Day Two in Maui was the day I had the best piece of bread I've ever had. If Food Network ever does a "Bread" show on The Best Thing I Ever Ate, it would be a crime if this delectable square wasn't included. My sister agrees. So do all the diners I talked to at dinner. It is the Maui Sweet Onion Focaccia Bread at Spago at the Four Seasons. But, our day didn't start with bread. We started carb-free with coffee and eggs at DUO's breakfast buffet. They even took around smoothie shots to every table, this morning's being a frothy mango mix. All good fuel for an introductory scuba lesson and dive with Maui Undersea Adventures!
I didn't think my heart would race and have trouble with the dive. But I did at first, when we were in the pool learning the ropes. Luckily, we had Rob Lohle as our instructor, the most calming, nice, wonderful man. "Remember, you were able to breathe like this for 9 months in your mother's womb." (SMILE) "You're fine, just slowly breathe in and out." "I'm not going to let you guys out of my sight." Make sure and ask him about his many diving adventures around the world. Soon, slowly breathing in and out, getting rid of excess water in our masks, and hand signals were second nature.
After the dive, we were bordering on cranky wanting lunch, decided salty beach hair was the way to go and headed out to Hali'Imaile General Store for lunch. A famous lunch spot on the island for its great food, we also loved browsing the colorful dishes & kitchen items for sale. We stopped in nearby cowboy town Makawao for a quick look at the cute art galleries and funky shops before heading to Kapalua.
It's fact that Maui has many micro-climates on the island. When we got to Kapalua, the differences in island terrain were obvious. Kapalua is lush and reminded us of Colorado or Lake Tahoe with the pine trees, but is true Hawaii with deep blue water hugging the coastline. Kapalua actually means "Arms embracing the sea." It's cooler too, with a light breeze and million-dollar views of the island of Molokai.
And then there was dinner. 12 courses at Wolfgang Puck's Spago back at the Four Seasons. Executive Chef Cameron Lewark started in "Wolf's kitchen" at age 17 in Los Angeles and has been at the Maui Spago since the opening ten years ago. Each dish was an unexpected meld of flavors-sweet and savory, mild and spicy. Highlights for me were the swordfish with avocado slices, Thai Seafood & Pineapple-Coconut Red Curry and Hana Banana Kaiserschmarren (souffle with Hana bananas and Myer's Rum) for dessert.
And oh, holy heaven, come for the Maui Sweet Onion Focaccia Bread. Each small square is golden on the outside and melts in your mouth on the inside with sweet caramelized onions baked in. My sister said "It's sad that I won't ever have a piece of bread like that again."