Maui Nō Ka 'Oi Magazine Mar-Apr 2019

SPECIAL ISLAND LIVING SECTION

a new 3D experience at the Maui Ocean Center

VOL 23 NO 2 US/CAN $4.95

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BIKING OCEAN DINING A PERFECT MOLOKA‘I’S WISDOM, GETS DAY HIDDEN HAWAIIAN INTER- IN WEST TRAILS STYLE ACTIVE MAUI

Montage Residences Kapalua Bay is exclusively listed by PowerPlay Destination Properties (Hawaii), Inc. RB20039

This does not constitute an offer to sell or a solicitation of an offer to buy a unit. Nor is it an offering or solicitation of sale in any jurisdiction where the development is not registered in accordance with applicable law or where such offering or solicitation would otherwise be prohibited by law. Obtain all disclosure docum will be subject to the terms of various documents relating to the development. The resort project described herein (the “Project”) and the residential units located within the Project (the “Residential Units”) are not owned, developed, or sold by Montage Hotels & Resorts, LLC, its affiliates or their respective licensors (co LLC uses the Montage brand name and certain Montage trademarks (collectively, the “Operator Trademarks”) in connection with the sales and marketing of the Residential Units in the Project under a limited, non-exclusive, non-transferable and non-sublicensable license from Montage. The foregoing license may be term

ments required by applicable laws and read them before signing anything. No governmental agency has judged the merits or value, if any, of the development. Further, ownership of a unit in the development ollectively, “Montage�) and Montage does not make any representations, warranties or guaranties whatsoever with respect to the Residential Units, the Project or any part thereof. Island Acquisitions Kapalua minated or may expire without renewal, in which case neither the Residential Units nor any part of the Project will be identified as a Montage branded project or have any rights to use the Operator Trademarks.

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Features With its shoji-inspired sliding wood doors and a glass wall overlooking the ocean, this is not your run-of-the-mill home office. See how a tech entrepreneur’s vision is taking shape on Maui’s north shore.

Story page 50.

26 Adventure

BIKING MOLOKA‘I’S HIDDEN TRAILS Cycling Moloka‘i’s less-traveled trails Story by Kyle Ellison

36 Hawaiian Soul

OCEAN WISDOM, HAWAIIAN STYLE Many centuries before Columbus set sail, the Polynesians mastered ocean travel.

Story by Judy Edwards

40 Mālama ‘Āina

WHALES UP CLOSE Maui Ocean Center’s temporary residents have lasting lessons to teach. Story by Judy Edwards

« ISLAND LIVING »

50 At Home

OUTSIDE OF THE BOX This north-shore home artfully blends creativity and sustainability. Story by Sarah Ruppenthal

68 Great Finds

TRUE BLUE Bring home the tranquil colors of sea and sky. Compiled by Marluy Andrade

70 Gardening

74 Real Estate Trends

BRINGING IT HOME Advice from an expert on buying or selling your Maui home Story by Sarah Ruppenthal

About the Cover

Drew Sulock took his “Curious Calf” photo in 2018 (film permit #20993) while collecting footage for the upcoming documentary Koholā (Hawaiian for “humpback whale”). He and the film crew are attempting to document a whale birth, and encountered the young cetacean in the ‘Au‘au Channel, two miles off the Lahaina coast. It’s illegal to approach within 100 yards of a whale in Hawai‘i, but in the Maui Ocean Center’s new 3D theater, you can experience the next best thing. See the story on page 40.

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

MauiMagazine.net/pasta-class, and Chef Chris Damskey’s poke at MauiMagazine.net/raw-fish-poke.

UNDER SAIL Follow the first Hawaiian voyaging canoe built in modern times on a journey across the globe. Video at MauiMagazine. net/Hawaiian-navigation

HEAR THAT RUMBLING? That’s your tummy at this barbecue under starry Mākena skies.

MauiMagazine.net/Kiawe-Outdoor

IMMERSE YOURSELF (without getting wet) in Maui Ocean Center’s new 3D theater.

MauiMagazine.net/3D-theater

SOMEONE’S IN THE KITCHEN Peek in at Maui’s Job Corps and see all the good they’re cooking up. MauiMagazine.net/Maui-JobCorps

USE YOUR NOODLE, THEN GO FISH. Strozzapreti with wild-boar ragù?

‘Ahi shoyu poke and chili-pepper water? Find recipes for Chef Rosa Mariotti’s pasta and sauce at

PAST PERFECT Dig deeper into island history and culture with Lehia Apana as your guide, at MauiMagazine.net/Lahainahistory-tour.

RYAN SIPHERS

GROWTH CHART Pick the native Hawaiian plants that can thrive at your home. Courtesy of Maui Nui Botanical Gardens

SAVOUR The experience of a lifetime, every time.

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

« DINING »

Stories by Becky Speere

82 Dining Feature

16 Publisher’s Note

by Diane Haynes Woodburn

KAMAYAN & GET IT! Star Noodle’s new themed dinners are winners, hands down.

18 Talk Story

88 Chef ’s Kitchen

108 Calendar

90 Dining Highlights

Fresh off the coconut wireless ~ by Kathy Collins, Sarah Ruppenthal & Shannon Wianecki

What’s happening where, when, and with whom

112 Who’s Who

Seen making the scene on Maui

114 A Perfect Day on Maui TIME TRAVEL History buffs and culture hounds will delight in this itinerary that brings the past into the present.

Story by Lehia Apana

FOLLOW US! Twitter.com/MauiMag Instagram.com/MauiMag Pinterest.com/MauiMagazine Facebook.com/MauiMagazine

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CORPS VALUES For Larry Tuzon, training tomorrow’s chefs is Job One. DINING GETS INTERACTIVE “Fine dining” and “dining adventures” used to mean two different things.

How times have changed!

96 Mixology

A SPLASH OF COLOR Do try these recipes at home!

98 Dining Guide

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

Rosa Mariotti grew up in Perugia, surrounded by wonderful Italian cooking. Today she expresses her love of Old Country cuisine by teaching it to others. Story on page 90.

MIEKO HORIKOSHI

14 Contributors

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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 did it take, behind the scenes, for you to get the story?

PUBLISHER Diane Haynes Woodburn

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I spent hours talking with Hawaiian navigators, watermen and fishermen. As they unfolded the ocean’s deeper lessons, I left every conversation a little more in awe. These are busy, busy people, but if you can snag one of them long enough to ask the right questions, a whole new understanding of the intersection of culture and nature can bloom in your mind.—Judy Edwards, “Schooled by the Sea,” page 36

WEBSITE MANAGER Adelle Lennox ASSISTANT DESIGNER Shelby Lynch GREAT FINDS EDITOR Marluy Andrade EVENT PHOTOGRAPHER Mieko Horikoshi

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My wife and our two sons accompanied me for this story about biking on Moloka‘i. There’s something incomparably wonderful about sharing the island’s beauty with my family.

From the sandy shores of Pāpōhaku, to the peaks of the Molokai Forest Reserve, it’s a special place that keeps drawing me back. I jump at the chance to visit.—Kyle Ellison, “Totally Tubular,” page 26

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HAWAI‘I MagNet Dinnertime at my house can be a tiresome routine involving two daughters who can’t agree on their food preferences—which usually has me resorting to the same boring old dishes. I rediscovered my love of cooking while photographing in Chef Rosa’s kitchen. Seeing her playful and adventuresome attitude towards cooking was inspirational.—Mieko Horikoshi, “When Dining = Adventure,” page 90

IN-ROOM Maui Circulation

------------- CONTRIBUTORS ------------CONTRIBUTING WRITERS

Lehia Apana, Kathy Collins, Judy Edwards, Kyle Ellison, Sarah Ruppenthal, Becky Speere, Shannon Wianecki CONTRIBUTING PHOTOGRAPHERS

Lehia Apana, Kyle & Heather Ellison, Mieko Horikoshi, Rodrigo Moraes, Tony NovakClifford, Dante Parducci, Ryan Siphers, Becky Speere, Tori Speere, Forest & Kim Starr, Shannon Wianecki

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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.

Maui may be an island, but you can still get lost. That’s why I rely on GPS to direct me to every “At Home” site visit. In this case, the property was (quite literally) off the beaten path in a remote part of Ha‘ikū; my car’s GPS was rendered useless. Good thing one of my tour guides, Kiera Strohm-Herman of Smith Builders, suggested I follow her down the long, unpaved road that seemed to go on forever. Just when I thought we couldn’t possibly drive any farther . . . the house materialized. Clearly, the destination was worth the journey.—Sarah Ruppenthal, “Outside of the Box,” page 50

Publishers of Maui Nō Ka ‘Oi, Kā‘anapali, Island Living, and Eating & Drinking magazines 90 Central Ave., Wailuku, HI 96793; 808-242-8331. ISSN 2473-5299 (print)| ISSN 2473-5469 (online) ©2019 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.

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A Dog’s Raisin d’Être It’s raining when Jamie and I leave the house for an evening out, so we let our two Australian shepherds stay inside, lest we come home to a cumulative 170 pounds of muddy furball.

When we return, the two dogs nearly knock us over in their elation, wagging their tails and wriggling their Volkswagen-shaped bodies in total joy. For a moment, I feel like a rock star. Then, “What’s this?” Jamie asks the dogs. He is holding an empty box of raisins that he has just found on the floor. Paka, the alpha of the two, does his best imitation of Michael Jackson, literally moonwalking away from us. Translation? Guilt. But nothing like the guilt that is about to rain on me as Jamie turns his gaze in my direction. “Raisins? Poison for dogs!” Yes, I had been the last one to grab a handful of the malevolent fruit.

Weird as it sounds, raisins have been known to cause serious illness, and even death, in dogs. I know this because my son Michael had a similar experience with his dog. Michael regaled me with a tale that included forced doggy ingestion of Ipecac—and the intended results. That was for one raisin—my dogs had eaten an entire box!

I search “raisins and dogs” on the web. “Induced vomiting recommended within two hours of ingestion.” Too late for that. (Thank goodness! Can you imagine?)

“What should we do?” I ask, hoping Jamie has a plan. “Go to sleep,” he says without a pause. “We’ll see how they are in the morning.” Is he serious? Is he really going drop “You may have killed the dogs” on me, and just go to sleep?

Yep. He is snoring before his head hits the pillow.

I, of course, am a mess. Paka, who I am sure had eaten the raisins, follows me up the stairs and lies down on the floor next to the bed. He never does that. I press lightly on his tummy to see if it hurts him. He licks my face. Is he saying goodbye? He’ll forgive me, I tell myself. But will my husband?

I fall into a fitful few hours of sleep and awake around 3 a.m. Paka is gone. Alarmed, I tread downstairs . . . to find him sprawled on the couch in an apparent coma. “Paka?” He doesn’t answer. “Paka?” His eyes open slowly, but he barely moves. “Paka!” I shake him. He thumps his tail just enough to give me hope. “Maybe he’s okay,” I tell myself.

Flashback: It’s 1983. I’m getting ready for a holiday party, and as the mother of two toddlers, I really need this night out. My husband has taken our older son with him to pick up the babysitter, and I am alone with the baby, Jonathan, the kind of child you do not turn your back on—not for a second. I have Jonny propped up against the wall on the bathroom floor, in plain sight, while I happily preen in the mirror. The phone rings. (No cell phones in those days.) I glance at my son sitting contentedly on the bathroom floor, and think, “I’ll only be a second; he’ll be fine.” I return in a flash—to find Jonny making little spitting sounds and holding a half-empty bottle of nail-polish remover. “NO!” my inner party girl screams. I look closer; he smiles sweetly. “Maybe he’s ok,” I tell myself. “Maybe I can still go to the party. . . .” “Pheth, pheth,” he spits again. I weigh my options, and wisely, but sadly, we spend a less-than-glamorous evening at the ER. The morning after the current poisoning episode, I arise, groggy and guilt-ridden.

Downstairs, I find Jamie making breakfast.

“Where are the dogs? Are they okay?” I ask with trepidation. “Oh, yeah, they’re fine,” he responds with grating morning cheer. “I found the inner bag of raisins in the cupboard; you just left the empty box out.” He holds up the plain white package and sprinkles raisins into our oatmeal. On cue, Paka races into the kitchen and does his happy dance, just because he heard my voice. And just like that, I’m a rock star, again.

Wishing you a spring filled with sweetness and new beginnings. Raisins optional.

Diane Haynes Woodburn Publisher

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MIEKO HORIKOSHI

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talk story Fresh off the coconut wireless

Stage Presence

After more than a decade, the curtain rises on a royal venue for King Kekaulike.

Story by Kathy Collins Photos courtesy of AHL Theatre folk will tell you—while nothing compares with the thrill of opening night, the more important consideration is: Does the show have “legs”? Can it endure and maintain relevance?

In April 2018, the curtain rose for the first time at Maui’s newest performing arts center: a $35 million facility boasting a 414-seat auditorium, state-of-theart audio and lighting systems, finely tuned acoustics . . . even a hydraulic-lift orchestra pit. The reviews are in, and it looks like the King Kekaulike High School Performing Arts Center is in for a long, successful run.

Yes, high school.

ACT ONE First, the backstory: King Kekaulike opened in 1995 as Upcountry Maui’s first public high school; parts of the campus

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Above: Designed by Honolulu architectural firm AHL, the theater is a stellar performer—like the students who tread its boards. Technical capabilities include a fully rigged, modifiable stage, and an orchestra pit that rises hydraulically to extend that stage when the pit’s not in use.

Flames of color spill from the lobby floor onto the sidewalk outside, symbolizing the rays of the sun.

The motif pays homage to the school’s location—on a mountain whose name means House of the Sun.

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Above: At just over 400 seats, the center offers an intimate theater experience.

Acoustic panels overhead do double duty, concealing the lighting catwalks. Left: Rows of seats incline gradually, extending back to control booths for the theater’s computerized stage lighting, AV systems, and a motorized screen and projector.

school’s Hawaiian Immersion program, English department, senior projects, and general assemblies. The first public-school TEDxYouth event on Maui was organized by King Kekaulike students and presented in the center, as was a pre-election mayoral debate sponsored by the school’s National Honor Society.

were still being built when the first class of students enrolled. As costs rose, plans were scaled back, and the theater was one of the casualties. It took parents and other supporters three years to convince the Hawai‘i State Legislature to approve funds for the start of construction, and another decade to complete the building.

Finally, last April, the doors opened to eager audiences.

Chris Kepler, who has taught theatre at King Kekaulike for the past ten years, says the center’s opening has coincided with a dramatic increase in student interest. “Theatre isn’t just for geeks anymore,” he smiles, citing the resurgent popularity of movie musicals, both animated and live-action.

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BACKSTAGE PASSES “It’s not just about performing,” says Kepler.

For every onstage experience, there’s a world of offstage activity, from set and costume design and construction, to lighting and sound. Kepler notes that the new facility enables the department to provide education in technical theater, including recording, engineering, and technology integration, fields that hold great potential for employment in the future. Principal Mark Elliott agrees, envisioning a technicaltheatre academy that could someday gain national recognition.

It’s not just about theatre, either. In its first eight months of operation, the center has hosted programs and activities for the

PLOT TWIST Although the state legislature funded the center’s construction, it made no appropriations for the management or maintenance of the building. So parents, students, faculty, and concerned community members formed the King Kekaulike Foundation for Performing Arts. The group is in the process of obtaining 501(c)(3) status so that it can pursue its mission of raising and allocating funds for the center’s operation. Once that has been achieved, Kepler says, the foundation will contract an operations manager and eventually open the center to more possibilities, including increased community use and public rentals.

With talent like that, this show will most assuredly go on.

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TALK STORY day in the life

Mover and Shaker NAME: Kamaka Kukona | OCCUPATION: Kumu Hula

RISE AND SHINE: There’s no such thing as a typical day for kumu hula (hula teacher) Kamaka Kukona. The one constant? An early-morning walk with Murray, his fourteen-pound silky Jack Russell terrier. After that, he gets down to business: making travel arrangements, sewing costumes, and choreographing dances for his award-winning hālau (hula school), Hālau o Ka Hanu Lehua. “A day off? What’s that?” Kamaka laughs.

TRAVELING SHOW: When he’s not in his Wailuku studio, prepping for classes or working with hālau members (who range in age from three to eighty-five), Kamaka is gearing up to perform in hula shows. And once a month, he boards a flight for Japan, where he has studios in ten different cities (a sensei covers for him when he’s not there). Kamaka is accustomed to the hustle and bustle. “I don’t know any other lifestyle,” he says.

QUICK STUDY: Kamaka was five when his mother signed him up for hula lessons, and it quickly became evident that he had a knack for it. It wasn't long before he caught the eye of hula master Mae Kamāmalu Klein, who invited Kamaka to start the ‘uniki (graduation) process at the tender age of nineteen—something of a rarity in hula.

MOVING PERFORMANCE: In 2004, after six years of rigorous training, the newly minted kumu hula formed his own hālau. It was far from an overnight success: Kamaka says prospective students were wary of taking lessons from a novice twenty-five-year-old. But

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Story by Sarah Ruppenthal Photo by Mieko Horikoshi

as word of his talent and tutelage spread, Kamaka’s roster grew.

In 2007, his then-fledgling hālau was invited to the Merrie Monarch Festival, Hawai‘i’s largest and most prestigious hula competition, where his dancers placed fourth in the kane (men’s) kahiko (ancient hula) division. Kamaka says stepping onto the Merrie Monarch stage was a surreal moment. “It took my breath away,” he recalls.

“I’d dreamed about being on that stage ever since I was a kid.” And it wouldn’t be the last time. In 2018, Hālau o Ka Hanu Lehua placed fourth at the annual competition in the wahine (women’s) ‘auana (contemporary hula) division.

TRIPLE THREAT: He can dance. He can chant. And he can sing.

Kamaka’s 2014 debut album, Hanu ‘A‘ala, garnered a Grammy nomination and earned him two Nā Hōkū Hanohano Awards (Hawai‘i’s version of the Grammys), as Most Promising Artist and Male Vocalist of the Year. His 2018 album, ‘Ala Anuhea, landed him a second Male Vocalist of the Year Nā Hōkū award.

LABOR OF LOVE: Kamaka teaches his students the intricacies and nuances of hula—from protocols, to footwork, to the use of traditional dance implements. Like other kumu hula, he imparts broader lessons, too: discipline, confidence, humility, and respect. “Hula carries over into our everyday lives,” he explains. His greatest joy?

“Watching the kids I teach turn into well-rounded adults,” Kamaka says. “I love knowing I played a part in helping them become good human beings.”

Learn more about Hālau o Ka Hanu Lehua at Facebook.com/ StudioHanu

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Maui Nō Ka ‘Oi Mar–Apr 2019

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TALK STORY in season

Scented Souvenir One of the sweetest Hawaiian traditions is the making and wearing of flower lei to celebrate people you love or places you’ve been to. According to ‘Ōlelo No‘eau, Mary Kawena Pukui’s book of Hawaiian proverbs, “Aia ka ‘ike ia Polihua a lei i ka mānewanewa.” (One proves a visit to Polihua by wearing a lei of mānewanewa)—in other words, a visit confirmed by returning with something native to the area—such as a lei made of mānewanewa from Polihua, Lāna‘i.

