HILuxury Magazine: December 2011 - January 2012

VOLUME 5, ISSUE 4 | DECEMBER 2011/JANUARY 2012

WINTER FASHION

Women: Color is King Men: Suit Up

WATCHES Plus VINEYARD SHARES Rent Your Own Vine GIFTED GOLFER Swing in Style

Gift of Time

BEYOND BALLET

Chi Cao in Nutcracker

LAKESIDE LOUNGE

in Tahoe

KUKUI‘ULA Golf Nirvana BMW 650i

NEWSSTAND PRICE $3.95

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ŠT&CO. 2011

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Some Holidays Are Unforgettable

OAHU ALA MOANA CENTER 808 943 6677 LUXURY ROW AT 2100 KALAKAUA AVENUE 808 926 2600 MAUI THE SHOPS AT WAILEA 808 891 9226 BIG ISLAND KINGS’ SHOPS AT WAIKOLOA BEACH RESORT 808 886 1931 h i u x u ry D ec ember TIFFANY.COM

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editor’s letter

Aaron Placourakis Uncompromising Since 1985

F

ounder/CEO Aaron Placourakis was raised around great food. And like all Greeks, he was instilled with the belief that “family” isn’t just limited to close relatives, but to anyone who’s gathered around the table. It’s an approach that’s perfected by his team, who greet you at the door as a friend, not as a customer. So join us. Be a part of the family. Experience unforgettable times in the most spectacular settings on earth. And rediscover the joy of good living.

We’re all still sWooning (some more than others) over here at HILuxury, following the barrage of national attention our last issue received. I bask in the glory that it wasn’t merely getting George Clooney to agree to appear on our cover; but the sum of wonderful stories that included his interview, a sit-down with The Descendants filmmaker Alexander Payne, another with novelist Kaui Hart Hemmings, and in turn, her one-on-one interview with the film’s producer, Jim Burke.

The thrill of seeing pages we worked tirelessly on talked about by hosts of E! News, Extra and Entertainment Tonight still doesn’t get old.

Of course, a dilemma rears itself far ahead of the settling stardust; how in the world are we to top that effort?

Fear not. By continuing to spotlight the best in high fashion, unique eateries, fine automobiles and the personalities that make Hawai‘i turn, we do justice (in this director’s eyes, anyway) with each issue.

Landing an exclusive interview with rising star Maggie Q (or Margaret Quigley, to her Mililani ‘ohana) should instill confidence in our readers that we strive to out do ourselves from one issue to the next. In fact, you might be surprised to hear that it took far longer to secure Maggie Q for an interview than it did Clooney!

The star of Nikita—not to mention lead roles alongside the likes of Tom Cruise (Mission: Impossible III)—her down-to-earth nature and quick ascent to the top in Asia make for a captivating read.

Elsewhere in this book we sit down with famed ballet phenom Chi Cao, whose debut Hawai‘i performance falls just prior to the holidays; our seasoned golf expert tees off at the newest (and most heavenly) course on Kaua‘i; the sleek BMW 650i convertible hits Honolulu streets at the helm of our sure-footed “car guy;” and yours truly gets his nails buffed and scrubbed in the most manly of fashions.

Speaking of fashion: Tag along on our custom photo shoot where the vibrant colors from this winter’s runway drape our gorgeous models, while men can gander at the trends in stylish suits.

There is no shortage of gift ideas in the pages that follow. From elegant timepieces to renting your own vine at a prestigious vineyard, we’ve got a bit of something for everyone. Enjoy, and have a safe and heartwarming holiday season.

Brian Berusch Editorial Director

TriStarRestaurants.com

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Feel free to “friend” our HILuxury Facebook page to find out about events and news throughout the luxury community as they are happening. Also, electronic versions of issues past can be read at www.hiluxury.com.

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contributors

Bekah Wright Writer Bekah Wright is a freelance journalist based in Los Angeles. She divides her time between writing about her travels around the world and reporting on the entertainment industry. Her work has appeared in the Los Angeles Times, GOOD, TV Guide, National Geographic Kids and Bon Appetit.

Where you’ll find her when she’s visiting Hawai‘i: out on the water, perfecting her SUP skills.

FraNk Leake Writer

WE’VE JUST unwrapped SOMETHING NEW FOR THE holidays.

Experience Japengo–O‘ahu’s newest hot spot! Japengo offers a unique menu of exotic flavors from the Pacific Rim and South East Asia. Choose a lively sake bar or communal table with an interactive sushi bar, private dining room or an intimate table-for-two. For reservations call 808 237 6151.

Discover SHOR, for steak and seafood.

SHOR’S talented chefs create an enticing menu that’s sure to please every palate.

For reservations call 808 237 6145.

Try SWIM, a stylish new pool side bar and lounge. Enjoy blended cocktails, a menu of Pan-Latino cuisine, happy hour and live entertainment.

Frank Leake is a certified Chef de Cuisine, Culinary Educator and a member of the American Academy of Chefs, the honor society of the American Culinary Federation. He is a Professor of Culinary Arts at Kapi‘olani Community College, as well as competitive cooking team coach. He can pinpoint where his passion for food began: First taste of his Aunt Ann’s “Double Devil’s Food chocolate cake with chocolate frosting and chopped walnuts.” He was 3 years old.

MichaeL MarFeLL PhOtOgraPher Michael Marfell is an amateur photographer and technology professional out of San Jose, California. Most of his work consists of landscapes and night photography. “I love the call of the night and typically crawling in some shadow every full moon taking shots of old buildings, decaying military installations or some of those more famous structures in San Francisco…”

Gift certificates available.

©2011 Hyatt Corporation. All rights reserved.

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ALA MOANA CENTER

|

LEVEL 2

|

808.941.4277

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Photo by Leah Friel

DECEMBER 2011/JANUARY 2012 | CONTENTS 98

HI SOCIETY

Luxury in the community

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RSVP

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BUSINESS PROFILE Randy Rarick

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THE ARTS Ballet Hawaii

We share the events and happenings that draw the who’s who of Hawai‘i; from a debut food & wine fete, to enchantment at the zoo and the scene in cinema.

Less the laid-back surfer, more the global entrepreneur. Who surfs daily.

With new digs, class offerings and the Nutcracker, things are on the up and up.

Chi Cao chimes in from London with his expertise on dance in Alohaland.

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COVER STORY Maggie Q

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FASHION Winter Blossom

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We sit down with this homegrown Nikita star to talk about her early success in Asia, what brought her back to the States, and her massive silver screen credits.

Color is king this season, as reflected in both our couture women’s wear and the line-up of high-fashion suits for men.

PHILANTHROPY Kim Gennaula at Aloha United Way

From anchor to spokesperson to the helm of this venerable organization.

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On Austin: BOSS Hugo Boss brown jacket $545 and pants $195; HUGO Hugo Boss shirt $115 and tie $95; Polo by Ralph Lauren v-neck sweater $145; TOMS sunglasses $145. All from Nordstrom. Photo by Leah Friel

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photo by Sarah Ause Kichas/Best Friends Animal Society

FEATURES

photo by Dennis Oda

Photo courtesy XXXXXXXXXXX

photos by Leah Friel

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CONTENTS

PRADA

‘Peonia’ ($310), ‘Larice’ ($310) and ‘Papaia’ ($550) clutches.

Photo courtesy Prada

INDULGE

The lastest splurges

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SHOPPING FINDS Gift Guide

All year long you peruse the windows, turn the glossy pages and chat with your friends about what you need; now it’s time to bedazzle your loved ones.

PRADA

WATCHES The Gift of Time

Photo courtesy Prada

Slip a timepiece around the wrist of your sweetie this season’s and watch the smiles abound.

FINE AUTOS BMW 650i Convertible

‘Lily’ ($180) and ‘Tommy’ ($180) keychains.

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GOLF Kukui‘ula, Kaua‘i

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GROOMING & BEAUTY Cool Waters

This 6 Series “Beemer” is more of a remake than a facelift.

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The newest course in Hawai‘i took things to Nirvana-like levels for our golf expert.

The ladies of luxury head to SpaHalekulani for a day of renewal and relaxation roulette.

A Manly Pedi

Real men do get their nails done.

HAMMACHER SCHLEMMER

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Bachmann G-scale train, $349.95 at www.hammacher.com.

Photo courtesy Hammacher Schlemmer

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Photo courtesy North Lake Tahoe/Jeff Dow

CONTENTS 136

Photo courtesy Bernini

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EXPERIENCE Elite Escapes

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TRAVEL Lake-side Lounging

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A-LIST ADVENTURES Vintner for Hire

Lease your own set of vines and reap the rewards with minimal effort

SAVOR

Food and Wine

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Tahoe by winter: Towering firs, roaring fires and powder-covered slopes are just the beginning of what’s offered in this rejuvenated lakeside enclave

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FINE FOOD Holiday Bites

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WINES Gather Your Grapes

DINING OUT Bernini

A newcomer on the Honolulu dining scene melds the refinement of Tuscany with the bravado of Sicily—and the entrepreneurial spirit of Tokyo

Novelist and restaurateur Nani Steele shares her know-how with these “quick fire” islandinspired appetizers

Our own Master Sommelier Roberto Viernes opens up on the art of collecting

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ALA MOANA CENTER 808-973-6101 SHOP FERRAGAMO.COM

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DENNIS E. FRANCIS CEO

indulgence is closer than you think

J. DAVID KENNEDY President

LINDA WOO Publisher

JAY HIgA

Associate Publisher

BRIAN BERuSCH Editorial Director

LIANNE BIDAL THOMPSON Managing Editor

Yu SHINg TINg

Fashion & Content Stylist

gINA LAMBERT Creative Director

XENIA INg

Associate Art Director

LEAH FRIEL

Chief Photographer

JENNIFER SOJOT MOLLY WATANABE Sales

Sizzlin’ Prime Time Menu 3 course menu for $39.95 available 5pm - 6pm

Happy Hour nightly in our lounge 5pm - 7pm

Wine Wednesdays 25% off bottles of wines

KIMI MATAR

Events Director

Lacy Matsumoto Blogger

CONTRIBuTORS Writers: Don Chapman, Carol Egan, Nadine Kam, Ed Kemper, Frank Leake, Allison Schaefers, Romney Steele, Yu Shing Ting, Roberto Viernes, Bekah Wright Photographers: Anthony Consillio, Dana Edmunds, Leah Friel, Tony Grillo, Michael Marfell, Gwendolyn Meyer, Lawrence Tabudlo, Nathalie Walker Cover photo by Kurt Iswarienko for Cool Hunt Inc.

Restaurant Row, Oahu | 808.599.3860 | 500 Ala Moana Blvd.

Waikiki Beach Walk, Oahu | 808.440.7910 | 226 Lewers Street The Shops at Mauna Lani, Big Island 808.887.0800 | 68-1330 Mauna Lani Drive #121 Lahaina Center, Maui | 808.661.8815 | 900 Front Street The Shops at Wailea, Maui | 808.874.8880 | 3750 Wailea Alanui Dr.

www.ruthschrishawaii.com

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HILuxury is a bi-monthly magazine with an annual subscription price of $18.

Our offices are located at 500 Ala Moana Blvd. Suite 7-500, Honolulu, HI 96813.

Application to Mail at Periodicals Postage Rate is Pending at the Honolulu Post Office.

POSTMASTER: Send address changes to HILuxury, 500 Ala Moana Blvd. Suite 7-500, Honolulu, HI 96813. © 2011 Oahu Publications Inc. All rights reserved. No part of this magazine may be reprinted without the written consent of the publisher.

For advertising information: Jennifer Sojot, Sales Manager jsojot@staradvertiser.com | 808-218-6712 For subscription inquiries: www.hiluxury.com | 808-628-3792 For editorial submissions: Lianne Bidal Thompson | lthompson@staradvertiser.com

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T h e g i f t o f H A L E KU L A N I La Mer | Orchids | House Without A Key | Lewers Lounge | SpaHalekulani

2199 Kalia Road Honolulu, Hawaii 96815

phone: 923-2311 www.halekulani.com

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WAIALAE COUNTRY CLUB

Purchase Tournament Hospitality and General Admission Tickets at www.friendsofhawaii.org Mark Wilson

Photo: Sam Greenwood/Getty Images

Defending Champion

Follow us on @SonyOpenHawaii facebook.com/ SonyOpeninHawaii

A Friends of Hawaii Charities Event WITH CHARITY PARTNER

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aaaaaaaaaaaaaaaaaa

Mahalo Honolulu for voting us People’s Choice – Best Fine Dining Restaurant in the ‘Ilima Awards. aaaaaaaaaaaaaaaaaa

Open Each Evening, Wednesday through Sunday and for Sunday Brunch. For other Evenings and for Lunch, The Plumeria Beach House is open daily.

For restaurant reservations please call 739-8760, email restaurants@kahalaresort.com or visit www.kahalaresort.com For more information, please scan this QR code

5000 Kahala Avenue kahala, Honolulu, Hawaii 96816-5498 Telephone: 808.739.8888 Facsimile: 808.739.8800 h i L u x u ry D ec ember 201 1 /J a n u a ry 20 1 2

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INDULGE | SHOPPING FINDS

When it comes to personal style, a little drama—whether you love it, hate it, or deny yet secretly crave it— can go a long way. With each passing fashion season, a certain lucky trend (which likely originated decades earlier) makes it into the classics hall of fame.

This season, one of those trends is the cape. A close relative to the poncho, the cape is part coat, part shawl, part wrap. There are few fall and winter pieces that can work in Hawai‘i’s (extremely) mild winters; Cape from but I say with confidence that this is Michael Kors.

Photo courtesy Michael Kors one of the tops. Mainly because, in cold climates, the cape is a bridge piece that gets wearers between Fall and Winter. In Hawai‘i, a cape is all you need all winter long!

Capes first tiptoed onto runways last fall, and they definitely stood out. For the Fall 2011 season, they were back in droves. Designers from Yves Saint Laurent to Rag & Bone, Alexander Wang to Michael Kors all showed variations for the season, from wool to nylon to silk. There were exaggerated capes to simple poncho-esque design. Regardless of the fabrication, the diversity indicates a strong trend. New shapes and styles simply confirm—the cape is a soon-to-be classic.

Capes can work for any body type.

Regardless of your shape, adding a cape to your arsenal of classics will give you a chic option beyond the jacket, shawl or pashmina, and can be worn with evening looks, casual daytime ensembles, and— why not?—even to the movies on a chilly January evening.

For those who believe that drama Rag & Bone’s Leighton Cape goes with everything, try adding a cape to your Photo courtesy Rag & Bone wardrobe. Whether subtle or a statement piece, the manner in which you choose to wear it is what makes for a classic.

ON

TREND…

with Molly Watanabe

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WAIKIKI’S NEWEST ADDITION

WHERE HIGH DESIGN MEETS BAREFOOT LUXURY™ WWW.THEMODERNHONOLULU.COM 866.406.2782 | 808.924.6543 HOME TO MORIMOTO WAIKIKI h i L u x u ry D ec ember 201 1 /J a n u a ry 20 1 2

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INDULGE | SHOPPING FINDS

The Social Life When Guys and Dolls Hit the Town

TIFFANY & CO charms in sterling silver with Tiffany Blue enamel finish: snow hat charm ($175), stocking charm ($225), reindeer charm ($175). Photo courtesy Tiffany & Co.

BY YU SHING TING PHOTOGRAPHY BY LEAH FRIEL

(Clockwise): JIMMY CHOO red patent handbag $1,750; DIOR ‘Muse’ bootie $1,100; AX ARMANI EXCHANGE men’s ‘chain bar’ bracelet $42; EMPORIO ARMANI ‘Hawaii exclusive’ black men’s wallet $295; TOD’S red valet key chain $110; BALLY ‘Elfia’ small leather wallet/business card holder $195; TOD’S ‘Fleur Pochette’ mini handbag in Tejus python $1,845; DIOR evening clutch $1,400

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DIOR ‘Addict’ brass with rhodium plating with lacquer and rhinestone charms (part of the Dior Addict collection), $890

SEASONAL WHISPERS at NORDSTROM crystal and metal stainless steel bangles $98 (set of 6)

BALLY ‘Beara’ iconic lace-up ankle boot in suede, part of Bally’s new limited-edition 160th Anniversary Collection $995

OUT OF PRINT iPhone 4 cases emblazoned with 1970s paperback cover art $35 www.outofprintclothing.com.

