Supreme Court makes historic decision LGBT applauds ruling that legalizes same-sex marriage across the nation
OAHU
SEPTEMBER/OCTOBER 2014
A Life in
Feathers This year ’s theme at the Aloha Festivals is “Hulu Aloha” or “Beloved Feather Treasures”
SUPERMENSCH
Hawai‘i Food & Wine Festival honors Shep Gordon
THE GOOD TABLE
Annual fundraiser benefits Lanakila’s Meals on Wheels
IN THE ZONE
Outrigger’s conservation efforts to protect coral reefs
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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SEPTEMBER/OCTOBER 2015
FEATURES
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Local LGBT community celebrates historic ruling In its historic 5-4 decision, the U.S. Supreme Court ruled that same-sex couples are now allowed to marry. By Kristen Nemoto
“I just thought, oh my goodness, I don’t believe this.” — Dr. David McEwan
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Visiting chefs to honor longtime Maui resident The legendary Shep Gordon receives the limelight during a special dinner. By Simplicio Paragas
“Yeah, I still like to think that I’m the guy on a white horse who’s coming to the rescue of a damsel in distress.”— Shep Gordon 26
Outrigger launches its reef conservation program OZONE is an initiative that aims to protect and grow coral reefs. By Simplicio Paragas
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—Bitsy Kelley
©
Outrigger’s reef conservation program includes its beachfront properties around the world.
“We’re not scientists, but we’re a great portal for scientists to connect with our guests.”
t he stree across t ton from Hil n Village Hawaiia lvd Moana B 1910 ala , Hi 96815 Honolulu 41-9200 )9 Tel: (808 aikiki.com w is a h www.C
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
SEPTEMBER/OCTOBER 2015
DEPARTMENTS
ISLAND LIFE NATIVE SON
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New Duke Kahanamoku exhibit at Bishop Museum. By Simplicio Paragas
LIFE IN FEATHERS
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Aloha Festival’s theme this year is “Hulu Aloha.” By Rizza Cosio
MORSELS THE GOOD TABLE
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Annual event benefits Meals on Wheels program. By Simplicio Paragas
LIQUID ASSETS
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Peculiar yet particularly tasty punches for Halloween. By Alison Kent
MUSINGS FALL IN LOVE WITH DANCE
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Students showcase a variety of theatrical dance. By Kristen Nemoto
OUT & ABOUT
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.
AROUND TOWN
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Plan your fall with our calendar of events. By Simplicio Paragas
MAUKA 2 MAKAI DARK SHADOWS
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NiteRun participants to gather at Kawai‘nui Marsh. By Simplicio Paragas
INS & OUTS 32 Visit DKRestaurants.com for complete menus 3 hours of FREE self-parking with validation
LAST CHANCE to experience exhibits and events that are soon to close. Also, get a preview of November and December happenings.
931-6286
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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. Supreme Court makes historic decision LGBT applauds ruling that legalizes same-sex marriage across the nation
Oahu
ON THE COVER
SEPTEMBER/OCTOBER 2014
A Life in
Feathers This year’s theme at the Aloha Festivals is “Hulu Aloha” or “Beloved Feather Treasures”
supermensch
Hawai‘i Food & Wine Festival honors Shep Gordon
the good table
Annual fundraiser benefits Lanakila’s Meals on Wheels
In the zone
Outrigger’s conservation efforts to protect coral reefs
The traditional art of feathermaking will be honored during this year’s Aloha Festivals, which will feature various events from Sept. 5 through 26. ©KAWIKA LUM
Community Endeavors WITHIN 24 HOURS of arriving in California, Shep Gordon was beat up twice: once as a juvenile detention guard and the other by Janis Joplin — yes, that Janis Joplin. The subject of Mike Myers’ “Supermensch: The Legend of Shep Gordon,” the longtime Maui resident has been described as a genius with the Midas touch. And after more than five decades of managing the careers of rock stars and culinary luminaries, Gordon will be roasted among his celebrity chef buddies during a special dinner as part of the Fifth Annual Hawai‘i Food & Wine Festival. “I may end up hating myself at the end of the night,” Gordon quips, while adding, “Who is this schmuck?” After being struck by a tour bus in 2009, John Henderson had his own questions, namely: “Why me?” But rather than wallow in self-pity, the 41-year-old former stand-out triathlete decided to create NiteRun, an event that not even he could participate in. But it’s all for a good cause. The same holds true for The Good Table. For the past six years, restaurants from across the island — from casual to fine dining — have Recognizing participated in this synchronized fundraiser, the citizens which benefits Lanakila Pacific’s Meals on Wheels program. who make our Dancers with the University of Hawai‘i at community a Manoa’s Department of Theatre and Dance will special place to stage their own program during the annual Fall live and play. Footholds production. For five days, students will perform more than 60 two-minute dance routines, which will be “graded” by a panel of judges from the dance department. Speaking of dance, hula will again play a major role in the annual Aloha Festivals. Spirits were certainly festive when the U.S. Surpreme Court legalized same-sex marriage, a battle that the local LGBT chapter had been fighting for more than two decades. Meanwhile, Outrigger Enterprises Group has started its own underwater fight. OZONE — as in Outrigger Zone — is an ecological conservation program that aims to protect and grow coral reefs around the world.
Simplicio Paragas SENIOR EDITOR
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SEPTEMBER/OCTOBER 2015 InsideOutHawaii.com
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InsideOut OAHU
island life Learn about the life of Duke Paoa Kahanamoku
Bishop Museum exhibit honors the legendary Duke.
