When a prospective client tells you they want to open a Hawaiian poke restaurant but the chef has never been to the islands…You make some calls, send some texts and orchestrate a culinary training experience money can’t buy. That’s what happened with Ono Poke Co.’s Chef Lawrence Hui…We provided an opportunity for him to train with Maui chefs to learn the traditional way to make poke and unique ways progressive chefs on the island are doing it. The cherry on top? Having a food writer from The Globe and Mail join us to cover the story.
STAY: Ka’anapali Beach Hotel (super traditional, amazing service and a taste of the island the way you’d always imagined it to be. Rooms are spacious, dated – but totally part of the charm here. Have a drink at the Tiki lounge and the brunch…WOW. You must see this spread to believe it. Our other home for not long enough was the newly opened Westin Nanea and it was incredible. Built for big groups and family travel we were in awe of the size of the suites and the master bathroom was enough to bring a tear to this traveller’s eye. Had we stayed longer – we absolutely would’ve gone to the market to get some fresh ingredients and cooked a meal in the gorgeous kitchen. Heavenly.
SHOP: Buy souvenirs and gifts to bring home at COSTCO.
Special thanks to our friends at Ka’anapali Beach Resort Association