January-February 2011

January-February 2011 issue of Maui Nō Ka ʻOi Magazine

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roast beef sandwich

Vineyard Food Company

Chef Ralph Giles, owner of Vineyard Food Company, is on a mission to bring East Coast-style sandwiches to Maui.

The Opposite Attraction

Being willing to consider the opposite might just teach you a thing or two about yourself.
maui air service

The High and the Mighty

Want to know where to find the ultra-rich on Maui? Kahului.
tropical orchids

Specific Beauty

Supermarket-variety orchids are a far cry from their feral parents. At Tropical Orchid Farm in Haiku, Jeffrey Parker and Kathy Klett propagate the ancestral species.

Side Dish: Lap of Luxury

Sometimes life on Maui is simply that luxurious.
amazing turtle photo

Shooting the Curl

Clark Little has a different angle on ocean photography. He finds it in the curve of huge waves just before they slam into the shore.
Hawaiian dyes

Shades of the Past

More than any other Polynesian people, Hawaiians excelled in the use of color, coaxing incredible hues from the natural world around them.
Kathy Collins as Tita

Roses are red. Violets are blue.

Our local authority knows bes.

Pull!

Lanai Sporting Clays offers the thrill of the hunt for those who wouldn't hurt a fly.

Lemongrass-cured Salmon

Clever pastry spoons loaded with salmon and roe wowed guests at the 2010 Noble Chef gala.
lanai golf retreat for women

Girlfriends’ Golf Getaway

For the female of the species plays golf different from the male.
Wine sommelier

Read the Label

How to choose wine, advice from our resident sommelier
japengo maui

Japengo: Sneak Preview

Chef Jay Ledee dishes up Kona abalone sashimi at the Hyatt Kaanapali's new restaurant Japengo.
publisher's note

From the Publisher

Our publisher wishes everyone a year of joy and hotel rooms with hot showers.
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