural practitioners, and occasionally as poi to the general public at the Upcountry Farmers Market.

Pahia is also the president of Hawai‘i Farmers Union United’s Mauna Kahalawai chapter. He’s one of several Maui farmers working to reestablish kalo and other traditional Hawaiian foods known as “canoe crops” because they were carried in the voyaging canoes of the early Polynesians who populated these islands. It’s a pursuit that they hope will not only nourish people, but a culture as well.

For Hawaiians, kalo is more than food—it’s identity. The Kumulipo, or Hawaiian creation chant, tells of Hāloanakalaukapalili, the stillborn son of Wākea (Sky Father) and Ho‘ohōkūkalani. From his grave grew a kalo plant, nourishing a second child to whom all

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Hawaiians trace their roots.

For thousands of years, kalo remained to Hawaiians what rice is to Asians, or corn to Americans. So, then, how did this former staple lose its place in the Hawaiian diet?

Scott Fisher is the associate executive director of conservation at Hawaiian Islands Land Trust, a nonprofit group that works with landowners to preserve wilderness and open spaces in perpetuity. He points to Hawai‘i’s more recent history of monocrop agriculture as a contributing factor in the decline of canoe-crop cultivation. Industrial sugarcane plantations came to Maui nearly 150 years ago, when the Civil War cut off sugar supplies from the southern states to those in the north and west. In the islands, cane planters’ demand for water, coupled with their political clout, meant that many traditional farmers saw their land dry up.

“If you look at letters that people wrote to the newspapers at that time, they weren’t just passively accepting it,” explains Fisher. “People were upset, but I think there was a general feeling that the powers that be were so entrenched that an individual [landholder] couldn’t fight it.”

He adds that perhaps the most significant reason canoe crops declined was a seismic shift in values.

“You can point to all these circumstances that led to industrial agriculture and getting away from the canoe crops, but really it took a paradigm shift: from ‘We serve the land’ to ‘The land serves us.’”

Now another transformation appears to be taking root. The Hawaiian Renaissance of the 1970s sparked a return to ancestral knowledge in every corner of the culture, including a renewed fervor for all things kalo. Today, this former staple has made its way onto store shelves as chips, desserts, and even flour for home cooking. It’s on menus as kalo burgers and toppings for açai bowls . . . and several entrepreneurs are manufacturing poi-powered baby food. There are workshops that teach students to carve their own papa ku‘i ‘ai (tra-

ILLUSTRATION: MATT FOSTER

ISLAND BUSINESS / HAWAIIAN SOUL

ditional wooden poi-pounding board) or pōhaku ku‘i ‘ai (stone poi pounder) so they can mash kalo as early Hawaiians did. At Hāna High School, the Ku‘i Club meets weekly to pound kalo on papa ku‘i ‘ai.

Fisher holds that learning from the past will propel the future of food in Hawai‘i.

“The critical question is: How did our kūpuna [ancestors] have a population roughly similar to [today’s] while remaining 100 percent sustainable?” he says. “We look at ourselves, and we have maybe two weeks until people would be beating down the doors of Costco.”

Fisher aims to address that question firsthand. In 2017, he and business partner Jeff Shaffer launched ‘Ulu Brothers, LLC, on land adjacent to Pahia’s farm. In ancient Hawai‘i, ‘ulu (breadfruit)—along with ‘uala, or sweet potato—served as a secondary staple. Like kalo, ‘ulu appears in Hawaiian mythology, including one version that recounts the god Kū burying himself alive to provide nourishment for his starving family. From his head sprouted an ‘ulu tree.

Fisher and Shaffer agree that, just as interest in kalo is rising, ‘ulu is also experiencing a comeback. Maui Breadfruit Company makes its popular Pono Pies with ‘ulu and other local ingredients, ‘ulu flour is replacing wheat flour as a healthy and gluten-free alternative, and ‘ulu chips are favored as a substitute to corn-based versions. In 2017, Maui Nui Botanical Gardens kicked off its inaugural Lā ‘Ulu (Breadfruit Day) with educational booths, workshops, ‘ulu-infused dishes, and more. Many participants left with potted ‘ulu trees to cultivate at home.

“I think people are awakening to [‘ulu’s] contribution to the islands’ sustainability, and [its role in] the story of people throughout the Pacific,” says Fisher.

Fisher and Shaffer are cultivating two acres of former Wailuku Sugar Company fields, with plans to expand to four acres. Their current acreage will support thirty-six trees—but creating a thriving ‘ulu forest in the rugged Waikapū landscape isn’t so simple.

“Wind is our major hurdle, so we’re doing three layers of windbreak with milo, panax and vetiver,” says Fisher.

The irony of farming ‘ulu on former sugarcane land is not lost on Fisher. Indeed, years of monocrop sugarcane farming have depleted much of the soil’s natural biology, proving an added challenge for area farmers. For Pahia, it’s an opportunity.

Pahia leases 310 acres in Waikapū from developer Mike Atherton, who owns 2,000 acres in the area, including Maui Tropical Plantation. Pahia’s Hoaloha Farms spans 80 acres, and he subleases parcels to thirteen other farmers.

While dryland kalo remains Pahia’s most abundant yield, his farm produces other canoe crops, including 1,000 mai‘a (banana plants) that he’s using as seed stock to expand his numbers. Pahia also has 500 niu (coconut trees) in cultivation, and plans to expand that at least tenfold in the coming years.

“The land that I’m on has been corporately farmed for 144 years, so I have the chance to do something here that hasn’t been done before,” he says, mapping out his vision for a native forest created through regenerative practices.

“I see this project as a total simile to the plight of the Hawaiian people,” says Pahia. “The practices that were used on this ‘āina [land] caused the degradation of nutrients. The same thing happened to the people and culture. Now we’re trying to build life in the lepo [earth].

We’re trying to build life in the kānaka [people], too.”

From top: Once he started planting kalo, Bobby Pahia had an epiphany: “This is why I exist on this planet.” Today’s indigenous farmers use ancient wisdom and modern tools. A young niu (coconut tree) peeks out amid the kalo; it’s one of several canoe crops Pahia is cultivating on his farm. Opposite page: In the foothills of Mauna Kahalawai (West Maui’s mountain), rows of kalo cover land on which, until recently, only sugarcane grew. Sudangrass and mai‘a (banana plants) mitigate wind damage.

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Scott Fisher (left) and Jeff Shaffer are ‘Ulu Brothers, LLC, growing breadfruit on acres subleased from Pahia.

Pahia talks lovingly about his youth in Waiāhole, growing up in a kalo-minded community and creating friendships with farmers. A life in agriculture might have been inevitable had it not been for his parents, who told him. “You’re gonna go to a private school; you’re going to college.”

But Pahia found his way back. In 1986, he landed a job as a research technician at the Maui Agricultural Research Center in Kula, an outcrop of the University of Hawai‘i College of Tropical Agriculture and Human Resources. Over the years, the program has proved a bedrock for local farmers by helping them overcome agricultural challenges.

Pahia was then in his early thirties, and recalls being the only

Hawaiian on staff—a fortunate circumstance when, in the 1990s, the research center sharpened its focus on kalo.

“The plant pathologist, Dr. [ John] Cho, said, ‘I need somebody to work by my side on all these [kalo] projects.’ I was the likely choice,” Pahia says.

The pair genetically fingerprinted varieties of kalo to create a collection of highly diverse plant types, using natural selection to breed them for resistance to disease and pests like phytophthora fungus, or “pocket rot,” which nearly wiped out Hāna’s kalo crop.

“We went around the world and collected over 2,000 kalo varieties —and I had to eat them all,” Pahia grins.

As a result, he speaks of kalo as a sommelier might differentiate among varietals and regions. Pahia’s eyes widen as he describes the golden complexion of cooked mana ‘ulu, or the sweet and pungent aroma of kāī ‘ala and kāī kea varieties.

He explains that in traditional Hawaiian society, families in each region grew a specific variety of kalo that was their kuleana (responsibility) to care for. “Hāna, for example, their kalo is the hāpu‘u; Olowalu is the kumu ‘ele‘ele.”

He points out that about a century ago, there were roughly 250 Hawaiian varieties of kalo. “Today, lucky if we get 80. Those other varieties are gone forever, and we’ll never get back that part of the Hawaiian culture.”

Of those still around, Pahia cultivates nearly two-dozen heirloom strains, including mana ‘ulu, the popular Maui lehua, and the rare

Get Connected March 3 Breadfruit Agroforestry Workshop, Maui Nui Botanical Gardens in Kahului ‘Ulu experts from across Hawai‘i gather to share growing techniques, preparation methods and more. 8:30 a.m.–4 p.m., $35. Register at HawaiiHomegrown.org/ breadfruit-agroforestry-workshops.

April 21–22 East Maui Taro Festival, Hāna Ballpark This twenty-sixth annual event features entertainment, educational and food booths, vendors, and hands-on activities ❶ on April 21. On April 22, enjoy the famous Taro Pancake Breakfast and field trips. 9 a.m.– 5 p.m., 5091 Uakea Road, TaroFestival.org September 8 Lā ‘Ulu (Breadfruit Day) Maui Nui Botanical Gardens will host the second annual Lā ‘Ulu (Breadfruit Day), featuring food booths, breadfruit cooking demonstrations, ‘ulu for sale, cultural activities, Hawaiian music and hula. 9 a.m.3 p.m, 150 Kanaloa Ave., Kahului, mnbg.org Kahanu Gardens in Hāna is the Maui branch of the National Tropical Botanical Gardens and home to the Breadfruit Institute, which spans 122 acres and includes a variety of canoe plants, a thatched canoe house, and the largest heiau (Hawaiian temple)

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❶

❷

❸

in Hawai‘i. Guided and self-guided tours available. 650 Ulaino Road, Hāna; ntbg.org

and Leoda’s serves kalo in its veggie burgers.

For more information, call 667-2998.

Hawaiian Heritage Farms sells sixteenounce bags of ‘ulu flour for $8.99 online at HawaiianHeritageFarms.com. Grown on Maui, the product can be shipped throughout the United States and Canada.

Treat your taste buds with Maui Breadfruit Company’s Pono Pies ❸ (a gluten-free dessert made from ‘ulu) and Maui ‘Ulu Hummus. Both are available at markets and restaurants across Hawai‘i, and via online order. Visit PonoPies.com for a list of retailers.

Nā Hoaloha ‘Ekolu is the award-winning restaurant group behind Old Lāhaina Lū‘au, Star Noodle, Aloha Mixed Plate, and Leoda’s Kitchen and Pie Shop. It is also the parent company to Bobby Pahia’s Hoaloha Farms, whose produce is incorporated in each of the group’s restaurants. For example, the farm’s poi is sold in two-pound portions for $10 ($6 for senior citizens) at Aloha Mixed Plate ❷—which also serves “kalo-flower mash,” a creative take on mashed potato that’s made of kalo and cauliflower. Old Lāhaina Lū‘au serves poi as part of its menu and uses the leaves in kalo stew; Star Noodle incorporates kalo into a dumpling;

Visit Maui Nui Botanical Gardens to see kalo, ‘ulu and other canoe crops during the Native Plant Guided Tour. 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 (10 a.m. weekdays, by appointment only). Work with native plants and help maintain the landscape with the Gardens’ Weed and Pot Club, which meets 8:30–10:30 a.m. Wednesdays. Open 8 a.m.–4 p.m. Monday–Saturday. 150 Kanaloa Ave., Kahului; 249-2798; mnbg.org

TOP LEFT: COURTESY OF ‘ULU BROTHERS, LLC; 1: EAST MAUI TARO FESTIVAL; 2: ALOHA MIXED PLATE; 3: JOHN GIORDANI

Opposite page: 1 & 6. Besides kalo, Pahia has had success growing ‘uala (sweet potato). 2. James Simpliciano’s banana plants provide both wind protection and fruit. 3. Ipu hang from trees at Maui Nui Botanical Gardens. The gourds served as storage containers, and also as drums. 4.

Niu (coconut) is plentiful around Maui, but Simpliciano and Pahia are both farming it. 5. Simpliciano also cultivates honua‘ulu, a sugarcane variety brought to these islands by the first Polynesians.

ISLAND BUSINESS / HAWAIIAN SOUL

❶

❷ WHAT ARE CANOE CROPS?

❻

1, 2, 5, 6; RODRIGO MORAES; 3: NINA KUNA; 4: JOHN GIORDANI

❺

When early Polynesians set sail across the Pacific, they packed a carefully curated variety of plants that would help them thrive in their new home—plants that are commonly referred to today as canoe crops.

“As the ancestors of the Polynesian people moved down from China . . . they were constantly picking up new plants, and possibly discarding others that didn’t serve them,” says Scott Fisher, associate executive director of conservation at Hawaiian Islands Land Trust. “You can kind of split the canoe crops into three categories: medicinal plants, edible plants, and general utility.”

Fisher explains that Hawai‘i experienced two waves of canoe crop introductions. The first, around A.D. 950, imported plants such as kalo, kō (sugarcane), mai‘a (banana), and niu (coconut). The second wave, around A.D. 1200, brought ‘ulu (breadfruit), ‘uala (sweet potato), and ipu (gourd).

“The key to thriving was—and is— diversity,” he says. “If there was a drought, for example, you might lose one crop, but still have other ones to rely on. You had no insurance policy other than your wits; diversity was a way to address it.”

❸

❹

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ISLAND BUSINESS / HAWAIIAN SOUL

‘ele‘ele naioea—a black-stemmed cultivar that produces coveted red poi. When fellow farmers come calling, Pahia is happy to share his cultural wealth.

“Besides growing products for our needs, we’re . . . teaching people the different varieties of kalo, how to identify it, how to prepare it and cook it, as well as helping other farmers thrive,” he says. “That’s how we’re going to keep the culture alive.”

Pahia asserts that because of ongoing water disputes, the future of large-scale kalo farming on Maui will likely be in mala kalo (dryland production using drip irrigation), versus lo‘i kalo (wetland methods that continuously flood each kalo patch).

“We’re already struggling to get sufficient water flows,” he says, adding that the cost of water is another limiting factor for lo‘i kalo.

“Now, if we go dryland, we can use water more efficiently and grow a lot more.”

Pahia notes that he and his lo‘i kalo farmer friends sometimes compare methods.

“There’s a misconception that dryland taro is junk,” says Pahia. “I understand why, because a lot of folks don’t grow it correctly. I always remind people that our kūpuna never grew taro to see which one was better than the other. They grew it to feed people—big difference.”

On Maui’s west side, Lahaina farmer James Simpliciano of Simpli-Fresh Farm faces similar hurdles. He leases twenty acres from Kamehameha Schools, which sits just above the Lahaina bypass between Hōkiokio Place and Lahainaluna Road. His farm lies on former Pioneer Mill Company sugarcane fields; fellow farmers have warned Simpliciano about potential difficulties in cultivating the land.

“People tell me, ‘Why do you want to farm in this rocky, dry

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area?’” he says. “I like the challenge, and I think it’s possible that this can be a food forest.”

It’s already on its way. Since 2014, Simpliciano has planted just about any seed he could get, but concludes that canoe crops are best suited for the area.

“I found that canoe crops were less maintenance, much easier to handle, and could tolerate this environment. European crops . . . tend to need constant care and lots of added minerals.”

Simpliciano explains that ‘ulu’s versatility and abundant yields are key to a more food-secure Hawai‘i. He’s doing his part: his farm includes about 200 ‘ulu trees—with more being planted regularly.

He’s also growing other canoe crops, including niu (coconut), kalo, kō (sugarcane), ‘ōlena (tumeric), and ‘uala (sweet potato).

Simpliciano’s mission—to establish an ‘ulu forest at his farm—is fitting. Lahaina was once famous for its abundance of ‘ulu trees. The area’s traditional name is Lele; and chants refer to it as “Ka malu ‘ulu o Lele,” translated as “The breadfruit shade of Lele.”

You might say that Simpliciano is also cultivating the next generation of environmental and cultural stewards. He is president of Hawai‘i Farmers Union United’s Lahaina chapter, and through the organization’s Hawai‘i Farmers Union Foundation, he and his team are developing the Ku‘ia Agricultural Education Program to share sustainable and traditional Hawaiian agricultural practices.

Each summer, he invites Hawaiian youth to learn about the history of canoe crops, plus growing methods that include planting by the Hawaiian moon calendar.

“Our goal is for the keiki [children] to understand their history and the value of growing food. I want them to see that there are opportunities here to become land stewards,” Simpliciano explains.

This reciprocal relationship between the land and people was once integral to Hawaiian survival. If these farmers have their way, those connections will flourish once again.

“At its heart, farming is about building community with others, and also with the land that you serve,” Fisher says before offering an ‘ōlelo no‘eau (Hawaiian proverb): “He ali‘i ka ‘āina he kauā ke kanaka.”

“The land is the chief; man is its servant.”

Watch a video of Bobby Pahia pulling kalo and talking story about his farm at MauiMagazine.net/kalo-farmer.

ILLUSTRATION: MATT FOSTER

Left: Checking the ripeness of a young ‘ulu. The versatile fruit can be eaten at all stages. When small and green and cooked as a vegetable, its flavor resembles artichoke hearts. Above: When James Simpliciano began farming his land in Lahaina in 2014, the soil was heavy clay, making it difficult for plants’ roots to grow. Four years of regenerative methods have helped the land return to organic, living soil. Opposite page: “My farming knowledge came from my kūpuna [ancestors] and the kūpuna before them,” says Simpliciano, “so I have a kuleana [responsibility] to share information.”

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MAUI STYLE

Head of household: Maui Makers president Laura Ulibarri scanned her husband’s head, made this 3D print of it, and entered the piece, “Bust of Steve,” in the Maui County Fair. And won a blue ribbon.

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Story by Ilima Loomis Photography by Bryan Berkowitz

Top right: You name it, you can make it. Pete Menningen transformed candle wax and waste plastic shopping bags into machinable wax, then engraved it with a CNC (computer numeric control) machine. Finding new uses for materials destined for the trash bin is a perfect fit for Maui Makers’ sustainability ethos.

Bottom right: Ulibarri also used next-generation technology to turn a photograph of her son, Devin, into a litophane, a 3D print that may look ordinary in regular light, but shows spectacular detail when backlit. Litophane gets its name from a technique used to etch artwork into porcelain.

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MAUI STYLE

Top left: Buck Joiner shows off his farrier skills on the blacksmith anvil. In addition to electronics, 3D printing and woodworking, Maui Makers is expanding its metalworking area—thanks to impressive community support. All the organization’s tools have been loaned or donated.

