Maui Nō Ka 'Oi Magazine May-June 2018

THE BEST EATING & DRINKING

You Voted—Maui’s Best Restaurants Revealed! + 3 Chefs to Watch & a DIY Food Tour

Cliffhanger Rescuing Endangered Species on Moloka‘i

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Meet Maui’s Gourmet Farmers

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

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

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

WEEKEND HIGHLIGHTS W I N E TA S T I N G S E M I N A R S : Interactive and engaging wine tasting seminars where leading winemakers share stories and their favorite vintages

• • • • • •

Sand & Fog – Rediscover Santa Maria Valley Let’s Be Franc! New World Cabernet Franc Italy, France & Hungary International Wines Scions of the Vine: Family Winemakers Champagne & Petrossian Caviar World Famous Pinot Noir

EVENING GALAS: • The Grand Tasting sponsored by Hawaii.com – Oceanfront at Montage Kapalua Bay, Kapalua’s family of restaurants are joined by special culinary guests including Petrossian Caviar and The Cheese Shop of Carmel, CA at this first ever “White Party” under the stars. Exclusive and hard-to-find wines from around the globe.

• The Seafood Festival sponsored by Alaska Airlines Visa Signature Card® and Mileage Plan – 14 of

CELEBRITY COOKING D E M O N S T R AT I O N S :

Maui’s top restaurant showcase two culinary

• The Two Nancys – Great friends and renowned chefs

Entertainment by the local favorite Nuff Sedd.

Nancy Silverton and Nancy Oakes bring their famed cuisines to share along with the wines of the Two Jeffs – Jeff Stewart of Hartford Court Winery and Jeff Mangahas of Williams Selyem

• Hubert Keller – Classicially trained French Chef shares his healthy cuisine along with wines from James Hall/Patz & Hall

Schedule subject to change.

Please visit the website for updates and confirmed panelists.

specialties – including one signature seafood dish – alongside premium wines and Grey Goose Martinis.

Features

26 » Adventure

MOKIO PRESERVE Along Moloka‘i’s rugged north cliffs, volunteers are turning back time.

Story by Kyle Ellison

34 » Hawaiian Soul

HŌKŪLE‘A COMES HOME As a legendary voyaging canoe completes her global odyssey, a new generation prepares to take the helm.

Story by Catherine Lo Griffin

42 » Island Business

THE FEW. THE SMALL. THE DELICIOUS. What happens to Maui’s landscape now that Big Ag is gone? The answer may lie with the little guys.

Story by Teya Penniman

52 » At Home

LIVING HISTORY Creative restoration captures the past of a 1930s home.

Story by Sarah Ruppenthal --------------------------------

About Our Cover

Kalā Babayan Tanaka places lei on Hōkūle‘a’s manu ihu (bow endpiece) as the vessel sits in Mā‘alaea Harbor. Voyaging is in her blood: the apprentice navigator is the daughter of one of Hōkūle‘a’s first crewmembers.

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TONY NOVAK-CLIFFORD

Looking east toward Mokio Point from Kealapūpūakiha on Moloka‘i’s northern coast.

(See story on page 26.)

Photo by Richard A. Cooke III

©2018 CHANEL®, Inc.

Whalers Village 808.661.6806

How good are Sea House Restaurant’s Lani Ribs?

Here’s a hint: In Hawaiian, lani means “heaven.”

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

14 Contributors

16 Publisher’s Note

by Diane Haynes Woodburn

18 Talk Story

Fresh off the coconut wireless ~

by Rita Goldman, Rebecca Narrowe, & Shannon Wianecki

24 Great Finds

MMM . . . MAUI Compiled by Marluy Andrade

« DINING »

72 Dining Feature

WINNING DISHES Here’s what to try first.

Story by Becky Speere

80 Chef ’s Kitchen

NEXT-GENERATION CHEFS Story by Becky Speere

86 Raise Your Glass

124 Calendar

What’s happening where, when, and with whom

PLUSH & SPICY Cheers to Kapalua’s Wine & Food Festival!

Story by Diane Woodburn

128 Who’s Who

« ‘AIPONO AWARDS »

130 A Perfect Day on Maui

90 CHEF OF THE YEAR Story by Becky Speere

Seen making the scene on Maui GET YOUR FILL Got an appetite to explore? Here’s the itinerary. Story by Lehia Apana

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98 AWARD WINNERS 118 SPECIAL AWARDS

THIS ISSUE ONLINE

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

MOVE OVER, BOURDAIN! Watch a Maui chef lead teens through a hands-on lesson, then try your hand at the American Heart Association’s recipe for whole-wheat pancakes—as printed on our website, or demoed by two sweet and funny preteens. MauiMagazine.net/AHA-teens MOVEABLE FEAST Lehia Apana takes us on a Perfect Day’s culinary adventure at MauiMagazine.net/maui-food-tour.

STOP-ACTION FEAST See how Maui photographer Zane Mathias captured his remarkable Talk Story photo (page 18) at MauiMagazine.net/banana-blossom.

WELL ROUNDED Abundance Circle’s Vicki Levin shares a how-to video at MauiMagazine.net/abundance-circle.

CONGRATULATIONS to Gina Kalar of Lahaina, winner in our 2018 ‘Aipono ballot contest. Her prize: a $200 gift certificate to an ‘Aipono Award-winning restaurant.

MIEKO HORIKOSHI

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

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

What’s your favorite place to picnic on Maui, and what would you pack?

We love going up to Polipoli [Spring State Recreation Area] because the views are amazing —especially at sunset—and we can let our dog, Maui, run off leash. We’ll bring a few toys for the dog, get takeout from Kula Bistro and have an evening picnic. Fun for the whole family!

—Michael Haynes

Rice Park in Kula because the view is great, especially during sunset. I usually pack bentos from Puk Sup [local slang for Pukalani Superette], plus peanut butter mochi, poke, edamame, and something sweet to top it off, like cupcakes.—Brooke Tadena

CREATIVE DIRECTOR John Giordani SENIOR EDITOR Rita Goldman MANAGING EDITOR Lehia Apana DINING EDITOR Becky Speere HOME & GARDEN EDITOR Sarah Ruppenthal WEBSITE MANAGER Adelle Lennox ASSISTANT DESIGNER Shelby Lynch

Waipoli Road in Kula, where a narrow, switchbacking strip of asphalt twists up toward the edge of the clouds. I’d grab chili and rice, with cheese and onions, from Morihara Store, and uncork a bottle of red wine to enjoy with the sunset view.—Kyle Ellison

For my birthday my mom and stepdad took me up to Haleakalā for a sunset picnic. They brought warm seafood chowder to stave off the chill at sunset. We parked halfway up and watched the sky turn colors from our cozy blanket.

—Shannon Wianecki Just about anywhere on Maui— and I would love it if someone else makes the picnic.—Cathy Westerberg

PUBLISHER Diane Haynes Woodburn

Launiupoko Beach Park . . . and I would pack fried chicken, musubi, oranges, and a longboard.—Catharine Griffin

GREAT FINDS EDITOR Marluy Andrade EVENT PHOTOGRAPHER Mieko Horikoshi CONTRIBUTING WRITERS

Kyle Ellison, Catherine Lo Griffin, Rebecca Narrowe, Teya Penniman, Shannon Wianecki My favorite place to picnic on Maui is the bluff at Ho‘okipa when there is big surf hitting the North Shore. It’s incredible to watch those 30–40 foot waves gather steam in the open ocean and break with so much power.

Plus the ‘ehu kai [sea spray] in the air creates cool lighting effects, which can be good for photography. I’ll pack something simple, like cheese and crackers and a couple beers, since I’ll probably be running around with my camera and only need a snack.—Matt McDonald

CONTRIBUTING PHOTOGRAPHERS

Lehia Apana, Bryan Berkowitz, Loxley Clovis, Richard A. Cooke III, Mieko Horikoshi, Nina Kuna, Zane Mathias, Matt McDonald, Tony Novak-Clifford, Ryan Siphers, Becky Speere, Forest & Kim Starr CIRCULATION & ADMINISTRATION

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

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

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Maui Nō Ka 'Oi Magazine is printed on acid-and chlorine-free paper from Sappi—an environmental leader in the industry whose paper products comply with the Forest Stewardship Council and Sustainable Forestry Initiative.

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I wanted to whine. My husband was pulling the truck up to the roadside beach parking, where we would soon unload our one-man canoes (well, one-woman in my case), and launch into the ocean for a paddle. “It’s windy,” I said, my euphemism for “I’m scared.” Jamie actually took a moment to consider, and then retorted, “It’s fine.”

Carrying our gear to the shore, we passed a longtime friend. “Should be a good paddle,” Grant commented. “I don’t want to go,” I confessed. “You’ll be fine,” he assured me. Hardly an endorsement—Grant is the same man who was on the boat with Jamie when they were nearly lost at sea in Tonga.

I looked at the rippling water with trepidation and hoped for a reprieve. But no. “This is the kind of day when you get in—and paddle straight out,” my husband advised, watching the waves for just the right moment. “Now!” I jumped in, and paddled hard, straight out.

No time to think, no time to stress, nothing to do but go. My little boat glided forward over the rollers, and finally into safety past the breakers. Turning my canoe parallel to the shoreline, I headed into the wind.

I had hoped for sunny skies and smooth water, but today was dreary and overcast; the waves chopped and splashed in my face. What if the wind gets worse? I thought. What if I huli (tip over)? Soon Jamie caught up with (and quickly passed) me. I followed drifting into that rhythmic meditation that slowly, surely, takes me out of my head . . . and into the connective spirit of the islands.

I found myself smiling. I began to think of my parents, my aunts, uncles, grandparents—all the old ones who have passed. I wondered about their struggles, their constant movement forward into the wind. I felt a sweet calm in their presence. Ahead, Jamie had stopped in wait for me. “Maybe we should turn around now,” I suggested hopefully, once I had caught up to him.

“No way,” he said. “Once you turn around it will be minutes to get back—the easiest paddle of your life!”

“Not if the wind changes,” I grumbled. “It won’t,” he promised. “It always changes,” I muttered to his back as his canoe sped away into the wind. I put my head down and followed.

Paddle in, pull water, pray the wind doesn’t change.

“You can do this,” said my inner voice, pushing me forward. I began to think of this issue of Maui Nō Ka ‘Oi, and all the people we know who push forward every day to accomplish what yesterday may have seemed impossible. Their accomplishments, celebrated in these pages, inspire us to reach farther.

The ‘Aipono Restaurant Awards (voted by you, our readers) recognize the best of our culinary industry. I’m particularly proud to honor Icon Award winner Pardee Erdman. Over more than fifty years, Erdman has become not only an iconic figure in Maui’s cattle industry, but a leader in nurturing our community: supporting education and conservation, and leaving a legacy for future generations. Our Chef of the Year award goes to Chef Alvin Savella. A Maui boy, Savella followed his dream to complete a degree in culinary management from the Art Institute of California, and today is chef de cuisine at The Ritz-Carlton, Kapalua’s Banyan Tree Restaurant. Congratulations to them both, and to all our ‘Aipono winners, who push forward into the wind to bring you the most incredible, creative, and delicious food this side of heaven.

Jamie once again stopped his canoe to let me catch up. “Ready to go back?” I asked hopefully. “Sure,” he agreed.

As I turned my canoe to feel the wind on my back, I felt a sense of accomplishment. It was not, however, the easiest paddle of my life “Why is it still so hard?” I asked. “Umm, well, we’re paddling against the current,” he answered. “And maybe the wind changed. You can put in if you’re too tired.“ “No thanks,” I said with real confidence. “I can do it.”

Congratulations to all our winners, and to everyone who paddles into the wind, every day.

Diane Haynes Woodburn Publisher

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MIEKO HORIKOSHI

Into the Wind

Wed. June 13th thru Sunday, June 17th

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talk story Fresh off the coconut wireless

Banana Blossom Buffet Maui photographer Zane Mathias has been playing with light since the 1950s, and at eighty-two, still has an eight-year-old’s enthusiasm for technology and whimsy.

So how did he get this image?

“I affixed my Nikon to a window, aimed at the seedpod outside, and set the timer to shoot every ten minutes, all night. The flash has to be flush with the window to avoid glare. Thank God we don’t have neighbors!”

For his master image, Zane first photographed the banana flower uninhabited. As the camera kept clicking through the night, it captured visitors stopping by for a bite, creating a sequential menagerie for Zane to play with in Photoshop.

“I chose a windless night, and because I wasn’t touching the camera, the seedpod was the only thing that didn’t move.” After choosing his subjects, Zane overlaid each on the master, exactly where it had been on the blossom. “I could not do this, were it not for my Wacom Cintiq 21UX monitor,” he says. “I can draw on it with a stylus, cut out the image, copy and paste it on the master.

“It’s a composite image,” he adds, “but every creature you see was there.” Among them: a cardinal, assorted lizards, and a Japanese white-eye. “It’s invasive,” Zane says, part sadly, part admiringly. “It’s like a hummingbird with a nuclear engine.”

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Story by Rita Goldman Photo by Zane Mathias WEB EXCLUSIVE: See the steps behind Zane’s image at MauiMagazine.net/ banana-blossom.

¹

SHOPPING * DINING * ACTIVITIES * MODERN ACCOMMODATIONS

Enjoy the hospitality of Maui’s plantation era at the historic Pioneer Inn on Lahaina Harbor.

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TALK STORY in season

The Once and Future Lei Flower During May and June, lei makers work day and night sewing garlands for high school graduation ceremonies. Lucky graduates receive close to their weight in lei of every imaginable sort. Plumeria, the most common lei flower, has a sweet and powerful scent that’s become almost synonymous with Hawai‘i. But that popular blossom isn’t native to these Islands; it hails from Mexico and Central America.

Few people know that plumeria has a true Hawaiian cousin: hōlei. This rare tree species is endemic to the dry forests of East Maui—thus its scientific name, Ochrosia haleakalae, which refers to Maui’s tallest mountain. Like plumeria, hōlei has milky

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sap and five-petaled flowers. When dawn breaks across the southeastern shoulder of Haleakalā, the elegant little pinwheels that grow there unfurl and release their impressive perfume. Hōlei flowers smell wilder than plumeria, more potent for their size. Some people compare the crisp, clean scent to pīkake (another favorite lei flower, which hails from Southeast Asia), others to a mix of plumeria and white ginger.

Early Hawaiians held fragrance in high regard and undoubtedly coveted this exceptional bloom. Experts in lā‘au lapa‘au (plant medicine) chewed hōlei nuts into a pulp for sick infants and steeped the leaves and bark for curative steam baths. Carv-

Story by Shannon Wianecki Photo by Forest & Kim Starr

ers turned hōlei trunks and branches into canoe gunnels and rope-making tools. Artists used the tree’s bark, stems, and roots to color their kapa (barkcloth). When boiled, the bark yields a bright yellow dye.

Fewer than 400 hōlei trees exist in the wild. To see one—or catch a memorable whiff—you’ll have to visit Fleming Arboretum or volunteer for a service trip at the Auwahi Forest Restoration Project (Auwahi.org).

With luck—and a great deal of effort— these reforestation initiatives will pay off. Some day in the future, high school graduates may wear lei strung with hōlei flowers—an appropriate adornment for a Maui kama‘āina (child of the land).

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TALK STORY day in the life

Story by Rebecca Narrowe Photo by Loxley Clovis

Plenty to Go Around NAME: Vicki Levin

STORYCONNECTIVE.ORG

TITLE: Founder of The Abundance Circle FOOD TRADE: Vicki Levin swings open her truck’s canopy door, revealing buckets and baskets of fresh fruits and veggies gathered from her Upcountry neighborhood.

“Do you need lemons?”

Vicki’s friends shake their heads no.

“Arugula? Bananas?”

“Yes! We don’t have any [bananas] yet, but we’ll have lots pretty soon.”

Vicki is a champion of locally grown food, and has won over friends and neighbors—mostly home gardeners, plus a couple of farms—who have become members of what she calls The Abundance Circle. The concept is simple: Grow fruits and vegetables that thrive in your area, and plant enough to share.

GREENS FOR NO GREEN: When members have more ripe fruit on the tree or greens in the garden than their household can consume, they contact Vicki, who picks up the surplus and distributes it to everyone else in the Circle. The day starts, she says, with reviewing her list of “who has what, who wants what, and in which order [to] visit the farms and homes to be as efficient as possible.” She’s loaded empty coolers and baskets in the back of her old truck the night before; by 10 a.m. she’s collecting greens and veggies at one of the farms, assessing what she has and where it will go. The surprise is that this happens without any exchange of money.

CULTIVATING COMMUNITY: “The Abundance Circle is not a barter,” explains Vicki.

“Even when members have nothing to share for months, they continue to receive

everyone else’s abundance.” And it’s not just about nourishing food; it’s about nurturing community. “Some days it’s an over-the-fence chat,” Vicki says. “Other times I deliver right into their fridge if they aren’t home. This is an experience of trust and sharing. The day takes about seven hours, including time to be in a relationship with members.”

GROW YOUR OWN: Ten households belong to Upcountry’s Abundance Circle, but Vicki’s dream is for everyone to have at least one tiny garden. “Perhaps it’s just one vegetable or green that is easy to grow in their location. How amazing if other folks began collecting and sharing in their own areas!”

To find out how to create your own abundance circle, contact Vicki at 808280-7748 or email her at SharedPleasures@ hawaii.rr.com.

WEB EXCLUSIVE: Follow Vicki on her rounds and her interview with the Story Connective at MauiMagazine.net/abundance-circle.

Maui Nō Ka ‘Oi May–Jun 2018

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GREAT FINDS

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WHAT’S THE BUZZ? Maui Bees’ pure raw honey begins in the forests of Haleakalā, where bees gather nectar from blossoms like ‘ōhi‘a, silky oak and eucalyptus. Available at Mana Foods, Down to Earth, and other island stores. Or stop by the farm stand, 150 Pulehunui Rd., Kula, 2806652, MauiBees.com.

Mmm . . . Maui Why would man live by bread alone, when Maui has such tempting homegrown fare?

COMPILED BY MARLUY ANDRADE

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BEANS WITH ALTITUDE Located on the slopes of Haleakalā, Maui Upcountry Coffee is an artisanal, on-demand, small-batch roaster with an avid following of coffee lovers and top chefs. Savor an exclusive, proprietary roast at Mama’s Fish House.

And enjoy Maui Upcountry Coffee’s other fine roasts at home; available at Foodland, Pukalani Superette, Mana Foods, and Rodeo General Store. Or order online at MauiUpcountryCoffee.com.

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GADZUKI! Maui Tempeh Company is on a mission to prove how delicious vegan can be. Organic adzuki beans, grilled pineapple and finely shaved coleslaw are the ingredients inside a +Zuki burger; outside is a tender brioche bun. Stop by the factory or Upcountry Farmers Market, or order online. 331 Ho‘okahi St., Wailuku, 446-9486, MauiTempeh.com

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WHAT THEY’RE PUDDING INTO IT MATTERS. Tap into a tropical moment with a refreshing dessert from Stacey’s Garden: coconut tapioca topped with chocolate, strawberry/guava, or liliko‘i (shown).

See website for retail locations. 2862330, StaceysGarden.com

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GOOD FOR YOU! Maui Tonics presses small batches to order using fresh, Maui-grown ingredients.

An anti-inflammatory, turmeric is believed to aid joints, digestion and the brain. At the Upcountry Farmers Market. MauiTonics.com, Instagram. com/MauiTonics

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HEY POP! Grandpa Joe’s caramel corn is like having the circus come to town. Made by hand from a family recipe 70+ years old, it comes in tropical flavors like pineapple, coconut, and Kona coffee. Retail locations and online orders at GrandpaJoesCandyCompany.com.

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Maui Nō Ka ‘Oi May–Jun 2018

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ADVENTURE

It may look like clover, but ihi‘ihilauākea is a native fern, one of many endangered species the Molokai Land Trust is working to restore.

Opposite: The island’s northwestern coast is starkly beautiful—and a good reason to bring closed-toed shoes.

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MOKIO

PRESERVE Story by Kyle Ellison | Photography by Matt McDonald Maui Nō Ka ‘Oi May–Jun 2018

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Above: It’s a dirty job, but Molokai Land Trust field technician Aulani Herrod and year-round AmeriCorps interns Makana Naki, Cody Stone and Kanekoa Pawn White are happy to do it, planting native flora and clearing the land of foreign species—from colorful but invasive weeds to an orphaned fawn that had slipped through the fence. Like other introduced animals, deer cause extensive damage; happily, this one will go home as a pet. Lower left: ‘Ilio Point, the island’s northwest tip, was a bombing range for the U.S. military in the 1940s. Today it’s a nesting spot for returning seabirds. Lower right: Once extinct on the island, this ‘ewa hinahina shrub has made a tentative comeback in the preserve.

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If Butch Haase takes three steps backwards I’ll never see him again.

Down on his knees, iPhone in hand, he’s scrambling by the edge of a four-hundred-foot sea cliff, trying to snap a photo. His gaze is fixed at a spot on the ground, his movement is steady and slow, and his face is so close to the scree-covered slope that his breath could move the small rocks.

There’s a tense calm as he leans for the shot, and when the click of the camera breaks the silence, his face erupts in a smile.

“That’s a great patch of ‘akoko grass,” he yells. “Definitely going on Facebook!”

As executive director of Molokai Land Trust, Haase spearheads restoration inside Mokio Preserve—a 1,769-acre parcel on Moloka‘i’s northwestern coast. Along with a handful of interns and staff (and the help of volunteers), Haase is working to rid Mokio of ruinous invasive species and create an environment where native plants and animals are able to thrive. All told, it’s Hawai‘i’s largest coastal and dune restoration of its kind.

