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DESCRIPTIONinnov8 Magazine - July/August 2013
YOUR COMPLIMENTARY COPY
Mark Noguchi's Connective Roots, 34
How Hawaii Tastes, 42
Hawaii's Bizarre Bazaar, 52
Roy's: An Oldie but Goodie, 56
4 I N N O V 8 M A G A Z I N E . C O M | I F L Y G O . C O M
TA B L E O F C O N T E N T S
J U LY / A U G U S T 2 0 1 3
16 | In 8: Oahu
Big I s land
18 | Kimie Miner
30 | Hawaiian Vanilla Company
20 | Waimoku Falls
22 | Water Safety
24 | Makana Boxes
26 | Via Gelato
FEATURES34 | Connective Roots: Mark Noguchi
40 | Got Poi: Kkoo iwi
42 | How Hawaii Tastes
52 | Bizarre Bazaar
56 | In the Kitchen with Chris Garnier
63 | +SHOP: Curated Goods
66 | The Spa at Trump Waikiki
68 | Guides
80 | In-flight Information
I M A G E B Y J O N A S M A O N
Message From go!s CEO
I have always loved anything that has to do with transportation, from my first Hot Wheels set to trikes, bikes, carsyes, Im a collectorto the airline Im proud to run today. What makes me prouder still is the generosity of my employees and their willingness to give back to the communities we serve. Thats why Im pleased to announce that once againgo!,Hawaiis low fare airline, is honored to sponsor two bicycle rides for charity on two of Hawaiis most beautiful islands. The first is thego!Big or Go Home Ride, which takes place on the Big Island of Hawaii from August 2-4and benefits the Multiple Sclerosis Society. This event takes riders on a breathtaking journey through volcanic rock landscapes, past spectacular ocean views and paniolo ranches, and through historical towns reminiscent of old Hawaii. On day one, riders bike through the northern coast from Waikoloa through Hawi and up to Kapaau and back on. On day two, they head down to Kailua-Kona and back. Both days cover parts of the Ironman Triathlon Bike route, and participants stay at the world-renowned Hilton Waikoloa Village where they will enjoy the spirit of aloha in first class accommodations. Even before they arrive at the hotel, participating riders will enjoy first class service ongo!and so will their bicycles. In addition to a great low fare, we are bringing each riders bicycle to Kona for free. For more information on this great event please visit iflygo.com. go! is also a proud sponsor of Malama Pono Health Services Paradise Ride Kauai on August 3-4, which donates proceeds to educate and support those dealing with HIV/AIDS, STDs, and infectious hepatitis. Paradise Ride Kauai (PRK) is a fully supported, 2-day bike ride on the island of Kauai. This is an amazing ridenot a racethrough some of Kauais most breathtaking scenery, along the ocean, through valleys, local neighborhoods, and open countryside. Again, we offer special fares for riders and will gladly transport their bikes for free. All of us atgo!hope you will choose to participatein one of these special eventsand choose us for your interisland travel partner this summer.
Aloha and Mahalo for choosing go!,
Jonathan OrnsteinChairman & CEOgo!
M E S S A G E F R O M
6 I N N O V 8 M A G A Z I N E . C O M | I F L Y G O . C O M
go! C E O go! CEO
M A S T H E A D
go!CHIEF MARKETING OFFICERRonald [email protected] 808.838.7900
PRESIDENT & PUBLISHER Jason Cutinella
CREATIVE DIRECTORAra Laylo
ASSISTANT DESIGNERHaren Soril
CONTRIBUTING WRITERSMarcela BivenKyle FoyleChris KamElle MikoBridget MullenLiza RyanMarnie Yamamoto
SENIOR STAFF PHOTOGRAPHERJohn Hook
CONTRIBUTING PHOTOGRAPHERSAaron YoshinoDavid ChatsuthiphanJonas Maon
EDITORIAL INTERNSHannah BroderickMelissa KirbyEmilie Moy
DESIGN INTERNMitchell Valenzuela
ACCOUNT MANAGERJill [email protected]
EVENT [email protected]
BUSINESS DEVELOPMENT DIRECTORGary Payne
MARKETING & ADVERTISING:
Keely [email protected]
P U B L I S H E D B Y :
2009-2013 by Nella Media Group, LLC. All rights reserved. No part of this magazine may be reprinted without the written consent of the publisher Opinions in innov8 are solely those of the writers and are not necessarily endorsed by go!
NELLA MEDIA GROUP36 N. Hotel Street, Suite A
Honolulu, HI 96817www.nellamediagroup.com
1 0 I N N O V 8 M A G A Z I N E . C O M | I F L Y G O . C O M
J U LY / A U G U S T 2 0 1 3
ON THE COVER
A volunteer clears invasive grass from a taro restoration site on the Windward side of Oahu. See the full story on page 34.
This photo was taken by Jonas Maon, a wedding cinematographer with ARIA Studios. He moonlights as an event and lifestyle photographer and is always on the lookout for good food, fishing, and fun.
For more information, visit ariastudios.com.
Ask any local who has spent time away from Hawaii what they missed most, and youre bound to hear the same answer time and time again: the food. Salty-sweet shoyu pok, gravy-smattered loco mocos, soft manapuas, shave ice. For anyone growing up in Hawaii, its easy to recall the comfort of slurping hot saimin noodles on a rainy day, the exuberance of eating two scoops rice and mac salad without judgment, and the craving for chili-chicken mix plates at 2 a.m. These food treasures are the result of the influx of immigrant workers to Hawaii during the Plantation Era, which created a melting pot of diversity in culture, language, and food. The Chinese were the first laborers to Hawaii, followed by Japanese, Filipinos, Koreans, and Portuguese. After days of working in the fields, communal meals were shared among these ethnic groups: Chinese dim sum and stir fry, Japanese bento and tempura, Korean kim chee and marinated meats, Portuguese sweet breads, Filipino adobo, and Hawaiian fish and poi. A century later, 12 chefs came to define Hawaiis new culinary landscape. Known as Hawaii Regional Cuisine, this movement melded the islands freshest local ingredients with a rich ethnic culture established years ago. Today, a new set of fresh faces are once again redefining how Hawaii eats with always-changing, unfussy, but ever delicious food. Its shaping up to be an excitingand yummyfuture for Hawaii.
Enjoy this issue.
Submit for your chance
What did you enjoy most about the islands? Had a mouthwatering dining experience or discovered an unreal outdoor activity? We want to know about it! Share photos from your trip to Hawaii with us and win an interisland trip on go! between Oahu, Big Island, Kauai or Maui. One winning image will be chosen every other month.
Include the location where the photo was taken, as well as your name, mailing ad-dress, email and telephone number in your submission. We reserve the right to edit submissions for clarity or length.
Email: [email protected]: Nella Media Group, c/o Postcards, 36 N. Hotel St., Suite A, Honolulu, HI 96817.
P O S T C A R D S R E A D E R C O N T E S T
CONGRATS TO CLINT ZAVODNY for submitting the winning image for our Postcards reader photo contest. Mueller will win an interisland trip on go!.
H A W A I I A N H A W K S
b y C L I N T Z A V O D N y
This time of year we always see the Hawaiian Hawks circling in the sky, but I was able to get these exceptionally close pictures one day when this particular hawk had its eye on our chickens. I heard him screeching from our cabin, and when I went up to investigate I saw the hawk sitting perched on a tree, just outside the coop. He seemed to be more interested in terrifying the chickens than actually slaughtering them.
K AT H L e e N N A S H , C A r L S b A D , C AWhen I was on Kauai last month I spent a couple of nights photographing the taro fields and the Nene geese running around everywhere. I love the Nene geese; I love the taro fields on the North Shore near Hanalei. The light was just perfect, and the taro fields do a good job of showing the beauty of this island.
b r I A N H A r I gAfter surviving the Road to Hana,
a few brave souls climb atop this spire for a 50+ foot plunge into
the Keawaiki Bay at Waianapanapa State Park on Maui.
J A M e S S L e Z A KH A M p T O N b Ay S , N yThis is a shot from the beach at Wailua on Kauai behind the condo of the friends we visited.
b r O N W y N H O r V AT Hp O N T e V e D r A b e A C H , F LSunset Surfer was taken at Rocky Point on Oahus North Shore.
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A L O H A I M A G E B Y J O H N H O O K
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O A H U
M A U I
K A U A I
B I G I S L A N D
A few decades ago, several chefs, writers, critics, investors and foodies created a movement that came to define food culture in Hawaii. Known as Hawaii Regional Cuisine, a small group of chefs that included the likes of Roy Yamaguchi and Alan Wong changed the way locals, as well as the rest of the world, thought about food in Hawaii. Today, a new set of up-and-comers are once again redefining how we eat in Hawaii, with innovative young chefs culling inspiration from around the globe, as well as family heritage. It is an exciting time for food culture in Hawaii, and local chefs will continue to change the way we think about our food.
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1 6 I N N O V 8 M A G A Z I N E . C O M | I F L Y G O . C O M
O A H U
ChRiS KamArt director + store manager, KICKS/HICreative director + DJ, Architechs
Serious lover of food
1. GO-TO pOk spOT:There are many options for pok and Hawaiian food, but Fort Ruger Market (3585 Alohea Ave.) is my favorite because 1) they consistentlyhave good fish, 2) they mix your pok order to personal specifications, 3) 95 percent of the time they have opihi in stock, and 4) I have an affinity for small, family run businesses.
2. FaVORiTE FOOd aNd bEsT plaCE TO GET iT:My gut right now is telling me pizza, and the answer for where is a no brainer: V-Lounge (1344 Kona St.). Their dough is made from scratch daily, and their Prima, topped with truffle oil and egg yolk, is unreal.
3. bEsT laTE NiGHT EaTs: Liliha Bakery (515 N. Kuakini St.) is one of the last mom-and-pop diners in Hawaii. Their butter rolls are pretty much everyones artery-clogging, favorite thing in the world. And dont even get me started on their pastries...