Above: Pete Menningen mentors UH student Jessie Wallace on her capstone project: building an Arduinocontrolled water-and-light fountain.

Top right: Ulibarri used her homemade 3D printer to create a soprano ‘ukulele that takes standard strings and tuning pegs. She vouches for the sound quality, and notes that the ‘ukes are not only fun, but rugged—you can take even them to the beach.

Bottom right: Buck Joiner’s 3D-printed prosthetics turn kids with physical challenges into supercool cyborgs.

Bottom left: Maui Makers founder Jerry Isdale works on an Arduino microcontroller-powered Game Show button + LED project for a local magician. No, we don’t know what that is, either. Visit Maui Makers, and Jerry will tell you.

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Jessie Wallace and Pete Menningen are hunched over a curved piece of hard, grey plastic. Hot off the 3D printer, this corner piece is a smidge too wide to fit the brackets Wallace has already printed for her project. Not to worry, though—after double-checking the opening, Wallace can adjust the measurements and print it again.

“This is what you learn by doing real engineering,” says Menningen, watching her work. “You expect things like this in the real world.”

In her final year at University of Hawai‘i–Maui College’s Electronic & Computer Engineering Technology program, Wallace was looking for tools and guidance to create her capstone project. She found both at Maui Makers, where she met Menningen, an engineer who agreed to be her mentor and teach her how to use the group’s 3D printers, design software, electronics equipment, and other gadgets. When she’s done, Wallace’s project will demonstrate her newfound skills with a programmable light and water show. “It’ll be like a mini Bellagio,” she says with a smile.

Maui Makers was founded as part of the “maker movement,” inventors and tinkerers who take DIY to the extreme. Nationwide and around the world, they provide a place where members can share expertise, find workspace, and play with tools and equipment that would be out of reach for most nonprofessionals to gather on their own. After several years of working out of an empty shipping container parked in a sugarcane field, Maui Makers moved into an industrial park off Waiko Road in 2016 and has been growing its woodshop, metal shop, electronics, 3D printing, and other programs ever since.

“It’s been bootstrapping its way up,” says president Laura Ulibarri, a fan of 3D printing who has printed everything from a Technicolor ‘ukulele to a bust of her husband’s head that won a prize at the Maui Fair. “Everything’s been donated, it’s all volunteer, and it’s focused on the community and what the community wants a maker space to be.” Founder Jerry Isdale, a techie whose recent projects have included wearable electronics, says, beyond education and camaraderie, the group’s mission is wide open. “The focus here is on whatever members show up to do,” he says.

For Mishkin Derakhshan, it started with electronics. “I wanted to learn about Arduino [an open-source electronics programming Maui Nō Ka ‘Oi Mar–Apr 2018

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MAUI STYLE

Top left: Maui Makers isn’t just about electronics and 3D printing.

Mishkin Derashkin uses the organization’s table saw on a variety of projects. His son, Max (opposite, bottom), made that eponymous toolbox under Dad’s supervision before checking out Ulibarri’s 3D-printed puzzle chair.

Top right: Michael Haynes turned a couple of old TV consoles into Halloween costumes for himself and wife Katherine, then used the programming language Arduino to create a hand-controlled messaging system for the LED readout.

Above: There’s no hiding her enthusiasm. Laura Ulibarri shows off the 3D-printed mask she made at the Makerspace.

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system], and program a flashing-light thing for one of my kids,” he says. But after completing the high-tech “puzzle box” for his four-year-old, Derakhshan stuck around. He’d long been intrigued by woodworking—especially building with hand tools—and had been learning about it on YouTube. Now he was inspired to try making something on his own. He started by building a craft table for his kids, and went on to make picture frames, a toolbox, and props and puzzles for Maui Escape Rooms, of which he is co-owner. “I’m an amateur, so I’m still honing my skills,” he says.

Derakhshan signed up for a sharpening class that inspired him to work with chisels and a hand plane. He loves having access to experienced builders who are always on hand to offer a second opinion when he’s struggling with a project. But, he says, the biggest advantage to joining the group was getting immediate access to a workshop full of tools that would have taken him years to assemble. “Once you’ve proven yourself and shown you can use the tools safely, you can be approved for after-hours access,” he says. That’s been a boon to this father of three, who loves spending time in the workshop at night, after his kids are asleep. “It’s my moment of peace and Zen.” Beyond having fun, island makers are also making a difference. Member Buck Joiner took advantage of the group’s 3D printer to build prosthetic arms, hands, and fingers for local children, using an open-source design. The lightweight plastic prosthetics can be made to flex and grip objects with simple movements of the wrist and elbow, customized to the child’s size and favorite colors—and reprinted when the child outgrows them or wears them out with rough play. “They break it, and we can make a new one,” Joiner says.

Maui Makers also offers regular classes and events on topics like 3D printing and electronics, as well as “Menehune Makers” classes for kids. Ulibarri says many people find the group because they’re interested in working on a specific project or idea. “You

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may come in with the skills already and know how to use the equipment, or you may need some training,” she says. Membership costs $60 per month ($80/month for a family membership), and there’s a $10 day rate for people who want to drop by to try a class or use the workshop.

Back in the electronics center, the rhythmic clang of a hammer striking an anvil rings out from the other side of the workshop, as Wallace and Menningen huddle over her project. Menningen spent forty-one years working in consumer product design and testing before moving to Maui three years ago. Before making the transition, he found Maui Makers, and ended up bringing a container load of tools and machinery to donate to the group, including saws, welders, hand tools, and a tractor that now resides in the group’s parking lot. “It felt like a good place to be,” he says. “I have a lot of knowledge, and I like to pass that on.”

When he began working with Wallace, one of the first things he taught her was how to make a circuit board. She’s now creating a more sophisticated one with help from a computer design program. As she turns over that first attempt in her hands, running her fingers over the components, she looks over her work with pride. “I like coming here,” she says. “It’s a learning type of fun.”

For more information or to become a member, visit MauiMakers.com

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Announcing Maui No¯ Ka ‘Oi Magazine’s 2018

‘Aipono Restaurant Awards Fairmont Kea Lani hosts the ‘Aipono Gala Reception & Awards Banquet

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MAUI NŌ KA ‘OI MAGAZINE’S SPECIAL SECTION ON HOME AND GARDEN

A HOME BY THE SEA . . . Page 52 GREAT FINDS FOR HOME . . .Page 64 CLOSET RESCUE: WHEN SPACE IS THE FINAL FRONTIER . . . Page 67 CHRIS J. EVANS

IN THE MARKET FOR LUXURY? . . . Page 74

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Family friends Cameron, Sarah and Leah Burns enjoy the home’s sweeping ocean view. Early in the renovation, the Fergusons removed the screens that had closed in the wide, inviting lÄ nai.

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Island Living AT HOME

Her whole life, Deanna Ferguson longed for a secluded cottage by the sea.

In 2013 she found it.

Story by Sarah Ruppenthal Photography by Chris J. Evans

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Above: Jessica McLellan and Wendy Takemoto of HUE Interior Design selected beach-inspired furniture and accessories for the living room, including a sectional sofa in a linen-blend herringbone weave, custom pillows, a handwoven rattan-and-iron slipper chair, driftwood table lamp, handwoven jute-and-cotton area rug, and an eye-catching indigo pouf. Left: A vintage relief wooden horse stands guard over the Fergusons’ guest-ready bar cart.

Six years ago, Deanna and Gavin Ferguson were on the hunt for a house on Maui. When they found the one-acre oceanfront property for sale in Pā‘ia, it felt like coming home. Deanna, who grew up in Central Florida, harbors fond memories of being salty haired and barefoot at her grandparents’ seaside property in Cape Canaveral. Gavin spent his formative years on the beach at his family’s vacation home in Hermanus, South Africa. An avid surfer, standup paddler and kiteboarder, he was instantly smitten with the house and its proximity to the ocean. Little did the Fergusons know, when they purchased the home in 2013, that theirs was the latest chapter in its intriguing history.

Built in 1937, it was once owned by actor Lyle Bettger, whose roles in film, stage and television (often as the villain) included Gunfight at the O.K. Corral and the Oscar-winning Greatest Show on Earth. Bettger’s father had been a third baseman for the St. Louis Cardinals; was it mere coincidence that a later owner of the home, Don Nelson, would also hail from major-league sports? Nelson is a former NBA player and head coach who used to host star-studded poker games on the lānai.

In 2017, the Fergusons decided to give the eighty-year-old dwelling a facelift. And it was right up Deanna’s alley; she has masterminded several remodeling projects over the years. Her

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Island Living AT HOME

A rustic dining table anchors linencovered side chairs and a pair of tortoise-bamboo director’s chairs with cotton seats and backs. Below: The property sits on a bluff with wraparound views: ‘Īao Valley to the west, Haleakalā to the south, an ocean horizon to the north, and around the corner, a stretch of sand where sea turtles bask.

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Island Living AT HOME

Above: Custom throw pillows, mercury-glass lamps, and crochet tab top curtains in lieu of closet doors give the master bedroom a relaxed and breezy look. So does the sliding barn door—once the home’s front entrance.

Above: Location gives the home the privacy of a seaside retreat, even though it’s only a stroll away from the bustle of Pā‘ia town. Right: The master bathroom’s antique window is original to the house, which was built in 1937.

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fascination with home design began at the age of six, when she watched The Ghost and Mrs. Muir. A romantic ghost story, the 1947 film starred Gene Tierney as a young widow who moves into a secluded cottage inhabited by the ghost of its former owner, a sea captain played by Rex Harrison. Deanna recalls being captivated not only by the storyline, but also by the architectural elements of Mrs. Muir’s idyllic seaside home.

“I told myself I’d have a house like that someday,” she says. So when she set out to update the Pā‘ia residence, Deanna had a clear mental picture of what it would look like when the renovation was finished—and what it would look like in the next century.

“I envisioned a simple interior, so 100 years from now you could strip out all of the furniture and the house would stand alone.”

And, she says, “I wanted it to be a bohemian seaside getaway—a place where you could come in from a day at the beach, toss your wet, sandy towel in the laundry, shower off, put your feet up, and watch the sunset . . . and do it all over again the next day.”

The first order of business was tackling the exteriors of the 1,400-square-foot house, the detached laundry room, the 600-square-foot guest cottage and the

Island Living AT HOME

Clockwise from top: Black fixtures accent white cabinets and walls, giving the kitchen a crisp and airy attitude. Uncluttered counters bracket the range; all the kitchen appliances are new. Grey-washed to look weatherworn, this hutch displays beach-inspired accessories behind glass doors with corrosion-resistant gunmetal trim.

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two-car garage. Gavin and Deanna stripped off the existing mango-colored wood paneling and replaced it with cedar-shake shingles that will weather to a soft grey over time. Deanna says she and Gavin were sold on the enduring nature of cedar siding after their construction manager told them about his family’s home on Moloka‘i; its shake shingles had lasted for generations.

The Fergusons painted the exterior trim a cheerful turquoise to add a pop of color (and personality). To create a breezy ambiance and take advantage of the wraparound views, the couple tore out the screens that had enclosed the spacious, covered lānai.

Then they outfitted the space with oil-rubbed bronze fixtures that could better withstand the salty trade winds. The original front door was replaced with a matching set of sliders, but it didn’t get tossed out; instead, it was repurposed as a sliding barn door for the master bathroom.

Inside, Deanna made sure every room would be bright, airy and awash in white; the newly painted walls offer a clean canvas. That

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Island Living AT HOME

Liberated from screens, the large, oceanfacing lānai is an inviting outdoor living space, perfect for lounging, entertaining, or dining alfresco.

theme extends to the sunlit kitchen, where black hardware and appliances set off crisp white cabinets and light granite countertops. The Fergusons opted for easy-to-clean surfaces in the kitchen and bathrooms, and water-resistant vinyl flooring to accommodate sandy feet and wet swimsuits. To furnish the main house and one-bedroom cottage, the couple turned to interior designers Jessica McLellan and Wendy Takamoto of HUE, a “beach luxe” furniture and home-accessories store in Kahului. “I told them to keep it simple and relaxed,” Deanna says. Mission accomplished: After paying a visit to the property, Jessica and Wendy chose bohemian-inspired décor in natural textures and neutral colors that evoke sand, sea and sky. Deanna says she and Gavin were delighted with the result.

“It feels comfortable and lived-in, not overdone.”

One thing you won’t find in the home is a television. Instead, there are stacks of board games and plenty of cozy seating inside and out. “It’s the perfect place for entertaining,” Deanna says. “It reminds me of being at my grandparents’ house, where everything was about family.”

Outside, Adirondack chairs now encircle the portable fire pit, where the Fergusons and their guests like to take in sunsets and roast marshmallows for s’mores. Towering palm trees punctuate the lawn; you could hang a hammock just about anywhere. And along the bluff, Gavin and Deanna planted a thick swath of tall vetiver grass as a barrier (and as a backstop for their three

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300 artists and artisans

A cerulean wool area rug and a corner cabinet of recycled pine dial up the vintage personality of the larger of two guest rooms. Below: Deanna chose the furnishings for the cottage, taking her cues from its coastal surroundings.

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Island Living AT HOME

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Middle photo: An oak-and-concrete planter reprises the lānai’s muted color scheme.

Above: Oil-rubbed bronze wall fixtures add a touch of understated elegance.

The decorative pillows on these teak plantation lounge chairs also add welcome lumbar support.

tennis-ball-chasing Jack Russell terriers).

Then there was the matter of naming the property. Initially, Deanna suggested the apropos moniker “Turtle Lair,” but after noticing Gavin continuously gazing out to the horizon, she changed her mind. “I decided to call it ‘Sea Vigil,’ because he’s always watching the water,” she explains.

Today, sitting on Sea Vigil’s lānai, it’s possible to imagine that—if you stretch your legs just far enough—you could feel the waves lapping at your toes. “It really is a magical place,” Deanna says. “Sometimes it feels like it’s just you and the sea.”

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RESOURCES DoubleTree Cabinetry (kitchen & bathroom cabinets & counters) 260 Papa Place, Kahului 808-893-2578 • DTCabinetsMaui.com Ferguson (bathroom fixtures) 335 Hukilike Street, Kahului 808-877-4460 • Ferguson.com HUE (furnishings & home accessories) 210 Alamaha Street, Kahului 808-873-6910 • MauiHue.com Lowe’s Home Improvement (kitchen appliances) 214 Ho‘okele Street, Kahului 808-872-1920 • Lowes.com RSI Roofing & Building Supply (cedar-shake shingles) 221 South Wakea Avenue, #101, Kahului 808-242-5535 Vetiver Farms Hawai‘i (vetiver grass) P.O. Box 501, Pāpa“ikou, Hawai‘i Island 808-756-8725 • VetiverFarmsHawaii.com

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Island Living GREAT FINDS

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Interior Motif Styling your home? Make your statement with accessories that shine.

COMPILED BY MARLUY ANDRADE

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1

BEAUTY HAS ITS UPS AND DOWNS . . . but whether adorning a shower, or sprucing up a vanity, Costa Marble’s mosaic wall tiles look good from every angle. Left: Ziggy ($40/ square foot). Right: Chevron ($64/square foot). At Ceramic Tile Plus, 25 Kahului Beach Rd., Kahului, 871-8674, CeramicTilePlus.com.

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THIS TABLE’S TOPS Rustic meets contemporary in this oversized Watson coffee table (67"x32"x15") made of reclaimed wood with a steel base. $1,950 at HUE Interior Design & Home Boutique, 210 Alamaha St., Kahului, 873-6910, MauiHue.com.

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PLAYING WITH SCALE Ocean-inspired, this Colombina Collection salt pot is a catch for any meal. Stainless steel, with salt cellar and spoon, it’s also perfect for fish roe and other small servings. $78 at Luna & Tide, 62 Baldwin Ave., Pā‘ia, 579-3300, LunaAndTide.com.

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AROMA OF YOUR OWN Bring the great outdoors into your home with Ilume’s reed diffuser. Seductive cedarwood and smoke accords blend with patchouli leaves and warm vanilla. $32 at Homme by Nature, 3642 Baldwin Ave., Makawao, 572-3456.

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PILLOW TALK The Maui Mercer handweaves this soft and stylish pillow using natural ivory cotton and wool with cashmere accents. $150 at Pearl Butik, 71 Baldwin Ave., Pā‘ia, 579-8899, PearlButik; or online at TheMauiMercer.com.

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GO FISH! Don’t let this one get away.

Artist Albert Molina’s ceramic threepanel Maui Mahi Mahi is finished with a high-quality glaze and driftwood accents.

10.5”x19”. $1,990 at Outdoor Living, 261 Lalo St., Kahului, 873-8325, OutdoorLiving.com; or online at MauiCeramics.com.

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ON POINT When is a stool not a stool?

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SAY WATT? Not to be taken lightly, this Santana lamp will add spark to any interior. Shades of green and yellow ascend the glass base like candle flames rising into smoke. 23”x17”. $375 at Pacific Home, 221 Lalo St., Kahului, 727-8300, Pacific-Home.com.

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SOFA, SO GOOD Make Benchcraft’s Dahara sofa your front-row seating.

Polyester-finished cushions rest on a wood frame; throw pillows included. 38”x79”x38”. $899 at HomeWorld Furniture, 374 Hanakai St., Kahului, 877-5503, HomeWorld.com.

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Island Living CLOSET RESCUE

Space: The Final Frontier STORY BY RITA GOLDMAN

Debbie Finklewicz surveys the disaster that is my storage closet. Her eyes take in the file cabinets that support a board I use as a table for art and sewing projects—or will, as soon as I clear away heaps of unfiled papers, a broken ceramic sculpture I keep meaning to superglue, empty cat-food containers and Kleenex boxes awaiting recycling, and the foam I bought years ago to make a cushion for my cedar chest. Her gaze sweeps right, to the exercycle buried under a pile of workout clothes; left, to the vacuum cleaner propped below a wall hook from which a T-square hangs, past an oversized drawing pad to the corner where walking sticks and a beach umbrella lean dejectedly, knowing they will not see daylight any time soon.

You can learn a lot about a person from her closet. From mine, Debbie has surely figured out that I’m a lapsed exerciser, a wannabe artist, and an aspiring—if not actual—tidy person. Yet when she finishes

her inspection and turns to me, her first question is not what I expect: “How tall are you?”

Uh, what?

