Chef Peter Merriman: A Pioneer in the Farm-to-Table Movement in Hawaii
A Mom's Guide to Eating in Kauai
Maui: Top 10 Eats
Ali'i Kula Lavender Farm, Maui
Sponsored
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Blend","imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-67.jpg","width":500,"height":333}},"fetchFailed":false,"isLoading":false},"bayareabites_44748":{"type":"attachments","id":"bayareabites_44748","meta":{"index":"attachments_1591205162","site":"bayareabites","id":"44748","found":true},"title":"chef peter merriman","publishDate":1340056998,"status":"inherit","parent":44746,"modified":1340056998,"caption":null,"credit":null,"description":"chef peter merriman","imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2012/06/peter-merriman.jpg","width":500,"height":333}},"fetchFailed":false,"isLoading":false}},"audioPlayerReducer":{"postId":"stream_live"},"authorsReducer":{"denise-lincoln":{"type":"authors","id":"5016","meta":{"index":"authors_1591205172","id":"5016","found":true},"name":"Denise Santoro Lincoln","firstName":"Denise Santoro","lastName":"Lincoln","slug":"denise-lincoln","email":"dmsantoro@yahoo.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"I am a writer, editor, mother of twins, and enthusiastic home cook. I was raised by an Italian-American mother who, in the 1970s, grew her own basil (because she couldn’t find any in the local grocery stores), zucchini (for those delicious flowers), and tomatoes (because the ones in the store tasted like “a potato”). My mom taught us to love all kinds of food and revere high-quality ingredients. I am now trying to follow in my mother’s footsteps and am on a mission to help my daughters become adventurous eaters who have a healthy respect for seasonal food raised locally. My daughters and I grow vegetables and go to the farmers’ market. We also love to shop at Piedmont Grocery and Trader Joe’s. When I’m not hanging out with my daughters or cooking, I like to contribute to cookbooks (including Williams-Sonoma’s Food Made Fast and Foods of the World series), work as an editor, and write about food for \u003cstrong>Bay Area Bites\u003c/strong> and \u003cstrong>Denise's Kitchen\u003c/strong>. My food inspirations are M.F.K Fisher, Julia Child, and Alice Waters — three fabulous women who encompass everything I love about food.","avatar":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Denise Santoro Lincoln | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/denise-lincoln"},"stephanie-im":{"type":"authors","id":"5037","meta":{"index":"authors_1591205172","id":"5037","found":true},"name":"Stephanie Hua","firstName":"Stephanie","lastName":"Hua","slug":"stephanie-im","email":"stephanieim1023@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Hua is the creator of \u003ca href=\"http://lickmyspoon.com\">Lick My Spoon\u003c/a>, a place for all things delicious. So far she has learned that she very much enjoys salted caramel anything, a good soup dumpling is worth a scalded tongue, and there is no room in life for non-fat cheese and crappy chocolate. Also, a barrel of cheese balls never ends well. \r\n\r\nStephanie has been known to choose her company based on how much they can pack it down. Ability to endure cramped quarters, sketchy back alleys, and uncharted paths to seek out that special dish is also a plus in her book. If you fit the criteria, drop a note. You’ll probably get along just fine.\r\n\r\nStephanie's writing and photography have been featured in Fodor's Travel, Wine Enthusiast Magazine, Serious Eats, and Sundance Channel. Follow her on \u003ca href=\"http://www.facebook.com/pages/Lick-My-Spoon/124276040932644\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/lickmyspoon\">@lickmyspoon\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twitter":"LickMySpoon","facebook":"pages/Lick-My-Spoon/124276040932644","instagram":null,"linkedin":"StephanieHua","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Hua | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-im"},"sarahhenry":{"type":"authors","id":"5125","meta":{"index":"authors_1591205172","id":"5125","found":true},"name":"Sarah Henry","firstName":"Sarah","lastName":"Henry","slug":"sarahhenry","email":"sarahhenry0509@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.","avatar":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g","twitter":"lettuceeatkale","facebook":"pages/Lettuce-Eat-Kale/239312194611","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Sarah Henry | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/sarahhenry"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_50025":{"type":"posts","id":"bayareabites_50025","meta":{"index":"posts_1591205157","site":"bayareabites","id":"50025","score":null,"sort":[1351022983000]},"guestAuthors":[],"slug":"maui-rides-another-culinary-wave","title":"Maui Rides Another Culinary Wave","publishDate":1351022983,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/maui.seantimberlake.jpg\" alt=\"Maui beach scene. Photo: Sean Timberlake\" title=\"Maui beach scene. Photo: Sean Timberlake\" width=\"403\" height=\"403\" class=\"alignnone size-full wp-image-50307\">\u003cbr>\n\u003cem>Many mainlanders head to Maui for the natural beauty not the food. Photo: Sean Timberlake\u003c/em>\u003c/p>\n\u003cp>Before the 1990s, the Hawaiian Islands had a reputation as a culinary backwater -- the land of SPAM and pineapple. And, let's face it, even today few mainlanders head to Maui for the food. The popular island vacation destination is a playground for water-sport thrill seekers, nature lovers, honeymooners, and stressed-out \u003ca href=\"http://en.wikipedia.org/wiki/Haole\">haoles\u003c/a> seeking serious beach time and fruity cocktails with tiny umbrellas. \u003c/p>\n\u003cp>But that may be changing as Maui chefs look beyond local standards like poi and poke for edible inspiration. In recent years, a new culinary culture -- one with homegrown roots -- has emerged on the island and now residents and visitors alike are digging into dishes that wouldn't be out of place on menus in the Bay Area and beyond. The plates coming out of restaurant kitchens, though, reflect Hawaii's rich cultural traditions, exude a clear sense of place, and embrace Japanese, Chinese, Filipino, Portuguese, Polynesian, Korean, traditional Hawaiian, and, yes, European flavors and techniques.\u003c/p>\n\u003cp>It's not the first time in recent memory the 50th state has stirred things up on the stove. Twenty years ago, a dozen celebrated chefs, including \u003ca href=\"http://merrimanshawaii.com/peter_merriman.htm\">Peter Merriman\u003c/a>, \u003ca href=\"http://www.roysrestaurant.com/about/roy_yamaguchi.asp\">Roy Yamaguchi\u003c/a>, and \u003ca href=\"http://www.alanwongs.com/\">Alan Wong\u003c/a> decided to showcase the island state's evolving edible landscape in what was dubbed \u003ca href=\"http://www.hawaiiregionalcuisine.com/\">Hawaii Regional Cuisine\u003c/a>. Their mission: fresh local food prepared in creative ways. This new cuisine was a welcome shift for a state known mostly for its plate lunch. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/locomocofriedrice.alohamixedplate560.jpg\" alt=\"Loco Moco Fried Rice\" title=\"Loco Moco Fried Rice\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-50317\">\u003cbr>\n\u003cem>An updated spin on the plate lunch: Loco Moco Fried Rice from the restaurant Aloha Mixed Plate. Photo: Courtesy Aloha Mixed Plate\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This ubiquitous restaurant item -- still found in many places and getting a makeover too -- typically consists of two scoops of rice, a scoop of macaroni salad, and meat such as Hawaiian BBQ, beef teriyaki, kalua pork, chicken katsu or the Loco Moco, a ground beef patty topped with a fried egg and brown gravy. Not exactly local food, and rarely served with a piece of tropical fruit, taro, or fresh-caught fish in sight. \u003c/p>\n\u003cp>What's different about the latest crop of notable Maui chefs -- who include resort restaurateur \u003ca href=\"http://www.cohnrestaurants.com/chefs/executive-chef-ryan-luckey/\">Isaac Bancaco\u003c/a> (formerly of \u003ca href=\"http://www.wailearesortdining.com/humuhumu/\">Humuhumu\u003c/a> now at the \u003ca href=\"http://www.cohnrestaurants.com/menu-restaurants/the-pineapple/\">Pineapple Grill\u003c/a>), casual dining standout \u003ca href=\"http://www.starchefs.com/cook/chefs/bio/sheldon-simeon\">Sheldon Simeon\u003c/a> (\u003ca href=\"http://www.starnoodle.com/\">Star Noodle\u003c/a> and \u003ca href=\"http://leodas.com/\">Leoda's\u003c/a>), and farmer-forager-pop-up-chef \u003ca href=\"http://kupumaui.com/who-is-kupu-maui/\">James Simpliciano\u003c/a> -- is a renewed focus on collaborating closely with farmers and fishermen and sourcing sustainable ingredients that reflect the many microclimates of Maui. This new breed of cooks embrace a farm-to-table sensibility that many Northern Californians take for granted, and seek to modernize menus, offering food with flair and finesse but in a more casual atmosphere than their culinary trailblazers. And this shift in thinking is taking place at fancy resort restaurants, pop-up farm dinners, and eating establishments in between. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/ahi.avo_.star_.noodle400.jpg\" alt=\"Avo Ahi\" title=\"Avo Ahi\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-50311\">\u003cbr>\n\u003cem>Fresh island flavors with a twist shine at Star Noodle, such as the Avo Ahi with sambal (chili sauce) and usukuchi (soy sauce). Photo: Courtesy Star Noodle\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\"The new generation of leading Maui chefs have a stronger connection to our local food traditions and food cultures and for the most part they are born and raised in the islands and have a natural affinity to the land, sea, mountains, and valleys,\" notes Christopher Speere of the \u003ca href=\"http://mauiculinary-campusdining.com/index.html\">Maui Culinary Academy\u003c/a> at the University of Hawaii Maui College. \"These chefs were raised on pork adobo, ahi poke, kim chee cucumbers, wild guava smoked pork, shoyu braised pork belly and grilled hamachi collars -- island flavors and the use of island ingredients are inherent in their everyday cooking practices. They stay true to their roots and cook from the heart.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Chef-Simeon.jpg\" alt=\"Chef Seldon Simeon\" title=\"Chef Seldon Simeon\" width=\"401\" height=\"604\" class=\"alignnone size-full wp-image-50312\">\u003cbr>\n\u003cem>The star behind Star Noodle, Sheldon Simeon. Photo: Courtesy Star Noodle\u003c/em>\u003c/p>\n\u003cp>Case in point James Beard Award-nominee Sheldon Simeon whose Star Noodle -- an Asian-inspired, made-by-hand noodle house in an industrial park near the tourist mecca of Lahaina -- and Leoda's Kitchen and Pie Shop, a roadhouse diner in Olowalu featuring fresh salads, savory pastries, and pies -- have drawn appreciative nods from critics and consumers alike.\u003c/p>\n\u003cp>Simeon and fellow chefs took off for New York to get ideas and inspiration from noodle bars like David Chang's \u003ca href=\"http://momofuku.com/\">Momofuku\u003c/a>, for Simeon's noodle joint, and it shows in his small plates offering imaginative flavor pairings. Pohole Salad showcases Hana fiddle head ferns, Maui onions, ebi (shrimp), and kombu (seaweed); Lahaina Fried Soup (actually a noodle dish, not soup featuring doubly-thick chow fun, pork, and bean sprouts), and bacon-flecked Brussels Sprouts with Napa cabbage and kimchee puree also wins rave reviews. Desserts include a modern rendition of the popular Portuguese doughnuts known as Malasadas, served with chocolate and butterscotch caramel sauce and chopped peanuts. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/starnoodle.lahainafriednoodlesoup560.jpg\" alt=\"Lahaina Fried Soup\" title=\"Lahaina Fried Soup\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-50318\">\u003cbr>\n\u003cem>Noodle dishes, such as the Lahaina Fried Soup, feature at Star Noodle. Photo: Courtesy Star Noodle\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/starnoodle.malasadas.jpg\" alt=\"Malasadas\" title=\"Malasadas\" width=\"250\" height=\"353\" class=\"alignnone size-full wp-image-50310\">\u003cbr>\n\u003cem>Save room for dessert at Star Noodle. Photo: Courtesy Star Noodle\u003c/em>\u003c/p>\n\u003cp>Similarly, a kitchen crew from Leoda's decamped to the Bay Area to research bread, pies, and pastries at places like \u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a>, \u003ca href=\"http://missionpie.com/\">Mission Pie\u003c/a>, and \u003ca href=\"http://elportenosf.com/\">El Porteno Empanadas\u003c/a>. On the menu at the roadhouse: a savory corn hand-held pie filled with hibatchi sweet Kula corn, lime zest, cotija cheese, chives, and cilantro, along with hearty chicken or meat 'n potatoes pot pies. Also in the mix: sweet berry pies, flaky crusted yuzu-lemon tart, macadamia nut chocolate praline pie, and coconut cream pie. Sides worth scoping out include the Reuben lumpia (corned beef, sauerkraut, provolone cheese, thousand island dressing) and the fried salad (Brussels sprouts leaves, burnt orange vinaigrette, celery leaves, mixed hydroponic greens, radish, local mint.)\u003c/p>\n\u003cp>On a recent food and farm trip to Maui, Simeon stopped by this reporter's table at Star Noodle to share his thoughts on the current state of dining on the island. Simeon, originally from Hilo on the Big Island, recently earned a People's Choice Award for \u003ca href=\"http://www.foodandwine.com/peoples-best-new-chef/northwest-pacific\">Best New Chef/Northwest and Pacific region\u003c/a> from \u003cem>Food & Wine \u003c/em>magazine. He also appears on season 10 of \u003ca href=\"http://www.bravotv.com/top-chef/season-10/about\">Bravo's Top Chef\u003c/a>, which begins November 7 (he was mum about the show, as one might expect.) But there's nothing celebrity chef-y about this cook: He arrived in a T-shirt, shorts, and slippers (island speak for flip flops) en route to his second baby luau of the night. (A first birthday luau is a grand celebration, he and another local informed me. Naturally, food plays a starring role in such events.)\u003c/p>\n\u003cp>He's a humble guy who comes from a food-loving clan (his dad born and raised Hawaiian, his mom from a Filipino family). Simeon is happy for his restaurants' success and also quietly striving to do more to feature Hawaiian farmers who grow local gems -- he thinks it's time for restaurant chefs like him to step aside and place the spotlight on what growers are doing to improve food in Maui. \u003c/p>\n\u003cblockquote>\u003cp>\"It's an honor to showcase local ingredients and incorporate local culture in the dishes we serve,\" he says. \"As a chef I like to introduce customers -- locals and visitors -- to flavors they can't find anywhere else.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/leodas.friedsalad560.jpg\" alt=\"fried salad\" title=\"fried salad\" width=\"550\" height=\"364\" class=\"alignnone size-full wp-image-50316\">\u003cbr>\n\u003cem>The fried salad at Leoda's features Brussels sprouts coated in a kicky dressing. Photo: Courtesy Leoda's\u003c/em>\u003c/p>\n\u003cp>His wildly popular Brussels sprouts dishes at both hot spots illustrate some of the challenges inherent with island culinary life. Simeon concedes Brussels sprouts showed up on his menus as part of a national trend, and now they're too big a hit to come off. But these cruciferous vegetables are flown in from the mainland. So he's working with farmers in cooler areas on the island, who can grow small Brussels sprouts for a short season, and hopes to switch to this homegrown crop for however long they last and educate diners about seasonal eating along the way.\u003c/p>\n\u003cp>Food writer Bonnie Friedman says much has changed on the plate in the 30 years she's called Maui home -- despite the island's limited resources. \"When I first arrived here in terms of 'fine dining,' most places were serving frozen mahimahi, frozen vegetables, a baked potato and calling it a day,\" says Friedman, who leads \u003ca href=\"http://tourdafood.com/\">local food tours\u003c/a> designed to whisk visitors away from the resort areas and into the small towns where local people live, work, and eat. She passes on \"name\" places for holes-in-the-walls in central Maui, mom-and-pop shops, cowboy country fare, and gas-station grub to highlight what she calls the island's \"amazing melting pot of ethnic cuisines.\" There's always a shave ice stop too.\u003c/p>\n\u003cp>Not everyone is enamored with the current state of island eats -- notably newbies from the mainland. At \u003ca href=\"http://www.oofarm.com/\">O'o Farm\u003c/a> in Kula Country, a growing region on the island's west side, the resident chef on a \u003ca href=\"http://www.oofarm.com/tour-luncheon/\">farm and lunch tour\u003c/a> there -- who relocated from food-centric Seattle for the gig -- maintains that island food is 5 to 15 years behind what's on plates Stateside and says he hasn't been wowed by anything he's eaten while out and about in the eight months or so he's lived on Maui.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/kupu.maui_.popup_.waiheecoastaldunes.jpg\" alt=\"Pop-up dining, Hawaiian style, at Kupu Maui.\" title=\"Pop-up dining, Hawaiian style, at Kupu Maui.\" width=\"320\" height=\"213\" class=\"alignnone size-full wp-image-50315\">\u003cbr>\n\u003cem>Pop-up dining, Hawaiian style, at Kupu Maui. Photo: Monica George\u003c/em>\u003c/p>\n\u003cp>No matter, for the most part, locals are content to do their own thing without emulating mainland trends -- or at least giving them a refreshing island feel. Take a recent pop-up dinner, old hat in the Bay Area for sure. But this event, sponsored by the \u003ca href=\"http://slowfoodmaui.org/\">local chapter of Slow Food\u003c/a>, had a distinctly island vibe: James Simpliciano, who grows greens and has worked in the kitchens of large resorts, dished up dinner on protected land while local musician Joel Katz played Hawaiian steel guitar. Proceeds from these events benefit local groups -- the spirit of giving back to the community is alive and well in the land of aloha -- in this case the \u003ca href=\"http://www.hilt.org/about-us/\">Hawaiian Islands Land Trust\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/james.simpliciano.peter_.liu_.maui560.jpg\" alt=\"Farmer-chef James Simpliciano\" title=\"Farmer-chef James Simpliciano\" width=\"560\" height=\"371\" class=\"alignnone size-full wp-image-50313\">\u003cbr>\n\u003cem>Farmer-chef James Simpliciano cooks for the pop-up crowd. Photo: Peter Liu, Kaiscapes Media/\u003ca href=\"http://www.flickr.com/photos/kaiscapesllc/7236639608/\">Flickr\u003c/a>\u003c/em>\u003c/p>\n\u003cp>This pop-up event, dubbed \u003ca href=\"http://kupumaui.com/\">Kupu Maui\u003c/a>, (kupu means sprout in Hawaiian) was held at \u003ca href=\"http://www.hilt.org/protected-lands/maui/waihee-refuge/\">Waihe'e Coastal Dunes and Wetlands Refuge\u003c/a>, a quiet, pristine, shoreline plot home to eight different endangered species. On the menu that night pupu (bite-sized appetizers) such as chai-smoked pork with lilikoi (passion fruit) jelly and micro greens on taro chip (a vegetarian version showcased local goat cheese). The main meal served buffet-style included a lamb tagine with aromatic Maui onion mire poix, Honakahau taro, Kapalua sweet potato, Ka'anapali carrots, beets, garlic and Hawaiian sea salt. Much of the food was donated by local farmers and prepared by a crew of local cooks. Kupu Maui pops up once a month at a different location, frequently a farm. For instance, last Saturday the event was held at \u003ca href=\"http://kupaafarms.blogspot.com/\">Kupa'a Farm\u003c/a>, an organic grower whose produce sells out within hours at the \u003ca href=\"http://www.upcountryfarmersmarket.com/\">UpCountry Farmers' Market\u003c/a> on Saturdays.\u003c/p>\n\u003cp>It's true much of what is consumed on Maui is still imported from the mainland, perhaps not surprising for an isolated island a five-hour flight from San Francisco. But increasingly, resident chefs feature homegrown food for the same reasons the rest of us seek local eats -- health, environment, economics, sustainability, taste, terroir -- and a dash of well-deserved local pride.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Full disclosure: The writer was a guest on Maui courtesy of Maui's Visitors & Convention Bureau.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Maui's culinary moment: The island's food scene is flourishing, thanks to a new breed of farmers and chefs. Sarah Henry reports from the field.","status":"publish","parent":0,"modified":1351051847,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":1902},"headData":{"title":"Maui Rides Another Culinary Wave | KQED","description":"Maui's culinary moment: The island's food scene is flourishing, thanks to a new breed of farmers and chefs. Sarah Henry reports from the field.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Maui Rides Another Culinary Wave","datePublished":"2012-10-23T20:09:43.000Z","dateModified":"2012-10-24T04:10:47.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"50025 http://blogs.kqed.org/bayareabites/?p=50025","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/10/23/maui-rides-another-culinary-wave/","disqusTitle":"Maui Rides Another Culinary Wave","path":"/bayareabites/50025/maui-rides-another-culinary-wave","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/maui.seantimberlake.jpg\" alt=\"Maui beach scene. Photo: Sean Timberlake\" title=\"Maui beach scene. Photo: Sean Timberlake\" width=\"403\" height=\"403\" class=\"alignnone size-full wp-image-50307\">\u003cbr>\n\u003cem>Many mainlanders head to Maui for the natural beauty not the food. Photo: Sean Timberlake\u003c/em>\u003c/p>\n\u003cp>Before the 1990s, the Hawaiian Islands had a reputation as a culinary backwater -- the land of SPAM and pineapple. And, let's face it, even today few mainlanders head to Maui for the food. The popular island vacation destination is a playground for water-sport thrill seekers, nature lovers, honeymooners, and stressed-out \u003ca href=\"http://en.wikipedia.org/wiki/Haole\">haoles\u003c/a> seeking serious beach time and fruity cocktails with tiny umbrellas. \u003c/p>\n\u003cp>But that may be changing as Maui chefs look beyond local standards like poi and poke for edible inspiration. In recent years, a new culinary culture -- one with homegrown roots -- has emerged on the island and now residents and visitors alike are digging into dishes that wouldn't be out of place on menus in the Bay Area and beyond. The plates coming out of restaurant kitchens, though, reflect Hawaii's rich cultural traditions, exude a clear sense of place, and embrace Japanese, Chinese, Filipino, Portuguese, Polynesian, Korean, traditional Hawaiian, and, yes, European flavors and techniques.