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Beverly Gannon - The Hali’imaile General Store Cookbook : Home Cooking from Maui

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Set on a pineapple plantation in up-country Maui, the Haliimaile General Store has lured travelers for over a decade with its down-home, island-style cooking. Critics and diners rave about chef Beverly Gannons rustic, hearty fare, and the restaurant is a fixture on Best of Maui lists. THE HALIIMAILE GENERAL STORE COOKBOOK enables readers to bring the spirit of Maui and its landmark restaurant into their own kitchen with over 100 recipes, accompanied by Beverlys warm, chatty narrative. For all those locals and out-of-towners whove begged Beverly for recipes over the years, she has this to say: Well, folks, heres the book! And I hope every single copy gets food-stained, dog-eared, and, most of all, enjoyed.

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Beverly Gannon
The Hali’imaile General Store Cookbook : Home Cooking from Maui
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Beverly Gannon
Family-Style Meals at the Haliimaile General Store

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Copyright 2000 by Beverly Gannon and Bonnie Friedman Photographs copyrigh - photo 1
Copyright 2000 by Beverly Gannon and Bonnie Friedman Photographs copyright 2000 - photo 2
Copyright 2000 by Beverly Gannon and Bonnie Friedman Photographs copyright 2000 - photo 3

Copyright 2000 by Beverly Gannon and Bonnie Friedman
Photographs copyright 2000 by Laurie Smith

All rights reserved. Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.
www.crownpublishing.com
www.tenspeed.com

Ten Speed Press and the Ten Speed Press colophon are registered trademarks of Random House, Inc.

Library of Congress Cataloging-in-Publication Data

Gannon, Beverly, 1949
The Haliimaile General Store Cookbook: home cooking from Maui / Beverly Gannon with Bonnie Friedman ; dessert recipes by Teresa Gannon.
p. cm.
1. Cookery, Hawaiian. 2. CookeryHawaiiMaui. 3. Haliimaile General Store (Restaurant).
I. Friedman, Bonnie, 1951 II. Haliimaile General Store (Restaurant). III. Title.
TX724.5.H3 G36 2000
641.59969dc21
00-032572

ISBN-13: 978-1-58008-170-2 (cloth)
eBook ISBN: 978-1-60774-670-6

Cover and Text Design by Nancy Austin
Food and Prop Styling by Wesley Martin, San Francisco
Paintings by Pam Hayes (photo by Rob Ratkowski)
Photograph 1999 by Steve Brinkman
Prop Styling by Gail Simmons

v3.1

F or all those people whove eaten at the restaurant and begged and pleaded for recipes so that they can go home to Wis-consin, Florida, or Louisiana, and easily re-create the dishes they loved at Haliimaile. Ive always told those patrons, One of these days, Ill do a book. Well, folks, here it is! And I hope every single copy gets food-stained, dog-eared, used over and over again, and most of all, enjoyed. The Haliimaile General Store Cookbook Home Cooking from Maui - photo 4

CONTENTS ACKNOWLEDGMENTS W here do I begin Ther - photo 5
CONTENTS ACKNOWLEDGMENTS W here do I begin There are so many people who - photo 6
CONTENTS ACKNOWLEDGMENTS W here do I begin There are so many people who - photo 7
CONTENTS
ACKNOWLEDGMENTS
W here do I begin? There are so many people who have contributed to the success of Haliimaile General Store. First, there would be no Haliimaile General Store without the hundreds of employees that have come and gone over the past twelve years. Each individual left his or her imprint, making up the complex and ever-changing character of the store.
A multitude of mahalo:
To my investors, Shep Gordon, Richard and Lauren Shuler Donner, Steve and Rose North, Tom Collins, and the Joseph sisters, for helping to finance my dream. You made me richer with your trust. I only wish I could have made you richer with your investment. Maybe next time.
To Colin Cameron, who believed in me before I believed in myself. I miss you.
To Doug MacCluer for tolerating my need to always get my way. Youre the best landlord one could have.
To Paul Meyer for all your support. You were a believer even through your doubts.
To Eunice Garcia and Sylvia Hunt for all your help with historical information and photos from the archives.
To Richard Roderick and David Perlini, who came to work for me in the converted garage kitchen. Little did you suspect you would be involved in the birth of a catering business turned take-out food shop turned restaurant. Thank you for the crash, hands-on course in Restaurant Business 101.
In the restaurant business, you need someone you can trust completely to make sure that a piece of fish or a handful of bananas does not walk out the back door. Big Larry, you have been watching my back for almost twelve years. You call me Ma. I call you Son. I took you by the hand to a rehab center ten years ago and saved your life. You now save mine every day.
What would I do without Tom Lelli? You are the cornerstone of the kitchen. You understand the level of taste I demand in my food. You know how to translate my ideas into the menu, and your creativity is evident in every menu change. Your passion for what you do extends to each dish that is placed on a table. You make me very proud of every morsel of food that comes out of the kitchen.
To Shaun Waite, Scott Idemoto, Edwin Santos, Kris Sugihara, Brandon Shim, Dominic Paonas, and Paul Lamparelli. You are an awesome support team. Each of you brings your own style and creativity to the kitchen. To Joe Plansei, Sharleen Passkiewicz, and Dave Ferreira. The kitchen would be a mess without you.
To my old, dear friend Rebecca Schillaci. You instinctively know me so well, that you run Haliimaile General Store exactly the way I want it run. I have entrusted you with my first-born, and I have never regretted it for a moment. I hope you are well planted in Olinda, for you can check out any time you like but you can never leave.
Twelve years later, Joanie Jolley is still talking about retiring. We will not let her. You were the first floor staff we hired, for part-time work. You helped clean the store before we opened. Then came Debbie Mercado, Lorie Bolte, Julie McDermott, Carol Schramm, Tim Jones, Stacy Wood, and Tina Russell. You have all been around longer than we care to remember.
To Patrice, Julie, Miya, Annie, and Shye for making sure over the years everyone gets paid!
To the great Henry Blenner. If you ever quit, I shall quit, too. You have become an indispensable part of my business and my life. Move over, Joe.
To my assistant, Jayanne Jefferys, for wanting to learn how to be me so that I do not have to work so hard. That is the greatest compliment I have ever had. Now if you could just learn how to cook!
To my daughters, Cheech, Cathy, and Jana, for making Haliimaile a family affair. You all make me so proud. I love you more than you can imagine. You are my treasures.
To my co-author, Bonnie Friedman. Lets face it. The book is here because of you. For me, the most wonderful part about the whole process was watching our friendship flourish. I plan on continuing Sundays with Bonnie and having Joe pamper us with lox, eggs, and onions. Mahalo mai kuu puuwai. It was a great experience.
To Phil Wood, Jo Ann Deck, Lorena Jones, and Holly Taines White at Ten Speed Press. Thank you all for giving me the opportunity to fulfill one of my lifes goals. You made something I thought would be difficult, easier.
To Laurie Smith, Wes Martin, and Nancy Austin for making my food look so appetizing, and for caring enough to make the finished product so perfect. You are an awesome team.
To Barbara Fitzpatrick for even giving up your birthday to finish typing the recipes. We shall drink that bottle of Dom Perignon soon!
Countless artist friends, neighbors, and even one of our former cooks have displayed their art in the restaurant over the years. Everyone is an upcountry neighbor. We consider each one a Calabash Cousin, a local term of endearment for friends who are more like family. We are grateful to them all. Four have been central to Haliimaile General Store since the beginningfloral designer Masako Westcott, ceramist Karen Jennings, sculptor Tom Faught, and painter Jan Kasprzycki. Youll see samples of their work in each section of the book.
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