Category: Recipes


Recipe Courtesy of Michele Di Bari of Sale Pepe, Lahaina, Maui HI

Photography by Mykle Coyne

Serves 4-5


1½ pounds eggplant

Olive oil as needed (at least ½ cup)

Salt and pepper

1 tablespoon garlic, chopped

1 tablespoon onion, chopped

1½ pounds of San Marzano canned peeled tomatoes, chopped

1 teaspoon fresh oregano

¼ teaspoon basil

1 pound of Bu’ono rigatoni

¼ teaspoon parsley, chopped

½ cup grated Ricotta Salata or Pecorino Romano


1. Slice the eggplant about ½ inch thick. Cook in abundant olive oil, without crowding, sprinkling with salt and adding more oil as needed. You will undoubtedly have to cook in batches; take your time and cook until the eggplant is nicely browned and soft. Remove to a plate. Meanwhile, put a large pot of water on to boil and salt it.

2. After cooking the eggplant, the pan will ideally have a couple of tablespoons of oil left. If there is more or less, drain some off or add a bit. Turn the heat to medium. Add the garlic and onions and cook until the garlic and onion color a little bit. Add the tomatoes, oregano, and basil along with some salt and pepper; cook until saucy but not too dry, stirring occasionally.

3. Cook the pasta until al dente, about 1 minute and half, While the pasta is cooking, cut the eggplant into strips and reheat for a minute in the tomato sauce. Drain the pasta and toss it with the tomato sauce and the eggplant. Taste and adjust the seasoning, then top with the parsley or basil and grated cheese and serve.


Recipe Courtesy of Ed Morita, Executive Pastry Chef Na Hoaloha Ekolu

Photography by Jana Dillon

Makes 12-16 servings


1 ½ cups of shortening

1 ½ cups sugar

3 cups of whole milk

12 large eggs

5 7/8 cups bread flour

1 ½ teaspoons of baking powder

1 cup of cornmeal

1 cup Kiawe flour

1 ½ cups of brown butter


  1. Cook brown butter and set aside to cool while mixing the rest of the recipe.
  2. Cream together shortening and sugar.
  3. Whisk together eggs and milk.
  4. Combine sifted baking powder, bread flour, cornmeal and kiawe flour in a bowl with a whisk.
  5. Alternate adding wet and dry ingredients to the mixing bowl.
  6. Add brown butter, and mix on low speed until batter is smooth and homogenous.
    Store in the cooler until needed.
  7. Bake in a large dutch oven at 325°F oven for 50 minutes or until an inserted skewer comes out clean.
  8. Serve with guava butter or honey butter

Boozy Coconut Cream Pie

Koloa Rum Spiked Coconut Cream Pie 

Recipe and Photograph Courtesy of Shanna Schad of Pineapple and Coconut

Makes 1 inch pie

8-10 servings

Prep Time : 30 min

Cooking Time: 20

Total Time: 4-5 hours up to overnight for chilling. (More total time if you are making your own pie crust)


For the custard:

1 nine inch pre-baked pie crust (Store bought or your favorite recipe)

1 C half and half

2 C full fat coconut milk

2/3 C plus 2 Tbsp sugar

1/4 tsp salt

1/3 C cornstarch

2 Tbsp flour

3 large egg yolks

1 tsp vanilla extract

2 Tbsp Koloa Coconut Rum

1 C coconut flakes ( sweetened or unsweetened)

For the topping:

2 C Heavy cream, very cold

3-5 Tbsp powdered sugar ( depending on how sweet you want it)

1 tsp vanilla extract

1 Tbsp Koloa Coconut rum

1/2-3/4 C toasted coconut chips ( I used Dang brand coconut chips)


Bake the pie crust and let cool completely if making your own. Time for this depends on the recipe you use. It can be done a day ahead of time and keep chilled until ready to use. 

To make the coconut custard:

 In a medium sauce pan combine the half and half, 1 1/2 cups of the coconut milk, the sugar and salt. Stir over medium low heat until steaming and hot, about 5 minutes.

In a medium bowl (4-5 c size bowl) whisk together the egg yolks, cornstarch, flour and remaining half of a cup of coconut milk until well combined. 