Because Mokio has no fresh water, it has never housed permanent settlements. Instead, Hawaiians came here for its resources: gathering ‘opihi (limpets) that clung to the rocky surge zone, pulling fish from the turquoise sea, harvesting the salt left behind in rocks’ indentations when saltwater spray evaporated, and carving adzes at Pu‘u Kaeo—the island’s largest quarry. It’s a place where groundnesting seabirds flourished and native plants grew abundantly, but that was before the nineteenth century—when everything suddenly went wrong.

In 1868, westerners introduced axis deer to Moloka‘i, and they joined the ranks of other destructive invasives: cattle, cats, mongooses and kiawe (mesquite) trees. Kiawe has roots that spread deep and wide, depleting groundwater and crowding out native plants. What few plants the kiawe didn’t kill were relentlessly grazed by deer; cats slaughtered ground-nesting birds, and mongooses devoured the eggs. The coastal shrub naupaka kahakai once carpeted the area in green, but by 2012 you could count the number of plants on a single hand.

Clockwise from top left: Accessing Mokio Preserve is an adventure in itself. So is following Butch Haase, who will go anywhere—including the edge of a cliff—for a death-defying photo opp, documenting native plants. Adze chips from a quarry at Pu‘u Kaeo have lain here silently for centuries. Much of the work here, such as planting hundreds of native species each day, must be done carefully by hand.

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Just six years later, you can stand at the preserve’s Anapuka dune restoration site and count naupaka by the thousands. Yellow flowers from native nehe shrubs dance and wave in the breeze, and the endemic fern ihi‘ihilauākea peeks from cracks in the rocks.

It’s found only on Moloka‘i and O‘ahu—and Mokio has the largest population in the state.

So, what happened?

Formed in 2006 as a community-based nonprofit, the Molokai Land Trust began managing Mokio Preserve in 2008. For decades, Molokai Ranch had owned the land and raised cattle here. In 2012, the ranch donated the acreage to the Molokai community for conservation and traditional practices.

Island residents hunt deer here on weekends—a practice regulated through a pass system—and Molokai Land Trust allows fishing from April through October when conditions are calm along the shore. Hawaiians are harvesting food here again, but it’s the ecological restoration that offers the greatest hope.

When we arrive at the dunes at Anapuka, a staff member is holding a fawn that had wriggled its way through the fence. It’s telling that they caught the deer by hand, considering that’s how they do everything here—from planting to watering and weeding.

Haase says the progress is “completely dependent upon community involvement.” In the eight years that Molokai Land Trust has been actively working at Mokio, staff and volunteers have cleared and restored just sixty acres—3 percent of the land. While that

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might not seem like much, what the crew has accomplished on those sixty acres has proved there is no impossible.

“People called this a wasteland. They said it was impossible to restore. But we’ve completely changed the plant community and turned this into a thriving ecosystem. We have this whole new web of life.”

That web includes more than just native plants. Endangered pollinators like yellow-faced bees suckle from native flowers. Flocks of noio (black noddies) fly circles over the water; and ‘u‘au kani (wedge-tailed shearwaters), koa‘e kea and koa‘e ula (frigate birds) are once again nesting onshore. Staff have sighted rare birds like the bristle-thighed curlew within the preserve, and Laysan albatrosses are once again visiting the cliffs, attracted by decoys that squawk out songs from a solar-powered vocalization unit. Partnering with Cornell Ornithology Lab and the American Bird Conservancy, the Molokai Land Trust deployed the decoys in November 2017, and an albatross landed ten days later—a record response time in Hawai‘i.

When the crew sets out to restore a new plot, they begin by clearing the land of kiawe and pulling weeds before digging holes for new plants. On a good day, a crew of three can put 400 native plants in the ground before loading up the truck and driving home.

And you want to know the ironic part? One reason Mokio is thriving is that awful kiawe.

The tree infuses the soil with nitrogen, which in turn creates a biomass that’s more conducive to life. Even after the trees are

ADVENTURE

Opposite, clockwse from top left: Root casts rise like tiny, quixotic sandcastles.

An ‘ohai tree with bright red flowers sprawls along the ground—a horizontal forest.

Albatross decoys are equipped with sound boxes that mimick, and, hopefully, attract the real thing. Above: A cleared section of Mokio sits between sea cliffs and a forest of kiawe, with Pāpōhaku Beach as backdrop.

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Above: Mokio extends across miles of rugged coastline, awaiting restoration of native habitat and archaeological sites. From here, the view sweeps east to a sister preserve, Mo‘omomi.

Left: An opportunistic honeybee takes advantage of Mokio’s nascient restoration, gathering pollen from the flower of an ‘ohai tree.

removed, the nitrogen remains, and a chipper turns tree branches into mulch that accompanies every new plant.

“We could never have been this successful,” says Haase, “if the land hadn’t been covered in kiawe.”

For every new plant that springs up, something equally important grows with it: the human connection to the land.

“Our mission,” says Haase, “is to protect and restore these natural resources for the future. Hawaiian culture is inextricably tied to the land, and by restoring this we’re restoring that linkage.

“Imagine telling our youth about an ‘ohai tree, but they’ve never actually seen one. They don’t know what it means, because they don’t have any reference.”

I’d never seen an ‘ohai tree either before my day at Mokio, and if you’d asked me to try to find one at the dunes, I never would have thought to look down.

“It’s a tree that grows totally flat,” says Haase. “We’re standing

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at the edge of a two-dimensional forest, and it’s the first ‘ohai seen on this coast in over a hundred years.

“So,” he continues matter-of-factly, “be careful where you step.”

That’s a constant theme out here at Mokio—critical habitat and endangered species are everywhere you look.

There’s ‘ewa hinahina, a native chaff flower once extinct on Moloka‘i, that the trust reintroduced; and ‘ena‘ena, a member of the aster family whose silvery leaves, Haase raves, make it “a sexy one to photograph.”

There are also fields of root casts, or rhizoliths, 25,000 years old. They’re formed when calcification slowly encases plant roots, creating structures that look like a miniature petrified forest or extraterrestrial sand castles. Basically, they just look really weird, and I definitely don’t want to step on one.

“We’ve found fossilized bird bones inside of these,” says Haase, “snails . . . even extinct land crabs. And that over there,” he adds nonchalantly, “that’s a five-inch rocket.”

As if the deer, kiawe, and cattle didn’t cause enough destruction, the U.S. military used Mokio for target practice, bombing the area from 1940 to 1949. Haase works with explosives teams to sweep the area for ordnance. It’s all part of the effort to bring Mokio back to life.

It’s tough work, considering the area’s size.

“Nobody,” says Haase, “has ever done a coastal restoration that transitions into a dryland forest. We’re pioneering that sort of restoration.”

To volunteer at Mokio Preserve, contact the Molokai Land Trust: 808553-5626, MolokaiLandTrust.org, or volunteersmlt@gmail.com. Bring closed-toed shoes, sunscreen, water, snacks and sunglasses—and expect to travel on 4x4 roads that can be bumpy and rough.

Multiple airlines fly between Moloka‘i and Maui or O‘ahu, including Mokulele Airlines, Makani Kai Air, and ‘Ohana by Hawaiian.

Top left: A rare ‘ena‘ena blooms in the sandy soil, stretching its silvery leaves beside a cluster of rhizoliths, or roots casts. Top right: Hinahina, a native chaff flower, had become extinct on Moloka‘i before Mokio’s restoration. Below: Fencing protects reclaimed areas of the preserve, becoming a literal line in the sand: invasive kiawe trees to the left, healthy naupaka, ‘ohai, and other coastal plants to the right.

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After her three-year odyssey around the globe, Hōkūle‘a’s youngest crewmembers prepare to take the helm.

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HAWAIIAN SOUL

STORY BY CATHARINE LO GRIFFIN PHOTOGRAPHY BY TONY NOVAK-CLIFFORD

Hōkūle‘a approaches the East Maui coastline in November 2017 during her yearlong “Mahalo, Hawai‘i” homecoming voyage. At the helm for this leg of the journey is Hōkūle‘a’s youngest captain, Hāna native Nakua Konohia-Lind.

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Clockwise from top: Hōkūle‘a glides along the Potomac, sailing past another iconic symbol during the recent Mālama Honua Worldwide Voyage.

Navigator and Polynesian Voyaging Society president Nainoa Thompson (left) walks with NASA astronaut Lacy Veach on the slopes of Mauna Loa, circa 1990. Seventeen thousand cheering Tahitians throng Pape‘ete’s shore as the double-hulled canoe arrives in 1976 on a maiden deep-sea voyage accomplished without modern instruments.

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On May 1, 1976, Hōkūle‘a embarked from Maui’s Honolua Bay on her maiden long-distance voyage, bound for Tahiti. It was the first time in 600 years that a Polynesian voyaging canoe—lashed together with six miles of rope and no metal fasteners or screws—had been launched from Hawaiian waters.

Built by the Polynesian Voyaging Society, Hōkūle‘a’s mission was to retrace the path of seafarers who sailed from Tahiti and other Pacific islands more than a millennium ago, navigating solely by wind, wave and stars. Westerners had long asserted that those early sailors reached Hawai‘i not by celestial navigation, but through sheer luck— how could a “primitive” people find their way without so much as a compass or quadrant? That same assumption of native inferiority gave westerners license to misappropriate the land and disparage Hawaiian culture and the people’s sense of self-worth.

Thirty-one days after her launch, Hōkūle‘a arrived in Tahiti’s capital of Pape‘ete, navigated there without modern instruments. Seventeen-thousand people—three-quarters of the city’s most populated commune—were there to greet her. Her successful journey symbolized the liberation of a culture that had been shackled for more than a century and a half, and confirmed that the Polynesian diaspora across Earth’s vastest ocean had been the deliberate feat of skilled voyagers. It was a watershed moment that reconnected Hawaiians to their ancestral roots and sparked the Hawaiian renaissance.

Over the next thirty-five years, Hōkūle‘a continued to serve as the

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living emblem of Hawaiian pride. In the course of sailing 150,000 nautical miles around the Pacific, her crew became an ‘ohana wa‘a (family of the canoe).

If Hōkūle‘a is considered the mother of that ‘ohana, Mau Piailug is its father.

One of the last remaining masters of celestial navigation, Mau agreed to travel from Satawal, Micronesia, to guide Hōkūle‘a on her 1976 voyage to Tahiti. He would become the teacher who restored Hawaiians’ knowledge of voyaging by the stars.

A tragic chapter in Hōkūle‘a’s history occurred in 1978, when the fearless Hawaiian lifeguard Eddie Aikau attempted to save his shipmates as they clung to the keel of the canoe after it capsized in gale-force winds and gigantic swells in the middle of the Kaiwi Channel between O‘ahu and Moloka‘i. Astride his surfboard, Eddie paddled toward Moloka‘i . . . with nothing but some oranges and a bag of poi tied around his waist. He would never be seen again, but his bravery was immortalized in the saying “Eddie would go.”

His loss left Hōkūle‘a’s crew afraid to sail and afraid to fail. Hope emerged through the determination of Nainoa Thompson, a young Hawaiian who had been part of the crew rescued from the overturned vessel. Nainoa had watched Eddie paddle away and was haunted by the reason the waterman had given for sailing on Hōkūle‘a: “I need to bring pride and dignity back to our kūpuna [elders] and give it to our children.”

TOP: COURTESY OF POLYNESIAN VOYAGING SOCIETY/ NĀ‘ĀLEHU ANTHONY; RIGHT: COURTESY ALICE VEACH

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DEPART: MAY, 2014 RETURN: JUNE, 2017

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Above: Her three-year journey brought Hōkūle‘a to 150 ports in twenty-three countries. Right: Master navigator Kālepa Baybayan enjoys a cross-cultural moment in South Africa, where the crew learned about ubuntu, a philosophy of community and caring much like the Hawaiian concept mālama honua, “to care for the Earth.”

MAP COURTESY OF POLYNESIAN VOYAGING SOCIETY; PHOTO COURTESY OF POLYNESIAN VOYAGING SOCIETY & ‘ŌIWI TV

W WW.HO KU LEA.COM |

Nainoa realized that the only thing more dangerous for Hawaiians than putting Hōkūle‘a back in the water was leaving the canoe—and the cultural honor she carried—tied to the dock. Encouragement to try again came from Nainoa’s father, Myron Thompson, in words that echoed Eddie’s dream: “The voyage is not about you. It’s about children not yet born who need this story.”

Compelled by this sentiment, Nainoa traveled to Satawal to find Mau Piailug and ask him to be his teacher. Though Mau spoke little English, he recognized that without a capable navigator, Hawaiians could not voyage safely. He also recognized that the knowledge a lifetime of experience had taught him was at risk of being lost, because the younger generation in Satawal was not interested in learning it.

Bucking the tradition that this knowledge would remain within the family, Mau returned to Hawai‘i in 1979 and told Nainoa, “I will train you to find Tahiti, because I don’t want you to die.”

Nainoa became Mau’s apprentice and a disciplined student of the ocean. He learned to feel the subtle differences in the swells, the patterns of the clouds and the wind, and the map of the sea that is given by the stars. After Mau reminded him that mastery takes a lifetime, Nainoa developed a system of learning that he could pass on. “Because of your age, you’ll never see it all,” Mau had said. “If you want Hawai‘i to have a navigator that knows and sees all, send your children.”

It was Nainoa’s friend Lt. Colonel Lacy Veach who inspired Hōkūle‘a’s most ambitious voyage. Gazing at the islands from the cockpit of the space shuttle Columbia, the Hawai‘i astronaut was struck by the inescapable knowledge that “This is Island Earth. It’s the only home we have—infinitely beautiful, infinitely fragile. We need to take care of it, or it won’t take care of us.”

Lacy was fascinated with Hawaiian voyaging canoes. During his second shuttle mission, in 1992, a student radioed up this question: “What are the similarities and differences between canoe and space travel?” Lacy replied, “Both are voyages of exploration. Hōkūle‘a is in the past. Columbia is in the future.” [SpaceGrant.Hawaii.edu/

@HOKUL EAWWV

Day-of-Discovery] That same year, recognizing the potential of the canoe’s continued exploration, Lacy told Nainoa, “You need to go around the world.

Take Hōkūle‘a. Let her connect with the Earth and let the Earth connect with her.” Lacy believed Hawai‘i could be the laboratory for positive change, and Hōkūle‘a a school that would encourage children to explore and empower them to take care of the planet.

Fast-forward to 2014. After years of careful preparation, Hōkūle‘a embarked on an odyssey to circumnavigate the globe: the Mālama Honua Worldwide Voyage. (Mālama means “to care for the Earth.”)

Over the next three years, she would engage citizens at 150 ports in twenty-three countries, including Samoa, Aotearoa (New Zealand), Australia, Indonesia, Mauritius, South Africa, Brazil, U.S. Virgin Islands, Cuba, the East Coast of the United States, Canada, Panama, and the Galapagos Islands. Blessed by the Dalai Lama, the UN Secretary-General Ban Ki-moon, and Archbishop Desmond Tutu, she became the ambassador of peace that Lacy had envisioned.

Hōkūle‘a returned to Hawai‘i in June 2017, mission complete. She and her crew had come face to face with people around the planet who are, as Nainoa describes, “responding to the damage of Earth with extraordinary acts of kindness and compassion.” These stories, he says, are the ones that need to be shared, the values that need to be taught.

The stories travel both ways. In the wake of her journey, Hōkūle‘a’s crew began to share anecdotes (posted at Hokulea.com) and photos Maui Nō Ka ‘Oi May–Jun 2018

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Apprentice navigator Kalā Baybayan Tanaka explains the Hawaiian star compass to students gathered at Mā‘alaea in February, during Hōkūle‘a’s homecoming voyage. Opposite: Nakua Konohia-Lind is up to his ears in lei when the canoe visits his hometown of Hāna in November 2017. Like Kalā, Nakua has voyaging in his blood: his great-grandfather Sam Kalalau, Sr., was one of the original crewmembers on Hōkūle‘a’s 1976 sail to Tahiti.

OPPOSITE & TOP: TONY NOVAK-CLIFFORD

illustrating sustainability and the universal human experience.

In Cuba, the crew toured Organopónico Vivero Alamar, one of Havana’s largest urban gardens. Created in response to the island’s isolation, such gardens are models of how communities can build food security through organic farming, composting and permaculture. In the Galápagos Islands, the crew learned about the Giant Tortoise Restoration Initiative, which aims to bring the population—decimated by humans and introduced predators such as rats and pigs—back to historical numbers. Such lessons in sustainability and native-species conservation spoke loudly to Hōkūle‘a’s crew, many of whom are involved in addressing the same issues at home.

Every place she traveled, Hōkūle‘a embraced the host culture. In Cape Town, Hawaiian students gathered at St. Mary’s school and taught a haka (Polynesian war dance). The South African students then shared traditional Zulu songs and dances, using a bucket for a drum, then asking the Hawaiian students to lend their pahu (drum). From a Hawaiian drum sounded an African rhythm, and everyone danced.

Now a new generation of voyagers is writing the next chapter of Hōkūle‘a’s story. Among them are two young Maui crewmembers, Nakua Konohia-Lind and Kalā Baybayan Tanaka. They take to the helm with confidence as Hōkūle‘a sails around the islands during her yearlong Mahalo Hawai‘i (Thank you, Hawai‘i) homecoming tour, which began in August 2017.

“Culturally, our generation is on fire!” says Nakua. Last November, the twenty-four-year-old completed his first leg of the Hawai‘i tour as Hōkūle‘a’s youngest captain, bringing the canoe to his remote hometown of Hāna.

“That [was] the first time the kids of Hāna touched that canoe.

The first time ever,” the bright-eyed Hawaiian says proudly. He cred-

its Hōkūle‘a’s influence for inspiring the revival of hula, kalo planting, and other cultural traditions. After sailing on thirteen of the twentyseven legs of the worldwide voyage, Nakua remembers most vividly the smiles of kids at every stop as they engaged with Hōkūle‘a and her crew.

Both Nakua and fellow crewmember Kalā Baybayan Tanaka recognize the value of the canoe as a classroom, and cite numerous lessons they learned during their travels.

Kalā is the education coordinator for Maui’s own voyaging-canoe nonprofit, Hui O Wa‘a Kaulua. In New York, she took cues from the Billion Oyster Project, a school-based effort to restore the oyster population and return balance to the polluted ecosystem in New York Harbor.

Seeing the enthusiasm of the proactive students there, she encouraged her Maui students to design their own sustainability project.

“One of their ideas was reforestation. Twenty years from now, they probably will still remember those trees that they planted because they’ll have a sense of ownership,” Kalā believes. “When you allow the students to come up with the solution for the problem, and have teachers there to help them succeed, amazing things can happen.”

Nakua’s aha moment came in Mauritius, where he was inspired by a marine lab that taught students about healthy reef systems. What was remarkable to him was that the lab is mobile, and can reach many more students. “It was like a big, ol’ freight truck, but in the back, instead of refrigerators, it had fish tanks!”

Less concrete but equally important are lessons intrinsic to the experience of voyaging, which requires an uncommon strength of body, mind, and spirit. Nakua and Kalā learned from Hōkūle‘a veterans like Kalā’s father, Maui-born master navigator Kālepa Baybayan— one of five students Mau inducted into Pwo, a 2,000-year-old society of deep-sea navigators in Micronesia.

Nakua recounts a story about a massive storm they encountered Maui Nō Ka ‘Oi May–Jun 2018

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after leaving Aotearoa. “It was eight- to ten-feet swells. The wind was thirty-five knots consistently, all day, all night. And it wasn’t just regular wind; it was cold wind from the southern hemisphere. The waves would hit the side of the canoe, and the canoe would always be wet— for about a week and a half. On that trip, we used a lot of baby wipes.

No one showered, because it was way too cold.”

Even though everyone wore boots, waterproof socks, two layers of clothing, and full, foul-weather gear, the chill tested their resilience. Nakua remembers crewmembers asking Captain Kālepa how much longer they would have to endure these conditions, and Kālepa responding: “All you gotta worry about is where we’re going. We have to get this canoe safely to the next destination. We just have to hold on and deal with it.”

A couple of weeks later, Nakua found himself on a leg of the voyage that took twelve days longer than expected. Hōkūle‘a was stalled in the doldrums—an equatorial region where the wind disappears.

“We were there almost a week, just bobbing up and down, sails flapping in the wind,” he describes. Some crewmembers became antsy, eager to get home, but Nakua channeled Kālepa’s laissez-faire attitude and sat on the bow, soaking up the experience—“just chilling,” as he puts it.

“A couple of the crewmembers would come up and go, ‘You all right?’” Nakua says, laughing. “And I said what Uncle Kālepa said: ‘It is what it is.’

“All we’re out here with is the ocean and each other, so you have to live every moment of it and enjoy the time,” he explains. “Once you get to land and back to reality, everything changes. Everybody says, ‘Oh, I wish I was back on the canoe.’”

Lahaina-born Snake Ah Hee, a longtime voyager, was part of the 1976 crew on the return sail from Tahiti. He and wife Myrna also took

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part on several legs of the worldwide voyage. With decades of sailing on Hōkūle‘a under his belt, Snake would reassure newer crewmembers that everything would be okay, especially when the seas were rough.

“Sometimes the younger generation—they’re in a rush,” Snake shares.

“I tell them, ‘Wait until everything clears up and we see where we stay.’ Sometimes you gotta get patience. Sometimes the wind changes and you cannot do anything about it, so you just keep on sailing. And once the wind changes again, you work your way back.”

Snake is impressed with the commitment of today’s young voyagers and their willingness to learn. “They’re so akamai [astute]—good with the ocean, good with navigation,” he says, certain that the more water time they have, the more comfortable they will be.

Kalā agrees: Multiple crossings between Hawai‘i and Tahiti have deepened her knowledge of wayfinding.

“At a certain latitude, the temperature of the water changes, and you see a spike in life—like the phosphorescence you see at night or the squid in the water,” she describes. “Papa Mau always talked about ‘sea marks,’ things you can see in the ocean that are indicators of where you are.”

