Upcountry Maui

On your drive up to Haleakala make a stop in beautiful Upcountry. See Maui from a less traveled perspective atop these fertile slopes, from its rolling green meadows to the seemingly endless sea below. Visit the plantation town of Makawao, which is home to a thriving art community, or take a farm tour in the rich uplands of Kula. Learn more about Upcountry Maui

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Guest Review from a Springfield Missouri Visitor

I must say I was surprised, I loved your resort.  I was very concerned with the renovations.  I loved the location and loved the Studio Oceanfront room.  I know that you will have a great resort once all the renovations are complete.  I think your quiet, relaxing hotel was just perfect.  Loved having the kitchen in the room.  Thank you for a wonderful getaway.

Great Value in 2010 at Lahaina Shores Beach Resort

Start thinking about Spring and how much fun it will be at Lahaina Shores Beach Resort during the whale watching season which extends through mid-April.  Be among the first to see the beautiful restoration and enhancement that will be completed in mid-February.  All who love the plantation style architecture of Lahaina Shores will be pleased to see that special care was taken to preserve this classic landmark.  The enhancement work includes the building’s exterior and new ceramic tile floor treatments for the outdoor lanai of each condominium.

Upon the completion of the renovation Lahaina Shores will continue to be the best value on Maui.   Choose between great room-only rates including $169 for a West Maui Mountain view or $218 for an Ocean Front location or take advantage of our 3rd Night Free promotion.

Guest Review from Trip Advisor

“Location, People and the View. Will definitely stay here again!”

This was my first trip to Hawaii for a wedding. The bride and groom recommended this hotel and stayed there for a few days as well. It was very easy to find (just off the highway) and within walking distance to the long strip on the beach. We booked snorkeling adventures and were able to walk to the harbor from our hotel. That made is so easy! Being walking distance from many restaurants and shops was a big plus! There is a parking lot at the hotel as well which is entered by a key card. The angle to get into the lot is a bit awkward but you get used to it.

The staff at the hotel were very friendly! So helpful and kind from the time we got there! There is an expedia activities desk downstairs which can help you book trips and adventures. Very nice people.

The room was definitely older but kept very clean and neat!! We had a full kitchen (utensils and all), 2 full beds, balcony with a view of the mountains and a spacious bathroom. There was a TV, extra chairs/couch and table. Both my friend and I were pleasantly surprised with our room.

And of course we had AC….which some of the hotels we considered, didn’t! We had internet but there is a charge.
The hotel has a nice pool, lots of breezy ocean front property. The only thing was the area of sand between the hotel and ocean….kinda small. Not fluffy, soft sand. However, there are many many beaches to chose from. So not a problem at all. With all the pros of this place…that one little con is very minor.

Loved this place, would definitely stay there again!

View complete review at www.tripadvisor.com

Cumin Seared Ahi

Ingredients for the Ahi:

3 blocks              Ahi, sashimi grade (1” square 2.5” length)
1 tablespoon       Cumin, grounded
1 teaspoon          Garlic purée
1 tablespoon       Olive oil

Ingredients for the Seviche:

4 pieces                Baby carrots
4 pieces                Baby beets
1 piece                 Red bell pepper
½ piece                Maui onion
1 piece                 Jalapeño
2 tablespoons       Molokai ogo, sliced
½ piece                Lime, juice
½ piece                Lemon, juice
4 sprigs                Cilantro, chopped
1 tablespoon         Extra virgin olive oil

Ingredients for the Anchovy Purée:

12 cloves             Garlic, peeled, stem removed
8 pieces               Anchovy
½  cup                 Milk
2 tablespoons       Extra virgin olive oil

Sea salt and white pepper to taste.

Method:

Blanch 5 times the garlic in boiling water, (to remove the aggressive taste).  Simmer the blanched garlic in milk for 8 minutes.  Blend the garlic, milk, olive oil and anchovies until smooth purée, season with white pepper from the pepper mill.

Season the ahi blocks with the garlic, the cumin, salt and pepper.
Sear the blocks with olive oil in a non-adhesive frying pan.
Cut each block into 4 cubes.
Slice paper thin (best done with a Japanese mandoline) the carrots, beets, Maui onion, bell pepper.  Cut the jalapeño into small brunoise.
Mix all the vegetable and ogo with the lime and lemon juices, olive oil, cilantro, season to taste.

On an individual rectangular plate, arrange the ahi, 4 pieces in the row, one row of vegetable seviche, anchovy purée in between.

