Our dining guru finds a feast of fine and frugal fare.

My grandfather, who survived both the Depression and WWII with a healthy appetite and sweet tooth intact, recently sent me a ten-dollar bill accompanied by this note: “Treat yourself to dinner somewhere cheap.” Cheap was underlined twice. Indeed. With prices skyrocketing and the dollar dropping, we could all use a little resourcefulness when it comes to dining out. As I gratefully slid the sawbuck into my wallet, I wondered: what kind of meal could Alexander Hamilton buy me on Maui? Would it satisfy my gourmet palate? You bet. Shake that ten spot out of your piggy bank—we’ve found ten thrifty feasts for you to choose from.

Teriyaki salmon: $7 at Ichiban Okazuya
2133 Kaohu St., Wailuku  •  244-7276
A throwback to plantation days, the one-room kitchen on Kaohu Street dishes up some of the island’s tastiest deals. With just three parking spaces and no seating, the atmosphere may be Spartan but the food is fantastic. Heaping plate lunches are cooked to order with rice and your choice of side dishes. My favorite ensemble: pan-fried teriyaki salmon with steamed vegetables and earthy seaweed salad. If you’re extra hungry, toss a tempura shrimp or two on top—while staying under budget. The small containers of fresh kim chee beside the cash register will set you back another fifty cents. For an easy picnic, take your feast up the road to Iao Valley. 

Eggplant Szechwan: $8.45  at Honokowai Okazuya
3600-D Lower Honoapiilani Hwy., Lahaina  •  665-0512
Locals flock to this standing-room-only restaurant in a Honokowai strip mall. Its popularity is understandable the moment you step inside and get a whiff of the braised eggplant simmering in a sweet-and-spicy marinade. Wonderfully warm and filling, the eggplant Szechwan is served in a Styrofoam clamshell loaded with rice and your choice of macaroni salad or steamed vegetables. Never mind if there’s a wait—the friendly staff process lunch and dinner orders to feed a veritable army with skill and smiles to boot. 

Fish taco plate: $10 at Las Pinatas
395 Dairy Rd., Kahului  •  877-8707
Bright piñatas swing from the ceiling of this humble Mexican restaurant beside Kinko’s in Kahului. Owner Steve Hargrove mans the busy counter, greeting diners with a grin. When new customers order the fish tacos, he makes a point of advising them: they’re unlike any they’ve had before. In fact, they’re green! Coated in a mixture of cilantro and jalapeno, these uncommon emerald beauties are a spicy version of heaven. They hardly need any help from the salsa fresca bar—though feel free to douse your beans and rice. Bonus: if you order just one taco you can wash it down with a Negro Modela (or other Mexican beer) and stay true to your budget. 

Wakamae ramen: $7 at K Jo Tei 
In the Main Street Promenade, 2050 Main St.,  Wailuku  •  243-7676
Without a sign to alert them, passersby might miss the culinary find within Wailuku’s Main Street Promenade: K Jo Tei ramen shop. Steaming-hot broth flavored with roasted pork trimmed of its fat, green onions, and nutrient-rich wakamae seaweed is ladled atop fresh ramen noodles. The cafeteria-like environment leaves little to the imagination, but the wholesome flavors of this savory soup will transport you. It’s best with a squirt of hot sauce or some fresh kim chee on the side. 

Baked penne NY: $8.75 at Penne Pasta
180 Dickenson St., Lahaina  •  661-6633
Mark Ellman’s pasta place has what many of the others on our list don’t: affordable food and atmosphere. Take a seat at one of the outdoor café tables and watch the world pass by on historic Dickenson Street. Dig into the baked penne NY, a meat-and-cheese lover’s delight. Tender chunks of braised beef and noodles are drenched in tangy pomodoro sauce and tucked beneath a cover of melted Parmesan, provolone, and mozzarella. Delish! A gratis olive appetizer adds a gourmet touch.

