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Aloha Fall
We are always excited to produce our Food & Drink issue every October. We often end up with more content and businesses we want to feature than we are able to! With the fall rhythms starting to sink in, it’s time to explore some of our island's favorite places to eat.
October is our most delectable issue of the year, filled with some of our favorite dishes and beverages around town. We had the pleasure of sitting down with Kona Brewing Company and learned about their history, impact on the Big Island, and the innovative technology they use every day. It’s truly a place where the community loves to hang out. I always bring visitors there for a wonderful experience. We were honored to do this article with them.
One of the more recent stories that caught my attention was learning the origin of Kuleana Rum Works and the rediscovery of sugar cane that has been on our island in the last decade. This incredible entrepreneurship and honoring this island's history is what makes it a leading business in Hawai'i.
There is an art to creating a flavorful dish that not only satisfies our taste buds but evokes memories. Magics Beach Grill does it. You may have memories of body surfing Magic Sands Beach as a kid while enjoying some of the best local dishes in Kona. This restaurant is a perfect date night with unbelievable ocean views.
We hope you enjoy this issue as much as we did. As always, thanks for reading, and we’ll see you around town!
Learn how to start your own publication at citylifestyle.com/franchise.
Holualoa Garden and Kitchen
We offer a truly captivating setting for any event, making it an ideal choice for your special occasion. Nestled on the slopes of the majestic Hualalai volcano, this venue boasts a remarkable combination of natural beauty and island charm. Come and enjoy our farm-to-table American cooking with an organic bent served in garden environs, plus a coffee shop. HolualoaGardenAndKitchen.com.
Photography by Frederic Lardinois through Google Maps
Photo by Zoey Skidmore (book.zoey@gmail.com)
Guided K a y ak and Snorke l T ou r s
K ea l akek u a B a y
Kona Brewing Company
The renowned brand brings it all back to being local and sustainable
ARTICLE BY MATIAS ARREDONDO PHOTOGRAPHY BY FLETCH PHOTOGRAPHY
Everybody remembers their first time at Kona Brewing Company’s pub or brewery. People feel emotionally attached to the brand, but others think the company belongs to the multinational Anheuser-Busch, owner of Budweiser, Stella Artois, and Bud Light. Though it was accurate a few years back, this company has decided to craft its own destiny.
Kona Brewing Company started in 1994, aiming to represent Hawai’i through crafted drinks. However, marketing knowledge and sales limited its growth. In 2010, Craft Brew Alliance (CBA) bought it out. Although the staff learned how to grow the business, it was clear that CBA’s effort was focused on volume production and reaching new markets.
Without a bottling plant in Hawai’i, CBA had to buy bottles on the mainland, ship them empty to the Big Island, fill them, and then ship them back. This business strategy wasn’t financially sustainable, so CBA opted to brew beer off-state.
In 2020, Kona Brewing Company became independent of Craft Brew Alliance. AnheuserBusch, the already exclusive distributor, planned to purchase the remaining CBA shares, but the Department of Justice prevented it from becoming a monopoly in the state. The deal was to keep the mainland and the Hawaiian businesses separated.
“We're more local than anybody because we cannot even sell outside Hawai’i. There are things that you can only drink here because you will never find them on the mainland,” says Nathalie Carisey, President of the Company.
A few years back, most of the beer was made across the ocean, but now 75% is sold out of the Kona facility. “The best thing we ever did was to put the flag on the cans that says ‘Made in Kona, Hawai’i.’ The beer tastes better here than on the mainland because we brew it daily, and it’s not pasteurized,” says Jen Busch, VP of Finance.
The change of direction led the company to ask itself what the best thing to do for the land, its employees, and the community was. “When we became independent in 2020, there was a lot of excitement about returning to our roots. We unpacked the corporate stuff but kept our original values from our founders. Then we fine-tuned them to what we have now,” says Amie Yessis, Director of Talent and Culture.
Empowering the staff team created a nurturing working environment. Between Kona, O’ahu, Kauai, and the remote workers, the employee count is 224. Some have been with the company for up to 20 years, a rarity in restaurants that screams ‘employer of choice.’
“I knew liquid aloha was a catchphrase on the side of each bottle. But when I moved to Hawai’i, I realized it's a lifestyle where you can talk with somebody and feel the aloha, the respect, the love, you know? It changed my perspective on what beer is and can be,” says Andre Borlack, Brewery Manager.
Though the new building can be spotted from Kuakini Highway, the lot stayed empty for years until construction started amid the global pandemic. The establishment is a pinnacle of development and sustainability, but the process to get there involved the entire staff team.
