September-October 2010

Septembe-October 2010 issue of Maui Nō Ka ʻOi Magazine

Tita Kathy Collins

How dat old saying go?

Tita takes her talk story tradition on the road, up to Yellowknife, Canada.
hana haze cocktail

Hana Haze

Bartender Eric Martinez from the Four Seasons Resort Maui conjured up this magical cocktail. His choice of garnish was inspired by the lush environment of Hana: a candied hibiscus.

Side Dish: Tweeps

Miz G joins Twitter and discovers some culinary wags amid the tweeting foodies.
biofuel maui

Biofuel Battles

Advocates say biofuels could save big agriculture in the Islands, and reduce Hawaii’s unsustainable dependence on imported oil. Are we willing to pay the price?
fiesta time

Fiesta Time

The fish tacos at Fiesta Time arrive piping hot, packed with well-seasoned, pan-fried mahi mahi on a bed of authentic Spanish rice and refried bean
historic Lahaina house

A Place in History

This Lahaina house is now a historic site. Five years ago, it faced demolition.
sea life

The Reef Around Us

Nudibranchs that dance, parrotfish that change their sex, and punk-rock wrasses are just a few of Maui's underwater wonders.
Hawaii belt

A Study in Style

Six picks for heading back to school, the office, or wherever the end of summer takes you.
pinatas fish taco

Las Pinatas

The spice-loving chefs at Pinatas on Maui dip mahi mahi filets in emerald-green cilantro and jalapeno batter before pan-frying.
circus

The Monarch of the Midway

People once called E.K. Fernandez the Barnum of the Pacific, but he was beyond compare, a Hawaiian original.
charred ahi filet

Charred Confit of Ahi

This brightly flavored ahi and risotto dish won the Best of the Fest award at the 2010 Kapalua Wine & Food Festival.
kamaʻaina

The Meaning of Kamaʻaina

The Hawaiian work kamaʻaina isn’t so much about bloodlines and birthplace, as about a fully intentional way to live.

A Passion for Food

For this pair of Maui restaurant critics, the secret ingredient to any great meal is love.

Events & News