Kāʻanapali Magazine Fall/Winter 2016-2017 by Maui Nō Ka ‘Oi Magazine

W HE RE T HE W ORL D COM E S T O P L AY

FALL/WINTER 2016â&#x20AC;&#x201C;2017 q YOUR FREE ISSUE

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WHALE WATCHING

*December 15th through April 15th 4 Daily Whale Watches Experienced Naturalist on-board Hydrophone to hear the whales sing Sunset Whale Watches too!

Escape to Polynesia Transport yourself to the islands of Polynesia with a Polynesian Ritual at Spa Helani, a Heavenly Spa by Westin™. POLYNESIAN RITUAL This relaxing and sensory spa ritual features traditional healing choreographies including: -

An exotic body scrub from Taha‘a, the Vanilla Island. Mahana sand poultice massage from Bora Bora, the White Sand Island. Monoi sacred oil application from Raiatea, the Sacred Island. Lagoon water bath pebble from Manihi, the Lagoon Island.

80 minutes - $250* 110 minutes - $300* *Price excludes service charge and tax. FOR RESERVATIONS, visit westinkaanapali.com or call 808.662.2644.

6 Kai Ala Drive, Kā‘anapali, Maui

©2016 Starwood Hotels & Resorts Worldwide, Inc. All Rights Reserved. Preferred Guest, SPG, Westin and their logos are the trademarks of Starwood Hotels & Resorts Worldwide, Inc., or its affiliates. For full terms and conditions, visit westinkaanapali.com

�able of �ontents FEATURES Kā‘anapali for Kids 26

Kā‘anapali’s tagline, “Where the World Comes to Play,” isn’t just for adults. We offer young travelers all kinds of ways to have fun in paradise—so much so, you might be tempted to tag along.

The Weave of Culture

In the plaited leaves of the pandanus tree, a lauhala master passes along an ancient tradition.

All the Right Moves

Experts share their do’s and don’ts for a safe and memorable Maui vacation—and explain why you weren’t allowed to bring your pet lobster.

Take the Plunge!

Beyond our champagne-colored sands lies an underwater realm with denizens the likes of which you may never have seen. Your passport: a snorkel cruise with Teralani Sailing Charters.

Channeling Marilyn 68

Activities at Westin Maui’s Kids Club include a tour of the hotel’s resident wildlife. Thinking of signing up your youngster? What are you wading for? See story on page 26.

6 Kā‘anapali Magazine

On our cover: A single hibiscus (Hawai‘i’s state flower) rests on Kā‘anapali’s beach at sunset. Photo by Mike Neubauer

COURTESY OF THE WESTIN MAUI RESORT & SPA

A frazzled working mom escapes to the Hyatt Regency’s Kamaha‘o, a Marilyn Monroe Spa. See what happens.

Kaanapali Golf Estates

Kapalua Beachfront Estate

Kaanapali Hillside Estate

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The Masters at Kaanapali Hillside

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Japanese, Hawaiian, European, Filipino, Chinese, Korean . . . Roy’s “Dim Sum Canoe for Two” conveys a world of flavors in every bite. See story on page 60.

Contributors 12

We’re pleased to introduce some of the talented folks behind Kā‘anapali Magazine.

A Word from the President 14

Meet Thomas Bell, president of Hawaiian Hotels & Resorts 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

A master mixologist . . . a plant that the first Hawaiians so valued, they brought it to these islands in voyaging canoes . . . and a GM whose big passion is protecting a very tiny native animal . . . if we’ve sparked your nīele (curiosity), read on!

8 Kā‘anapali Magazine

DINING Love at First (Play)Sight 72

How to improve your tennis game? Keep your eye on the ball—while the Royal Lahaina’s cameras keep their eyes on you.

See Learn Do 74

Looking for adventures by land or sea? Hawaiian culture or island history? Whatever activities you’re into, you’ve come to the right place.

Calendar 80

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 Royal Treatment 50

Take a peek behind the scenes of Maui’s longest-running lū‘au.

 In the Kitchen 56

A conversation with “Kitchen Assassin” Alvin Savella, chef de cuisine at Pūlehu, an Italian Grill

 The Art of the Nibble 60

Flavors from around the world are lending a cosmopolitan accent to Hawai‘i’s homegrown fare.

 Dining Guide 62

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

DEPARTMENTS

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ADMINISTRATIVE

Kā‘anapali Beach Resort Association PUBLISHER

Haynes Publishing Group MANAGING EDITOR

Lehia Apana

CONSULTING EDITOR

Rita Goldman

ART DIRECTOR & DESIGNER

John Giordani

ASSISTANT DESIGNER

Shelby Lynch

DIGITAL EDITOR

Adelle Lennox STYLE EDITOR

Conn Brattain

THE MAGAZINE FOR PEOPLE WHO LOVE MAUI Subscribe to Maui No– Ka ‘Oi Magazine, and keep up with the stories, events and issues that matter to Maui—and you.

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CALL 844-808-MAUI (6284)

CONTROLLER & OFFICE MANAGER

Kao Kushner

CONTRIBUTING WRITERS

Lehia Apana, Kathy Collins, Kyle Ellison, Teya Penniman, Sarah Ruppenthal, Becky Speere, Alma Tassi, Shannon Wianecki CONTRIBUTING PHOTOGRAPHERS

Conn Brattain, John Giordani, Mieko Horikoshi, Nina Kuna, Jason Moore, Ryan Siphers, Becky Speere CONTRIBUTING ILLUSTRATOR

Erin Makai

DISTRIBUTION & CIRCULATION

Haynes Publishing Group, Inc. ADVERTISING SALES (808)

242-8331

ACCOUNT EXECUTIVES

Barbara Geary, Michael Haynes, Laura Lewark E-MAIL ADDRESS info@MauiMagazine.net

Hours of operation 7 a.m.–4 p.m. HST Publishers of Maui Nō Ka ‘Oi, Kā‘anapali, Island Living, & Eating & Drinking magazines

KĀ‘ANAPALI MAGAZINE is published semiannually by Haynes Publishing Group, Inc.,

90 Central Ave., Wailuku, HI 96793; (808) 242-8331. ©2016 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: info@mauimagazine.net. 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

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Contributors

Kathy Collins

Maui girl Kathy Collins is a storyteller, actress, TV and radio broadcaster, and freelance writer. Her alter ego, Tita, has performed throughout Hawai‘i and the mainland, including the Lincoln Center Out of Doors Festival in New York. Kathy herself writes a weekly column for The Maui News, and serves as emcee for numerous community events.

Kyle Ellison

A freelance writer who splits his time between Kula, Maui, and Asheville, North Carolina, Kyle is also the author of Moon Handbook to Maui, Moloka‘i, and Lānaʻi; and has contributed to Travel + Leisure, The San Francisco Chronicle, Travel Channel, Escape, Journey, Viator, AOL Travel, and Maui Nō Ka 'Oi Magazine. Visit KyleTheVagabond.com or follow him online, @kylethevagabond.

Mieko Horikoshi

Equal parts foodie and photographer, Mieko finds that the island’s culinary scene serves as a constant— and delicious—muse. She is a member of the Professional Photographers of America and the American Society of Media Photographers. Mieko was born and raised in Japan, and in 1994 moved to Maui, where she lives with her two daughters.

Jason Moore

With his deep love for the ocean, it’s no wonder photographer Jason Moore calls Hawai‘i’s waters home. Jason spends the winter working with the National Oceanic and Atmospheric Administration (NOAA) as a research and rescue assistant for humpback whale research. When he’s not in the water or shooting on location, Jason shows his photography at Diamond Head Gallery on Front Street in Lahaina.

Experience the Adventure of a Lifetime SUNSHINE HELICOPTERS Explore Maui and Molokai’s hidden wonders that can only be discovered by air. View remote valleys, rugged coastline, prehistoric-like jungle vegetation, and spectacular vistas combined with excellent views of Haleakala Crater, Seven Pools and the Hana Rain Forest. Discover Hawaii’s tallest waterfalls along Molokai’s remote and isolated north shore. Molokai’s spectacular north shore boasts the world’s tallest sea cliffs towering some 3,000 feet from summit to shoreline. See areas where no one has ever set foot. Our experienced pilots’ narration provides a rich history and knowledge of the islands. Celebrating 31 years of flying the Hawaiian skies.

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Teya Penniman

Teya first got hooked on island life and the waters around them while 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. Her article on master lauhala weaver Pohaku Kaho‘ohanohano (“The Weave of History”) reveals that Teya’s pretty adept at depicting island people, too.

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.

Ryan Siphers

Ryan is a professional photographer who has enjoyed working, playing, and raising his family on Maui since 2007. His job enables him to explore amazing landscapes, gorgeous homes, interesting people . . . and follow a particular passion: collaborating with chefs in photographing great food. See more of Ryan’s work at RyanSiphersPhotography. com.

Becky Speere

The daughter of a Hawai‘iborn mother of Japanese ancestry and a father from an Alabama coal-mining town, Becky grew up on the Big Island amid a world of flavors: butter beans and ham hocks, bamboo shoots, fiddlehead ferns and wild-boar sausage. The former owner of Pa‘uwela Cafe in Ha‘ikū, Becky is a chef consultant and shares her passion for all things culinary as dining editor of Maui Nō Ka ‘Oi Magazine.

Alma Tassi

Alma is the digital content director for Spirituality & Health, a magazine serving the spiritually independent and alternative-health communities. Over the years she has worked for several publications, including Travel + Leisure and Yahoo! Internet Life. Alma has also edited books on spirituality, personal growth, and women’s issues. Originally from the East Coast, she is now running amok on Maui, living the dream with her family.

Shannon Wianecki

Shannon writes about travel, culture, science, and interesting characters for BBC Travel, Smithsonian, Maui Nō Ka 'Oi and Hana Hou!—the Hawaiian Airlines magazine. She lives in Pā‘ia on Maui's north shore, where she and her dog, Spike, hunt daily for coconuts and rainbows. Follow her at @swianecki.

Letter

Back issues of Kā‘anapali Magazine are available online. Go to MauiMagazine.net/ Kaanapali and click the link “Free Digital Edition.”

FROM THE KĀ‘ANAPALI BEACH RESORT ASSOCIATION

Aloha

As president of Kā‘anapali Beach Resort Association, I am pleased to welcome you to our latest issue of Kā‘anapali Magazine and its stories on the people, activities and culture of the island we’re fortunate to call home. In these pages, we’ll take you behind the scenes of Kā‘anapali’s longest-running lū‘au, at the Royal Lahaina Resort . . . show you where to find some of Kā‘anapali best happy hours . . . share tips on making the most of your island explorations . . . introduce you to a modern master of the Hawaiian art of lauhala weaving . . . and clue you in on fun stuff that’s just for kids. If that sounds like Kā‘anapali is all fun and games, well, it is—but we’re also a part of the larger Maui community, and I’m proud to say that, all year long, our association members give back in more ways than most guests ever realize. For example: Every May, we participate in the Maui Hotel & Lodging Association’s Charity Walk—which in 2015 alone raised $863,268, benefiting more than 100 charities on Maui, Moloka‘i and Lāna‘i. This year’s walk is May 14. On September 4, Kā‘anapali Golf Course and Maui Electric Company invite youngsters to the Keiki Tilapia Fishing Tournament, a day of fun that last year raised more than $19,000 for Maui United Way. On October 1, Kā‘anapali welcomes Maui Paddle for a Cure, which raises funds for the Susan G. Komen Hawai‘i Foundation. (Last year’s paddle raised $36,000.) The Hyatt Regency Maui, an event cosponsor, provides an after party with food, drinks, and a silent auction. And on October 14, Chef Roy Yamaguchi and the Royal Kā‘anapali Golf Course host Roy’s Golf Classic on behalf of Imua, a nonprofit that provides services to the families of children with special needs. In 2015, the tournament raised $45,000. If your visit coincides with any of these events, consider participating. Each one benefits a good cause, and because they’re at Kā‘anapali, each is also a lot of fun. No matter when you visit, we’re confident that you will fall in love with Kā‘anapali Resort, appropriately honored and celebrated worldwide as the place “Where the World Comes to Play.” We hope you enjoy Kā‘anapali Magazine; feel free to take it with you as a souvenir from what we know will be a dream vacation for you and your loved ones. I also encourage you to visit KaanapaliResort.com. Our comprehensive website offers 24-hour access to information, photography, rates, and more. Please let us know if we can assist you in any way while you visit Maui. I am confident that the memories from this vacation will keep you returning for years to come! Mahalo,

Tom Bell President, Kā‘anapali Beach Resort Association

14 Kā‘anapali Magazine

As the brilliant orange of the setting sun flares across the Pacific, the sound of a conch shell fills the air. Drums beat rhythmically. The evening is primed for magic.

Here on the shores of legendary Kā‘anapali Beach, Maui’s favorite and longest running oceanfront luau takes you on a magical journey through time and space. From a sumptuous traditional Hawaiian buffet to a dazzling celebration of music, song and dance, you will be spellbound as performers weave authentic myths of Hawai‘i, Tahiti and Samoa into one of the most unforgettable evenings ever!

Experience the Legend Reservations & Information: 808-661-9119 | mythsofmaui.com

2780 kekaa drive • lahaina, maui, hawaii 96761 • 1-800-22-aloha • www.royallahaina.com

Resort Map Pu‘ukoli‘i Road Honoapi’ilani Highway

Keka’a

Drive



Kai Ala Drive

Beachwalk

NORTH

I A‘

LĀ

‘I KA

Hotels & Condos A. B. C. D. E. F. G. H. I. J. K.

The Westin Kā‘anapali Ocean Resort Villas Aston Maui Kaanapali Villas Royal Lahaina Resort Maui Eldorado KaanapaliSM by Outrigger® Sheraton Maui Resort & Spa Kā‘anapali Beach Hotel Aston at The Whaler on Kaanapali Beach The Westin Maui Resort & Spa Kaanapali Alii Resort Marriott’s Maui Ocean Club Hyatt Kā’anapali Beach, a Hyatt Residence Club Resort L. Hyatt Regency Maui Resort & Spa M. Kā‘anapali Royal

Spas & Salons

* Full spa Alii Spa (I) (wet & dry Beauty of Aloha Spa & Salon (F) therapies) Hale Mana Wellness Center (J) Heavenly Spa by Westin* (H) Hina Mana Salon & Spa (G) Kamaha‘o, a Marilyn Monroe Spa* (L) The Spa at Black Rock* (E) Spa Helani, a Heavenly Spa by Westin* (A) Third Heaven Spa (B) 16 Kā’anapali Magazine

Beach Activities of Maui Locations: Aston at The Whaler on Kaanapali Beach Hyatt Regency Maui Resort & Spa Marriott’s Maui Ocean Club Royal Lahaina Resort Sheraton Maui Resort & Spa Westin Kā‘anapali Ocean Resort Villas The Westin Maui Resort & Spa

Dining

Beach Bar (H) Beach Walk Kau Kau to Go (J) Black Rock Kitchen (E) Castaway Café (B) China Bowl (X) CJ’s Deli & Diner (X) Cliff Dive Grill (E) Colonnade Café (H) Hank’s Haute Dogs (E) Honolulu Coffee Company (L) Hula Grill & Barefoot Bar (W) Island Press Coffee (X) Japengo (L) Kā‘anapali Grille & Tap Room (J) Kai Ala Market (A) Lahaina Provision Company (K) Leilani’s on the Beach (W) Mai Tai Bar (E) Monkeypod Kitchen coming soon (W) Ocean Pool Bar & Grill (A) Pailolo Bar & Grill (A)

Paradise Grill (V) Pūlehu, an Italian Grill (A) Pu‘ukoli‘i General Store (A) Pau Huakaʻi Tiki Bar (K) Relish Burger Bistro (H) Relish Oceanside (H) Round Table Pizza (X) Roy’s Kā‘anapali (N) Royal Ocean Terrace Restaurant & Lounge (C) Royal Scoop (C) Sangrita Grill + Cantina (X) Sea Dogs Snack Bar (H) Starbucks (J) Swan Court Breakfast/ Son’z Steakhouse (L) Teppan-yaki Dan (E) Tiki Bar & Grill (F) Tiki Terrace Restaurant (F) Ululani’s Hawaiian Shave Ice (L) ‘Ūmalu (L) Whalers Village Food Court (W)

Activities

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

Beach Activities of Maui (R) Island Style Adventures (W) Kā‘anapali Golf Courses Clubhouse (N) Kā‘anapali Surf Club (H) Kahekili Park & Keka‘a Beach (P) Kupanaha Magic Dinner Theater (F) Skyline Eco Adventures (O) Sunset Cliff Dive Ceremony (Q) UFO Parasail (S) Whale Center of Hawai‘i (T)

