Kāʻanapali Magazine Fall/Winter 2018-2019

FALL/WINTER 2018–2019

W HE RE T HE W ORL D C OMES T O P LA Y

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4 LOCATIONS ON KAANAPALI BEACH Marriott’s Maui Kaanapali Ocean Club Alii

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Kaanapali Sheraton Maui Beach Resort & Spa

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The Whaler on Kaanapali Beach

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Puunoa Estate in Lahaina

West Maui Oceanfront Estate

The Pinnacle at Kaanapali Golf Estates

We Represent Over $175M Of Maui’s Finest Oceanfront, Resort, and Estate Properties.

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�able of �ontents FEATURES Kā‘anapali by the Numbers 24

How do we love this place where the world comes to play? Let us count the ways!

—Compiled by Kyle Ellison

Beauty in the Bark 32

Hawaiians of old excelled in making kapa. Their distant daughters are reclaiming the once-lost ancient art.

—Story by Shannon Wianecki

Paddle for a Cure 38

Each year, paddlers take to the ocean fronting Kā‘anapali Beach in an event that raises funds for breast-cancer treatment and prevention. Come along.

—Story by Lehia Apana

Head over Heels

40

A yoga novice tries her hand (and legs, and everything else) in an aerial class that will literally sweep you off your feet.—Story by Sarah Ruppenthal

Explore Kā‘anapali “By the Numbers.”

It’s hanging out on page 24.

4 Kā‘anapali Magazine

RYAN SIPHERS

About our cover: As luminous as figures in a Renaissance painting, dancers recreate the enthralling art of hula kahiko (ancient hula) at Hyatt Regency Maui’s Drums of the Pacific. It’s one of five lū‘au held at Kā‘anapali Beach Resort—five celebrations of Polynesian culture. Photo courtesy of Hyatt Regency Maui Resort & Spa

Armed and mysterious: Hawai‘i’s elusive he‘e.

See page 16.

Contributors 10

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

A Word from the President 12

Meet Thomas Bell, president of Hawaiian Hotels & Resorts and current president of Kā‘anapali Beach Resort Association.

Where . . . ? 14

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

Nīele 16

In Hawaiian, nīele means inquisitive—and if you’re curious about Kā‘anapali’s people, culture, and natural wonders, you’ll want to turn here.—Stories by Judy Edwards, Kyle Ellison and Shannon Wianecki

6 Kā‘anapali Magazine

DINING Muscle Your Way into Heaven

60

Our intrepid reporter challenges himself at BeachFit . . . and receives his just reward.

—Story by Kyle Ellison

Seeing Doubles 64

At Royal Lahaina Tennis Ranch’s High Powered Doubles Tennis Camp, being coached by twin champions Mike and Bob Bryan makes the game twice as fun.—Story by Kyle Ellison

See Learn Do 66

Teppan-yaki Dan

In the Kitchen 48

On his journey from island kid, foraging on mountain slopes with his father, to chef at Hyatt’s Japengo, Gevin Utrillo has immersed himself in the multicultural flavors of Hawai‘i.—Story by Becky Speere

Looking for adventures by land or sea?

Hawaiian culture or island history?

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

Lū‘au 50

Calendar 72

Dining Guide 56

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

44

Dining spot or theater? At Sheraton Maui’s iconic restaurant, it’s a toss up!

—Story by Becky Speere

Kā‘anapali’s hotels offers five different flavors of Hawai‘i’s quintessential feast.

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

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ADMINISTRATIVE

Kā‘anapali Beach Resort Association PUBLISHER

Haynes Publishing Group CREATIVE DIRECTOR

John Giordani

MANAGING EDITOR

Lehia Apana

CONSULTING EDITOR PHOTO BY KARIM ILIYA

Rita Goldman

ASSOCIATE DESIGNER

Shelby Lynch

DIGITAL EDITOR

Adelle Lennox

SHOPPING EDITOR

Conn Brattain

CONTRIBUTING WRITERS

Lehia Apana, Judy Edwards, Kyle Ellison, Sarah Ruppenthal, Becky Speere, Shannon Wianecki

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CONTRIBUTING PHOTOGRAPHERS

Cesere Brothers, Mieko Horikoshi, Nina Kuna, Jason Moore, Ryan Siphers, Becky Speere DISTRIBUTION & CIRCULATION

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E-MAIL ADDRESS info@MauiMagazine.net

Publishers of Maui Nō Ka ‘Oi, Kā‘anapali, Island Living, Eating & Drinking and Queen Ka‘ahumanu Center magazines

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

90 Central Ave., Wailuku, HI 96793; (808) 242-8331. ©2018 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.

8 Kā‘anapali Magazine

Seven Seven Days Days of of Pūlehu Pūlehu Join us at Pūlehu, an Italian Grill in the tranquil gardens of The Westin Ka’ānapali Ocean Join us Villas. at Pūlehu, Italian in the tranquil of The Ocean Resort EnjoyanChef de Grill Cuisine Jesse Pita’sgardens specialties likeWestin freshlyKa’ānapali made lasagna Resort Villas.

Enjoy Chef de savory Cuisinelobster Jesse Pita’s specialties like freshly lasagna served in a cast-iron skillet, risotto or the pan-fried Konamade Kampachi. served in a cast-iron skillet, savory lobster risotto or the pan-fried Kona Kampachi.

Accompany your meal with a side like the classic gnocchi Genovese. End the night with Accompany your meal with aor side the classic gnocchi Endcherry the night with the sweet and salty boudino thelike chocolate almond oliveGenovese. oil cake with gelato. the sweet and salty boudino or the chocolate almond olive oil cake with cherry gelato.

Visit our website westinkaanapali.com/pulehu for all current offers.

Visit our website for all current offers.

Reservations are westinkaanapali.com/pulehu encouraged. Please visit opentable.com or call 808.667.3254.

Reservations are encouraged. Please visit opentable.com or call 808.667.3254.

Maui No Ka ‘Oi Magazine, ‘Aipono Gold Award Best Dessert: 2016 – 2017 Wine Maui No KaAward ‘Oi Magazine, ‘Aipono Gold Award Best Dessert: 2016 – 2017 Wine Spectator, of Excellence: 2013 - 2017 Spectator, Award of Excellence: 2013 2017 TripAdvisor®, Certificate of Excellence: 2012 – 2017 TripAdvisor®, Certificate of Excellence: 2012 – 2017 Hawai’i Magazine, Readers’ Choice Award Best Italian 2nd Place: 2016 Maui No Hawai’i Magazine, Readers’ Choice Award Best Italian 2nd Place: 2016 Maui No Ka ‘Oi Magazine, ‘Aipono Silver Award Best Italian Restaurant: 2011 - 2016 Ka ‘Oi Magazine, ‘Aipono Silver Award Best Italian Restaurant: 2011 - 2016

*Offers may vary subject to change. Discount on food only and valid with a Hawai‘i State ID. ©2018 Inc. AllDiscount Rights Reserved.

For full terms visit ID. westin.com/kaanapali. *OffersMarriott may varyInternational, subject to change. on food only and validand withconditions, a Hawai‘i State ©2018 Marriott International, Inc. All Rights Reserved. For full terms and conditions, visit westin.com/kaanapali.

KAMA‘ĀINA SPECIAL KAMA‘ĀINA 50% off food*SPECIAL

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off and food* Tuesdays Wednesdays Throughout September Now through September Throughout September *Must have valid State of Hawai’i I.D. *Must have valid State of Hawai’i I.D.

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Contributors

A Maui native and enthusiastic nomad, Lehia has lived in some of the world’s great cities, including Chicago, Rome and Sydney. Now firmly planted on Maui, Lehia has been writing about the island for more than a decade. When she’s not flexing her literary muscles as managing editor at Maui Nō Ka ‘Oi and Kā‘anapali magazines, she can be found surfing or training for her next triathlon.

Conn Brattain

A native of Indianapolis and a graduate of the School of the Art Institute of Chicago, Conn started his career in New York’s fashion industry.

He spent eighteen years designing clothing, accessories, textiles and home furnishings, and produced runway shows for designers Gemma Kahng and Todd Oldham. In March of 2007 Conn moved to Maui, where he currently works as a textile designer and stylist.

Cesere Brothers

The Cesere Brothers are living their dream, one that began when they were children playing in tide pools off the coast of Maine.

It was in that frigid water that John and Dan made a pact to stick together, live on an island and pursue a career that enabled them to continue exploring the ocean they love. Twentysome years later, the Cesere brothers live on Maui and work full-time as underwater photographers.

Judy Edwards

Judy is a conservation advocate and writer who has worked to protect the natural world for all of her twenty-eight years in Hawaiʻi. She has worked in outreach and education for the federal and state governments, and for nonprofits whose mission is environmental education and public lands. Judy’s passion is biodiversity; she has a special soft spot for the unsung heroes of conservation who quietly hold the world together.

Kyle Ellison

A freelance writer, Kyle is the author of the Moon Handbook to Maui, Moloka‘i, and Lānaʻi. His work has appeared in Travel + Leisure, The San Francisco Chronicle, Travel Channel, Escape, Journey, Hana Hou!, Hawaii Magazine and Maui Nō Ka ‘Oi Magazine.

He lives in Kula with his wife and two sons.

Follow Kyle online: @TheMauiExpert and TheMauiExpert.com.

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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.

Born and raised in Japan, Mieko moved to Maui in 1994, where she lives with her two daughters.

FAR RIGHT: HANA HORIKOSHI-HOFFMAN

Lehia Apana

Nina Kuna

Originally from the West Coast, Nina studied and worked the bicoastal circuit in New York and San Francisco before landing in her permanent home of Maui with a BFA in photography from Parsons School of Design. Happy to call Maui her home, she also nurtures her love of design with an eponymous collection of jewelry.

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 the Four Seasons Wailea on Saturdays.

Sarah Ruppenthal

Sarah is an awardwinning journalist and freelance writer.

Her stories have appeared in Maui Nō Ka ‘Oi Magazine, FLUX Hawaii Magazine, The Maui News and other regional publications. When she’s not working on a story, Sarah is relaxing at home on Maui’s north shore with her husband, Matt, and 125-pound “puppy,” Odie.

Ryan Siphers

A professional photographer, Ryan 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 RyanSiphers Photography.com.

Becky Speere

The daughter of a Hawai‘i-born 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.

Shannon Wianecki

Named 2016 Travel Writer of the Year by the Hawaii Ecotourism Association and Best Independent Journalist by the Society of Professional Journalists Hawaii Chapter, Shannon has traveled to Iceland, the South Pacific, and all points in between in search of stories. Her favorite spot remains the beach within walking distance of her house on Maui. Follow her adventures: @swianecki.

Letter

FROM THE KĀ‘ANAPALI BEACH RESORT ASSOCIATION

E Komo Mai!

(Welcome!)

As president of Kā‘anapali Beach Resort Association, it’s my honor and pleasure to welcome you to Maui’s premier resort destination—“Where the World Comes to Play.”

We encourage you to enjoy this issue of Kā‘anapali Magazine throughout your stay. In its pages you’ll find the myriad activities awaiting the whole family: spas, lū‘au, golf, tennis, ocean adventures, dining, shopping, and opportunities to experience traditional Hawaiian culture.

And then there’s the beach. There’s a good reason it’s our middle name; those three miles of golden sand that extend on either side of legendary Pu‘u Keka‘a (known informally as “Black Rock”) are the resort’s most iconic feature. I’m proud to report that, again this year, Kā‘anapali Beach was voted the #2 beach in Hawai‘i by USA Today, and #3 beach in the United States by TripAdvisor. In this issue, you’ll learn two reasons why: The Westin Maui’s BeachFit program, and the annual Maui Paddle for a Cure—a fundraiser sponsored by the Hyatt Regency Maui and benefiting breast-cancer research and prevention.

Back on shore, ocean enthusiasts and landlubbers alike will discover the many activities Kā‘anapali offers to delight guests of all ages. One of the newest is Kā‘anapali Golf Courses’ DRIVE, a monthly event that combines two hours of golf games at the driving range with food, beverages, and a deejay to help you celebrate the sunset.

Just up the road is the Royal Lahaina Tennis Ranch, which has hosted tennis programs and professional events for the past fifty years—including USTA Sectional League championships.

In 2017, the Tennis Ranch was named host site for the prestigious Fed Cup, the world’s largest annual team competition in women’s sports . . . and has just been voted (again) Top Tennis Facility by the Hawaii/Pacific USPTA. This September, the Tennis Ranch hosts its first-ever High Powered Doubles Tennis Camp for 4.0–5.5 players.

The winningest doubles team in the history of tennis, the Bryan Brothers, will teach the four-day camp, along with legendary player and U.S. Davis Cup and Olympics coach Tom Gullikson.

I am sure that you will enjoy this issue of Kā‘anapali Magazine, and if you find yourself wanting more, check out our past issues online at MauiMagazine.net/Kaanapali-Magazine. While you’re online, we invite you to visit KaanapaliResort.com for twenty-fourhour access to photography, rates and more.

Enjoy your Kā‘anapali vacation. We look forward to welcoming you back for many years to come!

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

12 Kā‘anapali Magazine

Mahalo, Tom Bell President Kā‘anapali Beach Resort Association

Majestic Maui VACATION LIKE ROYALTY Nestled alongside a secluded stretch of award-winning Kaanapali Beach, the Royal Lahaina Resort offers oceanfront accommodations, locally-inspired cuisine and gracious island hospitality.

