Three’s Gives Maui a “Grand Taste” at AgFest

A “shrimp french fry.”  Well, that’s more of a nickname.  It was technically a little fancier than that for our offering at Maui County Agricultural Festival’s Grand Taste on Saturday, April 1.

“Seared Kaua’i prawn — on Kaua’i, they practice some of the most sustainable shrimp farm operations around,” explains Chef Travis, who crafted Three’s tasting menu for the event.

As an added bonus, we fried the prawn heads, a delicacy some people love to crunch on.  The dish also included a purée with Hāmākua mushrooms and Waihe‘e Valley Plantation macadamia nuts (learn more in our Know Your Farmers video) along with a light salad of parsley and celery leaves, salmon roe, bacon and arare.

For the Grand Taste at Maui Tropical Plantation, we were among 12 booth stations featuring locavore chefs who partnered with  farms and producers throughout Hawai‘i.  For a minimal ticket price of $30 to $40 in support of the Maui County Farm Bureau, guests got to experience farm-to-table cuisine at its freshest and finest.

“It’s a two-hour event where you get to try some really phenomenal food from some great chefs around the island,” Chef Travis says. “People get to see how the chefs incorporate ingredients into their dishes and makes something really cool.”

Our prawn dish was nearly 100% locally-sourced, which is a priority for us at Three’s, and of course at our sister eatery, Fork & Salad in Kīhei. Be on the lookout for more videos, where we’ll take you through our entire adventure at AgFest!  Mahalo for supporting local!!

What’s New? Delicious Additions to Three’s Menu!

Reopening our doors at Three’s after the kitchen fire in Fall was an epic feeling. And we were proud to reopen with some enhancements to not only the kitchen and decor, but also our menu!

We gave a lot of thought to the food items we added, so we wanted to give you the lowdown on a few of the highlights.

THREE’S SEAFOOD CRAB BOIL FOR TWO:

Three’s Seafood Crab Boil for Two, an entrée brought back from our first year in business.

Three’s Seafood Crab Boil was on our menu the very first year when we first opened, and everyone really loved it. So we wanted to honor those earlier years and our first customers by bringing this entrée back. It’s enough to feed two people, with a generous mix of snow crab, Kaua’i prawns, clams, mussels, Portuguese sausage, potatoes and corn, all simmered in beer butter and our housemade cajun spice to give it just the right amount of flavor.

HAWAIIAN JAMBALAYA:

Hawaiian Jambalaya, a longtime favorite at Three’s Bar & Grill, has returned to the menu.

Our Hawaiian Jambalaya is another favorite making a second appearance from a few years back. It’s a creole rice dish with a whole bunch of tasty ingredients, like shrimp, sausage, chicken, BBQ kalua pork, trinity peopers and melted jack cheese! Diners loved it and our staff was especially sad to see it taken off the menu. So this entrée is not only a customer pleaser, but pays tribute to our longstanding employees who loved this menu item and wanted it back. So here it is — come try it out!

AHI SLIDERS:

Ahi Sliders, one of Three’s new specialty items.

A true newcomer to our menu, the Ahi sliders have been a mega hit! It’s a light, rice-free sushi dish, featuring spicy crab mix wrapped in Ahi sashimi, with tempura crunch, black tobiko and more. You’ll find the Ahi sliders under our Specialty Items, and we’ve gotten a lot of great feedback on it.

RED CURRY CLAMS & MUSSELS APPETIZER:

Red Curry Clams & Mussels, a new appetizer at Three’s Bar & Grill.

There’s more, like our Red Curry Clams & Mussels — a full pound of ‘em simmered in sake, red curry butter and Thai basil — in our Appetizer section.

MARILYN MONROLL:

New specialty sushi at Three’s, known as the Marilyn Monroll.

We also have more sushi selections, including the Marilyn Monroll, which is a spicy California roll topped with torched hotate and finished with unagi glaze, masago and goma.

We’re stoked to add these items to the diverse menu Three’s is known for. Whether you’re in the mood for a Kalua pork quesadilla, tropical salad, french dip, ramen, beer can chicken, prime rib, freshly-shucked oysters or more than a dozen specialty sushi rolls, you’ll find it right here!

We hope you’ll join us to try out one of our new additions, or enjoy an old favorite! Either way, we’re happy to have you. Three’s Bar & Grill is open from 8:30 a.m. to 10 p.m. Monday through Friday and open at 8 a.m. Saturday and Sunday (tried our epic breakfast yet?). We also have two happy hours a day, from 3 to 6 p.m. and 9 to 10 p.m. Give us a call at  808-879-3133 or book your reservation online at our page on Open Table. We’ll see you at Three’s!

Three’s Digs Deep to Help a Community Cause

We at Three’s are all about giving back to the community, and supporting local however we can.  So with that, we ask you this.  Ever eaten dirt?

It was a featured ingredient — well, sort of — at the Three’s/Fork & Salad display during the Taste of School Gardens event on March 4, 2017.