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INDULGE | SHOPPING FINDS

Fine Young Professionals When the Upwardly Mobile Take to the Street

BY YU SHING TING PHOTOGRAPHY BY LEAH FRIEL

JIMMY CHOO large wallet in gold glitter suede $650 and black glitter suede $595

ESCADA aviator sunglasses $290

BALLY ‘Taliro’ large leather wallet with perforated detail, part of Bally’s Trainspotting collection $395

DIOR bangles $320 each

JOHN HARDY black woven leather bracelet with wrapping sterling silver dragon $495 and black woven leather bracelet with sterling silver dragon head clasps $495; both from Neiman Marcus

AX ARMANI EXCHANGE men’s leather driving gloves $58

TOD’S signature Tracollina purse in pink patent $665

BALLY ‘Taisten’ small messenger bag detailed with Bally’s signature stripe $395

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ROGUE ‘Tropical’ (All Waters) stand-up paddle board. These SUP boards are designed and shaped to paddle gracefully in flat water and perform equally well in head-high surf.

Available in 10-, 11-, and 12-foot sizes and nine different designs. www.roguesup.com. $1,349

FENDI small multi-color python Peekaboo handbag $6,050.

Photo courtesy Fendi

FENDI ‘Ayers’ double FF cuff $415.

Photo courtesy Fendi

TIFFANY & CO. Tiffany Locks bangles (from left): wide bangle in sterling silver with 18kt gold; narrow bangle with diamonds in 18kt gold; and narrow bangle with a round hanging lock in sterling silver and 18kt rose gold. $1,850, $3,800, $700.

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INDULGE | SHOPPING FINDS

Top of Your Game Maximizing Mid-Life VERTU

BY YU SHING TING | PHOTOGRAPHY BY LEAH FRIEL

HERMÈS ‘Luz’ leather and silk gloves $540.

The ‘Constellation’ is a luxury mobile phone that comes complete with Vertu Concierge—offering exclusive services such as priority bookings, bespoke gifts and one-of-a-kind experiences throughout the world.

Available in a variety of styles, including satin brown, black alligator with diamonds, red gold mixed metals (pictured, left) $13,800 and polished pink (pictured, right), $6,200. www.vertu.com.

PRADA ‘Trick Veronica’ keychain, $195 Photo courtesy Prada

Photo courtesy Hermès

TECHNOLOGY COVERS eReader jackets (available for Kindle, Nook and iPad) that look like classic cover art from your favorite books. For every item sold, Out of Print, through its partnership with Books for Africa, donates a book to a community in need.

Prices start at $40. www.outofprint.com.

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(clockwise, from top): JIMMY CHOO ‘Rosalie’ grainy calf leather handbag in nude $1,495; SALVATORE FERRAGAMO black business case/ document holder $1,190; TOD’S central stitching bifold wallet in red $225; AX ARMANI EXCHANGE brown braided leather bracelet with stainless steel $58; BALLY ‘Exas’ wallet in beige from Bally’s 160th Anniversary Collection $425; BALLY ‘Wabler’ men’s moccassin driver featuring Bally’s iconic Trainspotting stripe, also available in black $395; DIOR scarf $240 h i L u x u ry D ec ember 201 1 /J a n u a ry 20 1 2

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INDULGE | SHOPPING FINDS

The Empty Nesters Finally, It’s All About You

BY YU SHING TING | PHOTOGRAPHY BY LEAH FRIEL

JIMMY CHOO glazed canvas handbag in zodiac print $750

DIOR Lady Dior Python’ bag $6,900

TOD’S ‘Bustina Gommini Signature’ zipper pouch in green patent $265

CREED original ‘Les Royales Exclusives’ cologne $575 rom Neiman Marcus

MOVA silver globe with black base $155 from Neiman Marcus

SALVATORE FERRAGAMO midheel suede pump with metal chain embroidered cap-toe $595

DAVID YURMAN spiritual beads in turquoise and green onyx $350 each from Neiman Marcus

ESCADA black sunglasses with stones $250

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TIFFANY & CO. diamond pendant with an emerald-cut sapphire in platinum. Tiffany designers framed the 26.23 ct stone in a magnificent setting of sparkling diamond baguettes and round and pear-shaped stones $425,000. Photo courtesy Tiffany & Co.

HERMÈS ‘Sautoir Duncan’ horn and wood lacquer necklace $1,050. Photo courtesy Hermès

STEINWAY LYNGDORF The new S-Series sound system combines outstanding audio performance with chic compact design. Created for the music aficionado with an eye (and ear!) to today’s modern, smaller-scale residences, $22,000. www.steinwaylyngdorf.com.

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INDULGE | SHOPPING FINDS

The Golden Years The World is Your Oyster

BY YU SHING TING | PHOTOGRAPHY BY LEAH FRIEL

BOUCHERON DOLCE RIVIERA Isola Bella earrings (above) are set with emeralds, orange, pink and yellow sapphires, plus diamonds on yellow gold; watch bracelet (right) adds more emeralds and diamonds, plus a watch is hidden under the central ‘flower.’ Boucheron available at Neiman Marcus.

HAMMACHER SCHLEMMER Genuine Italian Astoria Dual Espresso Machine, $8,000. www.hammacher.com

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ARMENTA The jewelry brand’s first exotic handbag collection includes stunners like this oversized whiskey crocodile and python clutch.

True to Armenta’s jewelry design tradition, detailing includes 18kt gold-dipped hardware set with semiprecious stones $2,790. www.neimanmarcus.com

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(clockwise, from top): SANTIAGO GONZALEZ at Neiman Marcus crocodile carryall bag $6,200; SALVATORE FERRAGAMO ‘Varina’ ballerina shoes with signature bow in Hawai‘i-exclusive color $450; JAY STRONGWATER heritage crown picture frame $695 from Neiman Marcus; ESTEE LAUDER ‘Sensuous’ Success solid perfume $225 from Neiman Marcus; ESTEE LAUDER ‘Beautiful’ Luck solid perfume $295 from Neiman Marcus; JAY STRONGWATER round floral wreath picture frame $495 from Neiman Marcus; ANTEPRIMA ‘Glitter Miscuglio USA’ Hawai‘i-exclusive handbag embellished with intricate details and aloha-inspired charm, available in silver orange $467 and matte black $427 H I L U X U RY D EC EMBER 201 1 /J A N U A RY 20 1 2

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INDULGE | SHOPPING FINDS

LE TOY VAN pirate ship from Neiman Marcus $98

The Wonder Years Kid-approved Gifts

BY YU SHING TING | PHOTOGRAPHY BY LEAH FRIEL

BURBERRY boy’s vest in new classic check from Nordstrom $165

TOMS TINY and TOMS YOUTH classics in pink, ash and navy canvas $28.95 (tiny) and $37.95 (youth) from Nordstrom. With every pair of shoes purchased, TOMS gives a new pair of shoes to a child in need. One for One.

KALEE Mercedes-Benz 300SL electric car exclusive to Neiman Marcus $395

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MORGAN CYCLE ‘Victorian Retro Flower’ tricycle with crystal-embelished flower print from Neiman Marcus $499

DIOR plastic pink baby bottle with ‘Dior Bulle’ print (250 ML), also available in blue $50

JUICY COUTURE ‘Juicy Loves You’ velour crossbody bag from Nordstrom $78

PAPO pirate set (4 figurines and 1 treasure chest) from Neiman Marcus $38

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INDULGE | SHOPPING FINDS

Pampered Pets Fabulous Finds for Furry Friends

BY YU SHING TING | PHOTOGRAPHY BY LEAH FRIEL

LOUIS VUITTON The Baxter Dog Collar (above, left), designed for small dogs, featuring ID tag; Baxter Dog Carrier (above) features a washable rug and and external pocket. Both items feature Louis Vuitton’s monogram canvas.

Photo courtesy Louis Vuitton

MACKENZIE CHILDS ‘Courtley Check’ dog bone ornament $68 from Neiman Marcus.

EMPORIO ARMANI dog tuxedo $250

MACKENZIE CHILDS ‘Flower Market’ dog bowl $42 from Neiman Marcus.

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KIEHL’S FOR YOUR DOG Cuddly Coat Grooming Shampoo $17 Spray-N-Play Cleansing Spritz $13 Cuddly Coat Conditioning Rinse $17 from Nordstrom.

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INDULGE | GOLF

The Gifted Golfer Get Them Outfitted for Tee Time

BY HILUXURY TEAM

GOLF STREET TEXTILE Trusted in competition by top Tour stars (that include Fred Couples), Golf Street is the game’s first hybrid sport-casual shoe. New for 2012, this popular model now comes available in a textile upper for maximum breathability. $150

ADAMS GOLF IDEA A12 OS HYBRID

MIURA LIMITED EDITION SMALL BLADE

This latest incarnation of the brand’s award-winning Idea hybrid franchise includes Velocity Slot Technology (VST) that promotes a trampolinelike effect to increase ball speed off the face for greater distance. The lower profile and cambered sole reduce turf interaction. Also available: the a12 OS Hybrid Iron set. $279.99, $799.99 for the set, www.adamsgolf.com

Designed for the entire spectrum of golf abilities, the Miura Limited Edition Small Blade runs counter to conventional wisdom. It’s crafted through the same forging process of all Miura Irons, yet designed with the thought that a smaller size (by 15 percent) makes for easier handling. www.miura.com

SCHEYDEN ALBATROSS Co-designed by Scheyden company founder Jeff Herold and renowned eyewear industry veteran Patrick Hussey, the Albatross provides the ultimate in optical clarity and comfort. The classic aviator style makes it perfect for most face shapes. The Albatross features an ultra-lightweight titanium frame and lens options including CR-39, mineral glass and polarization. $299-$329

GARIA MASONRY EDITION Truly for the golfer who has it all, this deluxe golf cart was specially designed with carbon fiber body panels normally used in the aircraft industry. Garia incorporated supercar-inspired modifications, plus details like a refrigerator in the dash, teak-lined interior, custom-sewn seats and an aluminum leather-covered steering wheel. A street-legal version is also available. www.garia.com

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LIMITED EDITION EDITOR’S CHOICE SET keri golf, long a favorite with women golfers (LPGA players Christina Kim, Se Ri Pak and Brittany Lincicome are fans), has partnered with Adam’s Golf on this Limited Edition Editor’s Choice Set, complete with Adam’s Golf Idea Tech V3 hybrids, irons and wedges, Speedline 9088 UL Driver and more. Of course, they’re all housed in a stylish keri golf bag with a detachable accessories bag and colorcoordinated head-covers. Available in Lynne (chocolate), Bethany (light blue) and Colleen (black), $1,099; bag only, $335, www. kerigolf.com or www.adamsgolf.com

CLUB GLOVE TRS BALLISTIC The TRS Ballistic luggage line is constructed of INVISTA CORDURA® 1050 denier Nylon Ballistic fabric, making it the ideal material for high-end luggage. It offers abrasion and tear resistance, perfect for the globetrotting golfer. $2,248, www.clubglove.com

LINDA HARTOUGH To commemorate the 2012 U.S. Open Championship, world-renown golf landscape artist Linda Hartough has introduced her new painting of The Olympic Club in San Francisco, the site of the 112th U.S. Open Championship—the first time the club will host. www.hartough.com

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Indulge | Shopping FindS

We have them all! the ultimate uGG shop 速

every style

s every color s every day

Royal Hawaiian Center (808) 923-9255 44

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www.ChoiRealty.com Visit Hawaii’s most Spectacular Oceanfront Estates and Luxury Properties PATRICIA CHOI, R, CCIM, CIPS President & Principal Broker Tel: (808) 734-7711 E-mail: hawaii@choi-realty.com

Hawaii’s #1 Realtor

(HAWAII BUSINESS MAGAZINE, June 2011)

Honolulu’s #1 Luxury Broker for the 15th Successive Year!

Japan Sales Director

China Sales Director

China Sales (Beijing Native)

MAMI TAKEDA, RA, CIPS

CATHERINE LIN, RA

TINGTING ZHANG, RA

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THE CAMPAIGN FOR HAWAI‘I’S CHILDREN Supporters of the Kapi‘olani Health Foundation gathered for an evening of dining and entertainment in honor of the largest capital campaign on behalf of health care for Hawai‘i’s children. As guests enjoyed a fine dinner, Amy Hanaiali‘i & Kapi‘olani Friends entertained them.

Foundation members shared with the audience details about the plans to build a world-class children’s hospital that offers space for families and training facilities for medical professionals.

1. Jeff Arce, Mavia Nikaido, Kathy Sia, Dr. Cal Sia • 2. Dr. Thomas Rosasa, Jeanette Magoon, Jim Nabors • 3. Dr. Stephen Lin, Martha Smith, Mark Polivka, Karen Tiller • 4. Raleigh Awaya, Judy Awaya, Lori Harrison, Bob Harrison, Ally Park • 5. Jim Tollefson, Dr. Nadine Shigezawa, Rick Keene, Lori McCarney • 6. Chris Dey, Kimberly Dey, Michelle Ho, Peter Ho • 7. Steven Ai, Pam Kimura, Ruth Mills, Elliott Mills (Photos by Sisto Domingo)

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JOY OF FOOD & WINE REHAB Foundation’s popular Joy of Food & Wine gala was held at Halekulani. The elegant evening featured the best in culinary offerings and select fine wines. All guests were eager to sample the menu created by this year’s guest chef, Chef/Owner Alan Takasaki of Le Bistro. All proceeds from the event benefit the Rehabilitation Hospital of the Pacific, its programs and patients.

1. Rev. Monsignor Terrence Watanabe, Linda Mae Chang, Edith Leong, John and Sue Ferandin, Gailene Wong • 2. Gerald Glennon, Kimi and Ash Matar, Susan and Sid Lee • 3. Susan Kosasa, Laurie Tom, Gene Doo, Ernest Lee, Lisa Kosasa • 4. Harriet Pien, William and Margaret Won, Gulab Watumull, Cecilia and Gene Doo • 5. Sitting: Marjorie Francis, Susan Kurisu, Cynthia Wo, Gail Haruki, Gemie Arakawa; Standing: Dennis Francis, Duane Kurisu, Michael Wo, Warren Haruki, Ken Arakawa • 6. Dennis and Brenda Teranishi, Joanie and Mark Teruya, Cyn and Val Iwashita • 7. Stanford and Kathy Carr, Kathryn and Terry O’Toole, Jan Luke Loo and Judge Wilson Loo (Photos by Leah Friel) H I L U X U RY D EC EMBER 201 1 /J A N U A RY 20 1 2

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1. Rev. Monsignor Watanabe, Linda Mae Chang, Edith Leong, John and Sue Ferandin, Gailene Wong • 2. Gerald Glennon, Kimi and Ash Matar, Susan11/4/11 and 3:46 PM HILux 5.4 DecJan_lianne revised.indd Terrence 47

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AfTER-SCHOOL ALL-STARS DINNER BENEfIT After-School All-Stars Hawaii celebrated their 2nd Annual All-Star Affair event at the Royal Hawaiian Hotel. Guests were treated to special musical guests Sunway, Tia Carrere and Daniel Ho, as well as a live auction item facilitated by UH Men’s Basketball Coach Gib Arnold. The highlight of the evening was the chorus, hip-hop, ukulele performances and personal reflections by All-Stars, all which received standing ovations. The benefit supports All-Star programs at seven middle schools on O‘ahu: Dole Middle, Kalakaua Middle, Jarrett Middle, Washington Middle, King Intermediate, Nanakuli Intermediate and Wai‘anae Intermediate Schools.

1. Lori Abe, Daniel Ho, Tia Carrere • 2. Chris and Wana‘ao Eldridge, Karri and Scott Stevenson • 3. Mia Kim, Dawn Dunbar, Maya Soetoro-Ng, Daniel Dae Kim • 4. Jeff Watanabe, Kathy Nelson, Lori Abe, Lynn Watanabe, Molly Watanabe, Edwina Clarke, Bob Clarke • 5. Bert Kobayashi, Susan Kobayashi, Patrick K. Kobayashi, Kris Kobayashi, Cici Tadaki, Don Tadaki • 6. Gabe Lee, Bob Clarke, Edwina Clarke, Kim Christianson, Dennis Christianson 7. Brett Brewer, Matt Pakkala, Jimmy Klein, Brady Yee, Bonny Amemiya, Keith Amemiya, Aubrey Yee (Photos by Tony Grillo and Randy Ching)

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HoPE LoDGE GALA Hope Lodge Hawai‘i Capital Campaign co-chair Dr. Lawrence Tseu welcomed donors and supporters to the Hope Lodge Gala at Modern Honolulu. The Hope Lodge provides a home away from home for cancer patients and their families. The planned Hope Lodge—the first in the state—will be 14,800 square feet with 19 guest rooms. Patients will be provided with free transportation to their treatment facility.