“Four-eleven,” I stutter, “but I used to be five feet!” I do not add that my favorite sci-fi movie is The Incredible Shrinking Man. “Right- or left-handed?”

“Right,” I answer, suspiciously.

“Why?” Her amused expression convinces me that she’s seen bewilderment on a lot of first-time clients’ faces. Debbie is president of Maui Closet Company, a one-stop shop of designers, fabricators, installers . . . and, judging by her enthusiasm and encouragement, at least one closet psychologist.

“We design according to the space, the client’s needs and budget,” she explains.

“We raise low drawers for people with back issues, or add pull-down rods for people in

Back at Maui Closet Company’s office, Debbie Finklewicz takes pencil, paper, experience and ingenuity to an enterprise that is completely alien to this writer: turning chaos into an attractive, efficient, multitasking closet. After trekking to Ha‘ikū to view said closet in person, Debbie will work with her in-house team of fabricators to create a space uniquely suited to my needs.

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Island Living CLOSET RESCUE

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Debbie’s first sketch offers a wealth of storage options: bookshelves, cabinets, cubbies . . . even sorting bins for recyclables.

Alas, much of it is too high for easy access.

I like the worktable’s inset lighting, but not the prospect of having to face the closet’s back wall while working.

Option two is a better fit, with more storage at a reachable height—including a retractable valet tucked behind a cabinet door. The pulldown worktable allows seating on three sides; no need to swivel one-eighty to look out. It also hides several bookshelves that become accessible when it’s pulled down. Only problem: no space for a guest bed.

wheelchairs. If we’re designing for children, we can create a space that’s adjustable as they grow. We try to accommodate how a client will access the space.”

In my case, that means no high shelves until jetpacks come down in price.

each with head-on and bird’s-eye views. My feedback, she says, will help her hone the final design.

Option one has a small worktable with inset lighting; it’s surrounded by bookshelves, bins for recyclables, and lots of storage cabinets. There are even three tall, skinny slots for my drawing pad, T-square and walking sticks. I’m delighted by the amount and variety of storage, but the worktable is too small, and I’m still hoping for a bed for the occasional guest.

Option two also has lots of storage, including a retractable valet for hanging clothes. The central panel pulls down to reveal a table big enough to handle any project short of large-animal taxidermy.

There’s room for seating on three sides, yet it’s short enough to allow the louver doors to close, even when the table’s in use.

“I like this better,” I tell Debbie, “especially having a valet that gives a guest a place to hang clothes. But there’s nowhere for that guest to sleep.”

Debbie grins as she turns to option three,

Maui Closet Company is in Kahului, but Debbie spends a lot of time on the road, visiting potential customers to see their spaces—not just closets, but the home itself, which can give her clues to their style and preferences. (Mine, she says, are for solid wood, which I knew, and symmetry, which I hadn’t realized until she pointed it out.)

And then there’s what the client wants to use the space for. When I tell Debbie I’d like my four-by-eight closet to serve as a workshop, attractive and efficient storage, and guest room, she laughs. “You can have one, maybe two of those,” she says.

Yet when I visit Maui Closet Company the following week, Debbie has figured out a way for me to have it all.

She starts by showing me three designs,

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and as soon as I see the sketch, I do, too. Cabinets and cubbies occupy the top half of the design. A panel stretches across the bottom. Pull the panel down and a Murphy bed appears, positioned sideways so guests can close the louvers for privacy. Fold the Murphy bed up, and a smaller panel folds down to create a good-sized table.

It’s everything I asked for, so you’d think I’d be satisfied, but I’m not. I’ve fallen in love with the valet, which is absent in option three.

Worse, the cabinets start four feet from the floor and stretch to the ceiling. Cue the jetpack.

So far, Debbie has schlepped to my house in the Ha‘ikū boonies, surveyed my closet’s chaos without flinching, created three designs and estimates for fabrication, delivery and installation. (Estimates for my requests range from $2,000 to $4,600.) I apologize for being finicky, but she assures me it’s fine; we’re still in the figuring-it-out stage.

She thinks for a moment, then picks up her straight edge and sketches a fourth design. The Murphy bed and worktable are still there, but the cabinets start lower, and she’s put the valet back in, along with space for a lamp next to some low shelves.

It’s perfect. And Debbie thought of it on the spot.

“Designing is the fun part,” she says. “I’ve done this for twentyeight years, and every design is different, because every client is different. We’re not trying to change your habits, just give your habits a better home.”

Maui Closet Company, 310 Hukilike St., Unit M, Kahului | 871-7996 | MauiCloset.com

The winner: Debbie’s fourth design accomplishes everything I’ve asked for—except that it couldn’t be custom fabricated and installed before the magazine went to press. This rendering offers a sneak peek. (Note the table lamp on the shelf at left, a late addition to my list of requests. The cord slips through a hidden grommet to reach the nearest electrical outlet.)

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3D RENDERINGS: SHELBY LYNCH

Island Living CLOSET RESCUE

Pulling down the smaller panel reveals an even more generous workspace than the table in option two, and it still allows side seating, so I don’t have to face the wall. (Turning my head left lets me see the floor-to-ceiling windows on the living room’s opposite wall . . . and the Ha‘ikū jungle beyond.)

Debbie’s stellar solution for morphing my closet into a guest room: Fold the table up, pull the larger panel down, and voila! a twin bed set lengthwise, so visitors can close the louver doors for privacy. A retractable valet, hidden behind the tall cabinet at right, becomes a mini closet for guests. As for reaching the highest cabinets? All I have to do is stand on the bed.

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MauiWoodys.com | MauiWoodys@aol.com | 808-283-2018

HANGLOOSE HAMMOCKS HAWAII

MAUI MANJOOKIES

Stop by our store and sample our delectable, buttery and flaky pastry, filled with a blend of local tropical fruit fillings. We hand-roll our manjookies in small batches and bake them fresh daily. You may also order them online—we ship throughout Hawai‘i and the U.S. Mainland. 343 Hanamau Street, Unit A, Kahului | MauiManjookies.net | 808-893-2000

TUTU’S PANTRY

Take a taste of Hawai‘i home! At Tutu’s Pantry you’ll find a large selection of homemade jams, butters, syrups, sauces, hot sauces, seasonings and more, all made in Hawai‘i using locally sourced ingredients.

Make sure to ask for samples! Open 10 a.m.–7 p.m. Kihei Kalama Village, 1941 S. Kīhei Road, Unit D5 | TutusPantry.com | 808-874-6400

Established in 2007, this globally responsible company works directly with family artisans from five different countries, providing fair-trade employment to hundreds of economically disadvantaged superstars. Visit Hawai‘i’s largest hammock in Ha‘ikū, or the biggest little hammock shop in Lahaina. 810 Ha‘ikū Road, Ha‘ikū | 658 Front Street, Lahaina | Facebook/ Instagram @HangLooseHammocksHawaii.com | 808-224-5764

MAUI MARBLE & GRANITE

Walker Zanger teamed up with European tile studio Kaza to create Lantern, a tile whose ribbed yet soft texture draws inspiration from George Nelson’s iconic 1947 lantern lamps.

In Scenic Canyon Gloss on concrete, each segment measures 12”x 3 9/16.” Call for prices or to inquire about the collection. 874 Alua Street, Wailuku | MauiMarbleAndGranite.net | 808-242-8400

COLLECTIONS

Across thirty-five years, Collections has gathered a loyal following of residents and visitors who turn to us for casual and chic Maui-style clothing, artistic and whimsical gifts, jewelry, accessories, and items for the home. Visit, and you’ll see how hard it is to leave empty-handed! 3677 Baldwin Avenue, Makawao | CollectionsMauiInc.com | 808-572-0781

Maui Nō Ka ‘Oi Mar–Apr 2018

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Island Living REAL ESTATE TRENDS

In the Market for Luxury?

BY DIANE WOODBURN

IF YOU WANT TO KNOW WHAT’S

happening in Maui’s luxury realestate market, there’s no better person to ask than Mary Anne Fitch, director of Hawaii Life One and Hawaii Life Real Estate Brokers, an exclusive affiliate of Christie’s International Real Estate. A certified international property specialist, Mary Anne is one of Maui’s most respected realtors, specializing in the West Maui luxury market. So ask her we did.

Do you think it’s a stable market?

I think the market is starting to bubble, but I’m not seeing big spikes in residential or land markets. For example, in 2016 the volume of home sales was just over $1 billion. In 2017 it was $1.125 billion—an 8 percent increase. What is very interesting is the level of condominium sales. In 2017, they rose by 22 percent over the previous year. When you combine residential, condominium and land sales, 2017’s total volume was $2.2 billion, compared to just under $2 billion in 2016. That’s a healthy increase of 14 percent.

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Top: Olowalu Makai Estates. Above: Maui’s Grand Oceanfront Estate in Kahana

What is the big attraction of luxury condominiums?

Amenities. They offer a truly luxurious lifestyle with access to restaurants, services, activities, concierge, anything you desire.

And they are located on gorgeous beaches.

Sales at The Montage Kapalua Bay have been very strong, and should continue to be so in 2018. Spacious three- and fourbedroom residences sell for between $3.5 million and $8 million. Sales have also been strong at Coconut Grove and Ironwoods at Kapalua, and Honua Kai on Kā‘anapali Beach; as well as Andaz, Wailea Point and Wailea Beach Villas in South Maui.

What is the inventory like in the luxury home market?

If we focus on $3 million and up as the luxury market, forty-eight Maui residences sold in 2017, up from forty-four in 2016.

Twenty-eighteen has gotten off to a great start. Some sellers made the decision to close this year to take advantage of the new tax law. Early sales include a Launiupoko Estate that closed at $11.35 million, the highest sale ever in the Launiupoko market—by twofold. A Mākena Beach house closed at $9.25 million, and another closed on Baby Beach in Lahaina for $3.7 million.

TRAVIS ROWAN / LIVING MAUI MEDIA

What do you see for 2018?

A very robust market. I expect a dramatic increase in sales this year. Prospective buyers are seriously considering investing in second homes.

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REAL ESTATE TRENDS

With prices like $10 million, it may sound crazy, but Maui is a good value.

Outdoor Living

What do you think makes Maui more attractive than other highend destinations for second-home investments?

Value, and the ability to use the property year-round. I know that, with prices like $10 million for a luxury home, that may sound crazy—but it’s not. Most high-end areas such as the Hamptons, Nantucket, and Florida offer only four months or so of great weather. And they command very high prices. Maui offers gorgeous weather all year. If you aren’t going to be using your second home here, you can make it available to family and friends, or perhaps even rent it out. And we have good private schools. That has opened the door to some families relocating permanently. Maui is an incredible value.

Ten million? Is that average in the luxury market?

Ten million and up represents the high end of the luxury market. In 2016, only five Maui residences sold for over $10 million, including an $18 million sale in Spreckelsville. The highest priced sale in 2017 was also in Spreckelsville, adjacent to the home that sold in 2016. It sold at $16 million. Both Spreckelsville sales were legacy properties with considerable acreage. We also had a sale in Mākena for $15.5 million.

Do you see a trend toward buying legacy properties?

Not at this time, since there are very few on the market. Those types of properties rarely change hands. One trend I do see is that the very high-end sellers are choosing not to list their properties on the open market. Instead, they prefer a quiet offering.

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What is a quiet offering?

It’s when a high-end seller doesn’t want a lot of curiosity seekers. So they choose an

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REAL ESTATE TRENDS

40 Kai Place on Kā‘anapali Beach.

expert agent, one who works primarily with referrals among their existing clientele and prospectives. I know of three current quiet offerings on Maui, each an oceanfront residence, with prices ranging from $18 million to $59.5 million.

None of those properties will be listed openly. They will sell within a network of seasoned realtors who specialize in that realm.

Are there any “bargains” left on Maui’s luxury market?

Yes, oddly enough. We have some gems that have been reduced in price over time; they represent true value. When I look at the numbers that properties in other parts of the world command—in places such as Monte Carlo, the South of France, even Malibu—it’s astonishing what a bargain Maui is. There are several oceanfront properties in Olowalu that I consider a terrific value. Oceanfront will always be in demand.

What do you see for the next five years?

I feel strongly that Maui will become even more of a global market. We are attracting a brand of buyer who does not question the price, but rather values a lifestyle. Maui offers that.

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TRAVIS ROWAN / LIVING MAUI MEDIA

Where is the money coming from?

Predominantly Americans. Some international buyers, mainly Canadian and Japanese.

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

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(808) 572-8600

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KULAMANU VACANT LAND - 2 LOTS Kula | 0.25+ Acre Lots | $395,000 MLS#: 374995 & 374996

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RESORT STYLE LIVING ON 2 ACRE ESTATE Makawao | 3B/4.5B | $1,990,000 | MLS#: 376855

EXTRAORDINARY UPCOUNTRY ESTATE Kula | 4B/4.5B | $3,900,000 | MLS#: 376497

SPECTACULAR KULA HOME ON 6 ACRES Kula | 3B/2.5B | $1,998,000 | MLS#: 371501

HISTORIC HOME & COTTAGE ON 60 ACRES Kula | 6B/3.5B | $3,800,000 | MLS#: 376519

CLASSIC UPCOUNTRY PLANTATION HOME Kula | 4B/3B | $1,495,000 | MLS # 376589

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UPCOUNTRY OMA'OPIO RIDGE Kula | 5.32 - 5.76 Acre Lots | $700,000 - $950,000 MLS#: 373075, 373076, 373077

The Voice of Luxury Real Estate

Wendy R Peterson Realtor® (S) • HI License RS-61995 Wendy@IslandSothebysRealty.com

(808) 870.4114 Each office is independently owned and operated.

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HAIKU HOMES OCEANFRONT NEW CONSTRUCTION 40 Hale Pili Way • 4br/4.5ba • 4,929 sf • 2 Acres

KAPALUA RESORT HOMES 222 Keoawa St • 4br/4.5ba • 4,574 sf • 6.56 Acres

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EACH OFFICE IS INDEPENDENTLY OWNED AND OPERATED

DINING

ON E FOR

D A O R E H T

Maui Craft Tours offers delectable tastes of the island.

Top: Grapes ripen on twenty-four acres of former cattle range at Ulupalakua Vineyards, eventually to become MauiWine offerings. Above: Maui Craft Tours’ van is a rolling depiction of our excursion’s itinerary.

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TOP: RANDY JAY BRAUN; BOTTOM: MAUI CRAFT TOURS

STORY BY BECKY SPEERE

Our tour begins at The Mill House Roastery in the heart of Maui Tropical Plantation. Left: Red catuai berries harvested from the plantation add sweet, lingering notes to milk chocolate and caramel flavors.

CLOCKWISE FROM TOP LEFT: THE MILL HOUSE; KIM SMITH; MAUIWINE; SURFING GOAT DAIRY

The stop at MauiWine features a choice of three flights, each with a sampling of five wines.

Sightseeing at Surfing Goat Dairy goes both ways, as a pair of doe checks out their visitors. More than a hundred doe provide milk for cheeses produced here at the dairy.

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DINING

In October of 2016, Carrie Adelmann, the tasting-room manager at Maui Brewing Company, told me excitedly that she and her husband, David, were starting a new business venture: Maui Craft Tours.

I was as delighted as she. I’d taken the Heineken Brewery tour and tasting in Belgium, tasted wines in Napa and sake in Japan, and toured my way through whiskey distilleries in Virginia and South Carolina.

I’ve ridden in Carrie’s van twice since then. Here’s my latest fun run.

A Taste of Upcountry “No, we’re not learning how to make handcrafted items on this tour,” Moose says, answering the unspoken question.

Our fivesome has gathered at The Mill House Roastery at Maui Tropical Plantation, the first stop in a Taste of Upcountry, one of four Maui Craft Tours excursions. Moose (real name Ryan Gross) is figuratively in the driver’s seat, explaining that we’re about to set off on a journey to island businesses that are making their stamp on Maui with a calabash of local agriculture. Handcrafting is what these companies do; the term has come to exemplify a movement toward local sourcing and responsible, sustainable and earth-friendly practices.

Our tour begins with a tasting of Hawai‘i-grown coffees at The Mill House. I wrap my hands around a mug of Maui-blend coffee. I may be a little biased in thinking the best coffee is found on our little island, but I’m not totally off-base. Maui coffee has placed in Hawaii Coffee Association competitions for the last nine years, and in 2017, Olinda Organic Coffee, from Maui’s Upcountry region, won first place in the statewide coffee cupping.

Soon Moose is literally in the driver’s seat as we climb into the van and head up winding ‘Ōma‘opio Road. We arrive twenty minutes 84

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Above: In MauiWine’s tasting room, Jan Burke shares the histories and characteristics of the various wines. The tasting room and an adjacent history exhibit occupy a cottage built in the 1850s for visits

by Hawai‘i’s King Kalākaua. The monarch himself was a lover of the grape, and no doubt would have enjoyed the winery’s tasting menus.

later at Surfing Goat Dairy. I owned a pet goat myself when I was seven, and the dairy opens a floodgate of happy “Nanny the Goat” memories. We debark the van, and the clang of a cowbell invites us on a tour of the farm. Jaelyn Kekiwi guides us up the dusty path to a herd nestled under shady haole koa trees on the hillside. I don’t see any cute Nigerian dwarf goats, but larger breeds—Saanens, Lamancha and French Alpine—preen and loll under brush, well fed and sleepy in the warm weather. Further along the path, we encounter a Saanens buck straight out of The Three Billy Goats Gruff. Jaelyn says, “He can service eighty doe, and actually, the doe are only a few weeks from birthing.” She tells us that during peak milk production—after giving birth—each doe can produce up to a gallon a day. “If you come back in March, there will be lots of cute baby goats everywhere.”

Next stop is MauiWine at Ulupalakua Ranch, a relaxing thirtyminute ride along Kula Highway. I’m happy I’m not driving; the view from the country road encompasses the upper reaches of Haleakalā’s green, rolling pastures, and the ridges and valleys of Mauna Kahalawai, informally known as the West Maui Mountains. In between, the islands of Kaho‘olawe and Lāna‘i float on the blue Pacific Ocean.

Moose pulls our attention in closer. “Now, if you look over the hill to the right, you’ll catch a glimpse of the vineyards. The six cultivars— viognier, chardonnay, malbec, syrah, grenache and chenin blanc—are harvested for MauiWine’s premium wines.” This is a fairly young

CLOCKWISE FROM TOP: BECKY SPEERE; MAUIWINE; MAUI CRAFT TOURS; SURFING GOAT DAIRY

Top: The visit to Surfing Goat Dairy includes a peek at its high-tech, solar-powered milking system and cheese-making facility, followed by a tasting of prize-winning cheeses, panini, croissant sandwiches and salads. Above: The dairy’s gift shop also sells chocolate truffles guaranteed to overcome the strongest willpower. Only the finest chocolates and natural flavorings of fruits sourced from the Kafsacks’ farm go into chocolates like calamondin lime, mulberry port wine and apple banana curry.