4. ONE THiNG yOu COuld EaT EVERy day FOR THE REsT OF yOuR liFE:Kotteri ramen from Tenkaippin (617 Kapahulu Ave). Answering the why portion of this would involve me explaining why we need air to breathe or eyes to see.
5.bEsT GRab aNd GO:There is always something for everyone at Zippys. Recently, my go-to has been spaghetti with meat sauce and garlic bread with a grilled cheese sandwich on the side.
6. bEsT spluRGE:Not that its expensive, but I always end up ordering a bunch of dishes at Brasserie Du Vin (1115 Bethel St.) because the food is so delicious, and so it adds up. Plus the seating outside makes you feel as if you have been transported to a European town. To have the food take you away is one thing, but to feel like youre not in Hawaii anymore is an added bonus.
7. TO saTisFy my swEET TOOTH, i GO TO:The pastries, cakes, chocolates, croissant sandwiches, and jelly drinks at Patisserie La Palme DOr (Ala Moana Center, near Nordstrom wing) are so addictive that if Im in the mall, I purposely have to avoid walking by so I dont go in and order one of everything.
8. EVERy VisiTOR TO Hawaii musT TRy: A mixed plate from Rainbow Drive-In (3308 Kanaina Ave.). It never ceases to amaze me how many people have not ever encountered the simple pleasure of two scoops of rice, mac salad, and a meat/fishcombo. Also musubi from Mana Bus (1618 S. King St.) and Hawaiian food from Helenas (1240 N. School St.).
1 8 I N N O V 8 M A G A Z I N E . C O M | I F L Y G O . C O M
H O P S
S U M M E R S O U N D T R A C KKimi Miner
Summer in Hawaii has a distinct sound. In the past decade, most jams blaring out of lifted trucks at local beaches have been Jawaiian love songs, an amalgam of Jamaican and Hawaiian music, in which local musicians vibe out to the easygoing tempos of Jamaican music from the 1970s with uniquely Hawaiian lyrics. For Kimi Miner, the adjective is a badge of honor. When Kimie was in seventh grade on Hawaii Island, she, like many local girls, started plucking at her ukulele.She kept at it, and after attending the University of San Diego, met reggae and dancehall legend Barrington Levy. She followed Levy back to his home in Jamaica to learn the ropes of being a lifelong
performer. I was in Jamaica for five months and learned a whole lot, she says of working with the influential musician. She moved back home to work on her album To The Sea, which was released in 2011 with the help of countless friends and supporters, both of which are growing in numbers. Kimie can be heard on local radio in her 2012 single Shame On You, dishing on the irritations of a philandering boyfriend. Everyone asks if its about me, Kimie says with a laugh. Its about me and all my friends. I was tired of hearing the same story, so I put it in a song. What can be missed in the easy flow of the song is how Kimie picks up 21st century local girl slang and R&B inflection. Nah nah nah nah, goes the chorus, like a Hawaiian tutu scolding a boy for being a jerk. For the present, Kimie is busy touring the
West Coast, playing in a variety of venues locally, and working on another album, set to be released in 2014. I want to reach out to Europe and do more East Coast performances, she says of the new songs. With her Jamaican-influenced music, Kimie is bringing the soundtrack of a Hawaiian summer to beaches far and wide.
For more information, visit iplaykimie.com. **To The Sea is available on iTunes.
T E x T B Y S O N N y g A N A D e N
I M A G E S c o U r T E S Y o f K I M I M I N e r
b I g I S L A N D
2 0 I N N O V 8 M A G A Z I N E . C O M | I F L Y G O . C O M
H O P ST E x T B Y L I S A yA M A D A
I M A G E B Y D A V I D C H AT S U T H I p H A N
M A U I
The 400-foot Waimoku Falls is a majestic sight to behold, a fanciful reward at the end of a 4-mile roundtrip hike up the Pipiwai Trail.
Located in Haleakal National Park, the hike to Waimoku Falls offers different adventures at every turn, including a majestic Banyan tree, bridge crossings over Pipiwai Stream, and a bamboo forest.
Access the Pipiwai Trail at the Kpahulu coastal area of Haleakal National Park, reached via Route 36 to 360 to 31.
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Hawaiis world-renowned beaches can be an idyllic paradise or a beachgoers worst nightmare. Drownings are the leading cause of death for visitors to Hawaii, and the numbers are spiking. Just four months into the year, and 11 people have drowned on Kauai, nearly triple the amount on the island in 2012.
Visitors are advised to be increasingly mindful of ocean and weather conditions, which can change on a dime. The biggest thing to remember in the ocean is to stay calm, says lifeguard Kyle Foyle, who patrols three of Hawaiis most dangerous beaches, Pipeline, Waimea Bay, and Sunset. Foyle, who is certified to teach community members what to do if caught in life-threatening ocean situations, provides some advice on what to do if caught in four such situations. Situation: Caught in a riptideSolution: Stay calm. Do not swim against the rip. Instead, look which way it is taking you,
and swim perpendicular to that direction (cut a 90-degree angle toward shore if possible) until you no longer feel the pull of the rip. Keep swimming in that direction and breathing calmly until you feel the pull lessen. If too tired to swim, stay afloat by calmly treading water and wave to a lifeguard for help.
Situation: Caught in wind line (getting blown out to sea) while stand-up paddlingSolution: Stay calm. Your body is acting as a sail in the wrong direction, so lie down to a prone position, placing the paddle under your chest and stomach along the line of your SUP board. Angle the board and paddle straight towards
WHEN IN DOUBT, DONT GO OUT!The Importance of Ocean Safety
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shore. Dont paddle upwind. Situation: Caught in large shore breakSolution: Stay calm. If a large shore break wave is coming at you, take a deep breath, and just as the wave breaks in front of you, dive under the white water with your eyes open so you can swim underneath it. You will be able to see underwater once it passes over you and come up for air. Either let the waves push you to shore or swim out a little beyond the waves until the set stops, then swim in when a lull occurs (which, it will, you just have to relax and wait for the right moment). If the sets do not stop, get the attention (waving and screaming) of the lifeguards.
Situation: Sucked into a blowholeSolution: Stay calm. If theres something to grab on to, like a ledge or rock, grab it to prevent from going deeper into the hole. Tread water with relaxed breathing, and wait for the water to fill back up as high as possible on the next surge before you try to climb up and out.
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Kualoa Ranch, established in 1850, is located on 4,000 acres of unspoiled paradise along Oahus northeastern coast. Family owned and operated, its mission is to serve as a role model and steward of the land by preserving, protect-ing and enhancing Hawaiis natural beauty and culture, while also developing recreational and agricultural enterprises that are compatible with the environment. Recently, Kualoa partnered with Mamolii Productions, which specializes in traditional Hawaiian and Polynesian dances and is led by kumu hula Kui Gape, to present The Legends of Kualoa. The new production showcases the sa-cred land of Kualoa and the four Hawaiian leg-ends of Kahekili, Laamaikahiki, Kamapuaa and Kilioloa, and the battle of Hiiaka and Mokolii. Guests will also enjoy a dinner featuring deli-cious hand-carved prime rib, fresh island fish with lemon caper butter sauce, grilled island
chicken, and a selection of sides and dessert. Combination packages with afternoon tours and The Legends of Kualoa tickets are available and offer the opportunity for guests to learn of the legends and legacy of Kualoas sacred land, and then see the legends come to life through hula kahiko, an ancient style of hula. The Legends of Kualoa dinner show is avail-able on Sundays, Tuesdays and Thursdays. Kamaaina guests can enjoy the experience for $10 off the ticket price ($49 per adult and $39 per child) or combine the dinner show with ranch tours for the ultimate Hawaiian experience. With an array array of jungle and ocean expedition tours, as well as ATV and horseback adventures, Kualoa has something for everyone.
For more information or to make reservations, please call 808-237-7321 or visit kualoa.com.
SENDING ALOHA YOUR WAYMakana Boxes
O A H U T E x T B Y M A r C e L A b I V e N
I M A G E B Y J O N A S M A O NH O P S
Whether its a dogs barking to salute the arriving mailman, or a beckoning red flag atop the mailbox, a personal letter or care package can feel a little like Christmas all year-round, a reminder of our connection to loved ones. And when work or school transports us to a continent or country far away from our Hawaii comforts, we contract the proverbial case of homesickness. Luckily, theres an aloha medicine to ward off the blues of being abroad: Wei Fang and Kina Mahis Makana Boxes, which facilitate the sharing of island sentiments without the collecting and mailing headache. With Makana Boxes, one simply signs up for as little as one month to as much as a year, and subscribers are promptly sent a box filled with goodies sourced from local entrepreneurs, artisans and artistsall made in Hawaii. Our island history is unmistakably mapped in the diversity and amalgamation of our food, music, film, literature, and knickknacks. Makana Boxes packs up such goods as Hula Kokeshi dolls, macademia nut tarts from the Big Island, samplings of local music by Na Hoku award-winners, Broke Da Face chili water, and original artwork by local artists and photographers. But its more than simply buying local: Each box comes equipped with a pamphlet
explaining the story behind each product. As many of us dont live where we grew up, we desire a connection to the makings of home, says Mahi. The duo has worked in various veins of community development and both share a twofold vision of a company that supports creative entrepreneurs in Hawaii and helps the Hawaii community at large remain linked to local resources. Mahi continues, If we lose creative producers, we lose a part of our identity. The things outside of ourselves are memorys placeholders. A brown cardboard Makana Box on the doorstep is a testament to the indelible aloha present in us all and the inescapable pining we feel for Hawaii.
Subscribe to Makana Boxes for as low as $27 per month and receive a box full of made-in-Hawaii gifts. To sign up or for more information, visit hellomakana.com.
