To make Hawaiian pa’i’ai or poi kalo (taro) is steamed and pounded with water. Courtesy of Hawaii Tourism Authority. Photo by Heather Goodman.

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Curious about traditional Hawaiian Food? While most visitors think of shave ice, pineapple and musubi as Hawaiian foods, they are not. These came hundreds of years after Hawai’i was discovered by Polynesians settlers and are considered “local food,” as opposed to Hawaiian. Even poke, as we know it today, was developed long after Hawaiʻi became a part of the U.S. 

What are Hawaiʻi canoe crops?

When we think about traditional Hawaiian food today, we are referring to “canoe crops” – staple foods that were brought to the Hawaiian Islands over 1000 years ago by canoe – which include ingredients such as kalo (taro), ʻulu (breadfruit), niu (coconut), maiʻa (banana), ʻuala (purple sweet potato) and ʻōlena (turmeric) just to name a few. 

Canoe crops were more than just sustenance to Native Hawaiians. They were used for clothing, shelter, medicine and rituals. ʻUlu is a symbol of food security, while kalo – the most important of the canoe crops – is considered the ancestor of all Hawaiian people.

Although Native Hawaiians have grown these crops for centuries, they are not always easy to find in grocery stores or on restaurant menus. But seeking them out provides not only the reward of learning more about Hawaiian culture, it’s also an opportunity to taste something new and delicious. 

Why Trust My Advice?

I am not Native Hawaiian, nor am I a cultural practitioner. I am a food writer and former chef who has been cooking and learning about the foods of different cultures around the world for almost 30 years. The first thing I did when I moved to Hawaiʻi nine years ago was start a project called the “Year of Ingredients” where I chronicled a different local Hawaiʻi ingredient every day for a year straight. In my research I learned where to source these ingredients, how to cook them and what their medicinal benefits were. During that time, I began touring local farms, leading farmers market tours and hosting farm-to-table dinners on Oʻahu. Continuing down the rabbit hole eventually led me to volunteering regularly with ʻāina-based organizations, and farms, islandwide that grow traditional Hawaiian crops, and becoming an ʻulu ambassador for the Hawaiʻi ʻUlu Cooperative – a local non-profit I have written articles and guides for and developed recipes and products for utilizing canoe crops. Locals know me best as “The Healthy Locavore” – my IG handle and name of my blog – someone who is passionate about personal and environmental health, local agriculture and supporting local businesses. After 10 years of writing about food and travel for publications nationwide, I still find the most joy in writing about the foods of Hawaiʻi.

You can find canoe crops like kalo and ʻulu at produce markets in Chinatown on Oʻahu. Photo by Ketino Photography.

Where can I learn more about Hawaiʻi canoe crops? 

If you are interested in learning more about Hawaiian staple foods, there are several ways to go about it. 

Learn Before You Taste

• Cultural Centers: Places like the Polynesian Cultural Center on Oʻahu and Maui Ocean Center on Maui offer an interactive way to learn about Native Hawaiian history and culture. 
• Hotel & Resort cultural programs: The Westin Maui Resort & Spa in Ka’anapali and the OUTRIGGER Kāʻanapali Beach Resort both have robust cultural programs that will teach you all you need to know about canoe crops. Although these resorts are stand-outs they are not the only ones. For the past five years, hotels and resorts across the state have been developing cultural programs to offer their guests educational experiences. When booking your accommodations, check to see if this is part of its amenities.  
• ʻĀina-based organizations: What better way to learn about food than to see how it is grown? At organizations such as Kakoʻoʻoiwi, Mānoa Heritage Center and Hoʻoulu ʻĀina (all on Oʻahu) you can volunteer in the field learning ancient Hawaiian farming practices.  
• Museums: History museums such as The Bishop Museum on Oʻahu offer an in-depth look at Native Hawaiian life (pre-contact) including the history of canoe plants and how they were prepared. 

1. 

   At The Westin Maui Resort & Spa, Ka’anapali, cultural advisor U’i Kahue displays canoe crops, such as ʻuala (pictured here) for guests passing by. Photo by Sarah Burchard.

Taste Hawaiʻi Canoe Crops

Maui

Seascape Restaurant

Seascape is one of the few Hawaiʻi restaurants using canoe crops. Chef Enrique “Henry” Tariga is committed to serving a hyper-local, sustainable menu at his restaurant inside the Maui Ocean Center. He also hand-selects fresh seafood caught by Māʻalaea Harbor fisherman and sources grass-fed meats from local ranches. Try the Kalo Poke Nachos, Upcountry ʻUlu Hummus, Truffle Kalo Fries, Maiʻa Creme Brulee and Mocha ʻUlu Pie. 

House-made ‘ulu hummus with local vegetables and ‘uala and kalo chips at Seascape Restaurant. Photo by Sarah Burchard.

ʻUlu Kitchen

Chef Peter Merriman has been serving farm-to-table cuisine in Hawaiʻi since he opened his first Merrimanʻs restaurant in 1988 on Hawaiʻi Island. He then went on to co-found the Hawaiʻi Regional Cuisine movement in 1991 with 11 other local chefs. These days, Merriman has an empire with stakes in both Merriman’s and Handcrafted Restaurants (HCR). ʻUlu Kitchen, part of HCR, is located at The Westin Maui Resort & Spa in Ka’anapali. Try the Coconut Corn Chowder (with ʻulu), Mushroom Pot Pie (with more ʻulu!) and Maui Nui Venison. 

Chef Peter Merriman has been supporting Hawaiʻi farmers for over 30 years. Courtesy of ‘Ulu Kitchen. Photo by Steve Czerniak.

ʻOkoʻa Farms (Store) – ʻOkoʻa Farms got so busy at the Upcountry farmers market, owner Ryan Earehart opened a store. Inside you’ll find a wide variety of produce, meats and eggs; value-added products such as fresh pressed juices, ground spices, sourdough bread and lots of prepared foods such as cassava bowls with coconut milk, papaya and dragon fruit and taro pudding with guava. Next year, the store will be expanding into the space next door to create a cafeteria-style buffet for take-out. 

ʻOkoʻa Farms boasts one of largest varieties of crops on Maui, including maiʻa (bananas shown here). Photo by Sarah Burchard

Oʻahu

Mud Hen Water – Owner Ed Kenneyʻs first Oʻahu restaurant Town just made Eater’s 38 Most Essential and Influential Restaurants in the Past 20 Years list. The honor is well deserved. Since 2005, Kenney has championed local farms on his menus, and Mud Hen Water, which opened in 2015, is no different. “Mud Hen,” as locals call it, goes a step further by incorporating traditional Hawaiian foods. Try the Pohole, Fried ʻUlu and Heʻe Lūʻau. 

Fete – James Beard Award-winning chef and owner Robynne Maiʻi goes to great lengths to incorporate as many local ingredients on her menu as possible, working with over 30 local farms, ranchers and specialty vendors. Dining at Fete, “French for celebration,” is a joyous affair. The service is fun, the cocktails and wine list are some of the best on island and the bistro-style food will have you craving more. When it’s ʻulu season, try the Aloo ʻUlu. The Kulolo Ice Cream is a must.

The kulolo ice cream at Fete combines locally-made poi, coconut milk and Coruba Jamaican dark rum. Courtesy of Fete Hawaiʻi. Photo by Sean Marrs.

