Maui Nō Ka 'Oi Magazine Jul-Aug 2018

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Features

30 » Adventure

SUNDAYS WITH MORAY In the swim with the Maui Pink Caps. Story by Rick Chatenever

40 » Maui Style

MAKING WAVES Maui swimwear designers are creating a global splash.

Story by Sara Smith

What keeps Maui’s Pink Caps so buoyant? You’re looking at it. (See story on page 30.)

Photo by Don Bloom

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48 » Hawaiian Soul

SUSTAINING CULTURE Hāna’s families teach acclaimed chefs about living off the land—and remind themselves what it means to be Hawaiian.

Story by Lehia Apana

56 » Island Business

FOLLOWING HERITAGE Cattle and pineapple have deep roots in Maui’s history.

Are they still in our future?

Story by Kathy Collins

62 » At Home

SIMPLE PLEASURES The lesson of this Ha‘ikū home: Less can truly be more.

Story by Sarah Ruppenthal

About Our Cover Model Nellie Anderson’s Makai bikini is by Julie Stone of Posh Pua—one more reason the rest of the planet is getting on-board with Maui’s swimwear designers.

(See story on page 40.) Photo by Jessica Sullivan

©2018 CHANEL®, Inc.

Whalers Village 808.661.6806

Departments

THIS ISSUE ONLINE

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

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

114 A Perfect Day on Maui

ISLAND HOPPING Hop the ferry and escape to Lāna‘i. Story by Lehia Apana

SECOND HELPING Experience more of Hāna Kū, a rare collaboration that brings together top island chefs and Hāna residents skilled at living off the land. Tune in at MauiMagazine.net/hana-ku.

16 Publisher’s Note

« DINING »

WHERE CABBAGES ARE KING Local comedian Augie T. shares his recipe for local-style corned beef and cabbage— and shares some laughs, too. See the video at MauiMagazine. net/heritage-crops.

14 Contributors

by Rita Goldman

82 Dining Feature

18 Talk Story

Fresh off the coconut wireless ~ by Jill Engledow, Shannon Wianecki & Paul Wood

FIRE UP THE FUN The cooking demo is at Mauka Makai. The recipes are right here.

Story by Becky Speere

26 Great Finds

88 Chef ’s Kitchen

JUST BEACHY Compiled by Marluy Andrade

WHAT MAKES BADER SO GOOD? Story by Becky Speere

106 Calendar

92 Becky’s Backyard

What’s happening where, when, and with whom

ROOTING FOR TURMERIC Story by Becky Speere

110 Who’s Who

96 Dining Guide

Seen making the scene on Maui

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

RICE IS NICE, BUT RUM IS BETTER. Mauka Makai’s DJ Villa has just the cocktail for you to try: Rum-Chata.

Cheer up at MauiMagazine.net/mauka-makai.

YOU CAN GET THERE FROM HERE. Follow Lehia Apana on a Perfect Day trip to Maui’s neighbor island. The video is at MauiMagazine.net/explore-lanai.

CONGRATULATIONS to Shalicia Tate of St. Robert, Missouri, who won our Trip to Maui contest, including round-trip travel for two on Alaska Airlines, three nights at luxurious Andaz Maui at Wailea Resort, and dinner for two at award-winning Ka‘ana Kitchen—a $7,800 value.

LIFE’S A BEACH! Enter our sizzling summer contest. You could win a beach prize package worth more than $600. Get details at MauiMagazine.net/beach-contest.

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

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MIEKO HORIKOSHI

Chef/Instructor Noel Cleary and his students from UHMaui College’s Culinary Arts Program presented this Meyer lemon-cured hamachi crudo at the 2018 ‘Aipono Restaurant Awards. Topped with toasted nori, sesame, charred Kula strawberry, and citrus vinaigrette, the appetizer was a winner in our book. Our Gala gallery starts on page 110.

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

What is your favorite brand of slippahs and why do you love it?

For anyone who grew up in Hawai‘i, Locals brand is synonymous with rubber slippahs. I’m still a loyal Locals girl.—Lehia Apana

PUBLISHER Diane Haynes Woodburn CREATIVE DIRECTOR John Giordani SENIOR EDITOR Rita Goldman MANAGING EDITOR Lehia Apana

Oofos are designed to aid foot pain and they’re all I can wear now. I was a loyal to Reef slippahs prior to getting foot issues. #aging—Adelle Lennox

DINING EDITOR Becky Speere HOME & GARDEN EDITOR Sarah Ruppenthal WEBSITE MANAGER Adelle Lennox ASSISTANT DESIGNER Shelby Lynch

I like OluKai because they have good arch support and still wear like a slippah. They’re long lasting, durable, and have a nice Maui hook logo!

—Lisa Liu

GREAT FINDS EDITOR Marluy Andrade EVENT PHOTOGRAPHER Mieko Horikoshi CONTRIBUTING ILLUSTRATOR Matt Foster CONTRIBUTING WRITERS

Rick Chatenever, Kathy Collins, Jill Engledow, Sara Smith, Shannon Wianecki, Paul Wood

A LOHA

CONTRIBUTING PHOTOGRAPHERS

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

Scotts, because a) the company once manufactured army boots; b) the soles are impenetrable by lava or any other sharp stuff known to mankind; and c) I’m so hopelessly old school.—Rick Chatenever

Marluy Andrade, Lehia Apana, Blinnk Photography, Don Bloom, Steve Brinkman, Kevin Brock, Tony-Novak Clifford, Chloe Cryan, John Giordani, Mieko Horikoshi, Hayley Kaysing, Lily Lawrence, Maui Maka, Zane Mathias, Vini Pimenta Bessa, Ryan Siphers, Becky Speere, Jessica Sullivan, Michelle Van Dijk, Peter Verduin CIRCULATION & ADMINISTRATION

Haynes Publishing Group, Inc. ADVERTISING SALES 808-242-8331 GROUP PUBLISHER Catherine Westerberg ACCOUNT MANAGER Brooke Tadena SALES & PRODUCTION COORDINATOR Lisa Liu BUSINESS DEVELOPMENT Michael Haynes CONTROLLER & OFFICE MANAGER

Kao Kushner OVER 90 BEACHFRONT SHOPS & RESTAURANTS

I don’t wear slippahs—my feet only like Birkenstocks.

—Jill Engeldow

I like those expensive kind slippers molded in the shape of the bottom of your foot.

I have a pair. Cost me four dollars twenty-five years ago.

Fit me perfect now.—Paul Wood

SUBSCRIPTION MANAGER Nancy Wenske NEWSSTAND SALES & CIRCULATION

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As someone who virtually lives in rubbah slippahs, I love Havianas brand. Lots of cool colors, soft, almost “squishy,” yet durable. Comfort and durability are my only real concerns. Havianas cover both very nicely at a fairly reasonable price. Havianas, send endorsement cheques and a case of men’s size 11 to. . . . —Tony Novak-Clifford

Subscription inquiries toll free: 844-808-MAUI (6284) or visit Subscribe.MauiMagazine.net NATIONAL MagNet, Disticor Magazine Distribution Services HAWAI‘I MagNet IN-ROOM Maui Circulation E-MAIL ADDRESS Info@MauiMagazine.net MOVING? Send address changes to Haynes Publishing Group, 90 Central Ave., Wailuku, HI 96793.

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

I will not wear anything but ABEO footwear. Their shoes massage your feet as you walk—it’s incredible!

—Mieko Horikoshi

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

90 Central Ave., Wailuku, HI 96793; 808-242-8331. ISSN 2473-5299 (print)| ISSN 2473-5469 (online) ©2018 Haynes Publishing Group, Inc. All rights reserved. No part of this magazine may be reprinted and/or altered without the written permission of the publisher. The publisher reserves the right to accept or reject any advertising matter. Unsolicited manuscripts and photographs are welcome, but must be accompanied by a self-addressed, stamped envelope. The publisher assumes no responsibility for care and return of unsolicited material.

Individual issues are available upon written request at $4.95 per issue plus postage. Yearly U.S. subscriptions $21; Canadian subscriptions $29; foreign subscriptions $40. Payable in U.S. currency. MauiMagazine.net Maui Nō Ka 'Oi Magazine is printed on acid- and chlorine-free paper from Sappi—an environmental leader in the industry whose paper products comply with the Forest Stewardship Council and Sustainable Forestry Initiative.

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JOSE MORALES

Health & Wellness

Our publisher, Diane Haynes Woodburn, is on safari in Africa and won’t return until after we go to press. Hence my guest appearance on this page.

I am well aware of the irony of my diving into this column just as we present our annual swimsuit issue (which also features Rick Chatenever’s fun story on Maui’s Pink Caps swim club, page 30). I have my own issues with swimwear, and not just because I am both a senior editor and a senior citizen. Even in my youth, when I weighed only . . . well, that’s none of your business. Let’s just say that being short and carrying my weight around my middle meant I could never find a one-piece whose crotch didn’t reach my knees.

I had no such problem with bikinis—unless you count the unnerving episode that took place my junior year in college. I was sunbathing in my dorm’s backyard, lying on my tummy with my top unhooked, when a bird flew overhead and landed a direct hit in the middle of my back. No kidding. I’m the only one occupying that whole expanse of lawn, and this avian bombardier hits his target with precision that would have done the Blue Angels proud.

The suit top hooked in the back. Do you know what it’s like to have to instantaneously and awkwardly choose between modesty and sanitation?

As I grew older, bikinis stopped being an attraction for me—and for the beachgoers who kept selflessly offering me their towels. My quest for a one-piece began in earnest. Occasionally I’d locate a suit whose proportions approximated mine, but invariably by the time it wore out, that style was no longer available. That, or the store itself had closed. (I’m talkin’ to you, Sports Authority.) The other option was squeezing into smaller sizes, which had the additional advantage of letting me blame my shortness of breath on the suit, rather than my being out of shape.

A couple of years ago, I went to Lāna‘i with creative director John Giordani and managing editor Lehia Apana. We were researching a story on the island and its Four Seasons Resort. Since we had a lot of ground to cover, I assumed we wouldn’t have time for a swim in the pool, so I didn’t bother to pack a suit. Lehia and John both brought theirs—and John doesn’t even swim. So when it turned out that we’d have a free afternoon, after all, I was desperate to find one for myself.

After calling every emporium in Lāna‘i City except Richard’s Market, I hit the hotel shops and actually found a suit that fit! Sure, the price tag was more than the rent I paid for my first apartment, but beauty does not come cheap. Silhouettes of tiny white palm trees constellated across the night sky of the one-piece. A fashionable cord of the same material issued from a grommet, front and center, and tied around my nape. I’ll admit it: I looked good.

Looked good as I sashayed to the beach chair where I draped my towel. Looked good as I addressed the periwinkle pool. Looked good . . . until I dove in and the top of the suit did its own dive. A deep one. I still don’t know which was more embarrassing: a wardrobe malfunction in front of my fellow pool goers—a gaggle of Japanese men—or their not bothering to look.

I can’t tell you when my most recent swimsuit calamity began, only when it ended: the day I held my old Speedo up to the light—the suit I’d been wearing at the Pukalani pool several times a week—and saw that the seat of the suit was worn to semitransparency. (You guys in lanes two and four could have told me, you know.)

Still, hope springs eternal. As you thumb through the pages of this, our swimsuit issue, I encourage you to decide which of the models on pages 40 through 45 might be yours truly.

Until then, I’m gonna see how buoyant a burka can be.

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Still Tops After All These Years Story by Jill Engledow | Photo by John Giordani

Kids growing up in Hawai‘i’s plantation camps in the early 1900s had little in the way of toys, but plenty of ingenuity for turning everyday items into fun. One of the most enduring games they invented was played with the humblest of objects: the cardboard disks that once upon a time sealed glass milk bottles.

The rules were simple: Stack a bunch of covers, print side down, and take turns trying to hit the pile with a slammer, or kini.

Any covers knocked off that landed face up went to the thrower, and the youngster with the most caps at game’s end was the winner.

Through the decades, milk caps came and went in the revolving cycle of schoolyard games. The artwork on those covers evolved, too, and by the end of the century, the cardboard disks had become an international collector’s item.

Audrey Rocha Reed attended a strict parochial school in Honolulu in the 1950s.

“The nuns were furious” about the game, she remembers. “It was ‘unbecoming’ for young ladies to play with milk caps.”

Some adults found the game too much like gambling, because winners kept the caps they flipped. That belief solidified once money was involved; in the 1990s, schools banned the game because it sometimes led to fights and thefts.

Kay Fukumoto, a Kahului girl who went to school in the 1960s, disagrees with the gambling connection. “It’s skill based,” she insists. “You gotta hit it the right way.”

And Patsy Shishido of Hāmākuapoko

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Like the milk caps, the game of Pog keeps circling back around—their designs evolving with the times. Ikaika Tadena collected these in the 1990s.

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says that in the 1930s, “We didn’t gamble—we never had money!”

The game may have been based on a card game called Menko that existed during Japan’s Edo Period, and could have arrived with Japanese immigrants who came to work on Hawai‘i’s sugar plantations in the late 1800s.

Whatever the game’s origin, the Valley Isle had a role in its history.

By the early 1970s, Maui’s Haleakala Dairy no longer used milk bottles, but when dairy president Peter Baldwin told his marketing director, Charlie Nalepa, about playing with bottle caps in the 1940s, Nalepa had an idea.

The dairy named its new passion-orangeguava juice POG and promoted it with bottle caps with the POG logo. Soon, kids were coming by the dairy office to buy a hundred at a time.

O‘ahu youngsters playing with the disks about 1991 apparently were the ones who dubbed them “Pogs,” and the game’s fame spread. In 1993, Haleakala Dairy sold the POG brand name to an investor—who formed the World Pog Federation. Millions of the cardboard disks were printed with fancy designs, and kids around the world played Pogs.

Madge Walls played the game in Hilo in the 1950s, and says the newer version isn’t the same as the old disks that were actually used on milk bottles. Those covers absorbed a slight amount of milk, and had a staple that connected to a pull tab. That, and the bending and pulling of opening the bottle “all combined to created slightly warped caps,” Walls says.

“The wobbly, springy nature of the stack made the game wild and unpredictable.” Compared to the shaky stack of slightly sour-smelling caps and the joy of beating siblings to the empty milk bottle, the glossy commercialized Pogs her sons played with in the 1970s were “not anywhere near as much fun.”

Peter Baldwin, who helped launch the worldwide craze, begs to differ. Of the thousands of kids who played with milk covers, he says, “They all had fun.”

TOP LEFT: JEWEL457

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Above: Island kids play the game circa 2014, a century after its invention. Right: Vintage milk caps from Maui dairies, and a johnny-come-lately POG disk from the 1970s.

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TALK STORY day in the life

Best in Show Story by Paul Wood Photo by Tony Novak-Clifford

BEST WORKS Radio personalities can walk through the world undetected; listeners can only guess what they look like. Bill Best, a beloved on-air Maui voice, likes it that way. A listener once imagined Bill looks like George Clooney. (He doesn’t, but never contradict a listener.) His reality is humble: a closet, a microphone, three walls of alphabetized CDs, and a sign that says,

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“REMAIN CLAM.” Such is the glamor of Mana‘o Radio, the commercial-free station Bill has anchored from its beginning in 2002. For years he did five live shows a week, improvising from quickly picked musical sets, answering the phone, and organizing public-service announcements, all while chuckling cheerfully. Once he yearned out loud for a chocolate malt.

Ten minutes later, a listener knocked on the door with a frosty shake.

BEST CONVERSATIONS Two days a week, Bill takes a break from Mana‘o to host “Off the Record,” a talk-radio show he launched on KAKU, the radio outreach of community-access AKAKU television.

Radio is driven by the clock, and veteran voices develop a necessary nonchalance: Twenty seconds? No problem. Bill admits that unscripted, hour-long conversations at first left him “drenched in sweat.”

Now, over 350 shows in, he and Maui callers have discussed farming, sand mining, theater, rape, politics, poetry. . . .

“No subject is off the table.”

BEST MIX His background is equally eclectic. Bill Best (his actual name) is a native San Franciscan who was in his twenties when Haight-Ashbury went Technicolor. He rode in a flower-covered bus with the One World Family Commune, helped run a garden restaurant and a hand-painted-clothing store (Faroutfits), did improv and community theater, and worked in radio and video production back in pre-tech days. He’s avuncular and easygoing, a seventy-three-year-old child of the Love Generation.

BEST AT REST After work, Bill and wife Bobbie scoot off to Nei Gong class, which he calls “a soft-style martial art that I can do in my La–Z-Boy.” He’s partial to videogames, whose graphics, he says, “are astounding.” DJ see, DJ do: Bill paints and does collages. His pieces have appeared in Art Maui and the Schaefer Portrait Challenge, and in exhibits at Hui No‘eau Visual Arts Center.

BEST-KEPT SECRET On Tuesday and Thursday nights, Bill performs in the best two-hour concert you will never experience—Bobbie Dee and The Stereotypes. These are friends who could go commercial, but play for the love of it in a remote Ha‘ikū barn. Bill drums. Bobbie drives the vocals with Mavis Staples octane. Then Bill sings, channeling Fred Neil: “I only know that peace will come, when all the hate is gone.” The Best voice rises sonorously into the thick Ha‘ikū starlight.

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Maui Nō Ka ‘Oi Jul–Aug 2018

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TALK STORY in season

Pua ‘Ōlena At this year’s Merrie Monarch hula competition, the celebrated Yap family wore eye-catching outfits made of kapa (barkcloth) dyed brilliant yellow. The striking costumes didn’t just look good—they smelled good, too. As the performers strode onstage, a spicy, telltale perfume followed them: ‘ōlena, turmeric’s Hawaiian name.

Turmeric is prized around the world for its yellow color, bold flavor, and medicinal properties. When Polynesian voyagers first sailed to Hawai‘i, they brought the pungent herb with them. Hawaiian healers are said to have mashed ‘ōlena roots into juice as a remedy for earaches, sinus infections, and other ailments. Priests used ‘ōlena-laced seawater in purification rituals. Kapa makers, who perfected the art of decorating barkcloth with natural dyes over many centuries, used thumb-sized turmeric roots to produce a range of yellows from bright canary to deep mustard.

The tradition continues. Hula dancer and fashion designer Manaola Yap colored his Merrie Monarch costume with ‘ōlena he grew at home.

It’s a tricky garden plant that loses its leaves and goes dormant over the winter. New leaves emerge in spring, followed by a late-summer flower stalk. While turmeric’s roots are showy and stain the fingers, the plant’s bloom is comparatively shy.

A stalk of pale, almost translucent green-and-white petals grows close to the ground, tucked amidst the plant’s leaves. Yap appreciates the symbolism. “It represents the hidden beauty that you only see when the wind blows,” he says. His family popularized a song that praises the cryptic flower—a metaphor for a reserved but precious person.