\u003c/p>\n\u003cp>It's not the first time in recent memory the 50th state has stirred things up on the stove. Twenty years ago, a dozen celebrated chefs, including \u003ca href=\"http://merrimanshawaii.com/peter_merriman.htm\">Peter Merriman\u003c/a>, \u003ca href=\"http://www.roysrestaurant.com/about/roy_yamaguchi.asp\">Roy Yamaguchi\u003c/a>, and \u003ca href=\"http://www.alanwongs.com/\">Alan Wong\u003c/a> decided to showcase the island state's evolving edible landscape in what was dubbed \u003ca href=\"http://www.hawaiiregionalcuisine.com/\">Hawaii Regional Cuisine\u003c/a>. Their mission: fresh local food prepared in creative ways. This new cuisine was a welcome shift for a state known mostly for its plate lunch. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/locomocofriedrice.alohamixedplate560.jpg\" alt=\"Loco Moco Fried Rice\" title=\"Loco Moco Fried Rice\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-50317\">\u003cbr>\n\u003cem>An updated spin on the plate lunch: Loco Moco Fried Rice from the restaurant Aloha Mixed Plate. Photo: Courtesy Aloha Mixed Plate\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This ubiquitous restaurant item -- still found in many places and getting a makeover too -- typically consists of two scoops of rice, a scoop of macaroni salad, and meat such as Hawaiian BBQ, beef teriyaki, kalua pork, chicken katsu or the Loco Moco, a ground beef patty topped with a fried egg and brown gravy. Not exactly local food, and rarely served with a piece of tropical fruit, taro, or fresh-caught fish in sight. \u003c/p>\n\u003cp>What's different about the latest crop of notable Maui chefs -- who include resort restaurateur \u003ca href=\"http://www.cohnrestaurants.com/chefs/executive-chef-ryan-luckey/\">Isaac Bancaco\u003c/a> (formerly of \u003ca href=\"http://www.wailearesortdining.com/humuhumu/\">Humuhumu\u003c/a> now at the \u003ca href=\"http://www.cohnrestaurants.com/menu-restaurants/the-pineapple/\">Pineapple Grill\u003c/a>), casual dining standout \u003ca href=\"http://www.starchefs.com/cook/chefs/bio/sheldon-simeon\">Sheldon Simeon\u003c/a> (\u003ca href=\"http://www.starnoodle.com/\">Star Noodle\u003c/a> and \u003ca href=\"http://leodas.com/\">Leoda's\u003c/a>), and farmer-forager-pop-up-chef \u003ca href=\"http://kupumaui.com/who-is-kupu-maui/\">James Simpliciano\u003c/a> -- is a renewed focus on collaborating closely with farmers and fishermen and sourcing sustainable ingredients that reflect the many microclimates of Maui. This new breed of cooks embrace a farm-to-table sensibility that many Northern Californians take for granted, and seek to modernize menus, offering food with flair and finesse but in a more casual atmosphere than their culinary trailblazers. And this shift in thinking is taking place at fancy resort restaurants, pop-up farm dinners, and eating establishments in between. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/ahi.avo_.star_.noodle400.jpg\" alt=\"Avo Ahi\" title=\"Avo Ahi\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-50311\">\u003cbr>\n\u003cem>Fresh island flavors with a twist shine at Star Noodle, such as the Avo Ahi with sambal (chili sauce) and usukuchi (soy sauce). Photo: Courtesy Star Noodle\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\"The new generation of leading Maui chefs have a stronger connection to our local food traditions and food cultures and for the most part they are born and raised in the islands and have a natural affinity to the land, sea, mountains, and valleys,\" notes Christopher Speere of the \u003ca href=\"http://mauiculinary-campusdining.com/index.html\">Maui Culinary Academy\u003c/a> at the University of Hawaii Maui College. \"These chefs were raised on pork adobo, ahi poke, kim chee cucumbers, wild guava smoked pork, shoyu braised pork belly and grilled hamachi collars -- island flavors and the use of island ingredients are inherent in their everyday cooking practices. They stay true to their roots and cook from the heart.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Chef-Simeon.jpg\" alt=\"Chef Seldon Simeon\" title=\"Chef Seldon Simeon\" width=\"401\" height=\"604\" class=\"alignnone size-full wp-image-50312\">\u003cbr>\n\u003cem>The star behind Star Noodle, Sheldon Simeon. Photo: Courtesy Star Noodle\u003c/em>\u003c/p>\n\u003cp>Case in point James Beard Award-nominee Sheldon Simeon whose Star Noodle -- an Asian-inspired, made-by-hand noodle house in an industrial park near the tourist mecca of Lahaina -- and Leoda's Kitchen and Pie Shop, a roadhouse diner in Olowalu featuring fresh salads, savory pastries, and pies -- have drawn appreciative nods from critics and consumers alike.\u003c/p>\n\u003cp>Simeon and fellow chefs took off for New York to get ideas and inspiration from noodle bars like David Chang's \u003ca href=\"http://momofuku.com/\">Momofuku\u003c/a>, for Simeon's noodle joint, and it shows in his small plates offering imaginative flavor pairings. Pohole Salad showcases Hana fiddle head ferns, Maui onions, ebi (shrimp), and kombu (seaweed); Lahaina Fried Soup (actually a noodle dish, not soup featuring doubly-thick chow fun, pork, and bean sprouts), and bacon-flecked Brussels Sprouts with Napa cabbage and kimchee puree also wins rave reviews. Desserts include a modern rendition of the popular Portuguese doughnuts known as Malasadas, served with chocolate and butterscotch caramel sauce and chopped peanuts. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/starnoodle.lahainafriednoodlesoup560.jpg\" alt=\"Lahaina Fried Soup\" title=\"Lahaina Fried Soup\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-50318\">\u003cbr>\n\u003cem>Noodle dishes, such as the Lahaina Fried Soup, feature at Star Noodle. Photo: Courtesy Star Noodle\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/starnoodle.malasadas.jpg\" alt=\"Malasadas\" title=\"Malasadas\" width=\"250\" height=\"353\" class=\"alignnone size-full wp-image-50310\">\u003cbr>\n\u003cem>Save room for dessert at Star Noodle. Photo: Courtesy Star Noodle\u003c/em>\u003c/p>\n\u003cp>Similarly, a kitchen crew from Leoda's decamped to the Bay Area to research bread, pies, and pastries at places like \u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a>, \u003ca href=\"http://missionpie.com/\">Mission Pie\u003c/a>, and \u003ca href=\"http://elportenosf.com/\">El Porteno Empanadas\u003c/a>. On the menu at the roadhouse: a savory corn hand-held pie filled with hibatchi sweet Kula corn, lime zest, cotija cheese, chives, and cilantro, along with hearty chicken or meat 'n potatoes pot pies. Also in the mix: sweet berry pies, flaky crusted yuzu-lemon tart, macadamia nut chocolate praline pie, and coconut cream pie. Sides worth scoping out include the Reuben lumpia (corned beef, sauerkraut, provolone cheese, thousand island dressing) and the fried salad (Brussels sprouts leaves, burnt orange vinaigrette, celery leaves, mixed hydroponic greens, radish, local mint.)\u003c/p>\n\u003cp>On a recent food and farm trip to Maui, Simeon stopped by this reporter's table at Star Noodle to share his thoughts on the current state of dining on the island. Simeon, originally from Hilo on the Big Island, recently earned a People's Choice Award for \u003ca href=\"http://www.foodandwine.com/peoples-best-new-chef/northwest-pacific\">Best New Chef/Northwest and Pacific region\u003c/a> from \u003cem>Food & Wine \u003c/em>magazine. He also appears on season 10 of \u003ca href=\"http://www.bravotv.com/top-chef/season-10/about\">Bravo's Top Chef\u003c/a>, which begins November 7 (he was mum about the show, as one might expect.) But there's nothing celebrity chef-y about this cook: He arrived in a T-shirt, shorts, and slippers (island speak for flip flops) en route to his second baby luau of the night. (A first birthday luau is a grand celebration, he and another local informed me. Naturally, food plays a starring role in such events.)\u003c/p>\n\u003cp>He's a humble guy who comes from a food-loving clan (his dad born and raised Hawaiian, his mom from a Filipino family). Simeon is happy for his restaurants' success and also quietly striving to do more to feature Hawaiian farmers who grow local gems -- he thinks it's time for restaurant chefs like him to step aside and place the spotlight on what growers are doing to improve food in Maui. \u003c/p>\n\u003cblockquote>\u003cp>\"It's an honor to showcase local ingredients and incorporate local culture in the dishes we serve,\" he says. \"As a chef I like to introduce customers -- locals and visitors -- to flavors they can't find anywhere else.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/leodas.friedsalad560.jpg\" alt=\"fried salad\" title=\"fried salad\" width=\"550\" height=\"364\" class=\"alignnone size-full wp-image-50316\">\u003cbr>\n\u003cem>The fried salad at Leoda's features Brussels sprouts coated in a kicky dressing. Photo: Courtesy Leoda's\u003c/em>\u003c/p>\n\u003cp>His wildly popular Brussels sprouts dishes at both hot spots illustrate some of the challenges inherent with island culinary life. Simeon concedes Brussels sprouts showed up on his menus as part of a national trend, and now they're too big a hit to come off. But these cruciferous vegetables are flown in from the mainland. So he's working with farmers in cooler areas on the island, who can grow small Brussels sprouts for a short season, and hopes to switch to this homegrown crop for however long they last and educate diners about seasonal eating along the way.\u003c/p>\n\u003cp>Food writer Bonnie Friedman says much has changed on the plate in the 30 years she's called Maui home -- despite the island's limited resources. \"When I first arrived here in terms of 'fine dining,' most places were serving frozen mahimahi, frozen vegetables, a baked potato and calling it a day,\" says Friedman, who leads \u003ca href=\"http://tourdafood.com/\">local food tours\u003c/a> designed to whisk visitors away from the resort areas and into the small towns where local people live, work, and eat. She passes on \"name\" places for holes-in-the-walls in central Maui, mom-and-pop shops, cowboy country fare, and gas-station grub to highlight what she calls the island's \"amazing melting pot of ethnic cuisines.\" There's always a shave ice stop too.\u003c/p>\n\u003cp>Not everyone is enamored with the current state of island eats -- notably newbies from the mainland. At \u003ca href=\"http://www.oofarm.com/\">O'o Farm\u003c/a> in Kula Country, a growing region on the island's west side, the resident chef on a \u003ca href=\"http://www.oofarm.com/tour-luncheon/\">farm and lunch tour\u003c/a> there -- who relocated from food-centric Seattle for the gig -- maintains that island food is 5 to 15 years behind what's on plates Stateside and says he hasn't been wowed by anything he's eaten while out and about in the eight months or so he's lived on Maui.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/kupu.maui_.popup_.waiheecoastaldunes.jpg\" alt=\"Pop-up dining, Hawaiian style, at Kupu Maui.\" title=\"Pop-up dining, Hawaiian style, at Kupu Maui.\" width=\"320\" height=\"213\" class=\"alignnone size-full wp-image-50315\">\u003cbr>\n\u003cem>Pop-up dining, Hawaiian style, at Kupu Maui. Photo: Monica George\u003c/em>\u003c/p>\n\u003cp>No matter, for the most part, locals are content to do their own thing without emulating mainland trends -- or at least giving them a refreshing island feel. Take a recent pop-up dinner, old hat in the Bay Area for sure. But this event, sponsored by the \u003ca href=\"http://slowfoodmaui.org/\">local chapter of Slow Food\u003c/a>, had a distinctly island vibe: James Simpliciano, who grows greens and has worked in the kitchens of large resorts, dished up dinner on protected land while local musician Joel Katz played Hawaiian steel guitar. Proceeds from these events benefit local groups -- the spirit of giving back to the community is alive and well in the land of aloha -- in this case the \u003ca href=\"http://www.hilt.org/about-us/\">Hawaiian Islands Land Trust\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/james.simpliciano.peter_.liu_.maui560.jpg\" alt=\"Farmer-chef James Simpliciano\" title=\"Farmer-chef James Simpliciano\" width=\"560\" height=\"371\" class=\"alignnone size-full wp-image-50313\">\u003cbr>\n\u003cem>Farmer-chef James Simpliciano cooks for the pop-up crowd. Photo: Peter Liu, Kaiscapes Media/\u003ca href=\"http://www.flickr.com/photos/kaiscapesllc/7236639608/\">Flickr\u003c/a>\u003c/em>\u003c/p>\n\u003cp>This pop-up event, dubbed \u003ca href=\"http://kupumaui.com/\">Kupu Maui\u003c/a>, (kupu means sprout in Hawaiian) was held at \u003ca href=\"http://www.hilt.org/protected-lands/maui/waihee-refuge/\">Waihe'e Coastal Dunes and Wetlands Refuge\u003c/a>, a quiet, pristine, shoreline plot home to eight different endangered species. On the menu that night pupu (bite-sized appetizers) such as chai-smoked pork with lilikoi (passion fruit) jelly and micro greens on taro chip (a vegetarian version showcased local goat cheese). The main meal served buffet-style included a lamb tagine with aromatic Maui onion mire poix, Honakahau taro, Kapalua sweet potato, Ka'anapali carrots, beets, garlic and Hawaiian sea salt. Much of the food was donated by local farmers and prepared by a crew of local cooks. Kupu Maui pops up once a month at a different location, frequently a farm. For instance, last Saturday the event was held at \u003ca href=\"http://kupaafarms.blogspot.com/\">Kupa'a Farm\u003c/a>, an organic grower whose produce sells out within hours at the \u003ca href=\"http://www.upcountryfarmersmarket.com/\">UpCountry Farmers' Market\u003c/a> on Saturdays.\u003c/p>\n\u003cp>It's true much of what is consumed on Maui is still imported from the mainland, perhaps not surprising for an isolated island a five-hour flight from San Francisco. But increasingly, resident chefs feature homegrown food for the same reasons the rest of us seek local eats -- health, environment, economics, sustainability, taste, terroir -- and a dash of well-deserved local pride.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Full disclosure: The writer was a guest on Maui courtesy of Maui's Visitors & Convention Bureau.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/50025/maui-rides-another-culinary-wave","authors":["5125"],"categories":["bayareabites_2998","bayareabites_752","bayareabites_63","bayareabites_1807","bayareabites_61"],"tags":["bayareabites_114","bayareabites_10829","bayareabites_10826","bayareabites_10824","bayareabites_10825","bayareabites_8260","bayareabites_10822","bayareabites_10827","bayareabites_10525","bayareabites_10823","bayareabites_10830"],"featImg":"bayareabites_50317","label":"bayareabites"},"bayareabites_45849":{"type":"posts","id":"bayareabites_45849","meta":{"index":"posts_1591205157","site":"bayareabites","id":"45849","score":null,"sort":[1342018838000]},"guestAuthors":[],"slug":"maui-coffee-farm-tour","title":"Maui Coffee Farm Tour","publishDate":1342018838,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-67.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-67.jpg\" alt=\"Piliani Kope Farm, House Blend\" title=\"Piliani Kope Farm, House Blend\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45851\">\u003c/a>\u003cbr>\n\u003cem>Piliani Kope Farm, House Blend\u003c/em>\u003c/p>\n\u003cp>If you are a coffee lover, you no doubt have heard of Kona coffee, grown on the Big Island of Hawaii. Well, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/18/maui-top-10-eats/\">Maui\u003c/a> is giving the Big Island a run for its cup o’ Kona. Maui has more than 50 coffee farms and over 500 acres in production. And, as I learned on my last trip, Maui’s coffee is like homegrown \u003cem>aloha\u003c/em> in a cup.\u003c/p>\n\u003cp>To get a taste of both a small coffee estate and a commercial scale farm, Hua and I joined the “West Maui Coffee Tour” offered by \u003ca href=\"http://mauicountryfarmtours.com/tours/\">Maui Country Farm Tours\u003c/a> run by the lovely husband and wife team, \u003cstrong>Marilyn and Ricky Lopes\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-90b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-90b.jpg\" alt=\"Maui Country Farm Tours\" title=\"Maui Country Farm Tours\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45853\">\u003c/a>\u003cbr>\n\u003cem>Marilyn and Ricky Lopes, Maui Country Farm Tours\u003c/em>\u003c/p>\n\u003cp>We met Marilyn and Ricky by the old Banyan Tree in Lahaina (a true sight to behold -- think magical tree in Avatar), and then we were off on our caffeinated adventure. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-70c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-70c.jpg\" alt=\"Piliani Kope Farm\" title=\"Piliani Kope Farm\" width=\"500\" height=\"441\" class=\"aligncenter size-full wp-image-45856\">\u003c/a>\u003cbr>\n\u003cem>Greg and Susy Stille, Piliani Kope Farm\u003c/em>\u003c/p>\n\u003cp>First up was \u003ca href=\"http://www.pilianikopefarm.com/\">Piliani Kope Farm\u003c/a> where we met owners \u003cstrong>Greg and Susy Stille\u003c/strong>. When Greg and Susy retired, they decided to buy a 2-acre piece of land near the historic Launiupoko Gulch. As soon as we arrived, I could see why they decided to settle here. The property is perched 600 feet above sea level flanked by gorgeous ocean views on one side, and majestic mountains and canyons on the other. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-34.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-34.jpg\" alt=\"Piliani Kope coffee orchard\" title=\"Piliani Kope coffee orchard\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45860\">\u003c/a>\u003cbr>\n\u003cem>Overlooking the Piliani Kope coffee orchard\u003c/em>\u003c/p>\n\u003cp>The story goes, while on a hike of the surrounding area, Greg and Susy discovered old coffee trees bearing an heirloom variety coffee bean called \u003cstrong>Kanaka Kope\u003c/strong>. They picked the ripe cherries, pulped them, dried them, and milled them by hand, and began home-roasting them. And so began the adventures of \u003cstrong>Piliani Kope\u003c/strong>… \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-26.jpg\" alt=\"coffee cherry\" title=\"coffee cherry\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45863\">\u003c/a>\u003cbr>\n\u003cem>Kanaka Kope coffee beans (when they ripen and turn red, they’re called “cherries”)\u003c/em>\u003c/p>\n\u003cp>As Greg told us about their story and a bit about the process of coffee farming/roasting, we sampled some of their \u003ca href=\"http://www.pilianikopefarm.com/city-roast/\">City Roast\u003c/a>. It was the perfect thing to start our morning (City Roast and some of the tasty cookies Marilyn brought!). Now, I typically like my coffee with a little cream and sugar, so I was bracing myself for some bitterness and preparing to gulp down the black coffee Greg handed to me, but what a surprise! A house blend of \u003cstrong>Yellow Caturra\u003c/strong>, \u003cstrong>Red Catuai\u003c/strong>, and heirloom \u003cstrong>Kanaka Kope\u003c/strong> (all grown on Maui), the City Roast was just wonderful by itself. I loved it. Lightly roasted (did you know, light roasts have more caffeine than dark roasts?), it was balanced and bright, with a hint of toast and spice. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-16.jpg\" alt=\"Coffee beans\" title=\"Coffee beans \" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45865\">\u003c/a>\u003cbr>\n\u003cem>Coffee beans at different stages of production\u003c/em>\u003c/p>\n\u003cp>Sufficiently buzzing on coffee and oatmeal raisin cookies, we then took a tour of the organic permaculture-designed grounds. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-22.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-22.jpg\" alt=\"Piliani Kope Farm\" title=\"Piliani Kope Farm\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45866\">\u003c/a>\u003cbr>\n\u003cem>Piliani Kope Farm\u003c/em>\u003c/p>\n\u003cp>The farm is small, but it is designed with care and is an incredible example of sustainable, symbiotic farming at work. The orchards are terraced with an irrigation system and filled in with cover crops that all do their part. Inga and Koa trees provide shade and help protect the coffee trees from powerful winds, Pigeon Pea and Nasturtium bring nitrogen and nutrients to the soil, and daikon help aerate the soil and funnel water deep into the ground to the trees’ roots. \u003c/p>\n\u003cp>We got a taste of fresh cacao -- it comes in these big orange pods, and when you open it up, the cacao beans are white and slimy, and kind of alien-like. They taste tart and sweet, and have a texture that like slippery lychee. Whoever came up with chocolate from this stuff is a genius. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-35.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-35.jpg\" alt=\"Cacao pods\" title=\"Cacao pods\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-45867\">\u003c/a>\u003cbr>\n\u003cem>Cacao pods\u003c/em>\u003c/p>\n\u003cp>We also caught a glimpse of the farm’s massive composting system, and saw the early plans for an aquaponics system to come. With all the knowledge exuding from Greg’s head, we couldn’t believe that he wasn’t always a farmer. Oh yeah, did I mention that he is also president of the \u003ca href=\"http://mauicoffeeassociation.blogspot.com/\">Maui Coffee Association\u003c/a>? This is one busy retired man.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-59.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-59.jpg\" alt=\"Roasted Coffee\" title=\"Roasted Coffee\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45868\">\u003c/a>\u003cbr>\n\u003cem>Roasted Coffee\u003c/em>\u003c/p>\n\u003cp>After a break for lunch, and a cold-brewed coffee pick-me-up, we headed to the barn to get a lesson in roasting. We put the 80,000 BTU roaster to work.