Kalā and Nakua know the size of the shoes they’re destined to fill, and they’re grateful for their mentors.

“They were never afraid to dream, never afraid to push the boundaries,” Kalā acknowledges. “Because of what they set in motion, we’re able to go farther and reach farther.”

“It’s an honor—I don’t think it’s a privilege,” Nakua adds. “I think it’s my kuleana [responsibility] as part of the next generation to keep this voyaging tradition going.

“Before I joined this voyage, I remember Nainoa telling me: ‘I’m not bringing you on the canoe just for this one trip. Once you’re in, you’re in for life. You’re the only way this knowledge can live on.’”

LEFT & MIDDLE: TONY NOVAK-CLIFFORD; TOP: STEVE THOMAS

Clockwise from far left: Snake Ah Hee has logged countless nautical miles aboard Hōkūle‘a since his first voyage on the return trip from Tahiti in 1976. Pictured here in Satawal in 1983, Mau Piailug uses a star compass to teach celestial navigation to his son. The master navigator is credited with restoring what had become a lost art among Hawaiians. At every port, Hōkūle‘a connects with students, sharing stories about her mission and lessons about sustainability and culture learned abroad.

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

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

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

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

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

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

A signpost whimsically points the way to O’o Farm’s coffee orchard—first stage in production of Maui-grown coffees. The sign sits in the farm’s vegetable garden, which supplies produce for several West Side restaurants, and for visitors touring the farm.

Part 3

in our yearlong look at the future of Maui agriculture

thE Few. THe SmaLl. thE DelicIous.

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ISLAND BUSINESS

Story by Teya Penniman Photography by Bryan Berkowitz

How will Maui’s landscape change, now that Big Ag is gone? The answer may lie with new “boutique” farms that offer the promise of diversity.

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Grounds for OptImisM “We’re now in the ‘third wave’ of coffee,” says farm manager Ancil Clancy. I’m eavesdropping on a small tour group gathered in the roasting shed of O’o Farm. Contoured rows of leafy greens, broccoli, citrus trees, herbs and flowers provide a backdrop to his lesson.

Coffee plantings are scattered throughout the eight-and-a-halfacre farm, which boasts some eighty different crops.

“Small batch,” “artisanal,” and “terroir” are part of the lingo that defines this stage in the history of coffee. It’s not until my attention shifts to Louis Coulombe that I discover I’m being guided by a master.

Louis purchased the Kula acreage in 2000 to grow food for his restaurants, Pacific’O, the Feast at Lele, and later, ‘Āina Gourmet Coffee. He was an early and enthusiastic adopter of “farm-totable,” and all the produce grown here is used in his restaurants; ten employees keep the farm humming. In 2005, with Maui’s coffee industry still in its infancy, Louis put his first plants in the ground and then sent himself to coffee school on the mainland.

“I love coffee,” he enthuses. He walks me through each step: what and where to plant, when to harvest, fermentation, drying, husking, roasting, bagging and labeling. Attention is everything: each juncture in the process is a possible place to screw up.

The roasting shed houses a high-tech coffee machine. “I’ll make you a coffee,” he says. “Do you like coffee?” he asks, an afterthought.

Coffee, Louis advises, should be ground to order, the instant before you’re ready to make it, the water temperature exactly 198 degrees and extraction twenty-five seconds. Such precision might seem a bit intense, but his conviction is contagious: the sheer joy in making the perfect cup of joe. And it is. Perfect. Like ambrosia.

At the bagging station, he points out the labels that go onto each bag. “We always get excited when we have a new crop or varietal.” Each batch is “cupped” (tasted by those trained to properly characterize its profile). The label includes current tasting notes and the roasting date. The type of coffee—its genetics—certainly influences the flavor, but current thinking gives new weight to the influence of the microbial environment on the fermentation process.

Something in the air makes our island-grown coffee chocolatey, nutty and smooth.

The farm can’t grow all the produce his restaurants need, but 100 percent of the coffee served comes from this soil. As the trees mature, Louis expects production to double or triple.

How does his approach fit into the bigger picture of diversifying ag production here? “Land is so expensive on Maui,” he says. “To make it in farming, you have to integrate it, tie it into tourism. For us, we’re bypassing the wholesaler and going straight to the consumer.”

I leave with a bag of O’o Farm’s Mokka #11. Tasting notes: “Medium to heavy body with a smooth finish. Hints of baker’s chocolate and citrus.” And lungs full of Maui’s Upcountry air that help make the island, and its coffee, like no other.

farm to SpOon: SmaLl FoOtprinTs on the MountaiN “Jasmine is a troublemaker, like her mom,” Rebecca Rist says, noting the doleful gaze filling the space between two slats on the gate as we step inside the goat pen. More first-name introductions follow.

In the past week, her herd has grown from twenty-two to thirtyseven, thanks to an intense synchrony of kidding. Nasal mweahehe-ehe-ehes pass urgent messages between the generations. I see an adorable gambol of kids, but Rebecca also sees spots, long ears, and roan-colored markings as she contemplates the genetics of her herd.

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Opposite, from top: O’O Farm manager Ancil Clancy harvests ripe coffee berries. After drying on trays in the cool mountain air, they’re poured into a hopper above the farm’s roasting chamber, then expelled into the round, red cooling pan whose rotating stirrer lets the beans release steam evenly. Above, from left: The cupping room’s ultimate prize—coffee grown, roasted, ground, and steamed into fresh espresso, all on-site.

Grilled veggies, including black carrots and golden beets, are among the more than eighty crops grown at O’o Farm and served at Coulombe’s restaurants and here on tours. Farmhand Ryan Rautureau picks fresh flowers for garnishing .

Goat-dairy farmer Rebecca Rist kids around with Licorice (front) and Nutmeg. Nannies can produce up two gallons of milk a day— the main ingredient in Haleakala Creamery’s gourmet treats.

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Clockwise from far left: “Goats are always mischievous,” says Rebecca.

You love them 90 percent of the time; 10 percent they drive you crazy!” The dairy’s commercial kitchen churns out Caramel Goatlato (goat-milk ice cream), doubly delicious with the creamery’s sea-salt caramel sauce.

perhaps because of—her own feelings about the tangy, grassy flavor often associated with goat products.

“I do not like goat cheese. At all,” she adds, in case there was any doubt. “Then I found out I could make caramel sauce with goat milk.” Her sauce is simple: milk, sugar and baking soda. And best of all, no hint of goatiness. For her “Goatlato” ice cream, she adds egg yolks to create a rich, custardy confection, and a bit of caramel to help perfect each flavor and scoopability.

Upslope, near the goat pen, is a building that houses her certified commercial kitchen. The covered slab outside shelters the station where an elevated stand makes the milking process easier.

It looks like a spartan workout bench—except for the feed pan that keeps the nannies occupied during milking. It takes about five minutes to extract milk from each goat. For now, the nannies are on break; the kids get all the milk for their first two weeks of life.

Inside is where the magic occurs: Stainless-steel equipment pasteurizes, cooks and freezes the milk, turning it into sweet confection. “Chocolate, vanilla or caramel?” she offers, opening the freezer. I, too, prefer to keep my distance from goat cheese, and even caramel, but one taste, and I’m a convert. It’s really good!

That surprised response is what Rebecca encounters each time she offers samples to the skeptics. Her flavorful creations, including Goatlato, sell at multiple outlets on the island. Her caramel sauce is also online in four different flavors, and she makes a cow’s milk dulce de leche. Blind taste test, anyone?

past, PrEsent and futUre . . . in a Glass

Rebecca has the rooted presence of a person who is comfortable working with animals, and a broad smile that conveys how much she likes her chosen path. Goats, she says, are more sustainable than dairy cows; they produce more milk for less input, and cost less than a cow. Her Haleakala Creamery is also showing it’s possible to “grow local” on a small piece of land.

Rebecca’s first goat, a wild mountain critter, was a reward for finding a lost dog. It wasn’t until she got a “real” dairy goat that she understood the potential for blending her love of animals and . . . ice cream. Her entrepreneurial spirit had found a direction, despite—or

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It had been fifteen years since I’d stopped at the winery in ‘Ulupalakua, returning with a carload of visitors from a dusty “backside” tour around East Maui’s perimeter. In those days, the tasting room offered petite samples of sweet, pineapple-based wines. I seem to recall paper cups. A return visit never made it into later itineraries, though the guests kept coming. This, it turns out, will change.

“Pineapple wine was a mistake,” jokes Joe Hegele, MauiWine’s marketing and sales director, referring to trials in the late 1970s by the winery’s first vintners. While waiting for the grapevines to mature, they produced a sparkling beverage from the “pine” that was still one of Maui’s two major agricultural engines. Their experiment created an iconic bestseller for the winery.

MauiWine’s home base is steeped in history. In 1856, a retired whaling captain named James Makee purchased the property, built a mill for the sugarcane he planted, and started a cattle ranch; the stone building that once served as a hoosegow for rowdy ranch hands now hosts private wine tastings. The winery’s history and tasting rooms occupy the cottage Makee built for frequent guest David Kalākaua, Hawai‘i’s last king. Like the monarchy, those days are gone, but a deep tradition of hospitality abides, and is the foun-

Top: Winery president Paula Hegele and son Joe inspect the grapes in MauiWine’s Upcountry vineyard. Middle from left: A peek into the bottling room in one of the ranch’s many old stone buildings. Winemaker Mark Beaman takes tank samples for analysis.

Bottom from left: Mark’s finely tuned nose tests the the syrah/viognier blend.

Director of operations Ian Baldridge supervises the bottling of 100 cases for wine club members.

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The tasting room makes it fun to learn about the winery’s different varietals with trivia cards, “Wine-Jenga” (a play on the block stacking game Jenga), and best of all, sipping and savoring the wine.

dation for the winery’s transformation as a destination experience.

“We’ve changed dramatically over the last five years,” says Joe, who grew up around the winery that his mother, Paula, has managed for twenty-five years.

Before Maui Land & Pineapple Company closed its cannery, the winery only had access to crushed fruit. A few years ago, several former ML&P employees launched the smaller Maui Gold Pineapple Company; today MauiWine selects fruit from those fields to match desired taste profiles for its three pineapple-based bottlings. It also has its own press and controls the entire process. “The beauty of pineapple wine,” says Joe, “is that it’s a year-round fruit and the wine only takes a few months to make, so production is on demand.”

He adds that a new license allows them to charge for tasting and on-site consumption. The demand is there: visits routinely top

300 people per day, a statistic that he thinks exceeds most tasting rooms in the country. They offer three flights of five wines each. My flight includes Maui Blanc, the “experiment” that built the winery.

It’s crisp and bright, not overly sweet . . . and served in a wine glass.

The success of the pineapple wines helps support the continued development of the “passion side” of the venture. After more than four decades in business, the winery keeps working to improve the experience for visitors and wine enthusiasts—in its renovated history room, updated website, specialized tours and knowledgeable, enthusiastic staff. Like the vines, the wine offerings have matured; estate-grown vintages include chenin blanc, grenache, malbec, viognier and several blends. Many are available online. The company’s new wine club has over 1,000 members.

“We’re making some really good wines,” says Joe. He adds that, because grapes reflect the distinctive terroir where they’re grown, MauiWine’s vintages represent a uniquely Maui experience.

I won’t wait for a backside tour for my next visit.

a mill on the Mountain In 1787, Thomas Jefferson fell in love with olives. In a letter penned after crossing southern France and Italy, he promoted the olive tree as a potential crop for the United States: “I am persuaded there are many parts of our lower country where the olive tree might be raised, which is assuredly the richest gift of heaven.” His enthusiasm, and the European seedlings sent home, inspired many plantings in Josh Woodburn’s wife, Leni, pours extravirgin oil into a tasting glass at Maui Olive’s farm stand.

Jamie Woodburn (left) and Sal Diaz from Olinda Olive Orchard inspect the trees prior to pruning.

The soft green glow in Maui Olive Company and Olinda Olive Orchard bottles denotes freshness that oils shipped from elsewhere can’t match.

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All in the family: Jamie’s son Josh helps with all orchard operations; Josh’s wife, Leni, manages the farm stand.

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.

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Jamie, Sal, Josh and Leni christen the new farm stand, a happy result of the team effort to make high-quality olive oil grown and pressed on Maui.

the Southeast, but Jefferson never saw his vision realized, having misjudged the tree’s climatic requirements.

This ancient tree has found a new home and advocate on Maui.

Olives, and the oil in particular, intrigued Jamie Woodburn precisely because the trees thrive in a very narrow climatic band here, between 2,000 and 3,500 feet in elevation— with temperatures and aridity that mirror the Mediterranean climate beloved by olives.

Like Jefferson, Woodburn also saw a vacant niche—no one else was producing olives in Hawai‘i. But he’s done his homework.

“It’s been a vertical learning curve,” Jamie says. He’s referring to the decision to lease ten acres of Upcountry farmland, plant a crop no one had produced commercially in the islands, and wait at least four years to see any payoff. He shrugs off the observation that he had little experience growing food for profit, citing forty-plus years of growing large gardens and orchards and several decades of managing a nursery.

The scale of Jamie’s commitment is evident at the farm. Rows of evenly spaced olive trees carve terraces into the slope of Haleakalā, just off Waipoli Road. With the right varietals for high-density planting, each acre can hold over 200 trees, spaced six feet apart. Regular pruning keeps the trees from growing too tall or too wide. Jamie and his sons, Josh and Sam Circle-Woodburn, have already installed over 2,000 plants, which range from knee-high to eight feet or more.

“It’s like having 2,000 kids,” jokes Jamie.

And they’re still planting.

The number of trees on the property understates their experience to date, as they have helped plant thousands more elsewhere on Maui. Jamie may be the first

to produce fresh oil in the islands (in close partnership with Olinda Olive Orchard, which houses their shared mill), but he’s also supporting others who see a future in olives. He seems unfazed about potential competition.

“I don’t think there would ever come a time when [Maui] could produce enough oil [to] have to consider exporting the product.”

Given the daunting scale of the project, the Woodburns knew they needed more than book learning. They sought expert guidance at the University of California–Davis Olive Center, a university/industry coalition that seeks to do for olives what the campus’s research and education center did to help the state become a premier wine-producing region. The Woodburns took courses, completed internships, found a consultant with deep ties to the industry, and even flew to Italy to find the best equipment.

And the oil? Looking for an independent assessment, they shipped a sample from their first milling to UC–Davis for testing, using olives from different Maui orchards.

The result: high-quality, extra-virgin olive oil; robust, flavorful, peppery and complex.

Jamie isn’t waiting for the trees to mature before developing related products and markets. Infusing imported oil with local flavors, such as Meyer lemon or liliko‘i (passion fruit), can help fill gaps in local production.

An enclosed wooden farm stand is nearing completion. His son Josh is also a visionary.

Where I see a ledge on the side of the cozy building, he sees customers sampling singlevarietal olive oils, the bicoastal view framed by windows and shelves filled with oils, liliko‘i butter and other locally grown products.

“Next year we harvest a significant volume of olives,” says Jamie.

Jefferson would be pleased.

Outstanding in Their Fields

Supporting local agriculture is good for Maui— and delicious for you. Start here: Stop by Haleakala Creamery’s booth at the Upcountry Farmers Market,* or find farm-tospoon caramel sauces and Goatlato ice cream at locations across Maui. For a list of retailers, visit the creamery’s website. The dairy also ships throughout the U.S. 756-3958; Haleakala Creamery.com; IceCreamFarm@gmail.com Venues throughout Maui sell Surfing Goat Dairy cheeses. See website for retailers, buy online or at the dairy’s on-site shop. Tours range from casual excursions to a grand tour of the cheesemaking process, samples included. Reservations required for some tours. 3651 ‘Ōma‘opio Road, Kula; 878-2870; SurfingGoatDairy.com Look for Maui Olive Company on Saturday mornings at the Upcountry Farmers Market,* or stop by the orchard’s stand just below Ali‘i Kula Lavender Farm on Waipoli Road in Kula. Farm tours are expected to begin during the 2018 holiday season. 870-5671; Info@MauiOlive. com; MauiOlive.com Olinda Olive Orchard partners with Maui Olive Company. Find them at the Upcountry Farmers Market* most Saturday mornings. 832-2027813; OlindaOliveOrchard.com Get your java fix with ‘Āina Gourmet Coffee, available at Aina Gourmet Market at Honua Kai Resort, Pacific’O restaurant, and the Feast at Lele lū‘au. Customers in the U.S. may order online at AinaGourmetCoffee.com/Store.

Looking for another way to perk up your day?

Take O’o Farm’s Seed to Cup tour and see how the roasting process transforms green coffee into aromatic brown beans, then enjoy a farm-to-table breakfast. 651 Waipoli Road, Kula; 878-6160; AinaGourmetCoffee.com.

Reservations required: 667-4341; Reservationist @AinaGourmetCoffee.com.

Choose from several flights MauiWine offers, and purchase your favorites at the winery’s tasting room in ‘Ulupalakua, open daily from 10 a.m. to 5:30 p.m. MauiWine is licensed to ship to most states; visit the website for locations. Free guided tours of the estate, production area, and wine cellar are held daily at 10:30 and 1:30 p.m.

Or enjoy a semiprivate tasting in the winery’s historic Old Jail building, daily at 11:15 a.m. Must be twenty-one or older. Reservations required.

14815 Pi‘ilani Highway, Kula; 878-6058; Info@ MauiWine.com; MauiWine.com *The Upcountry Farmers Market runs Saturdays from 7 to 11.a.m. at Kulamalu Town Center in Pukalani. UpcountryFarmersMarket.com

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L I V I N G A l o v i n g ly r e s t o r e d U p c o u n t r y h o m e s ta n d s t h e t e s t o f t i m e .

Story by Sarah Ruppenthal

The home’s ocean-facing façade belies the transformations it’s made since its construction in 1932: a way station for travelers trekking up and down the mountain, a general store, a patriarch’s residence . . . and a meticulously renovated building steeped in island history.

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H photography by ryan siphers

H I S TO RY

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Above: In its latest iteration, the home includes a small commercial salon; the Preseaults obtained conditional and special-use permits in 2011. Once their children head off to college, they say, they’ll return the building to its roots as a small-business center to serve the rural community. Middle: Taken in the late 1930s, this photograph of the old Morihara Store has turned sepia with age. The Preseaults had the image enlarged and framed; it now hangs on their kitchen wall. Below: Cheerful geraniums dress up the flower box beneath the kitchen window—a carryover from the old general store.

“You live there?”

Todd and Debra Preseault get asked that often—and they answer with obvious delight. “It gives us an opportunity to explain the history of this place,” Debra says.

In fact, the couple is so accustomed to the intrigue surrounding their Kula home that they’ve come to expect the occasional passerby peering inquisitively into their streetfacing kitchen window (Debra had an opaque drop-down curtain installed). “We get a few gawkers,” Todd laughs.

“Sometimes they’ll apologize and say, ‘I was just wondering what this was.’”

And the Preseaults understand their curiosity: Set along a stretch of roadway that meanders past a church, school and community center, the home’s vintage storefront-like façade belies the 3,300-square-foot residence within.

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Top: The kitchen’s midcentury appeal is enhanced by the vintage-style mahogany cabinets Todd build from scratch. Debra painted the lower cabinets red to complement the railing of the lānai. Bottom: The couple like to take a break from their busy schedules and relax on the spacious lānai; Todd hewed the fourteen-footlong table from a fallen monkeypod tree.

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Above: Just steps from the kitchen, the covered lānai is a favorite spot for entertaining—and occasional guest room. Left: Wraparound railings open onto expansive views, their Asian-inspired design recalling the home’s history as Morihara Store. Below: Debra calls the kitchen “the heart of the home”; it’s also the go-to place for leisurely breakfasts, algebra homework, and family game nights.

Built in 1932 as a way station for road-weary travelers headed to the summit of Haleakalā, the property was purchased a few years later by the Morihara family, who opened an eponymous general store that served the small rural community. Two decades later, the Moriharas relocated to a new store less than a mile away; they converted the original location into a home for the family patriarch. That renovation, and a second remodel in the 1980s, precludes the structure from being listed on the National Register of Historic Places.

Todd, a general contractor, and Debra, a certified public accountant, stumbled upon the three-story home nineteen years ago. A realtor was showing them the house next door when Todd spotted

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Above: The Preseaults painted every room creamy white, a versatile background for accent pieces and the original wood floors that Todd restored to their former sheen.

Right: Debra placed a cozy chaise lounge in a sunlit corner of the master bedroom for afternoon naps and rainy-day reading—a fitting throne for the woman whose family affectionately dubbed “the Queen of Comfort.”

the “for sale” sign on the Moriharas’ lot. “I said to Debra, ‘Now that’s something I can work with.’”

The vacant property needed some TLC: Tall weeds choked the yard, the paint was peeling, and broken windows punctuated the top floor. Debra admits she was skeptical at first, but knew her husband’s knack for sussing out potential in unlikely places. “I didn’t see what he was seeing, but I trusted him,” she laughs.

The couple bought the home and set out to restore it to its original splendor—and quickly. “We found out Debra was pregnant with twins the week we closed on the house,” Todd

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Left: Because Debra loves to cook, Todd chose a six-burner Thermador stove for the kitchen. Right: Lava rock rises sixteen feet from the ground, supporting an outdoor fireplace and a twelve-foot-high chimney wrapped in decorative wood.

says. Given the accelerated nine-month time frame, he had to reprioritize his original to-do list.

The first order of business was to widen the steep and narrow staircase so Debra could safely navigate her way to the top floor. Then he tackled the main floor: kitchen and dining area, living room, master bedroom, and a his-and-hers office. He converted one of the two bathrooms into a laundry room, ripped out the carpet in the living room and office to reveal the original wood flooring, expanded the master bedroom by fourteen feet, and gave every room a fresh coat of paint.