Pua ‘ōlena, pua moe wale I ka nahele e moe nei Ka ua noe makali‘i E ala mai, hō‘ike mai I kou nani Pua ‘ōlena, pua ‘ōlena

‘Ōlena blossom, blossom sleeping In the forest, sleeping here The misty summer rain Awake and show now Your beauty ‘Ōlena blossom, ‘ōlena blossom

Lau ‘ōlena, lau pālulu E pe‘e nei kau mōhala O ka makani hāwanawana Hō‘ike nei pua ‘ōlena I kou nani Pua ‘ōlena, pua ‘ōlena

Leaf ‘ōlena, leaf that shelters and protects Hiding the blossom unfolding The wind whispers See here the ‘ōlena blossom Show your beauty ‘Ōlena blossom, ‘ōlena blossom

ISTOCK/HADKHANONG

Story by Shannon Wianecki

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GREAT FINDS

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CHANGING OF THE GUARD Gone are the days of unpleasantly cold and wet rash guards. Bluesmiths’ Lane Hydrophobic shirts for men and women are made with a highly breathable, sun-protective fabric that repels water, so they stay drier longer—on and off the water. $85.

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SURFS YOU RIGHT Surfing legend Gerry Lopez, also known as “Mr. Pipeline,” handshaped this coral-inspired, camouflage-print collector’s board. $1,050 at Hi-Tech Surf Sports, 425 Koloa St., Kahului, 877-2111, GerryLopezSurfboards.com.

Just Beachy

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THAT’S A WRAP Loomed with 100 percent raw Turkish cotton, Hoa Kai Surf’s oh-so-soft “ALOHA” towel with hand-tied fringes is quickdrying, sand-resistant, and more multifunctional than its terry cloth counterparts. $48.95. Find it at Mokapu Market, Andaz Maui at Wailea Resort, 3550 Wailea Alanui Dr., Wailea, HoaKaiSurf.com.

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TIME AND TIDE WAIT FOR NO ONE Stay a step ahead of the next wave. The Nixon Lowdown II has preprogrammed tide information for more than 270 beaches worldwide, along with a wave counter, chronograph, countdown timer and other functions. Available in neon orange or translucent blue (in store only); $125 at One Eighty Maui, Queen Ka‘ahumanu Center, 275 West Ka‘ahumanu Ave., Kahului, OneEightyMaui.BigCartel.com.

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COOLER THAN YOU Carry the (beach) day in a waterproof, tough-as-nails personal cooler. The YETI Hopper Flip 12 has a wide-mouth opening for easy loading and access to food and drinks, and its extreme insulation keeps ice cubes from melting. $300 at Maui Sporting Goods, 92 N. Market St., Wailuku, 244-0011, MauiSporting.com.

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GIVE REEFS A CHANCE Mama Kuleana’s oxybenzone-free, waterproof SPF 30 sunscreen is made with non-nano zinc powder and other natural ingredients that won’t harm coral reefs—or our bodies. 2 oz. container for $20. Visit the website for retail locations or purchase online.

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Maui Nō Ka ‘Oi Jul–Aug 2018

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ELLE MER SWIM

Elle Mer is a Hawaiian swimwear company founded by a seventhgeneration islander, and made for the woman who moves effortlessly from diving into the ocean, to enjoying time après surf with loved ones.

She knows she can have it all. 120 Hāna Highway, Pā‘ia | ElleMerSwim.com | Instagram: @ElleMerSwim | 808-868-0481

HANGLOOSE HAMMOCKS HAWAII

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

FOREVER H AND A MAUI

Owner Romela Agbayani designs and sews these adorable Hawaiian dresses and accessories for 18-inch American Girl dolls, along with matching dresses and accessories for girls of all ages.

Find them at Forever H and A Maui, 658 Front Street, Lahaina, or the Maui Swap Meet on Saturdays | ForeverHAndAMaui.com | Facebook and Instagram: @ForeverHAndAMaui | 808661-1760, 808-276-0960 or 808-276-3838

OCEAN JAZZ

SWAP MEET AT PAIA BAY

There’s now one more reason to love Pā‘ia town— the Swap Meet at Paia Bay! Located a few steps from the main intersection, you will find handcrafted and local gifts, soaps, and jewelry at great prices. Check out daily food specials online, including surprising tastes like Sweet Ninja’s handmade ice cream flavor Loco Moco Rolls. Yum! 137 Hāna Hwy., Pā‘ia | SwapMeetAtPaiaBay. com | Instagram: @SwapMeetAtPaiaBay

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Ocean Jazz is a collection of jewelry designed and handmade by Jasmine K. Asis. Inspired by her love for the land and sea, the Ocean Jazz signature style blends quiet luxury with bohemian ease. Shop the collection online.

OceanJazzMaui. com | Facebook and Instagram: @OceanJazzMaui

HOLIDAY & CO.

Holiday & Co. is a charming boutique nestled on the slopes of Haleakalā in the heart of Makawao Town. Here, inside the historic Matsui Store building, you will find the highest quality fabrics, leather goods, jewelry and much more. 3681 Baldwin Avenue, Makawao | HolidayAndCoMaui.com | HolidayAndCo@gmail.com | Instagram: @HolidayAndCo | 808-572-1470

STUDIO 22K

Sherri Dhyan and the goldsmiths at Studio22k are dedicated to the traditions and style of high-karat gold jewelry inspired by Mesopotamia and ancient African cultures. Our goldsmiths skillfully recreate techniques of these civilizations, such as granulation, filigree, repoussé/chasing and hand forging. 161B Hāna Hwy., Pā‘ia | 808-579-8167 | Studio22k.com

SASSABELLA BOUTIQUE

Sassabella showcases locally based designers and features highquality, extremely soft garments. We offer a unique and sassy shopping experience.

Choose from oneof-a-kind jewels and handbags, plus cozy and versatile clothing not found elsewhere.

36 Baldwin Avenue, Pā‘ia | Facebook.com/ SassabellaBoutique | 808-572-3552

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ADVENTURE

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ADVENTURE

Above: Shark sightings are infrequent, but do get the adrenaline rushing—even harmless black- or whitetip reef sharks. The Pink Caps agree that when humans and sharks see each other in clear water, they usually go in opposite directions, neither wanting anything to do with the other. Danger comes from swimming in murky water, where the bad visibility can result in accidental encounters. Left: Having mastered nuances of underwater lighting, photographer Don Bloom can still spend an hour processing a single image, like this turtle, to bring out every detail.

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Black fins in the water!

Ever since the movie Jaws, those words cue ominous theme music in some minds. But for a group of adventurous Maui ocean swimmers who call themselves the Pink Caps, the sight of those fins triggers delight.

Dolphins!

There are nearly 100 of them—spinner dolphins glide through the water, dozens rising in unison toward the surface. Mothers with babies. Pairs of males swimming side by side. Scores of them pass under the humans, just out of reach. It’s dolphin soup. It’s an immersion in ecstasy.

Close encounters with those smiling cetaceans are a rarity, even for this group of friends who have been swimming off Mākena beaches and points further south most Sunday mornings since the nineties. High on their list of memorable events is the day a pod of dolphins approached the Pink Caps, starting and stopping whenever the humans did. They clearly wanted to play. At some point, Doug Rice gave his pink cap to one of the dolphins, which proceeded to share it with others in the pod. When the humans finally stopped swimming with them, the dolphins returned the cap, knowing exactly whom it belonged to.

Far more common than dolphins are visits by rays, turtles, and other undersea creatures—regular accomplices on Pink Caps outings.

“It seems like everybody’s curious about everybody,” says Rice.

“On both sides. Sometimes the manta rays will come up and be real interactive; same way with the eagle rays and the turtles, but it varies from day to day. The rule is, you can look, but don’t touch.”

Doug and his wife, Christine Andrews, were part of the core group that evolved into the Pink Caps. They met, appropriately enough, at the swimming pool at the University of Hawai‘i at Mānoa, where the two were grad students. After moving to Maui in 1989, they quickly discovered the Masters Swimming workouts at War Memorial Pool in Wailuku, and the rough-water ocean races that used to take place on island beaches several times a year.

It was Christine who provided the group’s signature fashion statement. After ocean-swimming friends on O‘ahu were seriously injured by a boat propeller, she and Doug ordered bright pink caps as a safety measure for the Maui group, which numbered around twelve at the time. They put names on the caps and gave them as Christmas presents.

Clockwise from top: Maui’s Pink Cap swimmers gather most Sunday mornings in waters off Maluaka Beach in Mākena before setting out to see the sea life. An underwater coral formation known as “The Arch” is the first point of interest on the swims, which usually cover two miles or more. The wildlife he encounters in their native habitat have no fear of humans, says Bloom, which is why he’s able to get close to his subjects.

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Almost 100 spinner dolphins briefly surrounded the Pink Caps during an outing last February.

The pod, including mothers and babies, as well as males swimming in side-by-side pairs, moved in unison as they neared the surface. Regulations prohibit swimmers from approaching within fifty yards of dolphins, so accidental encounters feel serendipitous.

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ADVENTURE

“A lot of people think it’s for breast cancer,” says Christine.

“We just go, ‘Sure.’”

Other wardrobe accessories include fins, wetsuits, goggles, sometimes snorkels, and bright pink-and-black-striped rash guards.

“The suits transpired from a TED Talk that showed bright colors shaped like a sea snake—pink and black and striped like a zebra—flash a signal to other marine life that it’s dangerous; don’t go near it,” adds veteran Maui lifeguard and Pink Cap stalwart Rich Landry. “That’s why we’re all wearing pink and black, or anything with stripes.”

The Pink Caps are in no way an official organization.

There’s no membership list, no application, no dues, waivers, nothing to sign. It’s all word of mouth, the undersea cable in Maui’s coconut wireless.

Regulars these days number between twenty and thirty on any given Sunday. They include island lifeguards and coaches on their days off, and former age-group and college swimming champions. But there are also people who came to Masters Swimming in adulthood, as a form of recreation.

They’re a healthy bunch, especially considering that many have their AARP cards next to their U.S. Masters Swimming IDs in their wallets.

They also turn out to be a tight-knit community of awfully happy people, thanks to all the endorphins—the feel-good chemicals that exercise releases in the brain.

The Pink Caps call them “endolphins.”

“The Pink Caps are very social,” says Janet Mercer, who, with partner Patti Hawkins, has been swimming with the group for almost twenty years. “We find the wild water and we swim in it. We do a triathlon every Sunday: we swim, we eat, we nap.”

Becoming part of the group is a matter of natural selection. All it takes is being able to swim a couple of miles across stretches of open ocean that can be cold, buffeted by winds and currents, and inhabited by wild creatures—some larger than you are. Conditions may be gorgeous or challenging (sometimes both at once), but unlike a swimming pool, are never the same.

Newbies and inexperienced swimmers are not encouraged, but as more swimmers with different skill levels showed up, the group has diversified.

“Basically it’s like three groups now,” says Rich Landry.

“The fast group . . . swims all out as far as they can before they have to head home. And the medium group, [which] I pretty much head up, will stop and see things; we’re swimming slow enough that we don’t miss a manta ray or a stingray. Then there’s the social group who sees every fish on the way out and on the way back.”

Don Bloom happily puts himself into the third group—“the lollygaggers. We stop all the time and chat a lot. We look at turtles. We definitely don’t push ourselves.”

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ADVENTURE

Top: Encounters with rays occur with happy frequency, but the chance to swim next to four in formation is rare. Left: Even a school of sunfish can inspire a sense of wonder as they move purposefully together over beds and through canyons of coral.

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Don’s got another excuse. He’s the guy with the camera. Owner of Tropical Light Photography, Don specializes in architectural and design work.

His underwater images of the swimmers comprise a unique genre. One of his Pink Cap shots is prominently displayed at the Smithsonian Institution’s Museum of Natural History in Washington, D.C. His group portraits of swimmers bear some resemblance to a school of tropical fish, as they fly, dive, flip, hang upside down and otherwise seem to defy gravity against sublime turquoise backdrops.

Above them, the ocean’s surface provides a glass ceiling swirling with color.

His sea-life photos are far more sublime. For Don, the appeal of the Sunday swims “is seeing wildlife in the water that’s not wary of man. They have no fear of people, which allows us to get closer to them.”

For serious watermen and women—surfers, paddlers, divers, spear fishermen and the like—the relationship with the sea is thrilling and can be dangerous, but also spiritual; the ocean is a soulful place unlike any other.

Among humans, open-water swimmers have perhaps the most primal place in Maui’s Pacific pantheon. They know intimately the sound of their breath and their bubbles. The word “Zen” creeps into their conversations. They don’t talk about being on the water, but in it, in its embrace. The Maui Pink Caps are not there to conquer or to prove anything, but to find their place in this aquatic realm.

PLAY MORE

“ MN 1/2

7.05” D

THERE’S PLENTY TO PLAY AT HAWAII’S LARGEST GOLF RESORT Blue skies, great greens, ocean views on virtually every hole – there’s plenty to enjoy at Wailea’s three award-winning courses.

And now, with our best seasonal rates for visitors and residents, plus multi-round deals, twilight options and Kids Play Free After 3 pm, you can play even more.

You’re just a tee time away.

www.waileagolf.com TOLL-FREE 1.888.328.MAUI | 808.875.7450 WAILEA GOLD | WAILEA EMERALD | WAILEA BLUE

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808.877.7893 On Maui’s North Shore

48 Nonohe Place, Spreckelsville | MauiCountryClub.org

Where family and friends come to play Maui Nō Ka ‘Oi Jul–Aug 2018

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ADVERTISING

EXPERIENCE MAUI

MYSTERY MAUI ESCAPE ROOM Perfect for couples, families and friends, this escape game is a live, physical adventure where you need to find clues, solve puzzles and open locks within 60 minutes. This indoor fun is an ideal nighttime or rainy-day activity. 81 North Market Street, Suite 200, Wailuku | Book online at MysteryMaui.com or call 808-249-2062.

Join Maui Stargazing for a breathtaking sunset at Haleakalā summit, followed by a fascinating laser tour of the constellations. View planets, galaxies, nebulae and star clusters through a 12-inch telescope.

Warm outerwear and hot beverages keep guests toasty warm.

MauiStargazing.com | 808-298-8254

JOSH ROSS

MAUI STARGAZING

MAUI HEALING RETREAT

We all need a reset now and then to gain clarity and focus in our lives. At Maui Healing Retreat, you can customize the various packages and retreats, such as spiritual awakening, or cleansing or detox. 505 Auli‘i Drive, Makawao | MauiHealingRetreat. com | Info@MauiHealingRetreat.com | 808-870-3711

KĀ‘ANAPALI GOLF COURSES

Looking for a fun and healthy family activity? Check out Maui’s only FootGolf course at Kā‘anapali. A perfect sport for families, FootGolf combines soccer and golf. Available on the Kai Course after 4 p.m. daily. $15/person; $5 to rent a soccer ball.

For reservations, call 808-661-3691.

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SUNSHINE HELICOPTERS

Explore the hidden wonders of Maui and Moloka‘i that can only be discovered by air—places where no one has ever set foot.

View remote valleys, rugged coastlines, lush jungle vegetation reminiscent of prehistoric times, and spectacular vistas, including excellent views of Haleakalā Crater, ‘Ohe‘o Pools, and the Hāna rainforest. Discover Moloka‘i’s spectacular north shore, home to Hawai‘i’s tallest waterfalls and the world’s tallest sea cliffs, towering some 3,000 feet from summit to shoreline. 808-877-3167 | SunshineHelicopters.com

ADVERTISING

WAILEA GOLF CLUB

With three gorgeous courses, over 150 awards, and an array of amenities and services, the Wailea Golf Club offers more high-caliber golf and hours of on-course fun than any other resort in Hawai‘i. Seasonal specials and great family rates available. WaileaGolf.com | 808-875-7450

KAI KANANI SAILING CHARTERS

Expect a blend of luxury and adventure aboard the Kai Kanani, South Maui’s luxury sailing catamaran, located minutes away from Wailea in Mākena. Featuring Maui’s most professional boat crew and a topshelf menu, Kai Kanani Sailing Charters is your adventure company. 34 Wailea Gateway Center, Kīhei | KaiKanani.com | 808-879-7218

MAUI COUNTRY CLUB Just in time for summer (and available

year-round), Maui Country Club’s activities include golf, tennis, swimming, fitness classes, special events and a great restaurant.

It’s casual and fun for members of all ages. Check out the 60-day membership experience today. 48 Nonohe Place, Spreckelsville | MauiCountryClub.org | Facebook: @MauiCountryClub | Instagram: @MyMauiCountryClub | 808-877-7893

ROYAL LAHAINA RESORT Join us September 26 through 30 at the Royal Lahaina Resort’s High Powered Doubles Tennis Camp.

Players ranked 4.0–5.5 will learn strategies from top-notch doubles coaches, including the Bryan Brothers, the winningest team in the sport. Packages start at $3,595. Learn more at RoyalLahaina.com /Explore/Doubles-Tennis-Camp.aspx | Tennis camp reservations: 808-264-0752 | Hotel reservations: 800-222-5642

BAREFOOT BUGGY Ready to go for a ride? If you can handle a stick shift, you can drive a buggy. There are four comfy seats for you and your crew, plus a “bikini top” in case it rains. The engine has plenty of power to keep you zipping down any road you choose. BarefootBuggy.com | 808-495-6797 Maui Nō Ka ‘Oi Jul-Aug 2018

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MAking ()waves Maui swimwear designers are creating a global splash.

Clockwise from top left: Acacia’s Naomi Newirth relaxes in her office in Ha‘ikū. | Posh Pua’s Julie Stone brings the beach Upcountry at her retail shop, Holoholo Surf, in Makawao. | HayHay Couture’s Hayley Kaysing explores a fabric store’s offerings while attired in a dress from her own ready-to-wear collection. | Kelly Chapman shows off Manakai’s latest swimwear, designed with the environment in mind. | Maui Ripper’s Joe Faustine does his research surfer style.

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NAOMI: MAUI MAKA; JULIE: RYAN SIPHERS; HAYLEY: LILY LAWRENCE; KELLEY: VINI PIMENTA BESSA

STORY BY SARA SMITH

MAUI STYLE

Acacia Ten years ago, a feisty young upstart from Maui set out to sway the fashion industry away from “granny panty” swimsuits. “Those wide-cut bottoms just didn’t do the butt justice,” declares Naomi Newirth, founder of Acacia swimwear. Today Naomi’s high-fashion designs are synonymous with the sexy, cheeky cuts that have redefined the industry and captured celebrities like Rhianna and Beyonce.

Long before Acacia made its fashion splash, Naomi had been unhappy with the swimwear selections she found in stores. She began cutting and sewing her own bikinis in high school, and later made frequent trips to Bali. Her time there deepened her understanding of swimwear design, honed her vision for Acacia, and opened opportunities for production in Indonesia. After completing her degree at the Fashion Institute of Design & Merchandising in Los Angeles, Naomi hit the streets with the first collection she and a partner bootstrapped.

Getting a foot in the door wasn’t easy. It was 2008 and Naomi was living in California, hustling sales calls and hosting trunk shows to get the word out. Over and over, buyers refused the line. The cuts were so out of the norm that she was told repeatedly she would fail.

Fast-forward a decade. Now such media giants as Bazaar, Elle, and InStyle clamor to break her latest releases in their folds.

“I wouldn’t trade that beginning,” Naomi says. “We grew slow, but I got to learn the business from the inside out.”