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-56.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-56.jpg\" alt=\"Coffee Roasting Time\" title=\"Coffee Roasting Time\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45869\">\u003c/a>\u003cbr>\n\u003cem>Coffee Roasting Time\u003c/em>\u003c/p>\n\u003cp>Throughout the process, Greg would pull out a sample for us to smell. The progression and range of scents was incredible. The beans went from smelling like wet grass/hay to baked bread, toast, then caramel notes, and finally chocolate tones. Soon the entire barn was full of heavenly aromas. \u003c/p>\n\u003cp>Then, they put me to work. The coffee got weighed out, bagged, vacuum-sealed, and clipped. Don’t worry, they paid me in coffee. I’ll take it.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-60.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-60.jpg\" alt=\"Piliani Kope Coffee\" title=\"Piliani Kope Coffee\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45871\">\u003c/a>\u003c/p>\n\u003cp>Greg and Susy have built themselves a truly special place at \u003cstrong>Piliani Kope Farm\u003c/strong>. If you find yourself in Maui, do yourself a favor and pay them a visit. They will pour you a fine cup of coffee and undoubtedly impress you with their passion for what they do. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-78.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-78.jpg\" alt=\"Ka’anapali Coffee Farms\" title=\"Ka’anapali Coffee Farms\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45872\">\u003c/a>\u003cbr>\n\u003cem>Ka’anapali Coffee Farms\u003c/em>\u003c/p>\n\u003cp>Next, for a taste of Maui coffee on a much larger scale, we visited the sprawling \u003ca href=\"http://www.kaanapalicoffeefarms.com/\">Ka’anapali Coffee Farms\u003c/a> located on the West Maui Mountains, where 500 acres of coffee are cultivated for \u003ca href=\"http://www.mauigrowncoffee.com/StoreFront.bok\">MauiGrown Coffee\u003c/a>. \u003c/p>\n\u003cp>The Ka’anapali Estate was established by the Pioneer Mill sugar company in the early 1990s as a diversified agriculture project. The company took 500 of their 6,000 acres dedicated to sugar cane production, and converted it to coffee orchards. They planted 28 different varieties of coffee to determine which would grow best, and decided on four varieties of Arabica coffees. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-87b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-87b.jpg\" alt=\"MauiGrown coffee\" title=\"MauiGrown coffee\" width=\"500\" height=\"187\" class=\"aligncenter size-full wp-image-45874\">\u003c/a>\u003c/p>\n\u003cp>Here’s how MauiGrown Coffee describe the flavors of each bean:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Maui Mokka\u003c/strong>: the “champagne of coffees” fused with a range of chocolate tones\u003c/li>\n\u003cli>\u003cstrong>Yellow Caturra\u003c/strong>: vibrant, clean, crisp, with spicy tangy aroma\u003c/li>\n\u003cli>\u003cstrong>Red Catuai\u003c/strong>: the “cabernet of coffees” with rich, nutty, and buttery characteristics\u003c/li>\n\u003cli>\u003cstrong>Typica\u003c/strong>: gentle floral aromas with a smooth, seductive finish\u003c/li>\n\u003c/ul>\n\u003cp>The most famous of the four is the \u003cstrong>Maui Mokka\u003c/strong>, which is not commercially grown anywhere else in the world. The bean is smaller than most, making it much harder to farm, but a wealth of flavor is packed into that tiny package. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-72.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-72.jpg\" alt=\"Ka’anapali Coffee Farms\" title=\"Ka’anapali Coffee Farms\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45875\">\u003c/a>\u003cbr>\n\u003cem>Ka’anapali Coffee Farms\u003c/em>\u003c/p>\n\u003cp>In 2001, Pioneer Mill and the Ka’anapali Estate shut down, but two years later, \u003cstrong>James “Kimo” Falconer\u003c/strong> revived the coffee farm and created MauiGrown Coffee, the only major producer of 100% Maui origin coffee in the world. The land that makes up Ka’anapali Coffee Farms is now subdivided into farm lots that are available for sale to the public. On each lot, one acre can be used for a home and the remaining acreage is reserved for coffee farming, which Ka’anapali Coffee Farms maintains and harvests. So if you ever wanted a coffee farm without having to do all the work, this is your chance. The view is pretty awesome.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-83.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-83.jpg\" alt=\"MauiGrown Coffee, Lahaina\" title=\"MauiGrown Coffee, Lahaina\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45876\">\u003c/a>\u003cbr>\n\u003cem>MauiGrown Coffee, Lahaina\u003c/em>\u003c/p>\n\u003cp>After seeing where the coffee started, we sampled the finished products at the \u003ca href=\"http://www.mauigrowncoffee.com/StoreFront.bok\">MauiGrown Coffee Company Store\u003c/a> back in Lahaina. Experiencing Maui through its coffee was such fun! It’s always a treat to enjoy something after seeing where it came from. Appreciating the context, history, the steps along the way to creating it just makes it taste better. \u003c/p>\n\u003cp>\u003ca href=\"http://mauicountryfarmtours.com/\">Maui Country Farm Tours\u003c/a>\u003cbr>\nP. O. Box 278\u003cbr>\nMakawao, HI 96768\u003cbr>\n808-283-9131\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/MauiFarmTours\">@MauiFarmTours\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/mauicountryfarmtours\">Maui Country Farm Tours\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.pilianikopefarm.com/\">Piliani Kope Farm\u003c/a>\u003cbr>\n15 Wailau Place\u003cbr>\nLahaina, HI 96761\u003cbr>\n808-661-5479\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/pilianikopefarm\">@PilianiKopeFarm\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pilianikopefarm\">Piliani Kope Farm\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.mauigrowncoffee.com/StoreFront.bok\">MauiGrown Coffee Company Store\u003c/a>\u003cbr>\n277 Lahainaluna Road\u003cbr>\nLahaina, HI 96761\u003cbr>\n808-661-2728\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/MauiGrownCoffee\">MauiGrown Coffee\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Experience Maui through its coffee: we tour a small coffee estate, a commercial scale farm, learn about heirloom Maui-grown coffee, roast and bag, and of course, enjoy some fresh-brewed coffee.","status":"publish","parent":0,"modified":1342575606,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":40,"wordCount":1303},"headData":{"title":"Maui Coffee Farm Tour | KQED","description":"Experience Maui through its coffee: we tour a small coffee estate, a commercial scale farm, learn about heirloom Maui-grown coffee, roast and bag, and of course, enjoy some fresh-brewed coffee.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Maui Coffee Farm Tour","datePublished":"2012-07-11T15:00:38.000Z","dateModified":"2012-07-18T01:40:06.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"45849 http://blogs.kqed.org/bayareabites/?p=45849","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/07/11/maui-coffee-farm-tour/","disqusTitle":"Maui Coffee Farm Tour","path":"/bayareabites/45849/maui-coffee-farm-tour","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-67.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-67.jpg\" alt=\"Piliani Kope Farm, House Blend\" title=\"Piliani Kope Farm, House Blend\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45851\">\u003c/a>\u003cbr>\n\u003cem>Piliani Kope Farm, House Blend\u003c/em>\u003c/p>\n\u003cp>If you are a coffee lover, you no doubt have heard of Kona coffee, grown on the Big Island of Hawaii. Well, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/18/maui-top-10-eats/\">Maui\u003c/a> is giving the Big Island a run for its cup o’ Kona. Maui has more than 50 coffee farms and over 500 acres in production. And, as I learned on my last trip, Maui’s coffee is like homegrown \u003cem>aloha\u003c/em> in a cup.\u003c/p>\n\u003cp>To get a taste of both a small coffee estate and a commercial scale farm, Hua and I joined the “West Maui Coffee Tour” offered by \u003ca href=\"http://mauicountryfarmtours.com/tours/\">Maui Country Farm Tours\u003c/a> run by the lovely husband and wife team, \u003cstrong>Marilyn and Ricky Lopes\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-90b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-90b.jpg\" alt=\"Maui Country Farm Tours\" title=\"Maui Country Farm Tours\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45853\">\u003c/a>\u003cbr>\n\u003cem>Marilyn and Ricky Lopes, Maui Country Farm Tours\u003c/em>\u003c/p>\n\u003cp>We met Marilyn and Ricky by the old Banyan Tree in Lahaina (a true sight to behold -- think magical tree in Avatar), and then we were off on our caffeinated adventure. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-70c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-70c.jpg\" alt=\"Piliani Kope Farm\" title=\"Piliani Kope Farm\" width=\"500\" height=\"441\" class=\"aligncenter size-full wp-image-45856\">\u003c/a>\u003cbr>\n\u003cem>Greg and Susy Stille, Piliani Kope Farm\u003c/em>\u003c/p>\n\u003cp>First up was \u003ca href=\"http://www.pilianikopefarm.com/\">Piliani Kope Farm\u003c/a> where we met owners \u003cstrong>Greg and Susy Stille\u003c/strong>. When Greg and Susy retired, they decided to buy a 2-acre piece of land near the historic Launiupoko Gulch. As soon as we arrived, I could see why they decided to settle here. The property is perched 600 feet above sea level flanked by gorgeous ocean views on one side, and majestic mountains and canyons on the other. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-34.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-34.jpg\" alt=\"Piliani Kope coffee orchard\" title=\"Piliani Kope coffee orchard\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45860\">\u003c/a>\u003cbr>\n\u003cem>Overlooking the Piliani Kope coffee orchard\u003c/em>\u003c/p>\n\u003cp>The story goes, while on a hike of the surrounding area, Greg and Susy discovered old coffee trees bearing an heirloom variety coffee bean called \u003cstrong>Kanaka Kope\u003c/strong>. They picked the ripe cherries, pulped them, dried them, and milled them by hand, and began home-roasting them. And so began the adventures of \u003cstrong>Piliani Kope\u003c/strong>… \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-26.jpg\" alt=\"coffee cherry\" title=\"coffee cherry\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45863\">\u003c/a>\u003cbr>\n\u003cem>Kanaka Kope coffee beans (when they ripen and turn red, they’re called “cherries”)\u003c/em>\u003c/p>\n\u003cp>As Greg told us about their story and a bit about the process of coffee farming/roasting, we sampled some of their \u003ca href=\"http://www.pilianikopefarm.com/city-roast/\">City Roast\u003c/a>. It was the perfect thing to start our morning (City Roast and some of the tasty cookies Marilyn brought!). Now, I typically like my coffee with a little cream and sugar, so I was bracing myself for some bitterness and preparing to gulp down the black coffee Greg handed to me, but what a surprise! A house blend of \u003cstrong>Yellow Caturra\u003c/strong>, \u003cstrong>Red Catuai\u003c/strong>, and heirloom \u003cstrong>Kanaka Kope\u003c/strong> (all grown on Maui), the City Roast was just wonderful by itself. I loved it. Lightly roasted (did you know, light roasts have more caffeine than dark roasts?), it was balanced and bright, with a hint of toast and spice. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-16.jpg\" alt=\"Coffee beans\" title=\"Coffee beans \" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45865\">\u003c/a>\u003cbr>\n\u003cem>Coffee beans at different stages of production\u003c/em>\u003c/p>\n\u003cp>Sufficiently buzzing on coffee and oatmeal raisin cookies, we then took a tour of the organic permaculture-designed grounds. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-22.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-22.jpg\" alt=\"Piliani Kope Farm\" title=\"Piliani Kope Farm\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45866\">\u003c/a>\u003cbr>\n\u003cem>Piliani Kope Farm\u003c/em>\u003c/p>\n\u003cp>The farm is small, but it is designed with care and is an incredible example of sustainable, symbiotic farming at work. The orchards are terraced with an irrigation system and filled in with cover crops that all do their part. Inga and Koa trees provide shade and help protect the coffee trees from powerful winds, Pigeon Pea and Nasturtium bring nitrogen and nutrients to the soil, and daikon help aerate the soil and funnel water deep into the ground to the trees’ roots. \u003c/p>\n\u003cp>We got a taste of fresh cacao -- it comes in these big orange pods, and when you open it up, the cacao beans are white and slimy, and kind of alien-like. They taste tart and sweet, and have a texture that like slippery lychee. Whoever came up with chocolate from this stuff is a genius. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-35.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-35.jpg\" alt=\"Cacao pods\" title=\"Cacao pods\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-45867\">\u003c/a>\u003cbr>\n\u003cem>Cacao pods\u003c/em>\u003c/p>\n\u003cp>We also caught a glimpse of the farm’s massive composting system, and saw the early plans for an aquaponics system to come. With all the knowledge exuding from Greg’s head, we couldn’t believe that he wasn’t always a farmer. Oh yeah, did I mention that he is also president of the \u003ca href=\"http://mauicoffeeassociation.blogspot.com/\">Maui Coffee Association\u003c/a>? This is one busy retired man.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-59.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-59.jpg\" alt=\"Roasted Coffee\" title=\"Roasted Coffee\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45868\">\u003c/a>\u003cbr>\n\u003cem>Roasted Coffee\u003c/em>\u003c/p>\n\u003cp>After a break for lunch, and a cold-brewed coffee pick-me-up, we headed to the barn to get a lesson in roasting. We put the 80,000 BTU roaster to work.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-56.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-56.jpg\" alt=\"Coffee Roasting Time\" title=\"Coffee Roasting Time\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45869\">\u003c/a>\u003cbr>\n\u003cem>Coffee Roasting Time\u003c/em>\u003c/p>\n\u003cp>Throughout the process, Greg would pull out a sample for us to smell. The progression and range of scents was incredible. The beans went from smelling like wet grass/hay to baked bread, toast, then caramel notes, and finally chocolate tones. Soon the entire barn was full of heavenly aromas. \u003c/p>\n\u003cp>Then, they put me to work. The coffee got weighed out, bagged, vacuum-sealed, and clipped. Don’t worry, they paid me in coffee. I’ll take it.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-60.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-60.jpg\" alt=\"Piliani Kope Coffee\" title=\"Piliani Kope Coffee\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45871\">\u003c/a>\u003c/p>\n\u003cp>Greg and Susy have built themselves a truly special place at \u003cstrong>Piliani Kope Farm\u003c/strong>. If you find yourself in Maui, do yourself a favor and pay them a visit. They will pour you a fine cup of coffee and undoubtedly impress you with their passion for what they do. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-78.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-78.jpg\" alt=\"Ka’anapali Coffee Farms\" title=\"Ka’anapali Coffee Farms\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45872\">\u003c/a>\u003cbr>\n\u003cem>Ka’anapali Coffee Farms\u003c/em>\u003c/p>\n\u003cp>Next, for a taste of Maui coffee on a much larger scale, we visited the sprawling \u003ca href=\"http://www.kaanapalicoffeefarms.com/\">Ka’anapali Coffee Farms\u003c/a> located on the West Maui Mountains, where 500 acres of coffee are cultivated for \u003ca href=\"http://www.mauigrowncoffee.com/StoreFront.bok\">MauiGrown Coffee\u003c/a>. \u003c/p>\n\u003cp>The Ka’anapali Estate was established by the Pioneer Mill sugar company in the early 1990s as a diversified agriculture project. The company took 500 of their 6,000 acres dedicated to sugar cane production, and converted it to coffee orchards. They planted 28 different varieties of coffee to determine which would grow best, and decided on four varieties of Arabica coffees. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-87b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-87b.jpg\" alt=\"MauiGrown coffee\" title=\"MauiGrown coffee\" width=\"500\" height=\"187\" class=\"aligncenter size-full wp-image-45874\">\u003c/a>\u003c/p>\n\u003cp>Here’s how MauiGrown Coffee describe the flavors of each bean:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Maui Mokka\u003c/strong>: the “champagne of coffees” fused with a range of chocolate tones\u003c/li>\n\u003cli>\u003cstrong>Yellow Caturra\u003c/strong>: vibrant, clean, crisp, with spicy tangy aroma\u003c/li>\n\u003cli>\u003cstrong>Red Catuai\u003c/strong>: the “cabernet of coffees” with rich, nutty, and buttery characteristics\u003c/li>\n\u003cli>\u003cstrong>Typica\u003c/strong>: gentle floral aromas with a smooth, seductive finish\u003c/li>\n\u003c/ul>\n\u003cp>The most famous of the four is the \u003cstrong>Maui Mokka\u003c/strong>, which is not commercially grown anywhere else in the world. The bean is smaller than most, making it much harder to farm, but a wealth of flavor is packed into that tiny package. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-72.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-72.jpg\" alt=\"Ka’anapali Coffee Farms\" title=\"Ka’anapali Coffee Farms\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45875\">\u003c/a>\u003cbr>\n\u003cem>Ka’anapali Coffee Farms\u003c/em>\u003c/p>\n\u003cp>In 2001, Pioneer Mill and the Ka’anapali Estate shut down, but two years later, \u003cstrong>James “Kimo” Falconer\u003c/strong> revived the coffee farm and created MauiGrown Coffee, the only major producer of 100% Maui origin coffee in the world. The land that makes up Ka’anapali Coffee Farms is now subdivided into farm lots that are available for sale to the public. On each lot, one acre can be used for a home and the remaining acreage is reserved for coffee farming, which Ka’anapali Coffee Farms maintains and harvests. So if you ever wanted a coffee farm without having to do all the work, this is your chance. The view is pretty awesome.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-83.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-83.jpg\" alt=\"MauiGrown Coffee, Lahaina\" title=\"MauiGrown Coffee, Lahaina\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45876\">\u003c/a>\u003cbr>\n\u003cem>MauiGrown Coffee, Lahaina\u003c/em>\u003c/p>\n\u003cp>After seeing where the coffee started, we sampled the finished products at the \u003ca href=\"http://www.mauigrowncoffee.com/StoreFront.bok\">MauiGrown Coffee Company Store\u003c/a> back in Lahaina. Experiencing Maui through its coffee was such fun! It’s always a treat to enjoy something after seeing where it came from. Appreciating the context, history, the steps along the way to creating it just makes it taste better. \u003c/p>\n\u003cp>\u003ca href=\"http://mauicountryfarmtours.com/\">Maui Country Farm Tours\u003c/a>\u003cbr>\nP. O. Box 278\u003cbr>\nMakawao, HI 96768\u003cbr>\n808-283-9131\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/MauiFarmTours\">@MauiFarmTours\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/mauicountryfarmtours\">Maui Country Farm Tours\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.pilianikopefarm.com/\">Piliani Kope Farm\u003c/a>\u003cbr>\n15 Wailau Place\u003cbr>\nLahaina, HI 96761\u003cbr>\n808-661-5479\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/pilianikopefarm\">@PilianiKopeFarm\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pilianikopefarm\">Piliani Kope Farm\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mauigrowncoffee.com/StoreFront.bok\">MauiGrown Coffee Company Store\u003c/a>\u003cbr>\n277 Lahainaluna Road\u003cbr>\nLahaina, HI 96761\u003cbr>\n808-661-2728\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/MauiGrownCoffee\">MauiGrown Coffee\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/45849/maui-coffee-farm-tour","authors":["5037"],"categories":["bayareabites_752","bayareabites_1874","bayareabites_1248","bayareabites_61"],"tags":["bayareabites_10584","bayareabites_10587","bayareabites_8260","bayareabites_10588","bayareabites_10581","bayareabites_10582","bayareabites_10586","bayareabites_10585","bayareabites_10583"],"featImg":"bayareabites_45851","label":"bayareabites"},"bayareabites_44746":{"type":"posts","id":"bayareabites_44746","meta":{"index":"posts_1591205157","site":"bayareabites","id":"44746","score":null,"sort":[1341505905000]},"guestAuthors":[],"slug":"chef-peter-merriman-a-pioneer-in-the-farm-to-table-movement-in-hawaii","title":"Chef Peter Merriman: A Pioneer in the Farm-to-Table Movement in Hawaii","publishDate":1341505905,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/peter-merriman.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/peter-merriman.jpg\" alt=\"chef peter merriman\" title=\"chef peter merriman\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-44748\">\u003c/a>\u003cbr>\n\u003cem>Chef Peter Merriman\u003c/em>\u003c/p>\n\u003cp>I am convinced I was an island girl in a past life. Palm tree dotted vistas, blue skies, candy colored tropical flowers, golden sun…it all speaks to me. I may be back on mainland now, but my mind is still in this happy place…somewhere in \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/18/maui-top-10-eats/\">Maui\u003c/a> with a coconut shave ice in hand.