2 6 I N N O V 8 M A G A Z I N E . C O M | I F L Y G O . C O M
Ice cream makes people happy. And making ice cream makes local girl and gelato maker, Mel Bow, happy. Everybody loves ice cream anywayyou dont have to convince them, says Bow when asked why she decided to start a gelato company. I try to give people ice cream that they can identify with, that speaks personally to them.
That is the magic of Via Gelato, which is Italian for street gelato. A butter-yellow truck, handmade sugar cones, and flavors that only a local would know (but anyone would fall in love with) show the care and consideration that Bow scoops into each cup. A Kahala native, Bow left Hawaii for another island, far, far away: Manhattan. After seven years of working as a physical therapist, she discovered her own therapy was coming home after a long day and cooking, sometimes into the wee hours. This prompted her to jump ship and do something that would make her happy, which was making ice cream. Today, selling her cold, creamy treats on the streets of Honolulu and in farmers markets
across the island, her Easter egg colored truck has become synonymous with unadulterated joy. But starting a business of her own hasnt ex-actly been a cakewalk.Bow hunts for the islands best ingredients and makes her gelatos by hand, which can be laborious when your flavors include kulolo (a taro, coconut pudding of sorts) and mint chip madefrom actual mint leaves. Dedicated to sourcing locally, Bow has built her flavorson local ingredients: papayas from Pit Farms, lilikoi from her garden, and fresh milk from grass-fed cows on the Big Island. Thats why you wont find the same almond cookie gelato you fell in love with in December avail-able in May. Despite solicitations for ginger-breadin July or Mango sorbetto in January,she
H O P ST E x T B Y L I Z A r yA N
I M A G E S c o U r T E S Y o f V I A g e L AT O
O A H U
believeswatermelon tastes best when its watermelon season. She doesnt have a signature song yet though, so if you want to know when to get your hands on some green tea haupia, youll have to follow the sweet tweets of her Twitter account.
Follow Via Gelato on Twitter and Instagram @viagelatohawaii, and on Facebook at Via Gelato. For more information, visit viagelatohawaii.com.
2 8 I N N O V 8 M A G A Z I N E . C O M | I F L Y G O . C O M2 8 I N N O V 8 M A G A Z I N E . C O M | I F L Y G O . C O M
From its innovative cuisine to its modern and contemporary dcor, the new Chef Chai at Pacifica is a refreshing oasis in Hawaiis dining scene. Known for fusing fresh Hawaiian ingredients with the exotic flavors of Asia, chef Chai Chaowasaree also focuses on offering diners healthier cuisine. There will be no butter at the new restaurant, says Chaowasaree, who is recognized
as one of Hawaiis leading chefs. I want to guide people to eat healthier since, as they say, you are what you eat. Cutting fat, however, doesnt mean cutting flavor. The grilled, spicy garlic shrimp summer roll and the Chinese-style steamed fresh catch with sauteed chives and garlic offer bright, bold flavors and fit in with a health-conscious lifestyle. Offering something for everyone, Chef Chai at Pacifica also features a juicy, center-cut filet mignon and hearty Colorado lamb. Chaowasaree believes that healthy cooking is not necessarily being vegan, vegetarian or carb-free. To me, moderation is key, he says.
Chef Chai at Pacifica also offers an extensive happy hour menu including items like sun-dried tomato and Puna goat cheese wontons, chicken sate with Thai peanut sauce, rosemary garlic pork tenderloin in Chinese bau buns, and fresh oysters served on ice with a lemongrass garlic mignonette. If you are looking for an intimate dinner in a contemporary surrounding, Chef Chai at Pacifica is not to miss.
Chef Chai at Pacifica is located on the ground floor of Honolulu Pacifica, 1009 Kapiolani Blvd. Dinner served nightly from 4-11 p.m. Valet parking available. For more information, or to make a reservation, visit chefchai.com or call 808-585-0011.
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H O P ST E x T B Y S O N N y g A N A D e N
I M A G E c o U r T E S Y o f H A W A I I A N V A N I L L A C O .
There are a few places left in Hawaii that technology has not caught up with. Dont trust your phone or a rental cars GPS system to direct you the Hawaiian Vanilla Company Mill and Visitors Center on Hawaii Island. The ideal way to find the only commercial vanilla farm in America is to arrive at the sleepy town of Paauilo, and then ask for directions from there. The highway drops off quickly while climbing the mountain, the island turning from coastal scrub to verdant green in a beat. The transition between these states happens in the time it takes to change the radio dial, which becomes limited to under a handful of options. Cell phone service cuts out. The road ascends through beams of sunlight that burst
through a portal of eucalyptus trees. You have entered Hmkua. This northeastern district of Hawaii Island is where sugar plantations once dominated both the land and the economy with rolling fields of cane. In the last several decades, the fertile triangle of Hmkua has become home to an emerging and diversified agricultural movement. In 1998, Jim Reddekopp, along with his wife Tracy and their five children, started growing vanilla in Hmkua. We started with five acres, now we have 20, says Jim. We didnt realize when we started that this life was going to be so much work. We chose something really hard to do. Permits, land use issues, raising kidsits all about being part of the development of sustainable agriculture. Despite the work, there are reasons to get into the vanilla business. The bean trade is
a billion-dollar industry globally, with otherwise small economies such as Madagascar making over half a billion dollars annually. The high sticker price of vanilla is justified: The orchid is a romantically fickle crop, only blooming once a year and is arguably the most labor-intensive plant grown for mass consumption. The Reddekopps put vanilla on everything. When he gets further down the mountain and away from nurturing tender beans, Jim updates a website that gorgeously illustrates Tracys latest vanilla-inspired recipe. At the mills small shop, there is now more than 70 different high-quality goods being produced in small quantities. The orchid beans are paired with bacon, brussel sprouts, milkshakes, chutney, and salad dressing. Add to that several beauty products and the options to purchase the beans
VANILLA, ExTRACTED Visiting and staying at the only commercial vanilla farm in America
whole. Patrons can also enjoy gourmet lunches, teas, tastings, and tours. A few years ago, the Reddekopps bought the land around an old slaughterhouse and have become part of a reforestation project that is happening in various parts of the shadow of the great volcano. Other parts of Mauna Kea remain lush national and state forests. Weve now got a cottage that can house six, Jim says. Showing our lifestylethats the draw. Good cooking where everything is real. The kids are a part of it. We want to create a different experience for people. The Vanilla Cottage is now able to accommodate up to six guests at a time. You couldnt get internet access up here if you tried, Jim says with a laugh. We intend to create an off-the-grid experience. We can feed you well, and hopefully youll plant a tree. If you stay the
night, expect vanilla to be in every meal, but dont expect the ability to update your social media with pictures of your food snaps until descending through the portal of eucalyptus back to the highway. The Redekkopps want you to experience pure vanilla, extracted from your everyday life. Hawaiian Vanilla Co. is located at 43-2007 Paauilo Mauka Rd. For more information, call 808-776-1771 or visit hawaiianvanilla.com.
3 2 I N N O V 8 M A G A Z I N E . C O M | I F L Y G O . C O M
TOWED-INKekaha Beach Park
g o ! T H I S W E E KT E x T B Y S A M L e V y
I M A G E B Y M I K e C O O T S
K A U A I
Winter swells bring massive waves to Hawaiis shores. Thundering waves can be as large as 20 feet (translating to a wave face height of more than 30 feet) and oftentimes even larger. Tow-in surfing, as shown here at Kauais Kekaha Beach Park, utilizes a motorized vehicle such as a jetski or helicopter to be able to catch waves that were once thought uncatchable. Waves of this height move at 30 to 40 mph, making it nearly impossible to pick up enough speed to manually paddle into the wave.
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3 4 I N N O V 8 M A G A Z I N E . C O M | I F L Y G O . C O M
Mark Noguchi, chef and owner of catering consultancy Pili Hawaii and proprietor of Taste, a pop-up concept restaurant, is cultivating
community through yummy, locally-sourced food.
T E x T B Y L I S A yA M A D A
I M A G E S B Y J O N A S M A O N
SqUATTING IN THICK, KNEE-DEEP MUD,
HIS HEAD BARELY VISIBLE ABOVE THE TALL
STALKS OF GROWING kalo (TARO), CHEF
MARK NOGUCHI IS DOING MORE THAN
PLAYING WITH HIS FOOD. THE FIBROUS
ROOT THAT NOGUCHI HAS BEEN TUGGING
ON FINALLY PULLS FREE WITH A SUCTIONY
Shoup! LEAVING A CLEAR FOOT OF SPACE
ON ALL SIDES OF A TARO PLANT ONCE
CHOKED BY INVASIVE CALIFORNIA GRASS. It used to be so overgrown, Noguchi says of the loi kalo (taro patch) when he first came in to work the area two years ago. And so its just incredible to see two loi grow into five. If you take an aerial photograph of the area now, its one of the largest concentrations of loi kalo in the entire state.