And what’s new seamlessly blends with what’s old. “That was my vision from day one,” Todd says. “I wanted to preserve [the building’s] character.” With that in mind, he only replaced what couldn’t be salvaged, and painstakingly ensured every change or addition would harmonize with the home’s historic features. In the kitchen, he swapped out the old flooring for vintagestyle tiles and built wood cabinets that—to the untrained eye—look like vestiges of a bygone era. (Serendipitously, Todd discovered some antique knobs abandoned in a barn, and installed them on the cabinets.)

He replaced several of the newer doors and windows—remnants of the 1980s remodel—with paneled doors and lead-

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weight windows that had been discarded during a renovation of a 1930s cottage in Wailuku; Todd outfitted every door with oldfashioned brass ball-tip hinges.

Upstairs, he added more windows to usher in sunlight. Today, the Preseaults’ three teenagers have the run of the top floor, which has three bedrooms, a common area (catchily dubbed “the romper room”) and a Jack-and-Jill bathroom. Todd built a street-facing balcony in 2012; the siblings can climb out of their bedroom windows and enjoy the lofty view. Two floors down is the basement he renovated as a commercial space with its own entrance. (The Preseaults were granted a conditional use permit for the property in 2011; they rent the space to a salon owner.)

Todd and Debra painted the home’s cedar-shake shingle exterior a striking shade of charcoal-brown set off by white trim around the doors and windows. The detached, 1,000-square-foot garage— which now houses the family gym, storage area, and a second leased commercial space—received the same treatment.

The rear of the house hugs a dry gulch, and when the Preseaults moved in, its edge was perilously close to the back door. To increase the home’s living space—and to keep his family safe—Todd constructed a covered, 670-square-foot, ipe-wood lānai that now extends over the gulch. The lānai doubles as a second living room; there’s plenty of cozy seating, a daybed for overnight guests, and a lava-rock fireplace that rises from the ground floor to the ceiling of Maui Nō Ka ‘Oi May–Jun 2018

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Top: The once-overgrown property is now a green expanse dotted with fruit trees. (The Preseault kids plant a tree for Debra every Mother’s Day.) Above: The fireplace makes for a cozy lānai on chilly Upcountry evenings; it’s also ideal for roasting marshmallows for s’mores.

the lānai to warm up chilly Kula nights. The lānai’s red Japanese-style railing (an aesthetic choice Todd says is reflective of the property’s cultural history) wraps around the back of the home.

Not long after putting the finishing touches on the lānai, the Preseaults hosted a dinner party. To Debra’s dismay, it began to rain—but then she heard the soft pinging of raindrops on the corrugated metal roof.

“It’s the most beautiful sound. I love it when it rains here,” she says. And if the clouds roll in, the Preseaults know they’re in for a treat.

Depending on how hard it’s raining, the gulch below can become a gently flowing stream or a racing river; the family often

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falls asleep to the sound of moving water.

It’s been nearly two decades since the Preseaults first laid eyes on the property, but they say the novelty of living in a piece of Maui’s history hasn’t worn off—and it likely never will. “This place holds so many memories,” Debra says, gesturing to a framed black-and-white photo of the old Morihara Store that hangs on the kitchen wall.

“And now it holds ours, too.”

RESOURCES Pono Building Company, Inc. (general contractor) 4230 Lower Kula Road, Kula • 808-870-7979 PonoBuildingCompany.com Rockman (fireplace) 47 Kahoea Place, Kula 808-878-2903 • RockManMaui.com Maui Nō Ka ‘Oi May–Jun 2018

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Photo Courtesy of Cambria

Stone Tile | Porcelain Tile | Granite & Stone Slabs | Quartz Slabs | Glass Tile Custom Fabrication & Installation In Stock & Special Order Cabinetry 25 Kahului Beach Road, Kahului 808.871.7595 (tel) | 808.871.7059 (fax) www.CeramicTilePlus.com

Contractor’s License #C32353

LIVE MAUI

HOKULANI GOLF VILLA Kihei | 4B/2.5B | $1,580,000 | MLS #: 377753

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

EXCEPTIONAL 2 ACRE ESTATE & GUEST HOUSE Kula | 4B/4B | $2,595,000 | MLS#: 374118

UPCOUNTRY OMA'OPIO RIDGE Kula | 5.32 - 5.77 Acre Lots | $700,000 - $950,000 MLS#: 373075, 373076, 373077

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

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

LOCAL KNOWLEDGE, GLOBAL CONNECTION

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

(808) 870.4114 The Voice of Luxury Real Estate

EACH OFFICE IS INDEPENDENTLY OWNED AND OPERATED

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

KAANAPALI COFFEE FARMS

KAPALUA RESORT CONDOMINIUMS

NAPILI & KAHANA CONDOMINIUMS

OCEAN VIEW NEW CONSTRUCTION 2255 Aina Mahiai St • 4br/4ba • 3,400 sf • 4.74 Acres +

Coconut Grove 16 • 3br/3.5ba • 2,638 sf ** Coconut Grove 22 • 3br/3.5ba • 2,625 sf ** Kapalua Bay Villas 14G3-5 • 2br/3ba • 1,697 sf ˇ Kapalua Bay Villas 19G5 • 1br/1.5ba • 1,206 sf Kapalua Bay Villas 28G2 • 1br/2ba • 1,093 sf ** Kapalua Bay Villas 30B3,4 • 2br/3ba • 1,697 sf +

Alaeloa 19 • 2br/2ba • 1,728 sf • Leasehold ** Alaeloa 40 • 2br/2ba • 1,352 sf • Leasehold *

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

KAPALUA FRACTIONAL Montage at Kapalua Bay 4402 • 2br/2.5ba • 1,174 sf

KAPALUA RESORT LAND 230 Crestview Rd • 0.45Acres 600 Honokohau St • 2.01 Acres

COURTNEY M BROWN RS-56519 Realtor®(S), Vice President , ePRO CB@LuxuryRealEstateMaui.com LuxuryRealEstateMaui.com

Kapalua Bay Villas 38B2 • 2br/3ba • 1,447 sf Kapalua Golf Villas 11T3,4 • 1br/2ba • 972 sf Kapalua Golf Villas 20T5,6 • 1br/2ba • 972 sf * Kapalua Golf Villas 26T8 • 1br/1.5ba • 987 sf Kapalua Ironwoods 73 • 2br/3ba • 2156 sf Kapalua Ridge Villas 311 • 1br/2ba • 1,162 sf Kapalua Ridge Villas 1513-15 • 2br/3ba • 1,778 sfˇ Ritz Carlton Res. 1717-19 • 2br/2ba • 1,323 sf **

GLOBAL REAL ESTATE ADVISORS

808.250.0210

KAANAPALI RESORT CONDOMINIUMS Honua Kai - Hokulani 150 • 3br/3ba • 2,225 sf * Kaanapali Alii 4-1002 • 1br/2 ba • 1,441 sf *

LAUNIUPOKO LAND 0 Haniu Place • 15.23 Acres * Recently Sold Represented Seller * Recently Sold Represented Buyer ** Recently Sold Represented Seller & Buyer + In Escrow ˇ

ROB SHELTON RB-21133 Realtor®(B), Vice President, BIC Rob@IslandSothebysRealty.com MauiLuxuryProperties.com 808.281.4024

EACH OFFICE IS INDEPENDENTLY OWNED AND OPERATED

Rare OCEANFRONT Property Privacy, mature fruit orchards, builder ready.

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

Property is offered at $5,800,000.

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

Upcountry Office

•

(808) 572-8600

•

www.islandsir.com

LIVE INSPIRED HUGE VIEWS FROM KULA

BEACHFRONT LIVING

CONDO BY THE BEACH

WAILEA OCEAN VIEW HOME

KULA: Enjoy expansive living with amazing North Shore and West Maui Mountain views.

This 4,000+ sf home on 2.56 Acres, boasts 4-bedrooms, 4-full baths and 2 x ½-baths plus a 1-bedroom, 1-bath detached cottage.

WAILEA: With 1505 in escrow, please contact Rick for information about his additional listings at Wailea Elua, a highly desirable gated complex on spectacular Ulua Beach located a short walk from the Shops at Wailea.

KIHEI: Live just steps from the sandy beach while enjoying an island style kitchen with granite island, large master suite with lanai opening out to the saline pool, hot tub, gym area & central AC.

WAILEA: Maluhia at Wailea is South Maui's leading beachfront community on the coveted Mokapu beach. Imagine resort life on a beautiful white sand beach with the quiet and luxury of a private residence.

1470 NAALAE ROAD

WAILEA ELUA 1505

KAI MAKANI 18-102

15 MALUKAI LANE

MLS #: 377886

MLS #: 375775

MLS #: 374929

MLS® #: 376107

4 Beds / 4 Full & 2 Half Baths + Cottage

2 Beds / 2 Bath

2 Beds / 2 Bath

4 Beds / 6 Bath

4036 SqFt • 2.56 Acres

1513 SqFt • 23.97 Acres (complex)

811 SqFt • 10.0 Acres (complex)

5331 SqFt • 10.58 Acres (complex)

$1,875,000

$1,985,000 PENDING

$499,000

$7,895,000

Listed By:

Listed By:

Listed By:

Listed By:

®

®

®

Debra Merle

Rick Brandt

Leah Damon

Sam Utley

(808) 283-0049

(808) 856-6200

(808) 276-5324

(808) 205-5088

Deb@DebraMerle.com HomeOnMaui.com

Rick@BrandtHawaii.com BrandtHawaii.com

Leah@LeahDamon.com LeahDamon.com

Sam@IslandSothebysRealty.com Sam.IslandSothebysRealty.com

RB-15387

RS-75730

RB-18265

Each office is independently owned and operated.

RS-75239

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

F r o m m e r ’s M a u i

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

“This is the best lū‘au on Maui.

I rate it the best in the state.”

Featured in:

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

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

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

“Excellent” “Extraordinary to Perfection”

For Reser ved Seats Call

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

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

DINING

Freshness is the key to one of the island’s best-kept secrets, Mama’s Fish House lū‘au plate: just-caught fish, tender wild boar lau lau wrapped in ti leaf and slowcooked for hours, poi, and possibly the best poke you’ll ever eat.

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Winning

STORY BY BECKY SPEERE PHOTOGRAPHY BY MIEKO HORIKOSHI Charred Brussels sprouts with a light glaze of balsamic-vinegar reduction pairs perfectly with locally crafted brews on tap at Sea House Restaurant.

Dishes Maui Nō Ka ‘Oi May–Jun 2018

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syrup with capers and parmesan cheese. With choices like these, no wonder there’s a line of people waiting to get in! Nāpili Kai Beach Resort, 5900 Lower Honoapi‘ilani Road, Nāpili | 669-1500 | SeaHouseMaui.com

Mama’s Fish House | Gold ‘Aipono Awards for Best Fish & Seafood and Best Dessert One look at that second award, and you may be tempted to start at the end of the menu and work your way backward to the entrée. But since Mama’s has won more ‘Aipono Awards than any other Maui restaurant—and is a James Beard House 2018 finalist for Best Restaurant in America—you’d be making a mistake not to start at the beginning. First of all, you’ll not eat a fresher fish unless you catch it yourself and cook it right then and there on the beach. When I ask Chef Perry Bateman to name guests’ favorites, he replies, “The sashimi salad. Whenever we take it off [the menu], we receive comments from guests to bring it back soon.” He mentions also Tristan lobster with Kaua‘i-raised Makaweli Ranch beefsteak, and (my personal favorite) the Traditional Hawaiian plate with locally caught he‘e (octopus) cooked in lū‘au leaf, fish, wild-boar kalua, and homemade poi. But on this cool, breezy night, I decide on the sea-

They’re the orders that come through the kitchen so often, the line cooks can prepare them blindfolded or sleepwalking.

Chefs may curse the repetition, but what can they do when guests threaten never to return if those dishes disappear from the menu?

Each of these ‘Aipono Award-winning restaurants offers a wealth of choices, but if it’s your first visit, you may want to see what all the hoopla is about.

Sea House Restaurant Silver ‘Aipono Award for Restaurant of the Year | Golds for Best Happy Hour and Most “Mauiest” If you show up at Sea House during their Whale Watcher’s Happy Hour, don’t be surprised by the crowd; this is the hotspot for those in the know in Nāpili. The appetizer menu alone offers twenty-four island-inspired dishes, fourteen cocktails, six draft beers (four of the brews crafted on Maui), twelve wines and a dozen nonalcoholic drinks—all at nifty prices. If you’re a poke lover, dive into Sea House’s ‘ahi nachos: a generous scoop of shoyu-seasoned ‘ahi on crisp won ton chips, topped with wasabi cream, roasted-pepper aioli and sweet-vinegar-marinated seaweed. The pork spareribs are melt-in-your-mouth tender and arrive on a bed of pineapple slaw with a piquant, caramelly fruit mop. Al dente brown rice tossed with edamame in sesame-ginger vinaigrette and mounded on locally grown baby romaine is a healthy, gluten-free vegetarian alternative; so are the crispy charred Brussels sprouts in pomegranate-balsamic

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Left: At Sea House, Hawaiian poke achieves an Asian flair; it’s tossed in soy dressing atop a crunchy won ton chip. Above: Finished under a broiler to caramelized perfection, Lani Ribs sit on a bed of cabbage and fresh pineapple coleslaw. Below: Mama’s Fish House’s ‘ahi salad is—by demand—a return guest on the ever-changing menu.

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

FOLLOW US AROUND, WE DON’T MIND

Let Us Make Memories For You

LAHAINA,

MAUI

DINING

Above: Although the bouillabaisse at Mama’s Fish House could easily feed two, you’ll be hard-pressed to share this one—it’s chockablock with gifts from the sea. Left, from top: Star Noodle’s prime ‘ahi chunks and sweet avo create a colorful poke dish. House-made udon noodles in wafu broth garnished with radishes and scallions. Vietnamesestyle snack time: crunchy rice flour crêpe filled with pork and shrimp, served with mint, basil and bean sprouts.

food bouillabaisse, while my friends opt for the sashimi trio and the ever popular seared ‘ahi salad on Maui mixed greens. Each delicious bite reminds us why Mama’s is a special destination, recognized for four-and-a-half decades by visitors and locals alike. We splurge on the top-notch coffee service, ending our dining adventure with a gem of a dessert rightly named the Polynesian Black Pearl, a slice of Kū‘au pie and coconut cake. Oh, life is good! 799 Poho Place, Kū‘au |579Star Noodle Golds for Best Asian and Best Noodles | Silver for Best Business Lunch A Vietnamese crêpe floats to our table, held high on our waiter’s fingertips. A second server is close behind, bearing ‘ahi avo, hapa ramen and pad thai noodles. Directions for enjoying the crêpe: Break off a piece of the crispiness and place on the butter-leaf lettuce, top with bean sprouts, sautéed shrimp, pork and fresh herbs, and dip in sauce.

Star Noodle is off the beaten track (literally—it’s just above the tracks for Lahaina’s Sugar Cane Train), but offers a trend-setting array of dishes. The menu’s first iteration came in 2010 under the direction of Star Noodle’s former chef, Sheldon Simeon. Back then, the restaurant produced 100 pounds of handmade noodles every day. Eight years later, it’s amped up to 160 pounds daily. So, yes, this is the place for noodles . . . and a whole lot more. Examples? The ‘ahi-avo: prime ‘ahi tossed à la minute with a secret soy mix and fresh slices of avocado added at the last second to preserve its texture and freshness. And ramen? You won’t find a better bowl of the tender saimin noodles in a

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LEFT (3): STAR NOODLE

8488 | Mama’sFishHouse.com Menu changes daily.

DINING

broth that’s cooked for hours on the stove. Chef Abby Ferrer tells me this traditional broth is creamy rather than clear because it’s brought to a rolling boil. “As it reduces, the flavors concentrate and you get this delicious, rich broth.” Amen! It’s a bowl of noodles to savor. 286 Kupuohi Street, Lahaina | 667-5400 | StarNoodle.com

Nutcharee’s Authentic Thai Food Silver ‘Aiponos for Best Southeast Asian and Best Noodles Nutcharee Case has been sating our Thai-food cravings since 2010, first in Hāna, and since 2016 in South Maui, when she opened at Azeka Shopping Center Makai with a curated menu of her family’s recipes from Central Thailand. Green-mango salad with crispy fish is a crunch-fest; it’s drizzled with a dressing of sweet rice vinegar, lime and fish sauce. Her coconut shrimp may be the best on Maui, and in my humble opinion, is not to be missed. Dipped in flakes of coconut, the huge shrimp brim with flavor and texture. A relative newcomer to the menu is the hot pot of glass noodles tossed in black-bean sauce laden with four tiger prawns; this will be a keeper, too. 1280 South Kīhei Road, Kīhei | 633-4840 | Nutcharees.com

Kihei Caffe Gold ‘Aipono for Best Breakfast As my family and I stand in a queue thirty people long, I search the faces of the seated guests in the al fresco dining area. Their plates are piled high with pancake stacks, golden biscuits and a particular golden egg mountain that looks like a monument to all breakfast dishes. Our turn at last!

Within ten minutes of placing our order, our breakfast arrives: eggs over easy beside a steak cooked perfectly medium, huevos rancheros with an extra side of creamy guacamole, classic eggs Benedict on buttered, crunchy English muffins, and the golden veggie scramble with home fries—all piping hot and served with a smile. The restaurant is cash-only, but an ATM is conveniently located at the door, and it’s worth the slight inconvenience—the food is simple, simply delicious, and the prices are great. (Early birds take note: the café opens at 5 a.m.) 1945

From top: Kihei Caffe’s eggs Benedict with oven-roasted potatoes, and a veggie omelette atop roasted potatoes are just two of the reasons to head over to Maui’s south shore. From left: Nutcharee’s crispy fish with a salad of shredded green mango, cilantro and red onion; tender duck in a red curry sauce with cherry tomatoes, red bell peppers and Maui pineapple; and pad thai—rice noodles in house-made sauce with egg, cabbage, shredded carrot and shrimp.

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TOP (2): KIHEI CAFFE; BOTTOM: NUTCHAREE’S

South Kīhei Road, Kīhei | 8792230 | KiheiCaffee.com

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1/22/18 6:06 PM

Auntie’s Kitchen Located poolside at The Westin Kā‘anapali Ocean Resort Villas, Auntie’s Kitchen features farm-fresh ingredients and island-style dishes. Open for breakfast, lunch and dinner, the diverse menu offers something for everyone. Try our variety of Poke bowls made with fresh ‘ahi or our famous Maui herb rubbed Uncle’s Prime Rib. Accompany your meal with a local craft beer or a glass of Maui Wine.

Auntie’s Kitchen offers two daily happy hours and live entertainment on select evenings. Kama‘aina enjoy 25% off their meal with a valid Hawai‘i State ID. Open daily: Breakfast: 7:00AM - 10:30AM Lunch & Dinner: 10:30AM - 9:00PM For reservations, call 808-667-3254 or visit westinkaanapali.com/auntieskitchen Offer not valid on special menus or events, subject to change

6 Kai Ala Drive, Lāhainā, Hawai‘i 96761

©2018 Marriott International, Inc. (“Marriott”). All Rights Reserved. Westin and its logo are the trademarks of Marriott or its affiliates.

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DINING Chef’s Kitchen

NEXT GENERATION CHEFS “Is there enough ‘ahi for tonight’s special?” “Did my (sous chef/pantry cook/first cook) call in sick again?” “Inventory’s due tomorrow . . . and what? No dishwasher?!” Stress is a common ingredient in running a restaurant. If you’re a relative newbie, the challenges multiply exponentially: the investors are watching, and so is the entire industry. Who are these young chefs and why do they do what they do? We asked three of the best.

STORY BY BECKY SPEERE

What inspired your career?

I was born in France and lived many years in the Philippines, with life in Los Angeles sandwiched between the two. My dad is French and my mom is Filipina, and food was central to everything that we did during family gatherings [and] while traveling. It’s hard to say that anyone influenced me, but I do have a food memory that was really fun. My best friend’s father was the executive chef at [Hawai‘i Island’s] Mauna Kea Beach Hotel. It became our playground during that summer.

I had a lot of fun cooking with them—but I never thought it would lead to my profession.

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Which chefs do you most admire?

My father always talked about the “great chefs of France,” so I could say that Paul Bocuse and the older generation of chefs were influential. My grandmother also gave me the cookbook Kitchen Confidential by Anthony Bourdain when she saw that I was interested in the food scene. And Wolfgang Puck. I worked as a line cook for his Las Vegas restaurant, got promoted to sous chef at his Los Angeles venue, and transferred to Spago [a Wolfgang Puck restaurant] at the Four Seasons here. Learning from those chefs gave me the confidence to be a pri-

Left: Chef Bella Toland dishes up with a smile at The Preserve Kitchen + Bar, located at iconic Travaasa Hotel. Above, top to bottom: Fresh produce, meats and seafood dictate the evening menu with specials such as baby beets with Ke‘anae heartsof-palm salad; hamachi, onaga and ‘ahi salad garnished with marinated tobiko (Japanese flying-fish roe); and oven-roasted duck breasts with local haricot vert on loganberry coulis and orange port sauce.

LEFT: ANNA KIM; RIGHT (3): BELLA TOLAND

Isabella Toland, 32, Executive Chef, Travaasa Hana

WWW.MAUICHOCOLATE.COM

CHOCOLATE KULEANA MADE IN MAUI CRAF TED FOR THE COMMUNITY Our cacao farm is located in Ku‘ia Ahupua‘a on the slopes of Hawai‘i’s majestic West Maui Mountains. Our Lahaina factory, which will open to the public in late 2018, is where the cacao is transformed to chocolate perfection. Simply put, we craft our chocolate to be amongst the world’s finest.

We are privileged to use 100% of our net profits to benefit Maui charities and non-profit community organizations.

SCAN SIGN UP LEARN MORE!

