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What Maui Likes to Eat

Readers who crave Toda Drug Store Hamburgers or Aloha Restaurant’s Tripe Stew need look no further.

January 27, 2011
Tylun Pang with Gail Ainsworth

Both chefs and curious readers will find plenty of goodies in these pages. Luscious photographs by Kaz Tanabe accompany recipes like Ginger Hoisin Hibachi Rack of Haleakala Lamb, Poi Waffle Dogs, and Gingered Coconut and Poha Berry Ginger Thumbprint Cookies.

Vignettes sprinkled through the book tell the stories of local food heroes, like fisherman John Keanaaina, “pumpkin ladies” Judy Silva and Marlene Texeira, and the Holy Ghost Church’s team of dedicated bakers.

There are recipes from guest chefs like Hali‘imaile General Store’s Bev Gannon, and recipes for comfort food, like Maui County Fair Pronto Pups.

Article Photos

Tylun Pang and Gail Ainsworth showcase Maui’s local farms and ranches, its popular restaurants and beloved home cooks in What Maui Likes to Eat.

Foodie Gail Ainsworth has collected recipes and stories from some of Maui’s favorite bygone restaurants. Readers who crave Toda Drug Hamburgers or Aloha Restaurant’s Tripe Stew need look no further.

Throughout the book, Chef Pang emphasizes local, sustainably grown ingredients. Using Maui Cattle Company beef, Kula strawberries and Anuhea Farms asparagus, he said, not only supports the local community, it also ensures superior taste and freshness.

Pang is proud to be a local boy. Although he trained at prestigious Mainland hotels, was glad to return to the Islands—to Maui—where he serves on the advisory board of the UH Maui College Maui Culinary Academy, and is executive chef at The Fairmont Kea Lani. He and his staff are committed to using fresh fish and sustainable local ingredients.

 
 

 

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