Finding native Hawaiian plants plentiful enough for lei making isn’t always easy; mānewanewa is an exception. The salt-

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tolerant shrub grows in lush thickets by the shore—not only at Polihua, but along beaches across the Hawaiian archipelago.

Its silver-green leaves and small purple flowers poke through waxy green naupaka hedges and intertwine with beach morning glory vines. This oft-overlooked native can be found fringing the walkways of many a Maui resort.

Also known as pōhinahina (beach vitex), mānewanewa belongs to the mint family.

Pinch a sprig and you’ll notice a pleasant herbaceous scent. Experts in lā‘au lapa‘au (Hawaiian plant medicine) use the fragrant leaves to alleviate symptoms such as wela

Story by Shannon Wianecki Photo by Forest & Kim Starr

(a burning sensation) and nalulu (a dull pain in the head or stomach). Liquid extracted from steeped mānewanewa leaves is used in medicinal baths.

Making a mānewanewa lei can be as easy as braiding a few leafy branches together and knotting the ends. More complex lei po‘o (flower crowns) can be fashioned by weaving small but hardy mānewanewa cuttings together with other coastal plants. The flowers are particularly beautiful when paired with red blossoms or yellow strands of kauna‘oa (beach dodder).

Its sagelike perfume is a sensual reminder of a day spent by the sea.

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v o t e d b e s t h o t e l i n h a w a i ʻi

a l o h a

ADVENTURE

Cycling Moloka‘i’s less-traveled trails

Exploring Moloka‘i on two wheels, rather than four, encourages you to slow your pace and connect with the island’s rhythms.

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Story by Kyle Ellison Photography by Kyle & Heather Ellison

Maui Nō Ka ‘Oi Mar–Apr 2019

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ADVENTURE

The thought hits me somewhere along Honouliwai Bay on Moloka‘i’s eastern shore:

With Phillip Kikukawa (left) as guide, we ride through stands of eucalpytus and pine, immersed in the sights, sounds and scents of Molokai Forest Reserve.

Top: Fishponds like this one on the road to Hālawa are silent reminders of the sophisticated technology of the island’s earliest human inhabitants.

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The signs say I’m on a single-lane road—but it’s more like a really wide bike path.

Even though I’m on the main highway (which out here is the only road), it’s been seven, eight . . . maybe ten minutes since I last saw a person or car. Waves crash within inches of the asphalt, and I find myself pedaling past sandy coves that are completely free of footprints. I spot a turtle, then a humpback whale, and cross over wooden bridges whose planks rattle beneath my two wheels.

With its miles of open road, minimal traffic, and no stoplights, exploring by road and mountain bike is arguably the best way to experience the island.

From Kaunakakai, Moloka‘i’s main town, it’s twenty-eight miles to Hālawa Bay, where the road dead-ends at the beach. I’ve opted to drive the first fourteen miles and pedal the second half—though, had I biked the entire way, I’d have ridden through shady mango groves and passed ancient fishponds before climbing 800 feet through the pastures of Pu‘u O Hoku Ranch. (The name means “Hill of Stars.”)

I could have stopped for breakfast at Mana‘e Goods & Grindz— located at mile marker 14—and gazed across the Pailolo Channel to West Maui’s serrated peaks.

This eastern section where the road narrows is possibly one of Hawai‘i’s best bike routes, and I never would have been able to enjoy it without Phillip Kikukawa. The owner of Molokai Bicycle has been outfitting visitors with road bikes, mountain bikes, and cycling routes since 1994. He was born and raised on Moloka‘i, and ever since 1961, when he got his first bike for Christmas, he’s been hooked on cycling the roads and trails right here in his own backyard.

“The road cycling here is amazing,” he says. “Just be sure to start early, before the wind picks up—especially if you’re going toward

The forest reserve’s quiet beauty can leave you breathless—and so can the ten-mile climb.

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There are spots near the island’s eastern end where the road is so wonderfully close to the ocean that waves may splash on your pedals.

Hālawa.” We attach a bike rack to my rental car, and I’m off to explore that classic eastern route.

Another popular Moloka‘i ride is the ten-mile climb from Kaunakakai to Pālā‘au State Park. In the first mile, when you’re still at sea level, you pedal right past 1,000 palms that were planted in the 1860s by order of King Kamehameha V. By the end of the ride, near the Kalaupapa overlook at 1,600 feet, you’re surrounded by cool, refreshing mist and are cycling amidst dense groves of ironwoods.

Or point your two wheels west, and ride down Maunaloa Highway. The twenty miles of rolling pavement will take you out to Pāpōhaku—Hawai‘i’s largest beach—and on toward smaller stretches of sand like Kapukahehu (known locally as “Dixie Maru Cove”), where the road ends.

Unless, of course, you’re mountain biking—because in that case, you’re just getting started.

On the day following my coastal ride I meet with Phillip to swap out the road bike for one with fatter tires. I’m eager to see some places that aren’t on most visitors’ radar because it takes four-wheel drive or old-fashioned leg power to get there.

It’s been raining recently, so tackling the mountain is out—at least for another day—and I opt instead to head west in search of small, hidden beaches that line the arid shore.

Many of the trails here are just a few miles long, but the sense of adventure is bolstered by riding to stretches of sand where it’s virtually certain you’ll be the only one there.

Aside from the deer and wild turkeys that bound and scurry through the grasslands, there isn’t another soul around as I lace up my shoes, strap on my helmet, and point the Zaskar mountain bike in the direction of Kawākiu Beach on the island’s northwestern coast.

The road is rugged and fairly technical (having tricky sections),

Trail 1

O‘ ah

u

Kalaupapa Lookout

Kawākiu

Pāpōhaku Beach

Dirt road Hālawa

Waikolu Lookout Kaunakakai

Lāna‘i

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Trail 3

Pālā‘au State Park

Ho‘olehua

Kapukahehu “Dixie Maru Cove”

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Trail 2

Pu‘u O Hoku Ranch Honouliwai

Ma u

i

In 2010, The Molokai Dispatch published the story of the Dixie Maru, a fishing sampan built in 1916 by Colorado visitor Harold L. Morris, and its wreck a few months later: “. . . on the night of April 26, the boat ‘sprung a leak in the heavy sea’ off Molokai’s west end. The crew of two— Jack Kailianu and another Hawaiian named Makuka—attempted to steer the flat-bottomed boat through the breaking surf into the safety of a small bay, but it struck the rocks. The two men swam to the sandy crescent beach and then walked the dusty horse trail to Kaunakakai. . . .”

Kapukahehu Beach has borne the nickname “Dixie Maru Cove” ever since.

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Since the climb to the forest reserve begins below the shade of the tree line, you’ll want to ride early or late in the day, when the air is cool.

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DOUGLAS PEEBLES PHOTOGRAPHY / ALAMY STOCK PHOTO

and within five minutes I’m maneuvering around rocks and erosional scars in the dirt. After thirty minutes I reach Kawākiu, and just as I’d expected—and secretly hoped—I have it all to myself.

Waves break on the rocks offshore, and when I fix my gaze on the western horizon, I can make out the island of O‘ahu in the distance.

Just yesterday morning I was cycling out east, enjoying views of West Maui’s coastline, and now I’m on the opposite end of the island, basking in the sandy, secluded serenity of biking down red-dirt roads.

The following morning, my wife, Heather, joins me. We wake to clear skies and arrange to head mauka (inland) with Phillip to the Moloka‘i Forest Reserve. It’s an area more frequented by hunters than bikers (be sure to wear bright colors), and considering that it’s remote and requires local knowledge, anyone planning on biking up here has likely been speaking with Phillip.

The ride begins by Homelani Memorial Park on Mauna Hui Road, which is four miles west of Kaunakakai and 300 feet above sea level.

The first few miles of climbing are gradual, hot, dusty, and dry; but by the time we reach the forest-reserve boundary, about 2,000 feet in elevation, the road is shaded by eucalyptus and the air is refreshingly cool.

Phillip usually starts riding before dawn as a way of beating the

heat, but today we’ve opted for early afternoon so the road can dry out in the sun. To save some time, we take Phillip’s four-wheel-drive truck to the edge of the reserve and unload our bikes for the five-mile climb to Waikolu Valley.

At an elevation of 3,600 feet, the overlook offers sweeping views into Waikolu, where waterfalls plunge toward the sea. The valley is cloud-filled on most afternoons, so it pays to start early if you’re hoping for views that look down to the island’s northern coast.

On the way up to Waikolu, we come upon a lua na moku ‘iliahi, known locally as the “sandalwood pit.” It dates back to the reign of Kamehameha the Great and the sandalwood trade he established with China around the early 1800s. The seventy-five-foot hole was dug to the dimensions of the hold of a ship so that men commissioned to harvest the trees could measure exactly how much they’d need to fill the cargo hold.

If you follow Phillip’s directions—or he joins you and leads the way—you can continue along Makakupa‘ia Road, which descends the mountain and connects with the highway just a few miles east of Kaunakakai. It’s easy to get lost on the network of side roads, but as long as you stick to what you’ve been told, the result is a seventeen-

For those who tackle the leg-burning climb to Waikolu Lookout, the stunning valley view is a rich—and well-earned—reward.

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ADVENTURE

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Peace, quiet, and sweeping views are your gifts on these roads less traveled.

mile loop that takes four to five hours to complete. And while there isn’t any singletrack riding, you’re still in store for 3,500 vertical feet of downhill. (Translation for nonbikers: “Singletrack refers to a trail that’s only a few inches wide. And “vertical feet of downhill” isn’t a perpendicular drop, but a steep ride down, just the same.)

Having to catch our flight back to Maui, we choose to return the same way we came and ride down to Homelani Memorial Park. We zip around turns while racing through the forest and eventually swap the canopy of trees for views of the southern coast. The dirt road is graded and smooth, and it takes us less than hour to make the nearly ten-mile descent.

Even though Philip rents close to forty bikes (and also stays busy with repairs), we don’t encounter another biker over the course of our three-day stay. Biking on Moloka‘i, like beach going and hiking here, provides plenty of space to yourself. The island is one of my favorite Hawaiian escapes, and this adventure has me energized to return and bike trails I’ve not yet explored.

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HAWAIIAN SOUL

‘ōpelu }

Story by Judy Edwards

Left: A fisherman scans ocean conditions before setting out. Right: Hōkūle‘a was the first traditional voyaging canoe built in modern times. Its first successful sail was to Tahiti and back. Its latest journey has taken Hōkūle‘a around the world.

Long ago, the fishermen at Mala, a village near Lahaina, would paddle out in search of ‘ōpelu—a silvery, schooling mackerel scad, delicious and highly prized. Maneuvering through channels in the reef to the open ocean, a fisherman might repeatedly thump his canoe with the paddle, and an ‘ōpelu māmā (barracuda) would glide into view and hover close by. When he sighted ‘ōpelu, the man would toss some tempting morsel into the water to attract them, then cast his net. The ‘ōpelu māmā, a top ocean predator feared by nearly all fish, would go to work, intimidating the school from above, herding them into a huddle near the bottom of the net. Hauling the teeming net into the canoe, the fisherman would feed his companion from the catch—a guaranteed reward that saved the barracuda the trouble and energy of hunting, always a hit-or-miss proposition. This relationship, once established, would endure their whole lives.

For Charles Robert Lindsay, this is no fish story, but family lore.

“My grandfather fished that way, from Lahaina to Ukumehame,” says Lindsay, a kama‘āina (native-born) whose roots in the region go back generations. When I ask him how the practice of fishing with another fish came to be, he says his ancestors “probably noticed that the barracuda hung around when they were fishing, and worked with the natural inclination of the fish. Hawaiians were incredible observers.

They were part of nature, and nature was part of them.”

The Kumulipo, a Hawaiian creation chant, says that, at the begin-

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ning of time, when matter solidified from the chaos of the new universe, the first animal to take form was the coral polyp, builder of the reef, and after its arrival the world of the ocean began to populate: O ke au i kahuli wela ka honua O ke au i kahuli lole ka lani Hanau ka po Hanau ka ‘Uku-ko‘ako‘a, hanau kana, he ‘Ako‘ako‘a, puka At the time when the earth became hot At the time when the heavens turned about The night gave birth Born was the coral polyp, born was the coral, came forth —Lines 1, 2, 12 & 15 of the Kumulipo, translated by Martha Warren Beckwith Centuries before Darwin conceived the theory of evolution, Hawaiians knew: On the spinning earth, covered in a dark sea, life began in the oceans.

This deep cultural understanding informs how Hawaiians view the ocean: as mother, as alive, as the membrane that stitches islands together. Know it, and you will understand something fundamental to

LEFT: HAWAI‘I STATE ARCHIVES; RIGHT: NA‘ALEHU ANTHONY/PALIKU DOCUMENTARY FILMS

PART 1 OF A 5-PART SERIES ON HAWAIIAN TECHNOLOGY AND SCIENCE

HAWAI‘I STATE ARCHIVES

A weighted net was a vital tool for catching fish by traditional means. Some fishermen had an extra advantage: an ‘ōpelu māmā that helped drive prey fish into the net.

‘ōpelu māmā } Maui Nō Ka ‘Oi Mar–Apr 2019

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From Sea to Shore Polynesian voyagers traveled with seeds and plant cuttings, and sometimes a few pigs and chickens, in anticipation of settling new lands. They depended on the ocean to feed them as they went, and—if they were lucky—for rain to replenish their stores of water. For the ancestors of modern Hawaiians, food security would have been an immediate issue. “Sailing here was the easy part,” says Archie Kalepa. “The hard part was establishing. The ocean was the most immediately dependable resource for food”—key, early on, to survival.

Hawaiians were the first islanders in the Pacific to engineer coastal ponds for fish farming. Their design was an ingenious answer to the challenge of finding a dependable protein source.

Rock walls arced out from the shore, typically enclosing a wetland or small bay where fish were known to spawn. Slatted gates allowed little fish to slip into the safety of the ponds and feed there—until they became too large to get back out. Within their walls, these nearshore “refrigerators” grew and stored mullet, milkfish and other species, to be easily harvested as needed.

“Our ancestors,” says Archie, “were way more prepared [for life] than we are today, and here’s why: Polynesians of the past were patient, observant. . . . There was no concern for time as westerners know it. But we are reacquainting ourselves with that which has been dormant for generations. Only in recent times have we come to realize that western technology cannot compare to traditional learning—seeing, touching, feeling, experiencing.”

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your place in the world. Master its lessons, and master your life no matter where you go.

The navigators who piloted the first double-hulled canoes to these islands—who trained to know the star patterns overhead to construct a line along which to steer, to sense every shift in the wind before a storm, to feel ocean currents changing in response to lands yet unseen, to read the formations that clouds take over landmasses, and to assess the movement of seabirds moving to and from feeding areas—they were true technological masters. Kala Baybayan Tanaka is among a new generation of navigators who helped guide the Hawaiian voyaging canoes Hikianalia and Mo‘okiha, relying solely on ancient knowledge. (Her father, Kālepa Baybayan, was an early navigator aboard the famed Hōkūle‘a, the first traditional voyaging canoe built in modern times. Hōkūle‘a’s successful journey to Tahiti and back in the 1970s confirmed the scientific validity of that knowledge.)

For Kala, whose day job is educational coordinator for Hui O Wa‘a Kaulua, Maui’s Voyaging Society, the urge to explore is innately human. “I am rooted in traditional Hawaiian wisdom that allows me to navigate by the practice of intimate observation of my environment.” As a student of navigation, she was taught, for example, to notice the direction seabirds fly. “If [they] come back later fat, you know they’re finding something out there. Because I come from the Hawaiian perspective, I noticed that in school we learned the sciences, but I didn’t see a spiritual connection there. There’s a huge loss when you separate out the spiritual from learning.”

Archie Kalepa, legendary lifeguard and waterman, thinks modern technology may be responsible for the disregard of traditional wisdom and its emphasis on “sitting, watching, and remembering.”

“For example, when we teach water skills to new students, we tell them to close their eyes and put their heads under water to

LEFT: COURTESY OF NATIONAL INSTITUTES OF HEALTH RECORD; RIGHT: TONY NOVAK-CLIFFORD

Left: Archie Kalepa was with Hōkūle‘a when the voyaging canoe stopped at the National Institutes of Health in Washington, D.C., in May 2016. Above: Using the model of a canoe, and a toy turtle to represent the sun, Hui O Wa‘a Kaulua education coordinator Kala Baybayan Tanaka teaches students about the Hawaiian star compass, part of the system of navigation used on the open ocean.

HAWAIIAN SOUL

RANDY JAY BRAUN

The Ritz-Carlton, Kapalua’s annual Celebration of the Arts begins with a ceremonial ocean immersion early in the morning, followed by two days of exhibits, demonstrations, art, music, hula, film, talks and more.

listen. The sound of rocks rolling tells them there is a rocky coastline. If they hear softness, or nothing, that’s sand. Crashing [sounds] tell you there are cliffs. We do this, in training, to teach people how to understand a place that they thought they knew. This is a form of teaching: Learn to listen to find out what is out there.” He adds, “I’m not a star [celestial] navigator; I’m an ocean navigator, constantly reading the direction of the wind and the swell. When those change, there might be storm swell. You have to be able to pick up on that right away, because what you’re seeing is going to dictate what you’re going to do.”

Then Archie says, “I am going to tell you a story. When the crew was being selected to take Hōkūle‘a around the Horn of Africa, it was not a very experienced crew. We learned in a preparation meeting that we were going into harm’s way in regards to the weather. The conditions around the Horn, where oceans meet, create opposing currents and huge swells in the open ocean, and 100-foot waves. When that meeting was done and we were in the elevator, it got very quiet. Someone asked me if we were going to be okay. I said that, because the canoe was lashed together, Polynesian style, not bolted or nailed, that we would work with the ocean. We would be one with the ocean. We were, in fact, hit with a gnarly storm, but when we got into port, we saw tents being erected on the dock for the funerals of the twenty-two people who were washed off the deck of the 100-foot fishing boat that had been behind us.

This showed me that what we had accomplished was due to the ability and knowledge of our ancestors. Lashing is proven.

It worked a thousand years ago, when no one voyaged the way Polynesians voyaged.”

A Culture of Wisdom On Easter weekend, April 19 and 20, The RitzCarlton, Kapalua, hosts its twenty-seventh annual Celebration of the Arts, a largely free immersion into Hawaiian traditions, history, arts, and more.

Clifford Nae‘ole, Ritz-Carlton’s cultural advisor, says this year’s theme, Aloha i na mea kanu (Love all things planted), explores the nurturing of seeds both literal and metaphorical.

“Planting seeds” is a theme near and dear to Kala Baybayan Tanaka, an educator and cultural advocate who learned wayfaring from her father, Kālepa Baybayan, navigator-in-residence at UH–Hilo’s ‘Imiloa Astronomy Center, and helped navigate the voyaging canoe Hōkūle‘a on its recent worldwide tour.

