Texas native John Sandbach pays homage to both Texas and Maui in his culinary creations.
Mama's Fish House Executive Chef Perry Bateman is creating a dish just for us: mahimahi wrapped and baked in ti leaves.
Breadfuit is having a moment. Here are some recipes to entice your palate and please even the pickiest eaters.
Mmmm! Kona Lobster Potstickers recipe with Shiitake Mushrooms, Heart of Palm, Soy-Chili Vinegar
Taking a cue from Noble Chef 2014's Italian theme, Shurilla's tiramisu resembles a cup of cappuccino with a swirl of meringue as foam.
Javi Barberi shares the recipe for Breakwall Shave Ice's rich and creamy Banana Bread with Lilikoi Cream Cheese.
Hone your culinary skills by recreating a recipe from one of the finest chefs & restaurants on Maui!
Rye whiskey is an American spirit with a history as old as the United States. More than two centuries later, rye is still sprouting up on Maui in cocktails with tropical fruit and syrups.
Mahalo to Chef Anton Haines for this recipe.
Get this recipe for roasted beef tenderloin.
Our private chef turns an invasive species into a yummy meal. This story includes recipes for Macadamia Nut Caper Sauce and Green Chermoula!
The perfect accessory for a stunning cocktail ring? A libation created by Freddie Sconfienza, Starwood Resorts’ 2013 starMixologist.
This recipe recommends serving the grilled vegetables and meat with rice and green papaya salad.
A Bloody Mary mix turned fruity, it’s the perfect accompaniment to a shot of blanco tequila.
Chef Honda shows how to brown—not melt—the Brie. Honey-drenched Brie qualifies as pupu or dessert. Coat with mac nuts ground as fine as panko crumbs.
Follow this recipe from Pineapple Grill
Try Japengo Chef Jin's recipe for ozoni, a seafood broth traditionally enjoyed during Japanese New Year.
Hungry for an indulgent yet guilt-free breakfast? Skinny up to a Southwestern-style tofu scramble.
Italian cuisine goes al fresco at this beach picnic on Maui. The menu: chicken Milanese on flatbread, pasta fregola salad, and marinara and cheese-filled panzarotti.
Stop by Tommy Bahama’s Marlin Bar for a special slice of paradise.
This recipe uses a Vitamix and 8 ounces of hamachi (amberjack).
Inspired by a mimosa and turned up by James Shoemaker. Each ingredient is a product of Maui agriculture.
Coconut cream filling.... Mmmmmm!!!
Any barbecue joint worth its rub knows that the secret is in the sides. At Fat Daddy's Smokehouse, Chef Chris Schobel has that covered with his brisket dry rub.
These gluten-free treats require no baking.
You will need 2 pounds of sashimi-grade ʻahi for this ʻahi poke recipe from Chef Sheldon Simeon.
Maui Dining & Food Stories
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.