Cover photo by Sean Hower
Maui’s food purveyors and restaurants are a pathway to local culture. We love to eat, and the people who feed us really care about what they do. More and more, we’re demanding locally sourced meals, and our chefs and restaurateurs are happy to comply.
For this year’s food issue, we celebrate how we grow food, raise livestock, hunt and fish, and find inspiration in the aina and our surroundings. We also catch up with faces at new spaces, and what new directions our chefs and restaurants are going. Think of it as a behind-the-scenes look at all things fresh in our tasty service industry.
Chef Jeff Scheer
The Mill House Restaurant, Waikapu
We’re working tirelessly to give our guests one of the best dining experiences of their lives. This is what drives us to learn and improve. Fresh, delicious, balanced food that leaves an indelible mark on your memory. We like to say that “We are the farm!” The farms on our property allow us immediate access to fresh produce. We also grow microgreens in the back of our kitchen. I personally have a large garden at home, which has enriched my understanding of the process and care needed to grow high-quality, organic food. Our goal is to source 100 percent locally. Period. We’re a very new restaurant (our official grand opening was on Saturday, March 19). But even before The Mill House, I worked closely with Kupa‘a Farms to source fresh produce daily.
We source only the finest meats, including Texas Longhorns from our property, certified organic beef from “Beef and Blooms” and pork from Malama Farm in Haiku. The whole animal is purchased and I hand-butcher the different cuts here in our kitchen. Aside from the cuts that are well-known by diners, we use the bones to create stocks and broths for the bases of sauces. We’ve created our own charcuterie program that utilizes cuts that would often be discarded. They are used in creative ways to enhance our dishes. We often have head cheese on our menu. With our preparation, it’s delicious and often requested. We have a deep respect for the animals and fish we use and it shows on our menu. Nose to tail–nothing is wasted.
It’s a beautiful thing that chefs are embracing local, sustainable, organic foods more and more each day. It’s become less hip and more of an expectation from those that truly care about their food. And with this change in thinking comes more options for chefs looking for quality ingredients. We’re lucky on Maui to have such a large, growing population of forward thinking consumers. As Maui chefs, it’s our obligation and privilege to deliver locally grown food for our guests. The Mill House Restaurant, (1670 Honoapiilani Hwy., Waikapu); 808-270-0333; https://millhousemaui.com/
I go fishing whenever I have a chance. Anytime you eat something you have caught, you appreciate the life that was sacrificed for our sustenance. It also never tastes better than fresh caught and you want to use ingredients that have minimal processing and raised as close to home as possible. Charley’s has a full sushi menu which is the pure definition of fresh. Ingredients come in the back door and go to the table with minimum fuss from our chefs. I always have as much growing at home as my land and busy schedule can handle. It’s kind of similar as catching fresh proteins: once you’ve tasted and cooked with ingredients so fresh, the rest pales in comparison. The price point for local, natural produce should not be more expensive than product coming to me from 3,000 miles away. Doesn’t make sense, and we need to fix that system. Charleys Restaurant and Saloon, (142 Hana Hwy., Paia); 808-579-8085; http://charleysmaui.com/
Local produce has been a part of our mission from the beginning. All of our gourmet salads are made with the freshest local ingredients we can find. We get fresh product delivered almost daily by Rainbow Organics, Kumu Farms, Kula Kine and Dakine. We listen to what our customers want and need and do our best to fulfill that. We’re hoping to develop a homemade gluten-free focaccia bread. Wailuku Coffee Co., (26 N. Market St., Wailuku); 808-495-0259; http://wailukucoffeeco.com/
Three’s Bar and Grill, Kihei
Fork and Salad, Kihei
Three’s wants to support local charities and those in need so we recently launched our “Kama’aina Give Back Program.” It’s a monthly community outreach program we started this year. The way it works is each month local patrons can come dine and support the cause. Three’s donates 10 percent of all Kama‘aina sales for the month to the beneficiary and we give the diner a 10 percent off discount as our way of saying thank you for supporting.
In January, we raised $1,500 for Team Trucker and the Dukes Family. In February, it was $1,200 for the American Heart Association. The Maui Pasta Co. is our March beneficiary and in April it will be the Hawaii Agricultural Foundation. We feel that this program, through the right channels, could hugely impact the beneficiary and promote positivity in our community. Threes Bar and Grill, (1945 South Kihei Rd., Ste. G, Kihei); 808-879-3133; http://www.threesbarandgrill.com/ Fork and Salad, (1279 South Kihei Rd., Unit 204, Kihei); 808-879-3675; http://forkandsaladmaui.com/
We’re known for raising a variety of specialty and heritage breed chickens selected for their various egg colors. Our chickens are truly free-range. We are a non-certified organic operation. We only feed our chickens certified organic feed. They are treated with the utmost respect which results in happy hens that produce nutrient dense eggs.
The current trend in agriculture and other related products is moving towards building relationships with local farmers and understanding exactly where their food is coming from. In addition, people are looking for something unique and beautiful. It makes us happy to see our customers get excited about our eggs. They really enjoy the fact that they come in a variety of natural colors. Not only do we provide a super fresh product, but each dozen is unique. You never know what mix of colors you are going to get. The Naughty Chicken, (Naele Rd., Kula); 808-298-3946; https://www.facebook.com/farmfresheggsmaui/
I love to go fishing in Alaska every year. I bring back salmon, Ling cod, Redeye snapper, black sea bass, halibut. Joe and I spend four days at a great lodge called El Capitan on Prince of Wales Island. It’s peaceful, beautiful and fun–my favorite getaway.
Last year in Santa Barbara, on the wharf where they were bringing in huge traps of sea urchin, I asked the fisherman if I could try one. Right then and there he cracked the shell and I scraped out the uni with my finger. Absolute heaven!
I used to garden a lot but now the restaurants and catering take up all my time. When I can, I grow fennel, beets, herbs, leeks, and lemongrass in a 4,000 square foot garden we’ve had for years. We have about 50 fruit trees that provide the restaurant with grapefruits, tangerines, avocados, lychee, longon, pomelo, lemons and limes at various times of the year.