She eventually returned to the islands, went on her own, and took the brand international.

If you want to go global, it seems counterintuitive to park yourself in the middle of the Pacific Ocean, but for Naomi, coming home was a watershed. “Being in L.A., you get so caught up,” she explains. “When I moved back to Maui is when Acacia really took off.” Rather than following trends, she sticks with what she likes: casual clothes you can throw on to go to the beach, or dress up to go out.

Naomi attributes the line’s success to the work she’s invested in perfecting Acacia’s patterns and fit. She keeps her signature cuts and style attributes—such as seamless structure, patterned lining, and buttery soft fabrics—while exploring new possibilities. One innovation she’s working with for her 2019 collection is a new fabric that provides a slimming and supportive fit. She’s more sympathetic to mom-bod issues since giving birth to her son two years ago, and is set to release her first line of little boys’ swimwear—undoubtedly inspired by the same event. Acacia.co

Model Bambi Northwood Blyth sports Acacia’s “Hunter” bikini top and “Murray” bottom. Photo

by Michelle Van Dijk

Maui Nō Ka ‘Oi Jul–Aug 2018

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Posh Pua

Nellie Anderson strikes the right cord in Posh Pua’s Lehua top and bottom. Photo by Jessica Sullivan

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When she couldn’t keep her hand-sewn, itsy-bitsy bikinis in stock on her Etsy shop, Posh Pua, Julie Stone knew she had a business she could scale. Now her label is sold at stores across the West Coast and beyond. “Living here helped. People seem more comfortable ordering swimwear made by someone in Hawai‘i,” says the Kailua native.

Julie’s early fashion business was very much a cottage industry. She was a kid when her mom taught her how to sew; as an adult, Julie would hit thrift stores for interesting pieces that she’d creatively upcycle and add to her Etsy shop. Her lightning-in-a-bottle moment happened when she began designing for herself, starting with her swimwear line. When Posh Pua outgrew Etsy, Julie and her husband, photographer Ryan Siphers, found a manufacturer in Bali, which freed Julie to focus more on design, though she’s never given up hand sewing her samples, and cutting and grading her own patterns. As a lifelong surfer, she covets a properly fitting bikini.

Julie has grown her label while raising three kids; though she carved her niche with teeny, triangle-top bikinis with very cheeky cuts, she’s now focusing on sportier styles better suited for surfing with her four-year-old daughter, and chasing her sons, seven and ten, around the beach. “It keeps it interesting,” she says. “The brand kind of follows your life.”

Julie still prefers a hands-on approach.

She sews her own samples, runs her wholesale business personally, and is even known to style and photograph her own shoots. She recently opened her flagship retail store in Makawao: Holoholo Surf.

Who opens a bikini shop in an Upcountry cowboy town? A designer who treasures the old-fashioned way of interacting with her customers in person. Makawao’s laidback pace complements Julie’s sweet, relaxed demeanor. With its vintage-aloha vibe, the shop focuses on what Julie calls “wearable surf culture.” She’s even gone back to land-based clothing, designing modern, sexier mu‘umu‘u and beach coverups. PoshPua.com

hayhay couture

MAUI STYLE

“I love incorporating the beauty of Hawai‘i in a sophisticated way,” says Hayley Kaysing of her swimwear and clothing line, HayHay Couture. The view out her design-studio window—a riot of dripping jade vines and vivid, blooming ginger—inspired her last collection; her current one, with its charcoal-grey sharkskin sheen and a deep plum shade reminiscent of Hawaiian sea urchins, pays homage to the ocean.

Hayley likes to design classic pieces that can be worn season to season. The elegant lines of her swimwear, sleek and unembellished, speak to her sophisticated signature style.

“It is rare these days to find brands like ours that are made in the U.S.A.,” Hayley tells us, “We produce each collection in limited quantities from custom prints and high-quality fabrics that, coupled with our unparalleled craftsmanship, really sets our brand apart.”

The young designer credits the fundamentals she received as a fashion graduate from the University of Hawai‘i with helping her to

One is the loveliest number: HayHay Couture’s “Darla” one-piece, modeled by Elle Hall.

Photo by Hayley Kaysing.

build and expand her line. In addition to her ready-to-wear collections, Hayley maintains a couture approach, making one-of-a-kind pieces. For three consecutive years her custom suits have graced top models in Sports Illustrated’s coveted annual swimwear issue.

Before Hayley launched her first full collection in 2014, sewing was simply a hobby. Then her unique swimsuits and other garments started to catch her friends’ eye and instead of asking, “Did you make that?” they’d say, “Is that a Hayhay?” The clever play on her name stuck.

HayHay Couture is sold online and in specialty boutiques, but if the opportunity arises, visit her venue at the Andaz Maui, Wailea. Hayley is there five days a week and loves to personally style her guests, visitors and locals alike. HayHayCouture.com Maui Nō Ka ‘Oi Jul–Aug 2018

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MAUI STYLE

Maui Rippers ambassador Will Hunt, a.k.a. “Coconut Willie,” is nothing short of iconic in his camo-wave, four-way stretch Ma‘alaea beach shorts by (who else?) Maui Rippers.

Photo by @peetzpics

maui rippers

Who can argue with a brand of board shorts whose R&D team is, basically, every beach lifeguard in the U.S.? These highly active men and women live in the sun, salt water, and board shorts—and Maui Rippers knows exactly what they need: heavy-duty fabric that withstands the elements and doesn’t cling when wet; triple stitching and extra reinforcement that can take a beating; UV protection; and a longer, classic old-school cut.

Or, as founder Joe Faustine puts it: “None of that Euro-style stuff.”

A lifelong surfer, Joe mixed business with pleasure on a “surfari” to Indonesia in 2003 and came back with prototypes of a rugged board short he thought other watermen would love as much as he did. He brought them to legendary Maui lifeguard Archie Kalepa to ask his opinion. Kalepa offered his North Shore team as a beta group; before long they had adopted the shorts as part of their official uniform.

Word spread. Maui Rippers became a statewide uniform and its popularity hasn’t stopped growing yet. The day we talked, Joe had just sent a thousand pairs of shorts to lifeguards as far away as Galveston, Texas, and Ocean City, Florida. He estimated that Maui Rippers is outfitting more than 25,000 lifeguards across the globe.

“I haven’t lost any customers,” Joe says proudly.

“Once someone buys our shorts, they stick with us.”

Maui Rippers is a mom-and-pop venture; Joe and wife Mary operate largely by word-of mouth, and eschew anything “too stressful,” as Joe puts it, like wholesale trade shows. Instead they’ve focused on what they do well: building their brand organically, outfitting tropical outdoorsmen, and creating custom uniforms and logo

wear for lifeguards, boat companies, hotel staffers and the like.

From their Ha‘ikū warehouse and retail storefront, the Faustines sell everything from heavy-duty fishing shorts (complete with a special vinyl pocket to hold a fisherman’s pliers and tools), to a fast-drying walking/board short hybrid—not to mention a robust line of women’s board shorts in three lengths and eighteen sizes, including plus.

Joe still likes to do his own R&D. “I go to Ho‘okipa to work three to four times a week,” he winks, referring to his surfing schedule. Who can argue, since understanding his customer has been the key to Maui Rippers’ success. MauiRippers.com

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MANakai

Some designers start with a vision. Kelley Chapman and Anna Lieding launched their swimwear line, Manakai, with a mission, using an innovative technology that spins durable, nylon-like thread out of discarded fishing nets and other plastic marine debris.

The business partners met while working on dive and snorkel boats out of Lahaina Harbor in 2007. Their paths crossed repeatedly, and in 2015 they discovered they were each trying to buy Manakai from its original owner. The synergy between them (Kelley, the artistic, passionate dreamer; Anna, the calculated, driven achiever) sparked the shared mission for what they wanted the brand to be.

They bought the business together, sourced a recycled nylon from Italy, and Kickstarted their first eco-swim collection a year later.

Naturally, the former boat hands revere the functionality of a comfortable and well-built suit, but Manakai’s fringy cuts and embellished styles pulse with a distinctly bohemian, festival vibe. “Women everywhere are looking for a suit to surf in, dance on the beach in, and still feel sexy in,” says Kelley, the Atlanta native who serves as the chief creative.

All Manakai suits are reversible, UV protective, and durable. “Fast fashion cycles don’t interest us,” says Kelley. “That kind of consumerism is destroying our planet. We are committed to more timeless pieces.” Anna adds that they’re developing a repair program to encourage their customers to mend rather than replace their suits.

The partners manufacture in the U.S. and keep a close eye on ethical standards. Their philosophy encompasses more than their clothing: they support local nonprofits, organize beach cleanups, and educate consumers.

Anna, who says she was born and raised in a “Hāna hippie commune” by German immigrant parents, notes, “We are very transparent; we have nothing to hide.” Together, Kelley and Anna are creating a fashion brand that has the integrity they want to encourage in the industry.

ManakaiSwimwear.com Captivating: Tara Moraleda wears Manakai’s Kava Kava one-piece in Pacific blue. Photo by Chloe Cryan

Maui Nō Ka ‘Oi Jul–Aug 2018

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MAUI STYLE

Elle Mer Swim

Luxury swimwear with love from Hawaii

Channel Your Inner Mermaid Prophetic, indeed, was the old bumper sticker that read “New York, Paris, Milan, Paia.” Thanks to the synergy of surf-shop style, homegrown beach culture, and the globetrotting water-sports set who are drawn to nearby Ho‘okipa Beach, Maui’s funky little North Shore town can legitimately call itself a bona fide bikini-lovers’ fashion mecca.

Ten years ago, a little swimwear shop named Letarte opened on Baldwin Avenue, just above Hāna Highway. Under CEO Alison McFerran, the store continues its mission of styling the beach-luxe crowd with signature resort wear: statement prints, versatile silhouettes and accents that embody the Letarte lifestyle—adventurous, chic, and always tasteful. 24 Baldwin Ave., 579-6022, LetarteLuxe.com

Available on Maui at

PLAY FREE! One junior (age 7-17) plays free on the Kai Course with one paying adult any time of day and after 3pm on the Royal Course from June 1-August 31.

808.661.3691 2290 Kā‘anapali Parkway Lahaina, HI www.kaanapaligolfcourses.com 46

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Located next-door to Letarte, Maui Girl & Co. has outfitted more than a generation of beach babes in its thirty years as a Pā‘ia KGClandmark. As trends come and go, owner Juniors Play Free Debbie Wilson maintains the store’s iconic MNKO decor and bulging racks of 1/3 beach-hut square swimwear lines, including Maui Girl’s own 4.64” x 4.785” 4c budget-friendly in-house label. 12 Baldwin Due:Ave., 05.11.18579-9266, Maui-Girl.com Is it even a bikini town if the Brazilians aren’t represented? Look no further than the two-story building next to Pā‘ia’s only stoplight, and you’ll find Pakaloha Bikinis, a line designed on Maui and hand sewn in Brazil. They’re loved as much for their buns-out cuts, offered in rainbow colors, as they are for their prices, which err to the skimpy side, too. 120 Hāna Hwy., 579-8882, PakalohaMaui.com New to the scene, Maui Bikini Factory not only sells swimwear, but offers passersby a window into the process: only a glass barn door separates customers from the seamstresses working on the company’s Maui-made swimwear line, Elle Mer. Keri Ogden and husband Stephen Haugse own the company; Keri is creative designer. Her pieces meld preppy and sporty for a look that’s perfect for hanging at the country club, functional enough to jump on a board and catch a few waves. 120 Hāna Hwy., 878-0481, MauiBikiniFactory.com

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Elle Mer swimsuit Maui Woodys sunglasses

22K Studio earrings

Join Maui Stargazing for a science-based sunset and stargazing tour at Haleakala Summit. Look through Maui’s largest portable telescope to see Jupiter, Mars, and Saturn, as well as deep space objects of the Milky Way and galaxies beyond!

ASA ELLISON

Maui Nō Ka ‘Oi Jul–Aug 2018

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HAWAIIAN SOUL

Hāna’s families teach acclaimed chefs about living off the land—and remind themselves what it means to be Hawaiian.

STORY BY LEHIA APANA | PHOTOGRAPHY BY KEVIN BROCK

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Hāna fishermen lead visiting chefs to a favorite fishing site in Mu‘olea, the ahupua‘a (traditional land division) stewarded by Nā Mamo o Mu‘olea, a nonprofit dedicated to protecting the area’s abundant cultural and natural resources.

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“I’m out of my element!” hollers Andrew Le, owner and executive chef of The Pig and the Lady on O‘ahu. Like a player in a game of Twister, he stretches one elbow to the sky and tucks his other arm behind his back, only his broad stance keeping him upright. He lets out a jittery laugh before acknowledging, “But that’s why I’m here.”

“Here” is Hāna, a remote town on Maui’s east coast that’s considered one of the last Hawaiian frontiers. Le has come to experience Hāna Kū, an invitation-only semiannual event that brings master chefs together with local fishermen, hunters, and farmers. Held at Ala Kukui, a nonprofit center for Native Hawaiian advancement, these intimate weekends are equal parts cultural classroom and chef ’s table, sprinkled with Hāna charm.

Cloaked in a knotted throw net, Le crouches gingerly before releasing the glossy mesh in a blink-and-you’ll-miss-it burst. The net unfurls into a circle before landing on the grass, and raucous delight erupts from the dozen or so onlookers. This is just practice; the true test comes moments later as the group heads makai (towards the ocean) to fish for the evening’s ingredients.

According to Kau‘i Kanaka‘ole, Ala Kukui executive director and the weekend’s host, “Hāna kū” is a saying Hāna residents use to describe the more rustic, backcountry people who live simply, yet richly.” She launched the series in 2016 to celebrate local families who embody this lifestyle.

Since that time, Kanaka‘ole has welcomed the Akoi, Lind and Park families of Hāna—whose roots and ties to the area span generations—

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Chef Andrew Le practices his joined by a Who’s Who lineup of net-throwing technique, Maui chefs, including Isaac Bancaco, hoping to land some freshexecutive chef at Andaz Maui; Shelcaught fish like the ‘enenue don Simeon of Top Chef acclaim and and ‘āholehole above. A James Beard semifinalist, Le owner of restaurants Tin Roof Maui owns O‘ahu’s wildly popular and Lineage; Kyle Kawakami of the The Pig and The Lady. award-winning Maui Fresh Streatery food truck; and Bella Toland, executive chef at Travaasa Hāna; as well as several chefs from O‘ahu and Hawai‘i Island.

At today’s Hāna Kū, local fishermen arrive armed with diving fins, a stockpile of fishing poles, spears, and a trove of knowledge that their fathers and grandfathers have passed down to them over a lifetime. Like a cast of ‘a‘ama crabs clinging to the charcoal-colored cliff side, the fishermen and chefs scurry past the surging surf below until they’re out of sight. Hours later, and their bags a few pounds heavier, they return ashore and pour their haul into an oversized cooler filled with ice.

By 5 o’clock a small and eclectic group has assembled on the grounds of Ala Kukui. At one end of the property, two men transform fresh kalo (taro) into poi, each strike of the pōhaku (stone) on the wooden papa (board) creating a familiar cadence that for these residents can only mean a feast will soon commence. Kids of all sizes and ages scamper through the crowd, their laughter adding to the evening’s soundtrack. The table at the center of the outdoor lānai is a food magnet. Every few minutes, a new dish is squeezed into the spread.

Throughout the weekend, versions of this scene will replay with

OPPOSITE BOTTOM LEFT (2): COURTESY OF ALA KUKUI; ALL OTHERS KEVIN BROCK

HAWAIIAN SOUL

Chef Le shows off his newly acquired skills. Small weights around the mesh net help it spread across the water and sink to trap fish—when thrown correctly.

“Andrew threw a pretty circular throw on his second or third try,” said an impressed Kau‘i Kanaka‘ole, who organized Hāna Kū. A few feet away, Chef Dave Caldiero of Town Hospitality Group prepares to test his throwing skills.

Clockwise from left: Wild boars are an invasive species, but these three, dispatched just hours before by hunters Kini Oliveira (left) and Ioane Park, will be a savory dish at the upcoming feast. At right, Chef Mark Noguchi of The Pili Group tries his hand at skinning one of the animals. • Kuikawa Park fetches a kūpīpī reef fish. • Hāna native Naihe Akoi (left) shows Chef Noguchi how to harvest vegetables for the evening’s meal.

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HAWAIIAN SOUL Clockwise from top: A traditional Hawaiian imu (underground earth oven) starts with a pit that is filled with rocks, firewood, ti leaves and banana stumps before being ignited. Ioane Park (left) and Nakua Konohia-Lind carefully stack the rocks.

Kia‘i Park (left) and Viliami Tukuafu ku‘i kalo (pound taro) during a recent Hāna Kū weekend.

Abraham Park directs son Huaka as he fries reef fish caught hours earlier.

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OPPOSITE TOP: COURTESY OF ALA KUKUI; ALL OTHERS KEVIN BROCK

In honoring Hawaiian principles and values, the Hāna community plays a foundational role in Ala Kukui’s policies, stewardship and operations. Here, a small group gathers on the deck of the center’s main Retreat House.

Above: After a full day of learning and new experiences, chefs Kyle Kawakami (left) of Maui Fresh Streatery food truck and Isaac Bancaco (right) of Andaz are back in their comfort zone. Pan-seared root vegetables were harvested from Hāna’s community-supported Mahele Farm.

each meal. The Hāna families provide the ingredients—lobster and fish caught just hours earlier, wild boar from the mountains, morsels of prized ‘opihi (limpets). Others gather produce from the Ala Kukui grounds and nearby Mahele Farm. In the kitchen, chefs talk story over chopping boards and steamy pots.

With no set itinerary and no planned menu, these weekends unfold with an easy camaraderie. Impromptu dishes are inspired by the day’s bounty, and while guests scatter throughout the day, everyone faithfully appears just in time for each meal.

Chef Bancaco, who has participated in three Hāna Kū weekends, sees food as a kind of icebreaker between the chefs and Hāna families.

“When you go there, you’re putting your heart on a plate to make that connection with the people of Hāna.”

The connection goes both ways: the chefs and the Hāna families learn from one another, inspired by their different skills and simply honored to be in each other’s company.

Says Kanaka‘ole, “These guys who live off the land don’t always see

their lifestyle as important for others to understand, but I think that starts to change [at] Hāna Kū.”

Rick Rutiz agrees. An Ala Kukui board member, he’s also the founder of Ma Ka Hana Ka ‘Ike, a nonprofit program that teaches Hāna youth carpentry skills.

“In our Western society, some of these guys are looked down upon because they don’t have a forty-hour-a-week job . . . but they’re providers for their families and the community, and they’re perpetuators of cultural knowledge,” he says, voicing the need to elevate respect for their lifestyle. “I don’t believe the answers are all about getting high test scores and sending them off to some university. A lot of the kids just want to [raise] a family and continue the ways of Hāna, and if that’s acknowledged by the outside as a sign of success, then we’re winning.”

