MAUI on my mind - Wailea Wonders
I travel frequently throughout the year and my unwavering favorite destination is Hawaii. After many memorable trips to Maui, it is time to write about it. You can return time and again and explore new areas of the island in Kapalua, Napili Bay, Lahaina, Wailuku (Maui’s county seat), Kihei, Wailea and more.
Here are 20+ experiences I have had in Maui over the past 20 years:
* taped in-flight videos for Hawaiian Airlines
* romped around a pineapple plantation
* stayed in hotels and B&B’s in Kapalua, Napili, Kaanapali, Lahaina, Wailuku, and Wailea
* dined in eateries for takeaway yummies, a spectacular noodle house in Wailuku, tasted the freshest sashimi and sushi, amazing luaus, home-cooked meals in friends’ homes, pampered with 5* cuisine prepared by the top chefs
* visited famed Chef James MacDonald’s O’o farm and picked ingredients for lunch
* taught cooking at the Maui Community College culinary program
* judged the Maui Onion Festival
* tasted the finest Maui-grown fruits and produce, coffee, chips, shellfish and fish: mahi mahi, opah, ahi, opakapaka, moi, monchong
* participated on panels for the Kapalua Wine and Food Festival
* shopped in Whalers Village, Kaanapali, Lahaina, Kihei, ABC stores, Shops at Wailea
* cooked with chefs who have become close friends
* dined in the presidential suite of the Grand Wailea
* had a picnic in Upcountry, wine tasting
* spent a day at the Art School of Kapalua, flew home with a colorful ceramic jar
* walked the beaches, taken the bus, spa’ed myself into zen-like calm
* tried golfing @ Kapalua and Wailea for a “Gourmet Golf in Hawaii” assignment for Robb Report magazine - I almost ran the golf cart into an imposing tree, or was it a bush?
* enjoyed the gourmet of: Alex Stanislaw’s Plantation House, David Paul’s; D.K.’s Sansei, Mark Ellman’s MALA, James MacDonald’s Pacific’O, Michael Moore’s Aloha Mixed Plate, any Four Seasons’ and Fairmont Kea Lani’s chefs’ inspirations
* hung out with friends in the business - public relations, hotels, chefs, fun people
* danced in Mulligan’s pub, crashed a wedding party - I am such a wild child
* survived a helicopter ride - I am such a wimp
* para-sailing with daughter Tina, who promised me Lappert’s divine ice cream for good behavior: 
More to discover, experience, taste? You bet - follow me!
The meaning of the name MAUI is “God of Fire.” Maui is named after the prankster son of Hinaukeahi, known for his superhuman feats.
I arrived at the Maui Kahului airport around 7:30 pm and whispered to myself: “I’m home.” I feel a sense of belonging here. My very good friend, talented Chef Patrick Callarec picked me up at the airport and transported me to Four Seasons Wailea, a mere 30-minute ride. Even around 8:00 p.m., the air is crisp and warm. We relaxed over a couple of drinks with our friend Yvonne Biegel, the public relations director of Four Seasons Wailea. Then I retired to my gorgeous ocean view deluxe room. This is such an elegant and refined resort - I always feel extra special and pampered when I am here. Oh, what adventures lie ahead?
Four Seasons
3900 Wailea Alanui
Wailea, Maui, HI 96753
(808) 874-8000
www.fourseasons.com
The FOUR SEASONS Resort Maui is located in Wailea, the beautiful and almost always-sunny southwest coast.
Wailea is named after LEA, the Hawaiian goddess of canoes. It is a 1500 acre master-planned resort. Today it is filled with 5-star resorts, condos, vacation rentals, beautiful beaches, sailing and tennis possibilities and no doubt, some of the best golf courses in the country as well as endless fine dining and local fare, something for every visitor. Wailea Resort is a 1,500 acre, master-planned resort.
Eats at the Four Seasons: Wolfgang Puck’s Spago, DUO Steaks and Seafood, Ferraro’s Bar e Ristorante, and Drive-Through Dining (the coolest take out service I’ve heard of - call, order from restaurant favorites, drive by valet, pick up order, go home and swoon and enjoy!) Each restaurant at the Four Seasons is top-of-the-line in food, service, ambience.