Lu¯‘au

Drums of the Pacific Lū‘au (L) Legends of Kā‘anapali Lū‘au (F) Maui Nui Lū‘au at Black Rock (E) The Myths of Maui Lū‘au (C) Wailele Polynesian Lū‘au (H)

Kā’anapali Beach Resort Association Keka ’a

IN HA

Drive

L F

Kā’a na

pali

G T

Shopping W. Whalers Village Shopping Center Tori Richard Volcom

APPAREL Billabong Blue Ginger Blue Ginger Kids Cariloha Cinnamon Girl Crazy Shirts Crocs Cruise Flip Flop Shops Honolua Surf Co. Kahala Kate Spade Lani’s Lululemon Athletica Louis Vuitton Malibu Shirts Maui Resort Wear Maui WaterWear PacSun Planet Blue coming soon Quiksilver/Roxy Rip Curl Soul Lei T-Shirt Factory Tommy Bahama

Park w

rive

ai D ea K

Noh

Beachwalk

Sephora Sunglass Hut Totally Hawaiian Gift Gallery SERVICES Island Style Adventures

SPECIALTY FOOD Häagen-Dazs Island Vintage Coffee Surfy Turtle Shave Ice & Smoothies Yogurtland

FOOD COURT JEWELRY REAL ESTATE Fresh . . . Eat Well, Alex and Ani coming soon Marriott’s Maui Live Well Baron & Leeds Ocean Club Joey’s Kitchen Glass Mango Design Whalers Realty Inc. Nikki’s Pizza Maui Divers Jewelry Subway Na Hoku Pandora Pearl Factory X. Fairway Shops at Kā‘anapali Swarovski Crystals Artistic Nails & Spa Round Table Pizza Whalers Fine Jewelry China Bowl Sangrita Grill + Cantina CJ’s Deli & Diner Skyline Eco Adventures SUNDRY Edward Jones The Snorkel Store ABC Stores The Hair Hale Spa Juva & FitExpress Harris Hawaii Realty Urgent Care West Maui GIFT, ART, SPECIALTY Island Attitudes Valley Isle Fitness Center Chapel Hats Furnishings & Design VanQuaethem Chiropractic Crystal Rainbows Island Press Coffee Whalers General Store Honolulu Cookie OneMain Financial Whalers Realty Company Martin & MacArthur Oakley Royal Trading Company ~ C Sand Kids Sand People The Shops at the Hyatt ~ L Sandal Tree Shops at Westin Maui ~ H

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 Fall/Winter 2016-2017 17

N¯ıele PEOPLE

Westin Maui mixologist Freddie Sconfienza puts a finishing touch on his Elderflower Punch, a mix of Maui’s own Ocean Organic Vodka, St. Germain elderflower liqueur, passionfruit purée, pineapple hot sauce, fresh strawberries and honey. Available at the Westin’s Relish Oceanside restaurant bar. And find the recipe for Freddie’s Caipirinha at MauiMagazine.net/freddies-cocktail.

STORY BY BECKY SPEERE

Twelve years ago, Freddie Sconfienza decided to move from Scottsdale to Maui for a year. “I didn’t have any jobs lined up,” he says, “just thought I’d show up and get hired.” What he did have was a few years of bartending and business management. Feeling confident, Freddie donned an ironed polo shirt, slacks and shoes, and went for an interview at The Westin Maui Resort and Spa. “Everyone else had on shorts and aloha shirts,” he recalls ruefully. “I felt overdressed and out of place. As I stood there with the other applicants, this man came over and whispered, ‘After your interview, come talk to me.’ Turns out he was the foodand-beverage manager. He must’ve liked my attire.” Hired on the spot, Freddie has been part of the Westin team ever since. His year on Maui has turned into twelve, 18 Kā‘anapali Magazine

and Freddie has gained celebrity among bartenders at Starwood Hotels & Resorts. He won top honors in the last three national Starwood Sales and Marketing cocktail competitions, and the chance to compete on an international level at the 2015 Tales of the Cocktail festival in New Orleans. A perfect balance of flavors is the key to Freddie’s concoctions: sweet, but not too sweet; tart, but not too tart. Spicy comes into play occasionally, adding a touch of wickedness without the pain. “We make our own syrups and use only fresh-squeezed juices in the [Crafted by Westin] cocktail menu,” he says. He also gathers inspiration from his travels, like the invitation-only Northwest Spirits and Mixology Show, where he was captivated by the handcrafted mixers. “I met a woman entrepre-

neur who had thirty different shrubs, bitters and jams made with locally sourced, wild-harvested fruits and herbs.” Like a kid in a candy store, he managed to taste, smell, and incorporate the exotic flavors into his drinks. Freddie insists that he owes his success to his team, including his fellow bartenders, and the Westin’s Executive Chef Garret Fujieda. “When an exotic fruit or product comes to the kitchen, Chef Garret will send it to me to see if I want to use it in a cocktail. “I’m always playing with ingredients. I had some orange skins and thought, ‘Why not candy them?’” The result: an orange-grapefruit and black-pepper cocktail. “I love Thai food, so why not a Thai-inspired cocktail? Spicy heat, lime and coconut foam. It had to work!” And it does. 

COURTESY OF WESTIN MAUI RESORT & SPA

Mix Master

Share The Adventure WAILELE POLYNESIAN LUA‘U A spectacular revue featuring songs and dances of Hawaii and Polynesia, complemented by island-style buffet dinner and all-inclusive beverages. Oceanfront at the Aloha Pavilion Reservations required. For show schedule and ticket information, call 808.661.2992. HEAVENLY SPA BY WESTIN Experience Hawaiian healing and innovative treatments at our full-service oceanfront spa. Signature favorites: HydraFacial MD and HydroPeptide facials Hawaiian Lomi Lomi massage Express manicure/pedicure AVEDA products and retail boutique Book online at westinmaui.com or call 808.661.2588. ROMANTIC DINING Our oceanfront dining experience provides the ideal setting for a romantic escape. Enjoy Sunrise Champagne Breakfast or Heavenly View Sunset Dinner with personalized services and varied menu selections. For more information and reservations, call 808.661.2921.

2365 Ka‘anapali Parkway Ka‘anapali Beach westinmaui.com

©2016 Starwood Hotels & Resorts Worldwide, Inc. All Rights Reserved. SPG, Preferred Guest, Westin and their logos are the trademarks of Starwood Hotels & Resorts Worldwide, Inc., or its affiliates. Visit westinmaui.com

N¯ıele

NATURE

A Kı¯ for Every Purpose The ti or kī plant was one of ancient Hawai‘i’s most versatile household materials. Every respectable hale (house) was surrounded by the tall, spindly stalks erupting in a profusion of long, silky leaves. These waterproof leaves served as dishes for feasts, readily sewn raincoats, or shortterm thatching. Tied into bundles, kī leaves kept food and flower lei fresh. Braided, they became sandals sturdy enough to withstand trips across jagged lava. It’s no wonder the Polynesian voyagers packed this useful plant in their double-hulled canoes and propagated it upon reaching the Islands. The revered Hawaiian historian Mary Kawena Pukui remembers eating cooked kī roots as a child; she thought they tasted like molasses candy. Indigenous healers would mash up the sweet roots as medicine for asthma and chest congestion. They wrapped wide kī leaves around warm stones and applied them as poultices. Women wore kī lei for purification during their menses and priests wore kī headbands to deter nefarious spirits. Many of the traditional uses continue today: hula dancers still stitch kī leaves together to make shiny green skirts that swing dramatically during performance. Locals love to eat laulau—salted fish, pork, and taro leaves wrapped in kī-leaf bundles and steamed on the stove or in an imu (underground oven). A farm stand on the Hāna Highway even delivers brick-oven pizzas in kī leaf to-go boxes! Attractive kī plants are easy to spot growing throughout Kā‘anapali. The leaves come in many colors—most often green, but also bright fuchsia, dark purple, and yellow striped with pink edges. Periodically the plants produce delicate sprays of sweet-smelling flowers. If someone offers to teach you how to make a twisted kī-leaf lei, say yes—lest you be called a lau‘ī pekepeke: a short-leafed kī plant, or a person who isn’t of much use. q 20 Kā‘anapali Magazine

JOHN GIORDANI

BY SHANNON WIANECKI

Sunny VerMaas

John Kevan

Principal Broker Realtor, RSPS, ePro, TRC 808.283.0141 SunnyOnMaui@aol.com

Vacation Property Management Sales/Realtor(S)/RSPS 808.283.9790 JKevan@gmail.com

Maui Paradise Properties, LLC, is a full-service sales and vacation rental management company, and has become a leader in West Maui. We are what you expect of a company founded by professionals who have been among the best in sales and marketing in Hawai‘i for over 30 years. Please visit our website: www.MauiParadiseProperties.com

Our mission is to provide clients with premier service at competitive rates, and ALWAYS service with aloha!

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Fall-Winter 2016-2017 21

LEADERSHIP

Wayne’s World

STORY BY KATHY COLLINS

22 Kā‘anapali Magazine

“I’m going to be a father pretty soon!” Wayne Hedani whips out his smartphone and proudly displays a magnified photo of the prospective mom: beady eyes peering out beneath long, thin scarlet antennae, her translucent belly bulging with eggs. Hedani raises ‘ōpae‘ula, a tiny native shrimp found only in limited habitats across the major Hawaiian Islands, including the cave pool at Wai‘ānapanapa near Hāna. “That’s the shrimp that turns the pool red,” he explains. “They live in anchialine ponds, close to the sea . . . a combination of fresh water from the lava tubes and salt water from the ocean.” He has a colony of fifty in his home aquarium, including the portrait subject and several other pregnant females. ‘Ōpae‘ula aren’t classified as endangered, though Hedani thinks perhaps they should be designated for protection. “Kā‘anapali doesn’t have anchialine ponds. . . . Maybe, if I test the waters, I might be able to ‘seed’ some areas, like Johnny Appleseed.” Perhaps—if Hedani ever retires from his day job as president and general manager of the Kā‘anapali Operations Association (KOA). For now, he has bigger fish to fry. Since 2000, he has been responsible for virtually everything that surrounds and connects the hotels, condominiums, shopping centers and golf facilities of the 1,200-acre resort. This includes security operations, transportation systems, common-area facilities and landscape, beach restoration, and capitalimprovement projects such as the three-mile beach walk that hugs Kā‘anapali Beach. Hedani was eight years old when American Factors (Amfac) developed Kā‘anapali, the world’s first master-planned destination resort. At eighteen he won a scholarship from Hawaiian Airlines to the University of Hawai‘i School of Travel Industry Management. Upon graduating in 1973, he was hired by Amfac Communities Maui as a controller/office manager, and except for a few years in the 1990s, has worked for Kā‘anapali ever since. What career might he have chosen, had he not received the scholarship? Hedani laughs, then reveals that his attention to even the smallest detail began long before he took up ‘ōpae‘ula as a hobby: “In the eighth grade, I thought it might be interesting to be an entomologist, travel the world, discover new bugs.” Does he ever wish he hadn’t bugged out of that career path? Nope. “I virtually grew up with Kā‘anapali,” he says. “I’ve never had a day of regret.” 

JASON MOORE

N¯ıele

SHOPPING

COMPILED BY CONN BRATTAIN

7 24 Kā‘anapali Magazine

6: CONN BRATTAIN; ALL OTHERS COURTESY THEIR RESPECTIVE COMPANIES

Boy•Watch Chanel’s Boy•Friend Watch has an 18K beige-gold bezel set with 64 brilliant-cut diamonds (0.71 carat), and opaline guilloché dial and date counter. Black alligator strap and 18K beige-gold ardillon buckle set with 48 brilliant-cut diamonds (0.28 carat). High-precision quartz movement; water resistant to 30 meters. Price on request at Baron & Leeds in Whalers Village, 2435 Kā‘anapali Parkway, 661-6806, BaronAndLeeds.com.

Shell Collection This 14K yellow-gold turtle pendant has an inlay of spiny oyster and mother-of-pearl. Pendant is approximately 1¼” long, including bail. (Chain additional.) $799 at Na Hoku in Whalers Village, 2435 Kā‘anapali Parkway, 667-5411, NaHoku.com.

Where to Keep Your Aloha Spirit

Roll with It Analgesic relief combines with mint’s

Pegge Hopper’s Aloha image elevates this casual pouch to downright stylish. All leather, with full zip closure and detachable wrist strap. 10”Wx6½Hx1¾”D. $85, exclusively at Sandal Tree in Whalers Village, 2435 Kā‘anapali Parkway, 667-5330, SandalTree.com. healing properties in Volcano Oil Roll-on by Maui Excellent. Just the thing for headaches, sore muscles, pain and congestion. $16 per 9¾ ml. bottle at Maui Weekends in the Hyatt Regency Maui Resort & Spa, 200 Nohea Kai Drive, 661-3357, Maui.Regency.Hyatt.com; and MauiExcellent.com.

Square Cut Maui Fruit Jewels makes award-winning

Get Your Glow On Aloha ‘Āina soaps and candles add an island warmth to aromatherapy; they’re infused with premium essential oils and other pure ingredients. Available in three fragrances: Hibiscus Passion, Coconut Milk and Plumeria Nectar. Candles $9 each, soaps $14 each. 10% of profits benefits programs that support Hawai‘i’s wildlife. Find Aloha ‘Āina at Blue Ginger in Whalers Village, 2435 Kā‘anapali Parkway, 667-5793; and AlohaAinaShop.com.

7 8

candy jellies from classic tropical fruits—guava, pineapple, banana, liliko‘i (passionfruit), coconut, papaya, mango and more—with intense flavors unlike any you’ve tasted. 12-piece box, $13; 36-piece box, $34. At Accents in The Westin Maui Resort and Spa, 2365 Kā‘anapali Parkway, 662-0440, WestinMaui.com; and MauiFruitJewels.com.

shopping barefoot This is no ordinary shopping center.

Killer Cereal Anahola Granola captures the flavors

With 90 stores and restaurants, you can shop for beach gear and vacation keepsakes, and enjoy a leisurely meal – all just a few steps from the sand.

of paradise to bring the fresh taste of Hawai‘i to you. Handmade in the Islands since 1986, it’s available in four flavors: original, tropical, trail mix and mango ginger. $6 per 12oz. bag at Island Grocery Depot, 58 Kupuohi Street, Lahaina, 866-5020, IslandGroceryDepot.com.

No Whey! Maui Upcountry Jams and Jellies’ creamy,

/ WhalersVillage @WhalersVillage Free WiFi 2435 Kaanapali Parkway, Maui | 808-661-4567 Open daily from 9:30am–10pm whalersvillage.com

tart and sweet liliko‘i curd is the perfect complement for cheesecakes, pound cakes and custards. $6 per 7½oz. jar at Island Grocery Depot, 58 Kupuohi Street, Lahaina, 8665020, IslandGroceryDepot.com.

WHLR-31267_3-75x9-75.indd 1

Fall-Winter 2016-2017 25

6/2/16 12:15 PM

Kā‘anapali

for kids Compiled by lehia apana

Let’s be honest: If the kids aren’t happy, Mom and Dad aren’t, either. Fortunately, Kā‘anapali’s tagline, “Where the World Comes to Play,” isn’t aimed at just the adults. The resort offers young travelers all kinds of ways to play in paradise, from action-packed kids’ clubs to activities that look to nature as a muse. Your keiki (child) will have so much fun—and learn so much— you might want to tag along.

26 Kā‘anapali Magazine

COURTESY OF WESTIN KĀ‘ANAPALI OCEAN RESORT VILLAS

Checking out the koi pond at Westin Kā‘anapali Ocean Resort Villas

Fall-Winter 2016-2017 27

Play

Adventurous kids can hop aboard a motorboat, then take to the sky with UFO Parasail. This high-flying activity will have them gliding through the air, wearing a parachute while being towed by the boat. Ages 3– adult. (Some restrictions apply; check with UFO for details.) Available May 16–December 14. 661-7836; UFOParasail.net.