I have a couple who grow all our lettuces for Hali‘imaile General Store and have for years. I have customers that bring us lemons, limes, avocados, lemon grass, cabbage–whatever they have extra from their gardens. I also have my secret garden that’s supplying us with amazing items: turnips, broccolini, rainbow carrots, fennel and leeks. Haliimaile General Store, (900 Haliimaile Rd, Haliimaile); 808-572-2666; http://bevgannonrestaurants.com/ Gannon’s, (100 Wailea Golf Clug Dr., Wailea); 808-875-8080; http://www.gannonsrestaurant.com/
Joe Birrer, Chef Owner
I love to garden on the small property in Kula where I live. We grow spring mix, cucumber, tomatoes, zucchini, kale, basil and other things, depending on the season. I also get produce from Kula Dave, Kula Country Farms, Waipoli, CN farms and some items from different farmers markets and vendors. I try to source most of our produce locally because when it’s fresh and organic it tastes so much better and helps to support the local farmers. I’m always incorporating fresh local veggies with a creative twist into my dishes, especially the daily specials and soups. Zing Maui, (2050 Main St., Wailuku); 808-244-3707; http://www.zingmaui.com/
Lipoa Street Farmer’s Market, Kihei
Every Saturday morning (8:30-10:30am) in Kihei we have 100 percent organic Maui produce and exotic fruits coming from Okamura Farms, Coca Farms, SEE Farms and Kiamanu Farms, just to name a few. We also have 100 percent local Maui Honey, fresh made miso, baked goods, and fresh komboucha every week from Big Wave Beverages. Most produce was picked the day before the market. We’re looking forward to a big Maui mango season soon. Lipoa Street Farmer’s Market, (95 E Lipoa St., Kihei)
Whenever I get the opportunity, I transport myself out of my day-to-day environment, whether it be the Mainland, Europe, India or simply on our worldwide web. It’s during these times when I pick up on techniques in the kitchen that I otherwise may be not exposed to, via classes, workshops or retreats. Keeping it fresh is one of my greatest passions. My intention with each creation is to incorporate the highest vibrational seasonal and local foods while paying close attention to the concepts of proper food combining and sustainability–and always with a dash of Ayurveda. Scalloped breadfruit, digestive elixirs and kitchari, to name a few.
I recently began making bone broth for my clients. The nutritive effect is beyond measure. Venison bones are provided for me by highly conscious hunters Upcountry. I choose wisely where I get my venison bones. The intentions of these hunters is to provide bones for me to turn into medicine. I infuse different roots and herbs that support either the liver, kidneys, lungs or heart into the broth. Be Nutritious, http://be-nutritious.com/
You know it doesn’t get any fresher than Fresh Off the Boat. We just found a new “port” for our boat in Waikapu, and we have a great shaded area with dining tables. This is just what I wanted for Wayne’s Sushi. I would be fishing more but I turned my boat into a food truck. I go to the fish market in the mornings and create my fusion sushi to order. You can also get fresh cooked fish dishes with greens and teppanyaki steak. We are open from 11am to 8pm everyday except Sundays so come hanapaa! Fresh off the Boat, Wayne’s Sushi, (1488 Honoapiilani Hwy., Waikapu); 808-281-8810); https://www.facebook.com/waynessushi/
image by Sean Hower
Maui Coffee Roasters, Kahului
We do nitro coffee–cold brewed coffee pressurized with nitrogen poured out of our tap. The nitrogen doesn’t absorb the coffee, it’s in between the molecules, and that’s what causes the foaming in this coffee. As the coffee gets poured and sits, those bubbles reach the top and create the foam. This coffee is thicker and creamier than your regular toddy, but you can have it any way you want it. We can serve it with flavors–almond, chocolate, on ice or not. Maui Coffee Roasters, (444 Hana Hwy., Kahului); 808-877-2877; https://www.mauicoffeeroasters.com/
Ben Diamond, Executive Chef
The Wooden Crate at Lumeria, Paia
Lumeria puts on an event every month for the local community, like Kanekoa playing on April 2 to benefit the Paia Youth & Cultural Center. This is a creative opportunity to meet and socialize with travelers and members of our local community. We also love to collaborate with guest chefs, and event collaborations such as FEAST HAWAII.
All of our dinners at The Wooden Crate are offered “family style” with platters and bowls of our main and side dishes are brought to the tables for groups to share. Everything is made that day, including salads and dressings made from scratch and side dishes made from local produce. Fish is fresh Pacific caught and grilled same day we receive it. The freshest dishes include produce we harvest from our garden moments before serving like herbs, salad greens, breadfruit and edible flowers. Our eggs are from Hoku Nui farm, fish is from Fresh Island Fish, and chicken, lamb and beef will be coming from Hoku Nui starting this spring. Until then, beef is from Maui Cattle Company and our chicken is organic from local vendors. The Wooden Crate at Lumeria, (1813 Baldwin Ave., Makawao); 808-579-8877; http://lumeriamaui.com/events/wooden-crate-dinner/
Chef Gary Johnson
We started the restaurant as an extension of our farm Hana Ranch to highlight our beautiful produce and share our story with the Maui community. We also work directly with Okoʻa Farm, Kupaʻa Farm, Fresh Island Herbs, Hana Herbs and Flowers and Rainbow Organics. Our produce is grown organically without the use of harmful synthetic chemicals or genetically modified seeds. We believe that by caring for the land, we can deliver the best produce to our customers and strengthen the foundation of our community. Our connection to our farm is the freshest aspect of the restaurant; it influences how I create the menu every single day. We aren’t trying to be hip–our focus is on creating delicious food from responsibly sourced ingredients and educating our customers about sustainable agriculture along the way. Hana Ranch Provisions, (71 Baldwin Ave., Paia); 808-868-3688; http://www.hanaranchprovisions.com/
Executive Chef Tylun Pang
Ko and Luana, Fairmont Kea Lani
The resort is very supportive of community initiatives like Hawaii Seafood Month, Maui Ag fest, Localicious and Grown on Maui. Staying involved keeps us close to the source and in touch with local farmers and fishermen. It helps me stay on the pulse of what’s going on in Maui. I was walking through Brian Otani’s field of baby carrots recently and he had a test row of artichoke plants growing. We walked over and he cut the first one for me–I’m hoping to serve them all here before anyone gets their hands on them.
I had a fresh Onaga red snapper that Gilbert Edo had brought in last week. It couldn’t have been out of the water more than 12 hours when I cut and cooked it. The dish had such an amazing flavor! It’s an awesome reminder of the special place we live in to have experiences like that. At Luana, we highlight locally created beverages. Every First Friday we tap a special cask ale from Maui Brewing Company. On Thursday, April 7, we have a wine event with Maui Wine.