Farmlovers Farmers Markets – There are many Hawaiʻi farmers markets selling canoe crops. You can find poi, ʻulu (when in season), maiʻa, fresh niu and many more local delights every week at farmers markets across the island. The Kakaʻako Farmers Market was voted #3 Best Farmers Market in the US by USA Today.

Find products made with Hawaiian canoe crops, like ʻulu hummus, at Farmlovers Farmers Markets on Oʻahu. Photo by Ketino Photography.

Hawaiʻi Island

Imu Mea ʻAi – Join owner Iopa Maunakea as he leads guests through an immersive Hawaiian cultural experience. Youʻll help build an imu (underground oven), harvest plant materials and prepare dishes for a traditional Hawaiian food lūʻau. Maunakea also leads guests through chanting and Hawaiian protocol and shares ancient wisdom and moʻolelo (stories) as you work and feast. 

Guests can learn how to make a traditional imu during the Imu Mea ʻAi Food Tour on Hawaiʻi Island. Photo courtesy of Imu Mea ʻAi.

The Locavore Store – For over 11 years, The Locavore Store has been the place in Hilo to find just about everything locally-grown on Hawaiʻi Island under one roof. You’ll find kalo, ‘uala, ‘ulu, mai’a and much more (their selection is super impressive). In addition to edible goods, the store also carries local skin care, apparel and gifts. What’s great for visitors is you can also purchase products from the store online. 

Moon & Turtle – Chef and co-owner Mark Pomanski prepares Hawai‘i-Pacific dishes that are simultaneously elevated and humble at this beloved Hilo restaurant. Local ingredients, especially fresh seafood, drive the ever-evolving menu. You never know what Pomanski will be serving next, just prepare to be surprised and delighted. 

The Locavore Store in Hilo carries products from over 270 local Hawaiʻi vendors. Photo courtesy of The Locavore Store.

___________________________________________________________________________

Where Will You Go To Eat Real Hawaiian Food?

Now that you know more about Hawaiian canoe crops and where to taste them, all that’s left is to go eat!

Learning about Hawaiian culture through food will make your vacation meaningful and unforgettable. With options on multiple islands, along with this guide, you can find real Hawaiian food for a more authentic experience.

Happy eating!

The post The Ultimate Guide to Hawaiʻi Canoe Crops appeared first on Hawaii.com.

This year at Hawaiian Airlines Presents Decanted, the Hawaii Food & Wine Festival’s signature wine event, 20 winemakers, sommeliers and wine professionals will be pouring wine alongside 17 of the countryʻs top chefs. Photo courtesy of Hawaii Food & Wine Festival.

It’s that time of year again, when over 100 culinary, wine and cocktail professionals gather across Hawaiʻi Island, Maui and Oʻahu for Hawaiʻi’s largest food festival.

This year marks the 15th annual Hawaii Food & Wine Festival (HFWF), an event dedicated to supporting local agriculture, growing the hospitality industry and positioning Hawaiʻi as a world-class culinary destination.

The theme of this year’s festival is FEAST — an acronym for Food, Education, Agriculture, Sustainability and Tourism. Events will explore the connection between these sectors, highlighting each as a foundational pillar of the festival.

Ready to learn something new, get inspired and eat and drink your way through Hawaiʻi? Here’s everything you need to know about this year’s Hawaii Food & Wine Festival.

When is this year’s Hawaii Food & Wine Festival?

HFWF spans three weekends from October 17 to November 2, across three islands—Hawaiʻi  Island, Maui, and Oʻahu.

Waimea, Hawaiʻi Island – Oct. 17-18

Kāʻanapali, Maui – Oct. 24-26

Honolulu, Oʻahu Oct. 30-Nov. 2

According to HFWF, event proceeds have contributed over $5 million over the past 15 years to culinary education, agriculture and sustainability initiatives in Hawaiʻi, as well as supporting hospitality workers during times of need. Courtesy of Hawaii Food & Wine Festival. Photo by Keoni Fernandez.

Where is the Hawaii Food & Wine Festival held?

Prepare to be wined and dined in multiple destinations across Hawaiʻi. Here are the event locations by island:

Hawaiʻi Island: Mauna Kea Golf Course and Mauna Kea Beach Hotel.

Maui: Kāʻanapali Golf Course, Roy’s Kaanapali, Sheraton Maui Resort & Spa and Royal Lahaina Resort & Bungalows.

Oʻahu: ʻAlohilani Resort Waikīkī Beach, Sheraton Waikiki Beach Resort, Hawaiʻi Convention Center, Hyatt Regency Waikiki Beach Resort and Spa and Halekulani Hotel.

How do I buy tickets for the Hawaii Food & Wine Festival?

Tickets are sold by event. Visit the link below and select the event you are interested in attending to purchase tickets for that event.

Hawaii Food & Wine Festival tickets

Last year’s event at Royal Lahaina Resort & Bungalows featured BBQ. This year’s theme will be Southern-style seafood hosted by chef Aarón Sánchez. Courtesy of Hawaii Food & Wine Festival. Photo by Keoni Fernandez.

How much are tickets for Hawaii Food & Wine Festival?

The cost of tickets for HFWF varies by event. See our list of scheduled events below to find out how much each one costs.

Who are the chefs at Hawaii Food & Wine Festival?

This year’s culinary lineup consists of over 100 world-renowned chefs and culinary leaders, including Aarón Sánchez, Chris Cosentino, Andrew Le, Robynne Maii, Masaharu Morimoto, Sheldon Simeon, Nancy Silverton and Marcel Vigneron. Additionally, Master sommeliers Chris Ramelb and Chuck Furuya will be pouring some of their favorite wines and local mixologists will be shaking up their latest cocktails.

Chefs, Sommeliers, Mixologists and Speakers Lineup

Over 100 world-renowned chefs gather each year for HFWF. Pictured here is James Beard Award-winning chef Robynne Maiʻi and crew last year on Hawaiʻi Island. Photo courtesy of Hawaii Food & Wine Festival.

Can kids attend the Hawaii Food & Wine Festival?

Guests must be 21 years or older to attend HFWF events. There are no children of any age permitted.

What should I wear to the Hawaii Food & Wine Festival?

It depends, some events are walk-around tastings, while others are sit down brunches and gala dinners. There are both casual events held in the afternoon and evening events with opportunities to dress up. See our list of scheduled events below with dress codes.

34 mixologists from across the country will join this year’s HFWF roster. Pictured here is Kuulei Akuna, mixologist and co-owner of Lady Elaine and Little Plum, last year on Oʻahu.

What are the best events at the Hawaii Food & Wine Festival?

Highlights this year include a tribute to the late Chef Charles Phan – a pioneer of modern Vietnamese cuisine and a Southern-style seafood brunch hosted by celebrity chef Aarón Sánchez. This is also the first year HFWF will be offering a one-day conference for industry professionals with 56 top thought leaders across all sectors of the hospitality, agriculture and culinary industries.

Who hosts the Hawaii Food & Wine Festival?

James Beard Award-winning chefs Roy Yamaguchi and Alan Wong co-founded the The Hawaii Food & Wine Festival® in 2011. HFWF is a program of the Hawaii Ag & Culinary Alliance, a 501(c)(3) nonprofit organization dedicated to creating world-class culinary events to support culinary education in community colleges and four-year universities in Hawaiʻi. Its mission is to “elevate Hawai‘i’s culinary and agricultural sectors, enriching both the visitor industry and local community.”

HFWF founders Roy and Denise Yamaguchi and Alan Wong at last year’s pickleball tournament. Photo courtesy of Hawaii Food & Wine Festival.

