Issuu

A P R I L 2 02 3

Life’s Too Short, Go Where You Want To. Introducing The All New Toyota 4Runner

Visit Us In Hilo & Kailua-Kona 808-329-8517 | 74-5504 Kaiwi Street Kailua-Kona, Hawaii 96740

Food to Gat he r A ro u nd . P riv a te Ev e n t s. O n -S i t e Che f f i n g. Fam i l y M e al D el i ver y Fa rm to Ta b le , L oc a l a nd O rgan i c w he re po ssi bl e , A l l e rgy Fr i e n dl y 9 2 5 . 876 . 2 9 0 6

communityeats.com

V B @communityeats

April 2023 PUBLISHER S

Johnny Gillespie | Johnny.gillespie@citylifestyle.com Taylor Stutts | taylor.stutts@citylifestyle.com EDITOR

LIFESTYLE LETTER

John-Mark Dyer | johnmark.dyer@citylifestyle.com

Our Inaugural Issue

CONTR IBUTING WR ITER S

Margaret Kearns | margaretekearns@gmail.com Beth Reid | bethany.reid@gmail.com CONTR IBUTING PHOTOGR APHER S

Dear Readers, We welcome you to the inaugural issue of Kona Coast City Lifestyle, a publication showcasing the beauty and culture of the community you know and love. At its inception, this magazine was all about celebrating this place. We have both lived here for more than 15 years, raising our families on the island. We have come to know and love the Kona Coast, and call it our home. There is so much to see, discover, and experience. We wanted to create a space to highlight the people and experiences that make the Kona Coast an amazing place to live. That’s what this magazine is all about. Every month we commit to bringing you the best that this island has to offer. We will showcase riveting stories of people you know and some you may not. We will highlight our vibrant community with its rich traditions and culture. We will celebrate the stunning natural landscape in which we live. Of course, we will take you on a culinary journey, along with featuring the best in business and architecture. As we launch this publication, it's our hope that Kona Coast City Lifestyle will become your go-to place for inspiration, information, and entertainment. We are proud to feature passionate local photographers, storytellers, and artists whose craft will stir and inspire. The magazine is easy to read, beautiful to look at, and full of things that will interest you. Thank you for joining us on the journey, and we look forward to bringing you many more issues in the years to come. Now go and enjoy our first issue. Aloha,

CJ Kale at Lava Light Galleries, Rebekah Moyer, Fletch Photography, Alyssa Brandt, Beth Reid, Tom Upton, Ijfke Ridgley, Nicole Franzen, Dana Edmunds

Corporate Team CHIEF EXECUTIVE OFFICER Steven Schowengerdt CHIEF SALES OFFICER Matthew Perry CHIEF FINANCIAL OFFICER DeLand Shore DIRECTOR OF SOCIAL MEDIA Mindy Hargesheimer ART DIRECTOR Sara Minor OPERATIONS DIRECTOR Janeane Thompson WEB APPLICATIONS Michael O’Connell AD DESIGNER Rachel Chrisman LAYOUT DESIGNER Jayme Emery

J O H N N Y G I L L E S P I E & TAY LO R S T U T T S , P U B L I S H E R S @KONACOA STCIT YLIFEST YLE

Learn how to start your own publication at: citylifestyle.com//franchise

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Proverbs 3:5-6 Kona Coast City Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Kona Coast area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Kona Coast City Lifestyle™ is gathered from sources considered to be reliable,

L I F E ST Y LE LE T T E R

but the accuracy of all information cannot be guaranteed.

APRIL 2023

inside the issue The Premiere Issue

F E ATU R E D

D E PA RTM E NTS

14 The Kona Coast Then & Now

Lifestyle Letter

Tracing Kailua-Kona’s evolution from ancient Hawaiian fishing village to royal

City Scene

playground and traditions continuing today.

Business Monthly

Open House HO ME + DES I GN

Locals Only LI FE + C U LT U R E

Hot Spot A RTS + C U LT U R E

Culinary Creations FO O D + B E V E R AG E

Local Limelight A RTS + C U LTU R E

Must See LI FE + C U LT U R E

Events

Local’s Choice LO CA L S ERV I CE S

18 Mediterranean Cuisine Goes Hawaiian

Meridia restaurant showcases Mediterranean classics using 95% local ingredients.

