March-April 2019

March-April 2019 issue of Maui Nō Ka ʻOi Magazine

When Dining = ADVENTURE

Fine dining” and “dining adventure” once meant two different things. How times have changed!
maui culinary arts job corps

Corps Values: Maui Job Corps

Chef Larry Tuzon teaches professional culinary arts to young people who have taken a nontraditional path.
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.

Shop Maui

Your spring guide to shopping Maui's boutique retailers.
pasta recipe

Wild Boar Ragù Pasta Recipe

Pasta with wild boar ragù recipe by Chef Rosa Mariotti.

Time Travel: Lahaina History Tour

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

Mover and Shaker

Triple threat: He can dance. He can chant. And he can sing.
raw fish poke

Ahi Shoyu Poke

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

True Blue

Bring home the tranquil colors of sea and sky.
real estate trends

Bringing it Home

We asked Rob Shelton to share his local-market expertise and some tried-and-true tips for sellers and buyers.
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!