16.41 The 2013 Food Issue, March 28, 2013, Vol. 16, Issue 41, MauiTime

March 28, 2013 ✚ Volume 16 ✚ Issue 41 ✚ FREE

2013

Special Recipes From 36 Of The Island’s Best Chefs Including Tips From Their Kitchens

2

MARCH 28, 2013

Contents

VOLUME 16 THIS WEEK’S QUESTION: What should Editor Anthony Pignataro title his next book?

✚

ISSUE 41

BY READERS LIKE YOU

March 28, 2013 ✚ Volume 16 ✚ Issue 41 ✚ FREE

Maui Brewing Co Chef Shawn Samaniego.

Photo by Sean M Hower and cover design by Darris Hurst.

2013

Special Recipes From 36 Of The Island’s Best Chefs Including Tips From Their Kitchens

Culinary, Lifestyle & Business Editor: Jennifer Russo (808) 280-3286 / jen@mauitime.com @jenrusso on Twitter The Panty-Dropper Guide To Cocktails On Maui Art Director & Production Manager: Darris Hurst artdirector@mauitime.com / darrishurst.com The Jenn Brown Chronicles Graphic Designers: Amy Mendolia (Shit Brad Says In The Office), Jenny Greene Contributors: Caeriel Crestin, Jory John, Avery Monsen, Ron Pitts, Chuck Shepherd, Barry Wurst II Photographer: Sean Michael Hower mauiweddingmedias.com / howerphotography.com Advertising Executive: Brad Chambers (808) 283-3260 / brad@mauitime.com The Beginner’s Guide To Death And Horror Admin. Executive: Keo Eaton (808) 244-0777 Have You Ever Noticed...

4 10 34 35 36 37 38 39 44 45 47

NEWS & VIEWS FEATURE STORY A&E THIS WEEK’S PICKS FILM CRITIQUE FILM TIMES DA KINE CALENDAR THE GRID CLASSIFIED HOROSCOPE MIND, BODY & SPIRIT

Calendar Assistant: Jenna Schamber calendar@mauitime.com Proofreader: Dina Wilson The Travails Of Tommy Admin Assistants: Sara Riley, Jennifer Brown (How To Write A Bestseller) (808) 244-0777 Interns: Axel Beers, Sarah Gerlach, Lauren Hecker, Marina Satoafaiga

I am contacting you today in regards to your article in the current MauiTime about the cane burning (Coconut Wireless, Mar. 21, 2013). I personally never had a problem with the burning and never paid notice to it unless I have to clean up the ashes when they are on my car. I started having a problem with cane burning when I could not take the complaining anymore.

I am tired of hearing people complain about the smoke to the point that I would go apply for a job at HC&S out of spite. I don’t wanna say what group of people on the island seem to be affected the most, but there is a majority of a specific group of people who complain more than any another group.

I believe that this is the lesser of two evils. If they stopped production of cane on Maui people will lose their jobs and most importantly I don’t think that all that land will be kept under developed. It’s nice to believe that we can grow hemp or have farms but realistically I doubt that would be more profitable than leasing the land to developers.

So if they do stop cane burning and stop cane growing on Maui I think we will have a nice new town between Kahului and Paia or between Kahului and Kihei.

Maybe petition for alternative cane procedures or start to complain more about Monsanto, but please no more cane burning complaints in MauiTime. It’s getting old. Thank you for your time.

If the sugar industry justifies its existence as an employer, some basic facts must be presented. A truck or market garden has been shown to be an economically viable way to produce local organic food. With soil restoration, water management and very hard work, a market garden between 10-100 acres employs 10-25 people.

It takes a minimum of a quarter acre to sustain one person on a vegetarian diet, so 1,000 acres of intensive farm can sustain 3,000 people and employ 250 people.

Thirty-seven thousand acres of Maui land is growing sugar. If a quarter of that was converted to farming, 10,000 acres would feed 30,000 people and employ 2,500 people on the farms alone, not counting every other growth industry positively impacted. This would of course require leadership and decisions with civic priorities on all levels.

Each micro-area is unique and would provide diverse foods.

As an urban agricultural planner, I’ve seen innovations that improve yields three to 15 times over conventional market gardens using a quarter the water, constructed from fabric made of recycled water bottles. Making these products would employ even more people. These gardens are located on rooftops, parking lots and previously unusable land. I’ve seen a gravel backyard feed a family.

Please Maui, do not be discouraged by the disinformation provided by the status quo of agribusiness. Every effort for every square foot restored toward feeding our children with healthy food is worthwhile.

-Hugo Lau, via email

-Anna Honda, via email

SWEET CONTROVERSY

COVER:

Publisher: Tommy Russo (808) 283-0512 / tommy@mauitime.com @tommyrusso on Twitter Editor: Anthony Pignataro (808) 283-1308 / anthony@mauitime.com @apignataro on Twitter How To Get Others To Do Your Work For You

READER FEEDBACK

MauiTime is published every Thursday by MauiTime Productions, Inc. Its contents are Copyright © 2013 by MauiTime Productions, Inc. All rights reserved. Subscriptions are available at $70 per year.

Reproduction or use without permission is strictly prohibited. MauiTime may be distributed only by MauiTime’s authorized independent contractor. MauiTime is valued at $.50 per copy and permits one complimentary copy per person. No person may, without written permission of MauiTime, take more than one copy of each weekly issue. All opinions expressed throughout MauiTime are those of the authors and not necessarily the same opinions as MauiTime Productions, Inc. and MauiTime.

MauiTime 33 N. Market St., Ste. 201, Wailuku, HI 96793 office (808) 244-0777 • fax (808) 244-0446 www.mauitime.com @mauitime on Twitter Deadlines: Display Advertising: Friday Noon Classified: Monday 4pm Calendar: Monday Noon Circulation: 18,000 copies of MauiTime

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News & Views

QUIZunderstood ing stock” in Maui Land & Pineapple Co. for the last few months, The Maui News reported on Mar. 24. According to the story, what’s the size of Case’s stake in the company?

A. 75 percent.

B. 65 percent.

C. 55 percent.

D. 45 percent.

E. AOL still exists?

PHOTO BY ROBERT SCOBLE / WIKIMEDIA

3. On Mar. 20, the Hawaii state Attor1. On the night of Mar. 24, the Hawaii State Teachers Association, which represents 13,500 teachers, reached a “tentative agreement” with the State of Hawaii, the Associated Press reported the next day. According to the AP story, when did the previous HSTA contract expire?

A. December 2012.

B. June 2012.

C. December 2011.

D. June 2011.

E. December 2010.

ney General’s office released its annual Firearm Registrations report. This year, the AG’s office denied just one percent of the “record high” 21,864 firearm permit applications. Which of the following reasons for denial (all of which saw led to at least one permit denial) occurred the most often?

A. Identity Theft.

B. Murder + Weapons Offense.

C. Not a U.S. Citizen.

D. Sexual Assault.

E. Drug Offense + Medical Marijuana Patient.

2. AOL co-founder/former CEO Steve Case has been “incrementally amass-

See answers, page 45

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News & Views

Coconut Wireless

Talk of the Island

No more act.

IS THE STEVEN TYLER ACT DEAD?

THE REPORTER SHIELD LAW MIGHT DIE, TOO Of course, all isn’t well between journalists and Hawaii’s Legislature. We in the media were quick to denounce the Steven Tyler Act as a bad bill, and clearly, it was.

And now that the bill is dead, we can concentrate on our own special interest protection: HB622, which deals with the state’s Reporter Shield Law. Right now, journalists (who write for newspapers, magazines or even blogs) have some of the strongest legal protec-

PHOTO BY FRANK KOVALCHEK / WIKIMEDIA

It seems like only yesterday that Maui’s own Democratic Senator J. Kalani English captured the hearts of his colleagues with his SB465, which would criminalize the taking of photos of celebrities in the islands who were enjoying “private” moments. English called his bill “The Steven Tyler Act,” after one of the celebrities he sought to protect from the terrible paparazzi.

English’s bill sailed through the state Senate. The news media (including this paper) howled in protest, saying the bill would violate First Amendment protections and hamper newsgathering operations, but that didn’t stop the good Senators from yucking it up with Tyler and Mick Fleetwood during an early February Senate Judiciary and Labor Committee hearing on the bill (Tyler himself Tweeted at least one photo of him posing with English). On Mar. 5, 23 of the body’s 25 senators voted aye (the nays came from Republican Senator Sam Slom and Democratic Senator Les Ihara).

The Steven Tyler Act was a steamroller.

Nothing, it seemed, would keep the bill from rolling through the state House of Representatives and then stopping on Governor Neil Abercrombie’s desk.

Nearly everyone elected to office in the state seemed to love the idea of helping out the celebrities (testimony from proponents not-so-subtly promising that more celebs would move to Hawaii and buy expensive houses should the bill pass might have had something to do with it).

But then a curious thing happened once the bill arrived in the House. Suddenly, the momentum was gone, replaced with something approaching outright loathing. Democratic Representative Angus McKelvey (who as chairman of the House Consumer Protection and Commerce Committee was charged with taking up the

bill) explained the odds of the bill passing the House to the Associated Press: “There is a better chance of people flapping their arms and flying from Lanai to Maui,” McKelvey said in a Mar. 22 story.

There are probably a number of reasons for this. The Senate, being a smaller body than the House, is possibly more susceptible to logrolling–the old congressional manner of trading favors to get bills passed. It’s also possible that House members, concerned over the bill’s bad press, simply decided to concentrate on matters less likely to bring negative headlines.

One thing, though, is clear: The Steven Tyler Act will rise again. Though maybe next time, English may want to name it for a celeb who looks better in a swimsuit.

Reporters unite!

tions in the nation. But that law expires at the end of June, so HB622 started out as a way to make the law permanent. Of course, the legislative process is rarely so straightforward.

“Currently, Hawaii reporters only have to reveal their sources if there’s enough evidence that the source or protected information is critical to an investigation, a felony case or a defamation case,” Honolulu Civil Beat reported on Jan. 31. “But the bill that cleared the [House] Judiciary Committee widens the exemptions to include potential felonies or serious crimes involving injury to persons or animals.

Journalists could also be compelled to produce information for any civil action—not just defamation cases.”

The watered down bill passed the House last month. After passing the first reading in the Senate on Feb. 15, that body’s Judiciary and Labor Committee took it up on Feb. 28. And there it’s sat ever since.

And this has caused some measure of alarm among us in the journalism world– mostly because Democratic Senator Clayton Hee (the committee chairman) has until April 4 to schedule a debate on the measure. If he misses that deadline, HB622 dies. And if the bill dies, the whole Reporter Shield Act dies at the end of June.

But there is hope. This morning I spoke with a staffer at the Senate Judiciary and Labor Committee, who said they’re working on scheduling a hearing for the bill for a Thursday, Mar. 28 hearing.

BUT ANTI-GMO PROTESTS LIVE! If you were in Kahului on Saturday, perhaps you noticed the hundreds and hundreds (perhaps over a thousand) people from all over Hawaii who showed up for the “March in March” to protest the use of genetically modified organisms (GMOs) in food. They displayed colorful shirts, signs and flags, all expressing variations on the same theme: Big Agribusiness, exemplified by Monsanto, which has operations on a variety of Hawaiian islands including Maui, needs to stop messing with our food.

Overheard “A guy went over the falls and sliced his arm open. Then one of the Brazilian guys took a board to the face...”

-Man in Kahului restaurant, Mar. 25

PHOTO COURTESY WIKIMEDIA COMMONS

PHOTO BY TOM SORENSEN / WIKIMEDIA

BY ANTHONY PIGNATARO

What he said.

For those in power, be it at the United States Congress or the Hawaii state Legislature, this is not a popular view. Witness the fate of HB174. The bill sought to require all foods sold in Hawaii to specify on the label if they contained GMOs. On Thursday, Mar. 21, citing the usual concerns over jobs and the state’s food industry, state senators killed the bill.

Any other outcome would have surprised me. Monsanto typically responds to the anti-GMO safety argument with a statement that people have been eating GMOs for 17 or so years, and so far, everything seems fine. This is a very good argument, but it misses the fundamental conceit of Monsanto.

The company sells billions of dollars worth of seeds and employs thousands of people worldwide because patent life forms. They modify the DNA of seeds, then patent those new seeds. That's their business model–owning life forms.

Which leads to company’s loathsome practice of suing any and all farmers who dare to save any leftover Monsanto seeds after planting their crop. Once a farmer agrees to buy Monsanto seeds, he or she must buy a new batch when it comes time to plant again.

In mid-February, the U.S. Supreme Court heard arguments in Bowman v.

Monsanto Company, in which Indiana farmer Vernon Hugh Bowman is fighting for what he says is his right to use Monsanto’s seeds for more than one planting. Reading the actions and tones of the Supreme Court justices, New York Times reporter Adam Liptak wrote on Feb. 19 that Monsanto may be looking at “impending victory.”

The company’s whole business plan works so well because we as a society seem to be fine with them owning and patenting life forms. As long as this continues, those opposed to GMOs will have to stay in the streets to find an audience. ■ anthony@mauitime.com + @apignataro For more news articles, visit our news blog at: mauifeed.com

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News & Views

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NEWS OF THE WEIRD

BY CHUCK SHEPARD

HOLY HANDGUNS

INEXPLICABLE

One of the many decisions greeting Pope Francis, as Salon.com pointed out, is whether to officially recognize a Patron Saint of Handgunners–as urged by a U.S. organization of activists for more than 20 years.

According to legend, St. Gabriel Possenti rescued an Italian village from a small band of pillagers (and perhaps rapists) in the 19th century by shooting at a lizard in the road, killing it with one shot, which supposedly so terrified the bandits that they fled. No humans were harmed, activists now point out, signifying the handgun was obviously a force for good. The head of the St. Gabriel Possenti Society has noted that, however farfetched the “lizard incident” may be, it was rarely questioned until U.S. anti-gun activists gained strength in the 1980s.

Two teachers and three student teachers at a Windsor, Ontario, elementary school somehow thought it would be a neat prank on their eighth-graders to make them think their class trip would be to Florida’s Disney World, and they created a video and PowerPoint presentation previewing the excursion.

The kids’ exhilaration lasted only a few days, when they were informed that plans had changed and that they would instead be visiting a local bowling alley.

Furthermore, the teachers captured the students’ shock on video, presumably to repeatedly re-enjoy their prank. (When the principal found out, she apologized, disciplined the teachers, and arranged a class trip to Niagara Falls.)

BAD DRUG REPS

TRUE LOVE

Though Americans may feel safe that the Food and Drug Administration approves a drug only for certain specific uses, the U.S. Court of Appeals in New York ruled in December that drug company salespeople have a First Amendment right to claim that drugs approved for only one use can be marketed for nonapproved uses, as well. Doctors and bioethicists seemed outraged, according to the Los Angeles Times, generally agreeing with a University of Minnesota professor who called the decision “a complete disgrace. What this basically does is destroy drug regulation in the United States.”

Dustin Coyle, 34, was charged with domestic abuse in Oklahoma City in January, but it was hardly his fault, he told police.

His ex-girlfriend accused him (after she broke up with him) of swiping her cat and then roughing it up, punching her, elbowing her and sexually assaulting her.

Coyle later lamented to police that she and he were supposed to get married, but for some reason she changed her mind. “If she would just marry me, that would solve everything,” but, according to the police report, he would settle for her being his girlfriend again–or a one-night stand.

THIS IS A JOKE, RIGHT? Denials of disability allowances in the town of Basildon, England, near London, are handled at the Acorn House courthouse, on the fourth floor, where afflicted people who believe they were wrongly rejected for benefits must present their appeals.

However, in November, zealous government safety wardens, concerned about fire-escape dangers, closed off the fourth floor to wheelchair-using people. Asked one woman, turned away in early February, “Why are they holding disability tribunals in a building disabled people aren’t allowed in?” (In February, full access resumed.)

GOVERNMENT IN ACTION Among the helpful civic classes the city government in Oakland, Calif., set up earlier this year for its residents was one on how to pick locks (supposedly to assist people who had accidentally locked themselves out of their homes), and lockpicking kits were even offered for sale after class. Some residents were aghast, as the city had seen burglaries increase by 40 percent in 2012. Asked one complainer, “What’s next? The fundamentals of armed robbery?” In February, Mayor Jean Quan apologized and canceled the class.

THE REDNECK CHRONICLES Gary Ericcson, 46, was distraught in January at being charged with animal cruelty in shooting to death his beloved pet snake. He told the Charlotte Observer that he is not guilty, as the dear thing had already passed away and that he shot it only “to get the gas out” so that other animals would not dig it up after he buried it. He said he was so despondent (fearing that a conviction will prevent him from being allowed to have even dogs and cats) that in frustration he had shot up and destroyed a large cabinet that housed his Dale Earnhardt collectibles.

FIRST-WORLD PRODUCTS The DogTread Treadmill is a modification of the familiar exercise machine in homes and health clubs, with special features for dog safety–a helpful invention in a nation in which over half of all pet dogs are too fat. (A somewhat higher percentage of cats is overweight, but it is unlikely that marketing a cat treadmill has ever been considered.) The Association for Pet Obesity Prevention points out that pets can develop Type 2 diabetes, high blood pressure and osteoarthritis, and that the problem stems from insufficient exercise and overindulgent owners. (The DogTread Treadmills sell for $499 to $899.) ■ chuck@mauitime.com

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2013

Special Recipes From 36 Of The Island’s Best Chefs Including Tips From Their Kitchens

WORDS BY JEN RUSSO

W

here food is concerned, Maui is a veritable supermarket. Fresh, delicious fruits and vegetables dot the landscape.

Giant, succulent fish live in the ocean.

Grass-fed cattle and elk roam sprawling Upcountry and East Maui ranches.

Farmers markets pop up everywhere.

In other words, it’s no mystery why the island is home to some of the best restaurants in the world. And that means some of the world’s best chefs are here, too. With so much good food avail-

10 MARCH 28, 2013

able, it’s no wonder the island’s restaurants are so renowned throughout the Pacific Rim. Each year, we devote an issue to Maui’s bounty of food. We’ve highlighted select menu items and interviewed chefs about where they get their best local ingredients. But this year, we’re trying something new.

We’ve asked 36 of the island’s best chefs to hand over one of the favorite recipes, which we present to you, complete with their hints and tips. Here are the secrets to some of their special entrees, pupus, soups, salads and desserts for you to read over and prepare for your-

self and your loved ones. We have included the QR codes for you to scan and save recipes to your smarphone and th links to the recipes for your web browsers. Send us your comments and photos as you make these recipes.

You’d think the island’s chefs would balk at such requests, but we found they quickly agreed. That’s because they understand that there’s no better way to share our love and passion for food than by sharing what we like to eat and how we make it.»

Bon appetit!

4 ounces) thinly sliced on the diagonal 1 tablespoon chung choi (salted turnip), rinsed and minced 1 tablespoon julienned ginger 1 teaspoon salt 2 tablespoons soy sauce 2 tablespoons peanut oil 1 teaspoon oyster sauce

TYLUN PANG The Fairmont Kea Lani and Ko Restaurant 808-875-4100 www.fairmont.com/kea-lani-maui/

MY STORY...

Nearly 90 percent of the produce served at Ko is from local farmers. The Mauka Harvest Salad has a blend of five baby lettuces from Triple N Farm, as well as Pohole Fern Shoots picked by the Kanoa family in Hana. A portion of the sales from this salad is donated to Maui County Farm Bureau’s Growing Future Farmers Initiative. Ahi on the Rock is THE signature dish of Ko. It is sashimigrade tuna, brushed with macadamia nut oil and is brought to your table seasoned with shichimi pepper and Molokai artisan sea salt, made by salt-master Nancy Gove. You sear the raw tuna pieces yourself on a hot 500-degree Ishiyaki stone and eat it with and orange miso dipping sauce. It’s a must order–lots of fun to sear and to eat. A recipe I like to prepare is Ginger Steamed Kumu with Asian sausage and scallions. It’s light and lets you taste the flavor of the fresh fish. This recipe was my dad’s. He would serve fish whole for special occasions at family gatherings, so it’s special to me.

For the garnish: 4 green onion stalks, sliced on the diagonal 1 small bunch cilantro, cut into sprigs Method: Slice the lung cheong and the chung choi per the instructions in the ingredients list. Peel and julienne the ginger.

Fill the bottom of a tiered steamer (or a large pot with steamer insert) with water and bring it to a boil over high heat. If you don’t have a steamer, you can improvise one with a large pot and a stand that will lift the plate of fish slightly above the level of the water.

Place cleaned kumu in an attractive heatproof serving dish. Season with salt and chung choi. Arrange the ginger and lup cheong slices on top of the fish.

Put the peice of fish in the steamer and steam for 20 minutes. Check the water occasionally to make sure that the steamer doesn’t boil dry.

While the fish is steaming, mix the soy sauce and oyster sauce in a small bowl. Cut up the green onions and cilantro for the garnish.

Remove the fish from the steamer. Pour the soy and oyster sauce mixture over the fish.

Garnish with the green onion and cilantro.

Heat the peanut oil in a small saucepan over high heat. When the oil has just started to smoke, carefully drizzle it over the fish. Serve the fish immediately.

Makes 2-3 Servings

MY RECIPE...

Black Rock Braised Maui Cattle Brisket

MY RECIPE...

Coconut Squash Soup

http://mauidish.com/?p=8947 Line the bottom of a 4” large baking pan with onions and celery.

Make brisket rub with equal parts lawry’s seasoned salt, kosher salt, black pepper and granulated garlic. Mix all these together, it takes about a cup for each brisket Place in pan and add 4 qt. of Black Rock Lager, add 4 pc. bay leaf and 1/4 cup of rosemary.

Cover pan with foil and cook @ 275 degrees for 7 1/2 hours.

Remove foil and remove brisket from pan and strain liquid. Add 1 can of beef broth to strained liquid and simmer for about 10 min. (This is the Au Jus for the brisket dip.)

http://mauidish.com/?p=8889 1 large butternut squash, chopped into bite-sized pieces 2-3 cups coconut milk (2 organic cans of coconut milk with 1 can of water OR fresh coconut milk made from blending coconut meat and coconut water to desired consistency) 5 garlic cloves, chopped 1/2 Maui onion, chopped 5 inch fresh turmeric, chopped 2 inch fresh ginger, chopped handful of parsley, chopped 1 tablespoon unrefined coconut oil 2 tablespoons curry spice blends (for example: Ayurvedic Spice Blends available at Dragon’s Den or via Be-nutritious.com) On low heat, dry saute spice blend in a skillet until you smell the aroma. Turn of heat and put in large soup pot. Saute garlic, onion, ginger and turmeric with coconut oil in skillet on medium heat for about 5 minutes, stirring constantly.

Add to soup pot the squash, coconut milk/water, and garlic/onion/ginger/ turmeric and cook on medium-low heat until squash is soft. Take 2-3 ladles of soup out of pot and puree in the blender. Add puree back to soup pot. Serve with a sprinkle of chopped parsley on top. Enjoy in the evening to warm your body and soul.

SHAWN SAMANIEGO Maui Brewing Co. 808-669-3474 Mauibrewingco.com

being “Super.” By drinking a Superfood Smoothie you will not only be “Super,” but also nutritious and delicious!

JESSICA QUINN

JAMES M. SIMPLICIANO

Be Nutritious Be-nutritious.com

Kupu Maui Kupumaui.com

MY TIP...

MY STORY...

Know your food sources: who gets it and where it comes from. Don’t be afraid to ask–it’s important! It teaches you to respect the food you’re cooking with.

MY STORY...

MY STORY...

Ginger Steamed Kumu with Asian sausage and scallions

My must-have ingredient would probably be the local beef from Maui Cattle Co. We use Maui Cattle Co. for our burgers, brisket, sliders and beef stew. It’s a locally grass fed beef and it’s leaner than grain fed and has a little more earthy taste. We have a new menu launching in about two weeks. Some of the highlights will include my favorite, the Black Rock Lager braised brisket.