Where do the proceeds from the Hawaii Food & Wine Festival go?

Proceeds from HFWF help to fund culinary scholarships, hands-on training programs and sustainable agricultural initiatives that connect students with local farmers. Last month, The Hawai‘i Ag & Culinary Alliance – the parent organization of HFWF – announced it awarded $143,805 in proceeds from HFWF “to support culinary, agricultural and community organizations across the state” bringing its total investment to over $5 million since the festival launched in 2011.

According to an August press release, in 2024 HFWF supported the University of Hawai‘i Community Colleges Culinary Programs at six campuses across the state, Imua Family Services, the Maui County Farm Bureau, the Hawai‘i Agricultural Foundation, the James Beard Foundation, Central Kitchen, the Cottage Industry to Commercial Enterprise Scholarship, the Wahiawā Value-Added Product Development Center’s ‘Āina to Mākeke program, CIP x CIA Workforce Development Scholarship Fund and Kōkua Restaurant & Hospitality Fund.

Do the chefs at Hawaii Food & Wine Festival use local ingredients?

Yes, all chefs are provided access to local ingredients to use in their dishes for each event. This year HFWF, in collaboration with ‘Ōuli Farms, also introduced its new Chefʻs Garden on Hawaiʻi Island—a seed-to-table initiative which will also provide ingredients for events. ʻŌuli Farms’ grows over 1,077 organic plants, has planted 325 trees for reforestation efforts and has donated over 6,000 pounds of fresh produce to the community since its inception.

Chefs participating in the Chefʻs Garden initiative include:

• Peter Abarcar, Jr., Mauna Kea Beach Hotel

• Allen Hess, FORC

• Brian Hirata, Na‘au Hilo

• Jayson Kanekoa, Waikoloa Beach Marriott Resort & Spa

• Roy Yamaguchi, Roy Yamaguchi Group of Restaurants

HFWF partnered with ʻŌuli Farms this year as a commitment to responsible land stewardship. The “Chef’s Garden” is the vision of five of Hawai‘i’s top chefs. Photo courtesy of Hawaii Food & Wine Festival.

Schedule of Events

Waimea, Hawaiʻi Island

Friday, Oct. 17 – First Annual Cuisines of the Sun® Golf Classic Hosted by Alan Wong
Location: Mauna Kea Golf Course

Dress: Golf attire

SOLD OUT

Saturday, Oct. 18 – Cucina: From Mauka to Makai
Location: Mauna Kea Beach Hotel

Dress: Resort casual (event is outdoors)

Tickets: General admission – SOLD OUT, Priority seating – $400 per person

Kaʻanapali, Maui

Friday, Oct. 24 – First Hawaiian Bank Presents 27th Annual Roy Yamaguchi Golf Classic
Location: Kāʻanapali Golf Course

Dress: Golf attire

SOLD OUT

Saturday, Oct. 25 – World of Wagyu, Wine & Whiskey
Location: Sheraton Maui Resort & Spa

Dress: Resort casual (event is outdoors)

SOLD OUT

Sunday, Oct. 26 – Southern Seafood Sunday Hosted by Aarón Sánchez
Location: Royal Lahaina Resort & Bungalows

Dress: Resort casual (event is outdoors)

Tickets: $125 per person

Honolulu, Oʻahu

Thursday, Oct. 30 – Slanted & Phan-tastic: A Celebration of Charles Phan
Location: ʻAlohilani Resort Waikiki Beach

Dress: Resort casual (event is outdoors)

Tickets: General admission – $350 per person, Priority – $400 per person, Cabanas – SOLD OUT

Friday, Oct. 31 – FEAST Summit
Location: Sheraton Waikiki Beach Resort

Dress: Business casual

Tickets: $250 per person, Corporate packages are available

Saturday, Nov. 1 – Hawaiian Airlines Presents Decanted
Location: Hawaiʻi Convention Center

Dress: Semi-formal

SOLD OUT

Sunday, Nov. 2 – MatCHA Chai Brunch
Location: Hyatt Regency Waikiki Beach Resort and Spa

Dress: Brunch chic

Tickets: $125 per person

Sunday, Nov. 2 – Washoku to the World (benefit dinner)
Location: Halekulani Hotel

Dress: Cocktail attire

Tickets: $3000 for 2 people, $15000 for 10 people

Hawaiʻi Food & Wine Festival tickets

Follow HFWF

Instagram @HIFoodWineFest  #HFWF25

Facebook @HawaiiFoodandWineFestival

The post Hawaii Food & Wine Festival 2025: All the Details appeared first on Hawaii.com.

Citrus-cured kampachi crudo at Aurum Maui. Photo by Sebastian Sayegh at Sayegh Visuals.

The resort community of Wailea, Maui is known for its opulence. At the neighborhood’s hub, The Shops at Wailea, premier brands like Gucci and Prada wrap around a meticulously manicured outdoor mall intertwined with gourmet eateries and fine dining. It’s the perfect place for newcomer Aurum Maui, named after the Latin word for gold. 

Aurum Maui is led by managing partners Natasha and Taylor Ponte, both from Maui. Together, they have combined warm and unobtrusive service with New American dishes made with local ingredients and a nod to Hawaiʻi Regional Cuisine. The plush interior, marked by rounded corners and flaxen light, glimmers throughout the 4,700-square-foot restaurant.  But despite its elegance, the Pontes don’t crave an ultra-bougie reputation.  

“I think for us, we really focused on trying to be community based and driven. Of course, we want the tourists and all the people visiting to come and dine with us, but we also want to be a place that is accessible to the local community.” 

Aurum Maui is located inside The Shops at Wailea on Maui’s Southwest Shore. Photo by Pacific Dream Photography.

Part of Destination Hospitality Group, the Aurum concept also has locations in Steamboat Springs, Aspen and Breckenridge Colorado. The original, Aurum Steamboat, opened in 2014 in an old gold rush mining town (hence the name). Eleven years later, Destination Hospitality found kindred spirits in the Pontes when they met at a private dinner the Pontes were catering. 

Aurum Maui translates what Destination Hospitality started in Steamboat Springs for a Hawaiʻi audience. From its sophisticated dwellings to its locally-sourced product and commitment to community, intentionality is evident. Aurum is here to make an impact, for kāma’aina and visitors alike. 

“We are very focused on supporting the culinary school and the culinary program,” Natasha Ponte said. “And as much as we can, to donate to different nonprofits in need on island. Those are big priorities to us. And even just sourcing locally, that is a huge way to support our economy.”

A favorite dish of the Pontes is the pan-seared local kampachi. Photo by Sebastian Sayegh at Sayegh Visuals.

Chef Taylor Ponte, a Maui Culinary Academy alum, came up in kitchens led by acclaimed Hawai’i chefs Alan Wong and Jonathan Mizukami on Oʻahu. Like his mentors, he aims to tell a story with each dish: where it comes from, who grew the produce or raised the animals and who eats it. Dishes such as the lobster toast loaded with tender chunks of lobster and served over pillowy bread with crunchy shaved fennel and whipped avocado and Mediterranean Meatballs with tzatziki and cucumber salad speaks to the roots of Aurum’s New American ideals. But dishes like the Okonomiyaki – inspired by savory Japanese teppanyaki pancakes, made with Kaua’i prawns, kewpie mayo and bacon  – remind you of Maui’s multi-ethnic heritage. 

Bar manager Ryan Dunton crafts farm-to-glass cocktails. Photo by Sebastian Sayegh at Sayegh Visuals.