Together with a hui (group) of volunteers working under a collective called Hanohano Heeia, Gooch, as most know him by, is out on the Windward side of Oahu toiling away in the mud in hopes of restoring the vitality of the Heeia ahupuaa, the strip of land from mountain to ocean. From the poowai, the place where the rainwater comes down the mountain, to the restoration of the loi kalo at Mhuahua Ai o Hoi (where Noguchi is now) and the rebuilding of Heeia Fishpond, everything is connected. We realized that these farms share the same water source, Heeia Stream, says Noguchi, who works to pack a mound of mud around the base of the kalo. The unique thing here is that we can see the effects from the top down. Historically, the loi served as a source of irrigation and flood control, filtering the water
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H O P SO A H U
I N N 8
during a heavy downpour and preventing topsoil pollution onto near-shore reefs like Heeia Fishpond. Through the 1900s, farming in the area diverged from kalo to sugarcane, pineapple, rice, and cattle, and eventually, mangroves were introduced to control the soil erosion and increased runoff the loi were once meant to control. Today, groups like Hanohano Heeia work to undo the damage done by mangroves and other invasive plants that degrade the productivity of the loi and the fishpond. Restoring the function of the loi will have far-reaching effects on areas from mauka (mountain) to makai (ocean). Noguchis work in the loi and at the fishpond is, by no accident, connected to the work he does from his kitchen in Kakaako where he is working to cultivate Pili Hawaii, a catering consultancy, and Taste, a pop-up style eatery that features different chefs rotating menus every quarter. It is through the vehicle of food that Noguchi is able to do what he values
most: community outreach and education. Local people, you cannot tell us what we need, what we likeespecially when it comes to our food, he says of a lesson he became all too familiar with as the chef of Heeia Kea General Store & Pier. What Ive learned is that if you want to effect change, you have to be sneaky. You cannot stand on a soapbox and scream, Local, organic. You have to take something, make it really, really yummy, and have people ask you, Eh, where you wen get dis? Its always about encouraging dialogue. Noguchi trained at both the Culinary Institute of the Pacific and America and cut his teeth in the kitchens of Greenbrier Resort in West Virginia, the Kona Village Resort, Chef Mavro and Town Restaurant. But similar to the slow trickle of Heeia stream, Noguchis journey into food was a meandering one. I never wouldve thought this is how my life would end up. You talk to a lot of chefs who say they grew up in a house that was rich with Sunday
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3 8 I N N O V 8 M A G A Z I N E . C O M | I F L Y G O . C O M
suppersno, we didnt. Sunday special dinners would be shabu-shabu, with mom working all day long. But then mom and dad would end up beefing all night long. Noguchi struggled in school, getting kicked out of Punahou, then jumping from Assets to Roosevelt to Kalani, until finally finishing up at Kaimuki Community School for Adults; he got into breakdancing and deejaying at 14, and by 16, was spinning alongside the likes of James Coles and Kutmaster Spaz under the moniker DJ Rerun. He ended up following a girl to Hilo, where he was promptly dumped after two days, but that move would prove the catalyst that changed everything. Growing up, I always wanted to hula. I always looked forward to May Day, watching my older cousins dance. Hilo, home of the famed Merrie Monarch Festival, proved the perfect place to stoke those passions, and for the next seven years, Noguchi would be versed in the values and practices of hula at Halau o Kekuhi. I had never dedicated to anything in my life like I did to hula, he recalls. Today, Noguchi still invokes those practices
he learned dancing hula, from the way he sources ingredients to his respect for the land and his understanding of how long things take to grow. Much of what he does now addresses the ever-present topic of food security and how to reduce the islands reliance on imported foods, which make up about 90 percent of Hawaiis food supplies. And while many balk at the notion of sustaining a ballooning population on local food sources, and subsequently, the high cost of eating that way, Noguchi bites right back. In addition to providing a brick-and-mortar space for incubating young chefs, Noguchi takes a turn at Taste every week showing just what can be done with local ingredients. A salad, for example, will utilize all of its ingredients from local purveyors: farm greens from MAO Farms, onions from Ho Farms, ricotta from Naked Cow Dairy, kalua pig from Shinsato Farms, bread from Breadshop. At this years Hawaii Food and Wine Festival, he will serve a thousand people hee (octopus) freshly caught in Kneohe Bay by the family of Hiilei Kawelo, executive director of
Paepae o Heeia, caretakers of Heeia Fishpond and members of Hanohano Heeia. Pili means literally to be connected or intertwined, and a large part of the idea of community is my commitment to local farmers," he says. It is with this in mind that Noguchi finds himself knee-deep in the loi, which is now truly a sight to behold. In just three hours, Noguchi and his group have cleared an entire patch once choked by invasive grass; the fluttering green leaves of the kalo set against the rich brown of muddy earth. For Noguchi, whether in his mini ecosystem of Kakaako or out with the kalo in Heeia, community is about supporting ones neighbors and offering help when needed.
For more information, visit pilihawaii.com and tastetable.com.
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4 0 I N N O V 8 M A G A Z I N E . C O M | I F L Y G O . C O M
THE YOUNG kalo (TARO) THAT CHEF
MARK NOGUCHI SAVED FROM INVASIVE
GRASS AT MHUAHUA AI O HOI, A
TARO RESTORATION FARM ON OAHUS
WINDWARD SIDE (SEE PAGE 34), WILL ONE
DAY BE HARVESTED BY KYRIE PUAOI AND
THE TEAM AT KKOO IWI. IT WILL, ONE
DAY, BE PLUCKED FROM THE GROUND,
ALONG WITH AN ENTIRE loi (PATCH) OF
ITS BRETHREN, AND MILLED INTO FRESH
POI. BUT NOT YET. Our goal is to fill 200 acres with loi, says Puaoi of the 405-acre plot of land Kkoo iwi has been entrusted with by Hawaii Community Development Authority. The farmlands at Mhuahua Ai o Hoi (Regrowing the Fruit of Hoi) are a long-range project meant to restore the agricultural and ecological productivity of the wetlands while perpetuating the practices of ancient Hawaiians. For now, they will continue to source taro from offsite locations. The 300 pounds of taro being prepped by Puaoi for poi delivery later in the afternoon has been culled from a number of kalo farmers on Kauai and Oahu resulting in what Puaoi calls a quadruple blend. Theres poni poni, a wetland variety of kalo thats super sweet and, as its name means, super purple; kai, a wetland variety that can grow up to the size of a newborn babe and is light grey in color; pili aloha, a sweet variety whose shoots grow together in a family unit, resulting in many smaller-sized taro; and piko, a sweet variety whose heart goes all the way down to the kalos piko, or bellybutton. The Hawaiians knew every little detail about the more than 300 varieties of kalo they used to grow, says Puaoi, who serves as Kkoo iwis program manager. And now we have less than a hundred left, but we can try to learn
a little bit about them. Thats what this is all about, giving people a chance to really learn about what theyre eating. Because kalo is the food of the Hawaiian people, our cultural connection of where we come from. To be consuming a food with that in mind helps you to be rooted, helps all of these farms to exist and grow, and ultimately helps to keep the culture alive. Keeping that culture alive is an involved task. After steaming the kalo on propane stoves the night before and spending hours peeling the tough skin from the purple root the morning after, the team then mills the kalo into poi and paiai (basically poi without the added water), and bags it by hand. The final result is available for pickup at the farm or dropped off for door-to-door delivery in downtown Honolulu and surrounding areas, a poi delivery program that has grown exponentially since its inception. But there is still plenty of work to be done to get the land primed for planting and harvesting kalo. When Puaoi first got involved with Kkoo iwi two-and-a-half years ago, the entire area was covered with invasive California grass and choked by mangrove trees. From the time I started, the third loi was just being opened up, but now theres about nine or 10, she says. You know when you have such a big project in front of you, its hard to see anything happening. ... But this is the first time Ive looked out, and I can finally see the future.
Kkoo iwi offers fresh poi ($5 per lb.) or paiai ($5 per 1/2 lb.) available for pickup or delivery. Sign up for their newsletter to receive weekly updates and instructions. For more information, visit kakoooiwi.org.
GOT POI?T E x T B Y L I S A yA M A D A
I M A G E B Y J O N A S M A O N
Kkoo iwi delivers freshly milled poi and paiai directly to doorsteps and perpetuates
ancient Hawaiian cultural practices.
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MIXEDThe Mixed Plate
T E x T B Y e L L e M I K O
With sugar, pineapple, coffee, and
macadamia nuts becoming booming
industries during haWaiis plantation
era (1848 to 1954), the need for labor
The Chinese were the first laborers to Hawaii, followed by the Japanese, Filipino, Korean, and Portuguese. After days of working in the fields,
communal meals were shared among ethnic groups: Chinese dim sum and stir fry, Japanese bento and tempura, Korean kim chee and marinated meats,
Portuguese sweet breads, Filipino adobo, and Hawaiian fish and poi. Today, the mixed plate has
come to represent the melting pot of cultures found in Hawaii, consisting of two scoops rice, mac salad and anywhere from two to four options that may
include beef stew, kalua pig, pok, chicken katsu, fried noodles, roast pork, shoyu chicken, barbeque beef, or
hamburger steak. The options are truly limitless.
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Mixed plate from Alicia's Market
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I M A G E B Y J O N A S M A O N
Dont make the miStake of
calling it a Snow cone becauSe
youll only be met
with blank StareS.
The perfect cold treat for a hot summer day, shave ice has become one of those things synonymous
with Hawaii, towering high in rainbow hues of lilikoi, blue vanilla, strawberry, and coconut, with goodies like ice cream, azuki beans or mochi balls buried deep beneath. Shave ice has a long history in the islands dating back to the plantation days when Japanese immigrants came to Hawaii for work and brought with them kakigori, as they called it, but its origins date back even further than that. During the Heian period from 794
to 1185 A.D., ice would be brought down from mountains and stored in caves and was considered
a rare luxury reserved for royalty. The shave ice that we know today is thought to have been
invented in Yokohama in the 1860s. It was brought in the 1920s to Hawaii by Japanese immigrant
workers who would shave flakes of ice into cups with machetes. Today, ask any local, and you are sure to hear different answers for where the best shave ice can be found. Of course these answers depend on the sweetness of syrups used to the
texture of the ice.. Though Matsumotos and Waiola are go-to options for most, the distinctly Asian varieties found at Your Kitchen in Kaimuki
(1423 10th Ave) or Ice Garden in Aiea (99-080 Kauhale St.) are also must-try treats
Shave ice from Waiola
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Sous-vide duck breast, cherry gastrique & braised kale
House made kabocha ravioli w/ sage brown-butter, balsamic cipolini onion,
toasted pumpkin seed
moDern korean barbecue
atop table-top grillS became
popular in the 1950S after
the korean war, but bulgogi,
thin cutS of meat toppeD with
ScallionS, Shoyu, anD garlic
aroSe out of the goguryeo
DynaSty aS early at 37 b.c.
