Milk and cookies. Burgers and shakes. Wine and cheese. To say food goes well with drinks is an epic understatement. Adding the right sippable to your munchable catapults your culinary experience from mundane to spectacular. And that doesn’t only apply to fine dining—it’s a philosophy that works for all kinds of meals.
The trick is not only finding complementary tastes, but also understanding the interplay of contrasting flavors, as well as the aroma and texture of the food and drink. Wine, famously, has an almost infinite number of pairing possibilities, but beer—particularly craft beer—is gaining a reputation of its own, as are spirits and cocktails, which help stimulate the appetite. And, of course, for the non-drinkers there’s juice, tea, coffee and, well, any liquid you can pour down your gullet.
So sit back, tie a napkin around your neck and let the combined palates of the island’s food and beverage industry experts and MauiTime’s hungry staff guide you through three meals’ worth of engaging epicurean twosomes.
***
BREAKFAST
Eggs Benedict & Mimosa
The mimosa is the perfect excuse to drink before noon. This light, bubbly and crisply intoxicating version of orange juice balances out the rich hollandaise and poached egg over toast combo better than plain fresh-squeezed ever could. – Jen Russo
Find it at: Betty’s Beach Cafe, Lahaina Coolers, Plantation House, Castaway Cafe, Lahaina; Charley’s Saloon, Paia
Crepe & Smoothie
Switzerland crepe (vegetarian with tomato, asparagus, zucchini, sweet corn and cheese) and a tropical Maui smoothie (strawberry, banana, pineapple, mango and papaya). Fresh perfection. – Rolf Egli, Owner, Swiss Cafe, Lahaina
Also found at: Cafe Des Amis, Paia
Coffee (Or Tea)
& Fresh Baked Goods
There’s nothing better than French roast and a warm crisp croissant. Of course, for some it’s latte and banana bread, chai and a muffin or any number of other combinations. What we all agree on is that a hot beverage goes well with the tender crumble of oven-fresh baked goods. – JR
Find it at: Vineyard Food Co., Wailuku Coffee Co.; Maui Bake Shop, Stillwell’s Bakery, Wailuku; Grandma’s, Kula; Haz Beanz, Paia; Maui Coffee Co., Bad Ass Coffee, Lahaina; Maui Coffee Roasters, Kahului
Pancakes & Coffee
The taro ’cakes come salved with a “mac-nilla” sauce so good, it stands to strike “syrup” from the dictionary altogether. Wash it down with good ol’ drip coffee and when you’re pau with your first cup, just help yourself to refills. Round it all out when your brunch mate heads off to refill his coffee by stealing a bite of his Haleakala breakfast burrito. – Anu Yagi
Find it at: North Shore Cafe, Haiku; Tasty Crust, Wailuku; Sea House, Lahaina; Kihei Cafe, Kihei
El Gringo & Bloody Mary
The classic breakfast—eggs your way, bacon, hash browns—with the classic breakfast drink. Get a side of pancakes to indulge, then eat the celery to convince yourself you’re being healthy. – Jacob Shafer
Find it at: Milagros, Paia
Lavender Scone
& Lavender Tea
Amidst the Kula mist, you wander pictorial gardens. One palm is clutched around a steaming cup of lavender tea, the other around a warm, honey-soaked scone. You’re looking for the perfect spot to sit, sip and nibble. Curled up in a wicker chair in an under-tree alcove? Perched on a hillside on turquoise-glazed porcelain stools? Sitting full-lotus with a Buddha statue, overlooking the isthmus? You sigh wistfully, spoilt for choice. Good thing you brought your own mug and your first cup of tea (or coffee) is free. – AY
Find it at: Ali’i Kula Lavender Farm, Kula
LUNCH
Reuben & Fresh-Squeezed Lemonade
The origin of the Reuben is a subject of much debate, but I personally don’t give a hoot who invented it—just give me a dang Reuben (with a pickle and a side of slaw). Oh yeah, and a big glass of fresh-squeezed lemonade. Why lemonade? Why not? – AY
Find it at: CJ’s Deli & Diner, Jay’s Place, Kimo’s, Lahaina; Cafe 808, Kihei; Marco’s, Kahului; Stillwell’s, Wailuku
PBBH & Almond Milk
Peanut butter/banana/honey sandwich and almond milk! There are a few flavor matches in nature that are undeniable and universal like lemon/parsley, salt/pepper, and peanut butter/banana! The honey ENLIVENS the peanut butter and enhances the sweetness of the banana. The almond milk washes it all down with a satisfying and healthy nut-flavored chill.
