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October 2011

The Chef, the Garden and the Governor


By Rob Parsons

Adorned in stylish pink-rimmed sunglasses to avert the July midday sun, Kihei Elementary second-grader Dawna held hands with Governor Neil Abercrombie as she led him across the sunny courtyard to their school garden.

“See right there, Governor,” Dawna asked her new friend, “over by that tree? That’s where I planted my eggplant!”

A small entourage gathered for the occasion relished the poignant moment of youth meeting with Hawai‘i’s top elected official, in a setting that speaks volumes about growing sustainable futures and healthy communities.

Back in May, the visiting governor and his staff, on Maui to address graduation exercises for University of Hawai‘i, Maui Campus, enjoyed a healthy luncheon prepared by chefs Dan Fiske and Brian Etheridge, sponsors for the South Maui School Gardens Project. Much of the meal comprised vegetables and herbs grown in the Kihei Elementary School garden. Students and advisors at the event shared a letter with Governor Abercrombie, encouraging statewide support and funding for school gardens in Hawai‘i.… Read More

Dining Guide Fall 2011

dining guide

Restaurants are chosen for this dining guide because of their emphasis on using local, seasonal ingredients in their menus, creating a distinctly Hawaiian Islands Experience. — Let them know we sent you. Aloha!


Honu When I thought about a new restaurant in Maui I thought what does not exist on Maui, and now It does now. Oysters, Live Dungeness Crab, Lobster Rolls, Fried Clams, Brick Oven Pizzas, Kale Salads, Crab & Shrimp Louis Salads, Crab Mac Cheese, 4 different fresh fish daily. Vegan & Gluten Free Menu. 60 beers from around the world Wine Spectator Awarded Wine list. An Unparalleled Sunset View. 1295 Front Street, Lahaina Hi 96761, (808) 667-9390,

Lahaina Grill features innovative New American cuisine that uses the freshest ingredients from Maui’s local farms, dairies and surrounding waters. Voted “Best Maui Restaurant” for eighteen consecutive years by HONOLULU Magazine readers’ poll (1994-2011), Lahaina Grill delivers impeccable service and a delicious meal.… Read More

Portuguese Bean Stew


2 Tbsp canola oil
½ cup onions, large dice
½ cup carrots, sliced
½ cup celery, sliced
1 bay leaf
2 cup sliced Portuguese sausage
2 tablespoons tomato paste
4 pieces ham hock (cooked in 1½ quart
water till tender, reserve liquid)
½ cup raw macaroni
1 cup German Butterball potatoes,
1 cup kidney beans
½ cup green cabbage, large dice
Salt and pepper, to taste
¼ cup tomatoes, large dice
1 tablespoon chopped garlic

Sweat onions, carrots, celery and garlic in large stock pot with canola oil. Add bay leaf, tomato and Portuguese sausage. Cook until sausage is rendered. Add tomato paste and cook for a few minutes. (medium-low heat is fine.) Add reserved ham hock stock and let simmer for 20 minutes. Add raw macaroni, ham hocks and potatoes; simmer until pasta and potatoes are half cooked. Add beans and cabbage and simmer until cabbage is cooked. Season with salt and pepper.… Read More

Wild Boar Ragout


3 pounds shoulder of wild boar
1 large carrot, peeled, large dice
2 stalks celery, large dice
1 large Spanish onion, large dice
4 cloves garlic
1 bay leaf
1 teaspoon whole peppercorns
3 sprigs rosemary
3 sprigs thyme
1 750ml bottle red wine
4 tablespoons olive oil
Salt and pepper, to taste
1 quart beef stock

Clean excess fat and skin off wild boar and cut into 1 inch cubes. appropriate size chunks.

Mix meat with large dice carrots, celery, onions, garlic, bay leaf, peppercorns, rosemary and thyme in mixing bowl.

Cover mixture with red wine. Let mixture marinate, for 48 hours.

Remove meat from marinade and place in separate pan; pat dry and season with salt and pepper.

Remove other ingredients from wine and place in another pan.

Place wine in a small saucepot and cook on stove (medium heat). When wine is about to boil, skim the mixture off with a ladle.… Read More

Salt-Crusted Opah


1½ pounds Opah filet
Freshly ground pepper, to taste
5 pounds Hawaiian salt (medium)
3 egg whites
2 ti leaves

Season fish with freshly ground black pepper. Whip egg whites till frothy in a large stainless steel bowl, then incorporate salt into egg whites until salt looks like wet sand.

Use 1/3 of salt mixture to make a bed in a cast-iron skillet, then arrange 1 ti leaf on bed of salt and place seasoned fish on the leaf. Cover fish with remaining ti leaves, making sure fish is not exposed to salt. Cover leaf-covered fish with remainder of salt, so no ti leaf can be seen through salt.

