Hawaii Inside Out Nov/Dec 2015 by Morris Media Network

Dine Around Town for Seven Days

Restaurant Week returns with participants providing special menus and deals

OAHU

NOVEMBER/DECEMBER 2015

HOLIDAY CHEER “The Nutcracker” tradition continues

FLYING HIGH

Gala dinner to benefit the Pacific Aviation Museum

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Usher in the new year with food that brings luck and fortune

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farmers market m a r k e t o n t h e p l a z a | t h u r s d ay s 4 – 8 p m Local Farmers & Producers: • Fresh local seasonal fruit and value added products • Fresh local vegetables and value added products • A variety of fresh local fruit and healthy juices

• Fresh roasted macadamia nuts and products from the Big Island • Hawaiian salts, rubs and sauces • Frozen fruit treats

• Big Island coffee

• Poke, laulau and kalua pig bowls

• Hawaiian honey from the islands • Locally grown and produced chocolates

• Farm fresh goat cheese products and salsas

• Locally baked goodies and other sweets and treats

Open 365 Days, 10am–10pm Located on Lewers Street between Kalakaua Avenue & Kalia Road +1 808.931.3591 WA I K I K I B E AC H WA L K .c o m

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InsideOut OAHU

NOVEMBER/DECEMBER 2015

FEATURES

What was, is ... and will always be at Mauna Kea Developed by Laurance Spelman Rockefeller, the Mauna Kea Beach Hotel celebrates its jubilee anniversary. By Simplicio Paragas

“This place has always restored my body and soul.” — Nowa Condley Triolo

Usher in the new year by having some lucky food Fortune is sure to follow should you eat some sashimi, ozoni, dim sum and pork. By Simplicio Paragas

“D.K.’s mom started the tradition of making ozoni on New Year’s Eve and Day, so now our chefs continue the tradition.” — Ivy Nagayama

InsideOutHawaii.com NOVEMBER/DECEMBER 2015

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Soaring to new heights at Pacific Aviation Museum Annual gala dinner to feature special cocktails and multi-course menu. By Simplicio Paragas

“We want to build roots and longevity with this fundraiser. We want to take it to a new level.” —Holly Peterson

©DANA EDMUNDS

Sushi is rife with symbolism, from fertility and longevity to fortune and luck.

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l d Specia Early Birinner for $40.

d 4-course from Seating m only. o 5:00p t m p 0 4:0 m ours fro Happy H 0pm and -6:0 . 4:00pm -10:00pm m p 9:00

An Exquisite Experience Awaits You

award winning • The Zagat Award —Honolulu Hottest Restaurant • Hale Aina Award —Honolulu Magazine Readers • Ilima Award —Honolulu Star Advertiser Readers • People’s Choice Award —Hawaii Magazine Readers • 10 Best Restaurants in Hawaii Award —The Culture Trip Known for fusing fresh Hawaii ingredients with the exotic flavors of asia, Chef Chai has created a culinary style that reflects the cultural diversity of Oahu and the Hawaiian islands. Chef Chai is constantly seeking out new spices and ingredients at Oahu’s farmers’ markets and in Honolulu’s Chinatown, which brings back childhood memories of shopping the local markets in Bangkok to find the freshest ingredients for his family’s popular restaurant. Chai’s restaurants also have been critiqued and recommended by many international magazines, from Bon appétit, Brides, Sunset, Cooking Light, Travel & Leisure to gourmet Magazine and many more.

1009 Kapiolani Blvd., Honolulu, Hawaii 96814 | Valet Parking (808) 585-0011 | www.ChefChai.com | Facebook.com/ChefChai

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InsideOut OAHU

NOVEMBER/DECEMBER 2015

DEPARTMENTS

ISLAND LIFE GOLDEN MOMENT

Olympic heroes take the ice to help children’s literacy.

By Kristen Nemoto

MORSELS DINE ABOUT TOWN

Restaurant Week means special discounts and menus. By Simplicio Paragas

TINY BUBBLES

Let the holidays sparkle with a bottle of Superior Prosecco.

By Alison Kent

GIVING THANKS

Save time and trouble by ordering a turkey dinner. By Simplicio Paragas

MUSINGS HOLIDAY CHEER

“The Nutcracker” returns and so does music that pops. By Summer Nakaishi

OUT & ABOUT AROUND TOWN

Happy Hour and a Half. Every Tuesday through Saturday, 5:30p to 7:00p. $5 sushi appetizers $2 off all cocktails Don’t be late. Sushi Bar only. Seating is limited.

Plan your holidays with our calendar of events. By Simplicio Paragas

MAUKA 2 MAKAI SURF’S UP

Wave riders compete in the Vans Triple Crown of Surfing. By Rizza Cosio

INS & OUTS 32

LAST CHANCE to experience exhibits and events that are soon to close. Also, get a preview of January and February happenings.

Visit DKRestaurants.com for complete menus 3 hours of FREE self-parking with validation

931-6286

InsideOutHawaii.com NOVEMBER/DECEMBER 2015

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MVP | HAWAII | ADVERTISING & CIRCULATION

editor’s letter

Kathleen Pahinui PUBLISHER

kathleen@insideouthawaii.com

Karen Rodriguez

VICE PRESIDENT, HAWAII AND CENTRAL REGION

Bob Kowal, Donna Kowalczyk, Chris Snipes, Reeve Weiner

BUSINESS ADMINISTRATOR

Dreams do Come True

Sidney Louie

AFTER MORE THAN 15 years, ground finally broke for the new Culinary Institute

ACCOUNT EXECUTIVES 955.2378

Miao Woo

miao@insideouthawaii.com CIRCULATION & MARKETING DIRECTOR

sidney@insideouthawaii.com

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PRODUCTION MANAGER

brittany@insideouthawaii.com MVP | EDITORIAL

Simplicio Paragas SENIOR EDITOR

simplicio@insideouthawaii.com

Kristen Nemoto EDITOR

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Rizza Cosio

EDITOR-AT-LARGE

rizza@insideouthawaii.com MVP | CREATIVE

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Teri A. Samuels ART DIRECTOR