“Without the foundation of the traditional ways that my kūpuna [elders and ancestors] and dad taught me, I wouldn’t have the deep appreciation that I have for the spiritual connection that happens out there on the ocean.”

Kala will share her thoughts as a Cornerstone speaker at Celebration of the Arts. For festival activities and schedule, visit CelebrationOf TheArts.org, or call The Ritz-Carlton at 808-669-6200.

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CURRENT ATTRACTIONS Maui Ocean Center’s temporary residents have lasting lessons to teach.

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MĀLAMA ‘ĀINA

Story by Judy Edwards Photography courtesy of Maui Ocean Center

This cephalopod-in-residence seems to enjoy the Maui Ocean Center’s recently redesigned octopus exhibit, but the gig is temporary. After three months, the animal will be released back into the wild. According to the center’s website, the limited engagement “ensures that every octopus can complete its life’s purpose: to find a mate and produce the next generation of octopuses.”

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MĀLAMA ‘ĀINA

The huge, strong, silvery ulua ( jack fish) that patrol the Open Ocean exhibit at the Maui Ocean Center in Mā‘alaea seem like the marine version of bulldogs, and in the actual open ocean, there is very little they fear. Compared to these big, beefy fish, the slender young tiger shark, darkly spotted and striped, looks like a lithe ballerina. I lean up against the heavy glass, eye to eye with one of the bolder, more inquisitive jacks, and grin. This is something you can’t do in the open ocean—it’s too vast and too wild and the fish are too busy to bother with you. But here, at Maui’s only public aquarium, you can place your forehead on the cool glass in the soothing dim blue light and go face to face with one of the kings of the sea.

Since its opening in 1998, the Maui Ocean Center has become a popular attraction for visitors and residents alike, with its outdoor tide pools (sometimes occupied by a cheerful person in a wetsuit, half-immersed and taking questions), and a chain of rooms with displays upon displays of vibrant Hawaiian fishes, multihued corals, and one demure and lovely octopus. This is the marine life you’d see if you put on your mask and took to the waters offshore here. There is nothing from exotic locales elsewhere, nor does there need to be. The richness and complexity of the exhibits is more than most people can absorb in one visit (or twenty).

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Manta rays are everyone’s favorite denizen of the tunnel that runs through the Open Ocean Exhibit. Now and again one will drape itself like a giant flower petal over the top of the tunnel, revealing every fascinating underside detail.

Opposite top: Vibrant yellow tangs, sailfin tangs striped brown and gold, orangespine surgeonfishes, and many others socialize in the Living Reef Exhibit, inviting an up-close peek into these dynamic ocean communities. Right: This tiger shark gliding through the Open Ocean Exhibit eventually will be released into the actual open ocean.

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In the State of Hawai‘i, it’s against the law to approach within 100 yards of a humpback whale. At the Maui Ocean Center’s new Humpbacks of Hawai‘i Exhibit Hall and Dome Theater, you can experience the next best thing: a virtual immersion into the world of these remarkable cetaceans, who fill our winter waters with their ever-changing song.

And then there is that awe-inspiring 750,000-gallon Open Ocean exhibit, whose clear, walk-through acrylic tunnel is about the closest wraparound immersion in an aquatic environment you can have without getting wet. Human traffic jams often form when the huge manta rays (related to sharks) decide to rest by draping themselves on the tunnel immediately overhead. FYI: Underwater weddings in the tank are an option. Yes, seriously.

Wow factor aside, the center’s deeper mission is stewardship, and education plays a big part. Given up-close-and-personal

encounters with the creatures that live there, we land mammals just may grow more aware of, and committed to, protecting the ocean’s rich but fragile diversity. (That lithesome young tiger shark on display is on loan from the ocean. She’ll go back when she gets a little bigger.)

Behind the exhibits, in the Aquarium Lab, head curator John Gorman gazes proudly at a tank of very rare corals that are being “banked” against their loss in the wild. The Maui Ocean Center currently curates more than forty species of live Hawaiian corals—one

Young green sea turtles are especially adorable, even beautiful, with shells that seem to glow from within. The work done at Maui Ocean Center helps connect the public to the fate of these beloved marine reptiles. Despite their recovery as a species, they still need our support and protection.

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MĀLAMA ‘ĀINA

"Recently a mom called to tell us her daughter is graduating as a marine biologist. She wanted us to know that it all started with a visit here, when her daughter was a just a kid.”

Aquariums let you get face-to-tentacle with sea creatures you might zip away from otherwise, like jellyfish. While not all jellyfish are dangerous, or even necessarily painful on contact, most people aren’t expert in knowing the difference. Displays like this luminous, dreamy jellyfish tank allow for close study.

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MĀLAMA ‘ĀINA

The new and exciting process of fragmentation allows corals to grow faster, making them more available for reef-restoration projects, such as one recently undertaken by aquarium staff on neighboring Hawai‘i island. Rare corals are carefully monitored and fed to help assure a bank of those species.

of the largest collections in the world—and is collaborating with the state’s Division of Aquatic Resources, the Hawai‘i Institute for Marine Biology, the Waikiki Aquarium and others on “sort of an ark for rare corals,” a haven in case of a natural disaster, a hedge against the terrible effects of global climate change. Along with some of those partners, the center is also using the hot new scientific technique of fragmentation to regrow corals faster. “We began this aquarium by collecting coral,” Gorman notes. “Now we’ve moved on to propagating it.”

Coral reefs are literally the backbone of the near-shore ecosystem, providing shelter and sustenance to countless marine plants and animals—including yellow tangs, the iconic Hawaiian reef fish that unfortunately makes up roughly 70 percent of the wild Hawaiian fish collected for the commercial aquarium trade. Ensuring their survival is part of the Maui Ocean Center’s conservation program; they recently acquired the first-ever captive-bred yellow

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tangs. Gorman shows me a tank behind the exhibits where a fluttery school of nearly transparent, very young yellow tangs acts like confetti at a perpetual party, flitting this way and that. Supplied in mid-December 2018 by the Oceanic Institute on O‘ahu, they will gradually be released into the main exhibits and grow up there, deepening, over time, to that famous glowing yellow that makes them so attractive to commercial collectors.

Evan Pascual, the center’s marketing and public relations coordinator; is wearing an “Immerse Yourself” shirt and the shining eyes of someone who loves his job. “It is so exciting to show people what’s really happening in our waters,” he says, as we peek in at the rapidly growing Hawaiian green sea turtles sent over from Sea Life Park on O‘ahu as chubby hatchlings. In 1978, green sea turtle numbers were so low that they were placed under the protection of the U.S. Endangered Species Act, and have not yet fully recovered. But

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MĀLAMA ‘ĀINA

TWENTY-EIGHTEEN was a whale of a year for the Maui Ocean Center. The organization celebrated its twentieth anniversary, earned a TripAdvisor rating as one of the top ten aquariums in the world, and launched the Maui Ocean Center Marine Institute, which partners with the National Oceanic and Atmospheric Administration to rescue turtles in trouble. The center also broke ground for a grand new 3D theater/exhibit space, which opened in 2019. This spherical building is part whale-exhibit hall, with interactive learning stations; and part 3D theater, where computer-synchronized, state-of-the-art projectors create a virtual world in which humpbacks and audience seemingly float together in the blue Hawaiian ocean.

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The young green sea turtles raised at the Maui Ocean Center are released to the wild at about two years of age—a commencement ceremony that never fails to move the staff.

these hatchlings will grow up here in safety, with an abundance of food, and at about two years of age will be transported out to sea aboard the center’s boat and released into the wild. Since 1998, the center has raised and released seventy-four Hawaiian green sea turtles. Of those the center is tracking, the releases were successful; the turtles are doing well in the wild.

Pascual also tells me that the center works with Hawaiian cultural practitioners, like kahu [priest] Dane Maxwell, who bless the sharks and turtles when they arrive as exhibit animals, and later when they return to the sea. (In 2018, the center developed an audio guide for Hawaiian-language immersion schools—and anyone else curious to hear the tour in Hawaiian.)

There is a lot going on here, and at the end of my long, fun, and very informative day, I ask Pascual if there’s any story in particular he’d like to tell the world. He leans forward, saying, “This is kind of personal for me. Recently a mom called to tell us her daughter is graduating as a marine biologist. She wanted us to know that it all started with a visit here, when her daughter was a just a kid.”

For more information on the center’s many events, exhibits, presentations and programs, visit MauiOceanCenter.com.

Island Living AT HOME

David Kinney isn’t afraid to push the envelope. Case in point: his oceanfront Ha‘ikū home, which has a style all its own. Just like an abstract painting in an art gallery, David says, “There’s a bit of mystery to it. I hope people will look at it and say ‘What is this?’”

With its distinctive shape and panoramic views, the residence certainly makes a statement, albeit quietly. “I wanted it to be interesting, but subtle,” he explains. “I didn’t want it to shout.”

David is the founder of a company that provides information-technology services to international businesses. In addition to all things tech, he has an enduring interest in architecture—and a keen eye for design.

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Outside of the Box

A north shore home artfully blends creativity and sustainability.

STORY BY SARAH RUPPENTHAL | PHOTOGRAPHY BY RYAN SIPHERS

Native plants flourish in three-by-three-foot trays on the cottage’s green roof, which takes its inspiration from Japanese zen gardens. The office’s higher elevation preserves its unobstructed views of the Pacific.

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AT HOME

David and Peter’s collaborative design incorporates bold, clean, geometric shapes and visually intriguing configurations, like the office stacked atop the garage.

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Above: David furnished the office with pieces that are just as engaging as the home’s architectural design. There’s a Tetris-style modular sofa upholstered in vintage denim, and a levitating sit/stand desk that can double as a conference table. Lower right: Approached from the entrance to the property, the office makes a striking first impression. From this vantage, only the tilt of a wooden bannister hints that there’s more to the property than first meets the eye.

As a kid, he’d sit cross-legged on the living-room floor of his childhood home in Canada and construct miniature communities out of colorful Lego bricks. David’s boyhood fascination never waned: Now a collector of Lego architecture sets, he’s replicated iconic structures like Chicago’s Farnsworth House, home of the late German-American architect Ludwig Mies van der Rohe.

A one-room, glass-box residence, the Farnsworth House was top of mind when David sat down to design a fully off-the-grid home for a vacant two-acre parcel he’d recently purchased in Ha‘ikū. “I wanted a sculptural building that would be comfortable . . . and as self-sustaining as possible,” he says.

Ludwig Mies van der Rohe wasn’t the only influence. David says he was also inspired by the architectural styles of Hawai‘i’s Vladimir Ossipoff, Japan’s Tadao Ando, and Brazil’s Marcio Kogan.

The common themes? A minimal yet innovative aesthetic.

An abundance of natural light. And materials like glass, steel, and concrete.

With those elements in mind, David cobbled together an initial design and presented it to Maui architect Peter Niess, who was Maui Nō Ka ‘Oi Mar–Apr 2019

53

instantly intrigued. “I’m always excited to work on something that’s totally different . . . and this was definitely different,” Peter says.

“It’s 100 percent custom. There’s nothing cookie-cutter about it.”

David also recruited general contractor Chris Smith, who was equally thrilled to work on a not-so-run-of-the-mill project. In the months that followed, there was a flurry of pencil sketches, renderings, and 3D computer models. “I’d say we spent close to 1,000 hours in Peter’s office, working on the design,” David recalls.

“We made 100,000 small decisions,” says Peter. “It was a puzzle— but we had a lot of fun solving it.”

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Top: Seen from below, the office and cottage create a solid metaphor: the first two steps in a contemporary design that will play counterpart to the natural surroundings as the landscaping grows. Above: Neutral-toned furnishings congregate in the cottage’s living room, providing ultra-cozy, front-row seating to the spectacular view. The polished concrete floor was stamped with wood to give it a textured appearance.

DANTE PARDUCCI

AT HOME

Kahana Oceanfront Estate

The Ironwoods at Kapalua

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We Represent Over $175M Of Maui’s Finest Oceanfront, Resort, and Estate Properties.

“For us, our client relationship doesn’t end at the sale. It’s just the beginning.”

Hawaii Life is an Exclusive Affiliate of Christie’s International Real Estate.

Mary Anne Fitch, R(B) | sold@maui.net | soldmaui.com Nam L. Le Viet, R(S) | nam@mauisold.com Hawaii Life Real Estate Brokers 500 Bay Drive, Kapalua 808.250.1583

AT HOME

Construction began in 2017, and a year later, two cuboid structures were debuted: a two-bedroom cottage and an office space atop a garage. (David says he plans to build a main house on the property in the future.)

And here, there’s nothing to hide.

At the top of the sloping property, the 930-square-foot office is a see-through box; two parallel 38-foot-wide glass walls frame the panoramic vista.

Inside, a minimalist’s dream—and an ultra-inviting hangout.

There’s a sectional sofa upholstered in soft vintage denim, a beverage station tucked into one wall, and a shoji-style “box-within-abox” (an architectural form David came to admire while living and doing business in Japan) multipurpose room with walls that slide open on two sides.

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TOP: DANTE PARDUCCI

Above: In the minimalist kitchen, the koa-wood backsplash and moveable island are vivid splashes of color against the muted palette of cabinetry and polished concrete floor. Lower left: Greenery adds yet another texture to the space between cottage and office. David’s mother, Elaine, is a gardener with a green thumb—which is why she had a hand in designing the grounds. She shared her horticultural insights with landscaper Torsten Erickson.

“Destination has been extremely responsive in helping us manage and maintain our residence, positioning us for successful rentals. We are grateful for continued assistance and a “customer service” approach in all of our interactions. A huge thanks to Destination for all you have done for us.” ~Property Owner – Jennifer, Colorado

WAILEA & MAKENA’S PREMIERE PROPERTY MANAGEMENT SERVICES FOR OVER 30 YEARS CATHY O’DONOHUE, Owner Services Manager, R(S)-75215 codonohue@destinationhotels.com AMANDA HESS, Owner Services Manager, R(S)-79270 ahess@destinationhotels.com

WAILEA BEACH VILLAS • MAKENA SURF • POLO BEACH CLUB • WAILEA ELUA VILLAGE WAILEA EKAHI VILLAGE • WAILEA EKOLU VILLAGE • WAILEA GRAND CHAMPIONS • WAILEA POINT DESTINATIONRESIDENCESHAWAII.COM | 877-220-1444 | 34 WAILEA GATEWAY PLACE, WAILEA, HI 96753

AT HOME

Stairs descend to a small, one-windowed room dubbed “the lab,” where the ever-creative David conducts just-for-fun “experiments,” from gardening to music to a variety of art projects.

The home’s nerve center is in the adjoining garage. On one wall, a reverse-osmosis ultraviolet water purification system; on the other, a battery system that captures and stores excess energy from rooftop solar panels. (The photovoltaic system shares the lofty space with a rain-catchment system; harvested raindrops flow to underground tanks on the property.)

Everything is on display; rather than cover it with drywall, David opted to leave every pipe, gauge and knob exposed for functionality, as well as aesthetic appeal.

A ceiling-mounted rain showerhead is a luxurious focal point in the cavernous walk-in shower, which was designed for indoor-outdoor use.

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LĀNA‘I LIVELIVE OCEANFRONT This spectacular Oceanfront Property, steeped in history, is a jewel to behold! Owners are afforded unparalleled privacy and stunning views of Lanai and Kahoolawe, as well as a lifetime AofResort incredible sunsets.

This private, 2 acre beachfront site, builder ready, comes Within a Resort

complete a producing orchard, as well coconut and Lower attractive A private, 450 Hulopoe Drive,with Manele Bay, Lāna‘i,citrus Hawai‘i | 2 Bed,maturing 2.5 Bathmango | 4,951trees Sq. Feet LivingasArea| 1,671trees Sq. Feet Levelmonkeypod Living Area|trees.

1.2 Acres dual system Resort provides ample Bay, water both domestic andand agricultural uses. to a nearby launching site forfor canoes, Set above thewater Four Seasons at Manele JackforNicklaus Golf Course the sparkling blueAccess pacific ocean.

The only estate property sale onkayaks the and paddle boards ensures the owners will have ample opportunities to enjoy this unique and special beachfront property. pristine secluded island of Lāna‘i is truly heaven on earth. With great attention to detail this home is constructed using the finest materials and is situated on threeOffered levels ofatmanicured grounds. The pool, spa and BBQ area allow endless entertainment options. The spa, waterfall feature, music and lighting $5,400,000 systemsMLS are all controlled easily on your smart phone or iPad. This property would be an ideal executive retreat or family home. It is your time to live Lāna‘i. #:378468

Offered at $10,500,000 MLS# 381225 Wendy R Peterson

LIVE OCEA Jamie Woodburn

Realtor® (S) • HI License RS-61995 Wendy@IslandSothebysRealty.com Gregory Sturm (808)L.870.4114

Realtor® (S) • HI License RS-65206 Greg@IslandSothebysRealty.com C: (808) 563-0170

Realtor® (S) • HI License RS-63712 JamieWoodburn1@gmail.com (808) 870.5671

This spectacular Oceanfront Property, steeped in history, is a jewel to beh

views of Lanai and Kahoolawe, as well as a lifetime of incredible sunsets. T

EACH OFFICE IS INDEPENDENTLY OWNED AND OPERATED

complete with a producing citrus orchard, maturing mango trees as well a

AT HOME

Above: In the office, minimalist décor eliminates visual distractions and keeps the focus firmly on the spectacular vista.

Lower right: The 38-foot-wide glass façade brings the outside in—and vice versa.

As befits a homeowner-slash-techie, all of the systems can be monitored remotely and controlled with a push of a button on David’s laptop. (The same goes for the home’s lighting, humidification and facerecognition security systems.)

A pathway leads from the above-grade structure to the 990-square-foot cottage, which is modestly but comfortably outfitted with cozy furnishings, a mobile koa-wood kitchen island, polished concrete floors, and a gas fireplace to warm up chilly north shore evenings. In the two bedrooms, brightly painted vertical steel beams provide pops of color.

It’s clean and simple, but far from boring. For one thing, a thirty-three-footwide, floor-to-ceiling glass wall reveals uninterrupted ocean views; a sliding door opens to a covered lānai. There, David says, “You can look out into infinity.” There’s an

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LIVE WAILEA 4BR | 4.5BA | 3,780 SF | $3,250,000

New construction Contemporary design Ocean views

Debra Merle

REALTOR-BROKER

808.283.0049

deb@debramerle.com

Cathy Paxton-Haines

REALTOR-BROKER

808.283.1952

cathyphaines@gmail.com

EACH OFFICE IS INDEPENDENTLY OWNED & OPERATED

Maui Nō Ka ‘Oi Mar–Apr 2019

61

AT HOME

TORI LAPOLLA

AVP, Escrow Officer 808-891-2404 tori.lapolla@fnf.com

DENI KAWAUCHI

AVP, Escrow Officer 808-446-8905 deni.kawauchi@fnf.com

A raised wooden pathway hugs the cottage and leads to an outdoor space for dining and relaxing, a setting that takes full advantage of 180-degree ocean views.

oversized lava-rock outdoor shower (David ensured it would be large enough to rinse off sandy bodies and surfboards at the same time) with a sliding ipe-wood door.

