UnRecipe: Live Every Day Like it's Aloha Friday

I think many share this sentiment, which is: I'm not in Hawaii, but I sure wish I was. Maybe not right now, in the heat of summer where it's hot, humid, no one has air conditioning, and the airfare prices are as much as dragon eggs on the Westeros black market... but you know, all the other times when you're Not in Hawaii. Which leads me to the insatiable craving I get for the most unholy of unholy Local Kine Grindz, the infamous Locomoco. Beef burger patty, rice, gravy and a fried egg. It's so simple and cbeap enough to where it's about as much to go out to have it as it is to make it at home. I'm pretty sure McDonalds makes a version for the Islands. But we don't have such luxuries on the Mainland. We must fashion our own Moco of Loco!

Locomoco, Cascadia-style - yep, with kale - Photo by Wasabi Prime

UnRecipe: Say "I Love You, Sugar Coma" with Cookie Butter

Let's face it, if it wasn't so close to Valentine's Day, I'd be calling this post, Breaking Cookie Butter Bad, or maybe Diabetes, the Gift That Keeps on Giving. One of the food fads that rode the coattails of the holidays was the entity known as Cookie Butter, aka Biscoff, aka Speculoos. It's like Billy the Kid, it had so many aliases, and just as notorious. You're either reading this with a look of bewilderment or shaking your head with glazed-over eyes, thinking back on your last sweet fix when you passed out with the Cookie Butter cradled in your huddled grasp. I say, embrace the madness. Ride the snake. Make Cookie Butter Bars for Valentine's Day and never look at the world the same again. Because it's so sweet, you'll probably go cross-eyed.

Happy Valentine's Day - I got you diabetes - Photo by Wasabi Prime

Mixed Plate: The Wrath of Congee

Yo, all my Asian brothahs and sistahs from other mistahs -- are you ready to rumble?? Tiger Moms everywhere are ready to judge meals all over the world, and cast tired looks and furrowed eyebrows across tables at what's going to be served up for CNY! Chinese tradition would dictate you're busy fretting away over a traditional Lunar New Year meal coming up at the end of January, where we say farewell to the Year of the Snake and howdy to the Year of the Horse for 2014. It's a big deal, and it's an important time to gather with loved ones and welcome the new year properly, but I also get that it's stressful like any other holiday fraught with family and drama. I say... to hell with tradition -- invite all your non-judgy friends over, who love you just the way you are, not how many hours of piano practice you shirked as a kid, and serve up the new hotness that I am naming as the Next Big/Annoying Food Trend for 2014: Congee Brunch.

My submission to Food Fads of 2014: Congee Brunch - Photo by Wasabi Prime

FoodTrek: Skip the Strip, It's Downtown Vegas, Baby

Glitz and glamour, a fortune at the press of a button, the playground for legendary stars like Frank Sinatra, Sammy Davis Jr. and the spiritual home of Elvis Presley -- without even speaking the city's name, we know this to be Las Vegas. You would think Nevada would just cease to exist, because its famously infamous city is a place where you don't have to name the region or the state, you simply mention what happens here, stays here. All-night mega-club parties hosted by the latest (pseudo) celebrity. Beers in bong-sized glasses and cocktails with alarming neon hues. Every headline show is Cirque du Something-or-Other. High end luxury shops seeming to have more locations than Starbucks. It's a place that seems literally made of diamonds, which leads one to think, if we're surrounded by such profane wealth, is it even special anymore? I decided to track down my own diamonds in the rough, and stayed away from the Strip for the most part -- my fortune was made in old-school Downtown Las Vegas.

Keeping in real in Las Vegas, Downtown Style - Photo by Wasabi Prime

FoodTrek: My Pidgin Kitchen

In Hawaii they speak a form of Pidgin English, which is basically a language mish-mash of the different cultures that make up the islands today. There are Native Hawaiian words, Japanese, Chinese, etc., all tossed together with English and smashed together... well, like a big loaf of Spam. And that's just what the food culture in Hawaii is like, a mish-mash of different cuisines that all manage to work well on the plate, even Spam. Especially when it's in fried rice.

Sweet chili chicken with Spam fried rice - ono kine grindz! - Photo by Wasabi Prime

FoodTrek: Mahalo Plenty and Putting the "Wow" in Luau

I'm so not a luau person. I can count on one hand how many times I've been to a luau and I can now commit two digits to this achievement. I saw that episode of No Reservations where Tony Bourdain reluctantly attended a luau, and I felt his pain (at least until the tiki drinks kicked in, then it was all good times). That being said, it's sure saying something when I can say I came, I saw, I luau-ed and had a really fun night on our last evening in Maui, with the Runic Games crowd at the Old Lahaina Luau.

Rock-a-Hula, baby - swaying in the tropical breeze in Lahaina - Photo by Wasabi Prime

Total Party Pooper Confession: I had considered skipping the luau -- we missed our chance to try Star Noodle in Lahaina, along with many other restaurants that were on my Maui wish list. Committing a night of just eating at as many places as we could manage was awfully tempting. And the rush hour traffic, complete with a road-blocking accident made for a pretty wicked commute from Makena to Lahaina. Translated to full-on Pidgin with a touch of Maui dialect: Eh, dis one plenty kine pilau pauhana traffic! Dis some junk, eh?!  But this was the final night in Maui, we had so much fun on this huge group vacation with all of the Mister's workmates at Runic, and this felt like a proper way to end our very magical trip on a festive,  happy, gang's-all-here note.

1-2-3 - CAMERA TIME! Festive night and a special little guest-star - Photos by Wasabi Prime

Luckily, we were in the land of Island Time, so despite the traffic snarl, we didn't miss a thing upon our arrival to the Old Lahaina Luau. It's set up like dinner and a concert -- you have a little cocktail hour time, getting settled, enjoying the fresh flower lei they greet you with, and you continue to enjoy cocktail hour time until the buffet is opened. Then it's almost like going to a big banquet wedding -- each table gets up to go through the buffet line and it's done in a nice, orderly fashion so the line for dinner doesn't look like all hell's broken loose. Our group probably took up five or six tables, which were all within the same general area, so it was nice to have everyone sitting so close. We even got a special guest visitor -- a little gecko which scared the holy hell out of one of our friends. I'm pretty sure the gecko was just hoping for a sip of Mai Tai. The photo above is just a reenactment of what happened, as that picture was taken in Kona a couple of years ago, but believe me -- those geckos are lushes, every last one of them!

