Upcountry Maui

On your drive up to Haleakala make a stop in beautiful Upcountry.  See Maui from a less traveled perspective atop these fertile slopes, from its rolling green meadows to the seemingly endless sea below. Visit the plantation town of Makawao,  which is home to a thriving art community, or take a farm tour in the rich uplands of Kula.
Learn more about Upcountry Maui

Content provided by HVCB

Review from Trip Advisor

From time-to-time, we will publish reviews from independent travel review websites – enjoy!

“Beautiful Property/Great Location” – Kaanapali Alii

AKChiropractor 1 contribution
Alaska

Sep 10, 2009 | Trip type: Business

My husband and his staff celebrated achieving a significant business goal with a trip to paradise. Kay Ryan (www.mauikay.com) helped us book two condos to accommodate our party of 9. We wanted a beautiful property within walking distance of a variety of activities. Maui Kay recommended The Kaanapalli Alii, which turned out to be the perfect spot. There are great restaurants and lounges; very good swimming, snorkeling and boogie board beaches; and a wonderful shopping center–all without the need to drive.

The condos themselves (Kay helped us book a premium condo) are fantastic. They’re incredibly spacious and beautiful. The view from our premium Ocean View condo was spectacular.

All in all, it was truly a trip to paradise!

For more information about this review visit tripadvisor.com

Cumin Seared Ahi

Ingredients for the Ahi:

3 blocks              Ahi, sashimi grade (1” square 2.5” length)
1 tablespoon       Cumin, grounded
1 teaspoon          Garlic purée
1 tablespoon       Olive oil

Ingredients for the Seviche:

4 pieces                Baby carrots
4 pieces                Baby beets
1 piece                 Red bell pepper
½ piece                Maui onion
1 piece                 Jalapeño
2 tablespoons       Molokai ogo, sliced
½ piece                Lime, juice
½ piece                Lemon, juice
4 sprigs                Cilantro, chopped
1 tablespoon         Extra virgin olive oil

Ingredients for the Anchovy Purée:

12 cloves             Garlic, peeled, stem removed
8 pieces               Anchovy
½  cup                 Milk
2 tablespoons       Extra virgin olive oil

Sea salt and white pepper to taste.

Method:

Blanch 5 times the garlic in boiling water, (to remove the aggressive taste).  Simmer the blanched garlic in milk for 8 minutes.  Blend the garlic, milk, olive oil and anchovies until smooth purée, season with white pepper from the pepper mill.

Season the ahi blocks with the garlic, the cumin, salt and pepper.
Sear the blocks with olive oil in a non-adhesive frying pan.
Cut each block into 4 cubes.
Slice paper thin (best done with a Japanese mandoline) the carrots, beets, Maui onion, bell pepper.  Cut the jalapeño into small brunoise.
Mix all the vegetable and ogo with the lime and lemon juices, olive oil, cilantro, season to taste.

On an individual rectangular plate, arrange the ahi, 4 pieces in the row, one row of vegetable seviche, anchovy purée in between.

George Mavrothalassitis, chef/owner
Chef Mavro

Chef Mavro
1969 South King Street – Honolulu – Hawaii – 96826 -  (808) 944-4714 -  www.chefmavro.com

Kaanapali Alii Renovation Update

Aloha to our guests and friends, from the staff at the Kaanapali Alii.

 This will be of interest to those vacationing at the Alii from now through mid- December 2009 during our renovation period.

What to expect: The golden sands of Kaanapali Beach are still right out front with cabanas, chaise lounges and sand chairs available for daily use; Low renovation rates are available from $250 for a luxury one -bedroom condo; Renovation work is limited to Monday – Saturday 8 a.m.-5 p.m. so daytime activities are recommended with discounts available from our concierge. Access to the swimming pools of neighboring resorts and fitness center at the Westin can be arranged at our front desk as the Alii pool, center courtyard and fitness center are closed. Important Note: Alii guests are given passes to enjoy neighboring pools.

We can assure you access to one of the neighboring resort pools each day although access to a specific pool cannot be guaranteed.

Exciting details: The Kaanapali Alii renovation will dramatically enhance our oceanfront resort. The new and expanded amenities will feature an aquatic playground with a second fresh water swimming pool and whirlpool spa, an enlarged children’s pool, and a pool deck extension that will accommodate additional chaise lounges. In response to guest demand for health-oriented vacations, the Alii has invested in a new state-of-the-art Fitness Center with more cardio & weight equipment, a yoga area and treatment rooms. This brand-new facility will be conveniently located at the entrance to the property. It will be a Wow!

Mahalo for your interest in Kaanapali Alii.

Aloha, Kaanapali Alii Staff For more information or to make a reservation call us at 1-866-966-7169 or visit www.kaanapalialii.com.

Citrus Chiboust

Citrus Chiboust

Yield: ¼ sheet tray

Ingredients:

9oz                  Milk
9oz                  Heavy Cream
6 ea.                Yolk
4 ½ Tbsp       Corn Starch
1 Tbsp             Sugar
6oz                    Citrus Juice (1lemon, 1lime, orange, grapefruit)
2 ½ oz             Yuzu Juice
7 sheets          Gelatin Sheet
6 ea.                 Egg White
1 ½ oz             Water
7oz                   Sugar

Method:

In a pot over moderate heat, bring milk and cream to boil.