EXPERIENCE MAUI’S MOST EXCITING OCEANFRONT LUAU! • Shell lei Aloha greeting • Complimentary Mai Tais and open bar • Imu ceremony • All-you-can-eat Hawaiian buffet • Exclusive buffet for keiki (kids) • Cultural journey of enchanting song and dance performances • Awe inspiring fire knife finale • Breathtaking backdrop of Maui’s spectacular sunset

RESERVATIONS 808-201-5590 MythsOfMaui.com/Save

2780 Kekaa Drive, Lahaina, Maui, Hawaii 96761 HawaiianHotels.com | 1-800-22-ALOHA

Resort Map

Pu‘ukoli‘i Road

A

Honoapi’ilani Highway

30

C

B 

Kai Ala Drive

Keka’a

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Drive

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Hotels & Condos

A. The Westin Nanea Ocean Villas B. The Westin Kā‘anapali Ocean Resort Villas C. Aston Maui Kaanapali Villas D. Royal Lahaina Resort E. Maui Eldorado KaanapaliSM by Outrigger® F. Sheraton Maui Resort & Spa G. Kā‘anapali Beach Hotel H. Aston at The Whaler on Kaanapali Beach I. The Westin Maui Resort & Spa J. Kaanapali Alii Resort K. Marriott’s Maui Ocean Club L. Hyatt Residence Club, Kāʻanapali Beach M. Hyatt Regency Maui Resort & Spa N. Kā‘anapali Royal

Spas & Salons

* Full spa

(wet & dry Alana Spa (D) therapies) Alii Spa (J) Beauty of Aloha Spa & Salon (G) Hale Mana Wellness Center (K) Heavenly Spa by Westin* (I) Kamaha‘o, a Marilyn Monroe Spa* (M) The Spa at Black Rock* (F) Spa Helani, a Heavenly Spa by Westin* (B) Third Heaven Spa (C) The Spa at the Whaler (H) 14 Kā’anapali Magazine

Aqualani Locations: Hyatt Regency Maui Resort & Spa Marriott’s Maui Ocean Club Sheraton Maui Resort & Spa The Westin Kā‘anapali Ocean Resort Villas The Westin Maui Resort & Spa The Westin Nanea Ocean Villas

Dining

Auntie’s Kitchen (B) Beach Bar (I) Beach Walk Kau Kau to Go (K) Castaway Café (C) China Bowl Asian Cuisine (X) CJ’s Deli & Diner (X) Cliff Dive Grill (F) Colonnade Café (I) Hank’s Haute Dogs (F) Honolulu Coffee Company (M) Hula Grill & Barefoot Bar (W) Inu Pool Bar (A) Island Press Coffee (X) Japengo (M) Kā‘anapali Grille

& Tap Room (K) Kai Ala Market (B) Lahaina Provision Company (L) Leilani’s on the Beach (W) Mai Tai Bar (F) Mauka Makai (A) Monkeypod Kitchen (W) Pailolo Bar & Grill (B) Paradise Grill (V)

Pūlehu, an Italian Grill (B) Pu‘ukoli‘i General Store (B) Pau Huakaʻi Tiki Bar (L) Relish Burger Bistro (I) Relish Oceanside (I) ROCKsalt (F) Round Table Pizza (X) Roy’s Kā‘anapali (O) Royal Ocean Terrace

Restaurant & Lounge (D) Royal Scoop (D) Sea Dogs Snack Bar (I) Starbucks (K) Swan Court Breakfast/

Son’z Steakhouse (M) Teppan-yaki Dan (F) Tiki Bar & Grill (G) Tiki Terrace Restaurant (G) Ululani’s Hawaiian Shave Ice (M) ‘Ūmalu (M) Whalers Village

Food Court (W)

Activities

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

Aqualani (Z) Island Style Adventures (W) Kā‘anapali Golf Courses Clubhouse (O) Ka‘anapali Surf Club (Y) Kahekili Park & Keka‘a Beach (Q) Hale Huaka’i Ocean Activities Center (G) Skyline Eco Adventures (P) Sunset Cliff Dive Ceremony (R) Tennis Ranch (U) Teralani Sailing Adventures (S) UFO Parasail (T) Whale Center of Hawai‘i (W)

Lū‘au

Drums of the Pacific Lū‘au (M) Legends of Kā‘anapali Lū‘au (G) Maui Nui Lū‘au at Black Rock (F) The Myths of Maui Lū‘au (D) Wailele Polynesian Lū‘au (I)

INA

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Kā’anapali Beach Resort Association

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Beachwalk

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Shopping W. Whalers Village Shopping Center JEWELRY Alex and Ani Baron & Leeds Glass Mango Design Hawaii Jewelers Keani Hawaii Martin & MacArthur Maui Divers Jewelry Na Hoku Pandora Pearl Factory Swarovski Crystals Whalers Fine Jewelry SUNDRY ABC Stores

SERVICES Island Style Adventures

Island Vintage Coffee Ono Gelato Company Maui Shave Ice Yogurtland

REAL ESTATE Marriott’s Maui Ocean Club Timeshare Resales Hawaii FOOD COURT Whalers Realty Inc. Joey’s Kitchen Nikki’s Pizza SPECIALTY FOOD Ohana Tacos Choice Subway Häagen-Dazs

X. Fairway Shops at Kā‘anapali Artistic Nails & Spa China Bowl Asian Cuisine CJ’s Deli & Diner Edward Jones The Hair Hale Harris Hawaii Realty Island Attitudes Furnishings & Design Island Press Coffee OneMain Financial

Round Table Pizza Skyline Eco Adventures The Snorkel Store Spa Juva & FitExpress Urgent Care West Maui Valley Isle Fitness Center VanQuaethem Chiropractic Whalers General Store Whalers Realty

GIFT, ART, SPECIALTY Chapel Hats Crystal Rainbows Flip Flop Shops Honolulu Cookie Company Martin & MacArthur Home Newlin-Chaney Gallery Oakley Sand Kids Royal Trading Company ~ D Sand People The Shops at the Hyatt ~ M Sephora Shops at Westin Maui ~ I Sunglass Hut Totally Hawaiian Gift Gallery

Y

e

i Driv

a ea K

Y

APPAREL Billabong Blue Ginger Blue Ginger Kids Cariloha Cinnamon Girl Crazy Shirts Crocs Cruise Honolua Surf Co. Kahala Kate Spade Lilly Pulitzer Logowear Maui Lost On Maui Lululemon Athletica Louis Vuitton Mahina Malibu Shirts Maui Resort Wear Maui WaterWear PacSun Quiksilver/Roxy Rip Curl Soul Lei T-Shirt Factory Tommy Bahama Tori Richard Volcom

V

Drive

G

F

O

I

3 M

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

Spring -Summer 2018 15

Nı̄ele

NATURE

A

rm ed

& Mysterious

STORY BY SHANNON WIANECKI | PHOTO BY CESERE BROTHERS

He‘e (octopuses) have brief but magical lives. They mature within a year, mate, and die shortly after. What happens in between is the stuff of sci-fi flicks and Beatles’ songs.

The “day octopus,” Octopus cyanea, is the most common cephalopod in Hawaiian waters. By day it slinks along the reef, hunting crabs and snails. At night it slips into a tiny cavity to rest.

Divers can spot an octopus den by the empty shells piled at its entrance—otherwise known as an “octopus garden.”

Spotting he‘e at large underwater isn’t so easy. These masters of camouflage are intelligent and as slippery as Houdini. They can alter their appearance in seconds and escape just about any enclosure. Sensory organs on their eight arms allow them to perfectly mimic the colors and textures of surrounding corals.

If threatened, he‘e can shoot a cloud of ink and disappear in the opposite direction. According to Hawaiian ethnologist Mary Kawena Pukui, octopus ink, or kūkae uli, was a nickname for

16 Kā‘anapali Magazine

those who created distractions to escape punishment. The term applied to prostitutes during Hawai‘i’s whaling days.

Octopus sex is otherworldly. A male he‘e pursues a female across the seafloor, their bodies transforming in shape and color as they move. Finally, he unfurls a come-hither tentacle—a specially adapted arm loaded with spermatophores—and slips it into her mantle cavity. Then off he goes. She retreats into her lair, which she decorates with strings of fertilized eggs. For six weeks, she gently fans oxygenated water across her brood without pause. She starves to death, but her progeny repopulate the reef.

A Hawaiian proverb indicates the best time to look for these mystifying creatures: Pua ke kō, kū mai ka he‘e. “When the sugarcane flowers, the octopus appears.” Hawaiian sugarcane, or kō, blooms in November, which corresponds with peak abundance of octopuses on the reefs.

We’ve got Maui covered!

Meet the Haynes Publishing Group ‘ohana

Stay up to date on all things Maui–visit MauiMagazine.net Facebook.com/MauiMagazine Pinterest.com/MauiMagazine Instagram.com/MauiMag Twitter.com/MauiMag

Nı̄ele

CULTURE

Grounded in Culture

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STORY BY JUDY EDWARDS | PHOTOGRAPHY BY RYAN SIPHERS

I remember reading a sailor’s account of a walk he took on a Hawaiian island after long weeks at sea. This would have been the early 1800s, post-Western contact, but pre- the epidemics that would roar through the Hawaiian world like a wildfire, emptying out its communities. He walked all day, and not once was he out of sight of orderly villages and farms that not only lay along the shore, but high up on the slopes of the island. Hawaiians, though celebrated fishermen, were also deeply rooted in the uses and importance of plants. As inhabitants of the most isolated islands on Earth, they had to be. Some of those plants were carefully carried to Hawai‘i from elsewhere in Polynesia—“canoe plants” whose uses and stories were essential. Others were endemics—plants that evolved to fit this island ecosystem precisely, and hence are found only here; their uses and stories would unfold as the need to learn them arose. Why would stories be essential? For a culture that had no writing, no history books to refer to, stories were a way to personify and anchor in time the meanings and importance of events, people, and in this case, plants that fed and housed and healed.

Pre-contact Hawai‘i’s intense isolation made it a laboratory where evolution ran wild, experimenting with function and form. Many plants that arrived here on the wind or waves, or on the wings and feet (and in the digestive system) of birds changed over time, becoming unique to this place. Without animals to chew or trample them, some plants lost their mintyness (which in plants is a repellent), their hardiness or thorns. Imagine those vulnerable plants when foreign invaders (people included) arrived. At Maui Nui Botanical Gardens, those precious endemics are sheltered, nurtured, cultivated and shared. The Gardens is also a haven for indigenous plants (found naturally here but also naturally elsewhere), as well as a locally famous repository of canoe plants and all of the history entwined with them. Here are just a few.

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1 ‘ILIMA, a hibiscus By and large, the story of native Hawaiian plants is a story of losing ground to aggressive alien plants, to the trampling and teeth of introduced animals, and the gradual loss of cultural meaning.

Bright, dusky-orange ‘ilima is an exception; it’s actually listed as “a common plant found on all of the Hawaiian Islands.” I know it as the little glowing flowerheads that nod to me in the driest of the drylands around the southwestern sides of Maui. Miraculously, Indian Axis deer—an introduced plague—won’t eat it, even in the parched areas where they have munched the life out of every other last plant.

Sometimes it grows low to the ground (‘ilima papa) and sometimes it is a spindly but hardy bush. In pre-contact times, ‘ilima was also the name for the flat land near a village, and the plants there of the same name were carefully tended as a source of flowers for lei, something that sounds breezy and easy until you realize that it takes 500 to 1,000 ‘ilima flowers to make one strand. The ali‘i (chiefs) favored the red and pureyellow flowers in their lei ‘ilima, so much like the bright tones of their treasured feather lei. All the shades of the flower had names: kuakea for the light-yellow flower, ‘ilima lei for the deep-golden flower, ‘ilima ‘ula‘ula for the bronze flower, and ‘ilima kolī kukui for the rusty red flower—a distinction that tips you off to the value of, or affection for, the plant.

Hawaiians also kept it near the family compound for its purgative and medicinal qualities. ‘Ilima blossoms were given to new babies to stimulate their first, well, poops. For adults, ‘ilima sap and warm seawater went up to induce, ahem, things to come down. Women in labor drank the pounded flowers, a slimy concoction that helped to ease childbirth. And ‘ilima leaves, sturdy but velvety, were the toilet paper of Old Hawai‘i.

While one source says that ‘ilima treated “general weakness,” I myself have to admit to a general weakness for the plant, growing there in the kīpuka (oases) of the lava fields—little gold and orange sparks, fortunately still common.

2 KŌ, sugarcane Hawaiian Commercial & Sugar Company was founded on Maui more than a century ago. When its final harvest ended in December 2016, so did Hawai‘i’s once vast, waving fields of cane. Many people assume kō was brought to these islands by Polynesians, but commercial cane was a western hybrid, homogenous and hardy. The many varieties of sugarcane grown by Hawaiians were softer, the insides easier to chew, and were planted around gardens as an edible, beautiful windbreak. Stems were striped or smudged with green, yellow and white, purple and pink. Hawaiians chewed the stalks on hot afternoons, or used the juice in cooking. Kō softened the taste of bitter medicines and harnessed the rapid metabolic absorption of sugar to catalyze those medicines and speed them into the bloodstream.

The outsides of cane stalks are sharp, like bamboo (also an Asian grass), and were carved into arrows for the popular sport of pana‘iole— shooting rats. The long leaves could be used as thatching, and the charcoal from burnt kō made a black kapa dye. As with all canoe plants, this list of uses is just the beginning, as a valuable place in the voyaging canoes was earned by a plant’s multifaceted uses. Kō means “fulfilled,” and as a kinolau (physical manifestation) of the god Kāne, is part of the ‘awa ceremony. Kō sweetens the bitter drink, and is used again in the closing, so that the last prayer will be, well, fulfilled. Sugarcane was also used in hana aloha (love magic). In one example, a lovesick person consulted the kahuna (priest or healer), who advised the eating of pilimai and manulele sugarcane varieties. The yearning lover then blew in the direction of the beloved, trusting the god manifested as the wind to carry the love mana (spirit or power) along. Caressed by this sweet wind, the beloved would fall helplessly in love in return.

3: FOREST & KIM STARR

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3 HALAPEPE Does the halapepe remind you of Dr. Seuss? Me, too.

Those tousled heads seem animate. Plant families are wacky—halapepe is technically an endemic asparagus. It’s a sun-lover, standing glossy and proud between 2,000 and 4,000 feet upslope of the restless sea. Its name means “baby hala” for reasons obvious to those who are familiar with the famous weaving plant of Polynesia, also long-leaved but much hardier and found closer to the sea. Chills, headaches and fever were treated in steamy baths with halapepe leaves; the bark, root and leaves helped to treat asthma. Leaves and the startling pendant flowers, yellow-green to yellow-orange, found their way into lei, while the soft white-to-pink wood was worked into ki‘i (carved deities).

Halapepe is rare in the wild, but hula practitioners grow it. It’s one of the five essential plants that decorate the altars dedicated to Laka, the goddess of hula, that sacred dance that depicts the power and mystery of life. I have stumbled across halapepe on sunny hillsides, tossing that wild and shiny green hair in the late gold light of day, performing a solitary hula for any gods who might be paying attention . . . or maybe just for me.

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4 KOU, a borage Botanists have recently decided that kou is a native plant, based on fossil pollen evidence. It is a tree that the modern world has overlooked, but that the Hawaiian world treasured. It was in a celebrated kou grove in Lahaina that the ali‘i Ka‘ahumanu gave permission for the first Christian sermon in Hawai‘i, but today very few kou trees remain. I find them standing lonely and proud around former village sites on Maui, generally along the coast. There is something about the orange-red visual tone of the flowers that first talked to my heart, flowers that were prized in lei. One ‘ōlelo no‘eau (Hawaiian proverb) tells of a rude young chiefess who repeatedly demanded a lei kou of an old woman whom she misjudged to be a nobody. The crone was in fact a sorceress who called sharks down upon the imperious young woman as she reclined in a tide pool.

