Category: Eat

Taste of Upcountry: Bringing the Farm to the Table in Support of Kids’ Education on Maui

img_4281The board of directors, staff, faculty and parents of Montessori School of Maui have announced a brand-new culinary event, “Taste of Upcountry”, scheduled for Saturday, October 8th, 2016, 6:00-10:00 PM on the beautifully manicured grounds of their campus at 2933 Baldwin Avenue in Makawao. Individual tickets and sponsor tables are now on sale. Proceeds support this nonprofit school that was founded in 1978 and has since grown to make major impacts on the lives of Maui’s keiki.

Taste of Upcountry is designed to highlight Maui’s many talented chefs and diversity of local farmers and purveyors, who provide an abundance of food and produce on the island. The launch of this event will create a tradition of sharing and enjoying farm to table cuisine with the community.

While great food is the centerpiece of the evening, the festivities (hosted by well-known Maui emcee Kainoa Horcajo) also include a silent and live auction, and live acoustic music by Benny Uyetake and ManaBrasil. Cocktails, wine and beer will be available for purchase. The event open to the members of the public that are 21 years of age and older.
As the Montessori School of Maui’s primary fundraising event for the 2016-17 school year, Taste of Upcountry event will generate proceeds to support the school’s operating budget.  Each year, the school raises funds for student programs, teachers’ professional development, campus maintenance costs and tuition assistance for students.

As of press time, the following chefs, and restaurants are participating, (subject to change):
Farm to Table Dinner Tastes By:

Sean Christensen, Maui Country Club
Ben Diamond, The Wooden Crate at Lumeria
Gary King, Oceanside Maui
Cameron Lewark, Spago at Four Seasons Resort Maui at Wailea
Jennifer Nguyen, Saigon Cafe
Sheldon Simeon, Tin Roof Maui
Roger Stettler, Taverna
Kevin Bell, Ulupalakua Ranch Store Grill
Uma Dugied, Star Anise Catering
Desserts by:
Emily King, Oceanside Restaurant

Cocktails & Bar Service By:

Ross Steidel, Perfect Pour Maui

Hali’imaile Distilling/Pau Vodka

Taste of Upcountry’s corporate sponsors include: 

Hawaii Petroleum
Pacific Rimland/Goodfellow Brothers Inc.

Hope Builders
The Rice Partnership

General Admission tickets start at: $100. Seated General Admission Tickets are $125 and VIP Tables of 10 start at $2500. To purchase tickets, or to find more information and a description of VIP perks, please visit: or call: (808) 573-0374

Crispy Chicken Skin Bacon BLT


Photography by Mieko Horikoshi
A great flavor change-up for your BLT sandwich! You can make it like a traditional BLT or the way I like to— on rye toast with our Ho Farm pickled Gherkin relish and caramelized Kula onion aioli.
Course: Main Course
Author: Chef Kevin Hanney


  • Mixing Bowl
  • Two Sheet Pans
  • Parchment Paper



  • 3 Tbs. Real Maple Syrup
  • 3 Tbs. Whole Grain Mustard
  • 1 Clove Garlic (Thinly Sliced)
  • 1 tsp. Fresh Lemon Juice

Chicken Skin Bacon

  • 12 Chicken Skins
  • Salt (To Taste)
  • Pepper (To Taste)


Prepare Glaze.

  • Mix all the ingredients well in a bowl. Let stand refrigerated for 1-2 hours

Prepare Chicken Skin Bacon.

  • Preheat oven to 325. Place chicken skins flat on parchment paper on a sheet pan. Brush both sides lightly with vegetable oil and season with salt and pepper. Place parchment paper on top and then another sheet pan.
  • Place in oven for approximately 45 minutes. Remove the top sheet pan and parchment paper and baste with glaze. Leave uncovered and bake for another 10-15 minutes more. Remove and cool.
  • Construct sandwich to your liking and enjoy!

Fried Kole


Photography by Mieko Hoffman
Course: Main Course
Author: Sheldon Simeon


  • Wok


  • Kole Fish (Scaled, Cleaned, Pat Dry)
  • Hawaiian Salt (As Needed)
  • Canola Oil (As Needed)
  • Soy Sauce
  • Hawaiian Chili Pepper


  • Fill wok with enough canola oil to deep-fry Kole. Fry the Kole over medium heat; while fish is frying, season with Hawaiian salt. Cook until golden brown, about 3-5 minutes on the first side.
  • When the first side is cooked, flip and season other the side with Hawaiian salt. Continue to cook the other side for 3 minutes. When fish is thoroughly crispy and golden, remove and set it on a plate lined with paper towels, allow oil to drain.
  • Mix soy sauce and Hawaiian chili pepper in a bowl, and use as a dipping sauce. Enjoy!