– Richard Butler, Manager Ritz Carlton
Also found at: Hawaiian Moons, Kihei; Mana Foods, Paia; Alive and Well, Down to Earth, Kahului; Farmer’s Market of Maui, Lahaina
Quesadilla & Margarita
Our brie and grape quesadilla with cilantro macadamia nut pesto and sweet pea guacamole goes perfectly with our housemade mango margarita. Creamy cheese and frozen fruit just make a perfect pairing. – The staff at Haliimaile General Store, Makawao
Liquor Store Pairings
(1) Mickey’s 40 oz. with Hot’n’Spicy Baken-ets. Nothing says I’m broke and hungry like that combo. (2) Ulupalakua Winery Framboise with a Toblerone Swiss chocolate bar. Sweet on sweet. How can you go wrong? (3) Don Julio 1942 tequila with a bag of deluxe mixed nuts. Spent all my money on a $140 bottle…nuts! – John Krickler, Aloha Discount Liquor, Kihei
Also found at: Valley Isle Liquor, Kihei; Wine Corner, Lahaina & Paia
Onion Soup & Ice Tea
You might think a one ingredient type soup like onion soup would be boring. Yet somehow its classic ageless flavors, from rich brown broth to caramelized onions and herbs is never insipid. Interpretations vary—some crust it over with a hunk of french bread topped with cheese and baked, and some top it with puff pastry, but the flavor profile and appeal is constant. Ice tea keeps refreshing the palate from the heavy carbs and oily cheeses. – JR
Find it at: Cafe O’Lei, Maui Bake Shop, Wailuku; Ruth’s Chris, Wailea & Lahaina
Jambalaya & IPA
I’m a huge fan of jambalaya with a nice IPA or double IPA, like our Double Overhead. The hops add a natural spiciness to the beer while at the same time the floral and citrus flavors tame the sharpness. The maltiness, perceived as a bready sweetness, stands up well against the heat of the jambalaya. The flavors play well together by both contrasting and complementing the spices. – Garrett Marrero, Owner, Maui Brewing Co., Lahaina
Salad & Green Juice
Its green on green—green machine fresh from our juice bar made with kale, cucumber, apple, celery and parsley paired with a trio of salads from our expansive deli case. – Mike Fisher, Rodeo General Store, Makawao
Find it at: Choice Health Bar, Lahaina
Cheeseburger & Milkshake
When two heavy hitters like the burger and the milkshake make pairing rock and roll in your mouth, there’s not much you can do to deny yourself this delightful meat sundae combination. Warm cheesy gooey beef patty sandwiched between buns and washed down with sweet swirled ice cream may alarm your cardiologist, but it will give you slice of American cuisine’s hedonistic heaven on earth.