Kou is best known for the beauty of its cream-and-caramel-toned wood, with fine grain that swirls and pools. Beautiful and useful: kou wood does not impart the taste of itself into the food held by the great bowls and calabashes of yesterday’s Hawai‘i. Carvers loved how easily it was worked. Parents would thoughtfully and hopefully plant kou when children were born so those children and then grandchildren would have the wood, someday, for carving. Kou seems to own the tones of the warm brown and red spectrum, and a dye extracted from the carefully aged leaves stained kapa. Fishing lines, like all cordage in that time, were made of organic fibers. Salt water was tough on fibers, but kou dye applied to fishing lines strengthened and protected them. And as long as one didn’t go around demanding that old women hand over laboriously crafted personal items, you might assume that the sharks would leave the fishermen alone.

Our thanks to kumu hula Pueo Pata for his cultural insights on the plants in this essay.

SINCE1985

Like No Place On Earth

VOYaGe OF DISCOVeRY—GaRDen VaRIeTY Kāʻanapali Beach Hotel’s 45-minute cultural garden tour explores native species—indigenous plants and the “canoe crops” brought to the islands by early Polynesians—as well as invasive plants. Discover their uses and medicinal benefits. Sunday, Tuesday, Thursday at 9:30 a.m. Complimentary for KBH guests; $20 for visitors and residents not staying at the hotel.

At The Westin Nanea Ocean Villas’ Puʻuhonua Culture Center, cultural specialists are available daily, on request, to take Westin guests on walks that explain cultural uses for native plants found on the property. Additionally, hotel guests and the public are invited to a one-hour cultural tour that covers the resort’s native plants, Saturdays and Sundays at 1:30 p.m.

The Westin Kāʻanapali Ocean Resort Villas offers a one-hour guided tour of its native and tropical flora Wednesdays at 9 a.m. Guests and the public are invited.

Most Wednesdays at 10 a.m., The Westin Maui Resort & Spa offers its guests a guided tour of the hotel’s sprawling gardens, and the chance to learn about plants brought to the islands by the Polynesians who voyaged here more than a millennium ago. This storytelling adventure focuses on the Hawaiian way of life, including the concept of the ahupuaʻa, the traditional Hawaiian land division.

Tour lasts approximately one hour. Not staying at The Westin? Take a self-guided tour with your smart phone. Scan the QR code featured on each botanical tour sign for detailed descriptions. WestinMaui.com Maui Nui Botanical Gardens is a green and soothing treasure in the windy heart of Kahului. Its mission is to preserve native and Polynesian-introduced plants and their cultural heritage. The grounds hold a genetic repository unlike any other, and it’s a good place to learn about landscaping and xeriscaping. In some cases, the Gardens provides plant resources for cultural practitioners, when essential hula-related species are hard to find in the wild or to grow at home. Visit to enjoy the plants; learn their history, stories and uses; and connect with Maui’s botanical bloodline. Located at 150 Kanaloa Ave., across from the War Memorial Stadium, Maui Nui Botanical Gardens is open Monday through Saturday, 8 a.m. to 4 p.m.

Call 249-2798 or visit mnbg.org for a schedule of tours, workshops and volunteering opportunities.

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PEOPLE

Holding Court

STORY BY KYLE ELLISON | PHOTO BY JASON MOORE

You can’t talk about the Kaanapali Alii Resort without talking about Dan Van Poucke.

The sixty-three-year-old tennis pro has been at the oceanfront condo complex since its 1982 opening, doubling as everything from fitness-center manager to one of the property’s early surf instructors. He’s recently begun a foray into wellness, and on Friday mornings he breaks out the blender to lead a session for the condominium’s guests on energy smoothies that are packed with flax seeds and kale. He makes an effort to surf before work, says it’s imperative “to just keep moving,” and practices what he preaches: He starts each workday at 8 a.m. by dragging a carpet across the red clay courts to smooth them out.

Dan says surfing was what led him to Maui when he left San Diego in 1974, yet he’d still find time for tennis in Pā‘ia and volleyball on Kā‘anapali Beach. He spent his nights in Kīhei, working as a chef at Robaire’s French restaurant, and by sunrise he’d be at Ho‘okipa— that incomparable surf spot on Maui’s north shore—racing across glassy blue waves.

That may sound like a lot of driving, but Dan points out that it was a different era.

“There was only one stoplight on the island,” he says, exaggerating, but not by much.

He’d eventually take the tennis job at Kaanapali Alii, and spend fifteen years on the Grand Prix circuit, playing for prize money against Hawai‘i’s top pros in tournaments across the islands.

He consistently ranked as one of the state’s top doubles players, and was known for his relentless, aggressive campaigns at the net.

That was just in tournaments. The Van Poucke that interacts with guests exudes aloha. He’s literally an in-house matchmaker (pairing guests whose tennis skills are around the same level), and he loves “helping people who started later in life to have a way toward continued good health.”

He admits Kā‘anapali has changed in some ways over his thirty-six years at the resort. But the aloha spirit remains strong.

“It lives within us,” he beams. “That’s what we do here. We keep everyone talking and intermixing. That’s how I feel I’m contributing today, keeping that aloha going.”

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SHOPPING

COMPILED BY CONN BRATTAIN

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1: KAHALA; 2: MAUI JIM; 3: CONN BRATTAIN; 4: NA HOKU; 5: BILLABONG; 6: KULEANA BEAUTY; 7: CINNAMON GIRL; 8: MAUI SWEET CAKES

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Paradise Found In bloom, bird-of-paradise

flowers resemble a brightly colored bird in flight. This vibrant crosshatch design—Bold Birds—is printed on a rayon/poly blend. $88 at Kahala in Whalers Village, 661-0963, Kahala.com

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Blue Hawai‘i Maui Jim’s Cook Pines sunglasses offer amazing clarity via polarized, scratch- and shatter-resistant lenses with a cool blue mirror coating and titanium frame. $299 at Tommy Bahama in Whalers Village, 661-8833, TommyBahama.com; MauiJim.com

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Haute Dogs Maui Dog Wear collars and leashes are designed and made on Maui from a rainbow of tropical-print fabrics on nylon webbing. Available in XS–XL. $20–$25 at Weekends in Hyatt Regency Maui, 200 Nohea Kai Drive, 661-3357; MauiDogWear.com

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Ring of Fire 14K rose-gold hoop pendant with spiny-oyster inlay, pink mother of pearl, and 0.10 ctw diamonds on 17" chain. $1,799 by and at Na Hoku in Whalers Village, 667-5411; Hyatt Regency Maui, 200 Nohea Kai Drive, 667-7780; NaHoku.com

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Liquid Asset This Billabong X S‘well water

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Safety Check Natural, reef-safe Kuleana

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A LOHA W H A L E R S V I L L AG E

bottle is BPA-free, triple-walled, high-grade stainless steel. Keeps hot drinks hot for 12 hours and cold drinks cold for 24 hours. $40 in coral, turquoise or black at Billabong in Whalers Village, 661-7154, Billabong.com

Sunscreen is made with Hawaiian macadamia nut and Maui sunflower oils, minerals and other natural ingredients. It provides broad-spectrum UVA/UVB, SPF 30 protection. Water-resistant for 80 minutes. $19/3oz tube at Cruise in Whalers Village, 667-7774; KuleanaBeauty.com

Spread the Word This 28"x58" Aloha Palms towel is perfect for the beach or pool. 100% cotton with white-and-turquoise design. $22, by and at Cinnamon Girl in Whalers Village, 661-0441, CinnamonGirl.com Short and Sweet Maui Sweet Cakes’

crispy, buttery snacking shortbreads are handmade on Maui and come in 4 delicious flavors: macadamia nut and chocolate chip (shown), pineapple coconut and liliko‘i (passionfruit). $6/4 oz bag at Accents in The Westin Maui Resort & Spa, 662-0440; MauiSweetCakes.com All items subject to availability.

Whalers Village, 2435 Kā‘anapali Parkway, Kā‘anapali, 661-4567, WhalersVillage.com

OVER 90 SHOPS & RESTAURANTS LOUIS VUITTON

TOMMY BAHAMA

KATE SPADE NEW YORK QUICKSILVER/ROXY TORI RICHARD

VOLCOM

SUNGLASS HUT

RIP CURL

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LULULEMON ATHLETICA

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MONKEYPOD KITCHEN

Open daily from 9:30am - 10pm 2435 Kaanapali Parkway, Maui l whalersvillage.com

WHLR-33748_3-75x9-75.ai 1

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11/27/17 11:39 AM

It takes a lot of aloha to measure up to your expectations.

How do we do it? Let us count the ways!

COMPILED BY KYLE ELLISON

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©FLIP NICKLIN/MINDEN PICTURES

kā‘anapali by

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African Black-footed penguins at Hyatt Regency Maui

Humpback whales visiting Maui’s waters each year

Source: Jamie Mesenberg, Account Executive, Cinch PR & Branding Group

COURTESY OF HYATT REGENCY MAUI

Source: Whale Trust (WhaleTrust.org/whales-are-back)

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Dining spots within Kā‘anapali Beach Resort (41 restaurants, 6 coffee shops & 5 lū‘au) Source: Compiler counted.

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Hammocks along Kā‘anapali Beach

Source: Compiler walked the beach path and counted.

Lei given/received during Westin Maui’s Longest Lei Exchange

Source: Sumithra Balraj, Public Relations Director, The Westin Maui Resort & Spa

25,000–30,000

Plastic straws saved from the landfill every month by Sheraton Maui’s switch to paper straws.

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Servings per pig at Hyatt Regency Maui’s Drums of the Pacific lū‘au

Source: Jamie Mesenberg, Account Executive, Cinch PR & Branding Group

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TOP: JOHN GIORDANI; LEFT: COURTESY OF SHERATON MAUI

Source: Katelyn Mayer, Public Relations Director, Sheraton Maui

TOP: COURTESY OF HYATT REGENCY MAUI; RIGHT: COURTESY OF KAANAPALI ALII RESORT

1,998 Condo units with full kitchens

Source: Queries to each condominium property

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0 5 6,3 Feet you’ll traverse during Skyline Eco-Adventures’ eleven-line adventure tour

SKYLINE ECO-ADENTURES

Source: Tom Kratsch, President & CEO, TRK Creative Group

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TOP: HULA GRILL; RIGHT: KĀ‘ANAPALI GOLF COURSES; BOTTOM: KĀ‘ANAPALI BEACH HOTEL

Source: Compiler’s measurement (shoe size 12)

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Source: Sutee Nitakorn, PGA Director of Golf, Kā‘anapali Golf Courses

50,000

Steps from Kā‘anapali Beach to the Barefoot Bar at Hula Grill

Golf balls fished out of Kā‘anapali Golf Courses’ water hazards each year

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Selections at Kā‘anapali Beach Hotel’s Sunday Champagne Brunch Source: The menu

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15,840

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linear feet of sandy coastline along the resort (includes Pu‘u Keka‘a, nicknamed ”Black Rock“)

Source: Compiler’s research

JOHN GIORDANI

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b e au t y At left, from top: Wauke trees are the raw ingredients for kapa. U‘ilani Naho‘olewa beats watermarks into wet barkcloth with an i‘e kuku. Lei Ishikawa displays her experiments with soot inks and plant dyes. Background: Held to the light, this kapa moe (bed cover) reveals a watermark pattern made more than sixty years ago.

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in the Bark Among Polynesians, the Hawaiians of old excelled in the making of kapa. Their distant daughters have begun to reclaim this once-lost ancient art. �tory by shannon wianecki | Photography by nina kuna

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Clockwise from top left: ‘Ohe kāpala, intricately carved bamboo stamps, add extra flourish to a kapa skirt or loincloth.

Hawaiian turmeric, milo seeds, ferns and flowers make brilliant natural inks and dyes. Dancers with Hālau O Kekuhi who wore kapa garments in the 2011 Merrie Monarch Festival say it was a transformative experience.

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OPPOSITE BOTTOM: COURTESY OF THE MAUI ARTS & CULTURAL CENTER; ALL OTHERS: NINA KUNA

Making kapa is a laborious process. 1) First, score wauke bark with a niho manō (shark-tooth knife). 2) Peel bark from branch. 3) Pull outer bark away from inner bark.

4) With a sharp shell, scrape off remains of outer bark. 5) With a round hohoa, flatten and separate inner fibers against a rock anvil. 6) After soaking the wauke for a week in salt water, shred it, form into balls, and soak for two more weeks in fresh water. 7) Pound with i‘e kuku, imprinting watermarks into fabric. 8) Use bamboo stamps to finished cloth with geometric designs.

Whenever a storm rattles the trees on Maui, most residents focus on battening down the hatches. Lei Ishikawa thinks of resin. Shortly after the gusts stop, she’ll venture out to a kukui grove and look for damaged limbs. Kukui trees produce a sticky resin in response to injuries. Ishikawa collects this fortuitous substance, and later applies it to her handmade Hawaiian kapa, or barkcloth, to fix her colorful natural dyes.

Kapa makers are crazy like that; they’ll brave storms, plunge kneedeep into mud, and grapple with fermented slime if it means a better product. Like their ancestors, modern kapa makers are studious observers of the natural world, intuitive chemists, and fine artists with no small dose of perfectionism.

For centuries, fashioning beautiful, pliant cloth from plant material was a Hawaiian woman’s daily chore. The islands echoed with the sound of carved kapa beaters knock-knock-knocking against anvils hewn from native woods. In between, wet strips of wauke took shape.

Wauke, or paper mulberry, is one of some two-dozen plants Polynesians brought to Hawai‘i in their voyaging canoes. Cloth made from its bark is ubiquitous throughout the Pacific—it’s called tapa in Tahiti and masi in Fiji—but the finest pieces came from ancient Hawai‘i, where the craft was elevated to high art. Hawaiians were the only ones to ferment wauke before pounding it, a slimy, stinky process that nevertheless produces a soft, luxuriant material. The Hawaiians’ handiwork is further distinguished by decorative watermarks beaten into the barkcloth, and by bold natural pigments.

Kapa was once the literal and metaphoric fabric of Hawai‘i: it swaddled newborns, softened beds, clothed warriors and dancers, and accompanied elders’ bones into the grave. Like so much of Hawaiian culture, kapa had a spiritual dimension; it held the mana (life force) of the plants it was made from and the persons who made and wore it.