I love to fish but it’s recreational and the catch is for home consumption. Fishing gives me a chance to wind down from the busy pace at the resort. Being close to the ocean reminds me how lucky we are to have it as a resource for some of the best fish available in the world. We treat its bounty with respect and never take it for granted. Ko and Luana, Fairmont Kea Lani, (4100 Wailea Alanui Dr., Kihei); 808-875-2210; http://www.fairmont.com/kea-lani-maui/dining/ko/
Christopher Hong, GM and Eddie Munoz, Chef
Kahili Restaurant, Waikapu
Chef Eddie’s new soup and salad bar at Kahili Restaurant is onolicious! We update our menu every six months to add new creations. Right now our menu has gastropub and craft beverage influences as well as holiday specials. The Caprese salad is a featured item along with our various other green salad options. Our exciting fresh catch that allows patrons to customize the preparation with three choices. We’re always looking for local products that can match our demand and quality and certainly try to keep purchases within our island if we can. We carry Maui’s own Ocean Vodka and Pau Vodka in our bars. We believe using fresh produce and garnishes enhances the guest experience. Kahili Restaurant, (2500 Honoapiilani Hwy., Waikapu); 808-242-6000; http://www.kahilirestaurant.com/
Executive Chef Ryan Luckey
Leilani’s on the Beach, Ka‘anapali
I’ve grown up in a fishing family. My uncle Tad of Luckey Strike charters brought us up on the boats as keiki, teaching us the importance of live bait, down rigging and night fishing, compared to dragging lures around looking for the big marlin to kill. We like to look for the bottom… where all the good fish hang out, like uku, paka and such.
We have almost 40 different farms featured on both our dining room and Beachside Grill menus. Since the late 1990s I’ve always made it my number one mission to nurture and support my local produce and products. I utilize Paula from VIP and her vast knowledge and contacts from her family (Otani farms). We also receive deliveries twice a week from Local Harvest, which is a co-op of sorts, helping distribute various forms of produce from across Maui and the Big Island. Simplifresh Farms is only a text or phone call away, they bring things down from Lahainaluna weekly. We utilize Da kIne Herb Farm, Evonuk Farms, Surfing Goat Cheese, Fresh Island Herbs (the micros and avocados are unreal!), Waihe’e Mac Nuts, Waipoli Hydorponics and Kumu Farms.
We’ve made a conscious shift to utilize socially conscious proteins like Jidori, Duroc pork from Compart Farms, lamb from Ni‘ihau and Makaweli Ranch, lobsters from Kona Cold. We also feature prime cuts of midwestern beef from Newport Meat company. All our fish come from the four fish distributors here on Maui. I choose to not use the Oahu fish companies that have tried to squeeze into our Maui marketplace because of the financial impact I have by keeping our business dollars here on Maui. Leilan’s on the Beach, (2435 Kaanapali Pkwy Bldg J, Lahaina); 808-661-4495; http://www.leilanis.com/
Gypsy Maui Food Truck, Pukalani
I shop the farmers markets Upcountry and Mana Foods. I almost always have produce from Greenleaf Farms and Kupa‘a Farms. I use very little in the way of meat–I mostly serve beverages. But when I do buy protein it’s usually yogurt and beans, which I get at Mana Foods. Gotta love the case discount! And we serve only organic milks in our coffees–I keep dairy, almond, soy and coconut milks onboard.
I’ve always been a huge supporter of family farms, and friends know to text me when they have excess produce and eggs. I keep my eyes peeled for roadside stands, and I almost always choose a locally grown item over a Mainland organic item. We’re so lucky to have a year-round growing climate–why not take advantage of it?
The Green Monster is the sleeper hit of the truck. A smoothie made with fresh kale, avocado and lilikoi, it has a great consistency and the flavor is a bit like a fresh green apple. Sometimes people shy away from “the green drink,” but I’ve turned a lot of folks around with this one. I think fresh coffee tastes completely different from coffee out of a thermal carafe. So all of our coffee is made to order. Every cup. I don’t subscribe to the “fast food” concept. I know that if someone waits for their drink, it will be worth the wait. Gypsy Maui Food Truck, (Kulamalu, Pukalani); 808-298-3320; https://www.facebook.com/gypsymaui/
Photo by Sean Hower
Giovanni Steven Cappelli
Bistro Casanova, Kahului
My wife grows an awesome vegetable garden in our home in Kula. When it goes, it goes big. Arugula, Italian beans, kale, collard greens, broccoli, eggplant, basil, mint, you name it. Even figs and avocados. You have to have our kale salad. Everyone does it now, but ours is da best. We get produce from Kula Produce, among others. Restaurant Business magazine says the word fresh appears on average 35 times in any restaurant menu. It’s the most used and abused word in the food business, but when we say it we mean it. You will also find elegant handcrafted drinks using local Pau and Ocean Vodka on our menu, not because they are trendy, but because they sell. Casanova, (1188 Makawao Ave., Makawao); 808-572-0220; http://casanovamaui.com/bc/casanova-makawao/ Bistro Casanova, (33 Lono Ave., Kahului); 808-873-3650; http://casanovamaui.com/bc/bistro-casanova/
Chef Casey Lara
I love to use local produce and fresh fish. We make soups from scratch–sometimes red curry coconut mahi, carrot-ginger soup and creamy fresh broccoli; also favorites like French onion and clam chowder. We buy fresh ahi, mahi and ono. We have a Daily Fish Special for $14.95. One of our customer favorites is fresh ono with a lilikoi beurre blanc, served with rice and steamed local organic baby carrots. I like to vary the veggies on this plate, sometimes offering buttered local yellow and green zucchini or Brussels sprouts.
With the fish special, customers can pay $2 more for one of our freshly tossed salads. We start with a Kula or Haiku organic salad mix, add the usual carrots, cukes and tomatoes. Then we toss in a few cranberries and candied walnuts or cashews for a taste surprise. Some of our housemade dressings are papaya seed, cashew-garlic and chef’s vinaigrette.
Our popular burgers are local and free range from Maui Cattle Company. We have various sources for our fresh fish, including local fishermen. I grew up in the islands and I have always prioritized sourcing local items for our kitchen. Stopwatch Sportsbar & Grill, (1127 Makawao Ave., Makawao); 808-572-1380
Photo by Sean Hower
Mark and Judy Ellman
The Ellmans have innovated their own modern cuisine scene into their own oceanfront Front Street Lahaina hub. Working with farmers and fisherman has been part of the philosophy from way before anyone coined ‘farm to table’. The iconic dishes that come from each of the restaurants are just one aspecto fo their impeccable service and dedication to food. Kama’aina and visitors alike love the ingenuity of this ohana and environment. Mala Ocean Tavern, (1307 Front St., Lahaina); 808-67-9394; http://www.malaoceantavern.com/
The Market, Wailea
To us, the local movement is a way of life. I’ve been sourcing local since day one. I’ve been gardening for the last 10 years and approach food with a ‘dirt to mouth’ experience. It has taught us to appreciate where food is grown, how it’s handled and to pass this knowledge on to our children. My relationships with many farmers and fishermen on Maui sets the stage for the beautiful products we have at The Market. I speak with local fishermen to procure the best from the ocean, and work with Malama Farms closely for local Berkshire pigs to sustain my charcuterie program at The Market. In my philosophy, I tend to not use the word “fresh” because everything is fresh! Each component of our menu items are made in-house utilizing local ingredients. The Market, (10 Gateway Pl., Wailea)
Chris Schobel, Chef Owner
I’ve gone fishing a lot–catching, not so much. It really teaches you to respect the animals and what they have given up for us to eat. I recently made a vegetable risotto for my family and friends with James Simpliciano bringing the vegetables that he picked less than an hour earlier. I’m really spoiled by having my good friend and neighbor being a farmer.