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.

667-LELE (5353) • Toll-free: 1-866-244-5353 (LELE) 505 Front Street, Lahaina, Maui, Hawai‘i WWW.FEASTATLELE .COM

DINING

vineyard; 2013 was the first year that I tasted the syrah. Today I’m looking forward to tasting the 2016 release.

We gather in the history room for a private tasting. Tamara Evans, our personal bartender, offers three menu choices, each with five wines to sample. I opt for the Collection Tasting: chenin blanc, rosè, grenache, 2015 syrah, and the newly released 2016 syrah. Tamara shares, “Maui pineapple wine is a legacy of the winery and 250,000 bottles are sold every year.” While I prefer to taste the grapes grown on local terroir, others in the group opt for the Maui Gold pressed pineapple, and blended wines whose grapes are culled from off-island sources. Pineapple wine wins them over with its dry, flavorful character. One guest discloses that he is not a wine drinker, but a beer drinker. I tell him that this tour also visits Maui Brewing Company, that it’s informative, and that the tasting flight is fun and diverse in flavor. I compare my 2015 syrah to the 2016 and the latter has a bit more cherry and is sweeter on my tongue. But my favorite turns out to be the grenache, a relative newcomer to the MauiWine family.

We head down the mountain, stopping at the Kula Country Farm Stand. The Lopes family’s egg- and butter-rich Portuguese sweet bread (pao doce) lines a shelf, along with Maui’s freshest and best strawberry jams and jellies. They tempt me, but just the day before, I made some bread and grumichama (Brazilian cherry) jelly. Instead, I buy a crisp crown of Kula-grown broccoli, sweet Maui onions and cauliflower to cook for dinner. The farm stand is a bucolic scene: a giant rooster wanders the grounds with his two hens; protea flowers in starburst

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colors fill metal buckets; and succulents seem to say, “Take me home!”

Our final stop is Hali‘imaile Distilling Company, located in old WWII Quonset huts repurposed by Maui Pineapple Company. Once the largest pineapple producer in the United States, the company ceased operations in 2009. Soon after, the newly formed Hali‘imaile Pineapple Company (doing business as Maui Gold Pineapple) started bringing 700 acres of Upcountry fields back into production. Moose tells us that ripe Maui Gold pineapples are trucked to MauiWine for juicing. The juiced fruit is used at the winery, the distillery, and awardwinning Maui Brewing Company in Kīhei. Sharona Belcher, our guide, walks us to the front of the distillery and points to other huts across the street. “The pineapple juice needed to make the distillate for PAU Vodka comes from right there,” she tells us. “It’s really fresh!

We’re also the only maker of gin in the islands. It’s infused with a dozen botanicals [to achieve] its brilliant flavor.” We go inside to see a chemist’s room with giant, clear-glass flasks that turn out to be stills— the largest glass stills in America—which percolate the high-octane distillate. Oak casks are filled with whiskey and Sammy’s Beach Rum. (Former Van Halen musician and songwriter Sammy Hagar is a partner.) These and macadamia-nut-flavored liqueur are just a few tastes we get to sample.

We head back down the mountain, munching on Grampa Joe’s crunchy caramel popcorn (a gift from the distillery) and savoring this taste of Upcountry Maui.

Maui Craft Tours, 633-1801, MauiCraftTours.com

HALI‘IMAILE DISTILLERY; KULA COUNTRY FARM STAND (2): BECKY SPEERE

Counterclockwise from left: The tour concludes with a tasting at Hai‘ilmaile Distillery. A Quonset hut has taken on new life as a brewery for Pau Vodka, Sammy’s Beach Rum and other distilled beverages. Handlebar moustaches give a whimsical appearance to the distillery’s aging barrels. So does the flirtatious expression on a pot of succulents at Kula Country Farm Stand— apparently drawing the attention of the stand’s resident cock of the walk.

F L E E T W O O D ’ S R E S TA U R A N T & B A R F L E E T W O O D ’ S G E N E R A L S TO R E M A U I & M O R R I S O N H O T E L G A L L E R Y

FOLLOW US AROUND, WE DON’T MIND

Let Us Make Memories For You

LAHAINA,

MAUI

Chef’s Kitchen

AFTER-SCHOOL

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SPECIAL

STORY BY BECKY SPEERE | PHOTOGRAPHY BY MIEKO HORIKOSHI

A bundle of energy bounds into Pā‘ia Youth & Cultural Center’s Pā‘ia Bay Cafe, where seven other kitchen interns have already gathered. Benjamin Rachunas makes eye contact with the redheaded ten-year-old, and in a firm, calm voice, says, “Okay, you know what you need to do.”

“Oh, yeah. Sorry.” The boy turns around, walks out of the kitchen, and retraces his entrance with slow, thoughtful steps. Benjamin smiles, “Okay.”

“They’re not allowed to run in the kitchen,” he tells me. Sharp implements, a hot stove, and occasional spills can be dangerous, so when in his workspace, kids have to put on what Benjamin calls “their kitchen self.”

“We’re so fortunate to have Ben running the kitchen,” says Lynn Rasmussen, a founder and board member of the youth center. “He’s created such a nurturing environment for all of the kids in our programs.”

Born and raised in the suburbs of Williamstown, New Jersey, Benjamin worked at a raw-foods restaurant while pursuing a degree in sociology, graduating in 2003. That’s when a friend with free air miles suggested a visit to Maui. He agreed, planning a six-week stay that turned into six months. But the offer didn’t include a place to stay. Needing income, Benjamin worked for several months at a Waihe‘e macadamia-nut farm owned by venture capitalist John Varel, founder of FusionStorm; then at Joy’s Place, a restaurant and deli in Kīhei. “The day I was supposed to fly back [to the mainland], I got a call from Alive & Well for a server position.” His experience in working with raw foods soon led to a promotion to chef. Despite the step up, “I wanted to be of service to the community,” he says. “So in 2005, I started working at PYCC.” At the community-funded nonprofit, nine- to nineteen-year-olds share the same kitchen space under Benjamin’s supervision. He says, “We go to Mana Foods with a budget and a food list, and the [kids] learn how to navigate the store and gain confidence by asking questions. We prepare meals from scratch, where they learn about healthy food choices; and we eat together. They learn to put aside personal differences. We give them the tools to work through problems using empathy and understanding.”

As I watch, two youngsters make ice cream, two others prep vegetables for chili, and another pair portion out food. It’s a scene of cooperation and orderliness—and for Benjamin Rachunas, it’s something more: “It’s a privilege to be here,” he says. “You have to be honorable to be a part of it.”

Find information on Pā‘ia Youth & Cultural Center’s programs at PYCCMaui.org.

Left: A portrait of the chef hangs on the wall with other art created by Ben’s interns. Below: Ben works in the center’s kitchen. Maui philanthropists Kent and Polli Smith, and Mama’s Fish House are among the supporters who helped fund a major renovation.

CHICKEN & WHITE-BEAN CHILI

When the waves are up and the temperatures down, we make nourishing stews to warm our members after surfing. The recipe for this chili [opposite page] features healthy proteins, a nourishing bone broth and complex carbohydrates via the kabocha pumpkin to give [the kids] sustained energy. And the various cutting and cooking techniques help our budding chefs learn the tricks of the trade.—Chef Benjamin Rachunas Prep Time: 90 minutes | Servings: 15–20 kids (Perfect for parties, or freeze the leftovers for up to 3 months.)

INGREDIENTS ¼ c. extra virgin olive oil 1½ c. medium Maui onion, finely diced 1 tsp. salt 4 cloves garlic (2 Tbsp.), minced 6 boneless, skinless chicken thighs (4 c.), sliced thin 1 tsp. cumin powder 1 tsp. dried oregano 1 Tbsp. chili powder 1 small kabocha pumpkin (4 c.), medium dice* 1 bunch rainbow carrots (3 c.), cut into rounds** 1 medium zucchini (2 c.), cut into rounds ¼ inch thick 2 medium red bell peppers (2 c.), large dice 2 c. sweet corn kernels (about 2 ears) 1 24-oz. can (3 c.) fire-roasted crushed tomatoes 2 c. chicken-bone broth 1 bunch rainbow chard (4 c.), sliced thin 2 12-oz. cans (3 c.) white beans, drained and rinsed * Or substitute butternut squash, yams or white sweet potatoes. ** Orange carrots work, but rainbow carrots add color to the dish.

PROCEDURE Pour olive oil into a heavy-bottomed, 5-quart stockpot. Add onions and salt and sauté over medium heat 5–7 minutes, until translucent. Add garlic and sauté 1–2 minutes, until fragrant.

Add chicken, cumin, oregano, and chili powder. Stir, then cover with a lid. Continue stirring every 2 minutes for 6–8 minutes, until chicken is browned. Reduce heat to low-medium.

Stir in kabocha pumpkin, cover with lid and cook 2 minutes. Stir in carrots, cover and cook 2 minutes. Stir in zucchini, bell peppers, and corn, cover and cook 2 minutes. Add tomatoes and bone broth and simmer on low for 30–40 minutes, stirring every 5 minutes, until pumpkin is soft.

Stir in chopped Swiss chard and white beans, cover and heat for 5 minutes. Serve over brown rice.

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Dining Highlights

FARE SAILING STORY BY BECKY SPEERE PHOTOGRAPHY BY MIEKO HORIKOSHI

A decade ago, dining on Maui’s tour boats meant chowing down on some pretty plain eats: processed ham and turkey sandwiches with American cheese; a side platter of lettuce, tomatoes and pasta salad, and a bag of chips. It quelled the hunger, but it lacked culinary creativity. Today’s catering chefs have upped the ante, offering signature plated and buffet fare. Add the occasional sighting of a whale’s tail or two during whale season, and you’ve got an unforgettable dinner show.

Teralani’s sunset cruise serves a satisfying buffet: pesto baked ono, chipotle rotisserie chicken, crisp Caesar salad and Persian rice.

During the peak months of whale season—January through March—humpback sightings are an almostguaranteed part of the tour.

TERALANI SAILING ADVENTURES The late-afternoon sun hovers in the sky as we launch from Dig Me Beach, on the ocean side of Whalers Village in Kā‘anapali. Photographer Mieko Horikoshi and I are hungry—and happy to know that award-winning chef Paris Nabavi, owner of Pizza Paradiso, double duties by catering Teralani’s lunch and sunset dinner cruises. Soon after Captain Mark Flatt runs through the safety drill, mate Danielle Schmidt opens the bar, serving mai tais, beers on tap, champagne and wine. Guests from Georgia to Washington State queue for ice-cold libations, fresh tortilla chips, tomato salsa, and crudités with dip, as West Maui’s serrated coastline comes into view.

Suddenly a humpback whale breaks the ocean’s surface with her fifteen-foot-long pectoral fin, slaps the water . . . and just as quickly, she is gone.

Dani interrupts our delighted exclamations to announce that dinner is ready. I select the Meiomi wine, which pairs nicely with the buffet’s offerings: crisp Caesar salad and grilled ono (wahoo) napped in creamy pesto and garnished with sweet, sun-dried tomatoes; and Nabavi’s famous chipotle-citrus rotisserie chicken, ratatouille, and a delicate saffron-scented rice pilaf tossed with spinach and leeks. Dense, bite-sized chocolate brownies with a mixed-berry compote end the meal on a sweet note. And for no extra fee, the sun disappears into a delicious golden sunset over Lāna‘i. Adults $96, 13–20 $85.59, 3–12 $74.55, 2 & under $63.51, plus tax & gratuity. 661-SAIL (7245), Teralani.net 90

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U.S. and Hawaiian flags ripple in the ocean breeze as Captain Mark pilots the Teralani 3.

Dining Highlights

On Pacific Whale Foundation’s evening cruise, shrimp in liliko‘i sauce comes with a free side of Maui sunset, plus a chorus line of whale tails.

Cap off the cruise with dessert: a double chocolate brownie ringed by fresh Kula strawberries.

favorite is the shrimp, served with a liliko‘i butter sauce. The flat iron steak, garnished with a rich wild-mushroom demi-glace, is a close second; it’s tender and perfectly cooked to my order of medium rare. Bar service includes a choice of four Maui Brewing Company craft beers, wine and cocktails. Dessert is a generous triple-chocolate brownie with fresh Kula strawberries. It pairs surprisingly (and deliciously) with Maui Brewing’s Belgian ale. A cup of Maui-grown coffee caps off the dinner cruise as we enter the harbor in the waning sunlight. Premium seating (members): adults $112.95, children 3–12 $76.95.

Regular seating (members): adults $74.36, children 3–12 $45.56. Regular seating (non-

PACIFIC WHALE FOUNDATION Captain Dave Himle, a seven-year veteran with Pacific Whale Foundation, tells us he has an inkling that whales will perform a predinner show. He guesses correctly: before the sun sets, three humpbacks raise their tails in a synchronized water ballet. As we cheer and toast the departing cetaceans with soft drinks, wine, and craft beer, Chef Kai Lacno of Three’s Catering appears with an appetizer of warm spinach-artichoke dip and focaccia.

The plated salad is fresh and fruity, and its organic, locally grown greens are napped in a mango-passionfruit vinaigrette that adds a touch of tartness to balance flavors. Earlier, as we boarded the ship, we had encountered Chef Kai manning the grills. Cooked à la minute: Kaua‘i shrimp marinated in lemongrass curry, chimichurri flat iron steak, teriyaki-soaked chicken breast, and a vegetarian entrée of grilled honey-miso tofu. Now Chef plates our selections with grilled vegetables drizzled with macadamia-nut pesto, and a savory-sweet Okinawan (purple) sweet potato whipped with coconut cream. My 92

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members): $92.95, children 3–12 $56.95, plus tax & gratuity. Children 3 & under free.

249-8811, ext. 1; PacWhale.com

KAI KANANI SAILING TOURS MAUI

As one of four cruises offered throughout the day, the Kai Kanani sunrise trip appeals to the early riser in me. I’m thinking about a cup of hot Maui coffee as I wade knee-deep into the cool water at six fifteen to climb onboard. A catered breakfast by awardwinning chef Chris Kulis and wife Tarah Kulis of The Market Maui promises to be a culinary delight on par with our cruise to snorkeling hotspots Molokini Islet and “Turtle Town” on Maui’s southern shore. As

A morning cruise aboard the Kai Kanani starts off right with cinnamon buns, and the chance to snorkel Molokini’s waters brimming with marine life.

The ancient cinder cone Pu‘u Ōla‘i basks in the glow of sunrise on Maui’s southern coast, while guests aboard Kai Kanani bask in tempting breakfast fare like crunchy granola, yogurt and honey, honey wheat bran and poppy-seed muffins.

Make cherished memories at Maui’s most exciting lu‘au!

Stunning sunset views from the oceanside venue Traditional imu ceremony Delicious all-you-can-eat Hawaiian cuisine Open bar featuring beer, wine, Mai Tais and more On-stage hula lesson Authentic songs, chants and dramatic dances Three-man Samoan fire knife dance!

Receive a FREE GIFT when you book online at

drumsofthepacificmaui.com Enter special offer code: NOKAOI

Best Maui Lu‘au ‘Aipono Award Winner

200 NOHEA KAI DRIVE, KA‘ANAPALI HYATT CONCIERGE 808.667.4727

Offer available for online reservations only, Offer expires 12/31/18.

May not be combined with other offers. A Tihati Production. The trademark HYATT and related marks are trademarks of Hyatt Corporation. ©2018 Hyatt Corporation. All rights reserved. TA-161-564-6720-01

Dining Highlights

Top, from left: Lunch aboard the Four Sails comes with all the fixings for a build-your-own pulled-pork sandwich . . . a delicious accompaniment to pulling into Molokini’s snorkeling grounds. Bottom, from left: As a crewmember grills burgers and hot dogs, a passing humpback waves a fin—but fare like this hearty chicken sandwich is strictly for paying passengers.

the spacious catamaran slices through the surf, Kai Nani’s owners, Maria and David Taylor, and their friendly crew offer guests coffee, tea, and hot chocolate. We fill our plates from a buffet of fresh papaya, Maui pineapple, melons and warm and tender cinnamon rolls. Fifteen minutes later, we are the first boat to arrive at Molokini, the rim of a submerged volcano. We circle the islet and take in the beauty of the red striated crater wall as the boat’s certified marine naturalists describe the sea creatures below. Then the wind gains momentum and Captain Dan Ryan detours to Keone‘ō‘io, better known as La Pérouse Bay. In the galley, mate Mallory Aquine sets up the second buffet course: crunchy Market granola, yogurt and honey alongside sliced strawberries; healthy, honeywheat bran and poppy-seed muffins, breads, and more hot coffee to take the morning’s chill off. Soon we cruise over to Turtle Town, where Mallory unveils our third course: veggie frittatas with flour tortillas, and condiments like cheese, sour cream and pico de gallo salsa. A generous stack of ham-andcheddar sandwiches on house-made rolls also tempts our palates. It’s only nine in the

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morning and I’ve already eaten three times!

As we sip mimosas, sailing past Maui’s “Gold Coast,” I comment to Mieko that I won’t have to eat for the rest of the day. Adults $185, children $150, plus tax & gratuity.

879-7218, KaiKanani.com

FOUR SAILS II MAUI

It’s seven in the morning in Mā‘alaea, and Mieko and I are on the snorkel cruise to Molokini. The ocean is flat, the breeze light and gentle, and we are happy to spend another calm day on the water. Muffins and fruit-filled trays await on the galley’s counter as sleep-eyed kids and wide-eyed parents fill their plates and order cups of coffee and cocoa from the cheery staff. The fruity aroma of POG (passionfruit, orange and guava juice) fills the cabin, mingled with the homey smell of steamy, hot coffee. Mieko and I make our way to the counter as Captain Dan Minkler’s voice booms over the speakers, rousing the group with promises of lots of whale action.

We motor to the tiny islet with drinks in hand and plates of food on our laps. Whales are everywhere: breaching, waving pectoral fins, swimming in two- and threesomes.

