Kāʻanapali Magazine - Summer/Fall 2013

Sum m er / FA L L 2013

q Your

compLimentArY iSSue

Journey with us on a Polynesian adventure through the islands of the South Pacific.

• Experience the songs and dances of Polynesian cultures—Hawaiian, Samoan, Tahitian, Fijian, Tongan, and Maori • All you can eat dinner buffet • Open Bar • Thrilling fire knife dance • Oceanfront on Ka‘anapali Beach at the Hyatt Regency Maui Resort and Spa’s Sunset Terrace Winner of the 2013 Silver ‘Aipono Award for

Best Maui Luau For reservations, call 808 667 4727

200 Nohea Kai Drive Ka’anapali, HI maui.hyatt.com The trademark HYATT and related marks are trademarks of Hyatt Corporation. ©2013 Hyatt Corporation. All rights reserved.

�able of �ontents FeATuReS

Kā‘anapali: A Place in History 24

When the Royal Lahaina Beach Club opened its doors in December 1962—followed a month later by the Sheraton Maui—it launched Kā‘anapali as the first master-planned resort on Earth, an evolution that would transform the island and bring the world to these shores. A year later, Shell’s Wonderful World of Golf made its Hawai‘i television debut at the Royal Kā‘anapali Course. The rest—as these pages happily celebrate—is history.

Aaah, Spa! 32

We modern humans could learn a thing or two from the natural healing practices Hawaiians perfected long centuries ago. At Kā‘anapali, we can. Here’s a look at the Westin Maui’s Heavenly Spa and the Sheraton’s Spa at Black Rock—two of the resort’s venues that offer the soothing indulgence of Hawaiian healing arts.

Take the Plunge! 36

Beyond the champagne sands of Kā‘anapali Beach lies an underwater realm whose denizens greet you like canvases of living color. Your passport— a snorkel sail with Teralani Sailing Charters.

A Cup of Paradise 42

In 2013, coffee celebrates two centuries as a Hawai‘i crop. We think that’s grounds for rejoicing.

Here’s a look at the history of that magic bean, and why its presence is one of the perks of attending Kā‘anapali Fresh.

Asian Fusion at Japengo 48

A breaching humpback whale? You never know who you’ll meet on a Teralani snorkel sail.

See story page 36.

6 Kā‘anapali Magazine

Cover photo courtesy of Sheraton Maui Resort & Spa

jason moore

With its Eastern take on Pacific Rim cuisine, the Hyatt Regency Maui’s indoor/outdoor dining spot has been winning awards since it opened in 2011.

Voted “Best Stage Production” 6 consecutive years Voted “Best Cultural Production” 2 consecutive years – Maui News Readers Poll

“Spectacular Theatrical Sensation” – National Geographic

“`Ulalena Proves There’s Life Beyond a Luau” – Travel + Leisure Magazine

ASK ABOUT OUR DINNER & COCKTAIL PACKAGES FEATURING MAUI’S TOP RESTAURANTS

To Make Reservations, Call

808.856.7900

Scan to preview show Placed in the topperforming 10% of all businesses worldwide on TripAdvisor

878 FRONT STREET, LAHAINA

WWW.MAUITHEATRE.COM facebook.com/ulalenafans

twitter.com/ulalenamaui

DePARTMenTS

Tiramisu at Pūlehu, an Italian Grill. See story page 51.

In the Kitchen 51

A Word from the President 14

Cocktails à la Kā‘anapali 52

We proudly introduce some of the talents behind our premiere issue.

Meet Michael Jokovich, general manager of the Hyatt Regency Maui, and current president of Kā‘anapali Beach Resort Association.

Where . . . ? 16

Keep our resort map handy and find what you’re looking for.

Nīele 18 In Hawaiian, nīele means “curious.” If that defines you, these pages on art, style, shopping and more are sure to satisfy.

8 Kā‘anapali Magazine

What’s cooking? We interview Wesley Holder, executive sous chef at Pūlehu, an Italian Grill.

The cocktail is back! Get into the spirit with the great libations our mixologists create— from the Barefoot Bar at Hula Grill to Roy’s and Paradise Grill.

Dining Guide 54

Hungry? Whatever you’re in the mood for, you’ll find it at Kā‘anapali, just a beach walk away.

Kā‘anapali Fresh 60

Our signature summer event is back!

Meet our outstanding chefs and local farmers, and savor a movable feast, wine tastings, agricultural tours, entertainment by acclaimed island performers, and more.

A Game of Golf 62

One of you wants to hit the fairways, the other wants the beach? Kā‘anapali makes it easy for couples to play “vacation negotiation.”

Tips to Lower Your Score 64

Our head golf pro offers his insights on mastering the Royal Kā‘anapali and Kā‘anapali Kai.

See Learn Do 66

Looking for daytime adventures?

Hawaiian culture? Water sports?

Whatever activities you’re into, you’ve come to the right place.

Calendar 72

Check here for special events and resort activities that don’t come along every day, plus a few of our favorite happenings around Maui.

The WesTin Ka’anapali Ocean ResORT Villas

Contributors 12

LEFT TO RIGHT: PULEHU, AN ITALIAN GRILL AT THE WESTIN KA‘ANAPALI OCEAN RESORT VILLAS TEPPAN-YAKI DAN AT SHERATON MAUI RESORT & SPA WAILELE POLYNESIAN LUAU AT THE WESTIN MAUI RESORT & SPA

A place for every taste You’ll find a variety of dining experiences at our three stunning resorts along Ka‘anapali Beach. Depending on your mood, you can savor an artful array of contemporary Japanese cuisine, experience a thrilling luau alongside a Hawaiian feast, or indulge in a classic Italian menu with a local twist.

To learn more, visit DININGINHAWAII.COM or call Sheraton Maui Resort & Spa at 808.921.4600 The Westin Maui Resort & Spa at 808.667.2525 The Westin Ka‘anapali Ocean Resort Villas at 808.667.3200

More Luxury. More Destinations.

©2013 Starwood Hotels & Resorts Worldwide, Inc. All Rights Reserved. Preferred Guest, SPG, Aloft, Element, Four Points, Le Méridien, Sheraton, St. Regis, The Luxury Collection, W, Westin and their logos are the trademarks of Starwood Hotels & Resorts Worldwide, Inc., or its affiliates.

AdministrAtive

Kā‘anapali Beach Resort Association Publisher

Diane Haynes Woodburn Consulting editor

Rita Goldman

mAnAging editor

Inger Tully

Art direCtor & designer

John Giordani stYle editor

Conn Brattain Ad mAnAger

Harry Chang

Controller & offiCe mAnAger

Kao Kushner

Contributing Writers

Lehia Apana, Alix Buchter, Jill Engledow, Teya Penniman, Heidi Pool, Marti Rosenquist, Sarah Ruppenthal, Matthew Thayer, Shannon Wianecki Contributing PhotogrAPhers

Conn Brattain, Peter Liu, Jason Moore, Ryan Siphers, Matthew Thayer distribution & CirCulAtion

Haynes Publishing Group, Inc. Advertising sAles (808)

242-8331

ACCount exeCutives

Michael Haynes, Laura Lewark, Punahele Welch e-mAil Address info@mauimagazine.net Kā‘ANAPALI MAGAZINE is published semiannually by Haynes Publishing Group, Inc.,

90 Central Ave., Wailuku, HI 96793; (808) 242-8331. ©2013 All rights reserved. This publication may not be reproduced or transmitted in any form or by any means, in whole or in part, without the express prior written permission of the publisher. The publisher reserves the right to accept or reject any advertising matter. The publisher assumes no responsibility to any party for the content of any advertisement in this publication, including any errors and omissions therein. Printed in USA Individual issues are available upon written request to Haynes Publishing Group, Inc., 90 Central Ave., Wailuku, HI 96793, or by email: Orders@KaanapaliMagazine.com. Cost is $3 per magazine plus postage ($5.60 in the U.S. & Canada). Payments in U.S. currency only.

Kā‘anapali Magazine is produced in cooperation with Kā‘anapali Beach Resort Association.

10 Kā‘anapali Magazine

RES TAUR ANT S

«-----------------------------------------»

SPECIALT Y SHOPS

«-----------------------------------------»

SERVICES

» Artistic Nails & Spa » China Bowl » CJ’s Deli & Diner » Edward Jones » Harris Hawaii Realty » The Hair Hale Coming Soon!

» Island Press Coffee » OneMain Financials » Round Table Pizza

» Sangrita Grill + Cantina Coming Soon!

» Skyline Eco Adventures » Spa Juva & FitExpress » The Snorkel Store Coming Soon!

» Valley Isle Fitness Center » Van Quaethem Chiropractic » Whaler’s General Store Coming Soon!

» Whalers Realty

2580 Keka‘a Drive, Ka ¯‘anapali Conveniently located along Honoapi‘ilani Hwy (Hwy 30)

Atop Ka ¯‘anapali Beach Resort www.FairwayShops.com

Contributors

Sarah Ruppenthal

Sarah is an award-winning journalist, freelance writer and instructor at University of Hawai‘i Maui College.

Her stories have appeared in Maui Nō Ka ‘Oi Magazine, FLUX, Hawai‘i Magazine, The Maui News and other regional publications. When she’s not grading papers or working on a story, Sarah is relaxing at home on Maui’s north shore with her husband and 135-pound “puppy,” Odie.

12 Kā‘anapali Magazine

Jill Engledow

Jill is a freelance writer who specializes in Maui history.

Her most recent book is Haleakalā: A History of the Maui Mountain, a collection of more than 200 images and dozens of stories about East Maui’s famous volcano. Jill moved to Maui in 1968 and lives in Wailuku.

Matthew Thayer

Matthew has been writing about golf on Maui for more than 30 years. The longtime staffer for The Maui News has won more than 60 state and national awards for his photography and writing. Thayer is also author of the 30,000 B.C. Chronicles, a series of novels available online.

Marti Rosenquist

A foodie from way back, Marti has lived in West Maui for over ten years and is a regular contributor to Maui Nō Ka ‘Oi Magazine’s dining section. An intrepid world traveler, she is always on the lookout for the next great food trend and yet-to-be-discovered taste sensation.

Heidi Pool

Heidi delights in experiencing everything Maui has to offer, and sharing her discoveries with readers. “I meet interesting people, do things I may not normally do, and learn a great deal along the way,” she says. Besides Kā‘anapali Magazine, Heidi’s work appears in Edible Hawaiian Islands, Fodor’s Maui, Maui Nō Ka ‘Oi, The Maui Concierge, and several visitor publications.

Teya Penniman

Teya first got hooked on island life and the waters around them working as a seabird biologist on a remote arctic sandspit.

More islands and more bird studies followed, until her focus shifted to protecting and writing about native places. Teya’s article on snorkeling off Maui’s shores reflects both those passions.

Alix Buchter

Always on the lookout for foreign flavors and creative concoctions, Alix learned the art of the cocktail while bartending in 2005. As bar manager a few years later, she developed a line of signature saké cocktails emphasizing flavor profiles of fresh herbs and citrus.

When entertaining, she’s sure to be happily blending, muddling and shaking up new spins on tasty classics.

Find her original recipe for her own liliko‘i martini on mauimagazine.net/recipes.

Shannon Wianecki

Shannon is a freelance writer who grew up in Hawai‘i and succumbed entirely to its charms. When she isn’t busy writing about rare and endangered plants or particularly fascinating local characters, she’s out looking for them with her four-legged sidekick, Spike.

Follow her adventures on Twitter: @swianecki.

• Luxury Vans with Extra Wide Seats & Oversized Windows • Waterfall Stops • Swimming at the Pools of ‘Oheo* • Unique Beaches • BBQ Picnic Lunch Summer-Fall 2013 13

Letter from the KĀ‘ANAPALI BEACH RESORT ASSOCIATION

Aloha ka¯kou On behalf of the Kā‘anapali Beach Resort Association members, I am thrilled to present the inaugural issue of Kā‘anapali Magazine, the resort’s official publication. We created the magazine to showcase everything we love about our resort and to provide information you can use to plan your dream Kā‘anapali vacation.

Our goal is to introduce you to the people, history, culture, and diverse offerings that make our resort special.

In 1963, Kā‘anapali opened as the first master-planned resort destination in Hawai‘i. We are proud to have set a high standard for all other resorts to follow. As we look back at our fifty years of providing Hawaiian hospitality to the world, we are grateful for our longevity and popularity, and we mahalo (thank) everyone who contributed to Kā‘anapali’s success.

In this issue, we tell the story of how Kā‘anapali came to be, beginning with the foresight of community leaders in the early 1950s, when Lahaina was a sleepy plantation town. We owe much to those early dreamers, who imagined a flourishing Maui tourist industry even before statehood (1959) or the introduction of jet flights from the U.S. Mainland. When executives of American Factors began to plan longterm for Kā‘anapali Resort, few people outside of Hawai‘i had even heard of Maui.

Today, Kā‘anapali continues to set the standard. Its magical setting, rich culture, diverse accommodations, exceptional dining, world-class golf, and variety of land and water activities continue to draw visitors. We are honored to be known worldwide as the place “Where the world comes to play.”

Within these pages, you will also discover many of the reasons Kā‘anapali continues to flourish and grow, including our award-winning, full-service day spas, where indigenous-influenced treatments provide visitors with an authentic opportunity for healing, relaxation and rejuvenation, Maui-style. We also pay respect to our agricultural heritage as we explore coffee’s 200-year history in the State of Hawai‘i. We learn how Kā‘anapali Coffee Farms produces a bean with global recognition. And we offer tasty suggestions from our outstanding chefs and restaurants for your dining pleasure. All of this and more await you in this and future issues of Kā‘anapali Magazine.

Whether you are sitting on the beach, gazing out at our sister islands of Lāna‘i and Moloka‘i, or relaxing at home, daydreaming about Maui, this magazine will help you build your Kā‘anapali experience. After all, Kā‘anapali Beach Resort is the perfect place to come together, reconnect, relax, be inspired and have fun.

For more information, visit www.kaanapaliresort.com. Our website offers 24-hour access to information, photography, rates, and contact information. We value personal service above all, and invite you to call upon our helpful and knowledgeable staff resortwide. Let us know how we can be of service.