Overhead, David installed a Japanese zen-garden-inspired green roof, a rarity in Hawai‘i, but commonplace in his other stomping grounds, Tokyo and Vancouver, British Columbia.

Durable materials abound: concrete, steel, ipe wood, lava rock, and Italian porcelain bathroom tile masquerading as textured wood on the exterior. “We took the inside and brought it outside. It might be one of the world’s largest outdoor showers,” David jokes. Apart from being a conversation-worthy feature (David says incredulous visitors often touch it, and are

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surprised to discover it’s not actual wood), the water-resistant tile is also ideal for Ha‘ikū’s rainy weather. And the light-gray exterior doesn’t compete with its natural surroundings, just as David intended. “I wanted it to blend with the landscape,” he says.

Visitors to the property have differing interpretations of the home. Some say it reminds them of a living diorama. Others say it has an aquarium-like quality.

David sees it this way: “It’s a jewel box . . . a work of art.” He credits the project’s success to the talented craftspeople who helped bring his vision to life. “The building process was just as rewarding as coming up with the design,” he says. “I would do it all over again in a heartbeat.”

Experience Maui's premier home and lifestyle showroom offering luxury home furnishings, gift items and an extensive textile studio. Professional residential and commercial interior design services available by appointment.

210 Alamaha Street, Kahului | 808.873.6910 | www.mauihue.com Jessica McLellan, ASID Owner, Interior Designer

Wendy Takemoto Owner, Interior Designer

Coming this Spring, HUE in the new Wailea Village Center!

Maui Nō Ka ‘Oi Mar–Apr 2019

63

RESOURCES Bellissimo Stoneworks and Design, Inc. tile installation 10 Hakoi Pl., Kīhei 808-214-4880 • Dustin@Bellissimo-Tile.com Bellissimo-Tile.com

Outdoor Living

David Fitch Heirloom Woodworks custom doors, cabinetry 808-633-6702 David@HeirloomWoodworks.com HeirloomWoodworks.com Maui Architectural Group (architect) 2331 W. Main St., Wailuku 808-244-9011 • Peter@MauiArch.com MauiArch.com MauiScapes landscaping PO Box 880682, Pukalani 808-298-8500, MauiScapes@Gmail.com MauiScapes.com Pacific Source kitchen cabinets 515 E. Uahi Way, Wailuku 808-986-0380 • PacSource.com

2 61 L A L O S T R E E T . K A H U L U I . M A U I 873-8325 . OUT-DOOR-LIVING.COM 64

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Pohaku Masonry rock walls 808-283-4156 RZ Solar and Electric 1135 Makawao Ave., Makawao

A long, meandering drive leads to a surprisingly geometric structure.

At the rear of the cottage, large ipe-wood doors slide open to reveal several storage spaces roomy enough to accommodate pop-up studios for visiting artists.

Beach House Home Furnishings & Decor

Furniture | Lamps | piLLows | art

Kihei Commercial Plaza 808-891-2010 330 Ohukai Rd., Suite 110

beachhousemaui 10–3pm, Tues.–Sat. www.beachhousedesignmaui.com

FEATURED PROPERTY MLS 380807 $855,000

808-876-1389 • Info@RZSolar.com RZSolar.com Smith Builders Maui (general contractor) 808-930-5557 Info@SmithBuildersMaui.com SmithBuildersMaui.com Up-country Electric Co. Inc. 75 Ho‘olai St., Ha‘ikū 808-575-2888 Chris@UpCountryElectric.com UpCountryElectric.com

3 Bed / 3 bath home with gorgeous views on the16th Green at Pukalani Golf Course! Nicely upgraded kitchen, open floor plan, 18 panel PV system. Relax on the deck with stunning Maui sunset views!

Jenny lives in Kula with her husband, near the home where she lived with her family from a young child. She loves to walk and dance hula and spend time with her daughter, and family. Jenny heads up our Property Management Division at Equity One. She serves on the Professional Standards Committee for the Realtor Assn of Maui.

Featured Agent Jennifer O. Borge, RB Jenny@equityonemaui.com 808.283.7344 Lic # RB-17385 Your Boutique Realtor

Lynette Pendergast BIC Lic. # RB-21145 Equity One Real Estate, Inc. 808.633.3534 | Lynette@equityonemaui.com

Maui Nō Ka ‘Oi Mar–Apr 2019

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ADVERTISING

HOT PROPERTIES

2623 LOWER KULA RD. THE SPIRIT OF HAWAI‘I LIVES AT MONTAGE

Montage Residences Kapalua Bay offers a palette of resort amenities and curated experiences. Located in the heart of Kapalua Resort, a collection of three-bedroom, fully furnished residences with unobstructed ocean views is now available— representing the last opportunity to call Montage Kapalua Bay home. Starting under $3 million | MontageResidencesKapalua Bay.com | 808-662-6551

Enjoy bicoastal views from this three-bedroom, three-bath Bali-style Kula home. A gracious waterfall greets you as you ascend the stairs to the main living level. Cathedral ceilings in the living-dining area and bedrooms add to the spacious feel.

MLS# 381485. Contact Karin S. Carlson of NextHome Pacific Properties, HI RB-19739, for a private showing. KarinOnMaui.com | KarinOnMaui@gmail.com | 808-283-8147

DESTINATION RESIDENCES HAWAI‘I

Discover modern aloha at its finest at Wailea Elua Village #904, one of more than 500 luxury vacation condos on Maui managed

by Destination Residences Hawai‘i. We offer a range of stress-free services for owners and travelers alike, including housekeeping, tax services, Wi-Fi, Tesla shuttle services and on-location support. 34 Wailea Gateway, A-102, Wailea | DRHMaui.com | 888-822-1228

A WAILEA MASTERPIECE

Dubbed “The Ultimate Art Project” by Maui Nō Ka ‘Oi Magazine, this contemporary home was built in 2015 and designed by acclaimed Maui artist Robert Suzuki. HUE Interior Design helped create the beach-inspired aesthetic, and Chris Curtis Landscapes designed the yard. $3,250,000. Contact Debra Merle, R(B), 808-283-0049 or Cathy Paxton-Haines, R(B), 808-283-1953 | WaileaMasterpiece.com

LYNETTE PENDERGAST, R(B), RB-21145

This spectacular Lower Kula property offers extensive privacy and exceptional craftsmanship. The custom-built threebedroom, two-bath residence has a two-bedroom, two-bath attached ‘ohana. The home’s beauty is rivaled only by its picturesque, park-like setting. MLS# 380821, $1,379,000. Contact Lynette Pendergast at Equity One Real Estate, Inc. | Lynette@ EquityOneMaui.com | 808-633-3534

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

A Great Night’s Sleep Wrapped In A Sofa

5 REASONS WHY YOU’LL LOVE IT 1. So comfy, you’ll want to sleep in 2. Easy to open. Easy to close 3. Durable frame construction 4. Double the functionality of a standard sofa 5. More sleeping area in less floor space Meet the Kildonan Sofa Sleeper by Palliser in person at HomeWorld today.

MAUI 374 Hanakai St. Kahului 96732 Ph: 877-5503

Mon-Sat, 10-6; Sun, 11-4. • Corner of Hanakai St. & Hana Hwy.

homeworld.com

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Island Living GREAT FINDS

1 2

Bring home the tranquil colors of sea and sky.

COMPILED BY MARLUY ANDRADE

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5

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THE FRENCH CONVECTION Monogram’s do-it-all convection wall oven has easy-open French doors, 5 cubic feet of cooking capacity, self-cleaning features, theater-style LED lighting, and Wi-Fi capabilities so all functions can be controlled remotely. Approximate dimensions: 30” wide, 29” high, 28” deep. $4,389 at Hamai Appliance, 332 E. Wakea Ave., Kahului, 8776305, HamaiAppliance.com

2

TIME AND TIDE Maui artist Robert Suzuki was inspired to paint “Tide Pool II” after arriving early for a dinner reservation at Mama’s Fish House. “I wandered the tide pools fronting the property and was captivated by how the movement of the ocean interacted with large and small boulders, creating an endless dance,” he says. 47.5”x29.25”. $4,000 at HUE Interior Design and Home Boutique, 210 Alamaha St., Kahului, 873-6910, MauiHue.com

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IT’S HANDLED Finished in a deep teal lacquer, IMAX Worldwide Home’s stylish storage chest features two drawers with brushed-gold inset pulls and matching brushed-gold legs. 20” wide, 26” high. $599 at Beach House Maui, 330 Ohukai Rd., #110, Kīhei, 891-2010, BeachHouseDesignMaui.com

4

NICE THROW Handmade in Ha‘ikū, Annie Fischer Designs’ blue ombré pillow adds a perfect pop of color to any chair, chaise, sofa or bed in your home. 12”x12”. $89 at Pacific Home, 221 Lalo St., Kahului, 7278300, Pacific-Home.com

2 & 4: MARLUY ANDRADE; ALL OTHERS COURTESY OF THEIR RESPECTIVE RIGHTS HOLDERS

5

EL GECKO Beachcombers Coastal Life’s glass gecko is a small and whimsical work of art that adds charm to any room.

Measures 11” long. $28 at The Mind’s Eye Interiors, 1068 Limahana Pl., Lahaina, 6677748, MindsEyeInterior.com

6 8

SOAK IT UP Transform your bathroom into a day (or night) spa with DXV by American Standard’s freestanding Lyndon soaking tub with center drain. Holds up to 60 gallons of water—and plenty of bubbles, too. $3,563.66 at Ferguson Selection Center, 335 Hukilike St., Kahului, 877-4460, Ferguson.com

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WELL ROUNDED This three-quarter curved modular Torino sofa and cocktail ottoman have a durable synthetic weave that can withstand any kind of weather.

Sofa is 8¼” in diameter. With cushions, $9,800 at Outdoor Living, 261 Lalo St., Kahului, 873-8325, OutdoorLiving.com

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DISARMINGLY HANDSOME Jonathan Louis’s “Mike” wingback chair strikes the perfect accent for your home. Shown here in a seismic rain pattern; can be upholstered in a variety of fabrics. 29”x34”. As pictured, $799 at HomeWorld Furniture, 374 Hanakai St., Kahului, 877-5503, HomeWorld.com Maui Nō Ka ‘Oi Mar–Apr 2019

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Island Living GARDENING

As the old saying goes, location is everything—in real estate and gardening. Curious to see which native trees and shrubs will thrive in your area? The green-thumbed folks at Maui Nui Botanical Gardens compiled this handy chart to help you choose the right plant for the right place.

plants/zones

1

‘A‘ali‘i

2 ▲

4

5

▲

3

▲

▲

Alahe‘e

▲

▲

▲

‘Ānapanapa

▲

▲

▲

▲

Hala

▲

▲

▲

▲

Hala pepe

▲

▲

▲

▲

Hame

▲

▲

▲

▲

▲

▲

▲

▲

▲

Hao Kamani

▲

Koa

▲

Koai‘a Kōki‘o ke‘oke‘o

▲

▲

▲

▲

▲

▲

▲

(ssp. immaculatus)

▲

▲

▲

▲

Kōki‘o ‘ula‘ula

(ssp. saintjohnianus)

▲

▲

▲

▲

Kōki‘o ‘ula‘ula

▲

▲

▲

▲

Kou

▲

▲

▲

▲

Kukui

▲

▲

▲

▲

▲

▲

Ma‘o Milo

▲ ▲

Naio Niu

▲ ▲

Nānū

▲

‘Ohai ‘Ōhi‘a ‘ai

▲

‘Ōhi‘a lehua

▲

70

▲

▲

▲

▲

▲

▲

▲

▲

▲

▲

▲

▲

▲

▲

▲

Hao

Kamani

Ma‘o

Kōki‘o Ke‘oke‘o ssp. arnottianus

Naio

▲

▲

Pōkalakala

▲

▲

▲

▲

MauiMagazine.net

‘Ohai

▲

▲

▲

Alahe‘e

▲

Pōhinahina Wauke

Koa‘ia

▲

▲

▲

= needs irrigation

▲

(ssp. arnottianus)

Loulu

1. Ha‘ikū, Huelo, Olinda, Nāhiku, Hāna, and Upper West Maui Mountains 2. Upper Kula, ‘Ulupalakua, leeward Haleakalā above 1,000 ft. elevation 3. Kahului, Kīhei, Lahaina, Olowalu, central and leeward Maui 4. Hāli‘imaile, Makawao, Pukalani, Lower Kula, Waiehu, Waihe‘e, Wailuku, and Waikapū 5. Salt spray zones in coastal areas

Kōki‘o ke‘oke‘o

(ssp. saintjohnianus)

zones

▲

ADVERTORIAL

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Beautiful jewelry from one of Maui’s own, Cathy U‘u. Handcrafted in Pā‘ia, these unique pieces are sold at the Four Seasons Resort Maui every Monday, in the south lobby of The Westin Kā‘anapali Ocean Villas every Wednesday, and on the boardwalk at the Villas every Friday. KachiInc.com| Instagram: @ Kachi_Inc | KachiJewelry@gmail. com| 808-281-0454

VILLAGE GALLERIES

Made of fine silver and lustrous freshwater pearls, the “Maui Waterfall” pendant hangs on a sterling silver neck wire. $650 at The Village Galleries at The Ritz-Carlton, Kapalua.

VillageGalleries Maui.com | 808-669-1800

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We ❤ Local

KOREY’S KREATION’S

Owner and designer Korey Gayer creates unique 14K gold-filled bangles, necklaces, earrings, and rings for all occasions. She uses Edison pearls, Tahitian pearls, and seashells. All of her pieces are 100 percent handmade with love in ‘Ewa Beach on O‘ahu. Available at Ben Franklin Crafts stores in Pearl City, Mapunapuna and Queen Ka‘ahumanu Center | Etsy.com/Shop/KoreysKreations | Instagram and Facebook: @KoreysKreations | KoreysKreationsJewlery@gmail.com | 808-492-6343

MELE UKULELE

Offering entirely handmade ukuleles, Mele Ukulele has been a Maui landmark in Wailuku for more than 20 years. Now with a second store at The Shops at Wailea, the company is becoming a force in the ukulele world, selling to customers worldwide. Open daily from 9:30 a.m. to 9 p.m. at The Shops at Wailea, 3750 Wailea Alanui Dr., Suite A30 | 808-8796353 |Monday through Saturday from 10 a.m. to 5 p.m. at 1750 Ka‘ahumanu Ave., Wailuku| 808244-3938 | MeleUkulele.com

TUTU’S PANTRY

Take a taste of Hawai‘i home! At Tutu’s Pantry you’ll find a large selection of Made in Hawai‘i Jams, Sauces, Seasonings, Local Honey, Tea and more.

All Natural and made with locally sourced ingredients. Make sure to visit both locations at Kihei Kalama Village and don't forget to ask for samples. Open 10 a.m.–7 p.m. Kihei Kalama Village, 1941 S. Kīhei Road, Units C1 & D5 | 808-874-6400 | TutusPantry.com

ADVERTORIAL

DESIGNS BY SHIRLEY

Shirley Lecomte offers custom designs to create personalized family heirlooms. Her signature “808” piece is available in 14K gold with diamonds, 14K gold, and sterling silver. Her love for her West Maui home inspired her “96761 Zip Code” pendant collection. Custom work available. Designs by Shirley can be found at Sargent’s Fine Jewelry. 802 Front Street, Lahaina. | 808-276-3811 | shirleylecomte@yahoo.com

STUDIO22K

Studio22k is a gallery/studio of high karat 22k gold handmade jewelry. Sherri Dhyan, owner and in-house goldsmith, also showcases master jewelers of 22k gold. Dedicated to preserving ancient Mesopotamian techniques such as granulation , filigree, repousse’ and chasing, and hand forging some of these pieces are created in the gallery, made on Maui. 161B Hana Hwy, Paia, 808-579-8167/studio22k.com

BEACH HOUSE FURNISHINGS

Whether you live Upcountry or at the beach, Beach House offers the Maui style you’ve been looking for—the perfect blend of contemporary and island décor. Get a slice of island life with wall art that features a whale giclée printed on wood, 30” x 45”, $270. 330 Ohukai Road, Suite 110, Kīhei | BeachHouseDesignMaui.com | 808-891-2010

FOREVER H AND A MAUI

THE FACE PLACE SKINCARE CLINIC

At The Face Place, we are changing people’s lives—one face at a time. We offer exclusive corrective and nurturing facial services customized for each individual to provide optimal results. The clinic is located in a private location in the Wailea Town Center, 161 Wailea Ike Pl., B-103, Wailea | MauiFacePlace.com | Info@MauiFacePlace.com | 808-875-1000

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 | @ForeverHAndAMaui | 808-661-1760, 808-276-0960 or 808-276-3838 Maui Nō Ka ‘Oi Mar–Apr 2019

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Island Living REALTOR Q&A

If you’re selling a home, staging it is worth the time and effort. You can hire a professional, or do it yourself.

For this Ha‘ikū residence, interior designer Gwen Griffith chose neutral colors to showcase the home’s best features. (The furnishings will be included in the sale of the property.)

BY SARAH RUPPENTHAL

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We asked Rob to share his local-market expertise and some tried-and-true tips for sellers and buyers.

Let’s start with the big picture. How would you characterize today’s real-estate market?

We are looking at a little more balance between buyers and sellers in 2019. It was more of a seller’s market in 2018, but there’s been an increase in inventory, which indicates the market will likely be skewed toward the buyer this year.

So . . . it’s a good time to buy?

Absolutely.

What should a prospective buyer know before diving into the process?

First, if you’re financing, get prequalified by a lender [to determine how much you can borrow]. If it’s a cash purchase, have

a budget in mind. When I was the general manager of The Kapalua Villas Maui, people would come to me and ask for advice on what they should buy. My response then was the same as it is now: What do you enjoy when you’re here? What kind of home best fits your lifestyle and your family’s needs? Let that guide your decision.

What pearls of wisdom do you have for first-time homebuyers?

Work with a real-estate professional who will walk you through the buying process.

Listen to them—and ask questions. And I always recommend using a local lender.

They know the nuances of the market, everything from condotels [a condominium building operated as a hotel], to leasehold, to HARPTA [the Hawai‘i Real Property Tax Act] and FIRPTA [Foreign Investment in Real Property Tax Act]. It will make the process so much smoother. I’d also suggest asking

DANTE PARDUCCI

Fifteen years ago, with nearly three decades of hotel, club, golf operations and vacation-rental management under his belt, Rob Shelton decided to try his hand at real estate. Turns out, the career pivot was a wise move: Since then, he’s made his mark on Maui’s home-buying scene, racking up his share of accolades along the way.