The Pineapple Tofu Curry will be another new item on our menu, created by Sous Chef James Furnish. This is a great dish because it’s vegetarian but you can add chicken or shrimp to it.

I love superfoods. They are easier to incorporate into your diet than you think.

My Coconut Squash Soup seems to be enjoyed regardless of age, diet, or taste preferences. I’ve served this soup to a threeyear-old, a 75-year-old and even a strict meat-and-potatoes guy and everyone goes back for more. It’s easy to prepare for the busy mom: it has high nutritional value, it warms you on a chilly night and satisfies your home-cooking cravings.

Kupu Maui is a pop-up restaurant, happening on the third Saturday of each month at different island farms. Reservations are done online. There is usually a theme related to Maui products and seasonal goods and we set up under the stars. I love to prepare local yams on the menu–we have different varieties of sweet potato and root vegetables on the island. I also have to have the aromatic pandan and garlic in my kitchen.

http://mauidish.com/?p=8935

MY TIP...

MY TIP...

MY TIP...

Sanitation is critical. Make sure to change your sanitizer bucket water every four hours and use clean towels every time you change the water.

Incorporate a Superfood Smoothie into your morning routine. Superfoods grow in extreme environments and contain numerous nutrients, hence their

When preparing sweet potatoes, wash thoroughly of soil and steam with skin on.

It helps in retaining its color and flavor.

MY RECIPE...

Ingredients 1 ½ pounds kumu, scaled and cleaned 3 each lup cheong (Chinese sausage, about

MARCH 28, 2013

11

DELICIOUS CHINESE, MANDARIN, SZECHWAN & CANTONESE CUISINE We use Hawaii’s freshest meats, poultry, produce and delicious seafood.

We never use MSG. Vegetarian/ Vegan Options

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12 MARCH 28, 2013

MY RECIPE...

Roasted Sweet Potato, Mountain Yams With Vegan Coconut Glaze

http://mauidish.com/?p=8891 Simply wash any soil off sweet potato, steam and roast for 30-40 min or until they are easy to pierce through.

Peel and cut into large chunks.

Season with sea salt and fresh cracked peppercorn. Set aside.

Vegan Coconut Glaze 1 pan dan leaf 1/2 cup Honey 1 pint coconut cream Bring to a boil and reduce liquid by half Thicken with tapioca flour slurry: 1 tablespoon tapioca flour with 1/4 cup water.

Combine ingredients. Pour over root vegetables and garnish with green onion.

MY TIP...

As a caterer in many aspects, we cut, dice and slice many onions. But there’s no crying in our kitchen.Try cutting a few ripe lemons in half and squeeze a little of the juice over the cutting board. Leave the lemon halves on each corner of the board. It doesn’t always work, but most of the time the chemical reaction keeps you from tearing up

MY RECIPE...

Maui Tropical Plantation Fresh Fish with Lemon Butter Caper Sauce

http://mauidish.com/?p=8886 Cut 4-5 oz. pieces of Mahimahi, sliced at an angle so as to not take too long to cook, dry it off on the outside.

Cook down, in a heavy bottomed pan: ½ cup of white wine, mixed with juice of 2 lemons, roughly 3 cloves of garlic chopped, a pinch of fresh chopped thyme until almost dry.

Add 1 cup of Heavy unsweetened whipping cream, turn heat down to medium and cook until bubbles become small and shiny.

Add 2-3 pats of unsalted butter, softened, slowly with a whisk, finish with salt and pepper to taste and a pinch of fresh chopped parsley.

Dredge fish pieces in 4 beaten eggs, then in flour mixed with breadcrumbs, pinch of salt and pepper and chopped parsley. Saute over medium heat using olive oil, wait until pan is hot before placing fish into it. Cook 2-3 minutes on either side, careful not to overcook!

Spoon sauce over top of fish and finish with some capers and chopped parsley.

Yum!

WILL BAILEY BEV GANNON Maui Tropical Plantation and Bruddah Willy’s Sticky Ribs 808-243-7427 Mauitropicalplantation.com

MY STORY...

When coming to the Maui Tropical Plantation, there’s three different ways and places to order food. First, from the banquets we do there which cover everything from locally influenced cuisines to more “Mainland” style of preparations–even Mexican, Italian, Asian and, of course, my specialty: BBQ! Then there’s the Waikapu Grill with the lagoon view. They have American contemporary.

And last but not least–Bruddah Willy’s!

We speak Baby Back Ribs. We also have chicken, beef, salads and more! I am known for my baby back ribs and love preparing them.

Hali‘imaile General Store, Joe’s, Gannon’s BevGannonrestaurants.com

MY STORY...

You have to try our Sashimi Napoleon.

Many of our dishes use products from Maui.

We source local before we go outside the islands. A dish like our Macadamia Nut Crusted Fresh Catch will have mac nuts, purple sweet potatoes, fresh fish, pineapple, beets all grown and caught here. A great unsalted French butter is a must for my kitchens.

There are so many uses. You can clarify it to saute and fry, make fantastic sauces, put on a nice piece of bread or melt on a just-picked Maui corn on the cob. My recipe for Ahi cakes is a take on crab cakes. I grew up eating salmon cakes and these beat those by a mile!

This is a great use for the odd piece of tuna. I use herbs, ginger and garlic from my garden.

MY TIP...

Lahaina - Maui - (808) 669 - MICK • WWW.FLEETWOOSONFRONTST.COM

Keep your knives sharpened at all times.

MARCH 28, 2013 13

MY RECIPE...

Ahi Cakes with Wasabi-Ginger Tartar Sauce

http://mauidish.com/?p=8900

Mango Wasabi-Ginger Tartar Sauce: 2 cups good-quality mayonnaise 2 tablespoons mango puree

1 tablespoon wasabi paste 2 tablespoons pickled chopped ginger 1 tablespoon peeled and minced fresh ginger ¼ cup finely chopped red onion 4 cloves garlic, finely chopped 3 tablespoons chopped fresh cilantro 2 teaspoons freshly squeezed lime juice

Ahi Cakes: 1 pound ahi fillets, finely chopped ¼ cup finely chopped green onion, white part only ¼ cup seeded and finely chopped red bell pepper 1 teaspoon finely chopped garlic 2 tablespoons finely chopped fresh basil 1 tablespoon finely chopped fresh cilantro ½ cup good-quality mayonnaise 2 eggs, lightly beaten 2 teaspoons salt ½ teaspoon freshly ground black pepper 2 cups panko (Japanese bread crumbs) ½ cup peanut oil Lime slices, for garnish Cucumber slices, for garnish To prepare the sauce: in a small bowl, mix together the mayonnaise and wasabi paste until well blended. Add the remaining sauce ingredients and mix well. Set aside.

To prepare the cakes, in a bowl, combine all the ingredients and mix well. Form into cakes about 2 ½ inches in diameter and ½ inch thick. You should have 6 cakes.

Coat the cakes evenly with panko, cover, and chill for 1 hour.

In a skillet, heat the oil over medium-

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14 MARCH 28, 2013

high heat. In batches, add the cakes and fry, turning once, for 2 ½ to 3 minutes on each side, until golden brown.

To serve, place an ahi cake atop a pool of tartar sauce on each plate. Garnish with lime and cucumber slices.

Serves six.

JARON BLOSSER

learned this little trick. Cut the fruit in half and break apart lightly till it opens up a little. Then beat it with the back of a large serving spoon into a bowl and the seeds fly out easily. Then fill the bowl with water and what’s left of the rind floats to the surface.

MY RECIPE...

Maui onion and pomegranate relish

Three’s Bar & Grill 808-879-3133 Threesbarandgrill.com

MY STORY...

One of the great things about Three’s is that we serve fresh shucked oysters, which get flown in from Washington six days a week. They are very popular.

Every now and then we like to offer our Three’s oyster sampler. There are lots of things you can serve on a fresh shucked oyster–we always use our homemade wasabi cocktail sauce. The best thing I’ve ever found to put on an oyster is this Maui onion and pomegranate relish. We also commonly serve this for our catering services as well. I think you’ll agree that it makes the perfect oyster.

MY TIP...

During season we love to use fresh pomegranates, they are unique and delicious. I was always annoyed with getting the seeds out in a timely manner until I

http://mauidish.com/?p=8913 1/4 cup finely chopped Maui onion 1/4 cup finely chopped parsley 1 tablespoon finely chopped ginger 1/2 tablespoon sambal 1/4 cup rice vinegar 1 tablespoon soy sauce 1 tablespoon sesame oil 1 teaspoon salt Mix all ingredients well and refrigerate until chilled.

Top one heaping teaspoon with medium size oyster such as Fanny bays, skookums or virginicas.

Then top with three pomegranate seeds.

preserving their crisp, mild flavor and curly fronds to use at your convenience.

They are visually stunning and verdant green. It feels good to work with a uniquely Hawaiian ingredient and share it with an international customer base.

PHOTO BY SEAN M HOWER

Hirame from Hawaii, along with Maui onions and mixed Kula greens and papayas from Hana. Cucumber Sunomono is a very simple recipe that’s very healthy and refreshing. It’s used in Japanese cuisine to cleanse the palette, but is very easy to make using local vegetables. You can also use other crunchy vegetables besides local cucumber.

After cutting, rinse Maui onions in water (in a strainer) to get the “gameness” out and highlight their natural sweet flavor.

Save your pickle juice! Use it for salad dressing vinaigrette, marinades for meat and even cocktails like Bloody Marys. It’s a great brightening agent in soups and sauces as well.

MY RECIPE...

OUR RECIPE...

MY TIP...

Cucumber Sunomono

DAVID “JAY” LEDEE Japengo, Hyatt Regency Maui 808-661-1234 Maui.hyatt.com

MY STORY...

At Japengo we use Bigeye Ahi Tuna, because it’s from Hawaiian waters. Most people use Yellowfin Tuna, which is an inferior product. The Bigeye we use is graded a 34+ on a scale of 1-35 and it’s sourced from Tropic Fish Company, which is owned by generations of local residents. We source Ahi, Kanpachi and

OUR TIP...

http://mauidish.com/?p=8903 Cut local Japanese cucumbers as thin as possible and let sit in salty water for 12 minutes.

Squeeze all water out and set cucumbers on side.

Put one part Rice Vinegar and one part cooking Mirin in a sauce pan and bring to simmer.

Cool vinegar mixture (called nihazu) and pour over cucumbers in small bowl and sprinkle sesame seed if desired.

Sweet & Spicy Pineapple Fried Rice

ANTHONY AND MALETA LABUA Maui Preserved 808-214-8780 Mauipreserved.com

OUR STORY...

We love to prepare Pohole Pickles. What an incredible and rare ingredient to work with! It’s like stopping time. Pohole ferns have a shorter shelf life when it comes to vegetables. When we pickle them, it’s

http://mauidish.com/?p=8915 1 16 oz jar of Maui Preserved Sweet & Spicy Pineapple 1 medium maui onion, diced 3 cloves of garlic, minced 2 teaspoons of shoyu Handful of mac nuts or cashews, crushed Chicken (optional) Eggs (optional) 3 green onions

MARCH 28, 2013 15

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on top of chicken.

Drizzle sauce on top.

Add almonds or cashews over it.

Dice Maui Preserved Sweet & Spicy Pineapple spears and set aside.

Heat coconut oil in pan and sweat onion and garlic until onion is translucent.

Add chicken or other protein of choice and cook.

Add diced Maui Preserved Sweet & Spicy Pineapple.

Add an extra tablespoon of coconut oil and heat pan to high before adding rice.

Allow rice to cook stirring every 3-4 minutes until edges brown.

Form a volcano in the pan with an empty crater in the middle.

Crack two eggs into the crater and scramble by slowly mixing in the rice mixture.

Once fully incorporated, stir in the shoyu.

Add nuts of your choice and finish with chopped green onion.

JOSH MARTEN Sharky’s 808-874-5115

MY STORY...

The thing that makes us different than any restaurant is we believe in seasoning.

We have found a tremendous amount of food is served here in Maui very bland or unseasoned. We strive to season every side and corner so each bite has great flavor. We mix up our own special seasoning mixes ourselves for different items.

A must-order on the menu is our stuffed burger or fish and chips. I would challenge any restaurant on the island with those items. Any challengers?

MY TIP...

Don’t overcook your chicken breast or chicken in general. People are so afraid of chicken being done and as a result they make it dry. A chicken breast left on a grill even just 20 seconds past being done will be dry. It’s a very small window but the difference is intense.

MY RECIPE...

Grilled Chicken with Goat Cheese Drizzle

BRET SCOTT PAFFORD Gannon’s 808-875-8080 BevGannonrestaurants.com

MY STORY...

One of my favorite dishes to make at Gannon’s is the Seared Scallop and Pan fried long noodle. It has a very complex flavor profile that is addictive. This appetizer is available nightly at Gannon’s. It uses Hawaiian chilis and parsley grown Upcountry at “Fresh Island Herbs” and the noodles are made in-house. I have to have large dry pack fresh scallops and Hawaiian ripe red chilies in the kitchen.

It’s a must! When you make this dish at home use use a fruity bouquet extra virgin olive oil, chopped fresh Hawaiian chilies, Italian flat leaf parsley and 100 percent durum wheat pasta dough.

MY TIP...

Make your pasta ahead of time to ease prep time. For this dish your preparation time shrinks to about four minutes.

MY RECIPE...

Seared Scallop and Pan Fried Long Noodle

http://mauidish.com/?p=8917 Cook 2 chicken thighs on a grill or flat top skin side down 20 min then serve crispy side up.

Combine 1/4 cup coconut milk, 1/4 cup chocolate, 1/4 cup goat cheese, 1tsp salt, 5 tablespoons sugar.

Mix together in saucepan until it thickens.

Lay fresh sliced papaya (sliced very thin)

16 MARCH 28, 2013

http://mauidish.com/?p=8909 Utensils/Equipment: Stainless steel 8” pan Tongs Fish spatula 2 gal pot (filled with salted boiling water) Spider/hand strainer Pasta rolling machine

HAPPY HOUR! OU Ingredients: 2 oz Fresh Dry Pack scallop 2 oz. EVOO 3 oz Fresh pasta thin spaghetti cut (egg yolks) 2 each cloves of garlic shaved 1 each Hawaiian chili rough chop 1 oz micro garlic croutons (small dice pan fried in garlic oil) 1/2 oz Italian flat leaf parsley rough chop 1/4 lemon for juice and zest Sear scallop. On high heat in a stainless steel pan with 1oz. of clarified butter until golden brown and flip and remove from heat.

Drop fresh pasta in salted boiling water for 3-4 minutes.

Add to the scallop pan Hawaiian chilies, shaved garlic, parsley, EVOO, lemon zest, the cooked pasta (in that order) and sauté on medium heat until the pasta is lightly pan-fried and slightly browned.

Serve in a deep bowl with pasta first. Then garnish with scallop and pour the remainder of the ingredients in the pan over the scallop.

Sprinkle croutons and serve immediately.

(NOTE: using extra virgin olive oil, fresh Hawaiian chilies, fresh Italian flat leaf parsley, and 100 percent durum wheat pasta is recommended for this recipe)

PARIS NABAVI Cilantro Mexican Grill & Pizza Paradiso 808-667-5444 Cilantrogrill.com

MY STORY...

I love making the Mother Clauker Flauta on the menu at Cilantro but you have to try the Chipotle Citrus Rotisserie Chicken.

It’s the most popular item. Nearly 75 to 80 percent of our fresh produce is sourced from Maui and our beef is from Maui Cattle Co. Our very creamy guacamole, made in a Molcajete, can be topped with chopped Maui pineapple, bacon bits and cotija cheese. YUM–when served with chips, the saltiness of bacon and Cotija cheese mixed with the sweetness of pineapple and creamy guacamole is an awesome treat.

MY TIP...

Fresh lime juice is the best way to keep avocados from getting brown. Also, placing a plastic wrap on the surface of guacamole will help keep it from browning and keep refrigerated.

2-6PM EVERY DA DAY AY

MY RECIPE...

DRAFTS $2.50

Pineapple Bacon Guacamole

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http://mauidish.com/?p=8919 3 Tbsp. White onion small dice 1.5 tsp. Fresh cilantro chopped ½ tsp. Sea salt 1 Tbsp. Tomato small dice 1 ea. Fresh lime (¾ for guacamole, ¼ for grilled pineapple) 1 oz. Fresh pineapple small dice 1 ea. Avocado preferably Hass (about 8 oz. each) 1 tsp. Jalapeno chopped 1 oz. Bacon–crispy bits 1 oz. Cotija cheese

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Step one: Make the paste Grind the onion, cilantro, and sea salt together in a Molcajete until all ingredients are very finely ground. If there is no Molcajete, use a bowl and back of a wooden spoon.

Step two: Cook the bacon Heat the oven to 350. Cook the bacon on a rack in a sheet pan until crispy. Let cool and chop to bits.

Step three: The avocado Cut each avocado in half, working the knife blade around the pit.Twist the halves to separate them and flick out the pit with the tip of the knife. Rest an avocado half cut side up in the palm of your hand and make three to four evenly spaced lengthwise cuts through the avocado flesh down to the skin, without cutting through it. Make four crosswise cuts in the same way. Scoop the diced avocado flesh into the Molcajete. Repeat with the remaining avocado halves. Add the tomato and lime juice and fold gently. Check and add salt if necessary.

Final step: Guacamole Top the guacamole with diced pineapples, bacon bits. Add Cotija cheese. Serve right from the Molcajete with chips.

ERIC FAIVRE Grand Wailea 808-875-1234 Grandwailea.com

MY STORY...

If you’re at Bistro Molokini you have to order the “Pizza” Natural Burger, with pepperoni and basil. Topped w/ marinara sauce and smoked mozzarella on a grilled pizza dough bun, it’s my favorite fun lunch item. For dinner, it’s the Prawn and Quinoa Mac n’ Cheese with sharp cheddar, Kula corn, toasted garlic and shallot, peppers, peas and cauliflower crumbs. I love to make bread–especially my chocolate sourdough bread with sour cherries. We have a sourdough starter started several years ago, fed daily, which keeps getting better and better with time. This specific bread is great to eat with a piece of Brie or Mount Tam and a glass of Carlisle Zinfandel.

MARCH 28, 2013

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MY TIP...

Duck confit is more versatile than you may think.You can serve the duck confit below with some sautéed potatoes, shred and use in a salad instead of bacon or add in a risotto.

MY RECIPE...

Duck leg Confit–with an interesting touch

or baking dish and coat with the seasoning Refrigerate for up to 36 hours Pre-heat the oven to 200 Melt the duck fat Rinse the legs. Dry them and place in an oven-proof dish Cover the legs with the melted duck fat and bring to 180 Place the dish in the oven and bake for 4-6 hrs Remove from the oven If you plan on eating it right away, remove from the fat delicately and crisp the skin in a hot pan before serving You can also allow the duck to cool down, then transfer in a clean pan, cover with the fat and refrigerate for a couple of weeks

We use beautiful Berkshire hogs from Malama Farms in Haiku as well as tender lamb from Kahua Ranch on the Big Island.

MY TIP...

Take fresh ginger, peel it and bag it. Throw it in the freezer. And when you’re ready to use it, pull it out of the bag and grate it on a microplane to finish sauces and give dishes that necessary burst of ginger as it melts into it.

MY RECIPE...

Miso Mayonnaise

PHOTO BY MARCO MASSAROTTO

http://mauidish.com/?p=8927

Seasoning: 2 Tbsp Kosher Salt 1 Tbsp Brown Sugar 1 Tsp Black Pepper 4 Garlic Cloves - Smashed 2 Pinches of Cinnamon 4 Star Anise 6 Sprigs of fresh thyme 2 bay leaves 8 Duck Legs Duck fat Method: Mix all the ingredients for the seasoning together Place the rinsed / dried legs in a plastic bag

18 MARCH 28, 2013

RICKY SAKODA Merriman’s Kapalua 808-669-6400 Merrimanshawaii.com

MY STORY...

I love when I get my deliveries from Wili, our local taro farmer. He has an amazing taro patch that is spring fed and dates back hundreds of years. It feels really special to take part in a rich tradition started by the people of this land. We strive toward quality and support sustainability providing our guests with fresh line caught fish that range from Onaga and Opakapaka to farm-raised Kona Kampachi and farmed Manila clams from the Big Island.

http://mauidish.com/?p=8921 Simple is always key. This recipe has three ingredients that can be readily found at any grocery store as well as my grandma’s fridge any day of the week. Its flavors are pungent and familiar and takes your dish to the next level. This recipe is the epitome of simple and packs a great punch of flavor. It can be used on fish, chicken, pork, vegetables or anything you like.

Mix 1 cup of mayonnaise, ¼ cup White miso paste, ¼ cup sake.

ERIC MORRISSETTE Fleetwood’s on Front Street 808-669-6425 Fleetwoodsonfrontst.com

MY STORY...

Zeppole is one of my favorite recipes because it takes me back. My parents decided to open a bakery on the East Coast around the time I was five. Opening a new business as we know is not an easy adventure. My parents decided that a babysitter was not an option, so I would get up with my father

MY TIP...

Always work clean. Nothing to me is more frustrating than when I’m ready to get some work done and my area is sloppy. Be meticulous! My knife is always clean and in the same spot, my finishing oils are always full and in the same spot, my garnishes are always fresh and in the same spot. As crazy as a kitchen gets, don’t make your job harder.

Clean as you go and that cleanliness will spill out into your food and presentation.

MY RECIPE...

Zeppole (also known as italian doughnuts)

a unique sweetness and depth of flavor. It’s quite versatile, pairing well with any meats and most vegetables. It’s also a phenomenal addition to our Bloody Mary mix. I enjoy the braising process from searing the beef, deglazing with wine and then layering the vegetables and spices in our Korean style Osso Bucco.The smell when it comes out of the oven is wonderful. http://mauidish.com/?p=8933 1 cup all-purpose flour 1/2 cup ricotta cheese 1/2 cup mascarpone 3 tablespoons white sugar 3 teaspoons baking powder 1 teaspoon vanilla extract 1 teaspoon kosher salt 1 egg, lightly beaten 2 oz cold water 3 to 1 ratio white sugar to cinnamon 2 quarts canola oil Sift flour, baking powder, sugar and salt in one bowl In a sauce pot, mix ricotta, mascarpone, vanilla, egg and water Heat on low until combined, add flour mixture Fold until smooth and dough forms Transfer to baking sheet, let rest 15 minutes Heat canola oil to 325 degrees Using a 1 oz ice cream scoop, portion the dough Drop into hot oil until brown, 7-8 minutes, flip for even color When removed from fryer toss into cinnamon/sugar mixture

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MY TIP...

PHOTO BY SEAN M HOWER

around 10pm and go to the bakery. My father would always give me a chocolate milk and let me climb the mountain of 100-pound flour bags until I found the softest one to call my bed for the night while he made doughs to Creedance Clearwater. After midnight my mother would show up and start getting her butter creams and colored frostings ready to start decorating the sheet cakes and rounds that were cooling on the speed racks. I always woke up around 5am, when a couple other bakers would show up to help with production, and at that time every day my father was making zeppole. I remember the smell every time I think about it. It may not be an amazing recipe but to me it reminds me of why I work 15-hour days. To this day the smell of a fresh zeppole coming out of the fryer excites me like Christmas morning.

Constantly taste and adjust seasoning at every point in the cooking process.

MY RECIPE...

Mac Nut Romesco Sauce

JAMES WALWORTH Moana Bakery and Cafe 808-579-9999 Moanacafe.com

MY STORY...