The Italian Grinder sandwich and salad: $8.50 at Café Marc Aurel & Wine Bar
28 North Market St., Wailuku  •  244-0852
Those who desire an air of sophistication while dining on the dime should head to Café Marc Aurel. The cabernet-colored walls, art-house music, and classy stemware reveal the owner’s European sensibilities. The latest addition to Aurel’s evolving menu is an array of gourmet sandwiches and wraps. Each comes with an evocative name (the Mistress, the Teacher, the Revolutionary) and a side salad. As you stab forkfuls of baby lettuce, you can envision yourself a character in a Milan Kundera novel, fending off Eastern Bloc oppression in the most fashionable way. While we’re not entirely sure what “the Grinder” evokes, it’s a divine sandwich: sopressata, Black Forest ham, provolone, roasted red pepper, marinated zucchini, and a Parmesan-pesto mousse atop a baguette. 

Pork adobo burrito: $8.55 at Cilantro
170 Papalaua Ave., Lahaina  •  667-5444
Cilantro offers so many delicious options under $10 that choosing amongst them can be an agonizing exercise in restraint. Menu standouts: mouthwatering slow-roasted chicken, adobo-spiced pork, house-made corn tortillas, authentic salsas made from nine types of chiles, and a fantastic jicama slaw. Try the adobo pork burrito, a mammoth meal, stuffed with black beans, rice, roasted chiles, onion rajas, and chipotle con queso. Succulent and packed with flavor, the pork is sure to satisfy—though you’ll want to plan a return visit to sample the Mother Clucker flautas with jalapeno jelly and the jicama slaw.

Ahi sandwich: $9 at Paia Fishmarket
100 Hana Hwy., Paia  •  579-8030
How does the Pa‘ia Fishmarket do it? Day after day, the fishmongers plate up thick slabs of ahi, moist ono, and the occasional wahoo or opah. Their phenomenal fish burgers sell for less than you’d pay for the ingredients at the grocery down the street. Inside, the bench seats can be a little grimy, and the eclectic nautical décor a bit dusty, but that doesn’t stop the sun-kissed crowds from lining up around the corner for the best fish sandwich on Maui. Don’t bother looking at the menu—what you want is a sesame bun piled high with cabbage slaw, grated cheddar, tomato, and a generous fillet that spills over the edges. The ahi burger is best ordered rare. 

New York Sandwich: $6.95  at Casanova Italian Restaurant & Deli
1188 Makawao Ave., Makawao  •  572-0220
Casanova Deli’s New York sandwich is a masterpiece of house-made meatballs, sautéed onions, and melted mozzarella. Slathered in marinara sauce, it’s served warm on a toasted baguette with a few kalamata olives and pickle slivers as garnish. Pull up a stool outside and enjoy your simple Italian lunch while taking in the relaxed pace of Makawao town. With your leftover change, you can even spring for a shot of espresso.

Mahi mahi tempura: $11.75  at Da Kitchen
425 Koloa St., Kahului  •  871-7782
2439 South Kihei Rd., Kihei  •  875-7782
Da Kitchen, a perennial Aipono Award winner for best plate lunch, knows how to feed the hungry masses. Try the fish tempura plate: three large pieces of fish lightly coated in panko batter, fried, and served with (what else?) potato-macaroni salad and two scoops of rice. Technically, the meal is more than $10, though it’s hefty enough for two—making it double the value. Slide into a booth, douse your fish tempura in house-made tartar sauce or Asian hot sauce, and you’re in business. Just don’t fight too loudly over that third piece.

Well, Grandpa, as it turns out, Alexander Hamilton isn’t a bad date after all.

“Top Ten for $10” was featured in Maui No Ka Oi magazine, Vol. 12#2 To read more about Maui, log on: http://www.mauimagazine.net/
 

From beaches to jungle forests and jagged-edge mountains, Maui is known as an outdoor adventure playground.  No question -- this island caters to extreme sports enthusiasts.  But for those who wouldn’t put themselves in the daredevil category, the island offers an alternative heart-pounding thrill: ziplining. 

The mechanics of ziplining are simplicity itself: 
A person is connected to a cable that drapes across two points in a landscape. Once you step away from the platform or cliff, gravity takes over and sends you to the opposite end of the cable line.  Your speed is regulated, safety systems are redundant, the views are out-of-this-world. Give it a try and you'll find yourself soaring above Maui's spectacular natural environment.  And, the knowledge that it's perfectly safe won't take the edge off the adrenaline rush. 