Find it at: Cool Cat Cafe, Hard Rock, Lahaina; Peggy Sue’s, Kiwi Roadhouse, Fatboy Burgers, Kihei; Ruby’s, Kahului; Stopwatch Bar & Grill, Makawao
Pizza & Pilsner
My favorite pairing is Scrimshaw Pilsner from North Coast Brewing Company with our butternut squash pizza. The slight sweetness of the butternut squash and caramelized onions is balanced with the slight malty sweetness in the beer. The soft dough is complemented by the toasty qualities of the beer. The warm creamy cheese is contrasted by the beer’s cool, lively carbonation. Finally, both have a subtle herbal component as the pizza is finished with rosemary and the pilsner has a little hoppy bite. – Jason Vendrell, Monkeypod Kitchen, Wailea
DINNER/DESSERT
Beef & Pinot Noir
Start with grilled Maui Cattle grass-fed filet of beef served with creamed Kula corn, chili-peppered green beans, house whipped potato and Hamakua mushroom sauce, and pair it with an earthy Pinot Noir. The weight of the meat is well matched by a medium or medium-plus bodied red, but the Hamakua mushroom sauce really sings when you pair it with a Pinot. Pick a nice medium-bodied wine that has some earthy notes to it from a vintage that wasn’t too warm—a 1993 Pommard Clos des Epeneaux from Comte Armand for expensive tastes, or a bottle from Cristom of Oregon, Tyler Winery of California or Mt. Difficulty in New Zealand for the rest of us—and you’re off and running. – Jeff Groh, Sommelier, Merriman’s Kapalua
Unagi and Gyoza & Green Tea
Unagi is exotic and rich, usually served as an oily filet of eel with its soft skin laid open on sticky rice covered in a sweet teriyaki sauce. Served with gyoza—a bite-size dumpling dipped in a vinegary sauce with a ginger aftertaste. Throw in a third wheel, the bitter green tea chilled with ice, and the palate is clean enough to do it all over again. – JR
Find it at: Ramen Ya, Kahului; Genki Sushi, Kahului & Lahaina; Zushi, Lahaina
Cioppino & Lacourt
Barbera 2006
This red Italian wine paired with our version of cioppino is wonderful. It’s served with an assortment of Pacific seafood in a red-based broth, spectacularly seasoned and prepared. Add to that the medium bodied, modern, spicy Lacourt Barbera and enjoy.
– Charlie Seibert, Manager, Capische, Wailea
Sushi & Wine
With sushi, a couple of beverages quickly come to mind, including sake or a Japanese beer like Asahi, Sapporo or Kirin. But how about a wine designed specifically for it? We currently are serving Oroya sushi wine by the glass. Japanese-born winemaker Yoko Sato crafted this Spanish white wine to match the flavors and textures of sushi.
– Randy Rinaldi, General Manager,
Sansei, Kihei & Kapalua
Filet Mignon & Pinot Noir
The Pinot Noir is the lightest in color and flavor from all of the red wines on the list. The filet is a very tender steak with a subtle flavor. The Hartford Court Land’s Edge Pinot Noir is a medium bodied wine with a tinge of spiciness and a mild fruity flavor of cherries and plums from New Zealand. The combination of this spiciness and the subtle meat flavor makes a very enjoyable combination. – Cynthia Mayer, Director of Restaurants, Black Rock Steak and Seafood, Sheraton Maui, Lahaina
Also found at: Buzz’s Wharf, Maalaea
Mexican Food & Tequila
(and/or Beer)
Mexican doesn’t pair easily with wine, but tequila and beer are more than prepared to do the job. The spicy and crisp textures meld perfectly with tequila and dry lagers like a Pacifico or Tecate, especially in hot climates. The spicy heat welcomes the cool, dry beer, while tequila’s citrus notes add a zestiness to the food (and your head). – JR
Find it at: Amigos, island wide; Tia Juana’s, Lahaina; Fernando’s, Kahului; Taqueria Cruz, Diamonds, Jawz Tacos, Fred’s, Kihei
Sushi & Sake
Our Wailea roll is a California roll topped with yellowtail, salmon, tuna, unagi, scallop, shrimp and ginger sauce, which I think pairs best with our Dewazakua Oka ginjyo. This ginjyo has a delightful flowery bouquet with a touch of pear and melon, which complements but does not overwhelm the many kinds of sashimi on the roll. As a rule, sashimi has a delicate taste. Often with the strong flavor of some sake, you cannot feel the delicateness, so this mild and soft flavor Oka is best for it. Visually the Wailea roll is very colorful with many kinds of sashimi, which evokes the Japanese seasons and the Oka has a flowery bouquet reminiscent of the spring cherry blossoms. – Manabu Katsuyama, Sushi Chef, KAI Wailea
