Side Orders • August 17, 2017

Maka by Mana’s creative raw-bar team includes Ashley Cutler (from left), Tiare Ventura and Alohilani Iwankew serving fresh fruits, smoothies and other healthful fare since January.
• The Maui News / CARLA TRACY photo

Maka by Mana’s creative raw-bar team includes Ashley Cutler (from left), Tiare Ventura and Alohilani Iwankew serving fresh fruits, smoothies and other healthful fare since January. • The Maui News / CARLA TRACY photo

MAUI JUMPING . . . Mana Foods’ raw juice bar keeps bowling people over in its current location in the health-food store on Baldwin Avenue in Paia. The little niche at the front left of the store is called Maka by Mana.

“There is a lot of creativity going on in there,” says Mana Foods’ partner Theresa Thielk. “They not only do raw juices, tonics and smoothies, but they make all of the raw food for the store.”

Come and sip the Pink Dragon smoothie made with dragon fruit, raspberries, apples, bananas and lime. Or savor eggless salad, a parfait or an acai bowl.

Last year’s Taste of Keokea attracted about 800 hungry attendees. This year, the nonprofit Keokea Homestead Farm Lots Association expects even more people to make the trek there from 10 a.m. to 4 p.m. Saturday at Keokea Marketplace at mile marker 17 on the Kula Highway.

There will be tons of local grindz to be had, including $2 sampler plates of many items such as pastele stew, a repeat that was served by Lynnette Kinney Sanchez and Kim Newhouse to lovers of Puerto Rican cuisine at the fun-filled extravaganza to rave reviews.

Na Hoku Pa from Oahu joins the music lineup and other ethnic food favorites will include quesadillas, kalbi ribs, smoothies, roast pork, barbecue chicken, Portuguese bean soup, Portuguese sweet bread, banana lumpia a la mode and more, according to publicist Kalena Park.

Lahaina Coolers is at it again — this time with another wine dinner, the second this month.

You may experience a three-course wine dinner at 6:30 p.m. Friday with cuisine such as seared scallops over quinoa with mango chutney, butternut squash soup with toasted almonds; and seared sesame-crusted maple-soy ahi with savory polenta — with some foods infused with Young Living Vitality Collection essential oils.

“This is an extra dinner in addition to our monthly wine dinner,” says Executive Chef Sean Stover. “I do infuse some of the foods with ginger and basil oils and it will be a lot of fun.”

“We’ll have great food, tasty wines, raffle prizes, gift bags and music,” says owner Cruz Ortiz. The cost is $65 per person. Call 661-7082.

And Sugar Beach Events in Kihei is at it again with yet another event. This time around, it will host a function as part of a statewide culinary tour to benefit Easter Seals Hawaii and local farms.

The Traveling Plate will open at 5:30 p.m. Saturday to VIP ticket holders who also get a hosted bar for $85 per person; and 6 p.m. will be general admission entry with two drink tickets for $60.

Lee Anderson, the Sugar Beach Events owner-chef, will host special Oahu celeb guest chef Lee Anne Wong of Koko Head Cafe, chef Eric Morissette of Fleetwood’s on Front St., and Bella Toland of Travaasa Hana and others.

For tickets or more details, you may visit www.travelingplate.com.

Word has it that Chris Damskey is back on island just landing as the executive chef of Montage Kapalua Bay.

Many diners will remember him as the head of the Amasia kitchen owned by Alan Wong in Wailea and most recently he was in charge of Ulu Restaurant at Four Seasons Hualalai on Hawaii Island.

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