These families may choose a subsistence lifestyle, but throughout the weekend, they share their enthusiasm and their secret places— something almost unheard of among area locals. And with good reason: many of Hāna’s two thousand or so residents live off the land Maui Nō Ka ‘Oi Jul–Aug 2018

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For Hawaiians, kukui (candlenut) trees are both a literal and spiritual source of light. Numerous kukui tree dot the grounds of Ala Kukui, whose name translates as “path of enlightenment.”

and waters they so fiercely guard.

“A lot of Hāna people see this ‘ike [knowledge] as kapu [sacred] because our kūpuna [ancestors] taught us that it’s supposed to only go down in the family,” explains Nakua Konohia-Lind.

The twenty-four-year-old Hāna resident is a crewmember on the voyaging canoe Hōkūle‘a, and recently completed its three-year Mālama Honua Worldwide Voyage. That experience, he says, showed him the value of sharing cultural knowledge in order to preserve it for future generations.

“A lot of us Hāna people are so used to just doing these things and keeping to ourselves, not realizing that what we do here can help our culture and people prosper,” he explains. “With any kind of cultural practice—whether it’s hula, voyaging, lā‘au lapa‘au [medicine]— sharing it is a way to keep it going.”

Adds his brother, Bronson Konohia-Lind, “It’s good to see all the families come together—from the oldest ones getting pushed in the wheelchair, to the babies in the stroller. It’s about the knowledge, tradition, and culture being passed down from all these generations.”

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For Kanaka‘ole, a former teacher at Hāna High School, the importance of subsistence skills extends beyond having fresh food. Rather than simply sharing their knowledge, she hopes Hāna’s families will be inspired to more deeply explore their own cultural practices.

“Instead of just practicing these traditions, the hope is that they culturally identify with those places,” she says. “For example, how is that particular fish related to the name of the area and how does that relate to the tide and the moon?”

Hāna Kū is a step in that direction. “The Hāna families become these experts,” Kanaka‘ole says. “I think it’s the first time they really see themselves in that light. They start to look at their practices as not just feeding their family, but continuing a cultural relationship with the land.”

Enjoy a taste of Hāna Kū during the second annual ‘Aha ‘Āina, A Hāna to Table Culinary Experience, held July 14 from 5 to 9 p.m. on the grounds of Ala Kukui. Tickets start at $175 per person. Seating is limited; advance purchase required. Proceeds benefit Ala Kukui’s community programs.

Visit AlaKukui.org for details.

WEB EXCLUSIVE There’s more to learn about Hāna Kū in this video at MauiMagazine.net/hana-ku.

MIDDLE: COURTESY OF ALA KUKUI; ALL OTHERS KEVIN BROCK

Clockwise from above: Ala Kukui executive director Kau‘i Kanaka‘ole (left) and board secretary Moani Aiona were both raised in Hāna.

Fresh fish, lobster and other ocean delicacies tempt taste buds at a Sunday brunch during a Hāna Kū weekend. Chefs are all smiles at last year’s ‘Aha ‘Āina celebration. From left are Isaac Bancaco of Andaz Maui, Mark Noguchi of The Pili Group, Bella Toland of Travaasa Hāna, Sheldon Simeon of Tin Roof, and Mark Pomaski of Moon & Turtle.

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ISLAND BUSINESS

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Part 4

in our yearlong look at the future of Maui agriculture

TOP: KARYN ARAKAWA; BOTTOM: STEVE BRINKMAN

S T O RY B Y K AT H Y C O L L I N S | P H O T O G R A P H Y B Y S T E V E B R I N K M A N & K A RY N A R A K AWA

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Top row from left: Haleakala Ranch cowboys, seen here in the early 1900s. Branding hasn’t changed much since the early days, and some current cowboys are descendants of those who worked here generations ago. Middle from left: Before paved roads opened Upcountry pastures to cattle trucks, ranchers brought livestock to market by herding them down the mountain to Kahului Harbor—or to Mākena Landing to be swum out to ships and hoisted aboard. Right: If left unmanaged, gorse can wreak enormous damage to the land.

hen Captain James Cook landed in Hawai‘i in 1778, neither he nor the indigenous population could know that his arrival would be the catalyst for momentous, irreversible change.

The Hawaiian archipelago is among Earth’s most remote inhabited islands, yet the Polynesians who settled them lived here sustainably for over a millennium. Their very land divisions were designed for survival; called ahupua‘a, these wedge-shaped parcels ran from the mountains to the sea, providing every community with all the resources it needed.

The Western world transformed Hawai‘i from that self-sufficient society to one based on global trade. Vast fields of sugarcane supplanted the diversity of the ahupua‘a, and—along with pineapple cultivation and cattle ranching—dominated the islands’ agriculture and economy for over a century . . . until cheap competition from overseas heralded

STILL GOLD IN THEM THAR HILLS? Hawai‘i’s first cattle—six cows and a bull—arrived in the islands in 1793, a gift to King Kamehameha I from Captain George Vancouver. By the mid-1800s, Hawai‘i was shipping boatloads of cattle to California to feed hungry miners during the Gold Rush.

But ranching has never been easy.

Greg Friel, a lifelong cattleman and a member of the Paniolo Hall of Fame, oversees livestock operations for family-owned Haleakala Ranch, whose five generations of paniolo (cowboys) have wrangled cattle since 1888. “Ranching has always had challenges, but was economical till the seventies and eighties,” Friel says. That’s when ranchers started facing increasing competition for land and resources.

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their downfall. Hawai‘i’s last sugar plantation, Maui’s Hawaiian Commercial & Sugar Company, harvested its final crop in December 2016.

Seven years earlier, Maui Land & Pineapple Company closed its pineapple operations, three years shy of its centennial.

Sugar may be gone, but a handful of companies, old and new, are exploring innovative ways to keep other “heritage crops” viable. And not just viable: environmentally responsible. The largest of these, while not a crop, certainly qualifies as a heritage agricultural enterprise.

“The cost of shipping in feed got too expensive; that’s why Haleakala Dairy closed.” At the same time, Friel adds, the influx of invasive species—animals like axis deer, and aggressive weeds such as wattle and gorse—has made it harder for ranches to maintain forages.

Scott Meidel, Haleakala Ranch’s executive vice president of real estate and land management, calls gorse the worst of the invasives, “a habitat-changing weed. In Scotland, it’s manicured and used as a hedge. It was released here around the turn of the twentieth century, and has become our kudzu.” Like kudzu, gorse outcompetes grasses and native plants alike, and the thorny shrub has resisted eradication attempts by both government and landowners. One of the most effective ways to combat it, Meidel says, is grazing cattle. “We have a forty-inch drum shredder that can take down gorse the size of this

COURTESY OF HALEAKALA RANCH; GORSE: FOREST & KIM STARR

W

KARYN ARAKAWA/HALEAKALA RANCH

Left: Greg Friel oversees Haleakala Ranch’s livestock. Right: Grazing cattle holistically helps control invasive weeds. Below: Branding and tagging calves before releasing them back into pastures ensures that strays will be returned to the ranch they came from.

building. But it flowers year-round. Without grazing, you’d have to mow the mountain.”

Over the past few decades, Haleakala Ranch, among others, has also been replacing traditional range practices with “holistic land management,” where animal impact on land is not just considered, but engineered. Says Friel, “We try to use the animals to control invasives, moving them from pasture to pasture to trample the weeds.

We’re teaching cattle to browse on wattle and gorse.”

In line with its philosophy of environmental stewardship—and economic viability—the ranch began planting native koa trees in 1985, and will harvest its first crop later this year. “We’re beginning annual plantings where gorse is, ten to fifteen acres per year,” says Meidel. “Gorse is a shrub that loves sun. Koa is a canopy that loves the rain. We create a competitive environment for gorse and a potential revenue stream on our heritage lands.”

Sustainability is the common thread through all of Haleakala Ranch’s diversification and partnerships—which include Haleakala National Park, Maui Invasive Species Committee, and The Nature Conservancy. Maui’s first large-scale photovoltaic solar project was built on eleven acres of ranch land. The solar farm, a project of Maui Electric Company and Kenyon Energy, went online in May of this year.

But the main business, of course, is cattle. Nearly twenty years ago, the ranch began converting from grain-fed to grass-fed cows, keeping the animals on Maui instead of shipping calves to mainland feedlots.

“Starting in 2001, we changed to a different breed: Angus,” says Friel.

“They’re smaller, but they can make their sustenance off grazing.”

The move to grass feeding was well timed, coinciding with

increased consumer awareness and concerns. “People want to know where their food is coming from,” says Friel. When Mauians drive past Haleakala Ranch pastures, they know “what they’re buying [at the market] is what they’re seeing.”

The desire to keep Maui cattle on Maui land was a major factor in the decision by six isle ranches—Haleakalā, ‘Ulupalakua, Hāna, Kaupō, Ulumau, and Nobriga—to form Maui Cattle Company in 2002.

President Alex Franco explains, “Maui Cattle Company is an agribusiness, a joint effort by all the partners. The ranches are our owners; we purchase and process the cattle, do marketing. We take care of our animals start to finish. That adds jobs, adds sustainability.”

Helping to ensure that all of MCC’s beef is truthfully “Born and Grazed in Hawai‘i,” Alexander & Baldwin, one of the state’s Big Five corporations, established a grazing ranch on 4,000 acres of former sugarcane land, fields whose terrain made harvesting difficult. Kūlōlio Ranch manager Jacob Tavares sees win-win in the venture. “From a statewide perspective, we’re seeing sugar changing to diversified agriculture. [Lack of ] quality grasslands and slaughter facilities were challenges; with Kūlōlio, we can take some of the burden off ranchers.”

Tavares explains that each member ranch has the kuleana [responsibility] of raising its own animals. “We coordinate all the moving parts, perfect the genetics, processing . . . so many aspects. We planted signal grass, a perennial originally from Australia, that complements what’s growing here. It prevents runoff, provides carbon sequestration, water retention . . . it’s great grass for keeping the soil in place.”

Instead of traditional harvesting methods for sugarcane—burning Maui Nō Ka ‘Oi Jul–Aug 2018

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the fields and scraping the remaining stalks, along with topsoil—Tavares says Kūlōlio is using earthworms and organic materials to build topsoil, and employing holistic grazing practices. “We’ve learned a lot. We take the extra steps because we care about the land. It’s not just rhetoric—we have to have business that supports existing lands.

Conservation and ranching are similar. I sit on the Land Commission and see the work we do is very land friendly.”

Tavares is optimistic about the future of local cattle and crops.

“The number of [young] people interested in ag is growing. I still believe agriculture can play a huge role in our state’s economic future.”

Alex Franco also sees a bright future for Maui ranching. “A lot of chefs here believe in local cuisine; they go out of their way to work with us.” Maui Cattle Company has also begun supplying beef for public school lunches and participates in the Maui County Farm Bureau’s “Ag in the Classroom” education program for second-graders.

PURE GOLD Partnerships are also key to the survival of Maui’s other famous heritage crop: pineapple. Once nearly as formidable as Big Sugar, the statewide industry has dwindled to one fresh-fruit operation on Maui. After Maui Land & Pineapple Company closed Hawai‘i’s last cannery in 2007 and ceased growing fruit several years later, a small group of former ML&P executives formed Hāli‘imaile Pineapple Company, leasing land, purchasing equipment, and, most importantly, acquiring from ML&P exclusive rights to the super-sweet Maui Gold hybrid.

Hāli‘imaile Pineapple (dba Maui Gold) began with a workforce of around sixty-five former ML&P employees, and fought valiantly

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to stay afloat, but Rudy Balala, executive vice-president of operations and sales, states the obvious: “Ag is difficult. We’ve struggled.” After seven years of drought conditions, and financial challenges, Balala and then-president Darren Strand made a last-ditch effort to save the company. They approached the owners of Hali‘imaile Distillers, which produces PAU Maui Vodka using Maui Gold pineapple. On March 1st of this year, the LeVecke Corporation purchased Hali‘imaile Pine.

“The new owners are committed to keeping pineapple on Maui,” Balala says happily. He anticipates changes in farming, planting, and marketing practices. “We’re known as the best pineapple in the world, but there’s always room for improvement.”

New Maui Gold president Joe LeVecke confirms his family’s commitment to Maui’s famous fruit. PAU Maui Vodka is the LeVecke Corp’s flagship brand, and it is the only pineapple-based vodka in the world, so acquiring Maui Gold just plain made sense. “At first it was a matter of self-preservation,” says LeVecke. “Then we learned what pineapple means to this island. It’s not just a fruit; it has a history, a spirit. [The purchase] is a good business opportunity, but stewardship—that’s what we’re excited about.”

Hali‘imaile Distillers is not the only enterprise with a stake in the future of Maui pineapple. Maui Crisps (dried fruit), Maui Fruit Jewels (jelly candies), Maui Preserves, and Ulupalakua Vineyards’ MauiWine all use Maui Gold in their products. Fresh-cut chunks and slices are served in island hotels and restaurants.

There’s a reason Maui-grown pineapple wears the crown among the island’s agricultural ventures, and it’s not just a matter of local pride. Balala says the volcanic soil and upcountry climate, with hot days and cold nights, are perfectly suited for growing pineapple. He should know—pineapple has been his life’s work since

STEVE BRINKMAN

A pineapple harvester conveys fruit from the fields—but workers still pick by hand once the pineapples reach optimum sweetness.

BOTTOM LEFT (2): HALEAKALA RANCH; BOTTOM RIGHT: YAMAKAWA FAMILY; ALL OTHERS: STEVE BRINKMAN

From top: After harvest, the fresh pineapples get a bath in the rinsing tank, then packers handpick the best and pack them by fruit size.

he signed on as a teenage field worker in 1979.

With Balala’s experience and knowledge, and input from other farming experts, LeVecke hopes to maintain the quality Maui Gold is known for, while improving yield and focusing on the local market.

“Maui first,” he says, stressing his company’s commitment not just to supplying consumers, but to preserving the ‘āina (land) and culture.

Toward that goal, LeVecke has retained his good friend and respected authority Kainoa Horcajo as the company’s cultural advisor. Community outreach and involvement are also part of the business plan.

“We’re trying to be pono [correct, proper]. If you do things the right way, with respect for the ancestry and history of the islands, you are welcomed. If we can be one small part of a resurgence of agriculture in the islands, then we’ve done our part.”

WEB EXCLUSIVE Cabbage is another of Maui’s heritage crops.

Watch comedian Augie T. share his recipe for corned beef and cabbage, local style, at MauiMagazine.net/heritage-crops.

Top: Cultural expert Kainoa Horcajo leads a blessing at Hali‘imaile Distilling Company, whose PAU Maui Vodka (middle) is made with Maui Gold pineapple. Participating in the ceremony, left to right, are Tim LeVecke, Neil LeVecke, Mark Nigbur and Carl LeVecke. Above: Joe LeVecke talks story with heavy-equipment operator Ricardo Delatorre at an employee gathering. The LeVecke Corporation, which owns both Hali‘imaile Distilling and Maui Gold, have long ties to Hawai‘i.

Under the leadership of president Harry Alexander Baldwin (center), Haleakala Ranch ventured into pineapple with Haiku Fruit and Packing, circa 1900. Left: Its cannery, seen here in the early 1900s, was Maui’s first. Right: The author’s grandparents Matsuzo (left) and Umeto Yogi (right) worked in the company’s pineapple fields in upper Ha‘ikū. The photo was taken in the 1950s. The boys, Yamakawa brothers, were family friends.

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SIMPLE

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PLEASURES The lesson of this Ha‘ikū home: Less can truly be more.

Story by Sarah Ruppenthal | Photography by Ryan Siphers

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Clockwise from top left: 1. For the cottage’s cozy living room, Melissa blended vintage and modern furnishings and accessories, including a pair of PK22 easy chairs from Fritz Hansen’s “Poul Kjaerholm” collection, throw pillows by Cloth and Goods, a painting and ceramics by Oregon artists.

2. A sleek desk fits neatly in the narrow hallway and captures the view of a barn reminiscent of Shaker style. On the wall above the desk hangs a six-by-eight painting, Snowscape, Tsurugi, by Maui artist Jonathan Yukio Clark; its colors are a miniature palette of the home’s décor.

3. In the master bathroom, a floating mirror suspends above the double-trough sink, granting access to the window behind it.

Melissa Newirth lives by one rule: “Keep it simple.” It’s a philosophy that guides her work as an interior designer, stylist, and curator/owner of Cloth and Goods, an online homeware store. In 2015, when Newirth and her husband, David Johnson, decided to move back to Maui after a nine-year hiatus, simplicity would guide them again.

The two were living in Oregon at the time. David is a life coach whose practice grew out of years as a serious student of Buddhism. Melissa had a studio in Portland’s historic Film Exchange Building. “We loved living in Portland, but I wanted to be closer to my kids,” she says. Both of Melissa’s children live on Maui: Naomi, founder and principal designer of Acacia swimwear (see story page 41); and Jamil, an attorney and cofounder of UVSC, a nonprofit organization that provides assistance

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AT HOME “Simple” needn’t mean spartan. The living room flows into a kitchen that boasts a Wolf dual-fuel range, Faber hood vent, Miele dishwasher, and a space-saving, 24-inch-wide SubZero refrigerator. A Louis Poulsen pendant light hangs in the center of the room.

Open shelves add functional and aesthetic value, and create the illusion of more space.

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AT HOME

Above: The architects designed the low and narrow cottage to contrast with the barn’s substantial breadth and height.

to those battling cancer. (The acronym stands for “U Versus Cancer | Us Versus Cancer.”)

And then there was Naomi’s enticing proposition: Would Melissa and David like to go in on a two-acre lot for sale in Ha‘ikū? The trio came up with a plan: They’d build a main house for Naomi; Melissa and David would reside in a cottage on the property.

Back in Portland, Melissa’s studio had been across the courtyard from the offices of Jenny and Jeff Guggenheim, a husband-andwife architectural team known for their minimalistic approach.

Not long after purchasing the parcel in Ha‘ikū, Melissa picked up the phone and called them to ask whether they would design the cottage and a 1,600-square-foot multipurpose barn. Their answer was a resounding “Yes!” Melissa’s top item on her wish list for the cottage was a streamlined design that would merge the indoor and outdoor living spaces.

(She also sent the Guggenheims a link to her Pinterest page, which

Top photo: In the master bedroom, a Hydro Systems soaking tub optimizes space and gives bathers a broad, pastoral view. Motorized window treatments keep the room cool and private when desired.

Left: In lieu of conventional closets, Melissa opted for custom, built-in cabinets that save space and pair handsomely with the white oak flooring. A Cloth and Goods coverlet and pillows top the king-sized bed.

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AT HOME

Top: A custom aluminum railing leads to the bright and airy loft, which overlooks the barn’s frequently used common area.

The Fleetwood doors offer a glimpse of the cottage a short stroll away.

Right: Set against the backdrop of rural Ha‘ikū, the barn is a picture-perfect complement to its rustic setting.

is replete with images of architectural details.)

When Jeff and Jenny debuted their renderings a few weeks later, Melissa was elated. “They nailed it,” she says. With its long and narrow shape, pitched roof, and exposed trusses, the 1,000-squarefoot cottage takes its cues from the Scandinavian farmhouses and Japanese eel houses Melissa had always admired. And to her delight, the architects hit the mark with a minimal, space-efficient layout that pulls the outside in: well-placed windows capture

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mountain and ocean views, and large Fleetwood doors open to three covered lānai.

