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THE PERCS OF THE JOB . . . I spent a pleasant two hours at the Seed to Cup coffee festival on Saturday, and enjoyed the “percs” of my job.
Maui-grown coffees were being percolated, run through French-presses and served to attendees on the grounds of Maui Tropical Plantation. The sips were fresh and flavorful and free! I also tried coffee jam; and saw people buying coffee art and even coffee soap.
Kimo Falconer of MauiGrown Coffee says he just got back from Ireland with Grand Wailea Managing Director Tom Donovan and their wives and others. I also schmoozed the O’o Farm team. They are not only growing Kula coffee, but hosting gourmet luncheon tours.
But the most impressive part of it all was the construction of the Mill House. Architect Bill Kohl, who designed Mama’s Fish House in Kuau, is a visionary with rooflines and uses of sugar-mill accoutrements.
Antique outboard motors hang above the Train Bar’s well, bar, and real trains are parked behind. He’s like the Gaudi of Waikapu – and I can’t wait until the impressive cafe, bar and restaurant concept opens. Executive Chef Marc McDowell even has a secret “bamboo element,” which he’s preparing to fire up soon.
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BITS AND PIECES . . . Speaking of Mama’s, owners Floyd and Doris Christenson celebrated their 60th wedding anniversary last week. Congrats!
The sixth annual Mai Tai Contest shook things up on the Big Island last weekend. Michael Soo from Bar Crudo in Phoenix, Ariz., won first place and $10,000 on stage at Royal Kona Resort.
Mark Nibur, a master distiller who produces Sammy’s Beach Bar Rum here on Maui with rocker Sammy Hagar, was the main sponsor again. Bartender Wendy Romlein of Hali’imaile General Store won second place and $5000 cash; and Montage Kapalua Bay’s bartender Matt Corbin got third and won $2,500.
Hali’imaile General Store chef-owner Beverly Gannon was just filmed in the “Hawaii Goes Fishing Show” in Alaska on Prince William Island at El Capitan Lodge. She says that upon her return to Maui next week, she plans to put some fresh halibut on her menus.
In celebration of the kick-off of Ka’anapali Fresh and Hawaii Food & Wine Festival, Hyatt Regency Maui Resort & Spa and Maui Brewing Co. will team up for an exclusive Beer Dinner on Wednesday.
Held at the resort’s award-winning Japengo restaurant, it will feature four courses, such as oxtail potsticker with bacon, Hamakua mushroom and plum wine-ginger jam paired with Lahaina Town Brown American brown ale; among other fun pairings. Cost is $65 per person. For tickets, call 667-4727 or visit www.maui.hyatt.com.
For years, cool pineapples were a soothing treat for dessert and snacks. Now, the Hilo Hattie store in the Outlets of Maui mall in Lahaina is cooling off customers with its famous Dole Whip soft-serve machine.
“We are excited to be the first to bring this local favorite to the island of Maui,” says Donald B.S. Kang, president and CEO of Pomare, Ltd. “It extends our mission to provide an authentic taste of Hawaii to guests.”
FYI: Dole Whip first made its mark at Walt Disney World, then ended up at Hilo Hattie’s on Oahu. Vegan, it contains no fat, cholesterol, gluten or lactose.
Sugar Cane Maui restaurant on Front Street in Lahaina just debuted a new Sunday brunch menu. From France, French-Chinese chef Philippe Chin is wowing diners with country crepes; green-tea smoked chicken; housemade dim sum platter; and Maui-grown fruit medley.
Ocean Vodka will represent Hawaii at the Los Angeles Food & Wine Festival this week. It will pour its popular and organic spirits to more than 20,000 national and international attendees.
“We are so honored to represent the state of Hawaii in Los Angeles at this premier festival,” says CEO Shay Smith. “Our premium, organic, deep-ocean water spirit will be the perfect addition of aloha to this celebrated line-up of esteemed wineries and chefs.” Hmm. . . the event sounds fun. Too bad the “percs” stop with free coffee samples.