George Mavrothalassitis, chef/owner
Chef Mavro

Chef Mavro
1969 South King Street – Honolulu – Hawaii – 96826 -  (808) 944-4714 -  www.chefmavro.com

Kalbi Short Ribs

Ingredients:
1/3 cup soy sauce
1/4 cup honey
1 teaspoon grated ginger
6 garlic cloves, crushed
1/3 cup sliced green onion
1/3 cup apple cider or pear nectar
4 lbs beef short ribs
1 tablespoon sesame seed, roasted and ground

Directions:
1. Combine all ingredients.  Dip each piece of meat in the sauce.
2.  Layer in a flat dish or pan and pour marinade on top.  Marinate for 4-12 hours.
3.  Preheat grill to medium-high heat.
4.  Remove short ribs from marinade pat dry and discard marinade.
5.  Grill short ribs until slightly charred and tender
6.  Garnish with sesame seeds

Recipe taken from RecipeZarr posted by Rita.

Citrus Chiboust

Citrus Chiboust

Yield: ¼ sheet tray

Ingredients:

9oz                  Milk
9oz                  Heavy Cream
6 ea.                Yolk
4 ½ Tbsp       Corn Starch
1 Tbsp             Sugar
6oz                    Citrus Juice (1lemon, 1lime, orange, grapefruit)
2 ½ oz             Yuzu Juice
7 sheets          Gelatin Sheet
6 ea.                 Egg White
1 ½ oz             Water
7oz                   Sugar

Method:

In a pot over moderate heat, bring milk and cream to boil.

In medium bowl, whisk together egg yolks, cornstarch, and 1 tablespoon sugar. Gradually whisk hot milk and cream into egg-yolk mixture, then return mixture to pot. Reduce heat to low and cook, stirring constantly w/ a whisk until it becomes thick and smooth, about 2 minutes. Add gelatin sheet and melt. Stir juice mixture into custard and strain.

Place plastic wrap onto surface of custard, and let cool.

In a small saucepan clamp on candy thermometer & set over medium heat with 1 ½ oz. water & 8 oz. sugar. Simmer undisturbed, until thermometer registers 235°F (firm ball stage).

While syrup is simmering, in an electric mixer, beat egg whites just until soft peaks begin to form, about 3 to 4 minutes. With mixer running, slowly pour hot syrup into egg whites, then continue to whip until meringue thickens, becomes glossy, and holds soft peaks, about 6 to 8 minutes.

When custard has cooled & thickened (cool over ice bath if necessary), gently fold in meringue.

Pour into a sheet tray lined w/ plastic wrap. Freeze at least for an hour.

Cut into squares and place them on a baking sheet 4” apart.

Sprinkle a thin even layer of granulated sugar on top. Torch until sugar completely melts and starts to caramelize. Chill in the freezer for 5minutes. Repeat process twice. Chill in fridge until ready to serve.

 Coconut Poppy Seed Cracker:          *Oven @250F

Ingredients:

1 ¼ cup                       Sugar
2 ½ Tbsp                     Butter (room temp)
7 ea.                            Egg Whites (room temp)
2 cups                         Unsweetened shredded coconut
1 ¼ cup                       AP Flour (sifted)
1 T.                              Poppy Seeds

 Method:

Mix everything together. Spread the mixture as thin as possible on a baking sheet lined with parchment paper. Sprinkle poppy seeds on mixture before baking. Bake for 30 minutes until golden brown. Peel with caution after completely cooled. Store in an airtight container.

Shiso Syrup

Ingredients:

1 cup                           Sugar
½  cup                         Water
½ cup                          *Shiso Leaves (thinly sliced)

*Reserve a few leaves for plating
Method:

In a small saucepan, bring water to a boil. Add the sugar and the sliced shiso leaves and reduce the heat to a simmer until the sugar dissolves.

Continue to simmer until the syrup thickens, about 5minutes.

Cover the pot with plastic wrap and let the syrup cool completely.

Strain syrup into a small container.

 Citrus

Ingredients:

Citrus in Season (navel orange, grapefruit, blood orange, tangerine, etc)

Method:

Cut citrus into segments. Before serving, mix citrus with the shiso syrup.

Lilikoi / Passion Fruit Sauce

Method:

Cut fruit into half. Spoon the seeds and juice in a small container.

Plating:

Place bruleed chiboust on the left side of the plate.

In the middle assemble citrus segments. Sprinkle thinly sliced shiso on top of citrus.

Place a spoonful of lilikoi sauce on the right side of the plate.

Sprinkle small pieces of broken coconut cracker on top of the sauce.

Scoop lychee sorbet and place on top of the cracker.

Garnish sorbet with a piece of coconut cracker.

Serve immediately.

