If you’re visiting Maui during the first week of December, you will definitely not want to miss the Maui Wine and Food Festival.
December 6th through the 9th, nationally renowned vintners and sommeliers will collaborate with Wailea’s inspired chef’s to Celebrate the Crush at Wailea Resort’s first ever Wailea Wine & Food Festival. The absolute best of the winemakers’ art will be paired with the culinary talents of Wailea’s Master chefs on the sunny shores of South Maui.
Events include wine seminars, tastings, presentations and special culinary events in honor of all things grape and great! Come sip fine wine and savor our extraordinary cuisine, Oceanside on Maui.
Tickets are available but can only be purchased online through the Festival website at www.waileawineandfoodfestival.com.
This weekend, our friends at Kaanapali Beach Resort Association will be hosting the first annual Kaanapali Fresh, an unparallelled three-day culinary experience, designed to highlight Kaanapali as the premier destination for exquisite cuisine, experiences and activities.
Beginning Friday, August 31st and running through Sunday, September 2, you will have the opportunity to sample locally sourced culiary masterpieces created by some of Maui’s most talented Executive Chefs, including locally born and raised, Chef James Domingo of Leilani’s On the Beach and Culinary Institute graduate, Matt Dugan of the Hyatt Regency Maui Resort and Spa.
Kaanapali Fresh will offer many diverse activities, all designed to allow you to experience Kaanapali’s finest. Choose from an upland visit to Kaanapali Coffee Farm, Champagne Sunday Brunch at Kaanapali Beach Hotel, or a mixology lesson with Chandra Lucariello, Director of Mixology for Southern Wine and Spirits of Hawaii. There is a little something for everyone.
If you are visiting us this weekend, Kaanapali Fresh is an a once in a lifetime event that you will not want to miss.
For more information, or to view the schedule of events and pre-purchase tickets, visit the Kaanapali Fresh website.
Kaanapali Alii first resort to offer beachfront Grill Master services
– Guests get tips & sauces from Chef Michael Barry
KAANAPALI, MAUI, Hawaii – Kaanapali Alii adds Grill Master services to its long list of innovative amenities for guests. Effective immediately, Chef Michael Barry will be at the Alii’s popular oceanfront gas barbecue grills from 5-9 p.m. Wednesday through Saturday. He will offer cooking tips and a variety of rubs, Maui pineapple sauce, and marinades. Grill Master services and condiments are complimentary for guests of Kaanapali Alii.
The barbecue grills are the centerpiece of the Alii’s picnic lanai located directly on the best stretch of Kaanapali Beach. A fragrant herb garden and a barbecue chest with complimentary plates, utensils, napkins, and aluminum foil add to the appeal of this inviting area reserved for Alii guests only.
“The Alii is the first resort to offer Grill Master services! We listen to our guests who often tell me how much they love our oceanfront gas barbecues. Now our Grill Master makes it even more fun and service oriented,” commented Mark Altier, general manager.
Guests return again and again in part because the savings of an Alii vacation are so significant. No resort fees, free parking, daily newspaper and internet connection, free tennis and clinics with an in-house tennis pro, free use of the fitness center and yoga stretching studio, and a free kid’s club in the summer.
Kaanapali Alii is managed by Classic Resorts, a Hawaii-based condominium management company specializing in luxury properties in unique resort locations.
If you are a vegetarian on Maui, you can have the best of both worlds – Wonderful restaurants that have great vegetarian foods as well as great items for your non-vegetarian friends and family who want to dine with you! We’ve also included a list of completely vegetarian restaurants further down on this page.
Lahaina Coolers 180 Dickenson St , Lahaina (808) 661-7082
Order the Vegetarian Shepherds Pie, Spinach & feta quesadilla, Stuffed portabellini mushroom, Grilled artichoke, Stuffed pasta shells.
Thai Chef 878 Front St, Lahaina (808) 667-2814
Thai Chef offers an extensive menu of Asian food, with numerous vegetarian choices with and without tofu.
