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.
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.
Eat Here Now
On an island where 90 percent of our food is imported, sustainability starts with eating locally.
Top Ten Tips from Ivan Pahk
Our 2007 ‘Aipono Chef of the Year shares the secrets to his success--and yours.
To Catch the Wind
A hand on the helm and your eye on the horizon: Maui sailors extol the cruising life.
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.”
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.
Oroshigane, the Japanese copper grater
This local chef uses oroshigane, a Japanese copper grater, to grate fresh Big Island wasabi root for sashimi.
