March-April 2010

March-April 2010 issue of Maui Nō Ka ʻOi Magazine

market fresh bistro

From Farm to Fork

Two delicious Maui dining experiences take us back to our roots.

Side Dish: Gourmet Marathon

Follow Gossip Gourmet on a race around Maui for the most delicious grinds.

Yesterday & Tomorrow

Celebration of the Arts at the Ritz-Carlton, Kapalua provides visitors and locals alike with a glimpse into Hawaiian cultural song, dance and ceremony.
Gannons

Dining Highlights

Maui dining highlights featuring Gannon's and Duke's Beach House.
publisher's note

From the Publisher

Miracles do happen.

Wherefore Art?

In big-city academic circles, this school is called “recycled,” “commodified” or “found object” art. Here on Maui, it’s usually just a case of somebody with too many old surfboards.
upcountry villa

Planting Roots

Grapevines and olive orchards thrive at this Old World villa in Upcountry Maui.
Kalo crusted Mahimahi

Crusted Mahi Mahi

Mahalo to Chef Justin Pardo of Market Fresh Bistro for this recipe.

A Hall Mark of Quality

Hall Wine's ultra-premium wines are not inexpensive, but in my opinion, their organic farming enhances the fruit flavors and produces higher-quality wine.
Tita Kathy Collins

No Can

When she heard about Hali‘imaile Pineapple Company starting up, Tita was so happy...