Longi’s, 888 Front Street, Lahaina (808) 667-2286
Longhi’s serves a number of vegan items, and they are happy to create a special pasta or salad to suit your needs. Longi’s restaurant specializes in Meditteranean Cuisine using the best and freshest ingredients. This cuisine focuses on fresh vegetables, herbs, beans, olive oil, grains and pastas. Longhi’s vegan menu include: Pasta pomodoro-fresh tomato basil sauce, Pasta putana-pan roasted garlic, Setranno peppers, olives and tomatoes [request it vegan], Pasta primavera and more.
I’o at 505 Front Street, Lahaina (808) 661-8422
You will find an intricate tofu entrée called the Napolean of Tofu on I’o’s regular dinner menu. This dish is a presentation of spicy herb crusted organic Maui tofu layered with a medley of vegetables, Maui onions, shiitake mushrooms & polenta with porcini glace and lavender yogurt accent.
Pacific`O, 505 Front Street, Lahaina (808) 667-4341 www.pacificomaui.com.
The menu includes “The Vegetarian Dish” Roasted marinated steak of tofu with a crown of sauteed quinoa, red lentils, Maui onions and shitake mushrooms. Mixed sprout salad, and carrot ginger sauce. The chef will also create Vegan pastas and salads upon request.
Roy’s in Kaanapali (808) 669-6999 or in Kihei (808) 891-1120
Roy’s offers a special vegetarian menu, including your choice of 4 appetizers or salads and 4 entree selections.
Plantation House in Kapalua (808) 669-6299
Offers tofu instead of fish in any of their five main fish entree preparations. Including: Taste of the Mediterranean (Maui Onion Mustard Crusted on Oven Roasted Maui Onions with Fried Caper Sauce), and Taste of Maui (Pistachio Crusted on an Upcountry Field Saute of Maui Onions).
Haliimaile General Store, 900 Haliimaile Road, Makawao, (808) 572-2666
Ask for their special vegetarian menu, which includes 4 interesting entrees (2 with tofu).
Sansei – Kapalua 600 Office Rd, Lahaina (Kapalua) (808) 669-6286
This popular Japanese seafood and sushi restaurant features a number of vegetarian choices, including Paia Maki, Grilled Veggie Roll, Miso Soup, Edamame, Roasted Eggplant, Wok tossed vegetables, Grilled mushrooms, Tempura vegetables, and a couple of tofu dishes (Hiyayakko, Agedashi).
Hula Grill, 2435 Kaanapali Parkway, Whaler’s Village, Kaanapali (808) 667-6636
Hula Grill offers a number of vegetarian options with a view that cannot be beat
The following restaurants are completely vegetarian:
Curry-in-a-Hurry, 840 Wainee St. Suite I, Lahaina Square, Lahaina, (808) 661-4370,
Open Monday-Friday Lunch and Dinner 12 noon to 8 PM
Though the name suggests that it is a curry place, it is actually a vegetarian place with a variety of vegan and vegetarian entrees. This take-out place offers a variety of soups, desserts, gourmet entrees and chilled gourmet entrees
Fresh Mint Vietnamese Vegetarian Restaurant (808) 579-9144
115 Baldwin Ave, Paia
Veg-Out (808) 575-5320
810 Kokomo Road, Haiku
MAUI ONION CRUSTED SEARED AHI RECIPE
16 oz. Premium Ahi, filleted
12 oz. Maui Onions, sliced thin, then dehydrated and crushed
16 oz. Maui Onions, caramelized
3 tbsp. Olive Oil
1 tbsp. Salt and Black Pepper
Method (Ahi and Onions):
For caramelized onions, over medium high heat cook onion with 2 tablespoons olive oil in a heavy bottom braiser or sauce pan, constantly stirring until onions caramelize, then set aside.
For ahi, heat 1 tablespoon olive oil in a large skillet. Roll ahi filet in dehydrated crushed onion. Sear on all sides until browned. Slice against grain of fish for serving.
Ingredients (Vanilla Bean Rice):
1 tbsp. Shallots, finely chopped
1 tbsp. Unsalted Butter
1 cup Jasmine Rice
3 cups Clam or Fish Broth
1 each Vanilla Bean, split
Cook rice over medium heat with vanilla bean, shallots, butter and clam broth. Bring to a boil, reduce heat, and cover. Simmer until all liquid is absorbed. Remove from heat and fluff.
