January-February 2011

When a deal in the diamond market didn't pan out, Melani Boudar found her true calling, dipping chocolate.

Lanai Sporting Clays offers the thrill of the hunt for those who wouldn't hurt a fly.

More than any other Polynesian people, Hawaiians excelled in the use of color, coaxing incredible hues from the natural world around them.

Chef Ralph Giles, owner of Vineyard Food Company, is on a mission to bring East Coast-style sandwiches to Maui.

Want to know where to find the ultra-rich on Maui? Kahului.

After a half a century, the Dye family is back in the chocolate business at the brand new Waimea Chocolate Company.

Few dining destinations rival the luxury of Mama’s Fish House. Chef Bateman's seared beef Polynesian appetizer is uncomplicated perfection.

Chef Jay Ledee dishes up Kona abalone sashimi at the Hyatt Kaanapali's new restaurant Japengo.

Being willing to consider the opposite might just teach you a thing or two about yourself.

Our local authority knows bes.

Clever pastry spoons loaded with salmon and roe wowed guests at the 2010 Noble Chef gala.

Clark Little has a different angle on ocean photography. He finds it in the curve of huge waves just before they slam into the shore.

When foraging for plants to kindle romance, the love-struck Hawaiian had no further to look than the distinctive Hala tree.

Sometimes life on Maui is simply that luxurious.