The barn, too, was exactly as she had envisioned. Its tall and wide form juxtaposes with the cottage’s low profile. “It’s fun to have two spaces that feel very different,” Melissa says. “We live in the cottage. The barn is our workspace, guesthouse and a place to entertain.” The open floor plan lends itself to dinner parties, continued on page 72

AT HOME

Above: Prefinished cedar barn doors enclose a cozy lÄ nai and the main entryway.

Right: Melissa unpacks a shipment of imported Japanese pottery in her lofty workspace.

Left: The white oak dining table comfortably seats twelve and routinely hosts leisurely breakfasts and formal dinners.

Below: With entertaining in mind, Melissa outfitted the common area with a plush sofa, clam chair by Philip Arctander, and a coffee-and-food-prep station made by Vipp, a Danish industrial design company.

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Photo Courtesy of Cambria

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AT HOME

An eye-catching vintage trough sink by Kohler is a natural for the barn’s bathroom.

Sunday brunches with Jamil and Naomi, monthly meetings of David’s men’s group, and Acacia and Cloth and Goods’ pop-up sales. “I always wanted to have a barn for community events,” Melissa says. “David and I work from home, so this gives us a lot of options. I can spread out my design work. Here, I can keep my worktable messy for a few days.”

The huge structure (the vaulted ceiling rises to thirty-two feet) has become an object of intrigue. “People driving by have stopped and asked us, “Is it a church?’

Melissa says.

As an interior designer, Melissa sees a house as a blank canvas. Being the owner gave her the luxury of taking her time. The barn and cottage were completed in 2017, but when she and David moved in, they ate pizza cross-legged on the floor and slept on a futon tucked in a corner of the empty barn. “I have to live in a place for a while to see how I’m going to furnish it,” Melissa explains. “There’s no reason to rush. If this is going to be your home for the foreseeable future, take your time and do it right.”

While some areas are still a work in progress, the cottage reveals her penchant for combining modern and vintage décor.

“I love the classics and tend to design with pieces that are not trendy, but will always be loved,” she says. White paint with a hint of grey is a perennial favorite, offering a clean and versatile palette for the furnishings and for the kitchen’s stainless steel appliances, Caesarstone countertops and white oak cabinetry.

To maximize the space, Melissa told the

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INTERIOR DESIGN + DECOR

A wooden bench and wall-mounted coatrack greet guests in the barn’s mudroom.

architects to forgo closets and had slim built-in cabinets installed in the hallway.

In the master bedroom, she stationed a soaking tub not far from the foot of the bed to accommodate a walk-in shower in the master bath. “It’s a small space that’s functional, as well as aesthetically pleasing,” she says.

David, who discovered the virtues of simplicity while living in a Buddhist community in the 1990s, shares his wife’s affinity for minimalism. He was happy to step back and have Melissa take the lead on designing the home, but there was one request.

“All I wanted was a place where I could sit and do meditation,” he explains. The cottage’s guest bedroom fit the bill: David furnished the space with a floor cushion, bookcase, framed Tibetan text on the wall, and a Buddhist shrine in the closet. “It’s a place of refuge,” he says. “I have everything I need here.”

In the barn, a white oak table shipped from Denmark holds court on the main floor.

Stairs lead to a second-story loft, where built-in cabinets along one wall store Cloth and Goods’ inventory. The barn also houses two workstations, a sunlit nook with a bed for overnight guests (or for Melissa after a late-night work session), and windows that look out to the picturesque landscape.

Nearby is Naomi’s 2,500-square-foot residence. A different architect designed it, but the house reprises the style of the cottage, and Naomi tapped Melissa to design the interior. The Guggenheims masterminded the layout of Naomi’s design studio, above the detached garage. And as

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AT HOME

The cottage’s covered lānai is a favorite place to enjoy morning coffee together. The slatted walls let in light while providing privacy.

a member of Acacia’s creative team, Melissa will be there working alongside her daughter.

It’s only been two years since they broke ground on the property, but the family’s roots already run deep. “We’ve made some great memories here,” Melissa says. “I’m looking forward to making more.”

NEW YEAR, NEW STYLES! Living • Dining • Bedroom • Outdoor • Wall Decor • Accessories 1068 Limahana Pl., Lahaina • 808-667-7748 • MindsEyeInterior.com

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MW Design Workshop (railings in barn) P.O. Box 5759, Salem, Oregon | (503) 3646430 | MWDesignWorkshop.com Melissa Newirth/Cloth and Goods (interior design) Info@ClothAndGoods.com | ClothAndGoods.com The Shade Store (window shades) (800) 754-1455 | TheShadeStore.com Tulip Floors 305 Cutting Blvd., Richmond, California | (510) 558-2030 | TulipFloors.com Wildco Construction Inc. (general contractor) (808) 283-2371 | WildcoMaui.com

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LIVE MAUI

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We offer one of the best views on Maui...

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LIVE INSPIRED Yo u r b e s t l i f e b e g i n s w i t h a h o m e t h a t i n s p i re s y o u .

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EACH OFFICE IS INDEPENDENTLY OWNED AND OPERATED

“Its authenticity, intimacy, hospitality, cultural integrity and sheer romantic beauty have made this Maui’s top lū‘au.”

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

The Westin Nanea Ocean Villas may be the newest Westin venue at Kā‘anapali Beach Resort, but its culinary management team, helmed by Executive Chef Ikaika Manaku, can boast a collective one hundred years of experience. No wonder the readers of Maui Nō Ka ‘Oi voted the property’s Mauka Makai “Best New Restaurant” at the 2018 ‘Aipono Awards.

My good friend Kay Jackson, a timeshare owner at Westin Nanea, tells me, “I went to the Thursday Fire up the Fun chef demo and it is really entertaining—and

such a value! For twenty dollars [twenty-five for nonowners], you get two cocktails, plus two appetizers.

And they even give you recipes.”

How could I resist? I arrive at Mauka Makai the following Thursday at 4:30 p.m. The smell of fresh-baked banana bread, butter and vanilla permeates the air.

Restaurant staff ready induction burners on the worktable, alongside bowls of sliced bananas. We guests take our seats and chat quietly in anticipation. What I’m not prepared for is such a spirited and informa-

STORY BY BECKY SPEERE PHOTOGRAPHY BY BLINNK PHOTOGRAPHY

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DINING Bananas, rum and butter get fired up for a caramel sauce soon to be drizzled on fragrant apple banana bread.

Opposite: Menus for the cooking demos are seasonal and change weekly. Shown here is tender tako (octopus) on arugula greens with kabayaki glaze, garnished with local cherry tomatoes and Portuguese brioche croutons.

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DINING

Above: Chefs Ben Marquez and Kirk Areola team up to educate—and entertain—while demonstrating proper caramelizing techniques. Below left: Cool and creamy coconut ice cream tops the bananas Foster. Bottom left: Brioche becomes “the toast with the most,” laden with Kona lobster salad and smashed avocado, and garnished with a crunchy potato chip and microgreens. Below right: Chef Ben shares his views on the importance of supporting local farms while dining editor Becky Speere captures the action on camera.

tive demo. Food & Beverage Director DJ Villa welcomes us warmly, and by the time he introduces Chef Ben “Showtime” Marquez, we guests are relaxed and giggling.

DJ delivers first with a cocktail highlighting Maui’s own Hali‘imaile Distilling Company—specifically its newest addition, Fid Street Gin. “Fid, you may not know, was the word for ‘drink’ during the early years of the whaling industry, and Fid Street was where London dry gin was manufactured.

I hope you enjoy the lavender accents in

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the gin-spiked, sparkling Prosecco cocktail that we call ‘Passing Pukalani.’ Our recipe was inspired by the popular cocktail French 75, which is rumored to have the kick of a 75mm French field artillery gun from World War I.” As I look around the room, the drinks go bottoms up . . . and up goes the volume on the merriment.

Chef Ben introduces his avocado toast: a generous scoop of Kona lobster salad on Portuguese brioche, topped with chive chimichurri, plated beautifully. Making eye contact with a participant, he teases: “Don’t make that face, fella! It’s going to be amazing! The toast with the most!” Then he adds, “We like to keep the menu as Maui-ingredient-based as possible. We’ve used local avocado, salad greens and microgreens grown within a forty-mile radius.” I gobble

mine as quick as a lobster scrambling for refuge in an underwater cave.

As we happily sip our second cocktail, Chef Ben says, “Salt isn’t good for you.” Then he gestures to a different guest. “But you, sir, I bet you get more than your share, even though your doctor has said, ‘No salt!’” The man crosses his arms, laughs and nods an emphatic “yes.” Ben continues, “But food needs salt for flavoring. Not excessive salt. Just enough to enhance the food.” As he launches into a lesson on salty Asian flavorings, salads garnished with tako and arugula are set down in front of us.

“Soy sauce is produced by many companies and there are endless ways to use it, but did you know there are different saltiness levels? Low sodium. High sodium.” A raised arm in the back of the room stops Ben’s elocution.

DINING

Dive into a seafood bar overflowing with freshly shucked Pacific Northwest oysters, fresh ‘ahi and tako poke, and cocktail shrimp at Mauka Makai’s Sunday brunch. Right: King crab legs are a house specialty. Below: At the brunch buffet, you can also land an assortment of seasonal salads featuring locally sourced ingredients.

well with the tako salad. As we eat, I watch Chef Kirk Areola put a heaping spoonful of butter into the sauté pan. As it melts, Ben introduces a surprise third dish. “I hate to measure ingredients. I’m a cook, not a baker. Anyway, my pastry chef made these banana bread loaves for us and I was so happy when I came in today to find them in the fridge!” Kirk caramelizes sugar in the butter and Ben proclaims, “Bananas Foster.

How many of you like bananas?” As arms fly up, he says, “We’re going to layer Koloa Rum-flambéed apple bananas on a slice of this wonderful bread and top it with Lappert’s coconut ice cream that’s churned especially for Mauka Makai Restaurant.”

Happy sighs echo throughout the room as we dip into the decadently delicious dessert. This, I decide, is a bowl of heaven. My poor friend Kay; having introduced me to this “tasting demo + cocktails,” she’s really missing out tonight.

As I contemplate what other culinary adventures Mauka Makai might have to offer, DJ apparently reads my mind. He begins to describe Sunday brunch: king crab legs, juicy prime rib, plus mimosas, “beermosas” and live entertainment. Then Friday night’s Pā‘ina Buffet: local favorites like poke, chicken katsu, banana-leaf-steamed catch. . . . I’m sold! I’ll be back soon.

Fire up the Fun: Sample the chef’s favorite dishes and craft cocktails Thursdays at 4:30 p.m. Reservations required. 662-6370.

Sunday Brunch: 10 a.m.– 2 p.m. Adults $49; keiki (children) $24; five and under free Friday Pā‘ina Buffet: 5:30–9 p.m. Adults $45; keiki $24; five and under free.

Complimentary valet parking. Information & reservations: 662-6400; WestinNanea. com/MaukaMakai

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Passing Pukalani Courtesy of Mauka Makai’s DJ Villa Yield: 1 cocktail In a champagne flute add: 1¼ oz. Fid Street Gin ½ oz. homemade lavender simple syrup ½ oz. fresh lemon juice ¼ tsp. lemon zest Top off glass with Zardetto Prosecco; garnish with lemon zest.

LAVENDER SYRUP 6 c. sugar 2 c. water 1 bunch (12 oz.) culinary lavender* Procedure Bring all ingredients to a simmer. Remove from heat and cool to room temperature. Strain and refrigerate until needed. * DJ uses Ali‘i Kula Lavender for his house-made simple syrup. Available at Ali‘i Kula Lavender, 1100 Waipoli Rd., Kula, HI 96790 | 808-878-3004 | AliiKulaLavender.com/culinary.

WEB EXCLUSIVE Find the recipe for DJ’s Rum-Chata cocktail at MauiMagazine.net/mauka-makai.

INSET: BECKY SPEERE; ALL OTHERS: BLINNK PHOTOGRAPHY

“What is the difference between shoyu and soy sauce?”

“The spelling,” Ben quips, then continues.

“What you have here is a sous vide tako— not the taco you find in Mexican restaurants, but the kind we find in the ocean, a.k.a. octopus. It’s served with Surfing Goat Dairy cheese and a kabayaki soy glaze.”

DJ’s turn. He launches into a description of his next cocktail creation: “Rum-Chata,” a takeoff on the Mexican rice drink horchata.

Refreshingly light with a hint of nuttiness from macadamia kernels, the drink pairs

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 Chef’s Kitchen

WHAT MAKES BADER SO GOOD?

STORY BY BECKY SPEERE PHOTOGRAPHY BY MIEKO HORIKOSHI

I’m at my first Taste Maker wine dinner at Ruth’s Chris Steak House in Wailea. The mood is ebullient, and the service staff perform with genuine aloha.

I ask the charismatic general manager, Randy Spencer, “Who’s the chef in the kitchen?” He says, “Chef Dan! He’s been with Ruth’s Chris for ten years. He’s a local boy who went to St. Anthony High School.”

Randy’s comment piques my interest. I wonder, What’s a local boy doing in a Ruth’s Chris kitchen?

A week later, I get the chance to find out, when Dan Bader and I meet in the soon-to-be renovated Ruth’s Chris dining room to chat. As he talks about his life, the puzzle pieces fall into place: His love of food and travel comes naturally. “Our family moved to Maui from a small farming town in Sandusky, Michigan, when I was in the tenth grade,” he says. “My dad owned the second-largest John Deere store in the Midwest, so we traveled to a lot of conventions throughout the U.S. “My mom was a great cook and my dad liked to grill just about anything. They shared a love for good food, traveling, and dining in fine restaurants. One of my earliest food memories [is from] when I was around nine years old and we visited New

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Chef Dan sautés sweet, buttery Savoy cabbage until it’s translucent and ready to provide the perfect balance to flavorful Korean short ribs.

Orleans. We ate at Antoine’s in the French Quarter—at the time, Antoine’s was one of America’s grandest restaurants—and I ordered crêpes Suzette.” The tender crêpe was filled with sweet citrus segments and drizzled with warm, buttery caramel. Flambéed at tableside with Grand Marnier, the dessert set his budding-foodie heart afire.

Another trip, this time to Michigan’s Mackinac Island, reinforced Dan’s growing appreciation for food. “We ate at the Grand Hotel and I had lamb chops for the first time.

Cooked in fresh herbs, they were so good.”

Dan graduated from St. Anthony High School in Wailuku in 1979. At six feet, three inches, he was the tallest guy in the school and a top scorer on the basketball team.

Food was his other passion. “Growing up here definitely influenced my style of cooking,” he says. “Hawai‘i’s such a multicultural and culinary melting pot. My mom would make those oh-so-‘ono Azeka’s short ribs and I would eat a whole pan before dinner.”

In 1980, Dan left Maui and landed in California, where he worked under awardwinning chef Frank Champa at The Four Seasons Pavilion Restaurant in Newport Beach. His next position was chef tourant under Bruno Cirino at Antoine’s Restaurant in Newport Beach’s Hotel Meridien. “During the time I worked for Chef Cirino, the Southern California Restaurant Writers Association honored him as Chef of the Year, and we won the title for Best Restaurant of the Year.”

Korean-style short ribs and cabbage are a favorite food memory from Chef Dan’s high school days. Happily for us, he shared his personal recipe. Just turn the page.

While Cirino went on to capture Michelin stars in the Cote d’Azure in southeast France, Dan moved to the American southeast—Palm Beach, Florida—where he worked as corporate executive chef for U.S. Tobacco Company, managing a milliondollar operational budget. “It was a dream job,” Dan recalls. “I cooked for the rich and famous and organized dinners for special events like the long-running St. Jude [Children’s Research Hospital] Celebrity Gala.”

In 1995, Dan went north to Ligonier,

Pennsylvania, to run the corporate kitchen at Timken-Latrobe Steel Company’s Red Arrow Lodge, a conference and training center for international steel manufacturers since the 1930s. “The lodge was beautiful, with a kitchen that had tongueand-groove floors and chestnut cabinets.

One of the highlights of working there was when hunting season opened. We’d shoot deer and have fresh venison to serve at the lodge.” With an annual food budget of $230,000, “I could purchase anything I

needed: the highest-grade beef tenderloin, foie gras, and the finest caviar. I’d create [special] menus for guests of the lodge. I took a Japanese cooking class that came in handy when I cooked for a group of executives from Japan. They were blown away that I knew how to cook Japanese food!”

When the steel industry moved out of Pennsylvania, Dan opened The Pic-Nic Basket, a thirty-four-seat restaurant that he ran for three years. “We did very well, using fresh, locally sourced ingredients and dairy products. Then, in 2006, we took a trip to Maui, and six months later, our whole life changed. We sold the business and moved back here.”

Working at different venues upon his return, he eventually landed the executive chef position at Ruth’s Chris. Dan says, “I feel really fortunate to be living back here on Maui. With the multimillion-dollar restaurant and kitchen renovation [scheduled for mid-September], I’m excited and looking forward to the next chapter.”

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DINING Chef’s Kitchen

Chef Bader’s Korean-style Short Ribs over Savoy Cabbage Yield: 4–6 servings Prep time: Overnight marinating + 3–3.5 hrs. bake time Marinade: 2 cloves garlic, sliced thin 1½ c. brown sugar 10 pieces thin-cut Korean–style beef short ribs 1 bottle (10 oz.) teriyaki marinade 2” piece of fresh ginger, peeled and sliced thin 2 shallots, sliced thin 1 tsp. black-pepper-infused oil

Marinating the ribs overnight ensures sweet and spicy flavor in every last bite.

For the cabbage: 2 cloves garlic, smashed 1 head Savoy cabbage, thinly sliced 2 oz. unsalted butter, or peanut oil salt and pepper, to taste For the short ribs: Place marinade ingredients in a bowl and mix well. Coat beef, cover and refrigerate overnight.

Preheat oven to 400°. Place ribs and marinade in a large Dutch oven with lid or in a metal pan, sealing well with foil, and bake for 3 to 3.5 hours on bottom rack. Ribs should be tender and marinade syrupy, but not burnt. Place ribs on a platter and strain marinade, skimming and discarding fat.

Sauté cabbage until juices are released and cabbage is tender but not brown. Marinade will caramelize and thicken as meat bakes.

Drizzled over the ribs and cabbage, the ginger- and shallot-flavored sauce adds another dimension of umami.

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TOP (2): DAN BADER; ALL OTHERS MIEKO HORIKOSHI

For the cabbage: Heat a wok or nonstick pan over medium-high heat. Add fat or oil.

When oil is nearly smoking, add cabbage and garlic and sauté until cabbage is translucent, about 5 minutes. Do not allow to brown. Discard garlic, and spoon cabbage onto a serving platter. Place ribs on cabbage and pour sauce over. Enjoy!

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

Becky’s Backyard

ROOTING FOR TURMERIC STORY BY BECKY SPEERE

Pushing carefully with my boot, I lean into the four-tined spade. As I gingerly circle, loosen, and uproot the mass, a giant clump of yellow-orange tubers covered in dirt emerges from the ground. Smiling from ear-to-ear, I feel a (gold) rush of success!