Mushroom “Chicharrónes”



Photography by Dania Katz
Course: Appetizer
Author: Chef Isaac Bancacco


  • Large Saucepot
  • Fine Mesh Sieve
  • Blender
  • Sheet Tray
  • Plastic Wrap
  • Rolling Pin
  • Steamer
  • Parchment Paper
  • Large Pot


  • 1 Tbs. Olive Oil
  • 1 Medium Carrot (Large Dice)
  • 1 Medium Onion (Large Dice)
  • 1 Medium Leek (Halved, Rinsed, Sliced Crosswise Into 1-inch Pieces - White Part Only)
  • 2 lbs. Medium Button Mushrooms (Stems Trimmed And Quartered)
  • 6 Thyme Sprigs
  • 1 Bay Leaf
  • 1.5 Quarts Water
  • 7 oz. Tapioca Flour


Prepare Mushroom Stock.

  • Heat oil in a large saucepot over medium heat. Add carrot, onion, and leek and cook stirring occasionally until softened, about 8 minutes.
  • Add mushrooms, thyme, and bay leaf and cook until mushrooms start to release moisture, about 4 minutes.
  • Add water and bring to a boil. Reduce heat to low and simmer until stock has a pronounced mushroom flavor, about 1 hour. Pick out thyme sprigs and bay leaf, blend then place back on the heat.
  • After stock comes back to a boil, remove from heat and strain through fine-mesh sieve. Reserve stock and pulp.

Prepare Chicharrón.

  • In the blender add tapioca flour, 7 ½ oz cooked mushrooms, and ¾ oz. of mushroom stock, blend until a smooth dough forms.
  •  Place 1 lb. of mixture on a sheet tray with plastic wrap, with another on top. Flatten with a rolling pin till about 1/8-inch thick (3 mm). The dough should be nearly translucent.
  • Prepare a steamer. Steam the dough sheets, still wrapped in plastic, for about 15 minutes. Steaming will let the starch set so it is workable.
  • Unwrap steamed dough, and place on parchment paper. Place pan in the oven and let bake for 60 minutes, or until dough is dry and brittle. Flip the dough sheets occasionally to allow even drying. Once the dough is completely dry and brittle, remove from the oven and let cool. Once cool, break into desired bite-size pieces. (Note: Chicharrónes will triple in size when fried.)
  • In a large pot, fill with oil and set over medium and bring to 355° F. Working in batches, fry crisps until they are fully puffed. Let oil drain on a paper towel and season with salt.
  • To get extra fancy, paint with tempered dark chocolate and serve as hors d’oeuvres.

Behind The Cover Winter 2015

Each issue’s cover shot is such an important piece of the edible puzzle. It’s our team’s way of inviting new friends to the table and to those returning to share their stories. I love to know who our readers are and why they are a part of the edible family.

For this “EAT” themed issue, my editor really had me step out of my comfort zone by challenging me to delve deep into a sense of intimacy. The concept of pairing intimacy with food could not have been better epitomized than by the image of Chef Jeff Sheer, taken by the talented Meiko Horikoshi. In just one moment, all of the team’s contributions of words and images came together in raw form – and Jeff was such a good sport, allowing me to use this visual of his bare chest exhibiting a gorgeous lilikoi tattoo as the cover shot.

An intimate photograph for an intimate issue, the image signals all of the featured flavors of this innovative issue: Raw, intimate, skin, and pleasure. One of my greatest pleasures is to bring pleasure to the lives of those around me. For me, food is that connection. This issue is my way of tapping into the many other connections that food can create within my Hawaiʻi community.

Please enjoy.

Recipe Wave: Kauai Shrimp, Clams, and Fresh Island Fish in Thai Coconut Broth



Photograph by Monica Schwartz
Recipe created by Ron Miller in collaboration with Viren Olson and Regie Anical
Course: Main Course
Author: Ron Miller, Viren Olson, and Regie Anical


  • Pan
  • Saucepan
  • Strainer


Shrimp, Clams, & Fresh Island Fish

  • 12 Clams
  • 6 oz. Thai Coconut Broth (Recipe Below)
  • 8 Kauai Shrimp (Peeled And Deveined; Heads Removed For The Stock)
  • 8 oz. Fresh Island Fish

Thai Coconut Broth

  • 3 Kaffir Lime Leaves
  • 2 oz. Ginger (Chopped)
  • 1/2 Cup Cilantro (Chopped)
  • 2 Stalks Lemongrass (Chopped)
  • 12 oz. Coconut Milk
  • 6 oz. Sherry
  • 1 tsp. White Pepper
  • 1 Tbs. Tomato Paste
  • 1 lb. Shrimp Heads And Shells
  • 1/4 lb. Onion (Chopped)
  • 1/4 lb. Carrots (Chopped)
  • 1/4 lb. Celery (Chopped)
  • 6 Black Peppercorns
  • 2 Bay Leaves
  • 1/2 gal. Water


Prepare Thai Coconut Broth.