Mahalo nui loa,

Michael Jokovich President, Kā‘anapali Beach Resort Association 14 Kā‘anapali Magazine

Resort Map O

Pu‘ukoli‘i Road

Honoapiʻilani Highway

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A. Westin Kā‘anapali Ocean Resort Villas B. Aston Maui Kā‘anapali Villas C. Royal Lahaina Resort D. Outrigger Maui Eldorado Resort E. Sheraton Maui Resort & Spa F. Kā‘anapali Beach Hotel G. Aston at the Whaler on Kā‘anapali Beach H. The Westin Maui Resort & Spa I. Kā‘anapali Ali‘i Resort J. Marriott’s Maui Ocean Club K. Hyatt Regency Maui Resort & Spa L. Kā‘anapali Royal

V. Fairway Shops at Kā‘anapali

Activities

Your concierge will be happy to provide a full list of resortwide attractions. Here’s a sample:

M. Kā‘anapali Golf Courses Clubhouse N. Skyline Eco Adventures O. Sugar Cane Train Station P. Kahekili Park & Keka‘a Beach Q. Nightly Sunset Cliff Dive Ceremony R. Kupanaha Magic Dinner Theater S. Whaling Museum at Whalers Village T. UFO Parasail U. Beach Activities of Maui (Teralani) 16 Kā’anapali Magazine

Artistic Nails & Spa China Bowl CJ’s Deli & Diner Edward Jones Harris Hawaii Realty Island Press Coffee OneMain Financial Round Table Pizza Sangrita Grill + Cantina

Skyline Eco Adventures Spa Juva & FitExpress Valley Isle Fitness Center VanQuaethem Chiropractic Whalers General Store Coming Soon Whalers Realty

w. Whalers Village Shopping Center APPAREL Billabong Blue Ginger Blue Ginger Kids Cinnamon Girl Crazy Shirts Cruise Flip Flop Shops Honolua Accessories Honolua Surf Co. Honolua Wahine Hula Honeys Jams World Kahala Karamel

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Lani’s Maggie Coulombe Malibu Shirts Maui WaterWear PacSun Quiksilver/Roxy Soul Lei T-Shirt Factory Tommy Bahama Tori Richard Volcom BOUTIQUE Coach Louis Vuitton

JEwELRy Baron & Leeds Dolphin Galleries Jewelry Jessica’s Gems Maui Divers Jewelry Na Hoku Pandora Pearl Factory Whalers Fine Jewelry SUNDRy ABC Stores GIFT, ART, SPECIALTy Brighton Collectibles Crocs Crystal Rainbows Honolulu Cookie Company Ipu Island Crafts Island Cutie Lahaina Printsellers Lahaina Scrimshaw Martin & MacArthur Maui Toy Works Oakley Pretty Maui Petals Sand People Sandal Tree

Sephora Sunglass Hut Swarovski Crystals Totally Hawaiian Gift Gallery The Walking Company SERVICES Maui Dive & Surf on the Beach West Maui Healthcare Center REAL ESTATE Marriott’s Maui Ocean Club Monte D. Fitts, Realtors Whalers Realty Inc. SPECIALTy FOOD Häagen-Dazs Maui Barista Coffee & Smoothies Yogurtland FOOD COURT Fresh . . . Eat Well, Live Well Nikki’s Pizza Subway

X. Shops at Westin Maui Y. The Shops at the Hyatt

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Basil Tomatoes Italian Grille Black Rock Steak & Seafood Black Rock Terrace Castaway Café China Bowl CJ’s Deli & Diner Food Court: Whalers Village Halona Kai Hula Grill & Barefoot Bar Japengo Pacific Restaurant & Sushi Lounge Kai Ala Market Kupanaha Dinner Show Leilani’s on the Beach Maui Fish & Pasta Ocean Pool Bar & Grill ‘OnO Bar & Grill Pailolo Bar & Grill Paradise Grill Pūlehu, an Italian Grill Pu‘ukoli‘i General Store Round Table Pizza Roy’s Kā‘anapali Royal Ocean Terrace Restaurant & Lounge Son’z at Swan Court Teppan-yaki Dan Tiki Bar & Grill

27. Tiki Terrace Restaurant 28. Tropica Restaurant & Bar 29. ‘Ūmalu

Spas & Salons Ali‘i Spa (Kā‘anapali Ali‘i) Hale Mana Wellness Center (Marriott) Heavenly Spa* (Westin Maui) Hina Mana Salon & Spa (Aston at the Whaler) The Spa at Black Rock* (Sheraton) Spa Helani* (Westin Kā‘anapali) Spa Moana* (Hyatt Regency) * Full spa (wet and dry therapies)

Lu¯‘au Drums of the Pacific (Hyatt Regency) Maui Nui Lū‘au at Black Rock (Sheraton) Royal Lahaina Lū‘au (Royal Lahaina Resort) Wailele Polynesian Lū‘au (Westin Maui) US Post Office 1760 Honoapi‘ilani Highway Lahaina, HI 96761 (808) 661-0904 1.15 miles from the resort. Take Honoapi‘ilani Highway to Lahaina; turn left at the Leiali‘i Parkway stoplight.

Public Parking

Medical Services

Beach Access

Kā‘anapali Trolley

Kā‘anapali Trolley Tel: (808) 667-0648 Kā‘anapali area only. Travel complimentary among Kā‘anapali hotels, golf course, Whalers Village Shopping Center, and Fairway Shops.

ADA lifts. Runs from 10 a.m. to 10 p.m. daily.

Maui Public Transit (Roberts) Shuttle Tel: (808) 871-4838 From Whalers Village Shopping Center in Kā‘anapali, ride to Kapalua Resort, Lahaina Cannery Mall or Wharf Cinema Center in Lahaina, or Walmart/Kmart in Kahului. $1–$2 between each point (Call for details.)

DISTANCES

Hyatt to Golf Course........................... 0.5 Mile Hyatt to Whalers Village..................... 0.5 Mile Hyatt to Sheraton................................ 1 Mile Sheraton to Golf Course..................... 1 Mile Hyatt to Royal Lahaina........................ 1.5 Miles Royal Lahaina to Golf Course.............. 1.5 Miles Kā‘anapali to Lahaina (Banyan Tree).... 3 Miles Kā‘anapali to Kapalua Airport............. 3.5 Miles Kā‘anapali to Kahului Airport.............. 26 Miles Summer-Fall 2013 17

N¯ıele

ART

Art & Soul The Hyatt Regency Maui is a living expression of culture.

STORY BY SARAH RUPPENTHAL

18 Kā‘anapali Magazine

Clockwise from top left: This wooden duck is one of a pair brought from China, where they are emblems of conjugal fidelity.

Two massive cloisonné vases flank the hotel’s entrance, their middle sections decorated with the Eight Auspicious Signs of Buddhism, such as the umbrella of authority and charity, and the lotus flower of faithfulness.

The fierce expression on this stone lioness is meant to scare away demons. Note the cub she restrains beneath her paw.

Two life-sized wooden figures depict Rama the king and his wife, Sita (shown here), central figures in the Ramakirti, the Thai version of the Ramayana.

A stone elephant, crafted in fourteenth-century Ming style, rests beside the walkway to the Hyatt’s pool. Such elephants served as sentinels along the spirit road that led a deceased emperor to his burial site.

The stone badger from China could take human form. Legends say he would lure travelers into bogs and laugh as he ran away, leaving them helplessly behind.

RYAN SIPHERS

Visit the Hyatt Regency Maui Resort & Spa, and there’s a good chance you’ll encounter a pair of grimacing lions. Don’t be alarmed. These white stone guardians, crafted in the Ch’ing Dynasty style, belong to an eclectic Asia-Pacific art collection acquired for the Hyatt Regency when it opened thirty-three years ago.

“Chris Hemmeter designed the hotel,” says Jessica Kapoor, marketing manager. “The art collection was his vision. He personally collected pieces from China, Bali, New Guinea, Japan, Thailand and Hawai‘i, bringing together artistic expressions of cultures that have influenced and shaped modern Hawai‘i.”

You can explore this trove of sculptures, paintings, tapestries and artifacts without even checking in. Just wander through the open-air lobby, garden, and pool areas to find rare and dramatic pieces spanning three centuries of artistic traditions: a nineteenth-century Cambodian Buddha head, ancestral carvings from New Guinea, decorative Japanese urns, Burmese long drums made of carved wood, a fifteen-foot-tall display of cast bronze elephant bells from Thailand . . . and that’s just the first floor.

A significant portion of the collection is tucked away in the nooks and crannies of the hotel’s public spaces. The trick is knowing where to look. Fortunately, the Hyatt has a detailed art guide for selfdirected tours, available upon request at the concierge desk.

“It’s much like a museum gallery, and also a bit of a scavenger hunt,” says Kapoor. “Either way, it’s an opportunity for people to experience art on their own terms.”

N¯ıele

leadership

a long, luxurious curve of sun-bedazzled sand, warm waters where rainbow-splashed reef fish dart amid living coral, fairways spilling their grassy slopes from the mountain to the sea . . . the very things that make Kā‘anapali one of the world’s favorite places are also highly susceptible to environmental harm.

Happily, those who live, work and play at the resort are finding ways to protect its natural bounty.

Case in point: Kā‘anapali shares with other coastal communities the risk of seeing its beach sand erode as sea levels rise. So the resort is working with the State of Hawai‘i to create a public-private partnership that can bring clean, fresh sand from offshore sandbars to replenish the beach.

Even on an island surrounded by the planet’s largest ocean, fresh, potable water is a limited resource. That’s why resort owners and operators are investigating the best methods for landscape irrigation using reclaimed wastewater.

Already a practice on Kā‘anapali’s golf courses, such irrigation is expected to expand throughout the resort once the County of Maui completes its reclaimed-water distribution system.

(You can help us conserve that precious liquid asset. Let your hotel or condo know when you want towels and linens changed. The website for the Westin Maui Resort & Spa notes that declining housekeeping services for just one night saves almost forty gallons of water and enough electricity to run a laptop for ten hours!)

How else is Kā‘anapali supporting sustain20 Kā‘anapali Magazine

ability? Many properties here employ such power-saving strategies as switching to CFL or LED light bulbs; and using automation to adjust lighting in public areas based on ambient natural light, and adjust air conditioning when meeting rooms are empty. Recently the Hyatt Regency Maui became the first commercial business to partner with Maui Electric Company in a pilot program that designates electricity within the hotel that can be safely and quickly turned off during critical energy situations. In 2012, the Hyatt was honored for Excellence in Sustainability as part of the ‘Aipono Award program sponsored by Maui Nō Ka ‘Oi Magazine.

Even Kā‘anapali’s restaurants are doing their part, keeping a local footprint by support-

ing Maui farmers—and not just by choosing locally grown products for their menus. For example, the Sheraton Maui collects food waste from its restaurants for a livestock farmer who uses it for feed; the hotel then purchases meat from the farmer.

Big or small, conservation efforts directly benefit the community—and small counts!

At Kā‘anapali, leftover shampoo and other hotel-sized amenities are donated to the local homeless shelter, and recycled bottles and cans earn funds for chosen nonprofits.

And don’t be surprised to see hotel staff at a volunteer cleanup of a beach or highway. Like you, the people who work at Kā‘anapali want to see this island remain nō ka ‘oi—the very best.

top: peter liu/kā‘anapali beach resort association; bottom john giordani

Keeping It Ka¯‘anapali

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1: LOUIS VUITTON/JEAN MARC CEDILE; 2: LAHAINA GALLERIES; 3, 4: ROLEX; 5, 6, 8: CONN BRATTAIN; 7: SANDAL TREE

N¯ıele SHOPPING

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Totally Louis Vuitton

Distinctive design meets elegant functionality in Louis Vuitton’s Totally Monogram PM handbag. Practical pockets inside and out, a wide zipper closure, and flat, comfortable straps make it the ideal accessory for a busy lifestyle. Canvas, 15.4”x9.4”x5.5”.

Price on request at Louis Vuitton, Whalers Village, 2435 Kā‘anapali Pkwy., Kā‘anapali. 808-667-6114, louisvuitton.com

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Resplendent

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When Is a Watch a Timeless Classic?

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Speed Thrills

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Brew Hawai‘i

Big Island painter Darrell Hill (1941–2013) remains one of Hawai‘i’s best-loved artists. In Resplendent, one of his last works, Hill captures red ginger plants in the glow of a late afternoon.

Limited-edition triptych, giclée on canvas, 36”x48”. Price on request at Lahaina Galleries, 828 Front Street, Lahaina.

808-661-6284, lahainagalleries.com

When it’s Rolex’s 18-karat Everose Oyster Perpetual Pearlmaster.

With diamond-set bezel and diamond-set mother-of-pearl dial, this beauty will keep all her hours, for all of her days. Price upon request. At Baron & Leeds, Whalers Village, 2435 Kā‘anapali Pkwy., Kā‘anapali. 808-661-6806, baronandleeds.com

First designed to meet the demands of professional racecar drivers, Rolex’s 18-karat Oyster Perpetual Cosmograph Daytona is the perfect timepiece for the man worth watching. Masterfully appointed with cerachrom bezel with tachymeter engraving and tasteful chocolate-brown dials. Price upon request. At Baron & Leeds, Whalers Village, 2435 Kā‘anapali Pkwy., Kā‘anapali.

808-661-6806, baronandleeds.com

What better way to celebrate the 200th anniversary of coffee in Hawai‘i than with 100% Maui-grown coffee? Robust, full-bodied, smooth and aromatic, it’s available in 1 lb ($24) and ½ lb ($12) bags. Take some home for a Maui perk-me-up whenever you miss the Islands. At Island Press Coffee, The Fairway Shops, 2580 Keka‘a Drive, Kā‘anapali. 808-667-2003

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Dry Humor

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Step Lively

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This 69”x40” Aloha Beach Towel is the perfect cotton/Pidgin blend. $19 at Accents in the Shops of Aloha at the Hyatt Regency Maui Resort & Spa, 200 Nohea Kai Drive, Kā‘anapali.

808-661-5014, maui.hyatt.com

Ramon Tenza’s Viva is a sexy wedge for your feet, with headturning accents of zebra, orange, fuchsia, lime and turquoise.

3.5” wedge, 1” platform, $240 at Sandal Tree in Whalers Village, 2435 Kā‘anapali Pkwy., Kā‘anapali. 808-667-5330, sandaltree.com

With 90 stores and restaurants, you can easily shop for beach gear and vacation keepsakes, enjoy a leisurely meal at any of our three, island-style dining spots, and explore the whaling life at our Whale Museum – all just a few steps from the sand.

Sugar ‘n Spice . . .

Wha le Museu m open dai ly 10a m– 6pm

And all things nice are at Cinnamon Girl, a mother-anddaughter boutique whose summery apparel is as fresh and flirty when it’s just for one. The Anna dress for Mom comes in a silky-soft floral print with self-fabric belt, $89. The Lil’ Jamie dress in matching fabric has smocked bodice and straps for extra comfort, $42. In Whalers Village, 2435 Kā‘anapali Pkwy., Kā‘anapali, 808-661-0441, cinnamongirl.com

open d a i ly f rom 9:30 a m –10 :0 0pm 8 0 8 - 661-4567 | 2 435 K aa napa l i Pa rk way, Mau i wha ler s v i l lage.c om

Summer-Fall 2013 23

WHLR-26888_3.75x9.75.indd 1

5/13/13 11:38 AM

Client: Whalers Village

courtesy of lori sablas

Kā‘anapali: a place

Top and bottom panoramas, photographed in 1961, show the start of construction on Kā‘anapali’s first golf course and the Sheraton Maui hotel.

Above, Kā‘anapali Beach seen from Pu‘u Keka‘a (Black Rock). The structures on the beach are part of a set for the 1957 film Twilight of the Gods, starring Rock Hudson and Cyd Charisse. In the distance, smoke lifts from the Pioneer Mill smokestack, signaling the alchemy that turns cane stalks into sugar.

24 Kā‘anapali Magazine

in <ı◊ory PANORAMA: KĀ‘ANAPALI LAND MANAGEMENT CORP.; LEFT: SHERATON MAUI/WERNER STOY

�tory by jill engledow

It isn’t often that you see an exclamation point in a newspaper headline, but the editor couldn’t restrain himself.

“Kā‘anapali Resort Area To Cost $36 Million! Lahaina Beach Project Takes In 395 Acres!” proclaimed The Maui News front page of April 14, 1957. The promise of a new commercial enterprise on an island in the economic doldrums was a big story indeed.

In the decade after World War II, Maui’s plantationbased economy had struggled to meet rising labor costs and increasing foreign competition. Young people were leaving in search of opportunity; between 1950 and 1960, the island’s population dropped from 40,103 to 35,717.

Mauians had been talking about tourism for years, seeing verdant ‘Īao Valley and the dramatic crater at the peak of Haleakalā as visitor magnets. Talk turned to reality when American Factors, the parent company of West Maui’s Pioneer Mill sugar plantation, realized that it owned a vacationer’s dream destination: nearly three miles of pristine white sand bordering a turquoise ocean, with views of the islands of Lāna‘i and Moloka‘i floating on the horizon, and lush fields of sugarcane stretching up the slopes of the scenic West Maui Mountains.

Despite the region’s natural beauty, it required foresight to imagine a flourishing Maui tourist industry before 1959, when statehood and the introduction of jet flights from the

The Sheraton Maui descends the face of Black Rock in this photo from 1966. In the distance, the Royal Kā‘anapali Golf Course rises towards the West Maui Mountains.

Summer-Fall 2013 25

U.S. Mainland began to draw quantities of visitors to Hawai‘i. Lahaina in the 1950s was a sleepy plantation town where unfamiliar faces were rare and the Pioneer Hotel (built in 1901) provided minimal accommodations.

Tourism belonged in Waikīkī; the “Neighbor Islands” were a backwater, and few people outside of Hawai‘i had even heard of Maui.

But executives of American Factors saw Kā‘anapali’s potential and were willing to risk investing in a long-term plan for development.

“Amfac” built the resort’s first two hotels—the Royal Lahaina Beach Club and the Sheraton Maui—and initially leased the land on which other accommodations were built. By the time hotel and condominium operators were allowed to purchase their sites, Amfac’s high standards for design and open space were well established. Kā‘anapali became the world’s first master-planned resort community.

