CAILLAT - Oahu Publications · 28 Cover Story: Colbie Caillat Th e sun-kissed songstress basks in...

Ocean VodkaSip this exceptional Maui-made drink

Surf’s Up!Ride the wave with O‘ahu’s coolest surf schools

Morning BrewedCoffee and culture come together at the Kona Coffee Cultural Festival

COLBIE CAILLAT

The “Bubbly” beauty revels in Hawai‘i’s music and culture

4

FEATURES

FEATURES

28 Cover Story: Colbie Caillat Th e sun-kissed songstress basks in Hawaiʻi’s beauty and

makes her mark in pop music

32 School of Surf Get into Hawaiʻi’s favorite aquatic pastime

with O a̒hu’s surf schools.

36 Garden Island Enjoy nature’s beauty at Kauaʻi’s National

Tropical Botanical Garden locations.

40 Ocean Vodka Made from fi ne ingredients, this Maui beverage is a treat

for cocktail lovers.

44 Coffee Talk Savor coff ee’s culture at the Kona Coff ee Cultural Festival.

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6

DEPARTMENTS

11 Editor on the go!

13 Life’s a Beach Surf with the champions at Sunset Beach.

14 Hawai‘i’s Toughest Holes Waikoloa Beach’s 12th hole.

15 Plane Fitness Get fit through horseback riding.

16 Pampered Indulge in the new Moana Lani Spa in Waikiki.

18 The Rich Dish Scrumptious food and tasty beers at Sam Choy’s

Breakfast, Lunch and Crab.

19 Dine with Wine Wine dinners at Longhi’s, Wailea.

20 Off the Eaten Path The Hawaiʻi Restaurant Association names

its Hall of Fame eateries.

22 In Tune Featuring local music group Ten Feet and

the latest CD releases.

26 go! Glam Resort and tropical wear from Tommy Bahama.

48 Spooky Story A Halloween waiter in Lanai tells eerie tales

from the Four Seasons Lodge at Koele.

51 On the go! Events calendar

56 go! pages Airport maps and airline information

61 Departures

photo courtesy Hawaii Tourism Authority/Sri Maiava Rusden

OAHU: Ala Moana Center Waikiki Beachwalk Hilton Hawaiian VillageMAUI: Queen Ka‘ahumanu Center Lahaina Cannery The Shops at Wailea Whalers Village

Front Street (2 locations) Hyatt Regency Maui Grand Wailea ResortKAUAI: Poipu Shopping Village Grand Hyatt Kauai

BIG ISLAND OF HAWAII: Kona Marketplace Kings’ Shops Hilton Waikoloa VillageNORWEGIAN CRUISE LINES: Pride of America

BOSTON: Natick Collection CHICAGO: Oakbrook Center Woodfield Mall DALLAS: NorthPark CenterDENVER: Cherry Creek Shopping Center LOS ANGELES: Glendale Galleria Northridge Fashion Center NEW YORK: Queens Center

ORLANDO: The Mall at Millenia PHILADELPHIA: The Plaza at King of Prussia PLEASANTON: Stoneridge MallPORTLAND: Washington Square SAN DIEGO: Fashion Valley Horton Plaza SAN FRANCISCO: Pier 39 SAN JOSE: Valley Fair


www.NaHoku.com 1-866-296-5462

Palm Tree Pendantwith Diamonds

$379

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Available in 14K Yellow,White or Rose Gold

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8

From Jonathan Ornstein…

a message from our ceo

Dear Valued go! Customer

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our passengers need and want.

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Pink Mother of Pearl and Rose Gold Collection

OAHU: Ala Moana Center Waikiki Beachwalk Hilton Hawaiian Village MAUI: Queen Ka‘ahumanu Center Lahaina Cannery The Shops at Wailea Whalers Village

Front Street (2 locations) Hyatt Regency Maui Grand Wailea Resort KAUAI: Poipu Shopping Village Grand Hyatt Kauai

BIG ISLAND OF HAWAII: Kona Marketplace Kings’ Shops Hilton Waikoloa Village

BOSTON: Natick Collection CHICAGO: Oakbrook Center Woodfield Mall DALLAS: NorthPark Center DENVER: Cherry Creek Shopping Center LOS ANGELES: Glendale Galleria Northridge Fashion Center NEW YORK: Queens Center

ORLANDO: The Mall at Millenia PHILADELPHIA: The Plaza at King of Prussia PLEASANTON: Stoneridge Mall PORTLAND: Washington Square SAN DIEGO: Fashion Valley Horton Plaza SAN FRANCISCO: Pier 39 SAN JOSE: Valley Fair


www.NaHoku.com 1.866.296.5462

10

LIVE! SURF!

November/December 2008 11

v

It’s autumn in the Islands, win-ter’s moving in soon, and we can feel the seasons changing. Yes, for those of you from other places and climes, it may seem that Hawaiʻi has one 12-month season — endless summer. But for those of us fortunate to reside in the 50th State, we can feel subtle changes. Th e ancient Hawai-ians, in fact, recognized 13 diff erent seasons in our 12-month calendar — based on wind, tides, when crops blossom and when they produce fruit, when certain fi sh swim close to shore, and when birds such as the golden plover depart for the north and when they return again.

All that said, no matt er what the season, there are a lot of fun things to do in Hawaiʻi, and we are blessed with weather that makes it possible to be outdoors nearly 365 days a year — or 366 this year. And in this issue of ifl ygo we’re introducing you to a lot of ways to have fun, and to learn something along way.

Starting with surfi ng schools. If you watch from the beach, most of the guys and gals you see out in the surf lineup make it look so easy. Chances are they’re local and grew up on a surfb oard. If you didn’t, starting out with a lesson or two will make it much easier to get up and riding — and enjoying yourself in the water instead of just thrashing around. Stoked!

We also head to the Big Island for the Kona Coff ee Festival. Kona is known for growing some of the best coff ee beans in the world, served in some of the country’s fi nest restaurants, and we wanted the inside scoop, so to speak.

On Kauaʻi, we visit three diff erent gar-dens that are part of the National Botanical Gardens. Here you’ll encounter rare and en-dangered native plants, and sights and smells you’ll fi nd nowhere else on earth. No wonder

they call Kauaʻi the “Garden Island.”And on Maui, we visit the folks at Ocean

Vodka for a chilled beverage at sunset. Dis-tilled from deep ocean water that is ultra pure, Ocean Vodka has been rated with the great vodkas of the world. Cheers! Or as we also say in the Islands, okole maluna — bot-toms up!

We’ll also take a look at Tommy Bahama fashions, and introduce you to a number of dining spots from local mom-and-pops to exquisitely fi ne dining. And we’ll show you one of the toughest golf holes in Hawaiʻi, and where you can horseback ride to get some exercise, and direct you to a legendary surfi ng beach.

But beware, this is Sunset Beach on Oʻahu’s famed North Shore. Even if you take a surfi ng lesson or two, don’t try this wave. Stay on the beach and marvel at surf-ers’ skilled and brave enough to take on thundering 20-foot mountains of moving water. And by all means, feel free to bor-row my line when I venture up to the North Shore to watch the big waves: “Dang, I left my board in town!”

Don Chapman, [email protected]

phot

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editor on the go!

125 ifl ygo

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Sunset Beach A championship surfi ng spot on O a̒hu’s North Shore

©Covered Images

It is one of surfi ng’s — and one of the world’s — most famous beaches. Not for its beau-tiful, long, white, sandy shoreline; not for the palm trees swaying in the tradewinds and amazing sunsets off

breaks off shore. It’s a unique beast to be sure, with many mood swings. Be-ware: You can be eaten alive with one gulp when the beast is hungry.

Meet Sunset Beach — or, as surf-ers like to respectfully call her, “Sun-set,” period.

It is one of the world’s most com-plicated waves and boasts a play-ing fi eld of two football fi elds when it’s big. Th e big, jacking peaks shift around, creating a cat-and-mouse game. Few have mastered her. At one moment surfers can be paddling for the wave of their lifetime, the next moment they can be paddling just to survive. Th ese are the big days — 8 to 12 feet “local Hawaiian scale,” or up to 20 feet “crest to trough.”

Th en there’s the Sunset Rip, notori-

ous for taking boards and bodies out to sea. You’d bett er swim like Michael

shore. Indeed, all that wave energy comes in from giant storms the North

ocean bott om. Much of the original power dissipates from the wave crash-ing, but much has to go back to sea. Th is is why we get rip currents. Th is is why we have lifeguards. And Sunset Beach has the best.

Sunset also att racts the best surf-ers. Indeed, the best always want a greater challenge, and Sunset deliv-

kicked off the season of big-wave competitions for 25 years right here (Oct. 26 to Nov. 10). And most of the contests have boasted amazing results; less than a handful of years didn’t get at least 8 feet. Most do, though, and it’s a great, big show. It’s

favorable deal with Mother Nature. Maybe she likes the respect.

Th e Vans Triple Crown cranks

out event No. 2 here as well, Nov. 24 through Dec. 6, for the O’Neil World Cup at Sunset Beach. Surfers from around the globe converge on this one spot on the seven-mile mecca of surfi ng. Th ey want to prove them-selves and know Sunset is mandatory. In the fi nal analysis, the title of Triple Crown champion is a close second to winning the world championship title! Sunset Beach is right in the mid-dle of it all. Catch it if you can.

Now not to worry, there are plenty days less than 8 feet. In fact, the great majority of swells are. So if you call the local hotline 596-SURF or log on to surfnewsnetwork.com and hear/see that Sunset is 3-5 feet — go for it! Th e place is a blast. Th e locals are friendly if you’re respectful.

One thing is guaranteed: You’ll never regret meeting Sunset Beach.

Gary Kewley is CSO (Chief Surfi ng Offi cer) of surfnewsnetwork.com,bringing Hawaii the surf report for more than 30 years.

14

The last place I would have expected to find one of Hawai‘i’s Toughest Holes is at the Waikoloa Beach Course on the Big Island. Over the years I’ve described the Beach — with the Kings’ Course one of two at Waikoloa, both designed by Robert Trent Jones Jr. — as “by far Jones’ most playable layout in Hawaiʻi.” “Playable,” of course, is a euphemism for “guaranteed to lower your handicap.”

But during a round of reacquaintance at the Beach after several years away, I came away with new respect for the 12th at Waikoloa Beach.

The 12th is one of the most photographed holes in Hawaiʻi. A par 5 of 510-480-420 yards, the green belt of the 12th fairway makes a 90-degree turn left through a field of glistening black lava and finishes on a lava promontory above the blue Pacific. No wonder you can see the 12th in calendars and advertising, on postcards and the front of the Beach scorecard. But photogenic does not equal ferocity. The tee shot is down a narrow chute of green between mounds of crinkly aʻa lava. If your ball is headed toward the lava, local legend has it that if you shout “Moki, Moki, Moki!” a menehune named Moki will toss it back. Sometimes it works. From the white tees, you can drive past a bunker on the left and the dogleg turn to the left, and then reasonably go for the green in two. From the blues, the same shot ends up in the bunker, stymied behind a copse of palms.