  • Combine all broth ingredients and simmer until reduced by half.
  • Pour through a strainer and then use it in the shrimp, clams, and fish preparation.

Prepare Shrimp, Clams, & Fresh Island Fish.

  • Place the clams and broth in a pan on high heat. Once most of the clams are open, add the shrimp and fish. Cook until the shrimp are almost cooked through. 
  • Garnish with fresh Thai basil and chopped cilantro.
Cocoa Pods, Cacao

What is it? How do you eat it?

Cocoa Pods, Cacao

Cacao (Theobroma cacao) is also known as a cacao tree or cocoa tree, grows to about 13-25’ in size and is part of the Malvacaeae family. It is native to the deep tropical regions on Central and South America including Hawai’i. In fact, Hawaii is the only state in the US that grows cacao commercially.

The small flowers bloom in clusers that form into pods that grow directly on the trunk. The seeds inside the pods once mature are picked then fermented and dried and finally roasted. Then ground to make cocoa powder and finally chocolate, although bitter without the addition of sugar or other sweetners.

From the pulp a fermented drink is made that has been called “elixir to the gods” and cacao is packed with healthy chemicals like flavonoids and theobromine.

Chocolate can be used in sweet or savory dishes. From the roasted cocao nibs sprinkled on a salad or ground power added to soups & sauces. The end result can be made into works of confectionary art.


Keiki in the Kitchen: After School Snack with Maui Mom Sarah Burns

Photo by Jana Morgan

“When I pick my kids up from school, they’re always hungry!” laughs Sarah Burns, professional blogger of The ‘Ohana Mama. “There’s usually an activity to rush off to, but a few days a week we go straight home and can make a proper snack.”

Making bagel pizzas are the standing favorite with her kids, Cameron, 9, and Leah, 6, mostly because they can do everything themselves (and the gooey cheese doesn’t hurt, either!) They love how hands on it is.

Cooking together is something the family is doing more of.

“Leah loves to be in the kitchen with me, helping to cut vegetables, stirring bowls, she loves to get her hand dirty,” says Sarah. “They’re my sous chefs.”

“My kids, like many kids, don’t really like vegetables. I find when the kids participate in preparing and cooking their own food it helps with making it a positive experience and they usually end up eating some vegetables.”

Sarah Burns started The ‘Ohana Mama ( in 2008 to focus on family life in the islands. Her “parenting dispatches from Maui” happen while scrambling to and from swimming, gymnastics, or simply shell hunting at the beach.

Sarah Burns - Keiki in the Kitchen

Recipe Wave: Ruby Red Martini Cocktail by Sangrita Bar & Grill



Photo by Sean Michael Hower
This cocktail is a great use for seasonal citrus and is guaranteed to brighten up any winter day (or night!). Like sunshine in a martini glass, this drink offers divine floral notes, a pucker of citrus, and a hint of bubbly that meets the lips with every sip.
We think the mixologists at the Sangrita Bar & Grill Restaurant in Ka‘anapali, Maui must have crafted this martini with a day at the beach in mind.
Course: Drinks
Servings: 1 Person


  • Cocktail Shaker
  • Strainer


  • 2 oz. Organic Ocean Vodka
  • 1/2 oz. St. Germaine
  • 5 oz. Fresh Grapefruit Juice
  • 2 oz. Sparkling Wine
  • Twist Of Grapefruit Skin As Garnish


  • Shake the first three ingredients with ice, strain into a martini glass, and top with a float of sparkling wine.
  • Garnish and enjoy!
    Ruby Red Martini Photo by Sean Michael Hower

Build a Raw Pantry: Nine foods to keep stocked for natural, gourmet meals

Story by Renée Loux

The best way to conjure up a great meal at the drop of a hat is to make sure your pantry is stocked with the right ingredients. With the right long-lasting staples on-hand, you can take advantage of foods that are fresh in season, try out new recipes without extensive shopping, or pull together a delicious meal with whatever is in your fridge.