A little birdie must have told the folks at Kā‘anapali Golf Courses that golf isn’t just for grownups. (Why do you think they call it a game?) Kā‘anapali Kai Course makes it easy for everyone in the family to play, with its One Free Junior program (per paying adult). Ages 7–17. Available daily through August 30. If your young one would rather kick a ball than swing a club, Kā‘anapali Golf Courses has a game that’s a shoo-in. Held on the Kā‘anapali Kai Course, FootGolf is a family-friendly hybrid sport that combines soccer and golf. Players kick off the tee, and the “hole” is a plastic cup that’s twenty-one inches in diameter. All ages. Available after 3:30 p.m. 661-3691; Kaanapali GolfCourses.com Youngsters staying at Kā‘anapali Beach Hotel will want to put the Aloha Passport for Kids on their bucket list. Infants to two-year-olds get a passport card with their personalized Hawaiian name and a baby bucket packed with goodies. Keiki ages 3 to 5 receive a sixdestination, and ages 6 to 12 a twelve-destination passport that invites them to take part in hula lessons, lei making, pineapple cutting, and other fun and educational activities. 661-0011; KBHMaui.com Top: Kids get a highﬂying perspective of Kā‘anapali, the ocean, and neighbor islands with UFO Parasail. Middle: The Westin’s Kids Club is a passport to creativity for keiki three to twelve. Left: Young Hyatt guests can earn “passport” stamps for activities like helping to feed the resident African black-footed penguins.

28 Kā‘anapali Magazine

Hyatt Regency Maui Resort & Spa offers a similar program for its young guests. Keiki Passport Hyatt invites kids on a kind of scavenger hunt, outlining the activities available at the resort. Each time a child participates in an activity on the passport—such as attending a wildlife tour, taking a snorkel lesson, or feeding a penguin—he or she receives a stamp. Children who collect five stamps on their passport receive a surprise gift to take home. Young guests can also check into Camp Hyatt for a day of games and activities such as lei making and hula lessons. Ages 5–12. Open daily, 9 a.m.–3 p.m. and 5–10 p.m. 667-4500; Maui.Regency.Hyatt.com

TOP: UFO PARASAIL; MIDDLE (2): WESTIN MAUI RESORT & SPA; BOTTOM: HYATT REGENCY MAUI RESORT & SPA

The Westin Kā‘anapali Ocean Resort Villas and The Westin Maui Resort & Spa treat young guests like the VIPs they are. At Westin Family Kids Club, youngsters can unleash their creativity on a photo safari, assemble a message in a bottle or make a wooden wiggly fish . . . let loose in a Super Soaker challenge or build a beach volcano . . . and dive into Hawaiian culture through dance, games, arts and crafts. Ages 5–12. Full-day, half-day and night programs include meals. Reservations required 24 hours in advance. 661-2107

TOP LEFT: KA‘ANAPALI GOLF COURSE; TOP RIGHT: KĀ‘ANAPALI BEACH HOTEL; WESTIN KĀ‘ANAPALI OCEAN RESORT VILLAS

Clockwise from top left: Unlike the more conventional game played on these greens, FootGolf doesn’t require lots of equipment or years of training, making it a fun day out for the entire family. At Kāʻanapali Beach Hotel, kids earn “passport” stamps for participating in hula lessons and other cultural activities. Westin Kāʻanapali Ocean Resort Villas’ playful pool channels a day at sea with an interactive pirate ship complete with a water cannon and slides.

Fall-Winter 2016-2017 29

30 KÄ â&#x20AC;&#x2DC;anapali Magazine

Between the natural ocean playground and the string of resort pools that line Kā’anapali’s famous beach walk, there’s no shortage of aqua-inspired fun. Standouts include the Hyatt Regency, where Kā‘anapali’s only swinging rope bridge connects swimmers from one pool to the next. There’s an interactive Keiki Lagoon, a 3,000-square-foot play area with a sandy bottom, a 25-foot waterslide, a floating dolphin, and water fountains. Bigger kids— and sure, adults, too—can speed down the 150-foot enclosed lava-tube slide for hours of fun. The Westin Maui Resort features an 87,000-squarefoot waterworld with five pools, two waterslides, and a hidden whirlpool. Sister property Westin Kā’anapali Ocean Resort Villas is home to a dedicated kids’ pool with a pirate ship; plus a waterslide, volleyball net and basketball hoop for the older set. And when it’s time for a break from the pool, Kā‘anapali’s sandy beach is mere steps away.

Culture

COURTESY OF WHALERS VILLAGE

For thousands of years, the peoples of Polynesia traversed the vast Pacific Ocean, navigating by wind, wave and celestial bodies. Your family need only journey to the rooftop of the Hyatt Regency Maui for a Tour of the Stars. Ed Mahoney, Hyatt’s director of astronomy (and solar system ambassador for NASA’s Jet Propulsion Lab) will help interpret the sky with an unaided eye, astronomy binoculars, and Hawai‘i’s only recreational telescope, Great White. Hyatt was voted best hotel for stargazing by CNN; explore with your family and see for yourself. All ages. Seating is limited; reservations recommended. Two shows nightly, weather permitting, at 8 and 9 p.m. 667-4727 (Hyatt guests touch 4727); Maui.Regency.Hyatt.com

The best vacation souvenir? A new skill. Test your coordination with a free hula lesson at Whalers Village.

At Whalers Village, keiki of all ages can explore Hawaiian culture hands on, for free: • Forget GarageBand. ‘Ukulele Lessons will get your child strumming one of the Islands’ most recognizable instruments—and an ‘ukulele loaner is provided. Get there early; classes are limited to the first six students. Mondays at the Whale Pavilion, 2–3 and 3–4 p.m. • Lei Making Class will teach your youngster how to create several varieties of this lovely Hawaiian art, such as ti leaf, haku, and wili; they’ll wear theirs with pride. Tuesdays and Fridays fronting ABC Stores, upper level, 11 a.m.–1 p.m. • Folks of all ages can try their hands—and hips—at Hula Lessons held Thursdays, 3–4 p.m., fronting ABC Stores, upper level. Rather watch? Dancers from Hālau Hula Malani O Kapehe hula troupe perform throughout the mall, Wednesdays and Saturdays, beginning at ABC Stores at 7 p.m., moving to Billabong at 7:25 p.m., and the Whale Pavilion at 7:45 p.m. Fall-Winter 2016-2017 31

What could be better than watching a movie under a tropical night sky, cooled by an ocean breeze? Westin Kā‘anapali Ocean Resort Villas invites everyone to their complimentary Movies under the Stars, featuring family-friendly films, with popcorn and other snacks for sale. Tip: Bring a beach chair or towel. Mondays through August 31 at 7:15 p.m. Concession booth opens at 6:30 p.m. 667-3200; WestinKaanapali.com

Above: Sheraton Maui invites families to gather around a beachside ﬁrepit for the best seats in town. The hotel’s guests may purchase a traditional s’mores kit with marshmallows, graham crackers, chocolate, peanut-butter cups, and cookies—or opt for a local-style s’mores kit with ﬁxings that include macadamia nuts and other island favorites. Top right: Watch the stars under the stars at Westin Kā‘anapali Ocean Resort Villas’ outdoor movie nights. Below: Kids can meet Hyatt Regency’s cast of feathered characters during a free wildlife tour.

Spa treatments for kids? Being young never looked so good! Hyatt Regency Maui’s Kamaha‘o, a Marilyn Monroe Spa, invites your mini-me into a luxurious facility that sits literally steps from the ocean. Keiki 8 years and younger can score a manicure or pedicure for $25, while 9- to 12-year-olds can receive a manicure for $25 or pedicure for $45. Open 8 a.m.–7 p.m. 667-4500; Maui.Regency. Hyatt.com You don’t have to be a kid to enjoy the classic combination of graham crackers, marshmallows and chocolate. Gather the entire family for a cozy evening beside Sheraton Maui Resort & Spa’s oceanfront fire pits, below Cliff Dive Grill. Purchase s’mores kits through the Sheraton’s in-room dining service and have them delivered to your room. The Grill offers food-and-beverage service at the firepits, so adults can sip on tropical beverages while the kids get to roasting their s’mores. A limited number of s’mores kits are available daily, and firepits are on a first-come basis, so plan early for this popular, family-friendly activity. Firepits are open nightly, 6–9 p.m.

Nature

Lions and tigers and bears . . . okay, maybe not. Still, a mighty impressive array of wildlife—cranes, swans, flamingos, parrots—resides on the grounds of the Hyatt Regency Maui. Kids can interact with and learn about these animals during a free, guided wildlife tour, and meet Roger, a blue-and-gold macaw who’s known for her outgoing nature. (Yes, she’s a she. DNA testing only recently revealed the inappropriateness of her moniker.) Kids can also visit Popeye, R2D2, Luna, Shrek, and other vocal members of the resort’s menagerie. 32 Kā‘anapali Magazine

TOP LEFT: JOHN GIORDANI; TOP RIGHT: WESTIN KĀ‘ANAPALI OCEAN RESORT VILLAS; MIDDLE: SHERATON MAUI RESORT & SPA; BOTTOM: HYATT REGENCY MAUI RESORT & SPA

Leisure

Above: At Maui Ocean Center’s Marine Life Hale on the beach walk by the Sheraton, you can learn about the ocean creatures found just steps away. A marine naturalist is on hand daily, happy to answer questions.

TOP: JOHN GIORDANI; RIGHT: HYATT REGENCY MAUI RESORT & SPA

Right: R2D2, the Hyatt’s African gray parrot, is known for her skills at mimicry.

And get your camera ready to capture the warm-weather penguins waddling about in their formalwear. All ages. Tuesdays, Thursdays and Saturdays. Meet at the Atrium Lobby at 10 a.m. Tip: Arrive early to catch the daily penguin and koi feedings at 9:30 a.m. In the waters surrounding Pu‘u Keka‘a—the coast-hugging lava cliff nicknamed Black Rock—kids can peek beneath the surface and see how Maui’s other half lives. They’ll spot myriad dwellers, including the colorful butterflyfish that lives up to its name, green sea turtles gliding past, and Hawai‘i’s tongue-twisting state fish, the humuhumunukunukuāpua‘a. Kids and adults alike can learn about these sea creatures at the Maui Ocean Center Hawaiian Marine Life Hale at the Sheraton. A marine naturalist is on site, and the space also features marine-themed games and puzzles for the keiki. Open daily 9 a.m.–noon. 661-0031; Sheraton-Maui.com Riders as young as seven are invited to experience unbridled wilderness at Lahaina Stables. Wranglers double as tour guides, leading riders through the foothills of the West Maui mountain, and sharing the island’s history along the way. Trot past wild sugarcane and wiliwili trees, while

spotting the islands of Kaho‘olawe, Lāna‘i and Moloka‘i across the ocean channel. To truly appreciate Maui’s sublime interplay of light, land, and sky, saddle up for the picturesque Sunset Ride. For a more intimate family experience, private tours and lessons are available. Ages 7–adult. Morning, lunch, and sunset rides are available Monday–Saturday, and tours last 2 to 2.5 hours. 667-2222; MauiHorse.com q Fall-Winter 2016-2017 33

The Weave 34 Kā‘anapali Magazine

Opposite: Pohaku Kaho‘ohanohano sits on the floor of his Wailuku living room on a lauhala mat made in the 1940s, surrounded by hats and weaving molds. This page: Betsy Astronomo of Kona taught Pohaku the triangle accent weave kalahale (rooftop) for this ‘ānoni (two-tone) hat made from two shades of lauhala. The scalloped edge is hi‘i lū, the twill pattern is maka ‘ō‘eno, and the brim’s checkerboard is maka moena.

In the plaited leaves of the pandanus tree, a lauhala master passes along an ancient tradition.

of history

�tory by teya penniman

Photography by nina kuna Fall/Winter 2016-2017 35

36 Kā‘anapali Magazine

Top left: Pandanus trees have been around since before the dinosaurs. This one thrives on a lava arch at Kahanu Gardens in Hāna. Above: Coils of lauhala, waiting to be stripped and woven, sit on shelves beneath finished works. Below: Tools of the trade fit inside this small box: koe (strippers) for different widths of weaving strips, and a homemade invention for extremely narrow strips, rope-bound popsicle sticks sandwiched with sharp blades.

TOP LEFT: FOREST & KIM STARR

Groves of ancient hala (Pandanus tectorius) greeted the first Polynesians to paddle ashore here, but legend says that Pele’s wrath helped spread the tree about the Islands. Its stiltlike prop roots and tangle of fallen, spiny-edged leaves snagged the volcano goddess’s canoe when she landed on the island of Hawai‘i. Enraged, she ripped the tree apart, casting it across the Islands. The resilient hala took root wherever it landed along Hawai‘i’s coastlines and lower elevations. Early Hawaiians would have welcomed the sight of hala; peoples across the Pacific used every part of the plant, including the three- to-six-foot-long lauhala (hala leaves), which burst like huge pompoms from its branch ends. “Lauhala weaving has been in every Hawaiian family since the beginning of time—for thousands of years,” says soft-spoken master weaver and kumu (teacher) Pohaku Kaho‘ohanohano. In the old days, every family had weavers who turned dried hala leaves into table and floor mats, baskets, pillows, mattresses, fans, clothing, thatching, and sails. “You couldn’t move into a home without a floor mat,” says Pohaku. As a teenager exploring his genealogy, Pohaku discovered that his greatgrandmothers were weavers, but his family’s style, traditions, and patterns died with them. None of their handwoven pieces were passed on to the next generations. “They passed away long before my time, so I had to learn outside of the family.” Pohaku’s retelling of his studies sounds much like a genealogical recitation. He knows the dates of key events (first lesson—Mother’s Day 1993), first hat making (Mother’s Day 1995), the year he started teaching (1996), and ages and passings of his teachers. Over the years, Pohaku studied with seven different teachers, all of them women, most of whom had learned to weave between the ages of six and twelve. Today only two of his kumu remain—Josephine Fergerstrom and June Ka‘aihu, who were still weaving into their seventies and eighties. Pohaku’s kind of apprenticeship may also be a thing of the past. Today, he estimates, fewer than 10 percent of Hawaiian families carry on the tradition. “When I learned,” he says, “I was one-on-one with my teachers. I went to their homes, became part of their family. You eat with them, weave with them. You grow up with them, their children, their great-grandchildren.” From his teachers he learned different hat styles, knots, and braiding; he says there are some

The hands of a master: Pohaku weaves a hat from makaloaâ&#x20AC;&#x201D;grass sedge he gathered near Kanaha Pond in Mauiâ&#x20AC;&#x2122;s Central Valley.

Fall/Winter 2016-2017 37

The beauty of lauhala lies in its versatility. Stripped to different widths, the leaves can be woven into functional objects like the fans at left, or ornamental items like these birds.

techniques that fewer than five people still know how to do; few of their children carried on the family tradition. Pohaku bears a strong sense of responsibility not only to perpetuate the craft, but also to honor the individuality of each weaver. Each family has its signature style. “I can look at a hat and know who made it by the color of the lauhala used, the style of the weave, the pattern,” he says. He teaches his students the name of each pattern and where it came from. Just as the kūpuna (elders) protected their work by keeping some patterns within the family, he works to protect his own teachers. “To know the history and knowledge behind a piece is greater than just copying a design.” And his own style? Pohaku says it’s all his teachers’ wrapped into one. After Western contact, lauhala artisans added modern hats, fans and other accessories. Hats are Pohaku’s “canvas”—a way to keep ancient patterns alive. Eager to experience both the art and the lesson, I sign up for a class Pohaku teaches at the Luana Gardens in Kahului. “Bring scissors and a rag,” he tells me over the phone, though he doesn’t say why. When I arrive, he shows me a pile of hala leaves he has collected for me. He deftly demonstrates how to trim the base of the leaf and then starts a narrow tear of the leaf margin. He runs his right thumb up the split, stripping off the thorny edge, and repeats the action on the other side. The leaf’s midrib also bears spikes; a vigorous rubbing with the wet rag helps prevent a reenactment of Pele’s first encounter with hala. He wipes the rag on both sides of the leaf to remove dirt and detritus. Some ten leaves and a few ragged nails later, I ask if I can start to weave. Pohaku explains that he always starts new students with cleaning the material. “If you don’t like the thorns and cleaning,” he says, “you shouldn’t be weaving.” He sets me up for making a simple bracelet. Over the next hour and a half, I fall into the easy rhythm of bending two thin koana (strips) of lauhala down, keeping three up, securing the checkerboard pattern into place by weaving another, lighter koana across and around the ring, followed by three strips down, two up. Once I get the knack of it, I can multitask and talk story with other students, who are tackling more complex bracelet 38 Kā‘anapali Magazine

designs, hats, mats and even bolo tie clasps. Students queue up to ask the ever-patient Pohaku for guidance at tricky transition points. My finished product has flaws, but I love both the look and feel of it and the rare, for me, experience of actually making something. Toward the end of the class, one student’s grandchildren arrive, and it’s obvious that the other students know them. It seems that Pohaku is weaving together not only lauhala, but also community. “I had a dream once,” he says, “that I was weaving a bamboo hat.” He told his teacher about the dream. She asked if he was weaving it on a wooden hat mold, because usually bamboo hats were braided, not done like lauhala from the top on a mold. “Yeah, I was,” he said. “That was how your great-grandmother used to weave her hats,” she told him, calling his great-grandmother by name. From his dream and his kumu Pohaku found a way to learn from his own family of weavers. “I love it,” he says of the craft, “because it’s part of my culture. I’m doing what my ancestors did. This is survival for me. It’s in my blood.” q

Learn how to weave Hawaiian style. THE HYATT REGENCY MAUI demonstrates lauhala braceletmaking each Sunday at 12:30 p.m. Purses, ornaments, and other lauhala items are available for sale in the lobby Fridays, 9 a.m. to 2 p.m., and nightly at the lū‘au entrance, 5 to 9 pm. THE WESTIN KĀ‘ANAPALI OCEAN RESORT VILLAS offers classes in lauhala weaving Tuesdays from 9 to 10 a.m. Call 667-3200 for location and fee.

