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February 21, 2008
By CARLA TRACY, Dining Editor
ISLAND ‘DEJA VU’ . . . The term literally means “already seen,” but that doesn’t suggest the following items are things of the past.

Instead, the grass-roots campaign of a particular Maui ice cream company is gaining momentum with its Aloha Cherry Truffle flavor.

It was launched last October as the 75th anniversary flavor of Roselani Ice Cream of Wailuku in honor of National Breast Cancer Month.

Now, “For the next year, a portion of the sales price of every single carton sold throughout Hawaii will go to the Maui Memorial Medical Center Foundation Fund to promote early screening as well as early detection,” says ice cream maker Cathy Nobriga Kim, a survivor of breast cancer herself.

Another deja vu tidbit is that last year, MauiGrown Coffee Company Store in Lahaina introduced its 100 percent Maui-grown French Kiss coffee. It was co-manager Diane Boyd’s seductive and silky blend of French Roast “kissed” with other Maui roasts.

Apparently its popularity has lingered as people from around the world continue to visit MauiGrown next to the historic and towering smokestack on Lahainaluna Road to buy it.

“This month, we have noticed a rapid increase, a resurgence of sales for the 100 percent Maui-grown French Kiss,” says co-manager Jeff Ferguson. “Diane can mail it to your friends. Call the store at 661-2728.”

Yet another deja vu item puts Maui in the spotlight again. Giada De Laurentis of the popular show “Giada’s Weekend Getaway” on the Food Network filmed on Maui last year and I featured it in a story and as a column drop. Well, the show will finally air Sunday and it features Beverly Gannon of Haliimaile General Store, Alex Stanislaw of the Plantation House, Roger Stettler of Four Seasons Resort Maui and Perry Bateman of Mama’s Fish House.

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OUT HANA WAY. . . Heading to Hana anytime soon? Kamaaina deals on room accommodations are on through the month of February at Hotel Hana-Maui & Honua Spa.

We also hear that a sustainable culinary approach is being taken by Executive Chef John Cox in the resort’s signature Ka‘uiki restaurant.

“John works with over a dozen local farmers and fishers to ensure that his guests receive the highest quality of fish and produce,” says the resort’s publicist Kate Rapson.

Entrees that showcase his island finds include Hana-caught ahi sashimi with fresh grated Volcano Village wasabi root and cucumber namasu; and lilikoi-glazed onaga with Laulima Farms sweet potato and coconut.

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BITS & PIECES . . . Just because Chicago gave birth to the deep dish and New York owns the slice, doesn’t mean Hawaii can’t stand on its own in the pizza world, says Courtney Sandora of Bolla Wines, sponsor of the “Best of Hawaii Pizza Contest.”

Tips and suggestions include using fresh sashimi or other fish as toppings and poi as a sauce.

Entrants should be 21 or older as they must pair their island-style pizzas with a Bolla varietal. For further details, visit

Speaking of contests, Kihei resident Kristine Snyder will appear on the Food Networks’ limited-run series, “Ultimate Recipe Showdown.”

Snyder was chosen for her island ahi burger recipe and will compete against eight other finalists. The professional harpist could even tell Maui chefs a thing or two and hopefully, her ahi burger will appear in restaurants here.

Mr. Wine Store in Lahaina reports that it’s dishing up specials on Clarendon Hills wines of Australia and sent along descriptions by none other than Robert Parker. “The Romas Vineyard Grenache has a most exotic element to it — reminiscent of Naomi Campbell in high heels wearing pink lipstick. A WOW!” says Parker.

Mr. Wine will also be involved in the Remember the Alamo tasting Friday from 7 to 9 p.m. at Ikena Lounge on Front Street in Lahaina. It will be a gringo versus Latino wines kind of thing. Feel free to saunter in at anytime.

The new Mala Wailea announces its dishwashing system is officially “green” and soaps and rinses are biodegradable, thanks to the efforts of Executive Chef Corey Waite.

Can’t wait for St. Patty’s Day? Then head to the MACC in Kahului Saturday for traditional music from Ireland by the group Altan. There will be plenty to eat and drink before the show. Mulligan’s on the Blue will kick up its heels with corned beef brisket, veggie sheperd’s pie, Irish stew and emerald salad. Come early at 5:30 to eat and listen to the courtyard music of AnRil . . . Manana Garage will cater before the Anonymous 4 show Friday at the MACC. Choose from carrot-ginger soup to penne pasta with Italian sausage to roast veggie delight wrap.

Carla Tracy can be reached at 242-6342 or e-mail

Article Photos

Pastry Chef Cheech Shurilla of Maui Community College (left), and Cathy Nobriga Kim of Roselani Ice Cream partnered in the creation of the Aloha Cherry Truffle flavor.




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