But after Westerners arrived in these islands, European trends supplanted native traditions. Even Kamehameha the Great shed his kapa loin-

cloth for cotton trousers. By 1870, the native Hawaiian historian Samuel Kamakau reported that, “all are dead who knew how to make coverings . . . and adornments . . . that made the wearers look dignified and proud and distinguished.”

A century passed before kapa came back into fashion. During the Hawaiian cultural renaissance of the 1970s, a few dedicated (some might say obsessed) individuals began breathing life into the lost art. This second wave of kapa makers has had to figure out every step anew, aided only by a few clues hidden in mele (songs), old Hawaiian-language newspapers, and museum relics. For modern crafters, the Bishop Museum’s collection of centuries-old kapa is confounding: How did early Hawaiian artists construct such delicate, lacy barkcloth? Why haven’t the dyes dimmed over time? Which plants produced such vivid colors?

Ninety-two-year-old Marie McDonald dedicated much of her life to solving these puzzles. Through trial and error, she grew her own wauke and made her own tools: the round hohoa used to loosen the bark’s fibers before fermentation, the square-sided i‘e kuku that impresses complex watermarks into the pounded cloth, and the ‘ohe kāpala, delicate bamboo stamps that decorate the final creation. A single piece of kapa can take months to make. It’s backbreaking work that requires a steady hand and infinite patience. “I have learned to appreciate the women that came before me,” says McDonald. “They had so much fortitude.

“Kapa is an art form that’s truly Hawaiian,” she says. “It will grow, develop, and evolve. Even though it’s influenced by times past, the kapa produced today tells a story of our time.”

McDonald, along with her daughter Roen Hufford, continue to expand the modern kapa-making frontier. In 2011, they collaborated with several other artists to craft authentic costumes for the acclaimed hula troupe Hālau O Kekuhi to wear during the Merrie Monarch Festival, Hawai‘i’s preeminent hula competition, named for “Merrie Monarch” King David Kalākaua. When the dancers stepped into the spotlight dressed in barkFall/Winter 2018-2019 35

cloth malo (loincloths), kīhei (capes) and pā‘ū (skirts), it was the first time in over a century that hula and kapa were reunited on stage.

The challenge of creating functional garments opened up a new line of inquiry for the kapa makers. It’s one thing to sleep on or be buried in barkcloth, quite another to sweat, strain, and still look handsome in it.

The fabricators needed to ensure that their inks wouldn’t smear and that the finished outfits moved as gracefully as the dancers wearing them. “I found I had to make the kapa thinner and softer,” says McDonald. “When we first did the Merrie Monarch, we all made discoveries. That’s what I hoped would happen.”

Following the Merrie Monarch performance, two-dozen kapa makers took part in an invitational art exhibit at the Maui Arts & Cultural Center’s Schaefer International Gallery in 2013, a PBS documentary, and a yearlong exhibit at the Hawai‘i State Art Museum in 2016. Each of these events brought artists from across the state together, allowing them to trade techniques and hone their craft.

“Every day we learn something new,” says Lei Ishikawa, who is pursuing a Ph.D. in indigenous studies with a focus on kapa. One such discovery? Different types of paper mulberry yield different results. “There are three varieties,” says Ishikawa. “Wauke is straight, tall, and strong. It’s best for malo. You want strong fibers so that you can girdle [the malo]. Po‘a‘aha, a different variety, is finer quality, lighter. It’s best for things like kapa moe [blankets] that you want to be soft and flowing. There’s a third one that we’ve learned about but have never seen.”

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Much as they might have done a century or so ago, Ishikawa and another kapa maker, U‘ilani Naho‘olewa, sit outside in Waiehu, surrounded by kapa beaters, stamps, and pots of dye. Ishikawa shows Naho‘olewa how the kukui resin imbued her kapa with a light metallic sheen. Ishikawa is a teacher by profession, Naho‘olewa a graphic designer. Both devote nearly every spare hour to perpetuating Hawai‘i’s native visual art.

A large pinao (dragonfly) darts behind the ladies into a grove of spindly wauke trees. Naho‘olewa snaps off a thin wauke branch, slices it lengthwise with a shark-tooth knife, and strips its bark off in a single piece. The contemporary artist delights in the pursuit of her ancestors’ arcane knowledge. “I’m not just tinkering, but channeling,” says Naho‘olewa. “They must have been like us, looking at the vibrant coral reefs and thinking: how can I get that color in my next piece?”

“It took us so long to figure out how to make pa‘u—the black ink,” laughs Ishikawa. First, she says, you roast the kukui nut, then crack it open and burn the kernel. You want an irregular fire that makes lots of smoke.

“We capture the soot that floats in the air. That’s what we mix with the kukui resin to make our ink.” In times past, this was a job for keiki, children. In times present, too. “All of my mo‘opuna [grandchildren] know how to make kapa,” Ishikawa says. “I’m so proud of them.” Before long, the youngsters will be out storm chasing alongside their grandmother, collecting sap from broken branches in pursuit of their ancient art.q A version of this story first appeared in the January/February 2014 issue of Maui Nō Ka ‘Oi Magazine.

NINA KUNA

U‘ilani Naho‘olewa shows off her kapa designs, including a kīhei (cape) made for her daughter’s fifth-grade graduation.

TOP ROW (2): NEIDA BANGERTER; MIDDLE: JOHN GIORDANI; BOTTOM: AUBREY HORD

Living treasure Marie McDonald sits with kapa beaters in her Waimea studio. At right is one of the works she exhibited at the Maui Arts & Cultural Center.

Maui Historical Society archivist Marianne Klaus inspects one of two kapa moe (bed covers) designated for the exhibit, each half a century old and still full of color.

See FOR YOuRSeLF

With its reputation as “Hawaiʻi’s most Hawaiian hotel,” it’s no surprise that Kāʻanapali Beach Hotel offers myriad ways to connect with kapa. The hotel’s courtyard has several wauke (paper mulberry) trees used for kapa making, along with ʻukiʻuki and ʻōlena plants that produce natural dyes used for printing. Examples of this art form are on view at Hale Hoʻokipa, and the hotel conducts classes on ʻohe kāpala—the bamboo stamps used to decorate kapa— Mondays at 11:30 a.m. and Saturdays at 3:30 p.m. Participants make a printed kapa bookmark to keep. Free for guests of the hotel; $20 for the public.

Cloth made from wauke bark is found throughout the Pacific, and in Tahiti it’s called tapa. Westin Maui Resort & Spa displays four tapa pieces at Relish Burger Bistro, along with a name and story for each.

Westin Nanea Ocean Villas and Westin Kā‘anapali Ocean Resort Villas display kapa at their Puʻuhonua Cultural Center. Its knowledgeable advisors are happy to share more about this craft.

Peek past the front desk at the Sheraton Maui Resort & Spa, and you’ll discover large-scale kapa pieces making a bold and beautiful statement.

KBH kapa classes

Visit Martin & MacArthur in Whalers Village to view or purchase tapa artwork by Hawai‘i artist Joanne How. MartinAndMacArthur.com Fall/Winter 2018-2019 37

Maui Paddle for a Cure is presented in partnership with The Butterfly Effect, which empowers women through stand-up paddling events around the world. Pictured at forefont: The Butterfly Effect founder Tatiana Howard.

Ready, Set,Go Pink!

“Why am I here?” I ask myself.

It’s barely 7 a.m. on a Sunday. I’m standing on Kāʻanapali Beach, wearing an electric-pink rashguard, stand-up paddle in hand.

“And why is she here?” I wonder, gazing at the woman next to me, covered in head-to-toe pink.

My husband, Brad, and I have come here to participate in Hyatt Regency Maui’s annual Maui Paddle for a Cure fundraiser. Held every October, this noncompetitive event takes stand-up paddlers, kayakers, and canoe paddlers along Kāʻanapali Beach to raise awareness and funds for breastcancer education, prevention, and treatment. To date, Maui Paddle for a Cure has raised more than $115,000 for Susan G. Komen Hawaii, making it the largest fundraiser for the organization’s Hawaiʻi affiliate.

Among us are those who have been affected or have known somebody who has battled breast cancer. Surely, the 104 participants—many of them men—hold within them myriad reasons for being here, along with stories of fragility and strength, of triumph and heartbreak.

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After a Hawaiian blessing and briefing on the shore, event officials turn us loose on the water. A few intrepid women start with a dash, their stand-up paddleboards swiftly gliding on the ocean surface and toward the neighboring island of Lānaʻi.

Several participants make their way from the shore to sea, hauling large stand-up paddleboards across the sand. Brad and I follow, and as we stand shoulder to shoulder with other participants, I can’t help but feel a surge of adrenaline. This isn’t a race and there are no personal records to break, so any competitive fierceness is eclipsed by highenergy camaraderie.

A chorus of thuds fills the air as boards hit the water, signaling it’s time to start paddling. Having grown up surfing and outrigger-canoe paddling, I feel at ease on the water. But even first-timers can master the sport on Kāʻanapali’s gentle waters.

Brad and I navigate away from the crowd and quickly find our rhythm.

A few minutes in, I peek over my shoulder to find a convoy of stand-up

COURTESY OF HYATT REGENCY MAUI

�tory by lehia apana

eITHeR, OaR Above: Mauna Kahalawai (West Maui’s mountain) is an inspiring backdrop for this annual fundraiser for Susan G. Komen Hawaii. While the event is open to kayakers and canoe paddlers, stand-up paddleboards are the watercraft of choice for many. Below: Even the shore becomes a sea of pink.

JUMP IN! Hyatt Regency Maui, in partnership with The Butterfly Effect and Maui Jim, hosts the fifth annual Maui Paddle for a Cure at Kāʻanapali Beach on October 13, 2018. Women and men eighteen years and older are invited to an open paddle via stand-up paddleboard, kayak or canoe. Anuhea Jenkins will headline the after party at Hyatt’s Sunset Terrace.

Maui.Regency.Hyatt.com STAY ASHORE You can also support the cause by booking Hyatt Regency Maui’s new Pink Ocean Hale. Dubbed “Cabanas for a Cure,” this package includes a pink-themed ocean-side cabana and two cocktails. A portion of the proceeds benefits Susan G. Komen. $285 (plus tax); 808-661-1234.

boards, kayaks and canoes bobbing in the current.

“Where did all these people come from?” I ask my husband rhetorically, noting the impressive sea of pink that has formed around us. We’re all heading toward the unmistakable Puʻu Kekaʻa (Black Rock), the event’s halfway mark.

We exchange smiles and encouragement with passing paddlers, and even take a short break for some photos.

“Wanna jump in?” Brad asks. Even at this relaxed pace he’s already worked up a sweat.

We sling our legs over the sides of the boards and lower ourselves into the ocean, enjoying the scenery without having to worry about an involuntary dip. Viewed from afar, Mauna Kahalawai (West Maui’s moun-

tain) looms just beyond Kāʻanapali Resort. While the landmark is visible from shore, this buoyant vantage offers an impressive panorama of the entire coastline and the mountain’s cliffs and valleys.

“You’ve got the right idea!” hollers a paddler as he glides past.

As we head back, spectators and participants onshore cheer us on, and we dig our paddles into the ocean with renewed vigor. Back on solid ground, we dart through a human tunnel and collect high fives and hugs from fellow participants.

Looking around, I realize that Paddle for a Cure isn’t just about raising funds—important as that is. It’s also about raising the spirits of breastcancer survivors and supporters. Indeed, at its core, this event is all about celebrating life—and that’s why I’m here.

Fall/Winter 2018-2019 39

Aerial yoga can seem intimidating (possibly even terrifying) at first, but it doesn’t take long to get into the swing of things.

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Heels

head over This fitness trend will sweep you off your feet �tory by sarah ruppenthal

Photography by jason moore

When I first heard about aerial yoga, I pictured Cirque du Soleil acrobats performing pirouettes and somersaults at staggering heights, with balletic grace. But an hour-long Aerial Yoga Play class at Lahaina’s Body in Balance Pilates and Personal Training Studio squashed that misconception.

For starters, I discovered you don’t need to be a yoga pro to master this moderate-intensity workout. And to the profound delight of this acrophobic, the aerial yoga swing (a stretchy, height-adjustable hammock made of spandex and cotton) hangs only a few feet off the floor.

Compared to its on-the-mat counterpart, aerial yoga takes the practice to new heights with gravity-defying adaptations of classic poses. Founded by yogini, dancer and acrobat Jen Healy, Aerial Yoga Play kicks things up a notch by mixing in suspended resistance training, Pilates, acrobatic arts and dance. Apart from burning some serious calories, this full-body, jointfriendly workout has its fair share of physiological perks. As my instructor, Amy Erickson, explained to me and my three classmates, it not only builds strength, flexibility and endurance, but can also improve cardiovascular health, decompress the spine, aid the digestive system and strengthen neural connections.

Fall/Winter 2018-2019 41

Top: The swing provides more freedom of movement—and best of all, dangling upside down makes you feel like a kid again. Bottom: Amy hangs the swings before each class session. The height-adjustable contraptions are attached to suspension straps and carabineers hooked to the ceiling, and can support more than 500 pounds.

I was instantly sold on the health benefits, but as a decidedly ungraceful yoga rookie (both on and off the ground), I was certain I’d get tangled up in the swing—or worse, plummet to the floor below. And what if it broke? Amy caught me nervously eyeing the suspension straps and carabineers hooked to the ceiling and assured me that the sturdy apparatus could support more than 500 pounds.

I let out an audible sigh of relief.

Once the class began and I was airborne (and after I’d convinced myself I wouldn’t crash into the studio’s mirrored wall), it was easier and more fun than I’d imagined. The trick, I realized, is leaving your inhibitions at the door, trusting the swing, and following instructions. As a yoga newbie, I was unfamiliar with the traditional poses (downward dog being the lone exception), but Amy patiently walked us through each move, and if anyone got stuck, she would gently maneuver our limbs into the proper position. Even when we progressed from simple stretches to the trickier inversion poses—hanging upside-down with our legs wrapped strategically, and at times frog-like, around the swings—I felt uncharacteristically lithe and sailed through the inverted pushups, crunches, one-armed handstands and headstands. In the space of an hour, I’d accomplished three things: I aced my crash course in yoga, overcame my fear of falling, and worked nearly every major muscle group in my body.

The class ended with the ritual of savasana, better known as the “corpse pose.” For several blissful minutes, I sat cocooned in the fully expanded swing, my legs outstretched, quietly swaying from side to side. After I begrudgingly extracted myself from the comfort of the swing, I took a few swigs of water, thanked Amy, and practically floated out of the studio.

Was I sore the next day? Yes. Would I do it again? In a heartbeat.

After all, I was just starting to get the hang of it. q 42 Kā‘anapali Magazine

IF YOU GO

• Don’t be intimidated. I was one of three first-timers in the class, and with Amy’s help, we shed our amateur status within the hour. An average class size is four to six people, so you can expect individual attention.