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Donna W. Kessler PRESIDENT

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William S. Morris III

CHAIRMAN OF THE BOARD

William S. Morris IV CEO AND PRESIDENT

InsideOut Magazine (ISSN 2158-494X) is produced by Morris Visitor Publications (MVP), a division of Morris Communications Co., LLC, 725 Broad St. Augusta, GA 30901. Annual subscription rate is $18 or $32 for two years. To subscribe, email: miao@insideouthawaii.com. Copyright 2015. All rights reserved. Reproduction of the whole or any part of content prohibited without written permission. InsideOut Hawaii will not accept responsibility for submitted materials that are lost or stolen. Dine Around Town for Seven Days

Restaurant Week returns with participants providing special menus and deals

Oahu

NOVEMBER/DECEMBER 2015

of the Pacific (CIP) at the former Fort Ruger Cannon Club site behind Diamond Head crater. In addressing the crowd of invitees at the ceremony, Gov. David Ige was correct in saying that “food and eating make up so much of the culture that makes Hawai‘i a special place.” Food does indeed unite families and friends, many of whom will visit their favorite restaurants — or seek out new ones — during Restaurant Week, a seven-day “dine-about” that helps bring awareness to the burgeoning Diamond Head advanced culinary program, which will be housed at the new facility. A different type of facility also needs our community support: the Pacific Aviation Museum. Now a National Historic Landmark, Ford Island is still pockmarked with the scars of war but ongoing efforts to preserve the buildings and grounds continue. Speaking of grounds, when Laurance S. Rockefeller opened the Mauna Kea Resort in 1965, it was the most expensive hotel ever built in Hawai‘i, costing $15 million. Fifty years later, Recognizing the Hawai‘i Island resort still captivates the the citizens attention and dreams of new and loyal guests. Former Olympic gold medalist Kristi Yamawho make our guchi has her own personal reverie that she will community a happily share with island residents. In support special place to of Yamaguchi’s Always Dream Foundation, live and play. Golden Moment Hawai‘i will feature Yamaguchi and fellow Olympian Brian Boitano gracefully performing axels, spirals and lutzes at the Neil Blaisdell Arena. A champion in his own sport, Maui’s Dusty Payne returns to defend his Hale‘iwa Pro title during the revered Vans Triple Crown. Let’s wish him luck along with the other surfers. And let’s all wish ourselves good fortune for the new year by slurping on some ozoni or enjoying slices of ahi sashimi on Dec. 31. So as we roar into 2016, Mele Kalikimaka and Hau‘oli Makahiki Hou!

ON THE COVER

holiday cheer “The Nutcracker” tradition continues

flying high

Gala dinner to benefit the Pacific Aviation Museum

Usher in the new year with food that brings luck and fortune

Different cultures — from the Japanese and Chinese — celebrate the new year by consuming food that is deemed to bring good luck.

Simplicio Paragas

©DANA EDMUNDS

SENIOR EDITOR

NOVEMBER/DECEMBER 2015 InsideOutHawaii.com

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InsideOut OAHU

island life Olympic figure skaters want kids to dream big

Always Dream

WHILE MOST CHILDREN under the age of 5 will look to Fridays as a kickoff to their weekend getaway from school, Kalihi Kai Elementary’s kindergarten teacher Marcie Matsuoka says her students are excited for another reason. “They can’t wait to get their hands on books,” she says, referring to the recent Raising a Reader literacy program, which provides a take-home bag filled with books to read for each of Matsuoka’s students, along with four other kindergarten classes, at Kalihi Kai Elementary. “The kids are just really excited to receive those books. It’s pure enjoyment and it’s made them have a more positive outlook on reading.” Since early March this year, kindergartners from Kalihi Kai and Linapuni Elementary School have participated in the Always Reading program, a partnership with Raising a Reader, which is a nonprofit dedicated to help families

InsideOutHawaii.com NOVEMBER/DECEMBER 2015

practice literacy habits in their child’s early childhood education. Through the efforts of Olympic gold medalist Kristi Yamaguchi’s Always Dream Foundation, Always Reading has provided access to hundreds of books and electronic book tablets to use throughout the school year. “Many of our (students’) parents, they’re very busy you know,” says Matsuoka, as she noticed many have to keep up the pace with working two to three jobs just to be able to pay the bills. “This program allows our kids to have access to these books in class and at home. It’s there and ready to use.” A lover of literature since she was the same age as Matsuoka’s students, Yamaguchi is proud to expand the Always Reading program to Hawai‘i, which is now the third state that the Always Dream Foundation supports along with 14 schools in California and one school in Arizona.

COURTESY GOLDEN MOMENT

Olympic gold medalists Kristi Yamaguchi and Brian Boitano skate to support early childhood literacy in Hawai‘i | By Kristen Nemoto

Courtesy Golden MoMent

“I remember our parents would read to (my sister and I),” Yamaguchi smiles. “We did develop a love of reading at an early age. I hope to pass that on to other children.” Yamaguchi also hopes to reach out to every school on the island, and eventually throughout the United States — a challenge worth the effort if it means providing future generations with the necessary tools to succeed. “We want to build that foundation to succeed in school, which translates to life,” Yamaguchi beams. “A lot of schools don’t have access to books in general so if we can provide for them and help close that achievement gap, that’s our main goal.” In an effort to help support Always Reading in Hawai‘i, Yamaguchi, along with Olympic gold medalist Brian Boitano and a star-studded cast of

“This allows our kids to have access to these books in class and at home. It’s there and ready to use.” figure skating champions from North America and Japan, stars in Golden Moment Hawai‘i — a skating concert that will be held at the Neil Blaisdell Arena — on Nov. 20 and 21 at 7 p.m. As an incentive for kindergarten students from Kalihi Kai and Linapuni Elementary School to read with their parents, those who log up to 500 minutes of reading time will get up to three tickets to attend Golden Moment Hawai‘i. Matsuoka is not only excited for her students to be able to have the opportunity to attend Golden Moment Hawai‘i, she’s most grateful for Yamaguchi and friends for making her students feel like true stars themselves. “It’s just so amazing for our kids to experience,” Matsuoka says. “It makes them feel really special.” For more information, visit www.alwaysdream.org. NOVember/DeCember 2015 InsideOutHawaii.com