By Simplicio Paragas
TO HONOR what would have been his 125th birthday this year, the Bernice Pauahi Bishop Museum has curated a special exhibit that’s befitting of the legendary Duke Paoa Kahanamoku. Historic photos, video excerpts, cultural artifacts and interactive media displays will be some of the exhibit’s elements, as will dramatic floor-to-ceiling graphic panels that will reflect Duke’s “larger than life” persona. “It is fitting that Bishop Museum should mount this exhibit,” Bishop Museum historian DeSoto Brown writes in the summer edition of Ka ‘Elele. “Duke was born on the
grounds of what had been Bernice Pauahi Bishop’s home, Haleakalā, where King and Bishop streets now intersect. In later life, Duke stated that his possessions should someday go to Bishop Museum, and his widow Nadine followed her late husband’s wishes in the 1990s. This unparalleled collection, clearly the best representation of Duke possible, will be the foundation of what visitors will see.” A gifted swimmer and diver, Duke learned to surf with his brothers in the warm waters off Waikīkī Beach. It was here where the term “Beach Boys” was born. Duke’s forte for
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InsideOutHawaii.com SEPTEMBER/OCTOBER 2015
©MATSON NAVIGATION COMPANY
Ambassador of Aloha
DINING IS
DIVINE AT THE KAHALA
“Did you know that Duke was the owner of two gas stations or that his voice was broadcast on radio?” all things aquatic shaped his life, but it was his unique talent as a competitive swimmer that would propel him to international fame. In 1912, he swam in the U.S. championships and secured a spot in that year’s Stockholm Olympics. Duke not only won a Silver Medal in the 4 x 200-meter freestyle race, but he also set a world record in the 100-meter freestyle on his way to winning Gold. The Philadelphia Inquirer sportswriter Edgar Forrest Wolfe (who used the pen name Jim Nasium) pronounced Kahanamoku in 1913 “a human fish” and “the greatest swimmer the world of sport has ever seen.” Indeed Duke’s exploits in the water have been well documented, having represented the USA at three other Olympics in 1920, 1924 and 1932. But other tid-bit facts about this “Polynesia God” may be a little more obscure, according to Brown. “There is much more to be discovered,” Brown notes. “Did you know that Duke acted in Hollywood movies? Was the owner of two gas stations? Or that his voice was broadcast on radio and he appeared on TV?” The exhibit will complement other events, including an original play at The Honolulu Theatre for Youth in October. The exhibit will run through November 2.
To eat is human. To dine at The Kahala is divine.
Honolulu’s Gathering Place www.AtTheKahala.com
For reservations, call (808) 739.8760
september/october 2015 InsideOutHawaii.com
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island life
| ALOHA FESTIVALS CELEBRATES FEATHERWORK
A Life in Feathers Mele Kahalepuna Chun carries on her grandmother’s tradition of featherwork By Rizza Cosio
in charge of bringing Hawai‘i to life,” Chun says. “So every But Mele Kahalepuna Chun had no idea that she would day, my mom would have different artists come in and give one day run a feather shop. At age 5, Chun was already demonstrations and teach classes. Naturally, my grandmother learning featherwork with her grandmother Aunty Mary Lou moved into that as well.” Kekuewa, widely known as a foremost expert in the art of Being raised by women highly involved in the Hawaiian featherwork. But, as she recalls, it “wasn’t her thing.” community and passionate about Hawaiian arts provided When a Hawaiian cultural renaissance began to flourish Chun with a solid foundation that would later emerge in the 1970s, Chun remembers accompanying her tutu to her into a gnawing passion that she often denied. With her featherwork classes, which she held every grandmother and mother both now Thursday at the Bishop Museum. “She deceased, the tides have changed. “At was among the group of people who were first, when my mom was still here, “Na Lima Mili Hulu eager to bring back the Hawaiian arts I thought of this as an obligation. I No‘eau means and crafts,” Chun says. “We do this for have to do this,” Chun says. “But as skilled hands that Hawaiians she would say.” my mom’s life came closer to its end, touch the feathers. Not too long after, Chun’s own her love and my grandmother’s love That’s what I was mother, Paulette Kekuewa, was hired for featherwork started to grow in me born into.” at the Bishop Museum to manage the and I’ve gotten to the point where I do new Atherton Halau. “She was basically enjoy it. I do love it.”
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© Kawika Lum
She was a tour driver, a bartender and a security officer.