To represent Three’s, Chef Travis crafted a Peas & Carrots dish, complete with “culinary soil” made from porcini mushrooms, almonds and toasted bread.  It may have looked like dirt, but it tasted delicious!

“It’s kind of like eating a garden in a bite,” explains Chef Travis.

The roasted carrots came from our trusty organic supplier Oko’a Farms, and some were harvested from student gardens, which nonprofit Grow Some Good has worked to establish in 12 schools around Maui.

Volunteers help students learn skills like how to handle seedlings, build soil, maintain compost, tend plants and harvest produce.  It’s not just a hobby, it’s a curriculum!  Grow Some Good’s mission is right in line with ours at Three’s and Fork & Salad: putting the focus on local products and keeping agriculture alive here.  You could call the relationship, well, symbiotic.

“Nowadays 90% of food is imported to Hawai’i. We’re small potatoes in terms of changing that, but we’re trying to,” says Chef Travis. “When it comes to Grow Some Good, kids being mindful of island resources, space, sustainability, it’s full-circle!  It interconnects, it’s all really important.”

We were first introduced to Grow Some Good during an amazing Persian dinner at Chef Paris Nabavi’s home in 2016, which raised money for the nonprofit. We were inspired to help too, donating a portion of every Beet & Goat Cheese Salad sold at Fork & Salad to Grow Some Good.

But that was only the beginning.  Three’s selected Grow Some Good as our Kama‘āina Giveback Program recipient in September AND October of 2016.  In addition, our chef/co-owners have volunteered their time in the gardens with students at Kamali’i Elementary and Kīhei Charter School. Check us out in MauiNow.com’s story, “Chefs & Students Unite to Grow Some Good.”

The Taste of School Gardens event is Grow Some Good’s largest fundraiser of the year, and we joined other notable restaurants in helping support the fun event at Hotel Wailea. Our staff and UH Maui culinary students even made 300 portions of Fork & Salad’s popular Ni’ihau lamb chili. There was so much of it, we needed a big paddle to stir the giant pot!

To lend an extra hand, we’re planning to adopt the Kīhei Charter School garden, near Fork & Salad in Azeka Mauka. Our natural food scraps will go into their compost, and our staff will provide some hands-on help in the garden.

“We would volunteer in spring and fall to get the garden ready for planting,” says Chef Travis, “plus we’d get some vegetables from that too, so it’s really special.”

Go to Grow Some Good’s website to learn more about how this organization is making a difference to our keiki and our ‘aina, and how you can join them as a volunteer!

 

Three’s Bar & Grill Gives Thanks and Gives Back

We are grateful to be here. There’s no doubt about that, especially after the fire in Fall of 2016 that ripped through our kitchen. We worked hard with our contractors and employees to get back up and running in just 40 days, so we thought it was important to take some time out and celebrate with the community.

We held a grand reopening on Thursday, February 16, paired with Three’s (belated) 7th birthday party, and invited the community to share in the celebration and enjoy a powerful Hawaiian blessing by Kimokeo Kapahulehua.

Chef Jaron explains the blessing as a way to let go of the stress from Fall, and welcome in some positive energy as we evolve and continue forward!

“Just to make sure we can move on and start fresh, and I was really happy with it,” he says, “and the people that were here to see the blessing were especially stoked.”

As part of our celebration, we offered our customers big discounts, and maintained our annual birthday tradition of donating 25% of the day’s sales to the Maui Arts & Cultural Center. The nonprofit has been entertaining, educating and inspiring our island through the visual and performing arts for more than 22 years.

The donation is one example of how the “spirit of giving” matters at Three’s. We also have an ongoing Kama’āina Giveback Program to help a different community cause every month. In fact, we donated more than $10,000 in 2016 to various local nonprofits and beneficiaries as part of our Kama‘āina Giveback Program.

“Any customer who’s a local can come in and they get a kama‘āina discount, then we match that same discount and donate to a beneficiary of the month,” explains chef Travis. “We’ve done Team Trucker, American Heart & Stroke Association, Pacific Cancer Foundation, the Humane Society; it’s a way to briefly touch on all of these causes that are important to our community.”

We also welcomed local media at our celebration and are thankful for the support. There’s more media coverage to come, so we’ll keep you posted on that!

Mahalo to our customers and staff for a such a genuine showing of support as we bounce back from one of the biggest challenges of our lives. We are truly thankful for you all!

Valentine’s Day Dinner at Three’s Bar and Grill

all inclusive 4-course meal $49

appetizers

oyster sampler
coconut shrimp
pork quesadilla

salads

ocean salad
caesar salad

entrees

fresh island fish
prime rib
macadamia nut crusted chicken
duck breast

dessert

chef’s choice

For Reservations call

808-879-3133

New Year’s Eve Dinner

new years eve dinner

all inclusive 4-course meal $49

appetizers

oyster sampler
coconut shrimp
pork quesadilla

salads

ocean salad
caesar salad

entrees

fresh island fish
prime rib
rack of lamb
duck breast

dessert

chef’s choice

For Reservations call

808-879-3133