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InsideOut OAHU

morsels Tasty tid-bits from around the Island

Dine About Town

Visit new and old eateries during Restaurant Week By Simplicio Paragas

Chef Chai’s at Pacifica

InsideOutHawaii.com NOVEMBER/DECEMBER 2015

WHEN A GROUNDBREAKING ceremony took place at the future site of the Culinary Institute of the Pacific, Kelvin Ro sighed deeply, commenting that the moment had finally arrived after more than 15 years in the planning. “All the fundraisers and all the pleading with donors,” says Ro, a key figure in helping raise monies and awareness for the project, “it’s finally happening.” For years, Ro and Kapiolani Community College faculty have rallied to establish a premier, four-year bachelor’s degree curriculum in a new 7.8-acre stateof-the-art facility, located on the former Fort Ruger Cannon Club site behind Diamond Head crater. However, annual budget shortfalls have slowed the efforts but momentum is now building — literally and figuratively.

(FROM LEFT) ©LINNY MORRIS; ©RANDY T. FJUIMORI

Sansei Seafood Restaurant & Sushi Bar

courtesy univeristy of hawai’i foundation

“Once the shovel hits the dirt, we should get the necessary support,” says Conrad Nonaka, director of the Culinary Institute of the Pacific, which is the umbrella term that covers all UH campus culinary programs statewide. “This is exciting for the state of Hawai‘i.” In addition to grants and government funding, KCC’s culinary, and hospitality and tourism faculty members have had to rely on such fundraisers as the annual Ho‘okipa and Restaurant Week. “We’ve had to find ways to offset costs that the state doesn’t cover, including repairs to equipment in the lab, replenishment of supplies and professional development,” says KCC culinary arts chairman Ron Takahashi, who first started teaching at KCC in 1977. “If you’re teaching at an art school, you wouldn’t expect the student to pay for his own clay. So, as a culinary school, we don’t expect our students to pay for their ingredients.” According to Nonaka, the first $25 million phase of the facility is slated to be complete in December 2016, and will include two culinary teaching laboratories; an advanced multi-function laboratory; an advanced Asian cuisine laboratory; one of two paved parking lots; an umu pit; farm plots; and infrastructure improvements, such as water, electrical and sewer connections. “It’s going to be like KCC, which has 400 students right now,” Nonaka says. “They have to finish their two-year program at any of the six community college culinary programs before they can get here, so those schools will be feeding students into the culinary institute, but we’re also going to have industry professionals come back to get their degree.” The second phase of the plan calls for the construction of student classrooms; faculty office space; a 100-seat auditorium for demonstrations and broadcasting to remote locations; a 200seat teaching restaurant and student laboratory; additional parking; two additional baking and patisserie laboratories; and an administration and office building. “We still need to raise the money for the second phase,” Nonaka asserts. “Fundraisers, like Ho‘okipa,

help and so does Restaurant Week, which is an industry-driven event that involves all segments — from purveyors and farmers to distributors and hotels. It bridges education with industry partners, while also bringing in the community.” More than 100 different restaurants — from Chef Chai at Pacifica to Chinatown Express — will participate in this year’s event, running from Nov. 16-22. Each establishment will provide special menu items, promotions and discounts during the weeklong celebration of local cuisine. “This is our favorite event to participate in,” says Ivy Nagayama, managing partner at d.k Steak House and Sansei Seafood Restaurant & Sushi Bar. “And we know that the money is going toward culinary students.” Visit Restaurant Week’s website to see a list of participating restaurants and their respective menus. restaurantweekhawaii.com

“ This is our favorite event to participate in. And we know that the money is going toward culinary students.” Artist renderings of the state-of-theart kitchen labs and dining room reveal clean lines and contemporary furnishings.

NOVember/DECEMber 2015 InsideOutHawaii.com

morsels

| a toast to prosecco superiore

Tiny Bubbles Let the holidays sparkle with Superior Prosecco straight from the source — Veneto, Italy By Alison Kent

InsideOutHawaii.com NOVember/DECEMber 2015

Prosecco Superiore Types These five main types include Tranquillo (still) and Frizzante (semi-sparkling), but it’s the Spumante (sparkling) varieties that are the best-known Prosecco Superiore wines with these three categories essentially differentiated by their residual sugar levels. Brut The driest and likely the most popular version internationally, it typically boasts aromas of citrus and vegetal notes with lovely hints of toasted bread and a fine mineral complexity. Crisp and lively on the palate, chill and serve this food-friendly sparkler with seafood and vegetable-based appetizers, or turkey, fish and pasta dishes. Extra Dry The most traditional version of the lot, this one is typically characterized by a bright straw-yellow color, with rich aromas of ripe apple and pear combined with floral notes and hints of citrus. Crisp yet mellow, it’s ideal as an aperitif, or enjoy alongside fresh cheeses, pastas, delicately flavored fish and chicken dishes or hot buttered popcorn. Dry Likely lesser known to most, the intense fresh and floral fruitiness of this pale straw-colored type makes it an excellent match for pastries and pies or spicy global dishes. Chill well and serve very cold to harness and highlight its trademark elegant sweetness. As versatile as it is vivacious, a glass of chilled Prosecco carries a celebratory air of easy elegance while also remaining both unpretentious and affordable. This holiday season, raise a glass to this refreshing and convivial aperitivo. Saluti.

©brand x. Recipe adapted by Alison Kent.

Get into the festive spirit with a refined sipper that brims with bubbly spirit — Conegliano Valdobbiadene DOCG Prosecco Superiore. While it’s a name that doesn’t exactly roll off the tongue (herein abbreviated to Prosecco Superiore), it is synonymous with authentically produced premium wines — most often sparkling — and denotes a pledge that these wines are from a controlled and guaranteed origin (hence DOCG, or Denominazione di Origine Controllata e Garantita). Located in the northeastern Veneto region of Italy, between Venice and the Dolomites, the Conegliano Valdobbiadene district is the only allowable zone for the production of Prosecco Superiore, with its steep and rocky hills creating a challenging (yet ultimately, rewarding) terrain for grapes to be grown and harvested. While wines have been crafted in this region for centuries, the production of Prosecco dates back to the second half of the 19th century with DOCG regulations introduced more recently working to ensure not only permissible grape growing regions, but also such factors as the blend of acceptable grapes and both harvest techniques and allowable grape yields.

