Time spent with recipes, provided at no charge by Mother Nature, is what we all loose in our efforts to eat healthy food —quick!! Our busy lives demand set times to work; to eat; to DO and to eat again. The Joy of Cooking (in a kitchen behind a stove) for many of us is a lost art.

This Maui culinary adventure has now turned into a palette-quest for the “quick yet tasty.” I became conscious of my lack of focus when I prepared a batch of oatmeal cookies late Friday night. In my haste to “do and EAT” …….I forgot the baking soda!   Result — flat cookies & an empty stomach.

I had replaced my love for food and the joy to prepare it—- with the same zest in completing a task or project at work—DO and go.

There is a reason the natives and locals of any region treasure their cuisine so dearly. They have learned to savor the environment in which their meal originated from.

It took this trip to Maui to unfold a culinary tidbit of wisdom:
“Every time we prepare food we interrupt a life cycle, but
making a meal means we create something else.”

- The School of Essential Ingredients, p 45.

Aloha KaKou a nui!
(Hawaiian for “Love to all of us and lots of it!”)

An appropriate sentiment as we enter the celebration weekend of our country’s birthday.

During our culinary journey, we have befriended Katherine and Harry Smith of Kapalua. Katherine is a historical novelist. Her novels are an expression of the Island she has come to know & respect over the last 20 + years. In exchange for her tidbits of history, hula classes etc, we decided to offer some Picasso hospitality as a thank you —-Dinner for 4 it was!  Of course I thought —-It’s the 4^th of July —Homemade Apple Pie is a must for dessert. I soon discovered Granny apples are $7.00 a pound! Ouch…

The pie is best prepared by the taste method. Measuring sugar, lemon juice and cinnamon is best accomplished by mix with the hands and taste, mix the apples a bit more and sugar and taste –repeat the procedure until taste tongue is in agreement with a happy tummy.

So –this pie preparation lead me to think –what pies do they enjoy here??

Pineapple bulb went off –the macadamia!

New journey —hunt down a great crust — So I think I will venture out to Upcountry for some ingredients and ideas.

Meka ha’ aha’ a
(Hawaiian for “with humbleness”)

You may be wondering about my floral table spread dilemma. Well, wonder no more for I have new for you! One of the florists I had hoped to work with has a last minute out-of-town wedding which disabled us from communicating any kind of table spread idea. The second florist has yet to return my phone call, and I hear that it is standard etiquette in Maui that they wait one week before returning a call. All this to say, I was left beside myself as Father’s Day rolled around.

On Father’s Day, I settled with a fallen palm tree leaf, decorative candles, and 2 ripe papayas (from the store). I was not about to go disturb the balance of nature here in Hawaii, and I definitely did not wish to be the cause of some natural disaster. The dinner went smooth, and we all enjoyed each other’s company. After all, that is what Father’s Day is all about, enjoying the memories of Fatherhood. The dessert portion of the meal, on the other hand, is a different story…

Today’s big adventure includes a hula class. This class is taught by a native of the Hawaiian Islands, a gal by the name of Kathy Ralen. Her family has been teaching Hula for over 4 generations! “Kamu” is the Hawaiian word for “Teacher,” so Kathy is known as Kamu Hula.

Hand gestures are a crucial part in Hula. I was worried about the foot and hip movements, until I learned that the hands and wrist motions are vital! Now, not only must  I coordinate my feet and hips, I have to also be paying attention to what my hands and wrists are doing! Talk about adventure!

While learning the elements of the art of Hula, I realized that the Hawaiian culture is not the stereotype of “hang loose” and “relax, man.” It is much more than that. It is a culture of respect for all living things, and paying attention to the fine detail that surrounds us all. Those little hand movements signify so much more than what meets the eye, and I am determined to find that small meaning in everything Hawaiian including the art of Hawaiian cooking.

A Hui Ho

(until the next blog! OR technically in Hawaiian –until we meet again!)

Vince and I, being absent from our family during the upcoming Father’s Day holiday, decided to extend our Aloha hospitality to an elderly couple whose family lives on the mainland.

With this in mind, my contribution to the dinner festivities included dessert and all the details for a fantastic table setting. I wondered, What would make a Hawaiian Holiday dinner table beautiful? Of course, flowers! Needless to say, this led to my next adventure: finding a colorful floral presentation! Although, you might be thinking, No problem, the Island is covered with an abundance of beautiful foliage. Just go pick some. This is a definite NO NO! There is an unspoken understanding that one must NEVER remove items of nature from the Islands. This could displease the past spirits that still inhabit the Islands.

With that in mind, I have decided to interview three florists that have lived in Maui for over 20 years. Each one recommended by locals and all advertised by word of mouth. Along with some information I found (available only at the local Lahaina Library), I will provide some history in my following blog. Pictures of the winning floral table spread will be posted! Stay tuned!

