Three’s featured in Hope Fest Maui Fundraiser

The Hope Fest Maui 2-Day Music Festival is scheduled for Friday and Saturday, Sept. 18 and 19 at the Maui Brewing Company brewery in Kīhei and Three’s will be there! Three’s Food Truck will be on site and Chef Travis Morrin will be competing in the “Fork Cancer” competition!

Edible Acts Hope Fest Maui

Hope Fest Maui is created by a dedicated group of volunteers and sponsors for the residents and visitors of Maui. The tone of the event will be a celebration of Hope and Awareness. Hope Fest will be anchored by an afternoon to evening stage concert on Saturday with renowned musical and performance acts. It will include a “Fork Cancer” competition that invites local chefs and food trucks to vie for “Best-in-Fest” culinary delight with the audience as the judge. Other Best in Fest contests with photo social media, beverage sponsors and performers will happen throughout the day. The Fest will feature a “Buy out Cancer” marketplace and auction to raise additional funds and showcase local craft and design talents.


V.I.P.s, sponsors and honored guests will kick off the celebration on Friday night with an seated reception and silent auction with a special musical performance by Ekolu Trio and Phillip Smith Trio.

Ticket for Saturdays’ Hope Fest are $25 ($30 at the door); VIP tickets are $55 ($65 at the door). Buy tickets online. The Maui Brewing Co. brewery is located at 605 Līpoa Parkway in Kīhei.


Maui Calls 2015 at The Maui Arts & Cultural Center

Three’s Chefs were featured at Maui Calls, The Maui Arts & Cultural Center’s annual signature fundraiser gala. Guests enjoyed bountiful delectable pūpū created by chefs from stellar Maui restaurants, paired with premium wines served by vintners from boutique wineries in wine regions.

Maui Calls 2015

Highlights included fabulous selections in the live and silent auctions, live music, and dancing in the Pavilion.

Maui Calls 2015

The famous Maui Calls Live and Silent Auctions offered the chance to bid on hundreds of items, from art and jewelry to golf and travel packages — always with some very special “Uniquely Maui” and “Uniquely MACC” items found in no other fundraiser!


Maui Calls 2015

Three’s Wins “Best Happy Hour”

Three’s wins BEST HAPPY HOUR ON MAUI! Plus RUNNER UP best FISH SANDWICH, Best PUPUS and best OPEN MIC! Mahalo to the Maui community for always supporting Three’s!

Best of Maui 2015

“Two times a day, great food and drinks are half off at Three’s and that makes us happy. So happy, in fact, that you voted them the best Happy hour on Maui. From 3-6 and 9-10, you can rock their special menu of sushi rolls, raw bar goodies and more robust items choices like quesadilla, coconut shrimp, crab cakes and kalua pork nachos. Everything is priced from $3 to $7.50. Well cocktails and beers are just $3 and so is the Three’s Margarita and Mai Tai. Now that’s a happy hour. @Jenrusso “

See full article here.


Exciting News… Three’s + Pacific Whale Foundation!

Three’s has just acquired the catering for all of Pacific Whale Foundation’s vessels!

Pacific Whale Foundation

“We are honored for the opportunity to cater for a foundation committed to the research and preservation of whales and all of Hawaii’s sea life, including Maui’s gorgeous coral reefs. After all, we are surfers and the ocean is where we spend our past time” said Chef owner Travis Morrin.

This will be Three’s largest under taking to date and the chefs are stoked for the challenge to expand our ability to cater on all frontiers!  There will be 9 vessels and up to 12 trips daily to sample Three’s Cuisine!

Maui Brewing Co’s “Summer Release Celebration”

Join us for Maui Brewing Co’s “Summer Release Celebration” Tuesday, May 12th 5:00-8:00pm!

Maui Brewing Summer Release

Update: Event Photos

Maui Brewing Summer Release Maui Brewing Summer Release Maui Brewing Summer Release

Three’s Food Truck at Seabury Hall Craft Fair

Three’s Food Truck will be at the Seabury Hall Craft Fair and will be DONATING 400 food portions to support Seabury Hall Saturday, May 9th 2015 from 9:00am – 4:00pm.

Enjoy glorious Upcountry Maui’s favorite Springtime event. All proceeds benefit Seabury Hall’s Financial Aid program. The juried Craft Fair features more than 100 local artisans, live entertainment, great food, silent auction, activities for kids, rummage and plant sales and more. $5 Admission. Children 12 and under are free.

Three’s will be serving our famous “Hurricane Fries” tossed with sriracha aioli, furikake and delcious “Kalua Pork Quesadillas” with peanut ginger slaw, pineapple mango chutney & cilantro lime aioli. See you there! 