I have been a large proponent of local sourced vegetables and proteins since my days with TS Restaurants. I was lucky to learn how important this was when I first arrived to the islands. Our watercress salad has only locally grown ingredients that haven’t had to take a ride on a pane to get here. We also have a couple of local spirits, but we really are pushing the local craft beer. Maui Brewing Company continues to put out stellar beers, and we’ve also put Kohola Brewing into our lineup.
Our idea is to compliment all of smoked products with crisp, clean, fresh sides. We’re trying to get our guests to eat a little bit of Maui with every meal. Fat Daddy’s, (1913 South Kihei Rd., Kihei); 808-879-8711; http://www.fatdaddysmaui.com/
Maui Pasta Company, Waikapu
If fresh basil just got picked and delivered, we’ll make a fresh pesto lasagna. If it’s fresh zucchini and squash, we’ll make a vegetarian lasagna. There’s so much more nutrients and delicious flavors when it has just come from the organic Maui soil. Our focaccia bread is also made fresh daily. We create daily specials to highlight whatever fresh vegetables and herbs that we get in each day. Each special has pasta made specifically for that dish, and it’s made the day that we serve it. The sauces for the specials are made in the morning, the dish is prepared and photographed so that our customers can see what they will be eating, and it’s usually sold out by mid-dinner service.
For cheeses, we make our own ricotta cheese and our own mascarpone cheese for our Tiramisu desserts and cannoli. We also use organic chicken for our chicken dishes, and for our meatballs we use Maui Cattle Co. beef, with thyme stripped fresh off the stalk and parsley picked at Kumu Farms across the street.
Everyone is busy and on a budget, and especially here on Maui–with the HC&S layoffs–we see our trend as being good, fresh healthy food that does not break a family’s budget. I’ve always been adamant about keeping our costs down, so we can provide affordable hot and fresh foods for all of the Maui community. We are planning to expand our popular “Family Meal” options, where families can stop by and get food for four, a salad and freshly made bread all for under $30. Maui Pasta Company, (1476 Honoapiilani Hwy., Waikapu); 808-633-3355; http://mauipasta.com/
Photo by Sean Hower
I love simple, clean food. The O‘o Farm salad at Pacific‘O is always a favorite for me. You can definitely taste that these veggies and greens are straight from the farm. And Michele’s nightly salad specials at Sale Pepe never disappoint–definitely order the lentil salad if you see it on the menu board. At Cafe Cafe we just try to stay true to what we do. We want to pour Maui’s best coffee and serve it with clean, healthy food. That may or may not make us hip, but we just want to be authentic and deliver the best cup we can to customers.
Take one of our most popular items for example: ice coffee served with coffee ice cubes. It never fails to delight customers that we care enough not to dilute their cup. Simple but important! We are proud to pour 100 percent Maui Espresso bar. We love to support local coffee–yes, it’s more expensive than beans from Costa Rica, Brazil, etc., but Maui coffee is simply amazing, and on a relative basis, it’s still less than half the price of most good Kona varietals. It’s a shame more venues don’t share Maui’s best beans with our island’s visitors. We source our coffee beans through Maui Oma coffee roasters and leverage the great growers on the west side from the Ka‘anapali Coffee Farms.
I’m a purist, and I never tire from drinking a simple espresso made from the Maui Red Catuai bean. But we know lots of coffee drinkers like to mix things up, so we feature daily espresso-bar specials based on our baristas’ favorite pours. One of our most popular specials is an Iced Lahaina Latte–it’s espresso with coconut milk and a touch of macadamia nut flavor.
Pour-over coffees (custom made cups of brewed coffee) are a hot trend in many big cities, and we’re happy to offer them at the cafe. They’re a great way for customers to try Maui’s specialty coffee varietals, and since each cup is made to order, customers taste the beans at their peak. Our latest offering is a called Peaberry in Paradise. It’s a custom blend of Maui Red Catuai, Yellow Caturra and Mokka peaberry beans. We also offer Maui Red Catuai, Mokka and Typica beans as pour overs so guests can sample flights of coffee and choose their own favorite. There’s a proliferation of customer preferences for nut-milk alternatives and sweeteners. We offer organic soy, almond and coconut milk in addition to organic half-and-half. For natural sweeteners, customers get their choice of organic demurra, coconut palm, cane, agave, honey and stevia.
From our food menu, our fresh superfood smoothies are all hand crafted with fresh fruits and greens, and we offer great vegan protein and superfood powders as supplements. The Green God/dess is our healthiest smoothie full of cleansing greens (cilantro, parsley, ginger, lemon, spinach, kale, cucumber, avocado and a bit of papaya.) And our salads and fruit acai bowls are custom made-to-order. Cafe Cafe, (129 Lahainaluna Rd., Lahaina); 808-661-0006; http://cafecafemaui.com/
Michael Baskin and Sarah Sparks, Owners
It’s all about the personal experience in the Paia Inn Cafe. The cafe is slowly revealing its dining style to the public. We have soft launched with brunch, and we keep playing with the menu. We just added the chopped salads. Other popular dishes are the huevos rancheros and the chef’s omelette. We also serve Maui Kombucha, fresh green juice and carrot juice and smoothies. The cafe environment is casual but it has a luxurious feel sitting outdoors enjoying brunch under the shady hau branches in our courtyard while Chef Nick creates his dishes nearby in the open kitchen. The mimosas and Bloody Marys cap the experience with a bit of decadence for our guests as well. Paia Inn Cafe, (93 Hana Hwy., Paia); 808-579-6000; http://paiainn.com/
Monday’s – UHMC campus from 11-1pm
Wednesday’s – Wailuku Banyan Tree Park from 11-1pm
Friday’s – Ilima Shell Service Station 11-1pm
I do a lot of spearfishing and it definitely gives me a sense of appreciation and responsibility to treat the food products I have with respect. Unfortunately, I don’t do a lot of gardening, but having been born and raised in the farming community of Kula, I grew up around farms and farmers. They are some of the hardest working people I know. People don’t realize how difficult it is to farm.