Alison Kent is a food, beverage and travel writer, recipe developer, food stylist, certified chef and bestselling cookbook author with an abundance of culinary experience under her toque. Follow her on Twitter @Alicatchef.

Classic Bellini Makes: 1 cocktail First concocted in the 1940s at Harry’s Bar in Venice, this simple yet well balanced blending of Prosecco and white peach purée is perfect at brunch, with pre-dinner hors d’oeuvres or at just about any other occasion. As white peach purée may be tricky to locate, in a pinch, replace with pure ‘yellow’ peach nectar (purists will shun this, but it’s still a lovely, albeit slightly different, spin on the classic cocktail), or make your own by blending peeled, pitted and chopped white peaches with a splash or two of simple syrup (made with equal parts sugar and water, boiled until sugar dissolves, then chilled). 8 tbsps is about equal to ½ cup. 2 tbsps. (or 1 part) white peach purée, chilled 6 to 8 tbsps. (or 3 to 4 parts) Prosecco (preferably Brut), chilled In a champagne flute or tulip glass, add

©sHutterstock

purée; top with Prosecco.

NOVember/DeCember 2015 InsideOutHawaii.com

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morsels

| complete thanksgiving meals to-go

from such places as A Catered Experience, Ala Moana Hotel, Hawai‘i Prince Hotel Waikīkī, Kahala Hotel & Resort and Zippy’s. A Catered Experience Turkey order takers continue to answer the phones at A Catered Experience. Priced at $107.95, the family holiday dinner includes all the traditional fixings, as well as a ready-to-eat 10- to 12-pound turkey. Call 677.7744. Ala Moana Hotel Hosting a Thanksgiving dinner has never been so easy, thanks to Ala Moana Hotel’s complete holiday dinner for $145. 410 Atkinson Drive, 944.4333 Hawai‘i Prince Hotel Waikīkī Enough for a family of four, sides for the Prince’s holiday dinners include Hawai‘i Prince Hotel Waikīkī 48 ounces each of cornbread-sausageand-chestnut stuffing and garlic mashed potatoes; a pint of orange-and-port-wine-cranberry sauce; a quart of giblet gravy; a pound and a half of Moloka‘i sweet potatoes; freshly baked rolls; and a nine-inch pumpkin pie. Order a complete turkey to-go package The centerpiece, of course, is the golden turkey, which glistens By Simplicio Paragas with a sweet honey glaze and is studded with macadamia nuts. Additional sides of stuffing, gravy and mashed potatoes are available for purchase. Cost is $189 if ordered before Nov. 19 and In a non-scientific poll among friends and acquaintances, $199 thereafter. 100 Holomoana St., 952.4789 convenience was cited as the No. 1 reason for bringing in their Thanksgiving dinners. Being lousy cooks came The Kahala Not all turkey dinners are created equally and one in a close second. Stress and laziness were other major of the best comes from The Kahala Hotel & Resort’s executive factors. According to research commissioned by the chef Wayne Hirabayashi. His gourmet turkey dinner packages National Restaurant Association, an estimated 15 million will be available for pick-up on Thanksgiving Eve and Day. Americans will visit a restaurant for a Thanksgiving meal For $185, the “Complete Turkey Dinner” features a 12- to and an additional 14 million will use restaurant takeout to 14-pound bird, onions-celery-bacon-and-chestnut stuffing, supplement a meal at their own or someone else’s home. autumn vegetables, fall garden salad with lilikoi vinaigrette, “In today’s activity-rich, time-poor society, restaurants mashed potatoes, ciabatta bread, cranberry sauce, herb-scented play an important role in bringing friends and family gravy and pumpkin pie. 5000 Kahala Ave., 739.8760 together to share a holiday meal for Thanksgiving,” says Hudson Riehle, senior vice president of the Research and Zippy’s Smaller families can opt for Zippy’s half-turkey Knowledge Group for the National Restaurant Association. dinner ($48.95), while larger ohana can order the whole “Our research clearly shows that the convenience of restaurant meals — not having to shop, cook and clean up — turkey meal ($93.95). Zippy’s main administrative office drives consumer behavior and will lead millions of Americans (973-0880) will be accepting orders today, from 9 a.m. to 3 p.m. Guests can order online by visiting www.zippys.com and to patronize restaurants this Thanksgiving.” clicking on the “Thanksgiving Meals to Go” tab. Others will order their full takeout holiday dinner 12

©randy t. fujimori

Giving Thanks

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musings Entertaining Thoughts

Holiday Cheer Seasonal shows bring merry tidings

DESPITE THE sweltering September heat, Gina Surles and Pamela Taylor Tongg have Christmas on their minds. For two ballet studios across Honolulu, the beginning of the autumn solstice means one thing: the start of Nutcracker season. “We started staging the snow scene last night, and it went pretty well,” says Surles, Hawai ‘i State Ballet’s assistant director. “When the dancers get it just right, with the music, and the choreography, there’s nothing like it.” Currently rehearsing for their 29th annual production of “The Nutcracker,” 80 of Hawai‘i State Ballet’s students will perform in E.T.A. Hoffman’s Christmas classic, where snowflakes, a mischief of mice, whirls of sweets and children’s toys will be brought to life on stage. A few miles away, Ballet Hawai‘i began auditioning students to join an all-star cast of principal dancers from New

InsideOutHawaii.com NOVEMBER/DECEMBER 2015

York City, San Francisco and Carolina ballets, which will be accompanied by the Hawai‘i Symphony Orchestra. “They usually start off as an angel, then a lamb and then a mouse,” says Tongg, Ballet Hawai‘i’s artistic director. “It’s exciting to see the kids grow in roles that are challenging and fun.” Although Surles and Tongg have been staging the family-favorite tale for decades, they never tire of the story of a young girl and her prince being whisked into a winter wonderland, especially witnessing the joy it brings to their young dancers and the audience. “It’s a family tradition for many people because it’s Christmas, and it’s a child’s dream coming true,” Tongg says. “It’s magical and whimsical, and fills us all with incredible memories.”