Today Rob is the vice president and broker in charge of West Maui operations for Island Sotheby’s International Realty.

When he’s not keeping a finger on the pulse of the local market, Rob is keeping a close eye on the needs of the community he has called home since 1978. He’s a founding board member and past president of the Lahainaluna High School Foundation, and the cofounder and chairperson of the Kapalua Clambake Pro-Am Invitational, an annual golf tournament that benefits Special Olympics Maui and the Lahainaluna High School golf program.

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If your property is listed with a real estate broker, please disregard. It is not our intention to solicit the offerings of other real estate brokers. We are happy to work with them and cooperate fully. Each Office is Independently Owned and Operated.

REALTOR Q&A

When you’re looking to sell your property, simple measures—like having the walkways power washed, or sprucing up the landscaping—can make a home more enticing for potential buyers.

your lender what the do’s and don’ts are in the lending process; one of the first things they’ll tell you is, don’t change jobs and don’t make any large purchases before closing. Remember, it’s a business transaction until the end, so don’t pop the champagne until the keys are in your hands.

What are some won’t-break-the-bank things a seller can do to make a property more attractive to buyers?

I’d recommend simple things, like making sure the lawn is trimmed, and power washing the sidewalks. And you don’t want clutter. It might be a good time to have a garage sale and get rid of the things you don’t need. There’s also a strategy that some sellers employ: Get a building inspection. Any buyer will order a building inspection, but if you do it ahead of time and repair anything that needs to be fixed,

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DANTE PARDUCCI

Let’s shift to the selling side. If I decide to sell my home, what should I do before I pick up the phone and call a realtor?

Get it ready to view. Stage it nicely, and keep things neutral to showcase the home’s best features; too many accessories or too-bright colors can be distracting. Make it look fresh, clean and presentable. Some people suggest taking down personal items like family photos, but a few of those items can make it feel more like a home. A buyer wants to see themselves in that house.

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Wendy R Peterson R E A LTO R ( S ) R S - 6 1 9 9 5 808.870.4114 | Wendy@IslandSothebysRealty.com

The Voice of Luxury Real Estate

EACH OFFICE IS INDEPENDENTLY OWNED AND OPERATED

REALTOR Q&A you will make your home more attractive to a buyer.

What is a common selling blunder?

Pricing it too high. I’ll never forget a seminar I attended at a big real-estate conference in Los Angeles. The takeaway was: “Every property will sell the day it’s priced right.”

If you set the price too high, its days on market [a measure of the age of a realestate listing] will likely be too long, and at some point, potential buyers may think there’s something wrong with the house. It can get stigmatized.

You’ve been in this industry for a while.

Apart from the cyclical nature of real estate, what has changed over the years?

When I started in 2004, a lot of people were buying [properties] sight unseen, or with their emotions. Eventually, people became more focused on the numbers and they started looking more closely at price points and comps [comparable home sales].

Buyers are doing their homework now—and that’s a good thing, because they need to know what they’re buying. Both buyers and sellers are more educated today. There’s a lot of good information out there.

How do you know you’re getting reliable information?

The best way is to consult a local realestate professional—someone who has their eyes and ears on the ground.

Clearly, you enjoy your job. What’s the greatest reward for you?

There’s nothing more rewarding than handing over the keys to a couple who just bought their first home. It’s so gratifying to know that I helped them start a new chapter in their lives.

Interested in the latest and greatest market data for Maui? The Realtors Association of Maui publishes monthly real-estate market reports at RAMaui.com/Consumers/Market-Statistics.

Rob Shelton is vice president and broker in charge of West Maui operations for Island Sotheby’s International Realty.

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THE BEST OF BOTH WORLDS

OLOWALU OCEAN & MOUNTAIN VIEWS This spectacular Oceanfront Property, steeped in history, is a jewel to behold! Owners are afforded unparalleled privacy and stunning views of Lanai and Kahoolawe, as well as a lifetime of incredible sunsets. This private, 2 acre beachfront site, builder ready, comes complete with a producing citrus orchard, maturing mango trees as well as coconut trees and attractive monkeypod trees. A private, dual water system provides ample water for both domestic and agricultural uses. Access to a nearby launching site for canoes, kayaks and paddle boards ensures the owners will have ample opportunities to enjoy this unique and special beachfront property.

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~ Village Galleries • Lahaina & Kapalua ~ Village Galleries • Lahaina March and April Exhibitions

March • George Allan

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“Yellow Boats”

March • Eddie Flotte

Oil

March • Casey McLain

Betty Hay Freeland

“Ānuenue O Kapalua”

Oil

April • Tracy Dudley

Visit Village Galleries in the heart of Lahaina, behind the Baldwin House Museum. In Kapalua, our gallery is located just off the lobby at The Ritz-Carlton Hotel. Established in 1970, we are proud to present original art in all media by Mauiʻs leading artists. Stop by whenever you are on island and at villagegalleriesmaui.com between visits.

April • Kathleen Alexander

120 Dickenson St. • Lahaina • 808.661.4402 • villagegalleriesmaui.com The Ritz-Carlton, Kapalua (complimentary valet parking) • 808.669.1800

DINING

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Sawsawan (condiments) offer diners savory choices. Choose a vinegary dip for tender, rich pata (pig trotters), or sweet and sour for Shanghai lumpia. Bagoong, the raw, fermented fish in the center, adds an umami spark and saltiness ten times as complex in its flavor profile as patis (Filipino fish sauce). Traditional sides of tomatoes, onions and green-papaya salad cleanse the palate for the next scrumptious bite.

Star Noodle’s new themed dinners are winners, hands down.

STORY BY BECKY SPEERE PHOTOS BY MIEKO HORIKOSHI

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DINING Chef Abby’s à la carte menu includes, clockwise from upper left: adobo pork spareribs, khao soi (egg noodles in a coconut-kaffir lime curry broth with chicken), mentaiko (house-made udon noodles napped with a creamy, spiced codfish roe), and vegetarian wontons with sweet-and-sour pineapple sauce.

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Tonight’s kamayan dinner, Star Noodle’s second one in as many weeks, is a muchanticipated Filipino feast for twenty-four lucky guests. Announced via social media, the dinner sold out within minutes, and several of the respondents are Maui chefs themselves. I wonder whether I was crazy to make reservations, considering that dinner will start at 8:30 p.m., which is . . . ahem . . . my usual bedtime. Plus, we live on the north shore, more than an hour’s drive from Lahaina. But for the chance to taste the traditional Filipino recipes Chef Abby Rodas-Ferrer inherited from her mother (and enhanced with her own embellishments), husband Chris and I forgo our asleepwith-the-chickens schedule to eat with our fingers (no silverware allowed!) from a banana-leaf-covered communal table.

Kamayan, if you haven’t guessed, is a traditional Filipino feast that’s meant to be eaten with your hands. (Kamay means “hands” in Tagalog.) Its addition to Star Noodle’s award-winning island menu is an opportunity too fun to pass up.

We arrive at the restaurant thirty minutes early, envisioning ourselves enjoying a pre-dinner cocktail, but find there’s a onehour wait for a seat at the bar, and all the tables are taken. So I peek into the kitchen to check on the chef. She’s in full form. Chef Abby is fixed in a trancelike concentration as she gently submerges softball-sized vegetable-shrimp fritters into hot oil that bubbles angrily at her wrists while she calmly turns them with metal tongs.

“Hi, Chef!” I call out. “How’s the prep going?” She looks up and breaks into a smile. “Yup, we’re getting ready. Almost done with this and a few more things to wrap up. I hope you’re hungry! There’s going to be a lot of food.”

The kamayan hour arrives, and we find seats next to friends: Chef Jojo Vasquez, of Maui Brewing Company; Alvin Savella, the ‘Aipono Awards’ 2018 Chef of the Year (and chef de cuisine at the Grand Wailea Resort’s Humuhumu); and Chef de Partie Tanya Kaina Doyle of The Ritz-Carlton, Kapalua. Joining in the degustation is Jojo’s wife, Eliza, rock-star deejay of Beats & Eats, Maui Brewing’s once-a-month pau hana combining soulful food and music.

Soon servers parade into the dining room, bearing six of Abby’s handmade wooden platters piled high and wide with delicacies from her Austronesian food culture.

Fellow Filipino Jojo shows us the technique of dining kamayan style, using three

What makes Chef Abby Rodas-Ferrer smile? Personally delivering a kamayan platter laden with Filipino foods from her childhood.

fingers of the right hand to pinch sticky rice together with a piece of inihaw na baboy (marinated barbecued pork), fried crispy pata (souvide and deep-fried pork trotters), ukoy (shrimp and sweet-potato fritters), or ginataang hipon (shrimp simmered in coconut milk and chiles). Our favorite, lumpiang Shanghai, gets a dip in the sweet-and-sour sauce. Its pork-and-vegetables filling is wrapped and fried in the thinnest, lightest crêpe; each bite is a delightful savory crunch. Complementing the dishes are atchara (piquant pickled green papaya) and kamatis, sibuyas, mustasa and itlog na maalat (tomato, onion, pickled mustard greens and salted duck egg). Small bowls of sawsawan—a bright and acidic sugarcane vinegar and a garlic soy-vinegar dip—add another layer of flavor to the rich meal, while also providing a palate-cleansing digestif.

Chef Abby joined Star Noodle in April 2017. With two years under her apron belt, “I wanted to change it up a bit, so I decided to do a family-dining experience

from my childhood. All these recipes are my mother’s; she owned a Filipino import store and takeout food counter in New York.

Although I received a BS in hospitality and management at University of Boston in Massachusetts, and trained in classical French cuisine at Peter Kump’s School in Manhattan [now The French Culinary Institute], when I set out to do a kamayan, it was personal. I thought I was fulfilling my own cultural needs, but what surprised me the most was that the Filipino chefs in the kitchen here felt the same pride in sharing the cuisine of their ancestors. It brought us closer as a team.”

After desserts of ube (sweet potato) ice cream sandwiches and turon (apple banana and jackfruit eggrolls), we hit the “I give up!” button. Abby shares, “I have plans for an all-seafood kamayan and also a vegetarian kamayan soon.”

Mmm-mm. We can’t wait! And neither should you—stay in touch with Star Noodle’s Instagram site, @star.noodle.

Salamat!

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Chef’s Kitchen

CORPS VALUES For Larry Tuzon, training tomorrow’s chefs is Job One.

STORY BY BECKY SPEERE PHOTOGRAPHY BY MIEKO HORIKOSHI

Plating is part of the lesson Chef Larry dishes out. Here, grilled ‘ahi with shiitake-mushroom salsa pairs with a rosette of purple sweet potato on blanched asparagus. Below: The man at the helm, Chef Larry Tuzon

“Humility and passion. Those are the two most important personal traits that I look for in my students.

Everything else can be learned.”—Chef Larry Tuzon “Okay,” Chef Larry Tuzon announces to his students, “these are the people you’ll be cooking for today, and they know food.”

“They” are photographer Mieko Horikoshi and I, and we’ve come to watch Tuzon in action: teaching professional culinary arts to young people who have taken a nontraditional path.

A 1981 graduate of what was then the University of Hawai‘i–Maui Community College’s Culinary Arts Program, Tuzon spent six years working as a line cook at Kapalua Bay Club, then moved to the Maui Prince Hotel in Mākena as part of its opening team. Other positions followed: at the Four Seasons Resort Maui, Charley’s Restaurant in Pā‘ia, and the college’s Culinary Arts Program. Each step along the way honed the culinary, teaching and managerial skills Job Corps would demand, and led him to his passion: crafting personalized training for young people, and guiding them with innate patience and understanding.

Funded by the U.S. Department of Labor, Job Corps offers academic and vocational training in more than 100 fields to young people sixteen to twenty-four years old. It’s the largest free residential training program in the country—but “free” doesn’t mean easy. Larry’s students come from Hawai‘i, Yap, the Marshall Islands, Palau, and other far reaches of the Polynesian tri-

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angle. For some, English is a second language.

And although students learn at their own pace, academic skills are evaluated every two months. Larry incorporates those requirements into a rigorous culinary training program. For example, creating their own recipes and standardizing measurements gives students practice in English and applied math; understanding how baking soda affects ingredients in baked goods is a useful lesson in science. “They need to reach a certain level before they graduate,” Larry says. “They hold themselves accountable to reach these goals.”

Job Corps’ Maui satellite secured partnerships with TS Restaurant Group’s Hula Grill; Hali‘imaile General Store; and Nā Hoaloha ‘Ekolu’s Star Noodle, Aloha Mixed Plate, and Old Lāhaina Lū‘au to create internships that provide students with hands-on experiences, so they enter their first paid position knowing how a “real kitchen” operates. Proud of his successes, Larry shares, “I have graduates at Grand Wailea [sous chef ], Beach Bum’s BBQ & Grill [catering manager], and Three’s Bar & Grill [restaurant manager]. And many of my students continue at the San Francisco or Rhode Island MTC,” an instructional/ job-training center contracted by Job Corps to run its advanced programs.

As they plate and present their dishes, each student describes his or her contribution to the lunch. A beaming seventeen-year-old Marshallese named Peterson Basin tells us about the bread rolls just as I break one in half, breathing in the sweet richness of the dough that he baked this morning. “It’s got flour, eggs, butter, sugar, yeast and milk in it.”

When Chef Larry asks him to share his story

INGREDIENTS FOR SUCCESS Papaya Salsa

by Jyra Yilbuw

Ingredients 1 large, ripe, firm papaya, diced ½ onion, minced 1 red bell pepper, minced 1 green bell pepper, minced 1 lime, juiced ¼ c. Sriracha sauce ¼ c. cilantro, minced salt and pepper, to taste Method Mix gently in a bowl.

Adjust seasonings.

about joining Job Corps, Peterson admits he had difficulties in adjusting to its stringent academic demands, but the culinary program made it all worthwhile. He adds, simply but exuberantly, “I want to be a baker.”

Jovalee Augustine, from Palau, and Jyra Yibuw, from Yap, have been accepted into the San Francisco MTC for advanced training. They confidently explain what they’ve prepared. “My dish is an Asian salsa with shiitake mushrooms and it is served on the grilled ‘ahi,” says Jovalee. Jyra follows with, “I made the fresh papaya salsa and it is garnishing the Cajun-spice seared ‘ahi.” As I listen to the presentations, I marvel at the enthusiasm of the students, their poise and humility.

In 2018, MTC named Larry Tuzon Instructor of the Year, an award that recognizes exceptional service to Job Corps students. Marshall Norman, site director for Job Corps Hawai‘i’s Maui campus, announced the honor, saying, “Larry has the heart to see the marginalized and at-risk become leaders and experts in the culinary field. His approach to learning and student develop is inclusive of all students, regardless of their gender, ethnicity, learning capacity or disability . . . [treating each of them] with the utmost respect, fairness, and gratitude.”

His students have a more boisterous way of praising their mentor. Before Mieko and I depart, I ask, “Is Chef Larry a good teacher?”

The question raises a happy hubbub: “He’s the best!” “Chef is the bomb!” “He cares about us!” “We love Chef Larry!”

WEB-EXCLUSIVE: Learn more about Job Corps’ program, and hear from the students, at MauiMagazine.net/Maui-Job-Corps.

Spicy Asian Salsa

by Jovalee Augustine

Ingredients 2 Tbsp. dark-roasted sesame oil 2 tsp. cayenne pepper, or to taste 8 fresh shiitake mushrooms, ¼” dice 1 small tomato, seeded and diced 2 Tbsp. white-wine vinegar 1 tsp. ginger, minced 2 cloves of garlic, minced ½ tsp. mushroom soy sauce 1 tsp. Asian hot chile sauce (preferably Sriracha brand) 2 Tbsp. cilantro, minced 2 scallions, tops sliced thinly on a bias ½ onion, minced Method Mix gently in a bowl. Adjust seasonings.

From top: ‘Ahi gets a coating of cayenne and other spices. Students (left to right) Jyra Golaan Yilbuw, Jovalee Augustine and Leilani Giltamag team up to plate the entrée. Fresh mango salsa caps the rare-seared Cajun ‘ahi filet. This apple pie is a slice of sweet success.

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Dining Highlights

WHEN DINING =ADVENTURE STORY BY BECKY SPEERE

“Fine dining” and “dining adventure” once meant two different things. How times have changed! From dinner cooked over a firepit, to a hands-on lesson taught by a chef, Maui’s culinary options are gaining momentum.

Romancing the Barbecue

Smoke billows into the still afternoon light as juices drip and sizzle in the fire. A bundle of rosemary branches, dipped into a garlicky, herb-and-olive-oil marinade, paints a luster on the skinned axis deer splayed over a hot charcoal wood fire. Plump chickens, chunks of beef rib eye and whole pineapples dangle from wire hooks at the fire’s edges, cooking slowly to a tender, moist char. It

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looks like a scene from a Brazilian cookout.

I expect to see a leather-booted gaucho, dressed in a chapéu de vaqueiro, long sleeves and flared riding pants, tending the meat.

Instead, I find two of Maui’s finest chefs, Kane Charbonneau and Gary Johnson, at this culinary pop-up event, collaborating with Yeshua Goodman, co-owner of Kiawe Outdoor, a wild-to-table, live-fire event.

Yeshua is in his element. An advanced

sommelier at Spago Maui in Wailea, he created Kiawe Outdoor (along with business partner Ben Classen) to share the culture and lifestyle of the islands, drawing on childhood memories and his love of dining with friends and family. “I grew up on the Big Island, and sustainable hunting, fishing, and conscious resource management were huge parts of my family’s life. At Kiawe Outdoor, it’s at the center of what we do.”

Take tonight’s entrée, axis deer, a prolific invasive species that threatens agricultural crops and native plants alike. They’re also a more flavorful and healthier alternative to most commercially sold meats, he tells me.

Live-fire cooking an entire meal is not easy. It takes just the right heat to bake bread in the heavy enameled pot. And cooking multiple side dishes, such as colorful beets and carrots, or roasting eggplant and kabocha squash to a soft, buttery mass, takes careful timing. “We started the dinner prep at two,” Kane Charbonneau says as he bends over the firepit, tending mushrooms that have been sautéed in fresh herbs and garlic. A few minutes later, he offers me a sliver of rib eye. I bite into the smoky beef and the first thing that hits my palate is the salt, then herbs and garlic. Bliss!

Under the canopy of hundred-year-old kiawe trees (the namesake of the venue), a table covered in banana leaves and flowers awaits the coming bounty. As Haleakalā’s summit peeks through the clouds in the last rays of the setting sun, I note the lengthening queue of eager diners. I had better get in line, too, while the food is, literally, hot-offthe-fire! Yeshua Goodman, Kiawe Outdoor, 757-8022, Instagram: @kiawe_outdoor; @ kiawe_outdoor

BEN CLASSEN/KIAWE OUTDOOR

Left: Kiawe smoke and flames rise to flavor and char cuts of ‘ahi and marinated axis deer dangling beside Maui pineapples. Above: Kiawe also provides a canopy of shade at this nouveau garden party in sunny Mākena.