28 Mattson Davis

An interview with the man behind Brewery Block

O N T H E C OV E R

Photography: CJ Kale at Lava Light Galleries Turtle rests on the beach near the Mauna Lani Resort.

EMAIL fletch@fletchphotography.com

PHONE 808-895-5349

INSTAGRAM @fletchphotography @fletchhawaii

www.alohasplitty.com

www.fletchphotography.com

EMAIL aloha@alohasplitty.com

PHONE 808-895-5349

INSTAGRAM @alohasplitty

APRIL 2023

city scene

Where neighbors can see and be seen. 1

@KOKUAHUI

@DISCOVERTHEBIGISLAND @SUSHICOCORO.KONA

2 @LIVINGSTONESCHURCH @ISLANDBREEZEPRODUCTIONS

@RESPECTTHECORNERS

@ALI_ROWE

1: Scandinavian Shave Ice in downtown Kona. 2: Lunch at Sushi Cocoro. 3: Kōkua Hui volunteers at University of the Nations. 4: Athletes at Respect The Corners Uphill Battle Competition. 5: Drinks at Kona Coffee & Tea. 6: Gathering for Alpha Course, a weekly gathering for those interested in the life of Jesus. 7: Thankful for our language immersion schools who have helped revitalize the Hawaiian language.

Want to be seen in the magazine? Tag your Instagram photos with @konacoastcitylifestyle

C I T Y SC E N E

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APRIL 2023

MAKE PRICELESS MEMORIES RIDING ON THE MAJESTIC ISLAND OF HAWAII

business monthly A round-up of exciting news from local businesses.

PACIFIC 19 Kona

WE PROVIDE BICYCLE RENTAL, SALES AND SERVICE

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PACIFIC 19 Kona brings new life to the old Kona Seaside Hotel. Honolulubased design team, The Vanguard Theory, is leading the transformational new look. “With the debut of this modern hotel, guests will have access to custom-tailored island itineraries to explore the 4,000 square miles of Hawaii Island.” The hotel is accepting reservations for April 1, 2023 and beyond.

Want to be featured?

Get in touch by heading over to our landing page to connect: CityLifestyle.com/KonaCoast

Solar YOU Deserve Energy Independence YOU Desire

Kona Wine Market With an impressive selection of wine, beer and spirits, Kona Wine Market, run by Sterling Leatherman has provided top-shelf service and to the Kona Coast for over 27 years. Join them every Friday for wine tasting. Or stop by anytime to get their help finding something new that will expand your palette. Photography Rebekah Moyer

Energy Savings YOU Deserve

Scan to read more.

Energy Value YOU Demand

Kona Sea Salt Farm Kona Sea Salt is the only sea salt in the world made from pure, 900 year-old deep ocean water, rich in natural minerals and flavor. “Our salt water is drawn from 2,200 feet below the ocean’s surface making it one of the highest quality finishing salts. Join us for a 45 minute tour of our Kona Sea Salt Farm!” Located on 7 acres of oceanfront space on Kona Keahole Point. Photography Ijfke Ridgley

Scan to read more.

Why BlueSky? Local Experts - Design Excellence Quality Components & Installation On-Island Service - Low Stress Process

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D Fin House A HOME BY CRAIG STEELY ARTICLE BY JOHN-MARK DYER PHOTOGRAPHY BY DARREN BRADLEY

Located on the slopes above Kealakekua Bay on the Big Island of Hawaii, this unique home, designed by architect Craig Steely, reflects the classic 60's D fin surfboard. Steely is a California and Hawaii based architect. As he designs his homes, Steely describes his attempt to "embrace the realities of the environment and our separation/connection to it over the subjugation of it, all the while focusing on developing a singular architecture rooted in its context." The D Fin House grounds you in the mountain slope and then pushes your gaze to the ocean. One of Steely's goals is to "advance modernist ideas of indoor/outdoor living in a meaningful way by striving to connect to the outside in more than just a visual manner." The home seamlessly flows between the grounds and structure, effortlessly pulling you into the environment. As you move between the interior garden to the outdoor bathtub, the line between inside and outside fades. In an interview with Rebecca Firestone, Steely described his creative process. "I have a sketchbook of ideas that are just waiting for a project to happen. The ideas can morph to suit the circumstances, and they get refined from one project to the next. I see the design as a holistic process. The entire project team gets excited about each new design." As you take in the D Fin House, the thought and passion are tangible and fill the project from floor to ceiling. "Eight columns support a curved and exposed glue-laminated wood beam structure creating a 56 foot diameter steel clad wood and glass barrel. Rather than just framing the view, the round shape seemingly bends perspective and puts the occupant into the expansive view of the Kona coastline." The D Fin House was a way to explore how "pure geometric shapes relate to nature and view." For Steely, "good design comes down to proportion and balance on all levels: visual, intellectual, functional." This home is a manifestation of that philosophy.

