Best of the Fest Winner 2018
Jason LaMotte, executive chef of Tommy Bahama Restaurant & Bar in The Shops at Wailea, earns the Gold Award for "Best of the Fest."
Disco Mix Cocktail Recipes
Get three disco-inspired cocktail recipes from the 2019 'Aipono Awards Gala.
Sabayon & Strawberries Recipe
Lokelani sparkling-wine sabayon lightly garnished with chocolate shavings, Upcountry Maui strawberries, and a chunk of Chef's sensationally crunchy macadamia-nut brittle.
Maui Onion Shrimp and Lobster Cake
Mahalo to Chef D.K. Kodama of Sansei, Cane & Taro, and Vino Restaurants, for this delicious lobster cake recipe.
Sugarcane Grilled Prawns
This artistic and tasty prawn appetizer handily won the award for "Best of the Fest" at the 2009 Kapalua Wine & Food Festival.
Namasu with Crab and Ogo
This recipe incorporates English cucumbers, spiked with the crunch of ogo grown by island aquaculturalists. Shredded crab meat adds a touch of luxury.
Cranberry Cake Recipe
This joyous cake is chock-full of tart-sweet cranberries, cranberry compote and a sweet orange icing.
Vanilla Bean Panna Cotta
Vanilla Bean Panna Cotta Recipe With Fresh Pomegranate and Maui Gold Pineapple.
WEB EXCLUSIVE: Vegan Recipes
Delicious recipes for vegan mac & cheese, lu‘au leaf w/ roasted garlic dip, vegan nut cream, garlic mash potatoes with vegan gravy, and kabocha pie.
Mixology
TKO Punch!
Story by Becky Speere
When you host a party, it’s easy to spend the whole evening making cocktails for your guests instead of socializing. But...
Mmmmangoes
Mangoes were introduced into the Islands in 1824; today no fewer than fifteen hybrid varieties have taken root.
Catch a Cocktail at the Marlin Bar
Stop by Tommy Bahama’s Marlin Bar for a special slice of paradise.
On the Rocks
The perfect accessory for a stunning cocktail ring? A libation created by Freddie Sconfienza, Starwood Resorts’ 2013 starMixologist.
Island Recipes
Maui Dining & Food Stories
Maui Restaurants
A Passion for Liliko‘i
Lilikoʻi is the Hawaiian word for passion fruit. While lilikoʻi can be eaten raw, its naturally high acidity makes it perfect for blending into baked goods, frozen custards, and drinks.