Read about the exciting new partnership between Trilogy’s Blue’Aina campaign and our friends at Eat Less Plastic, a team of researchers and voyagers dedicated to changing the future. As they embark on a four month long journey through the South Pacific, their research teams (plus a new addition!) will gather microplastic samples and conduct other ocean water testing in an effort to do their part to better our beautiful Earth.
Follow along the journey of our brand new luxury catamaran, the Trilogy IV, as she sets sail on her ocean crossing home to Maui! During this adventure, we’ll have our Captains and Crew weigh in on their 5-7 weeks at sea with all the behind-the-scenes stories (the good, bad, and funny). We can’t wait to welcome T4 home - but first, phase 1!
With just over a month to go, our crew selected, and our bags packed (ok, not quite), we are so excited for our first ocean crossing this year! In August, a small group of Trilogy Captains and Crew members will bring our brand new, state-of-the-art catamaran from St. Croix to its new home on Maui. In honor of their adventure, here’s our list of must-haves for any ocean crossing!
What does sunshine, 60 volunteers, coral reefs, and sailing have to do in common? Our June Blue’Aina, of course! Read all about our featured June non-profit organization, the Sierra Club Maui, and our generous sponsors, the Westin Nanea Ocean Villas and Trilogy Excursions, as we set sail up the coast of West Maui to the historic Cliff House!
Our March Blue‘Aina cleanup began with some unfortunate stormy weather that threatened to affix a raincloud over our day, but even that was no match for our volunteers’ outpouring of Aloha spirit. Sponsored by: Lehualani Center. Donation recipient: Kimokeo Foundation.
On January 7th, our 48 guests boarded Trilogy with extreme excitement for our first Blue‘Aina of 2018 - a recurring trip that has become such a crowd favorite that it sold out months in advance! Sponsored by Trilogy, their donation was made for the second year in a row to the Whale Trust Maui, a local non-profit organization. Our food for the day was graciously donated by CJ’s Deli & Diner.
If there is one thing most people can agree on is that a home cooked meal, especially by a loved one, not only fills our bellies with sustenance but offers a deep comfort that settles into our bones. Perhaps that is the reason that our 'Ma Coon's famous cinnamon rolls' have been one of the most memorable parts of our excursions and keep guests coming back for more.
Most that have tried them know that these gooey, cinnamony, sweet and sticky treats are addictive and go great with our Capt's blend coffee, but many don't know the rich history behind these decadent morning rolls. 'Ma Coon', or Jeannette Coon, was the wife of Capt Eldon Coon and the mother to Capt James, Capt Randy, and daughter Patty. As a family, these adventurous spirits started on a sailing adventure around the globe- starting in Aberdeen WA, and taking them to many exotic and remote locations in the South Pacific. For two years Jeannette was galley chef, ships doctor, laundress, and all over Mother hen who kept her brood full and content.
When they landed in the waters of Hawaii they had exhausted their funds to continue their travels and decided to live on land awhile after over two years on sea. Once settled on land in Maui, they started using their boat the TRILOGY to take 6 passengers aboard on snorkeling trips to Lanai-- teaching them how to snorkel, showing them the abundant sea life, sailing, and of course-feeding them.
From her infamous cinnamon rolls, to the Teriyaki chicken glaze, Jeannette made it all from scratch, and all from memory. After all, these were recipes that she knew by heart having cooked for her family her whole life. 40 years later, her recipes are still being used on all of our excursions and continue to keep bellies full, and hearts content.
Trilogy Salad Dressing
1/2 cup Apple Cider Vinegar
1/2 cup Rice Wine Vinegar
1 cup Water
3 oz. Pkg. Dry Blue Cheese Dressing
1 Tbs. Dry Italian Dressing [ Lawry's]
At slow speed mix in blender until smooth, slowly add 1 and 3/4 Qt. Salad Oil. Yields 2 Qt.
Trilogy Chicken Recipe
1 T (Rounded) Chopped Fresh Garlic
1–1/2 T Chopped Fresh Ginger Root
1/3 C Brown Sugar
1 tsp Sesame Oil
1 C Kikkoman Soy Sauce*
1/4 C Pineapple Juice
*NOTE: For the chicken served aboard our boat excursions, we now use certified gluten-free soy sauce.
Marinate in sauce at least 6 hours, or preferable overnight. If a more bland soy sauce is used, add 1/4 cup wine to the marinade. Sufficient for 2# of meat. Of course you'll need Capt. Coon's Honey/Pineapple Glaze!!
Capt. Coon's Honey/Pineapple Glaze
3/4 C Honey
1/2 C Dijon Mustard
1 C Pineapple Juice
2 T Cornstarch
In a 2 quart saucepan on grill rack over hot coals, or over medium-high heat on stove, bring honey, mustard, pineapple juice to a boil. In cup, blend cornstarch with 1/4 cup water until smooth. Add to honey mixture, stirring constantly, until thickened. We recommend boiling chicken in teriyaki sauce until cooked and then grilling for about 10 minutes over the coals. Brush on glaze as you grill. Enjoy and think about us!