Two of Maui’s award-winning restaurants | One distinct address

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Dining Highlights

Growing up Italian

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Chef Rosa Mariotti is like a glass of Prosecco; her effervescence and passion for teaching tickle my lips into a smile. “Mangiare! Eat!” she says, as she circles a table laden with appetizers: a Hawaiian rainbow antipasto misto: red-beet-marinated eggs with giant, tart caper berries; avocado pesto enriched with puréed pistachios; and a challah black with organic coconut charcoal.

“I thought we were going to be making these dishes,” John Giordani, Maui Nō Ka ‘Oi’s creative director, whispers to me. Overhearing him, Chef Rosa shares the same morsel of wisdom I’ve heard in her classes at the University of Hawai‘i–Maui College’s EdVenture program: “You can’t concentrate on the class if you’re hungry, so I always have a little nibble ready.”

The lesson today is pasta, served with an aperitivo of history: “I’ll be making a wild-boar meat sauce. The recipe is ancient Etruscan from the town of Nursina in the province of Perugia [Rosa’s hometown], and predates the introduction of tomatoes to Italy from South America. The ragù is wine- and cream-

based with pecorino cheese, and will go well with the strozzapreti, tagliatelle and other pastas that we’ll make.” She empties a bowl of pre-measured “00” flour onto the tigerwood pasta board, and makes a well in the center of the flour, and in go orange threads of rehydrated saffron, eggs and salt. A fork is her chosen mixing tool, and once the ingredients have come together in a tattered mass, she gathers it into her palms and rhythmically kneads it on the board. The delicate scent of saffron pistils fills the air. As if on cue, John goes to work on the dough until its surface is smooth.

He asks, “How did you end up in the States?” Rosa says, “It was a roundabout way. I started as a tour leader from Italy.”

Wanting to improve her English, she decided to study in Oregon, “which has the purest English of all the states. I attended the Hospitality Management Program, specializing in culinary; and I worked and washed dishes for the school district. Twenty years later, I was in charge of preparing 1,700 meals per day. When my husband said, ‘Let’s move to Hawai‘i,’ how could I say no?”

6 1: Chef Rosa demonstrates her “volcano” technique. 2-3: Leftover pieces of fazzoletti turn into gnocchi as John presses the dough on a grooved platter made by wood artist Bill Anderson. 4-6: Rolling strips of pasta between her palms, Rosa forms the strozzapreti that she’ll cook and serve with her wild boar ragù.

Rosa sets the dough to rest beneath a glass bowl “to relax the gluten,” then retreats to the stove to quickly sauté the sauce ingredients, so it can simmer gently while we make the pasta.

Rosa rolls out a sheet of pasta with her Atlas pasta maker, and soon our handmade strozzapreti are mounding on the table. “Next, let’s make fazzoletti.” Rolling out paper-thin dough, she encases parsley leaves between the saffron-speckled sheets. “These we’ll cut into rectangles.” She demonstrates with a decorative edging tool, then gathers up the scraps of dough. “We don’t waste anything.” Using the palms of her hands, she rolls the dough into a halfinch rope, then cuts it into three-quarter-inch pieces and forms them into gnocchi on the pasta board. John and I follow her lead. The dough is stiffer than we expect, but retains its grooved and convex shape, the crevices

From left: Rosa places parsley leaves on a strip of dough, folds the dough over and runs the strip through her pasta machine to fuse top and bottom. With a decorative tool, she cuts a square around each leaf, creating small fazzoletti—literally, “handkerchiefs.”

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MIEKO HORIKOSHI

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Dining Highlights

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perfect for holding pockets of sauce.

Once the dough is prepped into pasta, Rosa cooks the different shapes separately, explaining that some take longer. A tip: “Put enough salt in the water to make it taste like tears.” When the pasta is al dente, Rosa drains and tosses it with the rich Nursina ragù. As we bite into the chewy strozzapreti and gnocchi, and the tender fazzoletti and troccoli (a thinner, fettucine–like pasta), she adds, “The ‘peppercorns’ dusting the top of the pasta are actually dried papaya seeds.

Can you taste it?” We revel in the richness of the Old Country-style guanciale ragù and our teacher’s modern twist on the garnish.

Bravissimo! For information on private classes or catering, contact Rosa at (541) 343-7430, Instagram @growing_up_italian, or FB: Rosa Mariotti. See also: UHMAUI EdVenture.

Purchase wild boar and Spanish saffron at Mana Foods, 49 Baldwin Ave., Pā‘ia; or Whole Foods Market, 70 E. Ka‘ahumanu Ave., Kahului.

A Montage of Flavors

Navigating the walkways to reach the Grand Residence is an adventure. We follow Venus Yi, Montage marketing manager, along a winding path lined with red ginger and ferns; then ride the elevator up to the 4,000-square-foot oceanfront suite for our cooking demo. JoRene Valkirs, of Maui

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5 Ku‘ia Estate Chocolates, Book Trust’s Tori Speere; publisher Diane Haynes Woodburn, and I sigh with pleasure as we take in the décor—especially the gourmet kitchen.

Chef Chris Damskey greets us with Montage-embossed gift aprons and says, “The class today will cover poke and its history. One thing we need to get clear: Poke is not a salad topped with a little bit of fish. It is the fish itself!” Four sets of stainless-steel bowls, towels and knives line the counter, but there’s no fish in sight. Chef announces, “We have about forty pounds of fish and seafood, furikake, mayonnaise, sesame oil, homemade gochujang sauce, fresh wild ogo from Mākena, Haleakala Red Salt, green onions, Napili Flo Farm kimchi. . . . I had to stop myself, because there are so many ingredients you can add!”

He turns to the refrigerator, and lifts out a platter that holds a gigantic side of ‘ahi, caught yesterday and delivered by the fish market just this morning. Next, he brings out a beautiful red onaga, a gray-skinned kanpachi, and a filet of Ora King salmon from New Zealand. Slices of tako (octopus) sit on the table alongside a bowl of farmraised Big Island abalone, each the size of a half-dollar. “If you can get abalone, make sure it’s small,” Chef advises. “It’s a lot more tender.”

6 “I’m curious about this,” Diane says, popping a slice of abalone into her mouth. Chris nods, encouraging us to taste everything, to familiarize ourselves with ingredients we’ll pick for the poke dishes we’ll each create.

He portions the ‘ahi into blocks, cubes them, and mixes a batch to show us how easy it is to make. Then he gives us free rein to create our own poke, using whatever we like. “Be sure the saltiness is balanced,” he advises.

For the next half hour, we happily practice our poke skills. Diane fills a bowl with ‘ahi, mayo, tobiko and sriracha hot sauce; Tori tosses sliced salmon with furikake, sesame seeds, soy and chili pepper water; and JoRene mixes slices of abalone with sesame oil, green onions, shoyu and ogo.

With our serving bowls filled, we all adjourn to the dining table with glasses of pinot and viognier, sharing and critiquing our creations. Could there be a better way to conclude this delightful experience? Diane thinks of one: to return to Montage with her sisters on their next Maui visit. For information on private chef-led cooking classes, visit MKBevents@MontageHotels.com.

WEB EXCLUSIVE: Find recipes for Chef Chris’s poke at MauiMagazine.net/raw-fishpoke, and Chef Rosa’s pasta and sauce at MauiMagazine.net/pasta-class. Then whet your appetite with Kiawe Outdoor’s video at MauiMagazine.net/kiawe-outdoor.

RODRIGO MORAES

1-2: Wearing a glove for safe food handling, Chef Chris skins an Ora King salmon, then shows how to cut ‘ahi tuna into blocks.

3: Diane plates her ‘ahi poke as MNKO dining editor Becky looks on. 4-5: Our fearless chef gives us the lowdown on the many add-on options for poke.

6: Inspired by our lesson, we demonstrate our own creativity, crafting poke dishes in a variety of tempting tastes and textures.

A P O LY N E S I A N F E A S T & S H O W

p r e s e n t Asmusical t and h culinary e journey to Hawai‘i, Aotearoa, Tahiti and Samoa.

‘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.

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

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

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

DRINK | LEARN | EAT | SUPPORT The next wine dinner will be hosted by: Maui Tropical Plantation 1670 Honoapi‘ilani Hwy Waikapu

Monday, April 1 TAHITI 6:00 pm The land of intrigue and romance, has beckoned explorers from around the world.

Reservations: 808-270-0333 $175.00 per person $25 from each dinner supports UH–Maui College’s Culinary Arts Program.

667-LELE (5353) • Toll-free:

HAWAI‘I

Wines of Italy

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

Come join us as we celebrate the wonderful wines of Italy.

You will enjoy wines expertly paired with Executive Chef Taylor Ponte cuisine. Even though it is one of the oldest wine regions in the world, there are many new, exciting expressions we want to share with you. With its diverse culture, varied terrain and landscapes, Italy is commanding attention from wine aficionados around the globe.

Executive Chef Taylor Ponte started his Mill House journey as Executive Sous Chef and later Chef de Cuisine.

Having been born and raised here on island Chef Ponte has established relationships with Maui’s farmers and ranchers.

He uses his knowledge of Maui’s mixed cultures to craft storied dishes. A graduate of Maui Culinary Academy, Chef Ponte has his eyes on the dining room and kitchen, working with the entire Mill House team to ensure a wonderful environment, excellent food and memorable service for Maui 1-866-244-5353 (LELE) residents and visitors.

For the menu, visit MauiMagazine.net/AiponoDinners 505 Front Street, Lahaina, Maui, Hawai‘i WWW.FEASTATLELE .COM

Maui Mixology

A SPLASH OF COLOR If winter left you feeling blue, your luck is about to change. These recipes from two of our favorite resort lounges will brighten your day . . . and they’re easy as pie. Sweet! COMPILED BY BECKY SPEERE

Grandpa’s in the kitchen…again!

Grandpa’s Apple Pie Andaz Maui at Wailea Resort

Talisman

Four Seasons Lobby Lounge 1½ oz. Jamaican rum 1 oz. coconut cordial ½ oz. Orgeat 1 oz. fresh pineapple juice ½ oz. fresh mango juice ½ oz. fresh lime juice

3 dashes Fees Brothers bitters ¾ oz. fresh lemon juice ¾ oz. cinnamon-bark syrup 1 oz. Reposado tequila 1 oz. Laird’s Applejack Shake with ice and strain over fresh ice.

Garnish with a cinnamon stick and lemon wheel.

Combine all ingredients in a tiki mug with pebble ice and swizzle. Garnish with mint bouquet and orchid.

Blue tiki glass by Curt Stevens

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PHOTOS COURTESY OF RESPECTIVE RIGHTS HOLDERS

When we created our new Lobby Lounge cocktails, one of our primary inspirations was color, in the menu and in the drinks themselves. We distilled the concept of “tiki” down to the cocktail’s seven traditional tropical ingredients—rum, coconut, pineapple, mango, almond, citrus, and mint—like the seven pigments in a rainbow. The result is a fresh, balanced cocktail.

–Ben Yabrow, resort beverage manager

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: Maui Tropical Plantation 1670 Honoapi‘ilani Hwy. Waikapū

Monday, April 1 6 pm

Reservations: 808-270-0333 $175 per person $25 from each dinner supports UH–Maui College’s Culinary Arts Program.

For the menu, visit MauiMagazine.net/AiponoDinners

Wines of Italy Come join us as we celebrate the wonderful wines of Italy.

You will enjoy wines expertly paired with executive chef Taylor Ponte’s cuisine. Even though it is one of the oldest wine regions in the world, there are many new, exciting expressions we want to share with you. With its diverse culture, varied terrain and landscapes, Italy is commanding attention from wine aficionados around the globe.

Executive chef Taylor Ponte started his Mill House journey as executive sous chef and later chef de cuisine. Having been born and raised here on island, Ponte has established relationships with Maui’s farmers and ranchers. He uses his knowledge of Maui’s mixed cultures to craft storied dishes.

A graduate of UH Maui College’s Culinary Arts Program, Ponte has his eyes on the dining room and kitchen, working with the entire Mill House team to ensure a wonderful environment, excellent food and memorable service for Maui residents and visitors.

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 A‘a Roots, 5095 Napilihau St., Suite 3, Napili Plaza, 298-2499. Vegan cuisine made with the freshest Maui produce. Try the açai bowl, soba bowl with peanut sauce, or bagel sandwich with hummus, avo and veggies. International. B, L. $

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

Order Hawaiian-style edamame, a juicy burger, or fish taco to go with your poolside mai tai or Black Rock Lager. Hawai‘i Regional. L, D. $–$$

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. $

Cool Cat Café, 658 Front St., Lahaina, 6670908. Burgers, chicken, fish and more, all in a fiftiesdiner atmosphere. Kid-friendly. American. L, D. $

Alchemy Maui, 157 Kupuohi St., Lahaina, 7932115. Nutty veggie and white--cheddar burgers, bahn mi bowls with lemongrass chicken, and mojo pork for Cubanos on freshly baked sourdough—all served in this quasi-industrial setting. Don’t forget the Valley Isle Kombucha. International. L. $-$$ Aloha Mixed Plate, 1285 Front St., Lahaina, 661-3322. Plate lunches served up with plenty of aloha. Shoyu chicken, chow fun, and banana lumpia are local favorites. Kid-friendly. Local Mixed Plate.

L, D, N. $ 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. $–$$ The Banyan Tree, 1 Ritz-Carlton Dr., Kapalua, 665-7096. Hokkaido seared scallops with smoked pork belly. Kula corn and farro risotto with Hāmākua mushroom. Smoked rib-eye steak, ali‘i mushrooms and cheddar potatoes. Pacific Rim. D. $$–$$$$ Breakwall Shave Ice, The Wharf Cinema Center, 658 Front St., Lahaina, 661-4900. Adult shave ice?

You bet! Cool off with one of the best snow cones on Maui, and discover your favorite island flavor. Treats. $ Cane & Canoe, Montage Kapalua Bay, 1 Bay Dr., Kapalua, 662-6681. For breakfast: Surfing Goat Dairy cheese crêpes with Kula strawberries or croque-madame 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. $$$–$$$$ Choice Health Bar, 1087 Limahana Pl., Lahaina, 661-7711. Juices, smoothies, salads, soups and açai bowls are all made with fresh local ingredients. Daily specials, and an epic entrée with forbidden rice and marinated broccoli in red-pepper sesame sauce.

Second West Maui location: Whalers Village, 2435 Kā‘anapali Pkwy., Kā‘anapali, 667-0585.

American. B, L. $

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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. $$ Feast at Lele, 505 Front St., Lahaina, 6675353. This classy beachfront lū‘au explores the cultural and culinary world of the Pacific Islands. Open bar. Lū‘au. D, RR. $$$$ Fleetwood’s on Front St., 744 Front St., Lahaina, 669-6425. (Yes, that Fleetwood.) Pacific oysters with a tart apple mignonette, grilled Hawaiian shutome, and a one-pound Harley Davidson Hog Burger. Bar opens 2 p.m. American/British Pub Food. L, D. $$–$$$$ 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. $ Frida’s Mexican Beach House, 1287 Front St. Lahaina, 661-1287. Chalupas, fresh aguachile ‘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. $–$$

Honu Seafood & Pizza, 1295 Front St., Lahaina, 667-9390. Mark Ellman serves bicoastal seafood and killer Neapolitan pizza. Seafood/Pizza. L, D. $$ Hula Grill, Whalers Village, 2435 Kā‘anapali Pkwy., Kā‘anapali, 667-6636. Dip your toes in the sand at the Barefoot Bar and enjoy poke tacos, tiki mai tais, homemade ice-cream sandwiches, and live music. Kid-friendly. Hawai‘i Regional. L, D. $$ Japengo, Hyatt Regency, 200 Nohea Kai Dr., Kā‘anapali, 667-4796. Authentic sushi prepared with the finest seafood. Steak, too! Japanese. D, N. $$$ Joey’s Kitchen, Whalers Village, 2435 Kā‘anapali Pkwy., Kā‘anapali, 868-4474. Try the braised short-rib pho on rice noodles, corn and sweet peppers in rich ginger beef broth. Second West Maui location: Nāpili Plaza, 5095 Napilihau St., Nāpili, 214-5590. Pacific Rim. B, L, D. $$ 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. $$$$ Leilani’s on the Beach, Whalers Village, 2435 Kā‘anapali Pkwy., Kā‘anapali, 661-4495. Chef Ryan Luckey rocks island flavors with a lemongrass miso salmon and Duros pork ribs with honey BBQ glaze. Kid-friendly. Steak/Seafood. L, D, N. $$ 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. $$$–$$$$

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. $

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. $$

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. $

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 HAPA RAMEN STAR UDON AHI AVO GARLIC NOODLES Singapore Noodles Steamed Pork Buns PAD THAI malasadas 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. $$$$

FRESH HOUSE MADE NOODLES & ASIAN SPECIALTIES

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. $$$$

286 KUPUOHI STREET AT THE TOP OF LAHAINA BUSINESS PARK

SERVING LUNCH & DINNER

RESERVATIONS & TAKE-OUT

808.667.5400

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

Decadent fish tacos and bahn mi sandwiches are memorable lunch fare. For dinner, try the lobster ravioli or coconut-dusted mahi with Thai lemongrass-peanut sauce on black mochi rice. Spectacular oceanfront dining. Hawai‘i Regional. L, D. $$$$ Pā‘ia Fish Market, 632 Front St., Lahaina, 662-3456. See North Shore listing.

Penne Pasta Cafe, 180 Dickenson St., Lahaina, 661-6633. 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. $$ Pioneer Inn Grill & Bar, 658 Wharf St., Lahaina, 661-3636. Views of the bustling harbor, sailor-worthy breakfasts, extended happy hours, and well-priced dinners reel ‘em. American. B, L, D. $–$$ Pizza Paradiso Mediterranean Grill, 3350 L. Honoapi‘ilani Hwy., Kā‘anapali, 667-2929. Juicy gyros, flavorful falafel in warm pita bread with a side of tabbouleh, kabob platters . . . and pizza. Dine in or take out. Pizza/Mediterranean. L, D. $–$$ Prison Street Pizza, 133 Prison St., Lahaina, 6623332. East Coast-style pizza, Caesar salad, calzones and more. Captivating! Italian/Pizza. L, D. $ Pūlehu, an Italian Gri ll, Westin Kā‘anapali Ocean Resort Villas, 6 Kai Ala Dr., Kā‘anapali, 667-3200. Try the pappardelle Bolognese made with Maui Cattle Company beef, or succulent Kaua‘i prawn risotto. End with chocolate almond cake and amarena gelato. Italian. D. $$$ Relish Burger Bistro, Westin Maui Resort & Spa, 2365 Kā‘anapali Pkwy., Kā‘anapali, 667-2525.

All-natural Kobe beef burgers, fish sandwiches, salads Maui Nō Ka ‘Oi Mar–Apr 2019

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dining guide with island greens, and huli huli grilled chicken breast, served poolside in an open-air setting. Kid-friendly.

