Hale Kau Kau Volunteers and Staff

Auntie Marie stood before the lunch group explaining the inner workings of Hale Kau Kau, “We feed everyone – and there are many more people on Maui than you imagine who need food. People get their hours cut, they still need to feed their families. They turn to us. People who have had surgery or are sick and can’t get out –we bring food to them. Folks with illness or lacking funds; we make sure they are fed.” I looked down at my half-eaten platter of food at Duke’s, the picked-at fries and nibbled-on bread and felt almost ashamed. How can you hear these stories and not get involved?

Hale Kau Kau was officially established by a group of Founders back in 1991.  Building upon an already active “feeding program” they convinced the pastor of St. Teresa’s to let them use the Church’s facilities to expand their food program for the poor, the shut-in, the sick, and struggling members of the community.

Hale Kau Kau Crew

Today Hale Kau Kau is operated primarily by a robust group of hundreds of volunteers aided by a formal kitchen manager and part-time helper. Funds are generated by fund raisers, private donations and a county grant, enabling the program to serve 60 people via meals on wheels daily, and another 100-120 on site dinners. The group also distributes emergency food boxes to people in crisis and, of course, special meal programs on holidays. This St. Patrick’s Day featured corned beef and cabbage, as an example.

How does Hale Kau Kau manage to serve so many with so little? I asked kitchen director, Marie Osaki who explained she shops very wisely, and accepts donations from “boat people,” hotels, caterers and anyone else who contributes food stuff and supplies to the program. She also shops the Maui Food Bank and admits she’s an exceptional food economics manager when it comes to laying out menus.

The program is in the midst of partnering with another care giving agency that will help lighten the load of meal delivery and aid Hale Kau Kau in expanding their services. They currently partner with the Maui Culinary Academy by allowing future chefs to experience on the job training in exchange for kitchen operation support.

At Last Year's Golf Tourney

Who are all these stalwart volunteers so devoted to feeding South Maui’s hungry? Anyone and everyone in the community, including many energetic snowbirds, as Marie calls the many instrumental part-time residents who plan their visits to Maui around Hale Kau Kau’s fundraisers. Not content to spend their time on Maui as idle observers, they dig right into the community helping to make things better. These are the sort of “visitors” we love to hear about!

The 11^th Annual Hale Kau Kau Fundraiser was held last month at the Wailea Marriott. The theme, Music for the Soul, featured headliners Willie K, Joe Cano, Island Stylin’, and other top Maui entertainers along with an elegant dinner, silent and live auction with professional auctioneer on board to raise much needed funds. At only $75/pp the tickets sold out quickly, needless to say.

Please visit Hale Kau Kau’s website http://www.halekaukau.org/ and have a look at all is entailed to help feed those who would otherwise be hungry on Maui. Hopefully you’ll feel the urge to pitch in and help with such a great cause. Phone 808-875-8754, for the volunteer hotline or to be part of their mailing list.

Carving the Steaks

Mark Shimer, chef and owner of Cater 2 U, stood behind the massive barbeque grills set up on the beautiful ocean front grounds at Olowalu. Multiple giant woks sizzled atop open flames as the Chef tossed a vegetable medley into hot oil. His numero uno, Chef Carlos, tended twenty or so slabs of New York Steak at the adjacent grill. As each steak hit the fire, the unmistakable, mouth-watering scent of seared meat rose into the tropical air.

“What’s that on the steak?” I asked, my knees buckling slightly after taking a bite.
“Mark’s own special rub,” Carlos answers as he carves a slab into neat half inch slices before putting them on display at the exquisite buffet line.
“Any chance I can get the ingredients?” chefs and staff all laughed in unison.
“Not a chance.”

Setting the Stage

I was enjoying my good fortune. having scored a behind the scenes pass last week when Kitty and Mark catered the Char/Preston Wedding at the beautiful Olowalu Plantation House, Saturday, March 20, 2010. I’ve worked in kitchens, I’ve cooked, I’ve catered, and I was impressed with Cater 2 U’s operation and staff.