Eating the islands, one bite at a time - Photo by Wasabi Prime

It was hard to take a good photo of the buffet area while trying to balance my plate, but believe me, it was a very good luau meal. They of course had the requisite whole-roasted pig, fresh from the underground oven -- the imu -- with fall-off-the-bone smoky Magical Animal, but they also had mini pork laulau (pork wrapped in taro leaf, with a little piece of fish for extra flavor, wrapped in a ti leaf before being slowly cooked), two different kinds of poke (Hawaiian-style ceviche) -- one with octopus and the other with tuna, roasted alii potatoes (also known as purple Okinawan potatoes), fresh locally-grown salad greens, a tasty warabi and tomato salad (warabi is like a tropical fiddlehead fern), and more familiar items like teriyaki chicken, beef and roasted fish. There was poi, that old luau favorite of mashed taro root made into a thick, sticky pudding -- which I skipped -- not my thing, but very traditional and worth trying if you've never had it. I feasted on the island beasts from land to sea, and enjoyed every bite. Say what you will about buffets or even luaus -- this was really delicious and the food was fresh and genuine, not trying to adhere to some silly image of what Hawaiian food should be. The endless cocktails were nice as well, an option well-chosen for our party-hearty group.

The story of the Hawaiian islands, as told through music and dance - Photos by Wasabi Prime

We were happily settled in Food Coma Land when the sun settled into the sea and the performances began. The Old Lahaina Luau does a beautiful job, presenting as much of the mythical story of the Hawaiian islands as they do the history of hula itself within the islands. Several of the hula kahiko -- traditional or ancient style of hula -- are from the surrounding Polynesian islands, the original Hawaiian settlers who brought the cultures of the Marquesas and Tahiti, including their method of historical preservation by way of movement and song. The performances are introduced with explanations in English, as well as Native Hawaiian by a kumu, an elder and teacher.

The early settlers of Hawaii and the legends of gods who created the islands - Photos by Wasabi Prime

I loved seeing the performance of the story of Pele, Goddess of Fire, who lives in the Kilauea crater on the Big Island of Hawaii, and her tempestuous relationship with her older sister, Namakaokahai, goddess of water, ocean and rain. It's always the ladies with the complex personal dynamics and DRAMA, no? There's different variations on the story, that Pele put the moves on her sister's husband, or that like many siblings, they just couldn't get along, and so they fought -- fire and water, in a constant battle. But ohana -- family -- wins out in the end, they strike a balance, just like the way the ocean's waves crash against the cliffs of Kilauea, yet the volcano remains active and very much alive; neither force fully overtakes the other and so the islands continue to grow. All this through a beautiful song and dance? Well, just believe me, it's there.

From past to present, a history of hula - Photos by Wasabi Prime

Despite how cool it would have looked in a photo, there were no spinning batons of fire going on. That's a little more Vegas-y and less traditional, because really, how safe is that, spinning stuff on fire?? The later performances show the hula's history, definitely a sign of the European influence, with full muumuu style dresses befitting the modest British settlers that nearly made Hawaii their own (at least before America got their protectorate clutches into it -- but oy, what a bigger, more complicated story that one is). The popularized modern hula -- hula auana -- reminded me of the annual Merrie Monarch hula festival that happens every year in Hilo on the Big Island. Literally the Superbowl of Hula, with halaus traveling from as far as Japan to participate, all the islands literally drop everything to watch it and enjoy the cultural celebration. Hula auana style is more athletic and quick, with synchronized strong movements, especially the all-male performers, proving that men can make hula impressive and powerful. As an art form, hula continues to regain its cultural significance in people's minds -- it lost a lot of ground from too many years of trivialized fake grass skirts, bad tattoos and silly (but wonderful) Elvis movies. Well-done performances like the ones at Old Lahaina Luau are helping to set the image right. 

Cheers to you, Maui - and no, that wasn't my lei on the mermaid - Photos by Wasabi Prime

So yes, despite my not being a luau person, I genuinely enjoyed myself on our Aloha oi, Farewell to Maui night, rockin' the hula. It was a beautiful evening, and everyone looked so happy, relaxed and fully vacation-ized at the luau -- even the Mister and me! We all made our way back to the hotel for a final cocktail hour in their lounge, plus post-func room POG-tinis because we all bought waaaaaaaay too much alcohol (damn you, Costco!) and were desperate to finish as much of it up before we headed back to the Mainland the next day.

Mahalo Plenty to Runic Games for their generosity and heartfelt Aloha to not only the employees but their families, the trip organizers and team-wranglers, the gorgeous island of Maui and all the locals we met, the very patient and good-natured bartenders and staff at Makena Resort who served our every tipsy whim, the awesome Runic Gang for being such FUN travel companions, and even Mother Nature and the Hawaiian gods themselves, for blessing us with an incredible week-long experience. Aloha nui loa -- looking forward to returning again soon!

FoodTrek: Fearless Feats and Feasts, the Maui Adventures Continue!

My best vacation advice ever? Have SOMEONE ELSE plan your excursions. Because that Someone Else will plan something more adventurous than what you would ever choose from a clinically sane mind. That Someone Else will test your boundaries for personal safety. And that Someone Else may stand to inherit all your personal wealth and property in the event of your unfortunate demise, so what the hell -- RIDE THE SNAKE AND ENJOY MAUI TO THE FULLEST!

Locomoco, taken to Eleven, thanks to Kihei Caffe  -  Photo by Wasabi Prime

I can credit Mr. Wasabi, aka, Brock, with making our trip to Maui all the more adventurous and harrowing because he chose all our land-to-sea-activities that surely put my Power of Attorney  preparations to the test. All I can take credit for is saying: I want some wicked-ass Locomoco that will stop my arteries in place. Blame peer pressure, but given our Runic Games crew of adventurous food-souls, the photos of a Legendary Yeti-like Locomoco on
Facebook from fellow Runic-arians inspired me to bomb my gut with furious intent with rice, beef patty, egg and packaged gravy. Which ultimately led us to Kihei Caffe.