We rotate our menu every two to three weeks. When we created Maui Fresh Streatery, we wanted to support our local farmers and fisherman. If we had a static menu that didn’t change, then when an item was not available we would have to source elsewhere. We have created over 20 rotating, culturally themed menus that allow us to feature a wide variety of ingredients.
There are so many great chefs on Maui that are really pushing the “fresh” envelope. I think what Chef Mike Lofaro of Humuhumunukunukapuaa is doing with his Malama Dinners is amazing. Chef Jeff Scheer at the Millhouse has always been on the cutting edge of using all the freshest products. Chef JoJo Vasquez of the Plantation House is doing incredible food at his Beats and Eats. Sale Pepe has what I think is some of the most honest and real food on the island.
Kumu Farms in Waikapu has been one of our biggest supporters from the start. Manu and I talk over the phone multiple times during the week to see what is being harvested and planted. James Simpliciano from SimpliFresh Farms, Hana Herbs and Flowers and Nohoana Farms are all great supporters as well.
We try to use locally sourced proteins whenever possible and if price points allow us. Because we are a food truck it would be hard to justify selling plates for $30 using the best proteins. Because of this we work closely with purveyors like Maui Cattle Co. and Tropic Fish Maui to see what’s available and also affordable. We often buy fish directly from fishermen as well.
Because we are a food truck, we are not bound by limitations and restrictions of a standard restaurant. I’m able to change and switch menu items as often as I would like. I can move and relocate to different locations and attend different events to allow a wide variety of guests to experience our food. Of course our rotating menu is definitely the freshest aspect of our business. The menu options are limitless! Maui Fresh Streatery, 808-344-7929; http://mauifreshstreatery.com/
Chef Tom Muromoto
I hunt for fish and ocean products personally. I love to spearfish–I’ve been born and raised on the ocean and it’s part of my life. Cooking and using ocean products are healthy. The Native Hawaiian Diet dish on the menu is prepared nightly. I order fresh fish daily and change the preparation every day. Our nightly goal is to use everything.
I grow a small garden, and it’s nice to use what you planted, plus you know where it came from and know how it was grown. My wife and I make great salads at home and we seldom like to go out and eat. I guess you can say that’s the freshest item I’ve eaten. If we don’t grow them in our yard we’ll go to the local farmers market.
We try to plant different type of greens, potatoes, taro, herbs and fruits for the restaurant. We are using more gluten-free products, healthier dish selections, and using sustainable products from land and sea. Tiki Terrace Restaurant, (2525 Kaanapali Pkwy., Lahaina); 808-262-8450; http://www.kbhmaui.com/dining/tiki-terrace
Natasha Gould, Baker & Owner
Our family is from Hana and as a result we have a firm appreciation of homegrown as well as hunted produce and game. It only takes simple wholesome ingredients to make a good thing even better. Living in Hana, gardening is less of a hobby and more of a lifestyle. When you garden, it forces you to be conscious of where your food comes from, how much you need and how much you consume so that there’s no waste. This consciousness allows a simple little manapua shop to mitigate our amount of excess. Even when we have excess, in that family style of Hana we mahele (share).
Our fruit comes from Hana, watered and cared for mostly by nature, making the fruit quite exquisite. Our green onions and other greens come from Kula. Our Sweet potatoes come from Molokai. Everything in our shop is baked fresh and by hand everyday. Our lilikoi is juiced at peak ripeness to make my lilikoi bars and butter. As summer rolls in, we hope to add mango and guava to our dessert menu. We love hearing people tell us how fresh and sweet the bakery smells as they walk through the door. The Manapua Bakery, (1246 Lower Main St., Wailuku); 808-242-7675; http://www.manapuabakery.com/
In addition to our standard world-wide menu, Hard Rock Cafe Maui is one of a very few Hard Rock’s in the world that has its own local menu featuring fresh fish caught every morning off the shores of Maui for our fish tacos, fish catch plate and fresh ceviche. We also feature a local burger with local produce from Upcountry. Hard Rock Cafe Maui’s best locally sourced dishes are our fresh fish tacos, the grilled fish sandwich, local fish ceviche and our local legendary burger. We are lucky to be on Maui and sourcing a majority of our produce from DaKine Herb Farm and work with our other distributors to get as many items from upcountry as possible. Hard Rock Cafe, (900 Front St. B-7, Lahaina); 808-667-7400; http://www.hardrock.com/cafes/maui/
At TJ’s we’re constantly introducing new items and products that our customers want to see, whether it’s bentos, poke or another new dish. We use the highest quality products sourced from local businesses. Fish is brought in daily, processed and served to customers within a matter of hours at our poke counter.
I personally do not hunt or fish but I do have a great appreciation for where our food comes from. I have a small personal home garden mostly for home use. It has brought to light the importance of using the freshest possible ingredients in the dishes we create. Moreover, I feel that it’s given me a greater perspective of how important it’s to work with our local growers.
We’re trying to look at “healthy alternatives” to everyday foods. Currently, we offer an assortment of salads and other health conscious food choices, but for this year we hope to really expand on that concept. We want to have healthy alternatives for everyday meals by incorporating locally sourced ingredients for our customer. TJ’s Warehouse Outlet, (875 Alua St., Wailuku); 808-244-7311; http://www.tjswarehouse.com/
Alba’s Cuban Coladas food truck, Kahului
I am always on the lookout for local farmers that promote their fresh new products on sale at farmers markets and/or vendors events. I garden and grow most of my herbs and spices. Beginning with just their seeds helps me appreciate the process of cooking with them after knowing how much time and patience it takes before harvesting. Doesn’t get any better than that. I always find different ways to incorporate in-season vegetables and fruits, as well as local (Hawaiian) ingredients. I like to transform them into my own, and make it “Cuban Style.”
I make freshly brewed cuban coffee, I prepare the espresso the way it’s traditionally prepared in Cuba, as well as Miami. I’m passionate about my culture and the way our food and coffee is prepared and served. I also use local organic brown cane sugar, which actually makes the espresso taste way better than regular processed and refined sugar would. Alba’s Cuban Coladas food truck, (Kahului Beach Rd., Kahului); 305-773-7107; http://www.albascubancoladas.com/
Christine Vestfals & Larry Lutz
Our ice pops are handcrafted from real fruit that is pureed, juiced or sliced to retain as much of the fiber and nutrients as possible. Fresh local fruit picked at the height of the season has the best flavor so our pops are intense and don’t require a lot of added sugar. Our approach is to take cues from the seasons and our customers. We experiment with new flavors based on what’s in season and love it when people suggest new combinations. Our Chocolate Avocado Lime ice pop was created when a fan brought us 50 pounds of huge avocados from Olinda.