A favorite dish of the Pontes is the local kampachi. The delicate fish is pan-seared skin-on and served with miso butter cauliflower purée and local vegetables that rotate daily. 

“It’s such a well thought out dish,” Natasha Ponte said. “The flavors in the miso butter are delicious. The cauliflower puree ties in with the fish, the skin and the saltiness and the crunchiness, it’s all just delicious.”

The beverages are as thoughtful as the meal, with by-the-glass options like a Blanc de Chenin from France’s Loire Valley and inventive and interactive cocktails like the Lychee Lani, a plum wine and vodka concoction served with a back of sparkling sake.

“Golden Hour,” which runs from 3 p.m. to 5 p.m. daily, features cocktails designed, by bar manager Ryan Dunton, to compliment the food. 

“Every cocktail is a true collaboration between our kitchen and bar teams,” Taylor Ponte said. “We use house-made infusions and syrups that echo our farm-to-table philosophy creating a farm-to-glass experience where balance and elegance shine through without being overpowering.”

It is important to the Pontes that the staff is knowledgeable about where ingredients are sourced and what each element within the 160-seat restaurant represents. Every detail adds to the stories the Pontes infuse throughout the guest experience. This gold standard extends to the restaurant’s inclusivity. 

“We want it to be the place that people come for lunch, for dinner, for happy hour, for a special occasion, or just to hang out, you know, with your friends after the beach,” Natasha Ponte said.

The post Aurum Maui: The Shops at Wailea’s Newest Gold Standard appeared first on Hawaii.com.

The highlight of the Maui Pineapple Tour is slicing into a ripe pineapple ripped fresh from the field.

I’m strapped into the seat of a minibus on the slopes of Haleakalā. We’re in the former Maui pineapple plantation village of Haliʻimaile, rattling over rocky terrain as I try to capture the perfect photo. Through the bus window, the majestic slopes of the long-dormant volcano are dotted with rows of pineapples.

But these aren’t just any pineapples — they’re Maui Gold. And this isn’t just a tour — it’s the ultimate pineapple experience.

What do you do on a Maui pineapple plantation tour?

The bus jerks to a stop and I disembark with 14 other curious visitors. We step onto Maui’s iconic red dirt as Shiloh Deal, our seasoned tour guide, walks us through the trials and triumphs of growing these clusters of berries — yes, pineapple is a berry.

With the shores of Pāʻia visible below, I capture the perfect shot: two young pineapples growing against one of the island’s most stunning vistas.

As we continue the tour, we learn about the history of Maui agriculture and the significance of pineapple to the island. Deal leads us through every step of the process, from packaging to harvesting, offering juicy facts along the way. For example, it takes a pineapple two years to fully mature. And pineapples are rich in vitamin C and bromelain, an enzyme that may boost immunity, reduce inflammation and aid digestion.

The highlight of the tour comes in the fields, where we wade among the plants and sample a freshly picked pineapple. Our guides slice off the tough outer shell to reveal the sweet, ripe, slightly acidic fruit inside, then pass around slices to the group.

Book a Maui Pineapple Tour

The original company was founded in 1890 by the Alexander & Baldwin family, descendants of missionaries. According to local lore shared on the tour, Alexander & Baldwin paid just $10 for the 750-acre plot of land that Maui Gold Pineapple now occupies. The company held a monopoly on pineapple production through much of the 20th century, with Del Monte and Dole nipping at its heels. At the industry’s peak, those three companies produced 80% of the world’s pineapples.

By the 1980s, however, the Hawaiian pineapple industry began to decline as countries like the Philippines and Costa Rica ramped up their own, lower-cost production. In the 1990s, plantations across the state started shutting down. The last pineapple plant on Maui closed in 2008—only to reopen in 2010.

The new era of pineapple farming emphasizes sustainability and quality. Maui Gold Pineapple now uses 100% hand harvesting and boasts a 97% success rate in production, thanks to more intentional growing practices. The Maui Gold variety was developed over 50 years to achieve its signature taste. The proof is in the pineapple: sweet, with a much-needed touch of acidity. Eating it fresh from the field enhances its perfection—but even shipped home, the fruit is a sensory souvenir that will transport you back to the fields of Haliʻimaile.

Each visitor receives a pineapple to take home—or slice up immediately, depending on willpower. The tour begins and ends at the Maui Gold Pineapple Store, a newly reopened location that debuted in December after the original Front Street store was lost in the 2023 wildfires. The shop is stocked with all things pineapple: from beauty products to pet supplies.

Whether you leave with a pineapple, a T-shirt or even pineapple-flavored baby food, you’ll also depart with a newfound respect for the fruit—and the farmers who make it all possible.

Book a Maui Pineapple Tour

FAQ

Where is the Maui pineapple plantation located?
The plantation is in Upcountry Maui, in the 3.47-square-mile area of Haliʻimaile near Makawao.

How long is the Maui Pineapple Tour?
The standard tour lasts about 1.5 hours.

How do I get tickets?
Tickets are available online. Tour options include:

• The Planting Experience, where you get hands-on in the fields

• The Maui Pineapple Tour: Farm & Feast Experience, which includes the standard tour followed by dinner at the renowned Haliʻimaile General Store

• The standard Maui Pineapple Tour

What is the cost of the tour?

• Standard tour: $75 for children (ages 3–12), $95 for adults

• The Planting Experience: $105 for children, $145 for adults

• Farm & Feast Experience: $155 for children, $195 for adults

Can you pick pineapples during the tour?
No, guests cannot pick pineapples themselves, but guides will select and cut fresh fruit for sampling in the field.

Do you get a free pineapple?
Yes, each visitor receives one complimentary pineapple at the end of the tour.

What should I wear?
Since you’ll be walking through fields and the weather can be breezy, wear close-toed shoes and bring a light jacket. Skip the rubber slippers.

How much does it cost to ship a Maui Gold pineapple home?
Shipping costs:

• $49.99 for one pineapple

• $59.99 for a two-pack

• $99.99 for a four-pack

Is the Maui Pineapple Tour worth it?
Absolutely. From the unforgettable views to tasting pineapple straight from the source, the tour offers an immersive experience—and a chance to explore the charming town of Haliʻimaile. While you’re there, make time to visit nearby Makawao and Kula for even more Upcountry magic.

The post What You’ll Experience on a Maui Pineapple Plantation Excursion appeared first on Hawaii.com.

Photo by Sarah Burchard

Despite what you see in the grocery store, there are thousands of varieties of bananas. Hawaiʻi has at least 150 of them. If you’ve only had the ubiquitous cavendish, it’s time to expand your horizons. 

On September 21, Slow Food Oʻahu will host its annual Banana Festival, or Ka Mai‘a ‘Ho‘olaule‘a. The event celebrates one of Hawaiʻi’s original canoe crops with chef tastings, banana stalk printing, a banana cook-off and a tasting station featuring a diverse selection of bananas in different flavors, colors, sizes and textures. The festival will be held at Windward Community College from 10 a.m. to 2:30 p.m., with a special presentation by Gabe Sacher-Smith, owner of Hawaii Banana Source and co-sponsor of the festival, at 1 p.m. Guests can purchase tickets online for $10 or at the door for $12. Children under 12 get in for free. 

Sacher-Smith said he expects to have around 15 varieties for guests to taste, maybe more if you count the bunches galore that will be hanging around the perimeter of the festival. It really is a sight to behold. 

Photo by Sarah Burchard

Where do bananas come from?