Today, her daily routine consists of running her late tutu’s feather shop on Kapahulu Avenue called Na Lima Mili Hulu No‘eau, an endearing name bestowed on her grandmother by Aunty Edith Kanaka‘ole. Aside from tending to curious passers-by from Waikīkī or redirecting visitors to Leonard’s Bakery, Chun teaches her own classes, workshops and lectures. She also sells finished artwork and takes great pride in her pieces. “Being able to share and teach is such a wonderful thing,” Chun says. “And now, I understand why my mom and tutu loved it so much.” One of her upcoming projects includes work for the annual Aloha Festivals, as this year’s events will be celebrating the theme of Hulu Aloha, or “Beloved Feather Treasures.” Each year, the weeklong series of events starts off with an opening ceremony and Investiture of the Royal Court where traditional hula and chants welcome the royal dignitaries. The king, queen, prince and princess will receive their ahu‘ula (royal cloaks), mahiole (helmets), head lei and other customary symbols, all made of delicate feathers. With both her mother and grandmother being former queens of the Aloha Festivals Royal Court, Chun’s involvement with the organization is just one of the many things she has willingly acquired. “Na Lima Mili Hulu No‘eau means skilled hands that touch the feathers. That’s what I was born into,” says Chun. “And now it has become my kuleana to continue this legacy.” For more information on the Aloha Festivals, visit www. alohafestivals.com. For details on Na Lima Mili Hulu No‘eau, visit www. nalimamilihulunoeau.com, 762 Kapahulu Ave., 732.0865. SEPTEMBER/OCTOBER 2015 InsideOutHawaii.com
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InsideOut OAHU
morsels Tasty tid-bits from around the Island
One night. Many meals. By Simplicio Paragas
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InsideOutHawaii.com SEPTEMBER/OCTOBER 2015
THE NUMBERS DON’T LIE. On an
average year, Lanakila Pacific’s Meals on Wheels program delivers 200,000 meals island-wide, with volunteers zigzagging across the O‘ahu to help feed our kupuna. And demand continues to grow among our homebound and active seniors, who often live alone on a fixed monthly income of $1,000 or less. Like other nonprofits, Lanakila relies on signature fundraisers to help directly support its programs and services. Now in its seventh year, The Good Table is a synchronized and interactive gastronomic event that has helped raise more than $350,000 in direct donations to provide meals and support for the elderly. “The idea wasn’t ours,” says Teri Yamashige, who volunteered to be the chairwoman for the inaugural The Good Table in 2009. “There was an organization in New York City that was doing a similar event, so we just took off from that idea.” Yamashige is referring to the Citymeals Dineout, a long-running fundraiser that has raised $16 million, enough to prepare and deliver nearly 3 million meals to homebound elderly New Yorkers. But unlike Dineout, during which tables cost a minimum of $3,000, The Good Table is more inclusive, with tables of four to six ranging from $200 to $2,500. “We started small but it was a success,” Yamashige says. “The idea was for restaurants to donate a table and feature a menu that wouldn’t necessarily be part of their regular menu. It was a chance for them to show off their talents.”
©THE GOOD TABLE
The Good Table
A longtime supporter and participant of The Good Table, Tango Contemporary Café owner Goran Streng, pictured left, says he likes the concept of the fundraiser since he doesn’t have to go anywhere. People come to his restaurant. “I think everyone can relate to the cause, which helps feed the elderly,” says Streng who often donates multiple tables for the event. “My grandmother, who is 103 years old and living in Finland on her own, finally agreed to receive meals from a similar program. So I can totally relate.” With his mom turning 84 years old in October, restaurant Chai Chaowasaree understands the difficulties that some seniors face, citing this as the reason for his participation in the one-night fundraiser. “We’re all going to be that age some day and we may need help,” Chaowasaree says. “In Thailand, just like in Hawai‘i, we have a deep respect for the elderly.” Set for October 1 at 6 p.m., The Good Table will feature more than 50 restaurants from casual to fine dining, including 12th Ave Grill, 3660 on the Rise, Alan Wong’s Café Laufer, Chef Chai at Pacifica, Duke’s Waikīkī, Gyu-Kaku, Hard Rock Café, Hula Grill Waikīkī, Orchids, Prince Court, Tango, The Pineapple Room and Tiki’s Grill & Bar. “This is an important fundraiser,” says Lyn Moku, director of Meals on Wheels. “When a grant ends or is delayed, we just don’t cut off feeding 200-300 seniors. The Good Table allows us to continue to feed our seniors.” For information, call 356-8512 / 356-8533 or visit thegoodtable.org. september/october 2015 InsideOutHawaii.com
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| brew your own concoction
Halloween Punches
Peculiar yet particularly tasty punches for adult ghouls and goblins | By Alison Kent
Dark and Murky Rum Punch Makes: About 10 servings Instead of lime slices, garnish with either type of edible eyeballs — if you dare! In order to slow melting, the larger the ice cubes, the better. Or, better yet, make Ice Hands: Wash and rinse disposable latex gloves, then fill with water. Tie ends securely and freeze solid. When ready to use, peel away gloves and give each punch bowl a ‘hand.’ 6 blackcurrant black tea bags ¼ cup sugar 1 ½ cups black rum or dark rum ¾ cup Crème de Cassis 1 tbsp. lime juice 3 cups black cherry soda, chilled Lime slices Ice cubes or Ice Hands
There’s no better way to get in the Halloween ‘spirit,’ so to speak, than by stirring up a cauldron or two of ghastly great spinechilling cocktails for grown-ups. Whether it’s a full-on monster mash bash or simply ‘hanging’ with a few neighbors while trick-or-treaters roam, preparing a punch bowl or pitcher full of creative cocktails helps set the spooky mood and get the party conversation started. So decorate the house, play some haunting tunes, serve up diabolical-yet-delectable ‘finger’ foods and pour an inspired liquid concoction. After all, who says Halloween is just for kids?
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Place tea bags and sugar in a large heatproof bowl. Pour 6 cups boiling water over tea bags, stirring to dissolve sugar. Let stand for 10 minutes, then squeeze and discard bags. Stir rum, Crème de Cassis and lime juice, and chill mixture for at least 1 hour. Just before serving, pour mixture into punch bowl and stir in soda. Add lime slices and ice cubes.
Edible Eyeballs Makes: 10
Crunchy, creepy and beautifully bloodshot, pop an edible dyeball into everything from martini glasses to Bloody Marys. Make a bunch for Dark
and Murky Rum Punch bowl, and then make a bundle more, and serve as part of a crudité platter with ghostly green-hued dip (for a simple dip idea, blend equal parts sour cream and mayonnaise with scallions and parsley in a food processor until smooth). 10 large radishes 10 pimiento-stuffed green olives Peel each radish, leaving a few thick streaks of red skin and tapered root end intact to resemble blood vessels. Using melon baller, grapefruit spoon or tip of small knife, carefully scoop out hole in top of radish. Stuff radish with olive, pimiento side up to resemble pupil. If making ahead of time, layer in resealable container with damp paper towel draped directly on eyeballs. Refrigerate for up to 1 day. Variation: Fruity Edible Eyeballs Place a small black grape or large blueberry in hole of each pitted and drained canned lychee. These are great alternative garnishes in either punch bowls or served on their own as canapés.