COURTESY HAWAI‘I STATE BALLET

By Summer Nakaishi

Hawai‘i State Ballet and Ballet Hawai‘i will present “The Nutcracker” from December 18-20. Hawai‘i State Ballet production will be held at Mamiya Theatre. For more information, visit hawaiistateballet.com. Ballet Hawai‘i’s production will be held at the Blaisdell Concert Hall. For more information, visit ballethawaii.org. HOlIday POPs

After Thanksgiving, give your stomach a break and feast your ears on Hawai‘i Symphony Orchestra’s premiere Holiday Pops event. Held on Dec. 12 and 13, distinguished guest conductor Robert Fischer will make his HSO debut with a custom-made holiday playlist, featuring a special island twist. “We could play a stock program but you could do that in any other city in the country, ” says HSO’s executive director John Parrish. “We want to do a kind of program that can only be done in Hawai‘i.” With visions of hula dancers swaying paired with classic holiday symphonic pieces, contemporary Christmas songs and local Hawaiian music, Parrish promises the symphony will have a little bit of something for everyone to enjoy. As the autumn months dwindle, the orchestra will ready their bows and breath, set to spread the holiday cheer with a new family tradition. “I look forward to seeing a new audience,” Parrish says, “families and kids enjoying the symphony for the first time, leaving the hall really in the Christmas spirit.” For tickets and more information, visit hawaiisymphonyorchestra.com or call 808.94.MUSIC.

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out &about A quick glance at concerts, events and plays this month

Ready, Set, Trot

FILM FEST

Sponsored by the Honolulu Marathon Clinic, the annual Turkey Trot is open to anyone who’s looking to squeeze in an early morning holiday run. The course map is kept confidential until

Jake and Friends race day, and timekeeping devices are not permitted. Instead, runners write their predicted finish time, down to the second, on a tongue depressor. Runners who finish closest to their predicted time can redeem their depressors for prizes. www.honolu-

With all the fame and fortune that the ukulele has brought him, Jake Shimabukuro quips that he picked a good instrument. And he’ll share his riffs—and tracks from his new CD Travels—with fellow artists during the Fourth Annual Jake Shimabukuro & Friends Concert at the Hawai‘i Theatre. Ticket prices are $30, $40, $50 and $60. www.jakeshimabukuro.com DECEMBER 12

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InsideOutHawaii.com NOVEMBER/DECEMBER 2015

LIGHTING CEREMONY December 5 Since its humble beginning in 1985, the Honolulu City Lights has attracted thousands of onlookers, who gather to see Shaka Santa and Tutu Mele dip their feet in the fountain one more time. Opening ceremonies begin at 4 p.m. www.honolulucitylights.org

Celebrating 35 years, the Hawai‘i International Film Festival HIFF is the premier cinematic event in the Pacific. The annual festival screens features, documentaries and shorts from Asia made by Asians; films about the Pacific made by Pacific Islanders; and films made by Hawai‘i filmmakers that present Hawai‘i in a culturally accurate way. HIFF also conducts seminars, workshops and special award presentation receptions with top filmmakers. Since its inception, more than 950,000 people from around the world have shared HIFF film screenings and insights. www.hiff.org

(CLOCKWISE FROM LEFT) ©STANLEY CHUN; COURTESY JAKE SHIMABUKURO; COURTESY HIFF; ©RON SLAUSON

November 12-22

November 26

Heard About Town Here’s what’s trending this month from our bloggers and tweeters. For updates, follow us on Facebook or Twitter: facebook.com/InsideOutHawaii @InsideOutHawaii

“Quite the view! Mahalo for sharing @Simplicio. ” —@MaunaKeaHotel

Enter to win a trip for 2 to San Francisco at http://ow.ly/S6rwW! —@WhereTraveler

“Looking forward to seeing some great films at Dole Cannery. #HIFF —@InsideOutHawaii

where you are. ®

(and where you’re going.)

Who offers the best to-go turkey meal package?

Step-by-step directions from where you are to

—@Simplicio

where you want to go. wheretraveler.com Now on your iPhone.

“ Find your picture that’s worth a thousand likes. Here are ideal places on #Oahu for your panoramic views. #WhereWednesday.” —@whereHAWAII The new travel website from Where Magazine

NOVEMBER/DECEMBER 2015 InsideOutHawaii.com

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InsideOut OAHU

Timeless Mauna Kea What was, is ... and will always be By Simplicio Paragas

mmy Bertlemann remembers stringing lei flowers while her tutu, Anna Mehau Payne, danced hula. Charles Sanchez recalls using a flashlight to access his locker during the aftermath of a 6.6-magnitude earthquake that shook Hawai‘i Island. And Nowa Condley Triolo still savors the hibachi appetizers once served at the Copper Bar. Since its opening in 1965, Mauna Kea Resort has a become a beloved institution among its guests and employees, many of whom have played and worked here for decades. “There are so many good memories here,” smiles Sanchez, who started as a dishwasher at the hotel in 1976 and is now a friendly familiar face at the bell desk. “It was so different from working on the plantation where it was just all men … and no wahine.” When Laurance S. Rockefeller opened the Mauna Kea Resort in 1965, it was the most expensive hotel ever built in Hawai‘i, costing $15 million. But even for a venture capitalist with the means to build anything, anywhere, there were some major infrastructure challenges, namely the lack of roads, electricity, plumbing and water.

No hurdle, however, would discourage the noted conservationist who believed that the buildings should conform to, not intrude on, the natural surroundings of Kauna‘oa Bay. To achieve this, Rockefeller hired a team of experts to oversee his vision come to life. Belt Collins was contracted as site planners and engineers; noted New York-based firm Skidmore Owings Merrill led the architect designs; Davis Allen handled the interior design; and golf course architect Robert Trent Jones pioneered a technique of creating soil from lava rock. In building the open-air resort, the American Institute of Architects (AIA) called it an architectural feat and praised the resort for its “restrained detailing and fine spatial sequences.” When the hotel opened in 1965, room rates started at a then-exorbitant $43 per night and included a mandatory eating plan. All rooms came with twin beds and plumeria logo adorned amenities, and no television could be heard or seen. In his opening remarks to guests on July 24, Rockefeller said that he wanted to “express the hope and faith that all of us now here and all who come as future

images courtesy of mauna kea

“I have so many, many happy memories here. I’ve made big decisions while walking the Mauna Kea beach, and this place has always restored my” body and soul.”