We also make pops with local spirits, wine and beer–Ocean Vodka, Maui Splash wine and Maui Brewing Company beers, etc. You can try our Bikini Blonde Mojito pops or Coconut Porter Float ice pops crafted with MBC beer at the upcoming Maui Brewer’s Festival in May.
There is definitely more interest in vegan and sugar free treats from people with dietary concerns as well as those embracing a healthier lifestyle. Most of our ice pops are dairy-free and Shaka Pops uses natural cane sugar from here on Maui in our sweetened pops, but more and more customers are asking for sugar free options. We make some great seasonal pops that use only fresh fruit with no added sugar. Our Melon Mana pops with three colorful layers of fresh honeydew, cantaloupe and watermelon (that’s it!) are a huge hit in the summer. Our Mango Love with mangoes and strawberries or Exotic Fruit Cocktail with fresh tropical fruit studded in a pineapple, banana and strawberry base also disappear very fast. The seasonal fruit is so fresh and ripe you don’t need to add sugar or anything else. And you’d never know it’s missing! Shaka Pops Maui, (P.O. Box 532673, Kihei); 808–442-2926; http://shakapopsmaui.com/
Chef Alvin Savella
The most amazing thing I have eaten recently was A‘ama crab. My brother caught some a few days ago. I cleaned them, seasoned them with some Hawaiian salt and squeezed some fresh calamansi on them. They are so good like that raw. The meat is so sweet and briny. I used to fish and dive a lot as a kid. I remember having more of an abundance of fish and other sea life back then compared to what I see now. That opens your eyes to see all the fishing that has taken place and that we should be taking what we need from our oceans and focus on sustainable fishing so there will be something for generations to come.
Pulehu maintains its approachability to all guests to Maui and kama‘aina. We offer great rotating specials and a variety of price points so all can experience what our chefs have created. We want everyone to feel comfortable but well taken care of. Our service style is sharp but not overbearing and we find this keeps things refreshing for our visitors that experience both ends of the service spectrum at other venues. We put a great deal of effort into ambiance from our eclectic music playlist to thoughtful art rotation and inspired wine list.
We had a lot of fun with menu in 2015, the addition of immersion cooking and fresh, handmade pasta really elevated our offerings. This year, we’re focusing on taking our new techniques to an approachable, comfort food while still adding our twist with locally sourced Hawaiian ingredients. Pulehu, an Italian Grill, (6 Kai Ala Dr, Lahaina); 808-662-2655; http://www.pulehurestaurantmaui.com/
Chef Matt Skaletsky
We’re constantly working with local purveyors to see what they will have available. If we can be proactive and not only know what they have now, but what they will have a couple months from now we put ourselves in a great position to work with them and plan our menu based on what they have, rather than what we want. We also utilize our on-site garden when the produce is in season. We’re experimenting with a hydroponics system. The bar team really enjoys picking the fresh mint for their mojitos daily.
The vibrant flavors in our cocktails are inspired by our bartenders. They often bring in fruit from their neighborhood and mix custom creations. The team gets excited when our guests ask them to freestyle something for them. It’s the creativity that keeps our drinks fresh!
Pailolo is a melting pot of great concepts that have come together in one package–it offers something for everyone. Maui’s only beachside sports bar for the super fans, our food truck kitchen allows us to stay creative, inspired and agile enough to create new items often. We cater to the whole family with great kids’ options and a fun atmosphere, as well as fun post-sunset program with a happy hour from 8:30pm to 10pm. We listen to our guests when they tell us what they want and then we do our best to incorporate the feedback, that’s really what we are about. Pailolo Bar and Grill, (6 Kai Ala Dr., Lahaina); 808-667-3200; http://www.westinkaanapali.com/dining/pailolo
Chef Jesse Pita
Ocean Pool Bar and Grill, Ka‘anapali
We have relationships with Maui Cattle Company for steak, Ni‘ihau ranchers for Eland burger, Wong Meat Company, as well as Fresh Island Fish and Valley Isle Seafood. We source farm fresh eggs from Nailena Farm in Launiupoko. We also feature a Life Food brand patty that’s packed full of protein and is vegan and gluten-free. We’re always on the lookout for new partner here on Maui and for ways to use the product that’s grown or raised here.
Our guests and bar team are always challenging each other with new tastes, trends and combinations. The guest requests and preferences inspire us and we evolve through them. We’re currently experimenting with Sangrias and Okolehao Hawaiian Moonshine lemonades as we turn the corner into the summer season.
The evening offerings at Ocean are definitely the most unique aspect of staying relevant. We’re lucky enough to try all sorts of specials and theme night offerings. We’re currently featuring a Burger ‘N’ Brew night. Partnering with Maui Brewing Company, we offer your favorite local brew with choice of Waygu, Ni‘ihau Eland, wild boar and local grass-fed beef burgers for $21. Fresh off the grill with a cold beer, they’re hard to beat.
Next up we’re working with our culinary team for their inspiration on classic and rethought Hawaiian dishes. Maui’s visitors not only want to experience our beaches and outdoors but are hungry for new culinary learning. We plan to give them a walk through the savory and sweet side of Hawaii. Stay tuned! Ocean Pool Bar and Grill, (6 Kai Ala Drive, Lahaina); 808-667-3200; http://www.westinkaanapali.com/dining/oceanpool/
Noah Yamada, General Manager and Greg Gifford, Head Chef
We are continually updating our menu to incorporate fresh, local, seasonal products. During breakfast you can enjoy locally grown Launiopoko eggs and an all Maui Grown fruit platter. At lunch and dinner we highlight produce grown by local farmers and ranchers. One of the freshest items on our dinner menu is the Farm Salad. The salad is made with all Maui-grown vegetables and a portion of the proceeds from the sale of this salad are donated to the Localicious Maui program. We source our produce from a variety of local farmers such as Waipoli Farms, Hana Herb Farms and Zuhair Farms, to name a few.
Duke’s has also incorporated only Jidori chicken into all of our menus, including the keiki menu. Jidori chicken are raised cage-free, fed all natural grain without hormones or steroids. Duke’s also uses Duroc pork in all of our menus. It’s produced without hormones or chemicals and the minimal processing and lack of additives allows for a great natural flavor.