Shrunken Apple Head Punch
Makes: About 8 servings When better to embrace a touch of eerie than at Halloween? But, if feeling more nostalgic then macabre, let these carved and dried apples transport you to folk art and decorative crafting
trends from days of yore, instead. Either way, this is a rather tasty punch. Just don’t plan on eating the apple heads — they are best kept for creepy floating garnish display purposes only. 3 cups apple juice, chilled 3 cups lemonade, chilled 1 ½ cups bourbon 2 cups ginger ale, chilled Apple Heads: ½ cup lemon juice 2 tbsps. salt 6 firm apples 24 whole cloves Apple Heads: Stir 1 cup water, lemon juice and salt in a large bowl until salt is dissolved. Peel and cut apples in half lengthwise; trim off stems and use melon baller or small spoon to remove cores. Add to lemon mixture, turning to coat. With pumpkin carver or small sharptipped knife, on the curved side of each apple carefully carve out eye sockets, nose, mouth and ears. Return to lemon mixture, turning to coat. Drain apples and pat dry; arrange each, carved side up, on racklined rimmed baking sheet. Bake in preheated 250°F oven until shriveled, shrunken and golden brown, between 1½ and 2 ½ hours. Press cloves into eye sockets. In punch bowl, combine apple juice, lemonade and bourbon; refrigerate until ready to serve. Stir in ginger ale. Add apple Heads, faceside up.
©shutterstock
morsels
HAWAIIAN ELECTRIC COMPANY presents a
Clean Energy Fair FREE!
IN CELEBRATION OF ENERGY ACTION MONTH
Saturday, October 3, 2015 10 a.m. to 3 p.m. Kahala Mall, near Macy’s
Featuring
• Energy displays, games & prizes • Local, live performances by keiki hula halau and special guest performer, Jerry Santos JERRY SANTOS
• Hawaiian Electric job booth • Photo taking with Maka, The Super Energy Saver • Support a sustainable, clean energy future for Hawai‘i!
MAGIC SCIENCE OF HAWAI‘I
Sponsored By:
MEET MAKA
For more information, call 543-7511 or visit www.hawaiianelectric.com. 133250-XX-4.indd 1 OAHIO_150900_0008-18.indd 13
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InsideOut OAHU
musings Entertaining Thoughts
Fall in Love with Dance Students, aspiring choreographers and dancers alike will showcase their gift of movement at the University of Hawai‘i at Mānoa’s Ernst Lab Theatre. By Kristen Nemoto
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InsideOutHawaii.com SEPTEMBER/OCTOBER 2015
courtesy university of hawai‘i at mānoa theatre and dance department
From October 7 through 11, dance enthusiasts and spectators will get a special glimpse into a dancer’s world as the University of Hawai‘i at Mānoa’s Department of Theatre and Dance presents its annual Fall Footholds production. Held every fall at the Earle Ernst Lab Theatre, Fall Footholds will showcase a variety of theatric and artistic dance performances that upholds the epitome of innovation and imagination. “It’s been in full swing since I came aboard in 1991,” says professor Gregg Lizenbery, UH Mānoa’s Director of Dance and Graduate Dance Advisor. “And it’s only grown since then. It’s quite amazing how much talent we’ve seen over the years.” A month prior to the Fall Footholds production, a panel of judges from the dance department, along with some handpicked non-university members within the dance community, sit through over 60 two-minute dance auditions. It’s via this process that helps panel members discuss and debate their top handful of performances that have set a new standard for artistic expression through the art of dance. When it comes to deciding Fall Footholds’ top picks, assistant professor Amy Lynn Schiffner is especially excited to hear what other members within the dance department have to say about the performances — especially when they don’t necessarily agree. “That’s what helps us all, as artists, to continually strive for evolvement and creation,” beams Schiffner. “I’ve been asked by so many students about whether I can give them a hint of a ‘criteria’ to abide by when it comes to why we’ve chosen this performance and not that one … And I have to say that there is no real set list. If there were, and we all had the same tastes, then there would be a preference and there wouldn’t be any room for creativity and balance.” One thing that Schiffner and Lizenbery both agree upon is the emotional moment that overcomes them when they see some of their students’ talents evolve and shine on the very stage that they began teaching them.
“That’s part of the fun process is watching them adapt their pieces and make it work,” Lizenbery says. “They learn how to deal with the production side of performances. When that pink lighting looks horrible on the orange costume, [they’ll adapt]. [They’ll also] converse with other dancers and work on the choreography to get that overall aesthetic that they want to get across to the audience. And that’s the most important thing: to be able to communicate your thoughts into a short two to three-minute performance.” Along with condensing and creating a niche performance that’s memorable enough to leave audience members breathless in their seats, Schiffner is also excited to see aspiring artists at the “ground floor” of what their ideas and notions are about themselves, their culture and community. “It’s a way to tap into something that’s living right in front of you,” she says. “That’s so exciting for anyone of any age to see these people in a very pivotal time within their lives; and you get to witness that. There’s something in that that’s so powerful. It’s reflective in its own moment, and it’s fleeting and it’s passing. And you just don’t want to miss it.” For tickets to see UH Mānoa’s Fall Footholds production, go to etickethawaii.com or call944.2697. Tickets are also available at the Kennedy Theatre box office.
“That’s so exciting, for anyone of any age to see these people in a very pivotal time within their lives ... And you just don’t want to miss it.” This biannual dance concert features the culmination of years of preparation and dedication. Tickets go on sale Sept. 14. Following the show on Friday, Oct. 9, performers will host a Q&A session.