\u003c/p>\n\u003cp>\u003cstrong>Click on thumbnails to see full images and activate the slideshow\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-1-150x150.jpg\" alt=\"Maui Gold Pineapple\" title=\"Maui Gold Pineapple\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45104\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-2-150x150.jpg\" alt=\"Maui Gold Pineapple Farm\" title=\"Maui Gold Pineapple Farm\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45090\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-3-150x150.jpg\" alt=\"Kapalua Wine and Food Festival\" title=\"Kapalua Wine and Food Festival\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45091\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-7-150x150.jpg\" alt=\"Umbrella Cocktail OClock\" title=\"Umbrella Cocktail OClock\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45095\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-8-150x150.jpg\" alt=\"Grilled Papaya\" title=\"Grilled Papaya\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45096\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-13-150x150.jpg\" alt=\"Tuna Poke Tacos\" title=\"Tuna Poke Tacos\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45101\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-11-150x150.jpg\" alt=\"Shave Ice\" title=\"Shave Ice\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45099\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-12-150x150.jpg\" alt=\"Breakfast Spam Musubi\" title=\"Breakfast Spam Musubi\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45100\">\u003c/a>\u003c/p>\n\u003cp>It’s easy to see how people come to Hawaii and never leave. Take chef \u003cstrong>Peter Merriman\u003c/strong> for example. Originally a Pittsburgh native, Merriman got his education at UPenn before embarking on a career in the culinary world. Hawaii lured him away in 1983 and I have a feeling he hasn’t weathered an East coast winter ever since.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Today Merriman has prominent restaurants on the Big Island, Maui, and Kauai. He is the founding president of the Hawaii Regional Cuisine Chefs Organization, and a pioneer in the burgeoning farm-to-table movement in Hawaii. \u003c/p>\n\u003cp>I had the pleasure of soaking up the drop dead gorgeous ocean view at \u003ca href=\"http://merrimanshawaii.com/maui.htm\">Merriman’s Kapalua\u003c/a> and stealing a few moments with the chef. Here’s what he had to say about Hawaii’s culinary scene, doing the right thing, and three local foods you have to try. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/2012-06-kapalua-merrimans-50.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/2012-06-kapalua-merrimans-50.jpg\" alt=\"merrimans kapalua view\" title=\"merrimans kapalua view\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-44747\">\u003c/a>\u003cbr>\n\u003cem>View at Merriman's Kapalua\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>You opened your first restaurant in Hawaii in 1988. How has the culinary scene here grown and evolved over the years? What was it like being a chef here 25 years ago and what is it like now?\u003c/strong>\u003c/p>\n\u003cp>The culinary scene in Hawaii and how it’s evolved has just been phenomenal. 27 years ago, it was really just continental cuisine and that was actually a big opportunity for us. We were able to start the farm-to-table movement here in Hawaii about 25 years ago. 25 years ago you couldn’t find fresh basil. And now some of our restaurants are doing as much as \u003cstrong>90% locally grown and raised products\u003c/strong>. The negative side is the cost of fish has gone up about ten-fold from what it was back then. So, we’re worried about the fish. But everything from land is doing really well. \u003c/p>\n\u003cp>\u003cstrong>You have been a big proponent of working with local farmers and have been a leading force in the locavore movement here in Hawaii. Can you tell us about the relationships you’ve developed with these farmers, ranchers, and producers?\u003c/strong>\u003c/p>\n\u003cp>Having worked with all the farmers and ranchers in Hawaii has been one of the blessings of my life. They are just great people, and they’re doing phenomenal things. It’s been this transition from sugar and pineapple, which were the dominant crops 25 years ago, to now, so many of the farmers are growing crops intended for being eaten here in Hawaii. I’ve gotten to know some great people, and the products they come out with taste so fantastic. The food we have here on Hawaii is unsurpassed. Nobody grows better food than Hawaii.\u003c/p>\n\u003cp>\u003cstrong>All your restaurants share the mission statement, “Do the Right Thing.” What does this mean to you?\u003c/strong>\u003c/p>\n\u003cp>Well, we try to do the right thing. We don’t have a general guiding philosophy other than to “do the right thing.” So, we try to be involved in the community. We try to be involved with the environment. We try to be involved with the farm-to-table movement. We just try to always contribute to Hawaii. I mean, Hawaii’s such a great place. It’s been great to me, and we just want to do our little part to help give back a fraction of all the things that we’ve gotten from Hawaii. \u003c/p>\n\u003cp>\u003cstrong>About Hawaii Regional Cuisine, for people who aren’t sure what that is, what is the heart and soul of Hawaii Regional Cuisine?\u003c/strong>\u003c/p>\n\u003cp>I think the heart and soul of Hawaii Regional Cuisine is using Hawaii products. From there, we often cook with a style that reflects the society here in Hawaii, which is a multicultural, middle-of-the-Pacific style, East-meets-West place. There are immigrant groups here from Europe, and there are immigrant groups here from Asia. I feel food really should reflect the culture and so when we do East-West fusion things, it’s an authentic concept because that’s how people eat at home. When they’re barbecuing on the beach here, that’s what they do. \u003c/p>\n\u003cp>\u003cstrong>For people who are visiting Maui for the first time, or visiting Hawaii for the first time, what would you say are the top three local foods they must try?\u003c/strong>\u003c/p>\n\u003cp>If you’re visiting Hawaii for your first time, here are the top three foods that you should eat: \u003c/p>\n\u003col>\n\u003cli>You have to have \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/24/trekking-for-taro-in-the-east-bay/\">taro\u003c/a>, alright, and that doesn’t mean \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Poi_(food)\">poi\u003c/a>\u003c/em>. There are a lot of great dishes with taro. Well I love \u003cem>poi\u003c/em>, but if it’s your first time to Hawaii, you’re probably not gonna love \u003cem>poi\u003c/em>.\u003c/li>\n\u003cli>Anything with \u003cstrong>garlic, ginger, and soy sauce\u003c/strong>. \u003cem>Shoyu\u003c/em>, as we call it in Hawaii. Because that’s the modern interpretation of teriyaki. It’s not so sweet like it used to be. There are wonderful things that can happen with that.\u003c/li>\n\u003cli>And then any of our \u003cstrong>fish\u003c/strong>. Our fish are so fantastic. But that’s a little obvious. I would say some of our \u003cstrong>bananas\u003c/strong>. All of our \u003cstrong>tropical fruits\u003c/strong>, they’re exotic and phenomenal.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Is there anything that you can’t get here that you just make a beeline for when get to mainland?\u003c/strong>\u003c/p>\n\u003cp>You know, 25 years ago there were a lot of things that we couldn’t get here. But now, I’m satisfied. I never have to leave Hawaii. I’m happy here, and I get everything I want to eat. It’s a great place to live, and it’s a great place to be a chef. \u003c/p>\n\u003cp>\u003cstrong>You don’t get a late night craving for a Philly Cheesesteak?\u003c/strong>\u003c/p>\n\u003cp>We can make a cheesesteak! And now we can make a cheesesteak with the bread that’s baked here, and the cattle are raised here, and even the possibility that the cheese was made here. And onions of course!\u003c/p>\n\u003cp>\u003cstrong>What was the last great dish or meal you had?\u003c/strong>\u003c/p>\n\u003cp>Well I just got done making a new dish that we’re working on which is a cornmeal dusted \u003cem>\u003ca href=\"http://www.hawaii-seafood.org/wild-hawaii-fish/bottomfish/pink-snapper-opakapaka/\">opakapaka\u003c/a>\u003c/em>, which we’re putting on jalapeno mashed potatoes, and we’re gonna have a Kula tomato pico de gallo on that, and we’re taking Kauai prawns and putting it on top of that, and then we’re making a macadamia nut mole vinaigrette to go around it. It just came out so great that I’m excited about it. \u003c/p>\n\u003cp>\u003cstrong>Man, you just made me hungry.\u003c/strong>\u003c/p>\n\u003cp>Oh, right on! Good good, that’s the idea. That’s what we try to do.\u003c/p>\n\u003cp>\u003cstrong>What’s in store for the future? Do you have any new projects or ventures coming up that we should know about?\u003c/strong> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Well we’re going to open up \u003ca href=\"http://www.monkeypodkitchen.com/\">Monkeypod Kitchen by Merriman\u003c/a> in Ko'Olina, Oahu. That’s going to open in November. That’s our most exciting project at this particular point. \u003c/p>\n\n","blocks":[],"excerpt":"Chef Peter Merriman talks about Hawaii’s culinary scene, doing the right thing, and three local foods you have to try if you're visiting Hawaii for the first time.","status":"publish","parent":0,"modified":1341518251,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":1259},"headData":{"title":"Chef Peter Merriman: A Pioneer in the Farm-to-Table Movement in Hawaii | KQED","description":"Chef Peter Merriman talks about Hawaii’s culinary scene, doing the right thing, and three local foods you have to try if you're visiting Hawaii for the first time.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Chef Peter Merriman: A Pioneer in the Farm-to-Table Movement in Hawaii","datePublished":"2012-07-05T16:31:45.000Z","dateModified":"2012-07-05T19:57:31.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"44746 http://blogs.kqed.org/bayareabites/?p=44746","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/07/05/chef-peter-merriman-a-pioneer-in-the-farm-to-table-movement-in-hawaii/","disqusTitle":"Chef Peter Merriman: A Pioneer in the Farm-to-Table Movement in Hawaii","path":"/bayareabites/44746/chef-peter-merriman-a-pioneer-in-the-farm-to-table-movement-in-hawaii","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/peter-merriman.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/peter-merriman.jpg\" alt=\"chef peter merriman\" title=\"chef peter merriman\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-44748\">\u003c/a>\u003cbr>\n\u003cem>Chef Peter Merriman\u003c/em>\u003c/p>\n\u003cp>I am convinced I was an island girl in a past life. Palm tree dotted vistas, blue skies, candy colored tropical flowers, golden sun…it all speaks to me. I may be back on mainland now, but my mind is still in this happy place…somewhere in \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/18/maui-top-10-eats/\">Maui\u003c/a> with a coconut shave ice in hand.\u003c/p>\n\u003cp>\u003cstrong>Click on thumbnails to see full images and activate the slideshow\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-1-150x150.jpg\" alt=\"Maui Gold Pineapple\" title=\"Maui Gold Pineapple\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45104\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-2-150x150.jpg\" alt=\"Maui Gold Pineapple Farm\" title=\"Maui Gold Pineapple Farm\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45090\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-3-150x150.jpg\" alt=\"Kapalua Wine and Food Festival\" title=\"Kapalua Wine and Food Festival\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45091\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-7-150x150.jpg\" alt=\"Umbrella Cocktail OClock\" title=\"Umbrella Cocktail OClock\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45095\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-8-150x150.jpg\" alt=\"Grilled Papaya\" title=\"Grilled Papaya\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45096\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-13-150x150.jpg\" alt=\"Tuna Poke Tacos\" title=\"Tuna Poke Tacos\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45101\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-11-150x150.jpg\" alt=\"Shave Ice\" title=\"Shave Ice\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45099\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-12-150x150.jpg\" alt=\"Breakfast Spam Musubi\" title=\"Breakfast Spam Musubi\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45100\">\u003c/a>\u003c/p>\n\u003cp>It’s easy to see how people come to Hawaii and never leave. Take chef \u003cstrong>Peter Merriman\u003c/strong> for example. Originally a Pittsburgh native, Merriman got his education at UPenn before embarking on a career in the culinary world. Hawaii lured him away in 1983 and I have a feeling he hasn’t weathered an East coast winter ever since.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Today Merriman has prominent restaurants on the Big Island, Maui, and Kauai. He is the founding president of the Hawaii Regional Cuisine Chefs Organization, and a pioneer in the burgeoning farm-to-table movement in Hawaii. \u003c/p>\n\u003cp>I had the pleasure of soaking up the drop dead gorgeous ocean view at \u003ca href=\"http://merrimanshawaii.com/maui.htm\">Merriman’s Kapalua\u003c/a> and stealing a few moments with the chef. Here’s what he had to say about Hawaii’s culinary scene, doing the right thing, and three local foods you have to try. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/2012-06-kapalua-merrimans-50.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/2012-06-kapalua-merrimans-50.jpg\" alt=\"merrimans kapalua view\" title=\"merrimans kapalua view\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-44747\">\u003c/a>\u003cbr>\n\u003cem>View at Merriman's Kapalua\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>You opened your first restaurant in Hawaii in 1988. How has the culinary scene here grown and evolved over the years? What was it like being a chef here 25 years ago and what is it like now?\u003c/strong>\u003c/p>\n\u003cp>The culinary scene in Hawaii and how it’s evolved has just been phenomenal. 27 years ago, it was really just continental cuisine and that was actually a big opportunity for us. We were able to start the farm-to-table movement here in Hawaii about 25 years ago. 25 years ago you couldn’t find fresh basil. And now some of our restaurants are doing as much as \u003cstrong>90% locally grown and raised products\u003c/strong>. The negative side is the cost of fish has gone up about ten-fold from what it was back then. So, we’re worried about the fish. But everything from land is doing really well. \u003c/p>\n\u003cp>\u003cstrong>You have been a big proponent of working with local farmers and have been a leading force in the locavore movement here in Hawaii. Can you tell us about the relationships you’ve developed with these farmers, ranchers, and producers?\u003c/strong>\u003c/p>\n\u003cp>Having worked with all the farmers and ranchers in Hawaii has been one of the blessings of my life. They are just great people, and they’re doing phenomenal things. It’s been this transition from sugar and pineapple, which were the dominant crops 25 years ago, to now, so many of the farmers are growing crops intended for being eaten here in Hawaii. I’ve gotten to know some great people, and the products they come out with taste so fantastic. The food we have here on Hawaii is unsurpassed. Nobody grows better food than Hawaii.\u003c/p>\n\u003cp>\u003cstrong>All your restaurants share the mission statement, “Do the Right Thing.” What does this mean to you?\u003c/strong>\u003c/p>\n\u003cp>Well, we try to do the right thing. We don’t have a general guiding philosophy other than to “do the right thing.” So, we try to be involved in the community. We try to be involved with the environment. We try to be involved with the farm-to-table movement. We just try to always contribute to Hawaii. I mean, Hawaii’s such a great place. It’s been great to me, and we just want to do our little part to help give back a fraction of all the things that we’ve gotten from Hawaii. \u003c/p>\n\u003cp>\u003cstrong>About Hawaii Regional Cuisine, for people who aren’t sure what that is, what is the heart and soul of Hawaii Regional Cuisine?\u003c/strong>\u003c/p>\n\u003cp>I think the heart and soul of Hawaii Regional Cuisine is using Hawaii products. From there, we often cook with a style that reflects the society here in Hawaii, which is a multicultural, middle-of-the-Pacific style, East-meets-West place. There are immigrant groups here from Europe, and there are immigrant groups here from Asia. I feel food really should reflect the culture and so when we do East-West fusion things, it’s an authentic concept because that’s how people eat at home. When they’re barbecuing on the beach here, that’s what they do. \u003c/p>\n\u003cp>\u003cstrong>For people who are visiting Maui for the first time, or visiting Hawaii for the first time, what would you say are the top three local foods they must try?\u003c/strong>\u003c/p>\n\u003cp>If you’re visiting Hawaii for your first time, here are the top three foods that you should eat: \u003c/p>\n\u003col>\n\u003cli>You have to have \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/24/trekking-for-taro-in-the-east-bay/\">taro\u003c/a>, alright, and that doesn’t mean \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Poi_(food)\">poi\u003c/a>\u003c/em>. There are a lot of great dishes with taro. Well I love \u003cem>poi\u003c/em>, but if it’s your first time to Hawaii, you’re probably not gonna love \u003cem>poi\u003c/em>.\u003c/li>\n\u003cli>Anything with \u003cstrong>garlic, ginger, and soy sauce\u003c/strong>. \u003cem>Shoyu\u003c/em>, as we call it in Hawaii. Because that’s the modern interpretation of teriyaki. It’s not so sweet like it used to be. There are wonderful things that can happen with that.\u003c/li>\n\u003cli>And then any of our \u003cstrong>fish\u003c/strong>. Our fish are so fantastic. But that’s a little obvious. I would say some of our \u003cstrong>bananas\u003c/strong>. All of our \u003cstrong>tropical fruits\u003c/strong>, they’re exotic and phenomenal.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Is there anything that you can’t get here that you just make a beeline for when get to mainland?\u003c/strong>\u003c/p>\n\u003cp>You know, 25 years ago there were a lot of things that we couldn’t get here. But now, I’m satisfied. I never have to leave Hawaii. I’m happy here, and I get everything I want to eat. It’s a great place to live, and it’s a great place to be a chef. \u003c/p>\n\u003cp>\u003cstrong>You don’t get a late night craving for a Philly Cheesesteak?\u003c/strong>\u003c/p>\n\u003cp>We can make a cheesesteak! And now we can make a cheesesteak with the bread that’s baked here, and the cattle are raised here, and even the possibility that the cheese was made here. And onions of course!\u003c/p>\n\u003cp>\u003cstrong>What was the last great dish or meal you had?\u003c/strong>\u003c/p>\n\u003cp>Well I just got done making a new dish that we’re working on which is a cornmeal dusted \u003cem>\u003ca href=\"http://www.hawaii-seafood.org/wild-hawaii-fish/bottomfish/pink-snapper-opakapaka/\">opakapaka\u003c/a>\u003c/em>, which we’re putting on jalapeno mashed potatoes, and we’re gonna have a Kula tomato pico de gallo on that, and we’re taking Kauai prawns and putting it on top of that, and then we’re making a macadamia nut mole vinaigrette to go around it. It just came out so great that I’m excited about it. \u003c/p>\n\u003cp>\u003cstrong>Man, you just made me hungry.\u003c/strong>\u003c/p>\n\u003cp>Oh, right on! Good good, that’s the idea. That’s what we try to do.\u003c/p>\n\u003cp>\u003cstrong>What’s in store for the future? Do you have any new projects or ventures coming up that we should know about?\u003c/strong> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Well we’re going to open up \u003ca href=\"http://www.monkeypodkitchen.com/\">Monkeypod Kitchen by Merriman\u003c/a> in Ko'Olina, Oahu. That’s going to open in November. That’s our most exciting project at this particular point. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/44746/chef-peter-merriman-a-pioneer-in-the-farm-to-table-movement-in-hawaii","authors":["5037"],"categories":["bayareabites_752","bayareabites_63","bayareabites_61"],"tags":["bayareabites_2203","bayareabites_14744","bayareabites_376","bayareabites_114","bayareabites_239","bayareabites_8260","bayareabites_10526","bayareabites_10525","bayareabites_10573","bayareabites_9794"],"featImg":"bayareabites_44748","label":"bayareabites"},"bayareabites_16669":{"type":"posts","id":"bayareabites_16669","meta":{"index":"posts_1591205157","site":"bayareabites","id":"16669","score":null,"sort":[1283439629000]},"guestAuthors":[],"slug":"a-moms-guide-to-eating-in-kauai","title":"A Mom's Guide to Eating in Kauai","publishDate":1283439629,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/farmers-market.