Maui Nō Ka 'Oi Magazine May-June 2019

RESTAURANT AWARD WINNERS!

Learn to Fly!

Climb into the pilot’s seat and go for a spin.

THE BEST DINING VOL 23 NO 3 US/CAN $5

MAUIMAGAZINE.NET

as voted by our readers!

plus 16 COCKTAIL RECIPES

HAWAIIAN HEALING WISDOM LUXURY LĀNA‘I HIDEWAY

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

This does not constitute an offer to sell or a solicitation of an offer to buy a unit. Nor is it an offering or solicitation of sale in any jurisdiction where the development is not registered in accordance with applicable law or where such offering or solicitation would otherwise be prohibited by law. Obtain all disclosure documen 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 (colle 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 termina

nts 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 ectively, “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 ated or may expire without renewal, in which case neither the Residential Units nor any part of the Project will be identified as a Montage branded project or have any rights to use the Operator Trademarks.

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

Sponsored in part by:

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38TH ANNUAL

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H I G H L I G H T S

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S U N D AY, J U N E 9

Sta. Rita Hills AVA Wine Seminar & Tasting

Petaluma Gap AVA Wine Seminar & Tasting

Sunday Champagne Brunch at Brennan’s

Sta. Rita Hills is part of the larger Santa Ynez Valley AVA. The wine region is exposed to fog and coastal breezes from the nearby Pacific Ocean. When combined with the rocky nature of the terroir, the growing area is well-suited for Pinot Noir grapes, which tend to do well in cool climates.

The SOMM Journal hosts a journey through the Petaluma Gap AVA. The Petaluma Gap is the premier gateway to the Sonoma Coast and northern Marin County wine region with a 150-year tradition of growing grapes.

Designated as one of the country’s brand new American Viticultural Areas (AVA), the Petaluma Gap is producing premium grapes that make the new AVA one of California’s best areas to grow primarily Pinot Noir, Chardonnay and Syrah grapes.

Sample the flavors of New Orleans from one of its most well loved restaurants, Brennan’s.

Chef Slade Rushing and General Manager and Restaurant Ambassador Christian Pendelton showcase favorites from the Crescent City. Paired with a variety of champagnes and other special selections.

La Bella Italia Wine Seminar & Tasting Two of Italy’s greatest winemakers will present wines and tell the stories of the beautiful and historic Piemonte region!

Featuring two best friends, Giorgio Rivetti of La Spinetta Winery and Roberto Damonte of Malvirà Winery.

California Cabernet Sauvignon Wine Seminar & Tasting Tasting of multi-vintages of Cabernet Sauvignons from different regions of California. A deep dive comparison with a panel of winemakers from Napa, Sonoma County and Santa Ynez Valley.

Cooking Demonstration with Celebrity Chef Mark Tarbell Iron Chef Mark Tarbell of the famed Tarbell’s Restaurant in Phoenix takes his classical training in French cuisine and marries it with the freshest island favorites. All are eloquently paired with Southern Rhone influenced wines and other stellar selections by winemaker Laely Heron.

The Grand Tasting White Pary

Sponsored by Hawaii.com Come dressed in your best “White Party” attire for this year’s event! Premium wines are showcased with fabulous gastronomic indulgences from Kapalua Resort restaurants and friends. A walkaround tasting and evening under the stars; all on the oceanfront grounds of Montage Kapalua Bay. Also featuring Petrossian Caviar station.

“Wine World of Sports” Wine Seminar & Tasting Renowned for their sports prowess, these Sports Stars have now turned their sights on making world-class wines. This fun and engaging panel shares stories from both “fields of dreams” – the playing field and the vineyard.

Grenache with Panache Wine Seminar & Tasting

Seafood Festival

Grenache loves to be blended with other red grapes and is grown in many countries.

We will discover the different styles and expressions of the grape from both new world and old world!

Sponsored by Southwest Airlines The Ritz-Carlton, Kapalua Celebrate the “Maui Mardi Gras” with Maui’s top restaurants showcasing culinary creations in competition for Maui No Ka Oi Magazine’s “Best of the Fest” award.

Enjoy the evening with favorite island entertainment, Nuff Sedd.

Schedule is subject to change. Please visit kapaluawineandfood.com for updates and to purchase tickets.

NEW THIS YEAR – EXCLUSIVE EARLY ENTRY PASS! Be the first to taste the evening’s selections with a one-hour exclusive early entry to the Grand Tasting and Seafood Festival.Tickets are limited and available for an additional fee.

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# K A P A L U A W I N E

“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

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

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3850 Wailea Alanui, Wailea, HI 96753 808.875.1234 • WWW.GRANDWAILEA.COM LOCATED AT GRAND WAILEA, A WALDORF ASTORIA RESORT

Features

If this honeybee could, we bet she’d wax poetic about The Maui Farm, and how that nonprofit helps at-risk families blossom. Story page 48.

30 Adventure

LEARN TO FLY! Climb into the pilot’s seat and take this little chopper for a spin above Maui. Story

by Judy Edwards

38 Hawaiian Soul

HAWAIIAN HEALING Before Western contact, Hawaiians were among the world’s healthiest people.

Their descendants are rediscovering the ancient healing arts. Story by Shannon Wianecki

42 Island Style

OBON A centuries-old Buddhist tradition finds new life every summer here on Maui.

48 Maui Style

THE MAUI FARM This rural sanctuary helps at-risk families learn life lessons on the land. Story by Kathy Collins

54 At Home

LUXURY LĀNA‘I HIDEAWAY An avid angler reels in a secluded sanctuary. Story by Sarah Ruppenthal

About our Covers

How do you like your scallops— on a plate at Nick’s Fishmarket, or as a serpentine coast? We gave readers a choice this issue with an aerial adventure cover photographed by Mike Neubauer, or a succulent dining shot by Mieko Horikoshi.

Whichever one you’re holding, you’ll find the same great stories inside.

LEARN TO FLY A HELICOPTER!

« MAY-JUNE 2019 »

Learn to Fly!

Our readers voted & the results are in—60+ award-winning restaurants

16 COCKTAIL RECIPES 3 WĀHINE CHEFS 6 MUST-TRY FARMERS MARKET FINDS

Climb into the pilot’s seat and go for a spin.

THE BEST DINING

MAUIMAGAZINE.NET

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VOL 23 / NO 3

VOL 23/ NO 3

VOL 23 NO 3 US/CAN $5

VOL 23 NO 3 US/CAN $5

MAUIMAGAZINE.NET

as voted by our readers!

plus 16 COCKTAIL RECIPES HAWAIIAN HEALING WISDOM LUXURY LĀNA‘I HIDEWAY

MIEKO HORIKOSHI

« MAY-JUNE 2019 »

The Best Dining

RESTAURANT AWARD WINNERS!

B B Q O F T H E PAC I F I C J U LY 1 9 - 2 1 , 2 0 1 9 F I R E I T U P M AU I .co m

Join culinary stars and BBQ pitmasters from around the country for a weekend of oceanfront, live-fire culinary indulgence in Maui, Hawaii.

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16 Contributors

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

18 Publisher’s Note

« DINING »

Most stories by Becky Speere

76 Dining Feature

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

by Diane Haynes Woodburn

WĀHINE CHEFS Who says women can’t take the heat?

20 Talk Story

82 Dining Highlights

WHIRLYBIRD’S-EYE VIEW Come along on a flying adventure that’s all about higher education. The video is at MauiMagazine.net/helicopter-lesson.

88 Raise Your Glass

OH BOY! OBON! Each weekend this summer, a different Buddhist temple on Maui welcomes you to a centuriesold celebration. Get the schedule at MauiMagazine.net/Maui-Obon.

Fresh off the coconut wireless ~ by Sarah Ruppenthal, Peter von Buol & Shannon Wianecki

26 Tag, We’re It!

Our fans get social.

28 Great Finds

MADE ON MAUI Homegrown finds at the Upcountry Farmers Market ~ Compiled by Marluy Andrade

124 Calendar

What’s happening where, when, and with whom

128 Who’s Who

Seen making the scene on Maui

130 A Perfect Day on Maui

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

SUM KIND OF WONDERFUL Maui’s chefs and restaurateurs make our lives better in countless ways. Well, maybe not countless. . . .

THIS MUST BE KAPALUA Where else would Italy meet New Orleans via Napa, Sonoma and Petaluma? ~ Diane Haynes Woodburn

72 Mixology

16 COCKTAILS Do try these recipes at home!

« ‘AIPONO AWARDS »

91 CHEF OF THE YEAR 94 AWARD WINNERS 118 SPECIAL AWARDS

WĀHINE WINNERS Three great women chefs share favorite recipes. Find the links on page 80.

AND FOR DESSERT, try this tasty papaya-fruit-crisp dessert recipe from Kumu Farms: MauiMagazine.net/ papaya-crisp JIMINY! Did you ever hear a cricket purr like a cat? Hop over to MauiMagazine.net/purring-cricket.

CAUGHT ON VIDEO Tag along with a film crew on our managing editor’s recent South Maui adventure at MauiMagazine.net/Kihei-Day-Trip.

The roasted root vegetables on Lineage’s menu are a tasty alternative to fish poke. Seasoned with tamari and sesame oil, and finished with inamona and fresh Maui limu (seaweed), it’s a dish meat lovers can root for, too.

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COURTESY OF LINEAGE

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Enjoy a unique tasting menu with optional wine pairings

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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.

ii wa

Cel eb

40 Years in Ha ing t a r

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

PUBLISHER Diane Haynes Woodburn

---------------- EDITORIAL ---------------CREATIVE DIRECTOR John Giordani SENIOR EDITOR Rita Goldman MANAGING EDITOR Lehia Apana

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DINING EDITOR Becky Speere

9 | 2019

HOME & GARDEN EDITOR Sarah Ruppenthal WEBSITE MANAGER Adelle Lennox

“We Know Wine”

ASSISTANT DESIGNER Shelby Lynch GREAT FINDS EDITOR Marluy Andrade

meet our maui team

EVENT PHOTOGRAPHER Mieko Horikoshi

-----MARKETING & ADVERTISING -----

Jeremiah Allen James Maher W. Maui Sales S. Maui Sales Certified Sommelier Certified Sommelier

Navigating my way into the student seat on a helicopter (“Flying without Wings,” page 30) meant hopping the Alenuihāhā Channel on lastminute standby plane tickets from Kona, then being zipped to the heliport by friends . . . then zipped back to the regular terminal [after the lesson] by my obliging photographer, and finding myself back in Kona wondering if I’d dreamed it all.—Judy Edwards

GROUP PUBLISHER Catherine Westerberg ACCOUNT MANAGER Brooke Tadena SALES & PRODUCTION COORDINATOR

Lisa Liu

ADVERTISING SALES 808-242-8331

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BUSINESS DEVELOPMENT Michael Haynes CONTROLLER & OFFICE MANAGER

Kao Kushner

One of my greatest joys as dining editor is approaching the family of the ‘Aipono Awards’ Chef of the Year (page 91) and letting them in on the secret. This year, I walked into the Kaiser clinic to tell Dr. Kim Kawakami about her husband: “Kyle won Chef of the Year! Shhh. . . .” Kim’s face lit up. “Oh my! Oh! He’s going to be so happy! Oh! Kyle will be so surprised! He’ll be so honored! Oh!” Next: planning how to get the family to the event without Kyle knowing.

Ha!—Becky Speere

SUBSCRIPTION MANAGER Nancy Wenske NEWSSTAND SALES & CIRCULATION

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LOOK FOR US EVERYWHERE....

Find our wines around the state at many fine resorts, restaurants and retailers.

hawaii’s fine wine specialist since 1979

HAWAI‘I MagNet IN-ROOM Maui Circulation My favorite job perk is getting to test each issue’s itinerary for “A Perfect Day on Maui” (page 130) by trying it out myself. This ensures the timing is just right and that my recommendations are worthy.

For this latest installment, a crew from Maui Visitors Channel came along to capture the experience on film. If you can’t test the itinerary yourself (and you should!), this video version is the next best thing! Check it out at MauiMagazine.net/Kihei-daytrip.—Lehia Apana

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

Lehia Apana, Kathy Collins, Judy Edwards, Sarah Ruppenthal, Becky Speere, Peter von Buol, Shannon Wianecki, Diane Woodburn CONTRIBUTING PHOTOGRAPHERS

Melanie Agrabante, Lehia Apana, Dale Broder, Asa Ellison, Mieko Horikoshi, Nina Kuna, Zane Mathias, Mike Neubauer, Ryan Siphers, Becky Speere, Tori Speere, Forest & Kim Starr, Joe West

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Publishing Group, 90 Central Ave., Wailuku, HI 96793. Please note: If the post office alerts us that your magazine is undeliverable, Haynes Publishing has no further obligation, unless we receive a corrected address within one year of that notification.

Lāna‘i is only a forty-fiveminute ferry ride away from Maui, but if Mother Nature intervenes, island-hopping by sea is a no-go. Such was the case in February, when a fierce winter storm derailed my plans to visit Bruce and Myong Johnson’s home on Lāna‘i (“Lāna‘i Hideaway,” page 54)—not just once, but twice. Two weeks later, after the storm had finally passed, I victoriously boarded the Lāna‘i-bound ferry to meet the Johnsons, who made a special trip from Honolulu to give me a tour of the property.

—Sarah Ruppenthal

celebrating 40 years @ChambersWinesHawaii @chamberswineshi

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Publishers of Maui Nō Ka ‘Oi, Kā‘anapali, Island Living, and Eating & Drinking magazines 90 Central Ave., Wailuku, HI 96793; 808-242-8331. ISSN 2473-5299 (print)| ISSN 2473-5469 (online) ©2019 Haynes Publishing Group, Inc. All rights reserved. No part of this magazine may be reprinted and/or altered without the written permission of the publisher. The publisher reserves the right to accept or reject any advertising matter. Unsolicited manuscripts and photographs are welcome, but must be accompanied by a self-addressed, stamped envelope. The publisher assumes no responsibility for care and return of unsolicited material.

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

Celebrating Three Generations of Excellence Kamaʻaina companies like Akina Tours & Transportation are what make the valley isle, “Maui Nō Ka ʻOi.” This third-generation, family-owned business was created to serve the community’s local transportation needs. Hoʻomaikaʻi Akina ʻohana on 90 years of service! Pasha Hawaii, also a third-generation, family-owned business, is honored to be called your ocean carrier, transporting your vehicles with care from the Mainland to Maui.

publisher’s note Truly the Best The temperature is minus something, and visibility zero. My toes are frozen. The next move I make will surely put life and limb at risk. And yet, believe it or not, I’m on vacation!

My husband, Jamie, and I are visiting friends Jim and Susan in Steamboat Springs, Colorado.

Susan can point her skis down a concave bowl and shoot to the bottom in seemingly one breath.

Her husband, Jim, rides a snowboard like a twenty-year-old. Me? I just graduated out of beginner skis. So when the group votes for “first tracks” in the new powder, I am less than enthusiastic. “Oh, come on,” my husband encourages. “This is the best!”

The best is relative, I’ve learned.

While we ride the lift up the mountain to what I feel is certain doom, my thoughts drift to the warmth of home and our Best of Maui Dining issue. Now there is a “best” I understand. Our seventeenth annual ‘Aipono Awards celebrate the island’s best restaurants, chefs, and industry leaders as voted by you, our readers. (See who won, starting on page 91.)

Maui cuisine is world famous for its imaginative and innovative fusion of cultures and flavors, but to be fair, it didn’t start with us. It began generations ago, when Japanese, Chinese, and Portuguese plantation workers, later joined by Puerto Rican, Korean, Spanish and Filipino, would gather in the cane fields at lunchtime, and unpack their kau kau tins.

“Kau kau” is thought to have derived from the Hawaiian word pākaukau (table) and mixed with a Chinese-English Pidgin term for food, chow chow. The bottom layer of the tin container held rice, and also held the heat that kept a meat dish in the top compartment warm. Each man kept his portion of rice, but placed the aromatic meat dish in the middle for all to enjoy.

Through food, cultures crossed barriers, and became community. The result was less a melting pot than a stew of cultural traditions that influenced one another, while each retained its distinctive flavor. Kau kau today is local slang for “Let’s eat.”

And eat we do in Hawai‘i—the ‘Aipono Restaurant Awards (‘ai meaning “to eat,” pono meaning “excellence”) embrace our island’s culture through the prism of its multiethnic cuisine and a long tradition of sharing. In these pages you’ll meet such stars as Maui-born Chef of the Year Kyle Kawakami, who, after teaching at UH–Maui College’s Culinary Arts Program for ten years, wowed his fans by taking to the road with his Maui Fresh Streatery food truck—from which he not only shares world-class cuisine, but has raised over $50,000 from his “donation/tip jar” to help local families in need. Another chef who knows the meaning of sharing is ‘Aipono’s Friend of Agriculture award-winner, Joey Macadangdang, whose support of local farmers extends well beyond the walls of his restaurants.

You will also meet three women chefs, Kaulani Akina, Abby Ferrer, and Tanya Kaina Doyle, who are changing the once male-dominated kitchen by establishing their own style and recognition with signature dishes that embrace tradition—and a good sprinkle of innovation.

Everything starts somewhere before it becomes a best, I tell myself as the lift comes to a stop.

With my heart lodged squarely in my throat, I point my skis downward, and go. It’s the fastest, coldest, run of my unremarkable ski career. At the bottom, Jamie beams a smile of approval that (almost) warms me. “Let’s get out of here!” he says. “I’m freezing.” We make a beeline to the bottom of the hill—and back to the warmth of our condo, where we share a pot of hot chocolate, the best part of our day.

The best is relative. Unless, of course, it’s the Best of Maui Dining—where being cold is never a factor, and warmth is in every recipe.

beachfront shopping, dining and entertainment. whalersvillage.com

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Diane Haynes Woodburn Publisher

P.S. Speaking of bests, Maui Nō Ka ‘Oi is once again a finalist for Best Regional Magazine in the Western Publishers Association’s prestigious Maggie Awards—due entirely to the most talented and dedicated group of men and women on the planet, our staff. You could wish us luck, but shoots, we already live on Maui . . . truly the best.

MIEKO HORIKOSHI

A hui hou,

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talk story Fresh off the coconut wireless

Story by Shannon Wianecki

in season

Which Hawaiian animal can swim, “fly,” and “walk” on water?

The humble mālolo, or flying fish. When a predatory ‘ahi (tuna) gives chase, the torpedo-shaped mālolo spreads its pectoral fins and prepares to escape. It rapidly sculls its tail (seventy times per second!) and rockets from the water, leaving beautiful zigzag trails on the ocean’s surface. Once airborne, mālolo can glide a quarter mile, traveling up to forty miles per hour.

Some take flight at night; drawn to electric lights, they regularly crash-land on boat decks. Witnessing a school of fish in flight is magical—though sailors resent getting smacked by a midair mālolo.

Nine flying-fish species, ranging from one to sixteen inches long, frequent Hawaiian waters during the summer months.

They spawn in early spring, so more adult fish are present

by May and June. Females lay eggs on anything that floats: seaweed, driftwood, palm fronds and, increasingly, plastic debris. This presents trouble for albatrosses, which feed on the

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(You go, flying fish!)

eggs. A foraging albatross will swallow the entire lot—plastic and eggs—and later regurgitate it into the mouth of a chick.

Albatrosses aren’t the only ones ‘ono (hungry) for flyingfish roe; the eggs, known as tobiko in Japan, are standard fare at sushi restaurants. Harvesting the roe is easier than you might suspect. Fishermen float large mats of seaweed offshore and wait for flying fish to spawn on them. Once the mats are glistening with ripe eggs, they’re dragged to shore and their bounty extracted.

Traditionally, Hawaiians caught mālolo with massive bag nets. A lead fisherman would spot a school, and direct his fleet of canoes to drop its net in and encircle the fish. The wriggling catch was then covered with kauna‘oa (dodder) to prevent escape. Mālolo were considered delicacies, cooked in tī leaves or eaten raw with līpoa seaweed. You wouldn’t want to be called a “mālolo,” though. The word also refers to a fickle person who leaps from mate to mate.