O PE N H OU SE | HOM E + DE S I GN

Providing top-shelf service and products to the Big Island for over 30 years! BEST SELECTION & SERVICE IN KONA Wine tastings every Friday 3-6pm! Great Selection | Local Delivery Custom Gift Baskets

73-5613 Olowalu St., Ste. 1, Kailua Kona

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CROSSFIT KONA N OT A GY M , A L I F E S T Y L E . (808) 724-3611 | crossfitkona.com 74-555 Honokohau St Kailua Kona, Hawaii 96740 AP R I L 2 0 2 3 | C I TYL I FE STYL E . C OM/KO N AC OAST

Ponds at Mauna Lani, Photo by Nicole Franzen

The Kona Coast Then & Now

Tracing Kailua-Kona’s evolution from ancient Hawaiian fishing village to royal playground and traditions continuing today. ARTICLE BY MARGARET KEARNS | PHOTOGRAPHY BY NICOLE FRANZEN, KONA SEAFOOD MARKET , HUALALAI, MAUNA LANI

Ponds at Mauna Lani, Photo by Nicole Franzen

LOCA LS ON LY | L IFE + CULTURE

Kailua-Kona was among many small fishing villages situated along the Kona/Kohala Coast established more than 1500 years ago by Polynesians who voyaged some 2000 miles across open-ocean using only the stars to navigate. Along with their double-hulled voyaging canoes, they brought extensive fishing, aquaculture and farming skills. Most importantly they brought a pronounced respect for island resources, practicing sustainable growing and harvesting – taking from the land and sea only what was needed ensuring on-going proliferation of food and materials for their communities. Geographical isolation necessitated self-sufficiency in producing all food, clothing and building materials – while taking care to maintain an on-going supply. These early day fisherman primarily gathered fish in off-shore waters from canoes and from shore using methods including throw net, hand-line and opihi (small Hawaiian shellfish) picking from shoreline rocks and cliffs. However, they supplemented those supply sources by creating fishponds using ingenious engineering skills to guarantee a constant supply of high protein food year round when ocean and weather conditions prevented their sea-going efforts. In a culture that honored the earth’s abundance, fishponds symbolized the connection Hawaiians forged between themselves, the ‘āina (land), and the akua (gods), according to information included on HawaiiHistory.org. Simply defined, fish pond caretakers built grated gates, opening to the sea. Juvenile fish could pass through the narrow gates from the ocean to graze on the ponds’ algae and eventually they would grow too large to swim back out. With a growing population, fish from many of the ponds fed both commoners and the chiefs that ruled the villages. Some however, became kapu (forbidden) reserved exclusively for ali’i (royal rulers).

Popular legend has it that King Kamehameha I retained kukini (swift messengers or runners) to deliver still-wiggling, freshly harvested fish from the ponds at Kaloko-Honokohau and elsewhere located several miles north of his royal family’s retreat in Kaiula-Kona! The ponds at Kaloko-Honokohau National Historical Park are preserved and protected today by resource management rangers. Many meticulously maintained ancient fish ponds of various types and designs are found on resort properties in North Kona and the South Kohala Coast. Among them, the 2.2 acre Wai`akauhi Pond at Hualalai Resort is a great example of a loko pu‘uone (an inland pond fed by fresh water spring water and seawater that enters from the ocean through channels during incoming tides) fish pond. David Chai, Hualalai’s Director of Natural Resources, is the lead steward overseeing a team of specialists who care for the resort ponds. Joining the resort a year prior to its opening in 1996, David was tasked with restoring the ponds to pristine condition and continuing to preserve the historic treasures over the past 27 years. Three additional ancient Hawaiian fish pond designs commonly found on the Kona/Kohala Coast include: • Loko kuapā: Shoreline ponds surrounded by a massive stone seawall. • Loko kāheka: Brackish anchialine ponds found slightly inland, yet affected by ocean tides due to subterranean passages. • Loko wai: Freshwater ponds found in inland areas which are often natural rather than constructed. In South Kohala, the Mauna Lani, Auberge Resorts Collection is home to seven ponds that are part of a historic preserve located on the property. Combined these ponds comprise a water surface area of 15 acres. The hotel continues to use traditional methods of stewardship and husbandry to ensure the health of these ancient ponds. Carefully maintained and stocked, today the ponds