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/farmers-market.jpg\" alt=\"farmers market\" title=\"farmers market\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-16671\">\u003c/a>\u003c/p>\n\u003cp>I have a love/hate relationship with eating in Kauai, Maui and Hawaii (the Big Island). I'm leaving Oahu and the smaller islands out of this culinary conundrum as I hear Oahu has a pretty great food scene and I've never been to Molokai, Lanai or the other smaller isles (although I'd love to go). As a mom, I'm always disappointed with the quality of food in family restaurants on the islands. They're full of fried foods and overpriced entrées. I am always left wondering why, in a state full of farms and surrounded by fresh fish, are most of the restaurants so lacking. And then I remember, Hawaiian restaurants are for tourists. \u003c/p>\n\u003cp>First let's talk about the love: I ADORE all the fresh and ripe tropical fruits that are so hard to come by on the mainland. Pineapple sweetened in the field is a completely different fruit than what you find in your local grocery here. And the papayas! Sweet and fragrant, ripened on the tree as they should be, they are the ultimate tropical treat as far as I'm concerned. Oh wait! I forgot about the apple bananas, which are tied with the papayas on my love list. If you've never had one, they’re worth a trip to Hawaii all by themselves. I am also always impressed with how much better the fish tastes in Hawaii. Restaurants and fish markets on the mainland may officially tell you that their catch of the day was just flown in and is fantastically fresh, but when compared to the local fish you find in Hawaii -- fish that really was caught that day -- you can see, smell and taste the difference. The only problem is going someplace that knows how to prepare that fish. Which leads me to my hate list…\u003c/p>\n\u003cp>I DETEST the abundance of mediocre restaurants serving overpriced and poorly cooked food. As Hawaii's main industry is tourism, most restaurants seem to cater to a clientele that will come only once or twice, so they focus on island ambiance and big Mai Tai's instead of quality food. As a mom, these places have no appeal, even if they have great views. First of all, the prices are outrageous. $30 for an overcooked fish entrée slathered in butter is bad enough when you’re paying for just you and maybe your partner, but throw in a couple of children and you start eyeing the kids menu, which is usually just the standard fare of chicken fingers, burgers and pasta with butter. \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/04/kicking-the-kids-menu-habit/\">Now normally I try to avoid kid menus\u003c/a>, but the idea of paying $60 for my kids to pick at their meal brings out the devil on my shoulder -- there he sits, smugly convincing me that French fries served with mac and cheese is a perfectly acceptable and nutritious meal for my growing girls. After all, they can get their vitamins from the pineapple slice in their POG (passion fruit, orange juice, and guava juice cocktail), right? Of course there are a few high-quality restaurants serving fresh seasonal foods, but these are far and few between and a dinner for four can often reach $300.\u003c/p>\n\u003cp>So last week, when my family and I were in Kauai, I tried to seek out some food love on the Garden Island, Yelping, Chowhounding and asking around to find some alternate food opportunities that would allow me to feed my kids (and myself) a variety of local and fresh food that didn't break the bank. Following is a list of my top picks. After finding an abundance of $39-an-entrée establishments that served food similar to what you'd get at Fisherman’s Wharf, I am hoping to steer you to some better locations for your own island getaway. Unfortunately, those expensive restaurants with overcooked fish covered in macadamia-nut butter often have the best views, so you may find yourself in one or two of them anyway. I admit we spent an evening in a restaurant that was overpriced and barely passable, but only because my daughters wanted to spend their birthday eating Japanese food and the only other sushi restaurant was in a strip mall 20 minutes away. Plus this place made virgin Mai Tais with umbrellas, which really made my daughters smile from ear to ear. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The following list highlights restaurants, markets and one farm that are focused on serving the best fresh local food the Island of Kauai has to offer. If you know of a place not listed, I'd love to hear about it in the comments section.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/poke-at-the-koloa-fish-market.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/poke-at-the-koloa-fish-market.jpg\" alt=\"poke at the koloa fish market\" title=\"poke at the koloa fish market\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-16672\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Koloa Fish Market\u003cbr>\n5482 Koloa Road, Koloa, HI\u003c/strong>\u003c/p>\n\u003cp>The Koloa Fish Market is everything a fresh fish place should be. With a case full of Ahi, Ono and Mahi Mahi, this is an old school market that only sells locally caught fish. I also love that you can purchase their products a few ways. \u003c/p>\n\u003cp>\u003cstrong>Raw:\u003c/strong> When you buy raw fish to cook at home, you will be asked how thick you want the slices, how many people are eating, and how you plan to cook your fish. The fish mongers (is that still a current-day term?) will cut your fish the way you want it. Be sure to get some sides of teriyaki and wasabi cream sauces to go with your fish as they are fantastic.\u003c/p>\n\u003cp>\u003cstrong>Poke: \u003c/strong>There are a variety of pokes available in the refrigerated case (poke is a Hawaiian dish of cubed raw fish, usually Ahi, that has been flavored with various herbs or spices). I tried the Ahi with Sweet Maui Onion, Korean Poke, and Tako Poke (made with octopus). All were great, but the Korean Poke was my favorite as it was slightly spicy yet still mild and perfectly suited for that fresh tuna taste.\u003cbr>\n\u003cstrong>\u003cbr>\nCooked:\u003c/strong> Each day the market features a couple of cooked fish plates that you can top with their teriyaki, wasabi cream or butter and garlic sauces. You can't go wrong with any of these. The plates are served with cooked rice, macaroni salad (which is pretty good) and a random lettuce salad. And if fish isn't your thing, you can get pork or beef dishes as well.\u003c/p>\n\u003cp>When you go to the Koloa Fish Market, be sure to avoid the lunch hour if possible as the store is full of hungry locals and the employees try to rush everyone through quickly. They can also get a little testy if you take too long to decide what to order. Also, be sure to grab a bag of cooked edamame and a container of seaweed salad to go with your meal. Both are fresh and cheap.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/waffles-at-Java-Kai.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/waffles-at-Java-Kai.jpg\" alt=\"waffles at Java Kai\" title=\"waffles at Java Kai\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-16673\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.hanaleicoffeeandteacompany.com/java-kai-hanalei-locally-roasted-coffees.html\">Hanalei Coffee Roasters / Java Kai\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>55183-c Kuhio hwy, Hanalei, HI\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">After my various coffee adventures this summer\u003c/a>, I was excited to stumble upon a local roaster in Hanalei. The Hanalei Roasting Company does small-batch roasts of locally-grown Kauai coffee (yes, the beans are grown right on the island) and also Kona coffee. Mild and slightly sweet with a rich coffee taste, their beans were really amazing. They also make a variety of lattes and cappuccinos from their home-roasted espresso and have a wide array of teas as well.\u003c/p>\n\u003cp>The restaurant is also run under the name Java Kai, which is a small breakfast and coffee chain, so if you're in Hanalei, look for the Java Kai sign. This seems to be the go-to breakfast spot for the North shore of Kauai. I can vouch for their banana macadamia nut waffles, which were nutty and fluffy, while their smoothies -- made with apple bananas, fresh papayas, and a hint of ginger -- are sublime. My kids loved the freshly baked bagels and muffins, and the patio was a beautiful and relaxing spot to spend a morning before we hit the beach.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kauaicoffee.com/\">Kauai Coffee\u003c/a>\u003cbr>\n1 Numila Rd, Kalaheo, HI\u003c/strong>\u003c/p>\n\u003cp>I am very sad to say I didn't actually go to the island's coffee plantation, but I did try (sort of). My kids and husband weren't all that interested in going -- \"Mom, that's boooooorrrrriiiing\" was the response I got when I suggested we head over to see it. I also have to admit that once I was sitting in my beach chair, it was almost impossible to get me out of it, especially as I already had locally-grown and roasted coffee sitting in my cupboard from Hanalei Coffee Roasters. That said, I am sorry I missed seeing how coffee is grown and have vowed to get my arse off the beach and to the coffee farm next time I'm there. Also, if you are interested in buying Hawaiian coffee, there's no need to make sure it's fair trade as coffee farms in Hawaii adhere to all US labor laws (it is the United States, after all) and many are unionized, so you can rest assured you're drinking coffee where everyone is getting paid at least minimum wage.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.postcardscafe.com/\">Postcards Café\u003c/a>\u003cbr>\n5-5075 Kuhio Hwy # A, Hanalei, HI\u003c/strong>\u003c/p>\n\u003cp>Postcards is a very cute organic restaurant in Hanalei. I ate there during our last visit to Kauai, but as we were staying on the south shore this time (and they're located at the north), I wasn't in the area for dinner this visit. When I was there previously, however, their menu was full of locally-raised vegetables and fruits, locally caught fish and Kauai-raised meats. I asked a few locals about it and they all said it was still great. This is also a wonderful place to eat if you are vegetarian or vegan.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/savage-shrimp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/savage-shrimp.jpg\" alt=\"savage shrimp\" title=\"savage shrimp\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-16679\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/savage-shrimp-koloa\">Savage Shrimp\u003c/a>\u003cbr>\nTruck on corner of Lawai Road and Poipu Road\u003cbr>\nKoloa, HI 96756\u003c/strong>\u003c/p>\n\u003cp>Sitting on the side of a lonely little road in Poipu Beach is Savage Shrimp. Susan -- the owner, chef and server of this food truck -- offers shrimp three ways. You can go with the Garlic Scampi, the Bahia Scampi (which uses a Brazilian coconut and tomato sauce sauce), or the GrassHoppa Scampi (a spicy concoction). We tried he first two and devoured each and every shrimpy morsel on our very full plates within five minutes flat. Maybe I was really hungry, but at the time I was thinking this may be the best shrimp I've ever had. Served with rice and a salad, the dishes of fresh local shrimp are filling and more than worth the $12.50 price tag.\u003cbr>\n\u003cstrong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/monster-tacos-koloa\">Monster Tacos\u003c/a>\u003cbr>\nKoloa Rd\u003cbr>\nKoloa, HI 96756\u003c/strong>\u003c/p>\n\u003cp>This food truck is widely admired by many, so I wanted to mention it here. I need to come clean and tell you, however, that I didn't actually get to eat a taco here. When we stopped by for lunch, the very nice lady who cooks for Monster tacos informed us that she only serves her fish with Cajun blackened spices. Although I'm not a big blackened fish fan (and neither are my kids), I wanted to give the tacos a try. I figured I'd quickly order one little taco and then go someplace else to get something for my hungry kids, but after being told it would take 15 - 20 minutes for my one taco, even though only one guy was sitting on a bench ahead of us, we left. That said, people rave about this place, so if you like blackened fish tacos and are on the south shore of Kauai, this is your place.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/grabbing-fruit.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/grabbing-fruit.jpg\" alt=\"\" title=\"grabbing fruit\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-16675\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kauai.gov/default.aspx?tabid=214\">Sunshine Farmers' Markets\u003c/a>\u003cbr>\nLocated in a different town Monday - Saturday of each week\u003c/strong>\u003c/p>\n\u003cp>The state of Hawaii runs a series of local farmers' markets on Kauai Monday through Saturday. These are a bit of a scene as they're run almost like tourist attractions where some guy with a bullhorn opens the market at noon to a crowd of people and then let's everyone loose. But don’t be turned off by the management as the fruit and vegetables awaiting you are worth the septuagenarians elbowing each other out at the gate. Full of fresh local fare, you can find exotic fruits that just aren’t available anywhere else at these markets. We purchased some star fruit and dragon fruit, along with fresh and ripe guavas, wing beans, the cherished apple bananas and papayas, along with regular cucumbers, lettuce, spinach and bok choy. As we were staying in a condo, it was fun to bring home our bags and explore the variety of produce available from local Hawaiian farmers.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/ice-cream-at-lapperts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/ice-cream-at-lapperts.jpg\" alt=\"ice cream at lapperts\" title=\"ice cream at lapperts\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-16680\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lappertshawaii.com/\">Lappert's\u003c/a>\u003cbr>\nVarious locations throughout Hawaii\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>What visit to Hawaii would be complete without an enormous scoop of ice cream, and what better place to get it than Lapperts? With frozen yogurt, gelato, sorbet, and ice cream on hand, you can pretty much get whatever frozen treat you’d like -- oh, and they serve coffee too. My favorite flavor was the caramel macadamia nut, although my husband had a few servings of the triple summer berry, which was also mighty nice. Whichever flavor you choose, this is a great way to cool off in that tropical sun.\u003c/p>\n\n","blocks":[],"excerpt":"So last week, when my family and I were in Kauai, I tried to seek out some food love on the Garden Island, Yelping, Chowhounding and asking around to find some alternate food opportunities that would allow me to feed my kids (and myself) a variety of local and fresh food that didn't break the bank. View a list of my top finds. ","status":"publish","parent":0,"modified":1283453782,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":32,"wordCount":2204},"headData":{"title":"A Mom's Guide to Eating in Kauai | KQED","description":"So last week, when my family and I were in Kauai, I tried to seek out some food love on the Garden Island, Yelping, Chowhounding and asking around to find some alternate food opportunities that would allow me to feed my kids (and myself) a variety of local and fresh food that didn't break the bank. View a list of my top finds. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Mom's Guide to Eating in Kauai","datePublished":"2010-09-02T15:00:29.000Z","dateModified":"2010-09-02T18:56:22.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"16669 http://blogs.kqed.org/bayareabites/?p=16669","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/09/02/a-moms-guide-to-eating-in-kauai/","disqusTitle":"A Mom's Guide to Eating in Kauai","path":"/bayareabites/16669/a-moms-guide-to-eating-in-kauai","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/farmers-market.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/farmers-market.jpg\" alt=\"farmers market\" title=\"farmers market\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-16671\">\u003c/a>\u003c/p>\n\u003cp>I have a love/hate relationship with eating in Kauai, Maui and Hawaii (the Big Island). I'm leaving Oahu and the smaller islands out of this culinary conundrum as I hear Oahu has a pretty great food scene and I've never been to Molokai, Lanai or the other smaller isles (although I'd love to go). As a mom, I'm always disappointed with the quality of food in family restaurants on the islands. They're full of fried foods and overpriced entrées. I am always left wondering why, in a state full of farms and surrounded by fresh fish, are most of the restaurants so lacking. And then I remember, Hawaiian restaurants are for tourists. \u003c/p>\n\u003cp>First let's talk about the love: I ADORE all the fresh and ripe tropical fruits that are so hard to come by on the mainland. Pineapple sweetened in the field is a completely different fruit than what you find in your local grocery here. And the papayas! Sweet and fragrant, ripened on the tree as they should be, they are the ultimate tropical treat as far as I'm concerned. Oh wait! I forgot about the apple bananas, which are tied with the papayas on my love list. If you've never had one, they’re worth a trip to Hawaii all by themselves. I am also always impressed with how much better the fish tastes in Hawaii. Restaurants and fish markets on the mainland may officially tell you that their catch of the day was just flown in and is fantastically fresh, but when compared to the local fish you find in Hawaii -- fish that really was caught that day -- you can see, smell and taste the difference. The only problem is going someplace that knows how to prepare that fish. Which leads me to my hate list…\u003c/p>\n\u003cp>I DETEST the abundance of mediocre restaurants serving overpriced and poorly cooked food. As Hawaii's main industry is tourism, most restaurants seem to cater to a clientele that will come only once or twice, so they focus on island ambiance and big Mai Tai's instead of quality food. As a mom, these places have no appeal, even if they have great views. First of all, the prices are outrageous. $30 for an overcooked fish entrée slathered in butter is bad enough when you’re paying for just you and maybe your partner, but throw in a couple of children and you start eyeing the kids menu, which is usually just the standard fare of chicken fingers, burgers and pasta with butter. \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/04/kicking-the-kids-menu-habit/\">Now normally I try to avoid kid menus\u003c/a>, but the idea of paying $60 for my kids to pick at their meal brings out the devil on my shoulder -- there he sits, smugly convincing me that French fries served with mac and cheese is a perfectly acceptable and nutritious meal for my growing girls. After all, they can get their vitamins from the pineapple slice in their POG (passion fruit, orange juice, and guava juice cocktail), right? Of course there are a few high-quality restaurants serving fresh seasonal foods, but these are far and few between and a dinner for four can often reach $300.\u003c/p>\n\u003cp>So last week, when my family and I were in Kauai, I tried to seek out some food love on the Garden Island, Yelping, Chowhounding and asking around to find some alternate food opportunities that would allow me to feed my kids (and myself) a variety of local and fresh food that didn't break the bank. Following is a list of my top picks. After finding an abundance of $39-an-entrée establishments that served food similar to what you'd get at Fisherman’s Wharf, I am hoping to steer you to some better locations for your own island getaway. Unfortunately, those expensive restaurants with overcooked fish covered in macadamia-nut butter often have the best views, so you may find yourself in one or two of them anyway. I admit we spent an evening in a restaurant that was overpriced and barely passable, but only because my daughters wanted to spend their birthday eating Japanese food and the only other sushi restaurant was in a strip mall 20 minutes away. Plus this place made virgin Mai Tais with umbrellas, which really made my daughters smile from ear to ear. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The following list highlights restaurants, markets and one farm that are focused on serving the best fresh local food the Island of Kauai has to offer. If you know of a place not listed, I'd love to hear about it in the comments section.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/poke-at-the-koloa-fish-market.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/poke-at-the-koloa-fish-market.jpg\" alt=\"poke at the koloa fish market\" title=\"poke at the koloa fish market\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-16672\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Koloa Fish Market\u003cbr>\n5482 Koloa Road, Koloa, HI\u003c/strong>\u003c/p>\n\u003cp>The Koloa Fish Market is everything a fresh fish place should be. With a case full of Ahi, Ono and Mahi Mahi, this is an old school market that only sells locally caught fish. I also love that you can purchase their products a few ways. \u003c/p>\n\u003cp>\u003cstrong>Raw:\u003c/strong> When you buy raw fish to cook at home, you will be asked how thick you want the slices, how many people are eating, and how you plan to cook your fish. The fish mongers (is that still a current-day term?) will cut your fish the way you want it. Be sure to get some sides of teriyaki and wasabi cream sauces to go with your fish as they are fantastic.\u003c/p>\n\u003cp>\u003cstrong>Poke: \u003c/strong>There are a variety of pokes available in the refrigerated case (poke is a Hawaiian dish of cubed raw fish, usually Ahi, that has been flavored with various herbs or spices). I tried the Ahi with Sweet Maui Onion, Korean Poke, and Tako Poke (made with octopus). All were great, but the Korean Poke was my favorite as it was slightly spicy yet still mild and perfectly suited for that fresh tuna taste.\u003cbr>\n\u003cstrong>\u003cbr>\nCooked:\u003c/strong> Each day the market features a couple of cooked fish plates that you can top with their teriyaki, wasabi cream or butter and garlic sauces. You can't go wrong with any of these. The plates are served with cooked rice, macaroni salad (which is pretty good) and a random lettuce salad. And if fish isn't your thing, you can get pork or beef dishes as well.\u003c/p>\n\u003cp>When you go to the Koloa Fish Market, be sure to avoid the lunch hour if possible as the store is full of hungry locals and the employees try to rush everyone through quickly. They can also get a little testy if you take too long to decide what to order. Also, be sure to grab a bag of cooked edamame and a container of seaweed salad to go with your meal. Both are fresh and cheap.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/waffles-at-Java-Kai.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/waffles-at-Java-Kai.jpg\" alt=\"waffles at Java Kai\" title=\"waffles at Java Kai\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-16673\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.hanaleicoffeeandteacompany.com/java-kai-hanalei-locally-roasted-coffees.html\">Hanalei Coffee Roasters / Java Kai\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>55183-c Kuhio hwy, Hanalei, HI\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">After my various coffee adventures this summer\u003c/a>, I was excited to stumble upon a local roaster in Hanalei. The Hanalei Roasting Company does small-batch roasts of locally-grown Kauai coffee (yes, the beans are grown right on the island) and also Kona coffee. Mild and slightly sweet with a rich coffee taste, their beans were really amazing. They also make a variety of lattes and cappuccinos from their home-roasted espresso and have a wide array of teas as well.