Wheels: I chose to not rent a car on this trip and it was a fun shuttle/bus adventure. I started my first full day in Wailea by with a ride from the Four Seasons to the WAILEA SHOPS, where the MAUI BUS whisked me to Kihei. I went to Long’s to check out cameras as I forgot to pack mine. After nixing the cameras with tags of $125-$250, I crossed the street to RADIO Shack and purchased a lovely Samsung S860 for $34.00, reduced from $129. Such a deal.
Next stop: back on the bus with no set agenda, I hopped off and crossed the street to Café O’Lei for a Quinoa Salad with Mahi Mahi, $11.95 and iced tea. Good solid local food, relaxed vibes, pleasant service.
Cafe O’Lei
2439 S Kihei Rd
808/891-1368
I notice I can easily take the bus to stop right in front of one of my favorite restaurants, Sansei Seafood Restaurant & Sushi Bar, 1881 South Kihei Road, 808-879-0004
The bus stopped across the street from the Shops at Wailea, where I left some money at the Dolphin Gallery. I gaze at my new diamond ring-around - it twirls when I move my finger, what do you call that besides ‘cute?” I explored the Shops, found gifts and Hurricane Popcorn for my daughter Tina, treasures for granddaughters Maggie and Stella and son-in-law Matt. I shopped to walk off my lunch, and got a Four Season’s ride back to the hotel.
After a rest in my beautiful room, I looked forward to Girls’ Night Out. I met my good friend Yvonne for a drink in the Lobby Lounge, listened to a guitarist/singer and watched a lovely hula dancer’s performance. We then met up with our other two friends, Kathy and Carla for dinner at the DUO Steak and Seafood.
Kathy, Yvonne, Carla and I have a tremendous dinner at DUO, lots of laughs, drinks, joy
Our dinner started with a series of eye-popping platters: a “Trio of sashimi” - ahi, onaga and kampachi with soy, pickled ginger and wasabi. The fish was so fresh and delicate, give up the wasabi. Dungeness crab cakes were served with Molokai sweet potato, papaya and a Kula corn salsa.
Entrees included Pan-seared Divers’ Scallops with Kabocha pumpkin ravioli and my entrée: a 20-oz. Dry Aged Bone-in Prime Rib Eye with a choice of sauces: bernaise, duo herb-garlic butter, marsala porcini, truffle merlot. I could barely finish half of the steak. Oh, don’t forget the sides: garlic spinach and brussel sprouts. Other sides that appeared at our table were the Hamakua Garlic Mushroom Ragu, Kula Sweet Corn “off the cob” and Truffled Double Baked Potato. Oye…
To this day, I wonder how we managed to walk over to Ferraro’s for after-dinner drinks.
Morning beckons: It is gorgeous today and I decide hang around the Four Seasons property, skipping breakfast except for a cup of Maui coffee and ½ papaya and a banana from the fruit basket in my room. I stroll around the resort, stop at the swimming pools, linger in the shops, and sat in the lobby to look out at the stunning views and daydream. The lobby is also where you can check your emails as there are several computers for guests’ use, and helpful staff in case you have questions.
I went to the poolside Ferraro’s for lunch, hoping that the much loved Lobster Macaroni and Cheese was NOT on the menu today (because I do not need it, but want it.) I had a healthy lunch of Fresh Green Pea Soup (simply prepared with fresh peas and Fuji water) topped with Dungeness crab meat and drizzled with olive oil. Talented sous chef Michael Cantin suggested a spot-on lunch: American Kobe Beef Wrap with avocado and tomatoes, and Maui onions. I finish lunch, bid Four Seasons aloha for now, and head down the road for my next adventure.