“Early Hawaiians were experts at aquaculture. A marvel of advanced engineering, the fishponds they created centuries ago guaranteed a constant supply of fish year round even when ocean and weather conditions made on-and off-shore ocean fishing impossible.”

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Wai ‘Akauhi Pond at Hualalai Resort photo by Dana Edmunds

“Kona Seafood Market’s promise: Always fresh. Always local. Always sustainable. Working with local, small scale fisherman, our goal is to offer a broad variety of the highest quality, seasonally available seafood from our Hawaii Island waters.” contain primarily schools of mullet and milkfish, while jack, eels and shrimp are also often found at home here. Fortunately, in Kona today, residents needn’t hire runners to deliver the ultimate in highest quality, just caught local, sustainably harvested fish. Owners Eddie Blum and John Vincenzi at Kona Seafood Market, centrally located in the heart or Kailua-Kona, partner with about 40 licensed, non-commercial fisherman who deliver fresh catch to the market all day long daily. Among them are a few solo kayakers who venture up to 20 miles off-shore in their

self-propelled, environmentally sound crafts! Others, of course, include solo captains or those with one or two crew in motorized fishing boats. In less than three years the market has become the third largest purchaser of the finest seasonally available seafood on the island with an average of 1,000 pounds purchased and sold each week. “We are humbled to have the opportunity to give back to our local community, providing local fresh seafood at a fair price, while supporting our local sustainable fishing economy,” co-owner Eddie Blum says.

LEARN MORE: Kona Seafood Market, located in Kailua-Kona across from its sister business Roasted Toasted Café in The Club Kona, was opened in September 2020 by long-time resident Eddie Blum and his business partner at the time Jared Dufault. It was a gift to local fishermen and Kona residents during the height of the Covid-19 pandemic, providing income to the vendors and high quality, sustainably caught fish at fair prices to consumers. That commitment continues today under the guidance of Blum and co-owner John Vincenzi. The market is open daily; 10am-6pm Monday-Saturday and 10am-3pm Sundays. L E F T: P H OTO C O U R T E S Y KO N A S E A F O O D M A R K E T

LOCA LS ON LY | L IFE + CULTURE

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AP R I L 2 0 2 3 | C I TYL I FE STYL E . C OM/KO N AC OAST

Mediterranean Cuisine Goes Hawaiian Meridia restaurant showcases Mediterranean classics using 95% local ingredients. ARTICLE BY MARGARET KEARNS PHOTOGRAPHY COURTESY OF WESTIN HAPUNA BEACH RESORT Westin Hapuna Beach’s signature restaurant, the Ocean Grille, underwent a $4 million renovation in 2018, re-emerging at completion as the Mediterranean-inspired Meridia. The location on one of the planet’s most spectacular coastlines—Hawaii Island’s Kohala Coast -- is the perfect spot for this casually elegant, contemporary restaurant. It sits tranquilly on a bluff at the southern end of the luxury resort overlooking the white sand beach and sapphire blue ocean. Guests may enjoy handcrafted cocktails, charcuterie and crudo in the open-air interior lounge

H OT SP OT | ARTS + CU LTURE

and bar, while al fresco dining is offered on the expansive – and romantic -- lanai for sunset and under the stars dining. Menu offerings are a feast for all the senses with bright, bold colors and intricate flavors. Dishes include an array of classic Mediterranean favorites with roots in Portugal, Spain, France and Italy, all primarily prepared with sustainably grown Hawaii Island ingredients. In fact, 95% of the items are local with much plucked daily from edible gardens surrounding the restaurant, including Portuguese Cabbage, Kale, Ulu, Eggplant, Hawaiian Chili Peppers and numerous herbs.