SEPTEMBER/OCTOBER 2015 InsideOutHawaii.com
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InsideOut OAHU
out &about A quick glance at concerts, events and plays this month
Chopsticks & Wine
CAN DO
Forks are optional at this event but stemmed glassware are an absolute. Now in its 14th year, the Honolulu Japanese Chamber of Commerce’s Chopsticks & Wine draws more
Top Chefs than 1,100 attendees, who help support the HJCC. As in previous years, the event will have more than 15 food booths featuring some of Oahu’s top chefs, along with hundreds of different wines. Be sure to arrive early.
Now in its fifth year, the Hawai‘i Food & Wine Festival has been recognized as the No. 1 food festival across the islands. This comes as no surprise given the impressive lineup of signature events and chef-driven dinners that unite top winemakers and culinary giants from around the world. For a complete schedule, visit hawaiifoodandwinefestival.com. SEPTEMBER 10-13
For more information, visit www.honolulu japanesechamber.org 16
InsideOutHawaii.com SEPTEMBER/OCTOBER 2015
¡VIVA EL ESPAÑOL! October 10 Enacted by former President Ronald Reagan in 1988, Hispanic Heritage month runs from Sept. 15 to Oct. 15. The oneday O‘ahu festival will happen on Saturday, Oct. 10, from 10 a.m. to 6 p.m. at the Kapi‘olani Park Bandstand. hispaniceventshawaii.com
Organized by the Honolulu chapter of American Institute of Architects, Canstruction® is an annual event that defies all building codes and engineering standards. The “canned” competition will take place Saturday, Oct. 3, from 9 a.m. to 2 p.m. at Pearlridge CenterUptown Center Court. This year’s theme is “Rock Can Roll.” The public is encouraged to participate by visiting Canstruction® and bringing canned food donations to support Hawai‘i’s hungry families. Last year’s competition brought in 20,252 pounds of food. www.aiahonolulu.org
(CLOCKWISE FROM LEFT) COURTESY CHOPSTICKS & WINE; ©LINNY MORRIS; ©AIA HONOLULU; COURTESY HAWAII HISPANIC HERITAGE FESTIVAL
October 3
October 8
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
“Let’s explore with @whereHAWAII and @gohawaii. ” —@HapunaBeachPrince
Lee Anne Wong ate her way through the North Shore and we got to watch! —@InsideOut Hawaii
“Looking forward to seeing some of the world’s top chefs. #HFWF —@Simplicio
Sales for #TheGoodTable have started. —@Simplicio
“ Are you staring blankly at your computer? Break the monotony and learn how to yoga at your desk @wholefoods Kahala.” —@whereHAWAII
Dinner for two. {Or twenty} Make tonight a date night or a family celebration. Choose from our nightly dinner buffet with steamed crab legs and prime rib, or our delicious a la carte menu. PRINCESS -KAIULANI.COM 808-921-4600 Keiki 12 and under eat free. Kama'aina discounts available. Free 4-hour parking. Discounts do not apply to holiday and special menus. Limit one child per paying adult. SEPTEMBER/OCTOBER 2015 InsideOutHawaii.com
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LOVE
All You Need is
Hawai‘i’s LGBT community says “yes” to equal rights. By Kristen Nemoto
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When the U.S. Supreme Court announced its decision to allow same-sex couples to marry nationwide, Dr. David McEwan — Hawai‘i LGBT Legacy Foundation’s Board of Directors Chair — received a “higher than usual” amount of notifications from his iPhone. “I was sitting down, watching TV and (my iPhone) was going ‘swish, swish, swish, swish … swish, swish, swish, swish,’” laughs McEwan. “I just thought ‘oh my goodness, I don’t believe this.’ I was just so amazed. ”
It was, after all, a lengthy 25-year battle of equal rights in Hawai‘i amid constant heartache, despair and lost loved ones within the local LGBT community. Thirty-five years if you count the AIDS epidemic stigma that was placed on the gay community in the early ’80s; and perhaps an eternity to many who could never reveal their true selves for fear of social isolation, persecution, retaliation and even death. This was, says McEwan, a “truly monumental decision.”
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“We’re talking years and years of people collaborating together,” affirms McEwan who’s quick to acknowledge local advocates and renowned national book authors who’ve all helped steamroll through the gay rights movement together. “That platonic shift occurred in Hawai‘i in 1990 when three couples went to the Department of Health to apply for a marriage license and yet were denied. Hawai‘i woke the nation up and got people organized. It’s been a very slow process, filled with a few wins and lots of losses but the bottom line is that local and national organization groups have pursued unflinchingly the commitment to succeed.” Former state Rep. Dr. Jackie Young — a vital organizer of the “No on 2” ’98 campaign — is excited to see the local community finally come together and realize that it’s less about the issue of marriage than it is about equal rights for all human beings. “It’s all pono,” Young smiles. “We thought Hawai‘i was going to do this back in 1998, but we were all so disappointed. So it’s about time.”
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Like so many gay rights advocates, Young says she never thought this day would come. At least not within her lifetime after she’s witnessed many steps forward and what seemed like thousands of steps backward during the era of the Equal Protection Clause of ’93, President Clinton’s Defense of Marriage Act (DOMA) in ’96 and ultimately the “hard-hitting” Amendment 2 passing in ’98, which banned gay marriage within the state of Hawai‘i. “It seems like a long time for many of us and there are many who have died in the meantime,” she says, holding back tears. “But this is really great.” This fall will make two years since former Gov. Neil Abercrombie called for a special session on same-gender marriage rights, called Senate Bill 1 (now called Act 1) — a forefront, says both McEwan and Young, in the gay rights movement in Hawai‘i — which included tens of thousands of pages worth of online and written testimony and countless hours of hearing sessions. Shaun Campbell, a gay rights activist who’s helped conduct numerous LGBT rallies to the state capitol,
(previous spread and this page) ©Kelli Bullock
“Someday people will have to look this stuff up because they won’t know what we’re talking about ... It’s about striving to make people equal.”
