Braised Kobe Beef Short Ribs
This sumptuous short rib entree was served at the 2011 Aipono Awards Gala.
Opakapaka & Mango Ceviche
This light and flavorful raw fish appetizer is a favorite at Mama's Fish House.
Lemongrass-cured Salmon
Clever pastry spoons loaded with salmon and roe wowed guests at the 2010 Noble Chef gala.
XXL Fully Loaded Potatoes
Ham, cheese, green onions, sour cream. . . these stuffed spuds are sure to steal the show.
Fat Daddy’s Brisket Dry Rub
Any barbecue joint worth its rub knows that the secret is in the sides. At Fat Daddy's Smokehouse, Chef Chris Schobel has that covered with his brisket dry rub.
Crab-crusted Monchong
Pacific Rim flavors permeate this dish, with furikake flakes mixed into the crabmeat topping.
Italian Meringue Buttercream
Mahalo to Chelsie Higgins, Chef Instructor at Maui Culinary Academy for this Italian meringue buttercream recipe.
Obachan’s Backyard Koko
This recipe provides approximately 2 quarts and needs 2-4 days for fermentation.
Monkeypod Mai Tai
The Monkeypod Mai Tai is popular is because it is well balanced and refreshingly tart. We also use the best possible ingredients.
Upcountry Corn Malasadas with Eucalyptus Honey Butter
Learn to make honey butter for this corn malasadas recipe.
ʻAhi Tartare Recipe
Get this ahi tartare recipe from Chef de Cuisine Michael Lofaro from the Grand Wailea's Humuhumunukunukuapua‘a restaurant.
The Pie That Binds
Each Thanksgiving, the family behind Four Sisters Bakery bake 6,000 pies to “raise dough” for local nonprofits.
Chili Garlic Beans
Schobel says, "I like eight times more garlic in my recipe, so this is really garlicky. Also, it’s not thick and pasty like refried beans. It's done when the bean is creamy without being crunchy, or overly soft."
The Gregular
The owner of Cow Pig Bun created this classic Old Fashioned. He makes it with Japanese whiskey, which “tends to be a little peaty, more like a scotch."
Poke for days (literally) + poke recipe
This local-style staple is making waves across the Pacific—but the best spot to enjoy poke will always be here in Hawaiʻi. One West Maui eatery is honoring our poke traditions with a tasty twist on "The 12 Days of Christmas."
Recipes to Try at Home
Exclusive recipes from professional Maui caterers, Chef Ralph Giles and Chef Tracy Edelhertz.