OR VISIT: WWW.MAUICHOCOLATE.COM

DINING Chef’s Kitchen

Top left: Shichimi-dusted seared scallops with parsnip purée and shiso-tomato concasse topped with crispy prosciutto. Bottom, from left: Blackened ono with creamy truffle-spinach-mushroom risotto; liliko‘i (passion fruit) panna cotta on cookie crumbs topped with liliko‘i glaze; and tempura porciniKaua‘i shrimp with roasted garlic and kombu (seaweed) in a parsnip purée, and baby tatsoi drizzled with citrus beurre blanc. Top right: Chef Byung Jeoung, the talent behind these dishes.

Was there a defining moment that made you realize you weren’t meant to be a career line cook?

When I was a student at The Culinary Institute of America, one of my instructors gave me some great advice. He said, “Don’t ever let someone tell you what you can and cannot do.” In the first restaurant I worked at, they were going to put me into a prep cook position and I said, “No, put me on the line and if I can’t do the job, you can put me in as a prep cook.” I stayed on the line. I worked overtime so I could learn, did inventory and was basically available to work whenever they needed me. I still work on the line—I consider myself a working chef.

The demands on a chef can be allconsuming. How do you balance work and personal time?

I live my career. Food is my priority at home, and my husband works at Spago in Wailea,

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so it’s part of our [family’s] culture. It’s why we travel: to learn new techniques and tastes.

What cookbook would you recommend to an aspiring young chef?

My go-to reference book is Professional Chef

by The Culinary Institute of America. Also Ma Gastronomie by Fernand Point with an updated introduction by Thomas Keller. A book that I gift to aspiring chefs is The Food Lover’s Companion, for its simple read and wealth of information.

Byung Jeoung, 27, Sansei Seafood Restaurant and Sushi Bar, Kīhei What inspired your career?

My mother cooks professionally in Korea. I was born there, but moved to Maui to live with my aunt when I was ten. My family felt I’d get a better education here in the States. I attended Ka‘ahumanu Hou, a private Christian school in Kahului, and the program offered an elective in culinary.

Honestly, I took the class because it was easy. Then I found out that I really liked cooking and I continued on to UH–Maui College in culinary arts.

Which chefs do you most admire?

I was lucky to be in the Class Act Restaurant [UH–Maui College’s training venue] when Chef Kyle Kawakami was teaching the advanced cooking course. I was inspired by his menu and cooking skills. I got a job at Sansei [Seafood Restaurant and Sushi Bar] in Kīhei and was mentored by Chef Carl Yeh for four years. I can go to Chef Carl and he will always help me to work through any management or technical problem. And Chef Kyle and the menu at his food truck [Maui Fresh Streatery] still amaze me.

Was there a defining moment that made you realize you weren’t meant to be a career line cook?

I always had a passion to do better. I started at Sansei when I was nineteen and worked the tempura station, then the sauté station, and after two years I was promoted to sous chef, [my] position for five years. Last year, I became executive chef at Sansei. I try to learn every day, whether it’s managing the employees, or learning about new cooking techniques, or flavor profiles. Eventually, I’d like to own my own place, food truck or brick-and-mortar.

COURTESY OF BYUNG JOEUNG

vate chef for two years, before taking the position at Travaasa.

I am constantly reading and learning from everyone around me, be it other chefs or line cooks, or people in farmers’ markets.

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2018 Best Shorts & Slippers Dining 2017 Best Breakfast 2016 Best New Restaurant

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

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

Open Daily Breakfast 8am–2:30pm Lunch/Dinner 11am-9:30pm In the heart of Kihei at Azeka Makai 1280 South Kihei Road | 808 891-8650 www.nalusmaui.com Maui Nō Ka ‘Oi May–Jun 2018

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DINING Chef’s Kitchen

Chef Jeffrey Valdez stands surrounded by his creations. Top left: Pork belly with garlic and pork dashi broth, sambal schmaltz, kizami nori, kamaboko, sesame seeds, bean sprouts, six-minute egg, scallions and noodles; Bottom left: Local shortbill spearfish infused with grapefruit, granola tako senbei, pesto, beets, bonito flakes, rice, and baba ganoush; Top right: Soup + Rice: pan-roasted cobia, sinigang jook, scallion ginger sauce, Thai basil; Bottom right: Sautéed hebi with mitmita sour cream, braised beets, pea shoots, red onions, rice crackers and rice.

How do you balance work and personal time?

I work five days a week, but I’m on call 24/7.

I honestly couldn’t do this job without the support of my wife, Tonya, who’s the backbone of the family. Also, I get a lot of help from my in-laws—and my six-year-old son.

What cookbook would you recommend to an aspiring young chef?

I don’t read a lot, but I do like to watch cooking shows. The Cut, Top Chef. It all started with Iron Chef when I was in high school.

Cook! Create! WOW! It’s amazing how quick they can come up with all those ideas!

Jeffrey Valdez, 25, Tin Roof Maui, Kahului What inspired your career?

My grandma lived with us when I was growing up and she cooked when my mom went to work at night. We’d eat simple dishes like

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Which chefs do you most admire?

One of my first jobs was working for Sodexo [a food-services company headquartered in France] while I was going to Maui Culinary Academy [now UH–Maui College Culinary Arts Program]. Working under managing chef Kristen Dougherty, I learned about Korean food preparation, like how to make kimchee, and catering setups. Then I took a job with Chef Sheldon Simeon at his first restaurant, MiGRANT, and I really connected with working on the line. I knew it was where I wanted to be. I continue to work with and learn with Sheldon at [his new restaurant], Tin Roof. One thing that stays true for me is something that Sheldon once told me, “Cook with your heart, not with your ego. The food tastes better this way, and your cultural roots, cooking style and flavors will ring true.”

Was there a defining moment that made you realize you weren’t meant to be a career line cook?

I was going to school and working at the same time. The thing is, at MiGRANT, I connected with the food and ingredients in a

cultural way, because I grew up eating this food that we were preparing. I knew that if I worked hard, I could learn and eventually share what I’ve learned with other upcoming cooks. I think the defining moment came when I realized that I’m a working chef and will continue to grow and learn and teach. That’s what chefs do.

How do you balance work and personal time?

I veg out in front of the TV with Anthony Bourdain’s Mind of a Chef. And I like to travel. Traveling recently to Charleston for the food-and-wine festival, I was inspired by the southern foods and how it was still being prepared the traditional way. This continuity is important. Also, my grandma just came back from nine months in the Philippines and it’s good to spend time with her, talking and eating her food.

What cookbook would you recommend to an aspiring young chef?

Sean Brock’s new book called Heritage.

It has a huge pantry list with many suggested ingredients you can have on hand to prepare different dishes. It’s inspiring, and having gone to Charleston, I see the importance of a huge pantry. One thing I’d add to the list is patis [fish sauce].

WEB EXCLUSIVE: Maui chefs don’t just create delectable meals; they’re inspiring the next generation of chefs. For twelve weeks, some of the island’s top culinary professionals did some hands-on mentoring with students as part of the American Heart Association’s Teens Cook with Heart. Get the web-exclusive story, plus videos and a recipe for whole-wheat pancakes made by some cute little kids, at MauiMagazine.net/AHA-Teens.

COURTESY OF TIN ROOF MAUI/JANICE SIMEON

salmon and rice, or chicken papaya soup.

Eating and preparing traditional food is definitely something I learned from her.

DINING Raise Your Glass

PLUSH & SPICY Kapalua’s Wine & Food Festival celebrates with gusto!

STORY BY DIANE WOODBURN

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Ultimate Distinction, 2004 through 2009.

Joining Jordan’s team of master sommeliers is island-born and -raised Patrick Okubo (once the youngest master sommelier in the U.S.), and Rob Bigelow, who, like Jordan, lived in Hawai‘i for part of his childhood. “These are people who love Maui,” Jordan explains, “and understand the island lifestyle of family, friends, and sharing. We’re not there to officiate, but rather to facilitate the panels, and to keep a homegrown atmosphere in which everyone can learn a little, taste incredible wines [many available only at the festival] and have a lot of fun doing it.”

The likely highlight this year is the World Famous Pinot Noir seminar and tasting (June 10, 3:30–5 p.m.), which truly lives up to its name with iconic stars Michael Browne (a founding partner of Kosta Browne), now representing his own label, CIRQ.; Jeff Mangahas of Williams Selyem Winery; Jeff Stewart of Hartford Court Winery; James Hall from Patz & Hall; and Nico Cueva, the current winemaker at Kosta Browne. These winemakers are gifted,” says Jordan. “To be at this seminar and taste some of the best wines in the world is a real treat.”

To give you some indication of just how

Michael Jordan has a fine wine time with guests at the 2017 festival.

special, many of these wines have a waiting list of two or more years. CIRQ. has a waiting list of three to four years—no kidding. I was lucky enough to speak to Michael Browne about CIRQ. and his style of winemaking. “CIRQ. is all about the hands-on commitment that comes with a highly crafted wine. If we try to grow the business too fast, our consumer won’t get the quality they deserve,” Browne explains. “It’s tricky with pinot noir, because it’s so delicate.

But the payoff is that it’s so delicious when picked at peak ripeness. You can’t deliver that ripeness unless you grow it yourself.”

Browne grows pinot noir in two locations in the Russian River Valley: Treehouse, which first produced in 2011, and Bootleggers Hill, which began in 2013. “Each vintage has its own fingerprint,” he says. “Treehouse is windier and warmer; the iron-rich soil has a low pH and higher acid, resulting in intense, crispy fruits, deep flavors, and a beautiful crimson color. Bootleggers is cooler, and its soil is predominantly Goldridge—light, sandy loam

TONY NOVAK-CLIFFORD

If phrases like “forward on the berries,” “seductive mouth feel,” and “plush and spicy” make your taste buds whoop, you are in for a treat. The Kapalua Wine and Food Festival is bringing together some of the most famous and influential winemakers, chefs, and sommeliers known to earthlings, June 7–10 at Kapalua Resort.

The Kapalua Wine and Food Festival, now celebrating its thirty-seventh year, is the oldest and one of the most respected festivals in the U.S. But don’t confuse that pedigree with stuffy. Enter lead Master Sommelier Michael Jordan, aka “sommelier for the people,” and ratchet up the fun factor. “We’re all about creating the good hospitality vibe,” Jordan tells me. “At Kapalua, the celebrity winemakers and world-famous chefs are all so approachable— guests have real face time with them. That’s a huge difference from other wine festivals.”

Jordan is not without his own pedigree.

Director of global key accounts for Jackson Family Fine Wines, he is one of only fifteen people in the world to hold both Certified Wine Educator and International Court of Master Sommeliers diplomas. He also won Wine Enthusiast’s highest honor, the Award of

Urban & hip neighborhood gathering place serving Italian comfort food.

Located in the heart of Kapalua Resort.

GOLD SILVER SILVER GOLD

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808-667-CIAO (2426)

I TAVERNAMAUI.COM

2000 VILLAGE ROAD, KAPALUA RESORT

DINING Raise Your Glass

Clockwise: Jill Russell, Cambria Estate Vineyard; celebrity Chef Hubert Keller; and Iron Chef America’s Mark Tarbell.

over fractured sandstone—which produces fruit that is more plush, soft and spicy, with a slightly more seductive mouth feel.”

Each vineyard has its trademark. So does each winemaker. For Browne, it’s all about the passion and pleasure wine brings to its audience—something he learned in the circus! “I joined the Wenatchee Youth Circus when I was twelve years old,” Browne says. “I learned a lot about failure and risk, lessons that stuck with me as an entrepreneur. I named our wine CIRQ. to pay homage to people who, through their professional lives, bring pleasure to others— whether it’s art, or food or anything else.”

While World Famous Pinot Noir draws legendary winemakers, Jordan is also excited to bring new talent to the festival. One is Jill Russell from Cambria Estate Vineyard and Winery, who will be presenting at the Sand & Fog panel (June 8, 12:30–2 p.m.), showcasing wines of the Santa Maria Valley.

“Santa Maria has the longest ripening season in the country,” says Jordan. “Jill is a rising star who truly understands the region.”

“I’ve been in love with Santa Maria Valley since working with Bien Nacido Vineyards at my first job out of college,” Russell said in a recent interview. “As the valley heats up, the transverse mountain range creates a sort of funnel, moving the cool coastal breeze and fog into the valley, creating the best growing conditions for chardonnay and pinot noir.” [Jordan calls it “refrigerated sunshine.”]

Russell has been making wine on California’s Central Coast for ten years; she joined

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Cambria in 2017. “I’m excited to work at an estate winery, where multiple years of vine age, some dating to 1971, provide great blending components for our Julia’s Vineyard Pinot Noir and Katherine’s Vineyard Chardonnay.”

What excites Russell most is her first wine with Cambria, “a rosé made with intent. I wanted to have bright acidity and texture in the wine, along with strawberry and grapefruit notes.

I’m happy how well it’s been received at recent tastings and excited to share it at Kapalua.”

Don’t miss your chance to try it.

And please, don’t miss the food.

Chef Mark Tarbell, of Tarbell’s in Arizona (and Iron Chef America fame), is the festival’s Celebrity Chef host. Tarbell and his restaurants have won more than fifty city and industry awards, including “Best Restaurant” from Food & Wine magazine.

Saturday’s lunch and wine tasting features chefs Nancy Silverton and Nancy Oakes, who will pair their talents with wines from Hartford Court and Williams Selyem. On Sunday, celebrity chef Hubert Keller of Food Network fame will present his healthy French cuisine paired with wines from Patz & Hall.

And Maui Nō Ka ‘Oi will once again host Best of the Fest at Sunday’s Seafood Festival grand finale. Join us. For information on all panels and events, visit KapaluaWineAndFood.com.

Head Chef Alvin Savella brings his colorful Hawaiian culture and fiery passion for food to The Banyan Tree, a AAA Four Diamond restaurant at The Ritz-Carlton, Kapalua.

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

NPK-SH-MNKO-HalfPgAd-0318.pdf

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Open daily from 5:30pm - 9pm 808-665-7089 One Ritz-Carlton Drive, Kapalua, HI 96761 www.ritzcarlton.com/banyantree www.facebook.com/TheBanyanTreeKapalua

Award-Winning Oceanfront Dining Breakfast: 7am–2pm, Lunch: 9am–2pm, Dinner: 5:30–9pm, Sea House Bar: 8am–10pm, Happy Hour from 2–4:30pm, Pupus from $6 Gluten-Free Dining Available

808.669.1500 seahousemaui.com RESTAURANT, BAR & TERRACE

Celebrating Over 55 Years at the Beach

Located at the beautiful Napili Kai Beach Resort Celebrating Over 55 Years of Aloha 5900 Lower Honoapiilani Road, Napili, Hawaii 96761 www.napilikai.com

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‘AIPONO AWARDS

Lahaina-born Chef Alvin Savella may be an island boy, but don’t assume he’s provincial. The Banyan Tree’s chef de cuisine holds a bachelor’s degree in culinary management from the Art Institute of California at Santa Monica. After graduation, he worked in the kitchens of Bon Appétit, Paramount Studios, and the Riviera Country Club. Next came ten years at Marina del Rey Ritz-Carlton in California under the mentorship of two Mediterranean chefs—one Turkish and one Italian—then elevation to lead cook. Iterations of classic dishes spun out of his kitchen as though prepared by a food magician. The “Kitchen Assassin,” as his 58,000 Instagram followers know him, is also a brand ambassador for True Cooks, a product line offering chefs’ kitchenware and clothing.

A little over a year ago, when Alvin wasn’t quite as well known (a “mere” 28,000 followers), he served as chef de cuisine at The Westin Kaanapali Ocean Resort’s Pūlehu, an Italian Grill. Working under Executive Chef Francois Milliet, Alvin set a high standard, developing the rich, flavor-infused dishes that became his trademark. His ability to create

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STORY BY BECKY SPEERE

Left: Alvin Savella—voted by his peers as ‘Aipono’s 2018 Chef of the Year. Above, from top: Examples of his creativity include deconstructed poke with wild salmon and ‘ahi garnished with sea purslane and chicharron; classic poke dressed with a seaweed-wasabi foam; charred tako (octopus) and seared ‘ōpakapaka with celery salad and spiced tomato-caper concassé.

LEFT: MIEKO HORIKOSHI; RIGHT (3): COURTESY OF ALVIN SAVELLA

2018

CHEF OF THE YEAR: ALVIN SAVELLA

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

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

The trademark HYATT and related marks are trademarks of Hyatt Corporation. ©2018 Hyatt Corporation. All rights reserved. TA-161-564-6720-01

‘AIPONO AWARDS

striking plate ups and to pixelate their images captivated his online fans: blood-red beet juice dripped and splashed across his “white canvas” plate, finished with festive foie gras; grilled cuts of dinosaur-size tomahawk steaks; lush and sweet Kaua‘i shrimp; and teacup-size seared diver sea scallops sous vide in butter.

When The Ritz-Carlton, Kapalua, offered Savella the post of chef de cuisine at its Banyan Tree restaurant in 2016, our Chef of the Year happily accepted. The intimate setting and the chance to create dishes with Kitchen Assassin originality proved a perfect fit.

Fueled by passion, creativity, and an uncompromising work ethic, Savella exemplifies True Cooks’ mission statement: humility~ dedication~sacrifice. Chef Alvin teaches, mentors and collaborates with a tour-de-force kitchen staff—whom he’s lovingly named his “Kitchen Assassin Squad”—to turn out food that consistently delights The Banyan Tree guest. As Ritz-Carlton Executive Chef Kenny Sniffen notes, Alvin’s modest approach has earned him strong support from The Ritz-Carlton team. “Together, they are the foundation for the success at The Banyan Tree.”

WHAT HIS PEERS SAY . . .

“Alvin’s desire to continuously develop his craft is evident not only in his innovative approach to food, but in his growing ability to motivate and inspire the young chefs under his wing.—Chris Speere, site coordinator, UH–Maui College’s Food Innovation Center “Most creative chef ever.”—Dylan Montano, chef de partie, The Banyan Tree “Chef Alvin is hardworking, super nice—and the guy can fricken’ cook! Love his creativity and flavor profiles!—Lyndon Honda, executive chef, Sheraton Maui Resort & Spa WEB EXCLUSIVE Catch a fast-paced montage of Savella and his dishes at MauiMagazine.net/2018-chef-of-the-year.

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Experience Dining on the Renowned Shores of Kapalua With breathtaking ocean views, locally-inspired architecture and modern island fare, the best of Maui past and present is on display at Cane & Canoe. The signature restaurant at Montage Kapalua Bay – where every meal becomes an unforgettable memory.

DAILY BREAKFAST & DINNER SUNDAY BRUNCH & BLOODY MARY BAR NIGHTLY LIVE ENTERTAINMENT & HAPPY HOUR O n e Bay Dr i v e , L a h a i na (808) 662- 6681

c a n e a n dc a noe .com

Sunset Dining at Mauka Makai Experience flavorful dishes sourced from mauka to makai (mountain to sea) at The Westin Nanea Ocean Villas’ signature restaurant. Award-winning Mauka Makai offers stunning ocean views and Hawaiian flavors with modern flair. Enjoy our islandinspired share plate dinner menu or try our sunset prix fixe menu, Napo‘o Ka Lā, featuring local favorites such as the Pōhaku-Seared Natural Prime Beef.

NAPO‘O KA LĀ PRIX FIXE MENU

$41 Per Person Choice of three full-size courses; Available nightly Must be seated between 5:30PM and 6:00PM Open daily: Breakfast 6:30AM - 10:30AM Dinner 5:30PM - 9:00PM For reservations, call 808-662-6400 or visit westinnanea.com/maukamakai

Offers may vary, subject to change

45 Kai Malina Parkway, Lāhainā, Hawai‘i 96761

©2018 Marriott International, Inc. (“Marriott”). All Rights Reserved. Westin and its logo are the trademarks of Marriott or its affiliates.

Maui Nō Ka ‘Oi May–Jun 2018

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ADVERTORIAL » MASTERS OF MIXOLOGY

TAVERNA

MATTEO’S OSTERIA

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

161 Ike Place, Wailea | 808-891-8466 |open daily 5-9:30 p.m.| MatteosMaui.com

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

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

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

Vanilla Syrup Split one whole vanilla bean, pour a cup of boiling water over, add one cup sugar.

Let rest 12 hours and strain through cheesecloth.

AMARI MAI TAI

1 oz. Bacardi 8 ½ oz. Ferrand Dry Curaçao ½ oz. BG Reynolds Orgeat ¾ oz. lime juice ¼ oz. Elixir ginger syrup 1 oz. pineapple juice

Combine Bacardi 8, Ferrand Dry Curaçao, BG Reynolds Orgeat, lime juice, Elixir ginger syrup and pineapple juice. Shake well, pour over ice and top with dark rum.

Garnish with fresh pineapple, Amarena cherry and lime on a bamboo pick.

THE WOODEN CRATE at Lumeria

SALE PEPE

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

Old Lahaina Center, 878 Front St., #7, Lahaina | 808-667-7667 | open Monday-Saturday 5-9 p.m. | SalePepeMaui.com

HIBISCUS GINGER MIMOSA

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

Discard lime leaves. Pour 4 oz.

Prosecco into champagne flute and top with hibiscus ginger syrup.

Garnish with ginger slice and edible flower.

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THE NEGRONI 1 part gin 1 part Campari 1 part sweet vermouth orange slice garnish

Stir gin, Campari, and sweet vermouth into glass over ice, garnish with an orange slice and serve.

Along with the Aperol Spritz, the Negroni is a classic cocktail served in Milano, Chef Michele’s hometown. No aperitivi hour is complete without a good Spritz or Negroni to compliment the assortment of salumi and cheeses that make this sacred hour of gathering with friends so special.