After watching them in action, I suggest everyone put Cater 2 U on your speed dial. Mark and Kitty have the inside track when it comes to event planning, orchestrating everything from  lighting to bartending. They create beautiful table settings, procure specialty items such as chocolate fountains, ensuring the décor  further enhances the fabulous food. Their goal is to create an unforgettable <em>experience</em> for you and your guests.

Decorating the Cake

Cater 2U also knows how to scout the best locations for weddings, parties, intimate dinners or any other small or large function you might dream up. All you need do is present them with a guest list, explain the reason you are throwing the party, and they will personalize an event specifically and uniquely designed to reflect your tastes and theme.

Lanterns Glow in the Sunset

Mark and Kitty started Cater 2 U after realizing if they had to put in 40 hours at work they may as well work for themselves since the passion they bring to their profession elevates their occupation into satisfying self-expression. Mark has taken his hands-on kitchen experience; where he went from prep cook to executive chef at the famous Roy’s restaurant, to and create a well-oiled machine that produces one great event after another. With the help of his wife Kitty, Cater 2U has hosted events for Golf Channel T.V and the LPGA and received the Blue Ribbon Winner Taste of Lahaina Best Meat in 2007.

Buffet

Back at the wedding, the sun had set; the buffet line finally thinned out and I was able to try some of the wedding feast. After helping myself to everything on the table, I noticed a look of satisfaction radiating from Mark’s face. It was another successful event.

Three things came to mind after savoring the amazing spread.

1) How can I get invited to do a follow up story so I can indulge once more in Cater 2 U’s fine dining experience?

2) Maybe I should throw a party myself.

3) This would be where and how I’d do it if I ever saw myself getting married.

Don’t get excited Mom; I’m still single.

With only a couple of seconds and a single chance to make a great first impression, doing it right is difficult. A quick and dirty stride to perfection can result in performance anxiety. It’s not fair that most of us have to work at it – practice in the mirror even – while others…

For Bartender Brooke Adams it comes off as effortless. She leaves you with a lasting first impression before you’ve even been seated at her bar.

Brooke Adams

“It’s not work, as to most. It’s an adventure I look forward to everyday”, she states eloquently when asked the question, “What do you love most about your job?”

She serves me a refreshing carafe of Mojito with an empty glass to refill at whim (which by the way is half off during happy hour, chump change at $5 a carafe) while awaiting her return to answer my questions between orders while she equally divided attention with the rest of her regulars.

WCM: This is a hot bar! How do you manage to keep things sizzling day after day ?

Brooke: Great service and a big smile!

WCM: You’re not just a bar manager. You also serve meals at your bar. With all the serving, bussing, pouring, mixing, and special orders, how do you manage it all so seamlessly?

Brooke: When you love what you do, it’s easy. You don’t even think; you just do.

WCM: Off the cuff — what’s a nice girl like you doing in a place like this?

Brooke: This is a nice place.

WCM: Okay, better put, how did you originally find your way to Bistro Casanova? How long have you been working here?

Brooke: I heard through Maui’s coconut wireless that the popular upcountry Italian Restaurant & Deli was opening in another location. The excitement of a great restaurant being so close to me without having to drive so far made me want to work there, and I’ve been there ever since.

WCM: If I weren’t the bar manager at Bistro Casanova, I’d be…….

Brooke: ……..a flight attendant doing the same thing, but in the air and traveling the world at the same time.

Now we are well into my 2nd caraffe of Mojito, which by the way, I have failed to pour into my empty glass, being so wrapped up with the most delectable spread sitting in front of me from the Tapas menu.