1. Tony Guerrero, Haunani Guerrero, Holly Kaneshiro, Clyde Kaneshiro • 2. Lynne Ariyoshi, Donn Ariyoshi, Elisa Yadao, Donna Walden • 3. Mike Paulin, Aida Paulin, Brian Blanke, Karen Gushi, Curtis Gushi • 4. Steve Uyehara, Lynn Ariyoshi, Dr. Lawrence Tseu, Charlyn Honda Masini, Sweetie Pacarro • 5. Jaimie Tom, Shane Morita, Darlena Chadwick, Dr. Jeff Yu, Brianne Baysa • 6. Joe Wikoff, Lynne Wikoff, Marty Jaskot, Terry Jaskot, Vivien Sted, Chuck Sted • 7. Jim Hoban, Beth Hoban, Rey Graulty, Gigi Graulty, Lynn Enright, Damien Enright (Photos by Lawrence Tabudlo) h i L u x u ry D ec ember 201 1 /J a n u a ry 20 1 2

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Hawai‘i Food & wine Festival streets oF asia: MoriMoto and Friends Streets of Asia: Morimoto and Friends kicked off the first-annual Hawai‘i Food & Wine Festival in its sultry seaside setting at The Modern Honolulu. Featured chefs Justin Quek, Guy Rubino, Edward Kwon, Mourad Lahlou, Charles Phan, Hiroshi Fukui, Chai Chaowasaree and Scott Toner joined chef Masaharu Morimoto for an evening filled with exotic flavors of Asia.

1. dennis and Brenda teranishi, lynette and neal Kanda • 2. watters o. Martin Jr., Joan Bickson, Marchesa Kapiolani Marignoli, Kamuela Martin • 3. Chef Morimoto • 4. les enderton, sherrie strausfogel, Carrie talwar, Jay talwar, Christine Quinlan, Chef roy Yamaguchi • 5. andy shaw, noel Pietsch, Jojo Beh and andrew Beh • 6. Jr Buenconsejo, Hilary lambert, lianne Bidal thompson, deborah luckett and scott McCaffrey • 7. Kneeling: Peter Ho, Jeff arce, BJ Kobayashi. standing: Michelle Ho, nicole Kobayashi, loan arce, ray vera, tiffany vera, Michael Pfeffer, lacey Pfeffer, Marni elgren, Kris Kobayashi (Photos by leah Friel)

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HAWAi‘i FooD & WiNE FESTiVAL HALEKuLANi MASTER CHEFS GALA DiNNER Guests were treated to a lavish formal dinner with dishes created by Hubert Keller (Fleur de Lys, San Francsisco), Yoshihiro Murata (Kikunoi, Japan), Nancy Silverton (Mozza, Los Angeles), Alessandro Stratta (Stratta, Las Vegas), Tetsuya Wakuda (Testuya’s, Australia) and Hawai‘i-based acclaimed chefs Vikram Garg of Halekulani and Robin Lee of Nobu Waikiki. Proceeds from this elegant affair—like all of the events throughout the Hawai‘i Food & Wine Festival—benefited the Hawai‘i Agricultural Foundation and the Culinary Institute of the Pacific.

1. Warren Shon, Chef Paul Meesawat, Chef Laurent Pillard, Chef Kevin Mok, Chef Hubert Keller, Chef Alessandro Stratta, Chef Vikram Garg, Chef Roy Yamaguchi, Christine Quinlan, Chef Alan Wong, Ed Kelley, Chef Luke Powell, Chef Yoshihiro Murata, Chef Robin Lee, Dean Fujitani, Dave Kennedy • 2. Terry Rollman, Avi Mannis, Tara Young, Lori Abe • 3. Judy and Mayor Peter Carlisle, Shelley Wilson, Kelvin Bloom • 4. Pat and Russell Yamamoto, Miles and Lynette Furutani, Conrad Nonaka • 5. David and Chris Arita, Fiona and Dave Kennedy, Cathy and Gerald Shintaku, Michele Henry, Thomas Sorensen • 6. Sharon Brown, Michael Lam, Lori Harrison, Joyce and Al Tomonari (Photos by Anthony Consillio) h i L u x u ry D ec ember 201 1 /J a n u a ry 20 1 2

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ZOOfARI Guests were transported to a Brazilian rainforest via samba music and dance at the Zoofari Amazon. The fundraiser for the Honolulu Zoo Society featured gourmet fare from Morimoto Waikiki, Chai’s Island Bistro, Azure Restaurant, Hank’s Haute Dogs, 12th Avenue Grill and more. Silent auction items included the opportunity to have a private dinner at the Zoo’s newly opened elephant habitat.

1. Leah Rigg, Malia McManus • 2. Ben and Vicky Cayetano • 3. Jane Rock, Nancy and Barry Wallace • 4. Andy and Michele Snow, Teressa and Keith Laeske • 5. Jennifer and Deke Kilpatrick, Paul and Laura Daigle • 6. Suzanne Kariya-Ramos, Tommy Higashino, Randy and Judie Leong • 7. Jerry Gibson, Simone and Henry Perez (Photos by Anthony Consillio)

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Moët on Ice A sparkling crowd gathered for a sunset cocktail party at Morimoto Waikiki showcasing Moët & Chandon’s new Ice Impérial. All agreed that the chilled bubbly—with mint leaves and lemon slices—was the perfect libation for Hawai‘i’s tropical soirees.

1. Kristen chan, Stephane Henry, Julia Fitzroy • 2. Val and Robert Saracco • 3. Sophia Davis, Shim ching, Aida Paulin • 4. candice naylor-ching, Brynn and Hugh Foster • 5. Walter James, tiffany James, Honorary consul General of chile Gladys Vernoy and Dr. terry Vernoy • 6. Mitch Kyser, Stephane Henry, Susan and Sid Lee • 7. Julia Fitzroy, Stoya Urban, cyrina Hadad, Joy Kam (Photos by Leah Friel)

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ILIMA AWARDS The best of Honolulu dining was feted at the Diamond Head Theatre at the Honolulu Star-Advertiser’s annual Ilima Awards dinner.

The event not only showcases the city’s must-dine-at restaurants, it’s also the signature fundraiser for Diamond Head Theatre.

1. Carol Ai May, Paula Matayoshi, Steven Ai • 2. Kristin Lee, Jared Watumull, Indru Watumull, Gulab Watumull, Vi Loo • 3. Wendell Wo, Mary Gutzi, Megan Mount, Paul Unkur • 4. (back): Patrick Klein, Dennis Francis, Dave Kennedy, Cynthia Wo, Mike Wo, Roland Lagareta, Gerald Glennon; (front): Robynne Klein, Marjorie Francis, Fiona Kennedy, Joanne Glennon, Kitty Lagareta • 5. Kelly Sanders, Craig Lovett, Matthew Grauso • 6. Barbara Marumoto, Hugh Damon, Margaret Murchie, Kalei Damon • 7. (back): Eileen Wacker, Rich Wacker, Allen Uyeda, Gabe Lee, Russell Lau; (front): Hank Wuh, Virginia Hinshaw, Connie Lau (Photos by Lawrence Tabudlo)

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CINEMA ITALIANO Film buffs gathered to celebrate the 8th annual Cinema Italiano. Guests who were lucky enough to get a ticket mingled with jurors Franco Amurri, Bonni Lee, Edgy Lee, Ron Nagasawa and Neal Israel at the VIP Juror’s Reception. At the Opening Night Gala on the following evening, guests gathered on the rooftop of the Kahala Theatres for food selections from Baci Bistro, La Gelateria, Sabrina’s, Hoku’s and more. Then, it was on to the films that included: 18 Years Later, A Quiet Life and Happy Family.

1. Mary Bitterman, Rick Blangiardi, Leslie Wilcox • 2. Greg and Lindsay Minarik, Lola and Scott Hamblin • 3. Lorenzo Rinelli, Stefanita Migani, Guido Carlo Pigliasco • 4. Dr. John Magauran, Edgy Lee, Cheryl Dickerson, Uli Cutter, Jose G. Santamaria • 5. Rick Moss, Val Moss, John Michael White, Qi Marie, Joy Minaai • 6. Bryce White, Angela Anderson, Majella McDonald, Brian McKay • 7. Ron Nagasawa, Franco Amurri, Bonni Lee, Edgy Lee, Margherita Balbo Parrent, Rick Blangiardi (Photos by Tony Grillo) H I L U X U RY D EC EMBER 201 1 /J A N U A RY 20 1 2

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The DescenDanTs VIP ReCePtIOn The Hawaii International Film Festival closed out its 31st year with one of the most anticipated movies for, not only the festival, but the entire fall movie-going season. The Descendants, directed by Oscar-winner Alexander Payne and based on a book by Kaui Hart Hemmings, received a standing ovation after its screening. In the Q&A that followed, the Gabby Pahinui-heavy soundtrack was complimented, and producer Jim Burke encouraged the audience to see the film again, the better to absorb the entire experience. Later that evening, VIP guests—that included Payne, Hemmings and Burke—gathered at Ruth’s Chris Steak House to fete the movie’s Hawai‘i premier.

1. Alexander Payne, Linda Woo, Chuck Boller, Grace Cruz • 2. Georja Skinner, Chris Lee, Cliff Colvin • 3. Peter Ho, Dennis Francis, Mayor Peter Carlisle, Dave Kennedy, Lt. Gov. Brian Schatz • 4. Debbie Medeiros, Sam Shenkus, Valery O’Brien • 5. Guy Hagi, Kim Gennaula, Jim Burke • 6. (back): Sean and Lisa Kettley, Andy Lautenbach, Jim Burke, Matt Corboy. (front): Kaui Hart Hemmings (photos by Anthony Consillio)

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HI SOCIETY | LOOKING BACK

Through the Years AA Glimpse at PastINTO HolidayHOLIDAYS Celebrations PAST GLIMPSE

BY HILUXURY TEAM

BY HILUXURY TEAM

S

EARCHING ARCHIVES OF PHOTOGRAPHS— most of which carefully detail how Honolulu dwellers and planners decorated for the season in past decades—has been a nostalgic gift for our creative staff. Gaze into Hawai‘i’s celebratory history and enjoy, as we did, these images of yesteryear.

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Clockwise from opposite page: Cars turn past downtown’s Tamarind Park with Bishop Square celebrating its very first tree-lighting on December 10, 1983, photo by Ron Jett; Christmas at ‘Iolani Palace, circa 1910, photo courtesy Honolulu Star-Advertiser library; The Kamehameha Schools glee clubs and brass choir in their Christmas concert with the Honolulu Youth Symphony—‘An Evening of Enchantment’—on December 12, 1968, photo by Jack Matsumoto; Tamarind Park’s Honolulu City Lights display, December 4, 1989, photo by David Yamada.

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Clockwise from above: Gov. John Waihe‘e and his family take a leisurely carriage ride to view christmas lights near the State capitol, December 28, 1988, photo by Dennis Oda. a charter plane of 250 military men, homeward-bound for christmas, added to the congestion at Honolulu’s airport, December 22, 1971, photo by Warren R. Roll. university of Hawai‘i Gateway House’s Tree of Lights, December 14, 1982, photo by Dennis Oda. Quietly and reverently, children file past one of the madonnas included in the christmas exhibition at the Honolulu academy of arts, December 7, 1964, photo by Raymond M. Sato.

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The Business of Surf In the Curl with Randy Rarick

By Allison schAefers | PhotogrAPhy By DAnA eDmunDs

Like the originaL hawai‘i beachboys who taught him how to surf in the waves of Waikiki, the ever-affable Randy Rarick has become an ambassador of Aloha.

However, unlike isle surfing greats of yester-year, Rarick was able to parlay his love of riding the waves into a moneymaker, which paved the way for other serious athletes to make a living at what was once seen as “counter-culture” rather than a sport.

As the executive director of the Vans Triple Crown of Surfing, which he co-founded 29 years ago with legendary Hawai‘i surfer Fred Hemmings, Rarick’s vision helped turn surfing into a $7 billion industry in the U.S. and $13 billion world-wide. What has arguably become known as three of the most important surf contests in the world, also has pumped more than $21 million into O‘ahu’s North Shore, created a big-wave tourism market, positioned Hawai‘i as the world’s surfing capital, cemented the role of surfing companies like Rip Curl, Quiksilver and Billabong, and taken the competitive spirit to new heights for young surfers around the world.

“I am now handing out checks to the sons and daughters of my competitors,” says Rarick, who began riding Waikiki’s waves at 10, under the direction of the famed Rabbit Kekai—himself taught by legendary surfer Duke Kahanamoku.

“I see guys making six-figure salaries. That was the dream of us in the late ’60s—wouldn’t it be cool to get paid to be a surfer.

Two generations later, it came true. I consider myself a surfing entrepreneur,” he says.

If he had been born 40 years later, many say the 62-year-old Rarick would have had his own chance to make money on the waves instead of building a surfing career around them.

“He’s one of the best surfers for his age. He still rides shortboards and he can make the longboard finals,” notes John Wade, who surfs several times a week with Rarick at Sunset Beach. “He beat some hot young kid on a longboard contest in

Makaha. The kid went to his mom and said ‘that old guy beat me.’ Randy just laughed. He’s got no ego. He just loves to surf.”

The quest to surf new terrain has led Rarick to more than 70 countries, Wade adds, noting that “It takes real courage to surf where no one has before.”

Few accompany Rarick on these surfing trips, which friends describe as a chapter from Indiana Jones.

Though he won pro-surfing titles in his youth, Rarick’s biggest contribution to surfing has been as a promoter, a board shaper and most recently with his founding of the Hawaiian Islands Vintage Surf Action as a noted historian and appraiser for the burgeoning surf collectible industry. The event, which sprung from Rarick’s passion for nostalgia, netted $650,000 in sales at its high point and since 2001 has brought in $3.5 million.

“He’s devoted to the surfing world both in his running of surf contests and his auctions, which emphasize the memorabilia and the history of the sport. He’s surfing’s memory keeper,” says Chet Naylor, owner of the Sharks Cove Grill on O‘ahu’s North Shore.

Rarick and the sport of surfing have come a long way from their youth. Back in the 1960s, Rarick said that surfing had a bad rap.

“Surfers were considered bums,” he says. “People thought surfers were foregoing school and regular business to go surfing.”

Because of surfing’s stigma, Rarick said he was expected to go to college to get a “real” job and become a recreational surfer.

While Rarick rejected the stoner lifestyle because he wanted to “experience surfing for what it was and not in an altered state,” he rebelled in his 20s by making a conscious decision to turn surfing into a career.

“My dad (Murray) was really bummed. He wanted me to be a golfer,” Rarick admits, however undeterred by his parents’ initial disapproval. “Surfing continually reinvents the stoke. You never get tired of it because no two waves are the same.”

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HI SOCIETY | BUSINESS PROFILE

E By 11, Rarick said the smell of resin had become intoxicating to him and by 12 he was building his own boards.

“Even before high school, I was a shop grommie—sweeping floors and apprenticing,” he says. “By 14, I was working in the industry making 5- to 10-times more than kids in the pineapple factory.”

At 19, Rarick got a bank loan for $20,000 and opened his own surf shop.

“I remember that the beach boys were making a living in hospitality and surfing was just part of their deal,” he says. “My life became pure surf.

More than 50 years later, I still love the thrill.”

On a recent out-of-town trip with Rarick, Hemmings said he awoke at 6 a.m. to find his friend missing.

“He wasn’t there because he was surfing,” Hemmings says. “Here’s a guy in his 60s still getting up at 5 a.m. to go surfing. He still has that fire and passion to go ride waves. He’ll be doing that to the end, there’s no doubt about it, as long as he can paddle.”

It’s that passion that keeps Rarick surfing every day while at the same time—ever the shaper—looking for new ways for the sport to evolve.

“I saw the future that pro surfing could provide. That evolved out of the Word Pro Tour in 1975 when we birthed the baby, so to speak,” he says.

“My passion became my business.”

While Rarick has been involved in surf promotions for about 37 years, there’s still more to accomplish, he assures.

