CRC blog post- Culinary Tour of Hawaii, Part Three

By Julie Cader

Julie is Finance & Administration Manager for the California Rice Commission.  This is the third in an occasional series of blog posts about California rice cuisine.  It’s her first trip to Hawaii in many years, where California rice is extremely popular.

A golfer's paradise combined with a foodie's paradise. Life is good!

Our adventures this morning took us to nearby Kapalua's Pineapple Hill overlooking the majestic golf greens of The Bay Course and groves of beautiful Norfolk pines.

Voted Maui Restaurant of the Year 2009-2011, the Pineapple Grill at Kapalua Resort is the local’s favorite place, relaxed but upscale. Our server, David, recommended we try the Loco Moco. We were in for a real treat!

On top of two scoops of Calrose rice was 1/2 pound of Maui-raised beef from the Maui Cattle Company, two free range Kapalua organic eggs, G-Man's jalapeño-Portuguese sausage gravy (plus an extra side of yummy gravy), the Loco Moco was truly an Island favorite!

The Pineapple Grill combined a menu to delight the senses of this foodie and an easy-going atmosphere where we all felt at home on our last day in the Islands. Mahalo.