We stop along the way to watch the giant creatures of the sea as speakers share whale information. An hour after launch, we reach our snorkel destination. The galley mates jump into action, setting up Bayside Catering’s buffet lunch goodies: a platter stacked high with grilled chicken breasts, mounds of pulled pork with barbecue sauce on the side, and veggie hot dogs with a mountain of soft sesame buns. I build a grilled chicken sandwich; it is moist and tender, and a little mustard and mayo are all it needs. The barbecue sauce, drizzled over the shredded pork, is a perfect blend of smoky and sweet.

After a short respite, I dip into the ocean for a swim, while Mieko goes snorkeling to listen to underwater whale songs. When we get back, it’s time to lift anchor. The bar opens for beer and wine, and it’s only ten thirty, but hey, why not? A smiling crewmember passes out homemade chocolate chip cookies chockfull of chips (just how I like it). As we motor back to the harbor, jovial smiles, happy bellies, good cheer and more whales surround us.

Adults & children 12 & over $105, children 3–12 $75, plus tax & gratuity. 879-8188, 800-736-3750, FourSailsMaui.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

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dining guide

See More Listings at MauiMagazine.net/DiningGuide

»B = Breakfast »BR = Brunch » L = Lunch » D = Dinner »N = Dinner past 9 p.m. » RR = Reservation recommended »$ = Average entrée under $15 »$$ = Under $25 »$$$ = Under $40 » $$$$ = $40+ = ‘Aipono Readers’ Choice Award winners for 2017

WEST SIDE A Fianco, 878 Front St., Lahaina, 667-7667. Sale Pepe’s sister restaurant is una bellezza! Salads, panini, and thin-crust pizza are made traditionally under Chef Michele’s watchful eyes. Italian. L. $–$$ Aloha Mixed Plate, 1285 Front St., Lahaina, 661-3322. Plate lunches served up with plenty of aloha. Shoyu chicken, chow fun, and banana lumpia are local favorites. Kid-friendly. Local Mixed Plate.

L, D, N. $ Auntie’s Kitchen, The Westin Kā‘anapali Ocean Resort Villas, 6 Kai Ala Dr., Kā‘anapali, 667-3200.

Saimin, burgers and fresh-fish plate lunches mingle with other local fare. Local Mixed Plate. B, L, D. $–$$ The Banyan Tree, Ritz-Carlton, Kapalua, 1 Ritz-Carlton Dr., Kapalua, 665-7096. Hokkaido seared scallops with smoked pork belly. Kula corn and farro risotto with Hāmākua mushroom. Smoked rib-eye steak, Ali‘i mushrooms and white cheddar potatoes. Need we say more? Pacific Rim. D. $$–$$$$

Down the Hatch, The Wharf Cinema Center, 658 Front St., Lahaina, 661-4900. Mermaid fries with cheese, bacon, ranch dressing and lava sauce; towering shrimp cocktails; fresh island fish; and lots of southern aloha . . . great shave ice, too! (See Breakwall’s listing.) Hawai‘i Regional. B, L, D, N, RR. $$ Drums of the Pacific, Hyatt Regency Maui, 200 Nohea Kai Dr., Kā‘anapali, 661-1234. Enjoy a traditional imu ceremony and Hawaiian cuisine, plus the dances and music of Polynesia. Kid-friendly.

Lū‘au. D, RR. $$$$ Duke’s, Honua Kai Resort & Spa, 130 Kai Malina Pkwy., Kā‘anapali, 662-2900. Imagine Old Hawai‘i at this open-air beach house while dining on crab-andmacadamia-nut wontons or prime rib. Kid-friendly.

American/Pacific Rim. B, L, D, RR. $$ The Feast at Lele, 505 Front St., Lahaina, 6675353. This classy beachfront lū‘au explores the cultural and culinary world of the Pacific Islands. Open bar. Lū‘au. D, RR. $$$$

location: Nāpili Plaza, 5095 Napilihau St., Nāpili, 214-5590. Pacific Rim. B, L, D. $$ Kā‘anapali Beach Hotel, 2525 Kā‘anapali Pkwy., Kā‘anapali, 661-0011. Dine in casual comfort with the Tiki Restaurant’s full-service menu, or challenge yourself to try all the offerings at the award-winning Sunday brunch. Kid-friendly. American/Pacific Rim. B, BR, L, D. $–$$$ Kā‘anapali Grille & Tap Room, Marriott’s Maui Ocean Club, 100 Nohea Kai Dr., Kā‘anapali, 6677733. From the people who brought Cheeseburger in Paradise to Lahaina comes this venue serving burgers, sandwiches, pizzas and salads. Dinner adds steak, fresh fish and pasta. Thirty wines under $30 a bottle. American. D. $–$$ Lahaina Grill, 127 Lahainaluna, Rd., Lahaina, 667-5117. Treat yourself to a warm, pecan-crusted goat cheese and arugula salad; Maui onion and sesame-crusted ‘ahi steak with vanilla-bean jasmine rice; or the famous Kona coffee roasted rack of lamb with coffee-cabernet demi-glace. Great wine selections and cocktails. American/Pacific Rim. D, RR. $$$$

WEST SI Black Rock Kitchen & Lounge, Sheraton Maui, 2605 Kā‘anapali Pkwy., Kā‘anapali, 808-921-4600.

Crispy Korean chicken wings with kochujang ranch, or chef’s fave “poketini” appetizers are a prelude to liliko‘i-mustard-glazed lamb shank or sublime bouillabaisse. Finish with Moloka‘i sweet-potato cheesecake.

Kid-friendly. American/Hawai‘i Regional. B, D. $$$

Breakwall Shave Ice, The Wharf Cinema Center, 658 Front St., Lahaina, 661-4900. Adult shave ice?

You bet! Cool off with one of the best snow cones on Maui, and discover your favorite island flavor. Treats. $

Cane & Canoe, Montage Kapalua Bay, 1 Bay Dr., Kapalua, 662-6681. For breakfast: Surfing Goat Dairy cheese crêpes with Kula strawberries or croquemadame made with Hawaiian sweet bread filled with kālua pork and Gruyère mornay sauce. For dinner: Kaua‘i prawns and Kona kampachi with beet dashi, kabocha squash, or mushroom bolognese over yakisoba noodles. Kid-friendly. Pacific Rim. B, D. $$$– $$$$

Choice Health Bar, 1087 Limahana Pl., Lahaina, 661-7711. Juices, smoothies, salads, soups and açai bowls are all made with fresh local ingredients. Daily specials, and an epic entrée with forbidden rice and marinated broccoli in red-pepper sesame sauce.

American. B, L. $ Cliff Dive Grill, Sheraton Maui Resort & Spa, 2605 Kā‘anapali Pkwy., Kā‘anapali, 661-0031.

Order Hawaiian-style edamame, a juicy burger, or fish taco to go with your poolside mai tai or Black Rock Lager. Hawai‘i Regional. L, D. $–$$ Cool Cat Café, 658 Front St., Lahaina, 667-0908.

Burgers, chicken, fish and more, all in a fifties-diner atmosphere. Kid-friendly. American. L, D. $

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Fleetwood’s on Front St., 744 Front St., Lahaina, 669-6425. Pacific oysters with a tart apple mignonette, grilled Hawaiian shutome, and a onepound Harley Davidson Hog Burger. Bar opens 2 p.m.

American/British Pub Food. D. $$–$$$$

Foodland, 878 Front St., Lahaina, 661-0975.

Don’t let the fact that it’s a supermarket fool you.

From spicy ‘ahi and sesame shoyu octopus, to Korean shredded dried ika (squid), these poke choices will boggle your mind. But order up! Folks are waiting in line behind you! Second West Maui location: 345 Keawe St., Lahaina, 662-7088. Poke. $ Frida’s Mexican Beach House, 1287 Front St. Lahaina, 661-1287. Chalupas, fresh chili agua ‘ahi, and short-rib tacos served with ocean views and fresh mixology. Latin-inspired. L, D. $–$$ The Gazebo, Outrigger Nāpili Shores, 5315 L. Honoapi‘ilani Rd., Nāpili, 669-5621. Mac-nut pancakes, French toast and legendary fried rice served with an ocean view. Kid-friendly. American. B, L. $ Honu Seafood & Pizza, 1295 Front St., Lahaina, 667-9390. Mark Ellman serves bicoastal seafood and killer Neapolitan pizza. Seafood/Pizza. L, D. $$

Hula Grill, 2435 Kā‘anapali Pkwy., Kā‘anapali, 667-6636. Dip your toes in the sand at the Barefoot Bar and enjoy kiawe-grilled ono on fresh spinach, homemade ice-cream sandwiches, and live music.

Kid-friendly. Hawai‘i Regional. L, D. $$

Leilani’s on the Beach, Whalers Village, 2435 Kā‘anapali Pkwy., Kā‘anapali, 661-4495. Chef Ryan Luckey rocks island flavors like sesame crusted seared ‘ahi with shiitake mushroom butter soy sauce; and Korean gochujang risotto with salt-and-peppah mahi. Kid-friendly. Steak/Seafood. L, D, N. $$

Leoda’s Kitchen and Pie Shop, 820 Olowalu Village Rd., Olowalu, 662-3600. The house-made pastrami on fresh-baked bread, pineapple coleslaw, and ice-cold beer or just-squeezed lemonade will make you want to dance. After the mac-nut chocolate cream pie, you will boogie! American. B, L, D. $

Local Boys Shave Ice, 624 Front St., Lahaina, 868-3476. This location also serves açai bowls, coffee and bagels. Also see South Shore listing. Treats. $

Longhi’s, 888 Front St., Lahaina, 667-2288. For breakfast at this open-air landmark, try the eggs Benedict on thick toasted French bread. For dinner, use the jalapeño cheese bread to sop up sauce served with the shrimp Longhi. Italian. B, L, D. $$$–$$$$ Maui Sugar Shop, 700 Office Rd., Kapalua, 6620033. Delectable gluten-free, paleo and vegan delights like quiches, Belgian waffles, muffins, cakes and more. Bakery/Café. B, L. $

Japengo, Hyatt Regency, 200 Nohea Kai Dr., Kā‘anapali, 667-4796. Authentic sushi prepared with the finest seafood. Steak, too! Japanese. D, N. $$$

Mauka Makai, Westin Nanea Ocean Villas, 45 Kai Malina Pkwy., Kā‘anapali, 662-6400. Expect the freshest fish, beef and lamb, vegetable sautés, and island-inspired desserts at this restaurant that celebrates the fishing and farming cultures of ancient Hawai‘i. Pacific Rim. B, L, D. $–$$$

Joey’s Kitchen, Whalers Village, 2435 Kā‘anapali Pkwy., Kā‘anapali, 868-4474. Try the braised short-rib pho on rice noodles, corn and sweet peppers in rich ginger beef broth. Second West Maui

Merriman’s Kapalua, 1 Bay Dr., Kapalua, 669-6400. Peter Merriman casts his spell on seafood, local beef and produce to create the most delectable fare. Pacific Rim. Sunday BR, L, D, RR. $$–$$$$

Miso Phat Sushi, 4310 Honoapi‘ilani Hwy., Kahana, 669-9010. See South Side listing.

Monkeypod Kitchen, Whalers Village, 2435 Kā‘anapali Pkwy., Kā‘anapali, 878-6763. See South Side listing.

Myths of Maui, Royal Lahaina Resort, 2780 Keka‘a Dr., Kā‘anapali, 661-9119. Live music, Polynesian dance, and an island-inspired buffet complete with kālua pig unearthed from the imu. Lū‘au. D, RR. $$$

Lahaina Fried Soup Pohole Salad YAKITORI STAR UDON AHI AVO GARLIC NOODLES Singapore Noodles Steamed Pork Buns PAD THAI HAPA RAMEN SAKE COCKTAILS

Old Lāhaina Lū‘au, 1251 Front St., Lahaina, 667-1998. Lounge on tatami mats and eat lomilomi salmon and haupia (coconut pudding) like a Hawaiian.

Reserve this popular, authentic lū‘au far in advance.

Open bar. Kid-friendly. Lū‘au. D, RR. $$$$ Pacific’O, 505 Front St., Lahaina, 667-4341.

Decadent fish tacos and bahn mi sandwiches are memorable lunch fare. For dinner, try the lobster ravioli or coconut-dusted mahi with Thai lemongrass-peanut sauce on black mochi rice. Spectacular oceanfront dining. Hawai‘i Regional. L, D. $$$$ Pineapple Grill, 200 Kapalua Dr. Kapalua, 6699600. You don’t have to golf to eat here! Try the breakfast chorizo and egg burrito smothered in green chiles and cheddar cheese, or a satisfying grilled mahimahi dinner with glazed asparagus, pickled tomatoes and salsa verde. Expansive offering of reasonably priced wine and beer. B, L, D. $–$$$

IDE

FRESH HOUSE MADE NOODLES & ASIAN SPECIALTIES SERVING LUNCH & DINNER

286 KUPUOHI STREET AT THE TOP OF LAHAINA BUSINESS PARK

RESERVATIONS & TAKE-OUT

808.667.5400

Pioneer Inn Grill & Bar, 658 Wharf St., Lahaina, 661-3636. Views of the bustling harbor, sailor-worthy breakfasts, extended happy hours, and well-priced dinners reel ‘em. American. B, L, D. $–$$ Pizza Paradiso Mediterranean Grill, 3350 L. Honoapi‘ilani Hwy., Kā‘anapali, 667-2929. Juicy gyros, flavorful falafel in warm pita bread with a side of tabbouleh, kabob platters . . . and pizza. Dine in or take out. Pizza/Mediterranean. L, D. $–$$

Plantation House Restaurant, 2000 Plantation Club Dr., Kapalua, 669-6299. Rock your inner Cajun with ‘Aipono 2017 Chef of the Year Jojo Vasquez’s Kaua‘i shrimp ètouffée, prepared with Adoboloco’s Hamajang hot sauce and scallion-polenta cake with lime crème. Hawai‘i Regional. B, BR, L, D. $$$

Prison Street Pizza, 133 Prison St., Lahaina, 662-3332. East Coast-style pizza, Caesar salad, calzones and more. Captivating! Italian/Pizza. L, D. $ Pūlehu, an Italian Grill, Westin Kā‘anapali Ocean Resort Villas, 6 Kai Ala Dr., Kā‘anapali, 667-3200. Try the pappardelle Bolognese made with Maui Cattle Company beef, or succulent Kaua‘i prawn risotto. End with chocolate almond cake and amarena gelato. Closed Tues–Wed. Italian. D. $$$ Relish Burger Bistro, Westin Maui Resort & Spa, 2365 Kā‘anapali Pkwy., Kā‘anapali, 667-2525.

All-natural Kobe beef burgers, fish sandwiches, salads with island greens, and huli huli grilled chicken breast, served poolside in an open-air setting. Kid-friendly.

American/Hawai‘i Regional. B, L, D. $$–$$$ Relish Oceanside, Westin Maui Resort & Spa, 2365 Kā‘anapali Pkwy., Kā‘anapali, 667-2525.

Fried rice with Asian-style braised beef, fresh mahi atop luscious and cheesy risotto, and a great kale Maui Nō Ka ‘Oi Mar–Apr 2018

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EST SID

salad with chunky macadamia nuts. World-class mixology by Fred Sconfienza. Pacific Rim. D, N. $$-$$$

Roy’s, 2290 Kā‘anapali Pkwy., Kā‘anapali, 6696999. At lunch, line up for the best burger on Maui.

For dinner, dive into Roy’s blackened ‘ahi with soy mustard, ume tsukudani, soy daikon and pickled ginger.

Save room for the signature Melting Hot Dark Chocolate Soufflé. Pacific Rim. B, L, D. $$–$$$$

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

Ruth’s Chris Steak House, Outlets of Maui, 900 Front St., Lahaina, 661-8815. Steaks worthy of devotion, top-flight service and a superb wine list earn the chain loyal fans. This venue doesn’t stray from the flock. Several tables overlook the harbor. American.

D, N. $$$$ Sale Pepe, 878 Front St., Lahaina, 667-7667.

Brick-oven-fired pizza and flatbreads highlight a menu that changes daily, with items like pancetta and ceci purée on grilled crostini, and house-made strozzapreti pasta like Chef Michele’s mama makes in Italy. Good selection of Italian wines and beer. Italian/Pizza. D. $$

Sansei Seafood Restaurant & Sushi Bar, 600 S. Office Rd., Kapalua, 669-6286. D.K. Kodama’s restaurant draws lines late into the night. Small and action-packed, this classy sushi bar is the place to try a Kenny G roll (snapper with shiso and ponzu sauce) with a swig of saké. Pacific Rim/Sushi. D, N, RR. $$$ The Sea House Restaurant, Nāpili Kai Beach Resort, 5900 L. Honoapi‘ilani, Nāpili, 669-1500.

Start your day with oven-baked pancakes laden with fruit. Enjoy coconut-crusted shrimp while the sun sinks into Nāpili Bay. On Wednesday, stay for Grammywinner George Kahumoku Jr.’s Masters of Hawaiian Slack-key Guitar. Pacific Rim. B, L, D. $$$ Shaka Sushi, 658 Front St., Lahaina, 661-9911.

Omlettes in the a.m., bentos at lunchtime, and nine specialty sushi rolls at dinner—and more! Asian. B, L, D. $-$$

As Seen on

Guy Fieri’s “Triple D”

Son’z Steakhouse, Hyatt Regency Maui, 200 Nohea Kai Dr., Kā‘anapali, 667-4506. Moroccanspiced blackened ‘ahi with soy-mustard sauce enlivens the evening. Or sink your teeth into filet mignon carpaccio, rib-eye steak, or classically prepared, linecaught mahimahi in lemon-caper butter. Pacific Rim/ Steak. D, N. $$$$

Star Noodle, 286 Kupuohi St., Lahaina, 6675400. Big-city style and local flavors unite. At the communal table, order a Golden Star sparkling jasmine tea. The ramen broth is extra smoky; the Singapore noodles bright and flavorful. Asian. L, D. $$

Tamura’s Fine Wine & Liquors, 226 Kupuohi St., Lahaina, 667-9000. Head to the refrigerated section for a huge selection of fresh ‘ahi poke prepared in Maui’s ethnic flavors of the rainbow: Chinese, Korean, Japanese, Hawaiian, plus poke bowls made to order. Poke. $ Taverna, 2000 Village Rd., Kapalua, 6672426. House-made pastas, agrodolce-style fish of the day, and Italian desserts that stand up to the grand finale: espresso with grappa. Beginning to end, Taverna is a dining heaven. Great wine, cocktails, and exotic craft beer. Italian. D. $$–$$$

Azeka Place, Mauka

(808) 891-MISO (6476)

1279 South Kihei Rd. #108, Kihei 98

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MisoPhat.com

Teddy’s Bigger Burgers, 335 Keawe St., Lahaina, 661-9111. The staff hand-pat the burgers, charbroil them to order, and serve them in a fun diner ambiance. Follow their food truck on Facebook. Kidfriendly. American. L, D. $

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More listings: MauiMagazine.net/DiningGuide

Teppan-yaki Dan, Sheraton Maui Resort, 2605 Kā‘anapali Pkwy., Kā‘anapali, 921-4600. Start with Oyster Dan—seared oysters with wasabi and tobiko— then watch your skillful chef transform chunks of lobster and sirloin into a masterpiece on your plate.

