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OUT AND ABOUT . . . Want to sail on the high seas while dining fine? The new Market by Capische will present regional sunset cruises aboard Kai Kanani Sailing Charters, twice in November.
As part of an ongoing series, A Taste of Sicily with wine pairings will be on Saturday; and Taste of Piedmont will be on Nov. 29. Both sail from 4 to 6 p.m.
“Our crew will serve several courses of pupus prepared by award-winning Chef Chris Kulis,” says Sales and Marketing Director Melissa Glennon. “The Market’s wine sommelier will pair the perfect wine with each course.” Cost is $119 per person. Call 879-7218.
It’s almost “turkey time.” And, some island businesses are now taking orders for your family feast. Dani’s Catering in the Wailuku Industrial Area bakes whole turkeys and Farmer John hams for delivery or pickup. Of course, you may want to order pupu, such as sushi and sashimi. Call 242-6653 or visit www.danismaui.com.
Maui Prime Fine Foods in Lahaina is taking orders for free-range, all-natural turkeys, whole or half Kurobuta hams and whole turduckens and turducken breasts now through Tuesday for pickup. Owners Cary and Karen Button also sell fresh oysters, along with wines, cheeses and gourmet Snake River Farms beef. Call 661-4912.
Pukalani Superette will bake up a storm of Thanksgiving meal packages for four people; and from six to eight people. For more details, call 572-7616.
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ON THE HORIZON . . . A new, south-of-the-border restaurant is getting ready to open soon in Lahaina, and it will serve the authentic fare of Puebla and Mexico City. Called Frida’s Mexican Beach House, it will feature the cooking of two of Maui’s brightest female chefs,
“I’m excited. I love women in the kitchen,” says owner Mark Ellman. “Remember Robert Palmer and his female band with the song, ‘Addicted to Love?’ ” That’s my fantasy, to have a great female team.”
The executive chef will be DeeAnn Tsurumaki, who ran the kitchen of the $8-million Felix at the top of the Peninsula in Hong Kong, before she got snagged by Alan Wong for his Amasia that just closed on Saturday. (I dined at Felix on my honeymoon – and it was awesome!) Amasia was amazing, too. So sad it’s gone.
The executive sous chef will be Consuelo Bronick, who was a chef at Ellman’s acclaimed, former Avalon back in the day. She’s a Brazilian firebrand, and with the two of them in the kitchen, Frida’s should rock.
Frida’s is oceanfront, next to Honu Seafood & Pizza on Front Street. Ellman’s daughter Ariana Guarnier, designed the logo. She graduated with a fine arts Bachelors Degree from UH Manoa.
“We’ll braise meats like lamb shoulder and beef tongue and do seafood ceviches and cocktails from some of Mexico’s coastal regions,” Ellman says.
Sheraton Maui Resort & Spa is putting the shake, stir, sear and sizzle into its gastro-pub, newly named Black Rock Lounge. Specializing in craft cocktails, small production beers and wines and island-inspired cuisines, Black Rock is proving to be a place where friends are discovering a new twist on an old favorite.
When I heard the words “magic” and “mushrooms” in the same sentence the other day, it caught my attention. My friend was talking about Magic Carson, and how he took over the old Mushrooms location, aka the former Hazel’s and Cabebe General Store in Wailuku.
His new eatery, Aria’s Okazuya, Restaurant & Health Bar, opened Monday on Vineyard Street. It serves breakfast, lunch and dinner Monday to Saturday and is open for brunch on Sunday.
“On the okazuya hot bar, we’ll have rotating items like hamachi kama, nori chicken and tempura pumpkin; and on the health bar we’ll do acai bowls, super foods and organic salads,” says Carson.
Come to the Upcountry Open Market from 8 a.m. to 2 p.m. Sunday, and savor ono barbecue chicken plate lunches. The market is situated at the 16.9 mile marker on the Kula Highway at Keokea Homesteads.