“We’re more local than anybody because we cannot even sell outside Hawai’i. There are things that you can only drink here ...”
— Nathalie Carisey, President of the Company
“I worked at the original brewery that started in ‘94 and then came to this world-class facility that we got to be a part of designing and building. I got to help draw the lab on paper and then see it come to life,” says Kayla Jensen, QA Manager.
As part of its pledge to the environment, Kona Brewing Company combines solar panels with an on-site biogas microturbine. The plan is to install a battery bank to maximize energy production and support the local grid. “At this company, if it makes sense for the planet, we do it. We're not making decisions just based on the bottom line, we also consider the impact on the island community,” says Tietjen Hines, Senior Director of Engineering and Technical Services.
Ryan McVeigh, Director of Brewing, Operations and Brew Master, shares that during the two decades, he’s been with the company, every year something improves. “Wood pallets, aluminum, and the plastic wrap we use for almost everything can be and should be recycled and reused. The next phase of business in Hawai'i is going back to those core values and sharing them across the industry,” he says.
This commitment ensures the company's achievements and resources are shared with the local ‘ohana. A year ago, Koholā Brewery lost its facility during the Maui Fire. Months later, they contacted Kona Brewing Company, asking for help producing their beer. Where others would’ve seen the business competition, Kona Brewing Company saw an opportunity to practice their kuleana.
“We've been putting their beer back on the market and did a collaboration beer with them, which we introduced in Maui on August 1st. They're opening their first taproom since the fire,” says Nathalie Carisey.
But the investment doesn’t end there. The company also facilitates tours to college and high school students looking for educational opportunities like a degree in fermentation science. “We want to open our doors to schools to come and train or use our equipment to do research,” says Nathalie Carisey. She desires to connect people with the local industry and show them career opportunities without having to leave the state.
KBC’s goal for the upcoming years is to source and produce everything in Hawai’i. Innovation and sustainability are vital in facilitating collaboration with hotels, established island companies, and even food trucks.
“We want to know everybody and see how we can use our name to help create new things,” says Nathalie Carisey. “We’re dedicated to the island; we’re dedicated to Kona. We are letting people know we are not 30 years old, we're 30 years young, and there's more to come.”
Learn more at KonaBrewingHawaii.com.
“We are letting people know we are not 30 years old; we’re 30 years young, and there’s more to come.”
STRIVING FOR MAGIC
MAGICS BEACH GRILL’S NEW TRIO HAS A NEW DINNER MENU
ARTICLE BY SAMANTHA ARREDONDO
In 2023, Peggy Szelinski came on as Magics’ manager from her time at Merriman’s Waimea. Szelinski was looking for a challenge and desired to help shape and grow something new; that’s when Magics invited her in. “I remember standing out by the rock wall and all the staff coming up and introducing themselves to me … It felt like family. It felt like home,” Szelinski says.
PHOTOGRAPHY BY FLETCH PHOTOGRAPHY
However, she knew she couldn’t do this on her own, so she brought in Brian Christman — an executive chef with years of experience in New York, Chicago, and all around California — whom she had worked with previously. Burnt out from corporate takeovers that suck the creative soul from restaurants, Brian was also ready for a change and moved to the Big Island to take on the role of operational manager, acting as the glue between the kitchen and the business.
One of his first goals was to create and reintroduce a dinner menu featuring “classic dishes elevated with the taste of the islands,” Brian says. He aimed to help Magics find its niche on the Kona Coast.
The second was to bring on new head chef, Jason Criswell. Originally from Hawai’i, Criswell had been working on the mainland and was enthusiastic about returning to the islands and his culinary roots.
The resulting menu is a fusion with many of the dishes having Italian influence and all ingredients being sourced fresh, not frozen, and local when possible. I had the privilege of sampling three of them.
BURRATA SALAD WITH GRILLED MANGO
A sensory explosion. The tangy balsamic hits with a punch amid the silky burrata, fresh tomato, and crunchy macadamias. Just the faintest hint of
“CLASSIC DISHES ELEVATED WITH THE TASTE OF THE ISLANDS.”
bitterness from the market greens perfectly offset the elevated sweetness of the grilled mango. Every bite is delightful, but this is truly one of those dishes where you want a bit of everything to fully enjoy the combination of flavors. Even missing just one element is enough to appreciate the thought put in by the chefs who created the dish.
PINEAPPLE FRIED RICE
Surprising. Though I went in expecting a standard fried rice with sweet pineapple, the first taste filled my mouth with a pleasant, unanticipated warmth from the yellow curry. Plump, firm edamame added a satisfying bite to this normally vegan dish. I, however, had one of the protein options in the form of Crispy Pork Belly. As opposed to being fried, Magics marinates their pork belly for 24 hours before drying and coating it in a salt crust, which is removed just before cooking. With the flavors of Korean BBQ, it adds a sweet richness that pairs well with the spices of the rice.