The delicate flavors of the Nori Wrapped Seared Ahi served with a wasabi aioli made me forget where I was for a minute or two while I shoveled it in like no one was watching. Every crunch of the Sauteed Mushrooms over crostini with garlic & chives and a hint of Brandy sauce enhanced the deep flavor and made it a true Italian delight. Then lastly, for the French fry freak that I am, the ever popular frites with Rosemary served with a caper mayo dipping sauce capped the evening.

WCM: Bistro Casanova is undoubtedly Central Maui’s best place to meet and mingle. How do you make everyone feel so at home at your bar?

Brooke: Being around so many different personalities so much of the time, I learned how to multi task my abilities and share my attention equally among everyone sitting at my bar.

WCM: I happen to know firsthand you’ve watched the evolution of many relationships from your position behind the bar; from heady first date to heart aching split. Do you offer advice to the lovelorn?

Brooke: I am not one to judge and offer biased advice.

WCM: How do you handle prickly situations?

Brooke: I don’t, but if I must, a smile, a sorry, and perhaps a glass of water with a lemon wedge (because they might have had too much to drink).

WCM: What’s your favorite libation to serve? To enjoy after hours?

Brooke: I like the sound of the ice while shaking a Martini. After hours, I like an extra dirty Grey Goose or a nice glass of Pinot.

WCM: What do you love most about your job?

Brooke: Meeting new people and making them smile while they sit in front of me.

Exiting the parking lot of Bistro Casanova not knowing of whether it was one too many Mojitos or having enjoyed the food way too much, I find myself belting out the lyrics to the popular song, ” I Love This Bar” by Toby Keith. Then I wave goodbye to my friends through my rear view mirror with a promise of meeting next week, same place, same time.

Bistro Casanova, 33 Lono Ave, Kahului, Hi 96732 (808)873-3650

Hours of Operation: Daily Mon – Sat, closed on Sun

Lunch: 11:30am – 2:30pm

Tapas: 4pm – 9:30pm

Dinner: 5pm – 9:30pm

Happy Hour: 4pm – 6pm

Isabella with Maui's Best Mai Tai

Meeting Isabella, you notice her good looks first, followed immediately by her accent. When asked if she’s German, she quickly clarifies – Bavarian.

Like most residents of Bavaria, she is proud of her origins, and why not? Dwellers of her home state in southern Germany are well known for their fun-loving good nature – think Oktoberfest.

Yet, in spite of having grown up just two hours outside Munich, Bella (as she likes to be called) admits with a shrug to having never attended the famous festival of beer and blasmuzik. Would she like to join the fun some day? To Bella, the job at Mai Tai offers a more exotic and manageable party nightly.

Isabella Serves and Mixes with Equal Aplomb

Find Isabella and her jolly attitude every night except Monday and Wednesday at the Mai Tai Lounge on Front Street in Lahaina. Before you do, here’s a chance to get to know her a little better:

WCM: How do you mange to keep things sizzling night after night?

Bella: My enthusiasm for the job and great drinks such as Mojitos, Margaritas, dirty Martinis, Cosmos and Lemondrops,  and of course our signature drink, the Mai Tai!

WCM: You’re not just a bar manager. You also serve meals at your bar. With all the serving, bussing, pouring, mixing, and special orders, how do you manage it all so seamlessly?

Bella: My years of experience and my German charm.

WCM: Off the cuff — what’s a nice girl like you doing in a place like this?

Isabella Fuerst

Bella: Enjoying what I like to do, making drinks and meeting amazing people from all over the world (who will buy some real estate here on this beautiful island of Maui.)

WCM: Okay, better put, how did you originally find your way to  Mai Tai Lounge? How long have you been working there?

Bella: Just walked in one day after JD from the liquor commission recommended me to William the owner. I have worked here over one year.

WCM: If I weren’t the bar manager at Mai Tai, I’d be….

Bella: … the owner.

WCM: How do you make everyone feel so at home at your bar?

Bella: I treat them how I would like to be treated and show my customers a good time at the bar.

WCM: Do you offer advice to the lovelorn?

