By Debi Catenacci
Warm sunset lights instantly transforms winter stiffness and fatigue into wondrous wellness in the ever-present stillness of now.
In a straight-line flight of 4,198 miles outside of Chicago, there stretches a 48-mile-long volcanic landscaped island filled with colorful tropics and golden beaches basked by endless timeless sunshine. This destination beckons me out of the bone cold gray winters of the Midwest into an alternate kaleidoscope of hibernation.
Stepping off the plane, I immerse myself in the harmonious Aloha Spirit of Maui. Anticipating a deep dive into holistic healing, recovery, restoration and renewal from urban tatteredness of mind, body and spirit. My desire is to enter a homeostasis space within, resonating balance and equilibrium.
Join me as I start my journey from within, renewing my spirit, then onto restoring my taste buds with an innovative fresh connection with farm and ocean cuisine in an enchanting space, and lastly on to recovering my inner voice of creativity through local grown and made chocolate.
Warm sunset light instantly transforms winter stiffness and fatigue into wondrous wellness in the ever-present stillness of now.
The history of my connecting to the aliveness in a Maui Hibernation began many decades ago. I remember my nine-year-old hand, reaching for the photo album on the coffee table, flipping through the vibrant pages filled with dancing colors embedded with aliveness on the pages. My great aunt was married to a man who enjoyed the hobby of photography, they traveled annually to Hawaii, planting the seed of my longing for this magical island.
My first time to Maui was in my early 20s, but then, I seemed to put Maui on the back burner until I heard the island calling me back in 2013. As if the essence of Maui was woven in the very tapestry of my life, I said, I do, on the beach of Kapaula Bay at the Ritz Carlton, as the illuminating sun’s vibrant sunset colors showered my now, husband and I.
Open for a self-redirection and heightened energy circulation of the mind, body and spirit.
Checking into the Grand Wailea, a wave of relaxation washes over me, I am thrilled to hear that the Kilolani Spa, a fully reimagined wellness space, recognized in the 2024, “Vogue Global Spa Guide,” as one of the 100 Best Spas Worldwide, is finally completed and open.
The Kilolani Spa has many globally inspired time-honored holistic therapies to restore and vitalize energy. Reiki message allows my body to deeply relax helping me to feel lighter and more centered, releasing my urban stress and giving me an overall increased well-beingness.
Maui caught Mahi Mahi, encrusted with Maui grown macadamia nuts with whipped Okinawan purple sweet potatoes, asparagus with Lilikoi butter sauce.
An evening stroll away, is Maui’s Premier Seafood restaurant in Wailea, Nick’s Fishmarket. Offering island-inspired flavors catering to sophisticated tastes, it’s an array of perfection. The open-air dining with views of the Pacific, swaying palms is breathtakingly stunning electrifying my dormant five senses provoking an overall awakening of my energy.
Maui grown cacao transformed into the most delicious and pure chocolate made from the Maui cacao farm.
Yes, there is a world famous, awarding winning chocolate in Lahaina, Maui. As fate would have it, I had the opportunity to have a private tour of the chocolate manufacturing process. Founder and CEO, Dr. Gunars Valkirs walked me through the chocolate factory as he explained the steps of production. The Maui grown cacao grows on Dr. Valkirs’ 20-acre cacao tree estate nestled in the foothills of the West Maui mountains. Dr. Valkirs gave me a greater appreciation for the chocolate production process. His passion and knowledge were on full display as he explained how and why he started his company. After the tour, I went to the second floor for a wine and chocolate tasting and enjoyed the panoramic view. As I finished tasting several amazing chocolate squares, dark chocolate being my favorite, inspiration started to flow and the thought of creating a Maui chocolate inspired Chocolate Chip Divine Biscotti came to mind. I am currently in the research and development phase of the new recipe.
I often get asked about the Lahaina Fires of August 8, 2023 and the reopening of tourism. Maui is fully open for tourist, Dr. Valkirs and his hard-working team welcome you to take a guided cacao farm tour and a chocolate tasting tour, the residence of Lahaina are “Maui Strong,” and welcome you, in the Aloha Spirit, to visit the island.
Renewed, Replenished, Revived
Debi serves on the Board of Managers of The Service Club of Chicago, is a co-chair for the Holiday Luncheon and is actively engaged in charitable initiatives, notably supporting The Chicago Lighthouse, Flair, and Eversight Charites in Chicago.
Visit her website at divinebiscott.com you can follow Debi on Instagram @debicatenacci the book is available at amazon.com
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Recipe courtesy of Debi Catenacci, from her book, “Divine Biscotti,” pages 112-113.
Hawaiian Biscotti
Ingredients:
2 large eggs, at room temperature
1 large egg white, at room temperature, for the egg wash on top of the biscotti
2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
4 tablespoons unsalted butter, at room temperature
¾ cup granulated sugar
1½ teaspoon pure vanilla extract
½ cup macadamia nuts
½ cup candied dried pineapple chunks coarsely chopped
¼ cup sanding sugar for sprinkling
Glaze and Topping Ingredients: (1 cup powdered sugar, 2 tablespoons carnation evaporated
milk, 1.5oz of Toasted Coconut Chips)
Directions:
1. Heat oven to 350F. In medium bowl, mix flour, baking powder and salt.
2. In large bowl, with electric mixer on medium speed, beat butter, and sugar, until fluffy.
On low speed, gradually beat in eggs, vanilla extract until blended. Then add flour
mixture, on low speed fold in macadamia nuts and candied dried pineapple chunks.
3. Divide dough in half. On waxed paper lined baking sheet, shape each piece into 10 inches
long by 1 ½ inches in diameter, in the form of a log. At least 3 in. apart.
4. In small bowl, add one egg white and 1 teaspoon of water, whisk for 15 seconds. Brush
onto the logs add a sprinkle of white sanding sugar on top.
5. Bake for 30 minutes. Set baking sheet on wire rack to cool 25 minutes. Using a serrated
knife, slice into ½ in thick pieces. Arrange biscotti cut side up, on baking sheet. Bake 11
minutes. Cool completely on baking sheet on wire rack.
6. Make the glaze: Whisk together the powdered sugar, evaporated milk. (add enough
evaporated milk to achieve the desired consistency)
7. Then, dip about 1/3 of the biscotti in the glaze and set down on parchment paper.
Immediately sprinkle small bites of toasted coconut chips onto the glazed area of the
biscotti, let the biscotti dry for about 2 hours.
8. Store in an airtight container between layers of waxed paper.