When Korean immigrants came to Hawaii in the early 1900s, they brought kimchee and built barbecue pits to cook their beloved bulgogi and
other marinated meats like the ever-popular galbi, or kalbi. Not to be confused with Japanese yakiniku, which similarly grills marinated meats
atop hot coals, Korean barbecue has become a staple of local eats with places like Millions,
Sorabol, Shillawon, and Chois Garden remaining ever popular. But its at Yakiniku Don-Day (905 Keeaumoku St.) that one might envision how
plantation workers felt eating under the stars years ago. The only outdoor Korean barbecue in Hawaii, Don-Day is as charming as it is delicious. Set under
a large tree, a warm glow given off by hanging lights, diners can enjoy sumptuous morsels of
beef brisket, thick strips of curried pork belly, and thin slices of beef tongue being grilled tableside. After a quick grill change, spicy pork filets sizzle
away and go great with the kimchee being grilled alongside. The best part: the outdoor seating
prevents that smoky smell from being absorbed into hair and clothes.
Korean barbecue beef from Yakiniku Don-Day
Saimin, to be Sure, iS quite
Different from ramen.
The Chinese call it a product of Japanese ramen and the Japanese call it a product of Chinese mein, but one thing is certain: its uniquely local. Derived from the Chinese sai, meaning thin, and min, meaning noodle,
saimin arose out of the plantation era when different ethnicities gathered together around communal type meals and mixed komoboko, Spam, green onions, and egg with soft noodles in hot dashi (broth). Saimin has become
so popular that even McDonalds serves their own variety, though preferred noodle joints include Zippys, Palace Saimin, Dillingham Saimin or Nakai Saimin (1329 Nuuanu Ave.), whose homemade noodles are shown here.
Handmade saimin noodles from Nakai Saimin
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I M A G E B Y J O N A S M A O N
from chicken to muSubi
to tempuraS of every kinD,
thereS no Doubt that localS
love their fooD frieD, the
malaSaDa being no exception.
Solicited to work in Hawaii plantations in the late 1800s, Portuguese immigrants brought with them
such cultural treasures as the ukulele, linguia (what locals know simply as Portuguese sausage), Portuguese bean soup, and of course, malasadas, fried balls of dough covered in granulated sugar.
Malasadas were eaten frequently on Shrove Tuesday, the same day as Fat Tuesday, when
consumption of indulgences are allowed for in preparation for Ash Wednesday and Lent. From
carnivals and fairs to family-owned bakeries, like the kind shown here from Leonards Bakery (933
Kapahulu Ave.), the malasada is ever-present in Hawaii and always lulling eaters in with its
unmistakable waft of fried goodness.
Fried malasada from Leonard's Bakery
I M A G E B Y J O H N H O O K
taken from the hawaiian worD meaning
to Slice or cut, poke can be maDe with
a variety of cubeD fiSh (though moSt
traDitionally with ahi, or yellowfin tuna)
anD iS uSually mixeD with a variation of
Sea Salt, Soy Sauce, inamona (roaSteD,
cruSheD kukui nut), SeSame oil, onion anD
According to Rachel Lauden in her book, The Food of paradise: Exploring hawaiis Cultural heritage, todays modern-day pok, is a mash-up of Hawaiian, Japanese, and local tastes. Traditionally, Hawaiians enjoyed their fish raw, seasoned with salt and seaweed, and served whole or lomi style (mashed with the fingers). They also preferred reef fish to the deep-ocean fish caught by Japanese, who mixed in shoyu (soy sauce) to create the taste weve become familiar with today. Its thought that the use of ingredients like sesame oil, onion, and hot chilis were added by locals in the 1970s. Today, pok is often made from tako (hee in Hawaiian, or octopus), crab, salmon, mussels or tofu. Its ubiquitous in Hawaii, found in grocery stores, fish markets, restaurants both fancy and casual, and no pina (party) or pau hana is complete without it.
Pok from Roy's Hawaii Kai
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T E x T B Y b r I D g e T M U L L e N
I M A G E S B Y L I S A yA M A D A
I love hotdogs. Always have, always will, especially when the frank is a little burnt on the outside and served up wedged between a fluffy bun with just the right blend of ketchup, mustard, and relish Oh
man! Still, whereas I salivate just thinking about wieners, the idea of consuming this processed mystery meat is enough to send some people straight to the toilet. Why is this? Why do we let our perception of different dishes have such a profound affect on their palatability?
Hawaii is a cultural melting pot, where diverse cuisines from around the world are
readily available at every corner of the island. With access to ethnically rich dishes,
eaters shouldnt be afraid to break out of their cultural barriers and be the unbiased
omnivore that they were intended to be. Open your mind and try something out of
the ordinary. In doing so, you will become more culturally aware, and perhaps this
little eating exercise will alter your perception of culinary reality.
Dinuguan is a Filipino stew that consists of pig blood and meat. Its savory, somewhat gritty gravy is
simmered with a medley of garlic, peppers, vinegar, sugar, and salt, and
authentic recipes typically call for combinations of stomach, intestines,
ears or snout.
Dark in appearance, Dinuaguan is sometimes sensually referred to as chocolate meat. If youre feeling bloodthirsty, you can find this dish at Alonzos at the Mililani Golf Club (95-176 Kuahelani Ave.), but if the pork blood and intestines dont please your palate, Alonzos offers other yummy Filipino fare, including lechon kawali (deep fried pork belly) and the meanest pork adobo fried rice omelet youll ever have. Just beware of hungry golfers.
Chicken feet are most commonly associated with Chinese, Filipino,
Jamaican, and South African cuisine. As there are many small bones in the foot, chicken feet can be difficult to
consume, but the meaty tendons, skin, and muscle that make up the tasty
talon is worth the effort.
Chicken feet are often served in soups, deep fried, or stewed and simmered in a beany,
sugary sauce. Dont expect to find this poultry plate at KFC. Chicken feet are common on dim sum menus, so look for it at Chinese eateries, such as Hee Hing Restaurant (449 Kapahulu
Ave.), which offers spicy braised chicken feet for $2.75 a kick.
A traditional Japanese cuisine, natto is made from fermented soybeans. This slippery, smelly food has a somewhat rotten taste and is most commonly served as a breakfast item with rice and shoyu, though it is also often used in curries, omelets, miso soup, salads, sushi, and even spaghetti.
Natto has also been linked to numerous health benefits, including reduction of blood clots and prevention of strokes, heart attacks, and some cancers. For a painless introduction to natto, stop by Gyotaku, with locations in Pearl City, Honolulu, and Hawaii Kai (visit gyotakuhawaii.com for directions), and order the nattochos. In this Japanese play on nachos, crispy wonton strips are topped with spicy, ahi onion pok, avocado, yama-imo (mountain potato), green onion, daikon sprouts, nori, sesame seeds, and, of course, natto. The combination of ingredients downplays nattos otherwise strong flavor, allowing for newbies to experience its flavor in a subtler manner.
5 4 I N N O V 8 M A G A Z I N E . C O M | I F L Y G O . C O M
Jellyfish, popular in East Asian cuisine, is a bland, slippery, gelatinous food
that, similar to tofu, absorbs the taste of whatever it is being cooked with.
Jellyfish can be eaten dried, fried, marinated or cured and can be found at multiple
Vietnamese and Chinese eateries on the island. I recommend visiting The Mandalay (1055 Alakea St.) located downtown, for an
appetizer of marinated jellyfish with pigs feet.
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when i waS firSt tolD by my eDitor that i
woulD be interviewing chriS garnier, the
executive chef of royS hawaii kai, i aDmit
it, i rolleD my eyeS. how many timeS haS a
royS reStaurant been written about? why
were we Still talking about thiS culinary
inStitution, which haS been arounD Since
i waS eating animal crackerS anD Drinking
hawaiian Sun paSSion orange at Snack time?
what haS not been SaiD about pacific-rim
fuSion cuiSine? Now Im sitting in front of plates of food at Roys Hawaii Kais Patio Paina, a happy hour that features old classics and new innovations paired with specialty cocktails and winesmost of which are $6eating my words. The Szechuanspiced baby back ribs, an all-time favorite of many, are gooey and tangy, the charred edges providing a nice texture against the succulent barbecued pork. Four large skewered shrimp come next, seared just long enough to turn a delicate pink, followed by Manila clams simmered in a shoyu butter sauce served with shimeji mushrooms, Kahuku sea asparagus and fresh-picked ogo. But whats even more amazing to me than the food Im currently shoveling in my mouth is how Roys manages to stay relevant and delicious to a fickle eater whose tastes are continually changing. The menu at Roys in Hawaii Kai is as much determined by executive
IN THE KITCHEN WITH CHRIS
GARNIERRoys Hawaii Kai
T E x T B Y M A r N I e yA M A M O T O
P H o T o S B Y A A r O N y O S H I N O
5 8 I N N O V 8 M A G A Z I N E . C O M | I F L Y G O . C O M
chef Chris Garnier as it is by local purveyors, including the fishermen trolling the blue waters just outside. On any given night, patrons coming for namesake Roy Yamaguchis originals, like the macadamia nut-crusted mahi mahi or the Hawaiian-style blackend ahi, might be swayed by local offerings that were still swimming only hours before. Today, Garnier is waiting on a local catch of opelu, which hell serve just the way locals like it: pan-fried to a delicate crisp, moist on the inside, and with two chopsticks for sharing. Garnier says opelu, once a highly-prized fish put under kapu by the alii chiefs of old Hawaii, now mainly used as bait, is plentiful even right along the shore of Maunalua Bay. But you wont find the tasty appetizer on menus at other Roys locations. While Yamguchis originals are served at all 31 locations around the world, the rest is up to us, says Garnier. Thats the biggest thing that Roy stressed to all his chefs, for each chef to create unique dishes of their own where they are. So Hawaii Kai may be serving a slow braised beef short rib, while Waikk serves a grilled
swordfishits completely up to the individual executive chefs to decide. Garnier has been with Roys since 1991. He started off as a busboy at the original Hawaii Kai location and eventually worked his way up to become corporate sous chef, where he helped opened restaurants in Guam, Pebble Beach in California and Seattle. While Garnier received an associate degree in Kapiolanis Community Colleges culinary education program, he credits what he calls an education by way of blood, sweat and tears training in the kitchens of Roys for teaching him to be a chef. When the executive chef position opened up in Hawaii Kai, Yamaguchi promoted from within, as he is known to do, naming Garnier to the position. In 1997, I left Roys to work at the Kahala Mandarin [when it was called that at the time], says Garnier, but it was only for a couple months because it really is all about the ohana here. And I really missed that about Roys. Like a perfectly sous vide leg of lamb, cooked at low temperature for a long period of time, Roys is a culinary institution that
has staying power, utilizing the talents of its younger chefs to create consistently beautiful food that is imbued with the aloha spirit that always reminds locals and visitors alike of Hawaii. Its been a long journey, says Garnier. I started here at Roys, left for 13 years, and thought I was going to call California my home. Then Roy brought me back here and as soon as I got off the plane, I was like, yeah, this is home.