(this page, clockwise from left) ©kelli bullock; ©sarah di Bella; ©kelli bullock (2)
(previous spread and this page) ©Kelli Bullock
(including one in 2012 prior to Abercrombie’s call to a special session) says that the U.S. Supreme Court’s decision to allow same-gender marriage throughout the country only affirms what many advocates have been saying about gay rights for decades. “(The U.S. Supreme Court) basically reaffirms what the Hawai‘i voters have said during the special session,” Campbell says. “That gays and lesbians deserve equality … it’s a reassurance that we were going to be able to maintain our status as having marriage available to anyone.” Like the Civil Rights Movement and the years of ignorance and hatred that followed, Campbell says it’s only a matter of time before the “normalization process” of gay rights takes place. “I think it’s coming sooner rather than later,” Campbell says. “These millennials, and the younger generation who already see homosexuality and equal marriage as sort of a non issue, will soon take over and teach the next generation to come.” Despite the fact that marriage equality is now upheld by law, signifying definite success among Hawai‘i’s LGBT community, the next
step for many is to not become complacent. Along with fellow activists within the Hawai‘i LGBT Legacy Foundation, McEwan hopes to spread awareness against — in general — discrimination, which he believes will ultimately help solve such lingering problems as the staggering number of LGBT homeless youth and prejudice against same-gender elder couples who want to live in assisted living complexes. It’s hope, says McEwan, along with many of those unwilling to remain silent, that will help bring about a better tomorrow for future generations to come. “Some day people will have to look this stuff up because they won’t even know what we’re talking about,” McEwan laughs. “It’s about creating fundamental change; striving for wellness for the next generation; striving to make people equal. So I think the new day has begun for the coming generation and for that I’m very happy.” For more information about the Hawai‘i LGBT Legacy Foundation, go to www. hawaiilgbtlegacyfoundation.com
Friends and family of Hawai‘i’s LGBT community march in the annual 2015 Honolulu Pride Parade, celebrating two years since former Gov. Neil Abercrombie passed the Marriage Equality Act.
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Honorary Role Hawai‘i Food & Wine Festival pays tribute to the legendary Shep Gordon By Simplicio Paragas | Photos By Jesse Dittmar
A
S A TALENT MANAGER, Shep Gordon abides by his own holy trinity: 1) get the
money; 2) always remember to get the money; and 3) never forget to always remember to get the money. In 1968, the New York native set out to California to begin a career that only Hollywood writers could script. Within 24 hours of arriving in Los Angeles, he was beat up twice, the second time by a woman whom he thought was being raped poolside; she wasn’t. Apologizing the next day, that woman turned out to be Janis Joplin who was dating Jimi Hendrix at the time.
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“I like to think that I’m the “exposer” of the celebrity chef. Long before the term even existed, I knew that chefs would be the stars of tomorrow.” An illustrious career in the entertainment industry that has spanned across five decades, Shep Gordon enjoys cooking at his home in Wailea.
In a scene in Mike Myers’ documentary, “Supermensch: The Legend of Shep Gordon,” it was Hendrix who suggested that Gordon become a manager, only because he was Jewish. Hendrix also told Gordon that his business name had to include a “V.” It was the ’60s after all. So they grabbed a dictionary and found the first word that contained the letter: Alive, the name of Gordon’s enterprise to this very day. Gordon would later be introduced to a budding rock star by the name of Alice Cooper, who vividly recounts in the film meeting Gordon for the first time in a smoke-filled — and not tobacco, either, according to Cooper — hotel room with Joplin, Hendrix and Jim Morrison sitting nearby. The meeting would forever change the life of the 21-year-old New Yorker, whose business acumen and publicity stunts have earned his clients ink and airtime around the world. He conjured up many of Alice Cooper’s theatrical stunts, including staging a breakdown during rush hour of a truck in London’s busy Piccadilly Circus displaying a larger-than-life nude photo of the singer with a python hiding his private parts. The show sold out. Gordon was also the one who brought the doomed chicken to Alice Cooper’s concert at the Toronto Rock and Roll Revival concert in 1969, turning the show into one of history’s most notorious publicity stunts. On a recent Sunday morning, Gordon shared his thoughts on being honored this year at the Fifth Annual Hawai‘i Food & Wine Festival. What was your role in the formation of the Hawai‘i Regional Cuisine movement?
During the early ’90s, I used to get together with chefs like Sam Choy, Mark Ellman and Peter Merriman, and they used to come to my house to cook. It was uncomfortable because they knew that I was managing other chefs but they never asked me to represent them. At the time I was working with Roger Verge, founder of Nouvelle Cuisine, and Dean Fearing, considered the father of Southwestern Cuisine. I suggested starting a movement in Hawai‘i and everybody was totally into it. So we did. Do you see the movement as having progressed?
I see the movement as living and thriving. This next generation of local chefs are raised 24
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on Hawai‘i Regional Cuisine and taught it at school, not like when Alan (Wong) and Roy (Yamaguchi) were attending culinary classes. You’re seeing noodle influences on menus and other ethnic flavors. My only regret is not having helped start a foundation to ensure the perpetuity of the movement. And while the movement has progressed, chefs like Alan and Roy still have to keep old dishes around. It’s like going to a Rolling Stones concert and not hearing “Brown Sugar;” the Stones still have to play crowd favorites while also introducing new material. The same holds true for chefs. You expect that mac-nut-crusted mahimahi to be on Roy’s menu but he’ll also add new menu items. Emeril Lagasse lauds you as the inventor of the “celebrity chef” status; is this an accurate statement?