“Pro surfing is still in its teenage years,” Rarick says. “The sport will continue to grow as people recognize healthiness as a lifestyle. Surfing tourism will continue to grow, too.” u

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HI SOCIETY | The ArTs

Danse Superbe Ballet Hawaii’s New Digs

By Carol Egan | PhotograPhy By DEnnIS oDa

This page: ballet Hawaii dress rehearsal for their Nutcracker performances. artistic director, Pamela Taylor-Tongg, choreographs the Nutcracker to Tchaikovsky’s ever-popular score. Opposite page: The dancers for Waltz of the Flowers wait in the wings to go onstage.

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For the past Fourteen years, Ballet hawaii’s studio was in the Dole Cannery. It consisted of two dance spaces bisected by large pillars, a dark and tiny office and an even smaller costume storage space.

You entered the cavernous building either from an outer walkway—in which case you had to avoid moving bodies and stationary pillars. While an improvement for the hundreds of dancers from their last digs (including a former Kaka‘ako fire station and the Chinese Cemetery in Manoa), this move to new quarters last Spring marked Ballet Hawaii’s rebirth.

The new studio’s entrance at 777 South Hotel Street opens into a welcoming waiting area where students, parents and visitors can make themselves comfy on several chairs and sofa. At holiday time, an oversized Nutcracker doll greets you from the reception desk. Framed posters and photos of dancers adorn the walls. To the right of the entry, reside administrative and artistic personnel and a Ballet Boutique shop. To the left are two of the three dance studios.

The 10,822 square feet space is located near Ward Avenue. According to Executive Director John Parkinson, it was one very large empty cavern when first considered.

Today, thanks in great part to invaluable assistance from board member, Larry Takumi, and architect Doug Allen, it is divided into three dance studios and all the necessary offices.

No wonder the Ballet Hawaii staff feels elated. The contrast between the current studio and the former one at Dole is extreme.

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HI SOCIETY | The ArTs

The largest of the three dance studios, with dimensions greater than the Blaisdell stage, is perfect for rehearsing Nutcracker and other major productions. Each studio is welllit and air-conditioned with high ceilings. All are equipped with barres, mirrors, sprung floors, pianos and audio systems.

“We now have classes for people from age three through adults,” says Artistic Director, Pamela Taylor-Tongg. Parkinson adds, “We have nearly 600 students. With the addition of the third studio we now have the opportunity to offer adult and community classes of all kinds.” The latter include Zumba, Modern, Hip-Hop and Pam Sandridge’s COREography, a blend of Pilates and Bones for Life. All are offered at reasonable rates and require no membership fee.

Ballet Hawaii, the largest and most active of this state’s ballet schools and companies,

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not only offers classes, it also presents several concerts a year, and acts as a presenter for dance companies from elsewhere. Its annual Nutcracker (December 16-18, 2011) takes place at Neal S. Blaisdell Concert Hall.

Outstanding soloists from leading companies are brought to Honolulu to join BH students onstage. This year’s cast includes the phenomenal Chinese dancer, Chi Cao, who recently starred in the film Mao’s Last Dancer.

BH also schedules annual spring recitals and summer productions. The latter have included Romeo and Juliet, Coppelia, Giselle and Peter Pan. All offer a chance for students to dance with superb guest artists. Community performances, such as the Breathe Concert on February 10 at Hawai‘i Theatre, offer additional opportunities for young dancers to hone their skills.

As a presenter of international dance

Top, left: ribbons fly at the dress rehearsal of ballet Hawaii’s Nutcracker. right: ballet Hawaii dancers rehearse the popular party scene. Bottom: The tiny angels join in the parade during dress rehearsal. ballet Hawaii’s Nutcracker will be staged at neal S. blaisdell concert Hall Dec. 16-18.

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Photo by bill cooper

chi cao in Romeo and Juliet

A Star Arrives in HNL

groups, this year Ballet Hawaii will host the Martha Graham Dance Company (February 4) and Rasta Thomas’ Bad Boys of Dance (February 18) at Hawai‘i Theatre.

The 35-year-old organization has come a long way from its founding as the Honolulu City Ballet in 1976.

With the new studio it will continue to grow and provide our community with quality dance classes and exceptional performances. u

accomplished dancer and the star of Hollywood film Mao’s Last Dancer, 32-year-old chi cao will make his debut appearance in this season’s Nutcracker performance at the blaisdell concert Hall, Dec. 16–18. We managed to catch up with the graceful glider at his home in London, and we pressed him to share how an all-star dancer ends up on the silver screen.

“It was all a coincidental, ‘right place right time’ sort of thing,” cao says. “The main character in the film was student of my father’s [former director of the beijing Dancing academy]. Since we grew up together and had similar careers, he always paid close attention to my development. He had me in mind to play him, and introduced me to the director and producer. and this role needed to be filled by a dancer, not an actor.” moving to London when he was 16 made cao qualified to play the role, he assures.

“I experienced all the things the character does. excitement. Loneliness and missing my family,” he adds.

Shanghai-born (he was raised in beijing) cao has recently had the chance to dance for his father, who still teaches in china.

“The nutcracker is very meaningful to me. It’s the first full-length ballet I did, and I’ve performed it in australia and Houston, among other places. I hope it can bring the best out of me, especially for the people of Hawai‘i,” he concludes. h i L u x u ry D ec ember 201 1 /J a n u a ry 20 1 2

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Above: new Shanghai circus. Top, right: Feng-yi Sheu in martha Graham’s ‘Sketches from chronicle’. Bottom: Daniel bernard roumain (Dbr) brings his musical mix of classical violin and hip-hop to the Islands.

To The Stage Theater Listings

The international phenomenon, Riverdance makes its thunderous appearance in Honolulu. Dec. 7-11, Neal S. Blaisdell Concert Hall, 596-7858 It’s the middle of December in 1943, and with the world at war, no one really feels like celebrating Christmas. A Jivebomber’s Christmas is a musical about how a group youths at a Japanese internment camp try to raise a little holiday cheer. Through Dec. 10, Kumu Kahua Theatre, 536-4441; Jan. 20, Maui Arts & Cultural Center (MACC), 242-7469 Cinderella gets a visit from her Fairy Godmother, resulting in the ultimate date that may change her life forever—as long as the slipper fits! The beloved Rogers & Hammerstein musical Cinderella features songs “Do I Love you Because You’re Beautiful?” “Impossible” and “Ten Minutes Ago.” Dec. 2-18, Diamond Head Theatre, 733-0274 Expect a musical blend of classical violin music and hip-hop when Daniel Bernard Roumain (DBR) and Elan Vytal take the stage. Dec. 7, Kahilu Theatre, 885-6868; Dec. 9, MACC, 242-7469 It’s a night celebrating the Waimea cowboys with a chance to view the film The Last of the Hawaiian Cowboys, Dec. 8, Kahilu Theatre, 885-6868 If you’re more of a “Space Cowboy” then rock on over to Steve Miller Band, touring the islands this winter.

Dec. 9 at Neal S. Blaisdell Arena, ticketmaster.com; Dec. 10, Hilton Waikoloa Village, ticketmaster.com; and Dec. 11, MACC, 242-7469

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A Cazimero Christmas gets audiences in the holiday spirit with the Cazimero Brothers featuring performers Leinaala Kalama Heine, Halau Na Kamalei and The

photo by John Deane photo by Julieta cervantes

photo courtesy new Shanghai circus

HI SOCIETY | The ArTs

Royal Dance Company. Dec. 9-11, Hawaii Theatre, 528-0506 The Slack Key Masters series hosted by George Kahumoku continues with a concert by Grammy Award winners Daniel Ho and Tia Carrere. Dec. 15, MACC, 242-7469 If you’re looking to ramp up energy for New Year’s Eve, there’s Mele Kaliki Rocka featuring Jane’s Addiction on Dec. 30 at Neal S. Blaisdell Arena, ticketmaster.com Garrison Keillor’s beloved radio variety show, Prairie Home Companion, returns to Honolulu on New Year’s Eve. Dec. 31, Neal S. Blaisdell Concert Hall, ticketmaster.com The Rocket Man himself, Elton John, returns to Honolulu. Jan. 6-7, Neal S. Blaisdell Arena, ticketmaster.com Chicago-based singer, songwriter and violinist Andrew Bird brings his unique blend of swing, jazz and rock to Honolulu. Jan. 12, Hawaii Theatre, 528-0506 The Tony Award-winning play, God of Carnage, makes its Hawai‘i premiere. This play by Yasmina Reza is about two pairs of parents who attempt to discuss an altercation between their children in a civilized manner. Jan. 12-29, Manoa Valley Theatre, 988-6131 Contortionists and acrobats astound audiences as the New Shanghai Circus brings its breathtaking show to the Islands. Jan. 13-15, Hawaii Theatre, 528-0506; Jan. 16, MACC, 242-7469

Uncommon Time-Taiko, Tabla and Timbales is a collaboration between three drumming masters: Kenny Endo on taiko, John Santos on Latin percussion and

Abhijit Banerjee on tabla. This world premiere performance is Jan. 20 at Leeward Community College Theatre (LCC), 944-2697 or 455-0385

The Lion Dancer is about Ansen’s love-hate relationship with his Chinese heritage, and how he works through it by entering a lion dance competition. Jan. 20-Feb. 18, Honolulu Theatre for Youth, 839-9885 x720 Broadway star Ben Vereen is best seen live, and here’s your chance to experience his talent. His Honolulu appearance is a fundraiser benefitting the Performing Arts Programs of the University of Hawai‘i Manoa Outreach College and Leeward Community College, Jan. 20, Kahilu Theatre, 885-6868; Jan. 27, MACC, 242-7469; Jan. 28, LCC, 956-8246 or 455-0385 Broaden your knowledge and hear captivating speakers—who are experts in their creative fields—at TEDxMaui 2012. Jan. 22, MACC, 242-7469 Lois-Ann Yamanaka’s classic prose comes to life in the world premiere of Saturday Night at the Pahala Theatre. Jan. 26-Feb. 26, Kumu Kahua Theatre, 536-4441 Hawaii Opera Theatre kicks off its 2012 season with Verdi’s Aida. Jan. 27, 29 & 31, Neal S. Blaisdell Concert Hall, 596-7858 The Martha Graham Dance Company, the oldest dance company in America, brings Prelude and Revolt, a montage of Graham’s work, to Hawai‘i.

The show explores the legendary dancer/choreographer’s decades-long career that shaped contemporary dance as we know it. Feb. 2, Kahilu Theatre, 885-6868; Feb. 4, Hawai‘i Theatre, 528-0506; and Feb. 7, MACC, 242-7469

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featuring express lunch service for your most important executive decisions

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conveniently located serving kona rainforest coffee, served exclusively at morimoto waikiki and the white house

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on the edge of waikiki, with

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INDULGE | WATCHES

Give the Gift of Time And Watch Their Face Light Up

BY HILUXURY TEAM

YOU DON’T NEED TO BE A CHILD to have a stocking. Heck, you don’t need to celebrate Christmas to pin one to your mantle.

But you will have a hard time suppressing that child-like giddiness when your significant other places one of these elegant timepieces at the bottom of one. You know. Just beneath the chocolate angels, miniature candy canes and homemade coupons for a foot rub.

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VACHERON CONSTANTIN

ROLEX Yachtmaster II 44mm Everose Rolesor Scratch-resistant sapphire crystal White lacquered dial with snailed pink gold small seconds counter Programmable regatta countdown with mechanical memory Bidirectional self-winding via Perpetual rotor on ball bearings Oyster bracelet with Oysterlock folding clasp Water-resistant to 100 meters

Metiers d’Art La Symbolique des Laques 40mm Set of three watches crafted using the tradtional Japanese lacquer maki-e technique.

This year’s set, Kame Kaeru Koi, is dedicated to the aquatic realm: Turtle and Lotus, Frog and Hydrangea, and Carp and Waterfall.

18kt rose or white gold cases Double dial is 18kt gold lacquered Limited edition (20 sets per year) $285,000

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TIFFANY & CO. ATLAS ® Chronograph 42mm Black and gray dial Stainless steel with black rubber bracelet Chronograph function Mechanical movement with automatic winding Date window Water resistant to 100 meters $7,900

BULGARI Serpente Tubogas Stainless steel with diamonds $8,600

CHOPARD Haute Joallerie Watch 18kt white gold Quartz movement 1,294 diamonds (total 28ct)

A. LANGE & SÖHNE Richard Lange “Pour le Mérite” 40.5mm 18kt pink gold case White enamel dial Blued steel hands Calibre L044.1 manual movement Hand-stitched crocodile strap Limited to 200 watches

CARTIER Calibre de Cartier 42mm Steel case 18kt rose gold bezel Steel octagonal crown set with faceted blue synthetic spinel Sapphire crystal Stainless steel bracelet Water-resistant to 30 meters $12,000

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INDULGE | FINE AUTOS

BMW 650i CoNvErtIBLE: Engine: 4.0 liter, twin turbocharged V-8, 400 horsepower

Acceleration: 0-60: 4.9 seconds

Brakes: 4-wheel ventilated anti-lock disc brakes (ABS) with Dynamic Brake Control (DBC)

Sound system: AM/FM stereo CD/MP3 audio system with 205-watt output power and includes 2 tweeters, 5 midrange speakers and 2 bass speakers

Price: base price $90,500 and as equipped $95,375 74

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Distinctly BMW 650i Convertible

photo courtesy bmW

By Ed KEmpEr

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INDULGE | FINE AUTOS

In the past, the BMW serIes 6 has been oriented to the high performance luxury market with emphasis on coupes and convertibles, unlike the four-door sedans most commonly found in the Series 5 and super high-end Series 7. And in true BMW tradition, when new models are introduced, the coupe comes first, followed by the convertible.

This time around, the central theme remains, but the order of models is reversed with the convertible having arrived onshore over the summer and the coupe later.

The 2012 soft-top is not a facelift, but a major remake. Length is up almost three inches and width about one-and-a-half inches with the overall height dropping slightly.

More importantly, the drive-train has received a major overhaul. Dropped is the former 4.8 liter V-8 with 360 horsepower—in its place is a smaller 4.4 liter V-8—albeit with its twin turbochargers that churn out 400 horsepower. To boot, a six-speed manual transmission is available exclusively in the U.S.A. Yet most will chose the new eight-speed automatic instead. Under either

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transmission scenario, zero to 60 clocks in just shy of the 5-second range.

The exterior still speaks to BMWs traditions, with the grill, taillights and styling a nod to classic BMW design. What has been bolstered are the flanks, where sculpting around the wheel openings and the lines along the door handle are sleek and modernized. Sticking to the theme, when the top is up, rather than a flat and dull rear window, this edition features a small indented portal and thrust-out roof edges—a chic twist from the normal soft-top look.

Speaking of the top, simply push the button on the console and the top completely disappears into the body within 20 seconds. (This can be performed even while moving at slow speeds.) In the top-up mode, its multi-layered build offers a silent cabin thanks to air-tight design.

Because BMW has chosen a soft-top instead of a metal one, trunk room is generous.

The redesigned interior features beautiful double-stitched leather throughout, with no shortage of wood and metal to spice things up. The high-side bolstered front seats are

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photos courtesy bmW

very comfortable as well as infinitely adjustable.

A large 10-inch wide video screen angled towards the driver dominates the center of the dash, where a simplified iDrive system can bring up telephone, stereo and vehicle information, not to mention three-dimensional navigation images and other data. When the transmission is placed in reverse, a view of what’s behind the car shows up on screen, thanks to a small camera at the rear of the vehicle.

Both handling, ride comfort and—to a certain degree—performance is fully controllable with a series of settings that can be managed from the console. These range from “Comfort” to “Sport plus,” the latter of which features a tightened suspension and quicker gear shifts.

Even on the uneven surfaces of Honolulu, this convertible’s body is rock-solid without any body shake.

The use of paddles to shift the eightspeed automatic (or you can let the transmission shift itself) insures instant and plentiful acceleration at any speed.

In the comfort suspension setting, the ride is without any harshness. Move the setting up the scale to sport and cornering is as competitive as many sports cars, yet without the ultra stiffness that usually accompanies those models. BMW assures that you are indeed in command of your own mode of driving.

The best setting we found was the top-down, early Honolulu evening mode. Here, it’s unquestionable that you are in control of a distinctive, high performance luxury convertible. u

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indULgE | FINE AUTOS

Luxury Asides HigH-End Hybrids With the Federal Government mandating higher gas mileage from all manufacturers, the luxury makers are scrambling to up their efficiency.

However, since finer autos tend to weigh in heavy and large, the answer appears to be hybrid technology.