For more information on Roys restaurants, visit roysrestaurant.com.
6 0 I N N O V 8 M A G A Z I N E . C O M | I F L Y G O . C O M
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6 2 I N N O V 8 M A G A Z I N E . C O M | I F L Y G O . C O M
flux hawaii, your Source for artS anD culture in hawaii.
AvAilAble At Abc stores, t imes
supermArkets, foodlAnd And
bArnes & noble.
I N N O V 8 M A G A Z I N E . C O M | I F L Y G O . C O M 6 3
E X P L O R E
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6 6 I N N O V 8 M A G A Z I N E . C O M | I F L Y G O . C O M
Diamonds, they say, are a girls best friend, but its rubies that hold the glittering crown jewel in my hearta discovery I made after a recent visit to The Spa at Trump Waikiki to indulge in a true rarity: their luxurious gemstone spa treatments.
The Spa at Trumps gemstone treatments are exclusive to the luxury hotel collection, offering serenity and healing through precious gemstone-infused oils. These rich oils, made by Shiffa and brought in from Dubai, contain actual particles of diamonds, emeralds, rubies or sapphires, alongside a powerful mix of essential oils. While most massage oils contain only about 10 percent essential oils with the rest being made up of carrier oils (almond, sesame, olive, etc.), these gemstone oils are made up nearly entirely of essential oils, making them incredibly luxurious and especially potent. Basically they
do what they say they will. Upon arriving at the spa, I am immediately asked, What is your intention? Purify, balance, revitalize, calm, heal. A tray is brought out, the gemstone oils clinking softly against each other, and I am soon taken on a sensory journey to discover my inner intent: ruby to revitalize, sapphire to calm, diamond to balance, gold or emerald to purify. I opt for the revitalizing rubies, the deep reds of the ruby and refreshing scents of primrose and rose hip meant to revitalize the body and clear negativity to reveal an uplifted inner self. I am led into the massage suite, and the next 90 minutes are like a dance, the choreographed repetitions and smooth strokes of my masseuse intertwined beautifully with the sweet floral aromatherapy of the oils. From the top of my head to the soles of my feet, the tension from my muscles is released, the stresses of the day melt away with each well-intentioned stroke. After the massage, I notice something profound. I am amazed that the calm, almost sluggish feeling that often comes after a
long massage is completely unapparent. The rubies had indeed done their job. My mind is focused, my heart is uplifted; I am renewed and unequivocally revitalized.
In addition to the gemstone spa treatments, The Spa at Trump Waikiki offers exclusive Hawaiian treatments using plant sources like kalo (taro), kukui nut, and Hawaiian sugar cane. The Spa at Trump Waikiki extends a 10 percent kamaina and military discount on all services, as well as free validated parking. Like The Spa at Trump Waikiki on Facebook for specials and promotions.
For more information, or to schedule a treatment, call 808-683-7465 or visit trumphotelcollection.com.
A TRUE RARITYGemstone spa treatments at The Spa at Trump Waikiki
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U N W I N D A N D R E L A X
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paCiFiC iNk & aRT ExpO
A form of celebration and a means of self-expression, the art of tattooing has been practiced for hundreds of years here in the islands, and so it makes sense that the Pacific Ink and Art Expo will be taking place for a second year here in Hawaii. Tattoo culture from more than 500 artists of all styles, including Samoan and Tongan to American and Oriental Traditional, will be on display from such no-table artists as Rick Walters, Oliver Peck, Roman Abrego, and Keone Nunes. The event will also feature live art and music, bike and car shows, and for the first time ever a body suspension exhibition.
The Pacific Ink & Art Expo happens August 2-4 at the Neal Blaisdell Center. For more information, visit hawaiitattooexpo.com.
I M A G E B Y c o U r T E S Y o f pA C I F I C I N K & A r T e X p O
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maNGOEs aT THE mOaNa July 13, 10 a.m.-5 p.m.Moana Surfrider, 2365 Kalakaua Ave.; moana-surfrider.comCelebrate the local favorite with recipe contests, cooking demonstrations, and a mango cocktail throw down.
kOREaN FEsTiValJuly 14, 10 a.m.-8 p.m.Kapiolani Park, 3840 Paki Ave.; koreanfestivalhi.comThis popular cultural celebration indulges in Korean food, dance, art, and music.
Hawaii all-COllECTORs sHOw July 19-20, 3-9 p.m.Blaisdell Exhibition Hall, 777 Ward Ave.; ukulele.comThe Hawaii All-Collectors Show features annual collectibles and antiques that capture the unique essence of Hawaii.
pRiNCE lOT Hula FEsTiValJuly 20, 9 a.m.-4 p.m.Moanalua Gardens, 2850 Moanalua Rd.; moanaluagardensfoundation.orgHula festival showcases Native Hawaiian culture with festivities including crafts, kappa making, traditional Hawaiian games, and more.
15TH aNNual HalEiwa aRTs FEsTiVal July 20-21, 10 a.m.-6 p.m.Haleiwa Town, 62-449 Kamehameha Hwy.; haleiwaartsfestival.orgThe historic town of Haleiwa invites you to experience traditional, contemporary, and ethnic arts.
43Rd ukulElE FEsTiVal HawaiiJuly 21, 10 a.m.-4 p.m.Kapiolani Park Bandstand, 340 Paki Ave.; roysakuma.net/ukulelefestivalFeatures ukulele legend Roy Sakuma along with national celebrities, Hawaiis top entertainers, and a ukulele orchestra.
Hawaii paRadisE by mika NiNaGawaThrough July 31DFS Galleria Waikiki 1st For. Gallery, 330 Royal Hawaiian Ave.Paradise-themed photographs by Mika Ninagawa, Japans most popular celebrity photographer, will be on display at DFS Galleria Waikiki.
madE iN Hawaii FEsTiValAugust 16-18, 10 a.m.-9 p.m.Neal S. Blaisdell Exhibition Hall, 777 Ward Ave.; madeinhawaiifestival.comFeatures items made and grown in Hawaii including art, food, jewelry, fresh produce, authentic Hawaiian handicrafts, and more.
dukEs OCEaNFEsTAugust 17-25, 10 a.m.-5 p.m.Various sites in Waikk.; dukesoceanfest.comFrom swimming to stand up paddling, this weeklong festival is everything a water lover dreams about.
31sT aNNual HawaiiaN slaCk kEy GuiTaR FEsTiValAugust 18, 1-7 p.m.Kapiolani Park, 3840 Paki Ave.; slackkeyfestival.comThe historic Hawaiian Slack Key Guitar Festival features performances by well-known slack key musicians.
GREEk FEsTiValAugust 24-25, 12-5:30 p.m.Ala Moana Beach Park, 1201 Ala Moana Blvd.; greekfestivalhawaii.comThis festival celebrates Greek culture with live entertainment, delicious ethnic food, cultural booths and more.
TE maNaHua: maORi sONG aNd daNCE FEsTiValAugust 30-31, 1-8 p.m.Polynesian Cultural Center, 55-370 Kamehameha Hwy.; polynesia.com/manahuaMaori warriors from Oahu and around the world compete in a song and dance competition.
letS go fiShing W I T H b e N W O N g
Opah is referred to as moonfish in Hawaii. These fish
are rich in oil and flavor, often served raw (sashimi) or
prepared using recipes that feature broiling or sauteing
methods. Like the mahimahi, this fish is a standard in
the seafood section of menus in both diners and upscale
restaurants. This deepwater fish has been winning a
large fan base with kitchens in both island households
and fine dining establishments.
Hawaii moonfish is a rich source of protein, niacin,
vitamin B6, vitamin B12, phosphorus and selenium. It
is also low in sodium. Hawaii moonfish also provides
about 1800 mg of omega-3s (DHA and EPA) per 4-ounce
serving of fresh fish.
S T e A M e D O pA H
2 6 to 8 oz. Opah fillets
4 Tbsp. fresh ginger, cut julienne style
2 Tbsp. fresh green onions cut julienne style
4 Ti leaves (optional)
2 tsp. soy sauce
4 tsp. water
Salt and pepper to taste
3 Tbsp. peanut oil
2 garlic cloves, diced
2 Tbsp. fresh ginger, grated
3 Tbsp. fresh cilantro leaves
Line an oven safe casserole dish with Ti leaves. Place
Opah on Ti leaves. Salt and pepper fish fillets to taste.
Over the fillets, place ginger and fresh green onions.
