Maui: A Love Letter to Lazy Days and Local Eats

Under the sun and a colorful beach umbrella in Maui

There were a zillion places we considered this year to get away, but palm trees swaying in the breeze and sun raining down warmth beckoned. Maui called, and we answered the call with flights booked and swimsuits packed. After our memorable visit in 2021 we thought about what we'd do differently, places we'd swap and things we'd change. Then, after a hot minute we decided we wouldn't change a darn thing. And with that, we were off!

Like many visitors returning to Maui after the devastating 2023 fires, our hearts remain with the Lahaina community as they continue to rebuild. While parts of the island are still recovering, the spirit of aloha endures, and tourism remains vital to the island's economy.

We booked at the Napili Kai Beach Resort, a boutique resort featuring 1-bedroom suites right by the Pacific Ocean. Many hotels advertise ocean views but make you trek through lobbies and past pools to reach the beach. Here, it's just a few steps from your door to the sand. The vibe is laid back, the personnel attentive and friendly.

Green gecko on deck. Cute!

Our days were spent lingering over coffee while overlooking the ocean, taking an afternoon swim in the ocean, then walking to dinner to see the sunset over, you guessed it, the ocean. I admit it, I almost feel guilty for doing so little! But the location and accommodations were such that we got to do the very thing we wanted when we uttered the word "vacation"...and that is to relax.

While we mastered the art of doing nothing, we did make sure to experience Maui's incredible food scene. The one area where we excel: reservations. And trust me, in Maui you need them - the best restaurants book up weeks in advance, especially during peak season. Other than that small spark of ambition, most of our time was unplanned, unhurried and very much cherished.

A fancy frosted glass for my ginger ale at Mama's

Gorgeous pink blooms galore everywhere at Mama's (of course!)

Below is a short list of places from our trip, hope you find a few to try!

Fine Dining

• Merriman’s 1 Bay Club, Lahaina.  So fine we dined there twice this trip.  Don’t miss the seared ahi or you’ll have food envy all night long.

• Hula Grill 2435 Kaanapali Pkwy, Bldg P1, Lahaina.  The standout dish was actually the Hula pie (a mud pie) at the end of our meal. Rich and chocolatey.

• Mama’s 799 Poho Place, Paia.  Timeless classic!  The food and dining experience are well worth an hour long drive from the resort. Do try the Ono Poisson Cru, a ceviche bathed in tahitian lime and coconut milk served inside a coconut shell. For me, I’m still dreaming of this dish!  

The Ono Poisson Cru at Mama's

Casual

• Sensei 600 Office Road, Lahaina. Tasty food with an international flare in a very casual setting. Try the eggplant, you seriously can’t go wrong.

• Joey’s Kitchen, Napili Plaza Shopping Center. Similar to our fascination with Merrimans we liked this place so much we got takeout twice. Favorites include kalua pork, fish in red curry, and Joey’s famous garlic chicken.

• Honolua Store #89 - 502 Office Road, Lahaina. Seems touristy—and it is—but we walked here almost daily to buy a few snacks and tuna poke. Yum!

• Napili Kai Farmers Market - great place to try the local produce and snag unique gifts.

Tin Roof  (cue the B-52s "Love Shack" for those who know!) deserves more than an honorable mention. Tucked away at 360 Papa Place Suite 116 in Kahului, this spot serves up what can only be described in two words: fish sando (is that even a word?).

Really, it's simplicity at its finest: deep fried marlin with American cheese, tons of tartar sauce, all nestled in a brioche bun. The genius move? They split the fish horizontally instead of serving it as one thick piece. This solves that dreaded situation where you take one bite and half your sandwich escapes out the back (we've all been there, and no one's ever happy about it). Instead, you get two thin, tender pieces that stay put, with double the crispy, fried goodness.

Note: I tried to replicate this when I returned home but ended up with a gloopy mess (still tasty and I had no problems devouring the entire thing!)

The Fish Sando from Tin Roof

Our last stop of the trip was actually Tin Roof because it’s pretty close to the airport.  For the amazing food (BIG portions) and short drive to rental car drop off I can forgive the blustery dining (windy day) and the tinny tables in the industrial parking lot.  This place is proof that there’s magic in Maui even in the most unexpected of places. And it’s a reminder to not wait so long to visit in the first place.

For me, each visit it’s like a mechanism—an inner clock—unwinds and unspools my built-up stress. Maui is like that, a reset where my worries go out with the wash of blue waves to be replaced by visions of palm trees swaying in the warm wind.  Until next time, mahalo!

A golden moment on Maui

This article was authored by Funfeasts with a little help from my AI friends.

Creating Your Own Cheese Plate with Camembert and Compostelle

Make your own cheese plate for lunch, brunch or anywhere in between!