SHUTTERSTOCK/COLLINCLICKS

Holoholo, Mālolo

Maui Nō Ka ‘Oi May–Jun 2019

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TALK STORY

Purr-plexing Story by Peter Von Buol Photo by Dale Broder

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

www.MauiOlive.com Info@MauiOlive.com In May 2017, Robin Tinghitella was visiting Kalaupapa National Historic Site when she heard something peculiar.

An assistant biology professor with the University of Denver, Tinghitella studies the Pacific field cricket, and had come to this isolated community on Moloka‘i’s north shore as part of her research on the effects of traffic noise on cricket communication.

She had collected several crickets and placed them in a Tupperware container.

That’s when the purring started. At first Tinghitella thought it was a cat, but found not a sign of a feline nearby. And that’s when she realized the crickets were purring.

“This is like if lions never had manes and . . . suddenly got manes,” Tinghitella wrote.

“Or if peacocks never had tails with bright, colored plumes . . . and then suddenly had giant tails.”

Genetics place the cricket’s origin in Australia, but scientists think the species may have hopped aboard long-distance voyaging canoes and hitched a ride with early Polynesians, traveling east to the

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Cook Islands and French Polynesia, and later to Hawai‘i.

In 2003, Tinghitella was part of a research team that discovered a population of Pacific field crickets on Kaua‘i—some of whose males had lost the ability to chirp.

The adaptation likely evolved as a survival strategy to avoid detection by Ormia ochracea, a small, yellow, parasitic fly introduced from North America. The nocturnal fly uses its acute sense of hearing to target crickets to serve as “hosts” for its larvae.

Unfortunately, female crickets also rely on male chirping—to help locate potential mates. It’s possible, though Tinghitella says it’s too soon to know, that Moloka‘i’s male crickets developed the purr as a way to attract the ladies, while avoiding predation by the flies. The substitution isn’t perfect.

Tinghitella says it takes females twice as long to locate a purring male as a chirper, but “both are better than silence.”

Web Exclusive: To hear the purr of the Moloka‘i field cricket, visit MauiMagazine. net/purring-cricket.

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TALK STORY day in the life

True to Her Roots NAME: Emanuela “Manu” Vinciguerra

Story by Sarah Ruppenthal Photo by Mieko Horikoshi

OCCUPATION: Sales & Marketing Director, Kumu Farms WELL-GROUNDED: Manu Vinciguerra loves making lists. In her tidy office in Kumu Farms’ enormous packinghouse at the Maui Tropical Plantation, shelves and drawers are filled with scrawled-in notebooks—one for every month. “I have to write everything down,” Manu says. “It keeps me focused.” Perhaps that’s why she has seemingly superhuman ability to remain calm when the packinghouse fills with delivery drivers, chefs, and store managers on twice-weekly pickup days. “It’s a cross between Grand Central Station and a small Italian piazza,” Manu says.

“We laugh and talk about food—it doesn’t feel like work.”

A TASTE FOR LEARNING: Born and raised in Abruzzo, Italy, Manu has been cooking for as long as she can remember (she recalls making ravioli by hand by the age of three), and says her passion for fresh food is ingrained in her DNA.

After earning a master’s degree in foreign languages and literature, Manu moved to Menlo Park, California, to teach college-level Italian, and later started her own language school.

SEEDS OF CHANGE: In 2006, Manu and her husband headed west again, this time to Moloka‘i.

The island ticked every box: a close-knit rural community by the sea. One day, on a quest for fresh basil, she visited Kumu Farms’ nursery in Ho‘olehua. Manu soon became a familiar face, and developed a rapport with farm owner Grant Schule. Impressed by her culinary repertoire and teacher’s knack for explaining things, he offered her a job in 2009.

NEW DIGS: In 2012, Manu bid farewell to Moloka‘i when Kumu Farms opened a location at the Maui Tropical Plantation in Waikapū; she’s been running the show there ever since. Her weekly to-do list includes overseeing the day-to-day operations of the sixty-plus-acre diversified farm, filling gift-box orders, cleaning, sorting, and counting inventory, prepping for pickup days, and inventing recipes for Kumu Farms’ packaged products (many of which include the farm’s claim-to-fame strawberry papayas). “It’s intense, interesting and challenging—and I love it,” she says. “Every day is a good day.”

FIELDING QUESTIONS: If there’s a lull at the packinghouse, Manu heads to the farm stand to chat with customers. “My greatest joy is educating others,” she says. One time, a little boy was curiously inspecting a fennel frond; Manu seized the opportunity. “I asked him, ‘Do you like licorice?’” she recalls. Hesitantly, he sampled a piece. “His face lit up,” Manu says. “It made my day . . . it always does.”

WEB EXCLUSIVE: Try Manu’s recipe for this tasty dessert at MauiMagazine. net/papaya-crisp.

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Join Maui Stargazing for a science-based sunset and stargazing tour at Haleakalā Summit. View deep space objects through Maui’s largest portable telescope to see the visible planets, nebulae and star clusters of the Milky Way and galaxies beyond!

ASA ELLISON

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Tag, We’re It! It’s official: Our readers are as obsessed with Maui as we are. We see you out there, exploring the island and snapping those Insta-worthy shots.

Keep ’em coming! Follow @MauiMag on Instagram, then tag us in your photos, and we’ll share some of our favorites.

@mauiskywalker “Relaxing taking in a beautiful Ka‘anapali sunset.”

Editor’s note: Pretty good take on our July/August 2016 cover!

@pono.visions @mano.e.dano “Jeff scoping for worthiness on the backside”

@sail_maui “We were stoked to host our first private charter aboard the new boat and it couldn’t have been a more perfect evening.

‘Alihilani translates to “heavenly horizon” and last night’s sky was just that—absolutely divine.” @andrewshoemakerphotography “A moment I captured where the whales seem to almost mimick the landscape of Maui in the background :) What an amazing whale season we’ve had this year!”

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¹

SHOPPING * DINING * ACTIVITIES * MODERN ACCOMMODATIONS

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

Plenty of Places to Shop with over 14 Retailers ∏ Restaurants Whalers General Store

Bar & Grill

Bad Ass Coffee

Best Western Pioneer Inn, 658 Wharf Street, Lahaina (808) 661-3636 www.pioneerinnmaui.com

GREAT FINDS

Made on Maui

Homegrown finds at the Upcountry Farmers Market COMPILED BY MARLUY ANDRADE

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BE STILL, MY BLEATING HEART Haleakala Creamery’s Goatlato ice cream is made with fresh goat’s milk, combined with other locally sourced ingredients. This light, richly flavored ice cream comes in four maa-velous flavors: vanilla, caramel, Maui coffee, and chocolate. Available in 4 and 16 oz. Prices vary. 756-3958, HaleakalaCreamery.com

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PETAL PUSHER Take the time to stop and smell the roses—all eleven varieties of them.

Tiki Farm’s fragrant blooms usually sell out by 10 a.m., so plan to arrive early.

Prices range from 25¢ to $3 per rose, depending on the variety and stem length. 870-0844, Instagram: @TikiFarm

UPPER CUTS A whole-animal butcher shop, Toohey’s Hawaiian Meats works with local farmers and ranchers to bring high-quality cuts to consumers, while ensuring that nothing goes to waste.

Prices per pound: ground beef, $7.99; filet mignon, $29.99; skirt steak, $16.99; bones $3.99; chicken, $8.50. 218-4063, Facebook.com/TooheysHawaiianMeats

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SLAM DUNK Maui Tropical Teas brews its Native Hawaiian Māmaki Tea with alkaline water to produce a smooth, aromatic flavor. This good-for-you beverage is made with māmaki, a Hawaiian medicinal plant that has been used to treat a variety of health issues. Prices vary. 385-4172, MauiTropicalTeas@gmail.com

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SMALL WONDERS Here’s proof that good things come in small packages: Aloha Honua’s highly productive dwarf citrus trees bear delicious fruits and take up less space than their loftier counterparts. (Planted in the ground, dwarf citrus trees average eight feet in height; container-grown trees stay smaller.) Purchase orange, blood orange, mandarin, grapefruit, lemon, lime, kumquat, tangelo, and Buddha’s hand. Prices vary. 572-9440, AlohaFarm@aol.com, AlohaHonua.com

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CRUNCH TIME Waihe‘e Valley Plantation’s raw macadamia nuts are grown on Hawai‘i’s largest privately owned macadamianut farm—and they are addictively tasty. Pro tip: Rinse, coat with salt and avocado oil, and roast at 350 degrees until golden brown. Assorted package sizes; prices vary. 264-8243.

The Upcountry Farmers Market is held every Saturday from 7 to 11 a.m. at the Kulamalu Town Center in Pukalani. For more information, visit UpcountryFarmersMarket.com .

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1: JOHN GIORDANI; 2: TIKI FARM; 3: TOOHEY’S HAWAIIAN MEATS; 4: MARLUY ANDRADE; 6: DANIEL RADOVCICH

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INDULGE IN ONE OF THE WORLD’S BEST CHOCOLATES

Ku’ia Estate Chocolate Pot De Creme Ka’ana Kitchen, Andaz Maui, Wailea

“Three Island” Chocolate Cream Pie with Ku’ia Estate Chocolate, Aloha Mixed Plate, Lahaina

Torta di Cioccolato Flourless Ku‘ia Estate Chocolate Cake, Taverna, Kapalua

MAUICHOCOLATE.COM LAHAINA • HAWAI‘I

ADVENTURE

story by judy edwards | photography by mike neubauer

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Lessons with Go Fly Maui begin with significant study time on the ground, as pilot/instructor Nick Moran leads students through an intensive immersion in everything from the physics of air flow, to the preflight check that looks at each inch of the aircraft before the key is turned.

T

he first time I experienced the magic of helicopter flying was in 1995, when I tagged along with my boyfriend, a field biologist, to his camp high on the wild slopes of Haleakalā. As we buckled ourselves into the sturdy working helicopter, he leaned over and told the pilot, “Take it easy; it’s her first time.” I assumed we’d taxi like a plane and gradually climb into the blue Maui sky. Instead, we lifted right up, alien-abduction-style, then shot off over the clouds to the high mountain slopes: a turbocharged hummingbird. Ephemeral wisps of cloud swirled around the chopper skids. The doors were off, and I leaned out a bit when we descended for landing, the ground rising to meet us and the skids coming to rest gently on the soggy meadow like a kiss.

I was hooked.

In the years since, I’ve shamelessly begged and bribed rides with friends and colleagues working in remote locations that required helicopters to access. While riding along on a search for a lost monk seal, I accidentally flew to Moloka‘i because the pilot was running out of fuel. I once flew to a glacier in Alaska and had lunch on the ice, the trip courtesy of a tour guide. I rode along with a filmmaker who was simulating the experience of being a golf ball; we looped over a Mākena golf course until I was as green as the greens, but happy even to be dizzy in the air.

There are two common denominators to all of these flights: I am thrilled to pieces every time.

I always want to go back in time and learn to be a pilot.

So “Take a helicopter intro lesson” has been #1 on my bucket list for a long, long time. Imagine my glee when I was assigned to do just that for Maui Nō Ka ‘Oi. Nick Moran looks exactly like a pilot as envisioned by Central Casting, with a wide smile and steady blue-eyed gaze. We meet at the security gate near the hangar where he and wife Magen park their air-

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craft, and stroll over to the light and trim Robinson R44. The Morans started Go Fly Maui, the island’s only helicopter flight school, in July of 2018. They also take up photographers who want to work from the air and do things that drones can’t do.

I settle into a chair next to a pile of books and charts. A toy helicopter sits on a map of Maui, the air moving through the hangar making the wee blades turn slowly, casting tiny shadows on the paper coastline. Nick drops into a chair across from me with a dry-erase board and red marker. “Today,” he says, with an unfolding grin, “you’ll be going from zero to hero.

“Flight schools use the Robinson R44 because it is so light and convenient,” he explains. “It was designed with just two blades so that it could be rolled into a storage space the size of an RV.” The R44 has dual controls so that Nick can support anything I want to try. Because those controls move in concert, I will also be able to feel exactly what he is doing. He leads me through the basics: the foot pedals control the tail rotor blades, which stabilize the craft; the “cyclic” (the bit that looks like a joystick) controls the aircraft’s forward, backward and lateral movement; and the “collective,” a lever down by the seat that looks like a heavy-duty parking-brake handle, controls the angle of the main rotor blades, and therefore controls lift. Our forty-five minutes of preflight training are intensely thorough and professional, touching on helicopter design and avionics math. It is a lot to take in, but flying is serious business. Nick says, “Beyond teaching the mechanics, we do training to bring up awareness and respect for the machine.”

His calculations tell us that our Velocity Never Exceed (VNE) speed for today, with doors off, will be 100 knots, and the highest we’ll go is 3,000 feet, which is peachy by me. It’s just high enough to see for miles and low enough to make out details on the ground, or in the water. For safety, “We will keep our eyes peeled for birds, drones, and air traffic,” Nick adds.

ADVENTURE

Right: Steady rains the previous day had washed the northshore landscape, filling streams with bright, leaping water hurrying downhill to the sea.

Inset photos: Being able to really connect with this marvelous machine is an opportunity that regular tour companies simply can’t offer. Nick leads our writerturned-novice-pilot through safety checks, fuel checks, propeller checks, and much more.

Once in the air, he is a patient instructor who instills confidence with his infectious enthusiasm.

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Very few training lessons of any type have this grand a view. East Maui sheds fresh water in the prettiest way.

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BOTTOM: MICHAEL GILBERT

ADVENTURE

After the lesson in the hangar, it’s out to the tarmac to make friends with the R44, which the Morans roll out while photographer Mike Neubauer and I high-five each other for lucking out on this assignment. Together Nick and I go over the aircraft from stem to stern with our checklist. Fuel is clear, there are no leaks in the engine compartment, the rotors look smooth and clean, the airbags for a water landing are on the R44’s skids, and the weather, unusually calm after yesterday’s heavy rains and wind, is flawless. I am going to get to do what I have wanted to do since that first helicopter flight in 1995: ask a million questions, tap on dials, and just . . . point my craft at something and go there. Like magic. Like a hummingbird. Like a pilot.

Mike and Magen clamber into the back seats, pilot and student strap on our headsets, Nick has a chat with the control tower, and then he beams his grin at me under aviator shades. “Ready?” I’ve been ready for twenty-four years! Switches are flipped, dials come to life, the big blades above us go WHUP WHUP WHUP WHUP, and I get the honor of yelling “CLEAR” as loud as I can out of the open door.

“That’s the best part,” Nick hollers over the din, and we lift, hover, and shoot forward and up. Because I have very little piloting experience, I’ll be doing only what I feel comfortable doing today. Even so, my palms are sweaty and my heart is in my ears as we bank and climb.

I’d asked for a flight up the windward coast towards Hāna, as the surf is huge today and the waterfalls probably all plump from yesterday’s rains. Nick cedes me control of the cyclic and suggests heading for “Giggle Hill” to begin. I aim us east, towards the Fourth Marine Division Memorial Park in Ha‘ikū. (The division stationed here during World War II, and the hill, Kauhikoa, was a popular meeting spot for marines and local girls; hence the nickname Giggle Hill.) I rest my hand lightly on the student-side collective and feel him fine-tuning our flight. My feet are on the pedals on my side of the cockpit, and with all of my four limbs on the controls, I can sense how Nick is nearly inte-

Top: Pilot and machine become one with this kind of flying, lifting straight up, dropping straight down, hanging in the sky and rotating slowly, or hovering six inches off the ground. It’s like being in a dragonfly, and addictive.

Above: The R44, light and compact, is the flying commuter’s choice.

Built to roll into a small storage space, it was designed to make helicopter flying available to anyone.

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ADVENTURE

Hovering 1,500 feet in the air, the R44 is the best seat in the house, as Maui’s north shore brings all the drama.

WEB EXCLUSIVE: Get a taste of the experience with this inflight video at MauiMagazine.net/

helicopter-lesson.

Left: We head home, following the bewitching seam where the ocean pushes up against the land.

Right: There is really no feeling as satisfying as checking off that bucket-list box.

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grated into the machine, using feedback to fly with his whole body.

From Ha‘ikū we head east in search of waterfalls, and my predictions were correct: this side of the volcano is ribboned with silver streams rushing full and fast, leaping and sheeting down rock faces in their hurry to the sea. We spend some time turning and turning again high in the air near the tops of lacy falls, feeling the spray drift into our faces. For this part of the flight I gladly cede control to Nick and soak up the views. We swoop down the valley to the ocean, greens and blues blurring together above and below.

As we turn north to make the return flight to Kahului, Nick lets me take back control of the cyclic, and we glide along at 1,500 feet with frothing seas and big surf on our right, freshly washed forest slopes to our left. Since I get to choose, we’re flying right above the seam of the cliff and sea boundary for maximum visual drama. I’m still nervous, and careful, but I’m also so stoked that I’m nearly floating in my seat. As Pā‘ia and Baldwin Beach roll by below and the airport control tower materializes ahead, I realize that my flight is coming to a close just as I’m getting the hang of it.

Airfields are complex places, and Nick takes over for the landing, coordinating with the control tower and nimbly dropping us on the marked “parking spot” in front of the hangar. Working backwards from the preflight checklist, we click off switches and watch dials spin down, waiting until the engine has cooled and the rotors over us have gentled to a halt. All four of us hang up our headsets and hop out. My feet may or may not be touching the ground.

Back at the hangar, Nick starts a booklet for me that will log my airtime forevermore, the first seed of the thirty to fifty hours in the air that the Professional Helicopter Pilots Association estimates is required before a student is ready to take her practical test to be a pilot. The Morans say training in Maui skies makes for a very well-rounded education.

Strong and often changeable winds, sudden squalls, variable terrain with mountains and valleys (and ocean!) help develop much more varied reflexes than learning to fly above a flat plain with predictable winds and weather.

Mike snaps a couple of pictures of me grinning my face off as Nick hands me my new blue log booklet. As far as I’m concerned, it’s a gold trophy with my name on it. I’m going to have to do this again.

Go Fly Maui, LLC | 808-633-5356 | GoFlyMaui. com | FB & IG: @GoFlyMauiLLC Maui Nō Ka ‘Oi May–Jun 2019

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Story by Shannon Wianecki

Beneath a large banyan tree at the Maui Nui Botanical Gardens in Kahului, Ki‘i Kaho‘ohanohano meets with a small group of student healers.

Carrying her youngest child in a sling around her chest, she discusses the properties of various plant remedies. She recently advised an expectant mother to harvest and chew hibiscus buds.

“Why?” she asks her students. They answer: the buds have a slippery lining that aids in delivery.

Kaho‘ohanohano is a rarity in modern Hawai‘i: a pale keiki (midwife) and kahuna lapa‘au (traditional healer) who draws upon centuries-old wisdom to deliver babies and treat ailments.

She didn’t begin her studies at age five, as her ancestors might have in the past—though she does remember watching her great-grandmother treat kidney stones at home with brandy-soaked herbs. Later, as an adult, she learned the healing arts of lomilomi (massage) and lā‘au lapa‘au (plant medicine) from multiple Native Hawaiian cultural practitioners, including Sam Ka‘ai and Papa Kepalino.

For eleven years, Kaho‘ohanohano apprenticed under Tina Garzero, a certified nurse and one of Maui’s best midwives. “After our first ten weeks together, I told her, ‘I’m going to go to nursing school!’ She said, ‘The hell you are,’” laughs Kaho‘ohanohano. Garzero encouraged her to prioritize her traditional training—something academia couldn’t replicate. “I was floored. I thought it would be a good idea to get some skills, learn how to do an IV. She said, ‘No, what you have is so rare. Don’t discredit it.’”

Year after year, Hawai‘i is ranked the healthi-

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Early Polynesians brought therapeutic plants along in their canoes, and also learned to extract healing properties from species encountered on their voyages.

Above, clockwise from top left: Fruit, seed, leaf and bark—kukui (candlenut) has many healing uses, from poultices, to salves, to a strong laxative. Chewing the flower or the inner bark of hau (hibiscus) is thought to ease childbirth. The narcotic properties of endemic pua kala (prickly poppy) alleviate toothaches, ulcers and nerve pain. Ko‘oko‘olau, a relative of Spanish needle, treats asthma and stomach problems. Right: Noni (mulberry) has healing applications internal and external, easing menstrual cramps, arthritis, sprains, and broken bones.