SEARED SCALLOPS WITH LEMON PARMESAN RISOTTO
As a scallop lover, this dish was a highlight. The flavor of the fresh scallops is allowed to shine with only a sprinkle of sea salt for seasoning. The creamy Parmesan of the risotto instantly coated the mouth and finished with a subtle but undeniable lemon hint that makes you crave more. A pinch of black pepper cuts through the rich risotto, enhancing the flavors; and when you put the two elements together with the lemon, garlic, and herb oil that garnishes the plate, the result is decadent. It does not scream Hawai'i, but it does scream for another bite.
My one disappointment was being unable to try the out-ofseason Ulu — breadfruit — fries, a specialty of Magics, and not something you see on many menus. But with the season typically beginning in September, that just means I’ll have to go back and try this unique offering soon!
Learn more at MagicsBeachGrill.com.
Each fall, renowned artists gather in Holualoa to create art together and raise funds for Hawai’i Island art teachers
PHOTOGRAPHY BY FLETCH PHOTOGRAPHY
Art to Art
ARTICLE BY MARGARET KEARNS
About 40 artists representing Hawai’i, the U.S. mainland, Canada, Australia and New Zealand, working in various mediums, participate annually in this invitation-only event. The 2024 Hawaii Artist Collaboration takes place over four days beginning November 2. Much of the completed artwork made from found objects collected throughout the year is featured at a benefit auction (both silent and live) at the end of the week. This year, the auction is set for Saturday, November 9, from 4 to 7 PM at the Hawai’i Island Community Health Center Pavilion in Kailua-Kona.
Holualoa artists Tai Lake — an internationally acclaimed woodworking designer and fine furniture maker — and Cliff Johns, an award-winning woodturner, organized the first Hawaii Artists Collaboration in 2011. From the start, Tai has hosted the artists, inviting them to live, eat, work and play at his two-acre property with open-air workshops just north of central Hōlualoa Town.
“We were inspired by the first artist collaboration event we attended in Saskatchewan, Canada, in 2006. More than 100 artists worldwide attended Emma International, which grows each year. The energy, enthusiasm, creativity and willingness to share were just on fire,” Tai says. “The cross-pollination among artists was absolutely reinvigorating.”
According to Cliff, the duo returned home, imagining something similar could happen here on Hawai’i island. “We asked ourselves, ‘Who wouldn’t want to come to Hawai’i and make art for a great cause.’”
With a vision of what could be and how it could benefit the community at large, Tai says it took five years to pull it all together, one step at a time.
“We were inspired by the first artist collaboration event we attended in Saskatchewan, Canada, in 2006. More than 100 artists worldwide attended Emma International …”
Alex Gupton, long-time Hawaii Artist Collab participant and owner of the Gupton Gallery on the waterfront in KailuaKona, says, “Tai is a good salesman but an even better cheerleader. In his own words, ‘enthusiasm is contagious,’ and it was, in fact, his enthusiasm that fueled the huge amount of interest and excitement around the first Collab here.”
That first year, while Tai was busy cleaning up and making more space at his place, as well as recruiting artists with specific skill sets, Cliff was out looking for stuff — anything and everything from old bicycle parts and antique phonographs to discarded old roofing from the Aloha Theatre — to be used by the artists, according to Alex.
“It was and still is all about gathering artists to share ideas, skills and inspiration. We work together to create up
to 85 pieces of art each year using a mixed media approach, with two or more artists contributing to the finished piece,” Cliff says.
Tai says the idea is to encourage artists to venture outside their usual medium, working in alternative art forms to expand their vision and skills. While it’s an opportunity for kupuna and master artists to recharge their work, it also provides a venue for passing traditional and contemporary methods to a younger generation of artists, he says.
Alex’s first Collab in 2014 brought a stunning revelation; he realized for the first time just how much of his career has been spent in solitude. “You’re alone working all these years, and then suddenly you’re with all these wonderful, talented artists who are so willing to welcome you in, so willing to let you
“Underfunding of art programs in our local schools K through 12 is huge, from the lack of supplies to space to teach art.”
This year, artists specializing in everything from wood turning and ceramics, painting and jewelry-making, forged ironwork and sculpture to glassblowing and textiles will participate, and, once again, local art teachers will benefit from auction proceeds.