• Make “slow and steady” your mantra. Moving too quickly can cause dizziness, especially during the inversion poses. I learned it’s common for some beginners to experience a bit of motion sickness. If you start to feel queasy, take a break. No one will judge you.

• Leave your jewelry at home. It can rip or get tangled in the swing.

Many aerial yoga studios also require that you keep your nails short to avoid snagging the fabric.

• No shorts or tank tops. Wear formfitting clothing that covers your underarms and knees—like long yoga leggings and a snug cotton T-shirt—to prevent friction burns. Loose-fitting clothing can inhibit your movements and get caught in the swing.

• Plan to be barefoot. No shoes allowed.

• Long hair? Put it in a bun or ponytail. Use an elastic hair tie, not a clip or barrette.

• Bring a bottle of water. Hydrate before and after your class. Skip fizzy and acidic beverages and eat a light meal two hours beforehand. Remember, you’re going to be flipping upside down (a lot).

• Consult with your doctor or instructor if you have a medical condition. Aerial yoga is not recommended for anyone who has undergone a recent surgery or who has preexisting health conditions like vertigo, cardiovascular disease, hypertension or eye disease.

Body in Balance Pilates and Personal Training is located at 142 Kupuohi Street, Suite F2, Lahaina. Call or visit the website for rates and class schedule. Reservations are recommended. BodyBalanceMaui.com | BodyBalanceMaui@gmail.com | 808-661-1116

Top: Aerial yoga puts a new twist on traditional poses, like the one-legged downward dog. Bottom: These “flying fitness” classes tend to be small— with six or fewer students per session—to allow for individual instruction.

Fall/Winter 2018-2019 43

Top: In a moment, Teppan-yaki Dan‘s Zen-like setting will become a stage for Chef Jay-Mar‘s culinary showmanship.

Below: Chef’s quick reflexes and exuberant personality add to the evening’s conviviality.

Opposite: Volcanic fire spews from an onion mountain, soon to combine with fried rice.

Teppan-yaki dan With a rhythm as constant as a foundry’s, the clang of metal striking metal sings in the air, competing with squeals of delight from patrons at other tables. My husband, Chris, our friend Mieko, and I enter Sheraton Maui’s Teppan-yaki Dan and arrive at our assigned table, where Chef Jay-Mar Pascua stands ready to perform. Chairs surround three sides of the communal U-shaped counter that brackets a flat-top griddle. It’s a one-man stage for our ebullient chef.

Another couple joins us. Californians Matt and Bryna Green are celebrating an anniversary, and have brought their three-year-old son, Merryck, along for the show. The booming voice of the chef two tables down snatches our attention just as Jay-Mar sets two sauces next to each diner, explaining which is best with seafood or meat. Leaning over the hot griddle, Jay-Mar “whispers”—loud enough for his voice to carry—“He may be louder . . . but my food tastes better.”

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Kitchen or theater? It’s a toss up! �tory by becky speere Photography by mieko horikoshi

Fall/Winter 2018-2019 45

Clockwise from left: Smokeenhanced flavors infuse the ingredients for Chef Jay-Mar’s specialty: garlicginger fried rice. Sides of freshly sautéed veggies with a dash of Asian seasoning go perfectly with seafood and beef. Bryna Green watches closely as Chef makes his cuts. The Teppan-yaki Dan dining room. Step right in!

Then the show begins! Chef takes a raw egg that’s still in the shell and places it on the griddle. He scoops it quickly onto the flat spatula and launches it two feet above his head in hopes of landing it in . . . oops!

The egg hits the floor with a splat! (Comic relief?) He slaps the hot griddle with his spatula and says to Merryck, “Wait! Wait!” Too late. Merryck has already lost interest in the egg and is concentrating on his empty fork and plate. But Jay-Mar hasn’t lost the adults’ attention. The second liftoff works like a charm: with perfect trajectory, the egg lands in his pocket, and we howl and clap with delight. Next in his series of spatula acrobatics is a move I’ll bet he perfected in the privacy of his home. With a confidence that only one who successfully pockets an egg can achieve, Chef tosses the spatula into midair—light reflecting off the metal as it flies past his face—and catches the implement behind his back. Was it luck? He does it twice more to prove his dexterity, and recaptures Merryck’s full 46 Kā‘anapali Magazine

Clockwise from top left: Steak gets a final singe on the griddle. Filet mignon and shrimp, sautéed veggies and Chef’s fried rice make a delectable combo. A dessert ordered from a separate menu adds a bit to the cost, but don’t forgo it!

Two examples: Strawberries-and-cream shortcake, and ube (Okinawan sweetpotato) cheesecake.

attention. The toddler joins us in enthusiastic applause.

The menu’s combination plates let us choose any two of the following entrées: scallops, shrimp, beef tenderloin, lobster and fresh-caught monchong. After we call out our orders, Jay-Mar asks, “Do you want regular white rice, or my famous fried rice? It’s really good. Get the fried rice.”

The recommendation is hard to resist; we all agree on his specialty. But before he sets our selections to cook on the griddle, Chef squirts four small puddles of vegetable oil that quickly ripple in the heat. Just before the oil begins to smoke, a mountain of sliced white mushrooms lands in the center, flanked by green batons of zucchini and orange carrot slices and Maui green cabbage and fresh bean sprouts. As the veggies sizzle, he stacks five thick rings of onion, pours distilled alcohol into the center, and whoosh! It ignites, sending a two-foot flame dancing above the onions. Just as quickly, the column of fire subsides, and, wielding a sharp metal cleaver in one hand and a spatula in the other, Jay-Mar chops the onion into bitesized nuggets with lightning speed. When the vegetables are perfectly al dente, he seasons them with soy sauce and tosses them with rice. “For the anniversary couple,” he says, pointing his spatula at the celebrants as he forms the fried rice into a giant heart.

Filet mignon and seafood sear on the grill as Jay-Mar mesmerizes us with stories of his travels, all the while sautéing our orders to perfection: flaky, moist fish; beef cooked medium-rare; juicy shrimp and scallops cloaked in a rich garlic-butter sauce. With steak and seafood snuggled on our plates next to Jay-Mar’s steaming fried rice, we dive in. The challenge will be to save room for dessert—we can’t miss the dessert!

As we depart after dinner, our tummies happily content, I ask Chris and Mieko, “Did he miss catching the first egg on purpose?” He sure got my attention! q Teppan-yaki Dan Sheraton Maui Resort & Spa 2605 Kā‘anapali Parkway | Reserve via Yelp or call 921-4600

Fall/Winter 2018-2019 47

Fresh-caught ‘ahi is seared, cooked rare, then brushed with a light soy glaze before being served atop rice and sautéed bok choy. If well-done is your desire, Chef will happily accommodate.

In the Kitchen

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vin utrillo �tor

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COURTESY OF HYATT REGENCY MAUI

Clockwise from top left: Marinated Vietnamese style in fish sauce, palm sugar, Maui onion and black pepper, this thick-cut Kurobuta pork chop rests on a savory bed of plum-wine demi-glacé next to bacon-potato hash, macadamia nuts and locally sourced vegetables. Hayden mango season is one of Chef Gevin’s favorite times of year, a reminder of his childhood romps with his father. Tender cuts of Durham Ranch rib-eye steak, served with Big Island Hāmākua mushrooms, shares the stage with seasonal veggies and panko-crusted corn-potato croquettes.

Classic lobster dynamite with unagi drizzle and Kewpie (Japanese) mayonnaise is topped with ikura (Sushi Chef Jin Hosono’s salmon caviar) and crab, and garnished with green onions.

“Yup, I’m 100 percent pure Filipino, born and raised on Maui,” says Chef Gevin Utrillo. After graduating from Lahainaluna High School, he worked briefly at the Hyatt Regency Waikiki, where a coworker convinced him to continue his education. “I ended up at the Art Institute of Seattle in the culinary program and later lived up and down the West Coast for six years. San Francisco. Los Angeles.” He says, “I needed to come home to Maui because I really missed the island food. And raising a child on the mainland was hard without our family’s support. I started at the Hyatt Regency Maui thirteen years ago as a cook and in 2010 Japengo opened and I’ve been here ever since.”

Utrillo came from humble beginnings, but his family—especially his father—played a big role in his eventual career. He says, “My father, Henry, moved from the Philippines to O‘ahu and soon after, a cousin on Maui [coaxed] him to move to ‘the better island.’ That’s how the Utrillo family ended up here. My dad began as a field laborer for Pioneer Mill, working his way up to luna [supervisor]. My mom worked at the local pharmacy.

Me and my two brothers had to be good because Pu‘ukoli‘i, Lahaina, was a small plantation town and everyone knew each other.” He smiles ruefully, recalling his childhood, growing up among the last generation of plantation families. The Utrillos lived on a tidy street of wooden homes with corrugated roofing and backyard gardens bursting with tomatoes, eggplants, bitter melons and calamungay trees.

“My dad would work in the hot sugarcane fields, come home at 3:30 p.m. and cook dinner for the family. He’d have the food—simple food like adobo, stir-fry, and rice—on the table by seven. I can really appreciate it

now, since I have three children, plus one more on the way.

“When my dad would go up the mountain and into the fields [to forage], I’d be the one to follow him. I loved it! We’d go pick mountain apples, guavas, mangoes and wild plums. We’d harvest green clams from the reservoir and snails from the mountain streams. My dad taught me how to clean fish when I was five years old. And I learned to eat everything!

We didn’t need money to eat good. A neighbor who caught lots of fish would come by and we traded our produce that we grew or harvested in the field. And if a party was happening, everyone contributed by bringing what they could.”

As Gevin noted in a 2014 interview (KaanapaliFresh.com/gevin-utrillo), “Growing up in Hawaii has flavored my cooking style, which is influenced by the ethnicities found all over the Islands . . . Japan, Korea, China, Thailand, Philippines, Singapore, Indonesia. . . . We take the flavors from these cuisines and prepare [them] in a modern interpretation, without compromising their authentic focus.”

And what does the chef who anchors this iconic dining spot do when he vacations? Gevin laughs. “Our family goes to Disneyland every year during Halloween. We get dressed up in costume and just have fun! As a working chef, I’m at Japengo for all the major holidays. So this has turned into our family time. My wife, Marisa, the kids and I have a blast!"

Hyatt Regency Maui Resort & Spa 200 Nohea Kai Drive 808-667-4727 Fall/Winter 2018-2019 49

Lū‘au

Hawai‘i’s quintessential feast celebrates our multicultural islands—each with a flavor all its own.

Wailele Polynesian Lū‘au

�tory by becky speere

They say that laughter is the best medicine, and Po‘ohala Productions has that covered, from the emcee’s “how to husk a coconut” demo . . . to the giggle-inducing hula lesson with audience volunteers . . . to the wisecracking master fire dancers who play catch with lit torches silhouetted against the night sky. Add an epic cascade of fire reminiscent of a Kīlauea lava flow, and you’ve got an indelible Maui moment. Tropical cocktails, wine, and Maui Brewing Company beer on tap amp up the evening as guests’ ‘ōpū (bellies) fill with mouth-watering lū‘au fare by Executive Chef Jennifer Evetushick: BBQ chicken, steamed fish in spicy ginger sauce, kālua pork, and pipi kaula poke. Pineapple upside-down cake and chocolate roulade are just two of the memorable desserts to make the evening complete. Westin Maui Resort & Spa, 2365 Kā‘anapali Parkway, 808-661-2992. Tuesday, Thursday, Sunday (and Wednesday during summer months and the holiday season), 5:30–8:30 p.m.

The expansive stage at the Hyatt’s Sunset Terrace has plenty of room for one of Maui’s largest dance troupes to shake their hula skirts, twirl Samoan poi balls, and work their artistry in thrilling torch dances, all while recounting the story of Polynesian migration to Hawai‘i. Even before those choreographic fireworks begin, you may find your mind boggled by a buffet line fifty feet long, filled with dishes that represent the islands’ first people and those who arrived later from around Top: Hawai‘i lies not far from the center of the Pacific Rim, a fact reflected in the buffet at the Hyatt’s Drums of the Pacific Lū‘au. Diverse offerings include hulihuli (rotisserie) guava-tamari-marinated chicken, imu- (underground oven) roasted pig, Chinese fried rice, and baked mahimahi with a gluten-free potato-rice crust. Left: Through costume and dance, the evening’s lively entertainment also explores the islands of Polynesia.

50 Kā‘anapali Magazine

COURTESY OF HYATT REGENCY MAUI

Drums of the Pacific Lū‘au

COURTESY OF WESTIN MAUI

Clockwise from top left: The Wailele Polynesian Lū‘au takes center stage in the Westin Maui’s scenic banquet area, with a waterfall as backdrop.

Southern-style BBQ chicken, shredded kālua pig and oven-roasted swai (an Asian saltwater fish) are some of the buffet entrées. The evening’s fire dance is not to be missed.

Fall/Winter 2018-2019 51

the world to work on Hawai‘i’s plantations. And if you follow a gluten-free diet, you’ve come to the right place—almost all the selections here are gluten free. (So is the traditional Hawaiian diet, whose staple is the highly nutritious kalo [taro] plant.

Mashed, the root becomes poi, while the leaves, long-simmered in coconut milk, meld into a creamy, spinach-like dish.) Add shredded kālua pig, unearthed from the imu (underground oven), to your plate and you’re eating like a Hawaiian! ‘Ahi poke, hulihuli (rotisserie) chicken, and island fish in a potato-rice crust with tamari mayo fit the GF bill, as do three of the six desserts that wrap up the night of feasting. Open bar with select drinks all night long, too! Hyatt Regency Maui Resort & Spa, 200 Nohea Kai Drive, 808-667-4727. Nightly, 5:30–8:30 p.m.

Legends of Kā‘anapali Lū‘au

Kā‘anapali Beach Hotel is known for its tour-de-force Sunday brunch. The lū‘au at this most Hawaiian of hotels is just as legendary. One reason is the seating: individual tables for your twosome or group. The preshow menu is a cornucopia of such

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CLOCKWISE FROM TOP LEFT: COURTESY OF HYATT REGENCY MAUI (2); KĀ‘ANAPALI BEACH HOTEL (1); JOHN GIORDANI (3)

At Drums of the Pacific Lū‘au, performers unearth the succulent kālua pig from the imu (underground oven). As night descends, fire dancers entertain the crowd.