Visitors to Hawaiʻi may be surprised to know that bananas – maiʻa in Hawaiian – are more local than pineapple. Neither are indigenous to the Hawaiian Islands, but bananas arrived with the first Polynesians – by way of Southeast Asia – in the 13th century, whereas pineapple – native to Brazil and Paraguay – was introduced by a Spanish advisor to the King in the early 1800s. The pineapple industry, established in the 1880s, may have been an economic boon to the islands until 2008, but bananas still flourish islandwide. According to the Hawaiʻi Department of Agriculture, Hawaiʻi grew 4.73 million pounds of bananas in 2023.

What types of bananas grow in Hawaiʻi?

The apple banana, with its signature tart green apple flavor, is the most widely known and grown in Hawaiʻi. Sacher-Smith said no other variety even comes close. But take a walk on his farm on the North Shore of Oʻahu and you will find varieties such as red cuban, rose, yangambi, racadag, namwah, ice cream, silk, goldfinger, iholena, pōpō ʻulu, saba, pineapple, mysore, maoli, bluefield, praying hands, tuu ghia, pisang lilin, williams and red burro. He even grows gros michele – the original ubiquitous banana before the Panama disease wiped out commercial production in Central and South America in the mid 20th century – and, of course, cavendish. 

Photo by Sarah Burchard

What can I expect to find at the Banana Festival?

There is so much to experience at the Banana Festival. Whether you are there to geek out, buy your first banana plant or just eat, the festival will keep you engaged all afternoon.  

Bananas to eat

• Local chefs will serve a variety of banana dishes from sweet to savory. Ever try banana blossoms or banana stems? Here is your chance. 
• The banana tasting table is your opportunity to sample over a dozen of locally-grown banana varieties. 
• The Great Banana Cook-Off invites all cooks, professional and home-based, to create something innovative and delicious for a special prize. 

Photo by Sarah Burchard

Bananas as art

• At the mai‘a stalk printing booth you can bring a shirt or tote bag (or buy one at the festival) to stamp. Banana stalks make beautiful patterns! 
• Learn a Samoan dyeing technique using kapa (traditional cloth made of bark) and purple feʻi banana sap. 
• Practice lauhala (dried leaf weaving) and banana fiber weaving. Traditionally, black (ele ele) banana fiber was woven with lauhala (the dried leaf of the pandanus tree).

Photo by Sarah Burchard

Learn about bananas

• Attend a one-hour lecture presented by banana expert Gabe Sacher-Smith on best growing practices, banana biodiversity, botanical history, cultivation and culinary uses of bananas.

Buy Bananas

• Purchase banana plants or bananas by the bunch. 

• Also for sale: banana books, t-shirts and more.

Photo by Sarah Burchard

Event Details

Date: Sunday, Sept. 21.

Time: 10 a.m. to 2:30 p.m.

Location: Windward Community College

Cost:

$10 in advance (bring printed ticket receipt for entry)

$12 at the door

Children under 12 are free.

The post Eat Local: Oʻahu’s Banana Festival Serves Over a Dozen Varieties  appeared first on Hawaii.com.

Via! by Sale Pepe specializes in New-York style pizza by the slice. Photo by Spencer Starnes.

Does a New Yorker ever stop craving New York-style pizza? For Brooklyn-born Qiana di Bari — co-owner of Lāhainā’s Sale Pepe Pizzeria e Cucina — the answer is no.

On July 29, husband-and-wife team Michele and Qiana di Bari opened Via! by Sale Pepe, a fast-casual spin-off of their higher-end restaurant, Sale Pepe. Located in Whalers Village’s food court in Kā‘anapali, Via! takes the express train to the pleasure and decadence of Italian cuisine without crushing your pocketbook.

“This concept has been in the works for a long time,” Qiana di Bari said. “It’s inspired by Michele’s Italian roots and my New York upbringing. Simple food with great flavor, served with aloha and a little New York swagger.”

The menu features classic New York-style slices, Romana-style pizza, and nine different pasta combinations — all under $20. Dishes are crafted with a mix of imported Italian goods and locally sourced ingredients, including Maui Cattle Co. beef and Lopes Farms produce. With each folded slice and curled up pepperoni cup, Qiana di Bari can transport back to Brooklyn, as if the JMZ train were still rattling above her — and her guests get to share in that journey.

Via! by Sale Pepe is located inside the food court at Whalers Village – an outdoor shopping mall in Lāhainā, Maui. Photo by Spencer Starnes.

Did Sale Pepe Reopen?

The original Sale Pepe Pizzeria e Cucina, which first opened in May of 2014, burned down in the 2023 Lāhainā wildfires. The di Baris now carry the bittersweet distinction of being the first restaurant lost in the fire to reopen. Sale Pepe returned in March, now located in Lāhainā’s Emerald Plaza.

This new location offers three different experiences within the two-story space: an al fresco lānai, first-floor dining room flanked with bar seating and their second-floor dining room. They’ve brought the same charm as their first location just off Front Street, with chalkboards highlighting daily specials and wood-backed chairs with red cushions, but this new iteration has a modern svelteness that amplifies the quality of the cuisine. 

Despite being in an industrial outpost behind grocery stores and strip malls, Sale Pepe 2.0 has found its footing with locals and visitors alike flocking to the new spot. Ever mindful, the di Baris posted a plaque on the new location that honors the resiliency of Lāhainā and its residents that reads “Today, we are proud to reopen our doors, embarking on a new chapter rooted in the values of aloha, hope, and renewal.”  

What Should I Order at Via! by Sale Pepe?

Via! offers a more casual dining experience, one that’s approachable for anyone.

“I wanted to talk to a different customer, and not everyone wants to go out and have a glass of Barolo with truffles,” Qiana di Bari said.

At her suggestion, I tried the New York-style pepperoni slice. It arrived piping hot, with a perfectly pliable crust — thanks to finely tuned kneading, Italian flour and just the right amount of intentional grease that no napkin should ever blot. The cheese-to-sauce ratio was nearly perfect and the pepperoni was charred to crispy-edged perfection.

But it’s not only about the pies. Feeling like a lighter lunch after a morning spent splashing in the waves? Via! has a delightfully classic Caprese Salad, with thick cuts of mozzarella, local cherry tomatoes, and, of course, the yin-yang of balsamic oil and vinegar. Though hailing from the streets of Tijuana and not Roma, they also boast a Caesar salad that chef Michele eats every day (how’s that for a vote of confidence?), with romaine and house-baked croutons.

It’s choose-your-own-adventure with the pasta. Made in-house, they offer fusilli (corkscrew-shaped), rigatoni (medium-sized tubes) and spaghetti (the epitome of a noodle). The sauces offered are basil pesto, marinara and parmesan cream. The di Baris keep it uncomplicated and classic. No matter what permutation you choose, every bite is like a Sunday supper with Nonna.

There are nine different house-made pasta combinations to choose from, including rigatoni with marinara. Photo by Spencer Starnes

How are the di Baris holding up after the Lāhainā fire? 

The di Baris have become a beacon of hope for Maui’s hospitality industry. They see their community and employees still navigating deep pain, while also finding joy and meaning in small moments.

Holding two things at once seems to be a specialty of the di Baris — Italy and New York, grief and progress, reverence and reinvention.

Whether serving locals or travelers who stumble upon their epicurean gems, the di Baris are simply doing what they love.

“Whether we’re at home or whether we have a restaurant, this is how we live,” Qiana di Bari said.