The formula isn’t new: Take two engines, one gas and one electric and have them work together (electric takes on the low speed duties and the gas engine kicks in with acceleration). When power is needed, both engines combine for greater umph.

Of all the manufacturers, Porsche does not immediately come to mind as a hybrid maker. Yet, Porsche’s primary player in this league is their SUV, the Cayenne. With 380 combined horsepower, 20 mpg in the city and all the handling and utility one would need, it makes it an easy choice as a hybrid urban warrior.

Shortly, Infiniti will be in the hybrid game with its medium size M35h four-door. Starting at $54,000, this luxury car will have a total of 301-horsepower, yet deliver a mileage rating of 27 in the city and 32 on the highway. And no performance is lost since zero-60 time is in the sixsecond range.

Lexus is in the hybrid game already at various levels, starting with the relatively low-end of the luxury

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photo courtesy Lexus photo courtesy Lincoln

offerings to the extreme high-end. Regarding the latter, the over $100,000 LS 600h L is in essence a limo with a conscious. Power is plentiful with 430 horsepower yet the mileage is 20 in the city and 22 on the highway. This ride is so luxurious that a specially prepared version of this auto was the Royal Wedding car for His Serene Highness Prince Albert II of Monaco and his bride, Ms. Charlene Wittstock (pictured, in the top photo).

On the other end of the price and mileage spectrum is the Lincoln MKZ sedan, which can be picked up for about $35,000 in either the hybrid form or with a regular V-6 engine. Since hybrids are much more complicated than the standard gas-powered vehicle, this pricing parity scheme is without precedent. In addition, the gas usage for this Lincoln is excellent, with city mileage at 41 miles per gallon.

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INDULGE | GOLF

Indulging Kukui‘ula Paradise Found on Kaua‘i

BY DON CHAPMAN

SINCE PLAYING KUKUI‘ULA RECENTLY, I’ve been trying to think of what it compares to. And the answer I keep coming up with is, “Nothing in golf.” It was like seeing your first Green Flash, tasting your first bite of an entirely new and wonderful cuisine, riding your first motorcycle or falling in love for the very first time.

Or whatever sudden and utterly unexpected discovery happens to knock you off your feet.

Golf at Kukui‘ula is that good—it’s an altogether new and different golf experience.

Sure, driving out to the Po‘ipu side of Kaua‘i on a sunny

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Sunday morning, I was expecting to see a good golf course. I’ve played two Tom Weiskopf-designed courses (The Kings Course at the Waikoloa Resort and the private Ke‘olu at Hualalai, both on the Big Island) and enjoy his work, and the options for playing a hole he presents. And you’d figure the first private course on the Garden Isle would be pretty good, especially after hearing that every hole presents an ocean view. Still, teeing it up to play my 91st Hawai‘i course (out of 93, according to the Aloha Section PGA’s count, plus a couple that no longer exist), I frankly wasn’t expecting the upside-the-head experience that awaited me.

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photo courtesy Kukui‘ula

Green with Envy: Impeccably manicured greens at Kukui‘ula.

I’m referring particularly to the course itself, which opened in June 2011. But to be truthful, the experience begins with valet parking service, an accommodating staff and a tasteful and well-appointed clubhouse (designed by Kathy Merrill-Kelley of Honolulu). With furniture and art pieces collected from around the world, it feels more like the home of a well-heeled traveler with really eclectic tastes.

Ah, but the golf course.

As the photos here hint, Weiskopf created a visual masterpiece, starting with brilliant green Paspallum turf and the whitest sand

I’ve ever seen—imported from Cambodia. No cost was spared here. The course is not “hilly,” at least not in the “mountain goat golf ” sense, but there is constant if sometimes subtle elevation change, and endless humps and hillocks and declivities—lots of “movement”—in architect speak.

Borrowing a trick favored by Robert Trent Jones Sr., the father of modern golf course design, on approach shots Weiskopf often presents a view of just the top half of the flag stick, which makes judging distances a challenge. The par-3 eighth hole, for example, plays slightly downhill, albeit with the view of the green partially H I L U X U RY D EC EMBER 201 1 /J A N U A RY 20 1 2

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*Paym depo 91111

photo courtesy Kukui‘ula

obscured by a mound. I was ready to pull out a long iron, but was advised to hit my 180-yard club. Bingo.

Most striking of all in the course layout, there are no parallel holes as the course winds its way up into small coastal hills and back down into small valleys between lava ridges. Kukui‘ula, which includes a housing development—property ownership is requisite for golf membership ($75,000 initiation), and the least expensive housing are $2 million cottages—covers a thousand acres of former Alexander & Baldwin sugarcane and coffee land. Compared to the more typical 250 to 300 acres most courses occupy, playing Kukui‘ula is certainly taking the scenic route as you tour the property. The ocean views are indeed endless, if not sublime.

Adding to the ambiance, behind the 12th hole is Kukui‘ula heiau. In ancient times, Hawaiians would burn oil-rich kukui nuts in an ipu there, creating a kind of lighthouse on the hill for sea-farers navigating at night. And to the right of the 13th and 14th holes is the Allerton Beach portion of the National Tropical Botanical Garden. So sensitive is the area, the only access is by sea or special trams. Idyllic is an understatement.

Speaking of vegetation, Weiskopf also introduces one of the more dastardly hazards I’ve ever failed to avoid—Bahia grass. It’s wirey and nasty, and what your ball does coming out, assuming you can find it, is entirely unpredictable.

Weiskopf always includes what I think is the greatest sort of a golf hole—the short, drivable, or nearly so, par-4—the ultimate in risk-reward tradeoff. Here, it’s the downhill 14th, which plays just 315 yards from the back tees. A good bounce and roll, and your tee ball can easily come to rest on the green.

A bad bounce or poor swing, and you’re in acres of that UltraBrite sand.

The par-5 18th hole is a great closer that plays into the prevailing trade winds, with plenty of water to get your attention.

This is “big boy golf,” but with five sets of tees, it needn’t be—it’s a par-72 that can play just over 7,000 yards from the tips but as short as 4,949 from the front.

After golf, the clubhouse includes a fantastic restaurant where Chef Ben Takahashi, formerly of the Halekulani, presides.

The menu includes fresh produce from The Farm, a 25-acre horticulture haven on the property, where each day, workers post on a white board which crops are available to pick by residents for their tables. It’s adjacent to a 26-acre lake stocked with peacock “fighter” bass. Back at the clubhouse, the spa is as good as anything I’ve experienced.

Leaving Kukui‘ula that afternoon, I knew that this was a day, a place and a golf course that would always glow in my memory, golden as a west Kaua‘i sunset. u h i L u x u ry De ce mb e r 2 011/Ja nua ry 2 012

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INDULGE | GROOMING & BEAUTY

Cool Waters

SpaHalekulani’s Newest Treatments Shine

BY MOLLY WATANABE

WITH EACH PASSING YEAR, the world becomes busier and busier. Our lives are no doubt affected by this; as time passes, it gets harder and harder to truly disconnect and tune out, doesn’t it?

But tune out we should, and what better way to do so than a girl’s spa day? Working and playing hard takes a toll on both mind and body, so a group of us decided a little rejuvenation was in order. Our foursome dragged our in-need-of-rejuvenation selves to Halekulani’s oasis in Waikiki, SpaHalekulani. The renowned spa holds the key to everything you need to truly

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unwind, unplug and decompress.

To make the day more unique, spa director Lena Mossman had us all draw numbers to see which treatment package we would receive. I was lucky enough to pull Waianuhea, the spa’s newest menu item. In basic terms, this two-and-a-halfhour treatment includes a salt scrub, steam bath and lomi lomi massage. Yet, the sum of these parts turned out to be so much more.

From the moment you enter SpaHalekulani, you are truly made to feel like royalty. You’re led to an outside area where the

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photos courtesy Halekulani

chaise lounges feature an incredibly soft and luxe covering; if terry cloth had a thread count, this would receive the highest ranking.

After you’re offered hot or iced tea, a smoothie is presented; while the recipe varies from day to day, on this afternoon it was pineapple, ginger, mint, honey and lime. Detoxifying as well as delicious, the smoothie was an ideal to start of our treatments.

My companions had all drawn other combinations of treatments: there was an Asian-inspired package that included a soak in a traditional Japanese furo; another focused on skincare and included a SpaHalekulani signature facial; a third incorporated a Polynesian body wrap using actual kapa cloth.

Waianuhea translates to “cool, soft fragrant water,” and it was created not only to honor the healing and rejuvenating— both physically and spiritually—properties of the ocean that the Hawaiian culture relies heavily on, but also to pay homage to old

Opposite page: Signature Foot Pounding ritual that begins every treatment at SpaHalekulani. Above: Sumptuous spa treats.

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Hawai‘i, and more specifically, Waikiki. Night blooming jasmine grew wild amongst the bungalows in Waikiki in decades past—it remains in select areas of Waikiki. Old-timers say that it’s scent permeated the air in Waikiki of yore, creating a perfumed veil that mingled with the spray of the ocean. This is what Waianuhea tries to—and succeeds in—replicating.

I was led to a treatment room adjacent to my own luxurious bathroom that included a bathtub, steam shower, and an armoire.

Once clad in the softest of robes, Flora, my specialist, performed the Signature Foot Pounding Ritual (which begins every treatment at SpaHalekulani) while I sipped jasmine tea. Next came the saltwater footbath, using pa‘akai (salt) to cleanse the body and spirit.

The incredible full-body Pa‘akai Salt Scrub is scented with night blooming jasmine oil and infused with limu kala (seaweed).

In truth, this is really a scrub combined with a massage, designed to release the old and allow your body to receive the new. Soft and smooth from the scrub and oil massage, I was ready for my steam therapy. Flora led me to my private sanctuary, where I sat in the steam shower for fifteen blissful minutes. A bowl of ice containing washcloths and bottled water at my side, the steam was just perfect after the salt scrub. I could literally feel the detoxification happening in my body and mind as I sat in the steam; release and relaxation had arrived.

After showering, Flora led me back to the treatment bed, where, using the energy and power of ocean shells, she performed a ritual to clear whatever blocked mana (life force) was within. She then she gave me the most incredible Hawaiian lomi-inspired massage that focused on releasing the old and bringing in the new.

When my treatment was complete, I joined the other girls on the aformentioned chaise lounges for green tea and a single piece of mochi ice cream—the perfect treat. We compared notes, and we were truly transported to another world, where relaxation became second nature. The Polynesian body wrap was so unique it actually inspired one of the ladies to share her out-of-body experience with all of us.

We then sat down to lunch at Orchids, where we feasted on dishes like seafood curry, scallops with hearts of romaine, kampachi tartare and steamed onaga. Everything was light and perfect and elegant; a perfectly elegant meal to end a transformative experience.

A day like this stays with you; several days after, I was still reliving parts of it. The amazing attention to detail is what keeps bringing me back; the feel of the hot towel under my neck, the cold bottle of water in the steam shower, the perfect bite of sweetness in the mochi ice cream, the serene ocean side lunch at Orchids… everything combined to make the final result a perfect memory of relaxation, rejuvenation and renewal. u

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Indulge | GroominG & Beauty

A Manly Pedi Stay Civilized, Fellas

By Brian Berusch

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real men have their cuticles cleaned.

I am not an uncIvIlIzed man. Sure, it’s possibly you might find me tinged in auto grease on any given weekend, tinkering with parts of my classic automobile. I like to let my hair grow out a bit past acceptable lengths (by my wife, family and co-workers’ standards). And so on. However, I drink espresso drinks (over plain “coffee”). I go to a salon, not a barber. I’ve even had the occasional pair of denim jeans tailored.

But until recently, I drew the line at plunking down in a chair and having someone else cut and shape my nails. It seemed gratuitous; not entirely unmanly, but unnecessary.

Men’s magazines (GQ and Esquire come to mind) have pontificated for quite some time on the virtues of “real men” who do partake. Since it’s been fairly commonplace for quite some time, I assumed some consolations had been made to make men feel more at ease with a clip and buff.

I quickly learned that preconceived notions for this grooming adventure would be best left at home. Because in truth—in Hawai‘i, anyway—the nail grooming process is unequivocally female oriented. There are no special back rooms with football on a big screen and Coronas in a bucket. But perhaps cleaning up my cuticles would be the gateway into understanding more of the emotions that remain a mystery to the likes of men like me—civilized, yet not without the occasional Big Lebowski-asthe-dude-like qualities.

The buzz around our office was that Nails La Vie in Kahala was “the place” where social-savvy ladies went for “freshening

up.” There was even a technician to ask for by name, much like a salon. I was feeling good about having “the in.”

Hearing the Muzak version of Wind Beneath My Wings upon crossing the literal threshold into Nails La Vie wasn’t the most promising start to my manly “pedi.”

In fact, it nearly sent me running for the hills. But Sue approached with a warm “You must be Brian” and led me swiftly past the leering eyes of curious Kahala ladies directly to a comfy looking chair that had steamy water gurgling in a nifty little pool at the base. Within a few moments, I was shoe-and-sockless, hot water leeching the stress out of my feet, while Sue arranged a surgeon’s table of tools within her reach.

Any nerves I had about what was to come next were released as she began massaging my legs (up to the knees). I, for one, subscribe to the notion that anyone willing to rub my over-worked feet deserves a gold star. Thus far, I was enjoying the experience.

Soon after, she removed one foot from its mini-jacuzzi, and set to work. After some initial inspecting—of which I considered all the terrible things my feet have endured over the last few months of beach-going, weed whacking, rock climbing and general manly (or so I kept telling myself) stuff—she began “sanding” my pads with what could only be described as a lemon zester or microplaner, in kitchen-speak. Did I mention I like to cook?

With dead skin removed, it was onto the nails. She manipulated her cuticle scissors and accompanying tools with grace and ease, making harsh edges round, curvy nails flat and so on.

At a few points she did ask (more stated), “Doesn’t hurt, right?” in such a way that, even if it did, I would have been inclined to say “Of course not.” I mean, how manly would it be to respond—we’re within earshot of the whole salon, mind you— that my nail technician “take it easy” on me. Out of the question.

The oddity of someone else plucking and cleaning my nails aside, it was a very pleasurable experience. The conversation was light and enjoyable. Nearly everything she did felt good. Even the barrage of cuticle cleaning I was forewarned about felt like a load was being lifted from my otherwise burdened toes and fingertips.

While attending an event that evening, although I wasn’t expecting the ubiquitous “Oh, you look dapper,” comments that often follow a fresh haircut or particularly close shave, I did notice a refinement in my movements. I felt refreshed. Polished.

A tad more refined.

Even though I was (thankfully) able to repress repeating Midler’s crooning, “I can fly higher than an eagle,” I did feel one step closer to understanding what she was getting at. u

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FEATURES | COVER STORY

Q On Q:

Perfecting the Prowess

BY YU SHING TING | PHOTOGRAPHY BY KURT ISWARIENKO FOR COOL HUNT INC.

WHEN A 17-YEAR-OLD MILILANI HIGH ALUM left Hawai‘i to pursue a modeling career in Asia, the furthest thing from her mind was the notion that, within a considerably short period of time, she’d become so recognizable that walking down the street became a challenge. Flashing cameras followed her every move. Detailed where she shopped. With whom she dined. And so on.

“In Asia, I truly felt that I did not have a choice to stay out of the spotlight because there was nowhere to hide,” Maggie says during our exclusive phone interview that followed a day on set. “It’s cities and it’s sort of this controlled environment so they kind of know where you are and they’re all over you. I felt like I was in a fish tank, and I don’t miss that, not even for half-a-second.”

So when Maggie Q moved to Los Angeles in 2005—where the paparazzi had their sights honed on more promiscuous (and troubleprone celebutants)—she was able to renew her vigor for what launched her career in the first place.

Her new dedication to acting led almost immediately to being cast opposite Tom Cruise in Mission: Impossible III. The blockbuster hits began lining up—Live Free or Die Hard, then Balls of Fury. And while her “departure” from the non-stop spotlight wasn’t destined to last long, she’s grown in such a manner that she’s able to manage her life comfortably.

“When I go through LAX, obviously everyone is there, TMZ and a bunch of photographers, and I check-in and do my thing,” Maggie says matter-of-factly. “And they’ll still catch you in those moments, and that’s fine. But I think in large part you can keep yourself out of that,” she says, adding that she’s in a romantic relationship with someone but is quick to note that she prefers to keep that part of her life private.

As the star of CW’s television drama Nikita, it is undeniable that Maggie has joined the ranks of Hollywood’s most notable and beautiful young faces.

