Rolling with the Raw Bar at Three’s Bar & Grill!

Our raw bar is right there to greet you when you first walk in the doors at Three’s, and our talented sushi chefs will welcome you, as they craft around 100 sushi rolls and shuck up to 100 oysters every single day!  Those oysters are flown in fresh from the Pacific Northwest on a daily basis, and we are fortunate to get plenty of fresh fish on the regular from around Hawai‘i and Japan.

Stellar sushi all starts with the rice, which is mixed with rice wine vinegar, sugar and salt.  Our chefs craft three big batches of sushi rice each day, as you’ll see in our video with Chef Travis, featuring raw bar chefs Brady and Al.  We store our rice with kombu (Japanese kelp), then serve the rice at room or body temperature, which is the ideal way to go.

“You want really cold fish, you want the warmth and texture of the rice, and the contrast of that is what makes a real good bite of sushi,” explains Travis.  “So these guys keep their rice in a cooler up on their station, which retains the heat.”

Our sushi menu has a fun mix of custom and traditional offerings.  We feature more than 15 specialty sushi rolls, along with 15 hand rolls and 10 options for nigiri.  We also have fresh uni (sea urchin) brought in daily, and go through about a tray of it a day; that’s how popular this delicacy is!

And it doesn’t end there.  Our sushi chefs craft a special of their own design from the raw bar each night, combining their creativity with what’s been brought in fresh!  Look for the delicious photos on our Instagram and Facebook pages!

Craving sushi for lunch??  Our chefs are there for you!  Three’s raw bar opens every day of the week at 11:30, plus we offer some great sushi deals during our happy hours, from 3 to 6 p.m. and 9 to 10 p.m.!  So roll up to the raw bar and see what all the buzz is about!

 

 

 

Get to Know Chef/Co-Owner Cody Christopher

There are people we work for…and then there are people who inspire us.  Three’s Chef/Co-owner Cody Christopher takes a look back at one such mentor who remains important in his life to this day.  They worked together for six years at a place called River Oaks Country Club in Houston, Texas.

“Working at a country club or resort is a very unique thing.  You have everything under one roof:  fine dining, fast casual dining; from small upscale 20-person wine dinners to banquets that feed 700 to 1,000 people.  Poolside, restaurants, room service, bake shop, the list just goes on,” he explains.  “I got lucky working at a place like this, River Oaks Country Club, under Chef Carroll.  I had the chance to work every one of these positions and not just for a couple of days. I worked and mastered them before moving on.”

Cody feels fortunate to have learned from such a leader and has great respect for Chef Charles Carroll, who’s been a chef for more than 30 years, travelled to at least 20 countries and received countless honors, including Culinary Olympic Gold Medalist.  Cody says he admires Chef Carroll for so many reasons, he could practically write his own book about it!

“He takes the time not only show you how to do and operate, but why you should do and operate,” he recalls.  “Meaning, if you have a certain goal:  open a five-star restaurant, be on the culinary Olympic team, be a master chef or have a taco stand on the beach, whatever it may be, you must position and surround yourself with the things that will help you achieve your goal.  And the awesome thing about Chef Carroll is when your apprenticeship is done and it’s time to move on, he is so well-connected all over the country, he can help find you a job!”

Cody’s mentor is continuing to influence him AND the culinary world at large.  First of all, Chef Carroll has written three books.

Leadership Lessons from a Chef: Finding Time to Be Great
Tasting Success: Your Guide to Becoming a Professional Chef
The Recipe: A Story of Loss, Love and the Ingredients of Greatness

Secondly, Chef Carroll recently launched a podcast, called The Recipe Podcast, Secrets to a Successful Life.  He’s included Chef Cody in the third podcast, titled “The Chef’s Apprentice.”  Chef Carroll interviews Chef Cody starting around 27-minute mark of the podcast about the story of his success here on Maui.  He tout Cody as a shining example of someone willing to “jump off the cliff” with risking some big business and life decisions, praises him for his persistence along the way, and asks what advice he’d have for other young entrepreneurs.   Listen to the “The Chef’s Apprentice” featuring Cody here, and enjoy the rest of The Recipe Podcast episodes here.

