A blind wine tasting is an engaging way to share these pleasures with friends, without intimidating those who don’t know much about wine.
“When you get in [cold] water, you lose two ring sizes. There are thousands of rings in the ocean because of that.”
Try Japengo Chef Jin's recipe for ozoni, a seafood broth traditionally enjoyed during Japanese New Year.
The “wandering tattler spends the summer nesting near streams in the Alaskan tundra. When the weather starts to cool, the birds fly south to Hawai‘i.
Mahalo to Island Gourmet Markets for this tantalizing prime rib recipe.
Meet the chefs behind Hyatt’s stellar sushi and seafood.
Launching Maui No Ka ‘Oi - The first issue was just fifty pages, and the publication came out four times a year.
Kapalua Plantation Estates on Maui’s northwest coast luxuriates in sea breezes and ocean views.
A millennium before Haleakala became a national park, Hawaiians traversed its moonscape crater. On the park’s centennial, we reprise that journey.
Macario Pascual paints the people and activities of his childhood and brings history back to life.
Japengo general manager Matt Rapping shared this refreshing recipe that uses Shochu, a distillate usually made from rice, but sometimes from sweet potato or other carbohydrate.
In 1996, hard work and a true-grit spirit of survival launched Maui No Ka ‘Oi — along with a mentor with a heart.