CLOCKWISE FROM TOP LEFT: COURTESY OF SHERATON MAUI (2); BECKY SPEERE (1); SHERATON MAUI (1); JOHN GIORDANI (1)

Above, left to right: The setting for Sheraton’s Maui Nui Lū‘au at Black Rock is just a poi-ball’s throw from the beach. A fire dancer entertains the crowd.

island favorites as hulihuli (rotisserie) pig, Korean marinated beef short ribs, hibachi chicken and mahimahi in a delicate, creamy passion-fruit sauce. Assorted salads and sides—including fresh kale and grapes with balsamic dressing, locally grown steamed veggies, coconut sweet potatoes, and house-made poi—have all the makings of a backyard celebration, island-style. After the meal, settle back with another mai tai, fruit punch or Primo beer and enjoy the show. Kā‘anapali Beach Hotel, 2525 Kā‘anapali Parkway, 808-667-0128. Mondays, May–September, 5–8:30 p.m. October–April, 4:30–8 p.m.

Maui Nui Lū‘au at Black Rock

Sweeping ocean and island vistas will steal your breath away . . . and so will Tihati Productions’ hula and fire-dance finale. The menu is equally expansive: Smoky Hawaiian kālua pork; umami-packed, Asian-ginger steamed catch; tender purple sweet potato in a coconut-butter glaze; and Japanese yakisoba noodles are part of the Pacific Rim bounty gathered here on our shores. Among the desserts guaranteed to overcome your willpower are macadamia Chantilly cake, chocolate chiffon, and deconstructed coconut bread pudding: sweet taro rolls with a warm hau-

Middle photo: Lomilomi salmon, pohole (fiddlehead fern) and cucumber salad are among the buffet choices at the Sheraton’s Maui Nui Lū‘au at Black Rock.

Above: Grass-skirted wāhine perform a Polynesian-inspired dance.

Left: At Kā‘anapali Beach Hotel’s Legends of Kā‘anapali Lū‘au, audience members relax at tables in two- and foursomes—except for those brave souls coaxed to the stage to try some hula moves. Opposite page, middle: Legends of Kā‘anapali Lū‘au dancers fill the intimate stage. Opposite, bottom row, left to right: A solo dancer performs an ‘auana (modern) hula to the mahina piha (full moon). Slow-roasted hulihuli pig, baked mahimahi with creamy liliko‘i sauce, and Korean-style beef short ribs are a small part of Chef Tom Muromoto’s lū‘au feast. A fire dancer prepares for an incandescent performance.

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Above: 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. Left: The lū‘au is a culinary journey, as well, with buffet fare from Hawai‘i’s many cultures. Plated here, clockwise from top: Chinese fried rice, kālua pig, purple Okinawan sweet potatoes, lomilomi salmon, and namasu (Japanese cucumber salad). Bottom: Guests circle to watch as malo-clad men hoist the pig from the imu to a stainless-steel carrier.

The tender, fall-off-the-bone meat is shredded in the kitchen, it will reemerge as kālua pork.

pia (coconut-based) cream sauce for dipping. Enjoy mai tais and other cocktails, or nonalcoholic libations in tropical fruity blends. If your taste buds crave other fare, make your reservation for cocktails and show only. Sheraton Maui Resort & Spa, 2605 Kā‘anapali Parkway, 808-877-HULA (877-4852). Monday, Wednesday, Friday 5–8 p.m.

Maui’s longest-running lū‘au brims with aloha spirit, creating an experience as fluid and unforgettable as a hula. Bartender Eddie greets you with a warm smile, while gracious hosts and servers welcome you like family. Don’t be surprised if you start to feel like royalty—after all, you are at Royal Lahaina, where the scent of plumeria blossoms and pineapple waft on an ocean breeze. At the generous buffet, fill your plate with shredded kālua pork that steam-baked all day in the underground oven. Salt-cured salmon tossed with green onions and tomatoes (a.k.a. lomilomi salmon), sweet shoyu-glazed teriyaki chicken, and beef stirfry go hand in hand with vegetable fried rice. Time your reservation just right, and a full Hawaiian moon will pour silver on the waves as fire dancers heat up a grand finale that will have you at the edge of your seat. Royal Lahaina Resort, 2780 Keka‘a Drive, 808-661-9119. Nightly, 6–9 p.m. Closed on Halloween.

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JASON MOORE

The Myths of Maui

Best New Restaurant Mauka Makai Voted Maui’s Best New Restaurant at the ‘Aipono Awards, Mauka Makai offers stunning ocean views and flavorful dishes sourced from mauka to makai (mountain to sea). Explore their latest buffet dining options, the Friday Pa‘ina dinner and the delightful Sunday Brunch, both accompanied by live local entertainment!

PA‘INA DINNER BUFFET

At the weekly Friday Pa‘ina dinner buffet, enjoy an island-inspired feast by Executive Chef Ikaika Manaku and his culinary team. Indulge in Hawaiian favorites such as chicken katsu, banana steamed fresh catch, a signature poke bar and much more!

Offers may vary, subject to change.

The indulgent Sunday Brunch buffet serves up breakfast classics and irresistible dishes like lemongrass poached shrimp, king crab legs, prime rib and a variety of fresh salads. To complete the dining experience, mimosas and beermosas will be served.

$45 for Adults/$22 for Keiki Friday Nights 5:00PM–9:00PM

SUNDAY BRUNCH BUFFET

$49 for Adults/$18 for Keiki Sunday Mornings 10:00AM–2:00PM Offers may vary, subject to change.

For more information or to make a reservation, call 808.662.6400 or visit westinnanea.com/maukamakai.

Kids five and under eat for free. Complimentary valet parking. ©2018 Marriott International, Inc. All Rights Reserved. For full terms and conditions, visit westin.com/naneaoceanvillas.

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

Auntie’s Kitchen, The Westin Kā‘anapali Ocean Resort Villas, 6673200. Enjoy breakfast (à la carte or buffet), lunch or dinner. Fresh fish dishes, plate lunches, and burgers mingle with other local fare. Local Mixed Plate. $–$$ Beach Bar, The Westin Maui Resort & Spa, 667-2525. This oceanfront pool bar serves beer, wine and awardwinning cocktails. Light meals include seared ‘ahi wraps, stone-fired personal pizzas, Wagyu burgers, shrimp summer rolls, desserts and more. $$ 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 Cucina (gluten-free option available) and local dishes. $$ Castaway Café, Aston Maui Kaanapali Villas, 661-9091. This beachfront restaurant serves an ocean view, casual fare with a local twist, and an awardwinning wine list. American. $$ China Bowl Asian Cuisine, Fairway Shops, 661-0660. Cantonese, Mandarin and Szechwan dishes, plus local favorites like saimin and kau yuk.

Dine in, take out, or have them deliver.

Winner of Gecko Publishing’s Maui Choice Award for best Chinese cuisine. Kid-friendly. Chinese. $ Choice, Whalers Village, 667-0585.

Juices, smoothies, salads, soups and açai bowls are all made with fresh, local ingredients. Daily specials and an epic entrèe with forbidden rice and marinated broccoli in red peppersesame sauce. American. $ CJ’s Deli & Diner, Fairway Shops, 6670968. 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. Kid-friendly.

American. $

56 Kā‘anapali Magazine

Cliff Dive Grill, Sheraton Maui, 6610031. 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 Pu‘u Keka‘a (Black Rock). $$ Colonnade Café, The Westin Maui Resort & Spa, 667-2525. Treat yourself to a light breakfast or refreshing snacks beside koi-pond gardens inhabited by flamingos and swans. Selections include pastries, sandwiches, assorted wraps, smoothies, fresh fruit, Starbucks coffee and nonalcoholic specialty beverages. $$ Drums of the Pacific Lū‘au, Hyatt Regency Maui, 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-can-eat buffet of island specialties, Polynesian arts and crafts, hula lesson, and an island-wear fashion show at this production voted 2018 Silver ʻAipono Award winner for Best Lūʻau. Kidfriendly. RR. $$$$ Food Court, Whalers Village. Refresh and recharge at this fast-food emporium featuring Joey’s Kitchen, Nikki’s Pizza, Ohana Tacos, and Subway. Kid-friendly. Eclectic. $ Häagen-Dazs Ice Cream Shop, Whalers Village, 667-5377. Indulge in irresistible ice creams and sorbets, a decadent warm-brownies á la mode sundae, or a signature Dazzler frozen dessert. Kid-friendly. $ 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.

American. $ Honolulu Coffee, Hyatt Regency Maui, 661-1234. Jump-start your day with a selection of coffees, fresh-baked

DINING DIRECTORY (See map on page 14.)

Aston Maui Kaanapali Villas, 45 Kai Ala Drive Fairway Shops, 2580 Keka‘a Drive Hyatt Regency Maui Resort & Spa, 200 Nohea Kai Drive Hyatt Residence Club Maui, 180 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 The Westin Nanea Ocean Villas, 45 Kai Malina Parkway Whalers Village, 2435 Kā‘anapali Parkway pastries, tropical-fruit smoothies and açai. $ Hula Grill, Whalers Village, 667-6636.

Winner of the 2018 Silver ‘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. Kid-friendly.

Hawai‘i Regional. $$–$$$ Inu Pool Bar, The Westin Nanea Ocean Villas, 662-6400. Sip hand-crafted cocktails and local draft beers paired with beyond-average bar bites like crispy buffalo tako (octopus), poke bowl, or beer can chicken. American, Hawai‘i Regional. $$ Island Press Coffee, Fairway Shops, 667-2003. Maui-grown coffee, breakfast, sandwiches, beer, wine, ice cream and Maui-made kombucha, indoor/outdoor seating, free Wi-Fi. $ Island Vintage Coffee, Whalers Village, 868-4081. Perk up with a cup of coffee, or fill up with a hearty selection of açai bowls, sandwiches and salads. $ Japengo, Hyatt Regency Maui, 6674727. Winner of 2018 Silver ‘Aipono Awards for Best Asian Cuisine and

Best Sushi, and honorable mention for Best Pacific Rim Cuisine. 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.

Seasonal pairing dinners and special events. Sushi/Pacific Rim/Asian. RR. $$$ See story on page 48.

Joey’s Kitchen, Food Court, Whalers Village, 868-4474. Food-court fare gets a gourmet upgrade with dishes like braised short-rib pho atop housemade rice noodles, corn and sweet Filipino peppers in a rich ginger beef broth. Asian Fusion. $ Kā‘anapali Grille & Tap Room, Marriott’s Maui Ocean Club, 6677733. 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. American. $–$$ Kai Ala Market, The Westin Kā‘anapali Ocean Resort Villas, 662-2676.

Purchase ready-to-cook items and sundries at this well-stocked grocery.

Choose from an appealing selection of marinated meats, fresh vegetables, salads, and more. It’s also a great place to pick up pastries, sandwiches,

snacks, and beverages before you head off to explore the island.

American. $ Lahaina Provision Company, Hyatt Kā‘anapali Beach, 662-1000. Choose from fresh pastries, grab-and-go goodies, made-to-order sandwiches, salads and hot foods, plus a fine selection of wines and fresh produce.

American. $ 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 shelllei greeting and welcome cocktail, followed by a feast of island fare prepared by award-winning chefs.

May–September. RR. $$$$ Leilani’s on the Beach, Whalers Village, 661-4495. Snack on coconut shrimp, calamari, sashimi, burgers or fish tacos while enjoying the view of sparkling sands from the open-air Beachside Grill. Or dine on fire-grilled daily catch, herb-roasted jidori chicken, or prime rib while overlooking the ocean. 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 poke bowls, sandwiches and salads 11 a.m.– 3 p.m., and tropical cocktails like the classic Black Rock mai tai (light and dark rum, island fruit juices, and more than a splash of aloha). American. $$ Maui Grill Kaanapali, 2291 Kā‘anapali Pkwy., 667-6100. A wide selection of televisions make it easy to catch your favorite game, including NBA, NCAA, NFL and hockey. Late-night entertainment and drink specials throughout the week. At the entrance to Kāʻanapali Resort. American. $-$$ 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.

Kid-friendly. Pacific Rim. RR. $$$$ Mauka Makai, The Westin Nanea Ocean Villas, 662-6400. Inspired by the ancient Hawaiian way of life in the ahupua‘a (traditional Hawaiian land division), Executive Chef Ikaika Manaku’s menu honors the farming and fishing cultures of old Hawai‘i with contemporary flair.

Hawaiʻi Regional. $$$$ Monkeypod Kitchen, Whalers Village, 878-6763. Locally sourced ingredients shine at this Peter Merriman restaurant

that dishes up pizza, burgers, tacos and ramen. Their best-selling Monkeypod Mai Tai is topped with honey-liliko‘i (passion fruit) foam.

Hawaiʻi Regional. $$ The Myths of Maui Lū‘au, Royal Lahaina Resort, 661-9119. Maui’s longest-running oceanfront lū‘au travels through time and space to reveal the stories of Hawai‘i, Tahiti and Samoa through music, song and dance. Nightly June–August; closed Saturdays September–May. Kidfriendly. Hawaiian. RR. $$$$ Pailolo Bar & Grill, The Westin Kā‘anapali Ocean Resort Villas, 6673200. 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.

American. $$

NEED MORE MAUI DINING OPTIONS?

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Pau Huaka‘i Tiki Bar, Hyatt Residence Club Maui, 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 8 p.m.; limited bar fare till 8 p.m. American. $ Pūlehu, an Italian Grill, The Westin Kā‘anapali Ocean Resort Villas, 6673254. Chef Jesse Pita creates classic Italian cuisine with a fresh, sustainable twist. Winner of Maui Nō Ka ‘Oi Magazine’s 2016 Silver ‘Aipono Award for Best Italian Restaurant, it’s the perfect place to enjoy risotto-crusted fresh catch, house-made lasagna, tender rib eye, and fine wine. Italian.

RR, OpenTable.com $$$ Pu‘ukoli‘i General Store, The Westin Kā‘anapali Ocean Resort Villas, 6673200. Carryout baked goods, deli sandwiches, salads, marinated meats for grilling, ice cream, and the store’s specialty: homemade pizzas.

American. $ Relish Burger Bistro, The Westin Maui Resort & Spa, 667-2525. This family-friendly outdoor venue features a poolside garden setting and bar area with TVs for sports fans. Menu includes à la carte and buffet breakfast as well as all-day dining and loungestyle selections at night. Enjoy classic burgers, salads, sandwiches, fish tacos, saimin bowls, and local plate lunches.

American/Hawai‘i Regional. $$-$$$ Relish Oceanside, The Westin Maui Resort & Spa, 667-2525. 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 blue

Fall/Winter 2018-2019 57

crab and macadamia-nut mahi mahi, bone-in rib eye, pork belly buns, and seared ‘ahi. Save room for delectable desserts. Contemporary. OpenTable. com $$–$$$ ROCKsalt, Sheraton Maui, 921-4600 American-style breakfast classics start the day. At dinner, enjoy globally inspired creations such as smoked char siu tako or coconut titiyas that come in small plates perfect for sharing, or large plates that feature steak, fish, lamb and chicken.