Ideally, off the tee you want to be just past the bunker. But there’s plenty of room for playing it safe. The fairway gradually widens to a hospitable 70 yards to the right of the bunker. The problem is that the more you play it safe to the right, off the tee, the tougher your second shot gets. The fairway is so wide, if you’re all the way right, it’s still almost a par-5 to the hole.

Or you can lay up short of the bunker and try a semi-blind shot over lava to the green.

Past the turn, the fairway narrows again to barely 20 yards between lava mounds as it runs downhill. It’s so tight that the sea comes into play on your second and third shots. Proper club selection is as important here as precise execution.

The fairway then rises and widens for the last 100 yards to the large green, which is guarded at the right-front and

back-left by bunkers, and by the ocean on the right and behind. The green is about 40 paces deep, 30 paces wide, multi-undulated and easy to three-putt.

It’s a great golf hole because it gives you a lot of options. There are so many ways to play it, each with risks and rewards, and all of them can be right — if you hit the shots.

As if playing the 12th weren’t enough, my lanai at the Hilton Waikoloa happened to overlook the 12th. The view was so lovely across black lava, lush green golf course and azure sea, I spent a lot of time on the lanai. Over two days, I saw enough balls flying into the lava and sand and ocean to remove any latent doubt about including the 12th among Hawaiʻi’s Toughest Holes.

detailsWaikoloa Beach Golf Club600 Waikoloa Beach DriveWaikoloa, HI 967381-877-WAIKOLOA or 808-886-6060www.waikoloabeachresort.com

Waikoloa Beach 12th


With concern over the economy and environment, you may be thinking twice about renting a car to tour the sites during your Hawaiian holiday. So why not go green and get some exercise perched atop the back of a horse?

It is a little-known fact that horseback riding provides a phenomenal full-body workout, especially for your core muscles. Tammy Becker, owner of family-owned and operated Happy Trails Hawaiʻi (see sidebar for more), says this is because of the key role proper posture plays.

“You’re engaging muscles you normally don’t use when you’re at home sitting on the couch. We’re always telling people to sit up straight, which strengthens your abdominals and your glutes,” she says. Becker adds that legs get a great workout as well because you’ll need them to hold on tight and to squeeze the sides of your animal when giving different commands.

These strengthening and toning benefits, which exert little to no strain on joints, led Japanese engineers to develop fitness machines in 2005 modeled after the actions of riding a horse. But, as Becker points out, nothing can compare to the real deal. She explains that every aspect of horseback riding provides some positive gain.

“Ranches like Happy Trails are here to provide a nice environment for mental and physical stimulation,” Becker explains. “To sit on top of a horse gives people an amazing boost of self-confidence and is a great stress reliever. You’re concentrating on only yourself, your horse and nature. It’s the

best opportunity to get out of the city and enjoy the natural environment. ”

Before you giddy-up, consider these tips from Becker:

able to ride on your own. Riders should be flexible enough to lift their legs up and over the horses and have full use of both arms. There are also weight limits at most ranches — at Happy Trails the maximum is 235 pounds — to ensure the well-being of the horses.

complex. Becker says she has seen many a first-time rider act like a rough-and-tumble cowboy before even getting out of the stables. “People tend to over-exaggerate their abilities,” she says. “But you wouldn’t start lifting 200-pound weights your first day at the gym. You have to learn how to trot before stepping up the pace.”

You’re not just a rider; you’re the one steering the horse. Keep your wits sharp to remain in control.

appropriately. Wear long pants to prevent chaffing and closed-toed shoes with a maximum 1-inch heel. Other necessities Becker recommends include sunscreen, bug repellent and a hat.

are there for a reason. “Come with a sense of adventure, a willingness to learn, and enjoy the sights and smells of the great outdoors,” Becker recommends. “You’re going out to a lot of places most people can’t get to on their own. The horse will be doing most of the work, but like any exercise, the more you get into it, the more you’ll get out of it.”

Ride ’Em, Cowpoke

riding is only exercise for your pony, and saddle up for a surprising workout.

By Sarah Pacheco

The first paniolos (Hawaiian cowboys) may have been bred on the Big Island of Hawaiʻi, but the popularity of horseback riding and its culture have made their way up the Island chain. Below, ranches sure to suit every rider’s fancy.

Kaua‘iEsprit De Corps Riding AcademyCall 1-808-822-4688 or visit www.kauaihorses.com.

O‘ahuHappy Trails HawaiʻiCall 1-808-638-RIDE (7433) or visit www.happytrailshawaii.com.

MauiMaui Horseback ToursCall 1-808-248-7799 or visit www.mauistables.com.

Hawai‘i (Big Island)Paniolo Adventures Hawaiʻi Horseback RidingCall 1-808-889-5354 or visit www.panioloadventures.com.

16

Oceanfront RelaxationBask in the new Moana Lani Spa in Waikiki

I hunch up my shoulders, breathe shallowly and clench my jaw.

‘a‘ala

Th e Moana Lani Spa off ers an elegant atmosphere for guests


Rescue, which smells divine. Th e spa uses and carries the natural Malie Organics line from Malie farm at Kilohana on the Garden Isle of Kaua̒ i, which uses local, indigenous, USDA-certifi ed organic ingredients.

Patt i, practiced in shiatsu, asked questions about my lifestyle and then found the pressure points that would relax my problem areas. Th at’s when I realized how true her above-mentioned observations were. Just by rubbing and kneading my shoulders she was able to pinpoint my problems and go to work on them. She then spent the remaining time working on my whole body to improve circulation and release excess lactic acid.

I was very impressed by her expertise, and I highly recommend this massage.

When pau (fi nished), Patt i, while off ering suggestions on how to control my above-mentioned maladies, guided me to the spacious relaxation lounge, with its spectacular view of Waikiki Beach. Th e area is decorated in soft colors, with pots of delicate, fragrant white orchids att ractively arranged everywhere, and the chairs, also very soft , are welcoming and oh-so-comfortable. With tea and ice water at my fi ngertips, it was easy to linger, enjoying the tropical ambiance.

If you’re craving an elegant yet therapeutic spa experience, you need look no further than the First Lady of Waikiki.

Moana Lani Spa is open daily fr om 8 a.m. to 9 p.m. with complimentary valet parking.

detailsMoana Lani Spaat the Moana Surfrider Hotel2365 Kalakaua Ave.Honolulu, HI 96815(808) 237-2535 [email protected]

Soothing baths are a treat at Moana Lani Spa

2009

18

We stopped by Sam Choy’s Breakfast, Lunch and Crab for lunch, wanting to see what’s new on the menu since the consolidation of Chef Sam’s two Honolulu locations into the one on Nimitz Highway near downtown Honolulu.

But the beer sidetracked us. (Not the fi rst time.)

It’s all Dave Campbell’s fault. He’s the brewmaster at Sam Choy’s BLC, and for the past 12 years has been craft ing a variety of ales and lagers 500 gallons (30 kegs) at a time. Unlike the Mainland, where microbreweries became the rage, you can count Hawaiʻi microbreweries on one hand. Which is surprising be-cause, as Dave says, “Hawaiʻi has great water, and historically breweries sprang up where there was a good water source.”

Just as surprisingly, and probably be-cause the emphasis here has always been on Sam’s food, the beer remains some-thing of a secret.

He keeps fi ve “tried and true” beers on tap, and rotates two more seasonally. Over some tasty pupu — some of Sam’s poke (raw ahi tuna with ogo seaweed, onions, chili peppers and soy sauce), nachos with beer-marinated beef and a beer-cheese sauce, and kalua pork que-sadillas — we sampled seven diff erent brews, including a sampler of the regular fi ve served on a board.

Th e fi rst is Kakaako Cream Ale, which also is marketed outside the res-taurant as Big Aloha Blond. “It’s very

approachable,” says Campbell, “an ev-eryman’s beer.” It’s light, crisp, lightly hoppy.

Ehu Ale is mahogany in color, with a toasty, toff ee-like fi nish.

Hefe-Weizen (literally, “yeast white”) is an unfi ltered German wheat beer with hints of bananas and clove.

Kiawe Honey Porter is a dark brown beer, richly fl avored with a sweet, cap-puccino-ish fi nish. (Try saying that real fast aft er a few brewskis.)

And the last regular is James Cook IPA, or India Pale Ale. Big, bold, lots of hops. As a former history major at the University of Oregon, Campbell says that part of what att racts him to making beer is that each beer has a story. In this case, IPAs go back to the British colonial days, and the Brits discovered the only way to make a beer that could survive a six-month voyage to India without going rancid was to bump up the alcohol con-tent. Th is one is about 6 percent alcohol by volume. By the way, it’s named for sea captain James Cook, who always sailed with a brewmaster and tried to make beer out of whatever was available on his voyages, and who died on the Big Island a decade before the invention of IPA.

We also sampled Agave Lager, made from the same cactus from which tequila is made. It’s quite smooth with a nice fi nish that is slightly sweet. Th e other seasonal off ering was Vienna Lager, a dark beer brewed for Oktoberfest, with a caramel fi nish.

And then it was time for lunch. Fans of the former Sam Choy’s Dia-

mond Head will be pleased that several items made the jump to Nimitz, includ-ing Sam’s Original Fried Poke and Lo-cal-kine Shoyu Poke; Brie Cheese Won Tons, served with homemade papaya pineapple marmalade; Seared Garlic Shrimp, served on a bed of wasabi fu-rikake udon noodles; Red Wine Braised Boneless Shortribs, a fork-tender thick-cut shortrib with burgundy jus; Bacon Mushroom Stuff ed Pork Chop, with a hint of Boursin cheese and Port wine demi glace; Chef Sam’s Grilled Lamb Chops, marinated in a secret fi ve-spice blend and fi nished with a mint reduc-tion; Kalbi Marinated Butt erfi sh, served with garlic butt er braised baby bok choy with kochu jang vinaigrett e; Sam’s Oven Roasted Duck, marinated with a unique blend of spices and drizzled with a special orange glaze; and Portobello Mushroom Napoleon, oven-roasted and served with tofu and grilled vegetables with a truffl eyaki sauce.

An excellent way to sample a variety of beers and dishes is the monthly Brew-er’s Dinner that Dave hosts.

detailsSam Choy’s Breakfast, Lunch and Crab580 N. Nimitz Highway Honolulu, HI 96817(808) 545-7979 www.samchoy.com

Sam Choy’s Fine drinks and cuisine make the world-renowned chef ’s restaurant a hit with locals and visitors Story and photo by Don Chapman Beer sampler at Sam Choy’s


The Valley Isle of Maui is home to a host of restaurants that can cater to your every culinary fancy. One of those res-taurants that not only has a fun and engaging menu, but perhaps one of the most underrated and forward-looking wine programs on Maui, is Longhi’s in Wailea. Its focus on food and wine pairing is evident with its monthly se-ries of wine dinners.

Th e theme for this wine dinner was a Tour de France, with wines from all over France paired with Chef Cody Christopher’s creations. We began with a light and refreshing heirloom tomato and Th ai basil salad with Humboldt Fog cheese, served with watermelon vinaigrett e, a balsamic reduction and fi nished with a lemon thyme oil. Th e wine served with it was the 2006 Cha-teau Ducasse Bordeaux Blanc, which is a delightful blend of Semillon and Sauvignon Blanc. With enough acidity to match the tomatoes and vinegar, as well as cut through the richness of the cheese, it was a perfectly dry and light way to begin the dinner.