All the right moves �tory by sarah ruppenthal Illustrations by erin makai

Whoever coined the phrase “When in Rome, do as the Romans do” was on to something. Tourists often get a bad rap—sometimes through no fault of their own—for driving too slowly, setting up on the beach too close to others, and using selfie sticks in all the wrong places. To err is human, but if you heed a few strategic tips, you can gracefully sidestep some common blunders.

Do dress the part.

Forgot to pack your finery? No worries. “The dress code here is relaxed,” says Sam Wilhelm, head concierge at the Four Seasons Resort Maui. However, if you show up at a fine-dining restaurant in board shorts and tank top, expect to be sent back to your room to change. Save the bathing suit for a poolside venue—especially if it’s wet. Daytime temperatures linger in the eighties throughout the year, at least along the coast. But, year around, the higher you go, the chillier it gets. 40 Kā‘anapali Magazine

Experts share their do’s and don’ts for a safe and memorable Maui vacation.

Do put your head in the clouds.

Haleakalā is a 10,023-foot dormant volcano; visiting its moonscape crater is like glimpsing another world. Up here, the air is thinner and can even cause altitude sickness. Dress warmly when you visit the summit, as temperatures are generally twenty degrees colder than at sea level, and can dip below freezing.

Don’t be upset if they took your pet lobster away.

Kent Dumlao, an inspector with the state’s Department of Agriculture, advises visitors to check with his department (hdoa.Hawaii.gov) before packing anything other than clothing and toiletries. “The most common things confiscated are live, nondomesticated animals like lobsters and oysters, Florida citrus, orchids and bromeliads, and corn,” he says. Over the years, the department has seized some unusual contraband from airline passengers, including snakes and scorpions. “These animals are okay to have as pets in the continental U.S., but they are illegal here because they are a threat to our environment, agriculture and public safety,” Dumlao explains. It’s a serious threat. The Hawaiian archipelago—the Earth’s most isolated land mass—is home to native plants and animals that have few defenses against those from other ecosystems. As a result, the state has earned the dubious distinction of being the endangered species capital of the world.

Do click the “like” button.

Wilhelm recommends following your hotel or resort on social media to get the scoop on special events and promotions. “The return on investment of instantly enjoying the island—versus spending precious vacation time at the concierge desk—is well worth it,” he says.

on the road Do set your watch to “island time.”

Give yourself plenty of time to reach your destination, and keep in mind that mileage isn’t the best way to calculate how long it will take you to get there. Maui roads zigzag along sea cliffs, sidle up mountain slopes, and in some places forgo pavement altogether. On highways, fifty-five is the maximum legal speed—and running late to catch a flight does not exempt you from being stopped for speeding.

The department has seized some unusual contraband from passengers, including snakes and scorpions.

Do keep your eyes on the road.

If you drive, stay alert behind the wheel; it’s easy to become distracted by the island’s popular roadside attractions: rainbows, sunsets and breaching whales. Expect to share the road with scooters, bicycles, and pedestrians (who don’t always use crosswalks). If you’re headed to a remote part of the island, be prepared to negotiate narrow roadways, steep mountain curves and one-lane bridges. If you come across a flooded roadway, turn around; vehicles can get stuck or even washed away by a flash flood. And don’t rely entirely on your phone’s GPS, as cell service is patchy in some areas. It’s a good idea to map out your route before you leave—or even better, let whoever’s in the passenger seat do the navigating. Remember, people live and work on Maui, so if you’re lost, don’t hold up a line of cars behind you. Pull over and yield to local traffic. And if another driver kindly gives you the right of way, show your gratitude by waving or throwing a shaka (the “hang loose” gesture of thumb and pinky extended to form a Y). Also, don’t honk your horn to express your displeasure—it’s practically taboo here.

out in nature Do play it safe.

Maui is a natural beauty, but the island is prone to occasional mood swings: unpredictable ocean currents, sudden rockslides and dangerous flash floods. Fall/Winter 2016-2017 41

“We ask that everyone respect our native plants, animals and the land,” Kent Dumlao adds. “Visitors venturing around the island should prevent the spread of ‘hitchhiking’ pests, such as weed seeds or insects.” Give these clingy pests the brush-off by cleaning your shoes thoroughly, he says, and report any sightings of invasive little fire ants, coqui frogs and coffee-borer beetles. At the beach, if you happen upon a basking monk seal or sea turtle, move your blanket to another spot, says Hannah Bernard, president and cofounder of the Hawai‘i Wildlife Fund. An up-close-and-personal encounter with a Hawaiian monk seal can be a costly mistake: you could wind up with a fine (or worse, jail time) for disturbing these endangered marine mammals. As for photo ops, take your best shot from a safe distance—several feet away—and don’t use a flash, Bernard says; the sudden burst of light frightens the animals. Keep your distance from sea turtles, too—about fifteen feet on land, ten feet or more in the water. “They can become stressed and leave the area, which might make them more vulnerable to predation,” Bernard explains. If you venture beneath the surface, be mindful of the coral reef; never step on, break or take pieces of it. “Everything is alive; the rocks have living algae and encrusting coral growing on them,” Bernard says. “Don’t forget: When you enter the ocean, you’re entering someone else’s home.” Maui County Fire Chief Jeff Murray recommends logging on to www. co.maui.hi.us/463/Ocean-Safety and watching the five-minute safety video at the bottom of the page. Do take his advice—his department frequently responds to mountain and ocean emergencies that could have easily been prevented. “Don’t be so mesmerized by the beauty of paradise that you forget to use common sense,” he cautions. “Know your personal limits and the limits of those you are responsible for.”

Do take a hike.

When it comes to hiking, common-sense precautions are a must, says Polly Angelakis, chief of interpretation and education for Haleakalā National Park. Before you lace up your hiking boots, make sure you have a full tank of gas, plenty of water, snacks and a traveling companion—you should never hike alone. If you insist on going solo, let someone know where you’re going and when you expect to get back. Before you head out, check the weather forecast, and visit nps.gov or mauisierraclub.org for hiking conditions and guidelines.

Don’t feed (or touch) the wildlife.

If you drive on the mountain, says Angelakis, watch out for nēnē (Hawai‘i’s endangered native geese) that may be crossing the road. Be extra careful in winter, when the goslings haven’t yet learned how to fly. Angelakis also reminds park visitors not to approach any wildlife or pick flowers or plants, especially the rare Haleakalā silversword. 42 Kā‘anapali Magazine

Don’t turn your back on the ocean.

“Shaka Doug” Corbin, who’s been a professional dive instructor for thirty-two years, urges underwater guests to take plenty of photos and leave only bubbles behind. Corbin instructs his students to thoroughly assess offshore conditions before wading in— and look for red flags. “If locals aren’t in the water, then visitors shouldn’t be, either,” he says.

Do lather up.

A sunburn is one souvenir you don’t want to bring home. Wilhelm advises tossing a tube of sunscreen in your beach bag. Hawai‘i is just a short distance from the equator, so UV rays here can pack a punch. “There’s nothing worse than being uncomfortable the rest of your stay and having to dodge the sun,” he says. “Be generous with sunscreen, even if it’s cloudy and overcast.” Choose a reefsafe brand that won’t harm coral or other marine life. And when in doubt, slather more on, and reapply after a swim, even if your sunscreen is waterproof.

courtesy local style Do show respect.

“We are a culture driven by respect,” says Kainoa Horcajo, Hawaiian cultural ambassador at the Grand Wailea Resort & Spa, “respect for the land through mālama ‘āina [caring for the land]; respect for people through mālama kekahi i kekahi [caring for one another].” Horcajo frequently sees visitors commit inadvertent faux pas, like cutting in line or pushing through a crowd to take photos of traditional Hawaiian ceremonies, often blocking others’ view. He encourages visitors to absorb the culture—and to follow posted rules when exploring historic and cultural sites, even if the rules seem cumbersome or others are disobeying them. “‘No entrance’ means no entrance. Period,” he cautions. If you see the word kapu (taboo), do not enter, even if a guidebook or travel website says otherwise. Most importantly: Look, but don’t touch. “Many sacred sites have stones, either as a main feature or as part of the natural environment,” Horcajo says. “Pōhaku [rocks] have their own mana [divine power], and we don’t touch or stack them, especially in sacred areas.”

Do remove your shoes.

The immigrants who settled on Maui over the past two centuries helped to shape the island’s culture. That’s why you’ll find a bevy of multicultural events to enjoy throughout the year, from Portuguese festas to Japanese bon dances. There is a pervasive Asian influence here, so if you’re invited into someone’s home, remove your shoes before you cross the threshold. (It’s okay to keep your socks on.) You’re likely to see a scattering of footwear at the entryway, so be sure to take the right pair when you leave.

Be mindful of the coral reef; never step on, break or take pieces of it. Do indulge your taste buds.

Venture outside your culinary comfort zone while you’re here, says Wilhelm. He encourages guests to sample ‘ahi poke (pronounced poe-kay)—seasoned raw fish—during their stay. For an authentic Hawaiian taste, try laulau—meat wrapped in a taro leaf—or poi, a staple food made from the corm of the taro plant. Many island dishes are served with chopsticks, though you can opt out and request a fork. Never place chopsticks vertically in a bowl of rice (it’s reminiscent of a Chinese funeral rite), and don’t rub wooden chopsticks together (an insult indicating you think they’re cheaply made). When dining out, express your appreciation accordingly; tips are a significant part of a server’s income. A standard tip for good service is 15 percent of the bill (20 percent or more for excellent service). Doubling the sales tax may suffice in other states, but in Hawai‘i, sales tax is only 4 percent.

Do come back.

“Soak up and embrace Maui,” Wilhelm says. “If you allow yourself to truly experience it, you’ll be hooked and come back for more.”q Fall/Winter 2016-2017 43

take the Plunge! �tory by teya penniman

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

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�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. Fall-Winter 2016-2017 45

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 mountain. 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 46 Kā‘anapali Magazine

wallet 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. It feels like we’re on a tour of Mass’s home as he points out marine

Usually travelling in pairs, reticulated butterfly fish (at left) and oval butterfly fish (center right) munch on coral polyps. The flying gurnard (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. But the humpback whale breaching at right won’t eat ‘til it returns to Arctic waters in spring.

treasures around us, but the pièce de résistance is the turtle-cleaning station. 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) Teralani.net

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If You Go Teralaniâ&#x20AC;&#x2122;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 Leilaniâ&#x20AC;&#x2122;s in Whalers Village. Cost: adult $138.95, teen $117.50, child $83.25 (five and under free) SNUBA add-on: $69.95; all prices include tax. Fall-Winter 2016-2017 49

Left: At the Royal Lahaina’s Myths of Maui lū‘au, a lively Tahitian dance takes guests on one step of a Polynesian journey that also highlights Aotearoa (New Zealand), Samoa and Hawai‘i. Right: The lū‘au is a culinary journey, as well, with buffet fare from Hawai‘i’s many cultures. Seen here, clockwise from top: Chinese fried rice, kālua pig, purple Okinawan sweet potatoes, lomilomi salmon, and Japanese namasu (cucumber salad).

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the royal Treatment Take a peek behind the scenes of Maui’s longest-running lū‘au.

�tory by becky speere Photography by jason moore My eyes jolt open. I’m late! I ease out of bed so as not to wake my husband, and peek through the curtains of our Royal Lahaina suite. The sky and ocean are as black as charcoal. It’s not quite four in the morning, but the lū‘au pit, or imu, is being prepared and I need to be there. “Uhhh, you’re going?” Chris mumbles. I answer, “Yes, and I’m late. Go back to sleep.” I work my way through empty hallways and finally arrive at the Ali‘i Banquet kitchen, where baker Sione Malamala is busily preparing fruitfilled Danish and banana muffins for the restaurant and coffee shop. He nods to me as I inhale the heavenly aromas of yeasted breads, fruit, and caramelized sugar, but I’m just passing by. My destination is outside, thirty feet beyond the back door. Flood lamps guide me to the imu, a pit lined with river rocks and filled with huge chunks of kiawe wood. Siaosi “George” Hingano, kālua

pig master, stands beside the pit, igniting the wood with a blowtorch, the sound hissing through the quiet dark. George is a man of few words. When I ask how long he’s been preparing the kālua pig for the Royal Lahaina, he shrugs, smiles and replies, “I dunno. Long time. Twenty, thirty years?” As the wood burns, heating the rocks, George turns his attention to the six-foot-long trunks of banana trees that lie waiting beside the pit. He wields a machete that looks as if it’s been handed down ten generations. The son of a German mother and Tongan father, George has bronzed and muscular arms that belie his sixty-something years. He quarters a banana stump with the ease and precision of a German engineer, then peels away the thin bark to reveal pink and green sheaths of spongy cellulose, cool to the touch and filled with water. He separates the layers and divides them into white and green stacks, each to be placed later atop the red-hot stones. Fall-Winter 2016-2017 51

This close-up view of sliced banana stalks reveals tiny cellulose pockets that hold the moisture essential to steaming kālua pork to juicy perfection.

From top, a feast in the making: Siaosi “George” Hingano prepares the pig for tonight’s lū‘au, tying it with chicken wire and wrapping it in banana leaves. Before lowering the pig into the imu, he covers the heated rocks with a crosshatching of banana sheaths that will provide steam for the cooking process. The middle photo also shows the banana hale—a tent of chicken wire and banana leaves. Placed over the pit, it will help to retain moisture and heat over the next ten hours.

52 Kā‘anapali Magazine

Next, he wheels out a stainless steel cart, transporting the carcass of a whole pig from a walk-in refrigerator to the edge of the pit. Using a razorsharp butcher knife, George prepares the pig by cutting deep slashes to the bone “to make sure it cooks through all the way.” He lays the pig like an offering atop chicken wire that’s placed on a thick layer of green banana leaves. As the still-hidden sun paints a pink watercolor sky above us, he carefully bends and rolls the wire to enclose the pig and methodically sews the edges shut with a single strand of heavy wire. It’s an art. Ninety minutes into his task, the kiawe is mostly embers. He removes any pieces that aren’t completely burned and puts them in a bucket of water. A sizzling sound arises, followed by puffs of steam. Later, he’ll retrieve the wood and dry it for use another day. The surfaces of the rocks are ashen, and a red-orange glow fills the spaces between, a sign that the imu is ready. George arranges the banana sheaths in the pit in a loose crosshatch design that will let heat and moisture rise, steaming the pig to a juicy tenderness. He effortlessly lifts the heavy bundle of pig in its bananaleaf wrap, places it on the banana sheaths, and covers it with an A-frame hale (house) of chicken wire woven with more banana leaves. He tells me, “The temperature will drop from 1,500 degrees to 250 degrees over the next eleven hours. Cool enough to handle.” Working quickly, he tosses wet sheets of canvas over the hale—like a fisherman casting a net—and seals in the steam with sandbags around the perimeter to ensure a smoky, succulent finish. The sun has peeked over Haleakalā now, lighting the upper slopes of Lāna‘i, across the channel from Kā‘anapali’s coast. Another lū‘au day has begun. As I return to my room for forty winks, George heads off to his second job—trimming coconut trees. Later in the day, Executive Chef Bernardo Salazar takes me on an official tour of the banquet kitchen and introduces me to the cooks of the Royal Lahaina Resort. One of the most gracious chefs I’ve ever met, he says to me in his lilting Bolivian accent, “The Myths of Maui lū‘au is at the heart of our operation—we offer lū‘au six to seven nights a week, depending on the season. So we strive to provide a cultural experience for our guests that is unique and memorable.” We stop at the hot line, where two cooks, Reynaldo Pulido and Sione Vaikele, grill and fry a seemingly endless supply of fish, chicken and beef. The quantities are boggling. For every lū‘au, the Royal Lahaina prepares 83 pounds of pork (in addition to the pig in the imu), 30 pounds of beef for teriyaki, and 30 pounds of fish—nearly a ton of pork and 700 pounds each of beef and fish every month! The cold-pantry cook, Anela Haina, dices tomatoes for Hawaiian lomi lomi salmon, slices cucumbers for Japanese namasu, washes loads of Kula greens for salads, and preps cases of fresh corn. Fresh produce alone amounts to a whopping 234 pounds a day. And the poi? Okay. It’s an axiom that tourists won’t eat the sticky gray stuff—a staple of the Hawaiian diet made from the pounded root of

Kiawe, a mesquite hardwood, burns in the early light of dawn. By the time the logs turn to embers, the rocks beneath them will glow a fiery 1,500 degrees; once covered, theyâ&#x20AC;&#x2122;ll retain heat for ten hours or more.