Here are nine pantry staples to enhance a multitude of meals:


GingerFlavor: Warm, spicy, bitter, sweet
Aroma: Refreshing, woody undertones, sweet citrus overtones
Benefits: Ginger increases circulation, improves digestion and assimilation of nutrients, has anti-inflammatory properties and strengthens immunity.
Buying and Storing: Young ginger has a thin, pale skin and tender, milder and less fibrous flesh; Mature ginger has a tougher skin that generally requires peeling. Look for smooth skin and a fresh, spicy fragrance. To keep ginger fresh for up to three weeks, store in a zip-top bag or sealed container in the fridge.
How to use it: Peel and mince finely to add to dishes. Peel, chop and blend into dressings, marinades, sauces and soups. To extract ginger juice, peel, finely grate and squeeze.

2. NAMA SHOYU (unpasteurized soy sauce)

Flavors: Salty, savory, umami
Aroma: Deep, complex, savory
Benefits: Shoyu is traditionally brewed soy sauce that is aged in wooden casks for several months to several years, which converts soy’s complex proteins and starches into easy to digest nutrients. Nama shoyu is unpasteurized and abundant in healthy microorganisms such as Lactobacillus, which aid digestion and assimilation of nutrients, and help balance intestinal ecology.
Buying and Storing: Look for “shoyu” rather than soy sauce to ensure it is traditionally brewed and cultured, which yields a more robust flavor (and to dodge chemical extraction and solvents used in commercial products). Look for “organic” or “GMO-free” products because most conventional soy products contain genetically modified ingredients. Store nama shoyu in the fridge after opening and it will keep indefinitely.
How to use it: Use nama shoyu as you would use soy sauce to enhance marinades, dressings and sauces.


Flavors: Dynamic, salty, tart, fruity
Aroma: Bright, clean, mildly tangy
Benefits: Umeboshi plum vinegar is the brine from pickling umeboshi plums (it’s not technically a vinegar because it’s not fermented and it contains salt). Its alkaline minerals balance the body and are highly valued to aid digestion and assimilation of nutrients. With a dynamic flavor, it boosts and enhances the flavors of a wide variety of other foods, herbs and spices.
Buying and Storing: Look for umeboshi plum vinegar that does not contain preservatives or colorants. Store in a cool, dry place or in the fridge. Keeps indefinitely.
How to use it: Add to dressings, marinades, sauces and soups to boost salty, bright flavors. Sprinkle on steamed or sautéed vegetable or cooked grains. Umeboshi plum vinegar can be used instead of fish sauce, though the flavor is fruitier and lighter (just be sure to adjust the salt in the dish as umeboshi plum vinegar is quite salty).


LemonsFlavors: Tart, sour, bright
Aroma: Clean, zesty, sweet overtones
Benefits: Lemons are acidic in taste, but alkaline-forming in the body and help restore the body’s pH balance. They’re loaded with immune-boosting Vitamin C, citric acid and antioxidants to neutralize free radicals and renew the body and skin. Valued as a digestive aid and liver cleanser, lemons also have antibacterial and antiviral properties.
Buying and Storing: Look for lemons that are firm, yet yield a bit when squeezed. Avoid fruit with soft spots and discoloration. Hard lemons can be ripened on the counter for a few days and stored at room temperature for about a week, or in the fridge for 2 to 3 weeks.
How to use it: Add a squeeze of lemon juice to water when blanching veggies to retain bright colors. Try adding 2 tablespoons of lemon juice with the water used to cook rice to prevent it from becoming sticky. Grated lemon zest has a bright, concentrated lemon flavor to add zip to sweet and savory dishes.


SaltBenefits: Unrefined sea salts are alkaline-forming in the body. They are a valuable source of trace minerals, which aid the immune system, as well as electrolytes that maintain hydration and support nerve and muscle function. The best sea salts are dried by the sun or at low temperatures to preserve precious elements, minerals and delicate flavors, whereas refined table salt is devoid of minerals and may contain additives such as aluminum silicate and chlorine derivatives for a uniform white color.

Types of Sea Salts:

  • Celtic Sea Salt: This pure, naturally moist pale grey sea salt is hand-harvested from Brittany, France and sun-dried using traditional methods that date back 2,000 years. Available in coarse and fine grind for a clean taste and delicate finish.
  • Hawaiian Red Sea Salt: This burnt-crimson colored salt is infused with the legendary, medicinal red ‘Alae clay of Hawaii and has a slightly nutty flavor.
  • Hawaiian Black Lava Sea Salt: This glistening, charcoal colored salt is infused with lava rock for a complex flavor and mineral finish.
  • Himalayan Crystal Salt: This rosy, pink colored salt is harvested from salt veins in the Himalayan mountains from sea salt beds that are 250,000 million years old (yes, really). The crystals are very dense and intensely salty so a little goes a long way. Himalayan salt is available in fine and coarse grind.
  • Maldon Sea Salt: This flaky salt from the UK’s North Sea has a delicate, pyramid-shaped crystal that provides a salty crunch for finishing a dish.
  • Smoked Sea Salts: These salts are naturally smoked over wood fires to infuse a deep, distinctive smoky aroma and flavor. Look for natural smoked salts that do not contain artificial flavors.