“Focus on your goal; if it’s not helping you achieve your goal, you don’t need it in your life,” Cody advises, as he describes traits that define successful entrepreneurs.  “Persistence; you’re not just going to wake up one day and be the best.  It takes time, winning small battles one day at time with crazy amounts of hard work.  Don’t take yourself too seriously; you have to be able to laugh at yourself. Admit when you’re wrong, ask for help. You’d be surprised how comfortable you can make people with just a smile, giggle or joke.”

Cody says the greatest lesson he’s had as an entrepreneur is learning to evolve, be willing to change and try different things.  Whether you’re a young entrepreneur like he was or a seasoned businessperson, such a large responsibility comes with its share of big benefits to enjoy and daunting obstacles to overcome.

“Best parts would be working for yourself and getting to take on challenges that are passionate to you,” Cody says.  “The biggest challenge is that you are solely responsible for everything. You need to be able to oversee everything.  Now this is a challenge; however, it is also an awesome opportunity every day to bring your staff and company to heights that you know they are capable of.  It’s not always about strengthening your weaknesses, but elevating your strengths.  I’ve learned this from simply working with my two business partners. What I am weak at, they are strong at and what they are weak at, I am strong at.”

Cody says all he learned from Chef Carroll prepped him to team up with his best friends and business partners Chefs Jaron Blosser and Travis Morrin to launch Three’s Catering and Three’s Bar & Grill seven years ago.

“When we started Three’s, I think this is where my background helped:  I knew a little about a lot — at the time though, I thought I knew it all,” he laughs.  “However, my background got me to where I met my two partners. Truth be told, these two guys are some of the most talented and sophisticated Chefs and business operators I’ve ever had the honor to work with. We have all three come from different backgrounds and have grown together to become what we need to be for our businesses.  Lots of blood, sweat and tears but at the end of the day, I wouldn’t want to do anything without these two boneheads by my side!”

As Cody gives props to his business partners and praises his mentor, he’s become a mentor in his own right after so many years, and helps lead the charge forward as Three’s and Fork & Salad continue to grow to epic new heights!

The “Best” Thing about Three’s Catering!

We’ve had the privilege of catering around 800 of events over the past seven years or so!  And we always feel honored to receive such great feedback on Three’s Catering services, with comments like these…

“From the first meeting to the day of the event, we knew that you were professional, knowledgeable, and capable in every aspect. Three’s Catering did a fantastic job. From the food to the service, you guys rocked! “

“What really impressed us, aside from the delicious food, was the incredible staff. All of the staff were beyond great, always there to help our day in any way. Our friends and family continued to talk about the nice bartender and all the staff we had at our wedding.”

“The team was amazing on the day of the wedding – amazing service, making sure everything was perfect for the us, that all our guests were happy with the food and drink service and made the most amazing buffet meal – our guests said it was the best wedding food they have had!”

So, we’re always happy to know what our clients think. But you might wonder what runs through the minds of our co-owners, who are often working alongside their staff on the front lines of the catering operations!

With so many years under their belts, here’s what each one said is the BEST thing about being in the catering business.

Chef Travis: “It’s how we started, the three of us. It helped shape our identity as a company.”

Chef Jaron: “You get to travel across the island and have a new office every event, usually near the ocean. That, and you get to be a part of someone’s special day.”

Chef Cody: “I get to work with my best friends!! And cook!!”

One such event that will bring the team together in a big way is the Garden Party benefiting Maui Academy of Performing Arts (MAPA) on Sunday, October 1.

We’ll be joining dozens of other restaurants for the Chefs Festival between 1 and 5 p.m. that day, giving guests a taste of some of our finest fare. And it’s not just Three’s taking part; Fork & Salad’s catering crew will be on-scene as well!

Achieving excellence in catering takes some serious skill and organization. But here are three other critical catering traits, according to our chefs/owners:

1.  Diversity, to meet the guests’ needs and customize menus.
2.  Adaptability, to face and overcome challenges in every scenario possible.
3.  Consistency, to maintain top-notch food and service all the time.

We’re proud to cater each and every event we’re involved with, and hope you’ll check out our food booths at the MAPA Garden Party! We thank our guests who allow us to do what we do best as part of their special day, so everyone can enjoy the moments that matter.

Score Great Deals at Three’s During Football Season!

Your birthday?  Christmas?  Halloween?  Nope.  If your favorite time of the year is NOT marked by an occasion, but by a team of huge dudes dominating the football field, then we hear you at Three’s!  FOOTBALL SEASON is starting, and we’re offering really quite amazing deals on food and drinks, each Sunday starting September 10th, when the long-awaited action begins.