Japanese/Steak. D, RR. $$$ Ululani’s Hawaiian Shave Ice, 790 Front St., Lahaina. Homemade tropical-flavored syrups such as liliko‘i and coconut set this shave-ice business apart. Second West Maui location: Hyatt Regency, 200 Nohea Kai Dr., Kā‘anapali. Kid-friendly.

Treats. $

‘Ūmalu, Hyatt Regency Maui Resort & Spa, 200 Nohea Kai Dr., Kā‘anapali, 667-4506. Head poolside for Kobe beef sliders or ‘ahi poke nachos.

Knock back a “Mutiny on the Carthaginian” cocktail inspired by Lahaina’s rowdy whaling past. Live music nightly. American/Pacific Rim. L, D. $$$ Wailele Polynesian Lū‘au, Westin Maui Resort, 2365 Kā‘anapali Pkwy., Kā‘anapali, 667-2525.

Fire dancers ignite the excitement, and hula dancers sway as you enjoy a Polynesian feast. Kid-friendly.

Lū‘au. D. RR. $$$$

SOUTH SHORE

1054 Togoshi, 95 E. Līpoa St., Kīhei, 868--0307.

Chef Manabu’s twenty-five years as a sushi chef— two of them as head chef at Morimoto’s Maui—shine through in fresh sashimi and sushi. Closed Mondays and the last Tuesday of each month. Sushi. D. $-$$

Amigo’s, 1215 S. Kīhei Rd., Kīhei, 879-9952. See West Side listing.

Bistro Molokini, Grand Wailea Resort, 3850 Wailea Alanui Dr., Wailea, 875-1234. Organic Kurobuta pork, Hāna Bay fish and chips, and grilled mahimahi are made with fresh, local ingredients and served up in this casual, open-air eatery. Kid-friendly.

American. L, D. $$$ Botero Bar, Grand Wailea Resort, 3850 Wailea Alanui Dr., Wailea, 875-1234. Named for the Fernando Botero sculptures that surround it, the Botero Bar offers nightly entertainment and Thirsty Thursdays—when a three-cocktail tasting is just $20.

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

American/Italian. B, L, D. $$

Coconuts Fish Café, 1279 S. Kīhei Rd., Kīhei, 875-9979. Dive into fresh fish tacos, grilled fish burgers or fish and chips. The cabbage slaw with coconut dressing and mango salsa sets this eatery apart. Additional location: Kama‘ole Shopping Center, 2463 S. Kīhei Rd. American. L, D. $$

Cow Pig Bun, 535 Līpoa Pkwy., Kīhei, 8758100. If a Brandt premium beef burger slathered in foie gras butter, smoky bourbon-bacon jam and blue cheese makes you want to say, “Moo!” this is the place. Maui-style Comfort Food. L, D, N. $$ Duo, Four Seasons Resort Maui, 3900 Wailea Alanui Dr., Wailea, 874-8000. Duo reinvents the classic “surf-n-turf.” Japanese Kobe tenderloin (the

real thing) and dry-aged rib eye are a carnivore’s delight. Choose a strong wine to match your meat’s performance. Steak/Seafood. B, D, RR. $$$$ Fat Daddy’s Smokehouse, 1913 S. Kīhei Rd., Kīhei, 879-8711. What happens to pulled pork, beef brisket and pork ribs when they’re smoked for fifteen hours over kiawe? Something amazing. Enjoy sides like cornbread, chili-garlic beans, and cabbage slaws: one sweet-tart, one with blue cheese and apples. American. D. $–$$ Ferraro’s Bar e Ristorante, Four Seasons Resort, 3900 Wailea Alanui Dr., Wailea, 874-8000. For lunch, enjoy veggie quesadillas or grilled tenderloin sandwiches served poolside; for dinner, handcrafted salumi and lobster tagliatelle. Italian. L, D. $$$$ 5 Palms Restaurant, Mana Kai Resort, 2960 S. Kīhei Rd., Kīhei, 879-2607. Ocean waves sweeping the shore enhance your dining experience, as Chef Raul navigates the culinary rim of the Pacific. Lobster eggs Benedict for breakfast, fish tacos for lunch, and seafood and pastas served with style. Kid-friendly.

Pacific Rim. B, L, D. $–$$$

Foodland, 1881 S. Kīhei Rd., Kīhei, 879-9350.

See West Side listing. Poke. $ Fork & Salad, 1279 S. Kīhei Rd., Kīhei, 8793675. Chef/owners Cody, Travis and Jaron serve up green superfoods topped with pastrami-style seared ‘ahi, baked quinoa falafel, or ginger tofu. Vegan, gluten- and dairy-free options. International. L, D. $ Four Seasons Lobby Lounge, Four Seasons Resort Maui, 3900 Wailea Alanui Dr., Wailea, 874-8000. Impeccable service, an upscale, locally sourced menu, swank cocktails, and performances by hip, local songwriters. Pacific Rim. D, N, RR. $$$$ Humble Market Kitchin, Wailea Marriott, 3700 Wailea Alanui Dr., Wailea, 879-4655. Chef Roy Yamaguchi hits it out of the ballpark with kampachi crudo, seasonal Goose Point oysters, roasted Brussels sprouts and cauliflower, tender beef short ribs, and even saimin. Perfect. Pacific Regional. B, D. $–$$$

Humuhumu, Grand Wailea Resort, 3850 Wailea Alanui Dr., Wailea, 875-1234. Carpaccio of Japanese hamachi with celery-ginger shaved ice, watermelon salad with Surfing Goat Dairy cheese, crispy mahimahi on forbidden rice . . . love from first bite to last. Pacific Rim. D. $$$$ Ka‘ana Kitchen, Andaz Maui, 3550 Wailea Alanui Dr., Wailea, 573-1234. Start with grilled Wagyu hanger steak on green papaya salad, then charred octopus with local goat cheese. Next, Kona abalone on creamy risotto, or a modern interpretation of chicken and waffles. There’s a curated wine list with sommeliers to guide you in pairings, and mixology at its finest. Asian Fusion. B, D. $$$$ Kamana Kitchen, 1881 S. Kīhei Rd., Kīhei, 8797888. Eye-catching art and Indian relics are prelude to a menu highlighting exotic spices lovingly blended from family recipes. Lunch buffet. Indian. L. D. $–$$ Kihei Caffe, 1945 S. Kīhei Rd., Kīhei, 8792230. Woke up hungry at 5 a.m.? Head down to this surfer hangout and load up on banana mac-nut pancakes, loco moco, and a cuppa joe. Café. B, L. $–$$ Da Kitchen, Rainbow Mall, 2439 S. Kīhei Rd., Kīhei, 875-7782. The Hawaiian plate feeds three Maui Nō Ka ‘Oi Mar–Apr 2018

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normal appetites or one sumo-size eater. Plate-lunch favorites like chicken katsu, tempura fish, and Korean mixed plate won’t leave you wanting. Kid-friendly.

Local Mixed Plate. L, D. $ Kō, Fairmont Kea Lani Resort, 4100 Wailea Alanui Dr., Wailea, 875-4100. Plantation Era cuisine takes the spotlight. Try the Kobe beef poke appetizer and “On the Rock”: three mouthwatering morsels of ‘ahi served with a 300-degree lava rock for searing them to perfection. Pacific Rim. L, D. RR. $$$ Local Boys Shave Ice, 1941 S. Kīhei Rd., Kīhei, 344-9779. How to chill out in the Islands? Slurp up a mountain of fruity shave ice served with plantationera-inspired add-ons like haupia (coconut) and macadamia-nut ice cream. Treats. $ Longhi’s Wailea, The Shops at Wailea, 3750 Wailea Alanui Dr., Wailea, 891-8883. Enjoy a crisp pinot grigio and a romaine salad tossed with lemonfeta vinaigrette and anchovies. Italian. B, L, D. $$$ Luana, Fairmont Kea Lani Resort, 4100 Wailea Alanui Dr., Wailea, 875-2210. This lobby lounge reimagines happy hour in tropical surroundings. Try appetizers like lū‘au-inspired kalua-pork flatbread with mango barbecue sauce, and lomilomi tomato paired with ice-cold passionfruit ale. Pacific Rim. L, D. $–$$ Manoli’s Pizza Company, 100 Wailea Ike Dr., Wailea, 874-7499. Manoli’s believes in fresh, organic and sustainable ingredients. Order a pizza with handcrafted organic wheat or gluten-free crust, or dig into chicken scaloppini or Chef Geno’s homemade lasagna. Italian/Pizza. L, D, N. $$ Matteo’s Osteria, 161 Wailea Ike Pl., Wailea, 879-8466. Matteo’s makes its meatball sandwich with Maui Cattle Company beef and Italian sausage, and crusts its ‘ahi with Calabrese olive tapenade.

Italian. L, D. $$–$$$

Nutcharee’s Thai Food, 1280 S. Kīhei Rd., Kīhei, 633-4840. The flavors of Thailand never get boring when Nutcharee is cooking! Start with ‘ahi laab tartare salad, or the popular crispy fish mango salad, then dig into tender braised short ribs smothered in massaman curry. Don’t forget the spring rolls! Thai.

L, D. $–$$ Ono Gelato Kīhei & The Maui Sandwich Shack Cafe, Azeka Shopping Center, 1280 S. Kīhei Rd., Kīhei, 495-0287. Gelato heaven—and that’s not all.

Get your deli fix at this hidden gem: pastrami piled high on marbled rye, and salad wraps to satisfy everyone in your party. Deli/Treats. L, D, $–$$ Piko Café and Restaurant, 1215 S. Kīhei Rd., Kīhei, 793-2671. Fried rice or buttermilk pancakes for breakfast, bento lunches for the beach, plus dry mein, waffle dogs, burgers, katsu, killer salads, and a signature dessert: haupia-chia-ube pudding. Hawai‘i Regional. B, L. $ The Pint & Cork, 3750 Wailea Alanui Drive, Wailea, 727-2038. The best mac-and-cheese with black truffles, deviled eggs Rockefeller, poke bowls and burgers.

International. B (Sat & Sun), L, D, N. $–$$ Pizza Madness,1455 S. Kīhei Rd., Kīhei, 2709888. This family-style restaurant serves Cobb salad, hot and cold deli sandwiches with chips and a pickle, some of the best pizza this side of the Pacific, and pasta, too. Italian/Pizza L, D. $–$$

Miso Phat Sushi, 1279 S. Kīhei Rd., Kīhei, 8916476. Sushi served on site, to go, or delivered. Sashimi platters, sushi rolls, nigiri and specialty rolls. Omakase heaven! Japanese. L, D. $$ Monkeypod Kitchen, 10 Wailea Gateway Pl., Wailea, 891-2322. Lunch at this Peter Merriman restaurant includes pizza, burgers, tacos and ramen. For dinner: Big Island beef rib eye with chimichurri sauce, gnocchi with pork sausage, and banana-cream pie.

Hawai‘i Regional. L, D, N. $$

Roasted Chiles, Azeka Shopping Center, 1279 S. Kīhei Rd., Kīhei, 868-4357. Ofir and Suki Benitez share family recipes like Mama Benitez’s chicken mole, pozole verde, and langostino enchiladas blanketed with tomatillo cream sauce. Giant margaritas! Mexican. L, D. $–$$

Morimoto Maui, Andaz Maui, 3550 Wailea Alanui Dr., Wailea, 573-1234. Iron Chef’s Masaharu Morimoto offers signature and Maui-centric dishes like rib-eye beef burgers and lobster roll sandwiches. Dinner catches fire with prix fixe omakase.

Handcrafted mixology and a dazzling selection of sakés. Japanese Fusion. L, D. $$$$

Ruth’s Chris Steak House, The Shops at Wailea, 3750 Wailea Alanui Dr., Wailea, 8948880. See West Side listing.

Nalu’s South Shore Grill, Azeka Shopping Center, 1280 S. Kīhei Rd., Kīhei, 891-8650. Generous portions and locally sourced ingredients served with aloha. ‘Ahi club with smoked bacon, and fresh fish and chips will have you coming back for more.

Burgers? Yes! American/Pacific Rim. B, L, D. $–$$ MauiMagazine.net

Nick’s Fishmarket, Fairmont Kea Lani Resort, 4100 Wailea Alanui Dr., Wailea, 875-7224. Classic seafood dishes are served beneath a sky full of stars. Woo your date with plump strawberries that are drenched in Grand Marnier and set aflame. Pacific Rim/Seafood. D, RR. $$$$

The Restaurant at Hotel Wailea, 555 Kaukahi St., Wailea, 879-2224. Produce from the hotel’s gardens and fish plucked from island waters provide some of the freshest ingredients you’ll find in any restaurant.

Add Chef Zach Sato’s culinary talents and a gorgeous outdoor setting, and you have a night made in heaven.

European-inspired. D, N. $$-$$$$

Mulligans on the Blue, 100 Kaukahi St., Wailea, 874-1131. Maui’s only Irish-owned pub serves up fish and chips, grilled bangers and mash, and shepherd’s pie. Or try the chopped salad with bacon, blue cheese and tomatoes. Guinness poured properly, great music to get you foot-stompin’ happy, and sports-bar action, too. Sláinte! Irish. L, D, N. $–$$$

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Sansei Seafood Restaurant & Sushi Bar, 1881 S. Kīhei Rd., Kīhei, 879-0004. See West Side listing.

Sarento’s on the Beach, 2980 S. Kīhei Rd., Kīhei, 875-7555. Inspired entrèes are backed by great wines and a myriad of martini choices. And of course, there’s the romantic location—smack dab on Keawakapu Beach. Italian. B, D. RR. $–$$$ Seascape Restaurant, Maui Ocean Center, 192 S. Mā‘alaea Rd., Mā‘alaea, 270-7068. Located next to an award-winning aquarium, Seascape serves up great harbor views with a side of sweet aloha.

Mahimahi sandwiches with fresh cabbage slaw, halfpound burgers and veggie selections. Save room for the Maui Mud Pie: coffee ice cream topped with fudge, on a buttery cookie-crumb crust. American. L (daily), D (Sat/Sun only). $$–$$$

DINNER SHOULD BE AN EXPERIENCE Maui’s most innovative, open kitchen dining experience takes place in Andaz Maui’s signature restaurant, Ka’ana Kitchen.

While serving the freshest farm-table ingredients, Ka’ana Kitchen also has experiences for the true foodie, featuring: Bitters & Bites, a 3 course dining experience paired with original cocktails to your taste, and our classic Chef’s Table experience with the option of wine pairings from our in-house sommelier.

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

The trademarks Andaz® and related marks are trademarks of Hyatt Corporation. © 2017 Hyatt Corporation.

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dining guide Shearwater Tavern, 1279 S. Kīhei Rd., Kīhei, 7932324. Gastropub food and drink have never been finer, as partners D.K. Kodama and Chuck Furuya tag team the bar and kitchen to create a venue worthy of your attention. Pacific Rim. L, D. $–$$ South Shore Tiki Lounge, Kīhei Kalama Village, 1913 S. Kīhei Rd., Kīhei, 874-6444. Gourmet pizza, burgers, salads, and several vegetarian items round out this hip bar’s menu. American. L, D, N. $

More listings: MauiMagazine.net/DiningGuide

CENTRAL Aria’s Restaurant & Catering, 2062 W. Vineyard St., Wailuku, 242-2742. Luscious sandwiches, salads, and entrèes like braised chocolate chipotle lamb shank with maizena. American/Pacific Rim. B (Sat–Sun), L, D (Mon–Sat). $–$$

Foodland, 90 Kane St., Kahului, 877-2808.

See West Side listing. Additional Central Maui locations: 370 Kehalani Village Dr., Wailuku, 244-4460; Sack N Save, 790 Eha St., Wailuku, 244-0356. Poke. $ Maui Coffee Roasters, 444 Hāna Hwy., Kahului, 877-2877. Eclectic art and brightly painted tables decorate this popular gathering spot. At Happy Cappy Hour, 2 p.m. to closing, cappuccinos are $2.

Coffee Shop. B, L. $

CENTRAL Spago, Four Seasons Resort, 3900 Wailea Alanui Dr., Wailea, 874-8000. Wolfgang Puck’s ‘ōpakapaka sashimi and perfectly seared Kobe beef match the trendsetting wine list note for note. Spectacular sunsets may as well be on the menu. Pacific Rim. D, RR. $$$$ Tamura’s Fine Wine & Liquors, 91 E. Līpoa St., Kīhei, 891-2420. See West Side listing. Poke. $

Three’s Bar & Grill, 1945-G S. Kīhei Rd., Kīhei, 879-3133. Three’s serves eggs Benedict six ways, like seared ‘ahi, smoked salmon, and prime rib. For lunch, try Peruvian pork tacos or signature ramen; for dinner, truffleyaki-marinated flatiron steak. Follow their food truck on Facebook. Pacific Rim/Southwest. B, L, D. $$–$$$ Trilogy Excursions’ Sunset Dinner Sail, Mā‘alaea Harbor, 661-4743. Board a luxury catamaran for Chef Bailey’s four-course dinner. Choose rosemarygarlic-crusted steak on roasted garlic demi-glace, wild-caught mahimahi with lemon caper butter, or vegetarian pasta. Open bar with cocktails, wine, and Maui Brewery selections. American. D. RR. $$$$ Ululani’s Hawaiian Shave Ice, 61 S. Kīhei Rd., Kīhei. See West Side listing.

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Bistro Casanova, 33 Lono Ave., Kahului, 8733650. This downtown bistro branches out from its Upcountry sister, adding paella for two, fresh-cut French fries, and burrata Caprese to the menu. Best pau hana in Kahului. Mediterranean. L, D. $-$$

Café O’Lei, The Dunes at Maui Lani, 1333 Maui Lani Pkwy., Kahului, 877-0073. Mac-nutcrusted chicken, tiger shrimp linguine and other favorites, served beside a links-style golf course overlooking West Maui’s mountain. American/Pacific Rim. B, L, D. $$

Da Kitchen, Triangle Square, 425 Koloa St., Kahului, 871-7782. See South Shore listing.