BalsamicFlavors: Pungent, sweet, tangy (the older, the smoother and sweeter it is)
Aroma: Pithy, piquant overtones, sweet undertones (the older, the more complex the bouquet)
Benefits: Balsamic vinegar is mineral-rich and loaded with antioxidants, which counter free radical damage and also help the body digest and absorb proteins. Aged balsamic vinegar is more mellow and sweet and lends a complex flavor to balance and boost recipes.
Buying and Storing: Look for balsamic vinegar that has been aged at least 10 years (and up to 25 years) and has a thick, syrupy consistency. Usually, the longer it is aged, the thicker the consistency (because more water has evaporated from it) and the deeper, sweeter and more complex the flavor.
How to use it: Aged balsamic lends complex flavor to dressings, marinades, sauces and grilled foods. Try a drizzle of it over strawberries or pineapple for a surprisingly delicious complement of flavor.


Flavors: Buttery, mild to strong quintessential coconut flavor, slightly sweet
Aroma: Mild to strong scent, sweet, floral coconut
Benefits: Coconut oil is highly digestible and a great source of fuel for the body. Its medium-chain fatty acids boost metabolism and can be directly converted into energy by the body instead of being processed by the liver or stored as fat. Coconut oil is loaded with lauric acid, which is great for the immune system. Plus, it’s an extremely stable oil that can hold up to cooking without breaking down and its rich, buttery texture and taste is incredibly satisfying.
Buying and Storing: “Virgin” coconut oil is naturally extracted without heat and has a stronger coconut scent and taste, which works well in recipes that the flavor will compliment. Refined coconut oil has a milder flavor and aroma, which is suitable for a wider array of recipes, including baking and sautéing. Just be sure to look for coconut oil that has been expeller-pressed without the use of chemical solvents, and which doesn’t contain hydrogenated oils.
How to use it: Coconut oil is a delicious plant-based alternative to butter. It acts just like butter – semisolid at room temperature, solid in the fridge – with a delectable, buttery texture that works well in both savory and sweet foods. It can also be used the same way as other oils, such as olive oil or grapeseed oil, in dressings, marinades and sauces.


MisoFlavors: Salty, savory, umami; varies with type of miso; some sweeter, some stronger
Aroma: Rich, complex, nutty, sweet
Benefits: Miso is a probiotic-rich food that aids digestion and assimilation of nutrients and balances intestinal ecology. It’s an enzyme-rich fermented food that is easily digestible by the body and known to boost the immune system and help the body process toxins. Plus, its deep, full-bodied flavor enhances many dishes with complex, umami taste.
Buying and Storing: Lighter colored miso is sweeter, milder and less salty than darker colored miso. Look for some of the most exceptional, locally produced miso at the Kula farmer’s market on Maui. Miso should be stored in the fridge and will keep indefinitely.
How to use it: Traditional miso soup is a familiar association, but miso is a delicious addition to other soups as well as in marinades, dressings and sauces. The enzymes and probiotics in miso are sensitive to heat, so keeping it below 150˚F will ensure maximum health benefits.


Flavors: Sweet; varies with type of honey; lighter honey is mild and floral, darker honey is more complex with hints of malt and molasses
Aroma: Distinct honey scent; varies with type of honey; flowery, fruity, caramel
Benefits: Honey contains all of the essential amino acids (the building blocks of protein) and a high concentration of minerals and nutrients, including B-complex vitamins. Raw honey is rich in enzymes, friendly bacteria and antioxidants, plus antibacterial and anti-viral properties; and unfiltered raw honey contains small amounts of bee pollen and propolis, which boost the immune system and protect the body. The bee pollen in local honey may even help thwart seasonal allergies.
Buying and Storing: Look for raw honey that has not been pasteurized or heated; it will have the most flavor and the most benefits for the body. Local honey is the most valuable and sustainable choice to support local farmers.
How to use it: Raw honey is best used at low temperatures (high temperatures will destroy many of its precious properties). Use raw honey for savory and sweet dishes as an alternative to sugar, maple syrup or agave nectar.