Th e second course was a pumpkin ravioli with a sweet butt ernut squash sauce, laced with cinnamon and bal-samic foam, served with pickled red onions, watercress and pumpkin seed oil. Th is was a surprisingly rich dish that had tremendous weight and fl avor. A glass of 2007 Domaine de Fontsainte Corbieres Gris de Gris rose was a ter-rifi c pair with this dish. Alone it is really classy and vibrant, and as a complement to the richness of the dish, it provided

enough cleansing acidity so that each bite and sip was just as fresh as the one previous.

Now we paused with what Longhi’s likes to call its “wine intermezzo.” In-stead of having a sorbet or something to cleanse your palate, they like to off er a wine that requires some att ention and meditation. Tonight, that wine was the 2004 Domaine Les Pallieres Gigondas from the Southern Rhone Valley. Th is estate is home to old Grenache vines, many being 50 years and older, which grow in meager, rocky soils that make up 80 percent of the blend along with Syrah and Cinsault. Th e wine is almost a meal in itself, with a huge nose of dried and fresh black and red berries along with a wet stony note of earthi-ness and savory spices. It is rich but not overbearing and has plenty of complex fl avors too diffi cult to express. Th is is a wine you would do well to fi nd.

Th e entrée course consisted of wild salmon wrapped with mushrooms in puff pastry, served with New England clam chowder and sautéed brocco-lini with chive oil. Th is was another decadent dish with strong fl avors, and

thankfully it was paired with a wine that had enough guts to complement it. Th e 2006 Nicole Chanrion Cote de Brouilly from Beaujolais did just the trick.

Being decadent has its pleasures, and the bananas Foster bread pudding for dessert is certainly one of them. It was a seamless match with the Domaine de Durban Muscat Beaumes de Venise. Th is fortifi ed Muscat from the Southern Rhone explodes with grape, banana, apricot and fl owers on the bouquet, and was sweet and thick enough to support the pudding. Yummy!

If you like good food and wine in a relaxed atmosphere, Longhi’s in Wailea is a great place to have it. And if you are fortunate enough to be there when they are putt ing on a wine dinner, you know that you’re in for a special treat.

Roberto Viernes is an O‘ahu-based master sommelier.

detailsLonghi’s 3750 Wailea Alanui Dr.Maui, HI 96753(808) 891-8883

Longhi’s in WaileaPairing wine with delicious cuisine at this Maui restaurantBy Roberto ViernesPhoto courtesy Longhi’s

Ahi Carpaccio

20

HRA Hall of FameThe Hawai‘i Restaurant Association names its Hall of Fame Story by Susan K. Sunderland

Want to experience our local culture? Step into any mom-and-pop shop to enjoy customer service that is upfront and personal. The sales transaction usually comes with some small talk and friendly chat.

“Where are you from?” is the usual opening line.And no matter where you’re from — Newark or Nuuanu

— there’ll be a connection. “Newark? I have a cousin who works at the airport there.”“Nuuanu? Do you know the Pachecos on Judd Street?”That’s the charm of being off the beaten path — or in our

case, off the “eaten” path.I reflected on that as I attended the recent Hawaiʻi

Restaurant Association Hall of Fame ceremony. The food service industry saluted 11 inductees into its slate of legendary restaurateurs. All of them started as mom-and-pop shops. Now run by second- and third-generation family members or partners, Island-style ambiance and customer service are nicely perpetuated.

We invite you to experience these landmark eateries. They are special to us in Hawaiʻi.

L&L Drive-Inn. With 53 locations throughout the Islands, you can’t miss

Hawaiʻi’s No. 1 fast-food, plate lunch operation started in 1976 by Eddie Flores. Find them at many malls and neighborhoods where locals congregate. Best sellers are L&L Hawaiian BBQ Mix, Chicken Katsu and Loco Moco. Oʻahu, Maui, Big Island, Kauaʻi.

Dot’s. “The Next Best Place to Home” is the way founder Marian

Harada positioned her family restaurant in1935. Located in the plantation town of Wahiawa, the gathering spot became a town hall of sorts where patrons brought business associates and out-of-town guests for a slice of Island hospitality and sizzling hamburger steak, shrimp tempura and sizzling prime rib. 130 Mango St. Wahiawa, Oahu. Call 808-622-4115.

Korner Pocket Bar & Grill. Paul Mann established this Kona restaurant and pool hall

in 1986 so people would have a reasonably priced meal with neighborly sociability. Try the Pool Room Burger of grilled beef on crusty sourdough topped with fresh mushrooms sautéed in wine garlic sauce. Kealakekua, Hawaiʻi. Call 808-322-2994.

Shiro’s Saimin Haven. Hardly the Soup Nazi, convivial Shiro Matsuo loves

serving bowls of his delicious noodle soup. In fact, he offers 59 varieties of Hawaiʻi’s favorite comfort food. There’s the “Joe Moore” with roast duck; “Dodonpa” with 10 meat, shrimp and veggie garnishes, and the “Haole Saimin” with hot dog. Waimalu, Ewa Beach and Waipahu, Oʻahu. Call 808-488-8824.

Tip Top Café. A Kauaʻi landmark where macadamia nut cookies

originated. Kauaʻi’s first coffee and breakfast shop was started in 1916 by Denjiro Ota. It was named Hawaiʻi’s best family-owned small business by the U.S. Small Business Administration. Savor oxtail soup and family-recipe

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off the eaten path

pancakes. 3173 Akahi St. Lihue, Kauaʻi. Call 808-245-2333.

Chuck’s Steak House. A fixture in Waikiki since 1959,

patrons love Chuck’s for grilled Western choice beef, fabulous salad and great value. It’s the way founder Chuck Rolles wanted it. 2335 Kalakaua Ave. Waikiki. Call 808-923-1228.

Buzz’s Steak House. Often imitated, but never

duplicated. Buzz Schneider combined Island-style informality with a superior steak and seafood menu. Consistency is the hallmark of his establishment, and the calamari steak appetizer is the best in town. Lanikai and Pearl City, Oʻahu. Call 808-261-4661.

Other Hall of Fame honorees:

Michel Martin, originator of Michel’s at Colony Surf and Chez Michel; Roy Shimonishi, founder of Hungry Lion restaurant in Nuuanu; Maurice Sullivan, first franchisee of McDonald’s in Hawaiʻi; and Robert Taira, founder of King’s Bakery that produces King’s Hawaiian sweet bread, a great take-home gift.

L&L Drive-Inn plate lunch (photo courtesy L&L Drive-Inn)

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Perfect Ten Local music group Ten Feet celebrates its third album and a career built on friendship

There’s something to be said about a group that has treaded the waters of the music business and is still the closest of friends 13 years later.

nate, Andres “Drez” Delos

exploring a new chapter in their musical journey with the release of their third album, Everyday.

ing with the introduction of its newest member, bassist Irei, who joined the band in 2004 aft er the group’s longtime friend

family to the Mainland. It was also during this time an antsy

turned to Hawaiʻi aft er band member Carnate mentioned

“Actually, Ericson came up to the band and said, ‘I found one perfect bass player and he’s cute. He can play bass and he’s

cute,’ ” says Josiah laughing. “I told Ericson, what?”

cause Jojo is a really good musician and is one of our bradd-ahs

been more free.”

a lot older and wiser, and now it’s all good.”As in any good relationship, the guys understand that it

chiefs and not enough Indians.”

hesitation they agree it’s that, in 10 years, they’ll not only still

hana hou!

(Left to right) Andres “Drez” Delos Santos, Josiah Kekoa, Ericson Carnate, Jon Irei and Nathan Martin

24

in tune

New CD ReleasesBy Melissa Moniz

“‘Ikena” — Tia Carrere & Daniel HoRelease Date: September 2008

Th ree Hawaiʻi talents — Daniel Ho, Tia Carrere and Amy Kuuleialoha Stillman — recently teamed up to pay tribute to their local upbringings with a fun Hawaiian album, ‘Ikena.

Th e CD is the result of two years of long-distance songwriting collaborations between Grammy Award-winning producer Ho and Stillman, who is a professor at the University of Michigan and specializes in Hawaiian music and culture.

As Ho explains, “the melodies, harmonies, rhythms and lyrics found their roots in Hawaiʻi’s traditional music and dance, then we took it a step further. For example, we have a song called Hula in Seven with seven beats in a measure. Usually it’s four or eight or something even.”

Carrere climbed on board as vocalist aft er hearing just a sampling of the creative songs, including one called Th e Spam Song (Ho’s personal favorite on the album).

“For this song, Amy was inspired by a visit to the Spam Museum in Austin, Minn.,” says Ho. “For this song, Amy created an original Hawaiian word for Spam, Shua‘a (pua‘a is pig), and Tia made the piece so much fun with her playful harmonies.”

As Amy explains in the album’s liner notes, “Th is collection of original Hawaiian-language songs represents the serendipity of unexpected journeys. We each planted seeds of ideas and made our way down the paths that converge in this album. Each of us has demonstrated commitment to our Hawaiʻi roots in our own ways.”

And the result is an album that Daniel, Amy and Tia hope will not only do right by Hawaiian music standards, but also contribute to its continued growth.

To fi nd out more about the album or the artists, visit www.danielho.com.

“Hawaiian Slack Key Kings Vol. II” — Various ArtistsRelease Date: September 2008

In creating this album, co-producers Milton Lau and his son Chris decided to allow the artists to create the track list, thus creating a mixed plate of slack key songs that expands listeners’ understandings of the instrument.

“We kind of gave them the freedom to decide what they want to do and decide if they want to do instrumental or with vocals,” says Milton, owner of Rhythm & Roots Records. “We gave them the option to decide the song. I think it gives the album a balance.”

Aft er a lot of buzz about the fi rst Hawaiian Slack Key Kings album having received a Grammy nomination, the inquiries for a follow-up album came pouring in. So the Laus answered with a 16-track album featuring the talents of 16 local artists including returning musicians Bobby Moderow, Kawika Kahiapo, Ledward Kaapana, Kevin and

Ikaika Brown, Milton Lau, Florent Atem and Makana. Newcomers to the album series (but in no way to the music scene) are Donald Kaulia, LT Smooth, Dwight Kanae, Keale, Stephen Inglis, Kamuela Kimokeo, Paul Togioka, Pali Kaaihue and Nathan Aweau.

“One of the reasons why we wanted to do the album is people always seem to have this impression that slack key is just this one thing, but the styles of slack key are very varied,” says Milton.

Th e album features 12 instrumental tracks and four vocal tracks. Adding their vocals to the mix are Bobby Moderow, Donald Kaulia, Keale and Makana. As Milton explains, “we really wanted to do vocals to make sure that the others see that we are trying to do the language, while showcasing the instrumental art form as well.”

For more information on the album’s songs and artists, e-mail [email protected].


in tune

“The Opening Act” — Tassho Pearce aka EmircRelease Date: October 2008

Tassho Pearce aka Emirc cranks up the volume on his recently released album Th e Opening Act with an entourage of world-renowned talents in the hip-hop world.