Eating well and local-friendly. Just check the condiment area for the seal of Aloha - Photos by Wasabi Prime

You know a place is true hidden gem when all you have is some friends' very avid Facebook photos and aYelp entry. That's Kihei Caffe. No fancy schmancy website, no fussy ads in the airline magazine or a visit from Andrew Zimmern/Tony Bourdain/ etc., but they do have a Facebook page. Several friends made it out here to have a reasonably-priced meal, a decent cup of coffee, and just eat like the locals do, which is just what this place is -- delightfully local and delicious. A mix of island-sourced ingredients with locomoco breakfasts, fruit smoothies and coffee drinks. Don't be put off by the big sign saying you should order your food first and not hold a table. It's true -- by the time you place your order, get that cup of coffee and wait for your food, a table will, indeed open for you. Trust in the Gods, they will not fail you, even on a busy Wednesday morning. I daresay this corner-stop little restaurant has cracked the Foodservice DaVinci Code -- people will not hang onto a table longer than necessary, especially when they have stuff to do or get to work, so don't pre-emptively hold a table like it's made of gold. We followed this rule, even after driving by the place a couple of times, feeling rather sure we'd never get a place to sit, yet there we found ourselves, magically blessed with a delicious egg and chorizo breakfast, fried rice locomoco, and two coffees, enjoying our hearty breakfast with no pressure, and time to leisurely depart our table to start the day. Pure sorcery! And most importantly, Holy Hell, that fried rice Locomoco was damn good. Clearly the photos speak for themselves. It was Epic. And I don't need to say any more about how you need to make a stop here for at least one breakfast while on your visit to Maui. My work here is done.

Big day in Upcountry Maui -- sugar, spice, everything nice - Photos by Wasabi Prime

This was the perfect fuel for any number of events on your island itinerary - especially a trip Upcountry, past the sugar cane fields, towards Haleakala -- and definitely check out the lovely lavender farm at Ali'i Kula Lavender. The Mister decided to scare the hell out of me by signing us up for a ziplining excursion at the foot of Haleakala Crater. I have a lot of memories of tourist excursions in  Upcountry Maui, spending childhood summers at my grandparents' home in Makawao -- all those bike tour groups going down the mountain, zipping by the road near the house, which meant in the misty fog of early morning, we'd have quiet, peaceful periods broken up by momentary howls of raw human terror as bicycle groups would come barreling down the winding country roads. Runic friends did this Hell on Wheels tour, and they said it was Awesomesauce, which I have no doubt. We opted for heading towards Kula and checking into Skyline EcoAdventures for our own ride of a lifetime, bringing my Circle of Terror/Spiritual Epiphany to completion.

Ziplining shenanigans and Indiana Jones flashbacks - Photos by Wasabi Prime

I will never say Don't Do Ziplining. It will go against every cellular fiber of common sense that believes in the power of gravity and not stepping off of a perfectly stable platform into a cavernous valley, but I will never say NO to strapping in, Trusting the Gear, and simply hanging on for dear f%$ing life. Why? Because despite the crappy Tardar Sauce-cat frowny-face you'll inevitably make in every photo (like me), it's an experience that teaches you to simply Let Go. You have no idea how profound that is. It's like an enema of the human soul. I'm pretty sure I had an anxiety-ridden frowny face when I went skydiving years ago, but I don't regret it for a second, just like I don't regret getting the zipline ride of a lifetime FIVE TIMES with the fellas at Skyline EcoAdventures. Again, I know, this is a food blog and it's all about the crap we stuff into our faces and pretend how much of a life experience it is (honestly, it's not the end-all, be-all of life -- it's just calories you'll poop out in 8 hours), it's all about the bigger picture, which is training our little dino-pea-brains to step outside of our comfort zones, realize there's something bigger/scarier/greater than ourselves, and just submit to that dominant force. Don't like seafood? Give it a whirl, you might like the bugs of the sea! Think cilantro tastes like soap? Eat it when it's prepared properly and not over-used! Any food/ingredient you have some preconceived notion about? Throw your bias away and just accept that someone in the world will have a way of presenting it in a palatable, exciting way -- short of allergies, of course. Getting hooked onto a heavy-gauge wire and careening across a gorgeously terrifying tropical valley at 40 mph will be a right-quick way of reminding you to not be a Big Fussy Baby about anything in life, and just let things happen.

Taking in the Maui sights - Photos by Wasabi Prime

Granted, I now have many unflattering sour-faced photos, swooping along with the greatest of unease, but I still recommend giving ziplining a try if you've never done it, because it will leave you with the profound realization of Letting Go. You can apply that moment of self-realization to anything you like, just reconsider the photo part, immortalizing your fear and discomfort, so everyone else doesn't see those horrible pics of you looking like you just ate rotten meat or passed through a stranger's fart.

Big day at sea -- fortify at Kihei Caffe, mateys! - Photos by Wasabi Prime

Fine, so maybe an adventurous day on land isn't your thing -- how about swashbuckling adventures on the High Seas? Admittedly, we fortified at Kihei Caffe before heading Upcountry, like a couple of landlubbers, but there's no reason their coffee and a breakfast to-go couldn't power you for a day on the ocean. The Mister and I tasked the good fellows at Trilogy to sail us across the rolling blues of the Pacific towards snorkeling adventures and whale sightings. We ended up doing two snorkeling excursions with Trilogy, only because the first outing was fraught with high winds and wild waves, so we couldn't get to our main destination, snorkeling around the Molokini Crater. We still snorkeled around Olowalu, which has a gorgeous (and wind-protected) coral reef home to sea turtle "cleaning stations" where the turtles literally hang around the reef, get a gentle spa treatment from the fish, and putter along their merry way for their paparazzi photo session with us silly snorkeling hoomins. Olowalu had some of the best sea turtle viewing and the water visibility was crystal-clear when we were snorkeling, even in high-wind conditions.