InsideOutHawaii.com NOVEmber/DECEMber 2015

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images courtesy of mauna kea

guests of the Mauna Kea Beach Hotel will leave in some way renewed in body and spirit.” Indeed the magic of Mauna Kea is shared and experienced openly among its guests, including Triolo who has been visiting the resort for 43 years … and counting, she says. “I remember flying into Hilo — no airport in Kona yet — and taking the bus to the Mauna Kea,” she notes. “I remember dancing with my father as the piano was played during dinner at the Pavilion.” Soon after its grand opening, the resort was not only recognized for its rectilinear design but also the fact that the property doubled as an art gallery, unheard of in those days except in the toniest of European hotels. Rockefeller brought in artwork from India, Southeast Asia, China, Japan, Melanesia and Polynesia. He also commissioned the women of Kawaiaha‘o Church to make 30 Hawaiian quilts, with more than a million stitches each. For the grounds, he brought in 200,000 plants of more than 200 varieties. Rockefeller’s idea was to expose the West to the ancient aesthetics of the East, and have Mauna Kea serve as the portal to the spirit and wisdom of Eastern inspiration. In his forward in The Art of Mauna Kea, Rockefeller wrote: “We decided to incorporate Asian and Pacific arts into the design of the Mauna Kea in such a way that the art could become, just as the elements of nature would become, a constant influence.” The 1,600 pieces spread throughout the resort represent 800 years of history, from the Seated Buddha at the top of the grand stairway and Thai winged lions at the Beachfront Wing to the bronze sculpture of birds in the entry circle and lacquered wooden drum from a Japanese temple that dates back to the 19th century. “What was, is” seems the appropriate mantra for Mauna Kea. After all, even after a $150 million facelift due to major structural damage during the 2006 earthquake, the hotel has maintained its retroclass charm with its bright orange elevator doors and its familiar blue tiles at front entry way. “I brought my husband here for our honeymoon in 1991 and he has joined the Mauna Kea family as well,” Triolo says. “Our two children have been raised here — now 20 and 17 — and they consider this their home as well. I have so many, many happy memories here. I’ve made big decisions while walking the beach, and this place has always restored my body and soul.”

(Opposite page) Early guests once rode on horseback along the beach. Men willingly participated in hula dancing. Laurance Spelman Rockefeller, left, points to Kauna‘oa Bay. Before the hotel and beach, the barren terrain was craggly and filled with lava rock.

NOVember/DECEMber 2015 InsideOutHawaii.com

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InsideOut Oahu

Food Shui Usher in the new year with dishes that bring good luck and fortune By Simplicio Paragas

InsideOutHawaii.com NOVember/DECEMber 2015

ven non-believers succumb to superstitions when it comes to the start of the new year. All around the world, different cultures observe their own idiosyncratic rituals, from cleaning one’s home to sweep out evil spirits to a mass kiss-in at St. Mark’s Square in Venice, Italy. While some traditions are truly bizarre, the most persistent customs revolve around eating certain foods. So if you want some good juju for the next 12 months, here are some of the dishes that will help bring fortune and health for 2016. The custom of eating sashimi on Dec. 31 finds its roots in local Japanese culture, with the fish representing prosperity for the coming year. If this is the case, belly up to the sushi bar at Restaurant Suntory where slices of #1 grade tuna radiate with a translucent red color. Also traced back to 15th century Japan is the ritual of having a bowl of ozoni soup on Oshogatsu, New Year’s Day. The classic dish is prepared with dashi, daikon, and circular slices of mochi and kamaboko (fish cake). The round shape of the mochi — and its glutinous texture — and kamaboko represent family harmony and cohesiveness. NOVember/DECEMber 2015 InsideOutHawaii.com

”

Each culture celebrates the new year by consuming food that is believed to bring luck and fortune. The Japanese consume sashimi and slurp ozoni soup while the Chinese enjoy a variety of dim sum and lettuce wraps.

At Sansei Seafood Restaurant and Sushi Bar, serving ozoni at the strike of midnight has long been a tradition that dates back to its former Restaurant Row location. “D.K.’s mom used to make it on New Year’s Eve and Day,” says managing partner Ivy Nagayama. “So our chefs have continued her tradition.” At Doraku, the sushi and sashimi deluxe platter offers an abundance of symbolism, including uni (sea urchin), which represents fertility; buri (yellowtail) signifies a wish to get ahead in life, since it’s a fish whose name changes as it gets older; and swordfish represents virtue, strength and protection. “Doraku is a restaurant, bar and gathering place that celebrates Japanese food, drink and hospitality,” owner Kevin Aoki says on the restaurant’s website. “It’s a place to have fun with friends. It is the commitment to quality and attention to detail that make the Doraku experience live up to the meaning of its name — the road to happiness.” And maybe even prosperity. When it comes to the new year, Asian cuisine is rife with meaning. At The Mandalay, a vast array of ingredients symbolizes recurring themes of prosperity (bean curd, black moss, cabbage, carrots and even a whole chicken); longevity (garlic chives, noodles, bamboo fungus, peach and arrowroot); and fertility (duck, egg, dates and lotus seeds). It would also be hard for some aspect of dim sum not to “touch your heart,” as one of the translations of the term denotes. Everyone can pick a favorite from the innumerable little dishes prepared in a multitude of ways — fried, sautéed, steamed or baked — with assorted sweet or savory fillings, ranging from chives and shrimp to pork and beef. Interestingly, it’s believed that

LUCKY FINDS d.k Steak House

P.F. Chang’s

Doraku Sushi

Restaurant Suntory

Waikiki Beach Marriott Resort & Spa, 2552 Kalakaua Ave., 931-6280

Royal Hawaiian Center, Building B, Level 3, 922.3323 Kaka‘ako 1009 Kapiolani Blvd., 591.0101