NINA KUNA

SEAN MICHAEL HOWER

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

THE RESTAURANT AT HOTEL WAILEA 555 Kaukahi St., Wailea | 808-879-2224 | lounge open daily from 5 p.m., dinner 5:30-9:30 p.m. | HotelWailea.com/RHW

SWEET LADY OF WAILEA

Build the following ingredients in a shaker with ice: ¾ oz. Los Apostoles gin ¾ oz. Cocchi Americano ¾ oz. St. Germain liqueur ¾ oz. fresh lemon juice 2 dashes of Peychaud’s bitters Shake and strain into coupe glass.

THE PINT & CORK 3750 Wailea Alanui Drive, Wailea | 808-727-2038 | open 11 p.m.-2 a.m.; happy hour 2-5 p.m.; kitchen open until midnight | ThePintAndCork.com

S.O.B. OLD FASHIONED

expressed orange peel oil dash Angostura bitters dash Regan’s orange bitters sugar cube 1 oz. Xicaru mezcal 1 oz. Pint & Cork Patron Barrel Select Reposado tequila Our house S.O.B. Old Fashioned is a rift on a classic. Combine a solution of expressed orange peel oil, Angostura bitters, Regan’s orange bitters, and sugar. Add Xicaru mescal, and Pint & Cork Patron Barrel Select Reposado tequila to a large mixing glass filled with ice and stir. Double strain over crystalclear, house-made large-format ice. Garnish with a pick of Luxardo cherry and orange peel.

PAIA BAY COFFEE & BAR

MONKEYPOD KITCHEN

115 Hāna Hwy. Unit G., Pā‘ia (behind San Lorenzo Bikinis) | 808-579-3111 | open daily 7 a.m.-8 p.m.; happy hour 4-7 p.m. | PaiaBayCoffee.com

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

KICKED COCONUT COFFEE

2 oz. cold-brew coffee 2 oz. coconut milk 1 oz. coconut simple syrup ½ oz. cardamom simple syrup 1½ oz. light rum Shake all ingredients in tin and strain over fresh ice. To add extra contrast, float ½ oz. of dark rum and sprinkle with coconut flakes. To add drama, kick somebody in their beach chair.

MONKEYPOD MAI TAI

1 oz. Old Lahaina Light Rum 1 oz. Old Lahaina Dark Rum ½ oz. macadamia nut orgeat ½ oz. Marie Brizard Orange Curaçao ¾ oz. fresh lime juice pineapple half-moon honey liliko‘i foam* Combine lime juice, orgeat, orange curaçao and Old Lahaina Light Rum in mixing glass with ice. Shake and pour into highball glass. Float Maui Dark Rum, garnish with honey liliko‘i foam and pineapple half-moon. *See ingredients for honey liliko‘i foam at MauiMagazine.net/monkeypod-mai-tai.

Maui Nō Ka ‘Oi May–Jun 2018

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ADVERTORIAL » MASTERS OF MIXOLOGY

MAUIWINE

BREAKWALL SHAVE ICE CO.

14815 Pi‘ilani Hwy., Ulupalakua | 808-878-6058 MauiWine.com | open daily, 10 a.m.-5:30 p.m.

658 Front St., #104, Lahaina | 808-661-4900 | open daily 7:30 a.m.-9 p.m.; happy hour 2-6 p.m. | BreakwallMaui.com

PIÑA NON COLADA

6 oz. Hula o Maui Pineapple Sparkling Wine ½ oz. coconut turbinado syrup (See recipe below.)

1 dash Bittermens Tiki Bitters

Coconut Turbinado Syrup turbinado sugar aged rum coconut extract Add 2 parts turbinado sugar to 1 part cold water and stir until

In a champagne flute, add syrup, bitters and 1 oz. pineapple sparkling wine.

Gently stir to mix. Top off with pineapple sparkling wine. Garnish with lemon twist. Created at Luana, Fairmont Kea Lani Resort by Aaron Alcala-Mosley sugar is fully dissolved. Add 3 parts of this syrup to 1 part aged rum. Add 2 drops coconut extract per 2 oz. liquid, and stir to mix all ingredients.

STRAWBERRY GUAVA DAIQUIRI

1½ oz. Naked Turtle White Rum 2 oz. limeade syrup 2 oz. strawberry guava syrup 1 oz. strawberry purée

Beginning with a large shave-ice cup, fill with fine shave ice sculpted into a perfect round dome. Add an icy shot of Naked Turtle White Rum, pour and cover with naturalflavor limeade syrup and natural-flavor strawberry guava syrup, topped with real strawberry purée. (Trade secret: We chill our bottles to keep the shave ice from melting too fast!) So tropical and refreshing! Please eat responsibly.

FLEETWOOD’S ON FRONT ST.

TEDDY’S BIGGER BURGERS

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

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

MAI TYLER

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

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TROPICAL BREEZE

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

THREE’S BAR & GRILL

ROASTED CHILES

Kihei Kalama Village, 1945 S. Kīhei Road, Kīhei | 808-879-3133 | ThreesBarAndGrill.com | Breakfast Monday-Friday 8:30-11 a.m.; Saturday Sunday 8 a.m.-2 p.m.; lunch 11:15 a.m.-4 p.m.; dinner 5-10 p.m.; happy hour 3-6 p.m. and 9-10 p.m.

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

Our Cucumber Saké Martini is handcrafted using 2 oz. of Ban Ryu honjozo saké, muddled fresh cucumbers, juicy local Wailuku limes, and a touch of white cane sugar reduction.

Ban Ryu means “ten thousand ways.” It is an expression used in the saké world to answer the question, “How many ways does one saké differ from another?” Informally it also means versatility—just like the many options at Three’s: great saké, an amazing value-driven wine list, 11 beers on draft (7 are always local), and specialty cocktails inspired by Hawaiian spirits and products.

Happy Hour features half-price appetizers and select sushi; $3.75 margaritas, mai tais, and well drinks; $6 wine specials; and $4 draft beers. Drink local and feel our aloha!

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

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

HALI‘IMAILE DISTILLING CO.

NALU’S SOUTH SHORE GRILL

883 Hāli‘imaile Road, Hāli‘imaile | 808-633-3609 | HaliimaileDistilling.com

Azeka Shopping Center Makai | 1280 S. Kīhei Road, Kīhei | 808-891-8650 | open daily 8 a.m.-9:30 p.m.; happy hour 3-6 p.m. | NalusMaui.com

COCONUT GIRL IN A HIGH FASHION WORLD

MAUI MULE 2 oz. Pau Maui Vodka squeeze of fresh lime 6 oz. ginger beer (We prefer Cock’n Bull.)

Build over ice, stir, and enjoy!

Looking for a thirstquenching drink on a beautiful, warm Hawai‘i day? Nalu’s South Shore Grill’s Coconut Girl in a High Fashion World is just the thing: a refreshing and crisp island-style mojito combining flavored Malibu rum, Maui Herb Farm mint, and fresh-squeezed lime juice. Top with a splash of sparkling soda and serve in a toastedcoconut-rimmed glass. ‘Onolicious!

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‘AIPONO AWARDS

Left: UMI maui Right: Mauka Makai

Award Winners Maui Nō Ka ‘Oi Magazine presents

the 2018 ‘Aipono Restaurant

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

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

HONORABLE MENTIONS

Gold

Silver

A‘a Roots Maui AaRootsMaui.com Humble Market Kitchin 879-4655 | HMKMaui.com

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Napili Kai Beach Resort, 5900 Lower Honoapi‘ilani Rd., Nāpili 669-1500 | SeaHouseMaui.com

MOST “MAUI-EST” Sea House Restaurant

Sea House Restaurant

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HONORABLE MENTIONS

Mama’s Fish House 579-8488 | MamasFishHouse.com Monkeypod Kitchen 891-2322 | MonkeypodKitchen.com/Wailea ____________________________________________________________________________________

BEST NEW RESTAURANT Mauka Makai The Westin Nanea Ocean Villas, 45 Kai Malina Pkwy., Kā‘anapali 662-6370 | WestinNanea.com/MaukaMakai

Napili Kai Beach Resort, 5900 Lower Honoapi‘ilani Rd., Nāpili 669-1500 | SeaHouseMaui.com

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Aloha Mixed Plate

1285 Front St., Lahaina | 661-3322 | AlohaMixedPlate.com

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HONORABLE MENTIONS

5 Palms Restaurant 879-2607 | 5PalmsRestaurant.com Mama’s Fish House 579-8488 | MamasFishHouse.com

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BEST MEDITERRANEAN Pita Paradise

1951 E. Vineyard St., Wailuku | 269-1802 | Facebook.com/umimaui

34 Wailea Ike Dr., Wailea | 879-7177 | PitaParadiseHawaii.com

UMI maui

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LEFT: COURTESY OF UMI MAUI; RIGHT: COURTESY OF MAUKA MAKAI

RESTAURANT OF THE YEAR Lahaina Grill

INTERESTING EXPERIENCES FOR INTERESTING PEOPLE Andaz Maui at Wailea Resort blends the acclaimed Andaz personality and style with island experiences for the expressive traveler. From the freshest brunch on island to a Luxury Luau experience, Andaz Maui has you covered.

FOR MORE INFORMATION ON YOUR NEXT ANDAZ EXPERIENCE VISIT WWW.ANDAZMAUI.COM OR CALL US AT T +1 808 573 1234

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‘AIPONO AWARDS

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HONORABLE MENTIONS

Café Des Amis 579-6323 CDAMaui.com

The Greek Oven Maui 575-9752 TheGreekOvenMaui.com Mala Ocean Tavern 667-9394 MalaOceanTavern.com _______________________________________________________

BEST SERVICE Lahaina Grill 127 Lahainaluna Rd., Lahaina | 667-5117 LahainaGrill.com

TIE Mama’s Fish House 799 Pono Pl., Kū‘au | 579-8488 Mamas FishHouse.com

………………………………………………………

Nick’s Fishmarket

Fairmont Kea Lani Resort, 4100 Wailea Alanui Dr., Wailea 879-7224 | NicksFishmarketMaui.com

………………………………………………………

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HONORABLE MENTIONS

Monkeypod Kitchen 891-2322 MonkeypodKitchen.com/Wailea Pūlehu, an Italian Grill 667-3200 PulehuRestaurantMaui.com Sea House Restaurant 669-1500 SeaHouseMaui.com _______________________________________________________

BEST OCEANFRONT DINING Mama’s Fish House

Silver

Merriman’s Kapalua 1 Bay Club Pl., Kapalua | 669-6400 MerrimansHawaii.com/kapalua

………………………………………………………

HONORABLE MENTIONS

Lahaina Grill 667-5117 | LahainaGrill.com Mama’s Fish House 579-8488 MamasFishHouse.com _______________________________________________________ Nalu’s South Shore Grill

799 Pono Pl., Kū‘au | 579-8488 MamasFishHouse.com

………………………………………………………

Honu Seafood & Pizza

1295 Front St., Lahaina | 667-9390 HonuMaui.com

………………………………………………………

HONORABLE MENTIONS

Merriman’s Kapalua 669-6400 MerrimansHawaii.com/kapalua Sea House Restaurant 669-1500 SeaHouseMaui.com _______________________________________________________

MOST ROMANTIC SETTING The Restaurant at Hotel Wailea 555 Kaukahi St., Wailea | 879-2224 HotelWailea.com/dining

BEST SHORTS & SLIPPERS DINING Nalu’s South Shore Grill 1280 S. Kīhei Rd., Kīhei | 891-8650 NalusMaui.com

………………………………………………………

Hula Grill

Whalers Village, 2435 Kā‘anapali Pkwy., Kā‘anapali | 667-6636 HulaGrillKaanapali.com

3/2/18 2:59 PM

NINA KUNA

Pizza Paradiso Mediterranean Grill 3350 L. Honoapi‘ilani Rd., #208, Honokōwai | 667-2929 PizzaParadiso.com

Gold

SAVOUR The experience of a lifetime, every time.

Hawai‘i Seasonal Cuisine Chef de Cuisine Mike Lofaro

3850 Wailea Alanui, Wailea, HI 96753 @humuhumumaui

•

•

808.875.1234 Ext. 51

WWW.GRANDWAILEA.COM

‘AIPONO AWARDS

Gold The Mill House

HONORABLE MENTIONS

Aloha Mixed Plate 661-3322

Silver

Kā‘anapali Beach Hotel

AlohaMixedPlate.com

2525 Kā‘anapali Pkwy., Kā‘anapali | 661-0011 KBHMaui.com/dining/maui-hawaii-dining

Down the Hatch 661-4900 | DTHMaui.com Monkeypod Kitchen 891-2322

TIE Leoda’s Kitchen & Pie Shop

MonkeypodKitchen.com/Wailea _______________________________________________________

820 Olowalu Village Rd., Lahaina 662-3600 | Leodas.com

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HONORABLE MENTIONS

1087 Limahana Pl., Lahaina | 661-7711 ChoiceMaui.com

………………………………………………………

Fork & Salad

Azeka Shopping Center Mauka, 1279 S. Kīhei Rd., Kīhei | 879-3675 ForkAndSaladMaui.com

………………………………………………………

HONORABLE MENTIONS

A‘a Roots Maui AaRootsMaui.com Whole Foods Market 872-3310 WholeFoodsMarket.com/stores/maui _______________________________________________________

MOST INNOVATIVE MENU The Mill House 1670 Honoapi‘ilani Hwy., Waikapū 270-0333 | MauiTropicalPlantation.com/ Mill-House-Dining

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Cane & Canoe

One Bay Dr., Kapalua | 662-6681 MontageHotels.com/KapaluaBay

………………………………………………………

HONORABLE MENTIONS

Tin Roof Maui 868-0753 TinRoofMaui.com UMI maui 269-1802 Facebook.com/umimaui _______________________________________________________

The Gazebo Outrigger Nāpili Shores, 5315 L. Honoapi‘ilani Rd., Nāpili | 669-5621 Sea House Restaurant 669-1500 SeaHouseMaui.com _______________________________________________________

BEST BUSINESS LUNCH The Mill House Maui Tropical Plantation, 1670 Honoapi‘ilani Hwy., Waikapū | 270-0333 | MauiTropical Plantation.com/Mill-House-Dining

………………………………………………………

Star Noodle

286 Kupuohi St., Lahaina | 667-5400 StarNoodle.com

BEST BREAKFAST Kihei Caffé

………………………………………………………

HONORABLE MENTIONS

1945 S. Kīhei Rd., Kīhei | 879-2230 KiheiCaffe.com

CasanovaMaui.com/bc/bistro-casanova

Bistro Casanova 873-3650

1/26/18 5:36 PM

COURTESY OF THE MILL HOUSE

BEST HEALTHY FARE Choice Health Bar

COURTESY OF STAR NOODLE

Star Noodle

Monkeypod Kitchen 891-2322 MonkeypodKitchen.com/Wailea _______________________________________________________

BEST HAPPY HOUR Sea House Restaurant Napili Kai Beach Resort, 5900 L. Honoapi‘ilani Rd., Nāpili 669-1500 | SeaHouseMaui.com

………………………………………………………

Fleetwood’s on Front St.

744 Front St., Lahaina | 669-MICK (6425) FleetwoodsOnFrontSt.com

TIE Monkeypod Kitchen 10 Wailea Gateway Pl., Wailea | 891-2322 MonkeypodKitchen.com/Wailea

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HONORABLE MENTIONS

Down the Hatch 661-4900 | DTHMaui.com The Pint & Cork 727-2038 ThePintAndCork.com _______________________________________________________

BEST ASIAN CUISINE Star Noodle 286 Kupuohi St., Lahaina | 667-5400 StarNoodle.com

………………………………………………………

Japengo

Hyatt Regency Maui Resort & Spa, 200 Nohea Kai Dr., Kā‘anapali 667-4727 | JapengoMaui.com

………………………………………………………

HONORABLE MENTIONS

Nuka 575-2939 | NukaMaui.com Sansei Seafood Restaurant & Sushi Bar Kapalua, 669-6286 | Kīhei, 879-0004 SanseiHawaii.com

UMI maui 269-1802 Facebook.com/umimaui Maui Nō Ka ‘Oi May–Jun 2018

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‘AIPONO AWARDS

Gold

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

Silver

_______________________________________________________

BEST SOUTHEAST ASIAN CUISINE Thai Chef Restaurant Old Lahaina Center, 878 Front St., Lahaina 667-2814 | ThaiChefRestaurantMaui.com

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Nutcharee’s Authentic Thai Food

Azeka Shopping Center Makai, 1280 S. Kīhei Rd., Kīhei | 633-4840 | Nutcharees.com

TIE A Saigon Café 1792 Main St., Wailuku | 243-9560 ASaigonCafe.com

………………………………………………………

HONORABLE MENTIONS

Star Noodle 667-5400 | StarNoodle.com Max’s Restaurant 419-6784

FRESH HOUSE MADE NOODLES & ASIAN SPECIALTIES SERVING LUNCH & DINNER

286 KUPUOHI STREET AT THE TOP OF LAHAINA BUSINESS PARK

RESERVATIONS & TAKE-OUT

808.667.5400

MaxsRestaurantUSA.com Thai Mee Up 214-3369 Facebook.com/ThaiMeeUp _______________________________________________________

BEST BURGER Teddy’s Bigger Burgers 355 Keawe St., Lahaina | 661-9111 TeddysBB.com

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COURTESY OF COOL CAT CAFÉ

Cool Cat Café

AUTHENTIC INDIAN CUISINE Cool Cat Café 658 Front St., Lahaina | 667-0908 CoolCatCafe.com

………………………………………………………

HONORABLE MENTIONS

Vegan, Vegetarian & Jain dishes also available Ask for the Chef’s Special: West Bengal Style Fish & Curry 808-661-1207 | Daily 10 am - 9:30 pm | 658 Front St #110 across from the banyan tree in the Wharf Cinema Center lower level across the koi pond from Down The Hatch

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Cheeseburger in Paradise 661-4855 CheeseburgerNation.com/locations Cow Pig Bun 875-8100 | CowPigBun.com _______________________________________________________

BEST HAWAI‘I REGIONAL CUISINE Kō Restaurant Fairmont Kea Lani Resort, 4100 Wailea Alanui Dr., Wailea | 875-2210 KoRestaurant.com

………………………………………………………

‘AIPONO AWARDS

Gold

Silver

………………………………………………………

Kō Restaurant

The Banyan Tree

The Ritz-Carlton, Kapalua, 1 Ritz-Carlton Dr., Kapalua | 665-7096 RitzCarlton.com/en/hotels/kapalua-maui

Japengo 667-4727 | JapengoMaui.com Lahaina Grill 667-5117 | LahainaGrill.com Spago Maui 874-8000 FourSeasons.com/Maui/Dining/ Restaurants/Spago _______________________________________________________

Pacific’O

Old Lāhaina Lū‘au

HONORABLE MENTIONS

Maui Nui Luau 877-HULA (4852) Sheraton-Maui.com/maui-nui-luau Myths of Maui 661-3611 | MythsOfMaui.com Te Au Moana 877-827-2740 TeAuMoana.com _______________________________________________________

505 Front St., Lahaina | 667-4341 PacificOMaui.com

BEST LŪ‘AU Old Lāhaina Lū‘au

………………………………………………………

HONORABLE MENTIONS

1251 Front St., Lahaina | 667-0700 OldLahainaLuau.com

Hali‘imaile General Store 572-2666

………………………………………………………

BEST MEXICAN CUISINE Frida’s Mexican Beach House Restaurant

Hyatt Regency Maui Resort & Spa, 200 Nohea Kai Dr., Kā‘anapali | 661-1234 DrumsOfThePacificMaui.com

1287 Front St., Lahaina | 661-1287 FridasMaui.com

Drums of the Pacific

HGSMaui.com

The Plantation House Restaurant 669-6200 | ThePlantationHouse.com _______________________________________________________

TIE Feast at Lele

BEST PACIFIC RIM CUISINE Humuhumu The Grand Wailea, 3850 Wailea Alanui Dr., Wailea | 875-1234 | GrandWailea.com/dine

TIE Roasted Chiles

505 Front St., Lahaina | 667-LELE (5353) FeastAtLele.com

Azeka Shopping Center Mauka, 1279 S. Kīhei Rd., Kīhei | 868-4357 RoastedChilesHawaii.com

………………………………………………………

………………………………………………………

Habibi Arabic for Habibi “My Love” Arabic for “My Love”

ALOHA THAI FUSION

#myloveonmaui #myloveonmaui 77 Alanui Keali‘i St., Kīheī Open Everyday 11am–8pm

DA NANI PIRATES

"Nestled in the Heart of Makawao town" "Nestled in the Heart of Makawao town"

OPEN TIL 9PM DURING MAKAWAO’S 3RD FRIDAY TOWN PARTY

Open everyday 11am-6pm OPEN TIL 9PM DURING MAKAWAO’S 3RD FRIDAY TOWN PARTY 3655 Baldwin Makawao • 808.280.8551 Open Ave. everyday 11am-6pm 3655 Baldwin Ave. Makawao • 808.280.8551

1 Pi‘ikea Ave., Kīheī Open Everyday 11am–7pm

Food trucks for catering corporate events, weddings, & parties. We have 5 stars on Yelp & Trip Advisor!

Call us at 541-295-2125 for catering

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HONORABLE MENTIONS

mahalo for your votes! top 100 places to eat in the u.s.

-yelp 100 best restaurants for foodies in america -open table best maui restaurant 25 years in a row -honolulu magazine readers poll

808.667.5117

| 127 lahainaluna road, lahaina, maui, hawaii 96761 | www.lahainagrill.com

Just steps from the water’s edge.

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

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

The farm also offers coffee and lunch tours.

