Long days, cool nights and three of Maui's "signature events" are on the way.

First is the Maui Film Festival, June 13 - 17. This world-renowned event attracts the top tier of Hollywood talent. A spectacular venue gives Mauians and visitors unparalleled access to quality films and film-makers.

June 29 to July 1 are the dates for 26th Annual Annual Kapalua Wine & Food Festival. This delicious event showcases Chefs, wines and palate pleasers from around the world. It's sure to be ono (delicious).

Finally, the weekend after the 4th of July marks the 52nd edition of the Makawao Rodeo. World class rodeo in Upcountry Maui! 
 

A hui hou (until we meet again) ...

Here's The Catch: 
Can We Have Our Fish and Eat Them, Too?

Photo:  Jason Moore

By Shannon Wianecki

Sitting in the gorgeous dining room of Pineapple Grill in Kapalua, I’m about to dive into my first all-sustainable seafood menu. Chef Ryan Luckey delivers a mouthwatering appetizer platter—a trio of bite-sized ahi (yellowfin tuna) preparations. The gleaming, ruby-colored poke is perfect. The petite ‘ahi tacos are a zesty counterpoint to the best of the bunch, a miniature version of an instant-favorite entrée: pistachio and wasabi pea-crusted ahi atop coconut-scented “forbidden” rice. Wow. 

We move on through four more outstanding courses: Kona lobster chop salad splashed with citrusy vinaigrette and goat cheese, followed by a sophisticated fresh saimin topped with farm-raised kompachi. Next comes a lightly charred, troll-caught mahi (dolphinfish) served on truffled watercress with a ginger ale-carrot puree. Paella loaded with plump seafood serves as the meal’s finale. Every bite tastes like absolute luxury. 

Great news, considering Chef Luckey’s lean, mean new menu is designed to give the marine ecosystem a break from our insatiable appetites.

Pineapple Grill is the pioneer participant in Maui Seafood Watch—part of a national program developed by the Monterey Bay Aquarium and sponsored locally by the Pacific Whale Foundation (PWF). Seafood Watch produces pocket-sized regional guides to help consumers navigate the waters of sustainable fish choices. You’ll find a Hawai‘i guide in this issue and online (www.seafoodwatch.org). Fish species are evaluated according to how they are caught, where they are caught, how quickly they reproduce, and how all of this affects the health of the ocean. For instance, that yummy mahi mentioned above was troll-caught (a fishing method preferable to nets or longlines that can indiscriminately kill other wildlife). It was caught in Hawai‘i (a well-regulated region) and the species quickly reaches sexual maturity (which allows stocks to rebound). These considerations make it a sustainable choice. 

To read the full article, go to: http://www.nokaoimagazine.com/Dining_Guide/Dining_Feature/Heres_the_Catch.html

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Kaho'olawe:  Yesterday and Today

By Sheila Sarhangi
 

Off the coast of Maui and Lana'i, there's an island which some say,  they can feel from miles away. No one lives here. There are no  resorts, no restaurants, and no commercial activities--and probably  there never will be. It's called Kaho'olawe, and those who have  been to the island, know that the experience is a spiritual one,  and will remain with you forever.

Centuries ago, the island was bustling with cultural activities.  Hawai'i's second-largest adze quarry is located at the cinder cone  of Pu'umoiwi, near the island's center, and more than 2,000  archaeological features as well as over 540 historical sites have  been recorded on Kaho'olawe. Early Hawaiians dedicated the island  to one of the four main Hawaiian Gods, Kanaloa, the god of ocean  and navigation, and its land and waters were used as a training  center by early ocean navigators.

Many changes came to Kaho'olawe in the 1800s, one of which included  its use as a penal colony until mid-century. Wild goats were also introduced, and later, during its ranching period, sheep and cattle were brought to the island, which caused severe overgrazing, soil erosion, and a dramatic decline in native vegetation.

Its biggest transformation occurred on December 8, 1941, the day after the Pearl Harbor attack. Martial law was declared in Hawai'i, and the U.S. military took over Kaho'olawe for use as a training ground and bombing target. This resulted in a multitude of ordnance testing by the Navy for more than fifty years.

A grassroots organization, the Protect Kaho'olawe 'Ohana (PKO) was formed in 1976 and its members began raveling to the island to protest the Navy's activities. Through the PKO's committed efforts, the bombing stopped in 1990, and Congress finally ended its military use in 1993. Kaho'olawe was temporarily turned over to the state and the Navy was authorized to undergo a decade long, $400 million unexploded ordnance clearance. When the project was completed, nine million pounds of scrap metal were collected, yet only 70 percent of the land was cleared at the surface, and just ten percent was cleared below four feet. (Because of this, many orange posts are seen throughout the landscape today, marking which areas have been cleared and to what extent.)