The Royal Lahaina opened in December 1962, the Sheraton Maui in January 1963. The Sheraton was an “upside-down” hotel, with its lobby at the top of the famous Pu‘u Keka‘a (Black Rock) and rooms in a series of hanging gardens on the sheer face of the rock. A third venue, Kā‘anapali Hotel (now Kā‘anapali Beach Hotel) was built in seven months to open in time for the Canada Cup international golf championship on the Royal Kā‘anapali Golf Course, which had been designed by Robert Trent Jones, Sr. That event, in December 1964, drew VIPs like Bing Crosby, Laurance Rockefeller and the Duke of Windsor to watch American champions Jack Nicklaus and Arnold Palmer play golfers from around the world.

On the north end of the resort, a private landing strip opened in 1962, next to what became known as “Airport Beach.” The bar at the top of the airport’s little terminal, the Windsock Lounge, was a favorite hangout.

Before the airstrip closed in 1987, the Royal Hawaiian Air Service flew some sixty flights a day in and out of Kā‘anapali.

As landscaping and construction were transforming Kā‘anapali, the old town of Lahaina a few miles down the coast received a careful facelift.

Amfac, the County of Maui and others in the community established historic districts and formed the Lahaina Restoration Foundation, which restores, preserves and interprets those historic sites. This ancient settlement, whose history extends back nearly 2,000 years, would become a favorite spot for Kā‘anapali guests looking for local flavor and a glimpse of the past.

A half-century after these inaugural events, Kā‘anapali has more than lived up to the vision of its founders. The resort that pioneered tourism on Maui is world famous, its beauty attracting more than half a million visitors each year to 4,800 hotel rooms, condominium suites and villas that range from the peaceful cottages of the original Royal Lahaina to the elegance of the Hyatt Regency. The resort covers 1,200 acres, features two championship golf courses, thirty-five tennis courts, a beachfront shopping complex and—harking back to another aspect of the region’s past—a whaling museum.

At Kā‘anapali, visitors can learn about Hawaiian culture, take a boat ride, snorkel in the waters around Pu‘u Keka‘a, and eat a gourmet dinner, all in one day. And they’ll still have time to enjoy a peaceful beachfront walk where birds chirp, flowers scent the air, and wide ocean views draw the eye and the mind to relaxed contemplation.

Ancient History

Centuries ago, Maui chiefs chose Kā‘anapali as their home, enjoying its abundant fishing grounds and the freshwater streams that made the land productive. One of the most famous of those chiefs was Kaka‘alaneo, who lived near the extinct volcanic cone of Pu‘u Keka‘a, reigning over a land

Scenes from a simpler time: This Amfac-produced film conveyed the ease of landing a stone’s throw from Kā‘anapali’s hotels and golf club. (Note the fields of

26 Kā‘anapali Magazine

TOP LEFT: SHERATON MAUI

On May 22, 1964, the Honolulu Advertiser featured a diagram of the world’s first master-planned resort.

At right, a menu for the Sheraton Maui’s Discovery Room restaurant.

Above left, a menu for dining poolside at the Sheraton. Above, a painting by aviation artist Dave Paulley of the Kā‘anapali Airstrip terminal and its upstairs, all-hours Windsock Lounge.

SHERATON MAUI; TOP RIGHT: WWW.THEARTOFDAVEPAULLEY.COM

At sunset, tiki torches illuminate Black Rock. Soon a cliff diver will leap from that height into the sea, honoring a real-life warrior chief.

fertile with taro, bananas, sweet potatoes and groves of breadfruit. The chief ’s young son, Kaululā‘au, mischievously destroyed some of those food plants, forcing his father to banish him to the island of Lāna‘i across the channel, a place of ghosts. The boy managed to kill all the ghosts, became the ruling chief of Lāna‘i and, upon his father’s death, the chief of West Maui, once again living at Keka‘a.

Another famous chief is remembered for his courage in leaping from the top of Pu‘u Keka‘a. Kahekili was a formidable warrior who controlled Maui in the 1700s. He excelled in the game of cliff jumping, and was considered particularly brave because he dared to leap from Keka‘a.

More than the physical challenge, his feat was daring because Hawaiians believed Keka‘a to be a sacred spot from which souls leaped into eternity.

Today, honoring the memory of departed souls, a Sheraton Maui Resort diver leaps from Pu‘u Keka‘a each sunset.

This peaceful place also saw dreadful days. The battle of Koko O Na Moku (Bloodshed of the Islands) was the final conflict in a war between two brothers seeking to gain control of Maui after their father’s death in the mid-1700s. Thousands of warriors fought amid fields of taro and sweet potatoes. (Fairways near Kā‘anapali Parkway and Nohea Kai Drive now occupy that site.) Back then, a stream ran to the ocean, and the warriors’ blood flowed down the stream, turning the ocean red.

The name of that battle was applied to more peaceful competitions in the late nineteenth century, when Mauians of all classes came to watch and bet on horseraces at a track set up on the Kā‘anapali shore. The Koko O Na Moku racetrack stretched from the present site of Kā‘anapali Beach Hotel to that of the Westin Maui Resort, and provided much excitement and probably a few tears until races ended in 1918.

Plantation Years

In those days, sugar was the dominant industry in the Islands, and though the land along the shore wasn’t suitable for cane cultivation, Kā‘anapali played a part in exporting sugar. Remnants of an old pier remain on the north side of Pu‘u Keka‘a. Railroad tracks ran between the cane fields and the pier, where the plantation loaded processed sugar onto tugboats

sugarcane bordering the runway.) Besides enjoying onsite amenities, guests could venture into nearby Lahaina to explore the island’s history and culture.

Summer-Fall 2013 27

In plantation days, only the lava promontory Pu‘u Kekaʻa interrupted the sandy expanse of Kā‘anapali Beach.

Beyond the shore, barges haul sweet cargo out to oceangoing vessels. Photo courtesy of Lori Sablas

that towed barges out to ships headed to the mainland. The barges also delivered supplies for the plantation villages, known as “camps.” One of those camps was on what are now the Royal Lahaina Resort grounds. The workers who lived there oversaw the loading of sugar onto the barges.

Sugar-loading operations transferred to Lahaina in the 1930s, the workers moved away, and the land, with its protein-rich kiawe, was left to grazing cattle and the occasional local pleasure seeker. For the next two decades, Kā‘anapali was a place where families picnicked or fished. A road led halfway up Pu‘u Keka‘a to a fuel-oil tank, and from there an explorer could fight to the top through weeds and brush to enjoy the eternal blue

28 Kā‘anapali Magazine

view. So it remained until the mid-1950s, when Amfac and Pioneer Mill commissioned a study that forecast the potential success of a new, worldclass resort. Kā‘anapali was off and running. Want more Kā‘anapali history? A series of plaques located throughout the resort mark historic sites and recall those who lived here long ago. The Kā‘anapali Beach Resort Association has also prepared a brochure about the legends and history of the region, with a map of plaque locations. Pick up a free copy at the Kā‘anapali Beach Hotel or Westin Kā‘anapali Ocean Resort Villas guest-service desks.

The Sheraton Maui won awards for its innovative and daring design. This postcard from the 1960s illustrates the hotel’s “upside-down” architecture: guests checked in at the lobby at the top of Black Rock and descended to their rooms. Photo courtesy of the Sheraton Maui

The Royal Kāʻanapali Golf Course has played host to many a tournament.

At left, caddy Dickie English with Jack Nicklaus at the 1964 Canada Cup. Above, 1963’s Shell’s Wonderful World of Golf.

Photos courtesy of Wayne Tanaka Japanese immigrants work in Pioneer Mill Company’s cane fields circa 1908. At right, a 1973 photo of Pioneer Mill in Lahaina; only the smokestack remains today. Photos courtesy of Lahaina Restoration Foundation

Jack Rankin of Panorama Photography captured this sweeping view of Kā‘anapali in 1980, using a Cyclo-Pan 70 camera.

Photo courtesy of Kā‘anapali Beach Resort Association

Summer-Fall 2013 29

30 Kā‘anapali Magazine

peter liu/Ka‘anapali beach resort association

A contemporary view of the resort, seen from the Aston at the Whaler on Kā‘anapali Beach. The master plan is complete—and the coast is still clear.

Summer-Fall 2013 31

                         

the hawaiian-inspired Spa

                         

�tory by shannon wianecki

Maui has a way of unwinding tension. Something in the elements— the salty ocean, the volcanic soil, the tangled riot of fruit trees, flowers, and ferns—permeates our defenses. We get accustomed to feeling good.

That’s why, when the occasional knot creeps up my back or my skin starts to lose its glow, I head to one of the island’s spas for a treatment inspired by indigenous wisdom and ripe with locally grown remedies.

My first stop is the Sheraton Maui’s Spa at Black Rock, so named because it nestles against a dramatic promontory of black lava that punctuates Kā‘anapali Beach. Native Hawaiians called the formation Pu‘u Keka‘a, and believed it to be a leina-a-ka-‘uhane—literally, a leap of the soul. While I’m not ready to dive into infinity quite yet, I would like to jettison my worldly cares, and this is just the spot.

The spa itself is small and elegant. No hot tubs or steam rooms, but what it lacks in water features, it makes up for in skilled therapists, solid treatments, and great product lines. As I wait in the stylish lobby for my therapist, I discover a collection of cosmetics by Queen Bee Productions so delicious they’re nearly edible. The spa’s own aesthetician, Kether Quinlan, handcrafts this line of luxurious body butters, toners, and masques with raw wild honey she harvests herself. I make a mental note to try her Meli Meli Queen Bee facial—exclusive to this spa—on my next visit.

For this occasion, I’ve booked the Maui Mikana body treatment: an all-in-one experience that includes a scrub, wrap, and scalp-and-foot massage. I’m following that up with another fifty minutes of lomi lomi (traditional Hawaiian massage). Bliss is all but guaranteed.

My therapist, Kristin, arrives and offers me the choice of an outdoor treatment room, completely private, with natural lighting and breeze. But I’m in a hibernating mood, so I opt for a cozy indoor room. The treatment begins with a sugar scrub. Mikana is Hawaiian for “papaya.” Papaya and pineapple enzymes combine with organic brown sugar, coconut oil, rice bran, vitamin E, and green tea to create a naturally exfoliating scrub.

Kristin applies this to my body in circular motions, sloughing off dead skin cells, and preparing my skin for deep nourishment.

Once I’ve been sugared from head to toe, she steps out of the room to allow me to rinse off. Next I’m lathered in luxuriant cream: organic shea butter, aloe, coconut and jojoba oils, scented with papaya and pineapple.

While my skin laps up the cream, I’m wrapped comfortably in blankets and given a choice of a foot or scalp massage—or both. Feet have numerous pressure points corresponding to internal organs, so a thorough foot rub can be truly therapeutic. Kristin has a strong touch, which I appreciate.

32 Kā‘anapali Magazine

Moving to my scalp, she applies a special coconut oil that’s cooling and will add shine to my locks.

Next: a full-body lomi lomi massage. Indigenous Hawaiian healers have been easing aches and pains with this practice since antiquity. Lomi lomi is characterized by fluid, rhythmic movements down the length of the body—healing touches that are meant to penetrate the bones. Kristin uses her forearms as well as her hands to work on my body as a whole, rather than in isolated sections. It feels reminiscent of gentle waves rolling across my body’s surface. As Kristin finds the tense or ticklish spots on my back, I remember to breathe into any discomfort. A therapist can dig into my shoulder knots all day long, but if I refuse to relax them internally, no change can take place. Breathing deeply and continuously into the areas that are being worked on makes all the difference. Kristin clearly knows how to work within her clients’ breathing patterns; it becomes an intuitive exchange between us.

By the time I emerge from the spa, the sun has dipped toward the ocean. The torchbearer’s nightly procession along Pu‘u Keka‘a is about to begin—a fitting end to my healing adventure.

Heavenly Spa

The atmosphere at the nearby spa at the Westin Maui Resort is equally serene, but far more active. Treatments here include all-day access to the splendid facilities: male and female locker rooms equipped with saunas, whirlpools, and steam rooms, and a relaxation lounge stocked with herbal

courtesy of sheraton maui resort & spa

The Spa at Black Rock

 top: WEStIN MAUI RESoRt & SpA; bottoM (2): ShERAtoN MAUI RESoRt & SpA

Above: The Vichy shower at the Westin Maui’s Heavenly Spa washes tension away. Below: The Sheraton Maui’s Spa at Black Rock offers a full spectrum of island-inspired treatments, including hot-stone massage and scented soaks in the indoor-outdoor Hibiscus hydrotherapy room.

Summer-Fall 2013 33

Royal treatment: Book a Meli Meli facial at the Spa at Black Rock and luxuriate in Queen Bee’s honey-based toners, masques and lotions.

Above: The Westin Maui’s signature scent, Hualani captures the exuberance of the Islands. Take some home for a fragrant memory whenever you miss Maui.

The IndIgenous Touch Maui Mikana Body Treatment (50 minutes, $130) Hawaiian Lomi Lomi Massage (50 minutes, $125) THe Spa aT Black Rock Sheraton Maui Resort & Spa 2605 Kā‘anapali Parkway (808) 667-9577 www.blackrockspa.com

Hualani Scrub (50 minutes, $135) Heavenly Spa Westin Maui Resort & Spa 2365 Kā‘anapali Parkway (808) 661-2588 www.westinmaui.com

The Hyatt Regency Maui’s Spa Moana also offers a pair of Hawaiian-inspired spa treatments: The volcanic Detox Wrap employs hot pōhaku (stones) and a mixture of mineral-rich volcanic clay and the medicinal noni plant to deeply heal, detoxify, and relax the body. (75 minutes, $215) The Island Ginger Relief treatment is designed to relieve muscle tension, aid digestion, and restore balance. Beginning with dry body brushing, it includes the application of a body masque made with awapuhi, an aromatic ginger flower that the Polynesians brought to Hawai‘i in their voyaging canoes. (50 minutes, $165) HyaTT ReGency MauI ReSoRT & Spa 200 Nohea Kai Drive (808) 667-4500 www.maui.hyatt.com

34 Kā‘anapali Magazine

top: WEStIN MAUI RESoRt & SpA; lEft: qUEEN bEE

libations and treats. The spa’s state-of-the-art fitness center overlooks the golden expanse of Kā‘anapali Beach. Pilates, yoga, and spin classes take place throughout the day in the soundproof studio. And if I’ve forgotten my workout clothes—no trouble. I can rent a full set, athletic shoes included, for just five dollars.

“The Westin is all about wellness,” says Sumithra Balraj, the resort’s public relations director. “We want you to leave better than you arrived.

Sometimes people forget that’s why they came on vacation.”

Not me—even if my vacation is only for a day! I make sure to arrive a half hour before my spa appointment to fully enjoy the amenities. I grab an ice-cold, cucumber-scented washcloth for my eyes and disappear into the steam room, where the wet heat softens my muscles in preparation for my pending treatment: the Hualani body scrub.

Hualani means “heavenly fruit” in Hawaiian; it’s the spa’s signature scent. While most Westin spas carry corporate products, Maui’s spa manager, Leah Strohecker, persuaded her bosses that Hawai‘i needed something unique. They contracted a local cosmetic company, Ola, to create a line of organic, tropical massage oils, body lotions, salt scrubs, and bath products for the spa’s exclusive use. The resulting scent, Hualani, is an intoxicating mix of pineapple and passion fruit in a rich, emollient base of kukui, macadamia nut, and coconut oils. And I’m about to be slathered in it.

My therapist, Rose, fetches me from the relaxation lounge where I’m sampling the snacks, both healthy (almonds) and hedonistic (shortbread cookies and chocolate-covered macadamia nuts). Should I want something heartier later, there’s a spa-cific menu offering the latest superfoods.

Rose leads me to a hydrotherapy room and steps out while I undress and settle onto a cushioned table covered in a waterproof sheet. The Hualani body scrub incorporates kukui and coconut oils, which were traditionally used in Hawaiian healing and massage.

The treatment may have ancient roots, but it makes use of thoroughly modern equipment. After draping me with towels, Rose swivels the sevenheaded Vichy shower above my legs, arms, and torso in turn. I lie comfortably ensconced on the table as warm water cascades down on me. Rose gently polishes my skin with the Hualani-scented salt scrub—stimulating cellular regeneration as dead skin cells wash away in the steady stream.

