(808) 667-2525

Everyone loves ‘OnO Bar & Grill. With Hawaiian-style tapas dinner themes and our kids-eat-free program, the whole family gets to enjoy our “Flavors of Hawaii.” What an appetizing idea! When accompanied by at least one adult who purchases an entree selection or buffet, a child (age 5 or younger) eats free. For lunch and dinner, we invite you to enjoy our menu featuring the freshest, locally grown ingredients from the ‘aina a me moana, land and ocean of Hawaii. This is our commitment to a local Hawaiian harvest and to the multi-cultural influences which continue to shape the flavors of the islands.  From tropical drinks to island-style plate lunches or pizza and flatbreads, you will find family favorites, health conscious selections and of course island specialties!

(808) 667-2525

Overlooking Ka’anapali Beach, Tropica Restaurant & Bar’s new oceanfront seating area offers the perfect setting of the unrivalled ocean and sunset views. Enjoy fresh island fish, made to order in a variety of syles, deliciouis steak combos, delectable desserts and much more.Tropica Restaurant & Bar continues to delight its customers with award-winning menu selections and an extensive wine list. Executive Sous Chef Rich Hinojosa and Tropica Chef Ikaika Manaku have created a winning combination of specials featuring Maui’s famed local ingredients and Westin’s branded cuisine that promote a complete sense of renewal. Hinojosa and Manaku believe in changing menu selections based on seasonal products, customers’ preferences as well as seeking new local flavors to incorporate in their dishes. Tropica Restaurant is open Wednesdays to Sundays for dinner from 5:00 pm to 9:30 pm, with Tropica Bar open from 5:00 pm to 10:00 pm.

George was born in Kona on the Big Island of Hawaiʻi, and after graduating from Kamehameha Schools in 1969, he traveled to the mainland to continue his studies at the College of Arts and Crafts in Oakland, California, where he earned a BFA in sculpture. Upon returning to Hawai‘i, he attended the Hawai‘i State Ag-Leadership program. Formerly an organic hog, coffee and mac nut farmer on the Big Island, he now lives on Maui where he plays music, teaches, farms and raises goats, chickens, and mini horses. “I have taught at Lahainaluna High School since 1992 ( eighteen years) and is on leave from LHS as of Jan 2010 to head & teach the Hawaii Music Institute at UH Maui in Kahului.”

As a musician George is best known for playing a 12 string slack key guitar, but his immersion in teaching and promoting the Hawaiian way of life extends far beyond his music. He was named Hawaii’s Renaissance Man by Aunty Nona Beamer, one of Hawaii’s greatest Hawaiian Cultural Kupuna or mentors.

Mr. Kahumoku received the 2007 Grammy Award for Best Hawaiian Music Album for the compilation album Legends Of Hawaiian Slack Key Guitar — Live From Maui.

On Wednesdays at  7:30 pm George is the host of the“The Slackkey Show, Masters of Hawaiian Music” show at Napili Kai Beach Resort in Napili, where he features a new Hawaiian Master each week. From the recordings of the various artists from this show, they have been nominated for 5 Grammies & have been blessed to win & bring 4 Grammies for Best Hawaiian Music Home to Maui. George also had a cooking show on the Visitor Channel for over 15 years called Local Grinds where they logged in over 52 episodes . For the Wednesday 7:30 pm Napili Kai Beach Show  &  Sea House Restaurant Dinner dial 808-669-3858 or book online www.slackkey.com. You can also see George at his Slackkey Show to once a month at the Maui Arts and Cultural Center on Thursdays. Contact the MACC box office for tickets at 808-242- show.

Two distinctly different and dynamic lu’au style shows are performed in the historic harbor town of Lahaina. The Feast at Lele, an elegant pageant of Polynesia, is nestled in an intimate beachfront patio in South Lahaina. Old Lahaina Lu’au, a classic lu’au honoring authentic Hawaiian traditions, occupies a lush oceanfront paradise on the northern edge of town. Both offer spectacular panoramic settings; an orchid lei greeting; premium open bar; and impressive, quality productions. Executive Chef James McDonald of award-winning Pacific’O and I’O restaurants, combines fine dining with exciting Polynesian entertainment at The Feast at Lele. Set in an intimate garden setting, private tables are terraced around a raised beachfront platform. As the sun sinks, silhouetting Lana’i island across the Auau channel, an outrigger canoe paddled by Hawaiian warriors is welcomed ashore with the blowing of the conch. A seamless presentation ensues as the dancers take diners on a tour of Hawai’i, Aotearoa (New Zealand), Tahiti and Samoa. As Polynesia is explored, corresponding cuisine is brought to the table. While the New Zealand Maori frighten their foes with their famous tattooed faces and haka (war dance); an Upcountry Green Duck Salad is served with Fishcakes and Sauteed Sweet Potato and Mushrooms. And when the sweet romance of Tahiti is presented with the exciting hip movements and regal feathered headdresses, there is Fafa-Steamed Chicken and Taro Leaf in Coconut Milk along with Baked Scallops and Poisson Cru. The five-course Polynesian feast orchestrated by Chef James will satiate any appetite and please the gourmet palette immensely.“Island grown fruits and vegetables, many from our own organic farm, are incorporated into traditional Polynesian fare,” Chef James said. “Complete with tableside service, this is a ‘foodie’s’ luau.”A burst of fire signals the grand finale: a stunning exhibition of Samoan fire knife dancing. For more information on The Feast at Lele visit www.feastatlele.com or call (808) 667-5353. (see pages 38,39)At Old Lahaina Lu’au the focus in on hookipa, Hawaiian hospitality. Guests are escorted to comfortable banquet tables around an outdoor stage with an ocean backdrop of Mala wharf. But no one stays seated long. The tropical grounds are open for strolling along the golden shoreline. Animated cocktail servers keep the mai tais flowing and the atmosphere festive. Before sunset, guests cluster around the imu (underground oven) to witness the removal of the pig, kalua pua’a, the dinner’s centerpiece. Poi, a thick porridge made from Taro, is the Hawaiian staple and this is served with Ahi Poke and sweet potatoes. The traditional buffet includes over fifteen popular island dishes, so there is plenty of choices for all taste preferences. As darkness falls a dramatic torch lit procession streams across the waterfront, drum beats reverberate, and Hawaiian dancers take the stage. Other then an opening tribute to Tahiti (from whence Hawaiians immigrated) the Old Lahaina Lu’au is the only lu’au in Hawai’i that’s pure “Hawaiian.” Authenticity is prized here, with special attention to wardrobe, hula and chants. Kahiko, the ancient hula, illustrates stories of the gods and goddess. Hula is then traced through the missionary era to its resurrection under King David Kalakaua, the “Merrie Monarch,” and to its evolution as ‘Auana, the modern hula known best through Hollywood glamorization. For more information on Old Lahaina Lu’au visit www.oldlahainaluau.com or call (800) 248-5828.