In medium bowl, whisk together egg yolks, cornstarch, and 1 tablespoon sugar. Gradually whisk hot milk and cream into egg-yolk mixture, then return mixture to pot. Reduce heat to low and cook, stirring constantly w/ a whisk until it becomes thick and smooth, about 2 minutes. Add gelatin sheet and melt. Stir juice mixture into custard and strain.

Place plastic wrap onto surface of custard, and let cool.

In a small saucepan clamp on candy thermometer & set over medium heat with 1 ½ oz. water & 8 oz. sugar. Simmer undisturbed, until thermometer registers 235°F (firm ball stage).

While syrup is simmering, in an electric mixer, beat egg whites just until soft peaks begin to form, about 3 to 4 minutes. With mixer running, slowly pour hot syrup into egg whites, then continue to whip until meringue thickens, becomes glossy, and holds soft peaks, about 6 to 8 minutes.

When custard has cooled & thickened (cool over ice bath if necessary), gently fold in meringue.

Pour into a sheet tray lined w/ plastic wrap. Freeze at least for an hour.

Cut into squares and place them on a baking sheet 4” apart.

Sprinkle a thin even layer of granulated sugar on top. Torch until sugar completely melts and starts to caramelize. Chill in the freezer for 5minutes. Repeat process twice. Chill in fridge until ready to serve.

 Coconut Poppy Seed Cracker:          *Oven @250F

Ingredients:

1 ¼ cup                       Sugar
2 ½ Tbsp                     Butter (room temp)
7 ea.                            Egg Whites (room temp)
2 cups                         Unsweetened shredded coconut
1 ¼ cup                       AP Flour (sifted)
1 T.                              Poppy Seeds

 Method:

Mix everything together. Spread the mixture as thin as possible on a baking sheet lined with parchment paper. Sprinkle poppy seeds on mixture before baking. Bake for 30 minutes until golden brown. Peel with caution after completely cooled. Store in an airtight container.

Shiso Syrup

Ingredients:

1 cup                           Sugar
½  cup                         Water
½ cup                          *Shiso Leaves (thinly sliced)

*Reserve a few leaves for plating
Method:

In a small saucepan, bring water to a boil. Add the sugar and the sliced shiso leaves and reduce the heat to a simmer until the sugar dissolves.

Continue to simmer until the syrup thickens, about 5minutes.

Cover the pot with plastic wrap and let the syrup cool completely.

Strain syrup into a small container.

 Citrus

Ingredients:

Citrus in Season (navel orange, grapefruit, blood orange, tangerine, etc)

Method:

Cut citrus into segments. Before serving, mix citrus with the shiso syrup.

Lilikoi / Passion Fruit Sauce

Method:

Cut fruit into half. Spoon the seeds and juice in a small container.

Plating:

Place bruleed chiboust on the left side of the plate.

In the middle assemble citrus segments. Sprinkle thinly sliced shiso on top of citrus.

Place a spoonful of lilikoi sauce on the right side of the plate.

Sprinkle small pieces of broken coconut cracker on top of the sauce.

Scoop lychee sorbet and place on top of the cracker.

Garnish sorbet with a piece of coconut cracker.

Serve immediately.

George Mavrothalassitis, chef/owner

Kevin Chong, chef de cuisine

Chef Mavro restaurant

www.chefmavro.com

Chipotle Citruss Rotisserie Chicken Cilantro

Award winning Chipotle Citrus Rotisserie Chicken- First place winner at 2007 “Taste of Lahaina”

Ingredients:

Organic rosemary
organic oregano
organic spices
chipotle powder
black pepper
Hawaiian sea salt
citrus acid and lemon zest

Pre-heat oven to 375 degree and roast a 3 lb. chicken for 90 minutes. For deep flavor, mix with olive oil, apply generously under the skin and let “soak” for at least 1 hour before cooking. Contains no sugar that will burn. The Plate is available as lunch special from 11am- 5:30 p.m. for $7.95 and the 3 lb. whole chicken in available during happy hours from 4:00 p.m.-5:30 p.m. for $9.95. Cilantro’s Organic Chipotle Citrus Rub is available at the restaurant (3.5 oz. $5.95)

Lahaina’s Cilantro restaurant offers affordable dining inspired by authentic Mexican cuisine and fresh healthy ingredients. Owner & Chef Paris Nabavi uses Maui Cattle Company Angus beef, locally- farmed produce and organic spices and herbs whenever available. Plus, tortilla chips are flash fried in trans fat-free soybean oil, and rice, beans and sauces are all made with meat-free stocks. Hours: Monday- Saturday, 11am-9pm, Sunday 11am-8pm. At Old Lahaina Center. 170 Papalua Street. Tel: 808- 667-5444

Review from Trip Advisor

From time to time we will post reviews from independent internet review sources – enjoy

Paradise

Kaanapali Alii

Brodes5 3 contributions

Arizona

Aug 14, 2009 | Trip type: Family

This is our third trip to the Alii in the past seven years. My husband and I always travel with our three teenage children (19, 17 & 14) and my 74 year old mother. We have stayed on the first floor ocean front condo in building 1 the first year and then on an ocean front condo on the tenth floor another year. I have learned that you need to specificially ask for a “premier” room to get an upgraded place. This year we stayed in 316, right on the ground floor facing the ocean. The most spectacular place we have stayed yet. Having windows all around to see the georgous ocean any time was just wonderful. The housekeeping staff do a wonderful job keeping everything clean and tidy.