Bella: Find your best friend in the person you love, the person you can see every day and love to hang out with because, ladies and gentlemen, looks will fade.

WCM: How do you handle prickly situations?

Bella: I cut them off.

WCM: What’s your favorite libation to serve? To enjoy after hours?

Bella: Margaritas

WCM: What do you love most about your job?

Bella: Meeting new people.

WCM: What else would you like our readers to know about you?

Bella:  I have been in the states a total of 8 years now. I started in Fayetteville, North Carolina, and moved on to Santa Cruz, California, then to Kauai and now on Maui. I am going on my 4th year here and counting. My 2nd passion, next to making drinks, is real estate. I am a real estate agent working for the oldest company on Maui called Maui Realty Company, Inc. I get a lot of my clients from Mai Tai Lounge, so it’s a good job to have from that point of view. I have a dog named Kaya and a cat named Missy, whom I love dearly and miss them when I’m away. I love taking Kaya to the beach and on long walks.

WCM: Thanks for letting us get to know you better!

Bella: See you at Mai Tai Lounge!

Come on baby light my brick oven fire...

My heart is all a flutter and I don’t mind admitting it one bit.

Only two days after being recognized as 2010 Restaurateur of the Year, Wolfgang Puck sauntered into Chinois last night just as I’d taken the first glorious bite of wok fried halibut. The evening had already been declared a success based on the amazing flavors of the appetizer portion of the multi-course feast I was sharing with two dining companions, but the sudden presence of one of the most famous chefs in history put the whole experience over the top.

When told I was a food writer on Maui Chef Wolfgang flashed the shaka sign, insisted on having his photo taken with me and whispered that he’d be on Maui in early March. Okay, okay, so what if my companion actually asked if we could take the photo – it was Wolfie who volunteered the news about visiting Maui.  (Of course I have already made reservations for Spago at the Four Seasons in Wailea while he’s on island.)

'70's Heartthrob Eric Estrada

We had chosen to dine at Chinois in Santa Monica as part of Dine LA Week whereby participating restaurants offer special pricing and prix fixe menus giving local diners a chance to savor fabulous cooking at fabulous prices.  I had flown in from Vegas that morning – where I hadn’t seen anyone of note except Eric Estrada dining next to us in Lavo (the Palazzo) prior to a performance of The Jersey Boys.

Okay, look at me – shamelessly name-dropping like a Hollywood wannabe. Maybe it’s the upcoming Oscar race; perhaps it’s the fact Chinese New Year is coinciding with Valentine’s Day this year (that has to be auspicious!) or maybe it’s this brush with culinary fame last night and I’m reeling from a contact high.

What had occurred to me in a moment of sudden clarity, even before Wolfie showed up, (I can call him Wolfie now, right?) was that prior to dining at Chinois I found myself wondering what else was out there, what new, novel, unique place ought I be visiting instead? Chinois is, after all, a tried and true establishment – been there since ’83. It’s your mama’s nouvelle and haven’t we all been bored by now that  “fusion” furor has subsided?

The Author and Object of Culinary Affection

Then a voice inside me said, “Ah, young grasshopper. There are reasons certain things long endure.” They last because they are great. Although fusion cuisine has taken hold to the point it is almost cliché these days, it was Wolfgang Puck, with his Austrian background, French training and immense creativity that first put the best flavors from various cultures all together in one big wok and set the culinary world on fire.

Wolfgang Sets the World on Fire

Chinois might not be the newest and the latest and Wolfgang Puck, beyond managing his immense food empire, has even become a household name on the Home Shopping Network. Yet, last night proved to be one of the most unexpectedly exciting evenings I’ve had in ages, both in terms of food and dining and the brush with culinary genius. Call me star struck – I’m good with that.

And, well, okay, I admit it; I can’t wait to see Wolfie again and dine at Spago, Wailea  in March!

Spago Maui - Same Great Food, Ocean Views!