Quick picks for my cheese plate: nuts, dates, olives and camembert.

All you need is a nice plate, even a cutting board, a few snack-y nibbles and the cheese of your choice. Right now I'm loving camembert and a fun find, Compostelle*. In addition, I like a little salty (olives), a touch of sweet (dates, fruit) and a bit of crunch (nuts, crackers). Go!

Costco: my go-to place for cheese (includes camembert and compostelle)

I'm a huge fan of perusing the cheese aisle at my local Costco because you just never know what's wedged between the everyday items. In this case, a Basque raw sheep milk from Le Secret De Compostelle located on the top shelf and easy to miss. This amazing cheese has a smooth paste and creamy—almost sweet—flavor. So great I went back for more!

An incredible Costco find: raw sheep milk cheese.

Home Cheese: Camembert

I've been dabbling in cheesemaking for almost a decade with decent results such as the camembert pictured below. Patience is a much needed virtue with this hobby, but for those willing to wait, great cheese can be the reward. Note: for those not willing to wait, refer to the section on Costco cheese :)

My own homemade Camembert: 90% ripe (you can see the white section in the center) but still 100% delicious!

It's cool to see store-bought milk turn into curds and then small rounds of cheese ready to sprout fuzzy exteriors. This batch made 8 small rounds which, in 8 weeks will be ready to eat. And yes, it's hard to hold out that long!

Camembert curds draining a-whey :)

This cheese is starting to get in shape!

For those who want something easy and yet still awe inspiring, store bought olives are a good option.

Olives: dress to impress

And to add flair to store bought olives? Pull together olive oil, a few orange slices and any herbs you have on hand. Let the flavors meld then use the oil for dipping your bread. Always a crowd pleaser that seems complicated but it's not!

Olives and oranges in oil. Gorgeous and tasty too!

You don't need a party or excuse to indulge a little. You have my permission to get creative, find your favorites and enjoy!

*Cheese selection at Costco varies during the year!

Quick and Easy Curry

Spicy curry, shrimp, and rice.

This is a quick curry that’s both satisfying and versatile. When I have vegetables—cooked or raw—hanging out in the fridge, this is a dish that puts them to use and puts a good meal on our table.

While the list of ingredients can seem daunting...relax. The three key ingredients, curry paste, fish sauce and coconut milk are pretty easy to find. The rest you likely have on hand.

I know when one of my creations passes the test, it’s when my husband doesn’t leave a single grain or bite on his plate. This one is approved and now a fast favorite!

Lisa’s Quick Curry

Protein of your choosing: Prawns, beef, chicken, fish or tofu

½ onion diced

1 clove of garlic (optional, I like it garlicky)

1 ½ t olive oil

1 teaspoon red curry paste (Mae Ploy)*

1 T tomato paste

1 cup stock (chicken or veg)

1 T fish sauce (I love Red Boat)

1 small can coconut milk

½ cup cream (this too is optional but smooths out the sauce)

The veg (the base)

1 small Yukon potato (diced)

1 carrot, diced

Additions. Do mix it up! I add what I have on hand, including bits of leftovers)

Peas (½ cup or more)

Zucchini

Broccoli (handful of florets)

Red Pepper

Spinach

The final flourish

Lemon or lime to add tang

Cilantro, chopped

Green onion, chopped

A sprinkle of turmeric (for color)

Rice, rice noodles...oh yeah baby...

Some ingredients here are optional exception for fish sauce, stock, coconut milk, and curry paste.

I start with my protein and grill or cook it first. Last week we grilled petrale sole, this week it was spot prawns. Note: if you opt for tofu I’d suggest adding it near the end of cooking to retain the integrity of the texture.

Here we go…

Heat the pan, then add the olive oil, onions, and garlic. Soften the veg, add the red curry paste, tomato paste, and a little more oil. You’ll want to cook it to caramelize, a minute or so. Then add the garlic and cook another minute.

Add the stock, coconut milk and cream (if using). Add the diced potato, carrot, and turn heat to medium. Simmer the sauce a few minutes, and add the rest of your veg: broccoli, peas, squash, etc. Note: I start with the things that take longer to cook (carrots, potatoes, broccoli) and then work my way to the more delicate items.

About that potato: I add it to give the dish texture, and to soak up some of the liquid so your sauce has body. You could forgo the protein and add a second potato. Delish!

Simmer your sauce until the potato is cooked (a good indicator) and add a squeeze of lemon or lime. Taste the sauce to make sure it’s properly salted and the spice level is to your liking (you can always add more!)

Serve over rice and alongside your fish/chicken/tofu etc. Enjoy!

Cook’s note: Like many, I tend to “wing it” and rarely write things down. So if the proportions seem off, let me know.

A few faves: Red Boat, Mae Ploy, and Chaoko coconut.