All of our beef, fish, and about 85 percent of our produce is from local producers, and we make every effort to source locally. One recent example is that we added free-range eggs to our breakfast menu for a small additional charge. Our house-prepared black garlic is one of the things I have to have in the kitchen. It has

http://mauidish.com/?p=8960 This is a variation on a classic Italian sauce.

We use mac nuts instead of almonds and replace red wine vinegar with sugarcane vinegar.

It’s served at room temperature and the combination of rich and tangy flavors works well with steak, chicken, any but the mildest of fish, and even vegetables like roasted cauliflower or grilled broccolini. We use macadamia nuts from Waihee Valley Plantation and peppers from Upcountry farmers when available.

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2 large red bell peppers, charred, peeled and seeded 1 cup Mac Nuts, toasted 4 cloves of garlic, sliced 2/3 cup sugar cane vinegar (I prefer Datu Puti brand) 1 teaspoon kosher salt 1/2 cup extra virgin olive oil Place everything but the oil in a blender and blend until everything is combined.

With the machine running on medium high speed, stream in the olive oil to emulsify.

Taste and add salt if needed

BERNARDO SALAZAR

Directions Brush the tuna steaks with olive oil, and sprinkle with salt and pepper.

Place the tuna steaks in a very hot sauté pan and cook for only 1 minute on each side.

Set aside on a platter.

Combine the olive oil, salt, pepper, lime zest, wasabi, lime juice, soy sauce and hot sauce.

Add the avocados to the vinaigrette.

Cut the tuna in chunks and place it in a large bowl.

Add the scallions and red onion and mix well.

Pour the vinaigrette mixture over the tuna and carefully mix

Royal Ocean Terrace, Royal Lahaina Resort 808-661-3611 Royallahaina.com

MY STORY...

ALOHA HOUR DAILY FROM 3-5pm p AT HULA GRILL

I have a good relationship with the local growers and producers and try to use their product whenever possible.

Maui products are fresh and the quality is excellent. Some of the products I can get locally are fish, produce, dairy and liquors. All of our menu items utilize fresh ingredients, are prepared to order and are flavorful and light. I would say “Aina Kai” is our version of “Surf and Turf ” with an island twist and the fresh fish enchiladas are the must order thing on the menu.

MY TIP...

I prepare my own seasoning–it’s almost salt-free, by using a combination of spices. I add more flavor by using cilantro, chilies, lemon zest, parsley, tomato juice or a strong stock to finish sauces and accompaniments.

MY RECIPE...

MARC MCDOWELL Molokini Bar & Grille, Makena Beach and Golf Resort 808-661-3611 Makenaresortmaui.com

Grilled Ahi Salad

MY STORY...

$2 OFF ALL DRAFT BEERS

$6.50 MAI TAIS AND PLANTATION LEMONADES

SPECIAL CHEF’S TASTING MENU 4:45 - 5:45pm

LIVE LOCAL ENTERTAINMENT EVERYDAY 11am - 9pm

808 667 6636 Located On Kaanapali Beach at Whalers Village 2435 Kaanapali Pkwy Lahaina, HI

www.hulagrillkaanapali.com 20 MARCH 28, 2013

http://mauidish.com/?p=8925

Ingredients 2 pounds very fresh Ahi steak, cut 1-inch thick 4 tablespoons olive oil, plus extra for brushing 2 1/2 teaspoons Hawaiian salt, plus extra for sprinkling 1/2 teaspoon coarsely ground black, plus extra for sprinkling 2 limes, zest grated 1 teaspoon wasabi powder 6 tablespoons freshly squeezed lime juice (3 limes) 2 teaspoons soy sauce 10 dashes hot sauce (recommended: Tabasco) 1 to 2 ripe Hass avocados, medium diced 1/4 cup minced scallions, white and green parts (2 scallions) 1/4 cup red onion, small diced

I’m sharing my recipe for homemade potato gnocchi with bacon, caramelized onions, tomato and basil. It’s a great recipe using baked potatoes as opposed to boiled potatoes. I enjoy making at home and it’s possible to use all Maui products as long as you have farmer connections. At Molokini Bar and Grill I like making the Pepper Seared Ahi with Molokai Purple Potatoes, Baby Bok Choy and Sour Cherry Demi Glace. If it’s your first time here you have to order the Molokai Potato Wrapped Lobster Salad. In my kitchen I must have Sherry vinegar because it brings a refined brightness in flavor to almost anything.

MY TIP...

When peeling fresh ginger, save the peels and later heat them up in some salad oil until they fry a bit.Then remove them from the heat.

When room temp, strain out the cooked skins and you will have a beautiful ginger flavored oil for your salads. If using peanut oil the resulting ginger oil can be used in a stir fry dish.

Cafe Cafe

MY RECIPE...

Gnocchi with pancetta, oven dried tomatoes and basil

twice as good :)

http://mauidish.com/?p=8943 For the Gnocci: 2 lbs russet potatoes 1.5 cups all purpose flour 3 each eggs, yolks 1 tsp salt 0.5 cup flour, if needed Place the scrubbed whole potatoes in a 325 degree oven for 1 hour. Cook until a skewer can go through with little resistance. Remove to cool a bit.

Peel and put into a food mill onto a cutting board. Make a well in the center of the potato mound and place a half cup flour inside then the raw egg yolks, salt then another half cup flour.

Using a bench scraper chop the flour though the potato mass quickly. Add more flour and continue. Should become a smooth non sticky dough but be careful not to overwork the dough.

Cut off a small quarter cup section and roll into a half inch thick cylinder, cut 1 inch pillows, roll each into a ball and onto the back of a fork making the distinctive impressions that trap sauce and place into slight boiling water until they rise to the top.

Remove with a strainer into an ice bath then onto paper towels. Its now ready to saute or add to your favorite sauce.

1 batch gnocchis 4 roma tomatoes 2 oz olive oil 3 slices pancetta or bacon 1 small diced yellow onion 2 tablespoon chopped garlic 1 cup white wine or pinot noir 1 cup chicken stock 1 tablespoon fresh torn basil ½ teaspoon salt ¼ teaspoon fresh ground black pepper Remove the tomato cores and med chop. Toss gently in a bowl with some olive oil and a pinch of salt.

Place on a sheet tray and place in a 250 degree oven for 30 minutes until dried and concentrated. Remove the pan from the oven.

Chop the pancetta and start to render the fat, add the onions and stir, when the onion is almost getting color add the garlic and stir. The mixture will start to brown then add the wine and reduce to half volume, add the chicken stock and reduce to half volume, add the heavy cream and reduce to half volume. Add the tomatoes and fresh basil and season, remove from heat.

Heat remaining olive oil in a saute pan to medium high and brown the gnocchis on both sides, this will take 2 batches to finish.

When all browned add the sauce, turn off the heat and toss well. Enjoy.

PHOTO COURTESY WIKIMEDIA COMMONS

SCOTT SNOWDEN

Proudly serving Maui’s best coffee and espresso drinks, smoothies, locally sourced fresh fare and other sweet treats.

Porto Mediterranean Grill and Pizzeria, Pacific Whale Foundation 808-856-8337 Portomaui.com

•Espresso • Americano • Macchiato • Cappuccino • Cafe Latte •Cafe Mocha •Torani Flavors •Frappe •Affogato •Premium Loose-Leaf Black, Green and Herbal Teas •Italian Sodas • Any Drink Hot or Iced •Soy and Almond Milk

MY STORY...

• Fruit Smoothies •Granola and Fruit Bowls •Bagels and Croissants •Banana Breads •Pastries •Gelato and Shave Ice.

Once you try our artisan pizzas, you’ll have a hard time going back to ordinary pizza ever again. Pizza is sold in so many places across the country (and so much of it is disappointing or mediocre) but artisan pizza is what good pizza is all about. The crust is homemade and hand-rolled and is just the right mix of crisp and chewy, with just a slight bit of charring from our flame-fired pizza oven. We don’t drown the pizza in sauce or pile it high with cheese–everything is in just the right proportion. We take a lot of care with our toppings, too. I’m sharing this particular recipe because it showcases the great flavors of Italy and also rewards you with the rich flavors of locally grown produce and herbs. Prepare it with fresh, local, flavorful ingredients and it’s a hit. Prepare it with pale tomatoes that have traveled thousands of miles to get to Hawaii and it’s a dud. Shop at the farmers’ markets and you don’t have to pay more to get quality.

Thank you Maui Oma Coffee and Mana Foods for your amazing, local ingredients!

Enjoy our outdoor seating... because you shouldn’t rush a perfect cup of coffee!

129 Lahainaluna Road, between Lahaina Grill and Mr Sub Deli

Cafe Cafe & motoroshi

7am – 7pm daily • 808.661.0006 for pick up.

cafecafelahaina.com

MY TIP...

If you’re making pizza at home, make it with a pizza stone that you’ve pre-heated in a very hot oven. And buy quality ingredients. At Porto, our high-temperature flame-fired oven and quality ingredients are the secret to our excellent results.

MY RECIPE...

Caprese salad

http://mauidish.com/?p=8941 A simple recipe that uses Maui produce and is a winner at parties is caprese salad.

This recipe is all about the ingredients. The

Yes, we rent Scooters and Vespas too.

More at motoroshi.com and 808.661.0006

FREE ANY 12 oz:

COUPON: EXCLUSIVE FOR MAUI TIME READERS

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Anything hot or iced. All flavors, foams & frappes.

We’re sure if you try us, you’ll love us as much as we love making coffee.

Valid: March 29 – April 10, 2013 Limit: One per smiling new customer please. Void if altered or reproduced. Must Present Coupon

Cafe Cafe • 129 Lahainaluna Road

MARCH 28, 2013 21

T CR AZY SAV INGS A ADNE SS COUPON

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808-270-9888 Next to Maui Dive Shop • 1455 S. Kihei Rd.

• Must present coupon • Expires 4/30/13 • Not valid with other offers • One coupon per visit

MAUI FOOD + DRINK WITH MAUITIME FLAVOR

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2012 'Aipono Award Winner

Come join us Sat, March 30th · 6pm

Maui Classic Car Cruise night

Buy 1 Regular Combo Get 2nd Combo* at

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Must present coupon. Expires 4/11/13 Lahaina Gateway Shopping Center 335 Keawe St. 808.661.9111 open 10-9pm Monday- Thursday 10am-10pm Friday - Saturday 10am- 930pm Sunday

22 MARCH 28, 2013

ens are treated better. I don’t agree with chickens being pumped full of hormones.

MY TIP...

I always cook with love. Our name says it all: “Made with Aloha.” Every single cinnamon roll is touched by my hands. I tell them how beautiful they are when I’m preparing them.

MY RECIPE...

No Ka ‘Oi Banana Chocolate Chip Macadamia Nut Bread

VICTORIA BRIGGS No Ka ‘Oi Cinnamon Rolls 808-283-6052 nokaoicinnamonrolls.com

http://mauidish.com/?p=8945

MY STORY...

I absolutely love making all of my cinnamon rolls–they are my signature item.

I have made thousands and I always love making them! The Local Girl has macadamia nuts grown right here on our beautiful island. That is why she’s my favorite– when you’re in Hawaii, you’ve got to enjoy some locally grown macadamia nuts, right? Organic eggs are a must for No Ka ‘Oi Cinnamon Rolls. I like knowing that those chick-

Ingredients: 2 cups all-purpose flour 1 1/2 teaspoons baking soda 1/2 teaspoon salt 4 overripe bananas 1 cup sugar 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled 2 large eggs 1 teaspoon pure vanilla extract 1 cup chopped macadamia nuts 1 cup semi-sweet chocolate chips Directions: Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.

Largest Selection of Tequila on Maui Can’t Decide?

Try one of our Tequila Samplers!

In a large bowl, combine the flour, baking soda, and salt; set aside.

Mash two of the bananas with a fork in a small bowl so they still have a bit of texture.

With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good three minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the macadamia nuts, chocolate chips, and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.

Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean.

Don’t get nervous if the banana bread develops a crack down the center of the loaf; that’s no mistake, it’s typical. Rotate the pan periodically to ensure even browning.

Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing.

The original recipe I found is with pecans, but I substitute (and put in double the amount!) of macadamia nuts and chocolate chips.

CHRIS SCHOBEL Hula Grill 808-667-6636 Hulagrillkaanapali.com

PHOTO BY SEAN M HOWER

secret is to buy local, vine-ripened tomatoes like Kula Dave’s Tomatoes, then a nice fresh mozzarella, plus fresh local basil (best yet is to grow basil in your garden or in a pot on your lanai, so you always have it ready).

Slice the tomatoes and the mozzarella into quarter inch slices and layer on an attractive plate or low-sided dish or platter. Include lots of fresh basil between each layer.

Drizzle with an extra-virgin quality olive oil and sprinkle with sea salt and pepper.

Serve at room temperature alongside some crusty warm bread.

It’s a dish that’s simple, beautiful (we eat with our eyes!) and delicious.

MY STORY...

I like to make any grilled item that comes from our large kiawe wood grill. If it’s your first time visiting the Hula Grill, you have to try some of our most popular dishes: the Poke Tacos, Crab Macadamia Nut Wontons and the Two Fish Special. Remember to season as you cook in the kitchen. Use good sea and kosher salt and pepper, too many home cooks fall flat because they are afraid of seasoning and do not use the correct grain size of salt. It’s easy to over-season with table salt, harder to do with kosher salt. Correct seasoning makes a dish great, not just good.

MY TIP...

Spend the money to buy the best ingredients. Good ingredients in equals good product out.

MAUI BREWING CO. BREWERY & TASTING ROOM

910 Honoapiilani Hwy, just 2 blocks off Front Street (808) 661.6205 • www.MauiBrewingCo.com

A Trio of a half ounce tasting of each tequila!

r

Hookipa r $12

• Patron Silver • El Tesoro Resposado • Sauza Commemorative

r

Milagros r $13

• Espolon Silver • Milagro Resposado • Pelligroso Anejo

r

Staff Favorites r $14 • Gran Centenario Plata • Corzo Anejo • Don Julio Resposado

3 Baldwin Avenue Paia, HI r (808) 579-8755

Hawaii’s best craft beer Tasting Room Hours: Tuesday-Friday Noon-5pm Saturday 10am-2pm

Brewery Tours:

Friday 3pm and 4pm Saturday 10:30, 11:30, and 12:30

Call 661.6205 to reserve a spot!

Also visit our Brewpub!

4405 Honoapiilani Hwy, Kahana Gateway Center, Lahaina (808) 669.3474 • www.MauiBrewingCo.com MARCH 28, 2013 23

MY RECIPE...

Fresh Jicama Slaw

served as it is, or we like to serve it over a scoop of rice and then top it with shredded cheese. The chili is also is used for our chili cheese dog, which is very popular and is available every day at our deli.

MY TIP...

http://mauidish.com/?p=8951 1 large jicama peeled 2 carrots 1 red bell pepper 1 poblano chile pepper 1 tsp ginger powder 1/4 cup rice wine vinegar 2 Serrano (seeded and minced) 1/4 cup chopped cilantro 3 green onions, finely chopped 1 tsp coarse salt Freshly ground coarse black pepper to taste Cut jicama and carrots into matchstick slivers using a shredding disk on a food processor or a mandoline.

Julienne poblanos and red peppers; mince the serranos Mix vinegar and ginger powder Add matchstick-cut vegetables and remaining ingredients; toss to mix and coat Just before serving, taste for seasoning. Add more salt, sugar, pepper or vinegar if desired.

‘BEST MEXICAN FOOD’ FOR THE PAST 4 YEARS IN A ROW

OUR BRAND NEW LO ATION NOW IN S. KIHEI RD Long’s C Sho pping C enter 1215

MONDAY: 2 Egg Cheese Omelette with Potatoes & Slice of Toast TUESDAY: House made Biscuits with Sausage Gravy, Scrambled Egg & 2 Sausage Links WEDNESDAY: Mini Bene with Potatoes THURSDAY: Pancake with One Egg & choice of Sausage or Bacon FRIDAY: French Toast with One Egg & choice of Sausage or Bacon

LIVE MUSIC EVERY WEEKEND!

THREE LOCATIONS ON MAUI!

KAHULUI • 872-9525 • 333 DAIRY RD. next to Minit Stop KIHEI • 879-9952 • 41 EAST LIPOA next to Golds Gym LAHAINA • 661-0210 • WHARF CINEMA CENTER

AMIGOSMAUI.COM

24 MARCH 28, 2013

MY RECIPE...

Rancher’s Beef Chili

http://mauidish.com/?p=8968 Cook 1/2 cup dried red kidney beans according to package directions.

Meanwhile, saute in large pot: 1 onion, chopped 1/4 jalapeno, diced 1/8 c. garlic, chopped In a separate pan, brown 1 pound Black Angus ground beef. Drain grease. Add hamburger to large pot.

Add: 1 bell pepper, chopped 2 cans crushed tomatoes small pinch cinnamon (not too much!)

1 tablespoon oregano 2 teaspoon cumin 2 teaspoons chili powder 1 cup filtered water Salt to taste 4 oz pepperoni slices, quartered

BEST OF MAUI WINNER

Breakfast Specials $ 5. 99 8am to 11am

When making a homemade tomato sauce (for spaghetti, lasagna, etc.), add a pinch of cinnamon. It adds a complexity of flavor. Just be sure to add it very sparingly, as too much will ruin the sauce.

Boil, then simmer, covered for 4 hours.

Add the cooked kidney beans and heat through. Serve the next day–the flavors will be even better.

PHOTO COURTESY WIKIMEDIA COMMONS

KATHY O’MALLEY Ma‘alaea General Store 808-242-8900 maalaeageneralstore.com

MY STORY...

I have to use fresh organic greens. They’re good for everyone and they can taste great when prepared correctly. We use Waipoli Farms lettuces, Kula strawberries, Ono Farms for papayas and produce, and buy local and organic whenever possible. The Pecan, Bleu Cheese, Blueberry and Cucumber Salad is the thing I love to make but you have to order our burgers. They are half-pound Black Angus Beef with no fillers, served on a bun that’s freshly-baked on site daily! My husband Ed and I developed our chili recipe specifically with the Ma‘alaea General Store in mind. It’s a hearty recipe that can be

HENRY TELLES Teddy’s Bigger Burgers 808-661-9111 Teddysbiggerburgers.com

MY STORY...

My wife, Lisa, and I are originally from the West Texas town of El Paso, so we are pretty much a meat and potatoes family with a Southwestern twist. I’m a bit more adventurous than my wife so when I make something a bit more exotic, I try to keep it simple so she doesn’t go hungry. Our four-year-old son is having fun tasting and testing all kinds of foods. He doesn’t have to eat everything we make, but he does have to at least try it first before saying he doesn’t like it. When you’re at Teddy’s you have to order a burger! We use 100 percent ground chuck for our burgers, so whether you get something simple or complex, you’re going to get a great burger. If you want to try something different, we run a special Burger

of the Month every month and always have lots of interesting flavor combinations. There is something for every palate and if you don’t feel like a burger, we also have grilled chicken, crispy chicken, veggie burgers, turkey burgers, fish and chips, mahi mahi, salads, etc. My personal favorite is our Green Chile Cheeseburger with tater tots.

The Best Of Maui

PHOTO BY SEAN M HOWER

MY TIP...

Always start with a quality product. You can try and cover up a substandard product with a lot of fancy extras but if you start with quality, your dish will sing!

w/regular meal purchase

Daily Happy Hour • 2pm – 5pm

We cater for any size group

MY RECIPE...

Green Chile Chicken Enchilada Casserole

FREE GYOZA

MY TIP...

Gift Certificates available for any occasion

Mise en place: Everything in its place!

Always be organized!

MON – SAT 10:00AM – 9:30PM SUN 10:00AM – 9:00PM 275 W. Ka‘ahumanu Ave. • Kahului

MY RECIPE...

Three Cheese Gnocchi

(808) 873-9688 KAMA’AINA AT HONU & MALA

OFF FOOD 7 DAYS A WEEK

http://mauidish.com/?p=8969 This is something my mother-in-law Judy is “required” to make anytime she comes for a visit.

3 chicken breasts, cooked & shredded 2 cups roasted, peeled & chopped long green chile (preferably from Hatch, New Mexico) 1 can golden mushroom soup & 1 can cream of chicken soup 1 chopped onion 1 cup shredded cheddar and 1 cup pepperjack cheese 1/4 teaspoon salt, pepper & garlic powder 1/4 teaspoon chile powder 1 stick butter or margarine 1 pack corn tortillas Combine chicken, soups, onion, green chile, salt, pepper and garlic powder in a saucepan and heat. Melt butter or margarine in another pan and put in tortillas to soften. Grease a 13” x 9” glass baking dish and layer bottom of dish with tortillas, soup mixture and cheese. Make 3 layers, ending with cheese.

Cover with foil and bake at 350 degrees for 20 minutes. Uncover and bake an additional 15-20 minutes until casserole begins to pull away from side of pan.

GENO SARMIENTO Manoli’s Pizza Company 808-874-7499 manolispizzacompany.com

MY STORY...

My favorite pizza is the Personal Trainer’s Choice and all of our salads are a must, too.

Our local fish is my favorite ingredient because it doesn’t get any fresher and you can’t beat the taste! I’m sharing my recipe for three cheese gnocchi. A lot of people out there make bad gnocchi, but this one uses Maui ingredients and it goes great with everything.

*Must have Hawaii License

http://mauidish.com/?p=8971

MAHALO MAUI FOR SUPPORTING US ALL THESE YEARS!

1 lb ricotta cheese 1 lb goat cheese 2 cups parmigiano-reggiano 2 cups all-purpose flour 2 eggs Salt and pepper to taste Put ingredients on a flat surface Fold ingredients with a rubber spatula (DO NOT OVER MIX!) Adjust seasoning to taste Roll dough into logs Cut to desired lengths Cook in salted boiling water When it floats its done Place in ice water to shock it (stop it from cooking more) Sauté in olive oil and butter until golden brown

1307 Front Street • Lahaina, HI 96761 808.667.9394 malaoceantavern.com

1295 Front Street • Lahaina, HI 96761 808.667.9390 honumaui.com

CHEF OHANA Charley’s Restaurant and Saloon 808-579-8085 charleysmaui.com

MY STORY...

Charley’s takes the poke style and applies it to our juicy ribeye cut. Hawaiian Ranchers rib-eyes are cooked to the customers taste: we combine soy sauce, sesame oil, fish sauce, ginger and garlic.

Toss it with some fresh tomato, onion, cilantro and green onion, then plate it on a bed of fresh cut coleslaw style cabbage and you have Charley’s Steak Bites. This dish is popular as a pupu, lunch or dinner item. Some people snack with their hands, although chopsticks are recommended.

MY TIP...

Sanitation is always pinnacle. Timesaving comes down to the strength of your

MARCH 28, 2013 25

featuring haupia coconut ice cream and layers of chocolate cake wrapped in marzipan and glazed with chocolate ganache.

prep line, and unique preparation can set your dish apart from all the others.

MY RECIPE...

MY TIP...

Steak Bites

Always use locally sourced products when available. We really value that here at Sheraton Maui and work closely with the farmers to make sure we have what we need.

MY RECIPE...

Braised Short Rib of Beef http://mauidish.com/?p=8956 Cook Hawaiian Ranchers rib-eyes to the taste Combine soy sauce, sesame oil, fish sauce, ginger, and garlic.

Toss it with some fresh tomato, onion, cilantro and green onion Plate it on a bed of fresh cut coleslaw style cabbage

GREG GASPAR Sheraton Maui Resort & Spa 808-661-0031 Sheraton-maui.com

MY STORY...