We’re very proud of our beverage menu; we’re creating delicious, handcrafted cocktails using local ingredients. Our beverage menu also uses local spirits in many of our signature drinks. We offer barrel to glass wine, which is not only free from oxidation, but also reduces the environmental impact of traditional wine packaging. Duke’s Beach House, (130 Kai Malina Pkwy, Lahaina); 808-662-2900; http://www.dukesmaui.com/
Robin Pallas & Steve Culver
We use local produce and spring greens, plus our guacamole is made from scratch daily, and so is our Island-style traditional Kalua pork. We use Maui Pau Vodka in our bar, fresh juice and herbs in our signature Mai Tai, and make our Pina Colada mix from scratch. It’s important in turn and burn high volume to have fresh, unique product all the time, and you get that here. Cheeseburger in Paradise Lahaina, (811 Front St, Lahaina); 808-661-4855; http://www.cheeseburgerland.com/
Jennifer Evetushick, Restaurant Chef
Actually, we all love to fish here in my kitchen. If we shared days off together, we will make an event out of it, too. It’s the ultimate bonding experience for us, because we catch and eat our prized wins usually on the same day. Being able to catch something (which is a rarity in itself) and share it with close friends and family is the exact experience we would like to replicate for our customers each time they dine with us.
We work together as a team and discuss types of cuts and meat that would be best suited for our restaurants. We then work with sales representatives from companies like HFM FoodService, Eskimo Candy and Newport Meats to discuss various options, availability and pricing. These companies also share samples which allows us to have taste testing–another job perk!
The more products we’re able to source locally, the better off we are. It’s an interesting challenge though as we have a high volume in business and product supply is limited at times. Ultimately, we would like to be self-sufficient seeing that we are thousands of miles from Mainland supplies.
Our menus feature fresh fish ordered daily to ensure we are providing the best dining experience for our guests. Sashimi and poke are some of our favorite preparations including the signature ahi poke tostadas served at both restaurants. All our vegetables and other produce are replenished daily as well. We’re surrounded by diverse ingredients grown and harvested locally, just a bonus for chefs like us. This year, we are looking towards non-traditional plating styles as well as more artistic and creative food/flavor combinations. Out with the old, in with the new! Relish Burger Bistro, (2365 Kaanapali Pkwy, Lahaina); 808-667-2525; http://www.westinmaui.com/dining/relish/
Freddie Sconfienza, Mixologist
This year, we’re working on bringing health benefits to cocktails. Utilizing freshly-squeezed fruits, roots, vegetables, etc. in cocktails, in a thoughtful manner, but not just for the health-conscious person. I recently created a cocktail with freshly-squeezed ginger root, turmeric root, local passion fruit, cilantro, local raw honey, local rum and a touch of fresh coconut water. This tastes like a normal fresh crafted cocktail, but with the benefits from these powerful ingredients. Why not make it tasty and healthy?
We have locally-made vodka and rum available at Relish Oceanside Bar. And for special occasions, we present Okolehao (Hawaiian moonshine) which is an 80 proof spirit made from Ti leaf root.
Our new “Crafted at Westin” cocktail list was unveiled recently. Bar styling is an integral part as we emphasize the natural and crafted nature of these signature cocktails. Our goal is to design fun and exciting cocktails with top shelf drinks made from scratch, utilizing all natural ingredients. The “Elderflower Punch,” for example, features Maui’s own organic Ocean Vodka with St. Germain elderflower liqueur, passionfruit puree, pineapple hot sauce, fresh strawberries and honey. Another favorite is “Westin Fresh Martini” with elements of Westin Fresh by Juicery such as carrot, orange, ginger, turmeric and mango juice combined with Chopin potato vodka, ginger liqueur, lavender bitters and a splash of freshly-squeezed lemon. Relish Oceanside Bar, (2365 Kaanapali Pkwy, Lahaina); 808-667-2525; http://www.westinmaui.com/dining/relish/
Chef David Viviano & James Proctor, Director of Food & Beverage
I foster an environment with our chefs that push us to constantly evolve. We run daily features that keep the offerings innovative and assist with overall menu development. My chefs and I routinely discuss ideas and bring in new products to experiment with. In addition, we listen to our customers and create items that they will also be excited about.
Clean eating is more important now than ever. Cane & Canoe breakfast and dinner menus incorporate clean options. Our dairy- and gluten-free pancakes are delicious. It’s very common that our guests share their dietary restrictions and allergies. We are prepared to provide exceptional service to all.
Additionally, we take what we know and add a flavor of aloha to our dish. For example, on our dinner menu we have the Kauai Shrimp & Grits. Our Cane & Canoe sous chefs Davis & Nathan Hood (brothers) are from South Carolina and love to enhance tried and true culinary techniques from the islands with a little Southern flare. These young food artisans (25 and 30 years old) help shape our menu by bringing different parts of their childhood, travels and passion to the table. Cane and Canoe Bar-Montage Kapalua, (1 Bay Dr., Kapalua); 808-662-6681; https://www.montagehotels.com/kapaluabay/dining/cane-and-canoe/
Jonathan Haynes, Chef
The Banyan Tree, Ritz Carlton Kapalua
We create menus that incorporate fresh fruits and vegetables from our garden and other local outlets. We also look at what’s in season and adjust our menus accordingly to ensure we are always providing something new, fresh and unique to our guests. We’re creating a Harvest Menu where the menu items will change at least two or three times a month with specialty, seasonal ingredients. This offers more options to our repeat guests.
Fresh is important to all of our bars so that our guests can enjoy the high quality flavor and ingredients. We have an herb garden outside of The Banyan Tree. You frequently see the chefs and bartenders in the garden clipping fresh herbs for our garden-to-glass cocktails and farm-to-fork menu. The Banyan Tree, (1 Ritz Carlton Dr., Kapalua); 808-665-7230; http://www.kapalua.com/dining/banyan-tree
Chef Craig Dryhurst, Executive Chef
Four Seasons Maui
I grew up gardening in my hometown of Stevenage. I worked alongside my father who was a keen gardener and I learned, at a very young age, the value of sustainability, albeit on a micro level, as well as what “seed-to-table” really means means. Last June, I started a garden here at the hotel where we grow herbs, vegetables and citrus fruits. It helps to have fresh vegetables and herbs right here on property to enhance the freshness and flavors of our dishes. Every Tuesday, DUO’s RAW BAR features our freshest dishes, including build your own poke bowls, ceviche and sashimi crudo. The freshness of the seafood really shines in these simple preparations. Four Seasons Maui, (3900 Wailea Alanui Dr., Wailea); 808-874-8000; http://www.fourseasons.com/maui/
Chef Marco Calenzo, Executive Sous Chef
I fished when I was young. It helped me understand different varieties of fish, and made it easy to understand the quality of the fish–the freshness–so that it’s now easier to search for the best for our guests. I strongly believe in serving our guests only the best and freshest ingredients. My food philosophy is “Less is more.” This means that, for me, a perfect dish can be done with two or three ingredients. I like allowing each ingredient to shine. One of my favorite dishes that exemplifies this is Ferraro’s Chilean Sea Bass that’s served with chickpea puree and San Daniele ham dust. Ferraro’s Bar e Ristorante, (3900 Wailea Alanui Dr., Wailea); 808-874-8000; http://www.fourseasons.com/maui/dining/restaurants/ferraros_bar_e_ristorante/
Executive Chef Kurt Lesmerises
Molokini Bar & Grille
Growing up in the Colorado Rockies, hunting and fishing have been a huge part of my life. I believe it instills more of an appreciation and respect for the food product you’re cooking with. I think the respect for product gets lost when you’re working with items that are supplied by big name slaughterhouses pre-portioned, packaged and vacuum sealed. As a chef it’s important to be able to get back to the very basics.