Keep whisking the yolk mixture and slowly add in one third of a cup of the heated coconut milk mixture to temper the eggs. Add in another third of a cup two to three more times while whisking constantly.  Once cup or so is whisked in pour the egg mixture into the sauce pan. Stir the entire mixture slowly with a spatula until it thickens, this only takes a few minutes. It will be like a thick custard or pudding. Strain into another bowl, to get rid of any cooked egg pieces, then add in the coconut flakes. Stir and let cool for 30 min. Sir in in the vanilla extract and rum then place plastic wrap over the bowl and press gently so it touches the top of the custard. Chill completely, 3-4 hours up to overnight before filling the pie crust.

Fill the pie crust with the cold custard and keep chilled while preparing the topping.

In a cold bowl, I like to use a cold stainless bowl, whip the heavy cream to soft peaks. Add in the powdered sugar, the vanilla and rum. Start with three tablespoons of the powdered sugar then add more if a sweeter whipped cream is desired. 

Spread about 1 cup of the cream over the pie, then fill a pastry bag fitted with a giant open star tip with the rest and pipe a swirled design around the edges of the pie. Sprinkle the center of the pie with the toasted coconut and serve. You can always wrap in plastic wrap and keep chilled before serving. Don’t add on the toasted coconut chips until ready to serve as they will soften in the refrigerator. 

Notes: Omit the rum to make it a non-alcoholic pie or substitute your favorite Koloa rum if a lighter coconut flavor is desired. 




Photography by Kate Winsland and Guy Ambrosino
Course: Side Dish
Servings: 6 People
Author: Kate Winsland and Guy Ambrosino


  • Pot
  • Mixing Bowl
  • Medium Baking Dish
  • Small Skillet


  • 2 lbs. Mixed Small Onions Such as Pearl Onions, Cipollini, and / or Shallots
  • 2 Tbsp. Olive Oil
  • Kosher Salt
  • Freshly Ground Black Pepper
  • 2 Strips Bacon Chopped
  • 2 Tbsp. Apple Cider Vinegar
  • 1 Tbsp. Grainy Mustard
  • 1 tsp. Sugar
  • 1 Tbsp. Flat-Leaf Parsley Finely Chopped


  • Heat the oven to 400°F. Bring a pot of water to a boil. Drop in the onions and blanch for 30 seconds. Drain well and run under cold water.
  • When cool enough to handle, peel the onions and trim the root ends, dropping the onions into a mixing bowl as you work. Add the olive oil and season with ½ teaspoon salt and several grinds of black pepper.
  • Arrange the onions in a single layer in a medium baking dish and put in the oven. Roast until tender and lightly browned in spots, about 30 minutes.
  • Meanwhile, fry the bacon in a small skillet over moderately high heat, stirring from time to time, until crisp, about 8 minutes. Using a slotted spoon, scoop out the bacon and transfer it to a paper towel-lined plate to drain. Keep any fat that remains in the skillet.
  • Return the skillet to the heat and add the vinegar, mustard, sugar, and ¼ teaspoon salt, stirring to dissolve the sugar.
  • Pour the hot dressing over the roasted onions, along with the crisped bacon. Toss everything gently together, garnish with the parsley, and serve warm.


Recipe and Photography Courtesy of Kate Winsland and Guy Ambrosino • Serves 6


1 cup all-purpose flour

Kosher salt

8 tablespoons cold butter, cut into pieces

3 to 4 tablespoons ice water


4 medium red onions

2 tablespoons olive oil

Kosher salt

Freshly ground black pepper

1 bunch scallions, finely chopped

4 ounces goat cheese


1. To make the dough, combine the flour and ¼teaspoon salt in a bowl and, using your hands or a pastry cutter, quickly work in the butter, squeezing or cutting it until the floury mixture is filled with pea-sized lumps.

2. Drizzle 3 tablespoons ice water over the mixture and stir together with your hands or a fork until it will just hold together when squeezed. Add the remaining water if you need it.

3. Gather the dough into a ball and flatten slightly, then wrap well in plastic wrap.

4. Refrigerate for at least 1 hour and up to 2 days; the dough can also be frozen for up to 1 month.


1. Peel the onions, neatly trim the root end and cut them lengthwise into ½-inch wedges, keeping the root end intact so they hold together.