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

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‘AIPONO AWARDS

Amigo’s 1215 S. Kīhei Rd., Kīhei | 879-9952 333 Dairy Rd., Kahului | 872-9525 658 Front St., Lahaina | 661-0210 AmigosMaui.com

………………………………………………………

HONORABLE MENTIONS

Maui Tacos Kahului, 871-7726 | Kīhei, 8795005 | Lahaina 662-0717 | MauiTacos.com

Ono Tacos 357-3779

2008 Best New Restaurant 2008-2009 Best Place to Dine with Kids 2009 - 2018 Best Pizza Sale Pepe

BEST ITALIAN CUISINE Sale Pepe 878 Front St., Lahaina | 667-7667 SalePepeMaui.com CRAFT DRINKS, GRINDS, & VIBES

PAIA BAY PAIA, MAUI, HI

………………………………………………………

Fabiani’s Bakery & Pizza

95 E. Līpoa St., Kīhei; 874-0888 | 34 Wailea Gateway Pl., Wailea; 874-1234 | Fabianis.com

TIE Taverna 2000 Village Rd., Kapalua 667-CIAO (2426) | TavernaMaui.com _______________________________________________________

HONORABLE MENTIONS

Casanova Italian Restaurant & Deli

Join us...

For morning coffee, mimosa time, & “Magic Hour” Paia Bay - a tropical garden oasis, in the heart of Paia Town Check our website for new live music & events www.paiabaycoffee.com

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572-0220 | CasanovaMaui.com Ferraro’s Bar e Ristorante 874-8000 FourSeasons.com/maui/dining/ restaurants/ferraros-bar-e-ristorante Matteo’s Osteria 891-8466 MatteosMaui.com Pūlehu, an Italian Grill 667-3200 PulehuRestaurantMaui.com _______________________________________________________

BEST PLATE LUNCH Auntie’s Kitchen The Westin Kā‘anapali Ocean Resort Villas, 6 Kai Ala Dr., Kā‘anapali | 667-3200 WestinKaanapali.com/AuntiesKitchen

………………………………………………………

COURTESY OF SALE PEPE/MYKLE COYNE

Facebook.com/ono.tacos _______________________________________________________

Gold

Aloha Mixed Plate

Prison Street Pizza 662-3332 PrisonStreetPizza.com Sale Pepe 667-7667 | SalePepeMaui.com _______________________________________________________

1285 Front St., Lahaina | 661-3322 AlohaMixedPlate.com

TIE Da Kitchen Auntie’s Kitchen Aloha Mixed Plate

Triangle Square, 425 Koloa St., Kahului; 871-7782 | Rainbow Mall, 2439 S. Kīhei Rd, Kīhei; 875-7782 | Da-Kitchen.com

………………………………………………………

HONORABLE MENTIONS

Poi By The Pound 283-9381

BEST NOODLES Star Noodle 286 Kupuohi St., Lahaina | 667-5400 StarNoodle.com

………………………………………………………

Nutcharee’s Authentic Thai Food

PoiByThePound.com Tin Roof Maui 868-0753 TinRoofMaui.com _______________________________________________________

Azeka Shopping Center Makai, 1280 S. Kīhei Rd., Kīhei | 633-4840 Nutcharees.com

BEST PIZZA Flatbread Company

Sam Sato’s 244-7124 Thai Chef Restaurant 667-2814

89 Hāna Hwy., Pā‘ia | 579-8989 FlatbreadCompany.com

Thai Mee Up 214-3369

………………………………………………………

HONORABLE MENTIONS

ThaiChefRestaurantMaui.com

Pizza Madness Maui 270-9888 | PizzaMadnessMaui.com

………………………………………………………

HONORABLE MENTIONS

Dollies Pub & Café 669-0266 DolliesPizzaKahana.com

Facebook.com/ThaiMeeUp _______________________________________________________

BEST FISH & SEAFOOD Mama’s Fish House

Monkeypod Kitchen 891-2322

799 Pono Pl., Kū‘au | 579-8488 MamasFishHouse.com

MonkeypodKitchen.com/Wailea

………………………………………………………

SEAN MICHAEL HOWER

TOP: COURTESY OF AUNTIE’S KITCHEN; BOTTOM: MIEKO HORIKOSHI

Silver

CHIMICHANGA

WET BURRITO

CHILE VERDE

KAHULUI 872-9525 | 333 Diary Rd. Next to Minit Stop KIHEI 879-9952 |1215 S Kihei Rd in Longs Shopping Center LAHAINA 661-0210 | Wharf Cinema Center

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‘AIPONO AWARDS

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

………………………………………………………

HONORABLE MENTIONS

The Banyan Tree 665-7096 RitzCarlton.com/en/hotels/kapalua-maui Fleetwood’s on Front St. 669-MICK (6425) FleetwoodsOnFrontSt.com Paia Fish Market Restaurant Kīhei, 874-8888 | Pā‘ia, 579-8030 Lahaina, 662-3456 | PaiaFishMarket.com Sea House Restaurant 669-1500 SeaHouseMaui.com _______________________________________________________

NINA KUNA

Son’z Steakhouse

BEST STEAK Son’z Steakhouse Hyatt Regency Maui Resort & Spa, 200 Nohea Kai Dr., Kā‘anapali | 667-4506 SonzSteakhouse.com

………………………………………………………

Black Rock Kitchen

Sheraton Maui Resort & Spa, 2605 Kā‘anapali Pkwy., Kā‘anapali 662-8059 | Sheraton-Maui.com

………………………………………………………

HONORABLE MENTIONS

Duo 874-8000 FourSeasons.com/Maui/dining Lahaina Grill 667-5117 | LahainaGrill.com Ruth’s Chris Steak House Lahaina Center, 661-8815 | The Shops at Wailea, 874-8880 RuthsChris.com _______________________________________________________

BEST SUSHI Sansei Seafood Restaurant & Sushi Bar 600 Office Rd., Kapalua; 669-6286 Kihei Town Center, 1881 S. Kīhei Rd., Kīhei; 879-0004 | SanseiHawaii.com

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Gold

Silver

………………………………………………………

Japengo

New location at Pu’unene Shopping Center open mid 2018!

Hyatt Regency Maui Resort & Spa, 200 Nohea Kai Dr., Kā‘anapali | 667-4727 JapengoMaui.com

TIE Miso Phat Sushi Kahana Manor, 4310 L. Honoapi‘ilani Hwy., Kahana; 669-9010 | Azeka Shopping Center Mauka, 1279 S. Kīhei Rd., Kīhei; 891-6476 | MisoPhat.com

………………………………………………………

HONORABLE MENTIONS

Nuka 575-2939 | NukaMaui.com UMI maui 269-1802 Facebook.com/umimaui _______________________________________________________

BEST FISH TACO Paia Fish Market Restaurant 1913 S. Kīhei Rd., Kīhei; 874-8888 100 Hāna Hwy., Pā‘ia; 579-8030 632 Front St., Lahaina; 662-3456 PaiaFishMarket.com

………………………………………………………

Coconut’s Fish Café

1279 S. Kīhei Rd., Kīhei | 875-9979 CoconutsFishCafe.com

A locally-sourced, chef-inspired salad restaurant forkandsaladmaui.com 1279 South Kihei Rd. Unit 204 | Kihei, HI 96753 | 808.879.3675

NOW FRANCHISING

………………………………………………………

HONORABLE MENTIONS

Auntie’s Kitchen 667-3200 WestinKaanapali.com/AuntiesKitchen Leilani’s on the Beach 661-4495 Leilanis.com Maui Tacos Kahului, 871-7726 | Kīhei, 8795005 | Lahaina, 662-0717 | MauiTacos.com _______________________________________________________

BEST FOOD TRUCK Thai Mee Up 591 Haleakalā Hwy., Kahului | 214-3369 Facebook.com/ThaiMeeUp

………………………………………………………

344-7929 | MauiFreshStreatery.com

Dancing Fires, Tempting Flavors

………………………………………………………

HONORABLE MENTIONS

Wailele Polynesian Luau

Maui Fresh Streatery

Ono Tacos 357-3779 Facebook.com/ono.tacos Yazi’z 268-3229 Facebook.com/YazizFoodTruck _______________________________________________________

BEST POKE Tamura’s Fine Wine & Liquors 199 Dairy Rd., Kahului; 873-8000 226 Kupuohi St., Lahaina; 667-9000 874 Alua St., Wailuku; 242-0957 TamurasFineWine.com

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

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

2365 Ka‘anapali Parkway, Lahaina, Hawai‘i 96761 ©2018 Marriott International, Inc. All Rights Reserved. Starpoints, SPG, Preferred Guest, Sheraton, Westin, St. Regis, The Luxury Collection, W, Le Meridien, Design Hotels, Tribute Portfolio, Element, Aloft, Four Points and their respective logos are trademarks of Marriott International, Inc., or its affiliates.

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Gold Silver ………………………………………………………

Foodland

90 Kane St., Kahului | 877-2808 1881 S. Kīhei Rd., Kīhei | 879-9350 878 Front St., Lahaina | 661-0975 Pukalani Terrace, 55 Pukalani St., Pukalani 572-0674 | 370 Kehalani Village Dr., Wailuku 244-4460 | Foodland.com/stores

………………………………………………………

HONORABLE MENTION

Wailuku Market 244-0943 _______________________________________________________

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

Ululani’s Hawaiian Shave Ice

BEST SHAVE ICE Ululani’s Hawaiian Shave Ice 333 Dairy Rd., Kahului | Hyatt Regency Maui Resort & Spa, 200 Nohea Kai Dr., Kā‘anapali | 61 S. Kīhei Rd., Kīhei | 790 Front St., Lahaina | 819 Front St., Lahaina | 58 Maui Lani Pkwy., Wailuku | 877-3700 UlulanisShaveIce.com

………………………………………………………

Local Boys Shave Ice

Restaurant open daily at 10am 335 Keawe St, Lahaina Gateway 808-661-9111 Check truck locations on Social Media

Follow us

Ask about Special Events Catering! Call 280-9371

624 Front St., Lahaina; 344-9779 | Kihei Kalama Shopping Center, 1941 S. Kīhei Rd., Kīhei | LocalBoysShaveIce.com

………………………………………………………

HONORABLE MENTION

Breakwall Shave Ice Company 661-4900 BreakwallMaui.com _______________________________________________________

BEST DESSERT Mama’s Fish House 799 Pono Pl., Kū‘au | 579-8488 MamasFishHouse.com

……………………………………………………

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MIEKO HORIKOSHI

By Reservation only: 808.667.4341 • www.oofarm.com

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

EAT, DRINK AND LIVE WELL OPEN MON–SAT NOON TIL MIDNIGHT

535 LIPOA PARKWAY, KIHEI HI | 808-875-8100 | | (ACROSS FROM MAUI BREWING CO.) | COWPIGBUN.COM 2017 Silver best burger 2016 Silver best cocktails

2015 Gold best new restaurant Gold best burger Gold best cocktails

New location beginning Fall 2018, check our facebook for updates

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‘AIPONO AWARDS

Gold

Silver

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

………………………………………………………

HONORABLE MENTIONS

Leoda’s Kitchen & Pie Shop 662-3600 | Leodas.com Monkeypod Kitchen 891-2322 MonkeypodKitchen.com/Wailea _______________________________________________________ Monkeypod Kitchen

BEST BAR Monkeypod Kitchen 10 Wailea Gateway Pl., Wailea | 891-2322 MonkeypodKitchen.com/Wailea

………………………………………………………

Down the Hatch

658 Front St., Lahaina | 661-4900 DTHMaui.com

………………………………………………………

HONORABLE MENTIONS

Fleetwood’s on Front St. 669-MICK (6425) FleetwoodsOnFrontSt.com

Lahaina Grill 667-5117 | LahainaGrill.com _______________________________________________________

Nothing in Hawaii is boring.

Not even cheese & crackers.

Taverna

BEST COCKTAILS Taverna 2000 Village Rd., Kapalua | 667-CIAO (2426) TavernaMaui.com

………………………………………………………

Fleetwood’s on Front St.

744 Front St., Lahaina | 669-MICK (6425) FleetwoodsOnFrontSt.com

TIE Lehua Lounge Andaz Maui at Wailea Resort, 3550 Wailea Alanui Dr., Wailea | 573-1234 AndazMauiReservations@andaz.com

………………………………………………………

HONORABLE MENTIONS

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Down the Hatch 661-4900 | DTHMaui.com Lahaina Grill 667-5117 | LahainaGrill.com

TOP: COURTESY MONKEYPOD KITCHEN; RIGHT: SEAN M. HOWER

It’s an elegant new way to enjoy cheese and crackers with the exotic taste of Hawaiian fruit.

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

over 3400 reviews

over 4700 reviews

SIX MAUI LOCATIONS: 117 Hāna Highway, Pā'ia 61 S. Kīhei Road, Kīhei 333 Dairy Road, Kahului 58 Maui Lani Parkway, Wailuku 790 Front Street, Lāhainā Hyatt Regency Maui Resort and Spa, 200 Nohea Ka Drive, Kā'anapali

Bravo!

Owner/Executive Chef Jennifer Nguyen, A Saigon Cafe 2018 Friend of Agriculture Award recipient Presented by Maui County Farm Bureau in partnership with Maui Nö Ka ‘Oi magazine at the annual ‘Aipono Awards Gala

We salute past recipients:

Peter Merriman, Hula Grill Kä‘aanapali 2007 James McDonald, Pacific‘O and I’O 2008 Peter Merriman, Merriman’s Kapalua 2009 Jenna Haugaard, Flatbread Company 2010 Justin Pardo, Market Fresh Bistro 2011 Tylun Pang, Kö, The Fairmont Kea Lani 2012 Scott McGill, TS Restaurants 2013 Chris Schobel, Hula Grill 2013 Eric Faivre, Grand Wailea 2014 Francois Milliet, Kä‘anapali Ocean Resort Villas 2015 Perry Bateman, Mama’s Fish House 2016 Travis Morrin, Cody Christopher and Jaron Blosser Three’s Bar & Grill • Fork & Salad 2017

MAUI COUNTY

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Gourmet specialty baked goods made daily using all natural ingredients No Ka ‘Oi cinnamon rolls with ten different flavors to choose from, flavors vary daily.

Fresh malasadas every morning from 8–10 am or until they sell out.

Plus muffins, banana breads, coffee cakes, croissants, cookies, cakes, cupcakes, brownies, cheesecakes, pies and more!

2580 KeKaa Dr., Lahaina | 808-203-6052 Daily, 7 am–4 pm | sweetalohabaking.com

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591 Haleakala Highway (Across from Costco) Phone: (808) 359-1052 Hours of operation: Mon - Saturday 10am - 4 pm

‘AIPONO AWARDS

Gold

Silver

Luana Lounge, Fairmont Kea Lani 875-4100 | Fairmont.com/Kea-Lani-Maui/ Dining/Luana The Mill House 270-0333 | MauiTropical Plantation.com/Mill-House-Dining Monkeypod Kitchen 891-2322 MonkeypodKitchen.com/Wailea _______________________________________________________

Alaloa Lounge

BEST LOBBY LOUNGE Alaloa Lounge, The Ritz-Carlton, Kapalua, 1 Ritz-Carlton Dr., Kapalua 669-6200 | RitzCarlton.com/en/hotels/ kapalua-maui/dining/alaloa-lounge

………………………………………………………

Lobby Lounge, Four Seasons Resort Maui

3900 Wailea Alanui Dr., Wailea | 874-8000 FourSeasons.com/Maui/Dining

………………………………………………………

HONORABLE MENTION

Luana Lounge, Fairmont Kea Lani 875-4100 | Fairmont.com/Kea-Lani-Maui/ Dining/Luana _______________________________________________________

BEST WINE LIST Lahaina Grill 127 Lahainaluna Rd., Lahaina | 667-5117 LahainaGrill.com

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COURTESY OF THE RITZ-CARLTON, KAPALUA

Taverna

2000 Village Rd., Kapalua 667-CIAO (2426) | TavernaMaui.com

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HONORABLE MENTIONS

Ka‘ana Kitchen, Andaz Maui 573-1234 AndazMaui.com

Merriman’s Kapalua 669-6400 MerrimansHawaii.com/kapalua

The Mill House 270-0333 | MauiTropical Plantation.com/Mill-House-Dining Maui Nō Ka ‘Oi May–Jun 2018

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Special Awards Each year, ‘Aipono honors a few individuals and companies chosen by industry professionals for their contributions to the Maui community.

We are pleased to present our 2018 winners.

maui county farm bureau’s

Friend of Agriculture “One of the things we admire about A Saigon Café is its menu,” says Warren Watanabe, executive director of the Maui County Farm Bureau. “We know Vietnamese culture emphasizes vegetables; Jennifer’s menu prepares them in delicious and enticing ways, helping people to see vegetables as proper dishes, not as an afterthought.

More and more restaurants that serve American and Hawai‘i Regional Cuisine are adopting what Jennifer has been doing for many years.

“She is a great advocate for local farming, and understands its challenges and hard work firsthand: She has a farm of her own,

growing papaya, eggplant, lemongrass, basil, mint and other herbs that she uses at A Saigon Café. She’s also committed to the local farmers she buys from and keeps busy.

“Jennifer’s loyal support of agriculture extends far beyond her restaurant,” Watanabe adds. “Positive and energetic, she is always ready to help the Maui County Farm Bureau, whether it’s catering or cooking at one of our events to promote local ingredients. For all these reasons, and more, the Maui County Farm Bureau is pleased to honor Jennifer Nguyen as 2018’s Friend of Agriculture.”

Watch our video about Jennifer at MauiMagazine.net/friend-of-ag-2018.

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

REGIONALLY INSPIRED CUISINE BY ITALIAN BORN CHEF MATTEO MISTURA

in The Heart Of Wailea

REGIONALLY INSPIRED CUISINE BY ITALIAN BORN CHEF MATTEO MISTURA

in The Heart in Of TheWailea Heart Of Wailea

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

Maui’s Best Chef 2016

Featuring Hawaii’s largest Maui Time wine selection

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

Proudly use locally sourced products Best Italian–Silver ‘Aipono Award 2016

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

64 Wines by the glass

Proudly use locally sourced products

HAPPY HOUR MON-FRI SAT-SUN 4-5pm Vegetarian Gluten Free 65pm HAPPY HOUR M-F 3&-3-5pm (wine bar only) DINNER- 3pm DAILY| DINNER 5-9:30pm LUNCH M-F 11:30am DAILY 5 - 9:30pm 64 Wines by the glass WAILEA WAILEAIKE IKEPLACE PLACE WAILEATOWN TOWNCENTER, CENTER, 161 161 WAILEA

Featuring Hawaii’sFeaturing largest wine selection Hawaii’s largest wine selection

HAPPY HOUR M-F - 5pm (wine bar only) Handcrafted Italian Artisan Pizza’s & 3Artisan Pasta’s 808-891-VINO (8466) Handcrafted Italian Pizza’s & Pasta’s

LUNCH M-F 11:30am - 3pm | DINNER DAILY 5 - 9:30pm

Available for Large Parties Proudly use locally sourced products WAILEA TOWN CENTER, WAILEA IKE PLACE Proudly useproducts locally 161 sourced

www.MatteosMaui.com

Vegetarian & Gluten Free & Gluten Free Vegetarian

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808-891-VINO (8466) Available for Large Parties

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

COURTESY OF JENNIFER NGUYEN

JENNIFER NGUYEN | A SAIGON CAFÉ

‘AIPONO AWARDS

pacific biodiesel’s

COURTESY OF ANDAZ MAUI

Excellence in Sustainability

How did Andaz Maui earn 2018’s Excellence in Sustainability award?

Let Kelly King, vice president of Pacific Biodiesel, count the ways: “Even before it purchased and renovated the former Wailea Beach Resort, Andaz showed its commitment to environmental responsibility.

During construction, Andaz reused 93 percent of the structural walls, floors and roof; and what it didn’t recycle, it replaced with healthier lowemission materials, from flooring to paint. Andaz doesn’t just recycle on property; they recycled the actual property!”

The hotel installed a solar-thermal system to improve energy efficiency, and practices environmental stewardship in myriad ways.

Landscaping staff maintain the grounds without gasoline-powered equipment, mulching green waste to hold moisture and reduce the need for irrigation. “Even its coconut trees don’t just beautify the landscape,” says King. “The hotel harvests the nuts and dehydrates the meat to

ANDAZ MAUI AT WAILEA RESORT create body scrubs and massage oil for its spa.” Guests receive reusable, recycled, BPA-free water bottles, and the hotel recycles 100 percent of the glass bottles used in its bars and restaurants—guestroom glassware is made from recycled wine bottles.

Andaz lends bicycles to guests free of charge, and has placed EV stations on the property, with free charging for employees.

Stewardship doesn’t stop at the property line. Andaz adopted a stretch of highway along Kealia Pond, a national wildlife refuge home to thirty species of waterfowl, shorebirds and migratory ducks.

“Andaz is an exemplary member of the Maui community,” says King. “With so many local resorts and visitor facilities now focusing on sustainability, the bar for this award has been set pretty high.”

Watch our video about Andaz Maui at MauiMagazine.net/excellence-in-sustainability-2018.

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

Buen provecho!

1279 S Kihei Rd, Ste 122 (Azeka Mauka) | (808) 868-4357 | Mon.– Sat. 11a.m.–9p.m. | roastedchileshawaii.com Maui Nō Ka ‘Oi May–Jun 2018

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‘AIPONO AWARDS

‘Aipono Icon

Pardee Erdman, right, with son Sumner

It’s indicative of Pardee Erdman’s character that when we asked MauiWine president Paula Hegele to tell her boss about his Icon award, “I had to get his permission to accept it,” she says. “Pardee’s a private individual, but I don’t think there are many chefs here who aren’t familiar with him. He’s a great patron of Maui’s agriculture and culinary scene.”

That’s putting it mildly. Erdman came to Hawai‘i in 1963, “and fell in love with the mountain,” says Hegele. That same year, he purchased Ulupalakua Ranch.

Erdman has long supported diversified agriculture. He’s one of several Maui ranchers behind the Maui Cattle Company, and after the demise of Maui Land & Pineapple Company, helped found Hali‘imaile Pineapple to keep that heritage crop’s presence on Maui.

And in 1974, Erdman established, of all things, a winery.

“Pard likes to try things,” Hegele explains with a laugh.