We do grow a number of things around the resort. Herb gardens are essential for fresh vibrant flavors. We also work with Urbaform and Microgreen Farm on Maui, which supplies our outlets with living herbs. Having living growing herbs allows us to harvest seconds before the dish makes it to the table, insuring the ultimate in freshness. Molokini Bar and Grille Makena Resort, (5400 Makena Alanui, Wailea); 808-875-5888; https://www.makenaresortmaui.com/maui-restaurants/molokini-bar-and-grille/
I enjoy fishing. This is my time alone and the time I use to reset and focus moving forward. It teaches me to care about the products I use, the sustainability, and it really keeps me in touch with nature. I’ve been fishing since I was a little kid, so this is an activity that I always like to go back to.
The big movement of sourcing more local products nationwide really hits home in the islands, as it helps to support our ‘aina, or land and family. It really allows me to play a part in supporting my community as well as give my guests the freshest possible ingredients. We really focus on cuisine that is thoughtfully sourced and carefully served. We have a side dish on our dinner menu that’s called the Simpli-Japengo Harvest. I partner with a friend and farmer James Simpliciano right here in Lahaina to use the bounties of his farm to create a fresh twist on produce for my menu. It changes each week, based on what he has available. Japengo, (200 Nohea Kai Dr., Lahaina); 808-667-4909; http://hyatthotels.hyatt.com/corporate/restaurants/japengo/en/maui.html
Li Wallis and John McGrath
Wallis McGrath Speciality Coffee Bar
We’re more like a small coffee lab where you can find us experimenting with several types of coffee varieties, roasting profiles and brewing methods alongside our own fresh, homemade syrups and other concoctions to accompany our specialty coffee drinks and mocktails. Our drinks feature a selection of the most individual coffee beans from coffee farms throughout Maui, as well as organic homemade syrups such as fresh mint, dark chocolate, orange zest and salted caramel.
We have a passion for seeking out seasonal local fruits so we can mix up crafty mocktails that are rare to find in the average coffee shop. We’re proud to be members of The Maui Coffee Association, and are honored to serve coffee from several of their esteemed growers and roasters on the island including MauiGrown Coffee, Maui Mountain HomeGrown Coffee, Olinda Organic Farm and Kupa‘a Farms. Our organic produce used for our homemade mocktails and syrups come from Kumu Farms. Wallis McGrath Speciality Coffee Bar, (94 N. Market St., Wailuku); 808-740-2260; http://wallismcgrath.com/home/coffee/
We’re a sushi restaurant so our fish comes in daily and is the freshest item on the menu. The homemade ginger dressing is loaded with fresh raw grated vegetables and adds a fresh kick to all our salads. We buy many of our vegetables right next store at Pukalani Superette. We also grow some of our fruits and vegetables. Many of our customers drop off fruits and vegetables from their gardens and trees. The freshest aspect of our restaurant is Kojima’s diligence preparing all the sauces and soups daily so they always taste as amazing as the last time you enjoyed them. Same for my love of Lilikoi and Matcha tea for my homemade Cheesecake and green tea ice cream desserts. We don’t try to stay hip, instead we try to stay traditional and serve consistent and simple dishes. Kojima’s Sushi & Japanese Cuisine, (81 Makawao Ave., Pukalani); 808-573-2859; http://www.kojimassushi.com/
It doesn’t get better than our homemade pasta. It’s made fresh every day. The menu is based on Hawaii-sourced delicacies like our Kona lobster fettuccine made with fresh Kona Lobster and handmade noodles. Matteos Osteria, (161 Wailea Ike Pl, Wailea); 808-891-8466; http://wp.matteosmaui.com/
Down the Hatch, Lahaina
Breakwall Shave Ice, Lahaina
We are all fishermen, ranging from amateur to self-styled veteran fishermen. We grew up fishing in the rivers in Georgia and count our blessings now that we have the beautiful Pacific Ocean. I think it’s given us a love of all types of fish and a very keen eye for fresh seafood. We have a variety of fresh fish coming through the DTH doors. Whether hebi, ono, monchong or the classic mahimahi, we’re happy to buy from local fisherman in the Lahaina Harbor, which is within walking distance of Down the Hatch. Our cocktails are the fresh picked, too, with a variety of local fruit from lilikoi to mango. Rio and Bree concoct special cocktails every Friday night for “Fresh Squeezed Friday,” offering a different weekly menu using local ingredients combined with signature classics. We even take it a step further and only use natural Maui sugarcane in our sodas–no high fructose corn syrup here! Down the Hatch, (658 Front St., Lahaina); 808-661-4900; http://www.dthmaui.com/ Breakwall Shave Ice, http://www.breakwallmaui.com/
Cynthia and Zane Monteleone
Maui Sugar Shop
We love local organic farmers and are so pleased that every year there are more people here growing food. Simpli Fresh Farms delivers great produce consistently. We source bananas and lilikoi locally. Our goal is to set trends in delicious fresh gluten free organic baking. We use organic natural proteins like flax, rice protein, hemp protein, nut butters, etc. We’re constantly creating with every season, for instance purple ube cake and cupcakes this past week. Maui Sugar Shop, (878 Front St., Ste. A10, Lahaina); 808-662-003; http://www.mauisugarshop.com/
Greg Shepherd, Roger Stettler, Chris Kaiwi
Taverna is Kapalua’s newest restaurant, and just opened a few days ago. The menu is Italian-inspired and full of locally procured ingredients, all served in a warm and inviting space. What’s more, the craft cocktail menu is polished and we have more than 20 craft beers and a superb wine list. Taverna (2000 Village Rd., Kapalua); 808-667-2426; http://www.tavernamaui.com/
Royal Ocean Terrace, Royal Lahaina
Utilizing fresh local products, it’s a win-win situation. I have the opportunity to work with made-in-Hawaii products and visitors enjoy a taste of the Islands. Our visitors love the locally caught fish, beef from Molokai and produce from local farms that we offer. I also have a garden that’s maintained by our grounds crew, with several herbs and fruits. These products are utilized in everyday cooking. Royal Ocean Terrace, (2780 Kekaa Dr., Lahaina); 808-661-3611; http://www.royallahaina.com/Dining.cfm