Categories
Eat Explore

Aloha from Maui- Our Go-To Dining Tips

We visit Maui and Kauai as often as we can. The brilliant blue of the Pacific Ocean, the scent of Hawaii’s many tropical flowers and spectacular sunsets always inspire and re-energize us. Our last visit was in November 2021 to celebrate Thanksgiving. While our stay in Kauai was limited to cooking in our condo – no rental cars available over the holiday!- we did some considerable exploring and dining out during our ten days in Maui.

For those of you planning a trip, here are some of our latest dining picks based on our recent visit:

A quick list

Ka ‘Ana Kitchen at The Andaz Maui at Wailea Resort (Wailea) Go for cocktails (Julie Reiner created the bar program), the food and the sunset! Listen to our interview with Chef Chance Savell on The Connected Table Live below.

Coconut clams with ulu (breadfruit)- Ka'Ana Kitchen
Coconut clams with ulu (breadfruit)- Ka’Ana Kitchen

Macadangdang (Kaanapali). Joey Macadangdang is a former show guest. His newest restaurant offers sophisticated Pacific Rim fare plus a sushi menu.

Joey’s Kitchen (Napili). Joey Macadangdang’s casual eatery serving homestyle Filipino-Hawaiian fare.

A’A Roots (Napili). Casual and small, serving terrific Buddha Bowls, Acai Bowls and other vegan dishes.

Acai bowl with fresh fruit at A'A Roots
Acai bowl with fresh fruit at A’A Roots

Fleetwood’s on Front (Lahaina) Rocker Mick Fleetwood’s restaurant has a spectacular waterfront view and sunset ritual.

Honu Seafood & Pizza (Lahaina). This restaurant is our special place to go our last night in Maui to enjoy the ahi bruschetta and local mushroom pizza.

Ahi Bruschetta with Avocado Cream at Honu
Ahi Bruschetta with Avocado Cream at Honu

Sea House Restaurant (Napili). Located at the luxury Napili Ka Beach Resort, this restaurant has one of the best happy hours and beach front dining.

Monkeypod Kitchen at Whalers Village (Kaanapali). Local restaurateur Peter Merriman serves up craft food and cocktails. Nice wine by the glass list and live music.

Star Noodle (Lahaina). A new waterfront location and COVID restrictions make this southeast restaurant a tough reservation to snag. Consider takeout. It’s worth it!

Castaway Café (Kaanapali). Go for breakfast/brunch for the macadamia nut-banana-coconut pancakes and the island’s best Bloody Mary. Beach side casual.

Macadamia nut-banana-coconut pancakes at Castaway
Macadamia nut-banana-coconut pancakes at Castaway

Listen to The Connected Table Live!

Meet Chef Chance Savell, Ka’Ana Kitchen, Andaz Wailea

Ka’ana means “to share” in Hawaiian. At Ka’Ana Kitchen at the Andaz Maui at Wailea, Chef Chance Savell creates shareable dishes using ingredients from local farmers and fishermen. An Arkansas native, Chef Savell has his special version of buttermilk fried chicken with pineapple on the menu alongside delicious mains of Big Eye Ahi, Prime Sirloin Strip and fresh caught fish. Enjoy a spectacular Maui sunset while dining and don’t miss the cocktails created by celebrated “mixtress” Julie Reiner.

 

 

 

Categories
David Ransom Eat Explore Melanie Young THE CONNECTED TABLE RADIO SHOW

In Maui’s Upcountry- Our Favorite Dining Destination

David and I are big fans of the Hawaiian island Maui, We are longtime Starwood Vacation Property owners at the Westin Kaanapali, and we try to visit at least once a year. While many people who visit Maui hang out on the beach or enjoy the multitude of water sports, we like to venture upcountry around the slopes of Haleakula and beyond to visit the local farms, hike and explore the cowboy town of Makawao.

A trip to upcountry often includes a visit to Beverly and Joe Gannon’s Hali’imaile General Store for lunch or a drink at the bar (voted the best Mai Tai on the island). It is a “must stop” on Maui’s culinary trail.  Just a 15 minute drive to Maui’s airport, we try to make an early dinner at Hali’imaile General Store before boarding the late night flight home.

Beverly Gannon is one of the 12  founding members of the Hawaii Regional Cuisine Movement and a multi-award winning chef whose acclaimed restaurants include the aforementioned Hali’imaile General StoreGannons Restaurant in Wailea and  Joe’s Nuevo Latino in Kihei. She also runs an extremely successful catering company

Bev photo 2
Beverly Gannon

cookbook-1 (1)

 

So how did a nice Jewish girl from Dallas, Texas, and a former road manager for Liza Minelli, Joey Heatherton and Ben Vereen end up cooking “eclectic American cuisine with Asian overtones” in a former pineapple plantation country store in upcountry Maui? And what does the word “Hali’imaile” mean?

THE CONNECTED TABLE BANNER WITH TIMESHear Beverly’s story from our July 1st interview on The Connected Table LIVE on iHeart.com and the iHeart App. – Melanie Young, June 30, 2015. 