\u003c/p>\n\u003cp>The restaurant is also run under the name Java Kai, which is a small breakfast and coffee chain, so if you're in Hanalei, look for the Java Kai sign. This seems to be the go-to breakfast spot for the North shore of Kauai. I can vouch for their banana macadamia nut waffles, which were nutty and fluffy, while their smoothies -- made with apple bananas, fresh papayas, and a hint of ginger -- are sublime. My kids loved the freshly baked bagels and muffins, and the patio was a beautiful and relaxing spot to spend a morning before we hit the beach.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kauaicoffee.com/\">Kauai Coffee\u003c/a>\u003cbr>\n1 Numila Rd, Kalaheo, HI\u003c/strong>\u003c/p>\n\u003cp>I am very sad to say I didn't actually go to the island's coffee plantation, but I did try (sort of). My kids and husband weren't all that interested in going -- \"Mom, that's boooooorrrrriiiing\" was the response I got when I suggested we head over to see it. I also have to admit that once I was sitting in my beach chair, it was almost impossible to get me out of it, especially as I already had locally-grown and roasted coffee sitting in my cupboard from Hanalei Coffee Roasters. That said, I am sorry I missed seeing how coffee is grown and have vowed to get my arse off the beach and to the coffee farm next time I'm there. Also, if you are interested in buying Hawaiian coffee, there's no need to make sure it's fair trade as coffee farms in Hawaii adhere to all US labor laws (it is the United States, after all) and many are unionized, so you can rest assured you're drinking coffee where everyone is getting paid at least minimum wage.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.postcardscafe.com/\">Postcards Café\u003c/a>\u003cbr>\n5-5075 Kuhio Hwy # A, Hanalei, HI\u003c/strong>\u003c/p>\n\u003cp>Postcards is a very cute organic restaurant in Hanalei. I ate there during our last visit to Kauai, but as we were staying on the south shore this time (and they're located at the north), I wasn't in the area for dinner this visit. When I was there previously, however, their menu was full of locally-raised vegetables and fruits, locally caught fish and Kauai-raised meats. I asked a few locals about it and they all said it was still great. This is also a wonderful place to eat if you are vegetarian or vegan.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/savage-shrimp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/savage-shrimp.jpg\" alt=\"savage shrimp\" title=\"savage shrimp\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-16679\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/savage-shrimp-koloa\">Savage Shrimp\u003c/a>\u003cbr>\nTruck on corner of Lawai Road and Poipu Road\u003cbr>\nKoloa, HI 96756\u003c/strong>\u003c/p>\n\u003cp>Sitting on the side of a lonely little road in Poipu Beach is Savage Shrimp. Susan -- the owner, chef and server of this food truck -- offers shrimp three ways. You can go with the Garlic Scampi, the Bahia Scampi (which uses a Brazilian coconut and tomato sauce sauce), or the GrassHoppa Scampi (a spicy concoction). We tried he first two and devoured each and every shrimpy morsel on our very full plates within five minutes flat. Maybe I was really hungry, but at the time I was thinking this may be the best shrimp I've ever had. Served with rice and a salad, the dishes of fresh local shrimp are filling and more than worth the $12.50 price tag.\u003cbr>\n\u003cstrong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/monster-tacos-koloa\">Monster Tacos\u003c/a>\u003cbr>\nKoloa Rd\u003cbr>\nKoloa, HI 96756\u003c/strong>\u003c/p>\n\u003cp>This food truck is widely admired by many, so I wanted to mention it here. I need to come clean and tell you, however, that I didn't actually get to eat a taco here. When we stopped by for lunch, the very nice lady who cooks for Monster tacos informed us that she only serves her fish with Cajun blackened spices. Although I'm not a big blackened fish fan (and neither are my kids), I wanted to give the tacos a try. I figured I'd quickly order one little taco and then go someplace else to get something for my hungry kids, but after being told it would take 15 - 20 minutes for my one taco, even though only one guy was sitting on a bench ahead of us, we left. That said, people rave about this place, so if you like blackened fish tacos and are on the south shore of Kauai, this is your place.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/grabbing-fruit.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/grabbing-fruit.jpg\" alt=\"\" title=\"grabbing fruit\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-16675\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kauai.gov/default.aspx?tabid=214\">Sunshine Farmers' Markets\u003c/a>\u003cbr>\nLocated in a different town Monday - Saturday of each week\u003c/strong>\u003c/p>\n\u003cp>The state of Hawaii runs a series of local farmers' markets on Kauai Monday through Saturday. These are a bit of a scene as they're run almost like tourist attractions where some guy with a bullhorn opens the market at noon to a crowd of people and then let's everyone loose. But don’t be turned off by the management as the fruit and vegetables awaiting you are worth the septuagenarians elbowing each other out at the gate. Full of fresh local fare, you can find exotic fruits that just aren’t available anywhere else at these markets. We purchased some star fruit and dragon fruit, along with fresh and ripe guavas, wing beans, the cherished apple bananas and papayas, along with regular cucumbers, lettuce, spinach and bok choy. As we were staying in a condo, it was fun to bring home our bags and explore the variety of produce available from local Hawaiian farmers.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/ice-cream-at-lapperts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/ice-cream-at-lapperts.jpg\" alt=\"ice cream at lapperts\" title=\"ice cream at lapperts\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-16680\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lappertshawaii.com/\">Lappert's\u003c/a>\u003cbr>\nVarious locations throughout Hawaii\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What visit to Hawaii would be complete without an enormous scoop of ice cream, and what better place to get it than Lapperts? With frozen yogurt, gelato, sorbet, and ice cream on hand, you can pretty much get whatever frozen treat you’d like -- oh, and they serve coffee too. My favorite flavor was the caramel macadamia nut, although my husband had a few servings of the triple summer berry, which was also mighty nice. Whichever flavor you choose, this is a great way to cool off in that tropical sun.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/16669/a-moms-guide-to-eating-in-kauai","authors":["5016"],"categories":["bayareabites_752","bayareabites_95","bayareabites_1246","bayareabites_181","bayareabites_61"],"tags":["bayareabites_8363","bayareabites_125","bayareabites_2172","bayareabites_376","bayareabites_8367","bayareabites_114","bayareabites_8366","bayareabites_8365","bayareabites_8260","bayareabites_8364","bayareabites_8370"],"label":"bayareabites"},"bayareabites_15972":{"type":"posts","id":"bayareabites_15972","meta":{"index":"posts_1591205157","site":"bayareabites","id":"15972","score":null,"sort":[1282143602000]},"guestAuthors":[],"slug":"maui-top-10-eats","title":"Maui: Top 10 Eats","publishDate":1282143602,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Intro.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Intro.jpg\" alt=\"Maui\" title=\"Maui\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15975\">\u003c/a>\u003c/p>\n\u003cp>There are many reasons I love living in the Bay Area. The climate, the food, the people…the proximity to Hawaii. Which brings me to the many reasons I've fallen so hard for \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/14/alii-kula-lavender-farm-maui/\">Maui\u003c/a>. The climate, the food, the people… \u003c/p>\n\u003cp>I had the good fortune to attend the \u003ca href=\"http://lickmyspoon.com/foodmusings/maui-edition-2010-kapalua-wine-and-food-festival/\">Kapalua Wine and Food Festival\u003c/a> not too long ago, and while I was in town, decided to treat myself to a few extra days of blue skies, ocean breeze, and of course, good eats. The food we discovered on Maui was an interesting mix of hearty no-frills home-cooking, and high-end fine dining. \u003c/p>\n\u003cp>Without further ado, here's my guide to eating your way through paradise: \u003c/p>\n\u003cp>\u003cstrong>1.\tDa Kitchen ($$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Maui_Da-Kitchen-1370.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Maui_Da-Kitchen-1370.jpg\" alt=\"short ribs at Da Kitchen, Maui\" title=\"short ribs at Da Kitchen, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15994\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This bustling local hot spot is hardly a well-kept secret. Locals and tourists alike head to \u003cstrong>Da Kitchen\u003c/strong> for heaping portions of solid home-cooking, Hawaiian style. Conveniently located near the Kahului airport (OGG), it is an awesome way to kick off (and cap off) your Maui eatfest -- yes, it was so good, it was not only my first meal on the island, I made sure it was my last as well. \u003c/p>\n\u003cp>I boarded the plane back to SFO with an order of the \u003cstrong>Kalbi Ribs\u003c/strong> to go, and boy, were the folks in the next row jealous. They kept making eyes at my dinner: five big slabs of tender charbroiled short ribs, marinated in a house teriyaki sauce.\u003c/p>\n\u003cp>Da Kitchen is notorious for their \"big boy\"-sized servings. The plate lunches are their specialty, all served with two scoops of steamed rice and a side of potato mac salad or green salad. If delicious, savory short ribs aren’t your style, try \u003cstrong>Da \"Lau Lau\" Plate\u003c/strong> (two steamed pieces of cured fatty pork wrapped in taro leaves with a side of lomi salmon), \u003cstrong>Loco Moco\u003c/strong> (homemade burger patty topped with two eggs, onions, mushrooms and gravy), or \u003cstrong>Chicken Katsu\u003c/strong> (chicken breaded in panko batter, served with a Japanese BBQ sauce). \u003c/p>\n\u003cp>\u003ca href=\"http://www.da-kitchen.com/\">Da Kitchen\u003c/a>\u003cbr>\n425 Koloa St, Ste 104\u003cbr>\nKahului, HI 96732\u003cbr>\n(808) 871-7782\u003cbr>\n\u003cem>Open Mon-Fri 11 am – 8 pm; Sat 11 am – 4 pm (call ahead of time, they sometimes close later if it's busy)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>2.\tUlulani's Shave Ice ($)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_6724.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_6724.jpg\" alt=\"Ululani's shave ice, Maui\" title=\"Ululani's shave ice, Maui\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-15974\">\u003c/a>\u003c/p>\n\u003cp>You can't go to Hawaii without getting a taste of \u003cstrong>Shave Ice\u003c/strong>. \u003ca href=\"http://ululanisshaveice.com/\">Ululani's Hawaiian Shave Ice\u003c/a> puts snow cones to shame. Shoot, it even puts most other shave ice places to shame. You may be asking yourself, what's the big deal? It's just ice and syrup, right? Wrong. It is powdery soft, creamy, icy magic, flavored with joy. \u003c/p>\n\u003cp>There's a reason this spot boasts a perfect 5 star score with 130 reviews and counting on \u003ca href=\"http://www.yelp.com/biz/ululanis-hawaiian-shave-ice-lahaina\">Yelp\u003c/a>. The stuff is amazing. The ice is shaved so fine that it actually produces a \u003cem>creamy\u003c/em> texture. 95% of Ululani's flavors are made with premium purees, concentrates and/or extracts. These homemade syrups are what set Ululani's shave ice apart from all the rest. \u003c/p>\n\u003cp>I tried their most popular flavor combo, the \u003cstrong>Haleakala\u003c/strong>, and fell in love. ½ coconut and ½ leche (a milky flavor with soft hints of cinnamon and nutmeg), topped with their signature \"snow cap\" (a sweet condensed milk and cream mixture). To. Die. For. \u003c/p>\n\u003cp>Read more about \u003cstrong>David and Ululani Yamashiro's\u003c/strong> \u003ca href=\"http://www.mauimagazine.net/Maui-Magazine/July-August-2010/Five-Star-Shave-Ice/\">sweet story\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ululanisshaveice.com/\">Ululani's Hawaiian Shave Ice\u003c/a>\u003cbr>\n819 Front St\u003cbr>\nLahaina, HI 96761\u003cbr>\n(360) 609-5678\u003cbr>\n\u003cem>Open every day, 11 am – 10 pm\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>3. Lahaina Grill ($$$$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Lahaina-Grill-quad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Lahaina-Grill-quad.jpg\" alt=\"Lahaina Grill, Maui\" title=\"Lahaina Grill, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15977\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lahainagrill.com/\">Lahaina Grill\u003c/a> was our favorite splurge meal of the trip. The setting was comfortable and unassuming, the service was on point and friendly, and the food was phenomenal. \u003c/p>\n\u003cp>Our picks: The \u003cstrong>Seared Ahi and Hudson Valley Foie Gras\u003c/strong> appetizer blew us away. It was the best dish of our entire vacation. Who would've thought that this combo could work so well? The richness of the foie melded seamlessly with the luxurious ahi tuna, resulting in the most heavenly bite. The dish was served with a Dalmatia fig compote, sautéed Kula spinach, and finished in a sweet Maui onion duck demi-glace. Perfection.\u003c/p>\n\u003cp>Also of note was the signature \u003cstrong>Triple Berry Pie\u003c/strong>. A tall stack of luscious raspberries, blueberries, and black currants, nestled in a light flaky crust sparkling with turbinado sugar. No room for dessert? A word to the wise, take this home and have it for breakfast! I can't wait to try the \u003ca href=\"http://www.lahainagrill.com/recipe.php?k=a\">recipe\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.lahainagrill.com/\">Lahaina Grill\u003c/a>\u003cbr>\n127 Lahainaluna Road\u003cbr>\nLahaina, HI 96761\u003cbr>\n(808) 667-5117\u003c/p>\n\u003cp>\u003cstrong>4.\tKomoda Bakery ($)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Komoda-Bakery.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Komoda-Bakery.jpg\" alt=\"Komoda Bakery, Maui\" title=\"Komoda Bakery, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15976\">\u003c/a>\u003c/p>\n\u003cp>One of the famous sights on Maui is the majestic \u003cstrong>Haleakala\u003c/strong> volcano summit. Sunrise at Haleakala is surreal. If you're staying in West Maui like we were, you need to hit the road by 3 am in order to make the trek up 10,000 feet up above sea level where it is actually \u003cem>cold\u003c/em>. After watching the sun come up, sitting on top of the clouds, being on top of the world, you feel pretty darn good. \u003c/p>\n\u003cp>And then, when you realize that \u003cstrong>T. Komoda Store & Bakery\u003c/strong> is conveniently located in Makawao, at the base of the mountain, you are truly convinced that all is good in the world. This place is a total gem. Walking in is like entering a time capsule. \u003c/p>\n\u003cp>People rave about the \u003cstrong>Cream Puffs\u003c/strong>. The pastry shell is light and fluffy, and the cream filling is more like a vanilla custard rather than whipped cream or pastry cream. My favorite though, was the guava jam-filled \u003cstrong>Malasada Donut\u003c/strong>, sparkling with sugar. And the \u003cstrong>Stick Donut\u003c/strong>. Yeah, you heard me.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/t-komoda-store-and-bakery-makawao\">T. Komoda Store & Bakery \u003c/a>\u003cbr>\n3674 Baldwin Avenue\u003cbr>\nMakawao, HI 96768\u003cbr>\n(808) 572-7261\u003cbr>\n\u003cem>Closed Sun & Wed, Open M-T-TH-F, 7 am - 5 pm\u003c/em>\u003cbr>\nBeware, the bakery is closed on Sundays and Wednesdays. We learned this the hard way…all was not lost however, because we subsequently discovered… \u003c/p>\n\u003cp>\u003cstrong>5.\tRodeo General Store ($)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Rodeo-General-Store.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Rodeo-General-Store.jpg\" alt=\"Rodeo General Store, Maui\" title=\"Rodeo General Store, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15982\">\u003c/a> \u003c/p>\n\u003cp>Located across the street from Komoda Bakery, is this hidden gem. The \u003cstrong>Rodeo General Store\u003c/strong> is stocked full of house-made goodies, both savory: \u003cstrong>Smoked Marlin Dip\u003c/strong> (so so good), \u003cstrong>Kalamata Olive Hummus\u003c/strong>, \u003cstrong>Carrot Cashew Pate\u003c/strong>; and sweet: \u003cstrong>Lilikoi Tapioca\u003c/strong>, \u003cstrong>Raw Chia Vanilla \"Custed\"\u003c/strong>, \u003cstrong>Gogi Brown Rice Pudding\u003c/strong>, \u003cstrong>Maclava\u003c/strong> (macadamia nuts + baklava = swoon). \u003c/p>\n\u003cp>The flavor combos are creative, fresh, and slant on the hippie-healthy side. Grab some pita chips and some of their awesome dips, and you've got yourself a beach picnic. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/rodeo-general-store-makawao\">Rodeo General Store \u003c/a>\u003cbr>\n3661 Baldwin Ave\u003cbr>\nMakawao, HI 96768\u003cbr>\n(808) 572-1868\u003c/p>\n\u003cp>\u003cstrong>6.\tMerriman's Kapalua ($$$$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Merrimans-quad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Merrimans-quad.jpg\" alt=\"Merriman's, Maui\" title=\"Merriman's, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15980\">\u003c/a>\u003c/p>\n\u003cp>Speaking of beaches, nothing beats the view at \u003ca href=\"http://www.merrimanshawaii.com/\">Merriman's\u003c/a>, and they know it. This classy waterfront establishment is beautifully designed to bring the outside in. Essentially, it is a restaurant without walls, with floor to ceiling windows on all sides. On pleasant evenings, enjoy a postcard perfect sunset outside on the patio, with one of the best pina coladas on the island. \u003c/p>\n\u003cp>\u003cstrong>Chef Peter Merriman\u003c/strong> has been at the forefront of Hawaii's local sustainability movement for over 20 years now, and his menu features an impressive array of Hawaii regional cuisine sourced from local farmers, producers, and ranchers. \u003c/p>\n\u003cp>Our favorite dish was the \u003cstrong>Pan Roasted Diver Sea Scallops\u003c/strong> with applewood-smoked bacon, creamed Kula corn, Anuhea asparagus, and tarragon. Actually the \u003cstrong>Creamed Kula Corn\u003c/strong> by itself was the show-stopper of the evening. \u003c/p>\n\u003cp>Did you know that Maui produces some of the sweetest corn on Earth? This is actually a neat fact…there are a number of widely varying microclimates on the island, ranging from the hot and sunny coasts, to humid jungle, to the cool, dry climates of what is called \"upcountry.\" This range of climates allows for a wide range of produce to be farmed. \u003c/p>\n\u003cp>The region called Kula, full of soil blessed with nutrient-rich volcanic ash, is prime land for growing corn. Hence, acres upon acres of corn fields, far as the eye can see, stretching along the highway -- completely unexpected and disorienting. \u003c/p>\n\u003cp>Merriman's sources a lot of Kula corn. Mmmm…the stuff is so good, you want to bathe in it.\u003c/p>\n\u003cp>\u003ca href=\"http://www.merrimanshawaii.com/\">Merriman's Kapalua\u003c/a>\u003cbr>\n1 Bay Club Place\u003cbr>\nLahaina, HI 96761\u003cbr>\n(808) 669-6400\u003c/p>\n\u003cp>\u003cstrong>7.\tThe Banyan Tree ($$$$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/banyan-tree.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/banyan-tree.jpg\" alt=\"The Banyan Tree, Maui\" title=\"The Banyan Tree, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15973\">\u003c/a>\u003c/p>\n\u003cp>From the interesting conversations I had with local chefs and food fiends, it seems as if Hawaii has just started to ride the wave of the local/sustainable movement that we know so well here in San Francisco. Because it’s just starting to gain popularity, it still has a shiny, new, feel to it all. It was great to see people so jazzed about hydroponics, and excited about planting home gardens -- even \"resort\" gardens, like the ones \u003cstrong>Chef Ryan Urig\u003c/strong>, of \u003ca href=\"http://www.ritzcarlton.com/en/Properties/KapaluaMaui/Dining/TheBanyanTree/Default.htm\">The Banyan Tree\u003c/a>, built right on the grounds of The Ritz-Carlton, Kapalua. \u003c/p>\n\u003cp>The Banyan Tree is located inside the resort grounds, and just a stone-throw away from its front steps, next to the stunning hotel pool, is a legitimate herb garden, flourishing with things like grapefruit mint and Thai basil, free for guests to walk through and admire (and pluck a garnish for their cocktail if they so wished). Further behind the scenes is an impressive hydroponic farming system in the works, as well as a large composting operation. Cool stuff. \u003c/p>\n\u003cp>The chefs not only farm, they cook pretty darn well too. Favorite tastes included an appetizer duo of \u003cstrong>Abalone\u003c/strong>, served with crispy Brussels sprouts, lamb bacon and dates, and \u003cstrong>Watermelon Salad\u003c/strong>, with fresh horseradish and a jelly-like orb filled with watermelon juice that bursts in your mouth when you eat it. Also loved the \u003cstrong>Crispy Moi\u003c/strong> (a traditional Hawaiian fish that used to be served to royalty) with English Pea Risotto, and the \u003cstrong>Grilled Lamb Loin\u003c/strong> with Lentil Dahl and Raita was perfectly cooked and seasoned well.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ritzcarlton.com/en/Properties/KapaluaMaui/Dining/TheBanyanTree/Default.htm\">The Banyan Tree\u003c/a>\u003cbr>\n1 Ritz-Carlton Dr\u003cbr>\nThe Ritz-Carlton Hotel\u003cbr>\nKapalua, HI 96767\u003cbr>\n(808) 669-6200\u003cbr>\n\u003cem>Open Tue-Sat 5:30 pm - 9:30 pm\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>8.