I like to think that I’m the “exposer” of the celebrity chef. Long before the term even existed, I knew that chefs would be the stars of tomorrow. But they weren’t being recognized — nor paid — like other artists. You’d go to an autograph-signing session and there would be like three people waiting for Kenny Loggins and 300 for Wolfgang Puck; Loggins was getting paid, Wolfgang wasn’t. And you couldn’t get into places like Charlie Trotter’s, Cirque or Spago. It was a cultural trend that was just starting to take off. Do you consider yourself a fighter for the underdog?
Yeah, I still like to think that I’m the guy on a white horse who’s coming to the rescue of a damsel in distress (laughs). What’s really important for me is to do compassionate business. How different is it managing rock stars and celebrity chefs?
It’s not really all that different. As an artist manager, I want to create demand for my clients, whether it’s selling tickets for a concert or tables for a restaurant. That’s is my job. How do you feel about being honored at the Hawai‘i Food & Wine Festival?
It’s humbling and exciting. When I first came to Maui, the dining scene was pretty bleak. And now it’s thriving and continuing to get better. Hawai‘i truly has become a culinary destination.
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In the
ozone
Global ecological initiative aims to protect and grow coral reef. By Simplicio Paragas
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In Fiji, Outrigger partners with the Mamanuca Environment Society educate their guests about the surrounding reef. Keiki look on as coral fragments are tied down before dropped on reef edges.
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intimately,” says Kelley, an avid surfer and vice president of corporate communications for Outrigger Enterprises Group. “I’ve got the scars to prove it. But I’ve seen first-hand what has happened to our reefs over the years; they’re dying.” According to the National Oceanic and Atmospheric Administration (NOAA) Coral Reef Conservation Program (CRCP), healthy coral reefs are some of the most valuable ecosystems on the planet, annually providing an estimated $375 billion in economic and environmental services, such as food, protection for coasts and tourism. Reef-supported tourism alone generates an estimated $30 billion. “We’re not the scientists,” Kelley asserts. “But we’re a great portal for scientists to connect with our guests.” In partnership with NOAA, the Polynesian Voyaging Society and Waikīkī Aquarium, Outrigger Enterprises Group plans to transplant and grow a football field worth of coral at participating resorts over the next decade. It’s an ambitious goal but an achievable one, according to Paolo Maurin, Ph.D, Hawai‘i management liaison for NOAA Coral Reef Conservation Program.
InsideOutHawaii.com september/october 2015
©mamanuca environment society
“Climate change, acidic oceans, No reef. No beach. No destination. a strong message that Bitsy Kelley conveys land-based It’s whenever she speaks about our coral reefs. For pollution the past couple of years, the Honolulu native has and negative worked tirelessly to launch the “OZONE”—as impact of in the Outrigger zone. The initiative is a global over fishing conservation program, which aims to protect and are the main grow coral reefs in oceans surrounding Outrigger in the Hawaiian isles, Fiji, Guam, Thailand threats to resorts and Mauritius. our reefs.” “Growing up, I knew every coral reef
“I think it’s important that the goal is specific,” Maurin says. “It’s OK to be ambitious because that goal can be tracked and it can be quantifiable.” With more than 60 percent of the world’s reefs under immediate threat, conservation is key to stem the damage — and possibly even reverse it. But to do so requires the efforts of science-based management, more education and prioritizing on-the-ground and in-the-water actions that address the top three threats to coral reef ecosystems. “Climate change, acidic oceans, land-based pollution and negative impact of over fishing are the main threats,” Maurin explains. “Some threats, like climate change, will go unabated, but we can do things locally that can increase the resiliency of our reefs.” Much of Outrigger’s program was inspired by an existing program at the Castaway Island Resort in Fiji where visitors are offered an opportunity to replant coral in the ocean. “In Fiji, we work with the nonprofit Mamanuca Environment Society, which helps educate our guests about the surrounding reef,” Kelley says. “Your vacation can truly make a difference.” What tourists see while snorkeling at Hanauma Bay is not an accurate picture of Hawai‘i reefs, which are susceptible to coral bleaching, a coral stress response, in this case likely due to warmer sea surface temperatures. “In terms of science, it’s not that complicated; we know what needs to be done.” Maurin says. “I think it’s absolutely wonderful what Outrigger is doing. They have a tremendous reach with the visitor industry that we don’t have. It’s easy for NOAA to get the message to local residents but we can’t reach the visitor, who is an important stakeholder in preserving our reefs.” In 2016, two international conferences that will focus on the world’s reef systems will take place on O‘ahu: the International Union for Conservation of Nature (IUCN) Council’s World Conservation Congress and the International Coral Reef Symposium. “The IUCN World Conservation Congress has only met every four years since the 1950s,” Kelley says. “And the U.S. has never once hosted this weeklong conference, which will give us a chance to show Hawai‘i’s reefs and present our OZONE initiatives.”
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mauka 2 makai From the mountain to the ocean and everywhere in between
Dark Shadows NiteRun to take place at Kawai‘nui Marsh.