“For this album, I wanted to step it up and reach a wider audience,” says Pearce, president and CEO of Flip Th e Bird Entertainment. “I touch on diff erent subjects. It’s personal experiences, but it’s also universal experiences.”

His ambition to take Hawaiʻi’s hip-hop talents to a global audience takes shape with a song list that includes his debut hit single, Return to the Basics, featuring Evidence, DJ Badu, DH Chonz and Franky Fade. Other album collaborations include Room Service featuring DJ Qbert, Pearl Harbor featuring Rakaa Iriscience, Own Th e World featuring Apathy, and WMD featuring Slomo, Omega Cix and Mushmouf.

“I’m really proud of this project and I feel it’s really one of those records that is really going to stand out,” says Pearce. “I felt that this album is going to stand the test of time and go down as one of the best albums released in the last 10 to 20 years for Hawaiʻi music. Th e caliber of artists who helped me out with this project is top-notch.”

Musically, Pearce has opened for artists such as Kanye West, 50 Cent, Jay-Z and Nine Inch Nails, among others. To fi nd out more about Tassho Pearce, visit www.myspace.com/tasshopearce or www.fl ipthebirdonline.com.

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Life is one long weekend ...Whether you live in paradise or not,

Tommy Bahama fashions are the perfect fit for anyone who enjoys the tropical lifestyle.

The company, which debuted in 1992, celebrates Island living all year-round with men’s and women’s sportswear, golfwear, swimwear, accessories and a complete collection of home furnishings and outdoor furniture, all inspired by a fictional character who encourages a slowed down, relaxed approach to the finer things in life. To complete the mood, Tommy Bahama even has its own rum, crafted in Barbados.

Its men’s and women’s wear feature quality fabrics, including luxurious weaves and knits, and are designed with a sense of relaxed elegance. Colors are clean and vibrant, often paired with soothing neu-trals, and prints are tropical in inspiration yet sophisticated. Wheel of Fortune host Pat Sajak sported Tommy Bahama during the show’s recent tapings at the Hilton Waikoloa Village on the Big Island.

Some of Tommy Bahama’s newest col-lections include Relax by Tommy Bahama (a return to the brand’s roots with cool casual sportswear designed for the “Patio King” who wants to hang out around the pool and barbecue), Island Soft (incor-porating old-world craftsmanship in an offering of jackets, blazers, sweaters and trousers cut from European fabrics), and Big & Tall.

“When we started the company, it was never our intention to be simply an apparel company,” says Lucio Dalla Gasperina, co-founder and executive vice president

Tommy BahamaSport cool and relaxed fashion from the renowned retail name


of design. “There’s something magical about going to a place — even your own home — where the only requirement is to relax.”

There are more than 70 Tommy Bahama retail locations across the country, including 12 retail/restaurant compounds. You also can find its products in various fine retailers, including Neiman Marcus, Saks Fifth Avenue and Nord-strom, as well as high-profile resort locations around the world.

In Hawaiʻi, Tommy Bahama retail stores are located at Ala Moana Center on Oʻahu and Whalers Village on Maui. Its retail and restaurant compound can be found at The Shops at Wailea on Maui and Mauna Lani on the Big Island.

From left to right

28

Hey, this is Colbie,” says a warm, rich voice on the phone. Her cool, California-conditioned greet-

ing ekes a slight rasp, an unconsciously sultry quality induced, likely, by the laryngeal toll that numerous concerts, song recordings, public appearances and press interviews would take on a hot new singing star.

Yet for musician Colbie Caillat, a 9 a.m. interview while dodging camera crews at her parents’ home comes off with no more pop pretense than a beachside conversa-tion with the gal next door about Hawaiʻi hangouts and the latest happenings.

“Right now, MTV is here shooting Cribs,” Caillat starts off her call from Malibu. “Th ey’re just sett ing up.”

Cool, unpretentious and unconsciously sultry — aside from describing Caillat herself also sums up the musical wave stirred by the blond-haired, brown-eyed guitar-tot-er. Th e 23-year-old singer/songwriter behind Bubbly, one of last year’s most ubiquitous radio hits, has ridden her repertoire of laid-back acoustic pop to international tour dates, award nominations and a jet-sett ing schedule that had just brought her from an event in Honolulu to a video shoot on Kauaʻi to the Cribs fi lming in California,

when ifl ygo caught up with her. Platinum record sales of her 2007 debut album, Coco, have taken Caillat far from the tanning salon she’d worked at prior, and the sun-kissed beauty is now just taking the whirlwind in stride.

“All these things are happening, and I’m so lucky,” Caillat says. “But I didn’t expect it.”

Caillat’s story begins at age 11, when she fi rst discovered her knack for singing. She had heard Lauryn Hill’s remake of Killing Me Soft ly and was instantly awed by the R&B songstress’ stunning voice. She entered a talent show in the sixth grade, spurred by her newfound inspiration.

“I think her voice is absolutely beautiful, and it made me want to start singing,” Caillat says in her web-site biography.

With her father, Ken, an experienced music producer who once ran a record label — Fleetwood Mac’s Tusk and Rumours albums list his credit — Caillat didn’t need to look far to nurture her talent. A solid piece of advice from Dad was the fi rst step in steering her career: A great voice is wonderful, but songwriting skills are the key to real respect in the music industry.

Caillat took that advice to heart, but didn’t blossom as

With heartfelt songs, Hawaiʻi infl uences and girl-next-door charm, pop star Colbie Caillat is riding the wave of musical stardom

BY DARLENE DELA CRUZ

November/December 2008 29photo courtesy The Fitzgerald Hartley Co

30

a songwriter until she was 19 and began playing the guitar as a base for the songs she penned.

“I took one guitar lesson and learned four chords,” she says. “I can play to write and accompany myself a little bit.”

Four chords turned into a few more after Caillat met singer/songwriter Jason Reeves, who helped hone her playing skills and, with fellow singer/song-writer Mikal Blue, ultimately became instrumental in shaping Caillat’s distinct sound. Taking cues from reggae (like Bob Marley), rock (like The Eagles), R&B (Lauryn Hill, naturally) and simple, organic guitar pop in the vein of Jack Johnson, Caillat found for herself a soulful, easy-spirited niche. She also injected in her music a touch of Hawaiʻi, having fallen in love with Hawaiian mu-sic’s unique elements after frequent visits to the Islands with her family.

“I like to incorporate stuff I grew up listening to,” she says. “(Hawaiian music) brings back good memories. It’s peaceful and relaxing. There’s nothing like it.”

This became the background for the song Bubbly, which catapulted Caillat to becoming a MySpace music icon last year. Her contagiously cute crush anthem (“Everytime I see your bubbly face/I get the tinglees in a silly place/It starts in my toes/And I crinkle my nose …”) was posted on her MySpace site by a friend, and within weeks drew a buzz that had her extolled by Rolling Stone as a MySpace artist to watch.

By March 2007, Caillat had secured a record deal with Universal, and by that July, the release of her album, Coco — titled with her childhood nickname — scored chart success in the No. 1 spot on iTunes’ albums list and debuting on Billboard’s Top Albums chart at No. 5.

Caillat now headlines shows with a full band backing, sharing her music throughout the U.S. and the world. Along with her for the ride are two mu-sicians from Hawaiʻi, Justin Young and Mike White, who play guitar and bass

Caillat on a video shoot in Kauaʻi

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for Caillat, respectively. “It was super cool,” she says of meeting Young. “When

I played shows in Hollywood, he’d play shows, too. We’d schedule jam sessions and play together and party. When it came time to put a band together, I was auditioning random people, and it just didn’t feel right. We lucked out with (Young and White).”

Maintaining her ties to Hawaiʻi seems to be a con-certed eff ort on Caillat’s part. Earlier this year, Caillat and crew played for an intimate audience in Honolulu at the Diversity, Harmony and Peace event sponsored by the Na Lei Aloha Foundation. Caillat returned to the Islands not long aft erward for a stint on Kauaʻi, her fry-cook romp at Bubba Burger and bike ride in the country becoming fod-der for one of her newest videos, Th e Litt le Th ings.

“It was amazing,” she says of her time on the Garden Isle. “My friends and family were there, and we were all vacationing. It was cool. My fi ve best friends fl ew out (to

Kauaʻi). It was so much fun.”In the time span since, Caillat has been tapped by

Disney and the 2008 Olympics for special soundtrack songs, and was given the Rising Star Award at October’s Billboard Women in Music event. She’ll be receiving the Martin Bandier Vanguard award at November’s City of Hope fundraiser in Hollywood, and has been nominated for an American Music Award in the Breakthrough Art-ists category. Coco will be re-released Nov. 11 with new tracks, including a duet with Latin star Juanes.

It’s a long way to come for a gal who initially took act-ing and media training classes to overcome her shyness, but as Caillat acknowledges herself, she still has a long way to go.

“I really want to get bett er,” she says of her playing and singing. “I’m really timid onstage. It takes like, four songs to warm me up. (Th e guys in the band) are like, ‘let’s go and have fun.’ I want to get to that point.”

Local musician Justin Young joins Caillat onstage at the Diversity, Harmony and Peace event in Honolulu

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32photo courtesy Oahu Visitors Bureau


Learn the techniques and traditions of Hawaiʻi’s favorite aquatic pastime

BY LAARNI GEDO

34

D on’t let your inhibitions keep you sitt ing on the beach and out of the water. Learning how to surf in Hawaiʻi

is an unforgett able adventure, and it could also be the beginning of a lifelong love aff air. Hawaiʻi, with its sublime weather and beautiful beaches, is the perfect place to learn with its world-class waves. On Oʻahu, there are several surf schools to choose from — fi nd the one that best suits your surfi ng needs and learning style. Here are a few popular schools.

Hawaiian FireHonolulu fi refi ghters and Hawaiian Fire owners John

Pregil and Kevin Miller take pride in their crew, which consists mostly of local fi refi ghters “who really know the meaning of teamwork and the value of a quality experi-ence.” Instructors hold certifi cations in safety and life preservation, which give students that peace of mind that allows them to fully experience one of the most exciting adventures of their lives.

All lessons include Waikiki transportation to and from a secluded spot on Kalaeloa Beach, foam-covered surf-boards, leash, reef shoes, rash guard, shade tent and chairs, on-shore lessons and water time. Lessons start at $99 per person (3:1 student-teacher ratio), which consists of a

45-minute safety instruction on land and one hour and 15 minutes of water time.

For more information, visit www.hawaiianfi re.com or call (808) 737-3473.

Hans Hedemann Surf SchoolTh e instructors at Hans Hedemann Surf School under-

stand that “the views of our Island from the ocean on a surfb oard are like nothing else,” and they strive to give their students the ultimate surf experience. Students can choose one of two locations: Th e Waikiki location at Park Shore Hotel off ers convenience for those staying at nearby hotels, while the North Shore location at Turtle Bay Resort boasts pristine scenery and is part of an eight-mile stretch of venue for many world-class surf competitions.

Like founder Hedemann, several of the instructors have competed professionally or are currently professional surfers who not only teach beginners, but experienced surfers as well who want to take their surfi ng to the next level. Two-hour group lessons start at $75 per person (4:1 student-teacher ratio).

Besides surf classes, Hans Hedemann Surf School also off ers North Shore surfi ng tours and Diamond Head Bike and Hike Tours.