2. Heat the olive oil in a skillet over moderate heat. Arrange as many onion wedges as will fit in a single layer in the skillet and season with salt and pepper.

3. Cook the onions, without stirring or moving them, until the bottoms are nicely browned, about 5 minutes.

4. Spoon the onions onto a plate, taking care not to break them up, but not worrying about it if you do. Repeat with the remaining onions.

5. Combine the scallions and goat cheese in a bowl and mash together with a fork until very well combined. Season to taste with salt and pepper.


1. Heat the oven to 400°F. Line a baking sheet with parchment or a Silpat.

2. Roll the dough into a 12-inch round on a lightly floured countertop, then transfer it to the baking sheet.

3. Spread the goat cheese mixture evenly over the dough, leaving a 2-inch border. Arrange the onions, browned sides up, over the cheese, then fold the edges of the dough over, pleating as necessary.

4. Bake the galette until the pastry is golden brown, about 40 minutes. Remove from the oven and serve warm or at room temperature.



Photography by Kate Winsland and Guy Ambrosino
Course: Side Dish
Servings: 6 People
Author: Kate Winsland and Guy Ambrosino


  • Bowl
  • Plastic Wrap
  • Pot
  • 10-Inch Skillet, Preferably Cast-Iron
  • Knife



  • Cups All-Purpose Flour
  • Kosher Salt
  • 8 Tbsp. Cold Butter Cut Into Pieces
  • 3 - 4 Tbsp. Ice Water


  • lbs. Pearl Onions
  • 3 Tbsp. Butter
  • 1 Tbsp. Sugar
  • Kosher Salt
  • 2 Tbsp. White Balsamic Vinegar
  • 1 Tbsp. Fresh Thyme Leaves


  • Combine the flour and ¼teaspoon salt in a bowl and, using your hands or a pastry cutter, quickly work in the butter, squeezing or cutting it until the floury mixture is filled with pea-sized lumps. Drizzle 3 tablespoons ice water over the mixture and stir with your hands or a fork until it just holds together when squeezed. Add the remaining water if necessary.
  • Gather the dough into a ball and flatten slightly, then wrap well in plastic wrap. Refrigerate for at least 1 hour and up to a couple of days.
  • Bring a pot of water to a boil. Drop the onions into the water and blanch for about 30 seconds. Drain well and run under cold water. When cool enough to handle, peel and trim them.
  • Heat the butter in a heavy 10-inch skillet, preferably cast-iron, over moderately high heat. When the butter has melted and foamed, sprinkle the sugar evenly over the bottom of the pan, followed by ½ teaspoon salt.
  •  Lay the onions in the skillet and cook, without stirring, for about 8 minutes. Give the skillet a shake to jostle the onions around a bit then continue cooking until nicely browned all over, another 4 to 5 minutes. Don’t worry if the onions are not fully tender; they will continue to cook in the oven.
  • Drizzle the vinegar over the onions then scatter the thyme leaves over top. Cook, stirring occasionally, until the vinegar is reduced and syrupy, 1 to 2 minutes. Remove from the heat.
  • Heat the oven to 400°F. Roll out the pastry dough into an 11-inch round. Lay the pastry round directly over the onions, folding any excess dough up over the top. Bake until the pastry is golden brown, about 25 minutes.
  • Remove from the oven and let cool in the pan for about 10 minutes. Run a knife around the edge of the skillet, then place a serving plate over the skillet and carefully invert it to unmold the tarte tatin. Don’t fret if you lose any pearl onions in the transfer, simply pop them back into place. Cut into wedges and serve warm.


