The World on a Plate without Leaving Home

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NEXT STOP: AMERICA’S HEARTLAND

Leoda's corn pie on MauiLeoda’s Kitchen & Pie Shop
Gold ‘Aipono for Best Dessert

What would America be without pie? From roadside truck stops to holiday tables, pies are a nostalgic mainstay of American life, and Maui now enjoys a big slice of comfort, courtesy of Leoda’s Kitchen.

For thousands of years, our ancestors stuffed savory fillings into grainy crusts to stretch ingredients and make portable meals for long journeys. Early settlers in the U.S. followed suit, and their potpies and fruit cobblers evolved into a homespun symbol of security and happiness. Which makes you feel better for the long journey across the pali — the savory roasted-corn hand pie, or the sweet chocolate mac-nut decadence decked out with whipped cream? I usually order both. You never know when you’ll be stuck in traffic.

SIDE DISH – Chef Sheldon Simeon recently represented Star Noodle on TV’s Top Chef and made us proud with his red cap. He’s also the gastronomic force behind Leoda’s.

THIRD STOP: PERU, SOUTH AMERICA

AmasiaAmasia
Gold ‘Aipono for Best New Restaurant

Ever the trendsetter, Alan Wong intends for Amasia diners to experience the best flavors of a carefully curated global food court.

Take your pick of countries represented here: there’s sushi and a robata grill (Japan), bao buns and potstickers (China), and pork adobo empanadas (Portugal), to name a few. But it’s the red-hot food trend from Peru — the uni-shot ceviche made with leche de tigre — that warrants our global pit stop. Wong fell in love with potent “tiger’s milk” during his visit to the country as a guest chef. Since he opened his Maui outlet last year, local diners can groove on Peruvian like the rest of the world.

SIDE DISH – If it were up to me, Wong’s Richard Ha Tomato with li hing mui dressing would be on the list of the best foods in the world.

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