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Guests circle to watch as malo-clad men hoist the pig from the imu to a stainless steel carrier. Once the tender, fall-off-the-bone meat is shredded in the kitchen, it will reemerge as the buffet’s kālua pork.

From top: Tonight’s buffet will offer a taste of the Islands’ multicultural heritage, from Chinese chow mein, to Hawaiian poi, to fish with a Japanese panko crust. Above, Anela Haina slices sweet Maui Gold pineapple, grown on the slopes of Haleakalā.

the kalo (taro) plant—but the hotel goes through fifteen pounds of it at every lū‘au. Someone’s eating it. The Royal Lahaina can boast of having the longest-running lū‘au on Maui; no wonder the lū‘au-kitchen staff have a flow all their own. Chef Bernardo says, “I’ve been here eleven years, and many of our cooks have been here much longer; some of our workers have been here twenty to forty years. “We understand we have big responsibilities to our guests. Our recipes are constantly evolving to reflect new and healthier eating trends. For example, we use fresh-shucked corn on the cob, not canned 54 Kā‘anapali Magazine

corn, and seasonal produce like broccoli in our fresh broccoli-and-seafood salad. We also source as much local produce as possible; our lettuce mixes come from an Upcountry Maui farm. But we remain true to the lū‘au with a menu of traditional Hawaiian foods, like the kālua pig, sweet potato and poi, while also offering foods introduced to Hawai‘i over the years by its many immigrant groups, like stir-fried beef, breaded fish filets, teriyaki chicken and macaroni salad.” And aside from the blowtorch and chicken wire—conveniences that ancient Hawaiians would have appreciated if they had to create a lū‘au every day—George Hingano still prepares kālua pig as islanders have done for centuries. It’s one more way the Royal Lahaina strives to give guests an authentic lū‘au experience. In the early evening, Chris and I return as VIP guests, a level that offers such extra benefits as unlimited cocktails and upfront seating. The giving of lei and gracious hospitality flow as generously as the tropicalfruit cocktails. We mingle with visitors from California, Oklahoma, and as far away as Germany. An invitation to watch the uncovering of the imu draws guests to the edge of the pit to see a smoky-bronze steamed pig uncovered. Its tender meat will be shredded in the kitchen before being served at the table. As the sun begins to set, guests line up for the buffet banquet, and soon more than 450 people are dining lū‘au style at the long communal tables. They share their own aloha from far and near; perhaps some will begin lifelong friendships tonight. Later, with dishes cleared and just the faintest residue of twilight, loud drumming draws our attention to the start of the Polynesian cultural and historical performance. For the next ninety minutes, we take a journey through dance, music and oration to exotic destinations: Samoa, Tahiti, New Zealand and Hawai‘i. I grab my seat in mock fear as the Maori warrior-dancer threatens me with his fearless tongue; I sway like tall grass in rhythm to the flowing Hawaiian hula; I bounce along with the upbeat Samoan music as poi balls fly through the air in the hands of the dancers; and the grand finale—a stunning fire dance—takes everyone’s breath away. Although the staging is simple, the costumes, choreography and storytelling are some of the most memorable I’ve experienced during my lifetime in Hawai‘i, and the aloha spirit is present and real.q The Myths of Maui Lū‘au Royal Lahaina Resort • 2780 Keka‘a Drive • 808-661-9119 Nightly June–August, closed Saturdays September–May Gates open 6 p.m.

Top: Beneath the velvet dark of Maui’s night sky, performers recreate the songs and dances of Polynesia. Above: Myths of Maui’s lū‘au buffet is a feast worthy of setting before a Hawaiian king or queen.

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Pan-seared day boat scallops form a luscious lineup atop fresh corn niblets, coppa (cured pork) and grapefruit segments.

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In the Kitchen with The Westin’s

Alvin Savella LEFT: COURTESY OF WESTIN KĀ‘ANAPALI OCEAN RESORT VILLAS; RIGHT (5): INSTAGRAM.COM/THEKITCHENASSASSIN

�tory by becky speere Photography by ryan siphers

The sobriquet “Kitchen Assassin” elicits images of a chef all in black, brandishing a butcher knife while leaning over a table laden with . . . well, I’ll let your imagination complete that thought. Happily, our “killer chef ” is Alvin Savella, chef de cuisine at The Westin Kā‘anapali Ocean Resort Villas’ Pūlehu, an Italian Grill. When I visited, Savella shared memories of practically growing up with a blade in his hand. “When I was ten, my uncle taught me how to clean ﬁsh . . . and I remember leaving the house at three in the morning, when it was still dark outside, to butcher whole cattle. We’d get done at noon, come home, eat a huge breakfast and sleep the rest of the day.” “Nose to tail” is a trendy concept these days: using the whole animal, wasting nothing. For Savella, it’s a way of life. (A recent post on his Instagram site—where he uses the name Kitchen Assassin—shows him preparing a classic Italian porchetta di testa, literally “pork of the head.”) Instagram is how I discovered Savella in 2015, when I happened upon a post of his food photography—platings so vibrant, they are worthy of a culinary magazine spread. Savella is humble about his hobby, but he’s garnered an impressive 36,000 followers in the two years he’s pursued it. My favorite photo is his variety-meat platter: seven massive grilled, bone-in tomahawk steaks; chunks of seared, juicy foie gras; sautéed veal sweetbreads; beef bones sliced lengthwise, laden with rich marrow; and creamy potatoes au gratin. That decadent dish inspired the tomahawk steak on Pūlehu’s menu.

Evidence from the Kitchen Assassin’s Instagram site (top to bottom, left to right): Cauliflower purée, baby carrots and zucchini curls play accomplice to tender braised pork cheeks served with caramel pork jus and blackraspberry gastrique. | Seared ‘ahi takes the wrap with confit of Moloka‘i sweet potato, bacon edamame, smoked dragon-fruit relish and hibiscus gastrique. | Seared duck breast, baby beets and carrots, crispy Hawaiian sweetbread, citrus-beet purée, guanciale, Surfing Goat Dairy chèvre and port demi. | Seared ‘ahi with purple radish, micro sorrel and a yuzu-miso emulsion. | Seared scallops with mushrooms, tomatoes, pancetta, fennel passata and pollen. In flagrante delicioso!

Fall-Winter 2016-2017 57

Exploring food’s rich possibilities has long been Savella’s passion. After graduating from Lahainaluna High School in 2003, and earning a bachelor’s degree in culinary arts and restaurant management at the Art Institute of California Los Angeles in Santa Monica, he worked in Bon Appetit magazine’s research kitchen. Later, chefs visiting from far-off lands introduced him to the flavors of Eurasian and Mediterranean cuisine. During five years at The Ritz-Carlton in Marina del Rey, Savella rose from Cook III to lead cook and kitchen supervisor. He says, “I loved it. But I missed Maui. I came home on vacation and fell into the job at Westin as chef de cuisine at Ocean Pool Bar and Grill. In 2015, I moved to Pūlehu as chef de cuisine.” I return on another day to dine with friends, and Savella greets us with a smile. “I’ll fix you up—chef ’s choice,” he says, then moves to the glassed observation kitchen, and soon our feast begins. My friends and I share a skillet of savory-tart Brussels sprouts with a glazed pomegranate vinegar reduction, creamy goat cheese and salty pancetta; fresh pink hamachi crudo with lime crema; and a sweet cherry tomato, basil and fresh Maui burrata crostini appetizer. Our next course is a perfectly grilled, juicy double (thick) New York strip steak and Parmesan-crusted bone marrow, with a side of al dente wild mushroom risotto embellished with sinfully rich, melted foie gras; and pan-fried day boat scallops garnished with local sweet corn niblets and grapefruit. The final entrée is shrimp carbonara on house-made spaghettini tossed with paper-thin slices of guanciale and a farm-fresh egg yolk. Savella checks in, and finds us so sated, we’re nearly under the table, but he pulls us up by our collars and says, “Dessert is coming.” It’s torture of the best kind as we force ourselves to eat crostata de mele, a rustic apple tart topped with Tahitian vanilla ice cream and salted caramel sauce; and budino, vanilla and caramel mousse dusted with chocolate cookie crumbles. Savella returns to our table one final time. “Do you have room for more?” he teases. We bid him adieu, relishing the memory of each dish. “Memento vivere,” I sigh to myself. “Remember to live.” Savella will help—on the food side. The Kitchen Assassin is killin’ it! q 58 Kā‘anapali Magazine

Above: Seared ‘ahi on a coppa ragu is topped with market salad and surrounded by a pomegranate drizzle. Below, a harmony of flavors: creamy gorgonzola potatoes with caramelized cippolini and asparagus, paired with a succulent cut of steak.

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Fall-Winter 2016-2017 59

The Art of the Nibble �tory by becky speere

Roy’s ‘ahi poke bowl takes fish and rice to a new level: a crispy rice-and-nori basket filled with top-grade ‘ahi, furikake rice, bubu arare and tobiko.

60 Kā‘anapali Magazine

JOHN GIORDANI

Years ago, when I was growing up on Hawai‘i Island, pūpū (snacks) reflected our multicultural communities. At gatherings, we’d enjoy Portuguese bacalao fish with tomatoes and onions; Japanese kombu-wrapped teriyaki beef; Hawaiian ‘ōpae (shrimp) pan-fried in chili pepper water; Filipino lumpia with garlic-pork filling; Korean mandoo and Chinese egg rolls. Today’s ease of travel has introduced us to flavors from around the world, and influenced our homegrown fare. Here’s a taste of some of our favorites—which you can explore without having to leave Kā‘anapali.

Hula Grill The ocean views are gorgeous at the Barefoot Bar, where I sip a cocktail soberly named the World Famous Woo-Woo, and nibble on crunchy fried taro chips loaded with a generous scoop of Tahitian-style ‘ahi ceviche (fresh fish tossed in a luscious mix of coconut milk and lime juice) topped with chunky guacamole, and a pico de gallo of Maui onion and tomato. At dinner, the “cheese and crackers” gets my nod: creamy burrata served with kiawe-wood oven-baked rosemary garlic crackers, macadamia nut pesto and roasted veggies that change daily. (Tonight it’s yellow and green zucchini batons.) The combination is heavenly, although the crackers are so delicious, they can easily stand on their own. If shellfish is your heart’s desire, you must try the smoky mussels, roasted in the wood-burning oven and seasoned with sherry, jalapeño, ginger and scampi butter. Whalers Village, 2435 Kā‘anapali Parkway, 808-667-6636

Roy’s Located at the entrance to Kā‘anapali, with 180-degree views of

verdant fairways, Roy’s is a great place to relax in air-conditioned comfort and enjoy a beer or cocktail while noshing on Pacific Rim flavors. The Roy’s Style Dim Sum Canoe for Two is the perfect introduction to Hawai‘i Regional Cuisine: a taste of Hawaiian, Japanese, Filipino, European, Chinese and/or Korean flavors in every bite. Served in a rice bowl, poke (a seasoned, raw-fish dish pronounced “poe-kay”) is a riff on senbei: nori (seaweed) rice cake topped with the freshest ‘ahi, blended with fine soy sauce, tobiko, toasted sesame seeds and sweet Maui onions. Are you more of a ribs fan? Roy’s gochujang-marinated pork is fall-off-the-bone tender and both crunchy and chewy. This is just a sampling; you may need to go back a few times to try all the pūpū—they’re worth every bite. 2290 Kā‘anapali Parkway, 808-669-6999

Sangrita Grill + Cantina A hop, skip, and a fandango up the hillside from the beach is a hidden treasure of a restaurant. At Sangrita you will find fun fare with the kicky flavors of Mexico. One of my favorites is Chef Paris Nabavi’s classic chorizo con queso baked with house-made chile

FROM TOP: TONY NOVAK-CLIFFORD; BECKY SPEERE (2); JOHN GIORDANI

Below: Hula Grill’s “cheese and crackers” come with a side of wood-ovenroasted Maui veggies. Bottom: Kālua pork, cheese and spicy jalapeño cream perch atop local-style nachos; a Cliff Dive Grill mai tai is the perfect pairing.

Top: Pork chorizo completes Sangrita’s mix of Mexican cheeses, served with warm, toasted corn tortillas. Above: Lahaina Provision Company stocks treats for every taste bud—from California sushi to hummus and dippers.

pork sausage and served with a basket of warm tortillas. My kryptonite, the mixed-to-order ceviche of shrimp, fish, and octopus, has a juicy, limey freshness perked up another notch with jalapeños and cilantro. And don’t leave without trying the award-winning Mother Clucker Flautas: rotisserie chicken rolled into a flour tortilla with sweet roasted jalapeño served in a cool, rich crema fresca sauce. Pair it with Naguavi, a fresh guava margarita elevated with hints of lemongrass and spicy habanero. The night is just beginning! 2580 Keka‘a Drive, 808-662-6000

Lahaina Provision Company Hey, it happens. You lay in the sun too long and there is no way you can comfortably sit, fully clothed, at a restaurant. Takeout to the rescue! Your partner strolls over to the nearby Lahaina Provision Company and picks up all sorts of goodies to put a smile back on your face. Out of the bag pour sushi, cured dry salami, gourmet cheeses, pizza, hummus, pita, turkey wraps, chips and pickles. A bottle of your favorite wine, sparkling water, fresh fruit and a few boxes of locally made Maui Sweet Cakes cookies, and you won’t have to leave the comfort of your room till you’re good and ready. In fact, as you sit on your balcony, watching the sun set over Lāna‘i, Instagram these “‘ono grinds” (pidgin for delicious food) to friends on the mainland, who’ll wish they were in your rubbah slippahs . . . sunburn or not! Hyatt Kā‘anapali Beach, a Hyatt Residence Club, 180 Nohea Kai Drive, 808-662-1000 Cliff Dive Grill You haven’t been to the lū‘au and you may not make it on this trip. The next best thing? Head to Cliff Dive Grill and order a mai tai and kālua pork nachos with roasted jalapeño sour cream, and pepper-grilled tiger shrimp with Hawaiian chili pepper water on Asian slaw. The shrimp pūpū comes with pineapple relish, so all the food groups are covered. Torch lighting and cliff-diving ceremony included for free. Get there early for a good seat! Sheraton Maui Resort & Spa, 2605 Kā‘anapali Parkway, 808-661-0031 q Fall-Winter 2016-2017 61

Dining Guide RR Reservations recommended $ Average entrée under $15 $$ Under $25 $$$ Under $40 $$$$ $40+