Kids and adults can get into the sport of surfi ng, like these clients fr om Hans Hedemann Surf Schools ph

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For more information, visit www.hhsurf.com or call (808) 924-7778.

Aloha Surf Clinics with Nancy Emerson Former world champion Nancy Emerson uses 35 years

of teaching experience to fulfill her “vision of bringing surfing within the reach of anyone who has the desire” to learn. Clients come from around the world to learn the basics of form and technique, water safety, ocean aware-ness and waves conditions.

Emerson’s team of instructors caters to individuals and small groups of all ages and skill levels with full day clinics. Three-day clinics start at $275 (plus tax), and you can add as much or as little additional trip planning as you like, including a local’s insight to the best restaurants, spas, shopping and island touring. One-day clinics also are available.

Visit the website at www.surfclinics.com or call (808) 294-5544.

Girls Who Surf“Our staff and team operate at a consistently high level

of professionalism,” says Girls Who Surf owner Cherry Fu, a Harvard University graduate in economics. “More people are finding out about our programs through the commu-nity, and we are attracting more customers than ever.”

Fu says many children and families enjoy their pro-grams and often come back for more lessons. “We do have equipment for children who can swim, soft foam boards, life vests and spring wetsuits,” says Fu. “We also have the safest fins on all of our boards, an investment that not all schools make.”

The school has been serving Oʻahu for four years in nine locations islandwide. Girls Who Surf offers lessons for all levels of surfing — beginners to advanced surfers. Their most popular lesson, a two-hour semi-private group lesson, runs at $90 per student.

For more information, visit www.girlswhosurf.com or call 808-772-4583.

photo courtesy Oahu Visitors Bureau

Learning to surf can be a fun and enjoyable experience

36

The sun is high, and so is the humid-ity. I apply my mosquito repellent and

sunscreen, making sure my water bott le is full and my camera is close by. We board the shutt le and prepare for the ride in. Passing through the gates labeled “private property,” there’s not much of a view — one fi eld of tall, yellow-green grass aft er the next — when suddenly an opening appears and the driver stops the bus. Th e view is breathtaking, and it reminds me once again why I’ll always love the “Garden Island” known as Kaua‘i.

Kaua‘i is home to a signifi cant array of exotic and endangered plants. Th ere’s not much one can understand about the island’s nickname until you’ve experienced the gar-dens themselves. Th e National Tropical Bo-tanical Garden (NTBG) centers on tropical plant education, conservation and research. My experience there has certainly changed my perspective on the beautiful island I grew up on.

As a former Kaua‘i resident, I didn’t think I would be so intrigued when I visited the three of fi ve NTBG locations. My fi rst stop was at the end of the road in Ha‘ena, where I would explore Limahuli Garden and Preserve.

At fi rst, I was a litt le overwhelmed by Limahuli Garden. Its new re-creation of a Hawaiian native forest is fl ourishing with diverse indigenous and endangered plants. Having so many native plant species to-

Explore the beauty of nature with National Botanical Garden havens on Kauaʻi

garden island

A guided tour of Allerton Garden includes a stroll through a towering golden bamboo forest


Limahuli Garden - Taro terraces

38

gether in one forest is extremely rare in Hawai‘i. Every plant I saw gave me a glimpse of history, and some of them can only be found on Kaua‘i.

One plant that really caught my eye was the alula, or Brighamia insignis, of the bellfl ower family. Th e alula’s cabbage leaf-like shape and creamy yellow fl owers were a unique addition to the Limahuli collection. It is an endan-gered species native to Kaua‘i and Ni‘ihau, and is unlike any plant I’ve seen on Kaua‘i. It’s believed to be extinct in the wild. From beautiful, delicate fl owers such as the koki‘o ke‘oke‘o, or white hibiscus, to the sturdy and resourceful acacia koa tree, the list of endangered and endemic plants goes on, thanks to the research and maintenance of the NTBG.

Aft er a peaceful, self-guided tour of Limahuli Garden, I was eager to experience an outdoor adventure. Th e next day, at the south shore gardens, I did just that.

Th e tour began with a spectacular upper view of Aller-ton Beach. Our energetic tour guide, Phil Silva, was kind enough to let us linger to enjoy the view while preparing us for more captivating moments. Once we started the walking tour, we headed for the shoreline and stopped at a

roped-off area by beach naupaka plants where turtle eggs were lying. As Silva was explaining the meaning behind the unguarded turtle eggs, he spott ed a family playing on the private beach. He left our group to talk with them and when he came back, he explained the importance of beach conservation. If the beach were open to people unaware of the surrounding fragile habitat, he explained, it could dam-age everything the NTBG strives for.

Gett ing kicked off a beach isn’t something a local person enjoys. I, too, didn’t understand the harm in public beach access until just then. Silva helped me to see the bigger picture of their conservation eff orts. Encouraging more people to learn the importance of this island’s fl oral beauty could result in greater consideration and understanding to saving a part of the Hawai‘i’s culture.

“In the garden today, we are really about saving plants,” Silva says. “Save them fi rst and study them second. We nev-er want to lose a plant without the benefi t of study.” Silva’s contagious enthusiasm helped me to appreciate everything we were shown and the stories behind them.

In Allerton Garden, we were taken to serene areas where the calm waters glistened with the slight sunshine peeking through tall trees. As we continued on, the beauty of vari-ous shades of green with touches of color from scatt ered fl owers distracted me from the humid climate — all that matt ered was to admire the detailed landscape and observe everything I could in this verdant outdoor museum.

Aft er an amazing and insightful tour of Allerton Gar-den, I immediately met with Janet Leopold, director of communications for the NTBG. We headed off to see the fi nal garden on my tour, McBryde Garden.

Leopold explained that one diff erence between Allerton and McBryde gardens is the collections of plants. Allerton Garden, she says, “was an estate; the plants were picked by the Allertons more for the aesthetics, the unusual look of them and how they blended into the landscape. Whereas McBryde Garden and Limahuli Garden, those are where your endangered native species are. We have plants that are already extinct in the wild in our collections.”

On the way to McBryde Garden, we stopped by NTBG’s horticulture and micro propagation center. Th ere, Leopold explained the process of NTBG’s conservation program and talked about the people involved, including students from local high schools. Hearing about the education pro-gram for students was not only impressive but an inspira-tion, giving hope for the conservation program’s future.

As we walked through McBryde Garden, observing

Any tour of Allerton Garden would not be complete with-out a stop for picture-taking at the Moreton Bay Figs


many native and endangered plants in their natural and raw habitat, we ended in an area I can only describe as whimsical. Here, Lawa‘i Stream passes beneath an elegant bamboo bridge that led us toward the most fl our-ishing garden yet, one with not only vibrant fl owers but delicious-looking fruit as well.

It was the perfect garden to end my day. On the shutt le back toward the visitor’s center, we stopped again to capture the view that began my per-spective transformation, and I left the National Tropical Botanical Garden with a diff erent heart and appreciation for what I now see truly as the Gar-den Island.

Hawai‘i’s GardensMcBryde Garden: Located on the south shore of Kaua‘i.Self-guided tours Monday to Saturday from 9:30 a.m. to 2:30 p.m., and Sunday from 11:30 a.m. to 2:30 p.m.Guided tours Sunday at 9 a.m. only.(808) 742-2623

Allerton Garden:Located on the south shore of Kaua‘iGuided tours only, Monday to Saturday 9 a.m.-2 p.m.Call for Sunday tours (808) 742-2623

Limahuli Garden: Located on the south shore of Kaua‘iSelf-guided tour from 9:30 a.m. to 4 p.m.Guided tour 10 a.m. onlyTours available Tuesday to Th ursday(808) 826-1053

Kahanu Garden:Located on the east shore of MauiSelf-guided tour Monday to Friday from 10 a.m. to 2 p.m.(808) 248-8912

For more information about the National Tropical Botanical Gardens, visit www.ntbg.org

National Tropical Botanical Garden has the world’s largest collection of native Hawaiian plants, with the majority of its holdings in McBryde Garden

40

OCEAN VODKA

Sip on the story of this Maui-made beverage

nce upon a time the Smith family were just simple Maui folk who went to work every day just like the

rest of us. Aft er work, like some of us, they enjoyed a re-freshing cocktail, so they could relax and unwind from their busy days at the offi ce. In the Smith household, vodka has always been the drink of choice for its crisp, clear, clean taste and great ability for mixing with various juices. One day, Shay Smith addressed his wife Dyanna, his parents Kyle and Diana, his brother Sye and his sister-in-law Jen-nifer, saying, “Hey, why don’t we make our own vodka, it’d be fun. What do you say?” Th e Smiths said yes, and thus Ocean Vodka was born.

“It was the crazy idea I came up with and convinced everybody that it would be fun. It’s been a lot of that so far with a lot of hard work,” recalls Smith, president of Hawaiʻi Sea Spirits LLC, makers of Ocean Vodka. “Th ree years ago we were all sitt ing around on the porch talking. We were having some drinks and thought about doing some-thing with a local fl air to it. We came up with the vodka concept, got some samples made, been on the market here in Hawaiʻi a litt le over two years. We’ve also moved inter-nationally across the U.S., Japan, Guam. We’re just work-ing on a couple markets in Europe, been approached for a couple markets out there.”

If you haven’t heard about it, tried it or seen it on store shelves, Ocean Vodka comes in a tall, clear bott le with a stylized palm tree on the front. It’s made using deep ocean

Martinis made with Ocean Vodka have an Island twist


Ocean Vodka is made with Big Island water, produced on Maui and used in cocktails internationally

42

water, a first in the alcohol indus-try. For the Smiths, the choice to use the Big Island-based MaHaLo Hawaiʻi Deep Sea Water was part-ly about trying something new, but mostly about making a product that has a connection to Hawaiʻi.

“To have a good drink (and) know where it comes from, being made with the water that sur-rounds our island here, (we want to) push the whole concept of Hawaiʻi’s beautiful lifestyle, have it carry into different areas, hope-fully get them (customers) to come again,” says Smith.

The vodka is made at a certified organic facility on Maui, using organic spirits, the deep ocean water, of course, and, Smith adds, “a whole lot of elbow grease.” The six Smiths — Kyle, Diana, Shay, Dyanna, Sye and Jennifer — do all the work, including bottling, mar-keting, promoting, you name it.

“Ultimately we do everything. We do all the bottling. We’ll get together as family, everybody picks their spot, we run the machines for a few days or a few weeks. We also follow it out into the market and do all the selling, promoting it ourselves,” explains Smith. “It’s great. It gives us the ability to have a lot of time together. It lets us all work together and experience the joys and pains of starting a new business in Hawaiʻi. When you can spend it with family, it makes it that much more enjoyable.”

As a family, the Smiths are dedicated to giving back to the community, particularly through Smith’s work with affordable hous-ing projects on Maui and doing what they can to protect and pre-

serve the ocean that surrounds the Hawaiian Islands. The Smiths are supporters of two nonprofits, Save Our Seas (SOS) and Reef Check. They’re also a part of the Keeping Hawaiʻi Green movement, cheer-ing on other local companies who work with a green business model.