Ingredients (Apple Cider-Soy Butter Vinaigrette):
2 cups Filtered Apple Cider
2 cups Apple Cider Vinegar
8 oz. Soy Margarine, chilled and cubed
2 oz. Unsalted Butter, chilled and cubed
1 oz. Chives, finely chopped
Mix the vinegar and cider in a sauce pan over medium heat. Reduce to cup.
Just before serving, add cold butter and margarine in small quantities while mixing over medium heat. Place in a blender and pulse for just a second or two.
Serve on a large plate with rice in the center, top with fish and a tablespoon of caramelized onion. Drizzle sauce over and around fish and garnish with chopped chives.
Best Maui Restaurant 19 years in a row – Honolulu Readers Magazine
Dinner Served Nightly From 6pm
Email : firstname.lastname@example.org
Call: (808) 667-5117
Spam was introduced to the islands during the U.S. Military occupation in World War II and has become a favored staple among locals. Today you can find Spam in many variations such as Spam Hot & Spicy, Spam with Cheese, and Spam with Bacon, just to name a few. We put together an easy Cheesy Spam Bake breakfast for you to try. We used Lite Spam to keep on the healthier side but feel free to experiment with other variations if you’d like.
Cheesy Spam Bake
- 5 Slices multigrain bread with seeds, cut into cubes
- 1/2 Cup shredded cheese*
- 1/4 Cup green onions
- 3/4 Cup fat-free milk
- 1/4 Cup fat-free, lower sodium chicken broth
- 1 Teaspoon freshly ground pepper
- 1 Can Lite Spam
- 5 Large eggs
Preheat oven to 375°. Cover baking tray with foil. Place bread cubes on baking tray and coat with cooking spray. Bake for 10 minutes or until lightly toasted, turning once. Remove from oven and let cool. In small bowl lightly beat eggs. Combine bread, cheese, onions, milk, chicken broth, pepper, and spam in a large mixing bowl. Gently fold in eggs into bread mixture. Coat a medium baking dish with cooking spray and place mixture into dish. Sprinkle additional shredded cheese on top, if desired. Bake for 45 minutes or until lightly browned. Let stand 5 minutes and serve.
*We used a blend of cheddar and jack cheese but you may substitute with a cheese of your choice such as swiss or mozzarella.
By adding a teaspoon of sour cream to the top you can turn this recipe into breakfast for dinner.
French toast is a treat in the morning especially when it’s topped with local fresh fruit and crushed macadamia nuts. We at Kaanapali Alii would like to share our original Hawaiian Style French Toast recipe with you. One of our favorite ingredients is the loafed Hawaiian Sweet Bread you can purchase at local grocery stores such as Foodland and Times Market. We hope you will enjoy this recipe in the luxury of your fully equipped kitchen at Kaanapali Alii.
2 Ripe Apple Bananas
Four Slices Hawaiian Sweet Bread
2 Tablespoons Milk
1 Teaspoon Cinnamon
1 Teaspoon Vanilla Extract
1/3 Cup Macadamia Nuts, Crushed
Powedered Sugar (optional, to taste)
Coconut Syrup or Maple Syrup (optional)
Crush Macadamia nuts with flat side of a knife. Slice Apple Bananas. In mixing bowl combine eggs, milk, vanilla, and cinnamon. Mix well. Heat large skillet with butter until melted. Dip Hawaiian Sweet bread slices one at a time in mixture and place on skillet. Cook both sides until golden brown. Place on plate and sprinkle crushed Macadamia nuts with Banana apples on top and dust lightly with powdered sugar. Drizzle coconut syrup to taste and serve.
We found this recipe for Pineapple Iced Tea that will delight you on a sunny Maui day on About.com by John Fischer. We really liked how simple and refreshing this recipe is and wanted to share it with you. Enjoy!
- 6 tea bags
- 1/2 cup sugar
- 4 cups boiling water
- fresh mint
- juice of 3 lemons
- 5 tablespoons pineapple juice
Place tea bags and sugar in a 2-quart pitcher. Add 4 cups of boiling water. Steep for 15 minutes. Remove tea bags. Steep fresh mint leaves in tea for at least 3 minutes. Remove mint leaves. Add lemon and pineapple juices. Fill the pitcher with cold water. Serve over ice. Garnish with pineapple and fresh mint leaves.
