November-December 2007

November-December 2007 issue of Maui Nō Ka ʻOi Magazine

charred ahi filet

Top Ten Tips from Ivan Pahk

Our 2007 ‘Aipono Chef of the Year shares the secrets to his success--and yours.
holiday recipe

A Toast to Your Health This Holiday Season

Free-range advice for skipping the sugarplums

To Catch the Wind

A hand on the helm and your eye on the horizon: Maui sailors extol the cruising life.
recipes

Do try this at home

The recipe for crowd-pleasing party pupus gives the how-to for Steamed Mussles in Saffron Broth, Crab Rangoon with Three Sauces, Volcano Poke, and his New York Roll.
lessons from the past

Lessons from the Past

What can the ancient Hawaiians teach us about preserving today's resources for tomorrow?
Oroshigane

Oroshigane, the Japanese copper grater

This local chef uses oroshigane, a Japanese copper grater, to grate fresh Big Island wasabi root for sashimi.
Wine sommelier

The Art of Champagne

What makes Champagne special? It requires tremendous care and patience—and you literally have to make it twice.
ivan pahk

Three Chefs to Watch

These Maui chefs are hungry for success.
pineapple

Eat Here Now

On an island where 90 percent of our food is imported, sustainability starts with eating locally.
Anna Palomino

An Expert in Her Field

At Anna Palomino's Ho‘olawa Farm, spiritual rediscovery is rooted in practical knowledge.
persimmon

Family Tree

At Hashimoto Farm, persimmons are a way of life, generation after generation.
publisher's note

Publisher’s Note

It started with a phone call four months ago. “When is your dad’s birthday?” asked Kimokeo. “Tell him I’m going to give him a lu‘au, so he has to visit us.”