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

Fried rice with Asian-style braised beef, fresh mahi atop luscious and cheesy risotto, and a great kale salad with chunky macadamia nuts. World-class mixology

by Junior Bumanglag. Pacific Rim. D, N. $$-$$$ 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‘iproduced 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 ocean. American. D, N. $$$$ Sale Pepe, 878 Front St., Lahaina, 667-7667.

Brick-oven-fired pizza and flatbreads highlight a menu that changes daily, with items like pancetta and ceci purée on grilled crostini, and house-made strozzapreti pasta like Chef Michele’s mama makes in Italy. Good selection of Italian wines and beer. Italian/Pizza. D. $$ Sansei Seafood Restaurant & Sushi Bar, 600 S. Office Rd., Kapalua, 669-6286. D.K. Kodama’s restaurant draws lines late into the night. Small and action-packed, this classy sushi bar is the place to try a Kenny G roll (snapper with shiso and ponzu sauce) with a swig of saké. Pacific Rim/Sushi. D, N, RR. $$$ The Sea House Restaurant, Nāpili Kai Beach Resort, 5900 L. Honoapi‘ilani, Nāpili, 669-1500. Start the day with oven-baked pancakes laden with fruit. Enjoy coconut-crusted shrimp as the sun sinks into Nāpili Bay. On Wednesday, stay for 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. $-$$ Son’z Steakhouse, Hyatt Regency Maui, 200 Nohea Kai Dr., Kā‘anapali, 667-4506. Moroccanspiced blackened ‘ahi with soy-mustard sauce enlivens the evening. Or sink your teeth into filet mignon carpaccio, rib-eye steak, or classically prepared, linecaught mahimahi in lemon-caper butter. Pacific Rim/ Steak. D, N. $$$$ Star Noodle, 286 Kupuohi St., Lahaina, 6675400. Big-city style and local flavors unite. At the communal table, order a Golden Star sparkling jasmine tea. The ramen broth is extra smoky; the Singapore noodles bright and flavorful. Asian. L, D. $$ Tamura’s Fine Wine & Liquors, 226 Kupuohi St., Lahaina, 667-9000. Head to the refrigerated section

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for a huge selection of fresh ‘ahi poke prepared in Maui’s ethnic flavors of the rainbow: Chinese, Korean, Japanese, Hawaiian, plus poke bowls made to order.

Poke. $ Taverna, 2000 Village Rd., Kapalua, 667-2426.

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. $$–$$$ 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. $ 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. $$$ Thai Chef, 878 Front St., Lahaina, 667-2814. This small, well-loved restaurant keeps fans coming back for more with commendable curries, fresh prawn spring rolls, and beef salads drenched in tangy sauce. Thai. L, D. $ Tiki Terrace Restaurant, 2525 Kā‘anapali Pkwy., Kā‘anapali, 661-0011. Dine in casual comfort with the Tiki Restaurant’s full-service menu, or challenge yourself to try all the offerings at the awardwinning Sunday brunch. Kid-friendly. American/ Pacific Rim. B, BR, L, D. $–$$$ 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. $–$$ Ululani’s Hawaiian Shave Ice, 790 Front St., Lahaina. Homemade tropical-flavored syrups such as liliko‘i and coconut set this shave-ice business apart.

Second West Maui location: Hyatt Regency, 200 Nohea Kai Dr., Kā‘anapali. Kid-friendly. Treats. $ ‘Ūmalu, Hyatt Regency Maui Resort & Spa, 200 Nohea Kai Dr., Kā‘anapali, 667-4506. Head poolside for Kobe beef sliders or ‘ahi poke nachos.

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

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

Lū‘au. D, RR. $$$$

SOUTH SHORE Akamai Coffee Company, 1325 S. Kīhei Rd., Unit 100, Kīhei, 868-3251. Coffee and espresso done right with beans from their own farm. Coffee Shop. $ Amigo’s, 1215 S. Kīhei Rd., Kīhei, 879-9952.

See West Side listing.

Bistro Molokini, Grand Wailea Resort, 3850 Wailea Alanui Dr., Wailea, 875-1234. Organic Kurobuta pork, Hāna Bay fish and chips, and grilled mahimahi are made with fresh, local ingredients and

served up in this casual, open-air eatery. Kid-friendly.

American. L, D. $$$ Botero Bar, Grand Wailea Resort, 3850 Wailea Alanui Dr., Wailea, 875-1234. Named for the Fernando Botero sculptures surrounding it, the Botero Bar offers nightly entertainment and Thirsty Thursdays, when a three-cocktail tasting is just $20. L, D, N. $ Coconuts Fish Café, 1279 S. Kīhei Rd., Kīhei, 875-9979. Dive into fresh fish tacos, grilled fish burgers or fish and chips. The cabbage slaw with coconut dressing and mango salsa sets this eatery apart. Second South Maui location: Kama‘ole Shopping Center, 2463 S. Kīhei Rd., Kīhei. American. L, D. $$ 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. $ Second location: 120 Ho‘okele St, Kahului, 7932356

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

WWW.ALOHAMIXEDPLATE.COM • 1285 Front Street, Lahaina, HI • (808) 661-3322

S AME

O

• ALWAY S LOC AL BREAKFAST LUNCH DINNER RESERVATIONS WALK-INS TAKE-OUT

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. $$$$ Maui Nō Ka ‘Oi Mar–Apr 2019

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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. $$ Humble Market Kitchin, Wailea Marriott, 3700 Wailea Alanui Dr., Wailea, 879-4655. Chef Roy Yamaguchi hits it out of the ballpark with kampachi crudo, seasonal Goose Point oysters, roasted Brussels sprouts and cauliflower, tender beef short ribs, and even saimin. Perfect. Pacific Regional. B, D. $–$$$ Humuhumu, Grand Wailea Resort, 3850 Wailea Alanui Dr., Wailea, 875-1234. Bit-o-Sushi appetizer, kale and burrata salad and ‘ulu gnocchi are a few of Chef Mike Lofaro’s original creations. Foraged ingredients, too! Splendid mixology! Pacific Rim. D. $$$$ Ka‘ana Kitchen, Andaz Maui, 3550 Wailea Alanui Dr., Wailea, 573-1234. Start with grilled Wagyu hanger steak on green papaya salad, then charred octopus with local goat cheese. Next, Kona abalone on creamy risotto, or a modern interpretation of chicken and waffles. There’s a curated wine list with sommeliers to guide you in pairings, and mixology at its finest. Asian Fusion. B, D. $$$$

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. $$$ Lehua Lounge, Andaz Maui, 3550 Wailea Alanui Dr., Wailea, 573-1234. Cocktails created with locally sourced, seasonal ingredients like lychee, liliko‘i and Hawaiian navel oranges go hand in hand with Ka‘ana Kitchen’s award-winning menu. $ Lineage, 3750 Wailea Alanui Dr., The Shops at Wailea, 879-8800. World-famous “flying saucers,” Simeon family pork and peas, and whimsical ochazuke toasted rice guri-guri. Chef Sheldon Simeon’s playful take on plantation cuisine will keep you coming back for more! Pacific Rim. L, D. $-$$ 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 pudding) and macadamia-nut ice cream. Treats. $

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. $–$$

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. $$$

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. $–$$

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 kālua-pork flatbread with

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

Enjoy delicious pizza in our open-air location in the heart of Wailea. Build your own pizza made with whole wheat crust. We also offer a variety of salads, pastas, and appetizers and a fun bar area featuring twice daily drink specials. We are passionate about using fresh, local, organic and sustainable products when available.

Takeout & Delivery: 808.874.7499

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ManolisPizzaCompany.com

mango barbecue sauce, and lomilomi tomato paired with ice-cold passionfruit ale. Pacific Rim. L, D. $–$$ Manoli’s Pizza Company, 100 Wailea Ike Dr., Wailea, 874-7499. Manoli’s believes in fresh, organic and sustainable ingredients. Order a pizza with handcrafted organic wheat or gluten-free crust, or dig into chicken scaloppini or Chef Geno’s homemade lasagna. Italian/Pizza. L, D, N. $$ The Market, 10 Wailea Gateway Pl., Wailea, 8792433. Fresh-baked bread, breakfast, salads to go, plus charcuterie. Deli. B, L, D. $$ Matteo’s Osteria, 161 Wailea Ike Pl., Wailea, 879-8466. Matteo’s makes its meatball sandwich with Maui Cattle Company beef and Italian sausage, and crusts its ‘ahi with Calabrese olive tapenade. Italian. L, D. $$–$$$ Mendo Maui, 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. $$ 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. $$

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

Urban & hip neighborhood gathering place serving Italian comfort food.

Located in the heart of Kapalua Resort.

; CRAFT COCKTAILS ; CRAFT TAP BEERS ; ITALIAN INSPIRED WINE SELECTIONS LUNCH: Mon–Fri 11am–2:30pm DINNER: 5:30PM TO CLOSING HAPPY HOUR: Daily 2:30–5:30pm LATE NIGHT BAR & MENU: WEEKEND BRUNCH: 11PM Sat & UNTIL Sun 9am–2:30pm LATE NIGHT HAPPY HOUR: 9–12pm 808-667-CIAO (2426) DINNER: Nightly 5:30–9pm TAVERNAMAUI.COM 808-667-CIAO (2426) 2000 VILLAGE ROAD TavernaMaui.com KAPALUA RESORT 2000 Village Rd, Kapalua Resort

BEST NEW RESTAURANT BEST BAR BEST ITALIAN BEST COCKTAILS BEST WINE LIST Gold 2017 Gold 2017 Silver 2017 & 2018 Gold 2018 Silver 2018

Maui Nō Ka ‘Oi Mar–Apr 2019

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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. $$$$ Mulligans on the Blue, 100 Kaukahi St., Wailea, 874-1131. Maui’s only Irish-owned pub serves up fish and chips, grilled bangers and mash, and shepherd’s pie. Or try the chopped salad with bacon, blue cheese and tomatoes. Guinness poured properly, great music to get you foot-stompin’ happy, and sports-bar action, too. Sláinte! Irish. L, D, N. $–$$$ 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. $–$$ Nick’s Fishmarket, Fairmont Kea Lani Resort, 4100 Wailea Alanui Dr., Wailea, 875-7224. Classic seafood dishes are served beneath a sky full of stars. Woo your date with plump strawberries that are drenched in Grand Marnier and set aflame. Pacific Rim/Seafood. D, RR. $$$$ See story on page 82.

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. $–$$

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.

The Pint & Cork, The Shops at Wailea, 3750 Wailea Alanui Drive, Wailea, 727-2038. The best mac-andcheese 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. $–$$

Romantic Oceanfront Dining On One Of Maui’s Premier Beaches

Ruth’s Chris Steak House, The Shops at Wailea, 3750 Wailea Alanui Dr., Wailea, 874-8880. 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, L, D, RR. $–$$$ Seascape Restaurant, Maui Ocean Center, 192 S. Mā‘alaea Rd., Mā‘alaea, 270-7068. Adjacent to an award-winning aquarium, Seascape serves harbor views with a side of aloha. Mahimahi sandwiches with fresh cabbage slaw, half-pound burgers and veggie selections. Save room for Maui Mud Pie: coffee ice cream topped with fudge. American. L (daily), D (Sat/Sun only). $$–$$$ Spago, Four Seasons Resort, 3900 Wailea Alanui Dr., Wailea, 874-8000. Wolfgang Puck’s ‘ōpakapaka sashimi and perfectly seared Kobe beef match the trendsetting wine list note for note. Spectacular sunsets may as well be on the menu. Pacific Rim. D, RR. $$$$ Tamura’s Fine Wine & Liquors, 91 E. Līpoa St., Kīhei, 891-2420. See West Side listing. Poke. $ Three’s Bar & Grill, 1945-G S. Kīhei Rd., Kīhei, 879-3133. Three’s serves eggs Benedict six ways, like seared ‘ahi, smoked salmon, and prime rib. For lunch, try Peruvian pork tacos or signature ramen; for dinner, truffle-yaki-marinated flatiron steak. Follow their food truck on Facebook. Pacific Rim/ Southwest. B, L, D. $$–$$$ Tommy Bahama Restaurant & Bar, The Shops at Wailea, 3750 Wailea Alanui Dr., Wailea, 8759983. Who’d guess a clothing company could deliver such delish pork sandwiches and Caribbean-inspired libations? Caribbean/Pacific Rim. L, D, N. $–$$ Ululani’s Hawaiian Shave Ice, 61 S. Kīhei Rd., Kīhei. See West Side listing.

CENTRAL A Saigon Cafe, 1792 Main St., Wailuku, 243-9560.

Squeeze into a booth and order a clay pot, the Vietnamese burrito, or lemongrass curry. Vietnamese. L, D. $ Amigo’s, 333 Dairy Rd., Kahului, 872-9525.

See West Side listing.

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

RESERVATIONS 808 875 7555

2980 SOUTH KIHEI RD. KIHEI, MAUI, HI 96753

FEATURING BRUNCH, HAPPY HOUR & DINNER DAILY

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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. $

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

Kahili Restaurant, Kahili Golf Course, 2500 Honoapi‘ilani Hwy., Wailuku, 242-6000. Friday dinner buffet and Sunday brunch include poke, snow crab, beef prime rib, and housemade desserts. Live music, too! Breakfast all day, every day, with specialties of the house such as Asian fried rice and locomoco with kālua pork. B, 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. $ 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.

American/Hawai‘i Regional. B, L, D. $–$$$ 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. $ Sam Sato’s, 1750 Wili Pa Loop, Wailuku, 2447124. This beloved Maui restaurant sets the standard for dry mein, saimin and chow fun. Asian. B, L. $ Tamura’s Fine Wine & Liquors, 199 Dairy Rd., Kahului, 873-8000. See West Side listing. Second Central Maui location: Tamura’s Express, 841 Alua St., Wailuku, 242-0957. Poke. $ Thai Mee Up, Plate Lunch Marketplace, 591 Haleakalā Hwy., Kahului, 214-3369. Addictive fried pork ribs and luscious pad Thai noodles. Curry, too! Thai, Food Truck. L, D. $ 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 builds memorable kau kau bowls filled with his savory offerings: furikake- crusted seared salmon; Kaua‘i prawns in garlic butter; and a killer spicy fried chicken sandwich. Pacific Rim. L. $ Ululani’s Hawaiian Shave Ice, 333 Dairy Rd., Kahului. See West Side listing. Second Central Maui location: 58 Maui Lani Pkwy., Wailuku.

UMI maui, 1951 Vineyard St., Wailuku, 2691802. Winner of the Silver ‘Aipono for best new restaurant, this ramen/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. $

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. $$ Maui Nō Ka ‘Oi Mar–Apr 2019

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dining guide 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. $–$$ Hāli‘imaile General Store, 900 Hāli‘imaile Rd., Hāli‘imaile, 572-2666. Chef Bev Gannon dishes up fresh fish, local meats, and regional produce drenched in complex sauces. The towering sashimi appetizer is legendary. Hawai‘i Regional. L, D. $$–$$$$ Kula Bistro, 4566 Lower Kula Rd., Kula, 871-2960.

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. $–$$ Lumeria’s Wooden Crate, 1813 Baldwin Ave., Makawao, 579-8877. Fresh, locally caught fish and other healthy fare highlight a menu that changes daily. Produce grown on Lumeria’s grounds are the basis for some of the garden dishes served at this charming retreat. Pacific Rim. B, L, D, RR. $$–$$$$ 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. $

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. $ Choice Health Bar, 11 Baldwin Avenue, Paia, 808 661-7711. See West Side listing.

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

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

American/Pizza. B, L, D. $–$$

Mama’s Fish House, 799 Poho Pl., Kū‘au, 5798488. 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. $$–$$$$ Nuka, 780 Ha‘ikū Rd., Ha‘ikū, 575-2939. Izakaya food with flavor and style. Start with paper-thin fried gobo chips, then ‘ahi tataki with ponzu sauce. Tempura shrimp udon is light and crispy. Save room for blacksesame or green-tea ice cream. Japanese. D. $$–$$$ nyloS, 115 Baldwin Ave., Pā‘ia, 579-3354. Fresh out of the gate, this fine-dining restaurant has been garnering rave reviews on the coconut wireless for its menu and casual ambiance. International. D, RR. $$$ Paia Bay Coffee and Bar, 115 Hāna Hwy. Unit G, Pā‘ia, 579-3111. On the backside of San Lorenzo Clothing Company in Pā‘ia is one of Maui’s hidden jewels.

Crowds line up and order fresh croissants and breakfast sandwiches. Espresso drinks and mimosas, too. Going on a hike? Order a sandwich to-go! B, L, D. $-$$

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

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. $

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. $

Vana, 93 Hāna Hwy., Pā‘ia, 579-6004. Strawberrypapaya parfaits, ‘ahi eggs Benedict, and a delicious (and photo-worthy) cheese platter served with honeycomb to sweeten the deal. Originality shines at Vana, now serving sushi. International. B,L, D. $–$$

IKI THAI CUISINE T I K I T

After your long drive back from Hana, or on your way to the airport stop for a delicious meal at Tiki Tiki Thai Cuisine, Maui’s newest authentic Thai restaurant in Kahului across from Savers in the Dairy Center, down from Office FedX. And now, Tiki Tiki Thai Cuisine II, once again Mauis newest most authentic Thai restaurant, in the Wharf Cinema Center across from the famous Lahaina Banyan Court Park, Front Street Lahaina. Relax and enjoy absolutely delicious Thai food.

Uncle careful your level of spice and Anti B we put no M.S.G. Taste our house favorites: Thai style Filet Mignon in Creamy Thai Chili Sauce; delicious Panang Curry; or our famous Volcano Fish. Excellent vegetarian selections. You will love every bite. We cater weddings, reunions, private parties.

Performing traditional Thai dance at both locations.

Lahaina: Mon & Thurs 7pm to 9pm | Kahului: Wed & Fri 7pm -9pm

KAHULUI Tiki Tiki Thai Cuisine 395 Dairy Road (808) 893-0026 Open Daily 10am–10pm

LAHAINA Tiki Tiki Thai Cuisine II Wharf Center, 658 Front St. (808) 661-1919 / 283-5202 Open Daily 10am–10pm 2 hours free validated parking at Wharf Parking Lot

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A ’ I P O O C N S I A ‘ IPONO RESTAURANT AWARDS

O

D

Announcing Maui Nō Ka ‘Oi Magazine’s 2019

HYATT REGENCY hosts the ‘Aipono Gala Reception & Awards Banquet

THURSDAY, APRIL 18

Calling all foxy ladies and macho men! Watch your favorites hustle on up to get their award or just come for the dynamite party!

Call 242-8331 for details or register at MauiMagazine.net/Aipono2019 by April 6.