It’s an intimate and interactive treatment; rather than drifting off into dreamland with my face in a cradle, I shift around quite a bit as Rose expertly replaces wet towels with dry ones. Essentially, it’s the most luxurious sponge bath ever.

Afterward, Rose massages Hualani lotion into my skin. The exfoliating action of the preceding salt scrub allows it to penetrate deeply. This stage of the treatment is especially serene; I melt into the table. Later, as I slip back into my clothes, my skin is silky, slightly fragrant, and superhydrated.

I feel rejuvenated—restored to the state of natural ease that is hallmark of life on Maui.

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take the Plunge! �tory by teya penniman

Easy access to another world: Passengers step from the Teralani 2’s bow ramp into coralline waters.

36 Kā‘anapali Magazine

�hotography by jason moore

Surgeonfish and convict tangs cruise the reef, grazing on algae. Below, electriccolored cleaner wrasse make a living by removing parasites from other fish.

The wrasse advertises its services with a wiggle-hover above the coral.

“When I say go—go!”

Forty-eight of us stand ready to sprint, two at a time, from the sand just off Whalers Village to the catamaran beached in front of us, its bow/ loading ramp jostling in the low swells. The crew has prepped us well, and in minutes we are all aboard, mostly dry. The sixty-five-foot Teralani 2 eases off its brief contact with terra firma and onto a halcyon sea.

We’re headed south for Olowalu Point, but the unofficial itinerary is a day of floating on, in and under Maui’s waters, with our adventures sweetened by a steady flow of food and drink, and, hopefully, a few whale sightings. It’s whale season (December to May), and the calm waters should make it easier to spot the spouts.

My fellow passengers include visitors and residents, with geographies encompassing Canada, the U.S. West Coast, Midwest, and the north and south shores of Maui. The morning’s grey skies hold no sway against the prevailing mood. “Any day on the water is a good day,” says my neighbor at the rail as the shops and bustle of Kā‘anapali recede across the watery gap.

Arms and camera lenses point at distant spouts; on the approach to Olowalu three whales pass near the boat. Crewmember Emily Johnston suspects the pod leader is a female followed closely by an amorous “escort” male and a “challenger.” Boats aren’t permitted to approach closer than 100 yards, but it’s fair viewing and called a “mugging” if curious leviathans come to you. This pod is moving quickly. The males are probably more interested in breeding than in checking out our boat.

After all, humpbacks winter in Hawaiian waters to rest, mate and calve.

Summer-Fall 2013 37

Once we’re anchored off Olowalu, the boarding ramp becomes our access to the water. A few steps down, an easy slide from the boat, and the world transforms from a floating house party to a quiet coral-garden ramble.

Our snorkel spot is the largest reef on Maui’s leeward side, sheltered from the trades by the West Maui Mountains. It’s also one of the healthiest.

Marine biologists have identified twenty-four different species of coral here, some quite rare. Olowalu is unusual for its thick reef structure, which creates ideal nursery grounds for reef fish. I navigate among the abundant marine life—black triggerfish, saddle wrasse and surgeonfish dart among the rice coral—and dive for a closer inspection of a nudibranch (sea slug) on the sandy floor. One crewmember joins us in the water, serving as lifeguard and marine librarian, fielding questions about the latest discovery. I climb back aboard for a brief respite.

Captain Eric Dijan likes the all-inclusive nature of the Teralani package.

“It’s like Club Med,” he says. “You don’t need to break out your wallet 38 Kā‘anapali Magazine

unless you want to buy a T-shirt”—or unless you simply can’t pass up the SNUBA excursion, offered for an additional fee.

A play on the words “snorkel” and “scuba,” SNUBA allows you to breathe underwater through a hose connected to an air supply on a raft that floats on the surface, pulled by the diver. A dozen bold souls, including several keiki (children), are up for the adventure. Our guide, Josiah Mass, gives a short instruction, then outfits me with a regulator (breathing device) and weight belt, connects my hose to the raft, and I slip back into the water. We go in groups of six so Mass can keep track of us.

He becomes an underwater conductor, waving us forward, left or right, or bringing us to a halt to be sure we don’t cross lines or miss the spotted eel gaping wide-mouthed as we pass by.

Getting used to being tethered takes a bit of adjustment—the hose extends only twenty feet—but the joy of exploring deeper and longer than snorkeling allows is immediate.

Usually travelling in pairs, reticulated butterfly fish (at left) and oval butterfly fish (center right) munch on coral polyps.

The flying gunard (top right) doesn’t see much airtime—it’s a bottom dweller that spreads its “wings” when alarmed.

john giordani

Just off Kā’anapali Beach in front of Whalers Village, passengers wait for the “All aboard!” At right, a Hawaiian spinner dolphin puts on a show. Its aerial displays are among the most acrobatic in the world.

For surgeonfish nibbling the algae that grows on its shell, a green sea turtle is a movable feast. Above, a whitemouth moray eel seeks its dinner along the reef. The humpback whale breaching at right won’t eat ‘til it returns to Arctic waters in spring.

It feels like we’re on a tour of Mass’s home as he points out marine treasures around us, but the pièce de résistance is the turtle-cleaning statioCapn. Two green sea turtles hang suspended midwater while a third loafs on the sandy bottom. Gold-ring surgeonfish accessorize each armored reptile; the surgeonfish make a living by vacuuming algal growth off the turtles’ shells. I stay as long as I can, gazing eye to eye with these ancient creatures, but our conductor pulls us on, up and back to the boat.

It seems like mere minutes since our descent, but Mass says we have been submerged for more than half an hour. Back onboard, my temporary diving buddy from Canada pins the experience as the best of his Maui trip.

On our way back, the whale show gets even better. Dense bursts of white spray erupt from the ocean, as a single whale arcs its body up and out of the water, slapping its black-and-white flukes down with enormous force. This showy maneuver, known a peduncle slap, is named for the powerful muscular attachment between the flukes and body. “The whale’s peduncle,” explains Johnston, “is the second strongest muscle in the animal kingdom.” “What’s the first?” someone asks. Petite but wiry, Johnston turns her head and kisses her flexed biceps, as those within earshot groan appreciatively.

Escaped rays of sun have turned the morning’s background-grey canvas a light blue. Wave ruffles glisten white atop steely grey water.

Inside, the boat’s gentle sway has lulled the littler ones to sleep.

The easy camaraderie that began on the beach lingers at day’s end.

Conversations with former strangers seem not quite willing to conclude, as if holding on to the thread could tether us just a bit longer to the ocean. A day on the water. A good day, indeed. Teralani Sailing Charters (808) 661-SAIL (7245) www.teralani.net

40 Kā‘anapali Magazine

If You Go Teralani’s Premier Snorkel & Barbecue runs 9:30 a.m. to 2:30 p.m. Check in at 9 a.m.

The trip includes continental breakfast, barbecue lunch and beverages, and all snorkel equipment.

Bring your own swimsuit, towel, sunscreen, hat, and a light jacket or cover-up.

Dress is casual; you may get wet during boarding.

No shoes onboard During whale season, the trip includes one snorkel destination. The rest of the year, trips include two snorkel locations.

Meet on the beach in front of Leilani’s in Whalers Village.

Cost: adult $139, teen $117, child $83.25 (5 and under free); rates include tax • SNUBA add-on: $69 plus tax Summer-Fall 2013 41

a cup of Paradise

While most premium coffee grows at high elevation, the varieties planted at Kā‘anapali thrive near sea level. Pick up a map for a self-guided tour of the orchard at the MauiGrown Company Store.

42 Kā‘anapali Magazine

�tory by

shannon wianecki  �hotography by

ryan siphers

Summer-Fall 2013 43

W

hen Lahaina farmer Kimo Falconer visited New York City last February, he stopped at a Starbucks. The barista was brewing up individual cups of coffee on a fancy, newfangled machine. At $7 a pop, these weren’t just any coffees. They represented the crème de la crème of the coffee world, a limited supply of exceptional beans from a select few farms.

Falconer asked to try the Maui Mokka. “No can,” said the enthusiastic twenty-something behind the counter. “Sold out. That stuff blew out of here.” Seeing his surprise, she confessed, “It was so good I caught myself snacking on the beans.” Falconer left without bragging; those irresistible beans came from his farm in Kā‘anapali.

Just across the highway from Kā‘anapali Beach Resort, 500 acres of coffee trees reach their slender branches skyward. In spring, they’re laden with tiny white blossoms. By fall, the flowers have given way to bright red or yellow coffee cherries. They are picked, pulped, dried, polished, and roasted to become your cup of coffee.

Coffee, the magical elixir that so many of us rely on to jump-start our day, originated in Ethiopia. As legend has it, an ancient goatherd discovered the powers of the caffeine-laced little beans when he observed that his flock grew friskier after munching on them.

Small and round, Maui Mokka beans are known as “peaberries” in the coffee world. They’re more difficult to pick and process, but pack a flavorful punch.

44 Kā‘anapali Magazine

The coveted beans now grow around the globe in a narrow band between the Tropics of Cancer and Capricorn known as the “Coffee Belt.” Only one of the fifty states falls within this region: Hawai‘i. Coffee was among the first crops imported into the Hawaiian Islands, and today it’s among the state’s most valuable—and delicious—exports.

This year marks the 200th anniversary of coffee cultivation in Hawai‘i.

On January 21, 1813, one of King Kamehameha’s trusted advisors, a greenthumbed Spaniard named Don Francisco de Paula Marin, scribbled in his diary that he’d planted a few coffee saplings in his O‘ahu garden. They were the first on record. Over the ensuing years, enterprising farmers carried the fast-growing, shade-loving tree to the other islands. And when coffee met the Big Island’s Kona coast, magic happened. The mineralrich volcanic soil, drenching afternoon rains, cool nights, and year-round sunshine resulted in a distinctive, nuanced coffee.

The local libation won the praise of no less a critic than Mark Twain, who wrote in his Letters from Hawaii in 1866: “The ride through the district of Kona to Kealakekua Bay took us through the famous coffee section. I think Kona coffee has a richer flavor than any other.”

While Kona coffee has long been a hot commodity, Maui coffee is new to the world stage. But if its reception in Manhattan is any indicator, it’s got a promising future. The man behind the Maui buzz is fifth-generation Lahaina resident Kimo Falconer. It’s a toss-up which lineage—American pioneer or native Hawaiian—bestowed him with the tenacity and patience required of a commercial farmer.

Deep in the grove was a tree stump the size of a dinner plate with a few branches springing up and just three seeds.

“It was like Jack and the Beanstalk,” laughs Falconer.

RIGHT: PETER LIU/KĀ‘ANAPALI BEACH RESORT ASSOCIATION

Kimo Falconer wasn’t willing to give up on the coffee trees he cultivated for Pioneer Mill. Bottom left: A massive gear outside the MauiGrown store recalls the island’s sugar era. At right, Red Catui coffee cherries, ready for picking.

Summer-Fall 2013 45

In the 1980s, Falconer worked for the Pioneer Mill Company as director of agricultural research. He was exploring alternatives to sugarcane when some University of Hawai‘i crop scientists approached him with a request to grow a few acres of coffee. The college was field-testing different coffee cultivars from around the world in hopes of identifying some that could withstand wind, disease, and adverse conditions better than Typica, the main variety grown in Kona. If so, coffee could be produced elsewhere around the state.

Pioneer Mill agreed to plant twenty-eight coffee varieties. Like many of the other test sites around the Islands, the mill’s land in West Maui offered conditions virtually opposite those found in Kona: dry, hot weather with little cloud cover or rain, low elevation, and exposure to constant trade winds.

Coffee wouldn’t thrive here, was the commonly held assumption. Regardless, four of the coffees planted performed so well that Pioneer Mill’s management opted to take the experiment to the next level. In 1988, Falconer oversaw the planting of 500 acres of Red Catuai, Yellow Caturra, Typica, and an oddball variety no one knew much about.

The university scientists had collected this mystery cultivar from an experimental coffee grove on the Big Island first planted in the late 1940s.

Deep in the grove was a tree stump the size of a dinner plate with a few branches springing up and just three seeds.

“It was like ‘Jack and the Beanstalk,’” laughs Falconer.

His farm was the recipient of those seeds, which turned out to be an ancient variety, Mokka, dating back 1,000 years to the hills of Ethiopia (now part of Yemen). Having made its way around the world, this venerable variety had fallen out of cultivation. As far as Falconer knew, no one else was growing it commercially. And no wonder! The trees bore inconsistently, and when they did fruit, they produced tiny coffee cherries that were hard to pick. But when Falconer and his colleagues sampled their first harvest, they were amazed. Maui Mokka (as it’s now known) has distinct flavor, a rich and chocolaty comehither bitter-sweetness that immediately won fans.

In 1999, just as Maui Mokka’s reputation began picking up steam with coffee connoisseurs worldwide, the Pioneer Mill Company shut its doors. Shortly after, Pioneer Mill’s offshoot, the nascent Kā‘anapali Coffee Company, also closed. Falconer was crushed. He became responsible for dismantling the coffee farm he had carefully nurtured for years. But rather than watch the trees die, he brewed up a business plan of his own.

Falconer launched MauiGrown Coffee in 2003. In 2008 he teamed with Kā‘anapali Land Management Corp., which was developing half of the plantation as Kā‘anapali Coffee Farms, a private community that would blend farming and real estate. Lots of four to seven acres are sold to homeowners who build on a predetermined acre of their property. The remaining acreage functions as working coffee farm managed by Falconer and operated by Kā‘anapali Coffee Services, a subsidiary of Kā‘anapali Land Management.

“This was the only way to do it without deep pockets,” says Falconer. “It’s another way of subsidizing agriculture—by people who want to live on the property.”

The Kā‘anapali orchard is planted in wide hedges to accommodate the passage of a mechanical picker. The farm’s drip irrigation draws water from the West Maui Mountains, fed by the former sugar

The old Pioneer Mill smokestack is a local landmark that now points the way to MauiGrown Company Store, a de facto museum with relics from Lahaina’s plantation past.

46 Kā‘anapali Magazine

right: peter liu/kā‘anapali beach resort association

plantation’s century-old ditch system. Each year, MauiGrown reaps increasing yields as the trees mature. Yellow Caturra ripens first, in September, followed by Red Catuai and Maui Mokka. Typica, planted at the farm’s highest elevation, peaks in late December or January. This staggered harvest season allows the farm to function at peak productivity.

It isn’t the only coffee farm on the Valley Isle. The Maui Coffee Association counts around forty farms as members. MauiGrown’s success has bolstered the popularity of all Maui coffees. “We’ve put Maui on the map, in terms of coffee,” says Falconer. “People used to ask for Kona or Hawaiian coffee. Now they ask for Maui.”

Like wine, whiskey, or chocolate, coffee is increasingly celebrated for its terroir, the unique combination of climate, soil, and subtle environmental factors that contributes to its flavor. Today’s coffee connoisseurs bypass designer drinks gussied up with sugar, syrup, and froth in favor of simple, unadulterated brews—better for tasting the bean’s subtler qualities. As effusive as sommeliers, coffee cuppers praise the citrus or floral notes, pipe tobacco or nutty flavors of an individual coffee.

While New Yorkers have to wait in line for a sip of Maui Mokka, people in Kā‘anapali can enjoy it at their leisure. Many of the island’s top restaurants and resorts feature coffee grown on Maui and list the specific farm on their menus. But the best place to sample the local bean is at the MauiGrown Company Store in Lahaina.

Beneath the shade of the historic Pioneer Mill smokestack, the renovated company store is packed with treats visual and edible. The shelves brim with relics from Lahaina’s plantation past and rows of vacuum-sealed bags of coffee fresh off the farm.

Jeff Ferguson, MauiGrown co-owner and store manager, hosts daily coffee tastings in the café. Customers are treated to flights of six coffees, featuring different varieties, blends, and roasts. “Some people tend to like really dark roasts,” he says. “But those looking for acidity, subtleness, and sass are pretty happy with the Mokka.” 

MauiGrown’s four coffee varieties, including this Yellow Caturra, ripen at different times, providing a steady harvest.

eat, Drink, Live Coffee Son’z Maui, at the Hyatt Regency Maui Resort & Spa, offers a beef tenderloin in Maui-coffee marinade for dinner, and for dessert, the Keoki cocktail: a hot, frothy mix of Hawaiian coffee, coffee liqueur, crème de cacao, and brandy, topped with whipping cream.