Beach Bar, The Westin Maui Resort & Spa, 667-2525. This oceanfront pool bar serves beer and award-winning cocktails; light meals include watermeloncucumber salad, seared ‘ahi wrap and Wagyu burger. 11 a.m.–9 p.m. Happy Hour 7–9 p.m. $$ Beach Walk Kau Kau to Go, Marriott’s Maui Ocean Club, 667-1200. The perfect place for breakfast and lunchtime sandwiches, cold drinks, snacks, and salad entrées. Featuring Pizza Hut pizza and local dishes. 6:30 a.m.–7 p.m. $$ Black Rock Kitchen, Sheraton Maui, 808-921-4600. Choose the breakfast buffet with made-toorder omelets, waffles and wraps; or go à la carte. Dinner brings farm-to-table options with an island twist. Try the ‘ahi sashimi, grilled shrimp or beet salad. Breakfast 6:30–11 a.m. Dinner 5:30–9 p.m. Lounge Sunday– Thursday 5:30–10 p.m., Friday– Saturday 5:30 p.m.–midnight. American/Hawai‘i Regional. $$–$$$ Castaway Café, Aston Maui Kaanapali Villas, 661-9091. This casual beachfront spot serves up local coffee and eggs Benedict with a view. At dinner, the owner’s chockablock wine cellar dresses up the simple but satisfying fare. 7:30 a.m.–9 p.m. American. $$ China Bowl, Fairway Shops, 661-0660. Cantonese, Mandarin and Szechwan dishes, plus local favorites like saimin and 62 Kā‘anapali Magazine

kau yuk. Dine in, take out, or have them deliver. Winner of Gecko Publishing’s Maui Choice Award for best Chinese cuisine. Monday–Saturday 10:30 a.m.– 9:30 p.m. Sunday 11 a.m.–9:30 p.m. Kid-friendly. Chinese. $ 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, deli sandwiches and burgers, alongside local favorites like loco moco, mochiko-chicken plate lunch, coconut prawns, and mahimahi with lemon-caper sauce. 7 a.m.–8 p.m. Kid-friendly. American. $ Cliff Dive Grill, Sheraton Maui, 661-0031. Cozy up to the bar— voted 2015 Silver ‘Aipono Award winner for Best Bar by the readers of Maui Nō Ka ‘Oi Magazine—and enjoy spicy chicken wings and classics like burgers, sandwiches and tacos. Sunset entertainment is like no other: torch lighting followed by a cliff diver’s leap from Black Rock. Food service 11 a.m.–9 p.m. Happy Hour 2–3 & 8–9 p.m. $$ (See story on page 60.) Colonnade Café, The Westin Maui Resort & Spa, 667-2525. Treat yourself to a light breakfast or refreshing snacks beside koi-pond gardens inhabited by flamingos and swans. Selections include pastries, sandwiches, smoothies, fresh fruit, Starbucks coffee and nonalcoholic drinks. 5:30 a.m.– 5:30 p.m. $$

DINING DIRECTORY (See map on page 16.) Aston Maui Kaanapali Villas, 45 Kai Ala Drive Fairway Shops, 2580 Keka‘a Drive Hyatt Kā‘anapali Beach, a Hyatt Residence Club, 180 Nohea Kai Drive Hyatt Regency Maui Resort & Spa, 200 Nohea Kai Drive Kā‘anapali Beach Hotel, 2525 Kā‘anapali Parkway Marriott’s Maui Ocean Club, 100 Nohea Kai Drive Royal Kā‘anapali Golf Clubhouse, 2290 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 Drums of the Pacific Lū‘au, Hyatt Regency, 667-4727. Immerse yourself in an evening of Polynesian culture. Enjoy authentic song and dance (including a three-man Samoan fire-knife dance), an all-you-caneat buffet of island specialties, Polynesian arts and crafts, hula lesson, and an island-wear fashion show at this award-winning lū‘au. Nightly, March–August; Monday– Saturday, September–February. Kid-friendly. RR. $$$$

Hank’s Haute Dogs, Sheraton Maui. Man bites dog! Man says, “Delicious!” Located oceanside, this takeaway venue offers gourmet hot dogs, snacks and nonalcoholic refreshments. 11 a.m.–3 p.m. American. $

Food Court, Whalers Village. Refresh and recharge at this fast-food emporium featuring Fresh, Joey’s Kitchen, Nikki’s Pizza, and Subway. 7:30 a.m.–9 p.m. Kid-friendly. Eclectic. $

Hula Grill, Whalers Village, 667-6636. Winner of the 2016 ‘Aipono Award for “Best Shorts & Slippers Dining.” Dip your toes in the sand at the Barefoot Bar and enjoy live entertainment and casual fare. The open-air dining room offers unobstructed views, and dishes like fire-grilled ‘ahi steak. Bar 10:45 a.m.–10:30 p.m. Dining Room 4:45–9:30 p.m. Happy Hour 3–5 p.m. Kid-friendly. Hawai‘i Regional. $$–$$$ (See story on page 60.)

Häagen-Dazs Ice Cream Shop, Whalers Village, 667-5377. Indulge in irresistible ice creams and sorbets, a decadent warmbrownies á la mode sundae, or a signature Dazzler frozen dessert. 10 a.m.–10 p.m. Kid-friendly. $

Honolulu Coffee, Hyatt Regency Maui, 661-1234. Jump-start your day with a selection of coffees, fresh-baked pastries, tropical-fruit smoothies and açai. 5:30 a.m.–8 p.m. $

PERSIAN ROOTS,

Passion for Food,

COMMUNITY AND KIDS Recipient of the 2015 ‘Aipono Lifetime Achievement Award, Chef Paris Nabavi studied culinary arts in London. Traveling the world, cooking and tasting many different cuisines, he eventually worked his way up the corporate ladder with Fairmont Hotels. He arrived on Maui in 1989 to serve as Director of Food and Beverage for Kapalua Bay Hotel. Four years later Nabavi was ready for a new challenge. The award-winning Pizza Paradiso Mediterranean Grill in Honokowai Marketplace opened in 1995, serving Maui with the freshest Italian, Greek and Middle Eastern comfort food. www.pizzaparadiso.com

Photo credit: Tony Novak-Cliff ord

A deep passion for fresh, nutritious food at reasonable prices drives all of Chef Nabavi’s business ventures. In 2014 he opened the award-winning Sangrita Grill + Cantina at the Fairway Shops in Ka‘anapali winner of Maui No Ka ‘Oi Magazine’s 2015 and 2016 ‘Aipono Award for “Best Mexican Restaurant,” Hawaii Magazine 2015 “Best New Restaurant” and MauiTime Weekly 2014 “Best New Bar.” www.sangritagrill.com Chef Nabavi was also awarded Exceptional Small Businessman of the year for Maui County.

dinners at his home, with 100% of the donations supporting Grow Some Good, a Maui based nonprofit that establishes edible classrooms and inspires better nutritional choices. Chef Nabavi also funds the purchase of organic seeds for 52 schools in Maui County through the Maui School Garden Network.

Photo credit: Mieko Photography

Paris Nabavi is founder of the Nabavi Legacy Fund — which promotes a twice a year dine-around program called Maui RSVP (Restaurants Supporting Vital Programs). The collaborative effort recruits restaurants into Maui’s healthy kids and local food movement. The beneficiaries include Maui Culinary Academy, Maui Food Innovation Center, Imua Family Services, Grow Some Good, Maui School Garden Network, Book Trust, and Maui Academy of Performing Arts. Chef Nabavi recently partnered with American Heart Association to bring Kids and Teens Cook with Heart program in four public schools in Lahaina.

Busy running his two restaurants and catering operations, Chef Nabavi also makes time to give back to his community. He hosts quarterly Persian

Ceramic wall: Donna Nabavi Photo credit: Nina Kuna

Chef Nabavi said, “My dream of bringing garden to table for kids on Maui is now in full swing.” He hopes to expand the program to all schools in Maui County. TO ATTEND CHEF NABAVI’S PERSIAN DINNERS VISIT

Photo credit: Petra Kovacs

Dining Guide Island Press Coffee, Fairway Shops, 667-2003. Maui-grown coffee, breakfast, sandwiches, beer, wine, ice cream and Mauimade kombucha, indoor/outdoor seating, free Wi-Fi. Monday– Friday 6 a.m.–5 p.m. Saturday & Sunday 6 a.m.–4 p.m. $ Japengo, Hyatt Regency Maui, 667-4727. Winner of the 2016 Gold ‘Aipono Awards for Best Sushi and Best Asian Cuisine, and a Silver ‘Aipono for Restaurant of the Year, Japengo offers world-class steaks, seafood and creative cocktails, blending the flavors of the Pacific Rim with local ingredients. Dine indoors, outdoors, or in the chic Sushi Lounge. Live music. 5:30– 9:30 p.m. Happy Hour 5–6 p.m. Seasonal pairing dinners and special events. Sushi/Pacific Rim/ Asian. RR. $$$ Joey’s Kitchen, Food Court, Whalers Village, 868-4474. Food-court fare gets a gourmet upgrade with dishes like braised short-rib pho atop house-made rice noodles, corn and sweet Filipino peppers in a rich ginger beef broth. 8 a.m.–9 p.m. Asian Fusion. $ Kā‘anapali Grille & Tap Room, Marriott’s Maui Ocean Club, 667-7733. From the people who brought Cheeseburger in Paradise to Lahaina comes this venue serving burgers, sandwiches, pizzas and salads. Dinner adds steak, fresh fish and pasta. Thirty wines under $30 a bottle. 7 a.m.– 10 p.m. Happy Hour 2–5 p.m. American. $–$$ Kai Ala Market, The Westin Kā‘anapali Ocean Resort Villas, 662-2676. Purchase ready-tocook items and sundries for 64 Kā‘anapali Magazine

RR Reservations recommended $ Average entrée under $15 $$ Under $25 $$$ Under $40 $$$$ $40+

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. Monday–Thursday 6:30 a.m.–8 p.m. Friday–Sunday 6:30 a.m.–9 p.m. American. $ Kupanaha Magic Dinner Show, Kā‘anapali Beach Hotel, 667-0128. Enjoy family-style dining while a magician executes close-up tricks. Then illusionist Jody Baran and wife Kathleen take the stage in a show of classic magic, Hawaiian culture, cutting-edge illusions and comedy. Tuesday–Saturday 4:30– 7:30 p.m. Kid-friendly. Hawai‘i Regional. RR. $$$$ Lahaina Provision Company, Hyatt Kā‘anapali Beach, 662-1000. Choose from fresh pastries, graband-go goodies, made-to-order sandwiches, salads and hot foods, plus a fine selection of wines and fresh produce. 6 a.m.–9 p.m. (Closing time varies.) American. $ (See story on page 60.) Legends of Kā‘anapali Lū‘au, Kā‘anapali Beach Hotel, 667-0128. Lei Pono Productions tells the story of Kā‘anapali through hula and narration, culminating in a fire walk. The call of the conch gathers guests for a shell-lei greeting and welcome cocktail, followed by a feast of island fare prepared by awardwinning chefs. Mondays 5–8 p.m. October–April, 5:30–8:30 p.m. May–September. RR. $$$$ Leilani’s on the Beach, Whalers Village, 661-4495. Snack on calamari, sashimi, burgers or fish tacos while enjoying the view of sparkling sands from the open-air

Beachside Grill. Or dine indoors on fire-grilled daily catch, teriyaki steak, shrimp scampi or prime rib grilled Texas style. Beachside Grill 11 a.m.–10:30 p.m. Dining Room 5–10 p.m. Happy Hour 3–5 p.m. Kid-friendly. Steak/ Seafood. RR. $$–$$$ Mai Tai Bar, Sheraton Maui, 661-0031. This beachside location at the foot of Pu‘u Keka‘a (Black Rock) offers $6 Stoli vodka cocktail specials 10 a.m.–4 p.m., sandwiches and salads 11 a.m.–3 p.m., and a classic Black Rock mai tai (light and dark rum, island fruit juices, and more than a splash of aloha). Bar service 10 a.m.–4 p.m. Happy Hour 10 a.m.–noon American. $$ Maui Nui Lū‘au at Black Rock, Sheraton Maui, 877-HULA. This oceanfront, all-you-can-eat buffet features such traditional island foods as slow-roasted kalua pork unearthed and presented fresh from the imu (underground oven), cultural arts and crafts and Polynesian entertainment. Mondays, Wednesdays, Fridays (seasonal), 5:30–8:30 p.m. Kidfriendly. Pacific Rim. RR. $$$$ The Myths of Maui Lū‘au, Royal Lahaina Resort, 661-9119. Maui’s longest-running oceanfront lū‘au travels through time and space to reveal the stories of Hawai‘i, Tahiti and Samoa through music, song and dance. Nightly June–August; closed Saturdays September– May. Kid-friendly. Hawaiian. RR. $$$$ (See story on page 50.) Ocean Pool Bar & Grill, The Westin Kā‘anapali Ocean Resort Villas, 667-3259. This breezy, poolside restaurant/bar serves breakfast and bistro-style cuisine all day. Themed dinner

nights: Upcountry Barbeque on Mondays, all-you-can-eat Crab Fest on Wednesdays, Prime Rib Night on Thursdays, and Farm to Fork Fridays. 7 a.m.–9 p.m. Kidfriendly. Hawai‘i Regional. RR, Open Table. $$$ Pailolo Bar & Grill, The Westin Kā‘anapali Ocean Resort Villas, 667-3200. Unwind and enjoy expansive views of the ocean and neighboring islands, plus your favorite televised sports, all in an open-air setting. Burgers, tacos, sandwiches, chicken wings and salads. And check out Pailolo’s Woodie-style food truck for some ‘ono (delicious) grinds. 10:30 a.m.–10 p.m. Happy Hour 4–6 p.m. American. $$ Paradise Grill, 2291 Kā‘anapali Pkwy., 662-3700. Fifteen different televisions make it easy to catch your favorite Direct TV game, including NBA, NCAA, NFL and hockey. Half-off listed breakfast items 7–8 a.m., halfoff listed dinner items 4–5 p.m. Bar opens at 2 p.m. with pool table and $3 Bud Light drafts. Live music. At the entrance to Kā‘anapali Resort. 7 a.m.–2 a.m. Kid-friendly. American. $$ Pau Huaka‘i Tiki Bar, Hyatt Kā‘anapali Beach, 662-1000. Watch the day melt into the ocean while master mixologists entertain you with liquid libations. Full menu, including burgers, fish tacos, wraps and salads, till 7 p.m.; limited bar fare till 9 p.m. Daily, 11 a.m.–11 p.m. (Closing time varies.) American. $ Pūlehu, an Italian Grill, The Westin Kā‘anapali Ocean Resort Villas, 667-3259. Chef Alvin Savella creates classic Italian cuisine with a fresh, sustainable twist. Winner

Dining Guide

RR Reservations recommended $ Average entrée under $15 $$ Under $25 $$$ Under $40 $$$$ $40+

of Maui Nō Ka ‘Oi Magazine’s 2016 Silver ‘Aipono Award for Best Italian Restaurant, it’s the perfect place to enjoy risottocrusted monchong, braised short ribs, Moloka‘i sweet-potato gnocchi and inspiring cocktails. Thursday–Monday 5:30–9:30 p.m. Italian. RR, OpenTable.com $$$ (See story on page 56.) Pu‘ukoli‘i General Store, The Westin Kā‘anapali Ocean Resort Villas, 667-3200. Carryout baked goods, deli sandwiches, salads, marinated meats for grilling, ice cream, and the store’s specialty: homemade pizzas. 6:30 a.m.– 8:30 p.m. American. $

You’ve got options! From a romantic dinner in an intimate setting to an affordable meal at a familyfriendly spot. Dive into the smorgasbord of restaurants Maui has to offer. Visit

mauimagazine.net /maui-dining-guide 66 Kā‘anapali Magazine

Relish Burger Bistro, The Westin Maui Resort & Spa, 667-2525. This family-friendly venue features a poolside garden setting and bar area with TVs for sports fans. Menu includes à la carte and buffet breakfast, an all-day dining menu, and lounge-style fare at night. Enjoy classic burgers, salads, sandwiches, and local plate lunches. 6:30 a.m.–10 p.m. Happy Hour 4–5 p.m. American/ Hawai‘i Regional. $$-$$$ Relish Oceanside, The Westin Maui Resort & Spa. Unrivaled oceanfront dining for two, as well as family-style seating amid waterfalls and glowing tiki torches. Sink your fork into island-inspired cuisine such as miso-glazed salmon and seared ‘ahi. Save room for delectable desserts. 5–10 p.m. Happy Hour 5–6 p.m. Contemporary. OpenTable.com $$–$$$ 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.

Sunday–Thursday 11 a.m.–9 p.m. Friday & Saturday 11 a.m.–10 p.m. Kid-friendly. American. $$ Roy’s Kā‘anapali, Royal Kā‘anapali Golf Clubhouse, 669-6999. Celebrity chef Roy Yamaguchi rocks vibrant local fish and produce, preparing them with an Asian attention to detail. Roy’s blackened ‘ahi, and macadamia-nut-crusted mahimahi with lobster butter sauce, are menu standouts. Save room for the award-winning chocolate soufflé. 11 a.m.–10 p.m. Hawai‘i Regional. RR. $$$ (See story on page 60.) Royal Ocean Terrace Restaurant & Lounge, Royal Lahaina Resort, 661-9119. At sunset, a traditional torch-lighting ceremony heralds the evening at this open-air casual 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. 6:30 a.m.–9 p.m. Kidfriendly. Hawai‘i Regional. $$ Royal Scoop, Royal Lahaina Resort, 661-3611. Continental breakfast items, deli sandwiches, specialty coffees, frozen yogurt, and Maui’s own Roselani ice cream. 6 a.m.–7 p.m. $ Sangrita Grill + Cantina, Fairway Shops, 662-6000. Chef Paris Nabavi creates innovative dishes like ‘ahi ceviche, avocado fries, seafood chile rellenos, and shortrib fig mole enchiladas. Open-air dining options and full-service bar with exceptional margaritas. 11 a.m.–10 p.m. Happy Hour 3–6 p.m. Mexican, $$ (See story on page 60.)