Seabury Craft Fair

Three’s Hawaiian Seafood Gumbo

Three’s Hawaiian Seafood Gumbo


Prep time: 1hr Cook Time: 2.5 hrs. Yield: 1 gal or 13-10oz servings


1.5 Cup all purpose flour

¾ C vegetable oil

4 slices bacon

½ lb. Portuguese sausage chopped

½ lb. chicken diced large

1 yellow onion diced

1 green bell pepper diced

2 celery ribs diced

1 -16 oz can diced tomato with juice

1 tbsp garlic minced

1 tsp dried thyme

3 bay leafs


Tabasco or hot sauce

1 tbsp gumbo file

Seafood stock

3 qts chicken stock

1 # shrimp heads and shells or fish bones

Per order

1 tbsp chopped pohole fern

3 Kauai shrimp

1 tbsp crab meat

1 scoop rice




  • The key to gumbo is a dark roux or browning the flour with fat (vegetable oil) until a dark milk chocolate like color and nutty aroma is achieved. This can take over an hour in a heavy duty pot with constant stirring to prevent burning. A great short cut is to brown the flour in the oven. Take the flour and pour it evenly on a sheet pan lined with parchment. Bake at 350 degree for one hour, stirring occasionally until dark golden brown in color.
  • While flour is browning, infuse the stock. Start with a good quality chicken stock and add your seafood bones to it. Place pot over high heat and bring to a boil. Drop to a simmer and cook for 45 min and strain. The chicken adds body and seafood adds layers of flavor.
  • In a large heavy duty pot add bacon and sausage and render until brown and crispy, using a slotted spoon remove meat. Add cooked flour to pot + additional vegetable oil. Cook over med high until dark brown- the color of chocolate. **NOTE- Roux can be burnt and it requires constant stirring, do not rush this process and be careful not to splash oil on yourself** At the point where roux looks almost too dark add chicken, onions, peppers, celery and garlic. This will keep the roux from over cooking. Cook for 5 minutes at medium heat.
  • Add tomato and dried herbs and bring heat back up to high. Add stock slowly about 2 cups at a time to achieve a smooth consistency. Once all stock is added, bring to a boil, season with salt, pepper, hot sauce and worchesire to taste. Allow to simmer on very low for 2 hours to allow flavors to marry.
  • Do a final seasoning and add gumbo file. This is your base, better cooked the day before.
  • To serve. Heat small sauce pot over high heat. Add tbsp. vegetable oil and saute shrimp and pohole fern for 1 min. Add 10 oz gumbo base and bring to a boil. Ladle into soup bowl and serve with scoop of white rice, and crab meat on top.

Hot Sauce

Three’s Hot Sauce!

Recipe of the Month: Garlic and Mustard Rubbed Prime Rib with Lahaina Town Brown Ale Jus

Garlic and Mustard Rubbed Prime Rib with Lahaina Town Brown Ale Jus


Prep time: 30 min Cook Time: about 2 hrs. Yield: 8-10 person carved

Rub and Prime Rib


6# prime ribeye, preferably not trimmed

2 C. whole mustard

1 C. Hawaiian rock salt

1 C. garlic minced

½ C. black pepper

Handful fresh thyme


1) Pre heat oven to 300 degrees. **NOTE: We cook our Prime rib at a lower temperature to allow

the ribeye fat to better melt into the roast of the meat.**

2) Trim extra fat and sinew (tough or fiberous meat) from rib eye roast. Reserve trimmings for jus.

3) Mix mustard, garlic, salt and pepper in a medium bowl. Generously apple to entire roast. Place

fresh thyme all over the roast on top of the rub.

4) Place in a shallow roasting pan with a rack and cook at 300 degrees for 45 min. Turn the roast

and cook for another 45 min or until a thermometer inserted into the center of the roast reads

115 degrees. Carry over cooking should take it to 125-130 or medium rare. Tint with foil and

allow to rest for 20 min.

Au jus

Prep time: 10 min Cook Time: about 50 min. Yield: about 1 qt.


Prime rib trimmings

2 tbsp vegetable oil

1 med yellow onion

1 carrot large cut

1 stock celery large cut

2 cloves garlic crushed

2 sprig fresh thyme

1 sprig fresh rosemary

1 tbsp tomato paste

½ C. red wine or marsala

1 C. Lahaina Town Brown Ale or other good Ale

1 tbsp beef base or beef bouillon cubes

1 qt water


1) Heat medium size stock pot over high heat. Add vegetable oil to pot. Sear beef trimming until

dark brown in color. About 12 min.

2) Add vegetables and continue to cook until vegetables are deeply brown in color, about 10min.

3) Stir in tomato paste and beef base and evenly coat everything. Continue to saute to deepen the

flavor, and caramelize the sugars in tomato, another 5 min.

4) Deglaze the pan with red wine and beer. Scrape up fond or brown bits with wooden spoon.

Reduce by half.

5) Add water and fresh herbs. Turn up to high and bring to a boil. Lower to simmer and cook 30


6) Check seasoning. For a richer more intense jus, reduce accordingly. For a thinner jus, add more

water or beer.

7) Do a final seasoning with salt and pepper. Strain and serve with carved beef.

8) Save extra jus and roast beef for French Dips! Enjoy!

Valentines Day

Valentines Day at Three’s

valentines day 2015 copy