“Underfunding of art programs in our local schools K through 12 is huge, from the lack of supplies to space to teach art. Raising money to provide art supplies was our initial goal, with some $36,000 in proceeds donated since the auction’s inception. In 2023, that giving expanded to include $1,000 in supplies sent to Maui’s temporary centers housing students displaced by the destructive, heartbreaking August fires,” Tai says.
into their space, whether it’s pounding metal or turning wood for the first time,” he says.
Victor Pilolla, Alex’s gallery partner, relocated to Kona from Chicago in 2020, bringing years of experience in theatrical set design. When Alex introduced him to the Art Collab concept, he immediately embraced it. He is now the on-site facilitator during the art-making portion of the week.
“I tell the artists, if you need something, come to me, ask me and I’ll take care of it,” he says.
He says funding will also include scholarships for students attending summer art programs at the Donkey Mill Art Center this year. Additionally, a school curriculum that integrates this collaborative concept into the classroom is now in the planning stages.
“We can create a template to take this idea to any group of people – keiki to kupuna – from kindergarten classrooms to senior centers,” he says.
The Hawaii Artist Collaboration is a 503C nonprofit. For more information and tickets, follow Hawaii Artist Collaboration on Facebook or log onto HawaiiArtistCollaboration.org.
KULEANA RUM WORKS
This North Kohala company defies stereotypes and proves rum and responsibility can be related concepts
ARTICLE BY MATIAS ARREDONDO
PHOTOGRAPHY BY FLETCH PHOTOGRAPHY
In 2007, Steve and Jackie Jefferson sailed around the Caribbean with their two little keiki. On the French island of Martinique, they tasted Rhum Agricole. This variety uses fresh-pressed sugarcane juice instead of molasses but only accounts for 3% of the global rum production.
“We had this huge moment. We had never tried anything like this before.”
“We had this huge moment. We had never tried anything like this before,” Steve recalls. The experience was so impactful that the Jeffersons dreamed about making their Rhum Agricole with fresh sugarcane juice grown where they were born and raised, Hawai’i.
Like most people, Steve believed sugarcane had been introduced to Hawai’i by the sugarcane planters in the 1800s. That changed after meeting Noa Lincoln, a Stanford University student working on his PhD thesis. Noa demonstrated through DNA testing that about 35 species of kō — a rare, native Hawaiian heirloom sugarcane — derived from the 2 or 3 original cane plants brought by the first settlers to the Hawaiian islands almost a thousand years ago.
“The Hawaiian civilization created an agricultural system that rivaled any major civilization, and sugar
cane was a vital element. Knowing that we are part of a culture that helped develop these plants into what we have today is something to be proud of,” shares Steve.
Steve investigated these derived cane plants and learned they had a wide color and flavor range. This cultural treasure had been hiding in plain sight in backyards, gardens, and fields across Hawai’i. He decided to replant these varieties and share their richness with as many people as possible to keep the heritage alive.
As a result, Kuleana Rum Works was established in the mid-2010s on a 45-acre farm near Upolu Point, a strategic place in North Kohala. The salty ocean air, plenty of rain, and fresh breeze make the 35 heirloom Hawaiian kō varieties thrive. Depending on the plant type and weather conditions, the sugarcane cuttings CONTINUED >
take between 12 and 36 months to be ready for harvest and produce an average of 25 stocks about six feet tall.
After harvesting and pressing the canes, the fresh juice undergoes the fermentation process, where it’s mixed with yeast and water. Kuleana Rum Works differentiates itself from other spirit companies by not boiling the juice, which usually strips it of its taste — instead, the juice ferments naturally in a controlled environment, preserving all its qualities and flavor profiles.
While rum can be distilled at up to 94% alcohol by volume (ABV), this company distills its spirits at a low ABV. The process takes longer, but it ensures the final product is a world-class spirit. “We let many of those flavors come true because we've put a lot of time into developing them,” Steve shares.
Although rum companies can add sugars and coloring up to 2% of the volume without disclosure, Kuleana Rum Works is not into that. “We're completely additive-free,” says Steve. “Most rums have caramel or vanilla syrups added. When they say ‘gold rum,’ it’s actually one of those 94% ABVnear-vodka rums with gold coloring, and people are supposed to think it’s aged.” Instead, the spirits’ color comes naturally from aging in wooden barrels stored at the distillery.
Steve shares an epiphany about Hawaiian culture: “A lot of our decisions are long-term and multi-generational. It boils down to hard choice, easy life versus easy choice, hard life.” This mindset made the company highly respected in the local community and internationally.