*Tip: If you just want some delicious glazed onions, omit the crust and simply cook the onions until they are fully tender before adding the vinegar, which should take about 10 minutes longer than noted above.*




Photography by of Kate Winsland and Guy Ambrosino
Course: Appetizer, Side Dish
Author: Kate Winsland and Guy Ambrosino


  • Peeler
  • Small Saucepan
  • Handheld Blender
  • Fork
  • 2 Large Bowls
  • Half-Sheet Pan



  • 1 Small Russet Potato
  • Cups Cold Water
  • 5 Cups All-Purpose Flour
  • tsp. Active Dry Yeast
  • 1 tsp. Sugar
  • Kosher Salt
  • 2 Tbsp. Olive Oil Plus More For Oiling The Pan


  • 1 Small Sprig Fresh Rosemary
  • 2 Small Sweet Onions Thinly Sliced
  • 3 Tbsp. Olive Oil
  • ¾ tsp. Flaky Sea Salt


  • Peel the potato and cut into 1-inch cubes. Combine the potato and 2½ cups cold water in a small saucepan, cover, and bring to a boil. Boil the potato until very tender when pierced with the tip of a knife, about 15 minutes.
  • Use a handheld blender to purée the potatoes and cooking liquid to a smooth slurry (alternately, run the mixture through a food mill or mash with a fork until as smooth as possible). Let cool until just warm (the water should not be boiling hot when added to the yeast).
  • Meanwhile, whisk together the flour, yeast, sugar, and 1½ teaspoons salt in a large bowl.
  • Add the olive oil and the warm potato mixture and stir until the dough just comes together (it will be very soft and sticky).
  • Generously oil a large bowl and transfer the dough to it, rolling the dough around to coat it in the oil. Cover tightly with plastic wrap and set aside at room temperature to rise until doubled in size, about 1 hour.
  • Strip the rosemary leaves and coarsely chop them. Combine the rosemary, onions, and olive oil in a bowl and toss together.
  • Heat the oven to 400°F. Lightly oil a half-sheet pan, then scrape the dough onto the pan. With lightly oiled fingers, stretch and pull the dough to fill the pan. Press your fingertips into the dough to create deep dimples. Scatter the onion mixture evenly over the dough, drizzling any remaining oil over everything. Sprinkle the sea salt over the topping.
  • Cover the pan with a clean kitchen towel and let rise until the dough is almost level with the sides of the pan, about 1 hour.
  • Bake the focaccia until golden brown, 35 to 40 minutes. Remove from the oven and let cool a few minutes before cutting into big squares.




Photography by Kent Hwang
Course: Dessert
Servings: 10 People
Author: Lahaina Grill


  • Bowl
  • 9” Pie Pan



  • 12 oz. All-Purpose Flour
  • 1 Pinch Salt
  • 3 oz. Unsalted Butter
  • 3 oz. All-Purpose Shortening
  • ½ Cup Sour Cream
  • ½ Cup Ice Water
  • 1 Raw Egg Scrambled
  • 3 Packets Sugar in the Raw


  • 12 oz. Blueberries
  • 12 oz. Raspberries
  • ¼ Cup Crème de Cassis ( Black Currant Liqueur )
  • ¼ Cup Granulated Tapioca
  • 1 Cup Granulated Sugar


Prepare Crust.

  • Gently mix flour with salt, butter, and shortening. 
  • Add sour cream and ice water, gently knead until all ingredients are folded into the dough. Don’t over mix. 
  • Place in a bowl, cover dough with a moist towel or plastic wrap, and place in refrigerator for about 1 hour.

Prepare Filling.

  • Mix all ingredients together. 
  • Line a 9” pie pan, sprayed with vegetable pan coating spray, with approximately 1/2 of the prepared dough, rolled out to approximately 1/8” thick, add berry mixture, cover with remaining dough.
  • Cut a 3/4” hole into the middle to allow steam from berry mixture to escape while baking. Brush with egg wash and sprinkle with raw brown sugar. 

Bake and Serve.

  • Bake at 375° F with fan on for 15 minutes then reduce heat to 350° F and bake until berry mixture starts bubbling, approximately 40 minutes. 
  • Cool and store in refrigerator until served. Garnish with vanilla-flavored whipped cream, fresh seasonal berries, raspberry sauce, and vanilla ice cream if desired.