Place pan in 425° oven for 20 minutes. Take out of oven and carefully cut salt crust off of ti leaves. Then brush small particles of salt off of ti leaf and peel back ti leaf to expose perfectly cooked Opah.

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Hirabara Romaine Lettuce Cups with Grilled Shrimp and Kona Mango Relish


3 heads Baby Romaine (washed thoroughly, leaves separated)

12 shrimp (16–20 per pound size, washed thoroughly under cold water, peeled and de veined, leaving tail portion on)

Marinade for shrimp:

2 cloves garlic, minced

2 sprigs thyme, chopped

1 sprig rosemary, chopped

1 sprig basil, chopped

2 sprigs Italian parsley, chopped

4 tablespoons olive oil

Mix all marinade ingredients in mixing bowl. Add cleaned shrimp and marinate for 45 minutes. Grill shrimp for 2 to 3 minutes on each side or until cooked through.

Mango relish:

1 cup ripe Kona Mango, small diced

¼ cup jicama, small diced

½ jalapeño pepper, seeded, deveined and small diced

¼ cup red and green pepper, small diced

¼ cup Maui onion, small diced

2 tablespoons olive oil

½ fresh lime, juiced

Mix all mango relish ingredients in bowl and season with salt and pepper. Place grilled shrimp inside of romaine cup and top with mango relish.… Read More

Pohole Fern Salad


By Chef Dan Fiske
Yields 6 salads

2 bunches of fresh pohole ferns (Make sure ferns are green with no black or brown on them.)
2 ears sweet corn
1 pint cherry tomatoes
½ Maui onion (or Vidalia onion)
1½ Meyer lemons
Peanut oil
Sea salt
1 Breadfruit (Green and hard is best.)

Pour 3 cups peanut oil in a small pot and turn heat on low to medium. With the oil you will be making crispy breadfruit chips.

While oil is heating up: Clean two bunches of pohole ferns by picking the tendrils off of the stem and soaking them in cold water. In a separate bowl chop the cherry tomatoes in half, juilienne the Maui onion. Husk the corn and cut the kernels off the cob. Then sweat the corn in a sauté pan with peanut oil to bring out the sugars. Let cool, and add to the tomatoes and Maui onion.… Read More

What is it and How do you eat it Fall 2011


Ice Cream Bean Inga edulis, a long pod, sometimes a few feet in length, containing a bright-white pulp that surrounds a row of large seeds. The flavor is sweet and resembles vanilla ice cream. This nitrogen fixing legume tree was introduced to the Hawaiian Islands around the 1920’s to provide shade in coffee plantations. It can also be used as a support to grow crops such as vanilla, black pepper and pitahaya.

You just pull and eat the white fluffy pulp off the seed. You can also use it to top any other dessert. Delicious

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Chicken-Fried Okinawan Sweet Potato Fries with Honey Mustard Sauce

Serves 3–4.

For the potatoes:
2 pounds Okinawan sweet potato
1 teaspoon kosher salt
¼ teaspoon ground black pepper
2 tablespoons canola oil
For the sauce:
½ cup Hawai`i honey
¼ cup Dijon mustard

For the breading:
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon kosher salt
¼ teaspoon dried thyme
¼ teaspoon ground black pepper
1/8 teaspoon garlic powder
1½ cups buttermilk
Canola oil, for frying

Roast the Potatoes: Preheat oven to 350°. Scrub sweet potatoes and cut them lengthwise into wedges that are about 1 inch wide. Transfer to a large rimmed baking sheet, season with salt and pepper and drizzle with the canola oil, and toss to coat the potatoes evenly. Spread to a single layer and bake until just tender, about 40 minutes. Let cool to room temperature before proceeding.

Prepare the Honey Mustard Sauce: While the potatoes are baking, combine the honey and mustard in a bowl.… Read More

Soy Honey Glaze (Honey-Yaki)

Alan Wong’s simple “Honey-Yaki” sauce can be drizzled over grilled meats, fish or tofu, used as a marinade for teri sticks or employed in stir-fried dishes.

½ cup Hawai`i honey
½ cup cider vinegar
5 tablespoons soy sauce
2½ tablespoons minced green onion (from 1 large)
1 teaspoon minced ginger
1 teaspoon minced garlic
1 teaspoon sesame oil
1 teaspoon Sriracha chili paste
2 tablespoons cornstarch

In a small saucepan, combine all ingredients EXCEPT the cornstarch. Bring to a boil over medium-high heat and simmer for 3–4 minutes. Meanwhile, combine the cornstarch and 3 tablespoons water in a small bowl and whisk to combine. Whisk this mixture into the boiling sauce and continue to cook until thickened, another 1–2 minutes. Remove from heat and let cool.

Makes about ¾ cup.

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