Wailea Beach Marriott Resort & Spa
3700 Wailea Alanui
Wailea, Maui, HI 96753
808-879-1922
www.waileamarriott.com
How refreshing to walk into this open-air oceanfront resort, the first to be built in Wailea (1976.) I had happy feelings as I checked in. The Wailea Beach Marriott reminds me of why I like “flamingo-type 1970s’ classic motels and hotels.” They have a special “oldness” about them that makes them unique. This resort is huge, decorated with Hawaiian art here and there, with a seemingly endless aquarium in the lobby area, and a friendly and helpful staff. All eight buildings are low-rise, and there is an additional eight-story tower, taking over 22 acres of beautifully landscaped property.
I was especially excited about staying here because it is the only resort I have not experienced in Wailea, and my good friend Chef Mark Ellman opened another restaurant, MALA Wailea on property. Mark is one of my favorite chefs of all time and I love dining at his Lahaina restaurant, MALA Ocean Tavern. I am proud to see his success. MALA Wailea is located right off the lobby. There is an ocean view from every table, and the menu features Chef Ellman’s passion for Pacific Rim and Mediterranean food. He uses local produce, organic steaks and fresh seafood.
I knew this is a “must-order dish” as memories flowed of eating this exact fish too many years ago at his AVALON restaurant in Lahaina. Update: Mark and his wife Judy’s MALA Ocean Tavern is located at 1307 Front S 808-667-9394.
Whole Wok Fried Fish Ginger, Garlic Black Bean Sauce and your choice of Molokai Sweet Potatoes,
Three Grain Brown Rice. Mild, Medium, or Spicy.
My pictures do not show off the true beauty of Chef Mark’s food, so I suggest you look for great airfares and get over there pronto. Here is another yummy entree, Miso Marinated Local Opakapaka, with glazed butternut squash, Molokai purple mashed potatoes and Kula corn:
Until recently, I only liked brussel sprouts if they were cooked in bacon fat. I now have found another style that is much healthier, Wok Fried Brussel Sprouts with Ginger Soy:
Chef Mark’s signature dessert, CARAMEL MIRANDA followed him from his first place, Avalon. I’m relieved. This is a “must” and old-timers like me wink knowingly: 
Caramel Miranda, which is gluten free, is a melted dark chocolate and caramel sauce covered plate with layered and broiled island fruit, raspberries, Maui Gold Pineapple, baby coconuts (yum) and Vanilla macadamia ice cream. Sounds pretty healthy, for the most part, yes?
Or, you can opt for Roselani Dragon Fruit sorbet with fresh berries and maybe just a little bit of Flourless Chocolate Torte Souflee?
Not to be missed is the HONUA’ULA Luau Dinner show, which I attended with my friend Noreen. I haven’t attended a luau in a couple of years and this was a very well-organized and timed luau set oceanfront at the Wailea Beach Marriott. How convenient for the resort guests!
HONUA’ULA
(808)875-7710
Luau dinner shows on Monday, Thursday, Friday and Saturday
For the first hour, guests relax over drinks, visit with one another and snap pictures of the sunset, or do what I love to: people watch as I soak in the glory of the moment. There is a sense of anticipation and gaiety throughout the ever-increasing number of guests. Round tables seat 8-10 and are very comfortable. You can be friendly with others or stick to your own agenda.
6 p.m.
There is quite a rumble of excitement as we observe the lighting of the torches ceremony, followed by sounds of a conch shell announcing that the Luau dinner has begin. The luau is served buffet style, with Hawaiian specialties such as imu-baked Kalua pig, poi, island fish, a healthy array of tropical fruit salads, Lomi Lomi salad, tossed Kula greens, local vegetables, taro roll and did I say poi? There is plenty to eat and the eating’s good.
Noreen at the luau 
7:00 p.m.
The show starts and creates an exciting evening of traditional dance, chant and hula, bringing the history of Maui to life. The performers have high energy and smiles on their faces, sharing their culture happily to all of us.
Lovely dancers: 
another luau pic: 
Some might think this is cheesy but I love it when members from the audience are encouraged on stage to learn how to hula. Kids are usually the first to volunteer; most adults need to be coaxed.Volunteers hula 
Another fantastic trip to Maui and I can hardly wait. Aloha and a hui hoa!