Here’s the link to cut and paste:

http://www.iheart.com/show/209-The-Connected-Table-Live/?episode_id=27277977

Connect:

Hali’imaile General Store    Gannon’s    Joe’s Nuevo Latino   Celebrations Catering 

 tuna salad HGAhi

 

Categories
Drink Eat THE CONNECTED TABLE RADIO SHOW

The Aloha! Edition of the Connected Table Live! Jan 7

Aloha! from beautiful Maui where we celebrated the New Year and Melanie’s birthday in Hana on Maui’s lush eastern coast. Given our beautiful setting, we’re featuring two individuals whose lives have been influenced by Hawaii. One is a native Hawaiian who moved to the East Coast where she made her mark in the world of mixology. French-born chef who made his culinary mark in Philadelphia and now runs a restaurant in Maui.

Julie Reiner
Julie Reiner

Julie Reiner has been elevating the cocktail scene in NYC for fifteen years, most notably with the opening of the Flatiron Lounge (2003), the Pegu Club (2005), Brooklyn’s Clover Club(2008), and Lani Kai (2010). As co-owner and beverage director of the Flatiron Lounge, Reiner drew much of her inspiration from growing up in Hawaii by utilizing the freshest fruits and premier quality spices & spirits available in her original cocktails. Julie’s beverage program at the Clover Club is highly focused on classics, and furthers her signature style of superior quality and green market ingredients. Lani Kai (recently sold), featured a modern tropical décor, Pacific Rim plates, and a more tropical interpretation of Julie’s cocktail styling. Julie’s consulting company, Mixtress Consulting, helps to create top-notch beverage programs and cocktails for restaurants, bars, resorts, and spirits companies.

Flatiron, Pegu and Clover opened to rave reviews and have enjoyed a top ranking among the best bars in the world. In 2009, Clover Club was honored with the award for “Best New Cocktail Lounge in the World” at Tales of the Cocktail and last year, took home the award for “Best American Cocktail Bar”, “Best High Volume Bar”, and Julie was personally awarded “Best Bar Mentor”. Clover Club has also been listed in Drinks Internationals 50 best bars in the world two years in a row.

Julie’s recipes have been featured in The New York Times, New York Magazine, Food & Wine, Imbibe, The Wall Street Journal, Esquire, Playboy, Gourmet Magazine, Food Arts, Bon Appetit, GQ, Fortune, Wine Enthusiast, O Magazine, Crains, Time Out NY and Time Out London, The London Times & Wine & Spirits. Julie has also been featured on The Today Show, The Food Network, the Cooking Channel, Martha Stewart Radio, CNBC, LXTV, and the Fine Living network. In 2011, Julie was honored with a James Beard nomination for spirits professional of the year.

Connect:
www.cloverclubny.com
www.twitter.com/mixtressnyc

PHILIPPE-CHIN
Philippe Chin

James Beard Award-Winning French Master Chef Philippe Chin is one of early pioneers of fusion cooking refining his skills in some of the world’s best restaurants. While in Washington DC, Philippe was fortunate to cook for President Barack Obama as well as various world leaders on a regular basis. Prior to Washington DC, Philippe was Chef-Owner of the highly acclaimed Chanterelle in Philadelphia where he became known for his eclectic style and ability to marry the indigenous flavors of the region. He now calls the Hawaiian island of Maui his home,

Over looking the beautiful Pacific Ocean in the heart of Lahaina Town, Philippe’s Sugar Cane Hawaiian Contemporary Restaurant and Bar marries the flavors of the islands utilizing fresh line caught fish, Hawaiian Ranchers Beef, Haleakala Vegetables and Herbs found in remote areas of the island.

Born and raised in France, Philippe can trace his culinary influences to being raised in a melting pot household to his Chinese father and his French mother. He graduated L’Ecole Hoteliere de Paris, Rue Mederic and worked in some of France’s finest dining establishments, refining his culinary skills and then became chef de cuisine at Le Santal in Saint Martin (at the time the Caribbean’s only Five Star restaurant).

In 1986 Philippe moved to the United States, where he joined the staff at La Cocotte in West Chester, PA. Three years later he moved to Philadelphia and became embedded in the city’s growing restaurant scene. He opened Founders at the Bellevue Hotel, 210 at the Rittenhouse Hotel, becoming Executive Chef/Owner of the nationally renowned and award-winning Chanterelles restaurant, and then Chef-owner of the acclaimed Philippe on Locust, Chin-Chin, and Philippe Bistro, of which would receive national and local honors and top rankings.

Connect:

www.sugarcanemaui.com
www.twitter.com/sugarcanemaui.com
https://www.facebook.com/SugarCaneMaui

Melanie Young and David Ransom, Hosts, The Connected Table LIVE!
Melanie Young and David Ransom, Hosts, The Connected Table LIVE!

Join Hosts Melanie Young and David Ransom, the Insatiably Curious Culinary Couple, each Wednesday, 2pm ET/11am PT on The Connected Table LIVE! Each week we feature the dynamic people who work front and center and behind the scene in food, fine beverage and hospitality.

Listen LIVE: www.W4CY.com
Listen on demand anytime: iHeart.com