Issue link: http://digital.canadawide.com/i/226563
travel MAUI'S TOP 2014 FOOD FeSTS maui onion FesTiVal May 3 The Maui onion Festival has been a signature event at Whalers Village since 1990 and is dedicated to the cultivation and promotion of the world-famous Maui onion. Don't miss the Maui onion Pairing Dinner at hula Grill on May 2. whalersvillage.com neighbouring Molokai – are plentiful tonight and will succeed while closing the gap for local ingredients. "Our turn out to be the best I've ever had, prepared mini- fish guy always wanted to start something," he says. "So mally with local garlic and vanilla bean, a relatively I said: 'Plant lime trees.' We don't have a supplier here." new ingredient that today thrives in the deepest east Maui jungles. Today, the fish guy is also known as the lime guy and has a lucrative boutique farm in addition to his day job. As the stream of plates intensifies – "We do 800 meals What was supposed to be a 15-minute drop-in meet- most nights," Chef Perry says – he intercepts, spins and ing with Chef Perry has turned into an hour-long bal- explains each plate like an art gallery tour guide. lad to his homeland. My reservation for 40 minutes ago The salad: "Beets from Haiku; hydroponic beans has come and gone, but he passes me a plate of taro from Kula, right by Oprah's farm; sweet potato chips root paste called poi, then hands me over to a hostess made here; and that's 18-year-old balsamic. It's all we who leads me to my wife and son, already seated under use," he says proudly. a tangle of ropes and thick bamboo crossbeams. We're kapalua FooD & Wine FesTiVal June 12-15 Kapalua Resort partners create a new spin on the longest-running food and wine event in the u.S. This celebration of epicurean excellence focuses on fine food and wine in a hawaiian – and Maui – context. kapaluawineandfood festival.com Another salad: "Beets from Haiku; heart of palm all adorned with leis and prepare to cross Maui's top from the Big Island... cherry tomatoes from Haiku. All dining spot off our bucket lists. The warm ocean breeze in a papaya-seed vinaigrette." blows in off the Pacific, across the volcanic shelf, up the Mama's unrelenting volume means local farmers coconut grove of Ku'au Cove through the iconic cata- can, for the first time ever, have a predictable market maran resting on the white sand and rustles the palm for their produce. Couple that with larger hotels and leaves just a few feet outside the open-air dining room. restaurant chains committing to the local ecosystem, I go for the Opakapaka, a deep-sea pink snapper and farming is a legit entrepreneurial play. And Chef that, according to my menu, "was caught in deep Perry is only too happy to set up his fellow islanders to reefs near Kaho'olawe Island by Kalani Hirata." bcliving.ca p40-47_Travel-Maui.indd 45 ka'anapali FresH August 29 & 30 The fast-growing twoday late-summer event highlights Ka'anapali as the island's cuisine heart. Visitors sample chefs' menus and learn about Grown on Maui products in between dips in their hotel pools and epic snorkel sessions. kaanapalifresh.com november 201 3 | 45 13-10-23 2:07 PM