American/Hawaiʻi Regional. $$$ Round Table Pizza, Fairway Shops, 662-0777. Try local favorite Maui Zaui: ham, bacon, pineapple, Roma tomatoes, red and green onions, and three cheeses atop Polynesian-style red sauce. Kid-friendly. American. $$ 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-nutcrusted mahimahi with lobster butter sauce, are menu standouts. Save room for the award-winning chocolate soufflé. Hawai‘i Regional. RR. $$$.

Royal Ocean Terrace Restaurant & Lounge, Royal Lahaina Resort, 661-

58 Kā‘anapali Magazine

9119. At sunset, a traditional torchlighting 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 fresh ‘ahi poke bowl, while a graceful hula dancer and solo musician perform Hawaiian classics.

Kid-friendly. Hawai‘i Regional. $$ Royal Scoop, Royal Lahaina Resort, 661-3611. Continental breakfast items, deli sandwiches, specialty coffees, frozen yogurt, and Maui’s own Roselani ice cream. $ Sea Dogs Snack Bar, The Westin Maui Resort & Spa, 667-2525. Hot dogs, popcorn, shave ice, nachos and sandwiches; pick up a snack at this oceanside spot on your way to the beach or other adventures. $–$$ 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. 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. $ 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. American. $$ Teppan-yaki Dan, Sheraton Maui, 921-4600. Watch your skillful chef prepare succulent steak, lobster, shrimp, scallops, and fresh fish to perfection right before your eyes Japanese/Steak & Seafood. RR. $$$ See story on page 44.

Tiki Bar & Grill, Kā‘anapali Beach Hotel, 667-0163. Have your picture taken next to the largest tiki in Hawai‘i at Maui’s only outdoor tiki bar. Munch on appetizers, salad, pizza, or a sandwich at this relaxed poolside venue. American. $ 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 Grabn-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.

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 addons, premium Roselani ice cream, and homemade tropical-flavored syrups like liliko‘i and coconut. 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.

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. Kid-friendly.

Hawaiian. RR. $$$$ Yogurtland, Whalers Village, 661-9834. Create your own frozenyogurt concoction from myriad flavors and toppings. Kid-friendly. $

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Muscle Your Way into Heaven

Our intrepid reporter challenges himself at BeachFit . . . and receives his just reward. �tory by kyle ellison | Photography by jason moore

60 Kā‘anapali Magazine

After your workout, chill out in Heavenly Spa’s oceanview Relaxation Lounge, where you can sip a juice trio packed with spinach, parsley, papaya, mango, carrot, and turmeric before your massage. Or refuel with a Greek yogurt parfait topped with berries, honey, chia, lavender, granola and flax seed.

Back in my college days, the acronym AMRAP (As Many Rounds As Possible) would have referenced a day at the pool bar.

Fifteen years later, I’m tracking the number of pushups—not drinks— that I can finish in a set amount of time as I kick off a morning of wellness activities at The Westin Maui Resort & Spa. The workout begins at 7 a.m. on the grass in front of the beach path, where I meet Janet, our CrossFit instructor, for some circuit training.

Dubbed “BeachFit” (since we’re steps from the sand), the forty-fiveminute session calls for multiple AMRAPs: four-minute circuits of sit-ups, lunges, sprints, burpees and targeted bodyweight movements.

Four minutes might not sound long, but these high-intensity workouts are designed to get your muscles shaking in less time than it takes to order your morning coffee. The workout begins with some stretching and yoga, but by minute two of the first AMRAP, I’m already feeling the burn.

That said, as I cycle through sit-ups while tracking a cloud that’s lazily drifting toward Lāna‘i, I realize this is a far better experience than working out in a gym. There’s no whirr of a ceiling fan, just palm fronds rustling in the cooling ocean breeze. Our music is the crash of the surf; a dip in the ocean, less than fifty feet away, is a much more energizing end to a session than heading off to the showers.

The outdoor setting is also less intimidating than a CrossFit gym, or “box,” which makes it a welcoming venue for anyone who’s new to this style of training. Or, if you’re a regular face at your local box, it’s an easy way to keep up with your workout. “A lot of people use this as a way to Fall/Winter 2018-2019 61

The firm, slow strokes of deep-tissue massage can relieve chronic tension by targeting the deepest layers of muscles—particularly in the neck and back.

It’s also been shown to help decrease everything from stress to arthritis pain and high blood pressure. At Heavenly Spa, it’s the perfect complement to a BeachFit workout and morning of muscle rehab.

stay on their routine,” says Sheila Bracewell, the director at Heavenly Spa, who also oversees BeachFit. “It’s also a great way to combat jet lag.”

With muscles quivering from the AMRAP circuits, I’m eager for the morning’s second experience: Heavenly Spa’s fifty-minute deep-tissue massage.

Yes, I’m a guy who just crushed a workout, and I am going for a massage at a place called “Heavenly.” But as I slip into a long white robe and prepare to relax in the steam room, I’m reminded that massage— and its therapeutic benefits—are vital components in wellness. Muscle recovery is just as important as working them out in the first place, and a BeachFit session followed by massage is the yin meets yang, the push meets pull, of powering your body’s muscles to the limit and then giving them time to heal.

After savoring some strawberries in the ocean-view lounge, I talk with Paris Murakami, my massage therapist, about particular areas of concern.

I’m an avid paddler and the father of toddlers, so it’s no surprise that my back and shoulders are in serious need of attention. My hamstrings and quads are sore from the morning’s lunges; a deep-tissue massage will not only eliminate the kinks, but also further the muscle lengthening I achieved during my BeachFit session.

Paris gets to work on my back, and within two minutes—just like in BeachFit—I’m already feeling the burn.

62 Kā‘anapali Magazine

“Deep tissue,” Sheila tells me later, “is incredibly therapeutic, and if you’re trying it for the first time, don’t be afraid, because you’re the one in control.”

She’s right. When Paris asks if I’m comfortable with the level of pressure, I admit that it’s strong but he shouldn’t back off; it’s that healing, “good type of hurt.”

The session ends with some Yoga Balm oils for added muscle and joint relief. I feel like I’m floating as I sip cucumber-mint-infused water and saunter toward the sauna.

I’ve taken care of my body—twice—and it’s only 10 a.m., so the rest of the day is entirely guilt-free if I want to imbibe or indulge. Mainly, I feel energized and ready to take on more Maui adventures.

Before I carpe diem, however, I plan to enjoy this sauna, and linger here a little bit longer, savoring some morning “me-time.”

BeachFit sessions take place on Thursday mornings at 7 a.m. $20 for Westin guests, $25 for other visitors and residents. Fifty-minute deep-tissue massage: $165. Contact Heavenly Spa for more information.

Heavenly Spa by Westin The Westin Maui Resort & Spa 2365 Kā‘anapali Parkway | 808-661-2588 WestinMaui.com

Fall/Winter 2018-2019 63

�tory by kyle ellison

With eleven courts, daily clinics, and the state’s only PlaySight SmartCourt system, the Royal Lahaina Tennis Ranch is arguably Maui’s best tennis center. That isn’t just an opinion; in 2014 and 2016 the United States Tennis Association named it Hawai‘i’s “Facility of the Year.” This welcoming venue, just steps from the beach, has long attracted high-caliber talent—including the world’s top pros.

This September, two of the game’s greatest players add their names to that list when Mike and Bob Bryan come to Kā‘anapali for the annual High Powered Doubles Tennis Camp.

Having won 116 professional titles (including every Grand Slam, the Davis Cup, and the 2012 Olympics), the “Bryan Brothers” are not only the most decorated doubles duo in history—they’re the best possible people from which to learn the game of doubles.

“Singles is more about endurance” say the Bryans, “whereas doubles is more strategic and it’s key to have a game plan. We’ll teach you to communicate, attack your opponents’ weakness, and how to hide your own.”

Behind the camp is Cathy Nicoloff, a Royal Lahaina teaching pro who has partnered with Wimbledon doubles finalist and Olympic coach Tom Gullikson to provide an intimate, intensive experience where “you’ll not only learn to make choices as a team, but know how to select the shots and placement that make the most sense at the time.”

64 Kā‘anapali Magazine

Above: Bob and Mike Bryan, the winningest professional doubles duo of all time, will share their secrets at the High Powered Doubles Tennis Camp at the Royal Lahaina Resort. Below: The tennis center’s proximity to the ocean is an extra perk for camp guests—who’ll be staying in oceanfront rooms.

TOP: KEVIN C. COX; BOTTOM: COURTESY OF ROYAL LAHAINA TENNIS RANCH

Seeing Doubles

aCe YOuR PaRTY

DAVID A. RAMOS

Coaches like legendary Tom Gullikson will provide on-court instruction on topics related to doubles, such as off-the-ball movement, serve placement, and effective communication with your partner.

Off-the-ball movement and court positioning are key, and rather than taking years to learn the nuance that goes into doubles, the thirty guests who join in the camp will take home that knowledge in only four days of personalized oncourt coaching.

In addition to Nicoloff, Gullikson, and the Bryan Brothers, U.S. National Women’s Team coaches Roger and Chani Anderson will preside over sixteen hours of instruction and video analysis of your strokes.

What the camp doesn’t include is an exhibition match between the famous coaches. What it does include is the chance to play with the pros.

“If you want to watch them, you can see them on TV,” says Nicoloff. “This camp lets you

experience that level for yourselves, and I guarantee you will not be disappointed.”

The High Powered Doubles Tennis Camp takes place September 26 through 30, 2018, and is open to players with a 4.0 to 5.5 rating. The $3,895 fee includes oceanfront accommodations at Royal Lahaina Resort, a welcome reception, and daily breakfast and lunch.

Shared accommodations: $3,595. For more information or to reserve your spot, contact Cathy Nicoloff at 808-264-0752 or RoyalLahaina.com.

Royal Lahaina Tennis Ranch Royal Lahaina Resort 2780 Keka‘a Drive | 808-667-5200 TennisMaui.net

Picture the scene: You’re relaxing on a couch, sipping locally brewed beer, and snacking on pūpū (appetizers) freshly prepared by one of Maui’s top chefs. The sun is dipping low, a DJ is spinning tunes, and you’re surrounded by friends, visitors and island residents. No, this isn’t a new Maui nightclub—it’s the driving range at Kā‘anapali Golf Courses, and it’s your turn up at the tee. DRIVE is a monthly event that fuses golf with all the swank of a big night out on the town. It features ten lounges, each accommodating up to ten friends who can alternate between socializing and enjoying a friendly competition: choosing teams and taking turns teeing off toward targets. To reserve a lounge ($500), contact Sutee Nitakorn, PGA head golf professional, at SNita korn@KaanapaliGolfCourses.com.

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Fall/Winter 2018-2019 65

Hula o Nã Keiki Some of the finest young dancers compete in ancient and modern hula, chant, and costume in this annual competition, happening November 9 and 10 at Kāʻanapali Beach Hotel. The weekend also features live Hawaiian entertainment, arts and crafts, and cultural workshops in the hotel’s Tiki Courtyard. Past workshops have included lauhala weaving, lei making, and more. Tickets available starting September 1 in the hotel’s lobby—and go fast! 667-0129; KBHMaui.com 66 Kā‘anapali Magazine

©AUBREYHORD

 SEE

SEE LEARN DO

TOP LEFT: COURTESY OF WHALERS VILLAGE; TOP RIGHT: COURTESY OF TERALANI; MIDDLE: BRIAN SPURLOCK; BOTTOM: ADELLE LENNOX;

Outdoor Movie Nights

Enjoy a good film and the great outdoors. Whalers Village hosts a free movie every Tuesday and Thursday on the lower level. Shows start fifteen minutes after sunset. Bring a beach mat, blanket or low beach chair and enjoy a family-friendly screening under the stars.

Bring your own snacks, or purchase them at one of the mall’s venues. Call 661-4567 or visit WhalersVillage.com.



Whale Watching

Maui’s most beloved wintertime visitor arrives to much fanfare: 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 December 15 through April 15, and whale sightings are guaranteed during the height of whale season, January 1 through March. Visit Teralani.net or call 661-SAIL (7245).

Maui Jim Invitational

Top collegiate teams battle it out at this popular event thatʻs been giving basketball fans something extra to celebrate on Thanksgiving weekend since 1984. This yearʻs field includes host Chaminade, Arizona, Auburn, Duke, Gonzaga, Illinois, Iowa State, San Diego State and Xavier, comprising one of the most decorated fields in the tournament’s thirty-four-year history.

Combined, the teams own 196 NCAA Tournament berths, including 27 Final Four appearances, and 197 conference regular season and tournament championships. MauiInvitational.com

Friday Town Parties

Maui’s small towns each have a charm and character all their own—and each hosts a family-friendly party one Friday per month, with live music, food, arts and crafts, and specials at local stores. The revelry rotates throughout the island: Wailuku on the first Friday, Lahaina on the second Friday, Makawao on the third, and Kīhei on the fourth. If a month has a fifth Friday, the party moves to neighboring Lānaʻi. MauiFridays.com

Halloween in Lahaina

Front Street closes to vehicular traffic as ghosts, superheroes, and other masked revelers converge for ghoulish fun. 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 a DJ will spin tunes from 6:30 to 9:30 p.m. Info at VisitLahaina.com Fall/Winter 2018-2019 67

 LEARN

Chef Demonstrations

BLINNK PHOTOGRAPHY

If the way to your heart is through your stomach, this culinary series is for you.

Join Westin’s Fire up the Fun at The Westin Kāʻanapali Ocean Resort Villas on Fridays at 4 p.m., and The Westin Nanea Ocean Villas on Thursdays at 4:30 p.m. Learn about island cuisine and cooking techniques, and treat your taste buds with samples of the chef’s favorite dishes, paired with a handcrafted cocktail.

Reservations: 667-3254

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String Along

TOP: COURTESY OF KĀ‘ANAPALI BEACH HOTEL/AUBREY HORD PHOTOGRAPHY; MIDDLE RIGHT: JOHN GIORDANI; LEFT: LAHAINA RESTORATION FOUNDATION

Kiakahi Fitness

Kiakahi Maui’s trainers can’t promise you a body like Polynesian powerhouse Dwayne “The Rock” Johnson, but they do offer a fun alternative for breaking a sweat: movement inspired by Polynesian dance, Hawaiian martial arts and Makahiki games—an ancient tradition in which competitors display their skills and athleticism. Participants will also challenge their minds as they learn Hawaiian words, phrases and values. Thursdays, 8 a.m. at The Westin Kāʻanapali Ocean Villas. $65 per person (ages 12 and older). Reservations: 667-3254, or visit the concierge desk.