Sea Dogs Snack Bar, The Westin Maui Resort & Spa, 667-2525. Hot dogs, popcorn, shave ice, nachos and sandwiches; pick up a snack at this oceanside spot on your way to the beach or other adventures. 11 a.m.–4 p.m. $–$$ Son’z Steakhouse, Hyatt Regency Maui, 667-4506. Overlooking a hidden lagoon and waterfall, Kā‘anapali’s premier steakhouse features the finest cuts, including filet mignon and prime New York strip. This fine-dining restaurant also offers fresh fish and lobster, plus an expansive wine list and full bar. Nightly, 5:30–9:30 p.m. Happy Hour 5–6 p.m. American. RR. $$$$ Starbucks, Marriott’s Maui Ocean Club, 667-1200. Find all your favorite Starbucks offerings at this full-service store. Starbucks gift cards accepted. 5:30 a.m.– 7 p.m. $ Swan Court Breakfast, Hyatt Regency Maui, 661-1234. Start the day with a lavish breakfast buffet or à la carte selections of fresh, local flavors and traditional favorites, as you watch swans gliding by. 6:30–11 a.m. American. $$ Teppan-yaki Dan, Sheraton Maui, 808-921-4600. Watch your skillful chef prepare succulent steak, lobster, shrimp, scallops, and fresh fish to perfection right before your eyes. Tuesday–Saturday, 5:30–8:45 p.m. Japanese/Steak & Seafood. RR. $$$ 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. Grill 11:30 a.m.–8 p.m. Bar 10 a.m.–10 p.m. Happy Hour 3–6 p.m. American. $

Tiki Terrace Restaurant, Kā‘anapali Beach Hotel, 667-0124. Chef Tom Muromoto presents fresh island seafood, juicy steaks and nightly specials. Tiki Terrace is the perfect vantage for watching the popular (and free) nightly hula show, while its new Grab-n-Go outlet offers light snacks and specialty coffee drinks. The Sunday brunch is legendary—and a winner of Maui Nō Ka ’Oi Magazine’s Readers’ Choice ‘Aipono Award for Best Brunch. Breakfast 6:30–11 a.m. Dinner Tuesday–Sunday 6–9 p.m. Kid-friendly. Hawai‘i Regional. $$ Ululani’s Hawaiian Shave Ice, Hyatt Regency Maui, 661–1234. Ululani’s elevates this favorite local treat to gourmet proportions with fun add-ons, premium Roselani ice cream, and homemade tropical-flavored syrups like liliko‘i and coconut. 10 a.m.–5:30 p.m. Dessert. $ ‘Ūmalu, Hyatt Regency Maui, 661–1234. Head poolside for certified Angus beef sliders or ‘ahi poke nachos. Knock back a “Mutiny on the Carthaginian” cocktail inspired by Lahaina’s rowdy whaling past, and enjoy seasonal evening entertainment. 11 a.m.–midnight. Bar opens 10 a.m.; Happy Hour 5–6 p.m. American/Pacific Rim. $$ Wailele Polynesian Lū‘au, The Westin Maui Resort & Spa, 661-2992. Held outdoors, this award-winning Polynesian dinner show features a real Fijian chief as host, dances and songs from Hawai‘i, Fiji, Tahiti, New Zealand and Samoa; and an extreme fire-knife dance finale. Hawaiian buffet inclusive of drinks all evening. 5:30–8:30 p.m. Tuesday, Thursday, Sunday. Kid-friendly. Hawaiian. RR. $$$$ Yogurtland, Whalers Village, 661-9834. Create your own frozen-yogurt concoction from myriad flavors and toppings. 10 a.m.–10 p.m. Kid-friendly. $

“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.

“THE BEST

HORSEBACK RIDE ON MAUI”

Ask our guests on TripAdvisor 2011–2015 HALL OF FAME

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mauihorse.com Or Call Us Today:

808.667.2222 Fall/Winter 2016-2017 67

Channeling Marilyn

An Escape to Kamaha‘o: A Marilyn Monroe Spa �tory by alma tassi Photography by mieko horikoshi

It’s 2 a.m. and my three-year-old son has busted into my bedroom, jolting me awake to ask, “Can you watch me?” Yes, going to the bathroom is a spectator sport around here. I escort him to do his business and tuck him back into bed, only to be roused again at 4 a.m. by my husband coming home from work, then a couple hours later by my other two children arguing. Who needs sleep anyway? Not me. Did I mention I work full-time as an editor, as well as own and run a restaurant? Needless to say, my personal care falls way down the priority list. But today is different. Today, I dare to spend four glorious hours on myself, indulging in a spa experience unlike anything since my wedding day. The merciful glamour gods have granted my fantasy of transformation from mother martyr to spoiled siren. I’m headed to Kamaha‘o: A Marilyn Monroe Spa. On the menu for me: a Golden Flow facial; a color, cut and style; and to complete the look, makeup application.

With a portrait of Marilyn Monroe to inspire her, our writer takes a break from her busy life as a working mom and lets us capture her makeover at the Hyatt Regency’s Kamaha‘o Spa, beginning with the “before” photo at right.

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Arriving at the Hyatt Regency Maui, I find my way to the oceanfront spa. Wall-towall windows overlook staggering ocean views. Chaise lounges beckon me to relax with a cup of tea. Generous attendants cater to my needs. Send a note to my family. I’m moving in. Once I’m outfitted in a white, fluffy robe and slippers, my aesthetician, Nikki, whisks me away to a treatment room. She asks me to disrobe, get under the covers, and when I’m ready, ring the bell next to the massage table—a charming touch. When I’m ready, Nikki returns and asks whether I have specific concerns such as wrinkles or sun damage. I confess I simply want to look more awake. She starts with an exfoliating and smoothing mask that contains pumpkin, green tea, Vitamin A and cinnamon— good for all skin types. She follows with a sea algae mask, which opens pores and pulls out impurities to bring back a youthful appearance. While letting it set, she massages my hands and arms until they are supple and limp. Once the mask dries, she slowly peels it off from my jaw line to the top of my forehead. I imagine myself in the Hall of Faces from The Game of Thrones, my previous, bedraggled self unmasked to reveal a radiant being. Next up, taming my tresses. With my schedule, I don’t have time to primp and style. If I get a chance to run a comb through my hair, it’s a good day. With this in mind, stylist Marisa suggests keeping the length so I can still pull my hair back, but changing the shape to better frame my now glowing face. She also recommends some lowmaintenance highlights to warm up the color and balance the creeping grey hairs.

Clockwise from top right: As Alma relaxes, aesthetician Nikki applies an exfoliating mask of pumpkin, green tea, cinnamon and Vitamin A; followed by a sea-algae mask to open pores and remove impurities. Refreshed from her facial, Alma settles in for a consultation with stylist Marissa; the salon’s views of ocean and nearby Lāna‘i are part of the pampering.

Fall-Winter 2016-2017 69

Above: Highlights at work, giving Alma’s hair greater depth of color. Top right: No doubt that blissful expression on Marilyn’s face came from a luxurious shampooing like the one Marissa’s giving our writer. Below and right: Makeup for a kissed-by-the-sun look. Lower right: Alma’s after shot. “The smile was real,” she told us later. “I felt like a new woman.”

After removing all the foils, she washes with shampoo, toner, and a conditioner to restore the luster in my hair. Luxuriating in the scalp massage, I gaze at the floor-to-ceiling image of Marilyn—who is wearing the same white, fluffy robe—and fancy myself part of her glamour squad. To top off the day, I choose a Golden Goddess makeup look. Marissa stays away from strong liners and bold lips, instead opting for natural tones that enhance my skin, and a subtle lipstick. I’m amazed at how naturally beautiful I look, despite how much she artfully paints and carefully smooths each step. I no longer look or feel exhausted. I jump out of the salon chair, sashaying my way back to the changing room. As I slip my clothes back on, reality hits me. When I return home, there will be no bell to ring for my every whim. However, as I depart, the spa attendants wave goodbye and give me the knowing look that any time I need a day of indulgence to channel my inner Marilyn, they’ll be there.q Kamaha‘o—a Marilyn Monroe Spa Hyatt Regency Maui 200 Nohea Kai Drive | 808-667-4500 MarilynMonroeSpas.com/mms-location/maui 70 Kā‘anapali Magazine

“Pla Kaan

4 7.75”w Ship Date

NOT ALL PLAYGROUNDS ARE CREATED EQUAL. Save up to $450 with our multi-round packages!

Fall-Winter 2016-2017 71

Love at First (Play)Sight �tory by kyle ellison

In 1996, at the age of twelve, I lost a tennis match at the Royal Lahaina Tennis Ranch that was a close 6–4 in the third. Twenty years later, I still remember that forehand hitting the net—the final point in an epic match that just didn’t go my way. If you’d asked me back then why I didn’t win, I would have answered in generalities so commonly heard in tennis: “He was simply the better player today,” or “I just felt a little bit off.”

Had that same match taken place today, however, on the Royal Lahaina’s SmartCourt, I could tell you that my opponent made 20 percent more serves and had better height over the net, or I could look at the data that tracks our movements, and see how he was aggressive and attacking, whereas I hit off my back foot. Thanks to the PlaySight technology that’s now at Royal Lahaina Tennis Ranch, players have access to match analytics that can help them see and learn from their mistakes. Using six cameras affixed to the court, PlaySight shoots video that tracks the ball and players’ movements, and uploads that video—along with your stats—to your profile on PlaySight’s website. You can even upload your video to YouTube, or capture that perfect backhand volley and share it over on Facebook. “Everyone loves watching themselves play,” says teaching pro Kaz Yamanoha, who adds that seeing yourself on video makes it easier to understand the areas you need to work on. Yamanoha says the video is an invaluable teaching tool. Since all the video is saved in the Cloud and uploaded onto the website, players can record their hitting session, and their coach back home can log on to PlaySight and see exactly how it went. While only the SmartCourt records statistics, five other courts at Royal Lahaina are equipped with live streaming cameras, so family members and coaches can watch your match as it’s played. PlaySight’s technology instantly gathers match analytics and makes them available to view on the website. It’s the high-tech version of “charting” a match.

72 Kā‘anapali Magazine

Royal Lahaina Tennis Ranch offers Hawai‘i’s ﬁrst courts with PlaySight technology.

Still, it’s the analytics that make PlaySight such a revolutionary feature. Just how valuable is the data-driven feedback? I was an NCAA All-American in college, before this sort of tech was invented, and I’m blown away by how much it could have helped me improve. So many tennis matches are decided by only a couple of points per set—points that this sudden windfall of analysis can help turn in your favor. The Royal Lahaina Resort installed the system in 2016, making it Hawai‘i’s first club to feature PlaySight technology. For Tom Bell, president of Hawaiian Hotels and Resorts (Royal Lahaina’s parent company), tennis is a strength worth investing in. “We’re one of the few destination tennis resorts around,” he says. “We’d like to be the best.” Kaz and I hit for thirty minutes, and then check out the stats PlaySight has been keeping about our session. Reading from the “brain,” the monitor that sits next to the court, we rewind the video to confirm that I still take too much of a swing on my volley, and watch in slow motion, frame by frame, a particularly good forehand return. The video and match data are instantly saved and uploaded onto my personal profile—available on PlaySight.com—where I can watch and analyze my strokes and stats more closely later that night. Even with the trove of detailed data that PlaySight can offer players, Kaz admits that everyone’s favorite is seeing how fast they can serve. We scroll through the stats and find a serve that was 119 mph—an ego boost that, at least for the moment, makes me feel I’ve still got it.  Royal Lahaina Tennis Ranch Royal Lahaina Resort 2780 Keka‘a Drive | 808-667-5200 TennisMaui.net

The frame-by-frame video breakdown of their strokes enables players to analyze their movements and see where they need to improve.

Fall-Winter 2016-2017 73

 SEE

Sunshine Helicopters

COURTESY OF SUNSHINE HELICOPTERS

If you’ve already explored Maui by land and sea, it’s time to head to the sky. Sunshine Helicopters can take you there, offering a perspective of Maui that few get to experience. Their six-passenger FX Star helicopters offer unobstructed 180-degree views, personal headsets to communicate with your captain, and elevated rear seats for optimum viewing. The folks at Sunshine Helicopters have been flying Maui’s skies since 1985, and their savvy pilots double as tour guides, sharing the history, culture, and ecology of the island. Flights depart from Kahului Heliport. SunshineHelicopters.com

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SEE LEARN DO

Run with a View



Ditch the treadmill and head for the great outdoors with Westin Maui Resort & Spa’s “Wellness Through Your Lens” program, which encourages visitors to take their runs outside while discovering picture-perfect views throughout Kāʻanapali. If you’re staying at the Westin Maui, you can pick up a free pocket-sized map showing three- and five-mile running routes that highlight five “Insta-worthy” spots perfect for snapping a photo and uploading to social media channels. (Be sure to hashtag #RunWestin!) Forgot your gear? The Westin Maui will lend its guests running shoes with disposable insoles, plus a variety of running apparel. WestinMaui.com

Whale Watching

TOP: JOHN GIORDANI ; ALL OTHERS COURTESY OF THEIR RESPECTIVE RIGHTS HOLDERS

Maui’s most beloved wintertime visitor arrives to much fanfare. There are festivals, educational talks, and even an annual parade in honor of Hawaiʻi’s humpback whales. Celebrate the season on a whale watch with Teralani Sailing Adventures, where an onboard marine naturalist will answer your every cetacean question. Cruises depart from Kāʻanapali Beach (fronting Leilani’s Restaurant in Whalers Village). Trips run through mid-April, and whale sightings are guaranteed during the height of whale season, January 1 through March. Visit Teralani.net or call 808-661-SAIL (7245).

Burnin’ Love

Iconic outfits, signature tunes . . . and those sideburns! Burn’n Love star Darren Lee revives the music of Elvis during this concert created specifically for Hawaiʻi audiences. Journey through yesteryear as the show traces Elvis’s time in Hawai‘i and its influence on his life, movies, and music. Prepare to fall in love with the King all over again. Show times are 7:30 p.m. Monday, Tuesday, Thursday, and Friday. BurnNLove.com

Free Music and Hula

The sun dips to the horizon . . . a torchbearer lights the paths along Kā‘anapali Beach Hotel . . . and the call of a conch draws guests to the Tiki Courtyard for an evening of Hawaiian fun—live music and hula performed beneath a canopy of stars, cooled by island breezes. A decades-long tradition, the hula show begins at 6 p.m., with dance music filling the air until 9 p.m. Tuesday to Sunday. KBHMaui.com

Halloween in Lahaina

Tonight Front Street closes to traffic as revelers converge for Halloween fun. At 4:30 p.m., costumed youngsters parade to Banyan Tree Park. Entertainment begins at 6 p.m. at Campbell Park, between Wharf Cinema Center and Baldwin Home Museum. From 7 to 9 p.m., everyone is invited to enter the Costume Contest at Banyan Tree Park—where DJ Chris Serna will spin the tunes from 6:30 to 9:30 p.m. Info at VisitLahaina.com. Fall/Winter 2016-2017 75

Body in Balance

Body in Balance is not your ordinary fitness studio—innovative classes include hip-hop and breakdancing, aerial yoga, and a contortion workshop. Adventurous souls can let loose with a pole workout, or head to the ocean for standup paddle yoga or Pilates. Drop-in rates are available; classes are held daily at 142 Kupuohi Street in Lahaina. BodyBalanceMaui.com 76 Kā‘anapali Magazine

COURTESY OF BODY IN BALANCE

 LEARN

SEE LEARN DO



Kayak Tours

CENTER LEFT: JOHN GIORDANI ; ALL OTHERS COURTESY OF THEIR RESPECTIVE RIGHTS HOLDERS

Iconic Puʻu Kekaʻa (Black Rock) is renowned for its postcard-perfect silhouette, the curious underwater creatures that dwell in its shallows, and its intriguing cultural significance. You can check off all three boxes during a kayak adventure with Kaanapali Surf Club. Savvy guides paddle alongside, sharing ancient Hawaiian history and local folklore, and introducing you to the area’s marine life. During winter, keep watch for humpback whales as they make their seasonal migration from Alaska. Unsure about your paddling skills? Kayak tours begin with a brief lesson where you’ll learn basic safety and paddling techniques on dry land. The excursion lasts two hours, and includes all equipment, life jackets and rash guards. Tours are available daily from 8 to 10 a.m., and cost is $99 per person. KaanapaliSurfClub.com

