Inspired by a mimosa and turned up by James Shoemaker. Each ingredient is a product of Maui agriculture.
Holiday cocktails? No time like the present!
The owner of Cow Pig Bun created this classic Old Fashioned. He makes it with Japanese whiskey, which “tends to be a little peaty, more like a scotch."
Do try this at home!
This recipe recommends serving the grilled vegetables and meat with rice and green papaya salad.
Mahalo to Chef Tom Lelli, instructor at Maui Culinary Academy for this recipe, also featured in Maui Culinary Academy's Taste of Maui Cookbook.
Food, family, and friends form the heart of this small Huelo home.
Add some bacon to your spinach salad!!! Mmmmmmm!
If you are using fairly chunky cranberry relish, simply combine all the ingredients in a blender with a few cubes of ice and blend until smooth.
Mahalo to chef Chris Kulis for this recipe for grilled pumpkin salad.
Learn what the student chefs are up to at Paia Bay Cafe, a community-funded nonprofit kitchen space.
Served as a complimentary starter, this appetizing Edamummus dip is a huge crowd-pleaser.
Try this playful cocktail created by Greg Shepherd at Cow Pig Bun. We found it a spirit-driven cocktail with subtle reminders of a mai tai.
This local-style staple is making waves across the Pacific—but the best spot to enjoy poke will always be here in Hawaiʻi. One West Maui eatery is honoring our poke traditions with a tasty twist on "The 12 Days of Christmas."
Mahalo to Chef Anton Haines for this recipe.
Vanilla Bean Panna Cotta Recipe With Fresh Pomegranate and Maui Gold Pineapple.
Mahalo to Chef Greg Grohowski for this recipe for Vietnamese beef.
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.