Find it at: Three’s Bar & Grill, Isana, Izakaya Matsu, Kihei; Local Mocha (BYOB), Makawao; Kai Sushi, Kapalua
Salmon or Pork & Grenache
I recommend the Comartin Grenache and the wild pacific salmon filet baked with a pommery mustard, caramelized Maui onion crust. I’ve tasted three of Comartin’s 2007 releases, a blend of three vineyards and two single vineyard-designated wines. All of them were flat-out gorgeous. My favorite was the 2007 Santa Barbara County—exciting things happen in the mouth with this wine. It starts out with supple, red fruit flavors of raspberry and pomegranate and then a bit of earth and spiciness flickers on the palate and leads into a long, smooth finish. – Richard Olson, Sommelier, Lahaina Grill, Lahaina
Prime Rib & Petite Sirah
The bright pink beef salt-crusted and slow-roasted with a horseradish seasoning just drips with richness, while the deep, inky Sirah is full of acidity and tannins to cut that fatty meat. – JR
Find it at: Lahaina Prime Rib & Fish Company, Lahaina; Mulligan’s on the Blue, Wailea; Dog & Duck, Kihei; Coconut Grill, Kahului
Shabu, Shabu & Chardonnay
Our mauka makai shabu shabu with diver scallop, prime beef, soba noodle, sprout, ginger, fresno chili, cilantro and ox-tail broth goes amazingly with the Lioco Chardonnay, Sonoma Coast, California, 2009. The fresh and flavorful components of the shabu shabu provide a unique aroma and dynamic, flavorful experience. Lioco Sonoma Chardonnay is a stainless-steel fermented yet full-bodied Chardonnay that handles this dish with elegance.
– Alex Dreher, General Manager, Tropica, The Westin Maui Resort & Spa, Lahaina
Shrimp Scampi
& White Zinfandel
My personal favorite is the shrimp scampi over pasta with white Zin. It’s a great meal in itself, but when you add the light and airy White Zinfandel it really comes together. – Prashant Sharan, Director of Operations, Lulu’s, Kihei
Whole Fish & Pinot
In general the idea with wine pairings is to match the weight or texture of the wine with the weight or texture of the food—how it “feels” on the palate. Those who enjoy red wine with fish (like yours truly) will find the Ancien Pinot Noir from Carneros, California, an excellent pairing with our whole Moi, which is wok-fried and served with a black bean and lychee sauce and Kula vegetables. The exotic flavors of the lychee and mild spiciness of the Asian black sauce are balanced by the ripe fruit flavors and spices. – Karen Christenson, Owner, Mama’s Fish House, Kuau
Find it at: Roy’s Kahana Bar & Grill, Lahaina
Lamb & Zinfandel
Pair the roasted Australian lamb chops with herbed gnocci and glazed, local butternut squash with the rich and decadent 2009 Opolo Mountain Zinfandel from Paso Robles, California, and the lamb reaches a whole new level of savory richness. The Opolo Zinfandel dominates the midpalate with butterscotch and raspberry jam flavors, then finishes with rich vanilla and cinnamon spice. This full-bodied Zinfandel also has plenty of ripe black cherry, plum and spice, and is framed by soft tannins and balanced acidity. – Mary Ann Bowman, General Manager, Mala Wailea
Find it at: Mala Ocean Tavern, Lahaina
Strawberry Ahi Salad
& Riesling
The Strawberry Fields with fresh strips of Ahi tossed with julienned herbs, lettuce and Maui onions from our O‘o farm in a honey chili water and sprinkled with black Hawaiian sea salt sends your palate through a spectrum of flavors. Selbach’s Mosel-Saar Ruwer Riesling Kabinett from Germany has the perfect “transformation” profile, meaning that occasionally opposites provide the perfect complement. The clean aromas of petrol and citrus refresh the senses, while the delicate sweetness complements the honey chili water and the strawberries are exposed. – Solana Tao, General Manager, I‘o Restaurant, Lahaina