(Early-bird savings through March 23.) Get in the dance line! #aipono2019 A benefit for UH–Maui College Culinary Arts Program

calendar

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

From left: Mar. 1, Corinne Bailey Rae | Mar. 3–30, Art Maui | Mar. 15, My Name Is ‘Ōpūkaha‘ia | Mar. 14, L.A. Dance Project

MARCH HIGHLIGHTS

MARCH

3-30

Art Maui 2019 Schaefer International Gallery, MACC Maui’s longest-running juried competition showcases works by the island’s artists. One Cameron Way, Kahului; 242-7469; MauiArts.org

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Corinne Bailey Rae Castle Theater, MACC This Grammy-nominated songstress shot to stardom with hits including “Put Your Records On” and “Like a Star.” Mike Love will open. 7:30 p.m. One Cameron Way, Kahului; 242-7469; MauiArts.org

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Marc Bamuthi Joseph’s /peh-LO-tah/ Castle Theater, MACC Through spoken-word poetry and fútbol-inspired footwork set to hip-hop and samba, this theater artist uses soccer to examine social injustice and inequalities within the sport. 7:30 p.m. One Cameron Way, Kahului; 242-7469; MauiArts.org

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Mana‘o Carnivale Veterans of Foreign Wars Hall Steve Grimes & Mojo Gumbo, Dr. Nat & Rio Ritmo, and Marimba Komborera perform at this 17th anniversary celebration for Mana‘o Radio. Festivities include masks and beads, food, a silent auction, face painters, photo booth, and more. 2–6 p.m. 2110 Uluniu Road, Kīhei; ManaoRadio.com

March 1-3

Four Seasons Wine & Food Classic Four Seasons Resort Maui Join world-class vintners, master sommeliers and top chefs from Hawai‘i and beyond at this three-day event that includes wine tastings and gourmet meals. 3900 Wailea Alanui Dr., Wailea; 874-8000; FourSeasons.com/Maui

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Spring Gala The King Kamehameha Golf Club Get glitzy with Maui Academy of Performing Arts during this annual celebration—themed “A Toast to Tinseltown”—featuring live entertainment and more. 6:30-10 p.m.. 2500 Honoapi‘ilani Hwy., Waikapū; 244-8760; MauiAcademy.org

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The Pirates of Penzance Historic ‘Īao Theater This farce follows young Frederic, an orphan who has mistakenly been apprenticed to an ineffectual but raucous band of pirates. Fridays and Saturdays, 7:30 p.m.; Sundays, 3 p.m. 68 N. Market St., Wailuku; 242-6969; MauiOnStage.com

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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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Spring Pops Castle Theater, MACC The Maui Pops Orchestra joins prolific entertainer Sal Viviano and Tony Award-winner Debbie Gravitte to perform music from the Big Band Era. 3 p.m. One Cameron Way, Kahului; 242-7469; MauiArts.org

Mar 1, Apr 5 Mar 8, Apr 12 Mar 15, Apr 19 Mar 22, Apr 26 Mar 29

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

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L.A. Dance Project Castle Theater, MACC Former Paris Opera Ballet artistic director and Black Swan choreographer Benjamin Millepied founded this artist collective in 2012 to foster collaborations across all disciplines, cultures, and communities. 7:30 p.m. One Cameron Way, Kahului; 242-7469; MauiArts.org

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My Name Is ‘Ōpūkaha‘ia McCoy Studio Theater, MACC Actor, Hawaiian storyteller and playwright Moses Goods performs this original play that follows scenes from ‘Ōpūkaha‘ia’s life: his youth in Hawai‘i, his arrival and residence in New England, and his conversion to Christianity. Commissioned

by Hawaiian Mission Houses Historic Site and Archives. 7:30 p.m. One Cameron Way, Kahului; 242-7469; MauiArts.org

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Jake Shimabukuro Castle Theater, MACC Renowned for his super-fast and complex finger work, this ‘ukulele wizard has redefined the meaning of music that comes from Hawai‘i’s beloved instrument. 7:30 p.m. One Cameron Way, Kahului; 242-7469; MauiArts.org

COURTESY OF MAUI ARTS & CULTURAL CENTER

Retrospective: Doug Chun Hui No‘eau Visual Arts Center This Retrospective series acknowledges the contributions of individuals who have had a profound influence on local art, and shares their work and ideas with the community. View the art of—and be inspired by—celebrated Maui painter Douglas Chun. Opening reception March 8, 5–7 p.m. Gallery open daily, 9 a.m.–4 p.m. 2841 Baldwin Ave., Makawao; 572-6560; HuiNoeau.com

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Ebb & Flow Arts Castle Theater, MACC Ebb & Flow Ensemble’s violinist Ignace Jang, cellist Sung Chan Chang, and pianist Robert Pollock perform American and Korean works. The afternoon includes Tom Vendetti’s video on the Dalai Lama; and a second video, Florotica, based on Gary Greenberg’s book of that name. 3 p.m. One Cameron Way, Kahului; 242-7469; MauiArts.org

Taste of School Gardens Maui Tropical Plantation Grow Some Good’s annual fundraiser gathers award-winning Maui chefs to create gourmet dishes using ingredients grown in school gardens. The event also features fine wines, local brews, and live music. Proceeds benefit school-garden programs around Maui. Must be 21 or older to attend. 5–8:30 p.m.; 1670 Honoapi‘ilani Hwy., Waikapū; GrowSomeGood.org

–APRIL 12

Maui 5K Maui Harbor Shops There will be a timed 5K race and an untimed one-mile run/walk. Profits from this annual event benefit sports and recreation programs at local schools. 7 a.m. 300 Mā‘alaea Road, Wailuku; Maui5K.org

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Public Love Castle Theater, MACC Created by choreographer Morgan Thorson and other collaborators, this original work combines movement, light, sound, and objects. 7:30 p.m. One Cameron Way, Kahului; 242-7469; MauiArts.org Zakir Hussain and Niladri Kumar Castle Theater, MACC “Tabla Maestro” Hussain is considered a national treasure in India. He will be accompanied by sitar virtuoso Niladri Kumar, an Indian classical and fusion musician. 7:30 p.m. One Cameron Way, Kahului; 242-7469; MauiArts.org

Celebration of Chefs Taverna Urban Drinks + Italian Eats Celebrate Taverna’s third anniversary with live entertainment by the Gina Martinelli Trio, plus chef, wine, cocktail and beer stations. Taverna chefs will prepare dishes alongside other culinary talents, including 2018 ‘Aipono Chef of the Year Alvin Savella. Proceeds benefit UH– Maui College’s Culinary Arts Program. 6-9 p.m.

2000 Village Road, Kapalua; 667-2426; TavernaMaui.com

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Book Trust Extravaganza: “The Odyssey” Four Seasons Resort Party like the Greeks at this Mediterraneanthemed gala that features food, cocktails, entertainment, and an auction. 5:30 p.m. 3900 Wailea Alanui Dr., Wailea; 283-4120; BookTrust.org

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Ana Vidović McCoy Studio Theater, MACC This Croatian guitar virtuoso was performing internationally by age 11, and at 13 became the youngest student to attend the prestigious Academy of Music in Zagreb. 7:30 p.m. One Cameron Way, Kahului; 242-7469; MauiArts.org Steven Curtis Chapman Castle Theater, MACC The Grammy-winning Christian-music artist and best-selling author performs a concert for the entire family. 7:30 p.m. One Cameron Way, Kahului; 242-7469; MauiArts.org Artist 2 Artist McCoy Studio Theater, MACC Henry Kapono pairs with a different guest artist each month to play music and talk story. Tonight it’s Brother Noland. 7:30 p.m. One Cameron Way, Kahului; 242-7469; MauiArts.org

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Ho‘omau Maui Nui Botanical Gardens This benefit for Pūnana Leo o Maui Hawaiian language immersion school features music, crafts, food booths, demos, live and silent auctions, a keiki (children’s) zone, and more. 9 a.m.–5 p.m. 150 Kanaloa Ave., Kahului; HoomauMaui.com

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Carnival de Venice Hyatt Regency Maui Hosted by Imua Family Services, this popular gala helps fund therapeutic services for children with

‘Aipono Wine Dinner The Mill House This intimate dinner features wines of Italy expertly paired with cuisine by Chef Taylor Ponte. A portion of sales benefits UH–Maui College’s Culinary Arts Program. See page 97 for details. $175 per person, plus tax and gratuity. 6 p.m. 1670 Honoapi‘ilani Hwy., Waikapū. Reservations: 270-0333

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Disco ‘Aipono Hyatt Regency Maui Resort & Spa Maui Nō Ka ‘Oi’s annual readers’ choice ‘Aipono Restaurant Awards celebrate the island’s best chefs and restaurants. The sell-out gala benefits UH–Maui College’s Culinary Arts Program.

Costumes encouraged! Reserve your tickets at 242-8331 or MauiMagazine.net/Aipono.

disabilities. The evening celebrates the masquerade balls of carnival, beginning at 5:30 p.m. Tonynominated actor and singer Denée Benton, who is currently performing in Hamilton on Broadway, is the featured guest. Not ready to stop the party?

Join the Casanova’s After Party of Lovers, with live music by Next Level Entertainment Hawaii ’til 2 a.m. 200 Nohea Kai Drive, Kā‘anapali; Imua FamilyServices.org.

APRIL

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Green Room: Dr. Robin Wall Kimmerer McCoy Studio Theater, MACC The Merwin Conservancy presents Dr. Robin Wall Kimmerer, a plant ecologist, writer, profes-

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

Friday, May 10, 2019

A NIGHT IN VIENNA

Makawao Union Church • 7:00 pm

Monday, May 13, 2019

FROM PARIS TO PRAGUE

Keawala‘i Congregational Church Makena • 7:00 pm

Ethical, Responsible, Independent Investment Management and Financial Planning

Wednesday, May 15, 2019

HANA COMMUNITY CONCERT

Wananalua Congregational Church Hana • 6:00 pm

Alice McDermott

Friday, May 17, 2019

CFP®, Senior Planner

FESTIVAL FINALE

Draysen Wilson

Keawala‘i Congregational Church Makena • 7:00 pm

Client Services

Barry Hyman

2019 Featured Festival Musicians Che-Yen Chen, viola Hyejin Cho, piano Katherine Collier, piano Wayne Lee, violin Christine Harada Li, violin

MBA, Hawaii Branch Manager

Jasmine Lin, violin Deborah Pae, cello Nathaniel Pierce, cello and tenor Yizhak Schotten, viola

Linda Barcheski Client Services

For information and reservations,

call 808-298-1862

444 Hana Highway, Suite D, Kahului | 808.871.1006 | Toll-free 888.243.8220

fimg-hawaii@fimg.net | www.fimg.net www.MauiClassicalMusicFestival.org MCMF010319. Publication: Maui No Ka Oi Size: 1/6 pg vertical / 2.27 in w x 4.75 h; cmyk

HAWAII | MICHIGAN | WISCONSIN

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April calendar

sor, member of the Citizen Potawatomi Nation, and founding director of the Center for Native Peoples and the Environment. This is the latest installment of The Green Room, a literary and environmental salon and speaker series. 7 p.m. One Cameron Way, Kahului; 242-7469; MauiArts.org

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

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Upcountry Sundays Acoustic Style Casanova Italian Restaurant and Deli Mana‘o Radio goes live during this benefit featuring local and visiting musicians the first Sunday of each month. 2–5 p.m. 1188 Makawao Ave., Makawao; 242-5666; Manao Radio.com

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Boys in Trouble Castle Theater, MACC Trailblazing transgender choreographer Sean Dorsey returns with a new production that unpacks masculinity with unflinching honesty, from unapologetically trans and queer perspectives.

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

12-14

Maui Hawaiian Steel Guitar Festival Outlets of Maui and Queen Ka‘ahumanu Center This free event brings together master steel-guitar players and aficionados, with performances, workshops, and jam sessions focused on the instrument and its importance in the Hawaiian

music genre. Hula, lei making, ‘ukulele, storytelling and other cultural activities take place. Friday and Saturday festivities at Outlets of Maui, 900 Front St., Lahaina; and Sunday events at Queen Ka‘ahumanu Center, 275 W. Ka‘ahumanu Ave., Kahului. MauiSteel GuitarFestival.com.

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Ho‘olaule‘a 2019 Kamehameha Schools Maui This free celebration includes Hawaiian music and dance, cultural demonstrations, traditional games, vendors, and a country store. 9 a.m.–2 p.m. 270 ‘A‘apueo Pkwy., Pukalani; 572-3100

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David Malo Day Ho‘olaule‘a Lahainaluna High School This iconic event at the “oldest school west of the Rockies” honors one of its first graduates, David Malo, who became a teacher and advisor to King Kamehameha III. 5 p.m. 980 Lahaina-luna Road, Lahaina; 662-4000

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Color Festival Hawai‘i Events Lawn, MACC Inspired by the Hindu festival Holi, this fundraiser for Imua Family Services features Rayland Baxter, DJ Boomshot, Shea Butter & The Cream, and more. The party culminates in an “All Group Color Throw.” Plus vendors, food and beverages for purchase. 1–6 p.m. One Cameron Way, Kahului; 2427469; MauiArts.org

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–JUNE 2

Wabi Sabi Schaefer International Gallery, MACC Works by Maui artist Sidney Yee chronicle forty years of modern realism in paintings and ceram-

ics. Tuesday–Sunday, 10 a.m.–5 p.m. One Cameron Way, Kahului; 242-7469; MauiArts.org

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–MAY 12

The Boys Next Door Historic ‘Īao Theater This play follows four men with various mental disabilities who live under the supervision of an earnest but burned-out social worker. Fridays & Saturdays 7:30 p.m.; Sundays 3 p.m. 68 N. Market St., Wailuku; 242-6969; MauiOnStage.com

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

M AY

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

Email your event to Calendar@Maui Magazine.net, or submit it online at MauiMagazine.net/maui-events. Listings for MNKO’s May-June 2019 print edition must be received by March 15. Photos for print must be 300 dpi. Listings are free, subject to editing, and used as space permits.

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

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who’s who ‘AIPONO WINE DINNER | The Leis Family Class Act Restaurant | December 5, 2018 | Benefit for UH-Maui College Culinary Arts Program

MIEKO HORIKOSHI

L to R: Kristin & Zach Franks | Bonnie & Carlos Aleman, Grace & Bud Allan | Glen & Leni English | Maisie Ramage, Richard Gesch, Charlene Vierra | Christine Day, Faye & Bill Seehafer (standing)

L to R: Jennifer Yow, Ying Chew, Wayne Oldham | Asa Ige, Vince Ng, Yukie Ng | Paul & Cordy MacLaughlin, Mark & Sally Ludlow | Vicki Levin, Dan Munz

THE GREEN ROOM: LEWIS HYDE & MATTHEW ZAPRUDER | Maui Arts & Cultural Center | December 6, 2018 | Hosted by The Merwin Conservancy

BRYAN BERKOWITZ

L to R: Michael Moore, Amy & Mikel Mesh | Sonnet Kekilia Coggins, Lauren Hogan | Barry Hyman, Guy Haywood | Elaine Bridge, Alice McDermott | Elizabeth & Olin Erickson

L to R: Peggy Daniels, Chris Martell, Jennifer Welch-Brown | Virginia Fish, Kelsey Sadler | Marnie Masuda-Cleveland, Sara Tekula, Matthew Schwartz | Robert Becker, Tom Sewell | Austin Maurer, Caroline Killhour

J.ANTHONY MARTINEZ

SURFING HAWAI‘I EXHIBIT OPENING | Schaefer International Gallery, Maui Arts & Cultural Center | December 16, 2018

L to R: Beverly & Ole Olson, Shannon Cuadro | Jill & Cyrus Monroe | Mary Belanger, Wayne Levin, Elise Levin | Noble Richardson's Family | Charlie Lyon & Jeff Timpone

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

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J U N E 7 - 9 , 2 0 1 9 • K A P A L U A R E S O R T, M A U I Join Host Master Sommelier Michael Jordan, MS, CWE and a contingent of world-renowned winemakers, celebrity chefs and Maui’s own culinary stars at oceanfront galas, cooking demonstrations and interactive wine tastings.

Sponsored in part by:

K A P A L U A W I N E A N D F O O D . C O M

38TH ANNUAL

a perfect day on maui

Time Travel Follow your local guide and make the most of Maui.

Story by Lehia Apana

Lahaina Visitor Center

Aloha Mixed Plate

Punakea Palms

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7:30 a.m. If Pioneer Inn’s walls could talk, they’d divulge more than a century of local lore, not to mention the names of famous guests, ranging from political royalty (including Sun Yat-sen and Jackie Kennedy) to literal royals, such as Hawai‘i’s last queen, Lili‘uokalani. Built in 1901, this hotel retains much of its original charm. March past the life-size wooden sea captain standing just outside Pioneer Inn Grill & Bar, and get your fill with hearty options like macadamia nut pancakes, or the island-favorite loco moco (two scoops of rice topped with Maui Cattle Company burger patty, eggs and gravy).

658 Wharf St., Lahaina; 800-457-5457; PioneerInnMaui.com

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Noon The oceanside and open-air Aloha Mixed Plate has a decidedly local accent.

Try the house-made Spamp musubi, which elevates the old plantation favorite with made-from-scratch fixings and fancied-

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9 a.m. Early Polynesians survived in these islands with help from the mighty niu (coconut), which provided food and drink, plus building materials, household items, clothing and more. Visit the postcardworthy Punakea Palms, where you’ll step inside a working grove, taste coconut water and meat at various growth stages, and even make your own milk to take home.

Reservations are a must. 225 Punakea Loop, Lahaina; 269-4455; PunakeaPalms.com

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up ingredients like nori and flavored rice. (“Spamp” plays on the restaurant’s initials.)

Or go big with an ali‘i plate (ali‘i is Hawaiian for “royalty”) that includes more traditional dishes like lau lau, poke and poi. 1285 Front St., Lahaina; 661-3322; AlohaMixedPlate.com

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2 p.m. Lahaina is a treasure for history buffs. Here you can learn about a former compound for Hawaiian royalty, step inside a Chinese temple from the early 1900s, or visit missionary settlements from an even earlier century. The nonprofit Lahaina Restoration Foundation has preserved more than a dozen landmarks throughout the town, and volunteer docents are posted at several sites. Start at the Lahaina Visitor Center, where you can view exhibits and purchase a guide that allows you to navigate the area’s historic sites at your own pace. Guide costs $2, and is also available at Wo Hing Museum and Baldwin Home Museum. Lahaina Visitor Center, Old Lahaina Courthouse, 648 Wharf St., Lahaina; Lahaina Restoration Foundation, 661-3262; Lahaina Restoration.org

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6 p.m. Let your appetite do the exploring at the award-winning Feast at Lele lū‘au, where a five-course meal leads you through the Pacific Islands of Aotearoa, Tahiti, Samoa and Hawai‘i. Performances from these cultures correspond with each course, and individual table service means you’ll be seated with family and friends.

And the location? You’re practically on the beach. 505 Front St., Lahaina; 808-667-5353; FeastAtLele.com

FROM TOP: LAHAINA RESTORATION FOUNDATION; LEHIA APANA (2); FEAST AT LELE

History buffs and culture hounds will delight in this itinerary that brings the past into the present.