My daughter and I spent a lot of time at the pool and we only had a brief time when kids were throwing a small ball back and forth. They really should have stopped because it was clearly posted not to throw any balls. The property is planning to start their remodeling of the pool area in a couple days and are offering special rates during that time period.

I absolutely love staying at the Alii and plan on going back again. This time it may just be my husband and myself so we can stay in a smaller place. I absolutely recommend this property.

As Appeared on Trip Advisor

From time to time we will post reviews from independent internet review sources – enjoy

 

Enjoyed the Kaanapali Alii

Kaanapali Alii

BasketballFan44 1 contribution

Arizona

Sep 2, 2009 | Trip type: Family

My family just returned from the Kaanapali Alii. We were a bit concerned about the construction but I did receive a letter before we arrived letting us know that the cost for the room would be lowered so we figured we’d give it a shot. Actually the construction was not that bad and as it was our first trip to Maui we spend most of our time touring the island or doing activities and when we returned the working was done for the day. The pool area is what they are working on so when we wanted to go swimming we either went to the beach or went to the front desk where they provided us pool passes for either the Westin, Marriott or Sheraton.

One thing I want to let everyone in on is that each day the front desk assigns guests a different pool pass so you go to a different pool each day, to be honest it was kind of fun to be able to swim in all those pools and worked great for our family. All in all our vacation was a great success the staff was friendly and helpful and for what we paid I have no complaints. We look forward to returning again and can’t wait to see how everything turns out.

Fresh Salmon Asian Carpaccio

Serves 4 as an appetizer

20 slices fresh sushi-grade salmon, sliced very thin – about 10 oz.

1/2 cup Maui Onion-Apple Sauce (recipe follows)

1 Tablespoon chives – cut into 1/8” pieces, for garnish (we use micro-greens and roe at the restaurant and you can certainly substitute your favorite garnish)

Maui Onion-Apple Sauce

Ingredients:

1/4 cup Maui onion, sliced Onion

1/2 Granny Smith apple, peeled, cored and large diced

1 Tablespoon rice wine vinegar

2 Tablespoons Sake

1/4 cup soy sauce

1 teaspoon sesame oil

2 teaspoons canola oil

2 teaspoons coarse grain mustard

1/4 teaspoon granulated sugar

1 teaspoon garlic, finely minced

1 teaspoon ginger, peeled and finely minced

Method:

Place onions and apples into a food processor and process into a puree.  Transfer the contents into a mixing bowl and hand mix with all the remaining ingredients. Keep refrigerated until needed.

To Serve:

Sauce the center of four serving plates with the onion-apple sauce. Neatly arrange five slices of salmon on top of the sauce on each. Sprinkle chives over top of salmon slices. Serve.

From the first location in the Kapalua resort on Maui opened in 1996, D.K. Kodama’s Sansei Seafood Restaurant & Sushi Bar has grown to include four locations on three islands – one in Kihei, Maui, one in Waikiki, and one in the Waikoloa Beach Resort on the Island of Hawai’i. Known for its innovative new wave sushi, contemporary Japanese specialties, and “no wimpy sauces,” the atmosphere is casual and fun, with something for everyone on the extensive dinner menu. www.sanseihawaii.com

Kaanapali Alii Renovates Top Amenities – New Aquatic Playground and Fitness Center

KA’ANAPALI, MAUI, Hawaii –Dramatic enhancements are underway at the luxurious oceanfront Ka’anapali Ali’i condominium with completion targeted for mid-December 2009.

During the renovation guests can take advantage of special rates starting at $250 for a luxurious and fully furnished one-bedroom garden view condo. Special arrangements have been made for Kaanapali Alii guests to use the pools of neighboring hotels during the four months that the Ali’i pool, Center Courtyard, BBQ grills and fitness center are closed.  Ali’i guests will also enjoy activity discounts and signing privileges at the Kaanapali Golf Course and a variety of restaurants.   Enhancement work will be limited to Monday-Friday, 8 a.m.-5 p.m.

Kaanapali Alii fans are already anticipating the exciting new and expanded amenities that will feature an aquatic playground with a second fresh water swimming pool and whirlpool spa, an enlarged children’s pool, and a pool deck extension that will accommodate additional chaise lounges.  Colorful new tropical landscaping will further enhance the popular Center Courtyard, an oasis of relaxation for all ages.

In response to guest demand for health-oriented vacations, the Kaanapali Alii has invested in a new state-of-the-art Fitness Center with men’s and women’s locker rooms. This brand-new facility will be conveniently located across from the porte cochere arrival area.

Reservations 1-866-966-7169; website www.kaanapalialii.com.