TOP LEFT: FOREST & KIM STARR; TOP RIGHT: MIEKO HORIKOSHI; MIDDLE LEFT: G. D. CARR/UH-MĀNOA; MIDDLE RIGHT: NINA KUNA

PART 2 OF A 5-PART SERIES ON HAWAIIAN TECHNOLOGY & SCIENCE

TORI SPEERE

HAWAIIAN SOUL

Within the fruit of the kukui lies the nut that gives the tree its colloquial name: candlenut. In her book, Lā‘au Hawai‘i, ethnobotanist Isabelle Abbott wrote, “Mashed, roasted kukui nuts were the base for a salve to cure external ulcers and sores.

Charcoal from the shell was used for sore throat.” But she warned that the tree has poisonous properties, too.

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HAWAIIAN SOUL Ki‘i Kaho‘ohanohano has trained extensively in both midwifery and lā‘au lapa‘au (traditional plant medicine). With Maui Nui Botanical Gardens as her classroom, her mission now is perpetuating and passing along Hawaiian healing arts.

Early Hawaiians led active lives, ate fresh foods, and consulted with kāhuna lapa‘au whenever they suffered from illness or injury.

Every Hawaiian family had a healer: a person trained to diagnose, gather and prepare plant medicine, and administer cures. Children who showed aptitude in botany or caregiving began learning alongside their elders.

In addition to herbal medicine, Hawaiian healers incorporated lomilomi to relieve pain, correct malformations, stimulate blood flow, and set bones. They prescribed steam treatments and immersion in fresh or salt water. Many ailments were viewed as having emotional or spiritual causes, so kāhuna often guided patients through ho‘oponopono, conflict-resolution techniques to restore balance within an individual and his or her community. Hawaiian healers acted as doctor, pharmacist, and psychologist, treating the whole person rather than isolated symptoms. Prayers and protocols guided each step of the healing process.

For centuries, Hawai‘i’s geographic isolation spared its residents

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Hawaiian healing methods—past and present—don’t merely meet modern medical standards. In some ways, they surpass them.

Kainoa Horcajo, a Hawaiian cultural advisor who studies both lā‘au lapa‘au and lua, Hawaiian martial arts, explains a fundamental difference between Hawaiian and Western medicine: “Traditional prac-

MIEKO HORIKOSHI

est state in the nation—but that doesn’t reflect the status of its indigenous population. Like other marginalized minorities around the globe, Native Hawaiians suffer disproportionately from chronic illnesses such as diabetes, heart disease, and depression. Yet, prior to Western contact, Hawaiians typically enjoyed superior health.

Kaho‘ohanohano and her students hope to revive that trend by bringing forward the wisdom of the past.

from the epidemics that swept across the continents. But when Western ships arrived in 1778, they brought foreign contagions for which Pacific Islanders had no immunity. Smallpox, tuberculosis, and venereal disease decimated the native population. The intense colonization that followed had a similar effect on Hawaiian cultural practices, including the healing arts.

Dr. Nils Larsen lamented this double tragedy. The Cornell-trained physician served as the chief of medical staff at Queens Hospital in Honolulu from 1924 to 1942 and is credited with modernizing medical care in the Islands. Despite his credentials, he championed lā‘au lapa‘au and adopted several indigenous prescriptions into his own practice—such as kalo (taro) supplements to promote dental health.

“The Hawaiian doctor reached a point of skill in analysis, thinking, and practice that was quite amazing for his time,” Larsen wrote in his treatise, Medical Art in Ancient Hawai‘i. He praised kāhuna lapa‘au for their knowledge of the physiological effects of over 300 plant species, their comparatively modern approach to childbirth, and their use of autopsy in post-mortem diagnosis. He bitterly complained that “this system of medicine that was built on observation, deduction, experimentation and clinical trial . . . was lost as their whole culture succumbed to the pompous tide of European conquest.” Thankfully, on that last point Larsen was mistaken; traditional Hawaiian medicine was not entirely lost.

For two centuries, Western medicine increasingly supplanted traditional practice. Kāhuna lapa‘au died, taking their expertise with them. But threads remained, passed down through families and preserved by a few akamai (smart) historians.

Dr. Isabella Abbott documented the use of medicinal plants in her authoritative book, Lā‘au Hawai‘i. Born in Hāna in 1919, Abbott became Stanford University’s first female biology professor and the world authority on Pacific seaweeds. After retiring, she returned to the Islands to lead the University of Hawai‘i’s ethnobotany program. In numerous publications, she described how Hawaiians treated asthma with tea made from ko‘oko‘olau leaves, and head concussions with mashed noni fruit. She noted that noni has since been determined to contain xeronine, an alkaloid used to address arthritis, menstrual cramps, and high blood pressure.

Another renowned Hawaiian historian, Mary Kawena Pukui, shared in detail how pregnant women’s diets were regulated: They used less salt and ate cooked fish rather than raw. They chewed on hau (tree hibiscus) sticks to encourage lubrication during delivery— similar to the hibiscus buds Kaho‘ohanohano prescribed. According to Pukui, a kahuna might massage a mother’s stomach to position the baby, or later bind the mother’s abdomen in kapa (barkcloth) to help her expel the afterbirth. Infants were carefully cleaned and their umbilical cords tended to. Larsen, who was familiar with these practices, approved: “This is an extremely sane, sensible, and modern concept of how to handle a pregnant woman and newborn baby.”

MIEKO HORIKOSHI

From top: In early Hawai‘i, kāhuna lāpa‘au were physician and pharmacist in one, preparing tinctures from herbs they gathered themselves. ‘Awa (kava) has reemerged as a popular mild intoxicant, but the plant has healing properties, too. Lomilomi is a vigorous physical therapy that penetrates down to the bones.

tice focuses on bringing one back into equilibrium; it’s a constant process of reflection, adjustment, and reflection,” he says. “Western medicine often attempts to address an acute symptom without a holistic overview of the body. In other words, you can take a pill to fix your upset stomach—but the list of side effects is three pages long. That’s not about returning your body to a state of balance and pono [integrity], but about trying to rectify one particular imbalance without acknowledging the others it may cause.”

When Kaho‘ohanohano supervises a pregnancy, “it’s allencompassing,” she says. She offers guidance to couples trying to conceive, then supports them through the prenatal process, labor, postpartum, and nursing. “We lomi them. We pray with them.

We feed them. We do everything for them! We work through the obstacles or trauma that they might have; that’s ho‘oponopono.

If they’ve had trauma around miscarriages or abortions, or if they were sexually or physically abused—this is the perfect time to bring those things up. To be able to give birth in a clear, positive way, you sometimes have some work to do.”

After two decades of practicing lā‘au lapa‘au, Kaho‘ohanohano felt called to share what she’d gathered from her many teachers.

She wanted to disseminate the traditional ‘ike (knowledge) before it disappeared. A single Facebook announcement to that effect brought her a dozen students. Similar to a hālau hula (hula school), the class is an intimate cohort that follows the Hawaiian principle of learning by doing: Ma ka hana ka ‘ike. For the past two years, they’ve met weekly to talk story and make medicine. Just as her ancestors did, Kaho‘ohanohano teaches by donation. “If students can pay, great. If not, just show up,” she says. “Commitment is the payment.”

Several of Kaho‘ohanohano’s students have their feet in both worlds—traditional and modern healing. “Western medicine doesn’t recognize the interconnectedness of different disciplines,” says Kyra Glover Ka‘alekahi, a certified occupational therapist and one of those students. “When you start to look only through a lens that diminishes or tries to boil down and capture essences, then you miss so much of the interplay of who we are.”

Who we are—our identity—figures into health outcomes. The Native Hawaiian Health Care Act in 1988 acknowledged that when cultural practices such as lomilomi are incorporated into Hawaiian patients’ healing regimens, they are more likely to seek treatment and thrive. That expectant mother who chewed the hibiscus buds chose Kaho‘ohanohano as her midwife for a reason: she wanted a birth plan that honored her identity as a kanaka wahine, Hawaiian woman. She had used Western-trained midwives for her first two pregnancies, but for her third baby she hoped to find a piece of herself that was missing.

Her delivery at home went smoothly—surrounded by family and uplifted by pule (prayer). Afterward, Kaho‘ohanohano mashed some shiny black fruits into a pulp and applied the juice to the infant’s crown. The baby’s grandmother remarked, “Oh wow. I never seen that used since I was a little girl. My elders used that in our births back then.” The mother was jubilant. Following the ancient practices of her ancestors throughout her pregnancy had restored that missing piece—not only for her, but for her relatives and her child. “That is in essence what we’re doing here,” says Kaho‘ohanohano. “Returning what was stolen long ago, healing across generations.”

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ISLAND STYLE

Lahaina Jodo Mission

THIS PAGE & OPPOSITE: MELANIE AGRABANTE

In the Japanese ceremony of Toro Nagashi (“floating lanterns”), paper lanterns are released onto the water to symbolize the spirits of the departed returning to the afterlife.

Each year, Lahaina Jodo Mission honors the deceased with a lantern procession that circles the Daibutsu (Great Buddha statue) on the temple grounds, then continues to the beach fronting the property. There, lighted lanterns inscribed with personal messages and prayers for loved ones are set to sea. It’s the only lantern-floating ceremony on Maui.

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A

Obon

centuries-old Buddhist tradition finds new life every summer here in the Islands. June marks the opening of Maui’s Obon season, when typically quiet Buddhist temples welcome a flurry of revelers. At its core, Obon is a time to honor the deceased. Families clean graves and say prayers—but it is not a somber occasion. The Technicolor festival is marked by vibrantly colored kimono, bright lanterns, and booming taiko (drums) that awaken and welcome ancestors back to this world. Gray-haired ladies in kimono sway and step alongside little girls in Hello Kitty yukata, dancing ‘round and ‘round the yagura (tower). Throughout the summer, Maui’s temples take turn hosting Obon ceremonies, and celebrants of all cultures flock to locations from Kahului to Kula for this Japanese tradition with a Hawai‘i twist: the festivals are famous for dishing up local favorites like andagi (deep-fried doughnuts), shave ice and chow fun. In Japan, where the festival originated, Obon lasts just three days, but in Hawai‘i the party continues all summer long. Each weekend beginning in June, a different Buddhist temple on Maui hosts a service and dance. For details, visit MauiMagazine.net/Maui-Obon.

As the Toro Nagashi ceremony unfolds on the sand (top left photo), crowds gather near Lahaina Jodo Mission’s red yagura, where hundreds will dance into the night.

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ISLAND STYLE

Established at the turn of the twentieth century

by Japanese plantation workers, Lahaina Jodo Mission is characterized by its ninety-foot-high pagoda (pictured at left and below) as well as a three-and-a-half-ton copper and bronze statue of the Amida Buddha (above), said to be the largest of its kind outside of Japan. It was installed in 1968 to honor the centennial of the earliest Japanese immigration to Hawai‘i.

Far left: Watch where you step. The inner dance circle is unofficially reserved for seasoned dancers who lead the group, whereas newbies hop in and follow from the outter rungs.

Sherman Thompson is a staple at Lahaina’s Jodo and Hongwanji mission festivals, where he’s literally the center of attention.

From high inside the yagura he serves as emcee for the evening’s revelry.

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TOP & BOTTOM: MELANIE AGRABANTE; MIDDLE LEFT: ASA ELLISON; MIDDLE RIGHT: LEHIA APANA.

Left: Each church dishes up its own version of chow fun noodles, and no Obon is complete without an overflow serving of this local comfort food. Maki sushi rounds out the meal.

Hana Buddhist Temple Obon

TOP: ASA ELLISON; BOTTOM (2): MELANIE AGRABANTE

At nearly eighty years old, the Hana Hongwanji Gakuen Temple (the white building behind the drummers) is actually the newest addition to Maui’s Obon scene. Known as the Hana Buddhist Temple, it was originally the cultural hub for Japanese who came to work at East Maui’s sugar plantations. When World War II broke out, the temple priest and other members were sent to internment camps on the mainland, and the building shuttered. After the war, few members returned, and the crumbling structure was nearly lost to the elements. Enter the volunteerrun Hana Buddhist Temple Preservation Association, formed in 2015 to restore the building and revive its place in the community. Pictured above in 2017, Maui Taiko drummers break the silence at Hana Buddhist Temple’s first Obon in nearly forty years.

Makawao Hongwanji Seasoned festivalgoers know to arrive hungry—and bring cash. Church members and community groups are tasked with feeding the crowds, and some items (like Makawao Hongwanji’s coveted pickled peaches) habitually sell out. No worries—staple treats such as shave ice (right) and chow fun are nearly always on the menu.

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Like touring rock stars, Maui Taiko follows the festivities islandwide during Obon season, their booming drums serving as a familiar summertime soundtrack. Performing at the Paia Mantokuji temple is especially nostalgic for Maui Taiko founder Kay Fukumoto, whose ancestors came to Maui in the late 1800s to work in the sugar industry.

Kay’s great-grandparents lived in a plantation camp below

Paia Rinzai Zen Mission As the island’s sole Okinawan church, Paia Rinzai Zen Mission adds distinctive flare to the Obon season. Here one can experience different songs and dance styles, all set to a live band of singers, taiko drummers, and sanshin musicians. (The sanshin is a long-necked, banjo-like instrument that has three strings and is covered in snakeskin.)

At Paia Rinzai Zen, you can also taste Okinawan culture through its cuisine, like pig’s feet soup, andagi (deep-fried doughnuts), and andadog (similar to a corn dog). Something else not found at other local Obon festivals: a shisa dance.

According to Okinawan mythology, these shaggy-haired dog-and-lion amalgamations typically appear in pairs and help to ward off bad spirits, and protect the good ones.

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Pukalani called Keāhua. Homesick, the immigrants from Keāhua Camp pooled their modest earnings to purchase instruments such as taiko, and dedicated sweat equity to build the brilliant red yagura shown here.

While parts of the structure have been repaired over time, the original beams remain. The yagura and taiko used in the annual camp Obon dances were eventually donated to Paia Mantokuji Mission.

TOP: ASA ELLISON; BOTTOM (2): MELANIE AGRABANTE

Paia Mantokuji Soto Zen Mission

ISLAND STYLE

MELANIE AGRABANTE

Wailuku Hongwanji Obon Top: Dancers perform to the historic “Fukushima Ondo” tune, which was brought to Maui more than a century ago. Japanese immigrants from Fukushima Prefecture, including Maui Taiko founder Kay Fukumoto’s family, would play the song for hours as dancers revolved ’round the yagura late into the night. Maui Taiko is perpetuating this melodic legacy by sharing the song with contemporary audiences, and has taught it to taiko groups across the country.

Above: A tradition within a tradition, the Hatsubon service is held at the temple prior to an Obon celebration. Translated as “first Obon,” it’s a time to welcome back loved ones who have died during the past year. At left, longtime Wailuku Hongwanji Mission member Stanley Okamoto prepares to ring the temple bell to signify the start of this service.

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A rural sanctuary helps at-risk families learn life lessons on the land.

On a rainy afternoon, at the top of a quiet Upcountry lane, half a dozen laughing children dressed in rain slickers and hoodies frolic across the lawn, greeting the adults they know (and a few they don’t) with hugs and cries of “Hi, Auntie!” Alongside the narrow paved road, pastel blue and green plantation-style homes, framed by lush stands of ti and brightly painted flowerboxes, form a snapshot of 1950s Maui, when doors were left unlocked and keiki (children) roamed carefree. But this is 2019 and The Maui Farm is no ordinary neighborhood.

Trina DeLima lives in one of those homes with her ten-year-old daughter and five-year-old son. We meet in the farm’s communal hall, called Hale ‘Ike (House of Knowledge), where current and

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former residents, board members and staff have gathered to talk about the work being done here.

“I came here from the Women Helping Women shelter,” Trina says. “I had no confidence.

I was broken down. I hadn’t had a job for so many years; the domestic [abuse] at home made me believe that I couldn’t accomplish anything.” Then she smiles. “Here, I got to work on me. Here, I’m safe.”

The Maui Farm opened in 1993 as a group home for foster children, nearly a decade after its inception at a kitchen-table discussion. Among those early brainstormers were Chuck and Marlene Powell, who had noticed that the children they fostered at their rural home thrived on con-

MIEKO HORIKOSHI

Story by Kathy Collins | Photography by Mieko Horikoshi & Zane Mathias

ZANE MATHIAS

MAUI STYLE

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MAUI STYLE

Above: Farm manager Ka‘io Martin describes how residents grow and process tulsi, also known as holy basil. The medicinal plant is one of the ingredients in the farm’s Happy Heart Tea. Below: Minutes after meeting and telling their stories, Maui Farm graduate Erin Griffith (left) and current resident Trina DeLima share a hug. “It means so much, just hearing other women say, ‘Hey, I went through that, too; I know how you feel,’” says Erin.

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WELCOME HOME The Maui Farm works with organizations and agencies that focus on crisis intervention, stepping in when families are ready to transition from shelter to community. Some, like Trina’s, arrive after being referred by Women Helping Women, others from agencies like Mālama Family Recovery Center and the Maui Family Court Drug Court.

Each of the farm’s homes accommodates two mothers and their children, with each mom paying minimal rent. Generally, families stay for a year, but some are ready to graduate into the community after six months; others may need eighteen months to find affordable housing off-site.

Once she moves in, every new resident works with staff to create a personal one-year plan towards independence, then meets for quarterly reviews of her progress. During her stay, she’ll receive lifeskills training through weekly classes in financial literacy, nutrition, parenting, and more. Families tend the community garden, and moms can participate in a stipend program that pays them for farm work and animal care, and prepares them for reentry into the job market by teaching basic work ethics such as commitment and responsibility, and practical skills like filling out job applications.

Farm manager Ka‘io Martin, herself a Maui Farm graduate, is passionate about helping each woman build her skills and selfesteem. “We sit with them, one on one, look at how many hours they’ve worked, [what] classes they’ve done. We get them excited about setting and meeting goals [like getting a job, or buying a car]. It’s really all about self-sufficiency. [When] you see your own growth, it feels good, yeah?”

Trina concurs. “Most of us here, we’ve seen so much ugly. Here, we learn to turn it around, see the good things, the beauty in each other and ourselves. I’ve discovered I’m really good at so many things. My [long-term] goal is to open my own restaurant.”

MIEKO HORIKOSHI

tact with farm animals and the daily chores of farm life. From this seed the nonprofit Maui Farm sprouted.

The late Hannibal Tavares, then mayor of Maui County, was an early supporter. Tavares had visited Boys Town in Nebraska, and, impressed by the success of its residential program, helped arrange a long-term lease of County property to The Maui Farm at $1 per year. County grants and private and corporate donations funded the construction of two five-bedroom, three-bath homes where the first teenaged clients resided, cared for and guided by live-in foster parents.

Before its doors opened—even before the doors were built, in fact—The Maui Farm hired Paula Ambre as executive director, and Donna Vida as program director, to turn the board’s concept into a viable program. Under their leadership, dozens of at-risk teens thrived, in body and in spirit, on the farm.

But by 2005, despite The Maui Farm’s demonstrated success, Hawai‘i’s state Department of Human Services had shifted its support—and funding—away from group homes for youth, in favor of individual foster-care placement. Convinced that the farm-based residential program was too valuable to abandon, Paula and the board of directors expanded its vision to serve mothers and children threatened with homelessness due to domestic violence. Over the years, the farm’s mission has remained the same: to incorporate values and establish roles and responsibilities within an ‘ohana (family) setting that nurtures harmony, empowerment, and a sense of belonging.

Clockwise from top left: A playful sign in ‘ōlelo Hawai‘i (Hawaiian language) announces this mama rabbit’s expectant state. The lā‘au lapa‘au garden is part of the farm’s self-sufficiency mission, as the women learn how to use the medicinal herbs they grow themselves. Though not a requirement for residency, tending the abundant gardens is a favorite task for moms and their children. A pair of hens contemplate opposing views of life on the farm. Colorful signs sprout near various plots on the property, educating about and encouraging the use of ‘ōlelo Hawai‘i.

TOP ROW & BOTTOM: MIEKO HORIKOSHI | MIDDLE: ZANE MATHIAS

GIVE THE FARM A HAND The Maui Farm also serves the community beyond its gates with educational programs and volunteer opportunities. Community partners include the Maui School Garden Network, Kamehameha Schools Maui, and Maui Job Corps. Individuals and groups are welcome to volunteer for gardening, childcare, tutoring, afterschool activities, and more. Visit TheMauiFarm.org or call 579-8271.