The Hawaiian Islands, surrounded by the deep blue Pacific, is privileged to have an abundance of fresh fish. One of Hawaii’s most popular appetizers or “pupus”, Ahi Poke Salad, consists of the choicest and freshest raw tuna.
You will find Ahi Poke Salad in markets and on restaurant menus but you can also make your own with a few simple ingredients.
- 4 Cups Ahi tuna fish Sashimi grade, cubed
- 1 Cup Aloha Shoyu or a low sodium Soy Sauce
- 4 Cloves fresh garlic, chopped
- 1 Maui onion sliced into slivers
- 1 Bundle green onions (scallions), chopped
- 2 Tablespoons Sesame Oil (Asian/Oriental type, color will be brown)
- Hawaiian salt and pepper to taste (optional)
Cut Ahi into cubes and place in medium size bowl. Add Shoyu. Add chopped garlic, Maui onion, and green onion to mix. Add sesame oil. Mix well and serve chilled.
*You may also add a handful of chopped Ogo or Limu Kohu, which can be found at Foodland markets in Hawaii.
Chef James McDonald of I‘O and Pacific‘O was the 2010 Maui Onion Festival Recipe Contest Winner. Enjoy his winning recipe for Upcountry Ravioli.
- 3-4 lb Ulupalakua lamb shoulder
- ½ Cup Flour
- 8 oz Red wine
- ½ C Carrots, chopped
- ½ Cup Leeks, chopped
- 3 Cloves garlic
- 3 Thyme sprigs
- 1 tsp Coriander seed
- 4 Juniper berries, crushed
- Ground pepper, to season
- 2 Cup Maui Onion, diced
- 1 Cup Rutabaga, diced
- 3 oz Canola oil
- 2 Cup Chicken stock
- ½ Cup Celery, chopped
- 3 Tbsp Shallot, chopped
- 2 Bay leaves
- Rosemary sprig
- 1 tsp Black peppercorn
- Kosher salt, to season
- 4 Tbsp Butter
- ½ Cup Flat parsley, chopped
Preheat oven to 325 degrees. Place a heavy pot over medium high heat; add oil, season lamb with salt and pepper, coat in flour and brown on all sides. Drain oil and add all ingredients except parsley, Maui Onion and rutabaga. Place lid or foil over pot and put into oven for about two and a half hours or until fork tender. Remove from oven; remove meat from pot, strain liquid and reserve. Shred meat with fork and cool. Sauté Maui Onion and rutabaga in butter until soft, season with salt and pepper. Cool and add to lamb along with parsley.
Pasta Dough Ingredients:
- 2 Cup Flour 6 Large organic eggs
- 2 Cup Semolina flour 2 Tbsp Arbequina olive oil
- ½ tsp Sea salt
Sift dry ingredients together and form a mountain. Make a deep well in the center, crack eggs into the well and add oil. Whisk eggs gently with a fork incorporating flour from the sides of the well. When mixture becomes too thick with the fork, begin kneading with your hands. Knead for about 10 minutes until dough is smooth and supple. Dust dough and work surface as needed to keep dough from becoming too sticky. Wrap dough in plastic and allow to rest at room temperature for 30 minutes. Roll dough out with a rolling pin or pasta machine to desired thickness.
Cilantro Pesto Ingredients:
- 2 Cup Cilantro 2 Cloves garlic
- ¼ Cup Pine nuts ¼ C Parmesan cheese, grated
- 2 Cup Arbequina olive oil
Place all ingredients into a blender or food processor and puree into a paste.
- 1 Egg, beaten with 2 oz. water
- 1 Biscuit Surfing Goat Dairy Cheese
- Fresh Thyme sprigs for garnish
Brush dough with egg wash and make ravioli by placing mounds of filling on dough. Cover with more dough and cut out ravioli. Simmer ravioli in lamb braising liquid until dough is cooked, about 8 to 10 minutes. Place on a plate, garnish with goat cheese crumbles and cilantro pesto.