This plucky little instrument is a local favorite, beloved by everyone from backyard strummers to Hawaiʻi’s top entertainers. Over the decades, a surprising array of celebrities have also found the humble ‘ukulele appealing—from Arthur Godfrey to Elvis Presley, from The Cars’ Greg Hawkes to the Dresden Dolls’ Amanda Palmer. All three of the Beatles who played guitar also performed on ‘ukulele. Guests at Sheraton Maui Resort & Spa can now follow suit, thanks to the resort’s new, complimentary ʻukulele lender program. Visit the front desk to borrow an instrument, which is then yours to play for up to forty-eight hours. At the hotel’s Shaka Shack, beginners can learn basic chords and songs with cultural advisor Jack Stone.

Sheraton-Maui.com

Hale Pa‘i Print Shop

Until the early 1800s, Hawaiʻi was a nonliterate society. By the end of that century, it was one of the most literate on Earth. At the heart of this written-word revolution was Maui’s first print shop, Hale Paʻi, now a museum. Located on the historic Lahainaluna High School campus, it’s open 10 a.m. to 4 p.m. Monday through Wednesday. For details, visit LahainaRestoration.org.

Snorkel Talks at Hyatt

It’s common practice to be polite in someone else’s home, but when it comes to our underwater neighbors, many folks don’t know proper behavior. Learn your ocean p’s and q’s Mondays at 1 p.m. through August in a Snorkel Talk at Japengo Lounge. A marine naturalist from Maui Ocean Center discusses coral protection, fish and turtle identification, safety tips, reef etiquette, and ocean conservation. Open to Hyatt guests.

Weaving Conference

Groves of hala (pandanus) trees greeted the first Polynesians to paddle ashore here. Peoples across the Pacific used every part of the plant, including the threeto-six-foot-long lauhala (hala leaves). Immerse yourself in an ancient craft at the inaugural Ola I Ka Pū Hala weaving conference, October 17 through 20, 2018, at Kāʻanapali Beach Hotel. Nearly two-dozen lauhala masters will guide participants in weaving lauhala, ʻieʻie (woody vine woven into baskets), kōkō (knotting a net carrier), and ʻupena (fishnet). The event includes a craft fair, displays, presentations and silent auction. To register, visit KBHMaui.com/hawaii-culture/weaving.

Fall/Winter 2018-2019 69

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Westin Maui Watermen

JOSHUA MARTINEZ PHOTOGRAPHY

If you love the beach, show it some love! The Westin Maui Resort & Spa’s Westin Maui Waterman program invites guests to join in beach cleanups and ocean adventures with paddleboarders, boat captains, canoe racers, and others who are passionate about the water and environment. Join these ocean ambassadors—including world-champion waterman Zane Kekoa Schweitzer, pictured at right—in a two-hour beach cleanup and environmental talk story at 8 a.m. the first Friday of every month. Or work up a sweat with Ka‘anapali Surf Club along a stand-up paddle course from North Kāʻanapali Beach to The Westin Maui. Discarded pillowcases are used as trash bags for beach cleanups, and participants get a souvenir pillowcase to start their own initiative back home. WestinMaui.com

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LEFT: COURTESY KAANAPALI SURF CLUB; RIGHT: SHUTTERSTOCK; MIDDLE RIGHT: COURTESY OF SHERATON MAUI; BOTTOM: KĀ‘ANAPALI GOLF COURSES

Aqua Glider

Sure, we mortals haven’t figured out how to walk on water yet, but thanks to Kaanapali Surf Club’s new Hobie Mirage Eclipse, we can come pretty close. Dubbed the “Aqua Glider,” this pedal-powered watercraft is a hybrid stairstepper/stand-up paddleboard. Handlebar steering lets you navigate the colorful coral reefs along Kāʻanapali Beach while gliding above the surface. Aqua Gliders are available to rent exclusively at Kaanapali Surf Club sites throughout the resort. See map for locations.

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Mai Tai Party

The mai tai is more than a drink. For many, it’s a happy place that invokes images of sunsets on sandy beaches, cobalt waters and tropical islands. At Aston Maui Kaanapali Villas’ weekly mai tai party, guests can have it all—no daydreaming required. Enjoy the hotel’s signature mai tai, socialize with hotel staff and fellow guests, and participate in games and giveaways every Wednesday at 3:30 p.m. AstonMauiKaanapaliVillas.com

Beachside S’mores

August 10 marks a day dedicated to celebrating the gooiest summertime staple of our youth—National S’mores Day! Guests of Sheraton Maui Resort & Spa can enjoy a taste of the hotel’s beachside s’mores program any day. Choose from two s’mores kits— traditional or local style—grab a seat at one of the resort’s oceanfront firepits, and roast those marshmallows to perfection while watching Sheraton’s iconic evening cliff dive off Puʻu Kekaʻa (nicknamed “Black Rock”). Purchase a kit through in-room dining between 8 and 11 a.m., and it will be delivered directly to your room.

Hawaii Food and Wine Fest

This statewide festival brings its epicurean pleasures to Kāʻanapali October 19 to 21, 2018. Founded by James Beard Awardwinning chefs Roy Yamaguchi and Alan Wong, the event features wine tastings, cooking demos, excursions and more, including the kickoff Roy’s Golf Classic.

HawaiiFoodAndWineFestival.com

Kids Golf Free

Has your mini-me inherited your love of golf? If so, Kāʻanapali Golf Courses has you in mind. During its annual Juniors Play Free—Bring the ʻOhana Program through August 31, 2018, one junior golfer, age seven to seventeen, can play or ride for free when accompanied by a paying adult on the Kāʻanapali Kai course, or after 3 p.m. on the Royal Kāʻanapali. Cost per additional junior is $49 and $39, respectively. To reserve a tee time, call the pro shop at 661-3691. KaanapaliGolfCourses.com Fall/Winter 2018-2019 71

from the beach park south of the Hyatt, along Kā‘anapali Beach to Pu‘u Keka‘a (Black Rock) and back.

Learn more at KomenHawaii.org.

See story on page 38.

October 14 Maui Marathon, Hoʻokele St., Kahului, to Whalers Village This scenic marathon starts in Kahului and leads past panoramic ocean views before ending at Whalers Village in Kāʻanapali. Not ready to run 26.2 miles? Sign up for the marathon relay, half-marathon, 10K or 5K happening the same day. Westin Maui Resort & Spa hosts a Health and Fitness Expo featuring shopping, entertainment, and seminars October 13, 9 a.m.–5 p.m. MauiMarathonHawaii.com

Hala weaving conference, October 17–20

KĀ‘ANAPALI EVENTS Ongoing 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. Upcoming Maui Tastemakers menus will feature Maui Brewing Company on September 8 and Haliʻimaile Distilling Company on December 8. JapengoMaui.com September 2 Maui Channel Swim, Lānaʻi to Maui The Pacific Ocean sets the stage for this 9.5-mile relay across the sometimestreacherous ʻAuʻau Channel. Race concludes at Kāʻanapali Beach fronting Kāʻanapali Beach Hotel.

Come cheer the swimmers on!

MauiChannelSwim.com September 26–30 High Powered Doubles Tennis Camp, Royal Lahaina Tennis Ranch Mike and Bob Bryan, a.k.a. the “Bryan Brothers,” lead this intimate four-day camp that focuses on 72 Kā‘anapali Magazine

the art of doubles and strategies of the game. Open to players with a 4.0 to 5.5 rating. The $3,895 fee includes oceanfront accommodations at Royal Lahaina Resort, a welcome reception, and daily breakfast and lunch. Shared accommodations: $3,595. For more information or to reserve your spot, contact Cathy Nicoloff at 264-0752. See story on page 64.

October 12–14 Royal Lahaina Fall Classic, Royal Lahaina Tennis Ranch Includes men’s and women’s singles and doubles at the 3.0–4.5 and open levels.

RoyalLahainaTennisRanch.com October 13 Maui Paddle for a Cure, Hanakaoʻo Beach Park.

Hyatt Regency Maui Resort & Spa cosponsors this noncompetitive event for canoe, kayak and stand-up paddleboard. There’s lots of camaraderie and fun, all for a worthy cause: the nonprofit Susan G. Komen Hawaii’s mission to promote breast-cancer awareness and prevention. Participants paddle

October 17–20 Ola I Ka Pū Hala weaving conference, Kāʻanapali Beach Hotel Master weavers from throughout Hawai‘i share their knowledge and skills to perpetuate this beloved and ancient art. Participants from beginning to advanced levels will spend four days immersed in hands-on learning. Options for weaving classes include lauhala (hala leaves), ʻieʻie (woody vine woven into baskets), kōkō (knotting a net carrier) and ʻupena (fishnet). The hotel also hosts a craft fair, displays, presentations and a silent auction. Registration forms available online at MauiWeavingConference.com.

For more information contact Gayle Miyaguchi at 667-0219 or gmiyaguchi@kbhmaui.com.

October 19–21 Hawai’i Food & Wine Festival Two of Hawai‘i’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 with Roy’s Golf Classic on the Royal Kāʻanapali Course, followed by Spiked!—a dinner prepared by thirteen renowned chefs at Sheraton Maui Resort & Spa on Saturday. On Sunday, the Hyatt Regency Maui hosts a seven-course dinner prepared by chefs from Hawaiʻi, California, Louisiana and Washington.

HawaiiFoodAndWineFestival.com

November 9 & 10 Hula o Nā Keiki, Kāʻanapali Beach Hotel Some of the finest young dancers compete in ancient and modern hula, chant, and costume. Though the event has grown over the years from a single-day affair to an entire weekend of Hawaiian arts and music, the objective remains the same—to educate children in the ways of Hawaiian kūpuna (ancestors) to carry the culture forward. The weekend also features workshops, demos and displays of Hawaiian arts and crafts, entertainment and more.

HulaONaKeiki.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, which goes on display at the resort for one and all to view.

Sheraton-Maui.com December, TBD Holiday Festivities, Westin Kāʻanapali 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.

WestinKaanapali.com January 1, 2019 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 20 World Penguin Day, Hyatt Regency Maui Resort & Spa The hotel celebrates its seven African black-footed penguins with themed festivities beginning at 9:30 a.m. The penguins are part of the wildlife program at the resort, which is home to such exotic animals as cranes, swans, flamingos and parrots. Maui.

Regency.Hyatt.com

COURTESY OF KĀ‘ANAPALI BEACH HOTEL/AUBREY HORD PHOTOGRAPHY

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Make cherished memories at Maui’s most exciting lu‘au!

Stunning sunset views from the oceanside 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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200 NOHEA KAI DRIVE, KA‘ANAPALI HYATT CONCIERGE 808.667.4727

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May not be combined with other offers. A Tihati Production. The trademark HYATT and related marks are trademarks of Hyatt Corporation. ©2018 Hyatt Corporation. All rights reserved. TA-161-564-6720-01

Calendar

Made in Maui County Festival, November 3

MAUI EVENTS

September 8 Lā ʻUlu (Breadfruit Day), Maui Nui Botanical Gardens, 150 Kanaloa Ave., Kahului This annual ʻulu (breadfruit) festival includes live entertainment, ‘ulu cooking demonstrations, Hawaiian cultural activities and a plant sale.

Admission is free. 249-2798; mnbg.org September 14–November 9 Mālama Wao Akua, Hui Noʻeau Visual Arts Center, 2841 Baldwin Ave., Makawao The Hui and East Maui Watershed Partnership collaborate on this multimedia juried exhibition to raise awareness about the importance of protecting native species and the forested upper regions of our islands’ watersheds.

572-6560; HuiNoeau.com 74 Kā‘anapali Magazine

September 22 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 are 5 to 9 p.m. 661-3262; LahainaRestoration.org September 30 Maui ʻUkulele Festival, Maui Arts & Cultural Center’s A&B Amphitheater, 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.

242-7469; MauiArts.org October 4–7 Maui Fair, War Memorial Complex, 700 Halia Nakoa St., Wailuku 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 31 Halloween in Lahaina Front Street closes to vehicular traffic as ghost, goblins and other masked partygoers come out for a night of ghoulish fun. VisitLahaina.com November 3 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 and fresh produce to jewelry and collectibles—all in one convenient outdoor venue. Activities include product demonstrations, a fashion show, prize drawings and more.

8:30 a.m.–4:30 p.m. Arrive early for the best selection, or purchase tickets for the advance shopping day on November 2, 1:30–6 p.m.

MadeInMauiCountyFestival.com November 19–21 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 weekends since 1984.

MauiInvitational.com December 1 Wreath Making with Native Plants, Maui Nui Botanical Gardens, 150 Kanaloa Ave., Kahului Besides food and wildlife habitat, native plants provide great beauty all year long. Learn how to braid them into a wreath with Maui Nui Botanical Gardens’ executive director Tamara Sherrill.

Reservations: 249-2798 or info@ mnbg.org; mnbg.org January 2–6, 2019 Sentry Tournament of Champions, The Plantation Course, Kapalua The season opener for the 2019 PGA Tour features a winnersonly format of 2018 champions.

PGATour.com Events are subject to change.

Please call the venue to confirm before heading out.

COURTESY OF MADE IN MAUI COUNTY FESTIVAL

August 24 Photographer Susan Middleton, Maui Arts & Cultural Center, One Cameron Way, Kahului The Merwin Conservancy presents photographer Susan Middleton, who will present portraits of rare Hawaiian flora and fauna from her book Remains of a Rainbow, followed by a look at marine invertebrates from her book Spineless. Reception with live music and book signing follows. 7 p.m. 242-7469; MauiArts.org

Pick your paradise

Your personal paradise awaits on the spectacular shores of Kaanapali Beach, under swaying palms at Coconut Grove, or atop rugged lava-lined Kona coasts. Our suite of distinctive properties on Maui, Kauai and the Island of Hawaii offers stunning views, prime locations and authentic Hawaiian hospitality with every visit.

Distinctive Properties, Island Values.

For reservations, call 800-22-ALOHA or visit HawaiianHotels.com

KĀ‘ANAPALI’S NEWEST DINING DESTINATION Craveable, eclectic share plates with a global flair Dinner: 5:30–9 PM Live entertainment on Friday & Saturday evenings

Reservations: 808-921-4600 or visit Yelp Rocksaltmaui.com | IG: @rocksaltmaui Located at Sheraton Maui Resort & Spa in Kaanapali, 2605 Kaanapali Parkway