200 Nohea Kai Drive, 808-667-4506 www.sonzrestaurant.com Hula Grill, the beachfront restaurant at Whalers Village, serves a house coffee that’s a blend of Maui and Central American beans roasted by Maui Oma. It’s available by the cup at the restaurant and by the bag at Maui Oma. The dessert menu contains a caffeinated kick as well—Kona coffee cheesecake and flourless chocolate cake with Kona espresso ice cream. Hula Grill: 2435 Kā‘anapali Parkway, 808-667-6636 www.hulagrillkaanapali.com. Maui Oma: 808-8718664 www.hawaiicoffee.net Royal Lahaina Trading Company, at the Royal Lahaina Resort, offers its own private label of MauiGrown coffee beans in addition to other MauiGrown products, such as natural cane sugar, grown and processed on Maui. 2780 Keka‘a Drive, 808-661-3611 www. royallahaina.com

Chocolate, hickory, woodsmoke, citrus. . . . What flavors do you detect in your cup? Let co-owner/ store manager Jeff Ferguson lead you in exploring the subtleties.

tours Coffee lovers can take a self-guided tour of the MauiGrown orchard in Kā‘anapali. Maps detailing which varieties grow where are available at MauiGrown Coffee Company Store. 277 Lahainaluna Road, Lahaina, 808-661-2728 www.mauigrowncoffee.com Maui Country Farm Tours offers delicious and informative half-day guided tours of multiple West Maui coffee farms. 808-283-9131 www.mauicountryfarmtours.com Summer-Fall 2013 47

With char siu pork, chicken, shrimp and local vegetables, fried rice à la Japengo is a side dish for two, or a meal on its own.

48 Kā‘anapali Magazine

Japengo’s Kurobuta pork chop is French-cut, then grilled ’till fork tender and served with sweet-potato hash.

Japengo The Hyatt’s “enclave of cool” dishes up authentic sushi and Pacific Rim-inspired fare.

hyatt regency maui

�tory by marti rosenquist Taiko drummers, costumed samurai, and white-faced geishas entertained partygoers who made their way through atmospheric fog conjured for the grand opening of Japengo at the Hyatt Regency Maui Resort & Spa in January 2011. At one of the best parties to grace Maui in recent years, guests dined on sumptuous sushi, Singapore crab and China Town chow fun, while food writers and fans tweeted and blogged about the quality and variety of flavors.

Japengo’s opening elevated the local dining scene, with an extensive selection of sushi, sashimi, and rolls offered on the freshest and most mouthwatering sushi menu on Maui.

If you’re seeking an exceptional dining experience, make your way to the Hyatt’s enclave of cool, where, backlit by the glow of Japengo’s multimillion-dollar décor, musicians fuel festivities from 6:30 to 8:30 p.m. nightly. Pau hana (happy hour) runs from 5 to 6:30 p.m., with libations served al fresco at tables overlooking the Hyatt’s terraced waterfall and pool. Order a signature cocktail (we recommend the Rappongi Fling, made with Momokawa ruby saké, fresh lime, cucumber and ginger ale) and smile for the camera as the sun melts into the sea between the islands

of Moloka‘i and Lāna‘i. Once the tiki torches are lit, relocate to the sushi bar, where Chef Jay Ledee and his expert sushi chefs wait to serve you.

“The Hyatt has a motto: ‘Thoughtfully sourced, carefully served,’” Chef Jay says. “That guides all of our decisions at Japengo.”

I watch him filet one sleek, clear-eyed fish after another, starting with an impeccable line-caught hamachi and finishing with glistening, coraltoned sashimi carved from a whole Scottish salmon.

“We think Scottish salmon is the most natural and delicious,” says Chef Jay, adding that some fish farms adjust the feed content to achieve whatever color restaurateurs want in the mature salmon. “Our Scottish salmon is wild-caught,” he says. “It’s tinted the perfect shade by nature.”

Amid the platters of just-cut seafood you may find a giant clam spilling out of its shell; supersized Kaua‘i prawns, or a plate of squiggly morsels the likes of which I’d never encountered before.

“Those are ultraphosphorescent, miniature squid from the deepest part of the ocean near Japan,” Chef Jay informs me. “We serve them raw, with just a little sauce.

“We also offer the Moloka‘i prawn bodies raw, but we deep-fry the Summer-Fall 2013 49

The Big Roll’s moniker is well-deserved: it’s an entrée-sized California roll topped with tender ‘ahi slices and salmon roe.

Ginjo fan? Junmai lover? Try a saké flight and discover your favorite rice wine.

The Korean pancake gets star treatment at Japengo with chunks of lobster and fresh local seafood.

“We make a pretty typical version of this dish,” says Chef Gevin, “but we heap it full of lobster, crab and shrimp.”

Besides featuring ingredients and flavors of the Pacific Rim, the menu includes a few familiar cuts, such as New York strip steak and Angus filet.

To make the steakhouse classics a tad more distinctive, Utrillo puts plum wine in the demi-glace and serves those soon-to-be-famous kimchee and edamame mashed potatoes on the side.

Executive Chef Gregory P. Grohowski has elevated Japengo’s dessert menu by adding the fun and delicious flaming piña colada crème and a divine guava cheesecake made with cheese from Maui’s own Surfing Goat Dairy—which helps fulfill Japengo’s goal to serve at least 80 percent locally sourced ingredients.

“We only serve the best items available to us on any given day, with full consideration for what’s also best for the planet,” says Chef Gevin.

“For instance, we stopped serving endangered bluefin tuna. Until someone comes up with a way to make it sustainable, it’s off our menu.”

Like the credits that roll at the end of a movie, the bottom of Japengo’s menu acknowledges contributors to the restaurant’s continued success: Maui Prime Fine Foods, Kula Farms, Tropic Fish Company, and local fishermen, to name a few. If it’s on the menu at Japengo, it’s guaranteed to be thoughtfully sourced, carefully served. Japengo at Hyatt Regency Maui Resort & Spa 200 Nohea Kai Drive • (808) 667-4796 Dinner nightly 5–10 p.m. • Happy Hour 5-6:30 p.m.

Lounge 5-10 p.m. Live entertainment 6:30-8:30 p.m.

50 Kā‘anapali Magazine

hyatt regency maui

heads to create a depth of flavor like that in authentic sushi bars in Japan.

“About 80 percent of what we serve is not available elsewhere on Maui.

We source the best of everything, regardless of cost. Fish is graded from 1 to 35, and I buy only what’s rated as 34 or higher. Not many sushi bars can afford to do that. We are very lucky here at the Hyatt.”

I’d say the diners are the lucky ones!

Sushi is only part of the story at Japengo. Chef Gevin Utrillo, who oversees the dinner menu, explains his kitchen philosophy: “We have created modern interpretations of classic Pacific Rim dishes and flavors.

Take our Singapore chili crab. Traditionally it’s made with mud crab, but we use Alaskan king crab because it’s a superior product.”

Hyatt regulars may be familiar with the other Japengo restaurants in Honolulu and La Jolla, California. Having dined at the latter many times, I ask the chefs how the menu at the Hyatt Regency Maui’s Japengo compares to those others.

“We ramped up the menu here,” Chef Jay replies. “For example, while our sister Japengo in La Jolla makes its Vietnamese pork dish as a stirfry, we serve a whole Kurobuta pork chop with puréed onions, fish sauce, palm sugar and pepper atop a potato hash.”

“It’s a more elegant dish,” adds Chef Gevin.

Japengo’s fried rice is as tasty a dish as you’ll find anywhere. This classic version is packed with char siu pork, prawns, chicken and vegetables, and is recommended as an entrée or a side dish to share. The Korean seafood pancake is another crowd pleaser.

Clockwise from left: Pūlehu’s pizza Margherita, sweet-potato gnocchi, burrata-drenched lasagna, and the chef behind it all.

in the Kıtchen

The WesTin Ka’anapali Ocean ResORT Villas

A conversation with Chef Wesley Holder of Pūlehu, an Italian Grill. �tory by marti rosenquist

Spend more than a few moments chatting with Wesley Holder, executive sous chef for the Westin Kā‘anapali Ocean Resort Villas, and you’ll come away better informed about culinary subjects ranging from traditional French cooking methods to the lost art of dry-curing fish and game.

“I’m obsessed with maintaining the ability to raise, preserve and prepare food the timehonored way,” Chef explains. “People have lost the connection to the life cycle of their food.

“We are so fortunate to live where things can be grown year-round. By supporting local farms that use sustainable practices, and by encouraging farmers to grow more of what we need here on Maui, we offer the key to better living on many levels, not the least of which is fresher products in our restaurants,” he says.

Before coming to Maui, Chef Holder spent a good portion of his cooking career at the Four Seasons Aviara Resort, working alongside classically trained chefs who hailed from France, Germany, Switzerland, Austria, Spain’s Basque Country, and the Czech Republic.

“My mentors made their sous chefs accountable; everything we cooked had to be done with precision. If ever I am tempted to cut corners with cooking techniques, I picture one of those Euros looking over my shoulder. There’s no way I’d want to disappoint them.”

Chef Holder’s gurus would be proud of what he’s accomplished at Pūlehu during his tenure.

He’s taken the restaurant from being Maui’s Best-kept Secret (an award determined by the readers of Maui Nā Ka ‘Oi Magazine in 2011) to winning the gold ‘Aipono Award for Best Italian restaurant in 2013—with a silver ‘Aipono for Best Wine List thrown in for good measure.

In 2012, Pūlehu walked away with the Gold Award at the first annual Kā‘anapali Fresh, thanks to Chef Holder’s scrumptious rendition of gnocchi made particularly enticing with Moloka‘i sweet potatoes. (Visit the Westin KOR website, www.westinkaanapali.com/dining/pulehu, for a video of the chef’s preparation.) The welldeserved award emphasized the benefit of Pūlehu’s partnerships with local growers.

“My philosophy is to start with the highest-quality products, then add good cooking techniques. At Pūlehu we incorporate modern elements with classic preparations.”

For example, Chef Holder uses hard-tocome-by burrata cheese in both the Caprese

salad and lasagna. A mozzarella, the delicate burrata is homemade in the traditional style, with cream rather than skim milk. Pūlehu offers the Caprese salad with Hawaiian sea salt, microgreens raised on the slopes of the West Maui Mountains above Kā‘anapali, and locally grown, vine-ripened tomatoes. Here the use of excellent ingredients results in a true culinary luxury.

He next directs my attention to the restaurant’s popular risotto-crusted fish entrée.

“Rather than negating a heart-happy entrée with a heavy side dish, we give diners the satisfaction of risotto by using it to crust the seafood.

We serve it atop a mound of more healthful roasted vegetables.”

Equally impressive are the handcrafted pasta dishes and wood-fired pizzas made with crusts crafted from 200-year-old sourdough starter.

Local favorites, including fresh fish, veal chops, and short ribs, round out the classic Italian menu and explain why the best Italian restaurant on Maui is named after the Hawaiian word for open-fire roasted—pūlehu.  Pūlehu, an Italian Grill at Westin Kā‘anapali Ocean Resort Villas 6 Kai Ala Drive • (808) 662-2655 Dinner Thursday–Monday 5–9:30 p.m.

Sunset prix-fixe menu 5:30–6 p.m.

Summer-Fall 2013 51

Paradise Grill’s Razberi Lemonade: pucker up and enjoy!

waiter, There’s an

�tory by alix buchter

Umbrella in My Drink!

Like a classic Jimmy Buffet song, the complex sweetness of a tropical cocktail conjures images of warm, sandy beaches, glistening waters and plumeria-scented breezes. Here are a few of our favorites.

The Barefoot Bar at Hula Grill

Sprawling tiki roofs and the buzz of a carefree crowd let you know you’ve arrived at the Barefoot Bar at Hula Grill. It’s located in Whalers Village (Kā‘anapali’s main shopping center), a seashell’s throw from the beach; the sandy floor just about begs you to kick off your shoes and take a frontrow seat along Kā‘anapali’s bustling beach walk.

With house-squeezed tropical juices and homemade mixers, fresh is the motto here.

Easing into the mood, I start with that quintessential tropical cocktail, the mai tai. Its recipe has been adapted liberally over the years (the drink’s actual inventor remains a subject of great 52 Kā‘anapali Magazine

debate). The Barefoot Bar’s mai tai starts with a classic base: aged rum, simple syrup, orange curaçao, citrus and orgeat (a sweet, nutty syrup made from almond and rose or orange-flower water). It’s their spin on the recipe that truly perks up the palate.

Unadulterated pineapple, orange, guava and passion fruit juices provide a bold, clean base for this deceptively strong libation. while dark rum and orgeat syrup round out the flavor beautifully. If other mai tais have left you underwhelmed, Barefoot Bar’s may convert you.

In the 1960s, golf legend Arnold Palmer played a number of tournaments at the Royal Kā‘anapali Golf Course. I can imagine him imbibing his namesake drink in the shade of a Kā’anapali palm tree. Similar to a traditional Arnold Palmer—equal parts lemonade and iced tea—the Barefoot Bar’s Hana Hou adds Mauimade Ocean Vodka, tart liliko‘i (passion fruit),

and ginger honey, which complete the flavor and give this sinfully smooth golden nectar some swing.

Roy’s

Drink in the vibe of relaxed sophistication at Roy’s Kā‘anapali, located in the Kā‘anapali Golf Course Clubhouse. Roy’s is known for innovative Hawaiianfusion cuisine; this newest location offers a serene view of the green and plenty of opportunity to catch an enchanting golden sunset.

Among the cocktails I’ve had the pleasure of sampling, Roy’s rosé lychee sangria is by far my favorite. Light and effervescent, this sexy drink is an ideal companion on a balmy summer evening. Notes of pineapple and cranberry bring a slight tartness to the fresh and fruity rosé. Malibu Mango Rum adds depth and a subtly sweet base, while Soho Lychee Liqueur lifts the flavor to a new dimension.

left: courtesy of hula grill & barefoot bar; right and opposite right: ryan siphers; opposite left: alix buchter

Order a mai tai at Hula Grill’s Barefoot Bar, sit back and smile.

Or try Roy’s citrus basil punch: fresh-squeezed lemon, orange and pineapple juices added to Absolut Citron Vodka and finished with a healthy dose of basil. I’m not typically a fan of basil in cocktails; the herb tends to oppose or dominate other flavor profiles. Not so with this drink. To my delight, the basil strikes a peaceful chord, blending seamlessly with the other flavors to create a harmonious, smooth tone.

Paradise Grill

This cozy establishment sits opposite Roy’s on Kā‘anapali Parkway. Equal parts sports bar, late-night haunt and family-friendly restaurant, Paradise Grill offers well-priced comfort food, friendly service, a laid-back atmosphere and live music daily. Grab a corner booth with a view, order a cocktail, and you’ll feel like ‘ohana (family) in no time.

Among our favorites: a restorative, tart and sweet Razberi lemonade: fresh, house-made lemonade shaken to order with a splash of strawberry purée and a healthy dose of Stoli Razberi Vodka.

Or go tropical with a Paradise colada. Liquid ice cream, pineapple and coconut syrup form the base; blend in Bacardi Coconut Rum and ice, and you’ve got a tasty piña colada. The Grill takes the preparation one step further by swirling in Kahlua and Bailey’s for a sophisticated twist on the classic. It’s a tropical mudslide of tangy pineapple, nutty coconut and subtle coffee notes—a great dessert drink. You may find it hard to stop at one. 

Above, Roy’s cocktails offer a rainbow of flavors. Clockwise from top: Rosé Lychee Sangria, Citrus Basil Punch, and Caipirinha de Açai. Right: Paradise Grill takes its Paradise Colada in a sophisticated direction, adding swirls of Kahlua and Bailey’s.

SAVE up to $450 with our multi-round packages!

Summer-Fall 2013 53

Dining Guide B Breakfast BR Brunch L Lunch D Dinner N Dinner past 9 pm RR Reservations recommended $ Average entrée under $15 $$ Under $25 $$$ Under $40 $$$$ $40+

Basil Tomatoes Italian Grille, Royal Lahaina Resort, 662-3210.

Overlooking the Royal Kā‘anapali Golf Course and Kā‘anapali Beach, this casually elegant, open-air restaurant specializes in the rich cuisines of Northern Italy with Italian-American influences.

