Local Music and Local Food - We've got it!

"Buzz's Wharf Adds Kanikapila Thursday Pau Hana" - Susan Halas, of MauiNow.com, visited us on KANIKAPILA THURSDAY, for some live music, a pau hana and pupus.

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The recent construction has made access to Maalaea Harbor difficult. But now the job's almost done and there's plenty of good news down by the water. Not the least of the improvements is the new "Kanikapila Thursday" at Buzz's Wharf. The classic harbor front eatery has been a Maui tradition for more than 40 years. It's still a family-run restaurant, with Marla Braun-Miller, a grand-daughter of the founders at the helm as general manager. While the outside at Buzz's never changes, the inside recently received a low key, yet stylish, make over. To show off the improvements Braun-Miller said she worked with staffers Fran Lew (Catering & Events Manager) and Emily Koenig (Marketing Manager) to bring back traditional live Hawaiian music once a week. The three women put their heads together and out came the traditional music that was once a Maui staple. Together it's "Girls Rule" team, friendly, but decidedly motivated to build and expand on Buzz's loyal customer base.

"Special Listings of Maui Restaurants that Offer Locally Sourced Food" - Jen Russo, of MauiTime, gives us a rundown of all the great places to EAT LOCAL.

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CHEF RHODERICK D. BULOSAN AND THE COOKS, BUZZ"S WHARF "By showcasing local items, we are providing the customers with the product that is indicative of what Hawaii has to offer" THE DISH: Misoyaki Walu $29 - In this dish, the walu is caught by local fisherman in our waters and delivered to us fresh, never frozen. Our Maui onions and baby bok choy are grown by Kula local farmers. We use these items because they are consistently available for us and they compliment each other very well in this dish. The dish is a six-ounce filet of walu marinated in miso paste, mirin, sweet Thai chili and green onions. It is seared, then baked til the fish is nice and golden brown. It's served with Buzz's own teriyaki sauce, crispy Maui onions, shitake mushroom chips, stir fry vegetables and choice of starch (white rice, brown rice, or garlic mashed potatoes). I love the nice moist texture of the fish, some like it with a miso glaze, others with a teriyaki glaze, so I decided to put the two together to get the best of both worlds and created a "Misoyaki Walu" As a young chef developing new skills, I learned to utilize local items not only to support the economy but to bring out the flavors that our island has to offer. Visitors come here not to see and taste what they already have, but to try something new and interesting.