Via! By Sale Pepe is at 2435 Ka’anapali Pkwy Suite H-9, Lahaina, HI 96761, located in the food court. Open daily from 11:00 a.m. to 8:30 p.m.

The post Via! By Sale Pepe: A Taste of New York on Maui appeared first on Hawaii.com.

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A typical Hawaiian plate always has “poi.” (Photo credit: HawaiianScribe)

People often mention “fish and poi” when talking about traditional Hawaiian food. Fish from the sea and poi from the Earth were staples in a diet that developed through generations of skill and sustainability.

When the first Polynesian voyagers arrived, the kanaka maoli (Native Hawaiians) found freshwater streams, fertile soil, and oceans rich with seafood. Communities thrived on what they could grow and catch — taro, sweet potatoes, breadfruit, coconuts, fish, and shellfish and lived off a healthy, plant and ocean-based diet.

Today, that food can be hard to find. What many call “Hawaiian food” is actually “local cuisine” — a delicious fusion of Asian, European, and American influences. Many visitors leave Hawai‘i without ever tasting true traditional Hawaiian cuisine. But seeking it out is more than just a culinary treat — it’s a way to experience the islands’ history, culture, and spirit from the inside out.

Haupia (Photo Credit: Onolicious Hawai’i)

10 Traditional Hawaiian Foods You Must Try

Laulau

Laulau is a traditional Hawaiian dish in which pork, fish, or chicken is wrapped in taro leaves and then steamed, baked, or cooked in an underground oven called an imu. Each laulau is wrapped in green ti leaves, a local plant that protects the food and locks in the juices while it cooks. The dish has a tender, earthy flavor and is often part of a Hawaiian plate lunch alongside poi (taro root paste) and lomi lomi salmon.

Poi

Poi is a Hawaiian staple made of mashed taro root. It is mixed with water until it reaches a smooth, pudding-like consistency, and has a slightly sour taste due to natural fermentation. It is often served alongside laulau, kalua pig, and other traditional dishes.

Kalua Pig

A beloved staple at Hawaiian celebrations, Kalua pig is a slow-roasted pork dish traditionally cooked in an underground oven called an imu. The process involves seasoning the meat with Hawaiian sea salt, wrapping it in banana or ti leaves, and covering it with hot lava rocks and earth. After hours of roasting, the result is tender, smoky pork that practically falls off the bone — rich in flavor and served at lū‘aus and family gatherings.

Lomi Lomi Salmon

A Hawaiian side dish made from salted salmon, diced tomatoes, onions, and sometimes green onions, the ingredients are massaged together (lomi lomi means “to massage” in Hawaiian) to create a bright, flavorful mix that pairs well with poi or rice. Traditionally, Native Hawaiians salted fish using sea salt they collected from dried ocean water on shoreline rocks.

Poke

Poke (pronounced poh-kay) is one of Hawai‘i’s most beloved traditional dishes. This raw fish salad is typically made with ahi (yellowfin tuna) or aku (skipjack tuna), and marinated in a savory mix of soy sauce, sesame oil, and green onions. Other versions feature octopus (tako poke), salmon, or even tofu for a vegetarian take. Modern variations often add spicy mayo, avocado, or seaweed for an extra burst of flavor.

Opihi

ʻOpihi is a prized Hawaiian delicacy — raw limpet (sea snail) served with just a splash of shoyu (soy sauce) and a sprinkle of sea salt. Harvested by hand from wave-battered rocky cliffs, gathering ʻopihi is both dangerous and deeply rooted in tradition. Its briny, ocean-forward flavor is unlike anything you’ve ever tasted and is cherished by locals for its rarity and cultural significance.

Squid Luau

Squid lū‘au is Hawaiian comfort food made by stewing tender squid in a rich blend of taro leaves and coconut milk. The earthy greens and creamy coconut complement the squid, creating a savory, slightly sweet dish that’s both hearty and traditional.

Breadfruit

When Polynesian voyagers first settled the Hawaiian Islands, they brought with them essential crops known as “canoe plants.” Carefully chosen for their ability to sustain life on new lands, among these was ‘ulu, a starchy fruit that grows on towering trees that became a vital part of a traditional Hawaiian diet. Breadfruit can be boiled, baked, or roasted, with a texture similar to potatoes and a mild flavor that pairs beautifully with coconut milk. Its versatility and nutritional value made it a cornerstone of everyday meals.

Haupia

Haupia is a traditional Hawaiian coconut dessert with a texture somewhere between pudding and gelatin. Made from coconut milk and sugar, and thickened with cornstarch, this creamy treat is chilled and cut into squares for serving. While classic haupia is simple and satisfying, modern variations often pair it with chocolate in cakes and pies for a rich island twist.

Kulolo

Kulolo is a chewy Hawaiian dessert made from grated taro, coconut milk, and sugar, traditionally steamed or baked in ti leaves. Its dense, fudge-like texture and rich, caramel-like flavor make it a favorite treat at Hawaiian markets and festivals.

Read about the evolution of the Hawaiian luau here.

Poke 101: All About Raw Fish

Poke is so popular in Hawai‘i that you can find it in nearly every grocery store. But for locals, it’s not just about having poke — it’s about the variety and quality a place offers.

One of the best spots for poke in O‘ahu is Tamashiro Market in Honolulu. Just look for the weathered pink building with the giant red lobster on the front. This Kalihi-Palama staple has been serving some of the freshest seafood on the island for generations. The Tamashiros were making poke long before it was trendy, and their selection is legendary — think ‘ahi limu, spicy ‘ahi, ‘ahi shoyu, aku limu, ‘ahi onion, and ‘ahi chili, just to name a few.

Here’s a quick Poke 101: Hawaiians use two main types of tuna — ‘ahi and aku. ‘Ahi refers to yellowfin or big-eye tuna, which is pale pink and has a cleaner, milder taste. Aku is skipjack tuna, deeper red in color with a bolder, fishier flavor. Many locals prefer aku poke for its stronger ocean taste — after all, poke is about enjoying raw fish. Personally, I’m all about spicy ‘ahi poke, made with creamy mayonnaise and Sriracha. It’s rich, flavorful, and absolutely addictive.

Once you know the basics, reading the labels becomes a breeze. ‘Ahi limu? That’s poke with seaweed. ‘Ahi shoyu? Marinated in soy sauce. ‘Ahi chili? Spiked with chili peppers or chili water. Aku versions often come with the same tasty combos.

Ahi Poke (Photo Credit: All Recipes)

Where to Find Traditional Hawaiian Food

Helena’s Hawaiian Food – Honolulu

Location: 1240 North School Street, Honolulu, O‘ahu

It’s becoming harder to find restaurants that serve traditional Hawaiian food. While you can still spot laulau or Kalua pig on lunch plates across the islands, it’s rare to find a place that offers the full Hawaiian experience — complete with poi, lomi salmon, and haupia — all on one plate.

That’s what makes Helena’s Hawaiian Food so special. Opened in 1946 by Helen Chock, this humble, family-run eatery in Honolulu has been serving authentic Hawaiian cuisine for nearly 80 years. Today, her grandson Craig Katsuyoshi carries on the legacy, keeping the flavors and traditions alive.

In 2000, Helena’s received the James Beard Foundation’s Regional Classic Award, a national recognition of its enduring quality and cultural significance. Despite the accolades, the restaurant remains true to its roots — unfussy, welcoming, and all about the food.

