Side Orders • March 28, 2019
RISE AND SHINE . . . From 9 a.m. to sunset Saturday, you can listen to music, bid at silent auction, sip awa and buy crafts from Hawaiian vendors at Ho’omau 2019 at Maui Nui Botanical Gardens in Kahului.
“This is our 32nd annual event,” says Kili Namau’u, director of Punana Leo O Maui preschool that is beneficiary of the daytime festival. “And all of the proceeds for the food assist our Kula Kaiapuni, the Hawaiian immersion schools on island.”
Savor Hawaii favorites such as poi mochi, kalua pig, kalo poke, laulau, squid luau, lomilomi salmon, mango shave ice, chow fun served in quart containers, smoked meat plates and haupia. For ticket prices and entertainment lineup, see Maui Beat.
Craving a burger in the morning and crepes at lunchtime? Sarento’s on the Beach in Kihei serves daily brunch from 8 a.m. to 2 p.m. with both options offered.
“Our gyros are lamb-beef alla plancha with tzatziki sauce, horiatica, harissa tahini sauce and pita,” says Director of Sales & Marketing Patricia Blackburn. “Club Benedicts are also flying out the door with poached eggs, ham, turkey and applewood-smoked bacon on English muffins ladled with Hollandaise sauce.”
Speaking of eggs, readers seem to love it when I have egg on my face. In a recent Pau Hana story about Celebration of the Arts coming up Easter weekend at The Ritz-Carlton, Kapalua, I wrote that an egg hunt will transpire. It will, but it’s intended for brunch goers and resort guests only.
The Ritz also just appointed Isabelle “Bella” Toland as chef de cuisine of the reimagined signature restaurant, The Banyan Tree, which is targeted to reopen in May. I first met her at Travaasa Hana, where she was executive chef. Born in Bordeaux, France, she was a teenager in the Philippines, and has a world of experience.
Paia Inn was recently featured in the Japanese edition of Vogue magazine in a big and flashy spread. The historic inn is drawing in epicureans to its new Vana restaurant these days. It’s a garden of eatin’, for sure.
COMING SOON . . . The Festival Companies, the new mall manager for The Shops at Wailea, recently announced its upcoming tenants, including restaurants with concepts that are new to Maui.
Founded in Huntington Beach, Calif., Ways & Means Oyster House is an award-winning seafood concept that will make a splash next summer with a 4,800-square-foot restaurant in The Shops. A second Hawaii site will follow at Royal Hawaiian Center on Oahu.
Another food-related tenant coming is Island Vintage Coffee. The 1,600-square-foot cafe and shave ice store will be brewing in early 2020. Expanding its mall footprint will be longtime tenant Lappert’s Ice Cream, building out a new cafe with 200 ice cream flavors, locally roasted coffee, cinnamon buns and cookies.
Honolulu Cookie Co. will also be relocating to a newly remodeled 800-square-foot store this summer. Featuring German-made “bespoke” cabinets, Poggenpohl Kitchens Hawaii will open a 770-square-foot showroom and store for those who order in advance.
“All of these leasing milestones underscore The Festival Companies’ retail-forward strategy for The Shops at Wailea to create fresh and enjoyable retail experiences that increase foot traffic and drive sales for all of our retailers,” says Lori Jones, vice president of Portfolio Leasing for The Festival Companies. Meantime, don’t forget about Ruth’s Chris Steak House’s Spring Surf & Turf dinner specials nightly at The Shops.
* Got restaurant/dining-event scoop? Call Dining Editor Carla Tracy at 242-6342; or email firstname.lastname@example.org.