Tempura Ahi
& Ginger Cocktail
Our signature cocktail, the “Awapuhi” (ginger) is a refreshing mixture of Absolut Vodka, Domaine du Canton Ginger Liquer, pickled ginger and mint with our housemade lemonade. When you pair it with our tempura ahi roll, the result is fantastic. – Travis Takahashi, Bartender, Gannon’s, Wailea
Garlic Noodle
& Cran-zu Cocktail
Garlic Noodles are a staple of Asian restaurant menus. The dry mein noodles dressed only with green onion garnishes may not impress diners by sight alone, but get a whiff of the garlic and you know this dish is special. The flavor is addressed head-on with the sweet, tart cranberry, yuzu and luscious sake. – JR
Find it at: Star Noodle, Lahaina; Fresh Mint, Paia
Raw Ahi & Pino Gris
The ahi carpaccio with truffle oil, capers, shaved parmesan and lemon dill aioli is raw fish thinly sliced that literally melts in your mouth. I think it pairs very well with the Solena Pinot Gris, from Oregon. I want a full-flavored white wine, with a hint of residual sugar and no oak. This Pinot Gris continues to wow our guests; it’s a relatively new Oregon winery, and they’re obsessed with organic practices. – Sharon Jahns, Manager, Joe’s, Wailea
Fruit Salad, Frozen
Yogurt & Tea
Breakfast of plant strong pioneers, there is no doubt fresh fruits combine to make a healthy treat no matter what time you take it in. Throw in ice cream, frozen yogurt, or whip cream and watch the flavors unfold on the tongue. Sugar does bring out the juice and deepens flavors of fruit. Take it all in with a cup of tea, the bitterness is balanced by the sweet. – JR
Find it at: Green Banana, Paia; Tutti Fruitti, Kahului
Ribeye & Red
My favorite pairing would be a nice cut of Maui Cattle ribeye and a bottle of Three Wishes red wine, which is sold for only $2.99. Local beef and a light refreshing wine—the perfect way to end the week or start your weekend. – Alan Sakamura, Meat Team Leader, Whole Foods Market, Kahului
Smoked Salmon
& Pinot Grigio
The salmon dish takes you through a variety of flavors—smoky from the salmon, sweet from the mango salsa, spicy from the guajillo chili and salty from the finishing salt. Stella Pinot Grigio is a light-bodied wine with some residual sugars that counteract the spiciness and saltiness of the dish. The flavor is clean and dry with a crisp citrus aroma that accentuates the layered flavors. – Executive Chef Marc McDowell, Makena Beach & Golf Resort, Makena
Teriyaki Plate & Kirin
I was just talking to my friend today about how my Aunt used to make package lunches for us when we had excursions as kids. We usually had musubi made with teriyaki meat. It was such a treat for us local kids since cafeteria food was always, well, cafeteria food. We hadn’t yet invented Spam musubi, so this was the closest to fast food that was also delicious. – Eunice Kitagawa, Tokyo Tei, Wailuku
Ribs & Porter Beer
With the rib and brisket combo you get the best of both worlds—award-winning ribs and great smoked beef brisket. It’s up to you on your side choices, but you can never go wrong with Maui macaroni salad and fresh steamed broccoli. A tall cold draft of Maui Brewing Company’s Coconut Porter (brewed a few blocks away) washes our BBQ down with cool island goodness. – Ed Vorpahl, General Manager, Famous Dave’s, Lahaina
Also found at: Beach Bums, Maalaea; Fat Daddy’s Smokehouse, Kihei
Bass & Chardonnay
One of my all-time favorite pairings is the Chilean sea bass (farm raised) and a lush Chardonnay, such as Chateau Montalena. Our miso-glazed sea bass is cured in white organic miso with lemon zest, sake and ginger root. These ingredients really pull the delicate flavors forward in Chardonnay wines, and the rich buttery texture of sea bass is one of the greatest complements. – Chef David Paul, David Paul’s Island Grill, Lahaina
Coconut Shrimp & Mai Tai
Shrimp breaded and fried in a crisp exterior of coconut served with a spicy/sweet dipping sauce is perfect with the rummy punch of the iconic mai tai. Pineapple and citrus notes are complemented by the sweet in the seafood and dipping sauce and balanced by the heaviness of the fried food. – JR