“If you know me, it’s very sort of funny that I’m in this business.

I love what I do—but I’m most definitely a low-key person, and that’s one of the things that really hurt me in Asia,” she says. “Before I made the move back to the states, I actually considered leaving the

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business in a real way because it wasn’t what I signed up for … the criticism and the weirdness that came with. It became more than what I was doing creatively, and to me it wasn’t worth it.”

Although the world now knows her by the moniker Maggie Q, those who grew up with the former athlete (she competed in Mililani in cross country running, track-and-field and swimming), remember her as Margaret Quigley.

Her parents still live in Hale‘iwa. And while she doesn’t get home as often as she’d like these days, she did squeeze in a quick 48-hour trip this past summer for a special occasion.

“My mom just retired (from Leilehua Golf Course) which was really exciting,” explains Maggie. “I can’t even imagine her not working. I knew I couldn’t make it to her retirement party because I had to get up here to Toronto—where we film Nikita. So my sister called me and said ‘we know you’re really busy and it’s O.K. you don’t have to come, but I talked to mom and she said something like she doesn’t need anything else before she dies just to see you at her retirement party.’ I was like ‘thanks!’ So I booked my ticket that day and I called production and said ‘listen, I’m going to be a couple of days late.’”

A self-declared animal-lover and nature girl, Q spends more time working than not, something that’s not only helped maintain her focus on the work, but propelled her forward. Immediately after Nikita wrapped its first season (with killer reviews and strong ratings), she was busy promoting the film Priest that was released in May. Then it was off to do a global press tour for the second season of Nikita, which started filming in July.

On-screen, she continues to play the sexy assassin bent on a revenge mission to destroy the secret agency that trained her. Offscreen, Maggie works diligently to meet the physical demands and grueling hours of the show’s production schedule.

“The first season just wiped me out in a way I never felt before,” she admits. “The physicality of it is draining, but also when you’re a lead on a show, you have a different responsibility than other people do. When I show up to work, people are looking to me for a type of leadership, something that sort of keeps the crew and everybody

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Features | Cover Story

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photos courtesy The cW Š2011 The cW network, LLc. all rights reserved

Scenes from maggie Q’s show, Nikita. The popular series is enjoying a strong sophomore season on The cW network.

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going. Whether that’s my personality or not, that responsibility falls to you anyway. It just so happens to be that it is my personality to care about everybody else, and because I do that I really do wear myself thin. “[There is my] workload, my training, my dialogue, my physicality, and everything else I have to do. But if I don’t preserve what I got going on, we don’t have a show.”

Clocking 12 to 18 hours a day, and at times working six days a week, Maggie rarely gets time to play. (Our 11 p.m. phone chat is proof of her late hours.)

“I really don’t have free time per se, even when I’m off I’m in writer’s meetings or training or learning choreography or on-set,” she says. “TV is really different from film. I get a new 60-page script every nine days. My day-to-day life really is work. But my joy now is last season I only had my little dog (a Chihuahua named Pedro) up here with me and this year, I got all my big dogs (Lady and Caesar). When I go back to my trailer or when I’m at lunch and I get to be with them, I feel like that’s my free-ish time.”

An Auspicious Meeting After a series of rejections following her move to Japan, then Taiwan, the half-Vietnamese (her mother) half-Irish-Polish (her father) starlet had a chance encounter with a woman at the night market who suggested Maggie move to Hong Kong. On a whim she bought a one-way ticket, called her new friend from the airport and took a bus to the woman’s office—who is still her manager, 14 years later.

While in Hong Kong, she appeared on more than 100 magazine covers including various Asian editions of Time, Harper’s Bazaar, Cosmopolitan, Madame Figaro, Marie Claire and Elle. She also began acting in the TV drama House of the Dragon, which was a huge hit in Asia, and led to roles in the horror film Model from Hell, and then in Gen-Y Cops, in which she made such an impression on Jackie Chan that he had her cast in the award-winning film Manhattan Midnight.

She also starred in the popular action film Naked Weapon, which was directed by Tony Ching Siu, the action choreographer for Hero and House of Flying Daggers. In 2008, she starred in the critically appraised Chinese feature Three Kingdoms: Resurrection of the Dragon, opposite Andy Lau. Before making her American television debut with Nikita, Maggie was cast in Operation: Endgame, The King of Fighters, New York, I Love You, as well as the lead role in EA Games’ Need for Speed: Undercover which is one of the most successful franchises in video game history. She also was offered a role on Hawaii Five-0, but turned it down.

“The problem was not that I didn’t want to be in Hawai‘i or be on that show,” she says. “The team of people who did the pilot are good friends of mine. But the female character was not interesting for me, personally.

It was not something I thought was going to challenge me. It was a big network, CBS, and the whole thing. But for me, it’s not really about that. I h i L u x u ry D ec ember 201 1 /J a n u a ry 20 1 2

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FEATURES | COVER STORY

did in the 1990s to me and to a lot of people was very brave and different because we hadn’t seen yet on television that sort of damaged heroine. She is a strong female character but her strengths come out of survival and how she keeps fighting. To me, that’s something I think we all do in some capacity.

“But for Nikita she has this incredible life that was so damaging to her during her formative years—and how does she redeem herself?

And, how do you come to terms with that when you weren’t given a choice and you’ve turned into this monster? How do you come back from that? That journey to me was not just an interesting one, but it seems like it could be a long one, which is good.”

photos courtesy Mililani HIgh School

Nature Girl

This page, clockwise from top: Scenes from Quigley’s time at Mililani High School—in the 1996 Yearbook, enjoying time out with her friends; Her senior year picture (she was voted “Best Bod” that year); Her sophomore yearbook photo. Opposite page: The starlet today.

took something on a much smaller network and with a much smaller reach, but the character Nikita meant something to me. It struck me and it was something I wanted to grow with.

“I was a big fan of the 1990 film, and it was the same character they were re-imagining for television. What (director) Luc Besson

In real life, Maggie is a self-described “hippie” with a great love for the natural world. She’s a vegetarian, does yoga, meditates, hikes and enjoys spending time with animals. When she’s not filming, she says she’s immersed in two things: nature and literature. She also works with eight different animal rescue organizations, ranging from ocean protection agencies to dog and cat rescues.

“My ultimate dream is to be able to emulate some of the really great organizations I work with in the West and be able to incorporate the principles … over in Asia,” she says. “Animal welfare in Asia is not on the priority list. There are smaller grassroots organizations in Asia that are doing amazing things.

But they are not supported the way organizations are here. I have dreams and plans to do that—and it will happen.”

Yet her heart doesn’t stop merely at animal; Maggie plans to spend the upcoming holidays in Peru planting biodynamic gardens in the Andean mountains. Then she’ll take a hike up Mount Pichu Pichu to participate in a yoga retreat.

“I got to bring it back to the core of who I am,” she says. “I want to be in very simple accommodations. I want to be in nature and I want to work on myself,” she concludes, the consummate—and admirable—work in progress. ◆

“She is a strong female character but her strengths come out of survival and how she keeps fighting. To me, that’s something I think we all do in some capacity.”

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FASHION | WINTER FASHIONS

WINTER BLOSSOM Unscathed by the throes of winter frost, we’re among the first to enjoy the bloom of spring color.

Add a touch of sparkle and shine from the festive holiday season— It’s an unbeatable combination.

ABOUT THE SETTING It sits as a little lush island of peace in the middle of the urban jungle. Foster Botanical Garden, with its sweet breezes and welcome shade, is the site of this issue’s fashion spread. With the theme of Winter’s Blossom in our minds, we searched for a place that would provide a beautiful backdrop for these in-between-season fashions. The gardens do not disappoint. It took a while for our team to get to the business on-hand, due to the distraction our gorgeous environs provided. However, once we were acclimated, we couldn’t stop finding inspiration at every turn—a majestic tree trunk here, the spray of some foliage there. We weren’t the only ones: one artist set up his easel to paint the morning away, while several shutterbugs made their way through the gardens on a photo safari. Foster Botanical Gardens is located at 50 N. Vineyard Blvd.

PHOTOGRAPHER: LEAH FRIEL FASHION WRITER: NADINE KAM MODEL: KUULEI ARRUDA MAKEUP BY: KECIA LITTMAN OF WWW.KECIABELLA.COM HAIR STYLING BY: ASHLEE VALEROS OF REVE SALON

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Silk chiffon halter gown with sequined rope belt by Andy South. Price upon request. .

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FASHION | WINTER FASHIONS

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Haute Hippie floral chiffon top ($295) and sequin mini skirt ($395) from Neiman Marcus, with ‘Laura’ bangle ($145) from DVF. DE CE MB E R 2 011/JA NUA RY 2 012

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‘Salome’ embellished dress in hunter green ($685) green with ‘Laura’ bangle ($145) and ‘Ann’ bangle ($145), all by DVF. Lee Angel red and gold bangle set ($120), from Neiman Marcus.

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Fashion | WINTER FASHIONS

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crushed silk Dusine dress ($1,195) from Escada, Jose & maria barrera gold hammered bangle ($365) from Neiman Marcus, and ‘Lytton’ metallic clutch with twig closure ($365) from DVF.

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Fashion | WINTER FASHIONS

Alice+Olivia sequin top ($396) and gold tweed skirt ($330), with Lee Angel blackand-gold bangle set ($120), all from Neiman Marcus.

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‘Gustavo’ one-shoulder gown ($5,575) from Escada, with Jose & Maria Barrera gold hammered bangle ($365) from Neiman Marcus, and ‘Jody’ bangle ($145) from DVF. h i L u x u ry D ec ember 201 1 /J a n u a ry 20 1 2

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Fashion | Winter Fashions

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Givenchy floral print dress ($2,145) with Lee Angel blackand-gold ($145) bangle set, from Neiman Marcus.

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FASHION | MENSWEAR

SHARP SUITER

Photographer: Leah Friel

Fashion Writer: Yu Shing Ting Hair & Makeup by: Kecia Littman of www.keciabella.com Model: Austin Kino

Armani Collezioni singlebreasted suit $2,145 and shirt $245; Luxury Collection by Stefano Ricci tie $215; Salvatore Ferragamo ‘Felino’ boot $570; DAVID YURMAN ring $350; and BRERA watch $595 All from Neiman Marcus

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HUGO Hugo Boss shirt $115 and tie $95. Both from Nordstrom

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Fashion | MENSWEAR

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Whether it’s a day at the office or a night on the town, the right suit can turn first impressions into lasting ones. The key is fit, style and your own personal details.

john varvatos jacket $495; Burberry shirt $250; BOSS Hugo Boss belt $95 john varvatos pants $145; Bruno Magli ‘raging’ shoes $395 all from Nordstrom Superblack ‘aeron/Hamen’ slim-fit, twobutton suit $995; cotton v-neck sweater in purple $125; belt $95; ‘Dieselstrasse’ shoes $245 all from Hugo Boss Armani Collezioni suit $1,995; TOM FORD shirt $560; White linen pocket square $35; Bally ‘codros’ shoes $425 all from Neiman Marcus

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taste • see • relax • be taste innovative Italian dishes, infused with California flavors see the brilliant blue Pacific Ocean from the al fresco lounge relax at the place to chill, dress code optional be in the moment, be there, be yourself For reservations contact Four Seasons Resort Hualalai Concierge at 808-325-8000

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Features | PHILANTHROPY

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Leading the Way Kim Gennaula Unites the Aloha

By Lianne BidaL Thompson | phoTography By naThaLie WaLker

Above: Gennaula is a rising star dedicated to giving back to her community.

“I feel lIke we’re growIng the spIrIt of gIvIng In the communIty.” That’s exactly the spirit that Kim Gennaula, president and chief professional officer (CPO) for Aloha United Way, wants to foster in Hawai‘i.

“I want to re-establish AUW as the No. 1 charity of choice in this community,” she explains. “Not because I think AUW is more important … I think they’re all equally important. I think that United Way’s greatest value is that we are the only agency doing grassroots fundraising for the greatest needs of the entire community.”

Gennaula first became a familiar face in Hawai‘i households as a respected newswoman and anchor—with several of those anchor years spent sitting next to her husband, Guy Hagi. However, it was her role as mother that convinced her to seek a new path.

“I never in a million years thought I’d be in the fundraising or even the non-profit world,” she says, who says the first step came after Kapi‘olani Medical Center—where both of her kids were born—asked her to come onboard. She spent three years as Philanthropy Director there, raising nearly $13 million for the foundation in that time.

“It was a very rewarding experience. It gave me a really good grasp of the overall picture of how you work with donors,” Gennaula adds.

“So when the Aloha United Way position became available, I was a little reluctant to take it at first because I knew it was a much, much bigger job. I also saw this as the first time in my life that I can combine my media skills, my communication skills, what I’d learned in fundraising, and a lot of years from times past of doing office administration,” she says, concluding that it might be “the only opportunity I have in my life to help the entire community.”

Last year, AUW funded over 300 different local non-profits, touching more than 800,000 lives on O‘ahu, alone.

“I guarantee somebody in your family is using a United Way agency,” she points out. “Whether it’s the YMCA, a KCA preschool, Alzheimer’s Foundation, I could go on and on.”

No stranger to the organization, Gennaula’s first experience with AUW was as Communications Director for Liberty House, where she ran the AUW campaign for 36 stores and had 100 percent participation. She will use the corporate climate of giving back during those years as a blueprint for what she’d like to see in the future. h i L u x u ry D ec ember 201 1 /J a n u a ry 20 1 2

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Features | PHILANTHROPY

L-R: Gennaula and her family at the Governor’s Office on the day she was sworn in for the board of education; the family on their annual snowboarding vacation. Opposite page: Gennaula with members of the Filipino Women’s club for auW’s annual School Supply Drive.

“It was back in the day when the CEO was very active in saying ‘This is important to our community,’ and we all just did it,” she says. “There are still companies like that now, but our goal is to bring it back to that level for all businesses.”

For many people, they see AUW as an organization that helps those overcome by difficult circumstances, but Gennaula points out that really, a bad turn could happen to anyone. AUW provides services that many people might not know about, such as the 211 line. “We have a staff of highly trained phone operators who handle almost 50,000 calls a year through that line,” Gennaula says.

Calls cover everything from people seeking food assistance, finding services for an elderly relative, or even locating places to get a flu shot. The government also uses 211 as a non-emergency line when the Civil Defense sirens sound—then, operators provide information such as shelter locations.

For those who want to help, there’s the annual giving campaign, in which businesses recruit employees to give a portion of their paycheck to the Aloha United Way via a payroll deduction. However, AUW also provides a wealth of other volunteer opportunities.

“We have an extensive volunteer network. Through our program, Volunteer Hawaii, we have thousands of people a year who get connected to charities.”

Other programs, such as the Society of Young Leaders (made up of next-gen leaders between the ages of 21 and 45) and the Loaned Executives, help provide innovative ways for people to give back to the community and provide non-profits with muchneeded manpower.

In lean times, charities that are supported by AUW are very

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aware of how important the organization is.

“AUW has been providing support in a time when government funding has been diminishing,” says Connie Mitchell, director of the Institute for Human Services. “It’s helped to sustain three different IHS programs that impact access to health services and support for homeless persons and families that we serve. I’m so grateful for and don’t know where we would be without their support.”

“We at Hospice Hawai‘i are so thankful to AUW,” says Ken Zeri, president and CPO for Hospice Hawai‘i. He explained that, thanks to continued funds from AUW, the non-profit was able to provide expanded therapy services for their patients.

“I think United Way’s value in the community and why I’d like it to be top-of-mind for everybody is that we are like Philanthropy 101 for people,” Gennaula explains. “We teach them to take that first step—and maybe it’s only $20 a paycheck—toward really doing something good in their community. I’d like to get to a point where every body thinks that way. I know that’s ambitious…”

AUW does extensive research, through its various Impact Councils, on the need in the community. They do this by working with nonprofits that service the five impact areas (such as homelessness and early childhood education), coordinating with non-profits to see how they can work together—instead of duplicating efforts.

“For instance,” Gennaula explains, “we’ll give you $200,000 for this screening program, if you guys agree to work together, we can service 3,000 kids instead of 1,000 kids. We try to be facilitators and also funders.”

And, AUW also ensures there are results for the support given to various charities. “We vet the charities twice a year,” Gennaula

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photo courtesy aloha united Way

For more information, log on to www.auw.org.

points out. “When we fund a charity, they have to tell us what they’re going to do.

They have to have measureable results. Six months later, they have to show progress, and by the end of the year, they have to show that they accomplished what they said they were going to accomplish.”