"THAR BE WHALES, CAPTAIN!" Incredible sights on the high seas -- and some turtles - Photos by Wasabi Prime

We were obsessed with getting out to Molokini, so we booked a second trip out with Trilogy, which given the improved weather conditions, was much more smooth. And so we made it to Molokini crater, an underwater cinder cone that is now a protected bird sanctuary. From a glance up-close, you'd think -- Bird Poop Island. But viewed from above, it's a gorgeous C-shape underwater volcanic formation, and underwater, it's a beautifully preserved coral reef, flush with underwater wildlife. Friends who are scuba-certified went diving around the crater and they said it was amazing -- like a whale concert, you could hear so much activity. It's totally worth waking up at the crack of dawn to board the catamaran at Maalea Harbor. It's worth the smooth early morning ride towards Molokini, watching the sky go from deep shades of dark blue, to bright pink, orange and yellow, before melting into a bright sky blue with the sun's light -- especially with a tasty cinnamon bun in hand, thanks to Trilogy's kitchen-crafty crew. The early morning wake-up is absolutely worth the incredible humpback whale sightings you'll see if you're out on the water during their January migratory path. Our boat was literally a breath away from several whales swimming by and I could see the barnacles on the blowhole that appeared within an arm's reach from our boat!! By law, vessels and humans required to stay a safe distance from the whales, but the waters are so crowded with humpback whales, it's ridiculous! In all the years I visited the island of Maui, I'd never been there during January, and clearly this is the time to be here, for waters so busy with whales, you can sit on your hotel balcony and count the numbers of whale spouts and tail-flips as you drink your morning coffee. It was that awesome. Seriously.

Maui sunrises on the water and molesting fake turtles - Photos by Wasabi Prime

I said before how visiting Hawaii is one of those odd vacation experiences where you don't want to sleep in, and waking up early is a part of the experience -- I stand by this crazypant statement. I don't think we slept in beyond 8am on any of the days spent on Maui, and considering what torture it is to wake up by/before that time at home, that's saying something. The Mister wisely chose Trilogy to handle our snorkeling trips and I'd recommend this outfit hands-down. They fed us breakfast and lunch, prepared right on the boat. Coffee/cocoa and fresh-baked cinnamon rolls for the morning, and a hearty and tasty chicken teriyaki with rice, salad and taro roll for lunch -- plenty of seconds for both meal services, so don't be shy. They'll provide snorkel gear, as well as rash guard tops to ward off sunburn and ocean temperatures. Bring a sweater or hoodie to ward off morning chill or wind while on the boat, and if you've got a hat, make sure it's got a strap or firmly attached to your noggin, the wind can really kick up. And don't skimp on the sunscreen, you pasty, vitamin D-deficient gang of Gollums -- opt for lotion-based sunscreen vs the spray-on stuff, which just gets messy and slippery if you're trying to use it on the boat. You should apply the liquid sunscreen in advance, just to allow it to soak into your skin and avoid as much of it from seeping into the ocean, since you're swimming in eco-protected environments. You don't want a bunch of Jersey Shore goombas rolling around your living room, coated in Crisco, so think about how the fish and turtles feel with you jumping into their waters with barely-set Coppertone sunblock that smells like a cocoa butter-slathered stripper -- got it?

The all-important cocktail hour on the boat and turtle makeout session - Photos by Wasabi Prime

Not that it's all eco-green-ocean tree-hugging awareness on the boat -- there's always Cocktail Hour. You've had a few rounds of snorkeling and getting to know the wildlife, and now it's a leisurely sail back to the harbor, complete with Jurassic Park soundtrack-playing, because we were being silly and requested it, right after the love-fest with Journey's Don't Stop Believing. Let's unwind with some beer and Mai Tais, shall we? There's no need for Tom Cruise to be shimmy-shaky-mixologist-make-y some complex cocktail creation. Just an eco-friendly, recyclable cup filled with ice and pre-mixed Mai Tai goodness, and you're in tropical heaven on the high seas. I'm all for balanced, artisan cocktail-making, but when you're on a boat that's a-rockin' don't come a-knockin' with fussy stuff, any easy-breezy cocktail will do, and we heartily enjoyed our quickly-made drinks on the catamaran, with a million-dollar view.

Finishing the day with Le Tigre, shoyu chicken and manju from Home Maid  Bakery - Photos by Wasabi Prime

How do you finish a day like this, ziplining through the wild jungles of Haleakala or braving the high seas and overly-curious turtles and whales of the Pacific Ocean? Maybe a simple meal of shoyu chicken and a to-go package of crispy manju from Home Maid Cafe, over in Kihei. The memorably tasty meals aren't overly-planned, they just happen. We were wandering a strip mall in Kihei, still salt-sprayed and windblown from our snorkel/catamaran adventure, and wanted something simple. I pick local places based on the taped-on flyers plastering a restaurant's window. If it's full of local performances, announcements, lost pets, I know it's good home-cookin' and that's how I zoned in on Home Maid Cafe. They don't have a website -- as far as I can tell, you can find their basic info via Yelp, Urbanspoon, all the usual suspects. The Mister and I shared a nice, simple order of shoyu chicken, which is just that -- chicken  roasted and then slowly braised in a sweetened soy sauce until the meat falls off the bone. Served with rice and potato-mac salad, it's a delicious way to fortify after a long day, and I made sure to pick up a package of their homemade crispy manju, which is a lovely little flaky pastry filled with anything from apple to more traditional fillings like sweet bean paste. The Mister might crinkle his nose at adzuki bean fillings, but I have to say, one of these dense but flaky pastries with morning coffee is a lil' slice of heaven. I enjoyed a couple of mornings with manju and coffee, watching whales from our hotel balcony, and I can't imagine a better dining experience than that.

Still craving more Maui-wowie adventures? I have one final post detailing our trip with Team Runic -- grab your grass skirt and get ready to rock-a-hula, baby! 

(And for no other reason than the fact that I'm a big, fat nerd, here's that part from Star Trek IV: The Voyage Home, where Scotty's ridiculous line ran through my head the whole time we were watchin' whales.)

FoodTrek: Maui Part Deux - Pizza and Beer, With Aloha

What's a pair greater than pizza and beer? Yeah, that's right -- NOTHING. They were together long before peanut butter and chocolate, and way-way before those Twilight kids hooked up for some vampiric bump n' grind. And so it should be no surprise that in the lush paradise of Maui, Pizza and Beer: A Love Story, continues on...

Oh what a feeling... drinking beer on the ceiling... - Photo by Wasabi Prime

In the second installment of Mauianigans (Maui + Shenanigans - duh), we managed to fit a trip to a local brewery in Lahaina and a from-scratch pizza place in Kihei. Not in the same day, mind you, but these separate excursions were too good not to put together as tasty suggestions for your next visit to the island of Maui. I credit Mr. Wasabi for organizing a tasting tour of the Maui Brewing Company. Brock was talking to his beer pals and someone said, "So of course you'll be visiting the brewery, right?" To which the obvious answer was, "Of course!" with hasty Googling afterwards, to figure out where the place was, and whether or not the brewery was open to the public for tours. The answer to that is no -- they don't do regular tours, but if you can get at least ten of your thirstiest friends together and schedule a time with them, they'll do a personal tour of the brew facilities with a tasting session afterwards for $10, including a wooden token good for a full pint at their brewpub, which is offsite from the brewery, at the Kahana Gateway Center. 