Farmacy Health Bar, 12 Market St., Wailuku, 866-4312. Pono (excellence) perfectly describes their pono bowl: kale salad atop quinoa and tofu. Taro veggie burgers and poi açai bowls with fresh fruit are delicious spins on a local staple. Call in your order to expedite service. Vegan, Takeout Only. B, L. $ Fatt Chicks Burgers, Brews & Grill, 200 Halewaiu Rd., Waiehu, 242-6666. The nineteenth hole never tasted so good! Kim chee loco moco, bountiful salads and ‘ono burgers. Nuff said! Go eat! Pacific Regional. B, L. $

Maui Fresh Streatery, 344-7929. Chef Kyle Kawakami rocks the street-food scene with imaginative poutine, ethnic dishes from around the world, and a modern take on local fare. Follow him on Facebook for locations. Food Truck. L. $

The Mill House at Maui Tropical Plantation, 1670 Honoapi‘ilani Hwy., Waikapū, 270-0333.

Dine at the coffee shop, restaurant, or weekend chef’s table, and discover some of Maui’s most creative culinary fare, from creamy coconut jook with Kula Farm green beans, to beef ragu gnocchi with thyme curd.

Chef Jeff Scheer’s harmony of flavors will woo you back for more. American/Hawai‘i Regional. B, L, D. $–$$$

Poi by the Pound, 430 Kele St., Kahului, 283-9381.

Eat like a local. So ‘ono! Hawaiian. B, L, D. $ A Saigon Cafe, 1792 Main St., Wailuku, 243-9560.

Squeeze into a booth and order a clay pot, the Vietnamese burrito, or lemongrass curry. Vietnamese. L, D. $ Sam Sato’s, 1750 Wili Pa Loop, Wailuku, 2447124. This beloved Maui restaurant sets the standard for dry mein, saimin and chow fun. Asian. B, L. $

1/22/18 6:23 PM

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Located in the heart of Kapalua Resort.

L

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BEST NEW RESTAURANT Gold

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dining guide Tamura’s Fine Wine & Liquors, 199 Dairy Rd., Kahului, 873-8000. See West Side listing. Second Central Maui location: Tamura’s Express, 841 Alua St., Wailuku, 242-0957. Poke. $ Thai Mee Up, 591 Haleakalā Hwy., Kahului, 214-3369. Great Thai cuisine from a food truck? Who would have guessed? Thai. L, D. $ Tiki Tiki Thai Cuisine, 395 Dairy Rd., Kahului, 893-0026. Thai food by Thai chefs. See West Side listing.

Colleen’s at the Cannery, 810 Kokomo Rd., Ha‘ikū, 575-9211. Sink into a comfy booth and enjoy a roasted eggplant sandwich on homemade bread.

The pizza is a well-loved standard. Kid-friendly.

American/Pizza. B, L, D. $–$$.

Farmacy Health Bar, Pukalani Terrace, 55 Pukalani St., Pukalani, 868-0443. See Central listing.

Foodland, 55 Pukalani St., Pukalani, 572-0674.

See West Side listing. Poke. $

Lumeria’s Wooden Crate, 1813 Baldwin Ave., Makawao, 579-8877. The freshest produce and proteins, served in a boutique setting. Try the grilled fresh catch or braised Maui tempeh with basil, kaffir lime and coconut curry sauce. For dessert: papaya with coconut cardamom cream and candied mac nuts. Pacific Rim. B, L, D. $$–$$$$ Nuka, 780 Ha‘ikū Rd., Ha‘ikū, 575-2939. Izakaya food with flavor and style. Start with paper-thin fried gobo chips, then ‘ahi tataki with ponzu sauce. Tempura shrimp udon is light and crispy. Save room for black-sesame or green-tea ice cream. Japanese. D. $$–$$$

UPCOUNTRY Tin Roof Maui, 360 Papa Pl., Kahului, 8680753. Sheldon Simeon of Top Chef fame lets you build your own kau kau bowl with his savory offerings: sweet Kaua‘i prawns in garlic butter and kochujang sauce; seared furikake-crusted fish with wasabi mayo and soy, and more. Pacific Rim. L. $

Ululani’s Hawaiian Shave Ice, 333 Dairy Rd., Kahului. See West Side listing. Second Central Maui location: 58 Maui Lani Pkwy., Wailuku.

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

UPCOUNTRY Casanova Italian Restaurant & Deli, 1188 Makawao Ave., Makawao, 572-0220. Order a tartufo pizza or carbonara pasta at this Upcountry institution. Kid-friendly. Italian/Pizza. B, L, D. $$

Grandma’s Coffee House, 9232 Kula Hwy., Kēōkea, 878-2140. The eggs Benedict and made-from-scratch baked goods are worth the trek. For lunch, enjoy a hamburger with Swiss cheese and caramelized onion.

Coffee Shop. B, L, Snacks. $–$$ Hāli‘imaile General Store, 900 Hāli‘imaile Rd., Hāli‘imaile, 572-2666. Chef Bev Gannon dishes up fresh fish, local meats, and regional produce drenched in complex sauces. The towering sashimi appetizer is legendary. Hawai‘i Regional. L, D. $$– $$$$

O’o Farm, 651 Waipoli Rd., Kula. Call Pacific’O Restaurant, 667-4341, to reserve a culinary tour.

Learn about organic gardening and coffee roasting, and enjoy a breakfast veggie frittata, bread from the wood-burning oven, and fresh-roasted coffee in this bucolic setting. Lunch offers chicken and fish entrées, roasted veggies and dessert. American.

B, L. $$$$

Kojima’s Sushi, 81 Makawao Ave., Pukalani, 573-2859. This third-generation, family-owned restaurant offers classic and modern sushi, combination bentos with teriyaki salmon, and California rolls consistently served with aloha. Sushi. D. $–$$

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

Mexican. L, D. $$

Kula Bistro, 4566 Lower Kula Rd., Kula, 8712960. Big fat sandwiches on focaccia, Upcountry salad greens with house balsamic vinaigrette, and buttery scallop appetizers will have you swooning.

Fresh-fish entrèes and juicy burgers, too. American/ Pacific Rim. B, L, D. $–$$

Ulupalakua Ranch Store & Grill, 14800 Pi‘ilani Hwy., ‘Ulupalakua, 878-2561. Across the road from MauiWine, find great deli fare, and hot-off-thegrill lamb burger with tzatziki, grass-fed elk, venison or beef burgers. Plus homestyle chili and rice, or kālua pork plate lunch. American. L, D. $

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

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NORTH SHORE

Café Des Amis, 42 Baldwin Ave., Pā‘ia, 5796323. Savory crêpes are served with wild greens and sour cream. Lightly spiced curries come with chutney and raita, Indian yogurt sauce. Dine indoors or out.

Kid-friendly. Mediterranean. B, L, D. $

Flatbread Company, 89 Hāna Hwy., Pā‘ia, 579-8989. Big booths, charity nights, a snazzy bar scene, and organic flatbreads laden with maple-fennel sausage and roasted veggies make this a North Shore institution. Kid-friendly. Pizza. L, D, N. $$

Greek Oven, 810 Ha‘ikū Rd., Ha‘ikū, 575-9752.

Tucked inside an old factory, this quaint café serves scrumptious bougatsa (buttery filo dough filled with semolina custard), fresh-baked breads and pastry, spanakopita, moussaka and freddo cafe. Lunch served daily; dinner served Wednesday–Sunday. Greek. L, D. $

Jaws Country Store, 4320 Hāna Hwy., Ha‘ikū, 419-6887. Dig into a poached egg on sourdough toast with tomato, caramelized onions and pesto; or try a poke bowl with mac nuts, avo and Maui onions.

Pacific Rim. B, L, D. $ Mama’s Fish House, 799 Poho Pl., Kū‘au, 579-8488. Mama’s is famous for its heart-stirring windward setting and Polynesian-inspired cuisine.

Each detail evokes old-time island hospitality. Hawaiian /Seafood. L, D, RR. $$–$$$$

Pā‘ia Fish Market, 100 Hāna Hwy., Pā‘ia, 5798030. Huge slabs of fresh fish served with coleslaw on burger buns explain the line out the door. Order your ‘ahi burger rare and squeeze in beside surfers and families. Now also in Kīhei and Lahaina. Kidfriendly. Seafood. L, D. $ Paia Inn Café, 93 Hāna Hwy., Pā‘ia, 579-6004.

Strawberry-papaya parfaits, ‘ahi eggs Benedict, and a delicious (and photo-worthy) cheese platter served with honeycomb to sweeten the deal. Originality shines at the Inn. International. B, BR. $–$$

HĀNA

Barefoot Café, 1632 Keawa Pl., Hāna, 446-5732.

Take out a breakfast like French toast or scrambled eggs with Portuguese sausage. Midday, get a burger or mahimahi plate lunch to go. Pacific Rim. B, L. $

The Preserve Kitchen + Bar, Travaasa Hana Resort, 5031 Hāna Hwy., Hāna, 359-2401. Hāna-sourced produce and fish ground an original menu by Chef Isabelle Toland. Try a craft cocktail with fresh juices and sours. Pacific Rim. B, L, D, RR. $–$$$

ISLAND OF LĀNA‘I

One Forty, Four Seasons Lāna‘i, 1 Mānele Bay Rd., 808-565-2000. Begin your day with baked oatmeal or ‘ahi with chipotle-hollandaise eggs Benedict. For dinner, try Chef Kemar Durfield’s beef filet with lobster-mashed potatoes; or moi, the fish of Hawaiian royalty, with taro gnocchi. Steak/Seafood. B, D, RR. $$–$$$$ Malibu Farm, Four Seasons Lāna‘i, 1 Mānele Bay Rd., 808-565-2000. Organic, farm-to-table fare and a sweeping ocean view. Start with quinoa oatmeal with coconut milk. For lunch, try the Caesar BLT salad or a burrata fruit salad with arugula, mango, papaya and candied mac nuts. American. B, L, $$–$$$.

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

Marc L–R: March 8, Ben Folds | April 28, Cazimero Lei Day | April 8, Jackson Browne | March 22, Complexions Contemporary Ballet | April 20, Primus

MARCH

THROUGH MARCH 7

Celebration of Hawai‘i Viewpoints Gallery Hawai‘i-based fine artists create works on the theme “A Sense of Place.” Gallery hours: Tuesday– Saturday, noon–5 p.m. 3620 Baldwin Ave., Makawao; 572-5979; ViewpointsGalleryMaui.com

THROUGH MARCH 18

Schaefer Portrait Challenge Schaefer International Gallery, MACC Some of Hawai‘i’s finest artists capture the personalities and stories that shape our islands’ culture.

The Marian Freeman People’s Choice Award Reception on March 9, 5:30 p.m., is free and open to the public. Open Tuesday–Sunday, 10 a.m.–5 p.m. One Cameron Way, Kahului; 242-7469; MauiArts.org

Hawai‘i. Hear their real-life stories of assimilation and ongoing dialog that seeks sustained healing for this fractured community. 7:30 p.m. One Cameron Way, Kahului; 242-7469; MauiArts.org

3

Brian Regan Castle Theater, MACC The standup comedian combines witty writing and physicality to create humor for all ages. 8 p.m. One Cameron Way, Kahului; 242-7469; MauiArts.org

4

& APRIL 1

Upcountry Sundays Acoustic Style Casanova Italian Restaurant and Deli Volunteer-run Mana‘o Radio goes live during this benefit event that showcases local and visiting musicians the first Sunday of every month. 2–5 p.m.

1188 Makawao Ave., Makawao; 242-5666; Manao Radio.com

2-18

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Cabaret Historic Īao Theater Directed and choreographed by Kalani Whitford, this classic musical unfolds at the seedy Kit Kat Klub in 1930s Berlin. Fridays and Saturdays, 7:30 p.m.; Sundays, 3 p.m. 68 N. Market St., Wailuku; 242-6969; MauiOnStage.com Masters of the Currents McCoy Studio Theater, MACC Environmental and economic pressures have led many Micronesians to flee their island nations for

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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Ben Folds Castle Theater, MACC Regarded as one of the major music influencers of his generation, Folds has amassed an enormous body of genre-bending music, from classical to pop. 7:30 p.m. One Cameron Way, Kahului; 2427469; MauiArts.org

–APRIL 13

Cudra Clover: Hysteria Hui Noeau Visual Arts Center This solo exhibit features Clover’s biomorphic silk

Mar 2, Apr 6 First Friday Wailuku Mar 9, Apr 13 Second Friday Lahaina Mar 16, Apr 20 Third Friday Makawao Mar 23, Apr 27 Fourth Friday Kīhei Mar 30 Fifth Friday Lāna‘i

paintings, along with her installation Hysteria, which uses elements of those works to create an interactive experience. Opening reception March 9; gallery open daily, 9 a.m.–4 p.m. 2841 Baldwin Ave., Makawao; 572-6560; HuiNoeau.com

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Mai Poina McCoy Studio Theater, MACC In 1898, the United States annexed the Kingdom of Hawai‘i using unorthodox and controversial methods. Citizens of both nations debated the issue—and still do. This production reenacts that debate. A discussion with Hawaiian scholars follows the performance. 7:30 p.m. One Cameron Way, Kahului; 242-7469; MauiArts.org

10

Taste of School Gardens Maui Tropical Plantation Grow Some Good’s annual fundraiser gathers award-winning Maui chefs to create gourmet dishes using ingredients grown in school gardens.

The event also features fine wines, local brews, and live music. Proceeds benefit school-garden programs around Maui. Must be 21 or older to attend. 5–8:30 p.m. 1670 Hono‘apiilani Hwy., Waikapū; GrowSomeGood.org

12, 27, APRIL 3, 10 & 24

School Band Concert Series Castle Theater, MACC Come support our next generation of musicians in the same world-class theater where superstars perform. Most of these free, public concerts begin at 7 p.m.; the April 24 concert begins at 6:30 p.m.

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

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Jake Shimabukuro Castle Theater, MACC Renowned for his super-fast and complex finger work, this ‘ukulele wizard has redefined the meaning of music that comes from Hawai‘i’s beloved

MARCH HIGHLIGHT

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‘Aipono Wine Dinner at Japengo Hyatt Regency Maui Resort & Spa Chef Gevin Utrillo creates a special menu for this one-night-only saké tasting featuring selections from Japan Prestige. A portion of sales benefits UH–Maui College Culinary Arts Program. See page 110 for details. $125 per person, plus tax & gratuity. Reception 5 p.m., dinner 5:30 p.m. 200 Nohea Kai Dr., Kā‘anapali. Reservations: 667-4796

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

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Spring Pops Castle Theater, MACC This collaboration between Maui Pops Orchestra and Maui Choral Arts Association also features pianist Hyperion Knight. 3 p.m. One Cameron Way, Kahului; 242-7469; MauiArts.org

Photo credit: Josiah Patterson

Experience Art with Aloha at

HUI NO‘EAU VISUAL ARTS CENTER

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- FREE “Talk Story” & Demo with Lance Genson Mahi La Pierre March 3 / 10:00am - 11:00am - FREE “Talk Story” & Demo with Kumula‘au & Haunani Sing April 27 / 3:00 - 4:00pm

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Open Daily 9am - 4pm • FREE Admission

Complexions Contemporary Ballet Castle Theater, MACC Founded by former Alvin Ailey stars performing in a groundbreaking mix of methods, styles, and cultures, the group presents STAR DUST: A Ballet Tribute to David Bowie, featuring music by J.S. Bach and David Bowie. 7:30 p.m. One Cameron Way, Kahului; 242-7469; MauiArts.org

ch An Evening of Mindfulness MACC, McCoy Studio Theater Presented by Mental Health Kokua, this presentation on mindful happiness includes The Mindfulness Movie. 7 p.m. One Cameron Way, Kahului; 242-7469; MauiArts.org

2841 Baldwin Ave. Makawao, HI 96768 • 808-572-6560 •huinoeau.com Art with Aloha programs are made possible with support from the Hawai‘i Tourism Authority

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Ho‘omau Maui Nui Botanical Gardens This benefit for Pūnana Leo o Maui Hawaiian language immersion school features Hawaiian music, crafters, food booths, demonstrations, auctions, a keiki (children’s) zone, and more. 9 a.m.–sunset. 150 Kanaloa Ave., Kahului; HoomauMaui.com

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Spring Fling, Taverna Urban Drinks + Italian Eats Celebrate Taverna’s second anniversary with live entertainment by Kelly Covington and Friends, plus chef and wine stations and a guest mixologist. Proceeds benefit UH-Maui College Culinary Arts Program. 2000 Village Rd., Kapalua; 6672426; TavernaMaui.com

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Spring Gala, The King Kamehameha Golf Club Run away and join the circus with Maui Academy of Performing Arts during this annual celebration —themed “Under the Big Top: The Greatest Show on Maui”—that will feature live entertainment and more. Time TBD. 2500 Hono‘apiilani Hwy., Waikapū; 244-8760; MauiAcademy.org

24–26; APRIL 28–29

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

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Kenneth Broberg Castle Theater, MACC Broberg earned the silver medal at the 2017 Van Cliburn Piano Competition, the most prestigious Maui Nō Ka ‘Oi Mar–Apr 2018

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classical music contest in the world. 7:30 p.m. One Cameron Way, Kahului; 242-7469; MauiArts.org

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calendar for children with disabilities. Guest stars include Broadway talents Teal Wicks and Matt Doyle.

5:30 p.m. Not ready to stop the party? Join the Taj Mahalo After Party, with live music by Eric Gilliom & Band and DJ beats until 2 a.m. 200 Nohea Kai Drive, Kā‘anapali; ImuaFamilyServices.org.