The Kaho'olawe Island Reserve Commission (KIRC) was created by the Legislature to act as the caretaker of the island "until a sovereign Hawaiian nation" is formed. For restoration and rehabilitation purposes, eleven percent of the $400 million was set aside for KIRC, and a $1.5 million grant from the Hawai'i Department of Health will allow for 1,800 volunteers to visit the island by 2008 to help with its efforts.

One of the island's biggest challenges is its loss of native vegetation. As a result, wind and rain transport roughly 1.9 million tons of soil to the surrounding ocean every year. To help keep the ground in place, volunteers and KIRC staff plant approximately 45,000 native species on an annual basis and set up corresponding irrigation systems to aid in their growth. Volunteers are also given a rare chance to learn about Kaho'olawe's history and Hawaiian culture by visiting archaeological sites, learning chants, and participating in cultural practices.

Many other activities are also taking place on Kaho'olawe, including KIRC's Ocean Resource Program, which aims to conserve the island's marine resources through efforts such as fish tagging and coral reef monitoring, as well as its Native Hawaiian Cultural Programs, which supports cultural and ceremonial practices on the island.

To volunteer with the Kaho'olawe Island Reserve Commission, call (808) 243-5020 for more information and see the list of other volunteer opportunities below. Access to Kaho'olawe is strictly regulated and only allowed if you are part of an authorized volunteer group.

Getting Good and Dirty 
Volunteering On Vacation -- Hawaii's Newest Travel Trend
 

How You Can Get Involved

For 100 years, the remains of a once thriving Native Hawaiian village in Honokowai Valley lay dormant. Today, dedicated volunteers are restoring it. Beneath the dense foliage the volunteers have uncovered numerous archaeological sites including homes, farms,trails and heiau (places of worship). You can help Ed Lindsey and other volunteers  to restore the mana or life force of this valley in Honokowai. Project Malama Honokowai volunteers meet every Saturday at 9am at the Puukolii Sugar Cane Station just north of Kaanapali. Wear closed-toe shoes, long sleeved shirts and pants and bring sunscreen, water and lunch. Most of the work involves weeding, planting, clearing stream beds and chipping wood. For more information call 808 572-8085 or go to www.mauiculturallands.com. For other ways you can get involved see the list below.

Day Trips: 
Bring lunch, water, and small backpack. Tools and rides to work site are provided.

Puu Makua and Auwahi Dryland Forest Restoration
Contact: Art Medeiros or Erica Von Allmen
(808) 572-4471
auwahi@yahoo.com

Honokowai Restoration Project (archaeological clean-up)
Contact: Ed Lindsey
(808) 572-8085

Na Ala Hele (trail building)
Contact: Mark Peyton
(808) 873-3509
www.hawaiitrails.org

Ko'ie'ie Loko I'a Fishpond
Contact: Kimokeo Kapahulehua
(808) 276-7219
www.mauifishpond.com

Hawaiian Islands Humpback Whale Sanctuary
(800) 831-4888 or (808) 879-2818
www.hihwnms.nos.noaa.gov

Overnighters:
Pack like you're going camping, even if cabins are provided. Be sure to inquire with the selected organization for specifics about what to bring.

Kahoolawe Island Restoration Commission
Contact: Paul Higashino
(808) 243-5020
http://kahoolawe.hawaii.gov/

Sierra Club's Hawaii Service Trip Program
Contact: Janice Marsters
(808) 988-3899

Friends of Haleakala
Contact: Farley Jacob
(808) 248-7660
www.fhnp.org

Hawaii Nature Center
Contact: Wade Holmes
(808) 244-6500
www.hawaiinaturecenter.org

Read another volunteer's experience on Kahoolawe at: http://www.nokaoimagazine.com/article.aspx?issue=v.11n.2&article_name=Getting_Good_and_Dirty

“Getting Good and Dirty: Volunteering on Vacation—Hawaii’s Newest Travel Trend” featured in Maui No Ka Oi magazine, Vol. 11#2.

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Now you can enjoy luxurious open air dining experience at Duo in the Four Seasons Resort at Wailea. Chef Noel Badillo features aged prime cuts of beef and the freshest seafood available. He graciously provided the splendid steak recipe below and the recipes for the  delicious Merlot butter and Green Peppercorn Sauce to go with the sizzling steak. For more information on Duo and Four Seasons reservations please go to www.fourseasons/maui.com.
 