In April we’re adding Mixed Seafood Grill to our menu. It features a selection of fresh seafood sourced here in the islands and has an Asian-inspired sauce made

with butter, garlic, shoyu, ginger, cilantro, oyster sauce, and fresh squeezed lime. Our Braised Short Ribs of Beef is a signature dish at Black Rock Steak and Seafood. It’s made using local farm raised beef from Maui, sweet Maui Onions, and local vegetables and herbs. The fork-tender boneless beef short ribs are dressed in a rich port wine sauce, soy ginger glaze and garnished with a scallion tomato relish. The Braised Short Ribs of Beef is served with butter whipped mashed potatoes. For the ultimate gastronomical experience, finish the evening with our signature Roselani Maui Coconut Ice Cream “Checkerboard” Cake

C A S TAWAY C A F E “K a’ ana p a l i ’s B est K ept Secret”

45 Kai Ala Drive 661.9091 Open 7days a week 7 : 3 0 a m- 9p m 26 MARCH 28, 2013

http://mauidish.com/?p=8954 2 lb Beef Short Ribs (Boneless) 1 cup onion, chopped ½ cup celery, chopped ½ cup carrot, chopped 4 garlic cloves, chopped 1 tsp. thyme (fresh), chopped 2 bay leaf (whole) 1 cup red wine 3 cups beef stock 1 ½ oz salad oil Kosher salt to taste Black pepper (coarse) to taste To prepare, rinse off short ribs (lightly)

with water, pat dry with paper towel.

Season with kosher salt & coarse black pepper.

Brown short ribs in olive oil on high heat in skillet or sauté pan until golden brown, place in roasting pan for braising.

Pour off grease from skillet after browning short ribs, reserving some oil for browning off mirepoix (onion, carrot and celery).

Brown off mirepoix, add garlic, thyme, and bay leaf.

Deglaze pan with red wine, add mixture to short ribs in medium size roasting pan.

Add beef stock to cover all beef short ribs.

Cover roasting pan with 3 pieces of aluminum foil.

Place in 275 degree oven for 150 minutes.

When finished, remove boneless short ribs from hotel pan, place in refrigerator for cooling.

Braising liquid, skim off fat, run liquid through fine mesh strainer. Reserve liquid for reheating short ribs or use for sauce.

For sauce, reduce braising liquid by 1/3.

Tomato Scallion Relish 2 tomatoes (medium size) 3 tsp. chopped scallions 1 tbsp olive oil 2 tsp Hawaiian salt 1 tsp white pepper Mix all ingredients together.

To finish, slice short rib meat and place on plate, spoon tomato relish on ribs and drizzle reduced braising liquid around beef.

Serves 4

MY RECIPE...

Kim Chee

http://mauidish.com/?p=8931

COREY A. WAITE

Our kim chee at the restaurant is great. It’s just cabbage, salt, carrots, red bell peppers, rice wine vinegar, sambal, ginger, garlic, green onion, fish sauce and kim chee base.

Order our Bulgogi taco. It’s made with shaved pork, marinated in ginger with kim chee sauce, jalapeno and asian pear aioli. I love to make it. My second favorite item is the Hamakua Mushrooms with Truffle Oil Pizza.

A must in the Monkeypod Kitchen is cilantro, Hawaiian chili peppers and Hawaiian salt.

Almost all our dishes have something sourced from Maui, whether it’s grown or caught.

MY TIP...

You need a knife that fits in your hand good and must be sharp. This will save you so much time and effort.

PHOTO BY SEAN M HOWER

Monkeypod Kitchen 808-891-2322 Monkeypodkitchen.com

MY STORY...

Arugula and Farro Salad

MY STORY...

At breakfast, our Beach Boy Burrito is a must have. It’s a flour tortilla filled with eggs, sausage, bacon, a cheddar blend, chipotle cream and avocado-tomato and chipotle salsa, served with rice or potatoes.

For lunch, my favorite is the Steak Tacos, featuring dry rubbed Certified Angus Beef steak, flour tortillas, cilantro-lime cream and avocado-tomato salsa. In the dining room, you must try the Seafood Risotto.

The Duke’s Beach House “Farm to Fork” initiative sources ingredients from over 20 local farms on Maui. The fresh, local ingredients provide the foundation for most of the menu options, creating the restaurant’s signature Pacific Rim cuisine with a focus on fresh sustainable seafood and premium steak. Whether it’s ordering Theo Farm’s local eggs or the fresh local fruit platter at breakfast or enjoying Maui grown vegetables and Surfing Goat Cheese at dinner, Duke’s Beach House’s “Farm to Fork” dining allows guests to experience a locally sourced meal and support local farmers and their families at the same time.

MY TIP...

GREG GIFFORD Duke’s Beach House 808-662-2900 Dukesmaui.com

Use local eggs like the ones from Theo’s Farm in Launiupoko, Lahaina. We use them at breakfast in our Local Kine Eggs and all the Benedicts. Not only will you be supporting a local farm, but the quality is sublime.

MY RECIPE...

http://mauidish.com/?p=8923 Farro, which is a form of whole grain wheat, is toasted and cooked until tender, then chilled.

The farro is tossed with baby arugula, vine ripened tomatoes, feta from Surfing Goat Dairy in Kula, Nicoise olives, cucumbers and an assortment of fire roasted vegetables.

The dressing is a lemon-basil vinaigrette (balsamic vinegar, lemon juice, basil, extra virgin olive oil, kosher salt and ground black pepper).

E. CHEWY CERECERES Haliimaile General Store 808-572-2666 bevgannonrestaurants.com/haliimaile/

MY STORY...

All of our dishes incorporate multiple items sourced locally. Be it Upcountry vegetables, Maui-caught seafood,

ICE COLD BEER & WINE

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• HOAGIES • HOMEMADE ITALIAN BREAD • NEW YORK STYLE PIZZA • CHEESE STEAKS

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A Locally Sourced Popup Event info@KupuMaui.com • @KupuMaui www.KupuMaui.com

Photo by Peter Liu

Piliani Kope Farms, Lahaina

DINE-IN TAKE OUT DELIVERY SUN - THURS 10:30AM - 9:00PM FRI & SAT 10:30AM - 10:00PM

1770 S. Kihei Rd. • 874-0331 MARCH 28, 2013 27

HOTCAKES! For 8 Years in a Row!

30% OFF DINNER TIME FROM 6PM-9PM DAILY (PLUS TAX & GRATUITY)

COME JOIN US FOR SOME LOCAL GRINDZ!

AUTHENTIC HAWAIIAN CUISINE ****FOOD MADE TO ORDER****

BREAKFAST! $ 3.95 BREAKFAST! $ 4 MIMOSA OR

BLOODY MARY COCKTAIL

PLATE LUNCHES LOCO MOCO HAMBURGER STEAK LAU LAU KALUA PORK KALBI RIBS MAHI MAHI FISH TEMPURA AND MANY MORE ITEMS…

Makawao tomatoes and even our garnishes are grown here. We make a big effort to support local producers and in this day and age it’s kind of a no-brainer if you want the freshest food product. And Maui food kind of rocks, too, in terms of flavor. Lemongrass is my must-have ingredient, with ginger a close second.

These ingredients are more complex than most people think. I use them in both savory and sweet applications. They have a sharp spice to them yet can have gently citrus notes when toned down. They awaken your taste buds when used right.

And they’re a cure-all tea when steeped in hot water.

MY RECIPE...

Poha Berry Compote

PHOTO BY JEFFREY CHIANG

HOME OF MAUI’S BEST

Plan your menu ahead of time to minimize stress. Give yourself an hour more than you think you will need for your mise en place.

Finally, drink good wine while cooking–it makes it more pleasurable.

MY RECIPE...

Vietnamese “Style” Kurobuta Pork

HAPPY HOURS 2PM- 6PM

$2, $3, $4 DRINK SPECIALS

Draft Beer, Mai Tai’s, Margaritas, & More…

$5 YUMMY MUNCHIES Fish Taco 1pc, Fish n’ Chips 1pc

BLUE LAGOON LAHAINA 1770 Mill Street, Wailuku 244-0845

808.661.4900 • 658 FRONT ST. LAHAINA Across from the Banyan Tree Park

http://mauidish.com/?p=8911 Three quarters of the ingredients used are Maui produced.The recipe strikes a nice balance with the tart berries, the sweet orange and the savory shallots and ginger. Poha berries have a good amount of pectin, not unlike cranberries or plums, that give the compote a natural richness that pairs well with the crispy skinned duck breast that we serve it with at the restaurant.

1 qt minced Shallot ½ cup pureed ginger 2 oranges, zested and juiced 8 qt Poha berries Sweat off the shallots, orange zest and ginger in vegetable oil until translucent, three to five minutes.

Add berries and sugar and simmer until liquid forms in pan.

Add sachet and simmer until reduced and thickened, about an hour.

GREG GROHOWSKI Japengo, Hyatt Maui 808-667-4796

MY STORY...

BREAKFAST, LUNCH & DINNER

It all starts with the basics: Hawaiian Sea Salt and freshly ground black pepper. These two spices are a must have in every kitchen.

These ingredients have been the foundation of any recipe since French cooks first paired them together in the 17th century. The recipe for Vietnamese-style Kurobuta Pork that we’ve shared is one of the best and most-ordered items on the menu at Japengo. At the restaurant, it’s paired with a delicious sweet potato hash made from Molokai Purple Sweet Potatoes that compliments the pork perfectly.

MY TIP...

Use the freshest ingredients possible–locally grown ingredients are even better.

28 MARCH 28, 2013

http://mauidish.com/?p=8906 1 Kurobuta pork chop, frenched and trussed 4 oz. Vietnamese glaze 5 oz. Sweet potato hash Pinch fried garlic Pinch peanuts 3 sprigs mint 3 sprigs Thai Basil Glaze pork chop with Vietnamese glaze and grill both sides. Finish pork chop in the oven, basting with remaining liquid while cooking. Place sweet potato hash in oven to finish cooking. In a round bowl, place sweet potato hash in the middle of a plate, placing grilled pork chop on to the side of hash. Sprinkle chopped peanuts and fried garlic over the top, garnishing with mint and Thai basil.

DAVID PAUL JOHNSON Chef David Paul Gourmet Catering and Private Chef Services chefdavidpaul.com chefdavidpaul@ymail.com

MY STORY...

All of my seafood dishes with the exception of scallops are from Hawaii and Maui, Maui cattle and pork are used as much as possible as are local vegetables. My menu is in development, but my favorite item so far is Truffle Risotto with Butter Poached Lobster and Miso-Truffle Cream. I like to use smoked paprika–it just adds such a profound flavor to my cuisine when used sparingly. My sashimi recipe utilizes all the wonderful bounty from our waters in so many ways. I’m sharing this recipe because it just kills me to see people

808-667-3200 westinkaanapali.com

PHOTO BY SEAN M HOWER

MY STORY...

douse their fish with salty soy sauce and a heaping spoonful of wasabi paste.You cannot the taste the beauty of fresh island fish that way, which is why I don’t even offer it anymore. Let the fish do the work, everything else is a complement to it that way.

Hawaiian salt brings out the flavor of the food and changes the texture of the food when we set it aside to cure. Salt can also be sprinkled on greens with a dash of oil for a crisp salad. Of course we use this Hawaiian seasoning on our Ocean’s Signature Fish Tacos, served daily during lunch and dinner, and the line-caught ahi poke served from 10:30am to 5:30pm. The recipe for kim chee kale complements grilled meat or fish and keeps well for a few days in refrigeration. It’s perfect for a weekend barbeque with family and friends, whether at home or at our beach parks. I usually make this flavorful dish over the weekend, in preparation of a barbeque meal. Most importantly, the kale, carrot and onions used in this dish can easily be made using locally-grown vegetables on Maui.

F O L L O W US!

MY TIP...

Never, ever put your nice kitchen knifes in the dishwasher! It dulls them beyond repair.

MY RECIPE...

Outrageous Ono

http://mauidish.com/?p=8958 4 oz thinly slice fresh ono cut sashimi style 1/4 fresh avocado cut into thin slices 1/4 fresh mango cut into thin slices 1/2 oz white soy sauce 1 tb dark Tamari soy sauce 1/2 oz citrus juice (lemon, lime and grapefruit combined) 1 tb white balsamic vinegar 1 tb rice wine (Mirin) 1 oz olive oil blended with 1 clove of garlic, 1 Serrano chili (seeded), 2 sprigs of fresh cilantro 1 pinch of coarse salt (we used Pink Himalayan) 1 pinch of black sesame seeds (lightly toasted) To assemble begin with layering the mango, avocado and ono, alternating colors into a single row on a sashimi dish or rectangular plate.

Combine oil with the garlic, chili and cilantro in a blender or chop very fine by hand or in a mortar.

Combine the soy sauces, citrus, white balsamic vinegar and mirin in a small bowl.

Spoon a substantial amount of soy mixture over the row of sashimi until it is almost swimming in liquid.

Spoon a single straight line of the oil mixture across the sashimi, sprinkle salt and garnish with black sesame seeds.

FRANCOIS MILLIET Ocean Pool Bar & Grill / The Westin Ka’anapali Ocean Resort Villas

MY TIP...

I like to wash rice in a colander before cooking. This provides the proper ratio of rice to water when cooking as all the wash water is drained first, resulting in perfectly cooked rice.

BEST LATE NIGHT MENU ON MAUI SERVED UNTIL 3AM!

MY RECIPE...

Kim Chee Kale

http://mauidish.com/?p=8976 1 lb kale (chopped and washed) 1 tbsp sugar 1 tbsp Hawaiian salt 1 tbsp Ko Choo Jang paste 1 tbsp minced ginger 1 tbsp minced garlic 1 tbsp fish sauce 1 tbsp soy sauce 1 small carrot (shredded) 1 small Kula onion (minced) 1 oz salad oil (neutral flavor such as canola) Heat oil in a sauté pan.

Add kale and wilt, then add ginger and garlic.

Mix quickly before removing from heat.

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MARCH 28, 2013 29

Add remaining ingredients and mix well.

Chill overnight in a refrigerator.

Serve with grilled meat or fish.

4-6 oz fish filets 1 oz olive oil Salt to taste Pan fry the fillets and topped with 3 oz of the salsa Borracha.

ALFONSO NAVARRO

Salsa Borracha 2 oz olive oil 3 fresh pieces of garlic chopped very fine 1 Maui onion chopped 1/4” Sautéed garlic and onion with low flame after 3 minutes add 3 medium tomatoes chopped 1/4” 1 fresh Serrano or Jalapeno pepper seeded and chopped very fine 1 teaspoons of ground chile guajillo or paprika 1/2 teaspoon of ground cumin 1/2 teaspoon of crushed oregano 1/2 teaspoon of salt 12 oz of beer

Maui Tacos mauitacos.com

MY STORY...

We bring our “chiles guajillos” to Hawaii directly from Mexico and it’s the main ingredient for our enchilada sauce, chicken adobo and many other dishes. I like cooking with fish so we are sharing our pan-fried fish filet topped with Salsa Borracha. Make this when Cinco de Mayo is around the corner and use local tomatoes, cilantro and onions and serve with a good local beer! We love this recipe and want all our guests on Maui to be able to take home the flavors of Maui Tacos.

MY RECIPE...

Drunken Fish With Salsa Borracha

MICHAEL A. YOUNG

MY TIP...

When you do a marinade for fish that calls for oil and any citrus juice, put all the ingredients in a blender and blend them to a thick consistency. This way the marinade will better infuse the fish, giving it more flavor.

Bistro Molokini, Grand Wailea 808-875-1234 http://mauidish.com/?p=8984

&$7(5,1* &2&.7$,/6 7$.( 2876

808.242.9630

1063 Lower Main Street Wailuku 30 MARCH 28, 2013

Simmer for 3 minutes and add 12 oz of beer.

Cook for 4 minutes so the alcohol burns and we just have the flavors of the beer.

Transfer to a container and add 3/4 cup of chopped cilantro Mix well and serve warm.

MY STORY...

We buy whole organic, sustainably and humanely raised kurobuta pigs from David and Lehua Fitch of Malama Farm in Haiku. We change preparations as we use the whole animal, so it’s always changing and evolving. We are making a concerted effort to use as much local as possible from a Kula beet and Surfing Goat Cheese salad to all our tomatoes to purchasing entire hogs. We have a honey bee colony on the roof of the hotel and a fantastic

herb garden. For me the must-have ingredient in my kitchen is bacon. It can be used in so many ways, in so many things.

I currently have two different types curing, as well as some pancetta aging and a prosciutto type in process. This recipe for Parfait of Dungeness Crab, Avocado and Tomato Concasse is a go-to for me when people ask what they should do for a party. It’s relatively quick and can be done ahead of time so when the time comes to serve you just unmold and go.

MY TIP...

Organize all your ingredients before you begin cooking. The French term is mise en place and it makes or breaks your cooking, whether it’s in your home for your family or knocking out a banquet for a few hundred of your closest friends.

MY RECIPE...

Parfait of Dungeness Crab, Avocado and Tomato Concasse

http://mauidish.com/?p=8929 ¾ Pound picked Dungeness crab

2 avocados 1 lime 5 Roma tomatoes 4 shallots 2 garlic cloves ½ cup extra virgin olive oil Mixed greens Mince shallots and garlic and simmer in oil over low heat for 20 minutes. Let mixture cool and set aside.

Slice tomatoes in half and scoop out seeds and membranes. Dice flesh, season with salt and pepper and dress with garlic and shallot confit. Let sit for 10 minutes and strain.

Dice avocado and toss with the juice of the lime, salt and pepper.

Mound greens on center of a plate. In a ring mold, form an even layer of the avocado mixture. Top with an even layer of tomatoes.

Top with three ounces of seasoned Dungeness crab meat. Drizzle greens with remaining confit oil, remove mold and serve.

Drizzle plate with basil oil.

Basil Oil 1 1/2 cups lightly packed fresh basil leaves Handful of spinach leaves 1 cup vegetable oil ¼ cup kosher salt Bring two quarts of water to a boil in a medium pot. Add the salt and when dissolved, blanch the greens for two minutes.

Remove from the boiling water and shock in a bowl of ice water. Squeeze the water out of the greens and roughly chop with a

knife. In a blender or food processor, combine basil leaves and vegetable oil. Whirl just until leaves are pureed and warm, roughly 5 minutes.

Line a fine wire strainer with a coffee filter and set over a small bowl. Pour oil mixture into strainer. After oil passes through, discard basil. Serve oil or cover airtight and store in the refrigerator up to 2 weeks.

Serves 4

JENNIFER EVETUSHICK Tropica Restaurant & Bar, The Westin Maui Resort & Spa 808-667-2525 PHOTO BY SEAN M HOWER

MY STORY...

As I enjoy making desserts, the White Chocolate Banana Bread Pudding is my favorite. There’s something magical about soaking Portuguese sweet bread in white chocolate anglaise overnight. Pacific Seafood Pho is a signature favorite at Tropica but I find Hawaiian Waters Catch of the Day a must-have, too. It’s made using the freshest variety of fish and inspiring local ingredients. I enjoy coming up with creative touches to make each catch of the day unique and I get to create a different one every day!

The Roasted Beet Salad is a completely local dish. Chauncey from Kula Country Farms

grows the beets for Tropica Restaurant. We use between 25 and 40 pounds a week!

Arugula comes from Kula as well, and the cheese is a product from Surfing Goat Dairy.

Does it get any more sustainable than that?

MY TIP...

Always make a prep list. Prioritize everything from the longest time to prepare, right down to shortest time to create something. That way, you’re working as efficiently as possible and you never forget anything!

1279 S. KIHEI RD. • 874.9299 MAUI’S COLDEST BEER • FOOD TIL MIDNIGHT OPEN 11AM - 1:30AM

DAILY FOOD SPECIALS

MONDAYS $

2

TUESDAYS WEDNESDAYS $

TACOS

THURSDAYS $

14.95 BBQ RIBS

$

14.95

$

8.95

FAJITAS

CHALUPAS

FRIDAYS

SATURDAYS

12.95

$

RED SNAPPER

9.95

FISH & CHIPS

SUNDAYS $

PASTOR 2 ELTACOS MARCH 28, 2013 31

MY RECIPE...

Bacon Jam

http://mauidish.com/?p=8980 I found this recipe when I first joined The Westin Maui Resort & Spa. Tasting it for the first time, it completely wow-ed me! It’s extremely universal and you could dress it down and put it on your toast for breakfast or make it into an exquisite dish such as serving with seared diver scallops with grilled romaine and jalapeno oil, like we do at Tropica Restaurant. I make this jam once a week and it gets better and better as the days go on. I’m sharing this because everyone should have a little bacon jam in their life.

1 lb bacon 2 Maui onions (julienne) ½ cup brown sugar ½ cup white wine ½ cup chicken stock Using a medium saucepan, render bacon until it’s almost burnt.

Add onions and caramelize.

Add brown sugar and cook until the sugar has completely dissolved.

Deglaze with white wine and reduce

until half the liquid remains.

Add chicken stock and reduce again by half.

Remove from heat and puree the mixture until it is smooth.

Cool it, then store in an airtight container.

MY RECIPE...

Tuna Sea Pearls

ROGER STETTLER

Ferraro’s, Duo Steak & Seafood, Lobby Lounge, Main Pool, Serenity Pool Four Seasons Maui FourSeasons.com/Maui

MY STORY...

I have so many favorites on our menu.

Eggplant Parmigiana with Linguine, Hapu’u, Pacific Sea Bass, Lima Beans, Keahole Lobster Ragu, just to name a few. I love to prepare our fresh made pasta with locally grown ingredients. Fresh herbs are a must. They give every dish a kick and push the flavors. All the ethereal oils in herbs are released once they are exposed to heat, or you can just simply use them on cold dishes such as basil and Maui extra virgin olive oil on burrata.

MY TIP...

Keep dishes simple but fresh with great quality ingredients. Use local ingredients wherever and whenever you can!

http://mauidish.com/?p=8962 10 oz sushi grade tuna 1 shallot 1 small piece fresh ginger 1 bunch chives 2 tblsp soy sauce 1 tblsp sesame oil ½ oz American caviar Hawaiian sea salt to taste Slice four equal pieces of tuna, trim the sides down till you have about 1 1/2 oz round looking pieces.

Pound out each piece very gently, in between two sheets of plastic until they are nearly transparent. Keep refrigerated.

Take the tuna’s trimmings and dice into small cubes. Place into a mixing bowl.

Peel the shallot and ginger and dice very fine. Carefully wash the chives and slice into a small dice.

Add chives, ginger and shallots into the bowl with the tuna. Add soy sauce and the sesame oil and mix everything together.

Take one tuna sheet at the time and

place on a piece of plastic wrap. Put about one ounce of poke in the center of the sheet, wrap the tuna around it like a purse. Bring the ends of the plastic wrap together and twist them so you’re able to form a pearl. Let the pearls rest in the refrigerator for about one hour before serving.

Remove from the plastic wrap and garnish with American caviar.

4 portions ■ jen@mauitime.com + @jenrusso For more foodie news, visit MauiTime’s food blog at: mauidish.com

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THE

2013

IT’S ONE THING TO CALL YOURSELF “GREEN,” IT’S ANOTHER TO ACTUALLY TAKE ECOLOGICALLY MINDED ACTION. OUR ODE TO THE ENVIRO-MOVEMENT CRITICALLY EXAMINES THE QUESTION OF “WHAT IS GREEN.” WE EXPOSE THOSE FALLING SHORT AND PRAISE THOSE MAKING THE ISLAND SUSTAINABLE.

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MARCH 28, 2013 33

Art & Entertainment

The Master Producer Talking story with The Throwdowns’ Ola Shaw

PHOTO BY TONY NOVAK-CLIFFORD

BY MARINA SATOAFAIGA

The band’s green/white phase

M

ix two parts locals and one part Canadian and you get The Throwdowns. Reminiscent of No Doubt’s girl to guy ratio and following the likes of Paramore, the Maui band has been rockin’ out island stages alongside big names (The Fray, Matisyahu, Train) for a few years now.