\tSpam Masubi\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Spam-Masubi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Spam-Masubi.jpg\" alt=\"Spam Masubi\" title=\"Spam Masubi\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15983\">\u003c/a> \u003c/p>\n\u003cp>A Maui Top Eats list wouldn't be complete without mention of this classic Hawaiian snack. \u003cstrong>Spam Masubi\u003c/strong> is fried spam over sushi rice, wrapped with seaweed into a neat little, hand-held burst of carb and fatty meat energy. It's what you see moms feeding their kiddies at the airport to tide them over (a bit more substantial than Cheerios, no?); it's what you see construction workers eating in the morning for an on-the-go breakfast; it's what you see my fiancé grabbing from the shelves of delis and general stores every chance he gets because he knows I won't let him eat Spam so freely back on mainland.\u003c/p>\n\u003cp>\u003cstrong>9.\tOld Lahaina Luau ($$$$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/luau.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/luau.jpg\" alt=\"Old Lahaina Luau\" title=\"Old Lahaina Luau\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15978\">\u003c/a>\u003c/p>\n\u003cp>When in Rome, right? I couldn't leave Hawaii without experiencing a real luau! Every single travel guide, concierge, and local pointed to one place as the best: \u003cstrong>The Old Lahaina Luau\u003c/strong>. \u003c/p>\n\u003cp>Tickets are pricey, and sure, you feel like every tourist on the island is there with you, but man oh man, is it worth it. What a party. Unlimited tropical cocktails, an endless buffet of traditional \u003ca href=\"http://www.oldlahainaluau.com/luaumenu.html\">luau fare\u003c/a> like Polynesian Baked Mahi Mahi, Pulehu Steak, Lomi Lomi Salmon, Ahi Poke, Poi Rolls made with mashed purple taro, and guava butter, and…drumroll please…\u003cstrong>Kalua Pua'a\u003c/strong>, pork roasted underground in a traditional \u003cem>imu\u003c/em>. Pork. So good. \u003c/p>\n\u003cp>The staff are total pros as well, and even with nightly sold-out shows for 500 guests, the evening runs smooth as cocoa butter. You get the royal Hawaiian treatment, watch the sun set dreamily into the ocean, sit under the stars, and enjoy a first class show of beautiful dancers, shakin' what their momma gave 'em. \u003c/p>\n\u003cp>If there is one touristy thing you do, make this it. \u003c/p>\n\u003cp>\u003ca href=\"http://www.oldlahainaluau.com/\">Old Lahaina Luau\u003c/a>\u003cbr>\n1251 Front St\u003cbr>\nLahaina, HI 96761\u003cbr>\n(808) 667-1998\u003c/p>\n\u003cp>\u003cstrong>10. Pineapple Express ($$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Pineapple.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Pineapple.jpg\" alt=\"Maui Gold Pineapple\" title=\"Maui Gold Pineapple\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-15981\">\u003c/a> \u003c/p>\n\u003cp>Juicy, nectar-sweet, \u003ca href=\"http://www.mauipineapple.com/\">Maui Gold Pineapples\u003c/a>. If your entire trip to Maui was embodied into one single flavor, this would be it.\u003c/p>\n\u003cp>Wandering around Lahaina on our last day, we stumbled upon \u003ca href=\"http://takehomemaui.com/\">Take Home Maui, Inc.\u003c/a>, a shipping company that specializes in sending gourmet goods like \u003cstrong>Maui Gold pineapples\u003c/strong>, \u003cstrong>sweet Maui onions\u003c/strong>, even \u003cstrong>coconut-grams\u003c/strong> (beats a postcard any day), back to mainland.\u003c/p>\n\u003cp>Nothing like a case of the sweetest pineapples ever to make your coworkers/family/friends not hate you for leaving them behind while you frolicked in the tropical sun all day. While you're at it, get an extra case. You'll need it to ease yourself through the imminent island withdrawal you'll be experiencing when you leave this paradise.\u003c/p>\n\u003cp>\u003ca href=\"http://takehomemaui.com/\">Take Home Maui, Inc. \u003c/a>\u003cbr>\n121 Dickenson St.\u003cbr>\nLahaina, HI 96761\u003cbr>\n808-661-8067\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Well that wraps it up! \u003cem>A hui hou\u003c/em>, Maui! Until we meet again...\u003c/p>\n\n","blocks":[],"excerpt":"The food we discovered on Maui was an interesting mix of hearty no-frills home-cooking, and high-end fine dining. Get ready to eat your way through paradise...","status":"publish","parent":0,"modified":1281971677,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":58,"wordCount":2130},"headData":{"title":"Maui: Top 10 Eats | KQED","description":"The food we discovered on Maui was an interesting mix of hearty no-frills home-cooking, and high-end fine dining. Get ready to eat your way through paradise...","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Maui: Top 10 Eats","datePublished":"2010-08-18T15:00:02.000Z","dateModified":"2010-08-16T15:14:37.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"15972 http://blogs.kqed.org/bayareabites/?p=15972","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/08/18/maui-top-10-eats/","disqusTitle":"Maui: Top 10 Eats","path":"/bayareabites/15972/maui-top-10-eats","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Intro.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Intro.jpg\" alt=\"Maui\" title=\"Maui\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15975\">\u003c/a>\u003c/p>\n\u003cp>There are many reasons I love living in the Bay Area. The climate, the food, the people…the proximity to Hawaii. Which brings me to the many reasons I've fallen so hard for \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/14/alii-kula-lavender-farm-maui/\">Maui\u003c/a>. The climate, the food, the people… \u003c/p>\n\u003cp>I had the good fortune to attend the \u003ca href=\"http://lickmyspoon.com/foodmusings/maui-edition-2010-kapalua-wine-and-food-festival/\">Kapalua Wine and Food Festival\u003c/a> not too long ago, and while I was in town, decided to treat myself to a few extra days of blue skies, ocean breeze, and of course, good eats. The food we discovered on Maui was an interesting mix of hearty no-frills home-cooking, and high-end fine dining. \u003c/p>\n\u003cp>Without further ado, here's my guide to eating your way through paradise: \u003c/p>\n\u003cp>\u003cstrong>1.\tDa Kitchen ($$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Maui_Da-Kitchen-1370.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Maui_Da-Kitchen-1370.jpg\" alt=\"short ribs at Da Kitchen, Maui\" title=\"short ribs at Da Kitchen, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15994\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This bustling local hot spot is hardly a well-kept secret. Locals and tourists alike head to \u003cstrong>Da Kitchen\u003c/strong> for heaping portions of solid home-cooking, Hawaiian style. Conveniently located near the Kahului airport (OGG), it is an awesome way to kick off (and cap off) your Maui eatfest -- yes, it was so good, it was not only my first meal on the island, I made sure it was my last as well. \u003c/p>\n\u003cp>I boarded the plane back to SFO with an order of the \u003cstrong>Kalbi Ribs\u003c/strong> to go, and boy, were the folks in the next row jealous. They kept making eyes at my dinner: five big slabs of tender charbroiled short ribs, marinated in a house teriyaki sauce.\u003c/p>\n\u003cp>Da Kitchen is notorious for their \"big boy\"-sized servings. The plate lunches are their specialty, all served with two scoops of steamed rice and a side of potato mac salad or green salad. If delicious, savory short ribs aren’t your style, try \u003cstrong>Da \"Lau Lau\" Plate\u003c/strong> (two steamed pieces of cured fatty pork wrapped in taro leaves with a side of lomi salmon), \u003cstrong>Loco Moco\u003c/strong> (homemade burger patty topped with two eggs, onions, mushrooms and gravy), or \u003cstrong>Chicken Katsu\u003c/strong> (chicken breaded in panko batter, served with a Japanese BBQ sauce). \u003c/p>\n\u003cp>\u003ca href=\"http://www.da-kitchen.com/\">Da Kitchen\u003c/a>\u003cbr>\n425 Koloa St, Ste 104\u003cbr>\nKahului, HI 96732\u003cbr>\n(808) 871-7782\u003cbr>\n\u003cem>Open Mon-Fri 11 am – 8 pm; Sat 11 am – 4 pm (call ahead of time, they sometimes close later if it's busy)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>2.\tUlulani's Shave Ice ($)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_6724.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_6724.jpg\" alt=\"Ululani's shave ice, Maui\" title=\"Ululani's shave ice, Maui\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-15974\">\u003c/a>\u003c/p>\n\u003cp>You can't go to Hawaii without getting a taste of \u003cstrong>Shave Ice\u003c/strong>. \u003ca href=\"http://ululanisshaveice.com/\">Ululani's Hawaiian Shave Ice\u003c/a> puts snow cones to shame. Shoot, it even puts most other shave ice places to shame. You may be asking yourself, what's the big deal? It's just ice and syrup, right? Wrong. It is powdery soft, creamy, icy magic, flavored with joy. \u003c/p>\n\u003cp>There's a reason this spot boasts a perfect 5 star score with 130 reviews and counting on \u003ca href=\"http://www.yelp.com/biz/ululanis-hawaiian-shave-ice-lahaina\">Yelp\u003c/a>. The stuff is amazing. The ice is shaved so fine that it actually produces a \u003cem>creamy\u003c/em> texture. 95% of Ululani's flavors are made with premium purees, concentrates and/or extracts. These homemade syrups are what set Ululani's shave ice apart from all the rest. \u003c/p>\n\u003cp>I tried their most popular flavor combo, the \u003cstrong>Haleakala\u003c/strong>, and fell in love. ½ coconut and ½ leche (a milky flavor with soft hints of cinnamon and nutmeg), topped with their signature \"snow cap\" (a sweet condensed milk and cream mixture). To. Die. For. \u003c/p>\n\u003cp>Read more about \u003cstrong>David and Ululani Yamashiro's\u003c/strong> \u003ca href=\"http://www.mauimagazine.net/Maui-Magazine/July-August-2010/Five-Star-Shave-Ice/\">sweet story\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ululanisshaveice.com/\">Ululani's Hawaiian Shave Ice\u003c/a>\u003cbr>\n819 Front St\u003cbr>\nLahaina, HI 96761\u003cbr>\n(360) 609-5678\u003cbr>\n\u003cem>Open every day, 11 am – 10 pm\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>3. Lahaina Grill ($$$$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Lahaina-Grill-quad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Lahaina-Grill-quad.jpg\" alt=\"Lahaina Grill, Maui\" title=\"Lahaina Grill, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15977\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lahainagrill.com/\">Lahaina Grill\u003c/a> was our favorite splurge meal of the trip. The setting was comfortable and unassuming, the service was on point and friendly, and the food was phenomenal. \u003c/p>\n\u003cp>Our picks: The \u003cstrong>Seared Ahi and Hudson Valley Foie Gras\u003c/strong> appetizer blew us away. It was the best dish of our entire vacation. Who would've thought that this combo could work so well? The richness of the foie melded seamlessly with the luxurious ahi tuna, resulting in the most heavenly bite. The dish was served with a Dalmatia fig compote, sautéed Kula spinach, and finished in a sweet Maui onion duck demi-glace. Perfection.\u003c/p>\n\u003cp>Also of note was the signature \u003cstrong>Triple Berry Pie\u003c/strong>. A tall stack of luscious raspberries, blueberries, and black currants, nestled in a light flaky crust sparkling with turbinado sugar. No room for dessert? A word to the wise, take this home and have it for breakfast! I can't wait to try the \u003ca href=\"http://www.lahainagrill.com/recipe.php?k=a\">recipe\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.lahainagrill.com/\">Lahaina Grill\u003c/a>\u003cbr>\n127 Lahainaluna Road\u003cbr>\nLahaina, HI 96761\u003cbr>\n(808) 667-5117\u003c/p>\n\u003cp>\u003cstrong>4.\tKomoda Bakery ($)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Komoda-Bakery.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Komoda-Bakery.jpg\" alt=\"Komoda Bakery, Maui\" title=\"Komoda Bakery, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15976\">\u003c/a>\u003c/p>\n\u003cp>One of the famous sights on Maui is the majestic \u003cstrong>Haleakala\u003c/strong> volcano summit. Sunrise at Haleakala is surreal. If you're staying in West Maui like we were, you need to hit the road by 3 am in order to make the trek up 10,000 feet up above sea level where it is actually \u003cem>cold\u003c/em>. After watching the sun come up, sitting on top of the clouds, being on top of the world, you feel pretty darn good. \u003c/p>\n\u003cp>And then, when you realize that \u003cstrong>T. Komoda Store & Bakery\u003c/strong> is conveniently located in Makawao, at the base of the mountain, you are truly convinced that all is good in the world. This place is a total gem. Walking in is like entering a time capsule. \u003c/p>\n\u003cp>People rave about the \u003cstrong>Cream Puffs\u003c/strong>. The pastry shell is light and fluffy, and the cream filling is more like a vanilla custard rather than whipped cream or pastry cream. My favorite though, was the guava jam-filled \u003cstrong>Malasada Donut\u003c/strong>, sparkling with sugar. And the \u003cstrong>Stick Donut\u003c/strong>. Yeah, you heard me.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/t-komoda-store-and-bakery-makawao\">T. Komoda Store & Bakery \u003c/a>\u003cbr>\n3674 Baldwin Avenue\u003cbr>\nMakawao, HI 96768\u003cbr>\n(808) 572-7261\u003cbr>\n\u003cem>Closed Sun & Wed, Open M-T-TH-F, 7 am - 5 pm\u003c/em>\u003cbr>\nBeware, the bakery is closed on Sundays and Wednesdays. We learned this the hard way…all was not lost however, because we subsequently discovered… \u003c/p>\n\u003cp>\u003cstrong>5.\tRodeo General Store ($)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Rodeo-General-Store.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Rodeo-General-Store.jpg\" alt=\"Rodeo General Store, Maui\" title=\"Rodeo General Store, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15982\">\u003c/a> \u003c/p>\n\u003cp>Located across the street from Komoda Bakery, is this hidden gem. The \u003cstrong>Rodeo General Store\u003c/strong> is stocked full of house-made goodies, both savory: \u003cstrong>Smoked Marlin Dip\u003c/strong> (so so good), \u003cstrong>Kalamata Olive Hummus\u003c/strong>, \u003cstrong>Carrot Cashew Pate\u003c/strong>; and sweet: \u003cstrong>Lilikoi Tapioca\u003c/strong>, \u003cstrong>Raw Chia Vanilla \"Custed\"\u003c/strong>, \u003cstrong>Gogi Brown Rice Pudding\u003c/strong>, \u003cstrong>Maclava\u003c/strong> (macadamia nuts + baklava = swoon). \u003c/p>\n\u003cp>The flavor combos are creative, fresh, and slant on the hippie-healthy side. Grab some pita chips and some of their awesome dips, and you've got yourself a beach picnic. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/rodeo-general-store-makawao\">Rodeo General Store \u003c/a>\u003cbr>\n3661 Baldwin Ave\u003cbr>\nMakawao, HI 96768\u003cbr>\n(808) 572-1868\u003c/p>\n\u003cp>\u003cstrong>6.\tMerriman's Kapalua ($$$$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Merrimans-quad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Merrimans-quad.jpg\" alt=\"Merriman's, Maui\" title=\"Merriman's, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15980\">\u003c/a>\u003c/p>\n\u003cp>Speaking of beaches, nothing beats the view at \u003ca href=\"http://www.merrimanshawaii.com/\">Merriman's\u003c/a>, and they know it. This classy waterfront establishment is beautifully designed to bring the outside in. Essentially, it is a restaurant without walls, with floor to ceiling windows on all sides. On pleasant evenings, enjoy a postcard perfect sunset outside on the patio, with one of the best pina coladas on the island. \u003c/p>\n\u003cp>\u003cstrong>Chef Peter Merriman\u003c/strong> has been at the forefront of Hawaii's local sustainability movement for over 20 years now, and his menu features an impressive array of Hawaii regional cuisine sourced from local farmers, producers, and ranchers. \u003c/p>\n\u003cp>Our favorite dish was the \u003cstrong>Pan Roasted Diver Sea Scallops\u003c/strong> with applewood-smoked bacon, creamed Kula corn, Anuhea asparagus, and tarragon. Actually the \u003cstrong>Creamed Kula Corn\u003c/strong> by itself was the show-stopper of the evening. \u003c/p>\n\u003cp>Did you know that Maui produces some of the sweetest corn on Earth? This is actually a neat fact…there are a number of widely varying microclimates on the island, ranging from the hot and sunny coasts, to humid jungle, to the cool, dry climates of what is called \"upcountry.\" This range of climates allows for a wide range of produce to be farmed. \u003c/p>\n\u003cp>The region called Kula, full of soil blessed with nutrient-rich volcanic ash, is prime land for growing corn. Hence, acres upon acres of corn fields, far as the eye can see, stretching along the highway -- completely unexpected and disorienting. \u003c/p>\n\u003cp>Merriman's sources a lot of Kula corn. Mmmm…the stuff is so good, you want to bathe in it.\u003c/p>\n\u003cp>\u003ca href=\"http://www.merrimanshawaii.com/\">Merriman's Kapalua\u003c/a>\u003cbr>\n1 Bay Club Place\u003cbr>\nLahaina, HI 96761\u003cbr>\n(808) 669-6400\u003c/p>\n\u003cp>\u003cstrong>7.\tThe Banyan Tree ($$$$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/banyan-tree.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/banyan-tree.jpg\" alt=\"The Banyan Tree, Maui\" title=\"The Banyan Tree, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15973\">\u003c/a>\u003c/p>\n\u003cp>From the interesting conversations I had with local chefs and food fiends, it seems as if Hawaii has just started to ride the wave of the local/sustainable movement that we know so well here in San Francisco. Because it’s just starting to gain popularity, it still has a shiny, new, feel to it all. It was great to see people so jazzed about hydroponics, and excited about planting home gardens -- even \"resort\" gardens, like the ones \u003cstrong>Chef Ryan Urig\u003c/strong>, of \u003ca href=\"http://www.ritzcarlton.com/en/Properties/KapaluaMaui/Dining/TheBanyanTree/Default.htm\">The Banyan Tree\u003c/a>, built right on the grounds of The Ritz-Carlton, Kapalua. \u003c/p>\n\u003cp>The Banyan Tree is located inside the resort grounds, and just a stone-throw away from its front steps, next to the stunning hotel pool, is a legitimate herb garden, flourishing with things like grapefruit mint and Thai basil, free for guests to walk through and admire (and pluck a garnish for their cocktail if they so wished). Further behind the scenes is an impressive hydroponic farming system in the works, as well as a large composting operation. Cool stuff. \u003c/p>\n\u003cp>The chefs not only farm, they cook pretty darn well too. Favorite tastes included an appetizer duo of \u003cstrong>Abalone\u003c/strong>, served with crispy Brussels sprouts, lamb bacon and dates, and \u003cstrong>Watermelon Salad\u003c/strong>, with fresh horseradish and a jelly-like orb filled with watermelon juice that bursts in your mouth when you eat it. Also loved the \u003cstrong>Crispy Moi\u003c/strong> (a traditional Hawaiian fish that used to be served to royalty) with English Pea Risotto, and the \u003cstrong>Grilled Lamb Loin\u003c/strong> with Lentil Dahl and Raita was perfectly cooked and seasoned well.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ritzcarlton.com/en/Properties/KapaluaMaui/Dining/TheBanyanTree/Default.htm\">The Banyan Tree\u003c/a>\u003cbr>\n1 Ritz-Carlton Dr\u003cbr>\nThe Ritz-Carlton Hotel\u003cbr>\nKapalua, HI 96767\u003cbr>\n(808) 669-6200\u003cbr>\n\u003cem>Open Tue-Sat 5:30 pm - 9:30 pm\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>8.\tSpam Masubi\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Spam-Masubi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Spam-Masubi.jpg\" alt=\"Spam Masubi\" title=\"Spam Masubi\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15983\">\u003c/a> \u003c/p>\n\u003cp>A Maui Top Eats list wouldn't be complete without mention of this classic Hawaiian snack. \u003cstrong>Spam Masubi\u003c/strong> is fried spam over sushi rice, wrapped with seaweed into a neat little, hand-held burst of carb and fatty meat energy. It's what you see moms feeding their kiddies at the airport to tide them over (a bit more substantial than Cheerios, no?); it's what you see construction workers eating in the morning for an on-the-go breakfast; it's what you see my fiancé grabbing from the shelves of delis and general stores every chance he gets because he knows I won't let him eat Spam so freely back on mainland.\u003c/p>\n\u003cp>\u003cstrong>9.\tOld Lahaina Luau ($$$$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/luau.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/luau.jpg\" alt=\"Old Lahaina Luau\" title=\"Old Lahaina Luau\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15978\">\u003c/a>\u003c/p>\n\u003cp>When in Rome, right? I couldn't leave Hawaii without experiencing a real luau! Every single travel guide, concierge, and local pointed to one place as the best: \u003cstrong>The Old Lahaina Luau\u003c/strong>. \u003c/p>\n\u003cp>Tickets are pricey, and sure, you feel like every tourist on the island is there with you, but man oh man, is it worth it. What a party. Unlimited tropical cocktails, an endless buffet of traditional \u003ca href=\"http://www.oldlahainaluau.com/luaumenu.html\">luau fare\u003c/a> like Polynesian Baked Mahi Mahi, Pulehu Steak, Lomi Lomi Salmon, Ahi Poke, Poi Rolls made with mashed purple taro, and guava butter, and…drumroll please…\u003cstrong>Kalua Pua'a\u003c/strong>, pork roasted underground in a traditional \u003cem>imu\u003c/em>. Pork. So good. \u003c/p>\n\u003cp>The staff are total pros as well, and even with nightly sold-out shows for 500 guests, the evening runs smooth as cocoa butter. You get the royal Hawaiian treatment, watch the sun set dreamily into the ocean, sit under the stars, and enjoy a first class show of beautiful dancers, shakin' what their momma gave 'em. \u003c/p>\n\u003cp>If there is one touristy thing you do, make this it. \u003c/p>\n\u003cp>\u003ca href=\"http://www.oldlahainaluau.com/\">Old Lahaina Luau\u003c/a>\u003cbr>\n1251 Front St\u003cbr>\nLahaina, HI 96761\u003cbr>\n(808) 667-1998\u003c/p>\n\u003cp>\u003cstrong>10. Pineapple Express ($$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Pineapple.