Mom's Famous Cinnamon Buns
2 T Yeast
1–1/2 C Water
1/2 C Cane or Granulated Sugar
1 tsp Kosher Salt
2 Fresh Eggs
3/4 C Vegetable or Soybean Oil
5 C Flour
1/2 C Butter (for spreading)
1/2 C Finely chopped Macadamia & Walnuts*
1/4 C Butter
2 T Condensed Canned Milk
3/4 C Powdered Sugar
1/4 tsp Lemon Extract
1/4 tsp Almond Extract*
*NOTE: Though Mom's original cinnamon buns call for Macadamia Nuts & Walnuts, we omit these ingredients on the buns served aboard our boat, in order to accommodate for nut allergies. For the same reason, our Almond extract used on the boats is imitation, and contains no nuts.
Filling: Cinnamon and Brown Cane Sugar to taste
Mix yeast into warm water (body temperature). Add salt & sugar. In another bowl blend eggs & oil together. Add to yeast and water along with 1 cup of the flour. Let mixture rest until it bubbles (about 5 min.) Melt butter for icing and for spreading. Set butter aside to cool slightly. Add rest of flour, stirring in gradually, and kneading on floured board about 15 min. or until elastic and not sticky. Let rise in greased bowl until doubled. Punch down and roll into rectangle about 3/8 inches thick. Spread with melted butter, sprinkle with cinnamon and brown sugar to taste. Roll up lengthwise. Make roll as tight as possible. Cut into one-inch pieces. Place in greased pan so that rolls just touch each other. Let rise until doubled. Bake approximately 20 minutes at 350 degrees. Sprinkle with nuts and put on icing. Yields two dozen.
The only missing ingredients are that Maui sunrise, clean salt air, and the Captain's corny jokes! Enjoy!
Stir Fry Hawker's Noodles
No Hawaiian style BBQ would be complete without some of Trilogy's famous Stir Fried Noodles—also known as "Hawkers Noodles".
8 lbs. chow mein noodles
1/3 cup oil
1-2 tbs ginger and garlic Shredded carrots, cabbage, green peppers, green beans (usually equal to the weight of noodles)
6 tbs sesame oil
4 tbs soy sauce
4 tbs oyster sauce
2 tablespoons salt
2 tablespoons sugar
White pepper (5 shakes)
Heat wok and pour in oil . When oil is close to smoking, add ginger and garlic. Allow to brown lightly. Add vegetables (shredded carrots, cabbage, green peppers, green beans of desired amount, which is usually equal to the weight of noodles. Saute. Immediately add sesame oil, soy sauce and, oyster sauce. Toss vigorously and add salt and sugar to taste. Add 5 shakes of white pepper. Using wet chow mein noodles, separate the noodles loosely by hand and then toss in wok with vegetables. Add desired amount of beansprouts and green onions and toss. Serves 20 people. Note: If you use dry noodles instead of wet noodles, you must steam them first and do this before you begin heating the wok. Enjoy and think of us here at Trilogy!
2 cloves Garlic
1/2 C White Onions
1/2 C Cilantro
1/2 Jalapeno Pepper
Add all ingredients to 16 oz. Diced Tomatoes Season with Salt, Pepper Add 1 tsp. Lemon JuiceOne minced pineapple (optional)
Mince finely (food processor works great).
Makes enough for a snack for 6, or first quarter of the Super Bowl for 2. Enjoy!
Have you ever made of the Trilogy recipes at home? Tell us a story about a time you took the recipes home with you, or if there are any personal variations you have that have added an extra kick to your meal!
The Hawaii Ecotourism Association (HEA) has named Trilogy Excursions its 2017 Tour Operator of the year and Trilogy’s Conservation and Education Director and First Mate, Magen Schifiliti, the Tour Guide of the Year. Additional categories awarded are Travel Writer and Kupa‘a Ho‘aloha (HEA Volunteer). The award recipients were honored at the Annual Awards Luncheon on Tuesday, November 13th at the Hilton Waikiki Beach Hotel.
On November 5th, 60 guests boarded Trilogy 1 with excitement on their faces for our monthly Blue’Aina trip. The November Blue’Aina was sponsored by Westin Kaanapali Ocean Resort and Villas. They chose to make a donation to the Maui Nui Marine Resource Council (MNMRC). Food was provided by Aloha Mixed Plate/Old Lahaina Luau properties.
It's one of the most exciting and challenging times in your life: pregnancy. As you and your partner prepare for this life-changing event, you might be considering one last vacation for just the two of you. Some active couples may seek out an adventure to share before they embark on their life as a new family. For many, pregnancy is about leading a more holistic and natural lifestyle...
On this Blue’Aina trip we got to do something we don’t normally do. We departed Ma’alaea Harbor on board Trilogy V and headed to the south shore of Maui. With a full boat of excited volunteers, everyone was anxious to malama a different part of Maui. The Corporate Sponsor for this trip was RP Signs, supporting the non-profit Imua Family Services. Food was provided by Trilogy Excursions.
Trilogy Excursions wins Pacific Business News Pineapple Award for Leaders in Attractions & Activities. The award was based on several criteria with the first being the accomplishments the company has achieved over the last five years, and the impact it has had on employees, guests, revenue, facilities and marketing.