Look for the big, shiny brewing equipment and follow the arrows! - Photos by Wasabi Prime

Maui Brewing Company's brewery and tasting room is located off Brock's favorite highway to say - Honoapiilani Highway, which goes right through Lahaina, but it's a little tricky to find. It's a working brewery, so it's in an industrial area hidden behind a few other street-facing buildings. The best visual signpost to signal you're within spitting distance is the Sugar Cane Train station, which has a pretty distinctive vintage train engine sitting out on a lawn. The brewery itself is about a row of buildings back, and you'll see that they've used some of their brewing equipment tagged for signage to let you know where to enter. The tasting room is a cool, laid-back place to grab a beer. No food, since they have the brewpub for that, but it's a great hands-on experience to see how the beer is made. Maui  Brewing Company has been making the good sudsy stuff since 2005, and it's the biggest breweries on the islands in. They have several signature beers: Bikini Blonde, Big Swell IPA, Mana Wheat and CoCoNut PorTeR, which you've likely seen and tasted on the Mainland, thanks to the fact they use cans instead of bottles. Beer in cans is like wine in boxes -- there's a stigma that makes you think "bad" or "cheap," but Maui Brewing Company is working towards adjusting people's drinking mindframes and realizing it all comes down to blessed science and good economic sense. The cans are less expensive than bottling, and they maintain the beer's quality better than glass, which can still allow light to affect the beer. Given the traveling these mighty sixers have to do, going as far as the East Coast, a secure and lightweight beer-shuttle is a necessity. The cans also ensure more beer can be shipped, so that's a good thing as well.

Where Maui beer is BORN - Photos by  Wasabi Prime

Maui Brewing Company is all about showing local love -- even the cans are locally produced. I learned on the tour that the ridges near the top of the can is like a branding from the can manufacturer, which in this case is on Oahu. If you see a can with the little ridges towards the top, that can was made in Hawaii, which would explain why I remember all those POG and guava juice cans having that unique feature. Ah, sweet, sweet knowledge! But back to the local ingredients, they integrate as much of the islands' flavors into the beers as possible, like the coconut for the porter, or for one of their special seasonal brews, the Aloha B'ak'tun, a spicy, smoky brew made with local chocolate. Their most popular beers are the lighter ones like the Bikini Blonde, Big Swell IPA and Mana Wheat, which you can find at most bars who serve Maui Brewing Company's tasty suds. They have a light, delicate flavor -- sunkissed, I dare say, and perfect after a hot day on the beach. And plenty ono with some pauhana pupus, like boiled peanuts and edamame. Our Pacific Northwest palates were more intrigued with their heavier, more complex CoCoNut PorTeR and that seasonal chocolate-spiced B'ak'tun, which I'm totally going to track down at our favorite Redmond beer shop, Malt and Vine.

Drankin' with friends and plenty aloha at Maui Brewing Co's tasting room - Photos by Wasabi Prime

It's good news to hear that Maui Brewing Company's doing so well that they're moving to larger facilities this year -- time to level up! No specific date announced, but it won't cause any slowdown in the production of their precious beer, and the brewpub will be open during the transition. I have to give a brewery operating in Maui a lot of credit -- it's a hot place, they're making a product that's extremely sensitive to temperature and moisture, maintaining equipment that is constantly exposed to some amount of salt spray that's nearly everywhere in the islands. They make a commitment towards sustainability, both in energy efficiency on their part with the beer canning, solar power usage, biodiesel made from their brewpub kitchen and used for their vehicles, as well as making sure their brewery waste is reused as much as possible -- they donate the spent grain to local farms for feed and compost. You know you're drinking to the Circle of Life when you're cracking into one of their beers. They make a quality product through a process with a conscience -- even if you're not a beer drinker, you have to appreciate that.

Enough beer-talk -- let's EAT. And drink more beer. - Photos by Wasabi Prime

We took our precious beer token to Maui Brewing Company's brewpub, which is maybe a fifteen minute drive from the brewery, give or take pauhana traffic. Really cool place. I loved the repurposed beer keg decor, from the entrance to their industrial light fixtures, complete with plugged bungs. Bung. Heh-heh. From a beer-drinking standpoint, the brewpub, along with food, serves more of Maui Brewing Company's beers -- small-batch, seasonal beers and specials like their Ginger Saison, which I very much enjoyed. Their food menu reflects the same locavore mentality behind their beers -- Maui onion soup, salads made with local hydroponic greens, and of course a lot of their dishes are made with their beer, like their chili or beef stew. I went for their beef stew made with their porter and locally-raised beef. I have to say, of all the beer-infused stews I've had, this one really retained that smoky-bitter porter taste in a nicely flavor-forward way. You weren't going to get drunk off beef stew, but there was no doubt they used that CoCoNut PorTeR in the gravy. And served with a scoop of rice, of course!

Beer-battered brie? Why the heck not? - Photos by Wasabi Prime

Brock ordered their Pub Plate, which was Hawaii pub-style: kalua pork, one scoop rice, one scoop potato-mac salad, and a side of their house barbecue sauce made from their porter. I snuck a bite -- it was ono plenty. We also had their beer battered brie served with caramelized pineapple sauce, which is just a fancy way of saying FRIED CHEEEEEEESE. Aside from the fact it was molten hot, as if Pele herself had flipped the bird at this cheese, it was delicious, almost like a slightly deconstructed fondue, with the creamy pineapple sauce, gooey brie and pieces of bread. One of our brewpub crew ordered the nachos, which the simple name doesn't do it justice. It should be called King Kamehameha Nachos because these were downright royal. A volcano-sized pile of kalua pork, black beans, fresh salsa and jalapenos... and maybe a few tortilla chips thrown in there for good measure. The thing was gloriously ridiculous, and even when the pile was mostly gone, no one wanted the plate to leave the table, continuing to pick at it and keeping the servers from taking it away. Damn, that's some good nacho.