“Kona Brewing Company was one of the big ones. Ultimately, they’re a great model of what can be done with a great concept with a lot of hard work. It’s nice that you can actually do it and run a successful business; you can do all these things and still be ahead,” says Smith.

In the next year, the Smiths hope to have a state-of-the-art green facility where people can come and take tours, experienc-ing what it means to do green and organic manufacturing. The company also will continue its commitment to using as many lo-cal items as possible, like creating drink recipes using local sodas and fruits. Smith says they’re also excited about possibly expanding, making more than just vodka.

“We’re looking,” Smith says. “We’re very excited about rolling our additions into the portfolio, other items that complement Hawaiʻi and developing a brand that translates well across the world, being that we depend on tourists quite a bit. More people can be out there enjoying prod-ucts, especially from Hawai‘i ...(and) thinking, ‘Oh, when are we going back?’”

For more information about Ocean Vodka, visit www.Ocean-Vodka.com.

Ocean Vodka RecipesMaui Gold Pineapple Martini2 oz. Ocean Vodka1 oz. fresh Maui Gold Pineapple½ oz. pineapple juice½ tsp. spiced sugar (one part white cane sugar, one part brown sugar, ¼ tsp. of cinnamon, ¼ tsp. fresh Maui vanilla caviar)Muddle pineapple and spiced sugar in the bottom of a shaker. Add other ingredients, bruise and pour in a spiced sugar-rimmed martini glass.

Lilikoi Cosmopolitan2 oz. Ocean Vodka½ oz. cranberry juiceSplash of fresh lilikoiPlace all ingredients in a shaker. Bruise and garnish with fresh orchid.

ANDREAS DELFS, Principal Conductor

For Tickets Call 792-2000Also available at www.ticketmaster.com, all Times Supermarkets & Macy’s

www.HonoluluSymphony.com

MasterworksAll-Strauss Experience

SIBELIUSSYMPHONY NO. 2

A New Year’s Tradition

Beethoven’s NinthSaturday, December 27, 2008 at 8 pmNeal Blaisdell Center

Honolulu SymphonyHonolulu Symphony Chorus

Symphony No. 9 in D minor

Beethoven’s famed celebration of humanity – his ninth and

final Symphony – is the jewel in the crown of the symphonic

repertoire. The splendid choral finale, drawn from Friedrich

Schiller’s poem “Ode to Joy,” inspires and enlightens

concertgoers around the world in its praise of democratic

ideals. Join the Honolulu Symphony

and Chorus for this annual

celebration of new beginnings as

we usher in the New Year.

J. Scott Janusch

Béla Fleck & The Flecktones

Saturday, December 13, 2008 at 8 pmNeal Blaisdell CenterAndreas Delfs, conductorJorge Garcia, narrator

GIACCHINO Ratatouille: Suite and SavoryPROKOFIEV Peter and the WolfSTRAVINSKY Firebird

Hailed as a banjo virtuoso,

Béla Fleck is a powerfully

creative force in bluegrass,

jazz, pop, rock and world beat –

and will be premiering his

brand new Holiday album.

Don’t miss Béla Fleck and the

Flecktones’ riveting musical

blends in their Pops debut!

Béla Fleck& the Flecktones

Friday, November 28, 2008 at 8 pmSaturday, November 29, 2008 at 8 pmNeal Blaisdell Center

Saturday, November 8, 2008 at 8 pmSunday, November 9, 2008 at 4 pmNeal Blaisdell CenterAndreas Delfs, conductorJ. Scott Janusch, oboe

STRAUSS, R. Till EulenspiegelSTRAUSS, R. Oboe Concert in D majorSTRAUSS, J. JR. Overture to the Gypsy BaronSTRAUSS, J. JR. Annen Polka op. 117STRAUSS, J. JR. TrischTrasch Polka op. 365STRAUSS, J. JR. Egyptian March op. 335STRAUSS, J. JR. Perpetuum Mobile op. 257STRAUSS, J. JR. Emperor Waltz

Jorge Garcia

Peter and the Wolf

Saturday, November 15, 2008 at 8 pmSunday, November 16, 2008 at 4 pmNeal Blaisdell CenterJoAnn Falletta, conductorSharon Isbin, guitar

KODALY Dances of MarosszékRODRIGO Fantasia para un gentilhombreSIBELIUS Symphony No. 2 in D

Sharon Isbin

44

Minora Tashima picks coff ee like in the old days at the Living History Farm


COFFEE TALKRich in history, flavor and local tradition, Hawaiʻi’s famed

crop is celebrated at the Kona Coffee Cultural FestivalSTORY AND PHOTOS BY MELISSA MONIZ

T he number of coffee farms along the Kona coast is mind boggling. Just pick up a Kona Coffee Country

Driving Tour booklet and you’ll see it’s marked with 56 stops, almost all farms. And that’s just a sampling of the 700-plus coffee farms in the Kona area.

And what’s equally intriguing is the land on which the treasured gold-standard beans are growing has been pro-ducing coffee since the first trees were introduced to Kona in 1828.

After some simple math, that means for the past 180 years, Kona has been cultivating coffee. But before the high demand and the prestige of Kona’s prized coffee surged throughout the world, the families that worked on the farms pioneered an amazing and exemplary lifestyle that continues today.

To share and continue the tradition, the first Kona Cof-fee Festival was held in 1970, which began as a one-day af-fair through sponsorship with the Hawaiʻi Visitors Bureau. It has since multiplied in size, as this year’s festival spans 10 days (Nov. 7-16). The nearly two-week event will show-case almost 50 events including favorites such as the an-nual Cupping Competition, Kona Coffee Picking Contest, Miss Kona Coffee Pageant and the Kona Heritage Park and International Marketplace.

The Kona Heritage Park and International Marketplace (Nov. 15) is actually the umbrella of many events, such as the coffee lei contest, a Festival of Artists, hula, live music, food booths, ikebana flower display, coffee tasting, a Ha-waiian quilt workshop and much more. Behind this all-day operation is Alfreida Fujita, a lifelong Kona resident who has served on the board of directors, as a committee chair and as vice president of the Kona Coffee Cultural Festival since its inception in 1970.

It would be impossible to mention Fujita without men-tioning her coffee counterpart, Norman Sakata, president

and chairman of the festival and also a lifelong Kona resi-dent and coffee farmer. He explains, “In the earlier part, we thought of doing it (the festival) just for Kona, and we didn’t realize that someday it would attract more and more interest from outside states and other countries. We used to be called, at that time, The Kona Coffee Festival, but we found that people were very interested in culture, so we then changed our name to the Kona Coffee Cultural Festi-val in the mid ’80s.”

Sitting at breakfast with Fujita and Sakata at Java On The Rock in Kailua-Kona was as inspirational as it was educational. They shared stories of their many years pick-ing coffee as children and adults, and the many struggles families faced during the time when Kona’s coffee wasn’t a high-end commodity.

“During the Depression days, when we were little, many of the coffee farmers didn’t have money,” explains Fujita. “And so then families got into this cultural thing, like learning how to weave lauhala and learning to do things to supplement their income. The women would weave so they can help the husbands with their income. Or take it to the store and barter with food and merchandise. It was a sur-vival thing.”

The cultural aspect of the festival runs deep for the resi-dents of Kona, especially the coffee farmers — many of whom are third- and fourth-generation. And because Kona farmers take great pride in upholding their tradition of ex-cellence in quality, most farmers continue to pick the cof-fee berries by hand rather than with machinery. Seasoned pickers can fill a 100-pound bag in a day. These days prun-ing helps keep the trees in reach, but coffee trees once grew up to 30 feet high. This is where the kagi (a hook-shaped coffee branch with a rope tied to the end) became an ev-eryday tool for the farmers. They would pull down the tall branches and step on the rope, which would free up both

46

hands to pick the cherries.And although the use of donkeys to help transport the

beans from the farms to the mills isn’t a popular means today, the much-appreciated animals, fondly called Kona nightingales, still reside in the area.

“For us, especially me, I have such a great respect for donkeys,” says Fujita. “I get so upset when they call the donkeys something else because they really worked hard for us and are really so obedient. My father would pack the coff ees and the donkey would come up and wait. If it wasn’t for the donkeys, can you imagine walking that far carry-ing those bags? I used to tell my grandma when we were walking, ‘I’m going to die.’ She used to tell me, in Japanese, ‘Nobody dies of hard work.’”

And that’s exactly the att itude it took to continue such a labor-intensive and delicate practice.

Aft er visiting just a handful of coff ee farms and mills,

and talking to the locals who have dedicated their lives to the crop, I have only begun to understand the importance of coff ee to the people of Kona. I had no idea there were so many steps involved before it reached my cup. Th ere’s the picking, then the pulping, then soaking, then drying, then milling, then grading, then roasting, then packaging.

It’s no wonder there’s a whole festival dedicated to it. And coolest of all, it’s the only coff ee festival in the United States — it’s all the coff ee you can drink, and all it costs is a $3 butt on. Minus the plane fare — if you happen to be reading this on a fl ight to the Big Island — and you’ve got yourself a prett y unforgett able and inexpensive good time. Cheers!

Kona Coff ee Cultural FestivalNov. 7-16, 2008www.konacoff eefest.com

Coff ee tastings are among the activities off ered at the Kona Coff ee Cultural Festival

phot

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For those who can’t make it to the Kona Coffee Cultural Festival, Big Island coffee farms and stores are open year-round. Here’s some coffee farms I visited that are definitely worth checking out:

Greenwell FarmsThe Greenwells are fourth-generation Kona coffee

farmers. Their coffee estate spans 100 acres and is the most productive land in the Kona district. I was lucky enough to get a personal tour from the farm’s general manager, Tommy Greenwell. Most interesting about the tour was how incredibly neat and regulated everything was. The coffee trees were perfectly pruned, the mill was nicely organized and the landscaping was impeccable.

The farm also is a processing company with a dry mill facility located right on property. So in addition to hulling its own beans for roasting, Greenwell Farms also processes coffee from more than 400 farmers. The tour is free and highlights the farm, processing facilities, century-old Arabica coffee trees and culminates at the farm’s store with a complimentary tasting.

81-6581 Mamalahoa Hwy.Kealakekua, HI 96750(808) 323-2275Tours: Monday-Friday 8:30 a.m.-4 p.m.Saturday 8:30 a.m.-3 p.m.

Kona Historical Society’s Kona Coffee Living History Farm

A working seven-acre coffee and macadamia nut farm, the KCLHF is the only living history farm in Hawaii. This was a homestead of Japanese immigrants in 1900, and was farmed by three generations of the Daisaku Uchida family until 1994. Today the farm doubles as a coffee and macadamia nut producer, as well as a unique outdoor museum that re-creates the daily life of the coffee farmers during the years of 1925 to 1945.

With the support of the local community, the state of Hawaiʻi and the National Registers of Historic Places, the farm is able to offer free tours to visitors. The tour begins with a stroll through the coffee and macadamia nut orchard, which also is home to many vegetable gardens and fruit trees.

Throughout the tour interpreters in period clothing share stories about early farming and everyday living. The highlight of my afternoon was the tour of the farmhouse where the Daisaku Uchida family resided for more than 80 years. The tour concluded with an interesting visit to the farm’s original coffee pulping mill, which was constructed in 1926.