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MAUI STYLE

Families staying at the farm grow the crops and share them— not just food crops, but a thriving lā‘au lapa‘au (medicinal plant) garden. Ka‘io says, “They learn that how we tend to the ‘āina [land] is how we tend to ourselves.”

“Even after horrible abuse, land can always be brought back to life,” says Stacey Moniz, who succeeded as executive director in August 2018, when Paula retired after twenty-eight years at the helm. “You can ignore the land, mistreat it, but then you put love and energy into it, and it will flourish.”

Besides nurturing skills and values such as responsibility and patience, the simple physicality of working the land is a benefit itself.

“Horticulture therapy,” Donna calls it, and farm graduate Erin Griffith wholeheartedly agrees. “It was really good to go out into the garden and just work it out, you know, with the pickaxe.” We laugh—Erin, too—but she’s serious. “I needed that to help me sort through sixteen years [of abuse], and, even before that, my childhood.”

Erin entered The Maui Farm five years ago with her children, aged two, four and six at the time. “The kids have great memories of living here, with the animals. Of course, they didn’t understand why we were here. And, honestly, I didn’t, either. When we got to the [Women Helping Women] shelter, I was very confused. My situation involved a lot of psychological abuse, [but] because I didn’t get punched in the face, [because] there was no physical violence, it wasn’t clear to me that it was abuse.

“Meeting the women here, and through the weekly group sessions, I realized mine was a textbook case. I had been a teacher before, but now I’d been a stay-at-home mom for seven years, extremely isolated from people.”

Over a year and a half, Erin immersed herself in domestic-

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violence-awareness programs and empowerment support groups while pursuing divorce proceedings and restraining orders against the father of her children. After graduating into a home of her own, she returned to teaching, this time with a focus on special education. “Some of my students come from domestic-violence situations. Now, having navigated through that world, I’m better equipped to teach and help these children.”

She remains in touch with her former farm mates. “We will always be sisters,” she smiles, as she remembers how the other mothers offered emotional support and advice when she returned to the farm after each agonizing Family Court hearing—more than twenty appearances in all.

This peer support springs organically from The Maui Farm’s practice of employing nonresident staff. Trina explains: “Not having staff here after hours, we feel like we’re being trusted. And we can text [staff] at any time . . . like with Ka‘iulani. Any problem I have, she’s got the know-how to fix, or just listen to me vent. She’s Wonder Woman!”

“Wonder Woman” is program assistant Ka‘iulani Spencer, whose empathy comes from personal experience. “It took me many years to leave my [former] situation. T–he Maui Farm made room for me and my four children. The support I received here was very empowering. . . . We say that we are making a difference in the lives of these moms, but it goes deeper than that. Because, if the children have a good, safe environment and a good understanding of it, then they will raise their children in the same way, and it will continue to trickle down.”

Like an abundant garden—flourishing, over time, from a handful of seeds.

TOP RIGHT: MIEKO HORIKOSHI; ZANE MATHIAS

Clockwise from left: The farm’s youngest residents are often the most eager workers. Executive director Stacey Moniz is the former head of Women helping Women; today she helps clients transition from that crisis-intervention center back into the community. Families take pride and pleasure in reaping what they sow in the communal garden.

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AT HOME

AN AVID ANGLER REELS IN A SECLUDED SANCTUARY. STORY BY SARAH RUPPENTHAL | PHOTOGRAPHY BY JOE WEST

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Top left: Bruce says the First Nations belief in the circle of life inspired his design for the entry’s double doors, fashioned in African mahogany and glass.

Bruce Johnson feels most at home out on the water, but his Lāna‘i estate comes in a close second. “It’s my dream house,” he says. “If I’m not on my boat, this is where I want to be.”

It’s easy to see why. The nearly 5,000-square-foot, twobedroom, two-and-a-half-bath residence has all the trimmings: a saltwater pool, cedar sauna, plant nursery, three levels of gardens, and jaw-dropping views of Mānele Bay and Pu‘u Pehe, the iconic sea stack known as Sweetheart Rock.

Bruce, a fisherman and restaurateur, and his wife, Myong, affectionately call the sparsely populated island “Planet Lāna‘i.” With no traffic lights or twenty-four-hour grocery stores, Lāna‘i seems a world away from the hustle and bustle of Honolulu, where the couple has a condo. (Bruce’s two restaurants are on O‘ahu.)

When he was seventeen, Bruce moved from California to Kona,

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Lower left: Below the home, a cedar structure does double duty, supporting solar panels that power the residence, and sheltering an outdoor entertainment area.

Above: Comfy bar chairs are the perfect seating solution for a granite-topped counter that’s shaped like a question mark.

Right: A palm-dotted lawn at the top of the property shows off what is arguably the home’s most enviable asset: picture-perfect views of Mānele Bay and Pu‘u Pehe, the sea stack better known as Sweetheart Rock.

AT HOME

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AT HOME

Top & above: A vaulted bamboo ceiling adds to the living room’s airy ambiance. The shipshape space is outfitted with Japanese glass fishing floats and nautical-themed artwork. Sliding glass doors open to a covered, 2,000-square-foot lānai.

Left: In the master suite’s bathroom, Bruce installed a jetted tub and walk-in shower sized to accommodate his six-foot-four frame.

where he landed his first fishing gig. He got his captain’s license at twenty-one and quickly made his mark on Hawai‘i’s commercial fishing industry. He moved to Maui at the age of twenty-four, and not long after, started his own seafood distribution company, Fresh Island Fish, at Mā‘alaea Harbor. He eventually decided to try his hand at running a restaurant, and opened Uncle’s Fish Market & Grill (the name is a nod to the mentors he’s had over the years) at Honolulu Harbor’s Pier 38; a second location opened in Central O‘ahu in late 2018.

Over the years, Bruce spent time on Lāna‘i—both onshore and

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offshore—and says he fell in love with the island, particularly the area where his home now sits. He recalls passing by the spot dozens of times, always gazing at it longingly and saying: “Someday, somehow, I’ll live there.”

So, when the 1.2-acre property went up for sale fourteen years ago, it was as if the stars had aligned. The vacant parcel required a great deal of work: its rocky hillside was riddled with ankletwisting holes and prickly kiawe trees. “A lot of people thought it was too challenging,” Bruce acknowledges. But he had experience in construction—and friends in the industry—so he took a different

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AT HOME

Above: Form follows function beautifully in this trellised structure of yellow cedar. Built to support the home’s photovoltaic system, it also creates a covered space for al fresco dining and poolside entertaining.

Left: Bruce oversaw the design and construction of his dream home—and his dream backyard, too: rock walls, meandering pathways, and three levels of meticulously manicured gardens that boast everything from white orchids to black bamboo.

perspective. Literally. One day, he brought a buddy to the site, and they fought their way to the top of the hill.

They stood side-by-side on a large rock—their ankles throbbing and arms bleeding from kiawe thorns—and looked out at Mānele Bay. “Is it doable?” Bruce asked.

His friend replied: “Definitely.”

A few weeks later, Bruce broke ground on the home of his dreams. His earlier projects had been renovations; this was the first time he’d design and build something from scratch. He consulted local contractors Sandy Stein and Ken Iboshi, and called in favors from three of his best friends: Maui craftsmen Brad Smith, Steve “Mango” Mazingo, and Selwyn Bate. “This was a project of love—we all worked as a team,” he says.

When it came to the design, Bruce says he was inspired by renowned Hawai‘i architect Charles W. Dickey, the early-twentieth-century mastermind behind some of the islands’ most famous buildings, including the Wailuku Public Library, Makawao Union Church, and the Territorial Office Building in Wailuku.

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AT HOME

Left: The master suite occupies the whole top floor. It’s designed to feel like a crow’s nest and take advantage of surrounding views. Windows along the hall overlook the Jack Nicklaus-designed Mānele Bay Golf Course.

Below: The guest-suite bathroom features hisand-her sinks and a two-person shower with a ceiling-mounted rain showerhead.

Bruce was drawn to the late architect’s signature split-pitched roofs (colloquially known as the “Dickey roof”) and his penchant for open living spaces.

He says the concept of watertight integrity was also top of mind. (For the nautically uninitiated, “watertight integrity” refers to building a ship in such a way that water cannot penetrate it.) With structural elements like steel girders, and concrete pillars set six feet

into the ground, the house was built to withstand gale-force winds, floods and earthquakes (in fact, when a 6.7-magnitude tremor rocked Hawai‘i in 2006, no one inside the home felt it). Bruce chose red cedar for the exterior, not just for its aesthetic appeal, but also for its rot- and pest-resistant properties. “I may have gone a bit overboard,” he says, winking at the pun. “But nothing is going to move this thing.”

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Flanked by the kitchen and living room, the dining area is filled with light. Its koa table, chairs, and sideboard were handcrafted by Martin & MacArthur. Metal sea creatures swim across one wall and descend to the floor in an eye-catching work Bruce found at a New Zealand art fair.

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AT HOME

Not surprisingly, Bruce and Myong enjoy lounging on the wraparound lānai. They added motorized, retractable screens to keep the space shady and cool on sunny afternoons.

Apart from fortress-like durability, Bruce wanted the home to be warm and inviting.

He and Myong love to entertain, and here there are plenty of options. The living room’s sliding glass walls open to a 2,000-squarefoot, wraparound, covered lānai that captures stunning views of land and sea.

Downstairs, a cavernous family room shares the first floor with a cedar sauna and granite-walled steam room. Even the trellised cedar structure that supports the home’s 210 solar panels does double duty, sheltering an open-air entertainment area with plenty of seating. The space is flanked by a Lāna‘i-shaped saltwater pool, spa, and waterfall features that can be controlled remotely (along with the home’s lighting, security, and indoor-outdoor stereo systems).

Throughout the residence, there are telltale signs that a fisherman lives here—from the nets neatly hung in the garage, to the sailboat rigging used for cable railing on the stairs and lānai. You’ll find restaurateurinspired touches, too: Both the kitchen

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AT HOME

The master suite’s lānai provides the perfect vantage for watching boats come and go from Mānele Harbor—and to see whether it’s a good day for fishing.

and built-in outdoor grill have commercial exhaust hoods and fans; downstairs, a behemoth ice machine churns out 300 pounds of ice every hour and can hold a whopping 5,000 (ideal for storing a lot of fish and filling cocktail glasses); and there’s a fully stocked and impeccably organized walk-in pantry.

Bruce and Myong agree the kitchen is the heart of the home. “That’s where we spend most of our time,” she says. “I love to cook,” Bruce adds. And what’s usually on the menu? Yes, you guessed it: freshly caught fish.

Less than a mile away, in Mānele Harbor, is Bruce’s floating pride and joy, a 1955 sampan he’s lovingly restored three times.

When they clock out and slip away to Lāna‘i to escape city life, Bruce and Myong divide their time between the boat and the house.

And when they’re there, Bruce says, “We have the best of both worlds.”

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

2 Acres | Offered at $5,400,000 | MLS #:378468

Wendy R Peterson

Jamie Woodburn

R E A LTO R ( S ) R S - 6 1 9 9 5

R E A LTO R ( S ) R S - 6 37 1 2

808.870.4114 | Wendy@IslandSothebysRealty.com

808.870.5671 | Jamie@IslandSothebysRealty.com

EACH OFFICE IS INDEPENDENTLY OWNED AND OPERATED

WENDY RICE PETERSON

Local Knowledge I Global Connections REALTOR RS-61995 CALL: 808.870.4114 EMAIL:WENDY@ISLANDSOTHEBYSREALTY.COM VISIT: WENDYRICEPETERSON.COM

Makahiku Ranch I Upcountry I 53 acres I $2,900,000

Flower & Landscape Nursery I Kula I 27 acres I $7,500,000

Kalialinui Ranch I Kula I 464 acres I $7,900,000

Surfing Goat Dairy I Upcountry I 42 acres I $8,500,000

Pulehu Ranch I Kula I 148 acres I $4,800,000

Each office is independently owned & operated.

ADVERTORIAL » MASTERS OF MIXOLOGY

TAVERNA

TANPOPO

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

1215 South Kīhei Rd., Kīhei | 808-446-3038 | open Tuesday– Sunday; lunch 11:30 a.m.–2 p.m.; dinner 5:30–10 p.m. | MauiTanpopo.com

ELIXIR 1.30

SEAN MICHAEL HOWER

1 fresh egg white 2 dashes of Bittermens Burlesque Bitters ½ oz. of freshpressed lemon ¼ oz. Suze liqueur ½ oz. yellow Chartreuse ¾ oz. capillaire syrup* 1 ½ oz. Aviation Gin Spritz of green Chartreuse Combine all ingredients in a tin, add ice, and shake. Strain back into the tin and dry shake (without ice). Pour into a coupe glass. Spritz with green Chartreuse and garnish with a fresh maidenhair fern. *Capillaire syrup is made using maidenhair ferns and dates back to the 17th century. It was once used to treat a number of ailments, from coughs to kidney issues. Our bar manager, April Leslie, creates her own capillaire syrup using maidenhair ferns from her Upcountry garden.

Offering a variety of dry, sweet, and tangy sake from different regions of Japan, Tanpopo has something for every taste. The drink menu also features a selection of sparkling, white and red wines, and Japanese and American beers.

CAPTAIN JACK’S ISLAND GRILL

SALE PEPE

672 Front St., Lahaina | 808-667-0988 | open daily, 10:30 a.m.– 10 p.m. | CaptainJacksMaui.com

Old Lahaina Center, 878 Front St., #7, Lahaina | 808-667-7667 | open Monday-Saturday, 5–10 p.m. | SalePepeMaui.com

SALTY BONNY

2 oz. Ketel One Botanical Cucumber & Mint Vodka 3 oz. Lulu’s Watermelon Lemonade 1 oz. soda water Shake vodka and lemonade in a shaker with ice. Strain over ice in a black sea-salt-rimmed pint glass and garnish with a cucumber.

THE PICKLED GRAPE MARTINI

In Chef Michele’s hometown of Milan, no aperitivi hour is complete without a good cocktail to complement the assortment of salumi and cheese. In this recipe, Sale Pepe’s famous pickled grapes elevate the traditional martini—and create an invigorating start to a most memorable meal.

4 pickled grapes* ½ oz. simple syrup 1 oz. pickled grape juice 3 oz. vodka

Muddle the grapes in a pint glass. Add the simple syrup and pickled grape juice. Fill the pint glass with ice and add vodka. Shake. Strain into a martini glass and garnish with two pickled grapes.

Serve immediately.

*To make pickled grapes, submerge black grapes in apple cider vinegar and your choice of pickling spices for two weeks.

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THE PINT & CORK

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

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

LILIKO‘I MARTINI

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

½ oz. liliko‘i purée ½ oz. orange simple syrup* 1 oz. Lillet Blanc 1 ½ oz. Pau Vodka Combine all ingredients, shake hard, strain into a martini glass, and garnish with an orange slice. *To make orange simple syrup, remove the rind from half of an orange and combine it with 1 cup of sugar. Let it macerate for an hour.

Add 1 cup of hot water to dissolve. Strain and refrigerate.

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.

COOL CAT CAFE

LINEAGE

658 Front St., Lahaina | 808-667-0908 | open daily, 10:30 a.m.– 10:30 p.m. | CoolCatCafe.com

The Shops at Wailea, 3750 Wailea Alanui Dr., Wailea, 808-879-8800 | open daily, 5–11 p.m. (last seating at 10 p.m.) | LineageMaui.com

LEMON DROP

Cool Cat Cafe takes Maui’s own Ocean Vodka and combines it with Maui’s favorite homemade Lulu's Lemonade to make a true island original lemon drop.

Served straight up with a sugared rim and twist of lemon.

MANEKI-NEKO

2 oz. Russian Standard Vodka ¾ oz. jackfruit shrub* ¾ oz. corrected OJ* ¼ oz. ginger-honey syrup ¼ oz. velvet falernum ½ oz. egg whites Combine ingredients in a shaker, add ice, and shake. Strain into the top part of the shaker, discard ice, and dry shake with a whipping motion for ten seconds. Strain into a chilled coupe glass.

Garnish with a “maneki-neko” (waving cat) and edible flowers. *Jackfruit shrub is a combination of fresh jackfruit, sugar, and vinegar blended into a puree. “Corrected OJ” is fresh orange juice balanced to the same acidity as lime by adding malic and citric acid.

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ADVERTORIAL » MASTERS OF MIXOLOGY

MAUIWINE

MISO PHAT SUSHI

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

1279 S. Kīhei Rd., #108, Kīhei | 808-891-6476 | Happy hour 3–5 p.m. daily | MisoPhat.com

SWEET HOT HULA

Hula o Maui pineapple sparkling wine Lilikoi shrub or puree Hawaiian chili pepper water Orange wedge Orange peel twist Li hing mui powder

LILIKOI MIMOSA Combine prosecco and fresh liliko‘i juice in a champagne flute.

Garnish with fresh flower and a slice of fruit.

Run a wedge of orange over the rim of a champagne glass and dip the rim into the li hing mui powder. Fill the flute ¾ full with Hula o Maui pineapple sparkling wine. Add one ounce of lilikoi shrub or puree, a splash of Hawaiian chili pepper water, and an orange peel for garnish.

THE MILL HOUSE

TEDDY’S BIGGER BURGERS

1670 Honoapiilani Hwy., Wailuku | 808-270-0333 | Open daily, 11 a.m.–9 p.m.; daily happy hour from 2–5 p.m. | MillHouseMaui.com

Lahaina Gateway Center, 335 Keawe Street, Lahaina | 808-6619111 | Open daily 10 a.m.–9 p.m | TeddysBB.com

THE DAY AFTER AMARO

Build in mixing glass: ½ oz. Carpano Antica ½ oz. Bozal Mezcal ¼ oz. The Mill House Strawberry + Beet Shrub* ¾ oz. Amaro di Angostura 1 eye dropper mole bitters Add ice, stir, and strain into a small rocks glass over one large ice cube. Garnish with a lemon twist. *The Mill House’s signature Strawberry + Beet Shrub is made from beets and strawberries grown on the slopes of Haleakalā (the shrub is available for sale at The Mill House). This complex cocktail’s name is inspired by its primary ingredient, Amaro di Angostura, which has aromas of cinnamon and dark chocolate that perfectly complement the agave flavor profile of the Bozal Mezcal. It is one of several low-proof or low-ABV (alcohol by volume) cocktails we’ve added to our bar menu to give guests the opportunity to try diverse flavors and combinations without overconsuming.

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TROPICAL BREEZE

(real ice cream shake) 1½ oz. pineapple juice 1½ oz. orange syrup 5 scoops Maui’s own Daves strawberry ice cream At Teddy’s, we use only Dave’s Premium Ice Cream, made here in Hawai‘i. 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!

HALI‘IMAILE DISTILLING CO.

HONU SEAFOOD & PIZZA

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

1295 Front St., Lahaina | 808-667-9390 | Open daily for lunch and dinner; happy hour 3–4:30 p.m. | HonuMaui.com

HONU MAI TAI ½ oz. Bacardi Rum ½ oz. Bacardi Orange 1 oz. Dark Pyrat rum ½ oz. Amaretto ½ oz. fresh lime juice ½ cup fresh pineapple juice

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

Fill half a tiki glass with freshly crushed ice. Combine all of the ingredients in a shaker, shake vigorously, and pour over the ice. Float 1 oz. of Pyrat Dark Rum and garnish with a fresh pineapple leaf and parasol.

Build over ice, stir, and enjoy!

PLANTATION HOUSE

NALU’S SOUTH SHORE GRILL

2000 Plantation House Dr., Kapalua | 808-669-6299 | Open daily, 8 a.m.-9 p.m.; happy hour 3–5 p.m. | ThePlantationHouse.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

MEA LANAKILA 2 oz. Grey Goose Vodka ½ oz. strawberry purée ½ oz. lemon juice ½ oz. simple syrup 1 oz. grapefruit juice Splash of club soda Combine juices, syrup, purée and liquors into a mixing glass with ice.

Shake and strain into a hurricane glass over fresh ice. Top with a dash of club soda and garnish with a fresh grapefruit or lemon slice. Hulō!