Italian. D. $$$ Black Rock Steak & Seafood

chockablock wine cellar dresses up the menu’s simple-but-satisfying fare. American. B, L, D. $$ China Bowl, Fairway Shops, 6610660. Dine in or take out—China Bowl’s extensive menu features 126 items, from Cantonese and Szechwan specialties to local favorites like saimin. Kid-friendly.

Chinese. L, D. $ CJ’s Deli & Diner

DINING DIRECTORY (See map on page 16.)

Aston Maui Kā‘anapali Villas, 45 Kai Ala Drive Fairway Shops, 2580 Keka‘a Drive

Hyatt Regency Maui Resort & Spa, 200 Nohea Kai Drive Kā‘anapali Beach Hotel, 2525 Kā‘anapali Parkway Royal Lahaina Resort 2780 Keka‘a Drive

Sheraton Maui Resort & Spa, 2605 Kā‘anapali Parkway Westin Kā‘anapali Ocean Resort Villas, 6 Kai Ala Drive Westin Maui Resort & Spa, 2365 Kā‘anapali Parkway Whalers Village, 2435 Kā‘anapali Parkway

coffees. Nibble on a fresh-baked giant cinnamon roll, oversized muffin, or breakfast sandwich.

American. B. $ Black Rock Steak & Seafood, Sheraton Maui, 921-4600. Classic steakhouse fare with an island twist. Decadent Maytag bleucheese butter accompanies the signature 16-ounce bone-in rib eye, and the daily fresh catch is offered in four different farm-totable preparations. American/ Hawai‘i Regional. D. $$$$ Black Rock Terrace, Sheraton Maui, 921-4600. Cross a wooden bridge above a freshwater koi pond to savor an all-you-care-toenjoy breakfast buffet featuring made-to-order omelets, buildyour-own waffles, and breakfast wraps. Á la carte menu also available. American. B. $$$ Castaway Café, Aston Maui Kā‘anapali Villas, 661-9091. This casual beachfront spot serves up local coffee and eggs Benedict with a view. At dinner, the owner’s 54 Kā‘anapali Magazine

Hula Grill

CJ’s Deli & Diner, Fairway Shops, 667-0968. Specializing in comfort food that’s easy on the wallet, CJ’s huge billboard menu features homemade meat loaf, braised short ribs, deli sandwiches, and burgers, alongside local Maui favorites like coconut prawns and mahi mahi with lemon-caper sauce. Kid-friendly. American. B, L, D. $ Food Court, Whalers Village.

Refresh and recharge at this lower-level, fast-food emporium featuring Dragon Wall Express, Nikki’s Pizza, Mr. Sub/Mr. Taco and Subway. Kid-friendly. Eclectic.

B, L, D. $ Halona Kai, Hyatt Regency, 661-1234. Take in the ocean view and start your Maui day with Seattle’s best and Kona blend

like Hawaiian big-eye tuna sashimi are deliciously abundant.

Shave your own fresh wasabi root with a sharkskin grater. Japanese/ Sushi. D, N, RR. $$$ (See story on page 48.)

Kai Ala Market

Hula Grill, Whalers Village, 6676636. Winner of the 2013 ‘Aipono Awards for Best Bar and Best Shorts & Slippers Dining, Hula Grill invites you to dip your toes in the sand at the Barefoot Bar and enjoy fire-grilled ‘ahi steak with shoyu ginger butter sauce, homemade ice-cream sandwiches, and live music. Kid-friendly. Hawai‘i Regional. L, D. $$$ Japengo, Hyatt Regency, 6674796. Transport yourself to a Japanese village where delicacies

Kai Ala Market, Westin Kā‘anapali Ocean Resort Villas, 662-2676. Purchase ready-tocook items and sundries for your condo stay at this wellstocked grocery. Choose from an appealing selection of marinated meats, fresh vegetables, salads, and more. It’s also a great place to pick up pastries, sandwiches, snacks, and beverages before you head off to explore the island.

American. $

Kupanaha Dinner Show, Kā‘anapali Beach Hotel, 661-0011. Whitegloved staff serve a three-course meal while a magician executes astonishing close-up tricks. Then sit back and be amazed as worldrenowned illusionist Jody Baran and wife Kathleen take the stage in a show of classic magic, Hawaiian culture, cutting-edge illusions and laugh-out-loud comedy. Tuesday– Saturday. Kid-friendly. Hawai‘i Regional. D, RR. $$$$ Leilani’s on the Beach

Leilani’s on the Beach, Whalers Village, 661-4495. Snack on calamari, sashimi, burgers or fish tacos while you take in the view of sparkling sands from the open-air Beachside Grill. Or dine indoors on citrus fire-grilled daily catch, teriyaki steak, shrimp scampi or signature prime rib grilled Texas style. Kid-friendly. Steak/ Seafood. L, D, N. $$$ Maui Fish & Pasta, Whalers Village, 662-0668. Acclaimed chef/restaurateur D. K. Kodama and Executive Chef Ivan Pahk have created a distinctive farmto-table menu. Try Chef Ivan’s innovative sushi rolls, then dig into pan-roasted jumbo shrimp served over homemade linguine, or herb-grilled pork chops with

Hāmākua mushroom demi-glace.

Kid-friendly. Hawai‘i Regional.

B, L, D, N. $$-$$$ Maui Nui Lū‘au at Black Rock, Sheraton Maui, 877-HULA (4852).

Savor slow-roasted kalua pork fresh from the imu (underground oven), island-style pūlehu chicken and poi as Tihati Productions entertains you with traditional dances from Tahiti, Samoa, New Zealand, the Cook Islands, and Hawai‘i. Monday, Wednesday, Friday. Kid-friendly. Pacific Rim. D, RR. $$$$ Ocean Pool Bar & Grill, Westin Kā‘anapali Ocean Resort Villas, 667-3254. This breezy, poolside restaurant serves bistro-style cuisine all day long. Check out its themed dinner nights: “Tacolicious” Tuesdays, an all-you-can-eat Crab Fest on Wednesdays, and Prime Rib Night on Thursdays. Kid-friendly.

Hawai‘i Regional. B, L, D. $$$ ‘OnO Bar & Grill

‘OnO Bar & Grill, Westin Maui Resort & Spa, 667-2525. Named for the Hawaiian word for delicious, this poolside bistro offers a lavish breakfast buffet, family favorites such as chicken quesadillas, and health-conscious selections like a veggie ciabatta Summer-Fall 2013 55

Hawaii

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Established in 1990 • With services in Maui and Kona

HawaiiExecutiveTransportation.com

LINCOLN TOWN CARS Seats up to 3 passengers

sandwich. Saturdays, enjoy pineapple-barbecued baby back ribs and kiawe-smoked beef brisket. Kid-friendly. American.

B, L, D, N. $$ Pailolo Bar & Grill, Westin Kā‘anapali Ocean Resort Villas, 667-3200. Unwind and enjoy expansive ocean and neighborisland views, plus your favorite televised sports, all in an open-air setting. Burgers, pizzas, sandwiches, and salads. American. L, D. $$ Paradise Grill

Round Table Pizza

Round Table Pizza, Fairway Shops, 662-0777. Try local favorite Maui Zaui—ham, bacon, pineapple, Roma tomatoes, red and green onions, and three cheeses atop Polynesian-style red sauce. Kidfriendly. American. L, D. $$ Roy’s

CHEVY SUBURBAN SUV Seats up to 7 passengers

Seats up to 10 passengers

AIRPORT SHUTTLES Seats up to 11 passengers

EXPEDITION LIMOUSINE Seats up to 14 passengers

MINI BUSES

Seats up to 25 passengers

FOR SERVICE IN

Maui Call: 808-669-2300 • Kona Call: 808-327-0022 56 Kā‘anapali Magazine

Pūlehu, an Italian Grill, Westin Kā‘anapali Ocean Resort Villas, 667-3254. Chefs Francois Milliet and Wesley Holder create Italian cuisine with a modern flair. Enjoy risotto-crusted monchong, braised short ribs, and clever cocktails beside a relaxing koi pond.

Thursday–Monday. Italian. D, RR. $$$ (See story on page 51.)

Pu‘ukoli‘i General Store, Westin Kā‘anapali Ocean Resort Villas, 667-3200. Carry-out baked goods, deli sandwiches, salads, marinated meats for grilling, ice cream, and the store’s specialty— homemade pizzas. American. $

Roy’s Kā‘anapali, Royal Kā‘anapali Golf Clubhouse, 2290 Kā‘anapali Pkwy., 669-6999. Chef Joey Macadangdang rocks vibrant local fish and produce, preparing them with an Asian attention to detail. Roy’s blackened ‘ahi, and parmesan-seared ‘ōpakapaka with Okinawan purple potato sauce, are menu standouts. Save room for the award-winning chocolate soufflé. Hawai‘i Regional. L, D, RR. $$$$ Royal Ocean Terrace Restaurant & Lounge, Royal Lahaina Resort, 661-9119. At sunset, a traditional torch-lighting ceremony heralds the evening at this open-air restaurant that offers commanding views of the Pacific and the islands of Moloka‘i and Lāna‘i. Enjoy “broke da mouth” baked lobster, mac-n-cheese, or a filet with herb risotto, while a graceful hula dancer and solo musician perform Hawaiian classics. Kid-friendly.

Hawai‘i Regional. B, L, D. $$

roy’s: martin wyand; paradise grill: ryan siphers

LINCOLN LIMOUSINE

Paradise Grill, 2291 Kā‘anapali Pkwy., 662-3700. Catch your favorite team on one of Paradise Grill’s eleven flat-screen TVs. The menu ranges from burgers, pasta, and Round Table Pizza . . . to ribeye steaks, and salmon prepared six different ways. Daily specials, happy hour, and nightly live entertainment. Located at the entrance to Kā‘anapali Resort. Kidfriendly. American. B, L, D, N. $$

HYATT REGENCY MAUI RESORT & SPA

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Maui Style!

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808.667.4506 • SonzRestaurant.com

Royal Lahaina Lū‘au, Royal Lahaina Resort, 661-9119.

Maui’s longest-running lū‘au is a celebration of the food, music, dance, and traditions of Hawai‘i and Polynesia. The fire dance finale is one you’ll long remember.

Closed Saturday October–May. Kid-friendly. Hawaiian. D, RR. $$$$ Son’z at Swan Court

Son’z at Swan Court, Hyatt Regency, 667-4506. Swans glide up tableside here, and the wine cellar ranks among the largest in the state. Chef Geno Sarmiento’s Yukon gold potato gnocchi Caprese and ‘ahi saltimbocca with creamy polenta are instant favorites.

Pacific Rim. D, N, RR. $$$$ Teppan-yaki Dan, Sheraton Maui, 661-0031. Order the specialty Yakiniku menu for two and watch your skillful chef transform chunks of shrimp, scallops, and fresh fish into a masterpiece on your plate.

Tuesday–Saturday. Japanese/ Steak. D, RR. $$$ Tiki Terrace, Kā‘anapali Beach Hotel, 667-0124. Chef Tom Muromoto presents fresh island seafood, juicy steaks, and nightly specials. The Terrace offers the perfect vantage for watching the popular nightly hula show. The Tiki Terrace

58 Kā‘anapali Magazine

Sunday brunch is legendary— and winner of the 2013 ‘Aipono Restaurant Award for Best Brunch.

Kid-friendly. Hawai‘i Regional.

B, BR, D. $$ Tiki Bar & Grill, Kā‘anapali Beach Hotel, 667-0236. Have your picture taken next to the largest tiki in Hawai‘i at Maui’s only outdoor tiki bar. Munch on appetizers, salad, pizza, or a sandwich at this relaxed poolside venue. American. L, D. $ Tropica Restaurant & Bar, Westin Maui, 667-2525. Indulge in Chef de Cuisine Jennifer Evetushick’s eclectic fusion of Euro-Pacific and Hawaiian specialties, while surrounded by flickering tiki torches, tumbling waterfalls, and memorable sunsets.

‘Ahi, and crispy pork belly and seafood “pho” are must-haves.

Wednesday–Sunday. Pacific Rim. D, RR. $$$ ‘Ūmalu

‘Ūmalu, Hyatt Regency, 6674506. Head poolside for certified Angus beef sliders or ‘ahi poke nachos. Knock back a “Mutiny on the Carthaginian” cocktail inspired

by Lahaina’s rowdy whaling past.

Live music nightly. American/ Pacific Rim. L, D. $$$ Wailele Polynesian Lū‘au, Westin Maui, 661-2992. Enjoy a sumptuous buffet dinner and a show that employs the elements of earth, fire, and water to depict Polynesian culture. Champion fireknife dancer Martin Tevaga leads the impressive finale. Tuesday and Thursday (also Sunday during summer and holidays). Kidfriendly. Hawaiian. D, RR. $$$$

�tory by heidi pool

ka¯‘anapali Fresh Food-and-wine aficionados, count your lucky stars—particularly if you find yourself at Kā‘anapali Beach Resort August 30 and 31, when Kā‘anapali Fresh, the resort’s vibrant new culinary experience, once again takes place under the stars.

Of course, there is no shortage of gustatory delights on Maui; you can find a wine dinner or a chef ’s special menu at any one of our world-class restaurants or resorts. But you won’t find anything like Kā‘anapali Fresh.

What sets this event apart is that it offers an immersion into the beauty and culinary resources Kā‘anapali has to offer, as well as a healthy taste of local culture and a window to Maui’s farming community. Combine this with world-class wines, award-winning Hawaiian entertainment, and you have an experience to write home about. The weekend celebration offers a multicourse experience of mixology, a progressive dinner, a farmers’ market, a coffee-farm tour complete with catered lunch, and the grand finale: Kā‘anapali Fresh Food & Wine Festival.

“We wanted to create a weekend event that not only showcased the talents of our chefs, but also brought to focus the importance of agriculture in our community and the relationships our chefs have built with local farmers,” says Shelley Kekuna, executive director of Kā‘anapali

Beach Resort Association. The relationship between the resort and the Maui Farm Bureau is an ongoing love affair that provides Maui diners with more fresh choices on the menu, helps island farms thrive, and even creates niche markets for new products.

“The Kā‘anapali chefs have had a huge impact on local farmers,” says David Horsman, owner of Ho‘opono Farm. “Their commitment to buying local and showcasing Mauigrown products on their menus is huge.”

Part of what makes this outdoor event so much fun is that attendees have the opportunity to meet the farmers, and to sample and learn about the foods produced here. Saturday evening’s Food & Wine Festival takes it one step further, when each Kā‘anapali chef partners with a local farmer and a top winery. Once the chefs have refined their dish using local ingredients, they garner expert advice on pairing the culinary creations with fine wines. The result is epicurean perfection—and a platform for our farming community to show just how delicious locally grown produce and island-pastured meats can be.

“It’s an honor to be involved,” says Geoff Haines of Waipoli Hydroponic Greens/Pacific Produce. “The event brings our whole community together.”

And lucky for us, it’s all under the Kā‘anapali stars.

“Ka¯‘anapali Fresh brings our whole community together.”

60 Kā‘anapali Magazine

peter liu/kā‘anapali beach resort association

A Culinary Experience

Schedule of Events FRIDAY, AUGUST 30

Learn the art of mixing the perfect cocktail.

Royal Lahaina Resortʻs Chef Bernardo Salazar

Fresh ingredients are stars at the Progressive Kā‘anapali dinner.

2–4 p.m.

Mixology ~ “A Fresh Approach” Chandra Lucariello is director of mixology for Southern Wine & Spirits of Hawai‘i, an esteemed sponsor for Kā‘anapali Fresh. She is also education director for the Hawai‘i chapter of the U.S. Bartender Guild. Join Chandra for a fun, island-flavored learning experience.

6–10 p.m.

Progressive Kā‘anapali ~ “A Double Culinary Grande with a Shot of Jake” Begin at the Westin Maui Resort & Spa’s Aloha Pavilion for savory tastings (like Hāmākua mushroom and Anuhea asparagus quiche with Kā‘anapali Coffee foam, or ten-hour brisket with maple-coffee barbecue and Kula Farms sweet-corn polenta), created by culinary teams from the Westin Maui, Westin Kā‘anapali Ocean Resort Villas, and Leilani’s on the Beach. Then head to the Sheraton Maui, whose chefs, along with Hula Grill, present a showcase of sweets to be savored along with a moonlit performance by Jake Shimabukuro, Hawai‘i’s nationally renowned ‘ukulele virtuoso.