There was beer... now there's pizza at Fabiani's - Photo by Wasabi Prime

And so the beer was had... what about the pizza? I'll admit, I had my heart set on a sushi night. Gorge myself like a fat seal on whatever fish we could get our hands on at one of the sushi spots in Kihei that other travelmates had recommended. I was ready to be harpooned for sushi. But as most days and nights spent with a group of friends on a giant company vacation, you settle in with an early evening cocktail and ideas get thrown about over where to go for dinner. Fabiani's Pizza and Bakery was a name that came up as a place to check out, so sayonara, sushi -- it's Italiano, Aloha-style!

Fabiani's is in Kihei, a little off the beaten path in a small strip mall off Lipoa Street. They serve breakfast, lunch and dinner, handmade baked goods -- a total gem. It's clearly a popular neighborhood spot, as it was busy on a weeknight and that's always a good sign. The owner, Lorenzo Fabiani, is from Italy, so it's not one of those places that just tacks on an Italian-sounding name on the sign. It's all legit, yo. The chef is from Chicago, but don't think the pizzas are thick, doughy pies -- their crust is crispy, cracker-thin Roman-style, but sturdy enough to carry weighty toppings like The Mauian, which is kalua pork, Maui sweet onions, pineapple and a sweet barbecue sauce to balance the smokiness of the pork. We also tried the Maui Meaty, which is just that -- Supermeat! Italian sausage, pepperoni and ham - chomp. A more delicate and elegant offering is the namesake Lorenzo, topped with fresh mozzarella, proscuitto and a finish of fresh arugula drizzled with truffle oil, which made for a wonderful earthy, bitter green flavor combination. This was not an unhappy table. We also nom-nommed some artichoke dip and I was tempted by their house salad, which was made up of fresh greens from Kula, tossed with a vinaigrette made with lilikoi and vanilla, but my eyes fixated on their Aloha-talian mashup, Tako Carpaccio. Thinly sliced raw octopus drizzled in olive oil, sprinkled with fresh tomatoes and pine nuts. Unusual combination, but the fresh octopus with olive oil was heavenly; the briny earthiness of that cephalopod paired nicely with the richness of the oil. It wasn't sushi, but it definitely curbed my yen for seafood that night.

Aloha-talian -- I totally just made that up - Photos by Wasabi Prime

Italian food is the last thing I'd normally go for while in Hawaii, mostly because the majority of places are likely national chains -- not that I won't say never to deep-dish Pizza Hut guilty pleasuring. A pizza isn't something I'm going all the way to Hawaii to have -- HOWEVER, I would definitely go back to Fabiani's. It's got the local-transplant vibe of a neighborhood restaurant that took one culture's home cooking and adapted it beautifully to the islands, which is exactly how all the "Local" Hawaii foods came to be, from Spam Musubi (US military and Hormel) to kalua pork (pigs ain't local, yo!), even the sweet Hawaii-style bread and spicy sausage (god bless the Portuguese). My regret, as always, is that there wasn't enough time to go back and try their pastries and have more of their tasty food, but that's what finding a food gem is all about, looking forward to returning again.

There's still more Maui love to come -- I've got adventure on the high seas where all I could think of was that insufferably cheesy line from Star Trek IV: the Voyage Home, where Scotty says, "Thar be WHALES, Captain!" With that totally awesome preface, I'm sure you CAN'T WAIT!!!! Mahalo.

FoodTrek: Wowie, it's Maui! Getting Onto Island Time

One of the first things I did before heading to Maui on vacation was adding the city of Kihei onto my iPhone's weather app. Oh, the joyful rapture of seeing temperatures in the high seventies to low eighties appear for the week, as compared to our dismal high thirties and mid forties "highs" in the Northwest. Blerrrrg. We have since returned, slightly crisped from sunburn, tired from many activities all over the island of Maui, and with a pirate's treasure trove of good times under our collective belts. And yes, somewhat lamenting the fact that it's cold, cold, cold in our home state of Washington. As I went about trying to organize all our Maui shenanigans (Mauianigans...?), I realized more than any time difference or insufferably long-ass time you spend on a cramped airplane, the hardest adjustment is going from Normal Work-Stressed Mode into Relaxed Vacation Mode.

Breathe in... breathe out... Karate Kid-style. Let's Miyagi-san this vacation - Photo by Mr. Wasabi

I'm not kidding -- the crossing of the International Rat Race Line into Let's Get Lazy for a Week is disconcerting. You're used to being glued to your smartphone, checking email/Twitter/Facebook every fifteen minutes, being constantly connected to your work and home life, but barely living presently in either. Being on a plane over open water helps, as some airlines like Alaska Air shuts down their WiFi when you're soaring over the ocean, so you're in a technology cul de sac, listening to saved-up podcasts or watching movies on your iPad before the battery craps out moments before you find out all there is to know about the Crying Game. It also leaves all the more time for you to make comparisons between you and the Oceanic flight that dumped all those dysfunctional fools on The Island for seven seasons -- could have been an in-flight drinking game, counting how many Lost references were thrown about. Sometimes a 5-plus hour plane ride is a good thing for no other reason than to cut you off from technology and just take a long-ass nap. Beer, wine and mixed drinks help, too, as did the free Mai Tais served right before we landed -- mahalo, Alaska Airlines! 

The freezing fog/inversion layer we bid farewell to while flying to Hawaii - Aloha, bitches! - Photos by Wasabi Prime

I should preface this whole vacation-a-palooza by explaining that Mister and I traveled with his company, Runic Games, out to Maui for just shy of a week -- a very, very, VERY generous and wonderful show of appreciation for the employees and their game-widowed/widowered families who gave up many months of normalcy over last year to make the very successful video game Torchlight II. This isn't a typical thing, bringing a whole company to a tropical island as a thank-you, but it does wonders for employee morale, so if you're a small company wanting to show your appreciation to your workers for a particularly good year, consider this as an option versus the Jelly of the Month Club. You'll likely have employees for life, willing to give up plasma or even a kidney if you ask real nice.

