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‘CH-CH-CHANGES’ . . Rockdom’s beloved David Bowie is gone. And Maui’s sugar-cane industry is going up in smoke. Now I hear Campbell’s Soup Company is moving to voluntarily disclose the presence of GMOs in all its foods in the absence of a standard. That’s a “turn to face the strain,” as Bowie’s lyrics go.
As far as Maui’s dining scene goes, new hot spots are starting to open their doors from Haiku to Kapalua.
The new Any Kine Diner that opened in Queen Ka’ahumanu Center in Kahului over the holidays boasts thick milkshakes and juicy burgers, just like the former Ruby’s Diner that was located there for years.
In fact, former Ruby’s managing partner Kirk Baldridge is back and invites diners to come in and check out the vintage artistic renderings by famous artist Joseph Giri that adorn the walls.
“Cora Ramaila and myself are back in the Ruby’s space with a unique mission- based restaurant,” says Baldridge. “We are offering lots of your favorite comfort food selections served during breakfast, lunch and dinner.”
Oceanside Restaurant in the Maalaea Harbor Shops is also offering breakfast, lunch and dinner with young owners and stunning ocean views.
Pastries such as pineapple cream-cheese scones, donuts, croissants and banana bread are all baked in house. Mid-day fare offers raw plates, starters, salads and local fish sandwiches.
At dinner, former New York Chef Gary King wows with pappardelle with pork ragu and cioppino with mussels, clams, local fish, shrimp and herbs.
I’ve also checked out the new Pangea in Haiku, named after the supercontinent that existed in the late Paleozoic and Mesozoic eras. There is no “open” sign, and owners Jaymie and Mike Harrison are just running friends and family through. Just poke your head in to see if they’ll “friend you.” Do try the truffle mushroom roll, the New Zealand lamb and the Caesar salad.And cocktails are top-shelf mixology wonders.
Taverna at the Kapalua Village Center is targeted to open after Valentine’s Day in mid- February.
Maui industry veterans Roger Stettler, Chris Kaiwi and Greg Shepherd are partners in the Italian eatery and wine bar that will not be fine dining.
Rather, lunch, dinner and Sunday brunch will beckon with very familiar flavors from all over Italy – not just one region.
“It’s not a complicated menu, but it has quality, consistency and authentic flavors,” says Stettler, who also owns Cow Pig Bun in Kihei with Shepherd. “We’ll do risotto and spaghetti carbonara.”
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BITS AND PIECES . . Tickets go on sale Saturday for the upcoming Fantasia Ball that will be held at the Hyatt Regency Maui Resort & Spa in March, benefiting Imua Family Services.
Stage, film and TV star Megan Hilty will perform and there will be a ton of food and fun. Call 244-7467. Or you may visit www.familyservices.com.
Outstanding in the Field – the traveling restaurant without walls that stages open-air, table-to-farm feasts set in the places where the ingredients on the plate were harvested – returns to Hawaii for its annual winter visit this month for three island events, including one at Maui Tropical Plantation in Waikapu on Wednesday.
One long table will be set up outdoors and the feast runs from 2 p.m. to sunset. Chef Jeff Scheer of The Mill House will serve up a family-style four-course feast after a tour of the plantation, and a tasty reception with passed appetizers and wine and cocktails. Cost is $195 per person, including tax and tip. For tickets to this pop-up event, visit www.outstandinginthefield.ticketmob.com.