Today I began my Hawaiian culinary excursion by shopping for fresh pineapple for my newest cupcake recipe idea! This was not too terribly hard – Farmer’s Market! Of course, just like at home in California, there are communities that claim “they have the best.” I believe the best on Maui is on the lower road of Honoapiilani in Lahianina, across from the Honokowai Beach Park. The setting is simple yet majestic!

The ocean view and breeze are literally in your face as you shop 5 stalls of local grown goodies! Additionally, you can find some of the best colorful floral to accent your table as little as $2 a stem!

I bought my pineapple (grown straight from Maui) in order to complete the cupcake recipe hit of the summer! (I dream big!) Something I noticed while strolling along from one market to the next is that tourists and locals alike have this mutual respect for the labor of these farmers. Did you know that originally most of the pineapples in the Hawaiian Islands were grown on Kaui? Now-a-days it is confined to the plantation in Hali’maile. More pineapple is sold to tourists than is shipped or sold to the locals themselves!

The Aloha spirit must permeate in the air. Everyone is so honest and so gracious of what is given to them. We should all breathe some of the Aloha air.

Will write with the results of my recipe!
Until then, Maluhia!
(Peaceful Hawaiian Serenity)

January Recipe- Maria’s New Year’s Meyer Lemon Cake
February Recipe- Maria’s Healthy HeartBeat Red Velvet Cake
March Recipe- Maria’s Bailey’s Peanut Cup
April Recipe- Maria’s Zucchini Nest Cupcake
June Recipe- Maria’s Maui Pineapple Cupcake
July Recipe-  Maria’s Tropical Mai Tai Bundt Cake

This will be my first ever blog! Before a couple months ago, I had no clue what a blog even was. A laughable realization for my children, especially since I taught high school seniors not too long ago! All that to say, bear with me for the first few entries as I am learning all about communicating through the World Wide Web and, most importantly, blogging!

I have decided that my blogs will include one of two elements, if not both at times:

• Ideas and discussions involving my newest creations, generally a sweet dessert of some kind (but of course healthy at its best).
• Updates on my expanding knowledge of the Hawaiian culture and cuisine. I am currently in Maui exploring options for culinary business expansions!

I am definitely open and ready to hear your ideas, suggestions, and input! Some of my best recipes, menu additions, and café changes have been straight from our customers!

So here I go! I am beginning a new chapter of my life: mastering computer literacy, and I hope to offer new, fresh concepts to you (the Picasso’s Café customer) while expanding my quest for the easiest, tastiest, and most unique dish that you can serve at home, or enjoy at our café in Irwindale, CA.

As they say in Maui – Mahalo!

Not quite sure what kind of sauce each one is? Let us explain!

First is the Mezzo-Mezzo.
Picasso’s Mezzo Mezzo™ Gourmet Pasta Sauce is a unique “half-and-half” (mezzo-mezzo) Italian Culinary Masterpiece. Skillfully created, we blend half our Classic Arrabiata Marinara Sauce with half our traditional creamy Alfredo sauce infused with a perfect amount of red pepper spicy overtones for your palette. Serve Picasso’s Mezzo Mezzo™ hot over tortellini, ravioli, poultry, fresh roasted vegetables, or sauté with your favorite pasta. Delicious in lasagna and baked Italian dishes. Our “Lasagna Perfecto” recipe card, featuring our Mezzo Mezzo™ sauce, is available for download on our website!

Second is our Arrabiata Sauce.
Skillfully created, we blend and balance Picasso’s Gourmet Arrabiata Sauce with the heat of red peppers, to create a perfect amount of spicy overtones for your palette. Serve Picasso’s Arrabiata Sauce hot sauteed with any cut of pasta, and delicious in lasagna and baked Italian dishes. Excellent poured hot over tortellini, ravioli, roasted vegetables, chicken, shellfish or veal. Try enhancing your dish by adding Italian sweet or spicy sausage or homemade meatballs. Our “Chicken Parmesan” recipe card, featuring our Arrabiata sauce, is available for download on our website!

Lastly, our Ponzu Picatta™ Sauce.
Skillfully created, we blend our Classic French Lemon Butter Sauce with our Asian Soy Sauce infused with Yuzu, an Asian citrus fruit resembling grapefruit and mandarin orange overtones. Excellent for dipping grilled/baked meats, and use as a traditional sauté or gravy applications. Serve Picasso’s Ponzu Picatta™ as a finishing sauce hot over meats, poultry, seafood, fresh roasted vegetables, or sauté with your favorite pasta. Our “Hawaiian Opakapaka” recipe card, featuring our Ponzu Picatta™ sauce, is available for download on our website!

Also remember, each of our dishes is prepared with a healthy diet in mind. All three sauces are either gluten-free, all natural or lowfat. Enjoy a rich, gourmet dining experience which is very easy to prepare, Picasso’s Café style! All our sauces are manufactured locally, using only the finest and freshest ingredients, and we assist in reducing the carbon footprint with sustainable packaging and locally grown ingredients. A portion of each sale benefits our local and national non-profits organizations under Picasso’s Café, Bakery and Catering Co.’s Operation PAINT program.