The Mandalay

Downtown 1055 Alakea St., 525.8585

Royal Hawaiian Center, Building A, Levels 1 & 2, 628.6760

Royal Hawaiian Center, Building B, Level 3, 922.5511

Sansei Seafood Restaurant & Sushi Bar

Waikiki Beach Marriott Resort & Spa, 2552 Kalakaua Ave., 931-6286

“The Cantonese word for lettuce sounds like rising fortune, so it is very common to serve a lettuce wrap filled with other lucky food.”

the more pleats in your dumplings, the more prosperity is to come. Dumplings should also be arranged in rows because a circular arrangement means your life is just going around in circles and not moving forward. P.F. Chang’s does its best to provide Chinese cuisine that not only brings luck but a lot of flavor, too. Offering a little Northern and Southern flair, the vegetarian wraps are filled with meaningful ingredients, including chunks of wok-seared tofu melded with red onions, water chestnuts, mint and lime, all folded into a crisp, cool leaf of lettuce. “A food may have special significance because of the way the Chinese word for it sounds,” says Chinese food expert Rhonda Parkinson. “For example, the Cantonese word for lettuce sounds like rising fortune, so it is very common to serve a lettuce wrap filled with other lucky food.” And to indulge in the ultimate universal symbol of good fortune, toast, sip on a glass of bubbly at d.k Steak House where French Champagne flows and audible “cheers” echo throughout the bustling dining room. Of course an entrée of kiawe-smoked double cut Shinsato Farms pork is mandatory; after all the custom of eating pork on New Year’s is based on the idea that pigs symbolize progress. And we can all raise our flutes to progress, health and wealth for 2016.

InsideOutHawaii.com NOVember/DECEMber 2015

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NOVember/DECEMber 2015 InsideOutHawaii.com

InsideOut OAHU

Flying Gala dinner benefits the Pacific Aviation Museum By Simplicio Paragas Photos By JosĂŠ Rodrigues

InsideOut OAHU

Kimberly Fukuzono, Dana Appleget and Ryan Tanji developed special cocktails for the annual gala dinner.

For Love of Country

In addition to cocktails, Divining Rod wines have been donated by Marc and Janice Mondavi, co-proprietors of C. Mondavi & Family Wines. The evening’s emcee will be actor, journalist and former "Good Morning America" host David Hartman, joined by guest of honor and WWII Triple ace fighter pilot, retired Colonel Bud Anderson, and celebrity auctioneer Tom “Spanky” Assiter. Tickets cost $275. Sponsorship tables are priced at $20,000 Diamond, $10,000 Gold, $5,000 Silver and $3,000 Bronze.

o one told her that there wouldn't be a fridge or walk-in. Nor did anyone inform Holly Peterson that she would have to shovel coal in order to use a stove. When the California-based chef agreed to cater a private gala affair aboard the Orient Express in recognition of Robert Mondavi’s acceptance of the Legion d’Honneur, France’s highest presidential honor, she knew it would be challenging. “The kitchen hadn’t yet been refurbished,” Peterson laughs. “And the only way to control the temperature of the oven was to have the conductor — via Walkie-Talkie — either speed up so the temperature goes up or slow down to reduce the temperature. In the end, though, the staff was so proud of what we collectively created.” Peterson will again collaborate on a benefit gala dinner but this time the setting will involve a different type of transportation setting — Hangar 79 on Ford Island. The event is Pacific Aviation Museum’s annual fundraiser and will take place on Dec. 5. Themed “For Love of Country—Pass It On,” the evening’s proceeds will help provide support for the nonprofit’s educational programs, and the continued expansion and restoration of the Museum’s artifacts and exhibits. “Having never been to Ford Island, I was shocked,” says Peterson of her initial visit to the historical grounds that survived the attack that initiated the U.S. effort in World War II. “It still looks like it’s war torn; it had been bombed and just left.” Always a visionary, Peterson came up with the idea — appropriately while sipping on a mai tai — to incorporate a mixology element and one that would have a greater impact than just a single night. “I thought how do we get more people to

contribute to the museum?” Peterson notes. “And then I thought what hotels were here in 1941 — the Royal Hawaiian and the Moana Surfrider. It made sense then that Starwood would be the heir apparent to partner with us.” In addition to Starwood chefs Daniel Delbrel, Ryan Loo and Colin Hazama, mixologists Dana Appleget, Ryan Tanji and Kimberly Fukuzono were asked to develop a cocktail for the event. The three came up with “The Officer,” “The Admiral’s Itch” and “Buzz The Tower,” respectively. “My boyfriend actually came up with the name because he had just watched ‘Top Gun,” says RumFire assistant manager Fukuzono of her “Buzz the Tower” cocktail. “It’s a mix of Ocean Vodka, John Taylor Falernum, real coconut syrup, Kahlua, ginger ale and Blue Curaçao, which looks like the sky. In the movie, when Tom Cruise buzzed the tower, the guys in the control room would spill their coffee and hence the use of Kahlua.” While all three cocktails will be served during the benefit dinner, only “The Officer” made with Jim Beam will be offered at the Moana Surfrider, Sheraton Waikiki and Royal Hawaiian Hotel after the event, with $1 from each drink sold donated to the Museum during the months of December 2015 and January 2016. “Not everyone can afford to attend a gala dinner,” Peterson says. “I’m sure people want to contribute to the restoration so this is a great way to do so. The hotels will charge what they charge for the cocktail and they’ll give a $1 to the Pacific Aviation Museum. If everybody got involved it wouldn’t take that long to restore the museum.” Now a National Historic Landmark, Ford Island is still pockmarked with the scars of war but ongoing efforts to preserve the buildings and grounds continue. Attendees will get a first look at newly restored aircraft from the Lt. Ted Shealey’s Restoration Shop and the unique B-17E Swamp Ghost Exhibit. “By partnering with Starwood, it allows us to do something large,” Peterson says. “We want to build roots and longevity with this fundraiser. We want to take it to a whole new level. It will be a polished event but not snobby.” For information, table sponsorships and individual tickets, visit PacificAviationMuseum.org or contact director of development Carol Greene. at 441.1006.

