The 35th annual World Whale Day Celebration

The 35th annual World Whale Day celebration takes place on Saturday, February 14, 2015 at Kalama Park in Kihei and offers an array of tantalizing dishes at food booths hosted by popular Maui restaurants and food trucks. By purchasing food at World Whale Day, you help to keep this a free community event.

Three’s Food Truck Menu for World Whale Day

  • Three’s Shoyu Chicken – chicken thighs braised in orange and ginger, served with Japanese sticky rice, and Kealii’s mac salad $10
  • Guava chipotle glazed ribs, peanut ginger slaw, Japanese sticky rice, Kealii’s mac salad $11
  • Panko crusted ahi, avocado, and cucumber roll, Thai curry butter sauce, unagi drizzle $10
  • Hurricane Fries- tossed with furikake, mochi crunch, and sriracha aioli $6
  • Chicken strip tenders and fries $8


Three's Food Truck Horizontal

Voted “Best Community Festival” by the readers of Maui Time Weekly, World Whale Day has been one of Maui’s most popular events for 35 years. This all-day celebration honors the humpback whales that come to Maui each winter and raises awareness to protect these majestic animals and their vital ocean habitat. Hosted by the nonprofit Pacific Whale Foundation, World Whale Day is free of charge and open to all.

Whale Day

World Whale Day begins at 9 am with Maui’s Parade of Whales along South Kihei Road, starting at Alanui Keali’i Drive and continuing north to Waimahaihai Street. The Parade includes costumed sea characters and floats of all shapes and sizes created by community organizations, school and activity groups, local businesses and others. Last year’s Grand Marshall was legendary rock icon Mick Fleetwood of Fleetwood Mac. Parade VIPs also included Maui County Mayor Alan Arakawa, Senator Roz Baker and Maui County Councilmembers Gladys Baisa, Don Couch, Don Guzman and Mike Victorino. The Parade announcers are popular DJs from KPOA and prizes are awarded in several categories to participants.


Recipe of the Month: Three’s Ramen Broth

Three’s Ramen Broth

(This recipe has changed slightly, as the chef’s add a few of their own secret ingredients!)


Prep time: 1 hr min Cook Time: 10 hrs. Yield: (10) 12 oz bowls of broth


4lbs pork knuckle or trotter bones

2-3lbs. chicken backs

1# bacon chopped

1 cups loosely packed bonito

6” X 3” piece of dried kombu

¼ Cup dried shiitake mushrooms

4qts water of enough to cover bones

2 Cup mirin

2 med onions large cut

2 carrots large chop

2 celery stalks large chop

Tbsp. pepper corns

4 garlic cloves crushed

Thumb size ginger sliced


1) Pre heat oven to 400 degree. Place pork bones and chicken bones on separate sheet pans roast

for 45 min or until dark golden brown. Remove bones from sheet pan and place in 6 qt stock


2) Place sheet pans over high heat and saute vegetables and bacon until dark in color and slightly

softened, about 15 min. Place vegetables and bacon in pot with bones.

3) Place pans back on high heat and deglaze with mirin. Scrape up brown bits with wooden spoon

and pour all contents into pot.

4) Cover bones and vegetables with cold water. Add kombu and shiitakes as well. Bring to a boil.

5) Reduce to a simmer and skim top of stock for 20 min. After an hour remove kombu and

shiitakes. Save shiitakes to pickle for ramen topping.

6) Allow stock to simmer for up to 12 hrs. The longer the better!

7) Turn off heat and add bonito. Allow to steep for 20 min. Strain and chill or season with soy, miso

or salt and serve with noodles, scallion and pork belly!

UHCC 50th Anniversary

We were honored to participate in commemorating the 50th Anniversary of the University of Hawaiʻi Community College System at a special gala dedicated to the success, accomplishments and contributions that have impacted the many lives, communities and businesses of our island state.

The evening featured 13 live-action culinary stations hosted by Hawai’i’s top culinary chefs in partnership with the University of Hawai’i Community Colleges culinary arts students and faculty, live entertainment provided by the talented students and alumni from the UH Community Colleges, recognition of “UHCC 50 Finest” recipients and UHCC System —a look back through time.