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Pineapple.jpg\" alt=\"Maui Gold Pineapple\" title=\"Maui Gold Pineapple\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-15981\">\u003c/a> \u003c/p>\n\u003cp>Juicy, nectar-sweet, \u003ca href=\"http://www.mauipineapple.com/\">Maui Gold Pineapples\u003c/a>. If your entire trip to Maui was embodied into one single flavor, this would be it.\u003c/p>\n\u003cp>Wandering around Lahaina on our last day, we stumbled upon \u003ca href=\"http://takehomemaui.com/\">Take Home Maui, Inc.\u003c/a>, a shipping company that specializes in sending gourmet goods like \u003cstrong>Maui Gold pineapples\u003c/strong>, \u003cstrong>sweet Maui onions\u003c/strong>, even \u003cstrong>coconut-grams\u003c/strong> (beats a postcard any day), back to mainland.\u003c/p>\n\u003cp>Nothing like a case of the sweetest pineapples ever to make your coworkers/family/friends not hate you for leaving them behind while you frolicked in the tropical sun all day. While you're at it, get an extra case. You'll need it to ease yourself through the imminent island withdrawal you'll be experiencing when you leave this paradise.\u003c/p>\n\u003cp>\u003ca href=\"http://takehomemaui.com/\">Take Home Maui, Inc. \u003c/a>\u003cbr>\n121 Dickenson St.\u003cbr>\nLahaina, HI 96761\u003cbr>\n808-661-8067\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Well that wraps it up! \u003cem>A hui hou\u003c/em>, Maui! Until we meet again...\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/15972/maui-top-10-eats","authors":["5037"],"categories":["bayareabites_752","bayareabites_1807","bayareabites_61"],"tags":["bayareabites_114","bayareabites_2165","bayareabites_8260","bayareabites_8348"],"label":"bayareabites"},"bayareabites_15139":{"type":"posts","id":"bayareabites_15139","meta":{"index":"posts_1591205157","site":"bayareabites","id":"15139","score":null,"sort":[1279119631000]},"guestAuthors":[],"slug":"alii-kula-lavender-farm-maui","title":"Ali'i Kula Lavender Farm, Maui","publishDate":1279119631,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3906.jpg\" alt=\"Ali'i Kula Lavender and Honeybee\" title=\"Ali'i Kula Lavender and Honeybee\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15141\">\u003cbr>\n\u003cem>Lavender and a Honeybee\u003c/em>\u003c/p>\n\u003cp>\"Can you smell that?\" I asked Hua, who was thankfully navigating the winding road, going up and up, as I rolled down the window and stuck my head out like an excited pup. We were in upcountry \u003ca href=\"http://lickmyspoon.com/foodmusings/maui-edition-2010-kapalua-wine-and-food-festival/\">Maui\u003c/a>, on our way to the \u003ca href=\"http://aliikulalavender.com/\">Ali'i Kula Lavender Farm\u003c/a>, and I could smell it! The faintest trace of that intoxicating fragrance. There was no mistaking it, we were close. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3901.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3901.jpg\" alt=\"Ali'i Kula Lavender Farm\" title=\"Ali'i Kula Lavender Farm\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15140\">\u003c/a>\u003cbr>\n\u003cem>Ali'i Kula Lavender Farm\u003c/em>\u003c/p>\n\u003cp>Perched 4,000 feet on the slopes of the volcano Haleakala, \u003cstrong>Ali'i Kula Lavender\u003c/strong> is the site of over 55,000 lavender plants blooming across 13.5 acres of serenity. More than 45 varieties of the lovely plant are grown on the farm, 7 of which bloom year round.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3934b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3934b.jpg\" alt=\"Ali'i Chang, owner and farmer\" title=\"Ali'i Chang, owner and farmer\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15148\">\u003c/a>\u003cbr>\n\u003cem>Ali'i Chang, owner and farmer\u003c/em> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ali’i Chang is the owner and farmer of Ali’i Kula Lavender. Since February 2002, under the warmth of the Hawaiian sun and Ali'i's smiling demeanor, the farm has flourished with not only lavender, but also vibrant proteas, hydrangeas, geraniums, roses, olive trees, and native Hawaiian plants. \u003c/p>\n\u003cp>While lavender is not a native species to Hawaii, the cool and dry climate, and rich volcanic soil create an optimal environment for it to grow. And yes, I did say \"cool climate.\" Maui sustains a fascinating number of microclimates, and it happens that in lavender country, temperatures can go down to the 40s at night. Remember that if you find yourself sunburned and sweltering just an hour or so away by the coast. \u003c/p>\n\u003cp>As for how lavender first came to Hawaii, the \u003ca href=\"http://www.artipot.com/articles/274424/the-mystery-of-the-history-of-lavender-in-hawaii.htm\">history\u003c/a> is a bit unclear, but supposedly, the herb was brought from England to the royal palace in Honolulu in the 19th century (it seems Hawaii's last monarch, Queen Liliuokalani fancied it). In homage to its noble history, Ali'i Kula Lavender means the Royal Lavender of Kula. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3928.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3928.jpg\" alt=\"View from Buddha\" title=\"View from Buddha\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-15144\">\u003c/a>\u003cbr>\n\u003cem>View from Buddha\u003c/em>\u003c/p>\n\u003cp>The fragrance of lavender is known to have calming effects on one's being, and indeed, as I surveyed the sweeping vista in front of me and drank in the quiet beauty of the place, I felt a grounding sense of zen. \u003c/p>\n\u003cp>In fact, Ali'i Kula Lavender's mantra is \"Relax, Rejuvenate, Renew,\" and it seems that every detail and service offered there is to reinforce that mindset. The dragonfly is used as their logo, an emblem that symbolizes rebirth and renewal; quiet sanctuaries are scattered throughout the grounds, picturesque places to just sit and enjoy, maybe even catch a quick nap; and everywhere you look, the mark of thoughtfulness appears. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3952.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3952.jpg\" alt=\"Toaster Oven\" title=\"Toaster Oven\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15150\">\u003c/a>\u003cbr>\n\u003cem>Toasty Scones\u003c/em>\u003c/p>\n\u003cp>My favorite? The toaster ovens out on the porch, ready to warm up one of the farm's famous buttery, flaky, Lavender Scones, and a spread of complimentary lavender liliko'i (passion fruit) jelly, lavender strawberry pepper jam, lavender honey, and lavender strawberry syrup.\u003c/p>\n\u003cp>Which brings me to the dizzying array of lavender products available here (more than 75, if you're counting). Edible, non-edible, sweet, savory -- you name it, they've got it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3959.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3959.jpg\" alt=\"Ali'i Kula Lavender Shop\" title=\"Ali'i Kula Lavender Shop\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15146\">\u003c/a>\u003cbr>\n\u003cem>Ali'i Kula Lavender Shop\u003c/em>\u003c/p>\n\u003cp>Lavender brownies and shortbread cookies, teas, seasonings, jams, honey from the beehives on the property (crazy good), every bath and body product you could imagine, candles, sachets, even pet grooming products!\u003c/p>\n\u003cp>Apparently, not only does the scent of lavender relax and soothe, it also reduces symptoms from insomnia and vertigo, acts as a natural antiseptic, healing cuts and insect bites, and moisturizes.\u003c/p>\n\u003cp>I've been slathering myself with the heavenly \u003ca href=\"http://www.aliikulalavender.com/p-16-organic-lavender-body-butter.aspx\">body butter\u003c/a> ever since I got my paws on a jar, and I can say, not only does it soften the skin, it helps to ease the imminent Maui withdrawal you're bound to face once you leave this paradise. \u003c/p>\n\u003cp>I also picked up some \u003ca href=\"http://www.aliikulalavender.com/p-51-lavender-scone-mix.aspx\">scone mix\u003c/a> and \u003ca href=\"http://www.aliikulalavender.com/p-19-lavender-herb-tea.aspx\">lavender herb tea\u003c/a> (made with lemon balm, mint, and chamomile) to help transport myself to a royal Ali'i Kula tea service whenever I wish.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3984.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3984.jpg\" alt=\"Ali'i Kula Lavender\" title=\"Ali'i Kula Lavender\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15147\">\u003c/a>\u003cbr>\n\u003cem>Ali'i Kula Lavender\u003c/em>\u003c/p>\n\u003cp>The impressive number of products is made possible by partnerships with more than 25 local businesses like \u003ca href=\"http://www.onogelatocompany.com/ono_gelato_company.html\">Ono Gelato\u003c/a> (responsible for lavender chocolate gelato), \u003ca href=\"http://www.kauaikookie.com/\">Kauai Kookie Kompany\u003c/a> (producer of the delectable lavender shortbread cookies), \u003ca href=\"http://www.hawaiianfudgesauce.com/\">The Hawaiian Fudge Sauce Company\u003c/a> (lavender fudge sauce), \u003ca href=\"http://www.bigislandcandies.com/\">Big Island Candies\u003c/a> (lavender brownies and chocolate truffles), and so on… \u003c/p>\n\u003cp>\"It is our social responsibility to take care of our communities and offer an experience that allows people to 'reconnect' to the land, to each other, and to themselves,\" says Chang. \"We try to create opportunities for 'togetherness'.\"\u003c/p>\n\u003cp>It is this spirit of togetherness, collaboration, community that makes this lavender farm up in the mountains truly special. That, and the awesome smelling air.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3938.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3938.jpg\" alt=\"Stop and Smell the Lavender\" title=\"Stop and Smell the Lavender\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15145\">\u003c/a>\u003cbr>\n\u003cem>Stop and Smell the Lavender\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://aliikulalavender.com/\">Ali'i Kula Lavender Farm\u003c/a>\u003cbr>\n1100 Waipoli Road\u003cbr>\nKula, HI 96790\u003cbr>\n808-878-3004\u003c/p>\n\n","blocks":[],"excerpt":"A journey to upcountry Maui, where Ali'i Kula Lavender is in the air...and everything else.","status":"publish","parent":0,"modified":1303168748,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":799},"headData":{"title":"Ali'i Kula Lavender Farm, Maui | KQED","description":"A journey to upcountry Maui, where Ali'i Kula Lavender is in the air...and everything else.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Ali'i Kula Lavender Farm, Maui","datePublished":"2010-07-14T15:00:31.000Z","dateModified":"2011-04-18T23:19:08.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"15139 http://blogs.kqed.org/bayareabites/?p=15139","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/07/14/alii-kula-lavender-farm-maui/","disqusTitle":"Ali'i Kula Lavender Farm, Maui","path":"/bayareabites/15139/alii-kula-lavender-farm-maui","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3906.jpg\" alt=\"Ali'i Kula Lavender and Honeybee\" title=\"Ali'i Kula Lavender and Honeybee\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15141\">\u003cbr>\n\u003cem>Lavender and a Honeybee\u003c/em>\u003c/p>\n\u003cp>\"Can you smell that?\" I asked Hua, who was thankfully navigating the winding road, going up and up, as I rolled down the window and stuck my head out like an excited pup. We were in upcountry \u003ca href=\"http://lickmyspoon.com/foodmusings/maui-edition-2010-kapalua-wine-and-food-festival/\">Maui\u003c/a>, on our way to the \u003ca href=\"http://aliikulalavender.com/\">Ali'i Kula Lavender Farm\u003c/a>, and I could smell it! The faintest trace of that intoxicating fragrance. There was no mistaking it, we were close. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3901.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3901.jpg\" alt=\"Ali'i Kula Lavender Farm\" title=\"Ali'i Kula Lavender Farm\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15140\">\u003c/a>\u003cbr>\n\u003cem>Ali'i Kula Lavender Farm\u003c/em>\u003c/p>\n\u003cp>Perched 4,000 feet on the slopes of the volcano Haleakala, \u003cstrong>Ali'i Kula Lavender\u003c/strong> is the site of over 55,000 lavender plants blooming across 13.5 acres of serenity. More than 45 varieties of the lovely plant are grown on the farm, 7 of which bloom year round.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3934b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3934b.jpg\" alt=\"Ali'i Chang, owner and farmer\" title=\"Ali'i Chang, owner and farmer\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15148\">\u003c/a>\u003cbr>\n\u003cem>Ali'i Chang, owner and farmer\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ali’i Chang is the owner and farmer of Ali’i Kula Lavender. Since February 2002, under the warmth of the Hawaiian sun and Ali'i's smiling demeanor, the farm has flourished with not only lavender, but also vibrant proteas, hydrangeas, geraniums, roses, olive trees, and native Hawaiian plants. \u003c/p>\n\u003cp>While lavender is not a native species to Hawaii, the cool and dry climate, and rich volcanic soil create an optimal environment for it to grow. And yes, I did say \"cool climate.\" Maui sustains a fascinating number of microclimates, and it happens that in lavender country, temperatures can go down to the 40s at night. Remember that if you find yourself sunburned and sweltering just an hour or so away by the coast. \u003c/p>\n\u003cp>As for how lavender first came to Hawaii, the \u003ca href=\"http://www.artipot.com/articles/274424/the-mystery-of-the-history-of-lavender-in-hawaii.htm\">history\u003c/a> is a bit unclear, but supposedly, the herb was brought from England to the royal palace in Honolulu in the 19th century (it seems Hawaii's last monarch, Queen Liliuokalani fancied it). In homage to its noble history, Ali'i Kula Lavender means the Royal Lavender of Kula. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3928.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3928.jpg\" alt=\"View from Buddha\" title=\"View from Buddha\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-15144\">\u003c/a>\u003cbr>\n\u003cem>View from Buddha\u003c/em>\u003c/p>\n\u003cp>The fragrance of lavender is known to have calming effects on one's being, and indeed, as I surveyed the sweeping vista in front of me and drank in the quiet beauty of the place, I felt a grounding sense of zen. \u003c/p>\n\u003cp>In fact, Ali'i Kula Lavender's mantra is \"Relax, Rejuvenate, Renew,\" and it seems that every detail and service offered there is to reinforce that mindset. The dragonfly is used as their logo, an emblem that symbolizes rebirth and renewal; quiet sanctuaries are scattered throughout the grounds, picturesque places to just sit and enjoy, maybe even catch a quick nap; and everywhere you look, the mark of thoughtfulness appears. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3952.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3952.jpg\" alt=\"Toaster Oven\" title=\"Toaster Oven\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15150\">\u003c/a>\u003cbr>\n\u003cem>Toasty Scones\u003c/em>\u003c/p>\n\u003cp>My favorite? The toaster ovens out on the porch, ready to warm up one of the farm's famous buttery, flaky, Lavender Scones, and a spread of complimentary lavender liliko'i (passion fruit) jelly, lavender strawberry pepper jam, lavender honey, and lavender strawberry syrup.\u003c/p>\n\u003cp>Which brings me to the dizzying array of lavender products available here (more than 75, if you're counting). Edible, non-edible, sweet, savory -- you name it, they've got it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3959.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3959.jpg\" alt=\"Ali'i Kula Lavender Shop\" title=\"Ali'i Kula Lavender Shop\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15146\">\u003c/a>\u003cbr>\n\u003cem>Ali'i Kula Lavender Shop\u003c/em>\u003c/p>\n\u003cp>Lavender brownies and shortbread cookies, teas, seasonings, jams, honey from the beehives on the property (crazy good), every bath and body product you could imagine, candles, sachets, even pet grooming products!\u003c/p>\n\u003cp>Apparently, not only does the scent of lavender relax and soothe, it also reduces symptoms from insomnia and vertigo, acts as a natural antiseptic, healing cuts and insect bites, and moisturizes.\u003c/p>\n\u003cp>I've been slathering myself with the heavenly \u003ca href=\"http://www.aliikulalavender.com/p-16-organic-lavender-body-butter.aspx\">body butter\u003c/a> ever since I got my paws on a jar, and I can say, not only does it soften the skin, it helps to ease the imminent Maui withdrawal you're bound to face once you leave this paradise. \u003c/p>\n\u003cp>I also picked up some \u003ca href=\"http://www.aliikulalavender.com/p-51-lavender-scone-mix.aspx\">scone mix\u003c/a> and \u003ca href=\"http://www.aliikulalavender.com/p-19-lavender-herb-tea.aspx\">lavender herb tea\u003c/a> (made with lemon balm, mint, and chamomile) to help transport myself to a royal Ali'i Kula tea service whenever I wish.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3984.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3984.jpg\" alt=\"Ali'i Kula Lavender\" title=\"Ali'i Kula Lavender\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15147\">\u003c/a>\u003cbr>\n\u003cem>Ali'i Kula Lavender\u003c/em>\u003c/p>\n\u003cp>The impressive number of products is made possible by partnerships with more than 25 local businesses like \u003ca href=\"http://www.onogelatocompany.com/ono_gelato_company.html\">Ono Gelato\u003c/a> (responsible for lavender chocolate gelato), \u003ca href=\"http://www.kauaikookie.com/\">Kauai Kookie Kompany\u003c/a> (producer of the delectable lavender shortbread cookies), \u003ca href=\"http://www.hawaiianfudgesauce.com/\">The Hawaiian Fudge Sauce Company\u003c/a> (lavender fudge sauce), \u003ca href=\"http://www.bigislandcandies.com/\">Big Island Candies\u003c/a> (lavender brownies and chocolate truffles), and so on… \u003c/p>\n\u003cp>\"It is our social responsibility to take care of our communities and offer an experience that allows people to 'reconnect' to the land, to each other, and to themselves,\" says Chang. \"We try to create opportunities for 'togetherness'.\"\u003c/p>\n\u003cp>It is this spirit of togetherness, collaboration, community that makes this lavender farm up in the mountains truly special. That, and the awesome smelling air.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3938.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3938.jpg\" alt=\"Stop and Smell the Lavender\" title=\"Stop and Smell the Lavender\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15145\">\u003c/a>\u003cbr>\n\u003cem>Stop and Smell the Lavender\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://aliikulalavender.com/\">Ali'i Kula Lavender Farm\u003c/a>\u003cbr>\n1100 Waipoli Road\u003cbr>\nKula, HI 96790\u003cbr>\n808-878-3004\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/15139/alii-kula-lavender-farm-maui","authors":["5037"],"categories":["bayareabites_752","bayareabites_1874","bayareabites_61"],"tags":["bayareabites_1059","bayareabites_8259","bayareabites_8258","bayareabites_8260"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us","airtime":"SUN 2pm-3pm, MON 12am-1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png","officialWebsiteLink":"https://www.wnycstudios.org/shows/otm","meta":{"site":"news","source":"wnyc"},"link":"/radio/program/on-the-media","subscribe":{"apple":"https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2","tuneIn":"https://tunein.com/radio/On-the-Media-p69/","rss":"http://feeds.wnyc.org/onthemedia"}},"our-body-politic":{"id":"our-body-politic","title":"Our Body Politic","info":"Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.","airtime":"SAT 6pm-7pm, SUN 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://our-body-politic.simplecast.com/","meta":{"site":"news","source":"kcrw"},"link":"/radio/program/our-body-politic","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw","spotify":"https://open.spotify.com/show/4ApAiLT1kV153TttWAmqmc","rss":"https://feeds.simplecast.com/_xaPhs1s","tuneIn":"https://tunein.com/podcasts/News--Politics-Podcasts/Our-Body-Politic-p1369211/"}},"pbs-newshour":{"id":"pbs-newshour","title":"PBS NewsHour","info":"Analysis, background reports and updates from the PBS NewsHour putting today's news in context.","airtime":"MON-FRI 3pm-4pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pbs.org/newshour/","meta":{"site":"news","source":"pbs"},"link":"/radio/program/pbs-newshour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2","tuneIn":"https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/","rss":"https://www.pbs.org/newshour/feeds/rss/podcasts/show"}},"perspectives":{"id":"perspectives","title":"Perspectives","tagline":"KQED's series of of daily listener commentaries since 1991","info":"KQED's series of of daily listener commentaries since 1991.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Perspectives-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/perspectives/","meta":{"site":"radio","source":"kqed","order":"15"},"link":"/perspectives","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/id73801135","npr":"https://www.npr.org/podcasts/432309616/perspectives","rss":"https://ww2.kqed.org/perspectives/category/perspectives/feed/","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"}},"planet-money":{"id":"planet-money","title":"Planet Money","info":"The economy explained. 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The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.","airtime":"SAT 4pm-5pm","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png","officialWebsiteLink":"https://www.revealnews.org/episodes/","meta":{"site":"news","source":"npr"},"link":"/radio/program/reveal","subscribe":{"apple":"https://itunes.apple.com/us/podcast/reveal/id886009669","tuneIn":"https://tunein.com/radio/Reveal-p679597/","rss":"http://feeds.revealradio.org/revealpodcast"}},"says-you":{"id":"says-you","title":"Says You!","info":"Public radio's game show of bluff and bluster, words and whimsy. 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