Richard Betts is has moved past wine and into the world of Komos Tequila, which he created with his partner Joe Marchese. “I love Tequila first and foremost because it embodies so much of my first love, Mexico. Add to that the fact that it’s an upper, a party starter, it’s my favorite thing to drink.”
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Short ribs are a traditional local favorite, but many don’t know the secrets behind perfecting the dish. Chefs Kelvin Ro, Roy Yamaguchi and Matt Pittman explained their favorite ways to cook the best short rib, a staple of their individual cultures.
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Travel to the eastern side of the Island of Hawaii to the town of Hilo, full of local flavors, adventures and unique scenes of nature, from black and green sand beaches to stargazing from the highest point in the Aloha State.
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“I was always told to use the proper tool for the proper job,” said chef Michael Mina, reflecting on the importance of correct knife use in the kitchen. Many chefs, including Mina, have perfected their knife skills to create the best dishes possible. “The saying was always small job, small knife, large job, large knife.” Knives are a very important chef’s tool, and the different types of knives as well as the different cuts are concepts that every chef, even those just starting at home, should understand.
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Spending a day near the beautiful Haleakala mountainside or driving past acres of upcountry Maui vegetation is a wonderful and unique way to experience the Hawaiian islands. While in Kula, you can learn about Hawaiian history and land, meet people who help feed our community, and enjoy the view of the island of Maui from 3,200 feet up.
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