COCONUT GIRL IN A HIGH FASHION WORLD

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 toasted- coconut-rimmed glass. ‘Onolicious!

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Dining

It’s a part of the culinary environment that cooks will always challenge you, no matter what your position.

—ABBY FERRER

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WAhinE CHefs

Who says women

can’t take the heat?

Opposite: Chef de cuisine Abby Ferrer prepares ukoy, sweet potato and shrimp fritters.

This page: Her interpretation of Northern Thai cuisine is a showstopping khao soi: fresh noodles in light coconut-curry broth with fried chicken and crunchy egg noodles.

STORY BY BECKY SPEERE PHOTOGRAPHY BY MIEKO HORIKOSHI

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Dining

In 1986, I made a career change from the medical field to culinary, where my passion lay. But at my first restaurant job, the chef said, “No women on the hot line.” It was typical of the time for women to be relegated to the cold pantry—plating salads, cold appetizers and desserts—and after months of dealing with that discrimination, I quit and got a job as sous chef at a small French restaurant in Lahaina, where I was able to work every station, including the hot line. Seven years later, in 1994, I opened my own restaurant, Pauwela Café in Ha‘ikū.

Although men still dominate the top chef spots, we’re seeing more signs of parity. Over ten years ago, when a group of prominent Maui chefs convened at my home in Huelo to plan Maui Ag Fest’s first chefcollaboration dinner, not a woman chef was among them. Today the number of female chefs in Maui’s professional kitchens has grown to double digits. (Women also make up 45 percent of the 2019 student population at the UH–Maui College Culinary Arts Program.)

I meet with three of Maui’s outstanding wāhine chefs, whose passion and perseverance are setting the stage for other women in the kitchen: Kaulani Akina, sous chef at Nick’s Fishmarket Restaurant; Abby Ferrer, chef de cuisine at Star Noodle; and Tanya Kaina Doyle, sous chef at The Ritz-Carlton, Kapalua’s The Banyan Tree, owner of Lala

You told me something that changed my life: “I want to see you as the chef here one day.” I strived harder than ever to be better at my job.

—TANYA DOYLE

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TOP LEFT: RYAN SIPHERS

Clockwise from top left: Sous chef Tanya Doyle. Miso foie gras butter naps her tender grilled tako and seared mahimahi on kalo gnocchi; ikura and squid-ink coral crisps complete the ocean-inspired dish.

Seared “scallops” (Ali‘i mushrooms) fool the palate; they’re served on a bed of creamy black forbidden risotto with al dente asparagus and crunchy pickled mustard seeds.

Right: Sous chef Kaulani Akina drizzles creamy, triple-blanched garlic sauce over rare ‘ahi on a bed of asparagus and roasted sweet potatoes and root vegetables. Above: Rack of lamb on a pool of jalapeño-mint vinaigrette; she serves it with a creamy goatcheese croquette and Maui pineapple jam.

Sweets, and chef/owner of All Kaina Grindz food truck.

I ask, “What challenges have you overcome as a woman chef in a managerial position?”

“It’s a part of the culinary environment that cooks will always challenge you, no matter what your position,” says Abby. “You have to prove your worth and place in the kitchen. You have to develop a tough skin and strong mental attitude.”

The youngest of the three, Kau says, “Although I’m working in a time when women are more prevalent in professional kitchens, as a chef I still face some challenges in this career path. In the beginning, I felt like I needed to work harder and faster than the boys to prove that I belonged in the kitchen.” She smiles and admits, “I actually started going to the gym to lift weights to get stronger, since I would lift things at work that were probably a little too heavy and unsafe for me. It’s a stigma that women are not built for kitchen careers. I try hard to make sure no one can say that I’m the weakest link on the team, [and back that] up with a strong work ethic.”

For Tanya, the heavy lifting of stepping

I felt I needed to work harder than the boys to prove I belonged in the kitchen. I started going to the gym to lift weights. I try to make sure no one can say I’m the weakest link.

—KAULANI AKINA

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Above: Chef Abby’s twice-cooked adobo pork ribs simmered in soy sauce, vinegar and peppercorns, served with fresh tomatoes and green onions. Right: Chef Kau’s creamy risotto and sautéed pak choy surround seared scallops and pork adobo in a soy-vinegar reduction.

into a managerial role was more about perception. “A personal challenge that I recently learned to overcome was knowing that it’s okay to make mistakes, as long as I learn from it and don’t repeat it. I’ve learned to succeed through failure.”

When I share the first time I created a new dish for a restaurant, and how I felt elevated in my profession, Kau responds with a similar memory. “A couple of years ago, I got to create my first dish, grilled tako on pohole fern salad, for Noble Chef [an annual fundraiser for UH–Maui College Culinary Arts Program]. It was one of the first events I got to manage from beginning to end: from brainstorming, researching and developing the dish; to prepping, cooking and serving. I recognize it as the dish that brought me more clarity in my career path.” She explains that, at the start of her career, she spent a lot of time executing recipes that other chefs felt cultural or personal connections with. “In the last couple of years, I’ve been figuring out where I want my food to take the people I serve. To find a balance between heritage and hospitality, and share it through my food, is a big part of my story.”

I ask Abby and Tanya whether they, too, can pinpoint a dish that helped them rise to the next level. Tanya says hers was a whole meal, which she created for The Ritz-Carlton’s Banyan Tree restaurant during 2018’s Celebration of the Arts with the blessings of her mentor, Chef Alvin Savella—that year’s ‘Aipono Chef of the Year. “Chef handed me the reins, and I came up with a three-course dinner special for that week. I curated a menu using kalo [taro] from roots to shoots.”

“I love the combination of coconut milk, chiles, patis, and calamansi juice tossed with seafood that’s lightly ‘cooked’ in vinegar,” says Abby. “Showcasing my version of kinilaw, a Filipino-style ceviche, for an event menu was important to me; the dish represented my culture and the food I identify with.” She adds, “I want to continue to grow and refine my style of cooking. But maintaining balance between work and my personal life is just as important. I love traveling to new places and exploring different cuisines. And, of course, learning is a priority.”

Abby’s comment resonates with Kau, who says, “Right now, my main goal is continuing to learn and incorporating that knowledge

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into my daily work in the kitchen. I don’t have a formal culinary education, so it’s my responsibility to ask questions, research and practice new techniques. For the past year, I focused on executing the menu the executive chef [Geno Sarmiento] created for Nick’s during my training. This year, I’m modifying it slowly to fit my own cooking style, ideas, and my culinary team.”

Tanya turns to me with a question: “Do you remember the time you came to Pailolo Food Truck at Westin Kā‘anapali [Ocean Resort Villas], where I was working as a cook? You told me something that changed my life: ‘I want to see you as the chef here one day.’ I strived harder than ever to be better at my job.” She worked her way up to sous chef at The Westin’s Auntie’s Kitchen before moving to The Ritz-Carlton and a promotion to chef de partie at The Banyan Tree— where she was recently appointed sous chef.

In 2016 Tanya added even more to her plate by launching her own cookie company, Lala Sweets—where she’s paying it forward to the next generation of wāhine in the kitchen. “I started the business so I could work with my daughters. I needed to find a way to invest in their lives and to teach them skills. The Lala’s cookie recipe we use is five generations deep, from my great-grandmother. We bake the cookies, then my daughters run the booth at Makawao Third Fridays, or ho‘oulu [raise funds] for Hawaiian immersion school, and we also supply sweets for private events.”

Abby articulates the feelings the three women share: “We’ve all worked hard and long hours, sacrificing a lot. But we are thankful to be in our positions. I have so much gratitude and appreciation for all the female cooks and chefs [who] have paved the path for me to pursue this career.” Then she adds, “I have been fortunate to work with great people [who] are supportive of me, allowing my work, not my gender, to define me.”

FIND THEIR RECIPES ONLINE. Our thanks to the chefs for sharing these recipes: from Kaulani Akina, grilled tako (octopus) and pohole fern salad at MauiMagazine.net/octopus-salad-recipe; from Tanya Doyle, squid lū‘au at MauiMagazine.net/squid-luau; and from Abby Ferrer, inasal at MauiMagazine.net/inasal-recipe.

COMPILED BY BECKY SPEERE

Did someone say “pies”?

Apparently, a lot of us.

Leoda’s Kitchen & Pie Shop sold 168,862 in 2018, a record for the little Olowalu food stop named for co-owner Rob Aguiar’s mom. 17,123 of them were those hold-in-yourhand five-inch pies, which makes counting on your fingers so much yummier.

Every month, Pizza Paradiso serves 900 shish kabobs with saffron rice and roasted veggies to hungry Middle Eastern-food lovers.

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TOP LEFT: NINA KUNA

Aloha Mixed Plate customers happily consumed 17,594 luscious, gravy-slathered hamburger patties in 2018—with fried egg over rice, of course! That is LOCO (MOCO)!

Dining Highlights

Ever stop to figure how much time, energy and love go into the dishes that become our favorites? (Yes, love, because good food can’t come out of an angry kitchen.)

Do the math, as we did, and you’ll see that these Maui chefs, cooks and restaurateurs—‘Aipono winners all—make our lives better in countless ways. Well, maybe not countless. . . .

Love steak? Hoof it over to Ruth’s Chris Steak House in Wailea, where staff in Chef Dan Bader’s kitchen dished up 7,539 prime filets of beef last year.

Ka‘ana Kitchen presses and extracts 76 pounds of fresh fruits and veggies every morning for juices that keep us healthy, while supporting agriculture in Hawai‘i. That equates to 5½ gallons of goodness!

One devoted customer has dined at Lahaina Grill 700 times.

(We’re not surprised. This perennial favorite has had many return customers in its umpteen years in business.)

1,200 lobster-and-crab-stuffed grilled-cheese sandwiches

boogie on Down the Hatch at this Lahaina restaurant every month, as do 1,800 appetizer portions of Lava Lava shrimp.

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Dining Highlights

Musubi is da kine! That tasty bundle of rice and meat wrapped in a seaweed band just might be the quintessential local food. How do we know?

Because Da Kitchen, that quintessential local restaurant, sold 35,000 fried musubi in 2018!

Taverna has a layered response for folks with lasagna cravings: 995 plates of lusciousness served up every month. (That’s 435 pounds of ground beef!)

Talk about being on a roll: Japengo serves up to 50 blackened ‘ahi makizushi (nori rolls) in a single evening.

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TOP RIGHT & BOTTOM LEFT: MIEKO HORIKOSHI

No wonder Flatbread Company scores ‘Aipono honors year after year: the philanthropic pizza place that donates to various Maui nonprofits goes through 5,000 pounds of flour each month—and that is a lot of dough.

TOP LEFT: MIEKO HORIKOSHI; BOTTOM RIGHT: BECKY SPEERE

Each evening, Nick’s Fishmarket sets ablaze 15 strawberries Panzini desserts atop whipped Chantilly cream and melted dark chocolate.

That’s more than 5,000 a year!

Kihei Caffe goes through 5 cases of eggs daily. At 180 eggs per case, that adds up to 900 eggs a day!

Cock-a-doodle-doo!

Chew on this: In 2018, Star Noodle diners slurped up 50,405 of the 58,430 pounds of fresh noodles produced onsite, enjoyed in chow fun, saimin, udon, ramen, fried soup, and specialty noodles. The other 8,025 pounds were served, and enjoyed, at Star Noodle’s sister restaurants Aloha Mixed Plate and Leoda’s Kitchen.

At the Tiki Bar at Kā‘anapali Beach Hotel, veteran bartender “Uncle” Dale Simonsen has ticked in at 450,000 mai tais in the past 50 years. And over at the Tiki Terrace Restaurant, Chef Chris Napoleon flips 8,000 omelettes a year for the hotel’s Sunday champagne brunch.

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Dining Highlights Lineage grinds through 200 pounds of kim chee a month, and if kim chee is your spicy fave, try the dip. Served with Chef Sheldon Simeon’s favorite super-crunchy Maebo won ton chips, it should come with a warning: ADDICTIVE!

No beef here.

Newbie Moku Roots has gained quite the following, serving 650 taro burgers a month.

Now that’s a veggie mouthful!

Holy cannoli! Every month, Sale Pepe’s Chef Michele De Bari cooks up 100 gallons of marinara to marry with his primo house-made pastas.

“Hidden” gem? Au contraire! Cool Cats may be tucked in the shadows off Dickenson Street, but its award-winning burgers fly out the door at a rate of 400 to 500 a day—along with 200 creamy milkshakes and 100 ice-cold root beer floats.

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Urban & hip neighborhood gathering place serving Italian comfort food.

Located in the heart of Kapalua Resort.

2019 Best Italian, Best Cocktails 2018 Best Italian, Best Cocktails, Best Wine List 2017 Best New Restaurant, Best Bar, Best Italian

; CRAFT COCKTAILS ; CRAFT TAP BEERS ; ITALIAN INSPIRED

WINE SELECTIONS

DINNER: 5:30PM TO CLOSING I LATE NIGHT BAR & MENU: UNTIL 11PM

808-667-CIAO (2426)

I TAVERNAMAUI.COM

2000 VILLAGE ROAD, KAPALUA RESORT

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THIS MUST BE KAPALUA

Where else would Italy meet New Orleans . . . via Napa, Sonoma, and Petaluma?

Just when you think it can’t get any better, sommelier fantastico Michael Jordan steps it up another notch at the 2019 Kapalua Wine & Food Festival, running June 6 through 9.

At thirty-eight, KWFF is one of the oldest and most respected festivals in the U.S. But don’t confuse pedigree with stuffy. “We’re all about creating the good hospitality vibe,” Jordan says. “At Kapalua, celebrity winemakers and world-famous chefs are all approachable; guests have real face time with them. That’s a huge difference from other wine festivals.”

Jordan knows whereof he speaks. The driving force of KWFF, he is also director of Global Key Accounts for Jackson Family Fine Wines, and one of only fifteen people worldwide to hold both Certified Wine Educator and International Court of Master Sommeliers diplomas. And he won Wine Enthusiast’s highest honor, the Award of Ultimate Distinction, 2004 through 2009.

This year, Jordan says, two world-famous winemakers—Giorgio Rivetti from La Spinetta, and Roberto Damonte, owner/winemaker at Malvirà—bring a Northern Italian accent to the festival with La Bella Italia Wine Seminar

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& Tasting, focusing on the Piemonte region.

You won’t want to miss it, says Jordan. “Giorgio and Roberto are icons of the industry.”

Rivetti is from Langhe, in the heart of Piemonte, a hilly, vine-covered region known for its isolation and its residents’ fierce adherence to their cultural and winemaking traditions. The area is so isolated, the Piemontese speak their own dialect; until recently, trade with the outside world was minimal.

Few people came to Piemonte; few left.

The Rivettis broke with that tradition.

Giorgio’s grandfather, Giovanni, immigrated to America in the 1920s, and worked as a wine distributor in Brooklyn. Giuseppe, Giovanni’s son and Giorgio’s father, grew up in the U.S., but returned to his ancestral home as a young man and bought land in Barbaresco, where he dedicated himself to making wine from the native nebbiolo grape. Because he didn’t grow up in the region, Giuseppe had no preconception of doing things the way his forebearers had, and supported his son Giorgio’s desire to learn winemaking in France, under the tutelage of the famous Bordeaux producer Château Margaux.

In 1985 Giorgio Rivetti returned to Piemonte and revolutionized the wine industry by introducing modern techniques he had learned in Margaux. He and a few other innovative viticulturists encouraged such practices as snipping nascent nebbiola grapes to encourage more distinctive character and growth in the remaining fruit, and letting grapes remain on the vines a few days longer to ensure peak ripeness. They also made wines in smaller batches and limited quantities. The resulting wines were smoother and more potent, yet still expressed the unique attributes of Piemonte terroir. By 1996, the first of many exceptional vintages were finding wide popularity. Piemonte was on the map.

Today, Rivetti’s Barolo and Barbaresco wines sell for upwards of $100 a bottle on release.

Malvirà winery is also in Piemonte, in the hilly, northeast corner of Cuneo province known as Roero. Giuseppe Damonte established the winery in the 1950s, and is considered the godfather of Roero wines, and the original family producer of Roero arneis, a nearly lost grape variety. Today arneis is the region’s most famous white wine.

LEFT: TONY NOVAK-CLIFFORD; RIGHT: MIEKO HORIKOSHI

STORY BY DIANE HAYNES WOODBURN

Raise Your Glass

LOWER LEFT: CHRIS GRANGER; LOWER RIGHT: MIEKO HORIKOSHI

Left: Giorgio Rivetti of La Spinetta. Right: Massimo and Roberto Damonte

Giuseppe sons, Massimo and Roberto, now manage the estate with their wives, Federica and Patrizia. The brothers proudly maintain the soil and vineyard treatments their ancestors used for generations, but Roberto, an enologist, studied with Rivetti, and incorporated many of the same practices into his winemaking. “We tried the wines to understand what is good, what is wrong, what is best,” he told Travel + Leisure writer Bruce Schoenfeld, adding that by tasting and comparing, he and others of his generation realized there was much to be gained by incorporating modern techniques. Over the years the wines changed, and with the renewed popularity of Piemonte wines, so did the economy.

Another “don’t miss” event is the Saturday morning Petaluma Gap AVA Wine Seminar & Tasting. AVA stands for American Viticultural Area, and refers to a designated wine-growing region. In December 2017, Petaluma Gap became the newest American region to receive that appellation. “It’s a big deal,” says Jordan. “The Petaluma Gap is the premier gateway to the Sonoma Coast and northern Marin County wine region.

Because it’s cold there, really cold, the fruit benefits from a long ripening season, and [the region is] highly regarded by winemakers for its pinot noir, chardonnay, and syrah grapes.”

On the panel are Julien Teichmann from Keller Estate, Ryan Prichard from Three Sticks Winery, Theresa Heredia from Gary Farrell Winery, and Rickey Trombetta from Trombetta Family Wines.

The list goes on. “We have pioneers coming,” says Jordan, “Richard Sanford from Alma Rosa Winery; Fred Scherrer from Scherrer Winery; and Ted Edwards—he’s been the winemaker at Napa Valley’s Freemark Abbey for thirty-nine years! Plus one of today’s most beloved winemakers, Greg Brewer, from Brewer Clifton, who was on the

cover of Wine Spectator and Wine Enthusiast.

Greg was a French language instructor at UC Santa Barbara—went to Japan and got into Zen culture, and now he is making wine. Just one of the happiest guys on the planet. That’s what makes Kapalua Wine & Food Festival special. It’s the wonderful people it attracts.

NOT BY WINE ALONE

The aloha spirit is contagious.”

And of course, Maui Nō Ka ‘Oi will be there, once again hosting Best of the Fest at the Sunday-night Seafood Festival grand finale. Join us. For more information on all panels and events, visit KapaluaWineAnd FoodFestival.com.

Left: New Orleans chef Stephen Stryjewski. Right: Visit our booth and vote for your favorite dish at the Kapalua Seafood Festival, Sunday, June 9, sponsored by Maui Nō Ka ‘Oi.

Wine is the star attraction of the Kapalua Wine & Food Festival, but it’s the food that keeps the wow factor in an upward trajectory. This year, festivalgoers will be treated to New Orleans’ down-home divine from two of the town’s most celebrated chefs.

First is Stephen Stryjewski, chef/partner of Link Restaurant Group, whose member restaurants include Cochon, Pêche Seafood Grill, and La Boulangerie. In 2011, the James Beard Foundation named Stryjewski “Best Chef South.” On Saturday, June 8, he’s all ours, presenting a dinner that benefits Maui Food Bank. “Cochon is one of the great restaurants,” says master sommelier Michael Jordan. “Though New Orleans offers myriad world-class options, I eat at Cochon twice in a row when I’m there—this guy knows how to cook!”

On June 9, Slade Rushing, executive chef of the famed Creole restaurant Brennan’s, will create a Sunday champagne brunch that Jordan promises “will kick ‘ōkole.” Loose translation: It’ll knock you off your keister.

Good thing cooking class is first! Mark your calendar for the Saturday cooking demonstration with Chef Mark Tarbell of legendary Tarbell’s Restaurant in Phoenix.

The coursed lunch will be eloquently paired with selections by winemaker Laely Heron, of Heron Wines.

