March-April 2019

March-April 2019 issue of Maui Nō Ka ʻOi Magazine

pasta recipe

Wild Boar Ragù Pasta Recipe

Pasta with wild boar ragù recipe by Chef Rosa Mariotti.

True Blue

Bring home the tranquil colors of sea and sky.
Kamayan dinner

Kamayan and Get It!

Star Noodle’s new themed dinners are winners, hands down.
Haiku home

Outside of the Box

A north shore home artfully blends creativity and sustainability.
bicycling molokai

Cycling Moloka‘i’s Less-Traveled Trails

Exploring Moloka‘i on two wheels, rather than four, encourages you to slow your pace and connect with the island’s rhythms.
King Kekaulike Performing Arts Center

Stage Presence: King Kekaulike High School Performing Arts Center

In April 2018, the curtain rose for the first time at the King Kekaulike High School Performing Arts Center.
hawaiian fishing nets

Schooled by the Sea

Centuries before Darwin conceived the theory of evolution, Hawaiians knew: On the spinning earth, covered in a dark sea, life began in the oceans.

Time Travel: Lahaina History Tour

Take a historical tour through Lahaina in our series on Maui Day Trips.

Scented Souvenir

One of the sweetest Hawaiian traditions is the making and wearing of flower lei to celebrate people you love or places you’ve been.
raw fish poke

Ahi Shoyu Poke

Get this tasty recipe for ahi shoyu poke from Chef Chris Damskey at the Montage Kapalua Bay.
Four Seasons Talisman cocktail

A Splash of Color

If winter left you feeling blue, your luck is about to change. These recipes from two of our favorite resort lounges will brighten your day . . . and they’re easy as pie. Sweet!