Photography by Jana McMahon
Course: Dessert
Servings: 10 People
Author: Jana McMahon


  • Bowl
  • 9” Pie Pan


Pastry ( 2 Crusts )

  • 1 Medium to Large Pineapple
  • 2 Eggs Slightly Beaten
  • 1 Cup Cane Sugar
  • 2 Tbsp. Cornstarch
  • 1 Tbsp. Grated Lime Zest
  • 3 Tbsp. Passion Fruit Pulp
  • tsp. Salt


  • Cut peeled and cored pineapple into bite-size chunks. 
  • Place eggs in a bowl and beat in sugar, cornstarch, lime zest, passion fruit puree, and salt. Add pineapple chunks to wet mixture. 
  • Turn into pastry-lined 9” pie pan. Adjust top crust; flute edges and cut vents. I like to use the extra pastry dough and make a pineapple cut out on top of the crust. Brush top of pie with egg wash. 
  • Bake at 425F for approximately 45 minutes. 
  • Check this pie about halfway through to assure the edges aren’t too brown. If so, make a foil collar and cover the edges for the rest of the bake time. 




Photography by Angèl Vardas, Foster Island Olive Oil Co., O‘ahu, Hawai‘i 
What I wanted to create in this olive oil cake recipe is a moist and delicate cake that really featured the flavor of the olive oil. The combination of cake flour and almond flour create a light and airy cake with a moist and tender crumb. The light addition of citrus and vanilla is just enough to enhance the flavor of the cake without overpowering the subtle fruity notes of the olive oil. I recommend using a very fresh extra virgin olive oil that has a nice green fruity nose with slight bitterness for balance and a peppery finish. Dusting the top with sugar and putting it into the hotter preheated oven, then turning it down helps to create a nice rise and crunchy golden crust. Finishing the cooling cake with a nice drizzle of the olive oil creates added moisture and helps to further highlight the fruity notes of a nice fresh extra virgin olive oil. 
Course: Dessert
Author: Angèl Vardas, Foster Island Olive Oil Co., O‘ahu, Hawai‘i 


  • 9” Springform Pan
  • Parchment Paper
  • Medium Bowl
  • Stand Mixer With Whisk Attachment
  • Wire Rack


  • ½ Cup Almond Flour
  • Cup Cake Flour
  • 2 tsp. Baking Powder
  • ¼ tsp. Baking Soda
  • ½ tsp. Kosher Salt
  • 3 Eggs Room Temperature
  • ¾ Cup Sugar Plus More for Dusting
  • Tbsp. Lemon & Orange Zest
  • 2 Tbsp. Fresh Lemon Juice
  • 2 Tbsp. Fresh Orange Juice
  • ¼ Cup Milk Room Temperature
  • 1 tsp. Vanilla Extract
  • Cup Fresh Extra Virgin Olive Oil Plus More To Drizzle On Top


  • Preheat oven to 400° F and set up to bake on the middle rack. Spray a 9” springform pan with baking spray and line bottom with parchment paper. Spray the parchment lined bottom and sides and then sprinkle the sides with a light dusting of sugar. 
  • Mix the first 5 ingredients together in medium bowl, set aside. Using a stand mixer on low speed with a whisk attachment, add eggs, and whisk for 1 minute. Add sugar, lemon, and orange zest to mixer and whisk on high speed until mixture turns a pale yellow color with a ribbon-like texture, about 3 minutes. Turn mixer down to a medium speed, add in the olive oil in a slow stream until thoroughly mixed.
  • Add the rest of the wet ingredients until just mixed. Add the dry ingredients a little at a time until just incorporated, being sure to scrape the sides of the bowl to mix thoroughly but gently. 
  • Pour mixture into prepared pan and sprinkle the entire top with a generous dusting of sugar (about 2-3 tablespoons). 
  • Set cake on the middle oven rack and drop the oven temperature down to 350°. Bake for 40-45 minutes, or until a toothpick inserted into center comes out clean or with a couple of soft crumbs. 
  • Remove cake from oven and let cool in pan for 15 minutes on a wire rack. Delicately remove springform ring by unlatching the hinge and lifting off carefully (This should come off quite easily, but if there is any sticking you can run a thin knife along the edge to separate the cake from the pan.)
  • Poke holes evenly around the entire top of the cake with a toothpick and drizzle a couple tablespoons more olive oil on top. Let cake cool on rack for about an hour.
  • This olive oil cake can be enjoyed warm or room temperature and keeps well for a few days in a covered cake stand or wrapped in plastic wrap. Serve simply or enjoy with sweetened whipped cream and fresh berries cooked in one of our fruit balsamics for a real treat!