It was 50 years in the making and we shared the stage with some top chefs, budding students and dedicated instructors. Proud to have been a UH culinary student! – Chef Travis Morrin 

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Recipe of the Month: Three’s Traditional Hawaiian Poke

Recipe of the Month: Three’s Traditional Hawaiian Poke

Three's Traditional Hawaiian Poke

Prep time: 15min Cook Time: n/a Yield: 2.25 lbs poke



2lbs. locally caught sashimi grade ahi – cut into 1” cubes

Half med white or Maui onion diced

1 sprig green onion thinly sliced

1 tsp toasted white sesame seeds

2 tbsp oyster sauce

1 tsp sesame oil

Splash of good soy sauce

1 tbsp sweet thai chili sauce

1⁄4 tsp sambal or red chili flake

1 tsp Hawaiian rock salt

1 heaping tbsp. chopped fresh seaweed such as ogo (optional)

1 heaping tsp chopped (kukui or macadamia nut)



1) In a large mixing bowl add all ingredients except oyster sauce, sesame oil, sweet chili and soy sauce. Mix with hands.

2) In a small bowl whisk together remaining ingredients. Drizzle over ahi and mix well. Season with to liking with more oyster, soy or sesame. Add sweet chili for more sweetness.

3) Poke can be made in lots of varieties, so experiment with items like furikake, fish roe, avocado, mayonnaise, kimchi, wasabi etc. Enjoy!

Thanksgiving Dinner at Three’s Bar and Grill, Maui

Join us at Three’s Bar and Grill for a traditional Thanksgiving Dinner. We’ll be showing football games on Maui’s largest screen in the Three’s Surf Lounge from 11am to 6pm with the Happy Hour menu.
Starting at 5pm, special Thanksgiving menu for $29.95 adults, keiki half price, and includes:
Roasted Turkey with Giblet Gravy, Roasted Island Ham with Guava Jelly, Portuguese Sausage Stuffing (traditional Thanksgiving stuffing filled with Portuguese sausage), Whipped Garlic Potatoes (creamy russet potato mash with roasted garlic), Corn on the Cob (flavored with cream and butter), Upcountry Greens with Maui Onion Dressing, Grilled Island Vegetables (medley of fresh island vegetables cooked over hibachi grill), Fresh Baked Taro and Soft Rolls. Dessert includes Pumpkin Haupia Squares (Hawaiian coconut dessert infused with pumpkin), Mini Pumpkin Pies and Double Chocolate Brownies.

Three’s is also catering the Pacific Whale Foundation dinner cruise with the same menu with 2pm, 5pm and 5:30pm departures from Lahaina Harbor.

For reservations, please call 808-879-3133.

Holiday Party at Three’s

Surf LoungeTreat your staff to a fantastic holiday party at Three’s! Our surf lounge is a private room capable of providing dinner plus room for dancing. We are one of Maui’s only restaurants permitted to provide music and dancing until 1am. The “Surf Lounge” is available from 5-10pm & provides the following:

• Private room comfortably seating 50-­80

• Private bar

• VIP couch area

If you are a local Maui business you can reserve our lounge for a minimum of $3,000.00 in food and beverage sales (Regular price is$4,000.00). You must book by 12/1/14.

Check out our holiday menu & contact us at for more info!

Passed Hor’doeuvres (choice of 2)

• BBQ Kalua pork quesadillas, cilantro lime aioli, spiced Maui Gold Pineapple chutney

• Ahi poke crostini, wasabi cream cheese, lemon marmalade

• Garlic crostini, artichoke, baby spinach, brie, sundried tomato compote, vanilla balsamic, Kula basil

• Miniature crab cakes, spiced Maui Gold Pineapple chutney, cilantro lime aioli

• Dynamite crab stuffed mushroom, sriracha aioli, furikake

Salad (choice of)

• Holiday green salad- local kale and spring mix, sliced apples, candied macadamia nuts, heirloom baby tomato, red onion, raspberry-sesame vinaigrette, bleu cheese

• Ocean salad- Kula greens, julienne Maui vegetables, lilikoi’i vinaigrette, feta cheese

• Three’s House Caesar, sesame garlic croutons, shaved reggiano

Dinner – *accompanied by sliced chibatta with guava butter*

(V) vegetarian (G) Gluten-FREE

Live Action Carving Station (Choice of 2 carved items)

• Traditional roast turkey, giblet and “Lahaina Town Brown Ale,” Maui Brew Co. gravy, cranberry chipotle relish

• Guava miso glazed ham, Maui Gold pineapple Chutney (G)

• Roasted leg of lamb, plum-jalapeno and mint jelly (G)