Add soy sauce and water. Place casserole dish into a
stovetop steamer and cook over medium high heat for
10 minutes. Remove plate/casserole from steamer and
Asian Dressing: Combine peanut oil, garlic and ginger
and bring to medium heat. Heat oil, sliced garlic, and
ginger until sizzling. Drizzle heated oil over steamed
fish. Garnish dish with cilantro. Serve hot with steamed
The Lets Go Fishing Show premiered in Hawaii in 1969. Hosted
and produced by Ben Wong, LGF is broadcast twice weekly on
the FOX affiliate KHON in Hawaii, Time Warner digital cable
channel Hawaii CW, and is available for viewing online at
31sT aNNual OkiNawaN FEsTiValAugust 31-September 1, 9 a.m.-6 p.m.Kapiolani Park, 3840 Paki Ave.; okinawanfestival.comThis festival features a diverse range of Okinawan food, arts, crafts, and cultural activities.
4TH aNNual RiCE FEsTiValSeptember 1, 11 a.m.-7 p.m.Ward Centers, 1240 Ala Moana Blvd.; ricefest.comThe celebration includes cultural performances, entertainment, and even cooking demonstrations by celebrity chefs with the food we cant live withoutrice!
waikiki ROuGHwaTER swimSeptember 2, 8:30 a.m.Waikiki Aquarium, 2777 Kalakaua Ave.; waikikiroughwaterswim.comMeasuring 2.384 miles long, the Roughwater swim starts at the Waikiki Aquarium ending at Hilton Hawaiian Village.
Hawaii FOOd & wiNE FEsTiValSeptember 5-8, 6-9 p.m.The Modern Honolulu, 1775 Ala Moana Blvd.; hawaiifood&winefestival.comFeatures dishes prepared by all-star chefs from Hawaii and around the world, using locally grown ingredients.
baNZai susHi baR $$North Shore Marketplace, 66-246 Kamehameha Hwy. (808-637-4404)Wooden floors, paper lamps and inventive contemporary sushi bring a little bit of Japan to the North Shore.
bRassERiE du ViN $$1115 Bethel St. (808-545-1115)brasserieduvin.comChanneling many of the cafes found in southern France, this quaint indoor-outdoor patio location serves up rustic dishes with an expansive wine list.
bRuNOs FORNO $1120 Maunakea St. (808-585-2845)brunosforno.comAn Italian taste in Chinatown with lasagnas and sandwiches made fresh in house daily. Open for breakfast and dinner.
CiNNamONs REsTauRaNT $$315 Uluniu St. (808-261-8724)cinnamonsresataurant.comA breakfast staple in Kailua, this popular breakfast joint will get your mouth watering with classic comfort food and a unique selection of eggs benedicts and pancakes.
HEEia piER aNd GENERal sTORE $46-499 Kamehameha Hwy. (808-235-2192)heeiapier.comLocated on the waters edge, this general store serves up one awesome gourmet plate lunch.
JJ dOlaNs $$1147 Bethel St. (808-537-4992)jjdolans.comAn Irish pub with handcrafted New York pizza and hand-poured drinks. Follow them on twitter
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sHOREliNE HOTEl waikiki
With its prime location, Joie de Vivres new Shoreline Hotel Waikiki offers guests proximity to both picturesque beachfront and area hotspots, along with the carefree spirit andwarmth the Joie de Vivre brand is known for. Just steps from the world-famous Waikk Beach, the 1970s-inspired 135-room boutique property is a serene sanctuary in the heart of Honolulus premier shopping and dining district. Rates start at $195, with 15 percent off their best available rate extended to Hawaii residents.
Shoreline Hotel Waikiki is located at 342 Seaside Av-enue. For more information or to book a stay, call 855-931-2444 or visit jdvhotels.com/hotels/hawaii/shoreline-hotel.
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for daily pizza specials.
kalapawai maRkET $$306 S. Kalaheo Ave. (808-262-4359)kalapawaimarket.comA quaint coffee bar and deli featuring sandwiches and salads for lunch and a wide selection of dinner plates using fresh island ingredients.
lONGHis $$Ala Moana Shopping Center, 1450 Ala Moana Blvd. (808-947-9899)Though Longhis is known for fresh fish, prime steaks and succulent lobsters, they also have one of the best eggs benedicts on the island.
ROys $$$The birthplace of Hawaiian fusion cuisine, Roys consistently provides patrons a genuinely Hawaiian food experience using locally grown food sources.
salT kiTCHEN & TasTiNG baR $$3605 Waialae Ave. (808-744-7567)With an emphasis on housemade charcuterie,
SALT may well have come up with the tastiest bar food menu in Hawaii by being innovative with the classics.
sHOR amERiCaN sEaFOOd GRill $$$Hyatt Regency, 2424 Kalakaua Ave. (808-923-1234)shorgrill.comA contemporary American seafood and steak grill under a newly renovated contemporary breezeway offering open-air seating and stunning ocean vistas.
TOwN $$3435 Waialae Ave. (808-735-5900)townkaimuki.comThis unpretentious American bistros menu changes daily based on the freshest ingredients procured from local farmers.
yuZu $$Ala Moana Hotel, 410 Atkinson Dr. 1st flr. (808-943-1155)Contemporary Japanese cuisine featuring yuzu citrus flavor infused in sushi, yakitori, specialty cocktails and homemade udon.
Hula aRTs aT kilauEaJuly 20, 10:30-11:30 a.m.Hawaii Volcanoes National Park, 1 Crater Rim Dr.; volcanoartcenter.orgHula performance by Halau Waiau taking place on the hula platform within the cultural park.
kOkua kailuaJuly 21, 1-6 p.m.Historic Kailua Villages Alii Drive, historickailuavillage.comJoin in the local festivities, as Historic Kailua Villages Alii Drive becomes a marketplace filled with music, artists, shopping, restaurants, and more.
HuliHEE palaCE baNd CONCERTJuly 21, 4-6 p.m.Hulihee Palace, 75-5718 Alii Dr.; hhuliheepalace.netThis concert takes place in a magnificent setting overlooking the ocean and features hula dancers of all ages.
daiFukuJi ORCHid Club sHOw aNd salEJuly 28, 8 a.m.-2 p.m.Daifukuji Soto Mission Hall, 79-7241 Mamalahoa Hwy.; kdoc.usThe theme of this years show features a display of orchids, cattleya, cymbidium, dendrobium, and more.
wEsT Hawaii COuNTy baNd CONCERTAugust 2, 6:30-8 p.m.Hale Halawai, 75-5760 Alii Dr.; hawaiicounty.gov/pr-county-bandThe West Hawaii County Band will perform contemporary, classics, Hawaiian, and more.
VOlaNCO RaiN FOREsT RuNsAugust 16, 11 a.m-1 p.m.Volcano Art Center, 19-4074 Old Volcano Rd.; rainforestruns.comThis reception welcomes runners and
guests with complimentary pupus, wine, and a multimedia art exhibit.
dON THE bEaCHCOmbER mai Tai FEsTiValAugust 17, 10 a.m-6 p.m.Royal Kona Resort, 75-5852 Alii Dr.; royalkona.comBartenders compete for a title of Best Mai Tai, with mai tai sampling, live entertainment, and more.
Hula aRTs aT kilauEa- suNsET Hula FEaTuRiNG Halau kaHula O NawaHiNE NOHO puukapuAugust 23, 6:15 p.m.Hawaii Volcanoes National Park, 1 Crater Rim Dr.; volcanocenter.orgThis hula performance takes place in front of the beautiful Hawaiian sunset in the cultural park.
NORTH sOuTH EasT wEsT FEsTiVal 2013August 31, 7:30-9 p.m.Imiloa Planetarium, 600 Imiloa Pl.; ebbandflowarts.orgThis festival highlights music and art by 20th and 21st century masters.
22Nd aNNual HawaiiaN slaCk kEy GuiTaR FEsTiValSeptember 1, 12-6 p.m.Sheraton Keauhou Bay Resort & Spa, 78-128 Ehukai St.; slackkeyfestival.comThis 6-hour presentation will feature 15 of some of Hawaiis finest guitarists.
biG islaNd GRill $$75-5702 Kuakini Hwy. (808-326-1153)The secrets out, Big Island Grill serves up huge servings of localized American home cooking for ultra reasonable prices.
CaF 100969 Kilauea Ave. (808) 935-8683 $cafe100.comOriginally opened in 1946, this home-style cafe serves great local favorites with a menu of over 30 different varieties.
da pOkE sHaCk $76-6246 Dr. (808-329-7653)dapokeshack.com Poke at its best, like Hawaiian salt, limu, avocado, furikake and soy sauce.
HawaiiaN sTylE CaF $65-1290 Kawaihae Road (808-885- 4295)This small country kitchen serves some local favorites for breakfast.
HilO bay CaF $$315 Makaala St. (808-935-4939)hilobaycafe.comHidden in plain sight in a strip mall, this cafe has great burgers and cocktails, made with local, organic ingredients.
HuGGOs75-5828 Kahakai Rd., (808-329-1493) huggos.com With its waterfront location, Huggos has earned a reputation as Konas premiere restaurant for fresh seafood, oceanfront ambiance and casual elegance.
miyOs $$400 Hualani St. (808-935-2273)Melt in your mouth sashimi and other traditional Japanese dishes.
TwO ladiEs kiTCHEN $274 Kilauea Ave. (808-961-4766) Legendary freshly pounded mochi in a whirlwind of traditional and contemporary flavors. Fresh strawberry, butter, and kinako mochi.
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2Nd FiRday iN laHaiNaJuly 12, 6-9 p.m.Banyan Tree, Front St.; mauifridays.comOceanfront buildings host a variety of eateries along with art and entertainment.
HawaiiaN mOONliGHTJuly 13, 7-10 p.m.Bailey House Museum, 2375 Main St.; mauimuseum.orgGeorge Kahumoku Jr. shares performances of Hawaiian music at the Bailey House Museum.
