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Total Number of Articles - 35
  • Where Are Hawaii's Breadfruit Trees?

    Last month, my friends Charlie and Susan, along with their daughter Andy, decided to experiment with breadfruit.  They bought ulu at a local farmers market--Kapaa, I believe--and made muffins and breadfruit salad.  The gracious people that they are, they shared the quite tasty results of their efforts with me, stirring me to ask, between bites, why aren't more people growing breadfruit trees in their yards in Hawaii? Read More
  • 2010 Year in Pictures

    In 2010, I traveled around the main Hawaiian Islands, exploring Oahu, Maui, Big Island and, of course, the island on which I live--Kauai.  I always pack one of my various cameras when I travel, either my handy iPhone, portable Canon G9 or my SLR, a Canon 20D with a variety of lenses, including a fun and funky Lensbaby, walk-around 17-85mm, and a super-telephoto Tokina 75-400mm.  I take way more pictures than I ever post on this blog.  Here, in a review of 2010 in pictures, are many of those images that, for one reason or another, were never published.  Enjoy.
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  • The Hawaii Farmers Market Cookbook

    Ono Organic Farms dragon fruit on MauiFrom Watermark Publishing, The Farmers Market Cookbook is chock full of recipes and ideas of what to do with those interesting fruits and vegetables you find at farmers markets across Hawaii.  The beauty of this book is that it isn’t meant to sit in the kitchen. It makes a handy companion to tuck into your reusable bag that you carry for stashing all your Hawaii farmers market finds. Read More
  • In Hawaii: Expect Nothing. Be Ready for Anything.

    Last month, I flew to Maui for the Kapalua Wine & Food Festival. I arrived at the Saturday afternoon Kapalua Wine Tour at The Ritz-Carlton promptly at 12:45 p.m. I hauled my laptop, two cameras, digital voice recorder, phone, notepad and pens in my favorite traveling backpack—the Sherpani Tosca. That meant my hands were free for things like, oh, wine. Read More
  • Wines and Flowers from Hawaii and the World

    On Friday evening, I arrived at the Kapalua Wine & Food Festival with no plan—other than to enjoy some wine.  When I entered the Aloha Garden Pavilion at The Ritz-Carlton for “The Grand Tasting,” I quickly realized I would need a plan.  I settled on pinot noir as the sun set behind Molokai across the open ocean channel. Read More
  • The Secret of Gazebo Restaurant Revealed

    I stood in the hot sun for 35 minutes yesterday morning waiting for a table at The Gazebo Restaurant on Maui.  I ordered the White Chocolate Macadamia Nut Pancakes.  When I asked Sherrie, my server, what was the secret to the famous pancakes, I fully expected her to shake her head and say, "Sorry.  Can't say."  Or, "There is only one person here who knows and that's the chef.  He's not talking."  But she didn't. 
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  • Headed to Maui's Kapalua Wine and Food Festival

    Tomorrow, I head to Maui for the Kapalua Wine & Food Festival. I've been treating myself to a glass of wine the past two evenings to get in shape for the event. Here is what I am looking forward to on my island-hopping, weekend vacation to Maui.... Read More
  • What's Your Favorite Hawaii Adventure?

    ATV rider at Kualoa Ranch on OahuA few weeks ago, we conducted an informal poll on Facebook. We asked, “What’s your favorite Hawaii adventure?” 168 of our fans responded. Many of you could not make up your mind and reeled off a laundry list of your favorite adventures. We ran all those responses through our not-so-very-scientific analysis—called hand tabulating—to give you this report. Read More
  • Pancakes Hawaii-Style

    I missed National Pancake Day yesterday and, for some reason, I feel like I missed out on something. Pancakes—particularly pancakes topped with bananas and macadamia nuts—are steeped in the food culture of Hawaii. Especially topped with coconut syrup. Read More
  • It's Malasada Tuesday in Hawaii

    During Hawaii’s plantation days, in one last hoorah—so the story goes—the Portuguese community cleaned out all the butter and sugar from their cupboards and made big batches of a yeast-based dough, from which golf-ball-sized chunks were then deep-fried in oil and dipped in sugar. They shared these doughnut-like confections with everyone—neighbors, friends and family.

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