SATURDAY, AUGUST 31 Take a tour of Kā‘anapali Coffee Farm. Photo by Ryan Siphers

Creative tastings at the Food & Wine Festival

Makana performs at the Signature Kā‘anapali Fresh Food & Wine Festival.

Kā‘anapali Beach Hotelʻs Chef Tom Muromoto with farmer Sylvester Tombaga

7:30–11:30 a.m.

Kā‘anapali Fresh ~ “Grown-on-Maui Farmers Market” Presented in partnership with the Maui County Farm Bureau, this official Grown-on-Maui event features the bounty of Maui’s agricultural community.

10 a.m.–1 p.m.

Kā‘anapali Coffee Tour ~ “Celebrating 200 Years of Coffee in Hawai‘i” Kā‘anapali Fresh, Kā‘anapali Coffee Farms, and CJ’s Deli host a tour of Kā‘anapali estate coffee. Meet growers Kimo Falconer and Jeff Ferguson of MauiGrown Coffee, and learn about the art and science of Maui’s growing coffee industry. Sample MauiGrown coffees and enjoy lunch provided by CJ’s Deli & Diner.

6:30–9:30 p.m.

Signature Kā‘anapali Fresh Food & Wine Festival ~ “Kā‘anapali 5-0” Join us as we celebrate our 50th anniversary—and our latest accolade as Trip Advisor’s “#1 Beach in the Nation.” The resort’s top locavore chefs, Maui farmers and Southern Wine & Spirits present “farm to fork” cuisine in an outdoor festival with performances by award-winning, internationally acclaimed Hawai‘i artists Amy Hanaiali‘i Gilliom and Makana.

SUNDAY, SEPTEMBER 1

6–10 p.m.

Hawai‘i Food & Wine Festival Presents: Mālama Maui This bonus event is a dinner gala at the Hyatt Regency Maui’s open-air Sunset Terrace. Enjoy reserved seating and a culinary tour by six renowned chefs, highlighting Maui-grown products. Information and tickets: www. hawaiifoodandwinefestival.com Summer-Fall 2013 61

a game of Golf Negotiations commence the moment vacationing couples start dividing the hours in their Maui day by all the fun activities they hope to experience. So much to do, so little time.

“If we take your daylong trip to Hāna today, then I want to hang out by my pool all day tomorrow.” Golfers have a particularly tough sell to make to the spouse and kids. “I’m off to play a five-hour round and then stop in the clubhouse for a frosty, cold beverage afterward. See you tonight at dinner!”

This declaration can draw responses that add new depth to the words “frosty” and “cold.” Thankfully, the folks at the Kā‘anapali Golf Courses are developing innovative programs to help golfers drive their vacation negotiations toward a win-win decision.

The Golf My Way program allows players to stretch out their nine- or eighteen-hole rounds for as long as a week. They can sneak in a few holes before their noon snorkel cruise, and return days later to continue the round.

The Golf Plus program combines activities to help couples personalize their Maui experience. She can tackle Kā‘anapali’s two courses while he has a massage, tries parasailing or takes in a whale watch. Then again, the happy lovebirds may want to play a round topped off by a fine meal or wine tasting.

Golf Plus draws upon partnerships between Kā‘anapali Golf and area activities, spas and restaurants to give visitors a good deal and a good time.

It’s like the peace process, only more fun because golf is involved.

The innovative ideas are the brainchild of Ed Kageyama, PGA, general manager of Kā‘anapali Golf. He says realities the average golfer faces have evolved since the Royal Kā‘anapali Course opened more than fifty years ago.

“For many people, it’s difficult to play eighteen holes at one time,” 62 Kā‘anapali Magazine

says Kageyama, especially “when you combine golf with a family vacation.”

Kā‘anapali’s PGA Head Golf Professional Sutee Nitakorn says it is all about keeping golf fresh and fun. “If you love the game, we want to find ways for you to play.”

One of Nitakorn’s favorite programs draws upon a concept as old as golf itself—walking the course. With Fit Club, players pay a monthly fee for unlimited walking golf after 4 p.m. He says Fit Club is a hit with both residents and visitors—it’s priced to be a great value, no matter how many times they use it.

“Walking is not a new concept in golf,” he says, “but this program gives it a new [approach]. It’s like a gym membership.”

Nitakorn says golfers arrive early with their walking bags and trade friendly banter while waiting their turn to tee off; it reminds him of a small, hometown municipal course. That camaraderie is one facet of what makes golf so much fun. It’s a chance to get out in the great outdoors to compete against yourself, your buddies and the course itself. Kageyama would like to give all golfers a chance to gnash their teeth over dreadful triple bogeys, and to pump their fists in joy after draining long birdie putts.

“We want to give them a positive experience,” Kageyama says.  Kā‘anapali Golf Courses Reservations/Information: (808) 661-3691 Toll Free: (866) 454-GOLF (4653) www.kaanapaligolfcourses.com

courtesy of kā’anapali golf course

Kā‘anapali makes it easy for couples to play “vacation negotiation.” �tory by matthew thayer

Ka¯‘anapali Golf: pick your Golf Plus

program

Play 18 holes at the regular morning rate, and enjoy one of these options: Savings on a ticket to one of Kā‘anapali Beach Resort’s lū‘aus. $25 gift certificate to Roy’s Kā‘anapali restaurant Spa treatment at one of various Kā‘anapali hotels $25 in merchandise at Kā‘anapali Golf Shop Stand-up paddle lesson Offered seasonally (typically May 1–November 30), 10 a.m.–noon

Wine & Nine

This 2-person package includes 9 holes of golf, rental clubs and shoes if needed. After your round, head upstairs to Roy’s Kā‘anapali for a wine tasting as you watch the sunset across the 18th hole of the Royal Kā‘anapali Course. (You just might decide to stay on for appetizers or dinner.) Offered April 1–November 30, after 2:30 p.m.

Golf My Way ~ 18 Holes

Play 18 holes over 7 days for the same morning rate as a standard 18 holes. Includes rental clubs and shoes. Offered year-round, any time of day.

Golf My Way ~ 9 Holes

right: matthew thayer

Play 9 holes over 7 days on the Kā‘anapali Kai Course. Includes rental clubs and shoes.

Offered year-round, after 2 p.m. Fee: $99*

Fit Club

Enjoy unlimited walking golf any day after 4 p.m. until sunset. Offered year-round on a spaceavailable basis. No advance tee times. Fee: $99/month*

Juniors Play Free

Bring your favorite youngster out to play. One junior (7 to 17 years) plays free for each paying adult. Offered June 1–August 31, 2 p.m. until sunset. *Fees current as of June 2013, subject to change and Hawai‘i state tax.

PGA Head Pro Sutee Nitakorn escapes a trap on the Royal Kā‘anapali’s #12 hole.

Summer-Fall 2013 63

Story by Matthew Thayer

Kā‘anapali Golf Courses offer a pair of layouts to test both your mettle and your concentration.

The Royal Kā‘anapali Course was designed more than fifty years ago by legendary golf architect Robert Trent Jones Sr. Over the years, this championship-caliber layout has hosted such professional men’s and women’s tournaments as the LPGA Women’s Kemper Open, Champions Tour EMC Kā‘anapali Classic, and the Kā‘anapali Champions Skins Game. With its fast, undulating greens, long fairways and diabolical bunkers, the Royal Kā‘anapali has humbled the likes of Arnold Palmer, Jack Nicklaus, Nancy Lopez and Lee Trevino.

The Kā‘anapali Kai Course is considered more forgiving, but that’s no guarantee you will break par. The Kai plays a bit shorter and features wide-open fairways that invite golfers to “grip it and rip it.”

Winding from sea level to the top of Kā‘anapali Resort, both courses offer stunning views of world-class hotels, multimillion-dollar homes and the neighboring islands of Moloka‘i and Lāna‘i. In the winter and spring, when the humpback whales return to Maui waters, there can be so many of the leviathans surfacing offshore that it’s hard not to be distracted by their antics.

Learning when and how to block out the enticement of island beauty is just one part of scoring low at Kā‘anapali. Here are few tips to help improve your “local knowledge.”

Playing the Trade Winds

Playing golf in Hawai‘i often means teeing up in the wind. Whether you end up navigating gentle breezes or challenging trades gusting over 30 mph, it is still a lot of fun.

Longtime Maui golfers learn that conquering the wind is as much about the mental challenge as the physical. As with so many other facets of island life, you just need to hang loose and go with the flow.

Courses are designed with the trade winds in mind.

Long holes are downwind; upwind holes are generally shorter and more forgiving. The worst thing a player can do is step up to a shot facing into the teeth of a strong wind and say, “I need to hit this shot really hard.” That’s a recipe for slicing a ball into the ocean or neighboring fairway. A helpful mantra to remember is, “When it’s breezy, swing easy.”

Play a windy day with a group of Kā‘anapali locals and it won’t be long before you’ll hear them discussing whether it is a “two-club” wind or a “three-club” wind. Here’s what they mean: on a two-club day, the distance they’d usually cover with a five iron will require a three iron if the shot is upwind, a seven iron if the trade winds are at their back. Follow their lead, maintain your usual swing, and adjust your club selection to match the shot.

matthew thayer

PGA Head Pro Sutee Nitakorn rolls a putt toward the 13th hole on the Royal Kā‘anapali Course.

The brown edge of the cup indicates that the grain is growing towards Nitakorn’s ball, making for a slower-than-expected putt.

64 Kā‘anapali Magazine

If wind is just not your thing, call ahead for the earliest tee time possible. Trade winds generally pick up around 11 a.m. (This is also a good rule for beachgoing, whale watching, helicopter rides and anything else that is easier and more comfortable when conditions are calm.)

top & far right: courtesy of kā’anapali golf course; left & middle: matthew thayer

The Grain

While wind is a force golfers can easily feel, judging the grain of Hawai‘i’s greens is a riddle some players never solve. And that’s a shame, because it’s not so hard. A few simple tricks will help you shave strokes off your score.

Grain is caused by the direction the blades of grass grow. In Hawai‘i, grass generally grows toward the setting sun. Picture a hairbrush turned at an angle. If you run the palm of your hand against the bristles, you feel resistance. Stroke it in the direction bristles are facing and they feel smooth.

Now picture a million blades of grass either fighting your ball every inch of the way, or bent over and letting it build up speed. Add the fact that grain usually runs toward the downhill and with the wind, and you end up with lightning-quick downhill putts, uphill putts that die halfway to the hole, and sidehill benders that break three more feet than you expect.

At Kā‘anapali, it is a general rule that grain runs toward the ocean. A more precise way to tell is to walk up to the cup and look straight down.

There will be a semicircle “burn” mark of brownish grass growing on one side of rim. That is the direction of the grain.

Be aggressive on putts into the grain. Aim for the back of the cup and rattle them home to eliminate break. On down-grain putts, factor in the additional speed and break, then apply a delicate touch. Don’t be afraid

to read breaks of five or six feet on a twelve-foot putt, or you’ll find your ball settling below the hole on the amateur side of the cup.

Course Management

There are a lot of distractions out there competing for your attention at Kā‘anapali. When stepping up to the tee, take a moment to block out the ocean and mountain views, scantily clad people on the beach, sailboats and breaching whales, and find the hints the course designers incorporated to help you play the hole.

Nearly every green has a landing area to let you land your ball short and roll it on. “Pitch and run” is often a good call, and there is no shame in laying up short. Approach shots on these two courses are almost always better below the hole than above it. Putting or chipping into the grain and slope allows you to be aggressive.

Play It Forward is a campaign the PGA has been promoting to make golf more fun, and moving forward a tee box or two to make the course shorter makes sense here. Some golfers feel the need to play from the tips (the back tees) to maximize the challenge and get the most for their dollar. If you have a game like Jack Nicklaus or Tom Watson, that’s not a bad plan. For the average golfer, however, it can be a sure way to shoot a round in the 100s, particularly on the Royal, which is a championship course and plays like one. By moving forward, golfers pick an appropriate challenge to suit their game. Both of Kā‘anapali’s courses have four tee boxes on each hole.

The main thing is to go out, hang loose and have fun! 

From left: Ryan Rawles blasts from the bunker on the Royal Kā‘anapali’s #5. Wind can be a challenge on Hawai‘i courses. Island linksters learn to adjust their club selection, not their swing. Fit Club offers a great deal and a solid round of exercise.

Summer-Fall 2013 65

 SEE

66 (SAMPLE) 66 Kā‘anapali Magazine

LEARN DO

‘Ulalena

This just might be the most mesmerizing way to discover Hawaiian history, myth and culture. Through cirque, theatrical performance, traditional hula and chant, imaginative costumes and evocative storytelling, ‘Ulalena takes you on a journey from the mythical creation of the Islands, through successive waves of voyagers who found their way to these shores—introducing you to gods and goddesses, kings and queens, and ordinary people whose real lives became the stuff of legend. Created with the help of Hawaiian cultural experts, ‘Ulalena is an authentic and unforgettable immersion into the story of Hawai‘i. Info: 808-856-7900; mauitheatre.com

SEE LEARN DO



Wildlife Tour

Lions and tigers and bears . . . okay, maybe not. Still, a mighty impressive array of exotic wildlife—cranes, swans, flamingos, parrots—resides on the grounds of the Hyatt Regency Maui Resort & Spa. Take a free guided wildlife tour any Tuesday, Thursday, or Saturday at 10 a.m., and meet Roger, a blue-andgold macaw who’s known for her outgoing nature. (Yes, she’s a she. DNA testing only recently revealed the inappropriateness of her moniker.) You’ll also meet Popeye, R2D2, Luna, Shrek, and other vocal members of the resort’s menagerie. And get your camera ready to capture the warm-weather penguins waddling about in their formalwear. Info: 808-661-1234; maui.hyatt.com

A Salute to Roy Orbison “Pretty woman, walkin’ down the street. . . .” If you remember the lyrics, we bet you remember Roy Orbison, the iconic singer who released that worldwide hit in 1964. Thrill to Orbison’s greatest tunes all over again, when Australia’s John Stephan, “the Voice from Down Under,” stars in “You Got It.” Presented by Orbison’s son Wesley, this tribute show has played to sold-out audiences around the world. Get your ticket before “It’s Over” and you‘re left “Crying”! At the Maui Theatre, 808-856-7900, or TicketsYouGotIt.com

Sunset Hula Show

Each evening, the haunting sound of the pū (conch) calls you to the Sunset Hula Show in the Tiki Courtyard at Kā‘anapali Beach Hotel.

This free performance of Hawaiian music and hula begins at 6 p.m. Linger to create your own magic as you dance under the stars until 9 p.m.

On Fridays, local hālau (hula schools) perform Hawaiian and other Polynesian-style dance.

Info: 808-661-0011; kbhmaui.com.

Kupanaha Magic Theater Renowned illusionist Jody Baran and wife Kathleen present classic illusions by seven of the world’s greatest magicians who visited the Islands in the last century, along with Jody’s original creations. Titled “Seven Magicians Came to Hawai‘i and One Stayed,” the show is interspersed with enchanting hula performances by the Kupanaha Dancers. During the preshow three-course meal, an illusionist moves from table to table, performing magic tricks. Kā‘anapali Beach Hotel, info and reservations: 800-262-5450; kupanaha.com

Hula O Na Keiki For twenty-two years, keiki (children) ages five to seventeen have been stealing hearts as they vie for awards and titles at this annual competition hosted by Kā‘anapali Beach Hotel. This is no ordinary tourist show. Kumu hula (hula masters) from throughout Hawai‘i judge the youngsters’ knowledge and skill in

dance, chant and costume as they perform kahiko (traditional) and ‘auana (modern) styles of this ancient cultural expression. Hula students from around the world compete.

You'll want to be there, too. This year’s competition runs November 8 through 10. Info: 808-661-0011; kbhmaui.com

Summer-Fall 2013 67

Whaling Museum In the 1800s, Lahaina was the center of the Pacific whaling trade. An international armada of whaling ships made port here, replenishing supplies while sailors weary from months at sea made rowdy sport ashore.

The Whalers Village Museum offers a glimpse into those boisterous days—and the harrowing life whalers endured aboard ship. Here is Hawai‘i’s most complete collection of harpoons, tools, scrimshaw, sea chests, sailors’ journals, and ship logs; one of the world’s largest scale models of a whaling ship; and a recreated forecastle showing the cramped quarters twenty-five men lived in during voyages lasting up to five years.