82-6199 Mamalahoa Hwy.Kealakekua, HI 96750(808) 323-3222www.konahistorical.org

The Kona Coffee & Tea Leaf CompanyConveniently located a few miles from Kona

International Airport, this was the perfect final stop on my coffee adventure. The shop is much more involved than any Starbucks. Near the entrance is a bright red roaster where all the coffee is roasted in small batches before packaging. During my stop I was treated to a roasting session with production manager Lani Wong. It was amazing to see the beans transform in color through a window on the roaster. And the smell, well, that you need to experience for yourself.

Toward the back of the store is a small nook where guests can sit and enjoy a video that tells the story of the coffee’s journey from farm to cup. In it you’ll learn fascinating tips about the family-owned operation and the Waiono and Malia Ohana farms where the beans are cultivated.

And in addition to a fully stocked coffee bar, there’s also an assortment of gourmet Hawaiʻi items to choose from.

(808) 329-6577www.konacoffeeandtea.com

Harvesting , processing and roasting (below) Kona coffee is a labor of love for Big Island coffee producers

I sat down to dinner one Halloween evening at The Lodge at Koele, and the waiter appeared at my elbow. He looked so stiff and un-Hawaiian in his white dinner jacket, holding a burgundy leather menu.

“Good evening,” he said — not aloha, but good evening in proper English.

“Hello,” I replied, and smiled.He handed me the menu and wine list.“I can’t tarry,” I said. “I’m reading from my books

aft er dinner.”“I know you are,” the waiter said. “I’ve got a spooky

story to tell you.”“I’d like to hear it.”“Certainly, sir.”It was the perfect place to be on Halloween, since

Th e Lodge at Koele was built on or very near an old graveyard.

Th e Halloween waiter began to tell me how when the Lodge fi rst opened, an advertising agency hired a beautiful young woman and a handsome young fellow to pose as rich honeymooners.

“Th ey stood outside their suite on the second fl oor and looked down into the Great Lobby,” the waiter said. “Th ey took lots of pictures.

“When the brochure came out, there was the young

couple, but standing behind them were other people. Faint outlines of other people. Not shadows, other people. Th ey threw away the brochures. Tossed ‘em. Junk. Took new pictures.”

“I’d like to see a copy of the original brochure,” I told him.

“I have one at home,” he said. “I’ll bring it tomorrow.”

Next day, the waiter called my room to say he’d looked everywhere and couldn’t fi nd the brochure, but that he would keep looking and he would call me when he found it. But I never heard from him again.

I told the young Filipino woman at the Concierge Desk the story I’d heard at dinner and she just hugged her arms, looked around to see who was listening, then said almost in a whisper. “Th ere are many ghosts here.”

I called Lanai the other day to ask the Halloween waiter if he ever did fi nd that brochure but when I asked for him by name, I was told that nobody by that name ever worked at Th e Lodge.

Editor’s note: Rick Carroll is a travel writer and editor of the popular “Hawai‘i’s Best Spooky Tales” book series. His work can be found at local bookstores, as well as via Bess Press at www.besspress.com.

Th e above story is fr om his book, “Hawai‘i’s Best Spooky Tales 3.”

The Halloween Waiter

By Rick Carroll

48

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University of Hawai‘i at Manoa Fall Sports Calendar

FootballNov. 22: vs. IdahoNov. 29: vs. Washington State (Time TBA)Dec. 6: vs. Cincinnati (Time TBA)

All UH Warrior Football games are played at 6:05 p.m. (unless otherwise noted) at Aloha Stadium, 99-500 Salt Lake Blvd., Aiea. Call the UH Ticket offi ce at 808-956-4482 for season and individual game tickets.

Wahine VolleyballNov. 15: Alumnae vs. Alumnae (5 p.m.)Nov. 15: vs. Utah Valley State (7 p.m.)Nov. 20-23: WAC Tournament (Time TBA)Nov. 26: vs. Cal Poly (7 p.m.)Nov. 28: vs. Cal Poly (8 p.m.)Dec. 4-6: NCAA Tournament First and Second Rounds (Time TBA)Dec. 12-13: NCAA Regional (Time TBA)Dec. 19-20: NCAA Championships (Time TBA)

All Wahine Volleyball games played

at the Stan Sheriff Center on the UH Manoa lower campus, 1355 Lower Campus Road. Call the UH Ticket Offi ce at 808-956-4482 for season and individual tickets.

World Invitational Hula FestivalNov. 6-8Performances by halaus from Hawai‘i, California, Mexico, Japan and more, dancing traditional and contemporary hula.Waikiki Shell, $10-$90. Call 1-877-750-4400 or visit www.worldhula.com

Jefferson Starship In ConcertNov. 21The legendary rock band performs live.Pipeline Cafe, 805 Pohukaina St., Honolulu. 7:30 p.m. $36 advanced general, $43 at the door, $75 advanced VIP or $80 at the door. Call 1-877-750-4400 or visit www.ticketmaster.com

Waikiki Holiday ParadeNov. 28Annual parade featuring local bands, Mainland marching bands, Pearl Harbor survivors, dignitaries, entertainers and more.Parade begins at Fort DeRussy, traveling through Waikiki along Kalakaua Avenue, ending at Kapiolani Park. Call 1-800-331-8579.

Sheraton Hawai‘i BowlDec. 24Yearly college football bowl game. Teams TBA. Tickets available at Aloha Stadium Box Offi ce Monday through Friday, 9 a.m.-5 p.m., or Stan Sheriff Center Box Offi ce Monday through Friday, 8 a.m.-4 p.m.Aloha Stadium, 95-500 Salt Lake Blvd., Aiea. $10-$45 (varies for section). Call 800-291-3999 toll free or local at 808-548-BOWL.

Howie Mandel OnstageDec. 26The comedian and host of NBC’s Deal or No Deal, performs his stand-up routine.Blaisdell Concert Hall, 777 Ward Ave., Honolulu. 7:30 p.m. $30-$55. Call 1-877-750-4400 or visit www.ticketmaster.com

‘Bodies ... The Exhibition’ On ViewThrough Jan. 18, 2009Features more than 200 specimens (whole bodies and individual organs) showing off the complex systems of the human body.Ala Moana Center, next to Nordstrom (Kapiolani Boulevard side), Honolulu. Open during regular mall business hours. $27.08 adults, $25 seniors, $18.75 age 12 and under. Call 1-877-750-4400.

‘Saltimbanco’ OnstageThrough Nov. 16The Cirque Du Soleil show combines theater, music, dance, acrobatics, colorful costumes and more.Neal S. Blaisdell Arena, 777 Ward Ave., Honolulu. Tuesday through Thursday 7:30 p.m., Friday and Saturday 3:30 and 7:30 p.m., Sunday 1 and 5 p.m. $40-$95 adults, $32-$76 for age 12 and up. Visit www.cirquedusoleil.com to purchase tickets.

‘Shark Megalodon’ ExhibitThrough Jan. 11, 2009A traveling exihibition highlighting the evolution, biology and misconceptions regarding the Megalodon, a giant prehistoric shark. Bishop Museum, Castle Memorial Building, 1525 Bernice St., Honolulu. Daily 9 a.m.-5 p.m. General admission $15.95 adults, $12.95 ages 4-12 and seniors, kama‘aina rates available. Call 808-847-3511 or visit www.bishopmuseum.org

calendars compiled by Kerry Miller

Howie Mandel

cour

tesy

pho

to

52

Aloha Classic Wave ChampionshipsNov. 5-17Finale event for the professional wind-surfi ng tour. Hookipa Beach, North Shore. Visit www.alohaclassicwindsurfi ng.com for complete daily schedules and more information.

EA Sports Maui InvitationalNov. 24-26Early season basketball tournament hosted by Chaminade University. Participating teams include University of Alabama, Chaminade University, Indiana University, University of North Carolina, Notre Dame, University of Oregon, Saint Joseph’s University and the University of Texas.Lahaina Civic Center, 1840 Hono-apiilani Highway, Lahaina. Visit www.MauiInvitational.com.

Maui Arts And Cultural Center Events**The Maui Arts and Cultural Center is located at One Cameron Way in Kahului. For more information on any of these events, call 808-242-SHOW or visit www.mauiarts.org

Salaam EnsembleNov. 13This ensemble of composers and mas-ter musicians perform Persian, Arabic, Turkish and Armenian music.McCoy Studio Theater. 7:30 p.m. $27.

Hooulu I Ka NaauaoNov. 15Sonny Ching performs a reconstruction of this hula masterpiece, along with Halau Na Mamo O Puuanahulu.Castle Theater. 7:30 p.m. $12, $25 or $40.

Jupiter QuartetNov. 20The famed chamber ensemble enter-tains with its usual intimate style.McCoy Studio Theater. 7:30 p.m. $27.

Cecilio And Kapono In ConcertNov. 22The popular Hawaiian folk/rock duo entertains live.Castle Theater. 7:30 p.m. $12, $28 or $37.

Ebb and Flow Arts EnsembleNov. 23The ensemble performs the world premiere of a commissioned piece by Scandanavian composer Per Norgard

of Denmark. More musical selections to follow.McCoy Studio Theater. 5 p.m. $25.

Willie K In ConcertDec. 13The Hawaiian singer and guitarist per-forms a special Christmas concert with the Kahaialii ohana.Castle Theater. 7:30 p.m. $12, $28 or $37.

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8th Annual Black and White NightNov. 7Strolling party with multiple live jazz ven-ues, stores open late, free food samples, author and artist receptions, best dressed black and white contest and more. Come dressed in black and white.Downtown Hilo, 5-9 p.m. Free. Call 808-933-9772 or visit www.poshfestivals.com.

Kona Coffee Cultural FestivalNov. 7-16Recognizes Kona’s cultural heritage and coffee pioneers. Features several events, including art exhibits, tastings, cupping competition, farm tours, sporting events, contests and parades.Several locations. Visit www.konacoffeef-est.com or call 808-326-7820.

An Old Hawai‘i NightNov. 22Fundraiser for Family Support Services of West Hawai‘i. Silent and live auctions, dinner, artwork, getaways, activities and no-host cocktails. Attire is aloha wear, new or vintage.Waikoloa Beach Marriott, 69-275 Wai-koloa Beach Drive, Waikoloa. Evening starts at 5 p.m., dinner served 6:30 p.m. Call 808-326-7778, ext. 103 for reserva-tions.

Christmas in the CountryNov. 28-30Special holiday celebrations include dem-onstrations, print and book signings by gallery artists and handcrafted decora-tions and gifts for the holidays.

Volcano Art Center at Hawai‘i Volcanoes National Park, Volcano. Friday through Sunday, 9 a.m.-5 p.m. Free with park entrance fees. Call 808-967-7565 or visit www.volcanoartcenter.org.

Christmas at Kona Village, Dining with the ChefsDec. 5Cuisine prepared by 20 top Hawai‘i chefs, accompanied by Island music by Nino Kaai. Silent and live auctions. American Culinary Federation presents.Kona Village Resort, Queen Kaahumanu Highway, Kaupulehu-Kona. 6-9 p.m. $85 individual and sponsorship tables of 10 available. Call 808-329-2522.

