May-June 2013

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

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

Hungry on the run? Tita knows where to go to get the best Maui gas station grindz!

For the first time in ‘Aipono’s eleven-year history, Maui’s chefs elected one of their own to a second reign as Chef of the Year.

An exceptional kitchen inspires many meals.

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.

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.

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

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.

Ancient Hawaiian Chanters used the unique sounds of the Alala, Hawaiian crow, to broadcast messages in battle. Currently they are extinct in the wild.

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.

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.