Known for their lively and explosive performances, Erin Smith (vocals),

Ola Shaw (guitar) and Ian Hollingsworth (drums) were thrilled to release their first full length album in the fall of 2011 (at the time, the band also included Kimo Clark). A year and some change later, the group recently released a sneak peek of their new single “Love & Light.” Experimenting with all sorts of genres, The Throwdowns have blended Reggae, pop and alternative rock.

Maui boy guitar player Shaw is to The Throwdowns as melody is to song. Responsible for the band’s production, Shaw has helped produce other local artists as well.

Now The Throwdowns are playing Stella Blues. Which is good, because we recently talked story with Shaw, picking his brain on producing the group, the new single and juicy band gossip…

MAUITIME: Can you describe your latest song in just three words?

OLA SHAW: Para Mumford Kites.

MT: We hear that you are a master producer. Tell us more.

OS: Whoever told you that is very nice.

Thank you. I have a lot more alone time than most people.

MT: We’ve read somewhere that your production style is similar to Passion Pit. Any truth to this?

OS: I do love that band and the production done by Chris Zane was amazing. I do enjoy mixing modern sounds, synth or keys into analog indie rock to create a unique sound. Keeping people dancing or bobbing their heads is what it’s all about. My nostalgia is the sound of a warm record. (Dad and Mom played real vinyl growing up.) I find myself trying to recreate that warmth with lots of layers and air.

MT: What is your dream music festival to play?

OS: Tomorrowland would be insane! Being able to share our passion with 185,000 people from over 75 countries would be pretty amazeballz.

MT: Any pre-show rituals we should know about?

OS: High Fives, Pray, Set List Scramble.

MT: What’s your favorite song from past or present projects?

OS: It’s a toss-up. I really love the song “Stay HI.” Erin and Marty Dread killed on that track. I’m also stoked on an instrumental guitar song I got to do a few years ago. I collaborated with a beat maker called the Ologist and the song was placed in Bethany Hamilton’s movie, Soul Surfer.

MT: What’s on your iPod right now?

OS: “Not Done Yet” by SOJA. “Black and Blu” by Mike Snow. “My Girl the Horse”

by Fences. “Treasure” by Bruno Mars.

“Mountain Sound” by Of Monsters and Men. “Only if for a Night” by Florence + The Machine. And “My Dear” (featuring Hunter Thompson) by Bethel Music.

MT: In the band, who’s the class clown?

OS: Ian Hollingsworth. Erin is our team mom/den mother.

Dinner & Show $60. Show only $30. 6pm dinner. 7:30pm show. Stella Blues Cafe (1279 S. Kihei Rd.); 808874-3779; Stellablues.com. ■ editor@mauitime.com For more A&E news, visit MauiTime’s events blog at: mauivents.com

CELEBRATING OUR 30TH ANNIVERSARY!

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Picks

BY MARINA SATOAFAIGA @sandtothecity

THURSDAY, MAR. 28 KORY KUKAHIKO – Take advantage of another Lahaina Restoration Foundation concert under the stars. This week Lahaina native Kory Kukahiko will serenade the crowd. Sing along as Kukahiko ushers the audience through a few of Hawaii’s classics. Bring a blanket or a beach chair and find a spot on the historic Baldwin Home Museum lawn. Free. 6pmMuseum Lawn (120 7:30pm. Baldwin Home na); 808-6 Dickenson St., Lahaina); 808-661-3262; Lahainarestoration.org.

MAKAWAO PUBLIC LIBRARY STORYTIME – Here’s your chance to hear Aunty Ninfa read the children’s storybook favorites Clifford the Big Red Dog and Clifford’s First Easter in the children’s section at the Makawao Library. Keiki three and older are invited for storytime, which will feature books by the author Norman Bridwell. But the fun doesn’t stop there: crafts and an Easter egg hunt will follow the readings.

Please contact the library beforehand if you need special accommodations or a sign language interpreter. Free. 10am. Makawao Library (1159 Makawao Ave.); 808-573-8785; Librarieshawaii.org.

FRIDAY, MAR. 29 BILL COSBY – Actor, writer, philanthropist, musiincian and comedian Bill Cosby has been entertainrn ing generations since the at least the 1960s. Born rs, William H. Cosby, he helped break racial barriers, ow along the way winning three Emmy Awards. Now you can catch the legendary Cosby as he gracess the s and MACC stage. $45-$115. 7:30pm. Maui Arts meron Cultural Center, Castle Theater (One Cameron g.

Center, Kahului); 808-242-7469; Mauiarts.org.

CELEBRATION OF THE ARTS – E komo mai for the Ritz -Carlton, Kapalua’s 21st annual Celebration of the Arts Festival. It’s when educators, cultural practitioners, entertainers will gather for an authentic Hawaiian art experience. This year’s theme is “e ulu... e ulu maui,” which translates as “to grow... to grow forever.” Locals and visitors alike are invited to take part in workshops, view films and stroll the art booths. Saturday evening will host a Luau available for purchase and both nights will host a no-cover, after-hour party at the Hotel Lobby Alaloa Lounge (9pm-midnight) with live music.

There will also be an Easter Sunday Brunch. And there are Celebration of the Arts Room packages while spaces last. Free admission. 10am-5pm. The Ritz-Carlton, Kapalua ( 1 Ritz Carlton Dr, Kapalua); 808 669-6200; Celebrationofthearts.org.

FRIDAY, MAR. 29 MAUI FOREST BIRDS BENEFIT – Maui Brewing Company and Maui Forest Bird Recovery Project (MFRB) are holding a new Benefit Night for the Birds. Here’s a chance to help Hawaii’s native species while enjoying a brew or two! MFRB focuses on the Maui parrotbill (kiwikiu), which is exclusively native to Haleakala. Can’t make it to the benefit? MFRB will be back on June 28, Sept. 27 and Dec. 27 this year. 6pm-Midnight. Maui Brewing Company (4405 Honoapi‘ilani Hwy., Kahana); 808-573-0280; Mauiforestbirds.org, Mauibrewingco.com.

HANA BUTTAH BASH – Bring your ohana down to Maui Tropical Plantation’s sprawling lawn for the Hana Buttah Bash. It features musical guests like Ho’aikane of Kona, Braddah Waltah from Hilo and Hooliganz from Southern California. Na Koa Ikaika Maui Baseball will host the evening, and proceeds will go to the Keiki Sports Foundation of Hawaii. Keep the children busy with the keiki carnival while you grab a bite at the array of food booths. Admission is $5 for keiki, $10 general. Senior citizens and active military are free with valid ID. 5pm-10pm. Maui Tropical Plantation (1670 Honoapi’ilani Hwy, Wailuku), Mauiprobaseball.com.

SATURDAY, MAR. 30 ART MIXX – Stimulate your senses and get in the mix! Art=Mixx, that is. Performance and photography artists will be sharing their work with guests and fellow artists alike.

If you want to be in the Mixx, the evening’s theme is the forest. In fact, nthey’re still accepting photography entries. Three’s Bar & Grill will provide a pre-show dinner available for purchase as well. 21+. Free. Maui Arts and Cultural Center, Pavilion (One Cameron Way, Kahului); 808-242-7469, Mauiarts.org.

PRINCE KUHIO HO‘OLAULE‘A – As a tribute to Prince Jonah Kuhio Kalaniana‘ole, you’re all invited to the Prince Kuhio Ho‘olaule‘a. The only other monarch (aside from Kamehameha) honored by a day of observance in the state, he was noted for his dedication to the people.

This year’s festival is centered around well-being and the fight against obesity. Attendees can enjoy exhibits, Makahiki games and kalua pig sliders. Check your vital signs with Pili ‘Ohana and get tested by the Maui Aids Foundation. Catch Halau Hula and Dane Fujiwara along with other live entertainment. Free. 9am-5pm. Lahaina Banyan Tree (649 Wharf St., Lahaina), Facebook.com/PrinceKuhioMaui.

SATURDAY, MAR. 30 LUKAS NELSON – Fresh off the SXSW 2013 mayhem rock band Lukas Nelson & Promise of the Real (POTR) will play Charley’s this Saturday. Lukas Nelson (the son of Willie Nelson) gathered a group consisting of Anthony Logerfo, Tato Melgar and Merlyn Kelly (later replaced by Corey McCormick). In 2011, they released their first album, titled Promise of the Real, and followed with an extensive tour that included major music festivals like Stagecoach.

Spring 2012 saw another album release (Wasted), which catapulted the group onto the stages of Yahoo and even late night television. 10pm. $25. Charley’s Saloon & Restaurant (142 Hana Hwy., Paia); 808-579-8085, CharleysMaui.com.

ART WITH HEART – Seabury Hall students are presenting Art With Heart. It’s an evening with proceeds benefiting both Nicaraguan school kids (via Organization 360) and children at the homeless shelter Ke Hale A Ke Ola. Guests get food, live music, performance art, dance, poetry and more. A silent auction will give attendees the opportunity to bid on fine art (5:30pm). Organizers hope to raise $10,000 to continue their various community outreach projects. Students $10. Adults $15. Children under 5 free. 5:30-9pm. Seabury Hall, `A`ali`ikuhonua Creative Arts Center (480 Olinda Rd., Makawao) 808-573-1257, Seaburyhall.org.

SUNDAY, MAR. 31 JAVA CAFE’S FIRST ANNIVERSARY – Help Java Cafe celebrate their first birthday by taking advantage of a lot of great deals. First off kama’aina get to sip on free coffee all day (the coffee of the day). There will also be a special breakfast and lunch menu, half off the entire menu (not including coffee beans and retail items) and you can sing your heart out during open mic (6pm-9pm). Special kids drinks will also be served from 2pm-6pm. Join the party with live music throughout. Java Cafe ( 1279 S. Kihei Rd., Ste.301); 808 214 808-214-6095, Javacafemaui.com.

MONDAY, APR. 1 MON EXOTIC EYE TATTOO – Body Alive Yoga and Exotic Eye Tattoo are rolling out the goods for a week-long annivers anniversary celebration. Exotic Eye Tattoo will be turning one while Body Alive Yoga turns two. Monday get clever with fr free April Fool’s tattoos,. You can enjoy live rock music during yoga on Tuesday (7:30pm class). Then you can u unwind with Yerba Mate YogaLattes on Wednesday (9am). On Thursday you can receive $25 Toe Tats.

The next day you get Finger Friday Tats for $25. The Finale is Friday evening at EXHALE with Rachel G (4:4 (4:45pm) then celebrate with live music, dance and art (6pm-9pm). Tattoos are by appointment only. 1955 Ma Main St., 2nd Floor, Wailuku; 808-359-1060, BodyAliveYoga.com, ExoticEyeTattoo.com.

EASTER BRUNCH CRUISE – Sail the Pacific for an unforgettable Easter brunch.

Pacific Whale Foundation is offering a scenic two-hour Easter Brunch Cruise.

Here’s your chance to bask in the sun and possibly peek at the sea life. You get to listen to live entertainment while dining on a menu that includes roasted thyme chicken breast, pineapple-glazed island baked ham, parmesan and chive scalloped potatoes and fresh greens. Dessert will feature chocolate mac nut brownies with fruit tartlets. Guests over 21 have a choice of three alcoholic beverages (included in price) and all guests can enjoy unlimited chilled soda, juice and filtered water. 2yrs & under Free. 3yrs-12 $49.95. Adults $79.95. 11:30am-1:30pm. Lahaina Harbor (612 Front St.,Lahaina); 800-942-5311, Pacificwhale.org.

TUESDAY, APR. 2 FREE SUP YOGA SESSIONS – Get Glad Maui partners with the Kelea Foundation to bring female SUP yoga classes every Tuesday through April 16. A carpool meets at Paia Bay Coffee (7am), then heads to Cove Park in Kihei (7:30am). Enjoy yoga out on the ocean with the fellow ladies. For more information on carpool, boards and even babysitting email the Kelea Foundation. Free. 7am-9am. Cove Park (Kihei), hekeleafoundation@gmail.com.

MARCH 28, 2013 35

Film

Inaction Figures ‘G.I. Joe: Retaliation’ loses on all fronts

BY BARRY WURST II

G.I. Joe: Retaliation ★★★★★

Rated PG-13 / 110 Min.

A

year ago, I encountered a shelf of talking Dwayne Johnson G.I. Joe Retaliation dolls in Toys R Us. The Roadblock doll, named after Johnson’s character and large enough to be considered a doll and not an action figure, uttered macho phrases from the movie after pressing on its chest (or, more specifically, the doll’s replication of Johnson’s awesome pectorals).

It was pretty cool and brought me back to the hours of my childhood spent playing G.I. Joe and consuming every episode of the 1980’s animated series. I considered going back the next day and buying the doll, when I learned that A) the film, scheduled for release during the summer of 2012, was delayed nearly an entire year (in order for a 3D conversion) and B) the accompanying toy line was, likewise, being shelved until

2013. I should’ve bought that talking piece of plastic when I had the chance!

In this bigger, louder and far more stupid sequel to the idiotic but enjoyably campy 2009 movie, Johnson’s Roadblock heads a mission that leaves most of his “Joe’s” dead after a vicious ambush by the Cobra. Meanwhile, the U.S. President is being impersonated by a mimic named Zartan, who is played, just barely, by Arnold Vosloo, but we mostly have the gifted Jonathan Pryce playing the good and evil Commander in Chiefs.

Pryce is clearly having fun with his often outrageous dialog. His evil president boasts of how much fun it is hanging out with Bono and how, “it’s called waterboarding, but I never found it boring.” I know we’re not supposed to take any of this seriously, but the movie’s cavalier spoof of an out of control Commander in Chief feels like a North Korean, anti-US propaganda video. Add all the wink-free macho posturing and CGI shots of massive nuclear and military destruction and we’ve got the kind of straight-faced cartoon Team America: World Police skewered so perfectly. Retaliation plays like a lobotomized Zero Dark Thirty, and no, it’s

not so-bad-its-good or as unintentionally hilarious as its predecessor.

Logic isn’t a factor in a movie like this, but I couldn’t forgive this bizarre slip-up at Just toys the screenplay level: after surviving a massive Cobra strike, Roadblock instructs the other survivors to not inform their loved ones they’re alive and remain under the radar. Two scenes later, they have somehow infiltrated an airport, escaping from the brutal desert heat and walking openly in the ‘hood, not in disguise or seeking shelter from one of Roadblock’s nearest and dearest. What happened to keeping a low profile?!

This movie misuses a cool ensemble cast, with Channing Tatum and Bruce Willis (adding snap to his scenes) only in extended cameos, while Vosloo, as Zartan (an action figure I used to love, as it changed color in the sunlight), has no dialogue. Johnson was a major asset in

Fast Five and terrific in Faster but here, is only asked to go through the motions.

Joseph Gordon Levitt hasn’t returned from the first movie to reprise The Cobra Commander but, in what may be the year’s strangest cameo appearance, James Carville shows up as himself.

There is one admittedly stunning set piece, in which ninja warriors Storm Shadow and Snake Eyes go toe to toe, in a battle that becomes an epic sword fight with multiple opponents. It’s eye-popping but not enough to save the picture.

Even worse, when I inspected Toys R Us the other day, I couldn’t find the talking Roadblock doll that caught my eye a year ago.■

Anniversary Celebrations!

APRIL 1-5

Follow us on: Facebook.com/mix1055fm

2 yrs

1 yr

MON: FREE April fool’s tattoos TUES: live rock music for 7:30pm yoga WED: Yerba Mate yogalattes 9pm THUR: $25 toe tats FRI: $25 finger tats

exhale! friday april 5th 4:45PM: Free yoga w/ rachel G 6-9PM: celebrate!

live music, dance & art!

1995 Main st. 2nd floor • wailuku ALL TATTOOS ARE BY APPOINTMENT ONLY 808.359.1060 www.BodyAliveYoga.com 36 MARCH 28, 2013

www.ExoticEyeTattoo.com

@mix1055

We need happy* interns. *happy interns do not necessarily need to be as happy as interns shown.

In fact, we find interns this happy quite creepy.

Do you think you have what it takes?

Send your resume to interns@mauitime.com or 33 N. Market St., Suite 201, Wailuku, HI 96793

Film

Showtimes

WHERE AND WHEN TO WATCH WHAT

BY JENNA SCHAMBER Admission-PG13-THU (2:20, 4:55), 7:30, 10:00. FRI (11:45, 2:20, 4:55), 7:25, 10:00. SAT (2:20), 4:55, 7:25, 10:00. SUN (11:45, 2:20), 4:55, 7:25, 10:00. MONWED (2:20, 4:55), 7:25, 10:00.

Emperor-PG13-THU 7:05, 9:30.

Escape from Planet Earth-PG-THU (2:25, 4:35). FRI-WED (1:45).

Identity Thief-R-THU (4:40), 9:50.

Life of Pi-PG-THU (2:45). FRI-WED (2:45).

Life of Pi 3D-PG-THU (5:30), 8:30. FRI (12:00, 5:30), 8:30. SAT-SUN (12:00), 5:30, 8:30. MON-WED (5:30), 8:30.

Spring Breakers opens this week

KA’AHUMANU 6

10:00, 12:30, 3:00, 5:30.

Queen Ka’ahumanu Shopping Center, Kahului,

Oz the Great and Powerful-PG-THU 10:15, 11:15, 1:00, 3:45, 4:45, 6:30, 10:15. FRIWED 10:15, 1:00, 2:00, 3:45, 6:30, 7:30.

1-800-326-3264 (Matinees: Every day until 4pm)

G.I. Joe: Retaliation-PG13-THU 11:45, 1:15, 2:10, 4:35, 7:00, 8:30, 9:25, 10:55.

FRI-SUN 11:45, 1:15, 2:10, 4:35, 7:00, 8:30, 9:25, 10:55. MON-WED 11:45, 1:15, 2:10, 4:35, 7:00, 8:30.

G.I. Joe: Retaliation 3D-PG13-THU 10:50, 12:30, 2:55, 3:40, 5:20, 6:05, 7:45, 10:10. FRI-SUN 10:50, 12:30, 2:55, 3:40, 5:20, 6:05, 7:45, 10:10. MON-WED 10:50, 12:30, 2:55, 3:40, 5:20, 6:05, 7:45.

Jack The Giant Slayer-PG13-THU 10:00, 12:30, 3:00, 5:30, 8:00. FRI-SUN 10:00, 12:30, 3:00, 5:30, 8:00. MON-WED

NEW THIS WEEK THE HOST - PG13 - Action/Romance Some teen chick tries to save her friends (and the world, I guess) from an invisible force that erases peoples’ memories. 125 min.

SPRING BREAKERS - R - Crime/Comedy Harmony Korine’s newest movie is about bikiniclad hotties on Spring Break who find themselves doing the bidding of a drug dealer. 94 min.

TYLER PERRY’S TEMPTATION - PG13 Drama - A hot billionaire tempts an ambitious wife. Hilarity ensues. 111 min.

Oz the Great and Powerful 3D-PG-THU 2:00, 7:30. FRI-SUN 11:15, 4:45, 10:15.

MON-WED 11:15, 4:45.

Snitch-PG13-THU 9:30, 10:30. FRI-SUN 9:30. MON-WED 8:00.

MAUI MALL MEGAPLEX Maui Mall, Kahului, 808-249-2222 (Matinees: M-Th until 6pm, F-Su until 3:30pm)

21 And Over-R-THU (2:30, 5:05), 7:25, 9:40. FRI (12:10, 5:05), 9:40. SAT-SUN (12:10), 5:05, 9:40. MON-WED (5:05), 9:40.

toric family goes on a road trip. 98 min.

ESCAPE FROM PLANET EARTH - PG Animation - An astronaut responds to a SOS call on a dangerous alien world. 95 min.

GI JOE: RETALIATION - PG-13 - Action - Bruce Willis, Dwayne “The Rock” Johnson and elite military unit (based on old action figures) fights bad guys. See this week’s film critique. 110 min.

THE INCREDIBLE BURT WONDERSTONE - PG13 - Comedy - Two superstar magicians stage a risky stunt after some street magician makes them look boring. 100 min.

NOW PLAYING

JACK THE GIANT SLAYER - PG13 - Fantasy - Big budget CGI take on the classic fairy tale of a boy, magic beans and a big guy who lives in the clouds. 114 min.

21 AND OVER - R - Comedy - A med student celebrates his 21st birthday the night before a big exam. 93 min.

LIFE OF PI - PG - Adventure - A young man survives a shipwreck only to find himself trapped in a lifeboat with a Bengal tiger. 127 min.

ADMISSION - PG13 - Comedy - Tina Fey and Paul Rudd star in this look at a Princeton admissions counselor who finds herself connected to a prospective new student. 117 min.

OLYMPUS HAS FALLEN - R - Action - A cashiered Secret Service agent helps save the president after terrorists hit the White House. 120 min.

THE CALL - R - Thriller - A 911 operator faces a killer from her past to save some girl who got abducted. 95 min.

OZ THE GREAT AND POWERFUL - PG - Fantasy - A small-time magician finds himself in Oz. Stars James Franco and Rachel Weisz. 130 min.

THE CROODS - PG - Animation - A prehis-

SILVER LININGS PLAYBOOK - R - Drama/

Olympus Has Fallen-R-THU (1:30, 4:20), 7:15, 9:55. FRI (1:30, 4:20), 7:15, 9:55.

SAT-SUN (1:30), 4:20, 7:15, 9:55. MONWED (1:30, 4:20), 7:15, 9:55.

4:30), 6:30, 9:00, 9:25. SAT (1:40), 4:00, 4:30, 6:30, 9:00, 9:25. SUN (11:30, 1:40), 4:00, 4:30, 6:30, 9:00, 9:25. MON-WED (1:40, 4:00, 4:30), 6:30, 9:00, 9:25.

The Croods 3D-PG-THU (2:00, 3:15, 5:45), 7:00, 8:15. FRI (12:45, 2:00, 3:20, 5:45), 7:00, 8:15. SAT-SUN (12:45, 2:00, 3:20), 5:45, 7:00, 8:15. MON-WED (2:00, 3:20, 5:45), 7:00, 8:15.

The Host-PG13-FRI (12:15, 3:15), 6:15, 9:15. SAT-SUN (12:15, 3:15), 6:15, 9:15.

MON-WED (3:15), 6:15, 9:15.

The Incredible Burt WonderstonePG13-THU (2:15, 4:45), 7:20, 9:45. FRI (2:30), 7:20. SAT-WED (2:30) 7:20.

Tyler Perry’s Temptation-PG13-FRI (1:35, 4:10), 7:05, 9:45. SAT-SUN (1:35), 4:10, 7:05, 9:45. MON-WED (1:35, 4:10), 7:05, 9:45.

Safe Haven-PG13-THU (2:05), 7:10.

Silver Linings Playbook-R-THU (1:35, 4:15), 6:55, 9:35. FRI (4:15), 6:55, 9:35.

SAT-SUN 4:15, 6:55, 9:35. MON-WED (4:15), 6:55, 9:35.

Spring Breakers-R-FRI (12:30, 2:50, 5:10), 7:30, 9:50. SAT-SUN (12:30, 2:50), 5:10, 7:30, 9:50. MON-WED (2:50, 5:10), 7:30, 9:50.

The Call-R-THU (2:10, 4:25), 6:50, 9:10.

FRI (11:50, 2:10, 4:25), 6:50, 9:10. SAT (2:10), 4:25, 6:50, 9:10. SUN (11:50, 2:10), 4:25, 6:50, 9:10. MON-WED (2:10, 4:25), 6:50, 9:10.

The Croods-PG-THU (1:40, 4:00, 4:30), 6:30, 9:00, 9:25. FRI (11:30, 1:40, 4:00,

WHARF CINEMA CENTER 658 Front St., Lahaina, 808-249-2222 (Matinees: Tue all shows, until 6pm every other day)

G.I. Joe: Retaliation-PG13-THU-FRI (2:00, 4:20), 7:00, 9:45. SAT-SUN (2:00), 4:20, 7:00, 9:45. MON-WED (2:00, 4:20), 7:00, 9:45.