During the global pandemic, the Big Island had a shortage of hand sanitizer. Due to federal guidelines, significant volumes of alcohol could not be transported from the mainland. Suddenly, Steve realized he could use the distillery’s alcohol to produce a CDC-approved sanitizer and donate it
We were hesitant about using Kuleana (responsibility) as a name, but we look at everything we do through these glasses now.
to the county. It was a hard choice to give it away for free, but hospitals and first responders benefited, and the county later awarded Kuleana Rum Works a grant to buy equipment.
“We were hesitant about using Kuleana (responsibility) as a name, but we look at everything we do through these glasses now. We force ourselves to consider if it’s good for the community. Is this land healthier and better because we’re here or not? Is this the best possible way we could make rum? Or are we taking shortcuts?” says Steve.
The company’s high standards have gained recognition nationwide. What was once just a dream has gone from a distillery to a sugar cane farm and then a bar and restaurant, but Steve doesn’t claim all the credit.
“I'm extremely proud of everybody who’s part of this. The company now belongs to 50 families, and we have hundreds of investors all over the world. By showcasing Hawai’i, we can be as good or better than the world's best.”
Learn more at KuleanaRum.com.
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MAKE PRICELESS MEMORIES. RIDE BIG ISLAND.
OCTOBER 3RD
3rd Annual Aloha Shirt Festival
Outrigger Kona Resort and Spa | 12:00 PM
The event is held from October 3 to 6, from 12 to 9 PM, offering vintage aloha wear exhibits, music, a pop-up fair, a silent auction, traditional workshops, a lei competition, food and beverage, hair and makeup shows, photo workshops, live hula, an afternoon tea party, fashion runway shows featuring vintage collections, contemporary designers, wearable art, and manta watching! AlohaShirtFestival.com.
OCTOBER 12TH Hāmākua Sugar Days Festival
45-3490 Māmane Street, Suite C, Honokaʻa | 11:00 AM
The Honoka’a Heritage Center presents the Hāmākua Sugar Days Festival (October 5-20), marking the 30th anniversary of the closing of the last local sugar plantation. Celebrate the history and legacy of an era and an industry that shaped the region, while exploring newer agricultural initiatives. There will be activities and presentations for all ages around the Honoka’a area. HamakuaSugarDays.org.
OCTOBER 13TH
27th Annual Hawaiian Slack Key Guitar Festival - Kona Style
Outrigger Kona Resort & Spa | 1:00 PM
The annual festival will feature 12–15 of Hawai’i’s favorite artists in the Hawaiian Slack Key Guitar Genre. Attendees will also enjoy some of their favorite drinks at the bar, great food offered at the local food truck, and some Big Island
74-5620 Palani Road Kailua-Kona, Hawaii (808) 329-7797• malamachiropractic.com
KONA COFFEE Cultural Festival
Celebrate the harvest as Kona coffee takes center stage at the 53rd Annual Kona Coffee Cultural Festival
Friday November 1 through Sunday November 10
Honoring the accomplishments of Kona coffee farmers, artisans and pioneers.
Explore event details and plan your unforgettable journey through centuries of tradition and flavor. Your adventure begins at konacoffeefest.com
events
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favorite snacks and desserts. Don’t miss the free daily giveaways and souvenir festival merchandise. kihoalufoundationinc9@gmail.com.
OCTOBER 18TH
14th Annual Hawai’i Food & Wine Festival
Mauna Kea Beach Hotel | 6:00 PM
The highly anticipated Fourteenth Annual Hawai’i Food & Wine Festival (HFWF) returns with an impressive lineup of events this fall. Widely recognized as the premier culinary destination event of the Pacific, the event features hundreds of world-renowned chefs and culinary leaders, winemakers, sommeliers, mixologists and more. HawaiiFoodAndWineFestival.com.
OCTOBER 19TH
Street Eats, A Kailua Village Food Truck Festival
Ali’i Drive | 12:00 PM
Experience a variety of cuisine options from food trucks, food vendors, and restaurant pop-ups from around Hawai’i Island. Ali’i Drive closes to vehicle traffic as food trucks line up in Historic Kailua Village. Enjoy live entertainment and hula performances throughout the day in the heart of the village at Emma’s Square. hkvevents@gmail.com.
OCTOBER 26TH
2024 VinFast IRONMAN
World Championship
Courtyard by Marriott & King Kamehameha’s Kona Beach Hotel | 6:00 AM
Hawai’i will host the best male professional and age group triathletes worldwide. The historic race takes athletes through the clear waters of Kailua Bay, along the wind-swept coast, and through the barren lava fields of the Island of Hawai’i, where strength, grit, and heart must be summoned to navigate challenging race conditions and Island heat. IronMan.com.
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