Info: 808-661-5992; whalersmuseum.com 68 (SAMPLE) 68 Kā‘anapali Magazine

STeVe BrInkMAn PHoTogrAPHy

at Whalers Village

SEE LEARN DO

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�ā‘anapali Historical Trail Trail & Legends Tour

Discover Kā‘anapali’s rich and storied past. This selfguided tour begins at the north end of the resort, at the ancient village of Keka‘a, and ends at the Hyatt Regency Maui. Along the way, you’ll encounter ten sites marked by lava-rock monuments with plaques explaining their significance. The whole tour takes approximately two hours; go at your own pace, or do the excursion over several days. Pick up a tour map at Kā‘anapali Beach Hotel or the Westin Kā’anapali Ocean Resort Villas, or download one at kaanapaliresort.com. Info: 808-661-3271

�ushi Class

at the Hyatt Regency Maui Resort & Spa Learn to create exquisite sushi in this hands-on class taught by Master Sushi Chef Jay Ledee of Japengo, 2013 winner of three ‘Aipono Awards: Best Pacific Rim Cuisine (Gold); Best Asian Cuisine and Best Seafood (Silver).

Lessons include your own sushi station and all the tools needed to make impeccable sushi rolls . . . followed by the chance to savor your creations. Reservations required: 808-667-4727

A Honu World

Five of the world’s seven sea turtle species are found in Hawai‘i, including the endangered green sea turtle, or honu in Hawaiian. Every Monday at 11:30 a.m., the Sheraton Maui and Maui Ocean Center present a free public lecture on these beloved creatures. Reservations: 866-716-8109; Sheraton-Maui.com

Saddle Up! Paniolo (Hawaiian cowboys) have been part of the island landscape since 1838, when King Kamehameha III invited Spanish-Mexican vaqueros to teach Hawaiians how to manage cattle. No wrangling required when you join Lahaina Stables’ friendly trail guides for a scenic adventure through the foothills of the West Maui Mountains. Rides include refreshments, birdsong, and the likely appearance of rainbows. Private rides and lessons available. Get your spurs on at 808-667-2222 or mauihorse.com.

Astronomy Tour

For thousands of years, the peoples of Polynesia traversed the vast Pacific Ocean, navigating by the stars. You need only journey to the rooftop of the Hyatt Regency Maui, where Ed Mahoney, Hyatt’s director of astronomy (and solar system ambassador for NASA’s Jet Propulsion Lab), will help you interpret the night sky with your

unaided eye, astronomy binoculars, and Hawai‘i’s only recreational telescope, Great White. Shows are held nightly (weather permitting); weekends, couples can enjoy a romantic tour of the stars with chocolate-covered strawberries and champagne. Seating is limited. Information & reservations: 808-667-4727.

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Outrigger Canoe Ride with Maui Paddle Sports The first Polynesian voyagers to reach the islands of Hawai‘i travelled nearly 2,500 miles across the immense Pacific Ocean in wa‘a kaulua (double-hull voyaging canoes), using the stars, wind, and currents as their

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guides. Outrigger canoes helped sustain the Hawaiian way of life: fishing, recreation, and transportation between islands. Experience this important aspect of Hawaiian culture with a two-hour paddling lesson—30 minutes of

onshore instruction and 90 minutes of water time. You’ll see fish, turtles, and maybe even a whale. Located at the Westin Kā‘anapali Ocean Resort Villas. Info: 808-283-9344; mauipaddlesports.com

SEE LEARN DO

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UFO Parasail That unidentified flying object could be you—getting a bird’s-eye view of Maui’s west coast while checking ”learn to fly” off your bucket list. You’ll be on the boat an hour; in the air from seven to fourteen minutes on a single, tandem, or triple flight. When, secured in a harness, it’s your turn to soar, a hydraulic winch will get you into the air, then back on the boat safe and dry.

Board from Kā‘anapali Beach fronting Whalers Village. Flights are offered mid-May to mid-December. Info: 800-359-4836; ufoparasail.net

top: UFo; right: peter liU/KBrA; leFt: terAlAni; Bottom: doUglAs Bowser

Teralani Dinner Sunset Sail There’s nothing like the beauty of Kā‘anapali at sunset, especially when seen from an ocean vantage. Aboard the Teralani, a 65-foot luxury catamaran, you can drink in that view while enjoying a gourmet dinner by awardwinning Chef Paris Nabavi.

Board the Teralani from Kā’anapali Beach in front of Whalers Village, and sail the channel waters between Maui, Moloka‘i, and Lāna‘i.

Whale sightings are likely from November to May. Info: 808661-SAIL (7245); teralani.net

Take the Easy Way to Hāna

The road to Hāna is breathtaking beautiful.

It’s also a serpentine, cliff-hugging route.

See the waterfalls, rainforests, bamboo jungle and spectacular cliffs—and let Valley Isle Excursions do the white-knuckle driving. You’ll swim in a freshwater pool at ‘Ohe‘o, bask on a black-sand beach, and travel in air-conditioned comfort all the way.

Info: 808-661-TOUR (8687); tourmaui.com

Ride the Sugar Cane Train Talk about a sweet ride! Maui is home to the only steampowered commercial railroad in all of Hawai‘i. Pulled by replicas of historic steam locomotives from the late 19th and early 20th centuries, the Sugar Cane Train chugs along a six-mile, narrow-gauge track from Kā‘anapali to Lahaina and back, every so often tooting its steam whistle. Singing conductors “talk story” about the railroad and sights along the way, and play local-style music. The highlight of the journey is crossing the 325-foot curved wooden Hāhākea Trestle with its panoramic views and photo ops. Info: 808661-0080; sugarcanetrain.com

Royal Tee

The Royal Kā‘anapali introduced Maui to resort golf when it opened in 1962. Two years later, the course hosted the Hawai‘i debut of Shell’s Wonderful World of Golf. Designed by the godfather of modern golf architecture, Robert Trent Jones Sr, the Royal boasts one of only three oceanfront holes on the entire island:

the scenic and challenging #14. The Royal’s sister course, the Kā‘anapali Kai, was designed by Arthur Jack Snyder, and redesigned in 2005.

See our stories beginning on page 62 for special offers and tips on playing these championship venues.

For info and tee times: 866-4544653; kaanapali-golf.com

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Calendar Kā‘anapali EvEnts November 8-10 Hula O na Keiki • Kā‘anapali Beach Hotel

As they have for the past 22 years, some of the finest students of hula will gather at Kā‘anapali Beach Hotel to compete in ancient and modern hula, chant, and costume. Never mind that the dancers are as young as seven, no older than seventeen; this is serious competition before judges who are themselves revered hula masters. Here is a rare opportunity to experience authentic Hawaiian culture in the company of Maui’s hula community. Throughout the weekend, the hotel hosts a Festival of Hawaiian Arts, entertainment, demonstrations, food booths and more. Call for details and tickets.

Holiday pool party • ‘Ūmalu, Hyatt Regency Immerse yourself in the fun at this poolside Independence Day party. Entertainment, food-and-drink specials. Call for details.

July 13 & 27

sushi school • Japengo, Hyatt Regency Maui Ready, set, roll! Put your fine-motor skills to work at one of these bimonthly sushi classes held in Japengo, the Hyatt Regency Maui’s award-winning Pacific Rim restaurant and sushi lounge. Thankfully, the only exam is a taste test at the end. Complimentary nonalcoholic beverages included.

Class is held 3 to 4:30 p.m. on the second and fourth Saturday of each month. $35 per person, reservations required.

July 16 & August 6

teen & tween Mocktail Mixer • Westin Kā‘anapali Ocean Resort villas Kids just wanna have fun! Teens and tweens can enjoy an evening of dancing and revelry, along with delectable nonalcoholic cocktails and treats by Pūlehu, an Italian Grill.

Enjoy a pre-party at Spa Helani, a Heavenly Spa

by Westin, plus live music, a dance contest, Wii games, prize giveaways and more.

August 12 World’s largest Golf Outing •

Kā‘anapali Kai Course Take a swing at a Guinness World Record and support the Wounded Warrior Project. Kā‘anapali is one of 150 host sites for this third annual outing. Shotgun start at 8:30 a.m. Entry fee of $99 includes lunch at Paradise Grill. Open to all amateur golfers.

August 30–31 Kā‘anapali Fresh • Kā‘ana-

pali Beach Resort Bite into the many tastes of Kā‘anapali as the entire resort gathers to offer chefs’ menus, mixology classes, food tastings, coffee-farm tours, performances by award72 Kā‘anapali Magazine

WHERE IT’S AT Hyatt Regency Maui Resort & spa 200 Nohea Kai Drive • 808-661-1234 concierge 808-667-4727 www.maui.hyatt.com Kā‘anapali Beach Hotel 2525 Kā‘anapali Parkway • 808-661-0011 toll free 800-262-8450 • www.kbhmaui.com Kā‘anapali Golf Courses 2290 Kā‘anapali Parkway 808-661-3691 • toll free 866-454-GOLF (4653) www.kaanapaligolfresort.com Queen Ka‘ahumanu Center 275 West Ka‘ahumanu Avenue, Kahului 808-877-3369 • www.queenkaahuanucenter Whalers village 2435 Kā‘anapali Parkway • 808-661-4567 www.whalersvillage.com Westin Kā‘anapali Ocean Resort villas 6 Kai Ala Drive • 808-667-3200 toll free 866-500-8313 www.westinkaanapali.com

winning Hawaiian entertainers, and much, much more. See schedule of events on page 61, or visit www.kaanapalifresh.com.

August 31 Maui Channel swim • lāna‘i to

Maui The Pacific Ocean sets the stage for this 9.5-mile island-to-island relay, where swimmers navigate the sometimes treacherous ‘Au‘au Channel for saltwater supremacy. The race concludes at Kā‘anapali Beach; come out and cheer the swimmers on! www.mauichannelswim.com

September 1 Kā‘anapali Fresh Golf Outing • Royal Kā‘anapali Course Resort guests and staff are invited to compete in this four-person scramble. Shotgun start at 8:30 a.m.

September 1 Mālama Maui • sunset terrace, Hyatt Regency Maui The sole event in the weeklong Hawai‘i Food & Wine Festival that is held outside of O‘ahu, Mālama Maui is your invitation to feast on gourmet creations made with Maui-grown products, and to rub shoulders with renowned chefs. Tickets and information: www.hawaiifoodandwinefestival.com September 5–7 the BMW Ultimate Golf Challenge • Royal Kā‘anapali Course Amateurs compete for a spot in the BMW National Cup at Pinehurst in October. The event includes a welcome dinner, two rounds of golf, lunch at Roy’s Kā‘anapali, and a formal awards dinner.

September 14–15

Hawai‘i state Junior Golf association Match play Championship • Kā‘anapali Kai Course Hawai‘i’s top junior golfers compete. Tee times at 8 a.m. and 1 p.m.

September 21

Hard Rock Cafe 10K/ Maui tacos 5K • Whalers village Both these fun runs start and end at Whalers Village, and are part of the annual Maui Marathon festivities.

The Hard Rock Cafe 10K kicks off at 6:30 a.m. and features a Rock & Roll Costume Contest complete with prizes. Or grab the kids for the Maui Tacos 5K, starting at 8 a.m. www.mauimarathonhawaii.com

September 22

Maui Marathon • Queen Ka‘ahumanu Center to Whalers village If you’re going to run 26.2 miles, what better place to do so than in paradise? This scenic

courtesy of kā‘anapali beach hotel

July 4

Calendar Kā‘AnAPALi EvEnTs contʻd marathon leads past sugar cane fields, historic Lahaina, and more than 17 miles of oceanfront paths. Starts at 5:30 a.m. www.mauimarathonhawaii.com

October 14–18

Aloha Team Classic LPGA Pro-Am • Royal Kā‘anapali Course Amateurs are invited to tee off with LPGA pros during this four-day event held at courses across Maui.

Includes lunch each day, and welcome/closing receptions. Proceeds benefit the Beyond the Rainbow Foundation. 800-541-7357; www.alohateamclassic.org

October 26 Hula Grill XTERRA 5KM You don’t have to be an elite triathlete to experience some of the thrill. This 5K walk/race is open to all, and follows part of the famed XTERRA World Championship run course. A benefit for Big Brothers Big Sisters of Maui County. Information and registration: www.xterraplanet.com/maui/ mauiTrailRun.html October 31 Holiday Pool Party • ‘Ūmalu, Hyatt Regency It’s scary how much fun you can have at this poolside Halloween party featuring live entertainment, food-and-drink specials!

December 31 Holiday Pool Party • ‘Ūmalu, Hyatt Regency See the old year out at this poolside New Year’s Eve party with live entertainment, food-and-drink specials.

December 31

Drums of the Pacific Lū‘au • Hyatt Regency Experience a traditional imu ceremony, lū‘au buffet, and an award-winning performance of Polynesian song and dance . . . plus a special New Year’s Eve finale at midnight.

Events are subject to change.

Please call to confirm before heading out.

MAUi EvEnTs

October 3–6 91st Annual Maui Fair • War Memorial Complex, 211 Kanaloa Avenue, Wailuku A tradition since 1916, the Maui Fair is a family-friendly event whose attractions range from livestock exhibits to the Robo Tech Maui Expo & Competition. Explore multicultural foods, live entertainment, bonsai and orchid displays, photo and art exhibits, and of course, the E.K. Fernandez Joy Zone. 808242-2721; www.mauifair.com Makawao Rodeo & Parade Hawai‘i’s top cowboys and cowgirls compete at Oskie Rice Arena on Olinda Road above Makawao Town. Saturday’s parade through town starts at 9 a.m. 808-283-2741

July 6 Obon Festival & Lantern Floating • Lahaina Jodo Kimono-clad dancers and taiko drummers welcome the ancestors. A different Buddhist temple hosts Obon each weekend through August, but Lahaina Jodo is the only one on Maui with a lantern-floating ceremony.

808-661-4304; www.lahainajodomission.org July 26–28 Sesame Street Live • Maui Arts & Cultural Center, One Cameron Way, Kahului Elmo, Grover, Cookie Monster and 74 Kā‘anapali Magazine

friends will sing and dance their way into your little one’s heart. Maybe yours, too. 808-242SHOW (7469); www.mauiarts.org

ite Hawai‘i entertainers and more. Presented by Lahaina Restoration Foundation, 808-661-3262; www.lahainarestoration.org

October 13 Maui ‘Ukulele Festival • Maui Arts & Cultural Center, One Cameron Way, Kahului Bring lawn chairs or a blanket and enjoy some of Hawai‘s favorite ‘ukulele players in this free outdoor concert for the whole family. Food booths, ‘ukulele door prizes and more. 1–6 p.m.

808-242-SHOW (7469); www.mauiarts.org

October 31 Halloween in Lahaina The “Mardi Gras of the Pacific” begins with a children’s costume parade at 4:30 p.m. in Banyan Tree Park. Front Street closes to traffic, opens to entertainment and costumed revelry into the night. 808-667-9194; www.visitlahaina.com

October 18 & 19 Lahaina Plantation Days

Bay Learn the importance of limu (seaweed) to the traditional Hawaiian diet and the ecosystem.

Talk-story with elders, limu identification and sampling, children’s activities, music and more.

10 a.m.–3:30 p.m. 808-269-2514

• Pioneer Mill Company smokestack, 275 Lahainaluna Road This tribute to West Maui’s plantation heritage features historical exhibits, food booths, kid zone, performances by favor-

November 9 Hāna Limu Festival • Hāna conn brattain

July 4–7

“Come Chase some Rainbows with us!”

FRIENDLY TRAIL GUIDES A GREAT TIME FOR ALL AGES! HONEYMOON & PRIVATE RIDES AVAILABLE AMAZING VIEWS OF LANAI & SUNSETS All rides take you along the foothills of the West Maui Mountains. You will be treated to extraordinary views of Molokai, Lahaina Town & Lahaina Harbor.

We ride into Launiupoko Valley where we dismount for refreshments at our picnic table which is perched upon a ridge situated next to an acre large pond fed by clear, cool mountain stream water.

HAVE A

BIG ADVENTURE IN OUR

BIG BACKYARD! West Maui’s Best Eco Adventure

808.667.2222

Punakea Loop, Lahaina

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