Maui's leading zipline providers are a father and son team, Buck and Danny Boren.  They founded Skyline Eco-Adventures in 2002 and currently offer zipline tours at two separate Maui locations:

--Haleakala Skyline Tour
Located on the slopes of Maui’s Haleakala Volcano, at about 4,200 feet in elevation, this course offers five zipline crossings and the chance to walk across a 150-foot-long, 70-foot-high swinging bridge. To make sure that you leave with more than a white-knuckle ride, the Borens designed the course around a central theme of endangered Hawaiian birds. “The first line is called Alala, which is the Hawaiian crow. There are only 52 of them left in the world, and about half of those are on Maui and in captivity,” says Danny. “[The crow] has about 75 known calls, and its Hawaiian  name means “to scream” or “cry out.” That’s why we named our first line after it, so people can scream and have fun.”” The tour takes about an hour and a half to complete, and includes a short hike through a towering eucalyptus forest and a walk through a koa tree restoration area.

--Kaanapali Skyline Adventure
To reach this zipline course, which debuted in May 2007, the outfitter will drive you across old sugarcane plantation roads to a  spot perched  high on the slopes of West Maui Mountains. Here you’ll start a half-day adventure with eight zipline crossings. The entire course affords uninterrupted ocean views, and six of the eight lines travel over streams and waterfalls. Plus, after you cross the fourth line, you’ll hike a quarter mile to a viewing platform with a 1,000-foot drop. This is where you’ll enjoy breakfast or lunch, as well as views of Lahaina, Maui, and Molokai. The last line covers the most area -- 1,000 feet long, and about 100 feet high. 

 The educational theme of this tour is focused around the ahupuaa system of Hawaiian land management. Under this land management regime the ancient Hawaiians were able to provide for their needs while conserving the capacity and beauty of the land.  Danny explains, “An ahupuaa is a pie-shaped slice [of area] that goes from mountain to the sea, and encompasses an entire valley.” Throughout the course, riders will hear about the legend and significance of particular ahupuaas. “This gives people the opportunity to learn about the area that they are in,” says Danny. 

Check out Skyline Eco-Adventures at http://www.skylinehawaii.com/or call 808-878-8400.
 

In addition to the adventures offered by the Borens is the Kapalua Adventures’ Mountain Outpost.
Opened to the public in February of this year, Kapalua Resort’s zipline course is one of the largest zipline systems in North America. Located above the resort area in the West Maui Mountains, the course consists of eight ziplines, extending nearly two miles in length. 
 

 If you have a need for speed  line #3 is the fastest on the tour and can send you flying through the air at 40 miles per hour. Want to zipline at the same time as a buddy? Each of its lines run parallel to one another, allowing for simultaneous air-borne action.

  “We are receiving an overwhelming positive response from Maui residents and visitors who have experienced the new Kapalua Adventure Center and Mountain Outpost tours,” said Adam Quinn, director of resort activities, in a April 3, 2008 Lahaina News article. 

 To find the Kapalua Adventure Center, head to the central area of Kapalua Resort, just below the Golf Academy. This is where you’ll check in for the zipline tour as well as Mountain Outposts’ other activities, such as its comprehensive ropes challenge course and four-station climbing tower. Get to the Center early, and try organically-grown produce from Kapalua Farms, premium beers from Maui Brewing Company, and coffee and espresso from around the Islands. To prepare for your day’s adventures, browse through the Center’s retail outlet which features adventure gear from top-notch brands like Patagonia and Columbia. 

To find out more call 808-665-4FUN (4386) or 877-665-4386, or visit www.kapalua.com/adventures

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If Can, Can
Story by Sara Smith

Photography by Jason Moore
 

With a host of national awards and a name everybody’s getting to know, this local brewpub has plenty to cheer about.

“I’ll take a Blonde.”

“Think I’ll go with a Big Swell, thanks.”

(No beach-bum gibberish here—we’re talking important stuff: lagers and IPAs. When one dines with a beer maker, one drinks beer.) 

I glance at my lunch partner. He’s calculating something. In a flash I’m receiving a chronicle of my beer’s life. It’s a short story: brewed, canned, delivered . . . I just cracked a brewski that’s a whoppin’ three-days old. 