Warming my heart even further, Spago, Wailea offers a Three Course Prix Fixe Meal for $49 every day from 5:30 pm – 6:00 pm and again from 8:45pm until 9:30pm. Offer valid January 10, 2010 – April 1, 2010. Make reservations here .

Joseph Acquino of Lahaina Produce

It’s a family venture, with all seven Aquino offspring pitching in for the effort while mom, Lisa, manages the business aspect of the company. “We are committed to providing access for  all people to quality fresh fruits and veggies. We get our produce from our farm, other local farms, and fresh off the plane domestic farms. Quality is our number one priority,” explains Lisa on the company website. In Lisa’s own words, her motivation for starting the business was her “personal quest to improve my overall health, I found that the grocery stores on Maui did not provide suitable access to fruits and veggies, in either quality or price. I was simply unable to afford providing my family with daily fruits and veggies. If it was affordable the quality was horrible.” So she took matters into her own hands and voila! We all benefit.

We stopped by the Farm Stand twice last week and netted shiny eggplant, red bell peppers, Maui onions, snapping fresh green beans, and the world’s largest and sweetest potato I’ve ever seen. That night we grilled it all up for supper and finished it off with mango, banana and pineapple medley also procured from Joseph’s produce stand. We felt so healthy the next day I played tennis for the first time in a decade. So there you go! There’s magic in them thar home grown vegetables.

Lahaina Produce Selection

Our second shopping trip netted sweet corn, butternut squash, rambutan, a beautiful perfectly ripe mango, locally grown jicama (rare to find on Maui), silver white perfect mushrooms, baby bok choy, surprisingly crispy snow peas and beautiful tomatoes. Oh, and a package of fresh mint for our juleps. All that came to only $10.25! Besides having easily procured the essentials for a healthy stir-fry dinner (and then some!), I avoided the parking lot madness and temptations of impulse purchases at the grocery store.

To ensure that every man woman and child on Maui has access to Lahaina Produce’s nutritious selection of produce, Lahaina Produce also offers a convenient delivery service! Here’s how it works – log on to www.lahainaproduce.com.

1. Fill out order form on ORDER HERE page.

2. Decide if you would like to have your produce delivered or pick it up.

3. Decide on which produce package you to order.

4. Order by Sunday 10:00 p.m. for the following Wednesday, Thursday, or Friday.

5. Enjoy the benefits of eating fresh fruits and veggies.

6. Repeat weekly, bi-monthly, or monthly.

7. They accept credit cards via paypal–  all packages must be prepaid before delivery.

(Be sure to tell them What’s Cooking Maui sent you!)

Lahaina Produce Veggies

Ordering online and enjoying front door delivery makes it so easy to eat well, you have no choice but to keep your New Year’s Resolution — the one where you promised to eat better and spend less money on anything that’s bad for you.

For added incentive and to make good use of that gorgeous Butternut Squash currently available currently at Lahaina Produce, here is a recipe from the Oregon Bounty Cookbook for Squash Soup. Perfect for those gloriously cooler nights we are being graced with on Maui lately.

Dine well; be hearty!

Butternut and Acorn Squash Soup

Ingredients

• 1 tablespoon unsalted butter
• 1 onion, diced (about 1 1/4 cups)
• 1 carrot, diced (about 1/3 cup)
• 1 celery stalk, diced (about 1/2 cup)
• 1 clove garlic, minced
• 3 cups chicken broth
• 1 cup heavy cream
• 2 cups cubed butternut squash
• 1 cup cubed acorn squash
• 1/2 yellow potato, peeled and diced
• 1/4 teaspoon sea salt
• 1/4 teaspoon white pepper
• 1 teaspoon grated orange zest
• 1 teaspoon honey

Directions

Heat the butter in a soup pot over medium heat. Add the onion, carrot, celery, and garlic. Cook, stirring frequently, until the onion is tender and translucent, 5-6 minutes.