Find it at: Mai Tai Lounge, Castaway Cafe, Village Cafe & Sweet Shop, Lahaina; Coconut Grill, Kahului; Three’s Bar & Grill, Kihei
Lamb Shank & Super Tuscan
My wine pairing is a braised lamb shank with an herb & fennel ragout, grilled eggplant & zucchini, mushroom risotto paired with Tenuta di Biserno, Insoglio, Super Tuscan, Italy . The region of Tuscany plays a large part in the wine pairing. The area is land locked, a place where vegetables, cattle , & game roam. The vine of the Tuscan grape is also a large part of the land. The two blend, food and wine to make a meal more enjoyable. – Christine Arabatzis, Pita Paradise
Melanzane Alla Parmigiana
& Chianti
Depending on the Chianti, you can have a light and fruity or medium- to full-bodied wine. Any way will do with this appetizer of layered eggplant and mozzarella that’s gently salty and sweetened with basil and marinara. Add some focaccia or breadsticks and antipasti is on. – JR
Find it at: Casanova, Makawao; Casanova Bistro, Kahului
Smoked Marlin Dip & Sauvignon Blanc
Smokey marlin and creamy cheese with chopped aromatic vegetables converge in this amazing dip, perfect for smearing over warm pita bread. Pairing it with a crisp and clean Sauvingnon Blanc like the Honig or Babich smooths things out with a bit of tropical fruit and mineral flavor. – JR
Find it at: Stella Blues, Kihei
Pizza & Coke
The classic marriage of salty and sweet. The doughy cheese element is dense, and the carbonation of the soda fizzes it away for a sucker-punch gut bomb. – JR
Find it at: Tiki Lounge, Pizza Madness, Round Table Pizza, Matteo’s, Shaka Pizza, Kihei; Serpico’s, Pukalani; Max Bistro, Haiku; Flatbread, Paia; Lahaina Pizza Company, Lahaina; Pizza Fresh, Makawao
Pork & Vodka Ginger Ale
The bone-in pork chop is trussed and grilled to perfection. A stir fry of portabello mushrooms, onions, asparagus, eggplant, harusame noodles, hoisin, sweet Thai chili sauce, fish sauce, bean sprouts, jalapeno, thai basil, mint, green onion and cilantro accompanies the dish. Pair it with our tengu fizz: Absolute citron, passion fruit, lime juice, ginger ale and Thai basil. The ginger complement brings so much of these asian flavor components out, and the citron vodka keeps the sweetness in check.
– Matt Smith, Executive Chef, Hyatt Maui, Japengo, Lahaina
Mahi Mahi & Chardonnay
The baked mahi mahi Duke’s style is one of our most flavorsome fish preparations. It comes with a garlic, lemon and sweet basil glaze. This would be perfectly paired with the King Estate Gris or Sonoma Cutrer Chardonnay
– Shaughn Helliar, General Manager, Duke’s Beach House, Lahaina
Find it at: Alexander’s Fish & Chips (without the wine), Kihei
Vanilla Ice Cream & Sherry
Home-spun vanilla bean ice cream topped with PX (Pedro Ximenez) 1982 Grand Reserva Sherry ($20 or so a bottle) makes a great pairing. The creaminess of the ice cream (the lactic acid) links with the carmel and chocolate notes of the sherry (from the tannins or the Oak barrels). You end up with a caramel sundae-tasting dish with a distinctive edge. – Jacques Perwin, General Manager, Spago Wailea, Four Seasons
Chocolate & Cabernet
There are so many great wines to complement any of our fondues; cheese and wine are a no-brainer. But I have to mention one of my staff’s favorite: Fourteen Hands Cabernet with our secret “Snickers” fondue—milk chocolate, crunchy peanut butter and caramel, all in the fondue. The cab goes perfectly, bringing out those rich chocolate flavors but balancing it before it gets too sweet. – Cindy DelleFave, The Melting Pot, Lahaina
Sorbet & Ginger Ale
I am no mixologist, but if you’ve ever dabbled in infused concoctions you have to try making your own spiked ginger ale. The spicy aroma from ginger and star anise and sweetness from the vanilla is balanced perfectly with the freshness of the mint and lime. A little tropical sweetness from the lychee sorbet coats the palate and seems to wash away any memory of your preceding swig. – Chef Isaac Bancaco, Humuhumunukunukuapua‘a, Grand Wailea
For photos, links and much more, visit our food blog, www.mauidish.com
Comments
comments