“Fresh. That’s the power behind a truly local product,” he says, eyes twinkling with the excitement of a proud parent.

Meet Garrett Marrero, the man behind Maui Brewing Co. and my new favorite person on the whole island. (Okay, that may be the beer talking.) There’s a woman behind Maui Brewing Co., too, Garrett’s wife, Melanie. Not long ago, Garrett, a former investment consultant, and Melanie, a former financial analyst, decided to tap into a new adventure. They left California and their corporate personas, bought a little-known West Side brewpub in 2005, and cooked up a business plan that read something like this: Have fun; brew kick-ass local craft beer; have fun; leave as small an environmental footprint as possible; have fun—and take the dog to the beach every day at sunset. 

Three years later, their success is phenomenal, as measured in national recognition, a second brewery, statewide distribution, production growth topping 600 percent, and feverish demand from consumers, retailers, and, of all things, chefs. 

“At one point we were looking at a body shop,” Garrett chuckles, reflecting on the business opportunities that surfaced during their initial search. Luckily, they picked another: a seven-barrel brewpub and restaurant in Kahana, an established outfit desperate for new life. Admittedly, beer making was not a calling; still, the proposition drew their interest. “Beer is just fun. We came from a world of suits and dress codes . . . beer is the opposite of that world.” 

Fun? Meet this muscular, self-proclaimed techie and Jack-of-all-trades, prone to spontaneous recitals of complex industry statistics, and you get the feeling that he could have launched the beer business and the body shop. Case in point: he gave me a tour of his entire brewing operation, grain to finished product in, oh, about two breaths and 4.3 seconds. Pen on fire, I actually worked up a sweat trying to keep up with him. Later, when I did a double take at his mention that he processes the restaurant’s used cooking oil into biodiesel for his cars and delivery trucks, this irrepressible do-it-yourselfer cocked his head and looked at me as if to say, “Duh. What else would we use?”

Brewmaster Tom Kerns stayed on when the Marreros purchased the business. With his help, Garrett cut his teeth in the art of craft beers. In 2007, the Marreros opened a separate brewing and canning facility in Lahaina. Maui Brewing Co. went to market with three of its most popular beers: Bikini Blonde Lager, Big Swell IPA, and CoCoNut PorTeR. 

For the sake of their marriage, Melanie and Garrett adopted wisdom derived from bathroom-towel divination: his and hers. “We never fought till we started managing the restaurant together,” Garrett says. The solution? “She runs the restaurant and I run brewery. Now everything runs a lot smoother.” 

2005. 2006. 2007. The awards keep rolling in: golds, silvers and bronzes in an array of categories from the Great American Beer Festival, North American Brewers’ Association, and the World Beer Cup. Suddenly Maui beer is on the map. 

In competition with established craft brewers and national brands, the Marreros were winning the favor of the judges and their peers. Throughout last year’s major contests, Maui Brewing toggled top honors with microbrew-mammoth Sam Adams in the doppelbock category. Maui Brewing’s Red Cock Doppel Bock earned one gold and two silvers—and a hefty compliment from Jim Koch, founder and brewmaster of Sam Adams’ Boston brewery. During a press conference, Koch shared his limelight with the little island brewery. “He pointed me out and said ‘Garrett’s beer will hold its own against any beer here,’” the Maui brewer recalls, still slightly in awe. “I remember drinking Sam Adams in college, and here I was getting props from Jim Koch!”

Garrett’s sense of humor has retained that collegiate flavor—judging by the names of the company’s various brews. About that award-winning doppelbock: “We still giggle every time they announce it over the loudspeaker. We just get a kick out of making the judges say ‘Red Cock Doppel Bock.’”

The national recognition was a bonus to what the Marreros were achieving here at home. 

Having set out to make a truly local beer, the couple increasingly found new and better ways of lacing fingers with Maui resources. They partnered with local agriculture for specialty ingredients like Maui Gold pineapple, Maui Brand natural cane sugar, and organic ohia lehua honey from Hawaii Island—all key ingredients in their Maui Gold Summer Ale, a silver-medal winner at the 2007 Great American Beer Festival. Their spent grain becomes feed for chickens at Kapalua Farms, and Maui Cattle Company’s livestock—whose meat the Marrerros are proud to serve at their restaurant.