You can order à la carte or go for a full Hawaiian set meal. Either way, expect traditional favorites like pipikaula short ribs, squid lū‘au, lomi salmon, and, of course, poi.

Waiahole Poi Factory is easy to spot. (Photo Credit: Waiahole Poi Factory)

Waiahole Poi Factory – Kane’ohe

Location: 48-140 Kamehameha Hwy, Kāne‘ohe, HI 96744

For more than 50 years, the Hoe family has run the Waiahole Poi Factory in Kāne‘ohe. While it’s no longer a functioning poi factory, this beloved roadside stop specializes in rare hand-pounded poi.

The process is labor-intensive: taro root is harvested, boiled, peeled, and pounded with a heavy stone poi pounder — sometimes weighing up to 10 pounds—until it reaches a smooth, stretchy consistency. With most poi today processed by machine, this old-school method is both a cultural and culinary gem.

If you’re driving to O‘ahu’s North Shore through Kāne‘ohe, keep an eye out for a small, weathered wooden building on the left with just a few tables out front. It’s easy to miss — but definitely worth the stop.

If you’re not hungry for a full plate of Hawaiian food, treat yourself to Waiahole Poi Factory’s signature dessert — the Sweet Lady of Waiahole. Named after the beloved 1980s Jawaiian hit by Bruddah Waltah, this local favorite layers creamy haupia ice cream over warm, chewy kulolo.

Kuhio Grille has a one pound laulau! (Photo credit: Hawaiianscribe)

Kuhio Grille – Hilo

Location: 80 Pauahi Street, Hilo, HI 96720

Home of the legendary One Pound Laulau, Kuhio Grille in Hilo proves that bigger can be better. This Big Island favorite serves up hefty portions of traditional Hawaiian food with a side of local hospitality. If you have room for dessert, their sweets tray features macadamia nut cream pie, sweet potato haupia pie, and crunchy peanut butter mochi. Come hungry — you’ll leave happy.

Always stop for laulau vendors. (Photo Credit: Hawaiianscribe)

Keep Your Eyes Peeled for Roadside Vendors

Some of the best traditional Hawaiian food isn’t found in restaurants — it’s at roadside tents. With high land and startup costs, many families share their culinary talents through pop-up stands or food trucks. While food trucks may offer local dishes, they rarely serve poi or rarities like ‘opihi and kulolo.

That’s why I always keep an eye out for my favorite pop-up shops. One makes laulau just the way I like it. Others offer fresh Kalua pig, homemade haupia, and even ‘opihi harvested straight from the ocean. But the ultimate find? A family that hand-makes kulolo. They only set up occasionally, and when they do, their tent is surrounded within minutes. Grating fresh coconut for kulolo is no easy feat — it’s labor-intensive and time-consuming. So when I manage to snag a piece before they sell out, it feels like winning the lottery.

The stands are generally safe. Just do as the locals do — look for cleanliness and enjoy the fresh-made flavors Hawai‘i is known for.

The post 10 Traditional Hawaiian Foods You Must Try appeared first on Hawaii.com.

Fresh Bite makes and creates a variety of bowls, like Chop Lee (left), named after the owner’s mom, which also can come with grass-fed steak. (Photo: Fresh Bite Farm To Beach)

When asking children what they want to be when they grow up, some of the top replies are a doctor, princess, pro athlete or movie star. But for Sara Carsia, who’s the chef and co-owner of Fresh Bite Farm to Beach, her answer was always the same: restaurant owner.

“I’ve always loved cooking and farm-fresh foods,” says Carsia. “I graduated from college with a degree in nutrition and then moved to Kauai with my now husband, Zak. We worked at some of the most delicious restaurants and would shop at our beautiful farmers markets. After having our first daughter, we made the leap to start Fresh Bite Farm to Beach with our family.”

Found in the quaint and magical town of Hanalei, the Kauai food truck serves up fresh, local and organic fare that’s packed with flavor and good-for-you contents. Menu items cater to plant-based eaters and include salads, wraps and bowls, though, Carsia says there’s surely something for everyone.

Take the 808 steak sandwich ($13), for example, which comprises local, grass-fed steak with Kailani Farms greens, green onion, tomato and a choice of a homemade sauce (buttermilk ranch, honey mustard, chipotle or chimichurri).

The Buddha wrap with organic chicken ($16), meanwhile, is a bestseller. It includes local organic salad greens, crispy and crunchy fresh cabbage, cucumber, carrots, green onion and macadamia nuts that comes together with a rich, creamy, vegan macadamia nut satay sauce in a locally made whole wheat tortilla.

When asked what her favorite thing on the menu is, Carsia says, “I love everything equally, like my keiki, ‘cause I made them all,” with a smile.

“But, today, I’d eat a Chop Lee quinoa bowl with local and grass-fed steak. It’s hearty with organic quinoa, salad greens, tomatoes, roasted corn, hard boiled egg, avocado, green onion, crispy chickpeas and drizzled with the most delicious ranch dressing made fresh every week by my mom, Lee.

Fresh Bite is your quintessential family-run biz, something Carsia says is wonderful but can be challenging at times. But there isn’t a day — or lunch rush— that goes by where she’d want to work with anyone else.

“When you come to Fresh Bite, you are supporting so many local Kauai families and their small business dreams,” she says. “We are connecting people; you can taste the freshness and aloha.”

Fresh Bite Farm to Beach

5-5100 Kuhio Hwy., Hanalei (Kauai)
Phone: 808-652-0744
Web: freshbitekauai.com
Instagram: @freshbitekauai
How to pay: Cash, credit cards and Apple Pay
How to order: Phone or in person

—
Originally published in the Star-Advertiser’s Crave section.

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While you could easy find a Ted’s Bakery pie in local grocery stores and shops—like Foodland, Times, Don Quixote and Tamura’s—around Oʻahu, Maui and Kauaʻi, an unexpected supply chain issue has been plaguing the local business for years—and enough is enough. The ingredient causing the issue is a specific type of starch that Ted’s Bakery uses in its baking process that keeps the right consistency right as it is frozen and shipped to local grocery stores and outlets.

Tory Nakamura, who now runs the shop after the semi-retirement of her father, Ted Nakamura, said that the manufacturer of the ingredient is no longer producing it, which is turn makes it unclear whether or not the bakery will be able to return to its wholesale operation at all.

“This has been an ongoing challenge since the summer of last year, and we have tested multiple substitutes but unfortunately have not had great success. At this time, we don’t know if we can go back to wholesale,” said Ted’s Bakery in an Instagram post. “Pies and cakes will still be available at our Sunset Beach location. We truly appreciate your understanding and continued support.”

View this post on Instagram

A post shared by Ted’s Bakery (@tedsbakeryhi)

So if you’re craving a Ted’s pie, what should you do? Make a day of your sweet-tooth journey and head up to the North Shore, where you can also enjoy some of the best beaches on Oʻahu. And for visitors traveling to the state, you’ll have a great excuse to actually check out the bakery’s brick and mortar location, which also happens to sell delicious plates of garlic shrimp as well as burgers and other delectable plate lunch options.

For more information and for store hours, visit Ted’s Bakery’s website.

The post Iconic Ted’s Bakery Ends Wholesale Operations appeared first on Hawaii.com.

There are some things on Maui that never change, like the fiery beauty of a Haleakala sunrise or the trade winds on summer afternoons.

Then there’s the Maui restaurant scene, where seemingly the only constant is change — oftentimes for the better. While it’s always hard to see your favorite restaurant close its doors, there’s an excitement surrounding the chance to try out someplace different and new.

