Executive Chef Sean Christensen’s fresh, local, sustainable cuisine features the ingredients provided by member providers who are also highlighted in this piece by Joanna DeChellis. Inside Island Cuisine at Dorado Beach and Maui CC
Craft Cocktails – an Adventure
by Luana Paahana I recently had the opportunity to try something out of my red wine comfort zone – a handcrafted cocktail – what a treat! Ordering a drink today is intimidating business. Whether at the local coffee shop or at the Club – with so many choices, how does one know what would suit their… Read More »
New Cold Brew for 2!
Maui Country Club Offering Cold Brew Coffee For an afternoon pickup try restaurant manager Ellis Murphy’s cold brewed coffee made from our house blend, Maui Coffee Roasters Red Rooster. Cold brewing results in a low acid, full-bodied, slightly sweet flavorful cup of coffee, so smooth you may not even need to add sugar or cream… Read More »
Meet Kupa’a Farms Janet Simpson & Gerry Ross
Success with organic farming in Kula and growing award-winning coffee have gained them notability, and as their fellow members at Maui Country Club you can tap into their expertise. Here’s an introduction to Kupa‘a Farms’ owners Janet Simpson and Gerry Ross. Canadian born with coffee in her blood, Janet’s story began in Calgary, Alberta in… Read More »
Fresh Fish? Make Ceviche!
by Sean Christensen From shore caught Papio to Mahi Mahi brought back from a boat trip, many of my friends called me over the summer looking for different ways to prepare their fresh catch. While baking, grilling, and steaming all work great, I often find myself suggesting they take advantage of how fresh and clean… Read More »
The Moscow Mule
by Ellis Murphy, Restaurant Manager “The mule was born in Manhattan but ‘stalled’ on the West Coast for the duration. The birthplace of ‘Little Moscow’ was in New York’s Chatham Hotel. That was back in 1941 when the first carload of Jack Morgan’s Cock ‘n’ Bull ginger beer was railing over the plains to give… Read More »