May-June 2013

An exceptional kitchen inspires many meals.

This crème brûlée recipe from Five Palms Lahaina makes 6 servings.

The OluKai Hoʻolauleʻa is an annual open race for hundreds of standup and outrigger canoe paddlers. The famed eight mile Maliko Bay downwinder finishes at Kahana Beach park on the north shore of Maui.

The 2013 Aipono Award winners offer dishes from around the world without having to leave Maui. Travel to Hollywood, the American heartland, South America, Italy and Japan.

Axis deer destroy crops and endanger native species. Beleaguered farmers, ranchers and conservationists are taking aim at the problem.

Hawaiian sailing canoes used to be the island transportation of the past. Teams OluKai and WOW invite passengers to try their hand at paddling.

Very few know the story of Eddie Aikau and why he is so important to the Hawaiian culture. His sacrifice helped spark the awareness of Hawaiian cultural identity.

Winemakers of California elite Pritchard Hill region will be presented by Master Sommelier Michael Jordan at the 2013 Kapalua Wine and Food Festival in June at The Ritz Carlton, Kapalua.

This issue features finding the perfect wine to accompany your travels.

Maui snacks we think you'll relish.

Pick up some chorizo and chicken to get started on this paella recipe...

Maui No Ka Oi Publisher Diane Haynes Woodburn talks about people she knows who have pushed forward, overcoming tough obstacles.

Maui offers bees a friendly environment, and their keepers the potential for sweet rewards.