Add the broth, squashes and potato. Bring the broth to a simmer and cook until the squashes are tender enough to mash easily with a fork, about 20 minutes.

Strain the soup through a sieve, reserving the liquid. Puree the solids and return them to the pot. Add enough of the reserved liquid to achieve a soup consistency. Blend well. Return and simmer. Add the cream and seasonings to taste.

Chef Bev Gannon

For the past ten years Bev Gannon, her restaurants, and catering business, have garnered enough awards to fill the entire wall of her upcountry dining room including Top Maui Restaurant as noted by Honolulu Magazine’s Hale `Aina Award,  in 1998, 1999, 2000, 2002, 2003, 2004, 2005 and 2006 and Maui No Ka Oi Magazine’s `Aipono Award in 2004, 21005, 2006. Readers of the Maui News voted her Best Chef on Maui this year, but she was almost too busy to notice!

Bev Gannon is on a roll! Admittedly, she’s been rolling along for twenty years, ever since moving to Maui and opening Hali`imaile General Store.  It’s not as if success is anything new for Chef Gannon, but the past year we’ve seen her stand in the spotlight even more than usual as the winsome and highly acclaimed Chef ratchets her significant talents to a whole new level.

Perhaps it’s the satisfaction she gained after celebrating Hali`imaile’s twentieth birthday last year, or the inspiration derived recently by finishing her second cookbook, Family Style Meals at the Hali`imaile General Store, or the fact she’s added yet another restaurant to her list of enterprises.

The Restaurants!
Already there was Joe’s in Wailea, Hali`maile General Store, the Lanai Grill, and Celebration Catering. Then in August Chef Gannon “quietly” took over Sea Watch in Wailea. After participating in the upcoming Restaurant Week Wailea, Nov. 8-14^th during which a prix fixe menu will be offered at Sea Watch for $29, (link here) the doors of Sea Watch will temporarily close December 1^st for a full remodeling. Quite an undertaking, sure to result in a new and exciting dining experience for Maui.

Flying High!
Bev also serves as executive chef for Hawaiian Airlines and constantly updates the innovative menu options. Her delicious food is one of the main reasons to fly Hawaiian! What other airline serves duck stir-fry or Grilled Salmon with Coconut Curry Sauce and Ginger Mashed Sweet Potatoes? Beyond creating menus, Bev supervises chefs in all major Hawaiian air terminal locations –from Sydney to Portland, Oregon, and shares her recipes via in-flight videos. (Try this recipe for Blackened Ahi with Sweet Thai Chili Sauce, Wasabi Greens, Tobiko & Mashed Potatoes which I snatched from Bev’s Blog.)

The Spotlight!
Chef Gannon accomplishes all that when she is not fulfilling her role as media darling, appearing with Sam Choy, Rachel Ray, Giada or giving cooking demonstrations on the mainland. (Search YouTube to see some of the places Bev has appeared on camera in the past twenty years.)

The Community!
In her role as community leader, Bev believes in giving back to many local organizations including the Maui Food Bank, Hui No’eau Visual Arts Center, and the Maui Culinary Academy.

On December 6^th, Bev is offering her home as part of the Holiday Home Tour sponsored by the Maui branch of Planned Parenthood to benefit educational outreach programs. Although typically closed on Sundays, the gracious and generous Chef will open Hali`imaile General Store for tour participants from 10 a.m. – 3 p.m. (Call 808-572-2666 for reservations and information.)

The Zin!
Adding to her impressive schedule and accomplishments, Bev will also headline at the 19^th Annual Zinfandel Festival (or ZAP) in San Francisco, January 28-30, 2010. During the three day affair she will be wowing local foodies with a signature Hawaii dish “certain to surprise expectations,” among other expressions of her culinary talents. Because promoter John Hanhauser is such a Gannon Fan as well as Maui homeowner, the Maui Culinary Academy has been named a beneficiary of funds raised at the event.

