November-December 2007

November-December 2007 issue of Maui Nō Ka ʻOi Magazine

recipes

Do try this at home

The recipe for crowd-pleasing party pupus gives the how-to for Steamed Mussles in Saffron Broth, Crab Rangoon with Three Sauces, Volcano Poke, and his New York Roll.
art

Talk Story

Talk Story on Maui about... Bailey House... Lion King...Kahului Railroad and more!
Ho‘olawa Farm

Explore Further: Native Knowledge from Ho’olawa Farms

Learn the traditional uses for native plants nurtured by Anna Palomino at Ho‘olawa Farms in Haiku.
Wine sommelier

The Art of Champagne

What makes Champagne special? It requires tremendous care and patience—and you literally have to make it twice.
pirate

Side Dish: Pirates of the Cuisine

Miz G gets gourmet booty at the Maui Chefs Present affair...Butternut curry nage and Filipino rice congee served with parrots.
holiday wrap-up

HOLIDAY WRAP-UP: More For You

Like our island gifts? Before buying and wrapping those goods this season, check out our web-exclusive items. We think you'll like them.
publisher's note

Publisher’s Note

It started with a phone call four months ago. “When is your dad’s birthday?” asked Kimokeo. “Tell him I’m going to give him a lu‘au, so he has to visit us.”
holiday recipe

A Toast to Your Health This Holiday Season

Free-range advice for skipping the sugarplums
lessons from the past

Lessons from the Past

What can the ancient Hawaiians teach us about preserving today's resources for tomorrow?
charred ahi filet

Top Ten Tips from Ivan Pahk

Our 2007 ‘Aipono Chef of the Year shares the secrets to his success--and yours.
Oroshigane

Oroshigane, the Japanese copper grater

This local chef uses oroshigane, a Japanese copper grater, to grate fresh Big Island wasabi root for sashimi.
santa claus

Pau Hana

A Hopeless Santa Claus...