& APRIL 21

Artist 2 Artist McCoy Studio Theater, MACC In this new concert series, Henry Kapono pairs with a different guest artist each month to play music and talk story. The March 30 show features Keola Beamer. The April 21 show features Jerry Santos of Olomana. 7:30 p.m. One Cameron Way, Kahului; 242-7469; MauiArts.org

APRIL

1

Color Festival Hawai‘i Events Lawn, MACC This fundraiser for Imua Family Services features DJ Boomshot, Eric Gilliom & Band, She Butter and The Cream, Yum Yum Beasts, and Broadway performers Teal Wicks and Matt Doyle. The party ends in an “All Group Color Throw” at 4 p.m. Vendors, food and beverages for purchase. 1–5 p.m. One Cameron Way, Kahului; 242-7469; MauiArts.org

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The Bollywood Ball Hyatt Regency Maui Hosted by Imua Family Services, the evening celebrates the culture, beauty and music of India, while raising funds for therapeutic services

2-28

Art Maui 2018 Schaefer International Gallery, MACC Maui’s longest-running juried competition showcases work by the island’s artists. One Cameron Way, Kahului; 242-7469; MauiArts.org

4

Pundy Yokouchi Memorial Golf Tournament The Dunes at Maui Lani This fundraiser for the Maui Arts & Cultural Center features golf, prizes, and a luncheon at Café O’Lei. Shotgun start at 7 a.m. 1333 Maui Lani Parkway, Kahului; 242-7469; MauiArts.org

7

Maui County Agricultural Festival Maui Tropical Plantation Support local ag at this celebration featuring a farmers‘ market, food booths, keiki (children’s) activities, live entertainment and more. Events include a pancake breakfast, chef’s dinner, and a grand tasting. 9 a.m.–4:30 p.m. 1670 Honoapi‘ilani Hwy., Waikapū; MauiCountyFarmBureau.org

8

Jackson Browne Castle Theater, MACC Brown is known for his advocacy on behalf of the environment, human rights, and arts education.

His latest album explores love, hope, and defiance. 7:30 p.m. One Cameron Way, Kahului; 2427469; MauiArts.org

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Vieux Farka Touré Castle Theater, MACC The son of Grammy-winning musician Ali Farka Touré, Vieux has gained fame of his own as a singer, guitarist and percussionist. Dance floor will be open. 7:30 p.m. One Cameron Way, Kahului; 2427469; MauiArts.org

13

Three Maui Divas Castle Theater, MACC Each a Nā Hōkū Hanohano Award winner, Amy Hānaiali‘i, Nāpua Greig, and Raiatea Helm take the stage for a stellar performance. 7:30 p.m. One Cameron Way, Kahului; 242-7469; MauiArts.org

13

-15 Maui Hawaiian Steel Guitar Festival Kā‘anapali Beach Hotel This free event brings together master steelguitar players and aficionados from around the world, with performances, presentations, workshops, and jam sessions focused on the instrument and its importance in the Hawaiian music genre. Hula, lei making, ‘ukulele, storytelling and other cultural activities take place throughout the weekend. 2525 Kā‘anapali Pkwy., Kā‘anapali; MauiSteelGuitarFestival.com.

14

Kapa Making Maui Nui Botanical Gardens Lisa Schattenburg-Raymond and Lei Ishikawa lead this hands-on workshop, teaching traditional practices for making kapa cloth. 9 a.m.–3 p.m.

150 Kanaloa Ave., Kahului; MNGB.org Reservations at info@mnbg.org.

14

Ha‘ikū Ho‘olaule‘a and Flower Festival Ha‘ikū Elementary School This family-friendly celebration features music, arts and crafts, plants and produce, historical displays and more. 9 a.m.–4 p.m. 105 Pauwela Road, Ha‘ikū; HaikuHoolaulea.org

18

Green Room: Bill McKibben McCoy Studio Theater, MACC The Merwin Conservancy presents Bill McKibben, award-winning author and environmentalist, founder of 350.org, and fellow of the Academy of

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Ticketed events for AgFest: Purchase tickets at mauiagfest.org

Maui Legacy Farmers’ Pancake Breakfast And Bingo!

11th

April 7, 8-11 am $6 kids / $10 adults

2018

SAT., APRIL 7 9 AM - 4:30 PM MAUI TROPICAL PLANTATION I N WA I K A P Ū Public admission $5 per person.

Children 12 and under and kupuna 65 and over are free.

FREE Parking

Grown on Maui Chefs’ Collaboration Dinner

April 5, 6-9 pm / $75 adults

Features Alvin Savella of The Banyan Tree at The Ritz-Carlton, Kapalua, the Judges’ Choice and Fan-Favorite winner at Grand Taste 2017. He’s joined by previous Grand Taste winner Charlie Owen of Hula Grill Kä‘anapali; Kyle Kawakami, Maui Fresh Streatery and Pastry Chef Ricky De Boer, The Fairmont Kea Lani, Maui.

April 7, 2:30-4:30 pm

Grown on Maui creations by 13 popular locavore chefs. $30 advance $40 day of featuring: • Alvin Savella, The Banyan Tree at The Ritz-Carlton, Kapalua • Charles R Andres, Humble Market Kitchin by Roy Yamaguchi • Charlie Owen, Hula Grill Kä‘anapali • Geno Sarmiento, Nick’s Fishmarket Maui • Gevin Utrillo, Japengo at The Hyatt Regency Maui Resort & Spa • Jacob Arakawa, Pailolo at The Westin Kä‘anapali Ocean Resort Villas • Jayse Sato, Umi Maui • Jeff Scheer, The Mill House Restaurant • Justin Pardo, Merriman’s Kapalua • Lyndon Honda, The Sheraton Maui Resort & Spa • Marc McDowell, Hali‘imaile General Store • Ryan Luckey, Leilani’s on the Beach • Travis Morrin, Three’s Bar & Grill

AgFest highlights: Grown On Maui Farmers Market

Meet Ag Experts

Expanded Keiki Zone

Food BOOTHS & Trucks

Maui loves families. Families grow healthy communities. Enjoy magic shows, face painters, livestock exhibit by 4-H Maui Youth and Makani Olu Ranch, pony rides, bouncers, bands-on keiki activities by Haleakala Ranch Conservation Division, Maui School Garden Network and Keiki Zone sponsor Kamehameha Schools.

Enjoy Circle DL Ranch burgers along with local favorites - chow fun, cornon- the-cob, smoked meat, and Fork & Salad sandwiches and salads.

Refreshing Roselani Ice Cream, Shaka Pops, Acai Bowls, Grandpa Joe’s fair snacks, and gourmet edibles by Maui Fresh Streatery and Three’s Bar & Grill Food Trucks.

Entertainment

Lei making

Maui grows produce, plants, flowers, and value-added agricultural products. Meet the farmers who manage Maui’s lands and provide Grown on Maui.

By Hawaii’s top artist at Main Stage.

mauiagfest.org

Grand Taste

#MauiAg

@MauiFarms

From the College of Tropical Agriculture and Human Resources.

Join Jeanna Teixeira of J Tex Farms, Maui flower growers.

Maui County Ag Festival

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

DRINK | LEARN | EAT | SUPPORT The next wine dinner will be hosted by:

Featuring:

Saké Tasting Dinner Hyatt Regency Maui Resort & Spa 200 Nohea Kai Dr, Kā‘anapali Saturday, March 24 Reception: 5 pm Dinner: 5:30 pm Reservations: 808.667.4796 $125.00 per person plus tax and gratuity $25 from each dinner supports UH–Maui College’s Culinary Arts Program.

Join us for a tasting that explores the full range of saké, from light and mineral to rich and powerful. The evening will showcase members of the Japan Prestige Sake Association: historic, family-operated breweries including Kato Kobachiro Shuzo, Kodama, Omuraya Shuzojo, Honke Matsuura and Ichinokura. Selections such as Grand Mountain, Demon Slayer and Red Snapper will pair wonderfully with Japengo’s cuisine.

Born and raised in Lahaina, Chef Gevin Utrillo began his career at the Hyatt Regency Waikiki in 1994 before leaving the islands for culinary school in 1999. He graduated from The Art Institute School of Culinary Arts in Seattle in 2001, then worked in the kitchens of the Hyatt Regency Bellevue.

In 2004, Chef Gevin moved his young family back to his hometown of Lahaina. • Chef Jin Hosono hails from Asahikawa City in Hokkaido, Japan. He came to the U.S. on his own at the age of seventeen and graduated from Laguna Beach High School in California. At twenty-one, Chef Jin worked at Katsuya Japanese Restaurant in North Hollywood and trained under a Japanese kaiseki chef for eight years. He returned to Japan to study traditional Japanese sushi at Nakahisa in Tokyo, and later worked at NOBU Waikīkī on O‘ahu for four years. Chef Jin is now part of the Japengo family as sushi chef.

calendar

A P R I L H I G H L I G H T

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Alice in ‘Aiponoland Fairmont Kea Lani Maui Maui Nō Ka ‘Oi’s annual readers’ choice ‘Aipono Restaurant Awards celebrate the island’s best chefs and restaurants. This sellout event benefits UH–Maui College Culinary Arts Program. Costumes encouraged! See page 50 for details. Reserve your ticket at 242-8331 or MauiMagazine.net/Aipono2018.

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April Arts and Sciences. This is the 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

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Primus Castle Theater, MACC The trio’s psychedelic style and lead singer Les Claypool’s surreal lyrics have resulted in some of rock’s quirkiest hits. 7 p.m. One Cameron Way, Kahului; 242-7469; MauiArts.org

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Ho‘olaule‘a 2018 Kamehameha Schools Maui This free celebration includes Hawaiian music and dance, cultural demonstrations, traditional games, vendors, and a country store. 9 a.m.– 2 p.m. 270 ‘A‘apueo Pkwy., Pukalani; 572-3100; TinyUrl.com/KSMHoolaulea

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–MAY 13

Of Mice and Men Historic ‘Īao Theater Adapted from John Steinbeck’s 1937 novel, the play follows two migrant ranch workers who roam California during the Great Depression—and the

MAUI CLASSICAL MUSIC FESTIVAL

tragedy that follows them. Fridays & Saturdays 7:30 p.m.; Sunday. 3 p.m. 68 N. Market St., Wailuku; 242-6969; MauiOnStage.com Carden Jamboree Oskie Rice Polo Field Dust off your boots and head to this paniolothemed fundraiser for Carden Academy, featuring BBQ dinner, pie contest, music, dancing, and auctions. 5:30–11 p.m. 521 Olinda Road, Makawao; 573-6651; CardenMaui.org

KATHERINE COLLIER & YIZHAK SCHOTTEN, MUSIC DIRECTORS

Friday, May 4, 2018

BASICALLY BEETHOVEN

Makawao Union Church • 7:00 pm

Monday, May 7, 2018

TANGOS AND ROMANCE

Keawala‘i Congregational Church Makena • 7:00 pm

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Cazimero Lei Day Concert Castle Theater, MACC Beloved entertainer Robert Cazimero performs contemporary Hawaiian music with his awardwinning Hālau Nā Kamalei hula troupe. Preshow entertainment and crafters. 7:30 p.m. One Cameron Way, Kahului; 242-7469; MauiArts.org.

Wednesday, May 9, 2018

HANA COMMUNITY CONCERT

Wananalua Congregational Church Hana • 6:00 pm

Friday, May 11, 2018

FESTIVAL FINALE

28-29

OluKai Ho‘olaulea, Kanahā Beach Park SUP and OC1 paddlers race the eight-mile Māliko Bay “downwinder.” Back on dry land, participate in activities celebrating Hawai‘i’s ocean culture, and enjoy live music and food. Races start Saturday at 8 a.m., Sunday at 9 a.m. Amala Place, Kahului; OluKai.com Email your event to Calendar@Maui Magazine.net, or submit it online at MauiMagazine.net/maui-events. Listings for MNKO’s May–June 2018 print edition must be received by March 12. Photos for print must be 300 dpi. Listings are free, subject to editing, and used as space permits.

Keawala‘i Congregational Church Makena • 7:00 pm 2018 Featured Festival Musicians

Edward Arron, cello Katherine Collier, piano Colin Davin, classical guitar Rohan De Silva, piano Benny Kim, violin

Jeewon Park, piano Yizhak Schotten, viola Scott St. John, violin Sharon Wei, viola Peter Wiley, cello

For information and reservations,

call 808-298-1862

www.MauiClassicalMusicFestival.org MCMF011318. Publication: Maui No Ka Oi Size: 1/6 pg vertical / 2.27 in w x 4.75 h

Join Pacific Business News and local industry experts for an in-depth discussion as we look at what’s in store for the growing business community of Maui.

FRIDAY, APRIL 6, 2018 | THE MILL HOUSE-MAUI TROPICAL PLANTATION VIP Table of 10 - $800 | Individual tickets - $50 For more information visit pacificbusinessnews.com/events or contact Rose Balagtas at rbalagtas@bizjournals.com or 808.955.8072 PANEL SPONSORS

FEATURED NONPROFIT

Maui Nō Ka ‘Oi Mar–Apr 2018

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PERSIAN DINNER at Paris and Donna Nabavi ’s home | December 9, 2017 | Benefit for The Nabavi Legacy Fund L to R: Susan & John Sweitzer | Paris & Donna Nabavi | Flo & Galen Wiger | Lori & Norm Kaufman | Mehtap Berkman

PETRA KOVACS

who’s who

‘AIPONO WINE DINNER | The Leis Family Class Act Restaurant | December 6, 2017 | Benefit for UH-Maui Culinary Arts Program

L to R: Darren Corrao, Roger MacArthur | Linda Umemori, Maureen Marrs | Vince Ng, Asa Ige | Ralph & Nancy Overton

MIEKO HORIKOSHI

L to R: Esther & Brant Holland | Yuki Ng, Harriet Pimentel | Bill Seehafer, Diane Haynes Woodburn, Faye Seehafer | Susan & Jac Kean

BUY BACK THE BEACH | Old Lāhainā Lū‘au | January 20, 2018 | Benefit for Hawaiian Island Land Trust

L to R: Matt & Elif Beall, Akemi & Henk Rogers | Kawika & Maui Burgess | JoAnn Inamasu, Roz Baker | Cynthia Clark, Susan Bradford L to R: Josh Jerman, Adam Hicks | Laura Weinstein, Hermine Harman, Jorene Valkirs, | Roxie Sylva, Reuben Fulks | Michael Moore

MIEKO HORIKOSHI

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

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37TH ANNUAL

KAPALUA

Wine & Food

festival

J U N E 8 - 1 0 , 2 0 1 8 • K A P A L U A R E S O R T, M A U I INTERACTIVE WINE TASTING SEMINARS CELEBRITY CHEF COOKING DEMOS Featuring Nancy Silverton, Nancy Oakes & Hubert Keller

EVENING GALAS WITH LIVE ENTERTAINMENT Join Host Master Sommelier Michael Jordan, MS, CWE and a contingent of world-renowned winemakers, celebrity chefs and Maui’s own culinary stars.

k a p a l u a w i n e a n d f o o d . c o m

a perfect day on maui

Citizen Canine Follow your local guide and make the most of Maui.

Story by Lehia Apana

Ho‘okipa

Flatbread Company

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Sometimes the best company is a fourlegged friend. Maui Humane Society gets it—their Beach Buddies program lets you adopt a pooch for the day to explore Maui’s great outdoors together.

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9–10:30 a.m.: Café O’Lei at The Dunes abuts the first and eighteenth holes of The Dunes at Maui Lani golf course and reveals one of the best dining views of Mauna Kahalawai (West Maui’s mountain). This favorite lunchtime spot also serves simple yet satisfying breakfasts, and is among the thriftiest deals in town: generous portions at affordable prices.

1333 Maui Lani Pkwy., Kahului; 877-0073; CafeOLeiRestaurants.com/Dunes 11 a.m.–4 p.m. Maui Humane Society’s Beach Buddies program unites dog lovers with pups who could use a walk. It’s a winwin (or woof-woof)! For a seamless day out, the Society equips volunteers with a backpack filled with necessities, including treats and poop bags. (Down-and-dirty tip: I learned—the hard way—that to avoid in-transit accidents, you’ll want to encourage your pup to relieve him- or herself before you head out.) Despite the program’s moniker, we skipped the beach and headed with Rufus to Makawao Forest Reserve, where he got his paws muddy along the fragrant eucalyptuslined trails.

The day speeds by when you’re out with your pooch, so be sure to keep an eye on the time and return your pal to the Maui Humane Society before the 4 p.m. curfew. Reservations are required for the Beach Buddies program. 1350 Mehameha Loop, Pu‘unēnē; BeachBuddies@Maui HumaneSociety.org; 877-3680; Maui

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HumaneSociety.org. Makawao Forest Reserve is at the end of Kahakapao Road in Makawao.

TIP: Pack a small cooler, and before heading into the reserve, purchase snacks or a takeout lunch at Pukalani Superette.

Located close to the turnoff for the reserve, this cozy market sells local-style favorites and fresh produce from Maui farmers. 15 Makawao Ave., Pukalani; 5727616; PukalaniSuperette.com

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4:30–6:15 p.m.: Don’t be fooled by its name. Ho‘okipa may mean “to show hospitality,” but Ho‘okipa Beach Park isn’t the place for a swim or learning how to surf—thanks to its shallow, nearshore reef and strong currents. But it’s tops for hanging out and watching the windsurfing pros or seasoned surfers glide along the sea.

Perch along the park’s cliff-side lookout for a bird’s-eye view of the action. This salt-sprayed playground is also a gathering place for the beloved honu (green sea turtles) who swim ashore to rest. But remember, love them from a distance.

Feeding or touching the honu is totally uncool—and totally illegal. Hāna Hwy., Pā‘ia 6:30 p.m.: Flatbread Company dishes the grown-up, gourmet version of this takeout staple. Try the sweet and savory Mopsy’s Kalua Pork pizza that’s topped with homemade organic barbecue sauce, local goat cheeses, and kiawe-smoked pork. From menu covers hand-drawn by local youth, to the glowing wood-fired oven, this lively spot brims with character.

Another reason to eat here: On Tuesdays, Flatbread donates a portion of its sales to a local nonprofit. 89 Hāna Hwy., Pā‘ia; 579-8989; FlatbreadCompany.com/Maui

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Follow Lehia Apana on her “Perfect Day” at MauiMagazine.net/beach-buddies.

LEHIA APANA; SECOND FROM TOP: COURTESY CAFE O'LEI RESTAURANTS

Café O’Lei at The Dunes

Find Your Aloha.

Where the spirit of exploration meets the sweetness of homecoming, you’ll find Montage Residences Kapalua Bay. A modern take on resort living, free of pretense, alive with fun. Signature services and amenities are infused with the essence of a beloved place. Make the Montage experience your own, and reclaim the luxury of delight.

Fewer than 12 Residences remain. Expansive oceanfront three- and four-bedroom homes starting from the mid $3 Millions. Schedule your private showing.

800 691 3527

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