Oz the Great and Powerful-PG-THUFRI (12:30, 3:30), 6:30, 9:30. SAT-SUN (12:30), 3:30, 6:30, 9:30. MON-WED (12:30, 3:30), 6:30, 9:30.

The Croods-PG-THU-FRI (1:50, 4:30), 7:05, 9:40. SAT-SUN (1:50), 4:30, 7:05, 9:40. MON-WED (1:50, 4:30), 7:05, 9:40.

Comedy - Jennifer Lawrence and Bradley Cooper star in this look at what happens when a former teacher moves back in with his parents after a stint in a mental institution. 122 min.

Jones and Matthew Fox star in this look at the dicey, politically charged beginning of the American occupation of post-World War II Japan. 98 min.

SNITCH - PG13 - Action/Thriller - Dwayne Johnson plays a dad who goes undercover for the DEA to help out his son, who was set up in a drug deal. Everyone got that? 112 min.

IDENTITY THIEF - R - Comedy - A businessman searches the country for a woman who stole his identity. 111 min.

LAST CHANCE EMPEROR - PG13 - Drama - Tommy Lee

SAFE HAVEN - PG 13 - Drama/Mystery/Romance - Mysterious young woman meets widower in small Southern town and starts to confront the dark secret that’s haunting her. 115 min.

Last chance to see Identy Thief

MARCH 28, 2013 37

Calendar

Da Kine Calendar

BY JENNA SCHAMBER

BIG SHOWS

KORY KUKAHIKO - See This Week’s Picks.

Free. 6pm-7:30pm Baldwin Home Museum Lawn, (120 Dickenson St., Lahaina); 808-661-3262; lahainarestoration.org.

SUPPER CLUB WITH THE THROWDOWNS - Fri, Mar 29. See story on p. 34 for more info. Stella Blues Cafe, (1279 S. Kihei Rd., #201); 808-874-3779; stellablues.com $60 dinner & show at 6pm, and $30 show only at 7:30pm.

BILL COSBY - Fri, Mar 29. See This Week’s Picks. $45, $55, $75, $85, $115. 7:30pm Maui Arts & Cultural Center, (One Cameron Way, Kahului); 808-242-SHOW (7469); mauiarts.org ROBIN & LINDA WILLIAMS - Fri, Mar 29. Enjoy an evening with bluegrass/country folk/gospel icons and prominent stars of Garrison Keillor’s “A Prairie Home Companion” on National Public Radio, Robin and Linda Williams. $35/standard, $45/ Gold Circle seats (plus applicable fees). 7:30pm McCoy Studio Theater, MACC, (One Cameron Way, Kahului); 808-242-7469; mauiarts.org BATTLE OF THE BANDS - Fri, Mar 29. An ultimate showdown between local bands Whiskey Pimps, The Kittinger Jump and Satterday Saints.

Presented by 97.3 K-Rock. No cover. 9pm Mulligan’s on the Blue, (100 Kaukahi St., Wailea); 808-874-1131; mulligansontheblue.com

$

YDAY 3PM-7PM HAPPY HOUR EVER $ $

2 BUD LIGHT • 3 WELLS • 5 JAGER $

1 TACO SPECIAL

EVERYDAY 3-5PM • 10-11PM THURS

3.28

LIVE MUSIC @10PM

RAMPAGE DJ BLAST FRIDAY 3.29 @10PM

SAT

3.30

ANNIE & THE ORFINZ@7PM-10PM

DJ EMIT@10PM GINA MARTINELLI @6PM-9PM MON

4.1

LIVE MUSIC @10PM

SUN

3.31

GOMEGA

POOL TOURNAMENT TUES 4.2 WED HUMPDAY PARTY 4.3

@9PM MAUI’S COLDEST BEER • FOOD TIL MIDNIGHT OPEN 11AM - 1:30AM 1279 S. KIHEI RD. • 874.9299 38 MARCH 28, 2013

KIT KAT CLUB CABARET - Fri, Mar 29. Maui’s own Kit Kat Club brings their Coconut Island cabaret to Fleetwood’s on Front St. every Friday night through April 26th. $40 for VIP, up-close and personal, theater-style seating, and $20 for deck view.

9pm Fleetwood’s on Front St., (744 Front St., Lahaina); 808-669-6425; fleetwoodsonfrontst.com SUPPER CLUB WITH JOHN CRUZ - Sat, Mar 30. A 4-course dinner and show featuring Grammy award-winning singer/songwriter, John Cruz. $60 dinner & show at 6pm, and $30 show only at 7:30pm. Stella Blues Cafe, (1279 S. Kihei Rd., #201); 808-874-3779; stellablues.com ART=MIXX: FOREST - Sat, Mar 30. See This Week’s Picks. Free (21 & over). 7pm-12am Maui Arts & Cultural Center, (One Cameron Way, Kahului); 808-242-SHOW (7469); mauiarts.org WILLIE K BLUES REVUE - Sat, Mar 30. Join Willie K & Warehouse Blues Band along with Mike Carroll & his band for an evening of incredible blues! $45 reserved seating dinner package, no cover for general admission, 2 drink min.

7-11pm The Hard Rock Cafe, (900 Front St., Lahaina); 808-667-7400; hardrock.com LUKAS NELSON & PROMISE OF THE REAL - Sat, Mar 30. See This Week’s Picks. $25. 10pm Charley’s Restaurant & Saloon, (142 Hana Hwy., Paia); 808-579-8085; charleysmaui.com

STAGE MAPA’S LOCKDOWN - Fri, Mar 29 and Sat, Mar 30. MAPA’s Advanced Play Production Students present Lockdown. It tells a story of “a typical day in the local high school library…until a siren sounds, the doors automatically lock, and the students discover they are trapped.” Featuring a motley crew of hackers, delinquents, surfer dudes, and prom queens. It has been dubbed “The Breakfast Club” for today’s teens.” $12 for adults and $8 for seniors and students (18 and under). 7:30-9:30pm Steppingstone Playhouse, (Queen Kaahumanu Center, 275 W. Ka‘ahumanu Ave., Kahului); 808-244-8760; mauiacademy.org

FOODIE HULA GRILL’S CHEF TASTING MENU TO BENEFIT HILT - Daily. Hula Grill announced it will donate a portion of the proceeds from its Chef’s Tasting Menu to the Hawaiian Islands Land Trust as part of its Legacy of Aloha Program. The 3-course menu is offered daily from 4:45-5:45pm and all evening at the Chef’s Counter. $25.95.

Hula Grill, (Whaler’s Village, 2435 Ka’anapali Pwy., Bldg P); 808-667-6636; hulagrillkaanapali.com DUKE’S EASTER BRUNCH BUFFET - Sun, Mar 31. Celebrate Easter with an Island Breakfast Buffet featuring fresh, locally sourced ingredients from over 20 local farms on Maui. $22.95 for adults and $9.95 for keiki 12 years and under.

7:30-11am Duke’s Beach House, (130 Kai Malina Pkwy., Lahaina); 808-662-2900; dukesmaui.com EASTER SUNDAY CHAMPAGNE BRUNCH Sun, Mar 31. The fun begins at 8:15am with an egg hunt for the keiki ages 0-12 years in the hotel gardens. The Easter Bunny will visit the brunch throughout the day, and there will be face painting for all the keiki. Ka Holo Moana, Maui Ocean Center’s Traveling Ocean, will be on hand with an entire saltwater tide pool and an array of invertebrates for keiki to enjoy. Enjoy the Easter feast while listening to live Hawaiian entertainment.

Adults $47.95, children 6-12 $24, and children 5 & younger eat free (one per paid adult). 8am1pm Tiki Terrace Restaurant or Kanahele Room, Ka’anapali Beach Hotel, (2525 Ka’anapali Pkwy.); 808-667-0124; hawaiiansundaybrunch.com MAKENA EASTER SUNDAY BRUNCH - Sun, Mar 31. An Easter brunch featuring a stuffed menu filled with favorites from the resort’s famed Sunday Brunch plus new tantalizing extras and live entertainment. Adult $60; Child (9-12) $45; Child (5-8) $30. 9:30am-1pm Molokini Bar & Grille, (5400 Makena Alanui); 808-875-5888; makenaresortmaui.com WESTIN KA‘ANAPALI’S EASTER CELEBRATION - Sun, Mar 31. Indulge in a delicious brunch buffet (10am-2pm, $47 per adult, $23.50 per child 4-12 years old, complimentary 3 and under) and a fun-filled day of activities that include an Easter Egg Scramble (10am) and Easter Bunny Carnival (12-3pm) at North Ocean Lawn featuring games, art & crafts, pony rides and more. $1 per script. The Westin Ka‘anapali Ocean Resort Villas, (6 Kai Ala Dr.); 808-667-3254; westinkaanapali.com EASTER BRUNCH CRUISE - Sun, Mar 31. See This Week’s Picks. $79.95 adult, $49.95 children 3-12. 11:30am-1:30pm Lahaina Harbor, Pacific Whale Foundation, (612 Front St.); 808-2498811 ext. 1; pacficwhalefoundation.org

TICKETS ON SALE “SEEDS OF ALOHA” FILM PREMIERE - Thu, Apr 4. The World premiere of George Kahumoku Jr.’s “Seeds of Aloha” documentary film, directed

by David Barry of Makai Studios, with live music featuring George and friends, followed by the film.

The “Seeds Of Aloha” film tells the story of an extraordinary life lived by Hawaii’s Renaissance Man, George Kahumoku Jr. Get advanced tickets for $12. A free gift of George’s homegrown Mamaki Tea goes to each advance ticket holder.

Day of show tickets will be $15. 6:30-9:30pm Iao Theater, (68 North Market St., Wailuku); 808669-3858; slackkeyshow.com MAUI ONSTAGE’S 2013-2014 SEASON SNEAK PEEK - Sat, Apr 6. A full evening of behind the curtain peeks to benefit Maui OnStage. The evening features wine from Whole Foods Market,

beer from Maui Brewing Co. and special libations made with Pau Vodka and Maui Beach Bar Rum

by Sammy Hagar. Catering by Soup to Nuts will include delectable stations following the theme of the upcoming season! $125 per person, $1,125 for a table of 10 (all inclusive, $65 tax deductible).

5pm Oceanfront in Kihei, (Location tba after ticket purchase, Kihei); 808-244-8680; mauionstage.com MAPA PRESENTS “FRESHER AHI” - Fri, Apr 12 through Sun, Apr 28. The sequel to last year’s hit production of the local comedy Lesser Ahi, features the return of Andrew, Anden, Tutu, Jesse and the whole whacky Ahi ‘ohana. Written by and starring Derek Nakagawa and Francis Tau’a. Fri & Sat: 7:30pm and Sun: 2pm. Steppingstone Playhouse, (Queen Ka‘ahumanu Center, 275 W. Ka‘ahumanu Ave., Kahului); 808-244-8760; mauiacademy.org AN EVENING WITH JAMES TAYLOR - Fri, Apr 12. See five-time Grammy Award winning artist, James Taylor, perform live on Maui. $110, $85, $65, $50. 7:30pm Maui Arts & Cultural Center, (One Cameron Way, Kahului); 808-242-SHOW (7469); mauiarts.org THE MAYJAH RAYJAH 2013 - Sun, Apr 14. Get ready for the biggest island music concert of the year featuring Katchafire from New Zealand, Common Kings from Hawai’i, Rebel Souljahz and more. $35/advance, $45/on show day. 6:30-10pm Maui Arts & Cultural Center, (One Cameron Way, Kahului); 808-242-SHOW (7469); mauiarts.org

EVENTS THURSDAY, MAR 28 “CLIFFORD’S FIRST EASTER” AND EASTER EGG HUNT - See This Week’s Picks. Free. 10am Makawao Public Library, (1159 Makawao Ave.); 808-573-8785; librarieshawaii.org THURSDAY WITH TARA - A special presentation

by Tara, Healthy Eating Coach, on “How to beat the sugar blues - cooking class & health talk.” Free. 6pm Whole Foods Market, (70 Ka‘ahumanu Ave #B, Kahului); 808-242-8423; wholefoodsmarket.com/maui EASTER BUNNY PHOTOS - Now through March 30. The big bunny himself will be on hand for Springthemed photos. 10am-close. Queen Ka‘ahumanu Center, (275 W. Ka‘ahumanu Ave., Kahului); 808877-3369; queenkaahumanucenter.com ART SHOW: JACK HAMILTON - See Jack Hamilton demonstrate and share his particular style. You can also view his recent work, “Small View - Long View”, a collection of miniature oil and acrylic paintings and panoramic view of Maui’s beautiful beaches and upcountry scenes in the gallery until the end of March. Free. 10am1pm Maui Hands, Makawao, (1169 Makawao Ave.); 808-579-9245; mauihands.com ART SHOW: MORT LUBY - Meet oil and watercolor artist Mort Luby. A collection of his current works are on display. Free. 2-4pm Maui Hands, Ka‘anapali, (200 Nohea Kai Dr.); 808667-7997; mauihands.com

FRIDAY, MAR 29 SERVICE TRIP TO HALEAKALA NATIONAL PARK - The Friends of Haleakala National Park is seeking enthusiastic hikers who would like to enjoy the beauty of Haleakala Crater and help preserve the native habitat for a service project over Easter weekend. Participants will hike into the Crater, stay free in Kapalaoa Cabin, and work on protection of native plants. 12 person max. Contact Mele Stokesberry at 808-878-8015 or fhnp@earthlink.net CELEBRATION OF THE ARTS - See This

TheGRID

THURSDAY

FRIDAY

SATURDAY

SUNDAY

MONDAY-WEDNESDAY

3/28

3/29

3/30

3/31

4/1-4/3

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ALE HOUSE

Envy Nightclub 9pm; $10 cover

355 E. Kamehameha, Kahului - 877-9001

AMBROSIA 1913 S. Kihei Rd., Kihei - 891-1011

DigiLuxe w/ DJ Kurt 10pm; no cover

Get Your Sexy On with DJ La Rage 10pm; no cover

BLUE LAGOON Wharf Cinema Center, 672 Front St., Lahaina - 667-0988

CASANOVA 1188 Makawao Ave., Makawao - 572-0220

CHARLEY’S 142 Hana Hwy., Paia - 579-8085

COOL CAT CAFE Wharf Cinema Center, Front St., Lahaina - 667-0908

DIAMONDS ICE BAR 1279 S. Kihei Rd., Kihei - 874-9299

DOG & DUCK IRISH PUB 1913 S. Kihei Rd. - 875-9669

FLEETWOOD’S ON FRONT ST. 744 Front St. (Rooftop), Lahaina - 669-6425

HAUI’S LIFE’S A BEACH 1913 S. Kihei Rd., Kihei - 891-8010

HARD ROCK CAFE 900 Front St., Lahaina - 667-7400

Week’s Picks. Free admission. Fri-Sat 10am-5pm The Ritz-Carlton, Kapalua (1 Ritz Carlton Dr.); 808 669-6200; celebrationofthearts.org ALOHA FRIDAY MUSICAL JAM - In partnership with Hawai’i on TV, each Friday a different musical style is featured by local artists. Experience Maui at its best! Free. 11:30am-1:30pm Whole Foods Market, (70 Kaahumanu Ave #B, Kahului); 808872-3310; wholefoodsmarket.com/maui ART SHOW: SCOTT MEAD - Meet photographer Scott Mead and view his adventurous work. Free.

4:30-7:30pm Maui Hands, Lahaina, (612 Front St., Ste. D); 808-667-9898; mauihands.com HANA BUTTAH BASH - See This Week’s Picks.

Admission is $5 for keiki, $10 general. Senior citizens and active military are free with valid ID. 5pm10pm Maui Tropical Plantation, (1670 Honoapi’ilani Hwy, Wailuku), mauiprobaseball.com.

BENEFIT NIGHT FOR THE BIRDS - See This Week’s Picks. 6pm-12am Maui Brewing Co. Brewpub, (Kahana Gateway Center, 4405 Honoapi‘ilani Hwy.); 808-573-0280; mauiforestbirds.org; laura@mauiforestbirds.org KAMA’AINA NIGHTS - Maui’s own Homestead performs as part of this monthly concert series from Queen Ka’ahumanu Center and KPOA. Plus prize giveaways from the stage and food/product sampling from merchants.

Free. 7-8pm Queen Ka‘ahumanu Center, (275 W. Ka‘ahumanu Ave., Kahului); 808-877-3369; queenkaahumanucenter.com

SATURDAY, MAR 30 PRINCE KUHIO HO‘OLAULE‘A - See This Week’s Picks. Free. 9am-5pm Banyan Tree Park, (649 Wharf St., Lahaina); 808-264-8779; facebook.com/princekuhiomaui PET ADOPTIONS WITH HARF - Join the Hawaii Animal Rescue Foundation (HARF) for a very special opportunity to rescue your next best friend!

Every Saturday, HARF will bring animals in need of a good home. For more info, see websites or call. 10am-4pm Whole Foods Market, (70 Kaahumanu Ave #B, Kahului); 808-446-4126; and

WED - Karaoke w/ Sista Deva, 8pm-12:30am (all sets no cover)

Volcanic with DJ Playwfire Ono 10pm; no cover

MON - DJ Skinny Guy, 10pm / TUE - Toxic Tuesday w/ DJ TRVR, 10pm / WED - Jacked Up w/ DJ J-Zen, 10pm (all sets no cover)

Salsa Night 9pm; no cover

Wharf Cinema Center, 658 Front St., Lahaina - 661-4900

CAPTAIN JACK’S ISLAND GRILL

Sunrize Saturdaze with DJ Decka 10pm; no cover

DJ Jamn J 10pm; no cover

MON - Open Mic w/ MT, 10pm-close; no cover

Ladies Nite w/ DJ 10pm; no cover

Emily Joyce 7-9:30pm; no cover

Johnny Ringo 7-9:30pm; no cover

Kaboom!! w/ DJ Irie Dole & special guest Soul Medic 9:30pm; $5 cover

Spring Fever with DJ Kurt 10pm; $5, $10 after 11pm; wet t-shirts free!

Aloha Bluegrass Band 9:45pm; $10 cover

WED - Casanova’s Famous Ladies’ Night: Fast Forward with DJ Kurt, 10pm; $5 before 11pm, $10 after

Blues with Mark Johnstone & Lenny Castellanos, 6:308:30pm; no cover

Good Friday Party w/ DJs Kamikaze, Big Mike & Melody Jay, 10pm; $10

Lukas Nelson & Promise of the Real 10pm; $25

MON - Open Mic & Jam, 7-10pm / TUE Howard Ahia & Friends, 6:30-8:30pm / WED Evan Dove & Friends, 6:30-8:30pm (no cover)

Barefoot Minded 7:30-10pm; no cover

Jonny Ringo 7:30-10pm; no cover

Dave Carroll 7:30-10pm; no cover

Justin Phillips 7:30-10pm; no cover

MON - Peter deAquino, 7:30pm / TUE - Jazz, 7:30-10pm WED - Jordan Cuddy, 7:30-10pm

Rampage 10pm; no cover

DJ Blast 10pm; no cover

DJ Emit 10pm-1am; no cover

Gina Martinelli 6-9pm; no cover

MON - Gomega, 10pm / TUE - Pool Tournament, 5pm / WED - Jukebox Party, 9pm

Quiz Night 7pm; no cover

Dance Mix 10pm; no cover

Jordan T. 6pm; no cover

Randall Rospond 6:30-9pm no cover

Kit Kat Club Cabaret 9pm; $20-40

Salsa Saturday w/ Dr. Nat, 6:30-9pm; no cover

Barefood Minded 6:30-9pm; no cover

MON - Meaghan Owens / TUE - Scott Baird & Nara Boone / WED - Soul Kitchen Trio (6:30)

Jah Residentz 9pm-close; no cover

Dat Guyz 9pm-close; no cover

Live music 9pm-close; no cover

Karaoke 8pm-close; no cover

MON - Karaoke, 8pm / TUE - DJ Daizy, 9pmclose / WED - Open Mic Night, 9pm; no cover

Evan Shulman 6-9pm; no cover

Willie K Blues Revue 7-11pm; $45 reserved

10am-4pm Petco, (270 Dairy Road, #144, Kahului); 808-876-0022; hawaiiananimalrescue.org EASTER EGGSTRAVAGANZA - Holokai Club for kids will offer free egg dying and decorating, as well as a coloring station with Spring-themed pages provided by Pretzelmaker. Free train rides aboard the Cubby Caboose Mini Express will be given to the first 50 kids who get their photo taken with the big bunny. All kids who get their photo taken with the bunny get free Easter stickers or bunny ears. Plus free prize-filled eggs for members of the “The Scoop” loyalty club. Free.

10am-12pm Queen Ka‘ahumanu Center, Center Court, (275 W. Ka‘ahumanu Ave., Kahului); 808877-3369; queenkaahumanucenter.com MAUI MARCH MADNESS - The Rotary Clubs of Maui & Mulligan’s presents a fundraiser for Maui’s keiki and young people featuring live music and dancing, a crazy hat contest, food stations and silent and live auctions. $55 per person. 5-9pm Mulligan’s on the Blue, (100 Kaukahi St., Wailea); 808-264-2259; mauirotary.com ART WITH HEART - See This Week’s Picks.

Students $10. Adults $15. Children under 5 free.

5:30-9pm Seabury Hall, `A`ali`ikuhonua Creative Arts Center, (480 Olinda Rd., Makawao) 808573-1257, seaburyhall.org

SUNDAY, MAR 31 JAVA CAFE’S FIRST ANNIVERSARY See This Week’s Picks. 6am-9pm Java Cafe, (1279 S. Kihei Rd., Ste. 301); 808-214-6095, javacafemaui.com HONUA KAI THIRD ANNUAL EASTER EGG HUNT - Resort guests and locals are invited to a fundraising event for The Charity Walk featuring an Easter egg hunt, complete with live music, a Kid’s Zone, raffle prizes and pictures with the Easter Bunny. Pre-register for egg hunt

by March 28 and receive 2 free raffle tickets.

7:30am Honua Kai Resort & Spa, (130 Kai Malina Pkwy, Lahaina); 808-662-2800 EASTER RUBBER DUCK RACE FUNDRAISER - As part of their annual fundraising efforts

Will Hartzag 7-9:30pm; no cover

MON - Dave Carroll, 7pm / TUE - Jordan Cuddy, 7pm / WED - Justin Phillips, 7pm

MON - Ryan Robinson, 10pm / TUE - Big John, 10pm / WED - Hump Day Party, 10pm

for the 2013 Maui Hotel & Lodging Association’s Charity Walk Fundraiser, the hotel puts on an rubber duck race starting from the top of our resort’s atrium garden water fall, down the meandering streams and into our koi ponds. The first five rubber duckies to reach the finish line will win great prizes like room nights, gift cards, and meals at the resort’s outlets. Rubber ducks shaped as Easter bunnies will be on sale for $10 each at our resort concierge desk, all purchased ducks will be entered into the race. 9:30am Makena Atrium Garden, Makena Beach & Golf Resort, (5400 Makena Alanui); 808-874-1111; makenaresortmaui.com MAKENA’S EASTER EGG HUNT - An annual kid’s Easter Egg Hunt extravaganza, featuring over 1,000 eggs and prize goodies. There are even two golden eggs to find, where the finders will win our grand prizes. Plus an appearance and photo opportunities with our Easter Bunny.

The event is open to all resort guests and patrons of our Easter Sunday Brunch. 10:30am Pu’u Olai Garden Lawn, Makena Beach & Golf Resort, (5400 Makena Alanui); 808-874-1111; makenaresortmaui.com

MONDAY, APR 1 BODY ALIVE YOGA & EXOTIC EYE TATTOO WEEK-LONG ANNIVERSARY CELEBRATION - See This Week’s Picks. (1955 Main St., 2nd Floor, Wailuku); 808-359-1060, bodyaliveyoga. com, exoticeyetattoo.com

TUESDAY, APR 2 FREE SUP YOGA SESSIONS - See This Week’s Picks. 7am-9am Cove Park, (Kihei), hekeleafoundation@gmail.com HONOLULU BRASS QUINTET - The Honolulu Brass is considered Hawaii’s premier brass quintet.