Welcome to Maui - one of the prettiest islands to fly into - Photos by Wasabi Prime

The best view you'll ever see is the island of Maui appearing like Avalon from the mist -- tall mountains and lush green valleys below, contrasting against the island's iron-rich red volcanic soil. And you can't miss the crystal-blue water made bright and inviting from the shallow reefs below. You see this view and it's the first step towards transitioning into relaxation/vacation mode, so take in every second. The green fields are mostly sugar cane, some of the last few cane fields that the islands have. I remember summers at my grandparents' home "upcountry" in Makawao, driving through the cane fields during harvest, where they burn the cane to reduce the plant for more economic processing, so that the machines aren't doing extra work on unusable plant waste and soil. It literally looks like the island is on fire, it's alarming to see at first, and then you realize no one's in a panic and that it's totally normal. But it wasn't harvest time and the fields were lush and full as we flew in. It had been a few years since I'd been back to Maui and I saw the Kaheawa Wind Farm, right above Maalea Harbor, which became a good visual signpost to know which direction we were heading, and around this time, the humpback whale migratory season was in full-swing and for whatever reason, the deeper waters by that line of windmills were particularly flush with whale activity. Some people think the windmills are a bit of an eyesore, but knowing that it's a sign of the islands moving towards more sustainable energy resources, that's a pretty damn fine view. And clearly, the whales think they're awfully keen.

Checking into paradise at the Makena Beach Resort - Photos by Wasabi Prime

The first thing to do, even before checking into the hotel, is supply-up. Because the second you see a beach, you're going to want to frolic and never stop, and then wonder why you're sunburned from head to toe. There's a Costco within spitting distance of the airport in Kahului, so bring your membership card if you want to pick up perishables and the important stuff like copious amounts of boozeahol. We picked up a second set of snorkel gear and saved our supply-up for a Longs, which is pretty much the Everything Store for the islands. I held back on the Costco-sized handle of vodka, and picked up some of Maui's finest, a bottle of their own locally distilled (and organic) Ocean Vodka, which is good stuff, as well as a sixer of POG -- pineapple/orange/guava juice -- for hotel room cocktail hour POG-tinis! That's another crucial piece of the Vacation Mode Puzzle, have a signature tropical cocktail at the ready, at all times!

Feet in the sand, beautiful views, what more does anyone need? - Photos by Wasabi Prime

By the time we were settled into our amazeballs resort, the Makena Beach and Golf Resort, we were SO READY FOR VACATION. They have a beautifully open upper-level lobby area -- gorgeous vintage outrigger canoe on display, handmade Hawaiian quilts hanging on the walls, an open garden and koi fish pond below. Plenty of comfy sofas set up like a big lanai for just hanging out. We upgraded to the ocean view and it was worth it, displaying a beautiful view towards the north, looking right at Maalea Harbor and the line of windmills. And whales, if you stood on the balcony long enough to see spouts in the distance. But the beach called, and we answered, along with many of the Runic crew scrabbling out onto the sandy shores, pale and confused from the burning ball of light in the sky, hissing like Gollum, wailing, "It burrrrnsss ussss!!!" But then you put your feet into the pleasantly cooling surf, feel the foam of the Pacific Ocean (the warm part of it) swirling around your legs and you've achieved another level-up on your road to Vacation/Relaxation Nirvana.

Break the rules - have the breakfast buffet at least once - Photos by Wasabi Prime

Travel experts/snobs say: Never Eat at the Hotel. Most times I'd agree, but it's hard when you're in the middle of a beautiful resort and can sit out under palm trees and gorge yourself stupid on fresh papaya, pineapple and bacon. Despite the higher markup, we did the hotel buffet breakfast, which was delicious and covered our hunger needs for both breakfast and lunch for one day. I filled my plate several times like a big fat tourist, going for savory eggs, bacon, ham and these cute little shrimp quiches, along with fresh fruit and plain yogurt. Hawaii is the vacation favorite for a lot of Asian tourists, especially Japan, so most resorts will serve miso soup at breakfast, which is traditional. The Mister gave me a funny look, but whatever, I like it. Sure, it was pricier than a typical local-style breakfast, but we were paying for the convenience of having a relaxing breakfast close to our room and no sidelong glances from the staff because I was grubby like a sweathog from a morning workout.

Treat Yo Self - Photos by Wasabi Prime

And that's another thing about being on vacation: Treat Yo Self. Don't go crazy and get a timeshare or a Gucci handbag for every day of the week, but don't be afraid to sprinkle little treats throughout a trip. We splurged on a pricier, but extremely relaxing resort buffet breakfast -- check. We also splurged on one nice dinner out -- we went with a small group to Nick's Fishmarket over at the neighboring Fairmont Kea Lani resort. It was an elegant restaurant, beautifully-plated dishes with as much locally-sourced ingredients as possible. The daily specials were fresh and lovely, and we were with a fun group, so we had a very nice evening. Was everything crazy-to-die-for? No, but I wouldn't say a nice dinner out for at least one night isn't worth it, regardless of where you go. It really put us into the mindset of, "Wow, we are in a really amazing and beautiful place -- let's enjoy every second of it." You're in the middle of a resort-bubble, which is to say it's a beautiful, well-manicured dream of what living in Hawaii is like, and it's wonderfully no-fuss, which was perfect for a large group like ours, with several people who had never been to Hawaii, much less Maui. The convenient thing about this little ghetto of fancy-schmancy resorts and shops around Makena and Wailea is that there's a shuttle that putters around the area, so that makes for an easier (and safer) way of getting from place to place, especially if you're planning on Mai-Tying one on for the night (har har). Makena is a little isolated; Kihei is the biggest city close by, and even that's a few miles up the road, so having a rental car is a must if you're wanting to explore the island. I did a little shopping at the nearby Shops at Wailea, at their Whalers General Store, which was like a slightly fancier ABC Store (which they also have). I picked up some Maui-grown coffee and souvenir-sized jars of local honey, while getting a damn fine cup of Lappert's coffee. It wasn't a shopping spree straight out of Pretty Woman, but I was plenty happy.

Party On in the tropics - Photos by Wasabi Prime

I didn't use the pool at our resort (because it feels weird to swim at a pool only steps away from a beach), but I sure as hell enjoyed sitting around it. There were several evenings spent around Makena Resort's pool, sipping tropical cocktails and the Gangs of Runic taking over their lounge chairs and sofas. Cocktail Hour is a must for fully engaging your vacation. Even if it's a mock-tail, even if it's a club soda -- sit out in the open air, enjoy the fact that you're not swaddled in three layers of sweaters and fleece, and watch the sun slip into the ocean in a tirade of color, light and fury.