InsideOutHawaii.com november/december 2015

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InsideOut OAHU

mauka 2 makai From the mountain to the ocean and everywhere in between

Big Waves, Big Love Surfers vie in Vans Triple Crown

BAGELS ARE TOASTED, eggs are scrambled and smoothies

blended. It’s morning and the Billabong house on the North Shore is a mix of smells and emotions, all amid the most prestigious event in surfing, the Vans Triple Crown. “It’s just amazing,” says Tammy Moniz, inherited house mom of the famed property overlooking Pipeline and Backdoor along Ke Nui Road. “Lots of kids are here from other countries like Australia, Brazil, South Africa or Tahiti. It’s the fireworks of the whole year.” Her 19-year-old son Josh Moniz, a Billabong-sponsored athlete, growing celebrity and dark horse of the Vans Triple Crown, prefers Fruit Loops and a scone before he sets off to tackle waves. “Last year it was pretty huge and scary,”

he admits. “But that’s the fun part, going out there and not knowing what to expect.” Tammy Moniz reminisces back to the ’80s when the champion was announced on a 2-foot podium with a microphone that barely worked. Now, the six-week event from Nov. 12 to Dec. 20 draws close to 20,000 spectators along with sponsor tents, newscasters and journalists who cram onto the tiny stretch of beach to watch and capture 128 of the world’s best surfers take on Hale‘iwa, Sunset Beach and Pipeline. “They’re really big events and all very prestigious,” Josh Moniz says. “And since it’s in Hawai‘i, it’s a pretty big deal to have Hawai‘i’s surfers get in. It means a lot to us.” Having raised several kids who have now gone on to

©WSL/SLOANE

By Rizza Cosio

InsideOutHawaii.com NOVEMBER/DECEMBER 2015

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DINING IS

DIVINE AT THE KAHALA

To eat is human. To dine at The Kahala is divine.

©WSL/SLoane

Dusty Payne, left, snaps one off the top while Tahiti’s Michel Bourez is lifted in victory.

become pro surfers, Tammy Moniz knows exactly how much it means, which makes her the sturdy backbone to the Billabong house. “We’re like the parents of the house,” she says about herself and her husband Tony Moniz, one of Hawai‘i’s famous big wave surfers. “They come here and we want them to be a part of our local culture so we treat them like our own. ” During the four months they live on the North Shore with the rest of the Billabong team, she cooks family dinners every week night and keeps the home in order by delegating chores to its famed tenants. “The house has such a great family vibe to it,” Tammy Moniz says. “All of us, we’re family and all of what we do is for making it good for the riders.” Contenders this year will include defending Hale‘iwa Pro champion Dusty Payne from Maui, as well as big names from Kelly Slater to Gabriel Medina and young guns like Josh Moniz. “It’s crazy to be surfing with the big guys that I look up to,” he says. “But surfing is so small, and North Shore is so small that if you go out there, you’re gonna meet all the pros. Everyone knows each other out here.”

Honolulu’s Gathering Place www.AtTheKahala.com

For reservations, call (808) 739.8760

NOVEMBER/DECEMBER 2015 InsideOutHawaii.com

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InsideOut OAHU

ins &outs Exhibits and events that are soon to close

4 | Anime Matsuri

LAST CHANCE!

FOUR NOT TO MISS IN NOVEMBER & DECEMBER

1 I GROWING WILD AT THE ZOO The Honolulu Zoo Society will once again present its annual Zoofari fundraiser at the Waialae Country Club. The evening will celebrate all things growing up together at the Honolulu Zoo — from island keiki and animal families to plants in the tropical gardens. Attendees can sample an assortment of food and cocktails with lots of one-of-akind features, including “Growing Wild” table centerpieces painted by some of Hawai‘i’s most talented artists. For more information, email adminassistant@ honzoosoc.org NOVEMBER 21

2 I Music of Hawai‘i

Award-winning artists George Kahumoku, Jr. and Daniel Ho will share the stage at the Doris Duke Theatre. Kahumoku is a multiple Grammy and Na Hoku Hanohano Award-winning slack key guitarist, songwriter and storyteller, while Ho is a multi-instrumentalist, composer and fellow Grammy winner. honolulumuseum.org NOVEMBER 18

3 SURFING SANTA SANTA WILL ARRIVE BY CANOE AT OUTRIGGER WAIKIKI BEACH RESORT FOR A SPECIAL MEET AND GREET. DECMEBER 12

Started in Houston, Texas in 2007, the anime convention exposes attendees to Japanese culture. Visit www.hawaii. animematsuri.com. NOVEMBER 27-29

COMING SOON The new year ushers in a host of exciting shows and concerts, as well as a “lucky bag.” GET LUCKY

MUD PIES & MAGIC

RED, RED WINE

ROMANTIC COMEDY

Royal Hawaiian Center merchants will continue the tradition of fukubukuro (lucky bag), offering shoppers discounts and gifts. JANUARY 1

Can a great grandmother teach her germaphobic great granddaughter the joys of making mud pies? Find out with the Honolulu Theatre of Youth. JANUARY 16

A dominant group in the 1980s, original UB40 members Ali Campbell, Astro and Mickey Virtue return to the stage for a reunion tour. JANUARY 29

Hawai‘i Opera Theatre presents Shakespeare’s most popular comedy, ”A Midsummer Night’s Dream,” with music by Benjamin Britten. FEBRUARY 12-16

InsideOutHawaii.com NOVEMBER/DECEMBER 2015

Beyond cosplay (costume in play), the inaugural Anime Matsuri at the Hawai‘i Convention Center will feature music, fashion, art, workshops, a car show and contests.

Wolfgang’s Steakhouse

ROYAL TASTES

P.F. Chang’s Waikı¯kı¯ Restaurant Suntory Okonomiyaki Chibo Beijing Chinese Seafood

Il Lupino Trattoria & Wine Bar Doraku Sushi The Cheesecake Factory Noi Thai Cuisine — ¯‘ina La ¯nai Food Court Pa — “Rock-A-Hula” - Legends Waikı¯kı¯

110+ SHOPS & RESTAURANTS DAILY 10AM – 10PM - KALAKAUA AVE., WAIK IK I BETWEEN FENDI & FOREVER 21 808.922.2299 Free Wi-Fi

RoyalHawaiianCenter.com

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