VAC Holiday ConcertDec. 17Performances by local talent, festive atmosphere and an audience carol sing-a-long.Volcano Art Center at Hawai‘i Volcanoes National Park, Volcano. 7 p.m. Free (cala-bash donations welcome). Call 808-967-7565 or visit www.volcanoartcenter.org.

Hilton Waikoloa Village Events**Hilton Waikoloa Village is located at 69-425 Waikoloa Beach Drive in Wai-koloa. For more information on any of the HWV events call 808-886-1234 or visit www.hiltonwaikoloavillage.com.

Moku o Keawe International FestivalNov. 5-9A celebration of hula and related arts, featuring Hawaiian music concert, hula competition, cultural workshops and a Hawai‘i marketplace.Held throughout Hilton Waikoloa Village. Visit www.mokuokeawe.org for schedule and more information.

Waikoloa Women’s Golf ChallengeNov. 7-9Female golfers from across the country compete in this two-day tournament. Also features a draw party and practice

round. Call 808-886-5524.

Na Lima Hana Holiday Craft FairNov. 28-29More than 100 Big Island crafters offer Hawaiian quilts, wood carvings, holiday ornaments, jewelry and more for sale. Also, live entertainment, food, silent auc-tion, children’s games and pictures and boat rides with Santa.Grand Ballroom. 9 a.m.-4 p.m. $1 or one canned good donation required for entry.

New Year’s Eve Dinner and Disco PartyDec. 31Gala dinner buffet with contemporary musicians, followed by disco party.Dinner in Water’s Edge Ballroom, 6-10 p.m., $79 plus tax and gratuity. Disco Party in Grand Ballroom, 8 p.m.-12:30 a.m., $35 includes two drinks and cham-pagne toast at midnight.

Kona Coffee Cultural Festival

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‘Menehune Moonrise’ ConcertNov. 14Kaua‘i recording artists Doug and Sandy McMaster perform traditional Hawaiian slack key guitar and ukulele songs, and tell stories of Hawai‘i’s an-cient people, the menehune. Free gift drawing. Seating limited.Hanalei Community Center, 5-5299 Kuhio Highway, Hanalei. 4-5:30 p.m. $20 general, $15 keiki and seniors. Call 808-826-1469.

‘The Wiz’ OnstageNov. 14-23A musical/dance show based on The Wizard of Oz by L. Frank Baum.Kaua‘i War Memorial Convention Hall, Hardy Street, Lihue. Friday, 7 p.m.; Sat-urday, 4 and 7 p.m.; Sunday, 4 p.m. $12 from local ticket outlets, $15 at the door, $12 students and seniors. Free for under age 4. Call 808-246-8985 or 808-245-7700. Visit www.kauaicom-munityplayers.org.

Christmas Craft FairDec. 5Items for sale by local artisans. Visit

the museum, enjoy food and partici-pate in Hawaiian music and hula per-formances.Kaua‘i Museum, 4428 Rice St., Lihue. 10 a.m.-8 p.m. Call 808-245-6931.

12th Annual Festival of LightsDec. 5-31Opening night festivities include carol-ing, Santa’s arrival, lighting countdown and lights on rice parade. Throughout the festival visitors can view illumi-nated Christmas decorations and visit Santa and Mrs. Claus.County Building, 4396 Rice St., Lihue. Opening night starts at 6 p.m., regular festival hours Friday through Sunday, 6-8 p.m. Call 808-828-0014.

Christmas In WaimeaDec. 6-25Drive through Waimea Town to see the holiday lights each night after dark. On Dec. 20 is the annual parade, follow-ing which refreshments are served and entertainment provided.Waimea Town, Kaumualii Highway. Lights on from dark until 9 p.m., pa-rade 6 p.m. Visit www.wkbpa.org.

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Halloween VolleyballNov. 1The Hawai‘i Volleyball Association and Hawai‘i Plays Ball host the “Hawai‘i Foodbank Halloween Costume Chal-lenge.” Play is four-person all-level teams and six-person recreational. Must wear a costume. After party at Planet Hollywood in Waikiki.Queen’s Surf Beach, Waikiki, O‘ahu. $20 per person. Call 808-955-2264 or visit www.HawaiiPlaysBall.com or e-mail [email protected].

DragonForce In ConcertNov. 1The London-based metal/rock band entertains live. BAMP Project presents.Pipeline Cafe, 805 Pohukaina St., Hono-

lulu, O‘ahu. Doors open 7 p.m., show-time, 8 p.m. Tickets $25 general or $50 VIP. Call 1-877-750-4400 or visit www.ticketmaster.com.

Angels And Airwaves In ConcertDec. 12The alternative rock band performs live with Timmy Curran. BAMP Project presents.Pipeline Cafe, 805 Pohukaina St., Hono-lulu, O‘ahu. 8 p.m. Tickets $35 general or $70 VIP. Call 1-877-750-4400 or visit www.ticketmaster.com.

New Year’s CelebrationDec. 31Live entertainers, fi reworks display, face painting, balloon animals, free

door prizes and specials at marketplace restaurants.Aloha Tower Marketplace, One Aloha Tower Drive, Honolulu, O‘ahu. Enter-tainment begins 7 p.m., fi reworks at midnight. Free admission. Call 808-566-2337 or visit www.alohatower.com.

go!

DragonForce

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Kona International Airport at Kea–hole (KOA), Hawai‘i Hilo International Airport (ITO), Hawai‘i

Honolulu International Airport (HNL), O‘ahu

Kahului Airport (OGG), MauiKapalua Airport (JHM), Maui

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Ho‘olehua Airport (MKK), Moloka‘i

AIRPORT LOOP

OVERNIGHT

PARKING

PUBLIC

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INTERISLAND TERMINAL

CAR RENTALCOUNTERS

where to find go!


Vernal

Moab

Cedar City

Vancouver

SeattleSpokane

Kalispell

CodyJackson Hole

Salt Lake CityRenoSacramento

FresnoMonterey

BakersfieldSan Luis ObispoSanta Barbara

Long BeachLos Angeles

Orange CountySan Diego

Carlsbad

Palm SpringsOntarioBurbank

Tucson

Grand JunctionVail

Aspen Colorado Springs

Durango

Farmington

Albuquerque

Roswell Hobbs

Carlsbad

El PasoDallas/Ft. Worth

AustinSan AntonioGuaymas

Mazatlan

Puerto Vallarta

Guadalajara

Cabo San Lucas

Kona

Hilo

KahuluiKapalua

Ho‘olehuaHonolulu

Lihu‘e

Lake Havasu

YumaPhoenix

FlagstaffHermosillo Houston

New OrleansBaton Rouge

JacksonMontgomery

Savannah

AthensAtlanta

Charleston

ColumbiaMyrtle Beach

Wilmington

Raleigh Durham

ManhattanGreat Bend

Oklahoma City

WichitaDodge City

Garden City

SalinaHays

Lincoln

Omaha

Sioux FallsRapid City

BrookingsHuron

Kansas City

BloomingtonMoline

Des MoinesCedar Rapids

Minneapolis

Milwaukee Grand RapidsLansing

Detroit

WatertownOgdensburg

Massena

SyracuseAlbany

Rochester

PortlandManchester

BostonProvidence

HartfordNewark

New YorkFranklin

DuBoisHarrisburg

AllentownLancaster

PhiladelphiaHagerstown

Cleveland

Pittsburgh

ParkersburgMorgantown

AkronS. Bend

Fort WayneColumbus

DaytonCincinatti

IndianapolisLexington Lewisburg

Charleston ClarksburgNorfolk

Charlottesville Richmond Newport News

RoankoeGreensboroTri Cities

Mobile

Birmingham

Huntsville

MemphisNashville

KnoxvilleAshevilleGreenville/Spartanburg

El DoradoHot Springs

Harrison Jonesboro

Little Rock

Pensacola TallahasseeJacksonville

Fort LauderdaleMiami

Sarasota

Gunnison

Hayden

Eugene

Medford

Calgary

Orlando

Phoenix

Las Vegas

MauiMolokaʻi

Lānaʻi

Hawaiʻi(The Big Island)

Kaua‘i

O‘ahu

Denver

Chicago

Charlotte

Washington

Mesa Air Group Route Map


Mesa Air Shutt le was founded by Larry Risley in 1982 and began with scheduled service between F a r m i n g t o n

and Albuquerque, New Mexico using a nine passenger Piper Chieft an. Mr. Risley, an aircraft mechanic by trade, mortgaged his house and fi xed base operation business to start the airline. Mesa has since grown to be one of the world’s largest independent regional airlines.

In its fi rst ten years of business, Mesa grew from a company with one aircraft serving two cities to an organization operating 38 aircraft and serving 63 cities. During this same period, the company transformed itself from a small closely held corporation to a publicly traded corporation on the NASDAQ exchange under the symbol MESA. In 1989, the company expanded its operations through a codeshare agreement with Midwest Express and then in 1990 with the acquisition of Aspen Airways. With the Aspen acquisition, Mesa gained its fi rst codeshare agreement with United Airlines and began operating as United Express out of Denver.

In 1991 Mesa purchased Air Midwest, adding US Airways as a codeshare partner, and West Air in 1992, adding additional routes as United Express. Mesa further expanded in 1992 through the signing a codeshare agreement with America West. In 1994 Mesa acquired Pitt sburgh-based Crown Airways, further strengthening the company’s ties to US Airways.

In 1998, Mesa negotiated a new codeshare agreement with America West and relocated its corporate headquarters from Farmington to Phoenix. In 1999 Mesa announced the acquisition of Charlott e-based CCAir, adding more US Airways routes to its route network. Also in 1999, Mesa announced the acquisition of Charlott e-based CCAir, adding additional US Airways routes.

In 2000, Mesa codeshare agreement with America West increased to include 22 regional jets. By this time 75% of Mesa’s operations were being conducted under revenue guarantee contracts with other airlines.

In 2001, Mesa announced an agreement with America West to add up to 40 larger CRJ aircraft and became the launch customer for the new 86-seat Bombardier CRJ 900.

Mesa’s mission is to be the premier high quality, low cost regional airline while also looking to innovate and pursue new opportunities in the rapidly changing airline industry. Mesa continues to grow and recently expanded its codeshare agreement with Delta Air Lines, its United codeshare agreement and the launch of go!, Mesa’s independent operation in Hawaii. go! operates state-of–the-art 50-seat regional jets to provide low-cost, high frequency service to the cities of Lihue, Kahului, Kona, Hilo and Honolulu. go! recently expanded its route network in Hawaii with the launch of service as go!Express operated under a codeshare agreement with Kona-based Mokulele Airlines. Th is new service adds the airports of Kapalua, Maui, Ho’olehua, Molokai and Lanai City, Lana’i to the go! route network.

As of August 1, 2007 Mesa was operating 199 aircraft with over 1,300 daily system departures to 181 cities, 46 states, Canada , Mexico and the Bahamas. Mesa operates as Delta Connection, US Airways Express and United Express under contractual agreement with Delta Air Lines, US Airways and United Airlines, respectively, and independently as Mesa Airlines and go!.

Mesa’s mission is to be the premier high quality, low cost regional airline…

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CAILLAT - Oahu Publications · 28 Cover Story: Colbie Caillat Th e sun-kissed songstress basks in...

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