Give yourself a few hours, you'll thank Yourself for it - Photos by Wasabi Prime

Despite being on a vacation with a bunch of friends, it was good to take a couple of hours for oneself. Even if that means waking up really buttcrack-early most mornings. Hawaii is the place to eschew sleeping off that hangover till noon -- you want to see the morning light creep up across the mountains and churn the skies into warm, dusky hues. The resort had morning yoga (Tues/Thurs) which I wanted to do at least one class. I figured no one would want to meet before 7am for stretchy-bendy times, but the class was surprisingly filled, and with many from the Runic crew, which was great. Doing yoga with a view of the ocean and the morning sky is about as personally indulgent as it gets -- foie gras wrapped in bacon... for the soul. I know this is a food blog, but you have to feed your soul as much as you feed your piehole, and this was my ultimate Vacation/Relaxation Nirvana moment, taking some time to absorb everything. Smell the flowers. Feel the breeze. Realize there is so much more than crap on a computer and a Facebook status. It was early enough to where the beach wasn't yet full of people, so I could do a quick run up and down the sand in peace, and catch the first rays of morning light hitting the rocks and surf. Heaven.

I have much more Maui finds and adventures to share, this was the premiere post that needed to get this blog into an Island State of Mind -- so stay tuned! Despite a little sadness to be back to the daily doldrums, I didn't feel like I left anything behind, I truly feel like I brought so much back with me and I can't wait to share it all with you!

Mixed Plate: Goodnight Bahamas

I think I'll let the pictures speak for themselves...

The Prime is outta here like last year, but don't fret. I'll be back soon, and will most assuredly be Tweeing/Facebooking proof that the sun does indeed exist, as I'll be in a land where the sun goes when the Pacific Northwest shuns it for a good part of the year.

FoodTrek: TGI-Aloha-Wine-Foodtruck-Friday

I know, it's not Friday yet, but a girl can dream, can't she? I wanted to share a Friday night hangout spot I've been heading to as often as I can -- it's in wine-eriffic Woodinville, over at the Matthews Estate tasting room. They do regular Friday night events with live music, the pouring of tasty wines and more often than not, a fabulous food truck, which I have to say is freakin' brilliant, since tasting rooms are wine-only, and there's not always a restaurant close by. We can go to countless happy hours, but it's hard to beat sitting outside on a nice summer evening, a glass of wine in-hand, live music, and a rotating offering of snacks. Friday night, you are giving Saturday a run for its money.

Halau Hula O Napualani performing at Matthews Estate - Photo by Wasabi Prime

Last Friday was a special event at Matthews -- they hosted the Aloha Celebration, which was a total Hawaii-fest with live music, dancing and yes, ono kine grindz. I helped out with the design of the event's flyer and I just wanted to show some Island Love, so even though the sun wasn't shining, it didn't keep crowds away from the good Aloha coming from Matthews Estate. The event was to benefit the local group, Queen, It's a New Day, a support program dedicated to helping abused women. There were performances by Seattle's Hawaiian school of dance, Halau Hula O Napualani, and the group Kohala, who have such a great combination sound of jazz and traditional Island sounds. The crowds were relaxing with bottles and glasses of Matthews wine, with an up-close view of the stage, since it's nice, small setup. It was like a casually elegant luau, minus the Primo Beer. And of course there was the food -- The Box on Wheels, a Wasabi favorite, were there with their addictive pork hum bao (I had their equally addictive karaage chicken), and I finally got to try a new vendor, Malasada Shack. One guess as to what they serve. No, it's not hot dogs.

It's not a Hawaii celebration without da broke-da-mouth grindz - Photos by Wasabi Prime

If you've never had a malasada before, just think doughnut or beignet. Once again, God bless the Portuguese for coming to Hawaii, way back in the plantation days. They brought their Baking Jedi Skills to the Islands and have made Hawaii one of the best places to get some amazing baked goods. The recipes of course have evolved over the generations of being in Hawaii. I'm sure if you went to Portugal and said, "eh, braddah, you wen make da good kine malasadas?" in your best Pidgin English, they'd look at you much like you're reading this post and say, "...wha...?" Malasadas can range in size and texture; the ones from Malasada Shack are perfect hand-held sized treats, the dough is eggy and rich; it's got a heavier consistency, like a cake doughnut, which makes just one pretty satisfying. But don't kid yourself, you'll eat more than one in a single sitting. The flavor is buttery, which goes nicely with the crispy-fried texture of the outside dusted in sugar, but it's not overly-sweet; the dough is yeasty and slightly savory, just to balance out the sugar coating. They remind me of the Okinawan doughnuts, andagi, which are very similar, minus the sugar coating, and the whole eating experience makes me think of summer o-bon season, when you would celebrate family, gather for the o-bon dance, and eat andagi until your stomach hurt. Ah, sweet childhood! 

If you're wanting a taste of Hawaiian Portuguese-style doughnuts, Malasada Shack is the place to track down. They're new on the food vendor scene -- they've been hitting Hawaii-themed events where they can, and hope to get a truck soon, so they can be more mobile. The owners, Tom and Vi West are super-nice and if you have a catered event where you need a wicked-good dessert, give them a ring.

Cheers to Kohala and Halau Hula O Napualani performing at Aloha Celebration - Photos by Wasabi Prime

Friday's Aloha Celebration was a special event, but every Friday there's always a band playing and the tasting room is open till 9. The events aren't exclusive to Matthews wine club members, it's open to everyone -- I'm not a member, but seriously considering joining! A really nice thing about these events is that I've had tasty things from other food trucks I may not have had the chance to visit during the week. They had Crisp Creperie at one event a little while back, and they were fabulous. They usually hit Seattle-area locations during the week, which are hard for me to get to, given my BFE status out in Duvall for most weekdays, so having them take a turn at the Matthews Estate Friday night events was a less hectic way to enjoy their food. I loved their dark chocolate and cherry crepes, and they had great combinations like honey, hazelnut and pear -- definitely keep track of their stops, they do savory crepes as well, and their ingredient combos are flavorful and inventive!

Holy crepe, Crisp Creperie is tasty! - Photos by Wasabi Prime

So there it is... my Friday night secret, REVEALED! Don't tell everyone, I like that this is still a nice little Eastside secret... shhhh! Oh... all right -- you can tell everyone.While I can't always make it every Friday, I hope you get a chance to head out to Matthews and sample a sip and a bite of what the area has to offer. It really gives a Friday night some regional flavor, with delicious Washington wines and equally tasty local vendors who want to serve up something unique and from the heart. And cheers to iPhone cameras, as nearly all these photos were taken with my phone -- I usually want to just relax on a Friday night, but sometimes you can't help but take photos, even on a night off!