Hale Huaka‘i Hawaiian Marine Life Hale Sheraton Maui Resort & Spa has partnered with Maui Ocean Center to create the beachside Hawaiian Marine Life Hale (house), complete with live marine animals, educational materials, and an on-site naturalist. Whether you’re wondering about the underwater creatures you’ll see, or want to know about ocean safety, they’ve got you covered. The hale is set along the beach pathway fronting the hotel, and visitors are welcome from 9 a.m. to noon daily. Sheraton-Maui.com

Pu‘uhonua Cultural Center

As Westin Kāʻanapali Ocean Resort Villas’ director of culture, native Hawaiian Makalapua Kanuha connects visitors to the host culture—it’s not only her job, but her passion. At the hotel’s Puʻuhonua Cultural Center, Makalapua hosts Hawaiian-language classes on Tuesdays at 10 a.m. and 2 p.m., and “talk story” sessions Thursdays at 10 a.m. and 2 p.m. The center is open 10 a.m. to 4 p.m. daily. WestinKaanapali.com

Kā‘anapali Beach Hotel continues to build on its reputation as “Hawaiʻi’s most Hawaiian hotel” with its recently opened beachside activities center. Paying homage to Hawaiian traditions, the center is called Hale Huakaʻi (“adventure center”), signifying a voyage, or a place from which to embark on an adventure. In addition to renting gear (and getting stand-up paddle instruction that doubles as a history lesson), guests can explore Hawaiian traditions with complimentary lessons in playing the ʻohe hanu ʻihu (nose flute) and blowing a conch shell. Hale Huakaʻi is open from 7 a.m. to 5 p.m. daily. KBHMaui.com

Sailing Lessons

Guests at Aston Maui Kaanapali Villas can hop aboard a Hobie catamaran for a one-hour sailing adventure with sailing champion Captain Chuck Johnson. Reserve your spot at Aston’s Beach Activities Center, located on the property. The center also rents fun-in-the-sun toys like stand-up paddleboards and paddles, kayaking and snorkeling equipment, and underwater cameras. AstonMauiKaanapaliVillas.com Fall/Winter 2016-2017 77

 DO

It’s easy—and pretty darn delicious—to support agriculture on Maui. The Maui Country Farm Bureau has teamed with local chefs to create Localicious Dine Out Maui, a program that encourages diners to visit participating restaurants and order their designated made-on-Maui salad. One dollar from the sale of each Localicious salad will benefit the farm bureau’s Growing Future Farmers fund. Participating Kāʻanapali restaurants include Hula Grill, Leilani’s on the Beach, and Pūlehu, an Italian Grill. MauiCountyFarmBureau.org

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STEVE BRINKMAN

Localicious Salad

SEE LEARN DO

Lahaina Stables



TOP: JASON MOORE; LEFT: OCEAN VODKA; RIGHT: HYATT REGENCY MAUI; BOTTOM: KĀ‘AANAPALI GOLF COURSE

Nestled in the foothills of West Maui’s Launiupoko Valley, Lahaina Stables invites you to tour parts of the island few visitors get to see. And what better way to reconnect with nature than paniolo (cowboy) style? Saddle up with Lahaina Stables and let a knowledgeable guide lead you past wilderness landscapes while you enjoy panoramic views of neighboring islands. Private tours and riding lessons are available for ages seven to adult. Morning, lunch, and sunset rides take place Monday through Saturday, and tours last 2 to 2.5 hours. MauiHorse.com

Ultimate Ocean Vodka Showdown

Paddle for a Cure

One paddle, two paddle, three paddle . . . fun! That’s one of the goals behind the third annual Maui Paddle for a Cure, an event that encourages both men and women to head to the ocean to support breast-cancer research. The noncompetitive event is open to standup paddle, kayak, or canoe, with participants paddling along the Kāʻanapali shoreline on October 1. Hyatt Regency Maui Resort & Spa cosponsors this fun paddle that helps raise awareness and funds for Susan G. Komen Hawaii. KomenHawaii.org

It’s all in the numbers. Six celebrity chefs, six mixology finalists, and six nonprofit organizations will convene at Sheraton Maui Resort & Spa on September 24 for the third annual Ultimate Ocean Vodka Showdown. Selected from hundreds of contestants across the U.S., each finalist will pair with a celebrity chef and a Maui nonprofit. Watch as these hopefuls mix and muddle their way into the hearts—and taste buds—of the judges. The winning cocktail recipe will be featured on Sheraton Maui’s menus for one year, with a portion of the proceeds donated to the paired nonprofit organization. OceanVodka.com

Island Grocery Depot

The store has undergone a few name changes since the Okumura family started the business in 1951, but locals still flock here for the freshest produce, an extensive meat department, and hard-to-find island favorites. Located in the Lahaina Industrial Park, the Depot is stocked with more than 5,000 items, including many sold in bulk. IslandGroceryDepot.com

GolfBoard

Walk, ride . . . or skate? At Kā‘anapali Golf Courses, players can opt for a GolfBoard instead of a cart. A cross between a skateboard and a motorized vehicle, this ingenious apparatus has a sturdy four-wheeled base and ample room for your clubs. With a GolfBoard, the average 18-hole game clocks in at just over two hours—so you can be back on the beach or under a shady umbrella, sipping a mai tai, in no time. Then again, GolfBoards are so much fun to ride, you may be in no hurry to reach the 19th hole. Fall/Winter 2016-2017 79

Calendar

Hula o nā Keiki, November 11 & 12

Mondays through August 31 Movie Under the Stars, Westin Kāʻanapali Ocean Resort Villas What could be better than a free, family-friendly film viewed under a canopy of stars? Bring a blanket or beach chair, and purchase s’mores, popcorn and other snacks at the concession booth, which opens at 6:30 p.m. Screenings start at 7:15. 667-3200; WestinKaanapali.com. August 12, October 7, December 9* Maui Tastemakers, Japengo, Hyatt Regency Maui Resort & Spa This series pairs Hyatt’s award-winning chefs with local farmers, fishermen, beverage makers and others to create a distinctive menu that varies with each dinner. Meet the personalities behind the dishes as you savor gourmet cuisine in this intimate setting. (*October and December dates subject to change.) JapengoMaui.com September 4 Keiki Tilapia Fishing Tournament, Kāʻanapali Golf Course At this popular event, hundreds of youngsters two to eighteen years old take their pole positions along one of the course’s ponds in hopes of netting a prize-winning fish. Hosted by 80 Kā‘anapali Magazine

Maui Electric, the tournament also features food trucks, door prizes and awards for the biggest—and smallest—catch. Proceeds benefit the nonprofit Maui United Way. MauiElectric.com September 8–11 Maui Jazz & Blues Festival, Royal Lahaina Resort Sax legend James Carter and fellow Grammy winners The Band Courtbouillon are among the musicians at this year’s festival. Performances are held at venues throughout Maui, with the main concert at Royal Lahaina Resort on September 10, 5 to 9 p.m. Gates open at 4:30 p.m. MauiJazzAndBluesFestival.com

September 24 Ultimate Ocean Vodka Cocktail Showdown, Sheraton Maui Resort & Spa Six celebrity chefs and six finalists will team to mix and muddle their way to cocktail supremacy. The winning cocktail will be featured on Sheraton’s menus for one year. See page 79 for details. SheratonMaui.com October 1 Maui Paddle for a Cure, Hanakaoʻo Beach Park, Kāʻanapali Hyatt Regency Maui cosponsors this fun paddle to raise breast-cancer awareness and funds for Susan G. Komen Hawaii. It’s open to stand-up paddle, kayak and canoe, with participants paddling from the beach park south of the Hyatt to Whalers Village and back. 7 a.m. to 1 p.m. KomenHawaii.org

September 13 Namaste & Cabernet, Spa Helani, The Westin Kāʻanapali Ocean Resort Villas Maui yogini Julie Mitchell leads a sunset yoga class with live music, followed by a cabernet social on the resort’s Ocean Lawn. Cost is $15, with a portion of the proceeds benefiting Women Helping Women Maui. 662-2644; WestinKaanapali.com

October 14–16 Hawaiʻi Food & Wine Festival, Kāʻanapali Beach Resort Two of Hawaiʻi’s James Beard Award-winning chefs, Alan Wong and Roy Yamaguchi, join a Who’s Who of the culinary world in cooking demos, tastings and wine pairings. The festival kicks off Friday morning with Roy’s Golf Classic on the Royal Kāʻanapali Course, followed by “Kāʻanapali: A Chef’s Paradise”— dinner prepared by thirteen renowned chefs at the Sheraton Maui. On Sunday, the Hyatt Regency Maui hosts a six-course dinner prepared by chefs from across the Pacific and Japan. HawaiiFoodAndWineFestival.com

September 18 Maui Marathon, Queen Kaʻahumanu Center to Whalers Village This scenic marathon starts in Kahului and

November 11 & 12 Hula o nā Keiki, Kā‘anapali Beach Hotel Some of the finest young dancers compete in ancient and modern

hula, chant, and costume. The weekend also features demos and displays of Hawaiian arts and crafts, entertainment and more. KBHMaui.com December 20 Namaste & Nog, Spa Helani, The Westin Kāʻanapali Ocean Resort Villas Maui yogini Julie Mitchell leads a sunset yoga class that also features live music, followed by an eggnog social on the resort’s Ocean Lawn. Cost is $15 per person, with a portion of the proceeds benefiting Women Helping Women Maui. 662-2644; WestinKaanapali.com December, TBD Gingerbread Village Lighting Ceremony, Sheraton Maui Resort & Spa Christmas cheer will fill the air as the hotel’s whimsical Gingerbread Village comes to life in this beloved holiday tradition. Each year, the Sheraton partners with Big Brothers Big Sisters: “littles” and “bigs” create the gingerbread houses, and the hotel’s engineering team assembles the village. There will also be holiday cookies, and caroling by the Sacred Hearts School Choir. Sheraton-Maui.com December 22–24 Holiday Festivities, Westin Kā‘anapali Ocean Resort Villas No snow? No problem! Each holiday season, Westin offers its signature Elf Villa Visit, plus snow-globe making, ornament decorating, photos with Santa, and more. Times and locations TBD. WestinKaanapali.com January 1, 2017 Hiʻuwai Cleansing Ceremony, Kaanapali Alii Hotel manager and Hawaiian cultural advisor Fred Torres leads this traditional seawater cleansing, beginning at 6 a.m. on the beach fronting Kaanapali Alii Resort. KaanapaliAlii.com January 21–29 Tennis Championships of Maui, Royal Lahaina Tennis Ranch Top male professional players (ranked No. 50 and above) vie for a $50,000 purse. Community events include youth and adult clinics, and social activities. RoyalLahainaChallenger.com

KĀ‘ANAPALI EVENTS

leads past sugarcane fields, historic Lahaina and ocean views before ending at Whalers Village in Kāʻanapali. Not ready to run 26.2 miles? Sign up for the half-marathon happening the same day; or join the 10K, 5K or Bubba Gump Front Street Mile on September 17. Westin Maui Resort & Spa hosts a Health & Fitness Expo featuring shopping, entertainment, and seminars September 16, noon to 6 p.m.; and September 17, 9 a.m. to 5 p.m. MauiMarathonHawaii.com

Calendar

Made in Maui County Festival, November 5

and fresh produce to jewelry and collectibles—all in one convenient outdoor venue. Activities include product demonstrations, a fashion show, prize drawings and more. Arrive early for the best selection. MadeinMauiCountyFestival.com

August 14 Hawai‘i International Music Festival, Maui Arts & Cultural Center, One Cameron Way, Kahului The brainchild of award-winning violinist Eric Silberger and Metropolitan Opera soprano Amy Shoremount-Obra, this concert will combine the finest classical music with Hawaiian culture. 7:30 p.m. 242-SHOW (7469); MauiArts.org August 21 Thompson Square, Maui Arts & Cultural Center, One Cameron Way, Kahului Husband and wife Keifer and Shawna Thompson have earned scores of accolades—including Vocal Duo of the Year from the Academy of Country Music and the Country Music Association— and continue to climb the charts with hits like “Are You Gonna Kiss Me or Not” and “If I Didn’t Have You.” 7:30 p.m. 242-SHOW (7469); MauiArts.org September 11 Spyro Gyra, Maui Arts & Cultural Center, One Cameron Way, Kahului Founder Jay Beckenstein and longtime keyboardist Tom Schuman reprise the contemporary jazz that won Spyro Gyra multiple Grammy and Lifetime Achievement awards. 6 p.m. 242-SHOW (7469); MauiArts.org 82 Kā‘anapali Magazine

September 16–17 Chinese Moon Festival, Wo Hing Museum, 858 Front St., Lahaina Celebrate Maui’s agricultural harvest—and rich cultural history— during a traditional Chinese Moon Festival. Sample Chinese tea and moon cakes, and explore lantern making, calligraphy, music and more. Museum hours are 10 a.m. to 8 p.m. Moon Festival activities begin at 1 p.m. 661-3262; LahainaRestoration.org October 2 Maui ‘Ukulele Festival, Maui Arts & Cultural Center, One Cameron Way, Kahului Hawaiʻi’s beloved stringed instrument has found its way into the hearts of folks around the world. Relax in this open-air setting and enjoy a free concert by acclaimed musicians, plus ʻukulele door prizes, arts and crafts, and island foods for purchase. 1 p.m. 242-SHOW (7469); MauiArts.org October 6–9 Maui Fair, War Memorial Complex, Kahului Bring the whole family to one of Maui’s oldest and best-loved traditions, featuring favorite local foods, entertainment, midway rides and games, livestock, horticulture, crafts and more. MauiFair.com

October 13 Air Supply, Maui Arts & Cultural Center, One Cameron Way, Kahului Singer/ songwriter/guitarist Graham Russell and lead vocalist Russell Hitchcock are the soft-rock duo who have sold more than 20 million albums and captivated audiences around the world with their live shows. 7:30 p.m. 242-SHOW (7469); MauiArts.org October 29 Hall & Oates, Maui Arts & Cultural Center, One Cameron Way, Kahului John Oates and Daryl Hall’s signature mix of soul, pop and rock has earned them a tremendous following, and the distinction of selling more albums than any other duo in music history. 7 p.m. 242-SHOW (7469); MauiArts.org October 31 Halloween in Lahaina Front Street closes to vehicular traffic as ghosts, goblins and other masked partygoers come out for a night of ghoulish fun. For details, see page 75. November 5 Made in Maui County Festival, Maui Arts & Cultural Center, One Cameron Way, Kahului This popular festival highlights some of the best products Maui County has to offer—from specialty foods

December 13 Moku‘ula by Moonlight, Kamehameha Iki Park, 525 Front St., Lahaina As the full moon rises over West Maui’s mountain, the Mokuʻula restoration site will spotlight storytelling by local elders; and live music, including a jam session by ‘ukulele and slack-key musicians. In addition, guest speakers will discuss current native Hawaiian issues. Limited seating is provided for elders; blankets, mats, and low beach chairs are welcome. 6 to 9 p.m. Mokuula.com January 1 Bill Maher, Maui Arts & Cultural Center, One Cameron Way, Kahului The man who opened the floodgates of funny political talk with his TV shows Politically Incorrect and Real Time, Bill Maher brings his biting wit and social commentary to Maui with guests Margaret Cho and David Cross. Adult content and language. 7:30 p.m. 242-SHOW (7469); MauiAirts.org Events are subject to change. Please call the venue to confirm before heading out.

COURTESY OF MADE IN MAUI COUNTY FESTIVAL

MAUI EVENTS

November 21–23 Maui Jim Maui Invitational, Lahaina Civic Center, 1840 Honoapiʻilani Hwy., Lahaina Top collegiate teams battle it out at this popular annual event that’s been giving basketball fans something extra to celebrate on Thanksgiving weekend since 1984. This year’s field includes host Chaminade, UConn, Georgetown, North Carolina, Oklahoma State, Oregon, Tennessee, Wisconsin. MauiInvitational.com

FROM SEA TO TABLE. Savor island-inspired cuisine in a casual open-air setting. Featuring thoughtfully-prepared dishes handcrafted to reflect vibrant flavors and local ingredients. For more information or to make a reservation, visit blackrockkitchen.com or call 808-921-4600.

Make cherished memories at Maui’s most exciting lu‘au! Stunning sunset views from the ocean side venue Traditional imu ceremony Delicious all you-can-eat Hawaiian cuisine Open bar featuring beer, wine, Mai Tais and more On-stage hula lesson Authentic songs, chants and dramatic dances Three-man Samoan fire-knife dance!

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