George Mavrothalassitis, chef/owner

Kevin Chong, chef de cuisine

Chef Mavro restaurant

www.chefmavro.com

Chipotle Citruss Rotisserie Chicken Cilantro

Award winning Chipotle Citrus Rotisserie Chicken- First place winner at 2007 “Taste of Lahaina”

Ingredients:

Organic rosemary
organic oregano
organic spices
chipotle powder
black pepper
Hawaiian sea salt
citrus acid and lemon zest

Pre-heat oven to 375 degree and roast a 3 lb. chicken for 90 minutes. For deep flavor, mix with olive oil, apply generously under the skin and let “soak” for at least 1 hour before cooking. Contains no sugar that will burn. The Plate is available as lunch special from 11am- 5:30 p.m. for $7.95 and the 3 lb. whole chicken in available during happy hours from 4:00 p.m.-5:30 p.m. for $9.95. Cilantro’s Organic Chipotle Citrus Rub is available at the restaurant (3.5 oz. $5.95)

Lahaina’s Cilantro restaurant offers affordable dining inspired by authentic Mexican cuisine and fresh healthy ingredients. Owner & Chef Paris Nabavi uses Maui Cattle Company Angus beef, locally- farmed produce and organic spices and herbs whenever available. Plus, tortilla chips are flash fried in trans fat-free soybean oil, and rice, beans and sauces are all made with meat-free stocks. Hours: Monday- Saturday, 11am-9pm, Sunday 11am-8pm. At Old Lahaina Center. 170 Papalua Street. Tel: 808- 667-5444

Review from Trip Advisor

From time to time we will post guest reviews from independent internet sources – enjoy

 

“Best place to stay in Lahaina”

Lahaina Shores Beach Resort

dontwantaname 9 contributions

Northern CA

Jul 17, 2009 | Trip type: Family

We just got back from a week-long stay in unit 705 of the Lahaina Shores. It was a completely positive experience and I absolutely recommend it. We had booked a one-bedroom ocean view, but were upgraded to a penthouse suite because of ongoing construction. The unit has a kitchen, two baths, a bedroom, and a large living room with a pull-out sleeper sofa. The interior is pretty plain–it’s a little worn around the edges and doesn’t appear to have been recently updated. However, it was perfectly clean and well-maintained–and if you’re looking to stay in Lahaina, you’re probably not expecting luxury, anyway. There’s a washer/dryer, which is HUGE plus. The kitchen is stocked with all the basic equipment you could need. The very best thing, though, is the fantastic lanai. It stretches the length of the unit with two table/chair sets. The view is completely amazing–sunsets not to be forgotten. You can leave the slider open all night and sleep to the sound of the waves.

The resort itself is also ideally located–far enough away from the Front Street shops to be free of crowds but close enough to easily walk. The most reliable surf break in the area, Lahaina Breakwall, is accessible by beach. The beach in front of the condo is a little bitty thing, but it’s clean and uncrowded. There’s fun “first-time” snorkeling right off the beach–not a ton of fish to see, but it’s great for getting the kids used to the equipment and there’s lots of sandy bottom so you don’t have to worry about them stepping on fragile reef while they learn. Staff was friendly and very helpful, and the construction didn’t bother us at all.

In all, I would absolutely recommend the Lahaina Shores and unit 705 in particular. I don’t think you’ll be disappointed.

Fresh Salmon Asian Carpaccio

Serves 4 as an appetizer

20 slices fresh sushi-grade salmon, sliced very thin – about 10 oz.

1/2 cup Maui Onion-Apple Sauce (recipe follows)

1 Tablespoon chives – cut into 1/8” pieces, for garnish (we use micro-greens and roe at the restaurant and you can certainly substitute your favorite garnish)

Maui Onion-Apple Sauce

Ingredients:

1/4 cup Maui onion, sliced Onion

1/2 Granny Smith apple, peeled, cored and large diced

1 Tablespoon rice wine vinegar

2 Tablespoons Sake

1/4 cup soy sauce

1 teaspoon sesame oil

2 teaspoons canola oil

2 teaspoons coarse grain mustard

1/4 teaspoon granulated sugar

1 teaspoon garlic, finely minced

1 teaspoon ginger, peeled and finely minced

Method:

Place onions and apples into a food processor and process into a puree.  Transfer the contents into a mixing bowl and hand mix with all the remaining ingredients. Keep refrigerated until needed.

To Serve:

Sauce the center of four serving plates with the onion-apple sauce. Neatly arrange five slices of salmon on top of the sauce on each. Sprinkle chives over top of salmon slices. Serve.

From the first location in the Kapalua resort on Maui opened in 1996, D.K. Kodama’s Sansei Seafood Restaurant & Sushi Bar has grown to include four locations on three islands – one in Kihei, Maui, one in Waikiki, and one in the Waikoloa Beach Resort on the Island of Hawai’i. Known for its innovative new wave sushi, contemporary Japanese specialties, and “no wimpy sauces,” the atmosphere is casual and fun, with something for everyone on the extensive dinner menu. www.sanseihawaii.com