Eat, Drink & Be Merry

Sharing joy through alfresco dining with Kiawe Outdoor, events & news.

Author

The Edit Hawaii
July 04, 2025

Aloha friend,

We will definitely not be celebrating America today, but we will indulge in good food and drinks and soak up the sunshine. And in the spirit of eating alfresco, we're sharing more about an unforgettable dining experience we had on Maui with Kiawe Outdoor.

It was a very special occasion type of affair, and it inspired us to plan more themed at-home dinners; to invite friends, bust out the cute dishware, linen napkins and taper candles, to create a cohesive family-style menu and serve a creative cocktail in our (thrifted) crystal punchbowl. Why wait for a holiday to have good conversations and enjoy food made with extra love at an aesthetically pleasing table during sunset? Life is too dang short, and the world is in turmoil, so we’re creating joy whenever possible.

Wishing you a fun-filled weekend with loved ones, and economic, social, racial and environmental justice for all.

To joy and the ongoing hope of peace,
The Edit Hawaii team

photos by IJfke Ridgley

If you are lucky enough to score a seat at the table for a Kiawe Outdoor dinner, prepare yourself for a magical experience. We were invited to an evening of fun, food, and fire for a dinner series, A Fireside Feast, with Montage Kapalua Bay. 

Husband-and-wife founders Yeshua and Trish Goodman aim to curate unforgettable, immersive dining experiences for hotels and private events that are both luxurious but decidedly down-to-earth. The food is prepared over an open fire, the table is communal, and the setting is spectacular.

After a welcome drink served at the property’s iconic Cliff House, our meal was served on the peninsula overlooking Namalu and Kapalua bays. Whales splashed in the distance, and the sun set directly behind Kiawe Outdoor’s grilling station, where pineapples and large hunks of meat dangled over an open flame. The opening pupu—homemade sourdough topped with fresh lilikoi butter paired with the brand’s own caviar—was so good it lingered in our mind long after, as did the fire-roasted pork belly.

That’s not to say that the rest of the meal wasn’t noteworthy. Each course got better and better, from ulu gnocchi with truffle to smoked tomahawk ribeye topped with a bone marrow béarnaise sauce that Yeshua ladled on generously tableside. The pièce de résistance was the brand’s famous house-made kiawe banana bourbon ice cream made from kiawe bean pods and served with coconut oil churros in antique china that Trish has collected over the years.

Yeshua may be a sommelier and chef who made a name for himself in the mainland food world, but he’s a Maui boy at heart. He grew up fishing and hunting on the island, and now he and his wife share Hawaii’s bounty with guests. They are warm and welcoming, and this ancestral dinner was full of ambiance, and it truly felt like a feast with friends.

Solscape offers three types of Sol Sessions to meet your unique needs

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