• Pomegranate-hoisin glazed beer can chicken (G)

• Kona coffee crusted citrus brined pork loin, curry apple chutney (G)

• Whole mustard and garlic rubbed Big Island Beef prime rib, house au jus, wasabi crema ($8.50pp upgrade) (G)

• Bacon wrapped filet mignon, house au jus, wasabi crema ($8.50pp upgrade) (G)

Holiday sides (choose 3)

• Brussel sprouts tossed with pomegranate molasses, vanilla butter, and shaved parmesan (V,G)

• Wild mushroom and green bean casserole, crispy Maui onions (V)

• Roasted winter root vegetables, herb de province (V)

• Portuguese sausage, shiitake mushroom stuffing

• Vegetarian roasted vegetable stuffing (V)

• Garlic whipped buttermilk potatoes (V,G)

• Rosemary and thyme roasted red bliss potatoes (V,G)

• Coconut whipped banana and Molokai’I purple sweet potatoes

With brown sugar and macadamia nut crumble

• Roasted butternut squash with yellow beets, caramelized Maui onion, candied macadamia nuts, brown (V)sugar, feta cheese (V- without cheese)

Dessert- Assorted family style pies (choose 4)

• Pumpkin

• Apple Pie

• Custard

• Pecan

• Chocolate cream

Please email for a quote.

Football at Three’s!


Sunday Football Specials in Three’s Surf Lounge!

Mahalo for voting Three’s Top 3 “Best Caterer” & “Best Food Truck!”

Mahalo for voting Three’s Top 3 “Best Caterer” & “Best Food Truck” in The Maui New’s BEST OF MAUI Issue!

2014 Best Of

Best Caterer best food truck

New Menu and Sushi Bar!


We are excited to announce a new menu, highlighting locally sourced ingredients and diverse flavors!

 “This is our dream menu, the menu we have always wanted our guests to experience. We’ve always featured fresh local fish and Big Island beef, but now we are also integrating many other locally sourced ingredients into our dishes,” explains Three’s co-owner and chef Travis Morrin. “We also wanted to take our sushi to the next level by diversifying our offerings and adding more signature rolls.  This turned out to be the catalyst for other new menu additions.” continues Morrin.  

The new Three’s Bar and Grill menu begins with breakfast 7 days a week, featuring as many Benedict’s as their are days and what co-owner and Chef, Cody Christopher, has declared “the absolute best” huevos rancheros made using a century old secret recipe from Mexico City. Lunch is all about the new Upcountry Kale Salad and it’s delicious locally sourced ingredients. Dinner highlights include perfected “Three’s traditional ramen,” using fresh Iwamoto family noodles and a pork soy dashi broth thats simmered for 12 hours and the grass fed “Hawaiian ranchers 12oz prime rib” with Lahaina Town Brown Ale jus and whole mustard-garlic rub.

Raw bar is now served starting at 11:30am daily, with daily specials and sushi chefs who will make custom rolls to order. 

Recipe of the Month: Three’s BBQ Ribs



Three’s BBQ Ribs

Prep time: 15min Cook Time: 4 hrs. Yield: 2 racks


2 St. Louis Style pork rib racks

1 Cup store bought BBQ dry rub or House made recipe

1 can Maui Brew Co. Lahaina Town Brown Ale or any dark beer

2 sheets of foil measuring 1.5’ X 2’


**Note: This recipe has been adjusted to better suite most home kitchens.  Alternatively, smoking the ribs uncovered with hard wood, like kiawe at 185 degrees for same cooking time would be preferred for authentic smoke flavor.**



  • Lay out pork rack on sheet pan.  Generously apply your favorite dry rub or use Three’s dry rub recipe. Cover all areas of rack and rub in. Place in refrigerator over night.
  • Pull out racks. Pre heat oven to 200 degrees. Lay out each piece of foil.  Place the racks in center of foil and pour half the beer on each rack.
  • Carefully wrap up the foil on each rack. The idea is for the pork to slow steam for 4 hrs. and not to let any steam or air escape.  A better result can happen when using a real smoking chamber!
  • Place racks on sheet pan and place in oven.  Cook for about 4hrs or until bone pulls away from rack easily.
  • Chill down and cut into pieces.  To prepare.  Throw chilled racks over hot grill, to mark off meat and impart flavor.  Brush with your favorite BBQ and place on low temperature side of grill or in oven until heated through.  About 10min.  Enjoy!