One has to wonder if Gennaula’s first goal, when she left her journalism career, is getting shoved aside.

“It’s the most busy that I’ve ever been, but I’m extremely happy,” she says. “I am determined to get to a point of good work/ life balance, but I’m smart enough to know that’s not going to happen in the first six months on the job. It’s the first time I’ve ever had a job where I eat, breathe, sleep, dream, think AUW, all day long. So I’ve been working on myself to do my best to still be there to pick up my kids from school and pretend like I haven’t worked before I saw them, to be the same mommy.”

She discusses how, like herself, other women struggle with that need to be “Superwoman” at home and in the office.

“I stay really committed to the most important things in my world: God and my family and I try really hard to keep those priorities in order, but it’s a daily challenge.”

In the end, it’s the fulfillment of this new position that makes it all worthwhile.

“Working at AUW has completely opened my eyes to need everywhere,” Gennaula explains. “I get a lot of satisfaction out of going to just about any charity and knowing we helped this little boy, or this family, but mostly, it’s just the sense that I finally recognize that there is a way we can all help. u

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A HAWAI‘I OF TR ADITIONAL SPIRIT A LUXURY LESS TR AVELED A COMMUNIT Y TRUE TO PAR ADISE

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HOM E SI T E S F ROM $1 M I L L ION. COT TAGE S F ROM $2 . 2 M I L L ION. K U K U I U L A .COM 1 855 742 023 4 Kukui`ula Realty Group LLC. Obtain a property report or its equivalent as required by Federal or State Law and read it before signing anything. No Federal or State Agency has judged the merits or value, if any, of this property. This is not an offer or solicitation in CT, NJ, or NY or in any state in which the legal requirements for such offering have not been met. Warning: CA Dept. of Real Estate has not inspected, examined or qualified this offering. Fees, memberships and restrictions may apply for certain amenities. Details available. Price and availability subject to change. © January, 2011. Kukui`ula Development Company (Hawai `i), LLC. All rights reserved. h i L u x u ry D ec ember

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EXPERIENCE | TRAVEL

Lakeside Lounging: Tahoe is Mountains, Lakes and Forests

BY BEKAH WRIGHT

UPON ARRIVAL IN LAKE TAHOE, the olfactory senses come alive. The trigger—the intoxicating scent of Sugar and Jeffrey pines. The heady aroma may have you wondering, is it possible to inhale Lake Tahoe? Here’s a better suggestion.

Activate all the senses by embracing Tahoe as a whole. Welcome to the Sierra Nevada Mountains and Lake Tahoe.

FROM THE MOUNTAINS TO THE LAKE During winter months, you’ll see skis and snowboards strapped to the top of every local’s car—only to be replaced in the summer with surfboards and kayaks. As for where these

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vehicles are headed, that’s simple—either the mountains or the lake.

Tahoe boasts more than 20 downhill and cross-country ski centers to satiate avid snow hounds. But none are as expansive as Alpine Meadows and Squaw Valley which, now that they’ve consolidated, have a combined total of 6,000 acres, making it the largest ski resort in the country. Other ski hot spots include Diamond Peak, Mt. Rose, Heavenly and Homewood Ski Resorts. But these resorts hardly limit the activities to skiing and snowboarding; there’s tubing, sledding, crosscountry skiing and more.

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photo by Rod Hanna

The stunning panorama of Lake Tahoe.

Families will want to check out Granlibakken Conference Center and Lodge’s Ski and Snowplay Center for its sledding, snowshoeing and beginner runs. Another great place for canoodling, the ice-skating rink at Squaw Valley USA, was home to the 1960 Winter Olympics.

Warmer months come with equally scenic activities, from glider flights and horseback rides to prime golfing at one of the area’s more than 50 courses. Hiking trails abound (don’t miss the waterfalls of Eagle Falls and Shirley Canyon), while adrenaline seekers mountain bike down otherwise snowcovered hillsides. Flatland cyclists can embark upon a path that stretches from Commons Beach in Tahoe City along the

Truckee River into Squaw Valley. Before taking off, spend time at Commons Beach’s playground and climbing wall or checking out historic Watson Cabin.

Of course, no trip to Tahoe should exclude time spent on the lake. With 72-miles of shoreline, kayakers paddle along Emerald Bay to Fannette Island for a hike to its stone teahouse. Parasailing gives participants a perspective of the lake as seen by the region’s osprey and bald eagles. Stand Up Paddleboarders (SUP) stay busy with competitions like the two-day O’Neill Tahoe Cup Series ot the Quiksilver Waterman Collection Ta-Hoe Nalu Paddle Festival on King’s Beach.

A bit of history takes to the lake each August with the H I L U X U RY D EC EMBER 201 1 /J A N U A RY 20 1 2

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UPON ARRIVAL IN LAKE TAHOE,11/4/11 the olfactory senses 12:12 PM

Lake Tahoe Concours d’Elegance Wooden Boat Show (which celebrates its 40th anniversary in 2012). Restored boats from around the world can be seen dotting Carnelian Bay at that time.

LANDMARKS READY FOR THEIR CLOSE-UP Lake Tahoe has made its mark in numerous television shows and films, from The Bodyguard to City of Angels. A classic among the mix is Godfather II. Offering views of the house where we last saw Fredo before he swam with the fishes is the Mississippi paddlewheel boat, “Tahoe Gal,” which offers several different river tours. To see the notorious Old Kaiser Estate and its boathouse of Godfather fame, the tour to book is the West Shore Shoreline Brunch Cruise.

The Rat Pack, Marilyn Monroe and Frank Sinatra brought their own sense of intrigue, as well as glamour, to Lake Tahoe.

The Cal Neva Resort, Spa & Casino gives a veritable behindthe-scenes look at a getaway of these icons through their Frank Sinatra’s Secret Tunnel Tours. Underground intrigue comes by way of the tour with its passageway from Sinatra’s

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photo courtesy Lake Tahoe Visitors authority

north Lake Tahoe/Jeff Dow

EXPERIENCE | Travel

personal suite to the stage where he performed.

Celebrities might not have resided in them, but the summer homes of Lake Tahoe’s elite are famous in their own right.

Built at Sugar Pine Point by I.W. Hellman in 1903 is the Hellman-Erhman Mansion. Formerly known as the Pine Lodge, the property served as the vacation getaway for the Hellman family until it was acquired by the California State Park system in 1965.

Vikingsholm Castle in Emerald Bay State Park was built as a summer home in 1929 by Mrs. Lora Josephine Knight, and still is considered one of the finest examples of Scandinavian architecture in the United States. Though tours of the castle are seasonal, the grounds are open year-round.

Encompassing land and water is Thunderbird Lodge National Historic Site. Tours of the lodge (a.k.a. the Whittell Estate) take visitors through the Lighthouse Room, kitchen, servant’s quarters and an underground tunnel that leads to the Card House and Boathouse. Keepin g residence in the Boathouse is Thunderbird, Whittell’s 55-foot yacht built in 1939.

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photot by nathan Kendall photo courtesy Heavenly mountain resort

CREATURE COMFORTS

ThE RiTz-CARlTOn, lAkE TAhOE

Where better to stay during a visit than accommodations that make the most of the landscape? Lake Tahoe has plenty of options to choose from. When it comes to luxe lodging, two properties offer their own distinct personalities—The Ritz-Carlton, Lake Tahoe with its idyllic, mountain setting and the Hyatt Regency Lake Tahoe Resort, Spa and Casino with lakefront romance.

Fifteen minutes outside of Lake Tahoe and historic Truckee is The Ritz-Carlton, Lake Tahoe.

Ski buffs will already be familiar with this ski-in, skiout property that sits mid-mountain on Northstar Resort. Accommodations here call for snuggling up fireside underneath goose down comforters that prompt sleeping in and floor-to-ceiling windows and balconies that offer up views of Martis Valley.

no winter blues here. at Lake Tahoe, “snow day” only means that there’s more adventure to be had—from skiing and snowboarding to snowshoeing and tubing down the mountain. The gondolas offer such stunning views that the ride up to the slopes is an event in itself.

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The famous Kaiser estate, Fleur de Lac, made infamous for its appearance in Godfather II. The Tahoe Gal (right) takes guests on scenic tours of Lake Tahoe, and is the only tour that offers view of this estate.

Photo courtesy Tahoe Gal

photo by michael marfell

EXPERIENCE | Travel

Another way to take in the mountain panoramas is a ride on the inter-mountain gondola that both connects guests to Village at Northstar as well as delivers snow aficionados to the slopes for downhill and cross-country skiing, snowboarding, snowshoeing and snowmobiling. Concierges can make arrangements for dog sled tours, biathlons, heli-skiing and geocaching.

The Ritz Carlton Spa is a Tahoe destination unto itself—as are the dishes from award-winning chef Traci Des Jardins at her Manzanita restaurant. Those looking to go more casual should head to Mountainblue or The Living Room for hot toddies and frosty cocktails.

Hyatt REgENCy LakE taHoE REsoRt, sPa aNd CasINo Though a lot of people equate Lake Tahoe with snow, others know about the area’s “beachy” side. A great resort for sinking toes into the sand is the Hyatt Regency Lake Tahoe. Getting guests especially close to the 500-foot private lakefront beach are the property’s Lakeside Cottages. Time can be spent on the floating pier, succumbing to an outdoor massage or heading out on a 55-foot Sierra Cloud catamaran.

Another worthwhile endeavor—taking in the view while

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warmed by a firepit.

Just right for foodies are the Hyatt’s five dining venues and equal number of lounges and bars. Two not to miss—Lone Eagle Grille for Chef Mark May’s High Sierra Cuisine, as well as Pier 111, a bar suspended right over the lake.

For a warm dip in different waters, the lagoon pool and oversized hot tubs are ideal. Treatments at the Stillwater Spa are inspired by the elements of air, fire, earth and, of course, water.

Those who prefer their outdoor time on the fairways versus the lake have over 14 courses to choose from. Two in nearby Incline Village include the Robert Trent Jones, Sr.-designed Championship Course and, keeping it in the family, the Robert Trent Jones, Jr.-designed Mountain Course. Not to be left out, ski enthusiasts will find the Hyatt strategically located near Alpine Meadows Ski Resort, Diamond Peak Ski Resort, Northstar-at-Tahoe Ski Resort, Squaw Valley Ski Resort, Mt. Rose Ski Resort and Heavenly Ski Resort.

Back at the Hyatt, kids (to 12) will enjoy the Camp Hyatt experience while adults relish in the casino’s 249 slots, video poker machines, blackjack, craps, poker, roulette and fullservice sportsbook.

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Photo courtesy Lake Tahoe Visitors authority

Photo by Tome Oneill

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Clockwise, from top: The Lake Tahoe concours d’elegance Wooden boat Show celebrates its 40th anniversary in 2012; Wildflower views in Squaw Valley; Independance Day and Labor Day are celebrated with fireworks above the shimmering waters of Lake Tahoe. h i L u x u ry D ec ember 201 1 /J a n u a ry 20 1 2

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EXPERIENCE | Travel

On the same 40-acre swath of North Tahoe beachfront land as the Hyatt is the High Sierra Lodge residential club, which gives lake-lovers the opportunity to own a piece of this wooded paradise. The 60 two-bedroom/two-bath units each have walk-out access to hiking and biking, as well as the 24-hour casino at nearby sister property the Hyatt Regency. Guests here can sign away excursion offerings from either property, like skiing, snowmobiling, fishing boat charters and so on.

DININg TahoE-STylE

Top: The Hyatt regency Lake Tahoe’s firepits make for a cozy outdoor lounge. Bottom: The fireplace at Sunnyside Lodge.

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A getaway to Lake Tahoe is not complete without dining at some of the area’s outstanding restaurants. A pastime for many is brunch on the lakefront. Two places to make reservations include Sunnyside and Jake’s on the Lake. A favorite breakfast spot for locals is the west shore’s Firesign Café. Go early to procure a table right away or while away the morning on the lawn of this historic Tahoe home with a cup of coffee.

For romantic candlelight dinners, two venues not to be missed are Wolfdale’s Cuisine Unique Restaurant in Tahoe City for Asian-influenced fare, or Soule Domain’s quaint log cabin setting for Mediterranean and Asian Pacific Riminfluenced cuisine. Each provide the necessary vim and vigor to insure visitors to Tahoe have energy to take in all the region has to offer. u

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EXPERIENCE | A-LIST ADVENTURES

Timesharing Tempranillo Lease-a-Vineyard, Reap What You Sow

By HILuxury Team

We all fantasize about it: Owning our own neatly terraced hillside of vineyard. Nothing too fancy. Only a few dozen acres. Enough to put out a few dozen cases (or so) of wine, complete with our name on the label.

Yet so few of us can manage the time—not to mention the geographic proximity—let alone the know-how it takes to own, sow, manage and market wine. It’s the oldest beverage concocted on the planet, yet there are still plenty of people who will fail at putting a drinkable glass of vino on the dinner table.

Fear not, there is hope. A new (relatively) line of experiential travel is combining the art of winemaking with the allure of travel and the economy of timesharing. That’s right—you can lease a row of vines from a reputable vineyard to call your very own. You can visit your vines. Talk to your grapes. Play

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them music, if you think it will help. And after some aid from onsite master vintners, hold a bottle of wine that was made from your very grapes.

Programs exist in nearly all the wine-producing regions.

However, it seems to make the most sense for those dabbling in winemaking to choose a place they either have proximity to, or are planning on visiting more than once for a getaway.

One of the leading companies is WineShare, based in Great Britain. This outfit has five vineyards from which participants can choose from. Three are in France (Chateau de Pizay in the Beaujolais region, Domaine du Grand Mayne in Cotes de Duras, and Chateau Constantin-Chevalier in Provence), one in Tuscany (Chianti’s Castello Vicchiomaggio) and one in Britain (Wickham Vineyard).

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After choosing your “row,” you’re encouraged to visit the vines anytime you like, tour the vineyards, participate in tastings as well as food and educational events at the wineries. Come harvest, you are welcome to come pick, learn about the crush process, and even observe barreling.

If you’re thinking these are cookie-cutter operations, think again; Castello Vicchiomaggio, for example, boasts a three-time IWSC Italian “Winemaker of the Year,” John Matta, as the grape maestro who watches over and blends your varietal(s). If you choose this vineyard, you are open to discuss techniques and the like with Matta from fruiting to bottle. The level of involvement is entirely up to you. (www.wineshare.co.uk) A second outfit is 3D Wines, entirely based out of France.

With more than 30 vineyards in seven of the productive wine regions—including Bordeaux, Alsace, Burgundy and the Rhone—the allure here is palpable.

Here, the “leasing” of each row of vines gives participants the option of purchasing four cases (48 bottles) of wine. Perks include duty-free rates (for those who pick up their wines in person).

Yet the biggest bonus of working through 3D is their savvy travel club that can arrange for unforgettable journeys through the various winemaking regions. This January, for example, the pinnacle event of the year revolves around the winemakers of Givry who celebrate and honor Saint Vincent, the patron saint of winemaking. After a brief service in a historic church, processions and tastings, a lavish afternoon banquet is thrown followed by a stay at the elegant Gotellerie du Val d’Or in Mercurey. The next day will feature sampling of the legendary cuisine at Mercurey, followed by visits to 3D vineyards Domaine Jacob and Domaine Ragot. (www.3dwines.com) u h i L u x u ry D ec ember 201 1 /J a n u a ry 20 1 2

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Masterpieces of Landscape Painting from the Forbidden City

In the 13th century, four men changed the course of Chinese painting forever— see their revolutionary work on view for the first time outside of China.

November 3–January 8 Wang Shimin (1592-1680). Landscapes Inspired by Du Fu’s Poetry, China, Qing dynasty (1644-1911), dated 1665.

One leaf from album of 12 leaves; ink and color on paper. Palace Museum, Beijing (Gu 4873).

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Museum.

Theatre.

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11/4/11 12:41 PM

(808) 593-4520

Introducing Our Winter Collection

Browse the entire collection and more in our retail store located at 1234 Kona St. (2nd floor, one block West of Ala Moana Shopping Center).

For More Information 131 Visit IOLANI.COM

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SAVOR | Dining out

Amalfi, Revisited A Tokyo Chef Re-Invents Island Italian

By Chef frank Leake

Bernini Honolulu, nestled away on Waimanu Street is well worth the short walk from Ala Moana Center or nearby Ward Center. While there is no “Little Italy” in Honolulu, this amazing discovery would lead the pack if there were.