“What’s remarkable,” Jordan comments with pride, “is that these incredible chefs donate their time to be here. It’s pretty amazing how the aloha spirit spreads to all corners of the world.”

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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

2019 CHEF OF THE YEAR KYLE KAWAKAMI

Special Awards

STORY BY BECKY SPEERE PHOTO BY MIEKO HORIKOSHI

The man. Kyle Kawakami has a passion for good food—so much so, that after earning a bachelor’s degree in zoology, he enrolled in UH–Maui Culinary Academy, and while there, interned in the kitchens at the Fairmont Kea Lani, mentoring under Executive Chef Tylun Pang, winner of ‘Aipono’s 2014 Lifetime Achievement Award. After graduating from the academy in 2001, Kyle joined the Fairmont’s staff, perfecting the skills that later served him as an instructor at his culinary alma mater, where he taught for ten years. In 2014—much to the joy of his many followers—Kyle embarked on a new path, purchasing “Big Red,” the mobile Maui Fresh Streatery food truck. He hasn’t looked back (well, only in the rearview mirror).

His passion. Along the way, Kyle’s fascination with food has led the Maui-born chef to explore the world’s flavors and traditional preparations. Happily, he keeps taking us along on the journey, transporting us to a Greek kitchen for souvlaki drizzled with creamy tzatziki that would do a ya-ya (grandmother) proud; or to Korea for a Seoul bowl with crispy Korean pork belly in gochujang sauce, rice and kim chee banchan.

His heart. Kyle’s philanthropy could fill a semi—and that, too, is something he invites his customers to share. When one of his Maui Nō Ka ‘Oi May–Jun 2019

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

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

From left: Chefs Kawakami, Robert Tagorda and Tom Lelli at the UH-Maui College food court. This photo was taken in 2004, the year Kyle started as culinary instructor.

son’s friends needed cancer treatment on the mainland, Kyle was moved by the family’s financial and emotional stress, and placed an aloha tip jar on the counter to help raise funds on their behalf. Since then, fifty families, nonprofits such as Women Helping Women, and the School Gardens project at Pomaika‘i Elementary School have benefited from the tips collected, with gifts totaling around $50,000!

Mahalo, Chef Kyle, for all the food adventures you’ve taken us on . . . and for your boundless generosity.

WHAT HIS PEERS SAY . . .

“Chef Kyle’s philanthropy is exceptional. The quality of the Maui Fresh Streatery product and experience is top notch. Small businesses do not always have the resources for philanthropy that corporate restaurants [have access to], but Chef Kyle’s generosity drives his business. He is an inspiration.”

—Michele Di Bari, chef/owner, Sale Pepe “Chef Kyle runs the best food truck on the island, but his heart is even bigger, from his donation tip jar that helps many local families cope with their struggles, to stepping up to assist in humanitarian efforts. Chef Kyle’s pay-it-forward efforts [helped people] in need during our recent government shut down. His heart inspires us all.”—Gevin Utrillo, chef de cuisine, Japengo Maui

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TOP

10

RESTAURANTS

in america tripadvisor 2018

RESTAURANT

of the

YEAR

- maui no ka oi magazine 2018

127 lahainaluna road, lahaina, maui, hawaii 96761

www.lahainagrill .com

Banyan Tree With a focus on Hawaiian culture and local products, Head Chef Isabella Toland brings her French and Filipino roots to Kapalua’s renowned and reimagined Banyan Tree restaurant.

Highlighted by a hand-crafted wooden bar that wraps around the center of the restaurant allowing for an open concept with expansive views, the restaurant’s transformation pays homage to the history of banyan trees in Hawaii as a gathering place to meet and share a meal. Chef Bella’s vibrant new menu embraces that spirit and invites you on a journey to discover the roots of the land while incorporating the island’s most unique and sustainable ingredients. Classic Hawaiian recipes are deconstructed and redesigned with a local twist using Mediterranean cooking techniques to develop a menu that will enliven your senses through the ways of the islands.

OPENING IN M AY 2 0 1 9

808.667.5117

808-665-7089 One Ritz-Carlton Dr, Kapalua, HI 96761 www.ritzcarlton.com/kapalua www.facebook.com/TheBanyanTreeKapalua Instagram: @banyantreekapalua

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‘AIPONO AWARDS

Left: Ka‘ana Kitchen Right: Japengo

Award Winners Maui Nō Ka ‘Oi Magazine presents

the 2019 ‘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.)

Hyatt Regency Maui Resort & Spa, 200 Nohea Kai Dr., Kā‘anapali 667-4727 | IG: japengo.maui

……………………………………………………………………………………

Ka‘ana Kitchen

Andaz Maui at Wailea Resort, 3550 Wailea Alanui Dr., Wailea 573-1234 | Maui.Andaz.Hyatt.com

……………………………………………………………………………………

HONORABLE MENTIONS

Lahaina Grill 667-5117 | LahainaGrill.com Moku Roots 214-5106 | MokuRoots.com Monkeypod Kitchen 891-2322 (Wailea) | 878-6763 (Kā‘anapali) MonkeypodKitchen.com ____________________________________________________________________________________

Gold Silver ……………………………………………………………………………………

Moku Roots

335 Keawe St., #211, Lahaina | 214-5106 | MokuRoots.com

……………………………………………………………………………………

HONORABLE MENTIONS

Alchemy Maui Kombucha Bar & Café 793-2115 ValleyIsleKomucha.com/alchemy-maui Monkeypod Kitchen 878-6763 (Kā‘anapali) MonkeypodKitchen.com Surfside Woodfire Pizza Kitchen 793-2650 SurfsidePizzaMaui.com ____________________________________________________________________________________

MOST “MAUI-EST” Mama’s Fish House 799 Poho Pl., Kū‘au | 579-8488 | MamasFishHouse.com

BEST NEW RESTAURANT Lineage The Shops at Wailea, 3750 Wailea Alanui Dr., Wailea | 879-8800 LineageMaui.com

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Monkeypod Kitchen

10 Wailea Gateway Pl., Wailea | 891-2322 | Whalers Village, 2435 Kā‘anapali Pkwy., Kā‘anapali | 878-6763 | MonkeypodKitchen.com

LEFT: COURTESY OF KA‘ANA KITCHEN; RIGHT: COURTESY OF JAPENGO

RESTAURANT OF THE YEAR Japengo

Gold ………………………………………………………

HONORABLE MENTIONS

Aloha Mixed Plate 661-3322 AlohaMixedPlate.com

Da Kitchen 871-7782 (Kahului) | 875-7782 (Kīhei) | Da-Kitchen.com

Ululani’s Hawaiian Shave Ice 877-3700 UlulanisHawaiianShaveIce.com _______________________________________________________

BEST MEDITERRANEAN Pita Paradise 34 Wailea Ike Dr., Wailea | 879-7177 PitaParadiseHawaii.com

………………………………………………………

Pizza Paradiso Mediterranean Grill

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

………………………………………………………

HONORABLE MENTIONS

Café Des Amis 579-6323 | CDAMaui.com Habibi 280-8551 | FB: @HabibiOnMaui Mala Ocean Tavern 667-9394 MalaOceanTavern.com _______________________________________________________

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

………………………………………………………

Lineage

The Shops at Wailea, 3750 Wailea Alanui Dr., Wailea | 879-8800 | LineageMaui.com

………………………………………………………

HONORABLE MENTIONS

Monkeypod Kitchen 891-2322 (Wailea) 878-6763 (Kā‘anapali) MonkeypodKitchen.com Nick’s 879-7224 NicksFishmarketMaui.com Sea House Restaurant 669-1500 SeaHouseMaui.com

_______________________________________________________

………………………………………………………

BEST OCEANFRONT DINING Sea House Restaurant

360 Papa Pl., Kahului | 868-0753 TinRoofMaui.com

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

………………………………………………………

Mala Ocean Tavern

1307 Front St., Lahaina | 667-9394 MalaOceanTavern.com

TIE

Mama’s Fish House

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

Tin Roof Maui

………………………………………………………

HONORABLE MENTIONS

Down the Hatch 661-4900 | DTHMaui.com Lineage 879-8800 | LineageMaui.com Monkeypod Kitchen 891-2322 (Wailea) 878-6763 (Kā‘anapali) MonkeypodKitchen.com _______________________________________________________ Moku Roots

………………………………………………………

HONORABLE MENTIONS

Cheeseburger in Paradise 661-4855 CheeseburgerNation.com Japengo 667-4727 | IG: japengo.maui Kimo’s 661-4811 | KimosMaui.com _______________________________________________________

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

BEST HEALTHY FARE Moku Roots

………………………………………………………

335 Keawe St., #211, Lahaina | 214-5106 MokuRoots.com

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

………………………………………………………

Mama’s Fish House

………………………………………………………

HONORABLE MENTIONS

Japengo 667-4727 | IG: japengo.maui The Mill House 270-0333 MillHouseMaui.com

The Restaurant at Hotel Wailea 879-2224 HotelWailea.com/dining _______________________________________________________

BEST LOCAL FLAVOR Aloha Mixed Plate 1285 Front St., Lahaina | 661-3322 AlohaMixedPlate.com Lahaina Grill

Choice Health Bar

1087 Limahana Pl., Lahaina | Whalers Village, 2435 Kā‘anapali Pkwy., Kā‘anapali 11 Baldwin Ave., Pā‘ia | 661-7711 ChoiceHealthBar.com

………………………………………………………

HONORABLE MENTIONS

A‘a Roots Maui 298-2499 AaRootsMaui.com

Farmacy Health Bar 866-4312 (Wailuku) 868-0443 (Pukalani)

Fork & Salad 879-3675 (Kīhei) | 793-3256 (Kahului) | ForkAndSaladMaui.com _______________________________________________________ Aloha Mixed Plate

COURTESY OF THEIR RESPECTIVE RIGHTS HOLDERS

Pita Paradise

Silver

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‘AIPONO AWARDS

Gold ………………………………………………………

HONORABLE MENTIONS

Silver

Kihei Caffé

Ka‘ana Kitchen 573-1234 Maui.Andaz.Hyatt.com Lineage 879-8800 | LineageMaui.com Monkeypod Kitchen 891-2322 (Wailea) 878-6763 (Kā‘anapali) MonkeypodKitchen.com _______________________________________________________

MOST INNOVATIVE MENU Lineage The Shops at Wailea, 3750 Wailea Alanui Dr., Wailea | 879-8800 | LineageMaui.com

………………………………………………………

BEST FARM-TO-TABLE CUISINE The Mill House Maui Tropical Plantation 1670 Honoapi‘ilani Hwy., Waikapū 270-0333 | MillHouseMaui.com

………………………………………………………

Moku Roots

335 Keawe St., #211, Lahaina | 214-5106 MokuRoots.com

Humuhumu

Grand Wailea, 3850 Wailea Alanui Dr., Wailea | 875-1234 | GrandWailea.com

………………………………………………………

HONORABLE MENTIONS

Ka‘ana Kitchen 573-1234 Maui.Andaz.Hyatt.com Mauka Makai 662-6370 WestinNanea.com/MaukaMakai Monkeypod Kitchen 891-2322 (Wailea) 878-6763 (Kā‘anapali) MonkeypodKitchen.com

_______________________________________________________

BEST BREAKFAST Kihei Caffé 1945 S. Kīhei Rd., Kīhei | 879-2230 KiheiCaffe.com

………………………………………………………

Kā‘anapali Beach Hotel

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

Working together towards a healthier Maui youth!

Heart.org/MauiKids | 808.212.4861

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COURTESY OF THEIR RESPECTIVE RIGHTS HOLDERS

The Mill House

Urban & hip neighborhood gathering place serving Italian comfort food.

Located in the heart of Kapalua Resort.

2019 Best Italian, Best Cocktails 2018 Best Italian, Best Cocktails, Best Wine List 2017 Best New Restaurant, Best Bar, Best Italian

; CRAFT COCKTAILS ; CRAFT TAP BEERS ; ITALIAN INSPIRED WINE SELECTIONS

DINNER: 5:30PM TO CLOSING I LATE NIGHT BAR & MENU: UNTIL 11PM

808-667-CIAO (2426)

I TAVERNAMAUI.COM

2000 VILLAGE ROAD, KAPALUA RESORT

Innovative, Farm-Driven Dining Ingredients grown on the finest far©s in Maui and brought to life bÚ our dedicated kitchen and bar tea©.

DAILY 11 AM - 9 PM 1670 HONOAPIILANI HWY MILLHOUSEMAUI.COM 808.270.0333

Gold

………………………………………………………

HONORABLE MENTIONS

Down the Hatch 661-4900 | DTHMaui.com Ka‘ana Kitchen 573-1234

_______________________________________________________

BEST GRAB & GO Island Gourmet

Leoda’s Kitchen & Pie Shop 662-3600

The Shops at Wailea 3750 Wailea Alanui Dr., Wailea | 874-5055 IslandGourmetHawaii.com/Wailea

Leodas.com

………………………………………………………

Maui.Andaz.Hyatt.com

_______________________________________________________

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

………………………………………………………

Café O’Lei

COURTESY OF THEIR RESPECTIVE RIGHTS HOLDERS

‘AIPONO AWARDS

Silver

The Dunes at Maui Lani 1333 Maui Lani Pkwy., Kahului | 877-0073 2439 S. Kīhei Rd., Kīhei | 891-1368 CafeOLeiRestaurants.com

………………………………………………………

HONORABLE MENTIONS

Leis Family Class Act 984-3280 FB: @LeisFamilyClassAct

Monkeypod Kitchen 891-2322 (Wailea) 878-6763 (Kā‘anapali) MonkeypodKitchen.com Star Noodle 667-5400 | StarNoodle.com

The Market Maui

10 Wailea Gateway Pl., Wailea | 879-2433 TheMarketMaui.com

………………………………………………………

HONORABLE MENTIONS

Island Gourmet

Honolua Store 665-9105 Kapalua.com/Dining-Shopping Leoda’s Kitchen & Pie Shop 662-3600 Leodas.com Makana Market + Cafe 875-4100 Fairmont.com/Kea-Lani-Maui/Dining ______________________________________________________

Monkeypod Kitchen

BEST HAPPY HOUR Monkeypod Kitchen 10 Wailea Gateway Pl., Wailea | 891-2322 Whalers Village, 2435 Kā‘anapali Pkwy., 878-6763 | MonkeypodKitchen.com

………………………………………………………

Down the Hatch

The Wharf Cinema Center, 658 Front St., Lahaina | 661-4900 | DTHMaui.com

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‘AIPONO AWARDS

Gold

Silver

………………………………………………………

HONORABLE MENTIONS

Grotto Bar 888-6100 | GrandWailea.com Pailolo Bar & Grill 662-2635 WestinKaanapali.com/Pailolo

Sea House Restaurant 669-1500 SeaHouseMaui.com _______________________________________________________

Follow us TeddysBiggerBurgersLahaina TeddysBiggerBurgersLahaina TeddyBurgerMaui

Restaurant open daily 10am – 9pm 335 Keawe St, Lahaina Gateway 808-661-9111

Star Noodle

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 IG: Japengo.Maui TIE

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

………………………………………………………

HONORABLE MENTIONS

Miso Phat Sushi 669-9010 (Kahana) 891-6476 (Kīhei) | MisoPhat.com Nuka 575-2939 | NukaMaui.com Morimoto 243-4766 | MorimotoMaui.com _______________________________________________________

BEST SOUTHEAST ASIAN CUISINE Nutcharee’s Authentic Thai Food Azeka Shopping Center Makai, 1280 S. Kīhei Rd., Kīhei | 633-4840 | Nutcharees.com

………………………………………………………

Open everyday from 8am-8pm | Happy Hour Daily Live Music Venue | South Maui’s Newest Sports Bar 9 TVs | NFL Ticket | Showing your favorite games

Sunsets Bar & Grill in Kihei |808.633.4220 Plan your next special event with breathtaking panoramic mountain, ocean, and golf course views. Call Iulia at 808.633.6166 or email iulia.nandrea@hotmail.com.

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Thai Chef Restaurant

Old Lahaina Center, 878 Front St., Lahaina 667-2814 | ThaiChefRestaurantMaui.com

………………………………………………………

HONORABLE MENTIONS

Maui Thai Bistro 874-5605 MauiThaiBistro.com A Saigon Café 243-9560 ASaigonCafe.com Thai Mee Up 214-3369 | FB: ThaiMeeUp

COURTESY OF STAR NOODLE

Introducing Maui’s Best Burger and we bet you won’t find better! If you don’t agree with us, we’ll give you a $10 gift card to come back and visit us again!

A recipe for authenticity in a legendary setting.

Maui’s Premier Steak and Seafood Restaurant The signature restaurant at Montage Kapalua Bay is where every meal becomes an unforgettable memory you will cherish long after the evening ends. Led by Chef de Cuisine Robert Barrera, this breathtaking ocean view venue offers classic favorites with a distinctively modern flair. For dinner, this haven for beef and seafood connoisseurs features the finest cuts and freshest fish available.

D A I LY B R E A K FA S T & D I N N E R On e Bay Dr i v e , K a pa lua

(808) 662-6681

caneandcanoe.com

Fridas_Honu_MauiNoKaOi_half_3-19.indd 1

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‘AIPONO AWARDS

Gold _______________________________________________________

BEST BURGER Cool Cat Café

Cool Cat Café

The Wharf Cinema Center | 658 Front St., Lahaina | 667-0908 | CoolCatCafe.com

Silver

Monkeypod Kitchen 891-2322 (Wailea) 878-6763 (Kā‘anapali) MonkeypodKitchen.com _______________________________________________________

………………………………………………………

BEST HAWAI‘I REGIONAL CUISINE Mauka Makai

Lahaina Gateway Center, 355 Keawe St., Lahaina | 661-9111 | TeddysBB.com

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

Teddy’s Bigger Burgers

………………………………………………………

HONORABLE MENTIONS

Dino’s Gourmet On-the-Go 989-3839 IG: DinosGourmet Moku Roots 214-5106 | MokuRoots.com

………………………………………………………

Cane & Canoe

Montage Kapalua Bay, One Bay Dr., Kapalua | 662-661 | CaneAndCanoe.com TIE

Kō Restaurant Fairmont Kea Lani Resort, 4100 Wailea Alanui Dr., Wailea | 875-2210 KoRestaurant.com

Ka‘ana Kitchen 573-1234 Maui.Andaz.Hyatt.com Pacific’O 667-4341 | PacificOMaui.com _______________________________________________________

BEST PACIFIC RIM CUISINE Ka‘ana Kitchen Andaz Maui at Wailea Resort, 3550 Wailea Alanui Dr., Wailea | 573-1234 Maui.Andaz.Hyatt.com

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

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

Takeout & Delivery: 808.874.7499

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ManolisPizzaCompany.com

COURTESY OF COOL CAT CAFE

………………………………………………………

HONORABLE MENTIONS

INTERESTING EXPERIENCES FOR INTERESTING PEOPLE Andaz Maui at Wailea Resort blends the acclaimed Andaz personality and style with island experiences for the expressive traveler. Enjoy the freshest brunch on island or a locally inspired farm-to-table dinner. Allow us to take care of the food while you take care of the memories. For a limited time mention, “MNKO” at Ka’ana Kitchen for 20% off your next dining experience.