They’ve even found like-minded local businesses to bounce zany ideas around with: 

“Hey Bruddah Kimo’s Rum, how ‘bout loaning us one of the oak barrels your rum is aged in, so we can age our porter in it? We’ll call it the Black Pearl.”

“Sure, Maui Brewing!” 

“Hey, Island Soap & Candle Company, let’s make beer soap!”

“Okay!” 

What makes Maui Brewing’s beers truly local? Hawaii certainly has no shortage of microbreweries, but when it comes to buying those local craft beers at the grocery store, it turns out most are actually made on the mainland and shipped in. Only two companies in the state locally brew the beer they distribute: Maui Brewing and Mehana in Hilo. All others—such as Kona Brewing Company, which contracted with Portland giant Widmer Brothers Brewing—seek the favorable bottom line that comes with corporate partnerships and off-island production. 

“It costs 50 percent more for me to brew here,” Garrett explains, looking at the piled bags of hops and barley that are among the few ingredients he has to ship in. Undeterred, he feels there is no replacing the act of putting down roots in your community by supporting other local businesses, workers and farmers; it all adds to the authenticity that comes with brewing locally.

The freshness can’t be beat. You’ve heard of farm to table? This is the same philosophy. When you significantly cut the time the beer sits on the shelf, you get the flavor profile the brewer intended. Over lunch at Mala Ocean Tavern, where Garrett calculated my IPA as a mere three days old, I immediately get it. Before the first sip, the beer’s vibrant floral notes greet me. “The IPA nose comes from being dry hopped. Every batch is steeped with nineteen pounds of hops in cheesecloth bags for a week to ten days,” he says. “The process allows the oils from the hops to infuse into the beer. It adds aroma.” It’s an expensive quality-control measure; I nearly choke when he tells me that the cost of hops increased fourfold last year alone. I hereby vow to really enjoy this beer.

“Tom is a very skilled brewer,” Garrett continues. “We focus on our beer being a journey, not something you chug. There’s a beginning—that first sip—a definite middle, and the finish. We’re known for having a good clean finish; it begs you to come back for more.” Yes. Where is that waiter anyway?

How to recognize a Maui Brewing Co. beer? First of all, it’s in a can. Not what most card-carrying members of the microbrew-boom generation expect to wrap their lips around when ordering a craft beer. In fact, microcanning, as its dubbed, is a recent return to an old technology that’s got some in the industry kicking the bottle for good. Get beyond its blue-collar stereotype, and it turns out the humble can offers more benefits than one might imagine. Cans preserve taste by protecting the beer inside from UV light damage (which results in a “skunky” flavor) and oxidation (which causes unsavory staleness). And every can is lined with a thin water-based polymer to eliminate any chance of a metallic taste, so there goes that myth.

The can excels environmentally, too. Garrett enthusiastically rattles off a laundry list of reasons the can is a greener choice. An aluminum can is easily and quickly recycled. In fact, within eight weeks of consumption, it can be recycled and back on the shelf. Cans save energy in transport and refrigeration because they are lighter than glass, chill quicker, and stack more efficiently. And in keeping with the Maui Brewing mission, the cans are local, too, manufactured on Oahu. Call it packaging nirvana.

While microcanning brewers, Garrett among them, vigilantly defend their decision to bypass the bottle, he does offer this distinction, “I stand by my decision to can 100 percent. It’s the best way to package and ship the beer, but not necessarily the best way to drink it. I definitely suggest pouring it into a glass.”

Isle restaurateurs were quick to back the quality and craftsmanship of Maui Brewing’s products. Now many local fine-dining establishments serve these brews with the same tableside pomp they would a fine vintage wine. Order a CoCoNut PorTeR at Lahaina Grill, for instance, and it’s likely the waiter may discuss its flavor profile as he pours the thick, dark brew into a specialty glass for you.

The beer is so tasty, it’s crossed the culinary divide from bar to kitchen. Haliimaile General Store developed a dessert special, serving CoCoNut PorTeR with a float of haupia (coconut) ice cream. Chef James McDonald uses the rich brew to braise short ribs at Pacific’O. Fat Daddy’s, a new barbeque joint in Kihei, also uses the porter in its marinade.

