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.
An exceptional kitchen inspires many meals.
Chef Honda shows how to brown—not melt—the Brie. Honey-drenched Brie qualifies as pupu or dessert. Coat with mac nuts ground as fine as panko crumbs.
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.
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.
Maui No Ka Oi Publisher Diane Haynes Woodburn talks about people she knows who have pushed forward, overcoming tough obstacles.
The perfect accessory for a stunning cocktail ring? A libation created by Freddie Sconfienza, Starwood Resorts’ 2013 starMixologist.
Pick up some chorizo and chicken to get started on this paella recipe...
Do try this at home!
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.
Hungry on the run? Tita knows where to go to get the best Maui gas station grindz!
Maui snacks we think you'll relish.
As it turns out, one breadfruit can feed a family, and one variety a people. Packed in coconut-husk fiber and dry leaves, ‘ulu accompanied the Polynesian voyagers in their canoes bound for Hawai‘i.