It’s been three years since my first harvest and today my garden has turned into a virtual turmeric oasis. Considering its crazy growth rate, it’s hard to believe that turmeric commands double-digit pricing in some stores, though I must admit that cleaning the soil from the roots is both

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time- and water-consuming. But the benefits are immeasurable.

The Hawaiian word for turmeric is ‘olena, a canoe crop brought to these islands by the first Polynesian settlers, who valued the plant as food and also used it in the healing art of lā‘au lapa‘au. (See “In Season,” page 24.)

I’ve been concocting my own recipes with fresh turmeric and it is ambrosia.

Here’s a favorite recipe: Crack a coconut, extract the meat and make fresh coconut milk. (Find instructions at MauiMagazine.net/ Coconuts/4.) Strain the warm milk, add tur-

meric, Maui honey (to taste), and a pinch each of fresh nutmeg and cinnamon; then blend. Add as much or as little turmeric as you like. I generally add a thumb-sized piece for two cups of coconut milk. I’ve recently been blending two good-sized fingers’ worth in my Magic Bullet blender with eleven ounces of “French Vanilla nutpods,” a luscious coconut-almond creamer. Adding fresh liliko‘i (passion fruit) juice makes it the perfect four-ounce smoothie shot. If you can find Olinda cinnamon, add a teaspoon of that, too! See more recipes on page 94.

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Maui Nō Ka ‘Oi Jul–Aug 2018

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Becky’s Backyard Try these turmeric recipes, too.

Golden Rice

Prep Time: 45 minutes Yield: 4 servings

100% Extra Virgin Maui Olive Oil Unfiltered, cold pressed Grown & hand harvested on Haleakalā, Maui Artisanal processing Visit our Farmstand in Kula on Waipoli Road

www.MauiOlive.com Info@MauiOlive.com

1 medium onion, diced 3 Tbsp. butter or coconut oil 1½ c. Thai jasmine rice,* washed and drained well 12 oz. canned coconut milk 1 c. water ½ tsp. sea salt, or to taste 1 finger of turmeric, peeled and grated finely (Wear gloves if you don’t want yellow-stained fingers.) ½ tsp. ground cumin 1 whole dried cardamom pod, bruised (optional) 1 stick cinnamon (optional) Procedure Heat oil in a 3-quart pot over medium heat and sauté the onion for 5 minutes. Add spices and salt, and sauté

Turmeric Tonic Spritzer Prep Time: 20 minutes + cooling time Yield: 2 cups

Turmeric Syrup 4 oz. fresh turmeric, sliced thin 4 stalks whole lemongrass, bulb end bruised, green tops sliced to 2” length 1 c. raw sugar 1 c. water 1 orange, organically grown, zested and juiced

for 1 minute. Add rice, coconut milk and water; stir well. Bring to a boil. Reduce temperature to a very low simmer for 5 minutes. Stir well before placing lid on pot. Cook on low heat for another 20 minutes, stirring once after 5 minutes to make sure ingredients don’t burn on the bottom of the pot. Cook until grains are tender. Add a little water if liquid evaporates before grains are cooked through. Stir again and turn off heat. Let rice sit for ten minutes before serving. Serve with your favorite curry or chicken shawarma recipe. *I like Three Ladies brand jasmine rice (with the picture of Thai ladies on the bag). Find it on Maui at Rowena’s Produce, 230 Hana Hwy., Kahului; 419-1987.

Place ice in your favorite tall cocktail glasses. Evenly divide turmeric syrup, whiskey, liliko‘i purée or pineapple juice. Stir.

Top with SpikedSelzer. Serve garnished with a stick of pineapple or lemongrass. *Paniolo Blended Whiskey is the perfect blend of Kentucky Straight Bourbon Whiskey and Hali‘imaile Distilling’s Maui Gold Pineapple Distillate. Also used in the company’s PAU Maui Vodka, it’s distilled to neutral for a clean, smooth finish without any pineapple flavor.

Procedure Bring all ingredients to a boil.

Simmer for 15 minutes. Cool to room temperature and strain. Discard solids.

Store in a glass jar in refrigerator.

Cocktail Yield: 4 servings

BECKY SPEERE

12 oz. can SpikedSelzer (any flavor) 4 oz. turmeric syrup 4 oz. fresh liliko‘i (passion fruit) purée or pineapple juice 4 oz. Hali‘imaile Distilling Company’s Paniolo Blended Whiskey * ice cubes

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presents the

‘aipono wine dinner series The ‘Aipono Wine Dinner Series brings you fine wines paired with superb cuisine at surprisingly reasonable prices. Proceeds benefit UH–Maui 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: 900 Hāli‘imaile Rd., Makawao Saturday, August 25 6:00pm

GENERAL STORE

Reservations: 808-572-2666 $125.00 per person plus tax and gratuity $25 from each dinner supports UH–Maui College’s Culinary Arts Program.

James Maher of Chambers & Chambers Wine Merchants showcases wines that will pair wonderfully with a special menu by Chef Marc McDowell of Hali‘imaile General Store.

Hali‘imaile General Store (the restaurant) occupies what was once, in fact, a general store. Built in 1929, it supplied necessities for the area’s pineapple workers. Chef Bev Gannon purchased the building in 1987, and has been attracting diners with her brand of Hawai‘i Regional Cuisine ever since.

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 2018

WEST SIDE ‘Āina Gourmet Market, Honua Kai Resort & Spa, 130 Kai Malina Pkwy., Kā‘anapali, 662-2800.

Chef James McDonald oversees this deli’s menu, right down to the sun-ripened tomatoes and Maui onions grown Upcountry at O‘o Farm. Deli. B, L. $ Alaloa Lounge, Ritz-Carlton, Kapalua, 1 Ritz-Carlton Dr., Kapalua, 669-6200. This stylish bar attracts a cocktail generation as lovely as the views. Sushi. D, N. $ Aloha Mixed Plate, 1285 Front St., Lahaina, 661-3322. Plate lunches served up with plenty of aloha. Shoyu chicken, chow fun, and banana lumpia are local favorites. Kid-friendly. Local Mixed Plate.

L, D, N. $ Amigo’s, 658 Front St., Lahaina, 661-0210.

Authentic Mexican fajitas, tostadas, chile verde, flautas, and Amigo’s famous wet burritos. Huge portions.

Kid-friendly. Mexican. B, L, D. $ 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 RitzCarlton 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 cheddar potatoes. . . . Hold that tantalizing thought; the restaurant will be closed for renovations roughly June through September 2018.

Call to confirm. Pacific Rim. D. $$–$$$$

sauce. Second West Maui location: Whalers Village, 2435 Kā‘anapali Pkwy., Kā‘anapali, 6670585. American. B, L. $ CJ’s Deli & Diner, Fairway Shops, 2580 Keka‘a Drive, Kā‘anapali, 667-0968. Comfort food that’s easy on the wallet: homemade meatloaf, deli sandwiches, burgers, and local favorites like mahimahi with lemon-caper sauce, mochiko-chicken plate lunch, and loco moco. Kid-friendly. American. B, L, D. $ 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. $–$$ Cool Cat Café, 658 Front St., Lahaina, 6670908. Burgers, chicken, fish and more, all in a fiftiesdiner atmosphere. Kid-friendly. American. L, D. $ Down the Hatch, The Wharf Cinema Center, 658 Front St., Lahaina, 661-4900. Mermaid fries with cheese, bacon, ranch dressing and lava sauce; towering shrimp cocktails; fresh island fish; and lots of southern aloha . . . great shave ice, too! (See Breakwall’s listing.) Hawai‘i Regional. B, L, D, N, RR. $$ 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. $$

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. $

The Feast at Lele, 505 Front St., Lahaina, 667-5353. This classy beachfront lū‘au explores the cultural and culinary world of the Pacific Islands. Open bar. Lū‘au. D, RR. $$$$

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 yaki soba noodles. Kid-friendly. Pacific Rim. B, D. $$$–$$$$

Fleetwood’s on Front St., 744 Front St., Lahaina, 669-6425. (Yes, that Fleetwood.) Pacific oysters with a tart apple mignonette, grilled Hawaiian shutome, and a one-pound Harley Davidson Hog Burger. Bar opens 2 p.m. American/British Pub Food. D. $$–$$$$

Castaway Café, Aston Maui Kā‘anapali Villas, 45 Kai Ala Dr., Kā‘anapali, 661-9091. A casual beachfront spot for local coffee and eggs Benedict with a view. At dinner, the chockablock wine cellar dresses up the simple, satisfying fare. American. B, L, 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. $

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

Frida’s Mexican Beach House, 1287 Front St. Lahaina, 661-1287. Chalupas, fresh chili agua ‘ahi, short-rib tacos, and great mixology are among the reasons this seaside restaurant won the Gold ‘Aipono for Best Mexican Cuisine. Latin-inspired. L, D. $–$$

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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. $ Honokōwai Okazuya, 3600-D L. Honoapi‘ilani Hwy., Honokōwai, 665-0512. Plate lunches piled high with two-scoops rice and mac salad fly out the door of this tiny takeout shop. Local Mixed Plate. No credit cards. 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. $$ Japengo, Hyatt Regency, 200 Nohea Kai Dr., Kā‘anapali, 667-4796. Authentic sushi prepared with the finest seafood. Steak, too! Japanese. D, N. $$$ 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 location: Nāpili Plaza, 5095 Napilihau St., Nāpili, 214-5590. Pacific Rim. B, L, D. $$ Kā‘anapali Beach Hotel, 2525 Kā‘anapali Pkwy., Kā‘anapali, 661-0011. Dine in casual comfort with the Tiki Restaurant’s full-service menu, or challenge yourself to try all the offerings at the awardwinning Sunday brunch. Kid-friendly. American/ Pacific Rim. B, BR, L, D. $–$$$ 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. $–$$ Kimo’s, 845 Front St., Lahaina, 661-4811. Savor one of the island’s best mai tais on an oceanfront lānai. Opt for sweet basil fish or the 32-oz. prime rib.

And save room for Hula Pie. Kid-friendly. Steak/ Seafood. L, D. $$ Lahaina Grill, 127 Lahainaluna, Rd., Lahaina, 667-5117. Treat yourself to a warm, pecan-crusted goat-cheese-and-arugula salad; Maui onion and sesame-crusted ‘ahi steak with vanilla-bean jasmine rice; or the famous Kona coffee roasted rack of lamb with coffee-cabernet demi-glace. Great wine selections and cocktails. American/Pacific Rim. D, RR. $$$$ Lahaina Pizza Company, 730 Front St., Lahaina, 661-0700. Deep-dish pizza, hearty salads and sandwiches draw crowds to this relaxed hangout. Live music nightly. American/Italian. L, D. $$

Leilani’s on the Beach, Whalers Village, 2435 Kā‘anapali Pkwy., Kā‘anapali, 661-4495. 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. $$ Leoda’s Kitchen and Pie Shop, 820 Olowalu Village Rd., Olowalu, 662-3600. The house-made pastrami on fresh-baked bread, pineapple coleslaw, and ice-cold beer or just-squeezed lemonade will make you want to dance. After the mac-nut chocolate cream pie, you will boogie! American. B, L, D. $ Local Boys Shave Ice, 624 Front St., Lahaina, 868-3476. This location also serves açai bowls, coffee and bagels. Also see South Shore listing. Treats. $ Longhi’s, 888 Front St., Lahaina, 667-2288. For breakfast at this open-air landmark, try the eggs Benedict on thick toasted French bread. For dinner, use the jalapeño cheese bread to sop up sauce served with the shrimp Longhi. Italian. B, L, D. $$$–$$$$ Māla Ocean Tavern, 1307 Front St., Lahaina, 6679394. Snap peas slathered in ginger and sambal, and fresh ‘ahi atop flaxseed bruschetta satisfy the healthconscious and the hedonistic at this surfside tavern.

Turtle sightings nearly guaranteed. Mediterranean.

BR (Sat & Sun), L, D. $$ MauiGrown Coffee Company Store, 277 Lahainaluna Rd., Lahaina, 661-2728. If you’re running low on energy, head to MauiGrown’s plantation-style hale for a boost. Pumpkin bread and other baked goods round out a great cuppa joe. Café. B, L. $ 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. $ 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. $–$$$

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

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. $$$$ 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. $$$$

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

Pacific’O, 505 Front St., Lahaina, 667-4341.

Decadent fish tacos and bahn mi sandwiches are Maui Nō Ka ‘Oi Jul–Aug 2018

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dining guide 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. $$$$ Pā‘ia Fish Market, 632 Front St., Lahaina, 6623456. See North Shore listing.

Pailolo Bar & Grill, Westin Kā‘anapali Ocean Resort Villas, 6 Kai Ala Dr., Kā‘anapali, 667-3200. Poutine, sriracha chicken wings and an Australian Wagyu beef burger served al fresco. American. L, D N. $–$$ Penne Pasta, 180 Dickenson St., Lahaina, 6616633. Dig into flavorful, affordable pasta dishes while people-watching from this cozy spot tucked down a Lahaina side street. Kid-friendly. Italian. L, D, N. $$

Plantation House Restaurant, 2000 Plantation Club Dr., Kapalua, 669-6299. Rock your inner Cajun with Kaua‘i shrimp ètouffée, prepared with Adoboloco’s Hamajang hot sauce and scallionpolenta cake with lime crème. Hawai‘i Regional. B, BR, L, D. $$$ Prison Street Pizza, 133 Prison St., Lahaina, 6623332. East Coast-style pizza, Caesar salad, calzones and more. Captivating! Italian/Pizza. L, D. $ Pūlehu, an Italian Grill, Westin Kā‘anapali Ocean Resort Villas, 6 Kai Ala Dr., Kā‘anapali, 6673200. Try the pappardelle Bolognese made with Maui Cattle Company beef, or succulent Kaua‘i prawn risotto. End with chocolate almond cake and amarena gelato. Closed Tues–Wed. Italian. D. $$$

produced spirits and house-made infusions. Kidfriendly. International. B, D. RR. $$–$$$ 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. $$–$$$$ 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. $$$$

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. $$–$$$

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. $$

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. $–$$

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 salad with chunky macadamia nuts. World-class mixology

by Junior Bumanglag. Pacific Rim. D, N. $$-$$$

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. $$$

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. $–$$

rocksalt, Sheraton Maui, 2605 Kā‘anapali Pkwy., Kā‘anapali, 808-921-4600. Eclectic, globally inspired share plates combine exotic spices, ingredients and flavor profiles with fresh produce from Hawai‘i farms.

An equally fresh cocktail program features Hawai‘i-

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

Pineapple Grill, 200 Kapalua Dr. Kapalua, 6699600. After working hard on that round of golf or that outing at the beach, you deserve a treat. Grab a refreshing appetizer of lime-marinated ceviche with house-made tortilla chips, or a New York-style pastrami sandwich. Come back for a juicy rib-eye steak dinner with brandy peppercorn sauce. Hawai‘i Regional/American. L, D. $–$$$

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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More listings at MauiMagazine.net/DiningGuide Grammy-winner George Kahumoku Jr.’s Masters of Hawaiian Slack Key Guitar—one more reason Sea House won 2018’s ‘Aipono Award for Best Happy Hour. Pacific Rim. B, L, D. $$$ Shaka Sushi, 658 Front St., Lahaina, 661-9911.

Bet you can’t say “Shaka Sushi” five times fast—not when you’re chowing down on their tasty omelets in the a.m., bentos at lunchtime, or some of the nine specialty sushi rolls served at dinner. Asian. B, L, D. $-$$ Son’z Steakhouse, Hyatt Regency Maui, 200 Nohea Kai Dr., Kā‘anapali, 667-4506. Moroccanspiced blackened ‘ahi with soy-mustard sauce enlivens the evening. Or sink your teeth into filet mignon carpaccio, rib-eye steak, or classically prepared, linecaught mahimahi in lemon-caper butter. Pacific Rim/ Steak. D, N. $$$$

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. $

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. $$$$

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. $$$

SOUTH SHORE

Thai Chef, 878 Front St., Lahaina, 667-2814.

This small, well-loved restaurant keeps fans coming back for more with commendable curries, fresh prawn spring rolls, and beef salads drenched in tangy sauce.

Thai. L, D. $

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.

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. $$

Tiki Tiki Thai Cuisine, Wharf Cinema Center, 658 Front St., Lahaina, 661-1919. Thai food by Thai chefs—100 dishes from spring rolls and pad Thai to yellow curry with seafood. And for dessert? Sticky rice and mango. Yum! Thai. $–$$

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. $$$

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. $

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. $

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. $

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. $$–$$$

‘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. $$$

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. $$

PARADISE SHOULD BE PERSONAL ‘Andaz’ means personal style, and at Andaz Maui at Wailea Resort we blend the acclaimed Andaz personality and style with local island experiences for the expressive traveler.

From fresh farm-to-table dining options to ‘The Feast at Mokapu’, our Luxury Lu’au experience featuring an expansive plated dinner and open bar, Andaz Maui is making your paradise personal.

Let us personalize your paradise by calling us at +1 808 573 1234 or visit us online at www.andazmaui.com

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dining guide 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. Second South Maui location: Kama‘ole Shopping Center, 2463 S. Kīhei Rd., Kīhei. American. L, D. $$ Cow Pig Bun, 535 Līpoa Pkwy., Kīhei, 875-8100.

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. Mauistyle Comfort Food. L, D, N. $$ Da Kitchen, Rainbow Mall, 2439 S. Kīhei Rd., Kīhei, 875-7782. The Hawaiian plate feeds three 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. $ 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. $$$$ Fabiani’s Pizzeria & Bakery, 95 E. Līpoa St., Kīhei, 874-0888. Lox and bagels, fresh croissants, Caprese salad with local tomatoes, thin-crust and gluten-free pizza, spaghetti with house-made porksausage meatballs. Italian/Bakery. B, L, D. $$•Second South Shore location: 34 Wailea Gateway Place, Ste. A101, Wailea, 874-1234 D. 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. $–$$ Ferraro’s Bar e Ristorante, Four Seasons Resort, 3900 Wailea Alanui Dr., Wailea, 874-8000. For lunch, enjoy veggie quesadillas or grilled tenderloin sandwiches served poolside; for dinner, handcrafted salumi and lobster tagliatelle. Italian. L, D. $$$$ 5 Palms Restaurant, Mana Kai Resort, 2960 S. Kīhei Rd., Kīhei, 879-2607. Ocean waves sweeping the shore enhance your dining experience, as Chef Raul Bermudez navigates the culinary rim of the Pacific. Lobster eggs Benedict for breakfast, fish tacos for lunch, and seafood and pastas served with style. Kidfriendly. Pacific Rim. B, L, D. $–$$$ 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. $$$$ Four Winds II, 11 Mā‘alaea Boat Harbor Rd., Mā‘alaea, 879-8188. Breakfast, lunch and cocktails aboard this catamaran make the trip a fun and delicious adventure. American. B, L. $$

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Gannon’s, 100 Wailea Golf Club Dr., Wailea, 8758080. Order drinks at the Red Bar, then enjoy Chef Bev Gannon’s fine comfort food: maple-vinaigrette chicken salad, or venison atop Parmesan risotto.