FOR RESERVATIONS VISIT ANDAZMAUI.COM OR OPENTABLE.COM OR GIVE US A CALL AT 808 573 1234 ser

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‘AIPONO AWARDS

………………………………………………………

Humuhumu

The Grand Wailea, 3850 Wailea Alanui Dr., Wailea | 875-1234 | GrandWailea.com/dine

2018

As Seen on

Guy Fieri’s “Triple D”

2017

………………………………………………………

HONORABLE MENTIONS

Lineage 879-8800 | LineageMaui.com Roy’s 669-6999 | RoysHawaii.com/ Roys-Kaanapali.html Spago Maui 874-8000 WolfgangPuck.com/ dining/spago-maui _______________________________________________________

Logo wear available

Azeka Place, Mauka

(808) 891-MISO (6476)

1279 South Kihei Rd. #108, Kihei

MisoPhat.com

Romantic Oceanfront Dining On One Of Maui’s Premier Beaches

Old Lāhaina Lū‘au

BEST LŪ‘AU Old Lāhaina Lū‘au 1251 Front St., Lahaina | 667-0700 OldLahainaLuau.com

………………………………………………………

Drums of the Pacific

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

The Feast at Lele 505 Front St., Lahaina | 667-LELE (5353) FeastAtLele.com

………………………………………………………

HONORABLE MENTIONS Andaz Maui at Wailea Resort | 573-1234 FeastAtMokapu.com The Grand Luau at Honua‘ula 875-7710 Honuaula-Luau.com The Myths of Maui 201-1097 MythsOfMaui.com/Royal-Lahaina _______________________________________________________ RESERVATIONS 808 875 7555

2980 SOUTH KIHEI RD. KIHEI, MAUI, HI 96753

FEATURING BRUNCH, HAPPY HOUR & DINNER DAILY

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BEST MEXICAN CUISINE Frida’s Mexican Beach House Restaurant 1287 Front St., Lahaina | 661-1287 FridasMaui.com

COURTESY OF OLD LĀHAINA LŪ‘AU

The Feast at Mōkapu

Gold

Silver

………………………………………………………

Roasted Chiles

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

………………………………………………………

HONORABLE MENTIONS

Maui Tacos 871-7726 (Kahului) 879-5005 (Kīhei) | 662-0717 (Lahaina) MauiTacos.com Ono Tacos 357-3779 | FB: @ono.tacos Las Pinata’s 877-8707 | PinatasMaui.com _______________________________________________________

Now open at the Historic Paia Inn

FARM FRESH SALADS, LOCAL SEAFOODS, VEGETARIAN ITEMS, SUSHI, STEAK AND DESSERTS.

Taverna

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

………………………………………………………

Sale Pepe

93 HANA HWY. PAIA, HI 96779 808-579-6002 • VANAPAIA.COM

WED-SUN 5-10PM HAPPY HOUR TILL 6PM

Lahaina’s Best Woodfire Pizza

878 Front St., Lahaina | 667-7667 SalePepeMaui.com

• Maui’s most unique collection of FresH toppings and infused crust oils

………………………………………………………

HONORABLE MENTIONS

• Amazing sandwiches, salads & Homemade Desserts

Casanova Italian Restaurant & Deli 572-0220 | CasanovaMaui.com Fabiani’s Bakery & Pizza 874-1234 Fabianis.com Matteo’s Osteria 891-8466 MatteosMaui.com Pūlehu, an Italian Grill 667-3200 WestinKaanapali.com _______________________________________________________

• dough made fresh daily • comfortable, causual air-conditioned dining in the heart of lahaina!

BEST PLATE LUNCH Da Kitchen Triangle Square, 45 Koloa St., Kahului 871-7782 || Rainbow Mall, 2439 S. Kīhei Rd., Kīhei | 875-7782 | DaKitchen.com COURTESY OF TAVERNA

………………………………………………………

Tin Roof Maui

868-0753 | TinRoofMaui.com

………………………………………………………

HONORABLE MENTIONS

Aloha Mixed Plate 661-3322

brick oven flavor! ★★★★★ on

505 Front St Lahaina, Maui, Hawaii 96761 surfsidepizzamaui.com | (808) 793-2650

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Thank you for the many years of support!

VOTED BEST BREAKFAST 14 YEARS IN A ROW BY MAUI READERS

Kihei, Hawaii

BREAKFAST ALL DAY Open at 5 am! Over 40 Breakfast Choices!

Eggs / Omlettes Fried Rice Fresh Baked Goods Local Favorites French Toast Pancakes Fresh Fruit Bowls Blended Coffee Drinks

Lunch Specials Daily!

11am - 2 pm

Local Beef Burgers Hot Dogs Hearty Sandwiches Salads & Wraps (Blackened Fish or Grilled Chicken)

808-879-2230 Logo Wear • KiheiCaffe.com • Gift Certificates Located at the Kihei Kalama Village • NOW WITH AVAILABLE INDOOR SEATING

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‘AIPONO AWARDS

Gold

Silver

Auntie’s Kitchen 667-3200 WestinKaanapali.com Honokowai Okazuya 665-0512 FB: @OkazuyaDeli _______________________________________________________ Flatbread Company

BEST PIZZA Flatbread Company 89 Hāna Hwy., Pā‘ia | 579-8989 FlatbreadCompany.com

………………………………………………………

Prison Street Pizza

662-3332 | PrisonStreetPizza.com

………………………………………………………

HONORABLE MENTIONS

Monkeypod Kitchen 891-2322 (Wailea) 878-6763 (Kā‘anapali) MonkeypodKitchen.com Pizza Madness Maui 270-9888 PizzaMadnessMaui.com _______________________________________________________

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

………………………………………………………

Thai Mee Up

214-3369 | FB: @ThaiMeeUp

………………………………………………………

HONORABLE MENTIONS

Mendo Maui 755-5760 | MendoMaui.com Thai Chef Restaurant 667-2814 ThaiChefRestaurantMaui.com UMI maui 269-1802 | FB: @UmiMaui _______________________________________________________

MIEKO HORIKOSHI

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

………………………………………………………

Paia Fish Market Restaurant

1913 S. Kīhei Rd., Kīhei | 874-8888

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‘AIPONO AWARDS

Gold

………………………………………………………

Duo

Four Seasons Resort Maui 3900 Wailea Alanui Dr., Wailea | 874-8000 FourSeasons.com/maui/dining

………………………………………………………

HONORABLE MENTIONS

Mama’s Fish House

100 Baldwin Ave., Pā‘ia | 579-8030 632 Front St., Lahaina | 662-3456 PaiaFishMarket.com

………………………………………………………

HONORABLE MENTIONS

Down the Hatch 661-4900 | DTHMaui.com Humuhumu 875-1234 | GrandWailea.com Lahaina Grill 667-5117 | LahainaGrill.com _______________________________________________________

BEST STEAK Ruth’s Chris Steak House The Outlets of Maui, 900 Front St., Lahaina

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

………………………………………………………

HONORABLE MENTIONS

Morimoto 243-4766 | MorimotoMaui.com Nuka 575-2939 | NukaMaui.com UMI maui 269-1802 | FB: @UmiMaui

Humuhumu 875-1234 | GrandWailea.com Monkeypod Kitchen 891-2322 (Wailea)

_______________________________________________________

878-6763 (Kā‘anapali) MonkeypodKitchen.com ROCKsalt 921-4600 | Sheraton-Maui.com _______________________________________________________

BEST COFFEE SHOP Akamai Coffee Co.

BEST SUSHI Japengo Hyatt Regency Maui Resort & Spa 200 Nohea Kai Dr., Kā‘anapali | 667-4727 IG: japengo.maui

………………………………………………………

Miso Phat Sushi

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

TIE

1325 S. Kīhei Rd., Kīhei | 868-3251 AkamaiCoffee.com

………………………………………………………

Honolulu Coffee Company

Hyatt Regency Maui Resort & Spa, 200 Nohea Kai Dr., Kā‘anapali | 868-4806 The Shops at Wailea, 3750 Wailea Alanui Dr., Wailea|875-6630 HonoluluCoffee.com

TIE Maui Coffee Roasters

444 Hāna Hwy., Kahului|877-CUPS (2877)|MauiCoffeeRoasters.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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MIEKO HORIKOSHI

661-8815 | The Shops at Wailea, 3750 Wailea Alanui Dr., Wailea | 874-8880 RuthsChris.com

Silver

‘AIPONO AWARDS

Gold

NapiliCoffeeStore.com

Mill House Roasting Co. 270-0319 MillHouseRoasting.com Sip Me 856-9181 | SipMeMaui.com _______________________________________________________ Maui Fresh Streatery

BEST FOOD TRUCK Maui Fresh Streatery

HONORABLE MENTIONS

344-7929 | MauiFreshStreatery.com

………………………………………………………

Thai Mee Up

591 Haleakalā Hwy., Kahului | 214-3369 FB: @ThaiMeeUp

………………………………………………………

HONORABLE MENTIONS

Ono Tacos 357-3779 | FB: @ono.tacos Sea Salt 757-5385 | SeaSaltMaui.com Sparky’s 264-2911 | SparkysFoodCo.com _______________________________________________________

BEST POKE RESTAURANT Auntie’s Kitchen

Japengo 667-4727 | IG: japengo.maui Star Noodle 667-5400 | StarNoodle.com ‘Ūmalu 667-4727 Maui.Regency.Hyatt.com _______________________________________________________

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

………………………………………………………

Breakwall Shave Ice Company

The Westin Kā‘anapali Ocean Resort Villas, 6 Kai Ala Dr., Kā‘anapali | 667-3259 WestinKaanapali.com/AuntiesKitchen

The Wharf Cinema Center, 658 Front St., #104, Lahaina | 661-4900 BreakwallMaui.com

………………………………………………………

………………………………………………………

HONORABLE MENTIONS

10 Wailea Gateway Pl., Wailea | 891-2322 Whalers Village, 2435 Kā‘anapali Pkwy., Kā‘anapali | 878-6763 MonkeypodKitchen.com

Kō 875-2210 | KoRestaurant.com Local Boys Shave Ice

Monkeypod Kitchen

………………………………………………………

LocalBoysShaveIce.com Peace Love Shave Ice 264-9090 PeaceLoveShaveIce.com

TANPOPO is dedicated to serving you exciting and delicious Japanese cuisine using only the freshest seasonal ingredients from our local Maui markets.

Serving a Variety of Sake.

Open Tuesday thru Sunday Lunch 11:30am to 2pm | Dinner 5:30pm to 10pm Closed Monday

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808.446.3038 | 1215 South Kihei Rd. (Longs Shopping Center) www.mauitanpopo.com Follow Us @mauitanpopo

COURTESY OF MAUI FRESH STREATERY

HONORABLE MENTIONS

The Coffee Store in Napili 669-4170

Silver

HAWAIʻI–INSPIRED

FILIPINO ASIAN CUISINE SHORT RIBS - HASH LOCO MOCO - MAUI CATTLE COMPANY BURGERS - FISH TACOS FRESH POKE - CRISPY PORK LUMPIA ROLLS STIR FRY VEGETABLE PANCIT NOODLES

(808) 214- 5590 LOCATIONS AT

NAPILI PLAZA WHALERʻS VILLAGE

Bravo!

Owner/Executive Chef Joey Macadangdang, Joey’s Kitchen 2019 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 Jennifer Nguyen, A Saigon Cafe 2018

MAUI COUNTY

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‘AIPONO AWARDS

Gold

Silver

_______________________________________________________

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” .

Leoda’s Kitchen & PIe Shop

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

BEST DESSERT Leoda’s Kitchen & Pie Shop O’o Farm is the exclusive farm for Pacific’O Restaurant in Lahaina

By Reservation only: 808.667.4341 • www.oofarm.com

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

………………………………………………………

Mama’s Fish House

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

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

………………………………………………………

HONORABLE MENTIONS

Kō 875-2210 | KoRestaurant.com Lahaina Grill 667-5117 | LahainaGrill.com Mauka Makai | 662-6370 WestinNanea.com/MaukaMakai _______________________________________________________

S AME

O

• ALWAY S LOC AL BREAKFAST LUNCH DINNER

BEST BAR Monkeypod Kitchen 10 Wailea Gateway Pl., Wailea | 891-2322 Whalers Village, 2435 Kā‘anapali Pkwy., Kā‘anapali | 878-6763 MonkeypodKitchen.com

TIE Down the Hatch The Wharf Cinema Center, 658 Front St., Lahaina | 661-4900 | DTHMaui.com

………………………………………………………

Pailolo

The Westin Kā‘anapali Ocean Villas 6 Kai Ala Dr., Kā‘anapali | 667-3200 FB: @PailoloBarAndGrill

………………………………………………………

HONORABLE MENTIONS

Lehua Lounge 575-1234 Maui.Andaz.Hyatt.com Lineage 879-8800 | LineageMaui.com Taverna 667-CIAO (2426) TavernaMaui.com

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COURTESY OF LEODA’S KITCHEN & PIE SHOP

RESERVATIONS WALK-INS TAKE-OUT

Sushi. Steak. Seafood.

‘Aipono Award Winner - Best Sushi 2018 dinner: 5:30pm - 9:30pm | lounge: 5:00pm - 10:00pm nightly live music: 5:30pm - 7:30pm maui.regency.hyatt.com 808 667 4727 200 Nohea Kai Drive Lahaina, HI 96761 Complimentary valet parking available.

Located at Hyatt Regency Maui Resort & Spa, Japengo offers a gastronomic adventure you’ll want to relive over and over. Fresh sushi, modern Asian-Pacific flavors and local island ingredients come together through share plates and indulgent entrees created by chef duo, Gevin Utrillo and Jin Hosono.

With romantic ocean views at sunset, an energetic sushi bar, and garden lounge with live entertainment, Japengo has a seat for everyone for every occasion.

The trademark HYATT and related marks are trademarks of Hyatt Corporation. ©2019 Hyatt Corporation. All rights reserved. TAT Number: TA-161-564-6720-01

‘AIPONO AWARDS

Silver

TIE The Mill House

BEST WINE LIST Pūlehu, an Italian Grill

Maui Tropical Plantation 1670 Honoapi‘ilani Hwy., Waikapū 270-0333 | MillHouseMaui.com

The Westin Kā‘anapali Ocean Resort Villas 6 Kai Ala Dr., Kā‘anapali | 667-3200 WestinKaanapali.com

………………………………………………………

HONORABLE MENTIONS

………………………………………………………

Down the Hatch 661-4900 | DTHMaui.com Lahaina Grill 667-5117 | LahainaGrill.com Lehua Lounge 573-1234

Andaz Maui at Wailea Resort 3550 Wailea Alanui Dr., Wailea 573-1234 | Maui.Andaz.Hyatt.com

Maui.Andaz.Hyatt.com _______________________________________________________

………………………………………………………

HONORABLE MENTIONS

BEST LOBBY LOUNGE Botero Bar

Ka‘ana Kitchen

Lahaina Grill 667-5117 | LahainaGrill.com The Mill House 270-0333

BEST COCKTAILS Lineage

The Grand Wailea, 3850 Wailea Alanui Dr., Wailea | 875-1234 | GrandWailea.com

The Shops at Wailea 3750 Wailea Alanui Dr., Wailea 879-8800 | LineageMaui.com

………………………………………………………

TavernaMaui.com _______________________________________________________

TIE Taverna

Four Seasons Resort Maui 3900 Wailea Alanui Dr., Wailea | 874-8000 FourSeasons.com/maui/dining

BEST LATE-NIGHT DINING Down the Hatch

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

………………………………………………………

HONORABLE MENTION

………………………………………………………

Alaloa Lounge 669-6200 | RitzCarlton.

The Westin Nanea Ocean Villas 45 Kai Malina Pkwy., Kā‘anapali 662-6370 | WestinNanea.com

com/en/hotels/kapalua-maui/dining Luana Lounge Fairmont Kea Lani | 875-4100 Fairmont.com/Kea-Lani-Maui/Dining/Luana _______________________________________________________

Inu Pool Bar

Lobby Lounge

MillHouseMaui.com

Taverna 667-CIAO (2426)

The Wharf Cinema Center, 658 Front St., Lahaina | 661-4900 | DTHMaui.com

………………………………………………………

The Pint & Cork

The Shops at Wailea 3750 Wailea Alanui Dr., Wailea 727-2038 | ThePintAndCork.com

………………………………………………………

HOURS: SUNDAY - FRIDAY 7AM - 3PM

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FIND US: 180 DICKENSON ST LAHAINA

COURTESY OF LINEAGE

Lineage

Gold

LAHAINA SAN LUIS OBISPO • PISMO BEACH

The perfect bird’s eye view of Historical Front Street

THERE’S ONLY ONE BEST BURGER

Steaks Seafood Fresh Fish Salads Sandwiches Join us for

Gluten Free, Vegan & Vegetarian Options

Happy Hour, Everyday! from 2-5pm

Great Drink & Food Specials, plus Live Entertainment featuring

BURGER burger) (and veggie

TH! OF THE MON

ON MAUI.

VOTED MAUI’S BEST FISH & CHIPS!

- Best of Maui, MauiTime Weekly

VOTED MAUI’S BEST SINCE 2004!

Fresh Fish • Steaks & Ribs • Chicken • Salads Vegetarian & Gluten Free Options Shakes, Floats & Sundaes • Happy Hour from 3-6pm • Full Bar featuring 18 Beers on Tap

• A/C and Family Friendly • Validated Parking

Located in the Heart of Lahaina, Across from the Banyan Tree

Wharf Cinema Center • 658 Front St. Lahaina, HI (808) 667-0908 • www.coolcatcafe.com

672 FrontSt. Lahaina, HI 96761 Upstairs at The Wharf Cinema Center (808) 667-0988 • captainjacksmaui.com

‘AIPONO AWARDS

Gold

Silver

HONORABLE MENTIONS

Monkeypod Kitchen 891-2322 (Wailea)

Merriman’s Kapalua

878-6763 (Kā‘anapali) MonkeypodKitchen.com ‘Ūmalu 667-4727 Maui.Regency.Hyatt.com Zippy’s 856-7599 | Zippys.com/Kahului _______________________________________________________

RANDY JAY BRAUN

BEST VIBE Monkeypod Kitchen 10 Wailea Gateway Pl., Wailea | 891-2322 Whalers Village, 2435 Kā‘anapali Pkwy., Kā‘anapali | 878-6763 MonkeypodKitchen.com

………………………………………………………

Lineage

The Shops at Wailea, 3750 Wailea Alanui Dr., Wailea | 879-8800 | LineageMaui.com

………………………………………………………

HONORABLE MENTIONS

Down the Hatch 661-4900 | DTHMaui.com Leoda’s Kitchen & Pie Shop 662-3600 Leodas.com Sea House 669-1500 | SeaHouseMaui.com _______________________________________________________

BEST FOR SPECIAL EVENTS Merriman’s Kapalua

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

1 Bay Club Pl., Kapalua | 669-6400 MerrimansHawaii.com/Kapalua

………………………………………………………

The Mill House

Maui Tropical Plantation 1670 Honoapi‘ilani Hwy., Waikapū 270-0333 | MillHouseMaui.com

TIE

………………………………………………………

HONORABLE MENTIONS

Ka‘ana Kitchen 573-1234 Maui.Andaz.Hyatt.com Kō 875-2210 | KoRestaurant.com Monkeypod Kitchen 891-2322 (Wailea) 878-6763 (Kā‘anapali) MonkeypodKitchen.com

Vietnamese Cuisine 1 Pi‘ikea Ave., Kīhei 808-214-6995

behind Azeka’s Mauka

Book us for Parties, Events & Festivals!

Order online: www.VidadsMaui.com #HouseOfHaloHalo

1280 S Kihei Rd. #107, Azeka Makai-Kihei

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(808)875-2088 Mon–Sat 10am–9pm Sun 10am–8:30pm

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

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

Receive a FREE GIFT when you book online at

drumsofthepacificmaui.com Enter special offer code: NOKAOI

Best Maui Lu‘au ‘Aipono Award Winner

200 NOHEA KAI DRIVE, KA‘ANAPALI HYATT CONCIERGE 808.667.4727

Offer available for online reservations only. Offer expires 12/31/19.

May not be combined with other offers. A Tihati Production. The trademark HYATT and related marks are trademarks of Hyatt Corporation. ©2019 Hyatt Corporation. All rights reserved. TA-161-564-6720-01

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 2019 winners.

Maui County Farm Bureau’s

FRIEND OF AGRICULTURE JOEY MACADANGDANG, JOEY’S KITCHEN

When it came to choosing ‘Aipono’s 2019 Friend of Agriculture, Warren Watanabe says Joey Macadangdang was a natural choice.

Watanabe should know: as executive director of the Maui County Farm Bureau, he has enjoyed a long and rich collaboration with the chef with the musical last name.

“Chef Joey has supported our events for more than two decades,” Watanabe notes, “first during his days with Chef Roy Yamaguchi, then at Pineapple Grill, and now at Joey’s Kitchen at Whalers Village and in Nāpili. One of the things I admire most about him is his generosity. He is constantly giving of his time, and willing to prepare

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food for fundraisers or celebrations.”

Macadangdang’s generosity extends beyond any single event, and well beyond the walls of Joey’s Kitchen. “He makes an effort to know our local farmers, and builds solid relationships with them,” says Watanabe. “When new farmers want to break into the market, Joey is willing to give them a chance.”