You’re sure to find a friendly staff, palate-tempting cuisine— specifically the array of savory appetizers—robust pizzas and aromatic pastas. The menu is all about quality of ingredients.

The internationally diverse wine menu is concise, if not a bit inflated in the pricing; however, there are gems for those with a keen eye that pair excellently with various dishes. Bottles begin at from $32 and quickly jump to $999 and $1200 per.

Throughout the course of this meal, I kept hearing the words of Archestratus—a Greek-Sicilian food writer from the 4th century BCE—who wrote a poem that includes the lines “flavors not being masked by spices or herbs” and “preparations should remain simple.” Reflective of this philosophy, Bernini’s award-winning Chef Kengo Matsumoto shops the local farmers markets for the freshest ingredients. He ensures that his plates arrive tableside authentic and

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reflective of the regions of Italy as well as Hawai‘i’s seasons. Proof of this is in the menu offerings. That, and when I arrived, Chef was slicing his catch from the daily fish auction, a beautiful piece of ‘ahi.

There are less than a dozen parking stalls so I chose, as many do, to park in one of the many on-street parking spaces within a block of the restaurant. The “Bohemian” experience begins upon arrival. I reminisced upon my travels to Italy and in my mind quickly returned to Florence, Tuscany and the Almafi Coast. As a Certified Chef and a Professor of culinary arts, upon entering a restaurant it’s all about peaking my senses. Bernini does just that. Contemporary and sophisticated in design, it resembles the great eateries of the TriBeCa district in NYC. The main dining room is just off of the completely open kitchen, with several hidden venues for more intimate and private dining.

Greeted, welcomed and seated by the owner/manager, Motoyo Koyata, made the experience even more familiar to the “mom-andpop” restaurants of Italy. I found our waitstaff friendly, efficient and knowledgeable.

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photos courtesy bernini

Opposite page: bernini invites guests in. This page, top: “contadina,” mozzarella and Vegetables, $17. Bottom: “Vongole bianco”, Fresh clams and White Wine, $22.

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photo courtesy bernini

SAVOR | Dining Out

Hazelnuts & chocolate mousse, $7.

We began our evening with some specialty breads, served with extra virgin olive oil and aged balsamic vinegar. We quickly ventured into “wines by the glass” and soon graduated to a bottle. A special was being offered this evening, a sweeter white varietal I wasn’t familiar with.

The second glass was a luscious Paolo Scavino Rosso di Tavola from Piemonte. The seamless blending of Nebbiolo, Dolcetto, Barbera and Cabernet seemed a steal at $11 a glass. To boot, it perfectly complimented the appetizer course, Venetian Style Marinated Octopus and Potato Lightly Flavored with Anchovy. This course was an incredible tease to the senses with the salty-savory combination of anchovies and tender, marinated octopus, served with perfectly diced, boiled potatoes, served among a bed of Hawai‘i-grown vine-ripened tomato wedges and garnished with Italian flat leaf parsley. The few morsels of potato and wedges of tomato provided a nice balance of starch, sugar and acid.

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We selected a bottle of French wine, Delas Frere from Cotes du Rhone, a Grenache-Syrah at $38. We lauded our major find just as our pizza course arrived. Of the nearly 20 pizzas to choose from, we opted for the Romana, which melds mozzarella, anchovy, capers, artichoke, Kalamata olives and garlic. It was unlike any pizza I have ever had in Hawai‘i, straight from the wood-burning oven, thin-crusted, crunchy, perfectly baked and the ingredients were mirrored on each of the six manageable slices. Yet where Bernini shines is the details—in this case, a little gift that came with this pizza—a spicy, homemade, tomato-based condiment. So continued my mental transport to somewhere in the Italian countryside.

Braised Beef Cheeks were our next conquest. This was a special of the evening and aptly so, since something that one rarely experiences (unlike the ubiquitous braised veal cheeks, which tend to be much leaner and provide a better yield after braising). The beef cheeks were good but not the evening’s standout.

For our final course I did what I normally do when I go to a new eatery; I asked the chef to send me more food, of his choosing.

While it can be a risk if you are a picky eater, it does provide the chef a venue to showcase a specialty item perhaps not yet on the menu, which he may be wanting to field test. If the chef is an artist, this enables him to create outside his set menu.

Vongole Bianco—Fresh Clams and White Wine served over Spaghetti, was the chef’s choice. Although from the menu, I think I caught the chef off-guard. But he returned the favor; picking something I would not have chosen myself.

The pasta was prepared perfectly, a nice blend of garlic and fresh herbs captured in a clam and white wine sauce. (It was well drained: A pet peeve of mine is when the pasta arrives swimming in the cooking liquid.) My only drawback with this dish was that the clams were served in their shells over the pasta, which meant I had to put on my work gloves to remove the clam morsels. Should I find myself ordering this dish again I would ask for the shells to be removed and the clams to be tossed into the pasta.

I considered the evening an overwhelming success, as there was no pit stop on the way home to satiate my appetite. With a fairly high “entertainment factor,” Bernini provided me with all the fodder I need to return.

On the way out, just after a luscious morsel of chocolate cake we shared at the table, the chef made a point of thanking us, even though he was mid-saute on a dish. In the background, I spied at least one of my students from KCC—which all the more made me both want to thank Chef Kango—for teaching the budding chefs of Hawai‘i how to execute a truly glorious dining experience. u [Bernini was honored at the 2011 ‘Ilima Awards: Best New Restaurant, Critic’s Choice 2011.]

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SAVOR | Fine Food

Holiday Bites

How to Create Celebrations of the Season with Ease

By NaNi Steele

EvEry yEar around thE holidays, I imagine myself throwing a fabulous party with little savories served on silver platters.

Except, like most people, I end up finding myself wrapped in a frenzy of gift buying and end-of-year festivities that leave little time for planning (and executing) in the kitchen. I’m usually worn thin before Christmas and New Years arrive—a week that regardless of your belief system or family plans, seem to demand a kind of slowing down—your full dedication to reverie and revelry. At this time, going beyond the typical plate is pinnacle.

Routines disintegrate into thin air as the kids are out of school, end-of-year finances need to be pulled together, parties planned and attended, not to mention a whole storeroom of ideas to map out for

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the coming year. Yet regardless, friends will call and invite us over, or we will be having our own fancy gathering, and we will want to put something together that is elegant but doesn’t take all day.

Sure, there’s always that fabulous cheese plate that can be pulled together in a heartbeat; but I’m the kind of person who always wants to do a little something more. Growing up at a restaurant, as I did, there were no shortage of ideas, nor a lack of food items to draw from. Even being mere miles from a grocery store, there were always tins of pineapple and mandarins to brighten winter, as well as an array of baking goods at my reach. Cupboards were stocked with grains, flour, tins of sardines and imported tuna, saltine crackers, and more. We maintained a literal stockade of staples, from near and

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your favorite winter squash can make for a delicious and hearty seasonal soup to serve guests.

far, to use on any whim. It was easy to whip up a cake for dessert, or make cheesy gougers or a fish mousse at the last minute or even after friends arrived, often unannounced. And arrive, they did.

(There might be an adage out there somewhere about the traffic a home belonging to restaurant owners sees during the holiday season.

Another story, entirely…)

Over the years, I’ve perfected the art of small bites, putting together little platters of goodness that look like they’ve taken days to master, and yet it is rarely so. Here’s a few ideas that can be pulled together at the last minute. I draw often from some of my favorite places, of which the islands top the list, as well as memory.

Likewise, all this can be made without much effort, with results that are gorgeous and sexy.

Consider the oyster for a last minute gathering: It is easy to prepare and especially sexy when served with champagne. Simply shuck fresh oysters and dress with a tropical mignonette, a play on the classic French pairing. Combine rice wine and white vinegar, shallots and pink peppercorn. Add chopped cilantro (Chinese parsley), and confetti of mango, pineapple or even crisp apple. For a warmer version, bake or grill the oysters (after opening) and spoon the same sauce over prior to service.

Take a hint from the Italians and make small, savory rice balls— known as arancini—for an elegant starter. Classically built from a risotto base, instead, scoop small balls of leftover white sticky rice, stuff with blue cheese (or combine with herbs and Parmesan cheese)

then roll in egg and panko or lightly seasoned bread crumbs. Freeze until firm, then lightly fry. These can be prepared ahead, and cooked earlier in the day. Heat in the oven just before guests arrive. Serve warm, sprinkled with lemon zest, and parsley.

Poisson Cru is both the Tahitian’s answer to Hawaiian poke and a perfect conversation piece. It can be easily dressed up for a classy small bite that’s sure to become everyone’s favorite. Slice fresh ahi into small dice, toss with a small amount of fresh (or frozen) coconut milk, lime juice and zest, season with a hint of salt and top with cilantro. Serve in small spoons for an elegant affair, or atop fried taro root chips for a land-meets-sea bight.

Fried taro or other root vegetable chips make a great base for any kind of dip or mousse. For a quick fish dip, combine cooked or preserved fish, like tuna, with cream cheese or mayonnaise and fine herbs. Pipe onto crackers or chips for an elegant presentation, garnish with chives.

Soup sip cups are all the rage these days, with petite grilled cheese sandwiches or beef “sliders” considered the perfect accompaniment— but I’m partial to the soup sip alone. And in winter, it’s hard to go wrong with a pureed squash soup. Roast your favorite winter squash, scoop out the flesh and combine with onion, a pear or apple, and chicken stock in a pot over medium heat until the flavors meld.

Puree and season to taste. Serve warm in demitasse cups, drizzled with truffle oil and a garnish of chives or fried shallots. Top with a dollop of crème fraiche for that final touch. u h i L u x u ry D ec ember 201 1 /J a n u a ry 20 1 2

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Vehicles may be shown with optional equipment. Available only to qualified customers through Mercedes-Benz Financial Services at participating dealers through December 31, 2011. Not everyone will qualify. Advertised 30 month lease payment based on MSRP of $37,475 less a suggested dealer contribution resulting in a total gross capitalized cost of $5,244. Dealer contribution may vary and could affect your actual lease payment. Includes destination charge and Premium 1 Package. Excludes title, taxes, registration, license fees, insurance, dealer prep and additional options. Total monthly payments equal $349. Cash due at signing includes $5,902 capitalized cost reduction, $795 acquisition fee and first month’s lease payment of $349. No security deposit required. Total payments equal $10,964.70. At lease end, lessee pays for any amounts due under the lease, any official fees and taxes related to the scheduled termination, excess wear and use plus $0.25/mile over 7,500 miles and a $595 vehicle turn-in fee. Purchase option at lease end for $25,857 plus taxes (and any other fees and charges due under the applicable lease agreement) in example shown. **Qualified customers only. 1.9% APR financing for 66 months at $636 per month, per $39,810 financed or 1.9% APR financing for 66 months at $588 per month, per $36,810 financed or 1.9% APR financing for 66 months at $556 per month, per $34,810 financed. Excludes leases and balloon contracts. †Credit for the first two months’ payment is limited to the total amount of up to $1,300 on eligible C250, C300, C350, GLK35, GLK models. Must take delivery of vehicle by December 31, 2011. Specific vehicles are subject to availability and may have to be ordered. Subject to credit approval by lender. h applies i ux u ry De ce mbe r2012 2 011/Ja rylisted.

2 012Not everyone will qualify. Rate and payment credits are available only at participating authorized Mercedes-Benz dealers through Rate only to Mercedes-Benz model nua vehicles Mercedes-Benz Financial Services. See your authorized Mercedes-Benz dealer for details. ©2011 Authorized Mercedes-Benz Dealers For more information, call 1-800-FOR-MERCEDES, or visit MBUSA.com/WinterEvent.

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For reservations contact Four Seasons Resort Hualalai Concierge at 808-325-8000 or just drop in h i L u x u ry D ec ember 201 1 /J a n u a ry 20 1 2

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SAVOR | wines

Gathering the Grapes Why Collect Wine?

By RoBeRto VieRnes, MasteR soMMelieR

“It’s a dIsease. You can never have enough.” That’s what one of the largest wine collectors in Hawai‘i says about collecting wine. He speaks of an unquenchable desire to own the greatest wines in the world. With thousands of bottles in his collection, he is still searching for more. What drives someone to amass such an amount of wine?

There are many different reasons collectors give in to collecting wine; allow me to break them down into stereotypes. There is the “Overachiever,” who has more wine than they would be able to drink over the course of a lifetime (some might call them hoarders). When they find wines that they like at a reasonable price or even wines that are exceedingly rare, they spend.

The “Ager” buys what he thinks will age well according to his/her palate, often buying cases at a time in order to wait out the wine’s maturity. The “Amateur” collector is a person who stores wine by default. They end up buying more wine than they drink on a daily basis, and need a place to store their wines, but not necessarily for long aging. These are often those who love to entertain at home. The “Aspiring” is someone that wants to one day have a big collection, but doesn’t have enough room or resources. They are still quite green in the hobby, but will purchase the best wines of the world that he/she can afford. Finally, there is the “Investor” type that enjoys wine, but buys solely to see its value increase over time. I will add that none of these reasons are exclusive—many collect for a multitude of reasons.

Yet all collectors share common elements. The first, of course, is resources (read: money). The best wines will always command a good deal of money.

And there is only a finite amount of each vintage. So if you want it, you will need to pay up.

All collecting spawns from a genuine love for wine. Whether this came from an early introduction or more recent, each collector has had a seminal moment when wine spoke to more than their taste buds. It made them want to pursue and invest time, money and space to it.

Proper cellar storage is an absolute must. This means a lightless, vibrationless space with constant 55 degrees Fahrenheit and 70% humidity, where the bottles can lie on their sides in slumber. A cellar doesn’t always have the gorgeous display with racks filled with trophy wines—that’s more of an exception, really—especially in Hawai‘i where underground storing can be 20 degrees warmer than 55 degrees and the humidity is 100% and salty, a potentially nightmarish formula for wine storage. Hence most collectors here will store their wines off-site at professional storage facilities where they

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pay for space or by the case. Depending on the size of the collection some have the stand-alone cellar that allows them to keep some or all of their collections within arms reach, built into cabinets or what have you. (Note that this can be bad for those with low self-control.)

However the convenience of fine, drinkable wine at easy disposal is great for those who entertain on a whim.

So what do collectors buy? Many begin with only what they know but evolve to what fellow collectors are clamoring about as well. There are the “blue chips” of the wine world, most come from Europe. The “Big Eight Bordeaux” includes the first growths Chateaux Lafite Rothschild, Mouton Rothschild, Margaux, Haut Brion and Latour as well as Chateaux Cheval Blanc and Ausone from the Right Bank and Chateau d’Yquem. If the collector’s love is Bordeaux they would go even further into the “classified growths.” In Burgundy, Grand Cru reigns supreme with producers such as DRC, Rousseau, Coche Dury, Comte Lafon, Leroy, Ramonet, Raveneau, Ponsot, Dujac and Vogue.

Cult Cabernets with names like Harlan Estate, Colgin, Dalla Valle and Screaming Eagle lead the pack. Tete de Cuvee from top Champagne houses like Krug, Cristal, Dom Perignon, Salon and Selosse command great prices as do the best of Italy with the likes of Antinori, Gaja, Moscarello, Giacosa, Conterno, Dal Forno, Quintarelli. Hill of Grace, Penfolds Grange and Velvet Glove, just to name a few, come from the Southern Hemisphere. The list goes on. The brightest stars in every region of the world can be found in the most well rounded collections and the more rare the better.

Not only do we eye great producers but the greatest vintages. While vintage is important when buying for enjoyment, it is essential when collecting; something that makes for a truly outstanding collection.

Since the value of a wine can exponentially increase in great vintages, it’s imperative that you know which of these stand to do well over time. The greatest collectors always include large format bottles in their collections, too. Magnums, Jeroboams and larger are always more rare and come at a huge premium.

Where do these wines come from? Ideally they come direct from the producer, but in most cases the wines are purchased upon release from retailers around the world. Often collectors will also scan the auction market to enhance their holdings. This is a little more unreliable as the provenance of the wines may not always be guaranteed. But if you have faith in your fellow human, you can pretty much get anything your heart desires.

There is no minimum to be called “a collector.” Only you know if you are one or not. For me, the most impressive thing about most collectors isn’t the size of their cellars; it is their very generous nature to share their prizes. It is with these wine lovers that I have had the opportunity to drink the world’s greatest wines. ◆

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photo courtesy Shafer Vineyards

SAVOR | WINES

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