Pacific Rim. B, L, D. $$$ Humble Market Kitchin, Wailea Marriott, 3700 Wailea Alanui Dr., Wailea, 879-4655. Chef Roy Yamaguchi hits it out of the ballpark with kampachi crudo, seasonal Goose Point oysters, roasted Brussels sprouts and cauliflower, tender beef short ribs, and even saimin. Perfect. Pacific Regional. B, D. $–$$$ 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, 879-2230.

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. $–$$ Kō, Fairmont Kea Lani Resort, 4100 Wailea Alanui Dr., Wailea, 875-4100. Plantation Era cuisine takes the spotlight. Try the Kobe beef poke appetizer and “On the Rock”: three mouthwatering morsels of ‘ahi served with a 300-degree lava rock for searing them to perfection. Pacific Rim. L, D. RR. $$$ Lehua Lounge, Andaz Maui, 3550 Wailea Alanui Dr., Wailea, 573-1234. Cocktails created with locally sourced, seasonal ingredients like lychee, liliko‘i and Hawaiian navel oranges go hand in hand with Ka‘ana Kitchen’s award-winning menu. $ Local Boys Shave Ice, Kihei Kalama Shopping Center, 1941 S. Kīhei Rd., Kīhei, 344-9779. How to chill out in the Islands? Slurp up a mountain of fruity shave ice served with plantation-era-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. $$

More listings at MauiMagazine.net/DiningGuide The Market, 10 Wailea Gateway Pl., Wailea, 8792433. Fresh-baked bread, breakfast, salads to go, plus charcuterie. Deli. B, L, D. $$ 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. $$–$$$ mendomaui, located in the food truck lot behind Azeka Mall Mauka, 1 Pi‘ikea Ave., Kīhei, 7555760. Fresh ramen noodles, Korean mandoo and kimchee. Follow them on Instagram: @mendomaui.

Japanese/Korean 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. $$

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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. $$ 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. $$$$

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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. $–$$$ Nalu’s South Shore Grill, Azeka Shopping Center Makai, 1280 S. Kīhei Rd., Kīhei, 891-8650.

Generous portions and local 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. $–$$ Nick’s Fishmarket, Fairmont Kea Lani Resort, 4100 Wailea Alanui Dr., Wailea, 875-7224. Classic seafood dishes are served beneath a sky full of stars. Woo your date with plump strawberries that are drenched in Grand Marnier and set aflame. Pacific Rim/Seafood. D, RR. $$$$ Nutcharee’s Thai Food, Azeka Shopping Center Makai, 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, Azeka Shopping Center, 1280 S. Kīhei Rd., Kīhei, 495-0287. You don‘t have to go to Italy to enjoy a great gelato. And how’s this for a scoop: Ono makes gelato not only in traditional flavors, but also with local tropical fruits that will have you coming back for more. Treats. $ Pā‘ia Fish Market, 1913 S. Kīhei Rd., Kīhei, 874-8888. The same yummy menu that for years has hooked surfers and families in Pā‘ia is now in Kīhei, too. See North Shore listing.

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dining guide 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, The Shops at Wailea, 3750 Wailea Alanui Drive, Wailea, 727-2038. The best mac-and-cheese with black truffles, deviled eggs Rockefeller, poke bowls and burgers. If it’s football season, you can score breakfast, too. Touchdown! International. L, D, N. $–$$ Pita Paradise, 34 Wailea Ike Dr., Wailea, 8797177. Start with classic spinach tiropitas with caramelized onion, feta, mozzarella and tatziki wrapped in phyllo dough; then move on to kababs, luscious pastas and gyros. Baklava ice-cream cake, too. Mediterranean. L, D. $–$$$ Pizza Madness, 1455 S. Kīhei Rd., Kīhei, 2709888. This family-style restaurant serves Cobb salad, hot and cold deli sandwiches, award-winning pizza, and pasta, too. Italian/Pizza. L, D. $-$$ The Restaurant at Hotel Wailea, 555 Kaukahi St., Wailea, 879-2224. Produce from the hotel’s gardens and fish plucked from island waters provide some of the freshest ingredients you’ll find in any restaurant. Add Chef Zach Sato’s culinary talents and a gorgeous outdoor setting, and you have a night made in heaven. European-inspired. D, N. $$-$$$$ Roasted Chiles, Azeka Shopping Center Makai, 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. $–$$ Ruth’s Chris Steak House, The Shops at Wailea, 3750 Wailea Alanui Dr., Wailea, 894-8880. See West Side listing.

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). $$–$$$ Shearwater Tavern, 1279 S. Kīhei Rd., Kīhei, 793-2324. 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, Kihei Kalama Village, 1913 S. Kīhei Rd., Kīhei, 874-6444. Gourmet pizza, burgers, salads, and several vegetarian items round out this hip bar’s menu. American. L, D, N. $

Spago, Four Seasons Resort, 3900 Wailea Alanui Dr., Wailea, 874-8000. 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. $$$$ Tamura’s Fine Wine & Liquors, 91 E. Līpoa St., Kīhei, 891-2420. See West Side listing. Poke. $ Thailand Cuisine, 1819 S. Kīhei Rd., Kīhei, 8750839. Gracious waitstaff greet you with a steaming pot of vanilla tea. Sticky rice served in a woven Thai basket complements the flavorful red duck, lobster, or tofu curries. Thai. L, D. $–$$ Three’s Bar & Grill, 1945-G S. Kīhei Rd., Kīhei, 879-3133. 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, truffle-yaki-marinated flatiron steak. Follow their food truck on Facebook. Pacific Rim/ Southwest. B, L, D. $$–$$$ Tommy Bahama Restaurant & Bar, The Shops at Wailea, 3750 Wailea Alanui Dr., Wailea, 8759983. Who’d guess a clothing company could deliver such delish pork sandwiches and Caribbean-inspired libations? Caribbean/Pacific Rim. L, D, N. $–$$ Trilogy Excursions’ Sunset Dinner Sail, Mā‘alaea Harbor, 661-4743. Board a luxury catamaran for Chef Bailey’s four-course dinner. Choose rosemarygarlic-crusted steak on roasted-garlic demi-glace, wild-caught mahimahi with lemon caper butter, or vegetarian pasta. Open bar with cocktails, wine, and Maui Brewery selections. American. D. RR. $$$$

Feeding your soul never tasted so good.

Open for breakfast lunch and dinner.

call us at 808-579-8877

1813 Baldwin Avenue, Makawao, Hawaii | 96768 w w w.lumeriamaui.com

LUMERIA Maui

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More listings at MauiMagazine.net/DiningGuide Ululani’s Hawaiian Shave Ice, 61 S. Kīhei Rd., Kīhei. See West Side listing.

CENTRAL A Saigon Cafe, 1792 Main St., Wailuku, 2439560. Squeeze into a booth and order a clay pot, the Vietnamese burrito, or lemongrass curry. Vietnamese. L, D. $ Amigo’s, 333 Dairy Rd., Kahului, 872-9525.

See West Side listing.

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). $–$$ Bistro Casanova, 33 Lono Ave., Kahului, 873-3650.

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

Las Piñatas, 395 Dairy Rd., Kahului, 877-8707.

Home of the famous Kitchen Sink burrito, plus tacos, enchiladas, quesadillas, and a self-serve salsa bar. Ole! Kid-friendly. Mexican. B, L, D. $ Poi by the Pound, 430 Kele St., Kahului, 283-9381.

Eat like a local. So ‘ono! Hawaiian. B, L, D. $

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. $

Sam Sato’s, 1750 Wili Pa Loop, Wailuku, 244-7124. This beloved Maui restaurant sets the standard for dry mein, saimin and chow fun. Asian.

B, L. $

Fork & Salad, Puunene Shopping Center, 120 Ho’okele St. Unit 330, Kahului. 793-3256. See West Side listing.

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. $

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. $

Thai Mee Up, 591 Haleakalā Hwy., Kahului, 214-3369. Addictive fried pork ribs and luscious pad Thai noodles. Curry, too! Thai. L, D. $

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. $

Tiki Tiki Thai Cuisine, 395 Dairy Rd., Kahului, 893-0026. See West Side listing.

Tin Roof Maui, 360 Papa Pl., Kahului, 868-0753.

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. $

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. $–$$$

TJ’s Warehouse, 875 Alua St., Wailuku, 2447311. Located in Wailuku Industrial Park, TJ’s serves plate lunch to go: chicken katsu, fried saba (mackerel), and a hot line of daily specials, like potato croquettes, nishime and poke, too. Asian. B, L. $

ROMANTIC OCEANFRONT DINING ON ONE OF

MAUI’S PREMIER BEACHES

FEATURING BRUNCH, HAPPY HOUR AND DINNER DAILY

RESERVATIONS 808 875 7555 2980 SOUTH KIHEI RD. KIHEI, MAUI, HI 96753

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

UMI maui, 1951 Vineyard St., Wailuku, 2691802. Winner of the Silver ‘Aipono for best new restaurant, this sushi bar brings creative presentations to old Wailuku Town. Japanese. L, D. $–$$ Wailuku Coffee Company, 28 N. Market St., Wailuku, 495-0259. Ice cream, sandwiches and espresso served in a relaxed setting. Coffee Shop. B, L. $ 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. $ Zing, Main Street Promenade, 2050 Main St., Wailuku, 244-3707. Soups and sandwiches served with fresh local greens, but a favorite with diners is the portobello mushroom and bacon burger . . . need we say more? American. B, L. $

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

Foodland, 55 Pukalani St., Pukalani, 5720674. See West Side listing. Poke. $ Grandma’s Coffee House, 9232 Kula Hwy., Kēōkea, 878-2140. The eggs Benedict and made-fromscratch baked goods are worth the trek. For lunch, enjoy a hamburger with Swiss cheese and caramelized onion. Coffee Shop. B, L, Snacks. $–$$ Hāli‘imaile General Store, 900 Hāli‘imaile Rd., Hāli‘imaile, 572-2666. Chef Bev Gannon dishes up fresh fish, local meats, and regional produce drenched in complex sauces. The towering sashimi appetizer is legendary. Hawai‘i Regional. L, D. $$–$$$$ Kojima’s Sushi, 81 Makawao Ave., Pukalani, 5732859. This third-generation, family-owned restaurant offers classic and modern sushi, combination bentos with teriyaki salmon, and California rolls consistently served with aloha. Sushi. D. $–$$ 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. $–$$ La Provence, 5355 Lower Kula Rd., Kula, 8781313. The glass case overflows with perfect croissants, fruit tarts, and arguably the world’s best blueberrymango scones. On weekends, muscle past long-distance cyclists, grab a table outside under the trellis roof, and order a Benedict or salmon-pesto crêpe. No credit cards. French/Bakery. B (Wed-Fri), BR (SatSun), L (Wed-Fri), D (Thur-Sun). $

Lumeria’s Wooden Crate, 1813 Baldwin Ave., Makawao, 579-8877. Fresh, locally caught fish and other healthy fare highlight a menu that changes daily. Produce grown on Lumeria’s grounds are the basis for some of the garden dishes served at this charming retreat. Pacific Rim. B, L, D (RR). $$–$$$$ 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. $$$$ 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. $$ Sala Dang Thai Kitchen, 824 Kokomo Rd., Ha‘ikū, 468-4166. Thai food served family style in a cozy, plantation-house setting. Thai. L, D. $–$$ Ulupalakua Ranch Store & Grill, 14800 Pi‘ilani Hwy., ‘Ulupalakua, 878-2561. Across the road from MauiWine, find great deli fare, and hot-off-the-grill lamb burger with tzatziki, grass-fed elk, venison or beef burgers. Plus homestyle chili and rice, or kāluapork plate lunch. American. L, D. $

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. $ 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. $–$$.

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

Two exciting farm tours in one unique setting

GOURMET LUNCH

SEED to CUP

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

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

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

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

By Reservation only: 808.667.4341 • www.oofarm.com

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

Tucked inside an old juice factory, this quaint café serves scrumptious bougatsa (buttery filo dough filled with semolina custard), fresh-baked breads and pastry, spanakopita, moussaka and freddo cafe. Greek. L (daily), D (Wed-Sun). $ 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; in 2018, this Maui institution became a James Beard nominee for Best Restaurant. Hawaiian/Seafood. L, D, RR. $$–$$$$ Nuka, 780 Ha‘ikū Rd., Ha‘ikū, 575-2939. Izakaya food with flavor and style. Start with paper-thin fried

More listings at MauiMagazine.net/DiningGuide gobo chips, then ‘ahi tataki with ponzu sauce. Tempura shrimp udon is light and crispy. Save room for blacksesame or green-tea ice cream. Japanese. D. $$–$$$ nyloS, 115 Baldwin Ave., Pā‘ia, 579-3354. Fresh out of the gate, this fine-dining restaurant has been garnering rave reviews on the coconut wireless for its menu and casual ambiance. International. D, RR. $$$ Pā‘ia Fish Market, 100 Hāna Hwy., Pā‘ia, 5798030. Huge slabs of 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. Kid-friendly. 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. Hānasourced 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 Coffee Works, 604 Ilima Ave., Lāna‘i City, 808565-6962. For eighteen years, this mom-and-pop coffee shop has served delish, freshly baked goods. The full breakfast and lunch menus are also well worth the look. Coffee Shop. B, L. $ Lāna‘i City Grille, Hotel Lāna‘i, 828 Lāna‘i Ave., Lāna‘i City, 808-565-7211. Asian-influenced cuisine is served in cozy comfort in a historic inn. Try the crabcake appetizers with spicy aioli, and fresh fish over rice pilaf. Asian/American. D, RR. $–$$$ Malibu Farm, Four Seasons Resort Lāna‘i, 1 Mānele Bay Rd., 808-565-2000. Organic, farm-totable fare and a sweeping ocean view. Start the day 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, $$–$$$.

Nobu Lāna‘i, Four Seasons Lāna‘i, 1 Mānele Rd., 808-565-2832. Celebrity chef Matsuhisa-san has handed the knife and hashi (chopsticks) to Chef Marlowe Lawenko at this beautiful open-air restaurant.

Prepare to be amazed. Japanese. D, RR. $$–$$$$ One Forty, Four Seasons Lāna‘i, 1 Mānele Bay Rd., 808-565-2000. Begin your day with creamy baked oatmeal or grilled ‘ahi with chipotle-hollandaise eggs Benedict. For dinner, try Chef Kemar Durfield’s beef filet with lobster-mashed potatoes; or moi, the fish of Hawaiian royalty, with taro gnocchi, papaya and pohole salad. Steak/Seafood. B, D, RR. $$– $$$$ Pele’s Other Garden, 811 Houston St., Lāna‘i City, 808-565-9628. Big deli sandwiches, calzones, pizza, pasta, beer and wine. Deli/Italian. L, D. $–$$ Maui Nō Ka ‘Oi Jul–Aug 2018

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

July J U LY

THROUGH JULY 12

Pastels Viewpoints Gallery This exhibit showcases artists Chelsea Bryce, Michael Clements, Shaun Fleming, Tim Garcia, Kit Gentry, Diana Lehr, and Jim Lynch. Gallery open daily, 10:30 a.m.–5 p.m. 3620 Baldwin Ave., Makawao; 572-5979; ViewpointsGalleryMaui.com

THROUGH AUGUST 17

Ai Iwane: Island in My Mind, Fukushima & Melissa Ann Pinney: Girl Transcendent Schaefer International Gallery, MACC Ai Iwane’s large-scale images depict the aftermath of the 2011 Fukushima disaster while revealing the historic connections between Japan and Maui through the traditions of bon dance festivals. Melissa Ann Pinney’s works explore emerging feminine identity. Meet the artists and create a keepsake at Observe and Play Family Day, 10 a.m.–noon July 21. Gallery is open Tuesday–Sunday, 10 a.m.–5 p.m. One Cameron Way, Kahului; 242-7469; MauiArts.org

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& AUGUST 5

Upcountry Sundays Acoustic Style Casanova Italian Restaurant and Deli Volunteer-run Mana‘o Radio goes live during this

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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benefit showcasing local and visiting musicians the first Sunday of every month. 2–5 p.m. 1188 Makawao Ave., Makawao; 242-5666; Manao Radio.com

tradition of honoring the ancestors with dance, taiko drumming, food and festivities. Call individual temples for details.

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July 7 July 13-14 July 20-21 July 27-29 August 3-4 August 10-11 August 25

Makawao Rodeo & Parade Saddle up for this annual Fourth of July tradition, as the state’s top cowboys and cowgirls compete in bull riding, steer chasing, calf roping and more. Qualifying runs start at 9 a.m. Thursday and Friday; Bull bash is 6:30 p.m. Friday; rodeo showtimes are 3 p.m. Saturday, and 12:30 p.m. Sunday. Beginning at 9 a.m. Saturday, the Makawao Rodeo Parade travels from ‘A‘ala Place to Eddie Tam Gym in Makawao. For details, call Maui Roping Club at 757-3347. Oskie Rice Arena, 80 Ohaoha Pl., Makawao; MakawaoRodeo.net

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Lāna‘i Pineapple Festival Dole Park, Lāna‘i City, Lāna‘i Lāna‘i’s sweet celebration of its plantation heritage features pineapple dishes and exhibits, vendors and local performers, crafts, games and prizes. A parade kicks off the activities at 2 p.m., with fireworks closing out the festivities at 9 p.m.

LanaiPineappleFestival.com.

OBON FESTIVAL Each weekend in summer, a different Buddhist temple on Maui invites everyone to share in this

Jul 6, Aug 3 First Friday Wailuku

Jul 13, Aug 10 Second Friday Lahaina

Jul 20, Aug 17 Third Friday Makawao

Jul 27, Aug 24 Fourth Friday Kīhei Aug 31 Fifth Friday Lāna‘i

Lahaina Jodo Pā‘ia Mantokuji Kahului Hongwanji Makawao Hongwanji Wailuku Hongwanji Lahaina Hongwanji Kula Shofukuji

661-4304 579-8051 871-4732 572-7229 244-0406 661-0640 661-0466

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Paw Patrol Live!

Castle Theater, MACC Calling all keiki: Come see your favorite television cartoon characters, live on stage, singing and dancing and solving a mystery. 6 p.m. Friday; 10 a.m., 2 and 6 p.m. Saturday; 10 a.m. and 2 p.m.

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

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-AUGUST 5

Singin’ in the Rain Historic ‘Īao Theater Tap your toes and sing along in this splashy adaptation. The play features songs by Arthur Freed, including “Fit as a Fiddle,” “All I Do Is Dream of You,” “You Are My Lucky Star,” “Good Morning,” and the title track. 7:30 p.m. Fridays & Saturdays; 3 p.m.

Sundays. 68 N. Market St., Wailuku; 242-6969; MauiOnStage.com

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Kulolo Workshop Maui Nui Botanical Gardens Namea Hoshino leads this hands-on workshop that will teach participants how to make kulolo (Hawaiian dessert staple) using three different kalo varieties. 150 Kanaloa Ave., Kahului. Call 2492798 or email info@mnbg.org for reservations.