Soon twenty-three acres of ranch land were growing grapes. While waiting for them to mature, the vineyard launched its first product: pineapple wine from Hali‘imaile fruit.

When Kā‘anapali opened in the 1960s as Hawai‘i’s first destination resort, Erdman, a member of the prestigious gastronomy society Chaine des Rôtisseurs, helped establish a Maui chapter to assist local staff in honing their fine-dining skills.

And when his own employees wanted to launch the event that became the Ulupalakua Thing, Erdman agreed to have it at the ranch—if it was strictly for and about agriculture. “The Thing” ran for twelve years, raising funds for UHMC’s culinary school, the 4H Club, and the Maui County Farm Bureau.

For Pardee Erdman, supporting the future of agriculture has also meant supporting its past. In 2009, he placed more than 11,000 acres of ranch land in a conservation easement with the Hawaiian Islands Land Trust,

and approved the reforestation of indigenous Hawaiian plants in ‘Auwahi.

“For Pard, doing what’s right is paramount,” says Hegele. “Does the company create products with integrity? Are we good employers? Are we serving the community?”

“Through his deep commitment to so many aspects of Maui’s community, Pardee Erdman sets an indelible example for the rest of us to follow. We are honored to recognize him as ‘Aipono’s 2018 Icon.”—Diane Haynes Woodburn, Publisher, Maui Nō Ka ‘Oi Magazine

Watch our video about Pardee at MauiMagazine.net/icon-2018.

FRANKIEBEES.COM

MARSHA AGUON

A DV E N T U R E | F O O D | C U LT U R E THE MAGAZINE FOR PEOPLE WHO LOVE MAUI –

Subscribe to Maui No Ka ‘Oi Magazine, to keep up with the stories, events and issues that matter to Maui—and you.

GET 6 ISSUES FOR ONLY $21

subscribe.MauiMagazine.net | 844-808-MAUI (6284) Hours of operation 9 a.m.–5 p.m. HST

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COURTESY OF PARDEE ERDMAN

C. PARDEE ERDMAN, ‘ULUPALAKUA RANCH & MAUIWINE

Feeding your soul never tasted so good.

Open for breakfast lunch and dinner.

call us at 808-579-8877

1813 Baldwin Avenue, Makawao, Hawaii | 96768

w w w.lumeriamaui.com

LUMERIA Maui

SHOP MAUI

ADVERTISING

HANGLOOSE HAMMOCKS HAWAII

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

MAUI MANJOOKIES

HANA BEE HONEY

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

East Maui’s lush rainforests provide a bountiful landscape for honeybees to collect nectar and pollen, resulting in an exquisite gift of nature.

Always raw and produced organically. Facebook: HanaBeeHoney; Instagram: @ HanaBeeHoney

MAUI PIE

SWAP MEET AT PAIA BAY

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

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Maui Pie grew from our history of baking and love for this island. Working with local businesses and individuals and the amazing bounty Maui has to offer is vital to our success and the authenticity of our products.

1280 S. Kīhei Road, Kīhei 298-0473, MauiPie.com

calendar

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

May M AY

THROUGH MAY 13

Of Mice and Men Historic ‘Īao Theater Adapted from John Steinbeck’s 1937 novel, the play follows two migrant ranch workers who roam California in search of jobs during the Great Depression—and the tragedy that follows them. Fridays & Saturdays 7:30 p.m.; Sun. 3 p.m. 68 N. Market St., Wailuku; 242-6969; MauiOnStage.com

THROUGH JUNE 15

Elemental Design Hui No‘eau Visual Arts Center This juried exhibit showcases artists working in glass, metal and wood. Gallery open daily, 9 a.m.– 4 p.m. 2841 Baldwin Ave., Makawao; 572-6560; HuiNoeau.com

2-3

Hawaii Small Business Conference MACC National and local business leaders will cover a range of topics on the theme of this year’s conference, “Plan, Build, Grow: Mapping A Pathway to Success.” One Cameron Way, Kahului; 8752300; HawaiiSmall.Biz

3-5

Maui Matsuri Japanese culture shines at this series of events, including the Maui premiere of Go For

FRIDAY TOWN PARTIES

Each week, a different Maui town hosts music, artists’ demos, children’s activities and culinary wizards from 6 to 9 p.m.

It’s a block party for residents and visitors alike.

Parking and other info: MauiFridays.com

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Broke at the Historic ‘Īao Theater in Wailuku, May 3 at 6 p.m. The film tells the story of the most highly decorated unit in U.S. military history: the all Japanese-American 442nd Regimental Combat Team, many of whose soldiers came from Hawai‘i. The 150th Gannen Mono (first generation) Celebration honors Hawai‘i’s plantation heritage with cultural entertainment and community obon dance from 6 to 9 p.m. May 4 at UH–Maui College.

The Maui Matsuri festival features exhibits, food and craft booths, kimono fashions, taiko (Japanese drumming), children’s activities, contests and obon dancing from 2 to 9 p.m. May 5 at UHMaui College. 310 W. Ka‘ahumanu Ave., Kahului; 283-9999; MauiMatsuri.com

4, 7, 9, 11

Maui Classical Music Festival World-renowned musicians perform in historic churches across Maui: May 4 at Makawao Union Church, May 7 and 11 at Keawala‘i Congregational Church in Mākena, and May 9 at Wananalua Congregational Church in Hāna. 298-1862; Maui ClassicalMusicFestival.org

5

Bluesmith’s Paddle Imua Paddlers in various disciplines race from Māliko Gulch to the Hawaiian Canoe Club in Kahului to raise funds for Camp Imua, a weeklong camp for kids with special needs and disabilities. Hoaloha Park, Kahului; 244-7467; PaddleImua.com

May 4, June 1 First Friday Wailuku

May 11, June 8 Second Friday Lahaina

May 18, June 15 Third Friday Makawao

May 25, June 22 Fourth Friday Kīhei June 29 Fifth Friday Lāna‘i

5

Na Holo Wahine Keōpūolani Park Women are invited to participate in this 5K run and one-mile walk to benefit The Maui Farm, a farm-based nonprofit that serves women and their families. 8 a.m. 700 Halia Nakoa St., Kahului; 222-2482; virr.com

5

Aloha from Hawai‘i Events Lawn, MACC This outdoor concert features some of Hawai‘i’s favorite performers, including The Green, Iration, Anuhea and Jordan T. 6–10 p.m. One Cameron Way, Kahului; 242-7469; MauiArts.org

5-6

MAPA’s Spring Extravaganza Castle Theater, MACC On Saturday, Maui Academy of Performing Arts dancers of all ages strut their stuff in hip-hop, Broadway dance, contemporary, jazz and tap at 1 p.m. At 7:30 p.m., the dance concert MOVES debuts with original choreography. Sunday brings ballet recitals of Alice in Wonderland at 1 and 6 p.m.

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

6

& JUNE 3

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

12

Seabury Hall Craft Fair This Mother’s Day weekend tradition is one of the most anticipated local craft fairs of the year, with art, rummage and plant sales, silent auction, music, food, kids’ activities and more. 9 a.m.–4 p.m.

40 Olinda Road, Makawao; SeaburyHall.org

LEFT & LOWER RIGHT: BRYAN BERKOWITZ; TOP RIGHT: COURTESY OF MAUI ARTS & CULTURAL CENTER; OPPOSITE: PETER LIU

L–R: May 5, Paddle Imua | May 25, Artist 2 Artist | May 19 Maui Brewer’s Festival | May 5–6 MAPA’s Spring Extravaganza (opposite)

12

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

y

E X P E R I E N C E M AU I ’S L I F E ST YL E D E ST I N AT I O N OVER 100 ISLAND SHOPS, LOCAL RESTAURANTS

14

One Night Only (ONO) Historic ‘Īao Theater Maui OnStage’s free monthly theater series presents 12 From 21: The Music of 21st Century Broadway.

6:30 p.m. 68 N. Market St., Wailuku; 242-6969; MauiOnStage.com

& MAUI ACTIVITIES

SHOPPING DINING ENTERTAINMENT

Pharmacy & Cell Phone Services 5 minutes from Kahului Harbor

14

-JUNE 9

Young Creatives: Intergalactica Schaefer International Gallery, MACC This biennial student show includes works by Maui students in grades K–12. The exhibit includes an immersive intergalactic space station created by students and artisan mentors. Gallery is open daily, 10 a.m.–5 p.m. One Cameron Way, Kahului; 242-7469; MauiArts.org

19

Maui Brewer’s Festival A&B Ampitheater, MACC The 21-and-older crowd can enjoy craft beers from Hawai‘i and beyond, appetizers by local tastemakers, live entertainment, door prizes and a home-brew competition. Hard cider, hard kombucha and root beer are also available. 4–7 p.m. One Cameron Way, Kahului; 242-7469; MauiArts.org

25

Artist 2 Artist McCoy Studio Theater, MACC In this concert series, Henry Kapono pairs with a different guest artist each month to play music and talk story. This show features Malani Bilyeu of the acclaimed group Kalapana. 7:30 p.m. One Cameron Way, Kahului; 242-7469; MauiArts.org

ISLAND FASHION LOCAL CUISINE MAUI EXPERIENCES M AU I ’S L I F E ST YL E D E ST I N AT I O N OVER 100 ISLAND SHOPS, LOCAL RESTAURANTS & MAUI ACTIVITIES Luggage Storage Services Just 5 minutes from Kahului Airport QUEENKAAHUMANUCENTER.COM FREE WI-FI

19

–20; JUNE 23–24

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

26

Annual Golf Classic Royal Kā‘anapali Course Get in the swing of things at this fifth annual tournament hosted by and benefiting Lahaina Town Action Committee and Lahaina Junior Golf Association. Scramble-shotgun format includes 18 holes of golf, prizes, food and more. 2290 Kā‘anapali Pkwy., Kā‘anapali; 661-9175; Visit Lahaina.com

Maui Nō Ka ‘Oi May–Jun 2018

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calendar JUNE

traditional patterns and motifs translated for contemporary styles. 7:30 p.m. One Cameron Way, Kahului; 242-7469; MauiArts.org

1-3

Wa‘a Kiakahi Kā‘anapali Beach The ancient Hawaiian art of outrigger-canoe sailing comes to life during this free event. Crewmembers from all the islands will share their knowledge of the history and traditions of sailing canoes. Festivities include sailing-canoe rides, talks with Hawaiian Sailing Canoe Association crew, and Hawaiian welcoming and closing ceremonies. HSCA.info

2-3

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

9

ArT=Mixx Schaefer International Gallery and Yokouchi Pavilion, MACC In conjuction with the Young Creatives: Intergalactica gallery exhibit, this free event features artists, DJs, and live performances. Costumes are encouraged. 21-and-older only. 7:30 p.m. One Cameron Way, Kahului; 242-7469; MauiArts.org

2

MAMo Wearable Art Show Yokouchi Pavilion, MACC This popular runway show grew out of Maoli Arts Month, O‘ahu’s annual celebration of native Hawaiian art. Expect cutting-edge design, and

L–R: June 2, MAMo Wearable Art Show

10

The Crystal Method Yokouchi Pavilion & Courtyard, MACC The Grammy-nominated duo of Ken Jordan and Scott Kirkland performs genre-mashing electronic sounds. 6 p.m. One Cameron Way, Kahului; 2427469; MauiArts.org

13-17

Maui Film Festival Wailea Resort and Maui Arts & Cultural Center Movie buffs, armchair critics, and curiosity seekers will converge at this favorite summertime festival that includes cinematic fare, celebrity sightings, filmmakers’ panels, culinary events and extravagant parties. MauiFilmFestival.com

MAUI T

ULTIMATEAIR M AU I.COM

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21 LA’A STREET :: WAILUKU, HAWAII

15

Duo Diorama Makawao Union Church Violinist Minghuan Xu and pianist Winston Choi will perform as part of the North South East West Festival. 7:30 p.m. 1445 Baldwin Ave., Makawao; 876-1854; EbbAndFlowArts.org

J U N E H I G H L I G H T S

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

This epicurean celebration features gourmet dinners, seminars by esteemed winemakers, and wine-and-food parings. Maui Nō Ka ‘Oi hosts Sunday’s finale Seafood Festival from 6 to 9 p.m. at the Aloha Garden Pavilion. See page 86 for details. 1 Ritz-Carlton Dr., Kapalua; KapaluaWineAndFoodFestival.com

15

‘Aipono Wine Dinner Ka‘ana Kitchen Andaz Maui at Wailea Resort Chef Jonathan Pasion creates a special Asian-inspired menu for this pairing that features Italian wines selected by guest sommelier James Maher. A portion of sales benefits the UH–Maui College Culinary Arts Program.

See page 49 for details. $175 per person, plus tax & gratuity. 6:30 p.m. 3550 Wailea Alanui Dr., Wailea. Reservations: 573-1234

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COURTESY OF MAUI ARTS & CULTURAL CENTER

7-10

un Top: June 13–17, Maui Film Festival; Above: June 15, Duo Diorama

16

Noni Workshop Maui Nui Botanical Gardens Cultural practitioner Ko‘i Lum will lead a hands-on workshop that covers the uses of this medicinal plant. 150 Kanaloa Ave., Kahului; MNGB.org Reservations at info@mnbg.org.

22

Green Room: Naomi Shihab Nye and Cathy Song McCoy Studio Theater, MACC The Merwin Conservancy presents poets Naomi Shihab Nye and Cathy Song. 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

Snorkel, Relax & Let Us Take You On An Adventure

23

Taiko Festival Castle Theater, MACC Zenshin Daiko delivers the energy and grace of taiko drumming at this annual concert. 7 p.m. One Cameron Way, Kahului; 242-7469; MauiArts.org

23

-AUGUST 18

Ai Iwane: Island in My Mind, Fukushima and Melissa Ann Pinney: Girl Transcendent Schaefer International Gallery, MACC Concurrent exhibits feature personal approaches by two women photographers. Ai Iwane, from Tokyo, uses a large-format, 360-degree rotating panoramic camera to develop images of the aftermath of the 2011 Fukushima disaster. Her work also reveals historic connections between Japan and Maui through the traditions of obon dance festivals. Melissa Ann Pinney is a fine-art photographer based in Evanston, Illinois. Her works in this exhibition were selected from a long-term exploration of emerging feminine identity. Gallery is open Tuesday–Sunday, 10 a.m.–5 p.m. One Cameron Way, Kahului; 242-7469; MauiArts.org

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Kī Hō‘alu Guitar Festival A&B Ampitheater, MACC Fun for the whole family, this free outdoor concert showcases an all-star lineup of Hawai‘i’s finest slack-key musicians. Bring low-backed beach chairs or blankets and relax on the lawn. There will be food trucks and local crafters. 1–7 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 July-August 2018 print edition must be received by March 14. Photos for print must be 300 dpi. Listings are free, subject to editing, and used as space permits.

(808) 879-8188 • www.fourwindsmaui.com/nokaoi Maui Nō Ka ‘Oi May–Jun 2018

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who’s who

‘AIPONO WINE DINNER | The Banyan Tree at The Ritz-Carlton, Kapalua | February 6, 2018 | Benefit for UH-Maui Culinary Arts Program

L to R: Carolina Riera-Louie & Dean Louie | Ellen Gerl, Chris & Elaine Segura | Orga & Oscar Jimenez | Ray & Jan Kunz | Rosy Udave & Steve Sanchez

MIEKO HORIKOSHI

L to R: Rick & Carolyn Ragsdale, Susan & Steve Capps | Michele & Qiana Di Bari | Judith & Richard Michaels | Debbie & Martin Wyand | Nick & Debbie Williams

L to R: Tom Reed & Judy McCorkle | Laurie Rutkowski & Mark Nigbur | Dr. Jane Kocivar & Tim Garcia | Rob Stoner, Sandy & Earl Stoner

BRYAN BERKOWITZ

ART AFFAIR | Hui No‘eau Visual Arts Center | February 24, 2018 | Benefit for Hui No‘eau Visual Arts Center

TASTE OF SCHOOL GARDENS | Maui Tropical Plantation | March 10, 2018 | Benefit for Grow Some Good

L to R: Kirk Surry & Susan Teton | Nio Kindla & Nadine Rasmussen | Jennifer Bohlin & Jill Engledow | Chris Kulis | Rochelle Mendoza, Cat Chamberlain, Gianna Mistura

MIEKO HORIKOSHI

L to R: Que Jauregui, Cynthia Cordova, Stefania Xytakis | Deidre & Shane Tegarden | Lyle Krehbiel & Terry LaRocco | Mie Hegazi & Mandi Anderson | Chet & Karen Witek

‘AIPONO WINE DINNER | Japengo at Hyatt Regency Maui | March 24, 2018 | Benefit for UH–Maui College Culinary Arts Program

MIEKO HORIKOSHI

L to R: Ken & Laurie Clarks | Katelynn Oliveira & Taylor McGraw | Laura & Michael Lodato, Jeremiah Allen (center) | Cary & Cindy Branch

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Blooms of Sustainability

FUEL

FOOD

FACE

FARM

The Maui sunflowers—farmed by Maui-based Pacific Biodiesel—have become one of our island’s hottest attractions. This season they’ll be featured in farm tours, used to create an all-new line of locally made culinary oils for Hawai‘i’s chefs, and blended into premium “farm to face” cosmetic oils for Hawai‘i’s spas including our company’s new Kuleana® beauty oils, cleansers and reef-safe sunscreen. These blooms of sustainability will also be used as feedstock for the production of our biodiesel, a 100% renewable, biodegradable fuel for any diesel engine that directly replaces imported petroleum diesel—helping Hawai‘i fight climate change and achieve a clean energy future. Now that’s flower power!

F U E L Biodiesel.com FOOD MauiSunflowerOil.com FACE KuleanaBeauty.com/MNKO FARM Tours@biodiesel.com

Proud Sponsor of the ‘Aipono Restaurant Awards “Excellence in Sustainability” Award Congratulations to the 2018 winner, Andaz Maui at Wailea Resort

a perfect day on maui

Get Your Fill

Follow your local guide and make the most of Maui. Story by Lehia Apana For gustatory pleasure seekers, Maui is a different kind of paradise. From an iconic mom-and-pop bakery to a cooking class with an Italian accent, here’s a sampler of the island’s tastiest activities.

T. Komoda Store and Bakery

University of Hawai'i-Maui College

1

8:30 a.m. By now you’ve likely enjoyed breakfast, but if you plan to be near Makawao, it would be sacrilege to bypass T. Komoda Store and Bakery—“Komoda’s” to locals. It’s more than a century old, there’s no website or advertising, and its oddball hours can leave visitors bewildered. The delicate cream puffs are a main draw, as are the gooey stick donuts (donut holes stacked on a skewer).

It’s common for some pastries to be sold out by mid-morning, so don’t delay. 7 a.m.–4 p.m.

Monday–Tuesday and Thursday–Saturday. 3674 Baldwin Ave., Makawao, 572-7261

2

9–9:30 a.m. Part country store, part art gallery, Kula Marketplace is a love note to Hawai‘i’s purveyors. Whether it’s an heirloom quilt, fruit jam, or a bag of coconut candy, here you’ll find treasures with a local accent.

7 a.m.–7 p.m. 15200 Haleakalā Hwy., Kula, 8782135; KulaMarketplace.com

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3

9:45–10:15 a.m. Think farm-to-table is fresh?

Try farm-to-tummy at Kula Country Farms.

The farm stand, animal petting zone, and children’s garden is open throughout the year, and families flock here during its two “u-pick” seasons. Pluck strawberries off the vine from late February to mid-May, or pumpkins from late September through October. Bucolic Rice Park—dotted by shade trees, picnic tables, and a bicoastal view of the central valley—is directly across the street from the farm stand, and is a perfect spot to enjoy your pastries and produce finds. 9–5 p.m. Monday–Saturday, 6240 Kula Hwy., 878-8381, KulaCountryFarmsMaui.com

4

10:30–10:45 a.m. Make a quick stop at Maui Bees, a self-service honey stand set on a four-acre farm. Owner/beekeeper Mark Damon offers varieties based on the harvest season, including the top-selling Winter Honey, made by bees that collect pollen from eucalyptus forests along the Haleakalā slopes. Damon holds beekeeping classes at his farm throughout the year. 150 Pulehunui Road, 280-6652, MauiBees.com

5

11:30–1:30 p.m. You can tell a lot about a culture by its food. The seven-acre Maui Nui Botanical Gardens is a trove of Hawaiian and Polynesian species, including kō (sugar cane),ʻHawaiian mai‘a (bananas), and ‘uala (sweet potato). Brochures for self-guided walking tours are included with the price of admission; audio tour wands are available to rent; and docent-led group tours are $10 per person (by appointment only). All tours cover the natural history and ancient uses of the plants. 150 Kanaloa Ave., Kahului, 249-2798, mnbg.org

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2–5 p.m. The lovable Rosa Mariotti leads a series of Italian cooking classes at UH–Maui College. Students help prepare the feast and the lessons are peppered with Rosa’s anecdotes and food memories of growing up in Italy. The best part? The sit-down multicourse taste test at the end, of course.

Delizioso! 310 W. Ka‘ahumanu Ave., Kahului; schedule at EdVentureMaui.com.

7

7:30 p.m. Make it a meal and a movie. The Maui Film Festival delivers big-screen magic each summer, from box-office hits to underthe-radar flicks. Screenings are held under the stars at the festival’s Celestial Cinema in Wailea, or at the Maui Arts & Cultural Center in Kahului. This year’s shows go on June 13–17.

579-9244, MauiFilmFestival.com

Follow Lehia Apana on her “Perfect Day” at MauiMagazine.net/Maui-Food-Tour.

FROM TOP: LEHIA APANA; NINA KUNA; JOHN GIORDANI; LEHIA APANA

Above: Kula Country Farms

Find Your Aloha.

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

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

800 691 3527

MontageResidencesKapaluaBay.com

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