NORTH sOuTH EasT wEsT FEsTiVal 2013July 13, 7:30-9:30 p.m.Keawalai Congregational Church, 5300 Makena Rd.; ebbandflowarts.comThis festival offers a diverse look at Hawaiian music and art by 20th and 21st century masters.
wailuku FiRsT FRidayAugust 2, 6-9 p.m.Market St., 7 North Market St.; facebook.com/wailukufirstfridayFeatures the local restaurants of Wailuku along with sidewalk artisans, crafters, and live music.
2Nd FRiday iN laHaiNaAugust 9, 6-9 p.m.Banyan Tree, Front St.; mauifridays.comLahainas intimate Front Street setting will host a selection of eateries and fine dining.
mEdb kE alaHElE EduCaTiON FuNd bENEFiT August 24, 4:30-9 p.m.Grand Wailea Resort, 3850 Wailea Alanui.; medb.orgA variety of educational activities support advancing science, technology, engineering, and math education in Maui County.
Hawaii FOOd & wiNE FEsTiVal pREsENTs: malama mauiSeptember 1, 6-10 p.m.Hyatt Regency Maui Resort & Spa, 200 Nohea Kai Dr.; hawaiifoodandwinefestival.comThe Malama Maui gala will provide an enjoyable
evening with delicious food and world-renowned wines.
808 bisTRO $$2511 S Kihei Rd. (808-879-8008) 808bistro.com Set in a spacious open verandah capturing beautiful views, patrons get to experience the savory tastes of two chefs originally famous for 808 delis sandwiches.
CaF OlEi $$2439 S Kihei Rd. (808-891-1368) cafeoleirestaurants.com Dont let the location fool you, happy patrons return for the food and not the view.
mulliGaNs ON THE bluE $$100 Kaukahi St. (808-874-1131) mulligansontheblue.com Irish restaurant and bar is known for its live music, especially its dinner shows with Uncle Willie K.
GaZEbO REsTauRaNT $$Napili Shores, 5315 Lower Honoapiilani Rd. (808-669-5621)Arresting views in a casual gazebo setting make this restaurant and its pineapple macadamia nut pancakes a must.
laHaiNa GRill $$$127 Lahainaluna Rd. (808-667-5117) lahainagrill.com This contemporary bistro favorite offers a refined yet comfortable atmosphere.
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a CuliNaRy ROmp THROuGH paRadisEJuly 12, 9:30 a.m.-3:30 p.m.Kilohana Plantation, 3-2087 Kaumualii Hwy.; tastingkauai.comIncludes cooking demonstrations with a gourmet lunch at the resort.
a TasTE OF Old kauaiJuly 19, 9 a.m.-2 p.m.The Waipa Foundation, 5-5785A Kuhio Hwy.; TastingKauai.comWelcomes guests to delve into Hawaiis culture and food, while surrounded by majestic peaks and breathtaking views.
CiRClE OF liFE slaCk kEy CONCERTJuly 20, 5- 7 p.m.Children of the Land Cultural Center, 4-831 Kuhio Hwy.: mcmasterslackkey.comConcert artists Doug and Sandy McMaster will express their knowledge of this unique art form.
pRiNCEVillE bbQ aNd mOViE iN THE paRkJuly 20, 5-9 p.m.Prince Albert Park, 4334 Emmalani Dr.Starting at dusk, come to Prince Albert Park for a free family movie. Bring your picnics, blankets, and beach chairs; there will be BBq plates for purchase.
FROm mOuNTaiN TO sEa slaCk kEy CONCERTAugust 25, 4-6 p.m.Hanalei Community Center, Malolo Rd.; mcmasterslackkey.comTalented slack key musicians perform on tradition Hawaiian instruments.
walkiN TO THE 80sAugust 31, 7 a.m.-12 p.m.Kukui Grove Shopping Center, 3-2600 Kaumualii Hwy.; act.alz.orgThis 3.2-mile walk raises funds for the Alzheimers Association, Aloha Chapter.
THE kauai maRaTHONSeptember 1, 6 a.m.-2 p.m.Poipu Beach, Poipu Rd.; thekauaimarathon.comThis race creates a unique running experience with one of the most beautiful oceanfront views in the world.
baRaCuda $$$5-561 Kuhio Hwy. (808-826-7081)restaurantbaracuda.comInspired by the Mediterranean regions of Europe, this tapas bar is one of Kauais coolest places to relax with friends and sip some wine.
HamuRas saimiN $2956 Kress St. (808-245-3271)Soft, slight chewy saimin noodles make this no-frills mom-and-pop joint a favorite among locals.
HaNalEi GOuRmET $$5-5161 Kuhio Hwy. (808-826-2524)A quick and easy spot for lunch, this casual eatery serves sandwiches made on fresh baked bread, alongside classic American eats.
JOssEliNs Tapas baR $$$Kukuiula Shopping Center, 2829 Ala Kalanikaumaka St. (808-742-7117)josselins.comThis tapas bar features dishes inspired by all parts of the world using as many locally grown ingredients as possiblemaRks plaCE $
1610 Haleukana St. (808-245-2522)marksplacekauai.comTakeout restaurant located in Puhi Industrial Park that specializes in gourmet plate lunches and local souvenir snacks.
THE FERal piG $$3501 Rice St. (808-246-1100)New American breakfast, lunch and dinner spot specializing in using the whole animal
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The 43rd annual Maui Marathon and Half Marathon is scheduled for the weekend of September 20-22, 2013.
The Maui Marathon is known to be the oldest marathon west of the Rocky Mountains and has been voted the seventh best in the U.S. The event brings in more than 4,000 athletes, spectators, family members and friends to Maui, which has been voted the best island in the world by Conde Nast Traveler for 17 years. It also consists of a Health & Fitness Expo and multiple walking/running sub-events for everyone at different levels. These include the Hard Rock Cafe 10k, the Maui Tacos 5k, the Bubba Gumps Front Street Mile, and the Ulalena Warrior Challenge. The Valley Isle Road Runners promote health, Hawaiian culture, and tourism. They also stimulate the economy and provide awareness as to what Maui has to offer.
5:30 a.m.(MauiMarathon and Half Marathon) Sunday
6:30 a.m.(Hard Rock Cafe 10K) Saturday8:00 a.m.(MauiTacos 5K) Saturday8:00 a.m.(Go Red Walk for Womens Heart
Disease) Saturday3:00 p.m.(Run Forest Run Front Street Mile) SaturdayFor more information, call 808-280-5801 or visit mauimarathonhawaii.com
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go! cares deeply for the people of haWaii and has pledged its sup-
port to the folloWing nonprofit organziations. you can too by
attending these events or making a donation.
20TH AnnivERSARy KOnA MARATHOnKona Marathon and Family RunsJune 23, at The Sheraton Kona Resort & Spa
We are very excited and pleased to an-nouncego!as our official inter-island airlines of the Kona Marathon offering special fares from all islands to Kona for the event. Founded in 1994, the Kona Marathon and Family Runs has grown into Hawaiis premiere road race event. Featuring all four traditional races: Marathon, Half Marathon, 10K and 5K. An estimated 2,000 runners of all ages and abilities from around the world will be participating for prizes, health and enjoyment and raising money for charities. The Start/Finish is at the Sheraton Kona Resort just south of the quaint town of Kailua-Kona on the Big Island of Hawaii. The courses run along the spectacular scenic shoreline of the Pacific Ocean offering beauti-ful views of crashing waves and mountains. The Marathon course extends into the unique black lava volcanic landscape of Hawaii.
Dont forget that participates and family members of the Kona Marathon receive a special discount on go! jet services to Kona! For details, contact Sharron Faff, Race Director, at 808-967-8240 or [email protected] For more information and registration, visit konamarathon.com.
AMERicAn HEART ASSOciATiOnS WORK-SiTE WEllnESS SyMPOSiUMMay 29, at Hawaii Prince Hotel
There is a rising trend of obesity among adults. The average time Americans spend at work is 47 hours per week.This is why AHA places a priority on creating a healthy work environ-ment.The AHA Worksite Wellness Workshop is designed to provide education and tools to
initiate, supplement or strengthen company worksite wellness programs.The three-hour workshops primary audience is Human Re-sources Managers or Wellness Coordinators.
For more information, contact Lesli Yano, at 808-457-4965 or [email protected]
MAy iS AMERicAn STROKE MOnTHStroke affects people of all ages, ethnicities and backgrounds. Fortunately, most strokes are preventable, and we all can take steps now to avoid having a stroke.
For stroke brochures and/or information on local stroke education activities, call your local American Stroke Association office 1-888-4-STROKE or visit strokeassociation.org.
nATiOnAl cPR/AED WEEKJune 1-7
The week of June 1-7 has been designated by Congress as National CPR/AED Week. For more information on local CPR training centers, contact the Hawaii Division of the American Heart Association/American Stroke Association at 808-538-7021 [email protected]
AMERicAn HEART ASSOciATiOnS 16THAn-nUAl BlAcK TiE AnD BlUE JEAnSJuly 20, at The Pacific Club
The Black Tie and Blue Jeans event is an eclectic-themed gala event that attracts more than 300 of Hawaiis up-and-coming, young business professionals. The event offers its participants the opportunity to mix, meet and mingle, all while raising funds to save lives from heart disease and stroke and learning about the AHAs mission and initiatives
AMERicAn cAncER SOciETyS HOPE GAlA HOnOlUlUMay 18, 510 p.m., at Hawaii State Art Mu-seum
On Saturday May 18th, ACS will hold its Inaugural Hope Gala Honolulu. One hundred percent of the proceeds will go to research, education, advocacy and patient services. Lo-cated on the lawn of the historic Hawaii State Art Museum, the gala will transport attendees back in time to the heyday of Paris in the early 20th century. There will be exquisite cuisine, musical performances and both a live and silent auction.
For more information, contact Lani Almanza at [email protected] or 808-432-9160, or visit hopegalahonolulu.org.
MUlTiPlE SclEROSiS SOciETyS WAlK MS: ScORE A cURE!June 15, 47 p.m., at the Edith Kanakaole Ten-nis Stadium
When you participate in