In honor of National Library Week, they will perform a sampling of musical selections followed by a discussion about music and the various brass instruments they play. The 45-minute program is suitable for all ages and is sponsored by the Maui Friends of the Library and produced by the UH Manoa Outreach College’s Statewide Cultural Extension Program. Free. 3-4pm Kihei Public Library, (35 Waima-

haihai St.); 808-875-6833; librarieshawaii.org MAUI WEIGHT LOSS ALLIANCE - Join Whole Foods for a very special class and meet Jerome, Nutritarian Extraordinaire! Jerome can help you revitalize health & wellness and take back your life. Participants will learn tools, techniques and strategies that are specific to, and effective for, permanent healthy weight.

The program advocates a whole food, nutrientdense, plant-strong diet and will emphasize vegetables, fruits, whole grains, legumes, nuts and seeds. To sign up, visit their Customer Service or call. Free. 6pm Whole Foods Market, (70 Ka‘ahumanu Ave #B, Kahului); 808872-3310; wholefoodsmarket.com/maui

WEDNESDAY, APR 3 LINDAMOOD-BELL LEARNING PROCESSES OPEN HOUSE - Learn about programs for reading, comprehension, and math. A presentation, refreshments, and a chance to discuss options for summer and school year instruction at Lindamood-Bell’s spring open house! Free. Call or email to reserve your space. 6pm LindamoodBell Learning Processes, (173 Ho‘ohana Street, Suite 203, Kahului); 808-214-6945; lindamoodbell.com; maui.info@lindamoodbell.com WOW! WAILEA ON WEDNESDAYS - The Shops at Wailea hosts their weekly arts and entertainment series, featuring a performance in the lower courtyard and a slew of shop-to-shop specials. Free. 6:308pm The Shops at Wailea, Lower Courtyard, (3750 Wailea Alanui); 808-897-6770 ext. 2; theshopsatwailea.com / @ShopsAtWailea on Twitter

DINNER MUSIC WEST MAUI CAPTAIN JACK’S ISLAND GRILL - Wed, Justin Phillips 7-9:30pm; Thu, Adam Masterson 7-9:30pm; Fri, Emily Joyce 7-9:30pm; Sat, Jonny Ringo 7-9:30pm; Sun, Will Hartzag 7-9:30pm; Mon, Dave Carroll 7-9:30pm; Tue, Jordan Cuddy 7-9:30pm. (672 Front St., Lahaina); 808-667-0988.

MARCH 28, 2013 39

WILD WAHINE WEDNESDAY

CASANOVA’S FAMOUS LADIES NIGHT FAST FORWARD WITH DJ KURT

MUSIC STARTS @ 10PM + $5 BEFORE 11PM - $10 AFTER

THURSDAY MARCH 28TH REGGAE THURSDAY

VOTED BEST HAPPY HOUR ON MAUI!

THE EVENING THAT EARNED CASANOVA’S THE AWARDS

“BEST LATE NIGHT IN MAUI” “BEST SINGLES SCENE IN MAUI”

THURSDAY

SHOW STARTS AT 9:30PM $5 COVER

NETO & BARBARA

DJ IRIE DOLE W/ SPECIAL GUEST SOUL MEDIC LIVE IN THE HALE KABOOM!

FRIDAY MARCH 29TH

DJ KURT

MUSIC STARTS AT 10PM $5 COVER BEFORE 11PM $10 AFTER

SPRING BREAK THE PARTY HIP HOP + BOOTY + ELECTRO REMIX WET T-SHIRTS FREE!!

SATURDAY MARCH 30TH

LIVE SALSA MUSIC W/

7:30-10PM

FRIDAY LIVE

ROCK N BLUES MUSIC WITH HARRY 7:30-10PM • NO COVER

SATURDAY LIVE MUSIC W/

HO’AIKANE SHOW STARTS AT 9:45PM $10 COVER

ALOHA BLUEGRASS BAND

MAKE IT A MEMORABLE EVENING + DINE & DANCE AT CASANOVA FOR DINNER RESERVATIONS CALL 808.572.0220 LOG ON AT WWW.CASANOVAMAUI.COM

40 MARCH 28, 2013

1819 S. KIHEI RD. • 891.2414 11AM-2AM DAILY • DINNER ‘TIL 10PM

10PM

TUESDAY TACO TUESDAYS: 4-10PM Corona, $2.50 DosTacos, XX & Pacificos

TheGRID

THURSDAY

FRIDAY

SATURDAY

SUNDAY

MONDAY-WEDNESDAY

3/28

3/29

3/30

3/31

4/1-4/3

FIND THE GRID ONLINE AT MAUITIME.COM/GRID OR TO HAVE YOUR BUSINESS ADDED TO OUR WEEKLY GRID SEND YOUR INFORMATION TO CALENDAR@MAUITIME.COM

ISANA 515 S. Kihei Rd., Kihei - 874-8199

JAVA JAZZ 3350 L. Honoapiilani Rd. - 667-0787

Karaoke

Karaoke

Karaoke

Rick Glencross 7pm - close; no cover

Guest Performer 7pm - close; no cover

Rick Glencross 7pm - close; no cover

JAY’S PLACE 1913 S. Kihei Rd., Kihei - 875-7711

KAHANA GRILL 4405 Honoapiilani Hwy., Ste. 301, Kahana - 669-4000

KIMO’S 845 Front St., Lahaina - 661-4811

Farzad & Mike Madden 7pm - close; no cover

Live Music 10pm-close; no cover

Wharf Cinema Center, Front St., Lahaina - 661-6699

KAHALE’S

WED - Karaoke

WED - Live Music, 10pm-close; no cover

Kawika’s Krew 7pm; no cover

Kenny Roberts 7pm; no cover

Eight Track Players 7pm; no cover

Johnny Ringo Acoustic Guitar, 7-9pm; no cover

Jazz feat. Ellen Bellerose & Shiro Mori, 3:30-6:30pm

Garrett Probst & Damion Emeson, 9:30-11:30pm

1810 6:30-8:30; no cover

Danyel Alana Trio 9-11pm; no cover

1810 8-10pm; no cover

Karaoke w/ “Auntie” Toddy Lilikoi, 9:30pm; no cover

Karaoke w/ “Auntie” Toddy Lilikoi, 9:30pm; no cover

KOBE STEAKHOUSE 136 Dickenson St. (Lounge Area), Lahaina - 667-5555

Maui Blues & Co. or Jarod 7pm; no cover

MON - Red Fish / TUE - Kihei Cowboys WED - Country Herbs & Side Effects (7pm)

Benny Uyetake & Glenn Kakagawa, 6-8pm

MON - Benny & Glenn, 6-8pm / TUE-WED Sam Ahia, 6:30-8:30pm (both sets no cover)

LAHAINA SPORTS BAR

MON - Trivia Night, 7pm; no cover WED - Ladies Night, 10pm; no cover

843 Waine’e St., Lahaina - 667-6655

L‘AVA SPORTS BAR & KARAOKE 1088 Lower Main St., Wailuku - 244-4888

Free Karaoke 2pm-2am; no cover

LILIKOI RESTAURANT & WINE BAR

TUE - Free Karaoke, 2pm-2am; no cover

Blues Jam hosted by Maui Blues Co., 7:30-10pm

810 Haiku Rd., Haiku - 575-2629

Live Music 7:30-10pm; no cover

LONGHI’S LAHAINA

TUE - Johnny Ringo, 8-10pm; no cover

888 Front St., Lahaina - 667-2288

LULU’S LAHAINA Lahaina Cannery Mall - 661-0808

MERRIMAN’S

MON-TUE - Farzad & Mike Madden / WED Tracy Stiles (all sets 7pm-close; no cover)

Howard Ahia 6-9pm; no cover

Allure: Easter Weekend Extravaganza, 10pm; $10

MON - SIN w/ DJ Blast, 8pm / TUE - Trivia Night, 8pm / WED - Karaoke w/ Dave, 10pm

Ranga Pae 5:30-8:30pm; no cover

Ranga Pae 5:30-8:30pm; no cover

Ranga Pae 5:30-8:30pm; no cover

Ranga Pae 5:30-8:30pm; no cover

MON - David Wolfberg / TUE - The Benoits WED - Ranga Pae (all 5:30-8:30pm)

MULLIGAN’S ON THE BLUE

Willie K, 7-9pm; $65 / Pub Quiz w/ Trish da Dish, 9:30pm-12am

Battle of the Bands 9pm-12am; no cover

March Madness Fundraiser 5-9pm; $55 per person

The Celtic Tigers 6:30-8:30pm; no covr

TUE - Brenton Keith Magic Show, 7-8pm WED - Willie K, 7-9pm; $65 dinner & show

OCEANS BAR & GRILL

Live Salsa Music w/ Neto & Barbara, 7:30-10pm

Live Rock n Blues Music with Harry, 7:30-10pm

Live Music w/ Ho’aikane 10pm

1 Bay Club Pl., Kapalua - 669-6400

100 Kaukahi St., Wailea - 874-1131

1819 S. Kihei Rd., Kihei - 891-2414

COOL CAT CAFE - Wed, Jordan Cuddy 7:3010pm; Thu, Barefoot Minded 7:30-10pm; Fri, Jonny Ringo 7:30-10pm; Sat, Dave Carroll 7:30-10pm; Sun, Emily Joyce 7:30-10pm; Mon, Peter D 7:30-10pm; Tue, Jazz 7:3010pm. (Wharf Cinema Center, 658 Front St., Lahaina); 808-667-0908.

DUKE’S BEACH HOUSE - Every Mon & Tue, Eddie & Alika 6-8:30pm; Daily, Hula Performance 6:30pm; Every Mon & Wed, Brian 3-5pm; Wed, Daniel & Kahala 6-8:30pm; Thu, Garrett & Peter 6-8:30pm; Fri, Garrett 3-5pm; Every Fri & Sat, Damon & Ron Oversize Productions 6-8:30pm; Sat, Tim 3-5pm; Sun, Fausto 3-5pm; Sun, Damon & Tim 6-8:30pm; Every Tue & Thu, Ben 3-5pm.

(130 Kai Malina Pkwy., Lahaina); 808-662-2900.

FIVE PALMS LAHAINA - Daily, Live Entertainment Nightly 5:30-8:30pm. (1450 Front St.); 808-661-0937.

FLEETWOOD’S ON FRONT ST. - Thu, Randall Rospond 6:30-9pm; Fri, Live music 6:30-9pm; Sat, Salsa Saturday w/ Dr. Nat 6:30-9pm; Sun, Barefoot Minded 6:30-9pm; Mon, Meaghan Owens 6:30-9pm; Tue, Scott Baird & Nara Boone 6:30-9pm; Wed, Soul Kitchen Trio 6:30-9pm.

(744 Front Street, Lahaina); 808-669-6425.

HARD ROCK CAFE - Fri, Evan Shulman 6-9pm; Sat, Willie K Blues Revue 7-11pm. (900 Front St., Lahaina); 808-667-7400.

HULA GRILL - Tue, Jarrett Roback 1:30pm; Daily, Hula Grill Happy Hour 3-5pm; Tue, Damon & Ron 4pm; Tue, Wili Pohaku & Peter DeAquino 6:30pm; Every Mon, Wed & Thu, Ernest Pua’a 11am; Wed, Kaniala Masoe 1:30pm; Wed, Peter DeAquino 4pm; Wed, Ernest Pua’a & Friends 6:30pm; Thu, Alika Nakaoka 1:30pm; Thu, Kaniala Masoe 4pm; Thu, Kulewa 6:30pm; Fri, Kaniala Masoe 1:30pm; Every Sun, Fri & Sat, 1810 4pm; Fri, Kawika, Roy & Albert 6:30pm; Sat, Ron, Ikaika & Damon 1:30pm; Sat, Damon/Ron/Keali’i 6:30pm; Sun, Danyel Ala-

na 1:30pm; Sun, Derick Sebastian Trio 6:30pm; Mon, Kawika Lum Ho 1:30pm; Mon, Armadillo & Derek 4pm; Mon, Derick Sebastian & Josh Kahula 6:30pm; Every Sun, Tue, Fri & Sat, Kawika Lum Ho 11am. (Whaler’s Village, 2435 Ka’anapali Pwy., Bldg P); 808-667-6636.

JAVA JAZZ/SOUP NUTZ - Every Thu & Sat, Rick Glencross 7pm; Fri, Guest Performer 7pm; Fri, Tracy Stiles 7pm; Every Sun, Mon & Tue, Farzad & Mike Madden 7pm. (3350 L. Honoapiilani Hwy. #203 & 204, Honokowai); 808-667-0787.

KAHANA GRILL - Fri, Jazz Maui Featuring Ellen Bellerose and Shiro Mori 3:30-6:30pm; Thu, Johnny Ringo Acoustic Guitar 7-9pm. (4405 Honoapi‘ilani Hwy Ste. 301); 808-669-4000.

KIMO’S - Every Tue & Wed, Sam Ahia 6:308:30pm; Thu, 1810 6:30-8:30pm; Sat, 1810 8-10pm; Every Sun & Mon, Benny Uyetake & Glenn Kakagawa 6-8pm; Fri, Danyel Alana Trio 6:308:30pm. (845 Front St., Lahaina); 808-661-4811.

LAHAINA PIZZA COMPANY - Every Wed, Thu & Fri, John Kane 7:30-9:30pm; Sat, Harry Troupe 7:30-9:30pm; Sun, Greg Di Piazza 7:30-9:30pm; Every Mon & Tue, Martin Tevaga 7:30-9:30pm.

(730 Front St.); 808-661-0700.

LAHAINA SPORTS BAR - Mon, Trivia 7-9pm.

(843 Wainee St., Unit 1 & 2); 808-667-6655.

LEILANI’S ON THE BEACH - Fri, JD & Friends 3-5pm; Sat, JD & Harry 3-5pm; Sun, Merv Oana 3-5pm; Wed, Jarret & Josh 3-5pm; Thu, Jarret & Wilson 3-5pm. (Whaler’s Village, 2435 Ka’anapali Pkwy. Bldg. J); 808-661-4495.

LONGBOARDS KA’ANAPALI - Every Tue, Wed, Thu & Fri, Solo guitarist 5:30-8:30pm. (100 Nohea Kai Dr.); 808-667-1200.

LULU’S LAHAINA SURF CLUB & GRILL Thu, Howard Ahia 6-8pm; Wed, Kenny Roberts 6-9pm. (Lahaina Cannery Mall, 1221 Honoapi‘ilani Hwy. #A1); 808-661-0808.

MERRIMAN’S - Daily (except Mon & Tue), Ranga Pae 5:30-8:30pm; Mon, David Wolfberg 5:308:30pm; Tue, The Benoits 5:30-8:30pm. (1 Bay Club Pl., Lahaina); 808-669-6400.

OCEAN POOL BAR & GRILL - Mon, Ukulele/ Lounge 4-7pm; Fri, Ukulele/Lounge 4-7pm. (6 Ka’i Ala D., Lahaina); 808-667-3200.

PAILOLO BAR & GRILL - Every Tue, Wed & Thu, Ukulele/Pop 5-8pm. (6 Ka’i Ala Dr., Lahaina); 808-667-3200.

PARADISE GRILL - Wed, Gretchen 6-9pm; Thu, Harry Troupe 6-9pm; Fri, Gretchen 6-9pm; Sat, Justin 6-9pm; Sun, Deeson (Hawaiian Music) 6-9pm; Mon, Marvin Taraga 6-9pm; Tue, Johnny Ringo 6-9pm. (2291 Ka’anapali Pkwy.); 808-662-3700.

PINEAPPLE GRILL - Thu, Island Rhythm Sounds of Josh Kahula of Nuff Sedd 7-10pm; Fri, Brother Damien’s Ocean Beach Party 7:30-10pm; Sat, Island Sounds with Alika & Eddie 7-10pm; Wed, Jazz Sounds of Fulton Tashombe 6-9pm. (200 Kapalua Dr.); 808-669-9600.

PIONEER INN GRILL & BAR - Wed, JD on the Rocks 5-8pm; Thu, Greg di Piazza feat. Alana Cini 5:30-8:30pm; Tue, Ah-Tim Elenicki 5:30-8:30pm.

(658 Wharf St., Lahaina); 808-661-8881.

RB BLACK ANGUS STEAKHOUSE - Sun, Live Jazz 3-6pm. (4465 Honoapiilani Hwy., Lahaina); 808-669-8889.

RUTH’S CHRIS STEAK HOUSE - Every Sun & Sat, Live Jazz 6-9pm. (900 Front St., Lahaina); 808-661-8815.

SEA HOUSE RESTAURANT, NAPILI KAI BEACH RESORT - Every Mon & Wed, Albert Kaina 7-9pm; Every Sun & Sat, Andrew Kaina 7-9pm; Every Tue, Thu & Fri, Kincaid Kupahu 7-9pm. (5900 L. Honoapi‘ilani Hwy.); 808-669-1500.

LIST YOUR EVENT! Post your free online listing (up to 15 months early), and our editors will consider your submission for the printed calendar as well. Print listings are also free, but subject to space limitations. Online, you can include a full description of your event, a photo and a link to your Web site. Go to mauitime.com/listing and start posting events. Deadline for print listings is 10 days prior to the issue in which you wish the listing to appear.

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MARCH 28, 2013 41

THURSDAY

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PARADISE GRILL (MELLOS) Mellos Bar, 2291 Ka’anapali Pkwy., Lahaina - 662-3700

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70s, 80s 10pm-1am; no cover

Club Night w/ DJ Ron 10pm-1:30am

Club Night w/ DJ Ron 10pm-1:30am

Karaoke 10pm-1am; no cover

MON - Big John / TUE - Industry Night / WED - Open Entertainment Night (all 10pm)

Harry Troupe 6-9pm; no cover

Salsa Dance Party w/ Rafael, 10pm, $5 cover

Justin 6-9pm; no cover

Hawaiian Music w/ Deeson, 6-9pm; no cover

MON - Marvin Taraga, 6-9pm / TUE - Johnny Ringo, 6-9pm / WED - Gretchen, 6-9pm

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4465 Honoapiilani Hwy., Lahaina - 669-8889

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Island Thursday w/ DJ Blast, 10pm; no cover

DJ Gemini & DJ Ynot 10pm; no cover

DJ Salvo 10pm-close; no cover

Rob+Ron=R2 9pm-midnight; no cover

Natalie 9pm-midnight; no cover

Industry Night 8pm-close; no cover

Just Us 8:30pm; no cover

Ah-Tim 4-6pm; no cover Karaoke w/ Dudley 9pm-12am; no cover

SPORTS PAGE GRILL & BAR 2411 S. Kihei Rd. #B4 - 879-0602

STEEL HORSE SALOON 1234 L. Main St., Wailuku - 243-2206

STELLA BLUES CAFE 1279 S. Kihei Rd., Kihei - 874-3779

STOPWATCH SPORTS BAR 1127 Makawao Ave., Makawao - 572-1380

R.S. SHARKY’S 41 E. Lipoa St., Kihei - 874-6115

Kanoa 10pm-close; no cover

MON - DJ Big Mike / TUE - DJ Salvo / WED Ladies Night w/ DJ Decka (all sets 10pm)

Kekona Ohana 8:30pm; no cover

Karaoke 4pm; no cover

MON - Mahalo Monday WED - Big Karaoke Party, 8:30pm

The Throwdown Supper Club, 6pm dinner & show $60, 7:30pm show $30

John Cruz Supper Club, 6pm dinner & show $60, 7:30pm show $30

Jamie Lawrence 4-6pm; no cover

MON - Mike Finkiewicz, 4-6pm; no cover TUE - Power Up Comedy Open Mic, 8:30pm WED - Randall Rospond, 4-6pm; no cover

Huelo Hillbillies 9pm-1am; $4 cover

Karaoke w/ Dudley 9pm-12am; no cover

Live Music 7pm; no cover

TUE - Free Arcade, 7pm / WED - Brenton Keith & His Bag O’Tricks; 7pm; no cover

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TIFFANY’S 1424 L. Main St., Wailuku - 249-0052

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SOUTH MAUI AMBROSIA - Thu, Jamie Gallo 7pm; Mon, Kanoa & Jessica Rabbitt 8pm; Wed, Red Carpet Movie Night: Hot Tub Time Machine 7:30pm. (1913 S. Kihei Rd.); 808-891-1011.

BEACH BUMS BAR & GRILL - Every Sun & Wed, Mark Burnett 5-8pm; Every Thu & Sat, Kenny Roberts 5-8pm; Fri, Tom Cherry & Mike Finkiewicz 5-8pm; Tue, Randall Rospond 5-8pm.

(300 Ma‘alaea Rd. #1M); 808-243-2286.

CAPISCHE? - Sat, Mark Johnstone with Marcus Johnson 7-10pm; Fri, Mark Johnstone 7-10pm.

(555 Kaukahi St., Kihei); 808-879-2224.

DIAMONDS ICE BAR & GRILL - Sun, Gina Martinelli 6pm; Sat, Annie and the Orfinz 7-10pm.

(1279 S. Kihei Rd. #314); 808-874-9299.

DOG & DUCK IRISH PUB - Sat, Jordan T. 6pm.

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HAUI’S LIFE’S A BEACH - Thu, Emily Joice 4-8pm; Sat, Ryan Robinson 4-8pm; Every Tue, Wed & Fri, Rick Glencross 4-8pm. (1913 S. Kihei Rd. #E); 808-891-8010.

JUST WING IT! - Every Fri & Sat, Chicken Boxing 5-7pm. (225 Piikea Ave., Kihei); 808-875-9464.

KAMAOLE POOLSIDE CAFE - Wed, Steve Sargenti 6-9pm; Thu, Kawika Lum Ho 6-9pm; Fri, Gina Martinelli 6-9pm; Sat, Ron Shadian 6-9pm; Sun, Kenny Roberts 6-9pm; Mon, Rama Camarillo 6-9pm; Tue, Mike & Mark 6-9pm. (2259 S. Kihei Rd.); 808-891-8860.

MAKENA BEACH & GOLF RESORT - Thu, Clay Mortensen 6-9:30pm; Fri Glen Kakugawa 6-9:30pm; Sat, Deason Baybayan 6-9:30pm; Sun (brunch), Hale Manu 9:30am-12:30pm; Sun, Craig Soderberg 6-9:30pm; Mon, Reiko Fukino 6-9:30pm; Tue, Clay Mortensen 6-9:30pm.

(5400 Makena Alanui); 808-874-1111.

MONKEYPOD KITCHEN - Tue, Kilohana 7-9pm; Wed, Alejandro 4-6pm; Wed, Jarret & Wilson 7-9pm; Thu, Tom Cherry 4-6pm; Thu, Tom Cherry

WED - Blues with The House Shakers, 8:30pm; no cover

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Twisted Thursdays w/ Party Rock Krew 10pm; no cover

Forbidden Fridays w/ Party Rock Krew 10pm; no cover

Free Karaoke 9pm; no cover

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MON - Free Karaoke, 9pm / TUE - Free Karaoke, 9pm / WED - Singles’ Night w/ X-Klusive Sounds Productions, 10pm (All sets no cover)

and Mike Finkiewicz 7-9pm; Fri, Wolf 4-6pm; Fri, Alika Naka’oka 6:30-8:30pm; Fri, Alika 7-9pm; Sat, Randall Rospond 4-6pm; Sat, Randall Rospond 7-9pm; Sun, Alika Naka’oka 4-6pm; Sun, Kilohana 7-9pm; Mon, Tom Conway 4-6pm; Mon, Tarvin Makia 7-9pm; Tue, Tom Conway 4-6pm. (10 Wailea Gateway Pl., Unit B-201); 808-891-2322.