MNBG.org

LEFT: COURTESY OF MAUI NUI BOTANICAL GARDENS; ALL OTHERS COURTESY OF MAUI ARTS & CULTURAL CENTER

Top: Through August 17, Ai Iwane | Left: Through August 17, Melissa Ann Pinney | Middle: July 14, Kulolo Workshop | Right: July 13-15, Paw Patrol Live!

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To INSTANTLY get a list of Open Houses on Maui,

20-22, 27-29

Project Backpack Queen Ka‘ahumanu Center The Kiwanis Club of the Valley Isle presents “Project Backpack—Equipped to Learn!” to provide students with a new backpack and school supplies. Donate school supplies at the mall’s Kokua Korner, Fridays, 5-9 p.m.; Saturday, 9:30 a.m.-4:30 p.m.; and Sundays 10 a.m.-5 p.m. 275 W. Ka‘ahumanu Ave., Kahului; 877-4325; Queen KaahumanuCenter.com

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The Lion King, Jr. Seabury Hall’s ‘A‘ali‘ikūhonua Creative Arts Center Students from Maui Academy of Performing Arts’ Youth Summer Musical Theatre Camp perform this Disney classic. 7 p.m. Thursday-Saturday; 4 p.m.

Saturday–Sunday; 1 p.m. Sunday. 480 Olinda Road, Makawao; 244-8760; MauiAcademy.org

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Huliau Food and Film Festival Sugar Beach Events Wine, dine, and view student-produced films at this fundraiser for the nonprofit Maui Huliau Foundation, which empowers local youth through environmental education. Enjoy farm-to-table food stations, live music, entertainment, and a silent auction. 85 N. Kīhei Road, Kīhei; 757-2100; Maui HuliauFoundation.com.

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The Mayjah Rayjah Music Festival A&B Amphitheater, MACC This annual island and reggae music festival features Kathchafire, Iration, and Magic. 5 p.m. One Cameron Way, Kahului; 242-7469; MauiArts.org

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-15, 28-29, AUGUST 17-19

Fine Art Fair Banyan Tree Park Browse paintings, ceramics, photography, jewelry,

carvings and more under the banyan tree next to the Old Lahaina Courthouse. Sponsored by Lahaina Arts Society. 9 a.m.–5 p.m. 648 Wharf St., Lahaina; 661-0111; LahainaArts.com

Text: @OpenHouseMaui to 77888

AUGUST

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Iliza Shlesinger Castle Theater, MACC She is the only female and the youngest comedian to hold the title of NBC’S Last Comic Standing, and her debut comedy special, War Paint, was one of the Top 10 Albums of 2013 on iTunes. 7:30 p.m. One Cameron Way, Kahului; 242-7469; MauiArts.org

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Classes for Confidence Sephora at Whalers Village This complimentary beauty class is created for people dealing with cancer, and includes skincare tips and makeup techniques to restore glow.

8-9:30 a.m. Preregistration required; call 2432999 or email chablis@PacificCancerFoundation. org. 2435 Kā‘anapali Pkwy., Kā‘anapali; Pacific CancerFoundation.org

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Home Free Castle Theater, MACC This a cappella country band required no instruments to garner four consecutive Top 5 Billboard awards. 7:30 p.m. One Cameron Way, Kahului; 242-7469; MauiArts.org

Highest Rated Title Insurer in The Industry!

10-12

Albatross McCoy Studio Theater, MACC Written and performed as a rollicking sea yarn, Albatross explores themes of regret, isolation, and the relationship between humans and the natural world. 7:30 p.m. Friday; 3 and 7 p.m. Saturday; 3 p.m. Sunday. One Cameron Way, Kahului; 2427469; MauiArts.org

To Instantly connect with us:

Text @FidelityWailea to 77888 Protect Your Largest Investment - Your Home Reduce Your Risk Cover Your Heirs Provide Peace of Mind

Conveniently Located at

The Shops at Wailea

Fidelity National Title & Escrow 3750 Wailea Alanui Dr #22EW Wailea, HI 96753 Office 808.891.2404 | Fax 808.891.2498

Trusted everywhere, everyday.

Maui Nō Ka ‘Oi Jul-Aug 2018

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Art with Aloha

AT HUI NO‘EAU VISUAL ARTS CENTER Open Daily / 9:00 am - 4:00 pm

August 9, Home Free

ART CLASSES ARTIST DEMOS GALLERY

TOURS GIFT SHOP HISTORIC ESTATE

Upcoming Special Events

July 6 / 9:00 - 11:00 am • Kapa Dyes Workshop

August 25 / 11:00 am – 12:00 pm • “Talk Story” & Demonstration August 25 / 1:00 – 4:30 pm • Lauhala Bracelet Workshop Register today for these exciting workshops!

Mahalo to Hawai‘i Tourism Authority for their support of this program.

Visit us at 2841 Baldwin Avenue—Just below Makawao town!

(808) 572-6560 ∙ huinoeau.com

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Maui Chamber Orchestra Castle Theater, MACC The Maui Chamber Orchestra and Chorus and the Cornell University Chamber Singers present works

by Joseph Haydn. A preconcert talk story starts at 1:30 p.m.; show begins at 3 p.m. One Cameron Way, Kahului; 242-7469; MauiArts.org

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‘Īao Valley 5K and 10K Valley Isle Road Runners hosts this scenic race through ‘Īao Valley, starting and ending at the Wailuku Municipal Parking Lot on Vineyard St. 7:30 a.m. 222-2484; virr.com

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Maui Calls Yokouchi Pavilion/A&B Amphitheater, MACC The MACC’s signature fundraiser features live entertainment, plus gourmet treats by local chefs.

Bid on hundreds of items, from art and jewelry to golf and travel packages during live and silent auctions. Must be 21 or older. 6-10 p.m. One Cameron Way, Kahului; 242-7469; MauiArts.org

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Greta Van Fleet Yokouchi Pavilion & Courtyard, MACC Rolling Stone named them one of 10 New Artists You Need to Know. This quartet of young musicians delivers a high-energy hybrid of rock, blues, and soul. 7:30 p.m. One Cameron Way, Kahului; 242-7469; MauiArts.org

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‘Aipono Wine Dinner Hali‘imaile General Store Chef Marc McDowell creates a special menu for this pairing that features wines selected by sommelier James Maher of Chambers & Chambers Wine Merchants. A portion of sales benefits the UH–Maui College Culinary Arts Program. Hosted by Maui Nō Ka ‘Oi Magazine. See page 95 for details. $125 per person, plus tax & gratuity. 6 p.m. 900 Hali‘imaile Rd., Makawao. Reservations: 808-572-2666

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COURTESY OF MAUI ARTS & CULTURAL CENTER

AUGUST HIGHLIGHT

un 24

Green Room: Susan Middleton McCoy Studio Theater, MACC The Merwin Conservancy presents photographer Susan Middleton, who will present portraits of rare Hawaiian flora and fauna from her book Remains of a Rainbow, followed by a look at marine invertebrates from her book Spineless. Reception with live music and book signing to follow. This is the latest installment of The Green Room, a literary and environmental salon and speaker series. There will also be an audience Q&A and live music. 7 p.m. One Cameron Way, Kahului; 242-7469; MauiArts.org

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PHOTOS BY KARIM ILIYA

Top: August 23, Greta Van Fleet Above: August 24, Green Room: Susan Middleton

Let us deliver Maui to you, and never feel stranded again.

AUGUST 31-SEPTEMBER 2

Into the Woods Castle Theater, MACC Featuring everyone’s favorite storybook characters in one magical tale, MAPA LIVE brings this Tony Award-winning book and score to the stage. One Cameron Way, Kahului; 242-7469; MauiArts.org

6 issues for $21

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Ke Alahele Education Fund Dinner & Auction Grand Wailea Resort Maui Economic Development Board’s annual fundraiser supports programs in science, technology, engineering and math for students throughout Maui County. A reception with silent auction starts at 4:30 p.m. Dinner and live auction at 6 p.m. 3850 Wailea Alanui, Wailea; 875-2300; medb.org Email your event to Calendar@Maui Magazine.net, or submit it online at MauiMagazine.net/maui-events. Listings for MNKO’s September-October 2018 print edition must be received by July 13. Photos for print must be 300 dpi. Listings are free, subject to editing, and used as space permits.

Subscribe.MauiMagazine.net | 844-808-MAUI (6284)

7am–4pm HST

Maui Nō Ka ‘Oi Jul-Aug 2018

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The 2018 ‘Aipono Restaurant Awards

Some 475 guests gathered for an evening of fine dining and celebration at the sixteenth annual ‘Aipono Restaurant Awards Gala. Held on April 13, the “Alice in ‘Aiponoland” party transformed the Fairmont Kea Lani into an interactive wonderland with costumes, a lively reception, scrumptious dinner by Chef Tylun Pang of Kō, and fine wines poured by Chambers & Chambers Wine Merchants. UHMC chef/instructor Teresa Shurilla and her students topped off the evening with whimsical “Merry Unbirthday” cakes decorated with the various inhabitants one encounters down the rabbit hole. The annual banquet honors the island’s top restaurants and culinary professionals, as voted by the readers of Maui Nō Ka ‘Oi. ‘Aipono raises funds for UH–Maui College’s Culinary Arts Program, and provides an invaluable real-world mentoring opportunity for our future chefs.

A special mahalo to this year’s sponsors, who helped make the event a success: Fairmont Kea Lani, Ku‘ia Estate Chocolate, Pasha Hawaii, Chambers & Chambers Wine Merchants, and Pacific Biodiesel.

Visit MauiMagazine.net/aipono for more photos and videos of our special award winners.

Guests had a world of fun with the photo booth, courtesy of Epic Entertainment Hawaii.

From left: Reception decor | Katherine Haynes as Alice in a champagne skirt, courtesy of Dazzle Entertainment | You can learn a lot of things from the flowers: Asa Flowers (sunflowers provided by Pacific Biodiesel) | Dazzle Entertainment’s Mad Hatter & Alice on stilts | Maui Academy of Performing Arts students as Wonderland characters

Students and chef/instructors from UH–Maui College’s Culinary Arts Program dished out stellar pūpū. From left: Chef Tom Lelli’s crispy Duroc pork-belly porchetta, shishito sepper relish, multigrain risotto | Chef Joseph Tocci with students | Chef Noel Cleary’s Meyer lemon-cured hamachi crudo, toasted nori, sesame, charred Kula strawberry, and citrus vnaigrette | Chef Brant Holland demonstrates the preparation of his roasted Peking duck fennel slaw to his students | Chef Craig Omori’s smoked goat cheese and spiced tomato jam tea sandwich

From left: Students sear miniature burgers | Chef Cleary’s mini beef burger was a blend of brisket, top round, and dry-aged strip steak with Mad Hatter’s secret sauces, mushrooms, lettuce, tomato and onion | Volunteers Shelley Tiss and Angela Lammers | Chef Joseph Tocci’s goat cheese, mushroom, ravioli with fresh herbs, tea brodo Hāmākua mushroom

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Photography by Mieko Horikoshi MauiMagazine.net

From left: MNKO publisher Diane Woodburn & husband Jamie Woodburn | Flo & Galen Wiger, Valerie Matsunaga, Joyce Harris, Carol Reimann, Yi Yu | Elizabeth & Michael Lofaro, Jayce Sato | Mike Atherton, Catherine Chamberlaine, Deborah Crombach, Gene Pike

From left: Kyle & Ann Sakamoto | Teri Edmonds, Jason Smith | Kyle Kawakami, Jeff Scheer, Isaac Bancaco | Michele & Qiana Di Bari | Asa Ige, Barry Kawakami

From left: Diane & Alex Stanislaw | Kainoa Horcajo | Lisa Paulson | Charles Fredy | Mayor Alan Arakawa, MNKO scholarship winner Sheena Castillo and Diane Haynes Woodburn.

From left: Brandon LaClair, Tiana Elaban, Jason Vendrell, Tori Hudson, Julia Kreisberg, Christie Hillen | Alvin Savella, Tanya Doyle | Our Mad Hatter MC, Dean Wong | Chris Kaiwi, Roger Stettler

From left: Teresa Shurilla | Friend of Agriculture award-winner Jennifer Nguyen | Dirk McVey, Charlie Seibert, Jon Pasion, Craig Harris | Lisa Nordstrom, Todd Oldham | Paris Nabavi

Rosie Robbins, Alex Yago | Lance Cartegena, Zack Musick | Paul Roberts, Kelly King, Michael Jokovich, Richard Elliot, Dabe Patterson | Sumner Erdman, Paula Hegele, Pardee Erdman, Jacqueline & Christian Erdman

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

Maui Nō Ka ‘Oi Jul–Aug 2018

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who’s who BOLLYWOOD | Hyatt Regency Maui | April 18, 2018 | Benefit for Imua Family Services

importers & distributors of the world’s finest wines since 1973 Forty-five years ago, Chambers & Chambers Wine Merchants started as a small family affair, with Jack Chambers, his wife Barbara, and daughter Suzanne. The company has grown to include multiple offices and an incredibly rich and diverse portfolio of wines (and sake) from around the world, while still remaining in the Chambers family. We would like to thank our partners from around the world, as well as our dedicated staff for their commitment and efforts to reach this milestone and look forward to the exciting years to come.

Hermine Harman, Karen Stover | Dr. Errol Buntuyan, Tim Tattersall

Jason & Jessica Murthi | Roya Deyhim, Terry Patterson, Anita Gambhir, Dr. Fely Livaudais

Betty Leis, Dean Wong | Jami Burks, Gunar & Jorene Valkirs

knowledgable team exceptional service Becky & Christopher Speere | Helle Poulsen, John Cadman | Keith Regan, Lynn Araki-Regan

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

@ChambersWinesHawaii @chamberswineshi @ChambersWinesHI Serving Hawaii’s Restaurant & Fine Wine Community Since 1979 www.chamberswines.com

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MIEKO PHOTOGRAPHY

global portfolio

PROUDLY PRESENTS THE 5TH ANNUAL

Made in Maui

County Festival NOVEMBER 2 & 3, 2018 • MAUI ARTS & CULTURAL CENTER Maui County’s Largest Products Show • Hundreds of Locally-Made Products Food Trucks, Prize Drawings, Fashion & Talk Shows, Product Demos, and More!

F R I D A Y, N O V E M B E R 2 • E X C L U S I V E S H O P P I N G D A Y o n i e s & f re e p u p u s , 3 f o o d t p e rs !

O p e n i n g c e re m r u c ks , p r i z e d r a w i n g s , & t o t e s f o r a l l s h o p

S A T U R D A Y, N O V E M B E R 3 • B I G F E S T I V A L D A Y ! d u c t d em o s, & p ri ze d r aw in gs a ll d

1 3 f o o d t r u c ks , f a s h i o n & t a l k s h o w s , p r o

For details, visit: www.Made In MauiCountyFestival.com LOCAL BBQ

ay !

a perfect day on lāna‘i

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ONE FORTY

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of vegetation to keep his fire alive; hence this barren landscape. Piles of rock, and boulders big as compact cars lie strewn about, as if they had dropped from the sky. In reality, it’s wind erosion that has carved this sunburnt terrain. Heed the signs cautioning travelers not to move or stack the rocks, and leave this compelling and uncanny place as you find it. Tip: Download the Lāna‘i Guide app (LanaiGuideApp.org) to your smartphone. Created in partnership with the Lāna‘i Culture & Heritage Center, this virtual guide adds context to any exploration. Polihua Road, Lāna‘i

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8:30–11 a.m. Thanks to the Four Seasons’ new fleet of rental vehicles, its guests no longer need to catch a shuttle to Lāna‘i City to rent wheels for the day. Instead, grab the keys to a 4x4 Jeep and head to the Stables at Koele for a 1.5-hour trail ride into the hills, through shady forests and across upland terrain that’s home to Mouflon sheep, axis deer and turkeys. After your ride, don’t leave without meeting the stable’s herd of miniature horses, who are as curious as they are cute. Bookings are through the Lāna‘i Ambassador Desk and are open to the public.

11 a.m.–12:30 p.m. Note the four-wheel-drive lever—you’ll need it as you head to Kānepu‘u Preserve and Keahiakawelo (nicknamed “Garden of the Gods”). Paved roads give way to abandoned pineapple fields that can make for a thrilling and rugged half-hour ride. The 590-acre Kānepu‘u Preserve is Hawai‘i’s largest example of a native dryland forest, home to rare plants and wildlife. Within this expanse is an easy self-guided loop trail that’s adjacent to Keahiakawelo. It’s well worth a stop to see some of these natives up close.

Legends surround Keahiakawelo. One tells of Kawelo, a famous Lāna‘i kahuna (priest) who kept a fire burning at the site to protect the island. Kawelo used every piece

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7:30 a.m. Four Seasons’ ONE FORTY restaurant overlooks legendary Hulopo‘e Beach.

At night, it’s an upscale venue known for its steak and seafood. At sunup, it becomes a casual breakfast spot to fuel up for a day of exploring. Choose from the buffet or order a la carte. I recommend the seared ‘ahi Benedict—a perfect balance of light and hearty, with a spicy kick! Breakfast 6:30–11 a.m. 1 Mānele Bay Road, Lāna‘i; 808-565-2000; FourSeasons.com/Lanai

Keahiakawelo

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The Expeditions Lāna‘i ferry makes five daily round trips between Lahaina Harbor and Mānele Harbor on Lāna‘i, so planning a day trip to the former “Pineapple Island” is easy.

But stay overnight at Four Seasons Resort Lāna‘i, and you’ll discover why U.S. News & World Report named it 2018’s Best Hotel in America. A destination in itself, the resort is also a launching pad for exploring the island’s less-traveled attractions.

1 p.m. Head to ambitiously named Lāna‘i City for lunch, and choose from the town’s half-dozen or so eateries. Or grab a poke bowl and picnic provisions at Richard’s Market, then dine alfresco at the pine-tree shaded Dole Park. Stop in at the Mike Carroll Gallery— where you’ll likely meet the artist or his wife, Kathy—and see the island’s landscapes on canvas. 443 7th St., Lāna‘i City; 808-565-7122; MikeCarrollGallery.com 2:30 p.m. No Lāna‘i itinerary is complete without a visit to the crescent coastline and ombré blue waters of Hulopo‘e Beach. After a day of adventure, you may want to simply relax to the ocean’s soundtrack, but if you’re feeling energetic, borrow a mask and snorkel from the activities shack at the beach and explore the nearby coral reef and wildlife; or join a sunset yoga class. Both are complimentary for Four Seasons guests.

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7:30 p.m. The open-air Nobu restaurant serves its classic Asian-style menu, as well as exclusive options using locally sourced ingredients—including island venison. Dinner is from 6 p.m., last seating at 9 p.m. 1 Mānele Bay Road, Lāna‘i; 808-565-2000; FourSeasons.com/Lanai

Follow Lehia Apana on her “Perfect Day” at MauiMagazine.net/explore-lanai.

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SECOND ROW (2): LEHIA APANA; ALL OTHERS COURTESY OF FOUR SEASONS LĀNA‘I

Island Hopping

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

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.

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