The Woman!
Besides her obvious skills in the kitchen, it is her positive outlook, innate sense of hospitality, and practiced Aloha that all adds up and keeps the award winning Chef in such high demand. She’s been compared to Julia Child which is not totally off-track. Both women project a strong sense of themselves along with a love of food and the people they feed. Both crashed through gender barriers in a profession dominated by males. Bev was the only female member of the original twelve chefs who helped create the Hawaiian Regional Cuisine movement – the gang that started the whole “Pacific Rim” style of food preparation which took the world by storm and did for Hawaiian dining what Wynn did for Vegas. In short, Bev Gannon deserves all the accolades and opportunities that have come her way. We can’t wait to see what she takes on next!

Beautiful and delicious salmon appetizer

So much has been written (and whispered) about David Paul’s Island Grill since it opened this past spring (2009) in Lahaina. Although we’ve  remained conspicuously silent during the restaurant’s start-up period,  we were observing, stopping in now and then to taste this and that, giving it time to settle a bit.

We had acknowledged it’s a really beautiful space and predicted the food would be first-rate coming from David Paul. He, with a reputation to uphold, associations to explain, standards to maintain, new territory to explore, had a lot at stake. Most importantly he would need to satisfy patrons with discriminating palates who would challenge the oft controversial chef to fulfill their every expectation.

David Paul, in the course of his illustrious career, has won every coveted award, broken rules, forged new ground and gone against the grain more than once. To time his “comeback” in concert with intense market challenges, at a time when others might rather throw in the dishtowel, was courageous and bold. He’s making it.

What he’s doing right, besides continuing his tradition of excellence in the kitchen, is offering great value. Over 50 wines by the glass for under $10; half-size portions available on many items; a constantly changing menu; six course chef’s tasting menu for $49 (that’s always new and different); and now even greater incentives to stop in and see what the buzz is about.

The  biggest and most news worthy buzz spawns from his “New Island Cuisine” approach to cooking and menu selections that appeal to everyman and gourmets alike. For not-so-average Joes, there’s mac and cheese — with truffles, of course; burgers crafted with Kobe beef; big bowls of salad to share with friends. At Island Grill you might also enjoy comfort on a silver platter with slow roasted pork and short ribs; while other dishes like the ahi and foie gras or butterfish and lobster drip with elegance.

Bar - David Paul's Island Grill

The Chef’s originality and creativity shine in dishes like the Princess and the Pea — diver scallops seared medium rare and served on sweet English pea cakes with pickled ginger foam and frizzled leeks. Yes, pea cakes. What a great idea! Ever try lemongrass kimchee as a side dish? Brussel sprout leaves in place of romaine on your Caesar salad? Whether or not such experiments are your cuppa cabbage, one thing is certain, you won’t be bored and you won’t go broke trying out exotic flavors or enjoying soul-satisfying mainstays at David Paul’s Island Grill.

Absolut Sunset at the Bar – $5.00 Absolut cocktails, $3.00 Draft Beer, 50% off Supper Club menu all night at the bar!!

Mick Fleetwood

As if last night’s astounding sunset, the discovery of gelato on Front Street, or the fabulous wine tasting under the stars last Friday weren’t enough, The Mick Fleetwood Band is also playing in Kihei and Kaanapali this week!

Maui residents are outrageously fortunate on so many counts, not the least of which is having world- class performers in our midst who, having already achieved fame and glory, now play for the love of it, using their talents to raise money for deserving causes. In this case the concerts will benefit Save the Arts, a program “created to education, inspire and encourage the youth of our community through Arts and Music.”

The Mick Fleetwood Band, features Rick Vito, Lenny Castellanos, and Mark Johnstone. Two members of the Island Rumors Band, Eric Gilliom and
Gretchen Rhodes, have been invited to play along with Hapa’s Barry Flanagan, (who also teamed up with Gilliom this past weekend at Café Marc Aurel’s intimate setting.)