HE CONSTANTLY spins his wheels … and not in the non-prog-
ress, idiomatic sense. After being struck by a tour bus in 2009, John Henderson was left a paraplegic, a life-changing accident for the one-time stand-out triathlete. Pacing his living room in his wheelchair, the 41-year-old Boston native has not let his upright immobility impede him from living an active life. “I was a spazzoid,” answers Henderson when asked if he is always restless. “I was used to being constantly on the move. I’ve got a lot of pent-up energy.” Prior to the accident, Henderson founded Adventure Race Hawaii in 2003, a company that organized scavengerlike hunts across O‘ahu. But it wasn’t until 2013 that he started an event — despite his inability to participate in it — that he defines as his “coming out” after being hit by a bus. A 5K fun run, NiteRun happens quarterly in different parts of the island, from Kaka‘ako and Kapilina in Ewa Beach to
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Hale‘iwa and Kailua, which will be the site of the next race scheduled for October 10 at Kawai‘nui Marsh. Unlike other fun runs that have trended over the past couple of years, NiteRun is locally produced and partners with local non-profit groups. The latter has become an integral element to Henderson’s business model. “NiteRun started as an experiment,” Henderson explains. “It’s not about the money. We wanted to establish a cool business that’s fun, community-oriented and raised money for nonprofits. Our first run we had 850 people show up; 1,500 people came out at our last event in Kapilina in July and we raised $2,250 for a playground for Iroquois Point Elementary.” The Kailua NiteRun will benefit the Boys and Girls Club of Hawai‘i’s Windward Clubhouse Capital Campaign, which aims to build a permanent facility on the grounds of Kailua Intermediate School.
©NITERUN
By Simplicio Paragas
©niterun
“We wanted to establish a cool business that’s fun, community-oriented and raised money for nonprofits.”
The course follows the bike trail through the Kawai‘nui Marsh wetland preserve and reverses at the turnaround point back to the starting line. Henderson will be the first to admit that NiteRun is less of a race than it is a frolicsome event, which promotes well-being and health. Participants are even encouraged to dress in whimsical costumes — think pirates, neon colors and outlandish wigs. The family-friendly outing also includes a “Stroller Division” for keiki 10 years and younger, live entertainment and food vendors. “We don’t time the race and there are no winners,” Henderson says. “It’s a fun community event.” Henderson plans to continue to produce these adventurous night runs but he has an even greater ambition: To establish Holomua On Wheels as a 501(c)(3) nonprofit organization whose mission will be twofold; 1) to improve the quality of life for disabled individuals through access to sports; and 2) to have
NiteRun participants can register on the day of the event or online at niterun.com. Runners are provided free headlamps while navigating
the course. Cost is $39.50 for advance registration and $49.50 for same-day entry. Keiki 10-17 years of age pay $25.50.
able-bodied athletes “wheel in his chair for a mile.” For the first time after more than an hour, Henderson finally sat stationary on a leather chair as he had me try out his wheelchair, instructing me to shift my weight forward for balance. After five minutes of experiencing some of the challenges — even as mundane as opening a door — that wheelchairbound people face daily, Henderson’s last request was for his wheelchair but not until I almost fell back trying to reach him. “Oh that’s right, there’s the area rug that’s stopping you,” Henderson laughs. “So maybe the next time you see someone in a wheelchair you’ll have more empathy for that person and that’s holomua, which means progress.” SEPTEMBER/OCTOBER 2015 InsideOutHawaii.com
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ins &outs Exhibits and events that are soon to close
4 | Into the Woods
LAST CHANCE!
FOUR NOT TO MISS
Woodturners will again compete in the annual Hawai‘i’s Woodshow, the Hawai‘i Forest Industry Association’s (HFIA) annual juried woodworking exhibition at the
IN SEPTEMBER & OCTOBER
1 I HOME ON THE RANGE
2 I Floral Arrangement
Over 550 years old, Ikenobo is the history of ikebana — the art of Japanese flower arranging. In October, the local chapter will celebrate its 35th anniversary at two venues: an exhibition on Oct. 15-18 at the Honolulu Museum of Art School; and a special luncheon with Yuki Ikenobo Oct. 17 at the Japanese Cultural Center of Hawai‘i. www.ikenobo.jp/english/
3 MABUHAY! FILCOM CENTER’S ANNUAL BAYANIHAN GALA FUNDRAISER WILL BE HELD AT THE SHERATON WAIKIKI. SEPTEMBER 18
Honolulu Museum of Art School Gallery at Linekona. All entries must be made from wood that was locally grown. SEPTEMBER
20-OCTOBER 11
COMING SOON The advent of November and December mean the holiday season will soon be upon us. SWEET MOMENT
7-DAY BINGE
‘TIS THE SEASON
CLARA’S JOURNEY
An annual fundraiser for the United Cerebral Palsy Association of Hawai‘i, “Dessert Fantasy” will be held at the Pacific Beach Hotel. NOVEMBER 1
More than 100 different restaurants — from fine dining to fast-food establishments — will participate in this year’s Restaurant Week. NOVEMBER 18-24
Shaka Santa and Tutu Mele return to Honolulu Hale during the annual Honolulu City Lights. Join the opening ceremonies. DECEMBER 5
More than 185 young and aspiring dancers from across Hawai‘i will appear on stage during Ballet Hawai‘i’s production of “The Nutcracker.” DECEMBER 18-20
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(CLOCKWISE FROM TOP) ©ROGER & BARBARA TINIUS; ©R.W. BUTTS; ©RON SLAUSON; ©ALEX VERGARA
Now in its 20th year, Mealani’s Taste of the Hawaiian Range and Agricultural Festival on Hawai‘i Island offers Hawai‘i farmers, ranchers and food producers to meet with participating chefs and attendees. Held at the Hilton Waikoloa Village, the popular event features 35 statewide chefs who delight attendees with various cuts of forage-fed meats and a wide assortment of island fruits, vegetables and other farm products. The Taste runs from 6 to 8 p.m. www. tasteofthehawaiian range.com OCTOBER 9
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* — ¯ ¯ Pa‘ina Lanai Food Court — “Rock-A-Hula” - Legends Waikı¯kı¯ *Coming Soon
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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