Garrett’s eyes dance when he divulges the new beer ideas he’s been flirting with. Always looking to locally available flavors, he confides that lavender-lychee is one he’s considering. Another in the works is a surprise for his mom, who’ll be visiting to celebrate a big birthday this April (ends in a zero is all I’m gonna say). To help relieve the sting of a new decade, and because it sounds so darn yummy, Garrett’s planning a mango mead. It’ll be available as a seasonal this spring at the brewpub. I suggest stopping by for a pint—even if it’s not your birthday. 

The company kick-started 2008 by adding two new 100-barrel tanks in early January, which more than doubled Maui Brewing’s capacity. In 2007, they brewed approximately 2,000 barrels, or about 30,000 cases. This year their goal is precisely 4,961 barrels. It’s a good thing—the kegs they special-ordered from England back in October are on their way. Very soon bars, pubs and restaurants across the island will be pouring Maui Brewing Co. on draught.

Topping the year off, quite literally, are photovoltaic systems that will be installed at both their locations this summer. Garrett estimates that they’ll harness enough solar power from the brewery’s roof to meet 100 percent of the building’s electrical needs. Solar water panels will heat the water, reducing gas consumption. The photovoltaics atop the restaurant’s roof will generate about 25 percent of its power. These systems carry a hefty price tag, but Garrett concludes, “You should do as much as you can for the environment. It’s so simple to be green these days. It takes no time, saves money—it’s a win-win. The costs always average out.”

So wait . . . that means I can drink a beer that’s made on Maui, using solar-powered energy, and delivered via recycled cooking oil fuel. And the beer is damn good? I told you these were my new favorite people.
 

“If Can, Can” was featured in Maui No Ka Oi magazine, Vol. 12#2 To read more about Maui, log on: http://www.mauimagazine.net/

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If you’ve ever been to the island of Lanai, you know that it lacks a bustling city, or a cutting-edge nightlife—and that’s only half of its charm. With a population just over three thousand people and a landscape where no traffic lights exist, it’s easy to understand why some Aloha-state visitors refuse to travel anywhere else. Here, Waynette Ho-Kwon, director of the Lanai Visitors Bureau, gives us a peak inside a few unforgettable island offerings. 

 When it comes to Lanai’s water activities, Ho-Kwon suggests Trilogy’s Snorkel and Sail tour. Sea-goers will board a spacious sailing catamaran at Manele Bay Harbor and head to the “backside” of the island for a four-hour ocean excursion. “This is a great way to see an area that is only accessible by boat, and it’s also safe,” she says. “Lanai has some of the clearest waters [in the Islands], so there’s great visibility.” 

  Looking for the perfect sunset spot? She recommends Trilogy’s two-hour Lanai Sunset Sail. “It’s something way out of the ordinary, and Trilogy is the only company that does this on Lanai,” says Ho-Kwon. Hot and cold appetizers are served throughout the trip, and the outfitter insists that they “always sail.”

 If learning how to surf is on your vacation to-do list, consider a lesson with Nicholas Palumbo of Lanai Surf School and Surf Safari. On the way to the secluded surf spot, situated at Lopa Beach, the surf champion and his experienced staff will take you on a one-hour 4x4 tour of the island, which travels past cultural and historical sites such as Keahiakawelo, or “Garden of the Gods.” Ho-Kwon says, “You’ll get a sense of place, as well as a private surf lesson from someone who has first-hand experience.”

 To understand Lanai’s rich history, Ho-Kwon urges guests to visit The Lanai Culture and Heritage Center in Lanai City. “This is a great opportunity to see old artifacts, hear the stories of old Hawaii, and really learn about what was here prior to the resorts and plantation days,” she says.

 At some point along the way, you’ll need to make a pit stop for food. Ho-Kwon says that the Blue Ginger Café is popular for its relaxed atmosphere and ambiance. “A lot of visitors just go to hang out and talk story with the locals,” she says. “For us, it’s fun to sit outside and see who’s passing by, who’s got a new car, and who’s doing what.” Owned by the Abilay family, the restaurant is open for breakfast, lunch, and dinner and offers local-style dishes including mahimahi and everyday favorites like hamburgers and spaghetti. Don’t forget to try their fresh homemade pastries, too. 