Be sure to attend one or both of the concerts!

Stella Blues, September 11, 9 p.m.

Royal Lahaina Resort, September 13, 7 p.m. (dinner packages also available)

$40 in advance, $45 at the door

For Reservations call 661-3611

Sean offers service with his inimitable smile

-interview by Tara Johnson

Sean took a few minutes from his multi-tasking at Roy’s Kahana Bar to chat with us about his work and life. While sampling a variety of wonderful pupus and desserts we enjoyed the usual quick wit and “Aloha” that Sean always serves at his bar.

Sean moved from Aspen to Lake Tahoe eventually settling here in Maui at Roy’s for the last 18 years. After 31 years and 4 different decades of bartending, Sean ranks as one of the best in the biz.The amazing food at Roy’s is not the only thing that keeps us coming back for more; Sean is a master at  mixing drinks and providing constant entertainment at the bar, too.

WCM: Right to the point, Sean, how do you keep things “cool” yet  make your bar so “hot?”
Sean: It’s called B.B.D; I try to give everyone the “Bigger and Better Deal.”

WCM:You’re not just a bartender; you also serve food at your bar. With all the serving, bussing, pouring, mixing, and special orders, how do you manage it all so seamlessly?
Sean: It isn’t always easy. The trick is to make it look like it is.

WCM: Off the cuff — what’s a nice guy like you doing in a place like this?
Sean: I never loved a company or my job before. That’s priceless.
WCM: Okay, better put, how did you originally find your way to Roy’s? How long have you been working there?
Sean: I did a little research on Roy’s and found out they were opening a new restaurant in Kahana. I have been here for 18 years now.

(We must add that Sean was the first person to be hired at Roy’s, and the only original person still there)

WCM: Fill in the blank:  If I weren’t the bartender at Roy’s I’d be ___________
Sean: Hopefully playing on the AVP Volleyball Tour. But realistically, I’d be playing volleyball at Kaanapali Beach with my friends.

WCM: Roy’s is undoubtedly a great place to meet and mingle, especially late nights. How do you make everyone feel so at home at your bar?
Sean: I host a party at my bar each night and I wait to see who shows up.

WCM: Ever dish out relationship advice?
Sean: No, because what goes on at Roy’s Bar, stays at Roy’s Bar.

WCM: What’s the most interesting thing that’s happened at your bar?
Sean: A guy proposed to his girl at my bar with a ring in the chocolate soufflé. She cut it open and there it was, and she said yes!

WCM: What’s the most interesting thing that’s happened in your life?
Sean: Following my baseball and football team around for two weeks to four major cities; Detroit, California and Boston.

WCM: What do you most look forward to?
Sean: Days off. We live for days off.

WCM: How do you handle prickly situations?
Sean: With finesse.

WCM: What’s your favorite libation to serve? To enjoy after hours? To toss down the drain?
Sean: My famous lemon drop is my favorite to serve, Coors Light to enjoy, and definitely bad wine to toss down the drain.

WCM: Fill in the blanks: If  I never see another recession in my life, it will be too soon.

WCM: What do you like most about your job?
Sean: Seeing a smile on the face of a return guest, when I recognize them and say “Welcome back.”

WCM: What do you like most about Maui?
Sean: The Aloha of course.

WCM: What’s your favorite thing to do when you aren’t working?
Golf, Volleyball, and the Tiki Bar.

WCM: Working here for 18 years, you  must have your favorite menu items. What are some of your “must haves”?
Sean: Shortribs, and of course the chocolate soufflé.

WCM: Sean, thanks for taking time out of your busy schedule to talk with us.
Sean: Mahalo and Aloha!

You can visit Sean on Monday, Tuesday, Thursday and Friday at Roy’s Kahana Bar and Grill.  Another great reason to check out Roy’s in a more casual atmosphere is 25% off on their Classic dishes offered at the bar each night.

Sean Rudisell, Roy's Hot Bartender