Multi-purpose herb mix
When prepping for dinner at Il Teatro in Wailea, Chef Kulis personally harvests herbs from the restaurant’s garden.
Bringing the Best Forward
Our dining editor gets the scoop on three Aipono Award winning restaurants.
2010 Chef of the Year: Cameron Lewark
Cameron Lewark wanted to be a chef since the fifth grade, when he began cooking dinner for his overworked mom.
Mmmmangoes
Mangoes were introduced into the Islands in 1824; today no fewer than fifteen hybrid varieties have taken root.
What Do You Do with a Green Papaya?
What do you do with a green papaya? Our dining editor uses the fruit in chicken tinola soup and green papaya salad - recipes included!
LuLu’s Lahaina Surf Club & Grill
Lulus Lahaina Surf Club serves local favorites and surf-themed cocktails.
A Lesson in Biodynamic Wine
Many winemakers say that biodynamic practices increase the land’s ability to express its unique flavors and components in the wine — enhancing its terroir. The result is a wine that speaks of its place, that has its own distinctive signature.
Buddha’s Hand
Meet “Buddha’s hand.” Its white, pithy center isn’t bitter like most citruses, and because it has no juicy pulp, you can use the entire fruit in recipes requiring zest.
RECIPE: Steak Crudo with Finadene
Hone your culinary skills by recreating a recipe from one of the finest chefs & restaurants on Maui!
Wines for a Summer Barbecue
This issue features finding the perfect red wine to accompany summer barbecues.