Come get comfortable in our spacious and shiny Surf Lounge and see football on one of Maui’s biggest T.V. screens while enjoying all kinds of killer $6 brunch items, which Chef Travis explains in our video.  We’re also featuring deeply-discounted mimosas and Bloody Marys, along with specials on select beer, shots and well drinks.  And while you’re hanging out, our talented bartenders can also mix you up any other creative cocktail from our bar menu while you watch the game from any number of screens around our beautiful new wooden bar.

These brunch specials start at 8 a.m.  They last all the way until 2 p.m., and are available in our Surf Lounge only, every Sunday during football season.  Then, why not make a day of it and stay for our award-winning happy hours and pūpūs?!  Join us anytime, and just know, if you have football fever and want to feed the need, we are HERE to help!!

 

 

Five Things You’ll See When Three’s Caters an Event

Our catering operation began as the backbone of our business!  It helps to not only support, but also strengthen our success to this day.  So we wanted to share five things you’re likely to notice when Three’s Catering is on the scene!

1)  Fresh Food & Quality Ingredients

Like you’ll find on our breakfast, lunch, dinner and happy hour menus at Three’s Bar & Grill, our diverse catering options are packed full of top-notch ingredients!  We go local whenever possible with our proteins and produce, and take pride in all we have to offer our catering clients, from freshly-picked Kumu Farms field greens to locally-caught Ahi tuna to grass-fed Hawaiian beef!

2)  Smiles!

Our well-trained team knows how to work together with precision, positivity and professionalism.  We’re a full-service catering company, meaning we have event-planning expertise that can innovate and coordinate, from the seed of an idea to day-of festivities in full bloom.  Customer service is a priority, and we know how to connect and collaborate with other vendors and partners to make every event a success!

3)  A Menu with YOU in Mind

In the mood for sushi? Want to feature a whole roasted pig station?  Need to feed hundreds on a budget?  Three’s Catering can customize our services to meet your needs, no matter if you’re hosting an intimate family gathering, casual business luncheon or lavish wedding.  We can even arrange for our food truck to roll up on your event!

3)  Whales?!  

Well, not all the time…but you may get a glimpse when you climb aboard a Pacific Whale Foundation boat!  Snorkel fun, Island Rhythms reggae cruise, sunset dinner trip, you name it.  All the food you enjoy comes from us, and we have a team dedicated to crafting those delicious eats on a daily basis!  If it’s not humpback whale season, you’ll at least savor a high-seas adventure, epic food and maybe a stunning sunset!

5)  Familiar Faces

We build long-lasting relationships with our clients and strive for success, so oftentimes we cater events more than once, or even on a regular basis.  For instance, the Maui Arts and Cultural Center was our very first client, and we continue to partner with the MACC at ongoing shows and concerts where you’re likely to see Three’s food truck; the health and wellness session with Oprah Winfrey in June; and Maui Calls dining and wine event, which celebrates plantation days on Friday, August 18 this year.

There are oh-so-many other reasons we’re stoked on Three’s Catering, but this list gives you a glimpse of why we’re so proud of our team, and grateful for our clients, vendor partners and community support!

 

A Happier Happy Hour at Three’s Bar & Grill!

Joyful.  Contented.  Ecstatic.  Whatever level of “happy” you’re going for, we’re serving it up at Three’s!  Our happy hour specials run TWO times a day, from 3 to 6 p.m. and 9 to 10 p.m., EVERY day of the week.  The drink deals are among the best you’ll find on Maui, with draft beer, well drinks, margaritas and Mai Tais for  just $3.50.  (Step up those two cocktails to top-shelf for $6.50!)  Select wines and 20-ounce beers are $5.75 during happy hour.

Our appetizers recently won us the honor of Best Pūpūs on Maui, and you’ll find many on Three’s happy hour menu, from the bacon-wrapped hot dog to coconut-crusted shrimp to kalua pork nachos!  Chef Jaron outlines a whole bunch of other great food and drink options in our video.

Three’s award-winning happy hour is known for its welcoming, laid-back vibe with stellar service, killer food and great drinks.  Hang out at our raw bar (open at 11:30 a.m. daily!), listen to live music on the outdoor patio, or chill in our spacious Surf Lounge, which we recently expanded to accommodate more customers and T.V. screens!  Join us at Three’s and get HAPPY!