Maui Cattle Company president Alex Franco recalls that when the ranch consortium started in 2002, Macadangdang was one of its earliest supporters. (His braised Maui Cattle Company short ribs have become a signature dish for the award-winning, crowd-pleasing chef.) “Joey understands that

purveyors don’t get established overnight,” says Franco. “He works with you to help you build your company.”

Happily, what’s good for local agriculture is great for the rest of us. “As a restaurateur, Joey embodies the true spirit of island hospitality,” says Watanabe. “I believe his food is that good because he takes pride in his ingredients, makes local and fresh a priority, and is willing to pay for quality.”

Not bad for a chef known for being humble, hardworking, and always there with a smile.

See our video about Chef Joey Macadangdang at MauiMagazine.net/friend-of-ag-2019.

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.

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.

BEST COFFEE DRINKS ON ISLAND Fresh Baked Goods Healthy Snacks Vegan & Gluten Free Items Fresh Roasted Hawaiian Coffee

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

Brisket Ribs Chicken Pulled Pork Pork Belly

808-989-0042 Catering Available Located in Napili Plaza

minutes from Ka‘anapali & Kapalua

5095 Napilihau St., Lahaina www.napilicoffeestore.com

DOPE BBQ @ DOPE_BBQ

Chili Tacos Burritos Plates Sandwiches

FRIDAY Wailuku First Fridays 6p-9p SATURDAY Maui Swap Meet, at UHMC Kahului 7a-1p SUNDAY Maui Sunday Market, 65 W. Kaahumanu Ave. Kahului 4p-8p

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Special Awards

Watch our video about Fairmont Kea Lani at MauiMagazine.net/excellencein-sustainability-2019.

EXCELLENCE IN SUSTAINABILITY FAIRMONT KEA LANI Pacific Biodiesel’s

Stay at Fairmont Kea Lani, and you’re sure to notice some of the ways the resort practices sustainability, such as complimentary transportation within Wailea and electric-vehicle charging stations for guests of the resort, compostable food containers and reusable glass bottles filled in-house with purified still and sparkling water, locally made beauty oils in Fairmont’s Willow Stream Spa, reef-safe sunscreens, and signage and in-room literature that teach guests about the fragility of island ecosystems and ways to protect them.

That’s just the tip of the proverbial iceberg.

Behind the scenes, in a host of ways, Fairmont is working to shrink its environmental footprint (and by extension, help preserve icebergs of the literal kind). Since 2001, Fairmont’s Planet 21 Sustainability Team has launched more than fifty conservation initiatives, including solar panels that offset 10 percent of the property’s energy demand (the equivalent of 138 homes), a recycling system that has saved more than 104 million gallons of laundry water over the past decade, capture of more than 200 gallons a week of used cooking oil for recycling into biofuel, and landscaping that emphasizes Hawaiian

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plants and lava rock to reduce water needs.

Sustainability doesn’t end at the property line—nor with this generation. By purchasing locally sourced produce and meat, Fairmont supports Maui agriculture, while fish served at its restaurants are caught locally through sustainable fishing practices. Since 2016, the resort has worked with the Hawai‘i Wildlife Fund’s Endangered Hawksbill Sea Turtle Dawn Patrol, and sponsors and participates in beach cleanups throughout the year. That same year, Fairmont began partnering with the state’s STEM program, working with teachers and creating virtual-reality videos that inform students about career opportunities in environmental sustainability.

“With climate change already affecting our island state, sustainability is more urgent than ever,” says Kelly King, cofounder and vice president of Pacific Biodiesel. “Fairmont Kea Lani is committed to sustainability in all its operations. We applaud their efforts to support the community and encourage their employees and guests to be part of the solution. They have raised the bar in their industry, and remind us all to engage in creating a more sustainable Hawai‘i.”

NPK-SH-MNKO-HalfPgAd-0318.pdf

1

3/9/18

6:05 AM

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

Maui Nō Ka ‘Oi May–Jun 2019

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ADVERTORIAL

SHOP MAUI We ❤ Local DESIGNS BY SHIRLEY

Shirley Lecomte offers custom designs of personalized family heirlooms. Her signature “808” piece is available in 14K gold with diamonds, 14K gold, and sterling silver. Designs by Shirley can be found at Sargent’s Fine Jewelry. 802 Front Street, Lahaina. | 808-276-3811 | shirleylecomte@yahoo.com

WHITTLE CUTLERY

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Subscribe.MauiMagazine. net | 844-808-MAUI | IG: @mauimag

FOREVER H AND A MAUI

Owner Romela Agbayani designs and sews these Hawaiian dresses for 18-inch American Girl dolls, along with matching dresses for girls of all ages. Find them at Forever H and A Maui, 658 Front Street, Lahaina, or the Maui Swap Meet on Saturdays | ForeverHAndAMaui.com | IG: @ForeverHAndAMaui | 808-661-1760

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Serving up small-batch antiinflammatory turmeric tonic and other drinks with benefits. MauiTonics.com | IG: @MauiTonics | MauiTonicsBar@gmail.com

calendar

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

From left: May 2, Michael Franti | May 3, Cazimero Lei Day Concert | May 4–5, MAPA’s Spring Extravaganza

May THROUGH MAY 12

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

THROUGH JUNE 2

Wabi Sabi Schaefer International Gallery, MACC Explore works by Maui artist Sidney Yee that chronicle forty years of modern realism, focused in paintings and ceramic works. Gallery is open Tuesday–Sunday, 10 a.m.–5 p.m. One Cameron Way, Kahului; 242-7469; MauiArts.org

2

Michael Franti & Spearhead Castle Theater, MACC Known for his socially conscious lyrics and dynamic live shows, Franti has long used his music as a positive force for change. 7:30 p.m. One Cameron Way, Kahului; 242-7469; MauiArts.org.

3

Cazimero Lei Day Concert Castle Theater, MACC Beloved entertainer Robert Cazimero performs contemporary Hawaiian music and hula with his award-winning Hālau Nā Kamalei hula troupe.

Preshow festivities include crafters and entertainment. 7:30 p.m. One Cameron Way, Kahului; 2427469; MauiArts.org.

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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4

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 children with special needs. The ‘Ohana Festival will be held at the finish line, with entertainment, food and games. Hoaloha Park, Kahului; 2447467; PaddleImua.com

4

Annual Golf Classic Royal Kā‘anapali Course Get in the swing of things at this annual tournament hosted by and benefiting Lahaina Town Action Committee and the Lahaina Junior Golf Association. The scramble-shotgun-start format includes eighteen holes of golf, prizes, food and more. 2290 Kā‘anapali Pkwy., Kā‘anapali; 6619175; VisitLahaina.com

4-5

MAPA’s Spring Extravaganza Castle Theater, MACC Maui Academy of Performing Arts dancers of all ages strut their stuff in hip-hop, Broadway dance, contemporary, jazz and tap, Saturday and Sunday at 12:30 p.m. On Saturday, the dance concert MOVES features original choreography, beginning at 7:30 p.m.; Sunday brings a ballet recital of Cinderella at 6 p.m. One Cameron Way, Kahului; 242-7469; MauiArts.org.

5

& JUNE 2

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

May 3, Jun 7 May 10, Jun 14 May 17, Jun 21 May 24, Jun 28 May 31

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

cians the first Sunday of every month from 2 to 5 p.m. 1188 Makawao Ave., Makawao; 242-5666; ManaoRadio.com

10, 13, 15, 17

Maui Classical Music Festival Various locations World-renowned musicians perform in historic churches across Maui: May 10 at Makawao Union Church; May 13 and 17 at Keawala‘i Congregational Church in Mākena; and May 15 at Wānanalua Congregational Church in Hāna. 298-1862; Maui ClassicalMusicFestival.org

11

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

11

Mother’s Day Pot Painting Maui Nui Botanical Gardens Horticulturalist Kaili Kosaka teaches basic painting techniques, plant care, and the importance of planting with natives species. Participants will take home two painted pots, each filled with a native plant. 10 a.m.–noon. 150 Kanaloa Ave., Kahului; 249-2798; mnbg.org

11

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

12

Na Holo Wāhine University of Hawai‘i Maui College Women are invited to participate in this 5K run and one-mile walk to benefit The Maui Farm, a nonprofit organization that serves women and their families. (See story on page 48.) 7 a.m. 310 W. Ka‘ahumanu Ave., Kahului; virr.com

COURTESY OF MAUI ARTS & CULTURAL CENTER

M AY

Publication: Maui No Ka ‘ 1/3-Page Non-Bleed RUN DATE: M 2019 Size: 4.64”x Colors: 4C DUE: 3/15

Well-done!

Congratulations, ‘Aipono Award winners!

6-9

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

This epicurean celebration features gourmet dinners, seminars by esteemed winemakers, and wine-and-food pairings. Maui Nō Ka ‘Oi Magazine hosts Sunday’s finale Seafood Festival from 6 to 9 p.m. at the Aloha Garden Pavilion. See page 88 for more information.

1 Ritz-Carlton Dr., Kapalua; KapaluaWine AndFoodFestival.com

rimfireimports.com

6

‘Aipono Wine Dinner Ka‘ana Kitchen Andaz Maui at Wailea Resort Chef Jonathan Paison creates an innovative New England and Asian fusion menu for this wine dinner that’s paired with selections from France, presented by sommeliers Charlie Seibert of Andaz and James Maher of Chambers & Chambers Wine Merchants. A portion of sales benefits UH–Maui College’s Culinary Arts Program. See page 127 for details. $175 per person, plus tax & gratuity. Dinner starts at 6 p.m. 3550 Wailea Alanui Dr., Wailea. For reservations, call 243-4703.

13 TOP: TONY NOVAK-CLIFFORD; BELOW: MIEKO HORIKOSHI

y

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

One Night Only (ONO) Historic ‘Īao Theater Maui OnStage’s free monthly theater series presents The Savannah Sipping Society, a comedy about four Southern women looking to escape their daily routines. 6:30 p.m. 68 N. Market St., Wailuku; 242-6969; MauiOnStage.com

Nothing in Hawaii is boring.

Not even cheese & crackers.

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

18

Maui Brewer’s Festival A&B Amphitheater, 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. Cider, hard kombucha and root beer are also available. 3:30–7 p.m. One Cameron Way, Kahului; 242-7469; MauiArts.org

30

–JUNE 1

Moloka‘i Ka Hula Piko Festival Kualapu‘u Park & Community Center Learn about Hawaiian culture through lectures, visits to cultural sites, food, crafts, music, dance and more. 1 Uwao St., Kualapu‘u, Moloka‘i; Ka HulaPiko.com

www.mauifruitjewels.com Maui Nō Ka ‘Oi May–Jun 2019

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8

Kapa-making Workshop Maui Nui Botanical Gardens Kapa makers Lisa Schattenburg-Raymond and Lei Ishikawa teach how to cultivate and harvest wauke plants, proper tool design and use, and traditional practices for making Hawaiian barkcloth.

9 a.m.–3 p.m. 150 Kanaloa Ave., Kahului; 2492798; mnbg.org

7

–JULY 26

Six-Word Memoir Exhibition Hui No‘eau Visual Arts Center Written word and visual arts come together in this exhibit that shares life stories told in six words.

Opening reception June 7, 5–7 p.m. Gallery open daily, 9 a.m.–4 p.m. 2841 Baldwin Ave., Makawao; 572-6560; HuiNoeau.com

June 23, Kī Hō‘alu | May 18, Maui Brewer’s Festival

12-16

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

MauiFilmFestival.com

16

–AUGUST 11

First Nations Art of British Columbia Schaefer International Gallery, MACC View works by artists who blend traditional practices with unique interpretations and technical excellence. One Cameron Way, Kahului; 2427469; MauiArts.org

Dye-making Workshop Maui Nui Botanical Gardens Kapa makers Lisa Schattenburg-Raymond and Lei Ishikawa teach how to produce traditional, natural dyes from Hawaiian plants and other substances for coloring kapa (barkcloth). 9 a.m.–3 p.m.

150 Kanaloa Ave., Kahului; 249-2798; mnbg.org

23

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

J U LY

5-7

Makawao Rodeo Oskie Rice Arena Saddle up for this Fourth of July tradition from Hawai‘i’s paniolo (cowboy) past. The rodeo lasts over several days, with an opening parade. The state’s top cowboys and cowgirls compete in bull riding, steer chasing, calf roping and more. 80 Ohaoha Pl., Makawao; MakawaoRodeo.net Email your event to Calendar@Maui Magazine.net, or submit it online at MauiMagazine.net/maui-events. Listings for MNKO’s July–August 2019 print edition must be received by May 13. Photos for print must be 300 dpi. Listings are free, subject to editing, and used as space permits.

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

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COURTESY OF MAUI ARTS & CULTURAL CENTER

JUNE

presents the

‘aipono wine dinner series The ‘Aipono Wine Dinner Series brings you fine wines paired with superb cuisine at surprisingly reasonable prices. Proceeds benefit UH–Maui College’s Culinary Arts Program.

To sign up for the ‘Aipono Wine Dinner Series mailing list, visit MauiMagazine.net or call 808.242.8331.

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

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

Andaz Maui at Wailea Resort 3550 Wailea Alanui Dr., Wailea

Thursday, June 20 6 p.m.

Reservations: 808-243-4703 20 people max $175 per person Plus tax & gratuity $25 from each dinner supports UH–Maui College’s Culinary Arts Program.

For the menu, visit MauiMagazine.net/AiponoDinners.

Wines of France Chef Jonathan Pasion creates an innovative New England and Asian fusion menu for this wine dinner that’s paired with selections from France, presented by sommeliers Charlie Seibert of Andaz Maui and James Maher of Chambers & Chambers Wine Merchants.

Jonathan Pasion is truly a rising star—recently he was honored as winner of Hyatt’s Global Good Taste Series, an annual international contest that cultivates emerging chefs and celebrates diversity. Chef says, “I hope [my] winning inspires Hawai‘i’s young culinarians to know it’s possible to be raised on a small island, and still compete with top chefs of the culinary world.”

Pasion’s career was inspired by his Filipino parents and their love and respect for tradition. His style combines the flavors of his heritage with the knowledge he gained at Johnson & Wales University’s College of Culinary Arts in Providence, Rhode Island. Pasion brings his sweet local-boy attitude and superb skills to the Ka‘ana Kitchen table, where he showcases his passion for local ingredients and modern cooking techniques.

who’s who TASTE OF SCHOOL GARDENS | MAUI TROPICAL PLANTATION | MARCH 9, 2019 | BENEFIT FOR GROW SOME GOOD

L to R: Edde & Amber Kanai | Sandy Rivas, Alana Kaopuiki-Pellegrino | Barbara & Rufus Lund | Kirk Surry, Donna Nabavi, James Rogers | Shelley Seideman, Skip & Judy Locke

MIEKO HORIKOSHI

L to R: Kathy Becklin, Barbara & Lee Potts | Lynn Stettler, Diane Woodburn, Becky Speere, JoRene Valkirs | Terra Foti, Raysha Mamala | Nancy Wenske, Rita Goldman, Matthew Hefner

ʻ‘AIPONO WINE DINNER | TAVERNA | FEBRUARY 8, 2019 | BENEFIT FOR UH-MAUI CULINARY ARTS PROGRAM

L to R: Kathy & Howie Kihune | Charles Fredy, Sharon & Joe Saunders | Dennis & Donna Green | Chef Ces Jocson (center) with UHMC culinary students Meili Jahja & Shelby Elena Sales

MAUI PLEIN AIR PAINTING INVITATIONAL | FEBRUARY 22, 1019 | BENEFIT FOR WEST MAUI FINE ART MUSEUM PROJECT

L to R: George Strickland | Saim Caglayan, Lynn & Kim von Tempsky | Carleton Kinkade, Michael Clements | David Savellano, Aaron Schuerr | Karin Button, Nam Le Viet, Cary Button

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

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MIEKO HORIKOSHI

L to R: Ken & Laurie Clark | Pat McElgunn, Karen Scully | Tom Froeschle, Bob Machado, Phillis Froeschle (seated), Jim Sadler, Sara Machado | Leah Lambros, Greg Harbottle

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New event partner, new central location, same great Maui County event with FREE ADMISSION

SAT., JUNE 1 8 AM - 5 PM WAR MEMORIAL COMPLEX I N WA I L U K U F R E E Ad m i s s i o n • $ 5 P a r k i n g N E W & M A I N F E AT U R E S • Maui 4-H Youth Livestock Show & Auction • Maui Legacy Farmers Pancake Breakfast • Grand Taste featuring 12 chef tasting booths • Maui’s largest Farmers Market • Food Booths and Food Trucks • Keiki Farm Zone

• Meet Maui’s Farmers, Ranchers and Ag Educators!

• Ag Education by College of Tropical Agriculture & Human Resources and Maui non-profit organizations

Tickets for Maui Legacy Farmers Pancake Breakfast and Grand Taste at E v e n t b r i t e . c o m

MAUIAGFEST.ORG

#MauiAg

@MauiFarms

Maui County Ag Festival

a perfect day on maui

See Worthy

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

Explore South Maui by land and by sea with an itinerary that includes the downright delicious.

‘Āhihi Kīna‘u Natural Reserve Area

Lipoa Street Farmer’s Market

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Follow Lehia Apana on her “Perfect Day” at Maui Magazine.net/ Kihei-Day-Trip

2

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1

8:30 a.m. Tip: Don’t be late to the Lipoa Street Farmer’s Market. Every Saturday, savvy shoppers line up well before opening time to get the freshest selection of organically grown produce. The inventory at this intimate market includes fresh-cracked coconuts, baked goods and inventive food products (mmm, coconut bacon!), but there’s only a handful of vendors, and some regularly sell out within the hour. 8:30 a.m. Saturdays, 95 E. Līpoa St., Kīhei; 357-4564; Facebook.com/LipoaMarket

2

9:30 a.m. South of Mākena State Park, follow the road as it fades away into a vast territory of black lava flows, the result of Haleakalā’s last eruption some 200 to 500 years ago. Here you’ll find ‘Āhihi Kīna‘u Natural Reserve Area.

While most of its 1,238 acres are off limits to the public (including 807 acres that are offshore and underwater), several access points give adventure seekers a glimpse into this wild landscape. Park at the reserve’s gravel lot, where you’ll find safe and authorized access for snorkeling ‘Āhihi Bay. It’s also the starting point for a breezy half-mile hike along the coastline. For a more challenging hike, keep driving south until the road dead ends; this is the start of the rugged Hoapili Trail. Mākena Rd., Mākena, 5:30 a.m.-7:30 p.m.; Tinyurl.com/y2hrd4sm

3

12 noon You don’t need to be a beer lover to appreciate a visit to Maui Brewing Company’s flagship location.

Spanning more than five acres, the Kīhei compound includes a restaurant, brewery, and tasting room. The brand’s “fiercely local” ethos translates as Maui Gold pineapples used in brewing the Pineapple Mana Wheat, and local farms getting credit on the dining menu. For a true brewery-to-table experience, try the Roots & Sprouts salad composed of Maui-grown ingredients and Big Swell beer mustard sauce, or a pizza made with a Bikini Blonde lager crust.

605 Līpoa Pkwy., Kīhei; 201-BEER (2337); MauiBrewingCo.com

4

1:45 p.m. Step behind the scenes with a 45-minute guided Brewery Tour that will have you begging for a sip. Learn how raw ingredients are transformed into sudsy perfection, followed by a tasting of their most popular beers. Or sample Maui Brewing Company’s island-inspired root beer made with cane sugar, local honey and vanilla.

5

4:45 p.m. Get a sailor’s-eye view during a sunset excursion with Alii Nui Sailing Charters. The crew double as concierges, answering questions, cracking jokes and hustling to keep everyone smiling. As the sun dips into the Pacific, guests dip into a dinner buffet that features seared ‘ahi and prime rib, plus vegetarian options.

300 Mā‘alaea Rd., Slip 56, Mā‘alaea; 800542-3483; AliiNuiMaui.com

FROM TOP: ALII NUI CHARTERS; MAUI BREWING CO.; JUDY EDWARDS; LIPOA STREET FARMERS MARKET (2)

Alii Nui Sailing Charters Maui Brewing Company