Organic Natural NY Prime – 14oz

• Sales of organic food in the US is growing currently about 20%/year
• Organic Meats:
• Origin from non GMO cattle
• Are raised free range and graze
• Are free of added antibiotics, hormones and other drugs
• Our organic New York origins from Brandt Beef farm in Brawley/California.
• Cattle is fed Corn, Sudan grass alfalfa and bakery meal
• Farm is USDA approved
• The meat produced from organic cattle is tender and very flavorful
• New York Steaks comes from the most tender part of the beef, the short loin.
• It is the boneless top loin muscle

Cooking method;

1. Season both side with fresh ground black pepper, Fleur De Sel  and a touch of olive oil.
2. Grill on a very hot BBQ for several minutes on both sides until a crust develops
3. Place Organic Natural NY Prime on  a skillet pan then add about a TBSP of the merlot butter.
4. Cook Organic Natural NY Prime until you have reached an internal temperature of 130 degree’s.
 

Merlot Butter

Ingredients serves 4-8 servings

Butter    4 oz
Rosemary, chopped  2 tbsp
Thyme, picked & chopped 1 tbsp
Parsley, chopped   1 tbsp
Dijon Mustard   1 tbsp
Cayenne Pepper   pinch
Cracked Black Pepper  2 tsp
Minced Garlic   3 tbsp
Minced Shallots   1 tbsp
Red Wine Reduction  1/4 cup 
Method

• To make the Red Wine reduction, simmer one quart of red wine to down to 1/4 cup 
• Allow butter to come to room temperature.
• Place all ingredients in a kitchen aid mixer.
• Mix until all the ingredients are incorporated.
• Serve 2-3  tbsp on top of the  meat when you have reached your desired temperature.

Green Peppercorn Sauce
Yield 4-8 serving

Ingredients

2 tbsp Green peppercorn (rough chopped)
1 tbsp  Shallots, chopped
1 tsp garlic
1/2 cup Cognac
1 gal Veal  demi glaze
2 oz Butter
Pinch cayenne

Method;

• Veal demi glaze maybe purchased at speciality stores.
• Preheat sauce pot over medium heat.
• Add in 1 oz butter and shallots and sauté until translucent.
• Add in green peppercorn and deglaze with cognac, cook until the alcohol  is burned off.
• Add remaining ingredients and reduce until you are able to coat the back side of the spoon and finish with butter
• Adjust seasonings & serve.
 

· Playing It Safe While On Vacation

The ocean is Maui's playground, but there are precautions to observe. Offshore winds and currents can be powerful and they can change suddenly. That means not straying too far from shore or heading out to kayak, to windsurf or to sail if warning signs are posted or if conditions warrant caution. If you're hiking into a wilderness, be sure to take a buddy and sign in and out with park rangers.

Few places are as safe as Maui but that doesn't mean you should abandon all care as you travel about. Lock your car and condo doors and keep valuables out of sight. 911 works here should there be an emergency requiring police assistance.

MVB/VASH has prepared a new brochure on "Tips For A Safe Vacation." Click here to open/download an Acrobat pdf version of the brochure.
 
 

· My Favorite Maui Moment
The Maui Insider wants to share your favorite Maui memory or handy travel tip with Maui Insider  readers. Please email us with heartwarming or amazing stories (and photos), a newly-discovered tip or handy hint to make traveling easier, or your recognition of a special service received while visiting Maui, Moloka'i or Lana'i. 

Just send your written description to insider@visitmaui.com and include your name, address and phone no. (only your initials will be printed, not your full name, in order to protect your privacy). If we reprint your story, you'll receive a gift of thanks from the Magic Isles. 

Here's what we mean ...

My favorite Maui moment has to be shopping and dining in Lahaina with it's abundance of local stores, shops, restaurants.  It's truly a rewarding and fun experience to visit and to talk with local shop-keepers.   Almost anything imaginable is available to purchase from art works to jewelry to arts/crafts to souveniers to t-shirts.  It's all there on Front Street in downtown Lahaina -  a shoppers paradise. And of course the dining experience has to be one of the greatest with its quaint eateries and delicious local foods and fish as most all the dining establishments are on the beach or face the ocean. A truly memorable and  enjoyable dining experience is  a certain. 

Can't wait to return. Maui Is The Best. 

P. C.