Kneeling, O’o Farm Manager Richard Clark scoops up a handful of rich, crumbly, black humus soil.  “In Hawaiian culture the ‘aina [land] was a living entity,” He says. “People didn’t own the land, they cared for it.”

Pledged to sustainability, O’o Farm gently cultivates eight acres of pristine upcountry Kula land.  The farm was created in 2000 by pacific’O and I’o’s Executive Chef James McDonald along with his partners, to provide fresh, local produce for his Hawaiian regional menus. Now O’o Farm sustains the restaurants and also stocks fruits and vegetables at ‘Aina Gourmet Market in West Maui.

Twice a week, guests tour the gardens and the orchards, learning about natural farming methods from composting to cover cropping.

“Many industry professionals, chefs and farmers alike, join in for a free exchange of ideas during our lunch tours at O’o Farm,” says Clark.

While Clark showcases the farm’s staple crops interspersed with unique Hawaiian fruits and vegetables; he gathers leafy greens; “super food” root vegetables like kohlrabi, rutabaga, and heirloom candy cane beets; along with culinary and medicinal herbs like kaffir lime, lemongrass and heirloom lettuce leaf basil into a large basket.  Guests lend a hand, uprooting daikon, shaking dirt from kale, pinching off leaves of fragrant basil, and picking heirloom tomatoes from the greenhouses. Later they gather around the farm’s outdoor kitchen to watch Chef Sean Christensen put the finishing touches on a healthy, natural food lunch. Everyone eats family style at a long wooden communal table, sharing bottles of wine and talking story.

For more information on O’o Farm visit www.oofarm.com or
call (808) 667-4341

“Culinary trends change at the drop of the hat, anything can and does affect them, economy, technology, weather, seasonal growth patterns, even who’s been seen eating what.” So, does his menu reflect all this? “Yes, in addition to what feels good to me. Mac & Cheese, Braised Short Ribs, Grilled Romaine Salad with Rock Shrimp. We cook ‘old-school’ style, roasting and curing our own meats – bacon, sausage, brisket, duck breast, pastrami. Sometimes it feels daunting to incorporate all this into our daily routine but somehow we do it.”

I asked Tom if he thought our trends differ from those on the Mainland. “The saying is we’re about six to eight months behind. I’m not sure that’s completely true. I think we strive to be current but also try to intelligently utilize our abundance of great Island ingredients and come up with our own trends. As chefs and restaurateurs, we must always look at what’s happening and then dig into our own experiences to come up with items that are fresh and new and exciting, not just for our customers but also to keep US alive and growing professionally.”

Any predictions for new trends this year? “I think the main will continue to be ‘local’ and also more gastro pub/tapas/small plates. People love the variety of tastes and looks.”

I asked him if he thinks culinary trends change – like hemlines – with the economy.  “Absolutely. The economy more than ever has played a big role in people’s spending habits (at restaurants).” He believes that diet/health/fitness news also has an effect. “As baby boomers mature, the reality of health becomes a big concern so less cream and butter and steaks. More fish. My menus reflect this because I’m one of those baby boomers.”

He’s got a slightly different take from Tom on the difference between Maui and Mainland trends. “Yes, we do have to make concessions, especially on Maui, (because of our large visitor base). I try to serve food that is complemented by the tropical environment; hard to serve hearty, wintery food here. So my menu needs to be summer- friendly year ‘round and also take into account the visitors who come from great cities like New York and San Francisco where the culinary trends are on such a high level. The trick is to impress their palates on our little island.”

And what foods/trends will reign in 2011? “I think it will be pure simple food with emphasis on the origin of the product. And flavors that are bold, like Middle Eastern, Asian and North African.”

Serves 2

INGREDIENTS:

1  medium green apple, peeled, cored and cut into wedges

1 tsp lemon juice (fresh-squeezed is always best)

1 oz granulated sugar

1/4 tsp cinnamon

3/4 oz unsalted butter, softened

7-inch diameter round of puff pastry, rolled out to 1/8” thick

METHOD:

Preheat the oven to 375°.

Toss the apple with the lemon juice. Combine the sugar and cinnamon. Sprinkle half the mixture on the apple and toss gently until evenly coated. Spread half the softened butter on the bottom of a 7-inch non-stick, oven-safe skillet and arrange the apples in a spiral, overlapping as you go. Sprinkle the remaining sugar and cinnamon mixture over the apples. Cover with the puff pastry.

Place skillet on stove and sauté for 1 minute on high heat. After sugar and butter begin to caramelize, place the pan in the oven for approximately 10 minutes or until golden brown.

Remove from oven, flip the pie, and serve immediately.