MONSOON INDIA - Sat, Cambria Moss & Ricardo Dioso 6:30-8:30pm; Tue, The Hula Honeys 5:30-8:30pm. (760 S. Kihei Rd.); 808-875-4555.

MULLIGAN’S ON THE BLUE - Tue, Brenton Keith and his Bag O’ Tricks 7-8pm; Wed, Joel Katz 5:30-6:30pm; Wed, Willie K 7-9pm; Thu, Murray Thorne 6:30-8:30pm; Sun, The Celtic Tigers w/ Bagpiper Allison Jackson 6:30-9:30pm; Mon, Joyce and Gord 6:30-8:30pm; Thu, Willie K 7-9pm. (100 Kaukahi St., Wailea); 808-874-1131.

PITA PARADISE WAILEA - Sun, Benoit Jazzworks 5:30-7:30pm. (34 Wailea Gateway Plaza); 808-879-7177.

R.S. SHARKY’S FAMILY RESTAURANT - Thu, Karaoke 7pm; Wed, Brenton Keith 7pm. (41 E. Lipoa St., Kihei); 808-874-5115.

SOUTH SHORE TIKI LOUNGE - Wed, Mark Johnstone 4-6pm; Thu, Jaime Gallo 4-6pm; Fri, Randall Rospond 4-6pm; Sat, Tom Conway 4-6pm; Sun, Viva La Rumba 4-6pm; Mon, Kanoa 4-6pm; Tue, Sebrina Barron 4-6pm. (Kihei Kalama Village, 1913 S. Kihei Rd.); 808-874-6444.

STELLA BLUES CAFE - Wed, Randall Rospond 4-6pm; Thu, Ah Tim 4-6pm; Fri, Ahumanu 4-6pm; Sat, Vince Esquire & Kaulana 4-6pm; Sun, Jamie Lawrence 4-6pm; Mon, Mike Finkiewicz 4-6pm; Tue, Tom Conway 4-6pm. (1279 S. Kihei Rd., #201); 808-874-3779.

TAQUERIA CRUZ - Every Tue & Sat, Live Music Reggae, Jazz, Blues 5:30-8:30pm. (2395 S. Kihei Rd. #112); 808-875-2910.

THE RED BAR AT GANNON’S, A PACIFIC VIEW RESTAURANT - Thu, Fulton Tashombe &

Special Guests 6-8pm; Tue, Braddah Larry Golis 6-8pm. (Wailea Golf Club House, 100 Wailea Golf Club Dr.); 808-875-8080.

Sat, Live music 7:30-10pm; Fri, Blues Jam hosted

by Maui Blues & Co. 7:30-10pm. (810 Kokomo Rd., Suite 186); 808-575-2629.

THREE’S BAR & GRILL - Every Sun, Mon & Wed, Hawaiian Music 5-8pm; Sun, Louise Lambert 6:309pm; Every Tue, Thu, Fri & Sat, Acoustic with Chad Kaya 5-8pm. (1945 S. Kihei Rd.); 808-879-3133.

MOANA BAKERY & CAFE - Thu, Miss Meaghan Owens 6:30-8:30pm, Tue, Hawaiian Guitar with Richard 6-8pm. (71 Baldwin Ave., Paia); 808-579-9999.

TOMMY BAHAMA’S TROPICAL CAFE - Every Thu & Fri, Margie Heart 5:30-9:30pm; Every Sun & Sat, Howard Ahia 5:30-9:30pm; Mon, Greg Di Piazza 5:30-9:30pm; Wed, Merv Oana 5:309:30pm. (3750 Wailea Alanui Dr.); 808-875-9983.

NORTHSHORE CAFE - Fri, Makana 7-9pm; Tue, Ryan - Keyboards from Brooklyn 7-9pm.

(824 Kokomo Rd., Haiku); 808-575-2770.

PAIA BAY CAFE - Sun, Hawaiian Steel Guitar w/ Joel Katz 9-11am. (43 Hana Hwy.); 808-579-3111.

CENTRAL MAUI CAFE O’LEI AT THE DUNES AT MAUI LANI - Every Fri & Sat, Phil and Angela Benoit 5:308pm; Thu, Reiko Fukina 5:30-8pm. (1333 Maui Lani Pkwy., Kahului); 808-877-0073.

MAIN STREET BISTRO - Mon, Rhythm & Blues with Freedom 6:30-9:30pm. (2051 Main St., Wailuku); 808-244-6816.

WAILUKU COFFEE COMPANY - Fri, Live Music 4-6pm. (28 N. Market St., Wailuku); 808-4950259.

UPCOUNTRY MAUI BULLY’S BURGERS - Sun, Live Music 2-6pm.

(15900 Pi‘ilani Hwy, Kula); 808-878-3272.

CAFE DES AMIS - Mon, Mark Johnstone 6:308:30pm. (42 Baldwin Ave., Paia); 808-579-6323.

CHARLEY’S RESTAURANT & SALOON - Thu, Blues with Mark Johnstone & Lenny Castellanos 6:30-8:30pm; Fri, Tom Conway 6:30-8:30pm; Mon, Live Band Open Mic & Jam 7-10pm; Tue, Howard Ahia & Friends 6:30-8:30pm; Wed, Evan Dove & Friends 6:30-8:30pm. (142 Hana Hwy., Paia); 808-579-8085.

HANA HOU CAFE - Tue, Hipnautical 6-9pm.

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Horoscope

Sign Language

BY CAERIEL CRESTIN ARIES (MARCH 21-APRIL 19) Lately you’ve been feeling like a wild animal in a modern zoo. Effort has been made to simulate your natural habitat, but still you keep running into the electrified fencing and wondering how limited your world really is. Meanwhile, people keep riding through your life on a monorail, snapping pictures and throwing junk food at you and your friends. Don’t settle for mediocre happiness because you’ve got it better than the gorillas who are still living in cages.

It’s true; this level of freedom is better than what you used to have. But when the monorail hurtles off its track and knocks down the fences holding you in, run like hell. The beautiful, real jungle awaits.

TAURUS (APRIL 20-MAY 20) When I was a kid at summer camp, they had a snake pit, which fascinated and repelled me. The most intrepid campers captured serpents to inhabit the concrete hole; the rest of us caught frogs to feed them. I watched in horror as one hapless amphibian had the misfortune of being consumed by two snakes at once—one started on each end until they met nose to nose with half a frog down each their throats. This incredibly symbolic dilemma reminds me of your situation. Like the snakes (who needed to eat) you were just fulfilling one of your needs. But now you’re in a face-to-face stalemate with your competition. Since your opponent’s not likely to back off any time soon, I suggest you do so; it’s the only route to freedom.

GEMINI (MAY 21-JUNE 20) These grapes are beyond sour. They’re bile-bitter.

Admit it; you sorely resent having to give up that piece of forbidden fruit that came so temptingly close to being in your grasp. But come on; it’s nobody’s fault but your own. The sooner you admit that it was your self-imposed limitations that kept you from enjoying the deliciousness that awaited you, the sooner you’ll get your second chance at it. Come on, baby. You know you still want it. Stop convincing yourself that you can’t climb the tree it’s growing in and go get it.

CANCER (JUNE 21-JULY 22) Damn, you have been trying on some really different hats lately. I love how you’re entertaining some personally revolutionary ideas and trying to figure out how to incorporate them into your life. This week, you’ll have a chance to make room for one of your most out-there dreams, your most revolutionary work ethic, or an attitude about love (or maybe just sex) that seemed like a mere fringe fantasy before. I can’t wait to see what happens. I’m hoping you’ll rise to the occasion: Show us that you can not only don the title “Consciousness Rebel,” but wear it like a rock star.

LEO (JULY 23-AUG. 22) I thought she was a Leo: Her leopard-print dress; her long, golden mane; the way she imperiously shoved her way through a crowd, toting a somehow glamorous luggage-sized purse and shopping bags while deftly clutching a cigarette between delicately outstretched, ring-laden fingers. All these things pointed to her Sun-ruled nature. I was convinced, in fact, until she rebuffed a stranger’s compliment (“I just wanted to tell you how much I love your fabulous coat.”) with a very cold, “So?” I cite her lameness to remind you what you can and can’t get away with: Go ahead and be the king or queen of your little world; but don’t forget the warmth and generosity (as well as the sweet susceptibility to sincere flattery) that make your rank superiority adorable instead of intolerable.

VIRGO (AUG. 23-SEPT. 22) Not that you should go around lifting manhole covers or sneaking into people’s basements, but a lot of what you’re looking for is underground these days, at least figuratively. Your craving for the intense and the real is at high tide again, and the things that will best satisfy it are all well off the beaten path, especially your beaten path. They exist in places you’d never think to look. Never fear: The universe is erecting some well-placed signs to clue you in to where the best locations to embark on

educative and entertaining detours might be. Heed them.

LIBRA (SEPT. 23-OCT. 22) It’s just a stab in the dark. But, lo and behold, it actually struck something solid. You’ve been thrusting blindly into the unknown, trying out new things, hoping to figure out who or what the next chapter will be mostly about. Your latest jab hit. This week, figure out what this new inclination essentially is. Your goal: By this time next week, you ought to know exactly how the subject of your newest chapter will fit cleanly into your life, or get stuck rereading the chapter you just finished for at least one more month.

SCORPIO (OCT. 23-NOV. 21) Whether it’s working behind-the-scenes on a porno, writing a novel, or constructing a skyscraper, getting a taste of all the work that goes into the things you usually take for granted can only heighten your appreciation of them. This week, indulge your evolving and expanding need to not just do, but make. Besides the obvious benefits of the act of creation, you’ll reap an almost equally important secondary boon: relearning how to acknowledge and understand the great efforts your undervalued companions go to for you. You’ll be a surprised at how far a newly sincere “thank you” gets you.

SAGITTARIUS (NOV. 22-DEC. 21) I’d love to bury you up to your knees, just to keep you still. Sometimes the best way to catch something is to stop chasing it. Plant yourself. Choose a lovely spot with lots of sunshine and good cellphone reception.

Then watch while everything vital practically takes care of itself, important people make thrilled pilgrimages to you, and all you need is provided, on location— wherever you are. As you watch your mountain of desire magically melt down to molehill size from the power of sunlight and the occasional phone call, you’ll wonder why in hell you’ve spent so much of the last few months trying to climb the damn thing.

CAPRICORN (DEC. 22-JAN. 19) Don’t be alarmed by your loss of vision. Although the kaleidoscope of fascinating colors and venues you’re used to has dropped out of sight, it’s been replaced by some very directed tunnel vision. Take advantage of this extreme focus. Make a beeline for one of those long-term goals that usually gets a backburner position in favor of the wild distractions of your daily life. You’re bound to get at least halfway to it, maybe further. Be single-minded for once, and don’t worry: When you switch your mental camera from zoom to wide-angle again, the delicious pandemonium of your “normal” life will still be there.

AQUARIUS (JAN. 20-FEB. 18) Van Gogh sacrificed an ear for love, right? Of course, instead of severing yours and sending it to your sweetheart as a sign of your devotion, you’ll be surrendering it by cutting off all blood flow with the earpiece of your phone. Of course, those marathon long-distance calls to demonstrate your unflagging ardor wouldn’t be necessary if you just made some actual room in your life for your sweetheart to move into. It may still be too soon for that; only you can know for sure. But until you do, be prepared to give up not only an ear, but probably an arm and a leg, too.

PISCES (FEB. 19-MARCH 20) For well over a thousand years, oracles sat at Delphi and channeled the wisdom of the gods to give advice to rulers, philosophers and ordinary people; deliver orders; and issue prophecies. The ancient Greeks attributed the oracle’s trancelike—often impassioned— state to vapors that rose from the temple floor. Modern science dismissed that explanation until recently, when a team of scientists produced substantial evidence that crisscrossing fault lines beneath the temple probably produced ethylene, a gas that can cause altered mental states. Euphoric substances or no, your oracular powers are peaking. And while presidents and royalty might not care what you have to say while you’re channeling the bad shit, nearly everyone else will.

sign.language.astrology@gmail.com

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DIESEL โ ข BIODIESEL โ ข HYBRIDS (#RD 3881)

*%7%,29 s 7!4#(%3 $)!-/.$3 s #/).3

Incalls - Outcalls Located in Kihei

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808-283-3260

269-0453

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Magic Mermaid Get an ad.

Itโ s ok!

WE BUY GIFT CARDS! Lowes, Home Depot, Sears, Wal Mart and more! 52 N. Market Street, Wailuku

Heartfelt, Loving Touch For Body & Spirit

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DIVINE INTERLUDES Desiring A Higher Pleasure?

Feel Fulfilled. Heart-to-Heart Body-to-Body Bliss. For Sincere Discerning Men. Experience Heaven on Earth - The Goddess Divine. CALL ME- 875-8388

Mountain Butterfly

CASH FOR UKULELES We Loan Cash For Ukuleles 52 N. Market St. Wailuku 242-5555

AUTOMOTIVE SERVICES CASH FOR CARS Any Car/Truck. Running or Not! Top Dollar Paid. We Come To You! Call For Instant Offer: 1-888-420-3808 www.cash4car.com (AAN CAN)

ISLAND WIDE SERVICE

878-2698

AMERICAN โ ข ASIAN โ ข CARS โ ข SUVS โ ข TRUCKS 3135 Lower Kula Road โ ข Behind Kula Hardware

SERVICES MAUI RECYCLING SERVICE Picks up all your glass, plastic, aluminum, tin, newspaper, & cardboard. Now also: glossy paper & office paper recycling offered.

Home Pickup; a convenience for $25.15/mo! Bi-monthly pick up.

Commercial accounts avail. Call Now! 244-0443 PRECISION SHARPENING Mobile Sharpening Services since 1998. Knives/Shears/ Clipper Blades/Garden Tools and more. All Island, Saturdays at UH Maui College Swap Meet 7am-1pm. WedsFri call for location, John 808446-0134 STAY SHARP!

REAL ESTATE FOR SALE

AMERICAโ S BEST BUY!

CA$H for your

old Japanese Toys: โ ขGodzilla โ ขKikaider โ ขKamen Rider

20 acres-only $99/month! $0 down, no credit checks, MONEY BACK GUARANTEE. Owner financing. West Texas beautiful Mountain Views! Free color brochure. 1-800-755-8953 www. sunsetranches.com (AAN CAN)

VACATION RENTALS CLEAN, AFFORDABLE Accommodations in our vacation rental from $69 per day. Call Toll Free Wailuku Guesthouse 877-9868270 or www.wailukuhouse.com

EMPLOYMENT HELP WANTED! Make extra money in our free ever popular homemailer program, includes valuable guidebook! Start immediately! Genuine! 1-888292-1120 www.howtoworkfromhome.com (AAN CAN) PAID IN ADVANCED! MAKE UP TO $1000 A WEEK mailing brochures from home!

Helping Home Workers since 2001!

Genuine Opportunity! No Experience required. Start Immediately! www. mailing-station.com (AAN CAN) LIVE LIKE A POPSTAR. Now hiring 10 spontaneous individuals. Travel full time. Must be 18+. Transportation and hotel provided. Call Loraine 877-777-2091 AIRLINE CAREERS Become an Aviation Maintenance Tech. FAA approved training.

Financial aid if qualified โ Housing available. Job placement assistance. CALL Aviation Institute

of Maintenance 877-492-3059 THE THINK AND GROW RICH OF THE 21ST CENTURY! Revolutionary breakthrough for success being released! For a FREE CD, please call 1-800385-8470 (AAN CAN) $$$HELP WANTED$$$ Extra Income! Assembling CD cases from Home! No Experience Necessary! Call our Live Operators Now! 1-800-405-7619 EXT 2450 http://www.easyworkgreatpay.com (AAN CAN)

MUSICAL INSTRUCTION VOICE, PIANO, HARMONY CLASSES And Play in a Band Workshops with Pro vocalist/pianist/ bandleader. โ Beginners to Grammy Winnersโ www.louiselambert. com 205-3971

NOTICES ALOHA VALUED READERS We would like to let our readers know that we try to screen most of our ads. We read back the ad copy to ensure that it is the correct information that advertisers want. If you see the acronym (AAN CAN) that ad is a national ad and was not submitted directly to us.

If you have a question directly concerning AAN CAN, please check out aancan.org

NOW

HIRING APPLY TODAY!

$15-$25/hr

Earn extra MONEY while having fun!

No experience necessary.

We hire Brand Ambassadors, Promo Models, Labor Teams & Samplers to work at events!

808.282.8312

808.548.8844 charmaine@stareventmarketing.com facebook.com/stareventmarketing stareventmarketing.com

Mind, Body & Spirit *HEALING HANDS M4M* Treat yourself to a full-body M4M combination nurturing & therapeutic bodywork session. In-calls & out-calls available. Call 242-1122.

FIND MAUIโ S HOLISTIC EVENTS! Visit www.mauivision.net today and explore our extensive mind, body & spirit listings. New February/March Maui Vision Magazine out now!

Call 669-9091 for info.

46 MARCH 28, 2013

SpaSessions Hot Tub/Bodywork Nurturing & Pampering Senior Special!

Krystal - 298-0457 Upcountry Area

Get your ad in the classified section! brad@mauitime.com 808-283-3260

TRUST US! We donโ t like seeing these damn mimes either.

COME SEE WHATS NEW!

1000โ S OF NEW ITEMS

FROM THE TUCSON GEM & MINERAL SHOW!

Green Lotus The Crystal Store With A Heart <

โ ข Cystals โ ข Minerals โ ข โ ข Asian Art โ ข Jewelry โ ข Open 7 days a week โ ข 10am - 5pm

244.2300

1816 Mill Street โ ข Wailuku

Classified

Mind, Body & Spirit Authentic $45

Thai Bodywork

PAN’S

CHINESE TRADITIONAL BODY WORK

With Thai Herbs & Balms Located Upcountry

Stiff Neck/Frozen Shoulders Headache Facial Beauty Whole Body Care

THAI BODY WORK

With Da Upcountry Location

298.8869

Green Ti

B E AU T I F U L S T U D I O

MASSAGE • ACUPUNCTURE • GIFTS • FACIALS • WAXING Alii Kula Lavender products available All Therapists are Fully Licensed and Insured

North Kihei 8:30AM-7:00PM

264-1576

808-269-7342

Gree

OPEN 7 DAYS A WEEK

XIAO

MAE #2281

www.greentimaui.com *Now accepting Health Insurance

Authentic Thai Bodywork

Thai Traditional Body Work

- Ancient Techniques - Herbs - Balms - Oils

Aromatic oil with Thai herbal hot compress & balms

55 / 1 hr • $80 / 1.5 hr Arunee, Upcountry Haiku (808)633-6509

40 N. Market St. • Wailuku, HI 808.242.8788

Experience Thailands Living Treasure!

$

Call Nom or Sunisa

~ Nom

~ Sunisa

in Kahului

in Makawao

344.2695 or 298.1523

GRAVITY! · Located in Wailuku ·

Authentic Thai Bodywork

Providing

Naturopathic Primary-Care for the whole family Wellness visits, gentle well-woman exams, comprehensive lab-work, nutrition and lifestyle counseling, weight management, food allergy/sensitivity testing, pain management, IV nutritional therapy, botanical medicine, homeopathy.

Call Neng

Dr. Marsha Lowery ND Grace Health Center

808.269.3932

3681 Baldwin Ave., Makawao

808.633.8177

www.MauiND.com

Kahului • 9am-7pm • 7 days a week

MAUI TRANSFORMATIONS Affordable Massage Maui Maribeth Theisen, MSW, LCSW, CCHt

Sacred Inner Journeys Jungian, Shamanic, Inner Family Work Individual Therapy or 8-Wk Groups Register Now • Space is Limited 35 Years Experience

808.269.2923 www.MauiTransformation.com

Specializing in: • Traditional Thai Massage • Lomi Lomi • Deep Tissue Licensed & Insured Located in West Maui MAT# 13004

808.283.8832 www.mauithaimassagetherapy.com MARCH 28, 2013 47

BMW/MINI • VOLVO/SAAB • MB • LR • VW/AUDI TOYOTA • LEXUS • HONDA • ACURA • NISSAN SUBARU • MAZDA • FORD • GM • CHRYSLER

10% DISCOUNTon Parts & Labor

SPORTFISHING

We Repair Maui’s Best European, Asian & VW AUDI Domestic Service Center!

FREE MINI-DETAIL WITH LARGE SERVICE • Scheduled Maintenance to Major Overhauls • Towing • Extended Warranty Service • Custom & Performance Products & Installation • Collision Repair • Restorations • Detailing • Tires • Wheels • Mufflers • Batteries • A/C • Exhaust Systems •Computer & Electronic Diagnostics Diesel • Biodiesel • Hybrids • Electric • Vehicle Storage Service • Parts • Accessories (#RD 3881)

Grow Iandscape or horticulture business in Haiku. 2 acres/2” water meter & 576 sf cottage

Stop Wishin’ & Go Fishin’ 42 ft. Custom Sportfishers Catch a 500+lb Marlin & your trip is

ISLAND WIDE SERVICE

878-2698

AMERICAN • ASIAN • CARS • SUVS • TRUCKS 3135 Lower Kula Road • Behind Kula Hardware

FREE

and we make a $300 donation to a Maui charity

01

Ask About TEAM SPECIALS

Anew Tattoo

SPECIAL! BANNER

$99

• Lawn Signs • Stickers • Car Magnets • Coffee Mugs & much more!

Unlimited Colors • No Minimums

Quick Turnaround • FREE Art

1261 Lower Main St. CALL NOW! (808) 268-5860

(Wailuku)

IIn Inking nking kiing k ng Maui Ma M aui a au ui For For 20 Y Fo Years ears ea rs

Full Color 24 sq. ft

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808.283.2222 Direct Josh@JoshJerman.com www.JoshJerman.com

(808) 667-2774

MauiCustomT-Shirts.com

M.C.T-SHIRTS

$688,000 MLS #352698

Josh Jerman, Broker

By Nancy

Think Maui is only famous for producing surfers and baseball players? Become a fan of the little-known gymnastics scene and support our local athletes who continue to make names for themselves!

Valley Isle Gymnastics 250 Alamaha at Wakea, Suite N3 • Kahului 871-6116 www.Facebook.com/TeamVIG

MEDICAL USE of MARIJUANA CERTIFICATES & RE-CERTIFICATION The Office of

MATTHEW BRITTAIN, LCSW Coordinating M.D. Services for the Medical use of Marijuana QUALIFYING MEDICAL CONDITIONS INCLUDE: (but are not limited to)

@

808.579.8515 FIND ME ON FACEBOOK

Smoke Sm Smok mok ke Shop p $

15

TOURIST

PIPES E SPECIAL

Cancer, HIV/AIDS, Severe Pain, Severe Nausea, Glaucoma, Seizures, Severe Muscle Spasms, Asthma, Severe Cramping

FOR AS LITTLE AS

New and Renewals $100 Plus the $25 money order for the State fee Patients with no insurance, KAISER, HMA, HMAA, mainland insurance or VA pay $25 more.

Please call Matthew at our Main Office in Hilo at

(808)934-7566 We are not a dispensary. Offering monthly clinics on Maui.

We are not State of Hawaii employees or contractors.

REAL TIME BOOKS - SEE YOUR BUSINESS RESULTS FASTER AND MANAGE BETTER

THIS SPACE COULD BE YOURS!

Maui Mana ALOHA MARKETPLACE ACROSS THE STREET FROM OCEANS BAR IN KIHEI

875-7881 875-7881

$115/WEEK CALL BRAD AT 283-3260 OR TOMMY AT 283-0512 TO RESERVE YOUR SPOT

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