In 2004 Mark and Judy Ellman opened Mala Ocean Tavern, a small ocean side tavern serving Mediterranean, Pacific Rim and Latino dishes. Today the Mala Ocean Tavern in Lahaina is a busy little place. Local residents and visitors alike enjoy brunch, lunch and dinner there seven days a week. The Ellman's have just opened Mala Wailea for breakfast and dinner at the newly renovated Wailea Marriott Resort and Spa. So now you can enjoy Mala's fun favors and healthy dishes on both sides of the island. If you aren't on island you can still savor the fresh flavors Mala is famous for by preparing the dishes below in your own kitchen. For more information you can go to www.malaoceantavern.com.

Mala Wailea Restaurant
Chef Corey Waite 

Sake Marinated Short Ribs 
Serves: 4

Ingredients: 
Short ribs, three bone 2 1/2 to 3 inches high
4 cups sake
6 cloves garlic, crushed 
1/2 cup celery, diced 
1/2 cup carrots, diced 
1/2 cup onions, diced 
1 cup soy sauce 
2 tomato, diced 
2 bay leaves 
3 shallots, diced 
1 cup veal stock
3 stalks thyme, fresh
2 cups red wine

Procedure: 
Marinated short ribs with sake for 24 hours.
Remove ribs from marinade and let sit.
In a deep pan place all the dry ingredients in the pan and add ribs.
Pour soy sauce, veal stock and red wine over the short ribs.
Cover the pan with saran wrap and then foil. 
Place in a pre-heated oven at 250 degrees for 8 hours or until the meat falls off the bone. 
Remove ribs from pan and skim all the fat out of the pan.
Puree the remaining ingredients, reduce by half and strain through a coarse strainer. 
Season with salt and pepper.

Hoisin Glazed Ribs 

Ribs: 
Season the ribs with chinese five spice, salt and pepper. Cover with foil and cook baby back ribs slowly in a 225 degree oven covered for 8 hours or until tender. Set aside and cool ribs. 

Glaze:
1 cup hoisin
1 cup honey
1 cup rice vinegar 
1 cup fresh chopped ginger
2 Tbsp. chopped garlic
2 Tbsp. sesame oil 
2 Tbsp. minced chives 
2 Tbsp. chili garlic sauce 
1 tsp. curry powder 
1 Tbsp. dijion mustard 

Remove foil and cut the ribs into single pieces. Deep fry ribs for one minute until crispy and toss with glaze. Serve immediately garnished with sesame seeds and minced chives.  

Carrot Ginger Coconut Sauce For Fish
This recipe enhances the natural sweetness of the carrot and blends pacific rim flavors to compliment a variety of dishes. At Mala we serve sauteed opakapaka fillet with this sauce accompanied by organic quinoa, garlic spinach and piquillo peppers. 

Serves: 6

Ingredients:
2 T. pure olive oil
1 T. curry powder
1/2 T. tumeric, ground
1/4 cup fresh ginger root, peeled & chopped
1 T. fresh garlic, chopped
3 large carrots peeled & diced
2 large Maui onions, diced
2 large yukon gold potatoes, peeled & diced
1 cup Mala's chicken stock
1 cup coconut cream
1 tsp. sambal olek
1 tsp. kejap manis (sweet soy)
1 tsp. grains of paradise (West African ancient brewing spice)

Procedure: 
Start in a medium size sauce pan. Saute ginger, garlic, curry powder and tumeric until toasted. Then add onions and cook until translucent. Add carrots, potatoes and chicken stock and let simmer until carrots and potatoes are cooked but not too soft. Then add the coconut cream and bring it to a boil. Puree and add sambal, kejap manis and grains of paradise. Add salt and pepper to taste. Strain and serve. 

· 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 a Favorite Maui Moment that lasts all day ...
(click on any photo to enlarge)

Maui is such a wonderful fantastic place to visit. 
Here is just one day of many fantastic Maui moments that I had the pleasure of experiencing.