Here’s a roundup of some of the best new Maui restaurants over the past few years that are now local favorites.

1. Fork and Salad

Fork and Salad is the place to go for a healthy lunch of freshly made sandwiches and salads. The fresh produce is sourced here on island, and the restaurant’s mission is to bring farm-to-table dining to the casual lunchtime crowd. Considering it’s run by the same chefs behind Three’s Bar and Grill, it’s little wonder that the healthy options have become an instant hit.

2. The Pint and Cork

A little bit further south in Wailea, another gastropub, The Pint and Cork, serves food until midnight for anyone looking for late night food in Wailea. The sports on TV and craft beers on tap help make it a popular gathering place for visitors and South Maui locals, and it’s carved out a classy but casual niche since opening in 2016.

3. Humble Market Kitchin

Just across the parking lot at the Marriott Wailea Beach Resort, Humble Market Kitchin is the latest brainchild of famed chef, Roy Yamuguchi. Specializing in breakfast and dinner, the restaurant stays true to its island roots with loco moco in the morning, and fancies it up with ribeyes and butterfish at night when the sun goes down.

4. Maui Teriyaki Company

For a casual South Maui meal that’s friendly for families as well as your wallet, Maui Teriyaki Company is located inside the Dolphin Plaza and across from Kamaole II beach. Most plates are under $10 and it makes for a casual, flavorful meal of teriyaki chicken or pork.

5. Baya Bowls

An affordable newcomer to Lahaina is the popular Baya Bowls food truck, which you’ll find parked on Waine‘e Street just a three-minute walk from Front Street. The healthy selection of acai bowls is a hit with the local beach community, as is the cold brewed coffee that serves as the perfect party-town pick me up.

6. Alchemy Maui

For another healthy Lahaina option that’s opened within the last year, Alchemy Maui is a located a bit off the well worn visitor track, but the menu of sandwiches and tangy kombucha makes up for the industrial setting.

7. Mauka Makai

For the latest installment of Hawaiian Regional cuisine in Ka‘anapali, Mauka Makai is the signature restaurant of the Westin Nanea Villas, and features a menu of dishes sourced from the mountain slopes (mauka) down toward the sea (makai).

8. Nylos

If you find yourself on the North Shore by night, the recently opened Nylos restaurant brings fine dining to funky Paia with three course dinners plus wine.

9. Acevedo’s Hawaicano

Or, if you’re simply looking for Mexican food with a local Hawaiian twist, Acevedo’s Hawaicano is a classic, family owned hole in the wall that’s conveniently located just five minutes from Kahului Airport. The industrial setting is the absolute antithesis of oceanfront dining on Maui, but the portions are huge, the taste is authentic, and it sometimes sells out by mid-afternoon—which means they’re doing something right.

The post 11 New Maui Restaurants That Are Now Local Favorites appeared first on Hawaii.com.

Rainforests dripping with precipitation and dry cactus-laced coastlines make the island an exclusive location for harvesting a variety of food.

Chefs have the privilege of using purple sweet potatoes, green beans, mango and lychee to spruce up their dishes, as they are among the bountiful edibles regularly available to them. That’s what makes dining here so special.

This variety of flavors straight from the soil is why the culinary culture on the Garden Isle is something to look forward to during your Hawaiian vacation.

Fresh, Local Ingredients

Most restaurants encompassing the island have at least one or two specialty dishes that use fresh, local ingredients. You’ll find salads made with greens from north shore farms and desserts created with fruits plucked from west side gardens. Most places strive to use as much local produce as possible for their dishes.

Fresh Catch of the Day

The cuisine on Kaua‘i also represents the myriad of fish found in deep waters surrounding the island’s coasts. Often, restaurants will serve the fresh catch of the day, which can fluctuate from ahi (tuna) to ono (mackerel). Chefs use the fish in a range of ways from baked with a macadamia nut crust to rolled raw in sushi. There’s often an Asian Pacific flare to these dishes as well. Teriyaki sauces and miso glazes are common to many menus — something you won’t be able to taste in quite the same way anywhere else.

The Kauai Food Truck Scene

Sit-down restaurants aren’t the only option if you want to experience Kaua‘i’s culinary culture. Food trucks keep springing up in places like Hanalei, Kapa‘a and Po‘ipū. They are a less expensive, more casual option, but the food is just as delicious. Many of these trucks also go out of their way to work with farmers and fisherman to accommodate the local food movement.

Farmer’s Markets

It goes without saying that farmer’s markets are one of the best places to get in on Kaua‘i’s culinary action, especially one where value-added products are sold. These items are pre-made and can be anything from popsicles made with fresh fruit and homemade jams, to pasta and soup.

Kaua‘i’s cuisine is so eclectic with such a unique tropical flare it would be difficult not to please your palate during your stay in paradise.

The post Kauai Cuisine: Eating Good on the Garden Isle appeared first on Hawaii.com.

Koa Pancake House

Photo: Koa Pancake House

A staple for breakfast with an impressive menu spanning everything you can imagine — from omelets, to benedicts and more — Koa Pancake House has been open for nearly four decades and now boasts Butter Mochi Pancakes and a Butter Mochi Waffle topped with Guava Lava puree. Butter mochi is a more decadent mochi, usually a golden yellow hue and includes … yes, rich, silky butter. The chewy texture is addictive and a perfect blend of sweet with savory.

Koa Pancake House
6 Locations island-wide
Oahu, Hawaii
www.koapancakehouse.com

YogurStory

Photo: YogurStory

Famous the world over for their vibrant purple ube pancakes, the management team at YogurStory decided to try something new — Ube Waffles. This pairing of ube (purple yam) with mochi flour topped with a sour cream whipped cream will leave your tastebuds dancing. The waffles have more of a spongy texture when compared to traditional pancakes, and the ube syrup is a blend of coconut milk and sweet yam, which offers a nutty, creamy and comforting essence.

Yogurstory
745 Keeaumoku Street
Honolulu, HI 96814
(808) 942-0505
www.yogurstory.com

M.A.C. 24/7 Waikiki

Photo: M.A.C. 24/7 

An all-day and all-night eatery serving unique island favorites along with traditional comfort classics, these Mochi Pancakes are uniquely delicate, alarmingly addictive and easily devoured. Naturally gluten free and available 24 hours a day, 7 days a week for breakfast, lunch, dinner or a late-night snack, the original option is served with a spiced vanilla butter, or you can choose to add freshly picked fruits to enhance the flavor profile. Honestly, these pancakes are so yummy you don’t need to add anything to them in this chic, contemporary yet charmingly convenient gem.

M.A.C. 24/7 Waikiki
2500 Kuhio Avenue
Waikiki, HI 96815
(808) 921-5564
www.mac247waikiki.com

Herringbone Waikiki

Photo: Herringbone Waikiki

Weekend brunch just got better when you add Mochi Pancakes from Herringbone Waikiki to the mix. Topped with lilikoi (passion fruit) butter and seasonal fruits, this order of pancakes is almost too beautiful to eat. Lilikoi is a blend of both sweet and sour, so if you would prefer to enjoy the delicate flavor of the gluten-free pancake, ask for the sauce on the side. A convenient location at International Market Place, along with the idyllic decor, makes this a hot spot for those who love to enjoy an afternoon meal with flowing mimosas in the tropics.

Herringbone Waikiki
2330 Kalakaua Avenue #316
Waikiki, HI 96815
(808) 797-2435
herringboneeats.com/locations/waikiki

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