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“Every day is the Super Bowl in our kitchen, it’s a place filled with passion by a group of culinary professionals with the mastery and will to turn out winning dishes every time.”

Hapuna’s honey bee hives also live in the garden with 5 gallons of the sweet and healthy delicacy syphoned off by caretakers about every two months for use in vinaigrettes, desserts and even some savory dishes. Freshly caught seafood from Hawaiian waters figure prominently on the menu with selections varying from season to season. Ono, Mahi Mahi, Opah and Ahi among them, as well as Kona Lobster, Kona Shrimp, Kona Clams, and Abalone and Kanpachi harvested at the Hawaii Ocean Science and Technology Park in Kailua-Kona. Puna Chicken, Up Country Wild Boar and Grass Fed Island Beef are sourced from the island’s ranches, farms and forests. Hearts of Palm and Fiddle Leaf Ferns from Hilo, Ali‘i Mushrooms from the Hamakua Coast, Tomatoes from Waimea, Big Island Goat Cheese, Kona Sea and, of course, renowned Kona Coffee are among the restaurants frequently used products. That Mediterranean staple, Extra Virgin Olive Oil is one of the few imports found countertop in Meridia’s kitchen with up to 20 different blends primarily from Spain and Sicily on hand at any given time. Heading up the stoves at Meridia since 2019 is Chef de Cuisine Junior Ulep. A self-proclaimed country boy from Haleiwa on Oahu’s North Shore, Chef Junior’s background belies that statement with stints at many of Hawaii’s most lauded restaurants and apprenticeships with a roster of chefs that reads like a “Who’s Who” among Hawaii’s and the world’s culinary greats. Prior to being recruited to lead the kitchen

H OT SP OT | ARTS + CU LTURE

team at Meridia, he clocked time in restaurants at Four Seasons Resort Hualalai, CanoeHouse at Mauna Lani and Mauna Kea Beach Hotel all on Hawaii Island. On Lanai, he was among the chefs at the Manele Bay Hotel, as well as the Lodge at Koele; and on Kauai he spent time in the kitchen at Ku’kuiulu residential resort. Among his mentoring chefs: Philippe Padovani, Eric Leterc, Edwin Goda, George Gomes, Peter Abacar and Ben Takahashi. “I was always ready for battle when I entered Chef Padovani’s kitchen, it was like being in the military! Everything had to be absolutely precise, impeccably fresh and clean. As he always said, ‘It’s the French way or the highway’, Chef Junior says. “I spent seven years with him at Manele Bay and he built me into becoming his sous chef there.” Despite the pedigreed on-the-job training he experienced over some 30 years, Chef Junior is quick to credit his late father Francis and his mother Rosita for inspiring his “always work hard” ethic. “I’m always experimenting, always learning and 90% of the time I’m working the line with my team of 20-something cooks,” Chef Junior says. What started out as cooking for his younger siblings as his parents worked and then morphing into a dishwasher job at a five-star bed and breakfast while studying criminology at state college in Oregon, led Chef Junior to where he is today. Flash forward and now Chef Junior shares some of the signature dishes he’s created at Meridia and turns out beautifully plated nightly.

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To start : Meridia Cataplana - Island Wild Boar Sausage, Kona Clams, Kona Shrimp in White wine with Garden Chili Peppers and Polenta Croutons; Puna Chicken Empanadas with Smoked Spanish Paprika and Piment d’Esplelette Peppers; Raviolo al’Uovo – Island Raised Egg, Pancetta, Loffer Farms Corn, Shallots and Preserved Lemon; and Bacon Wrapped Dates with Passion Mustard, Manchego Cheese and Arugula. Moving on to the main event, highlights include: Paella Mixta with Bomba Rice, Wild Boar Sausage, Chicken, Kona Shrimp, Clams, Peas and Saffron; Braised Big Island Short Rib with Saffron Risotto, Broccolini and Heirloom Carrots; and Plancha Hawaiian Ahi with Warm Ancient Grain Salad, Fiddle Leaf Ferns and Extra Virgin Olive Oil. For reservations or more information phone (808) 880-1111 or log on at dining@westinhapunabeach.com

H OT SP OT | ARTS + CU LTURE

“It was Michael and Laurie Gibbs at the Manchester Inn in Ashland who, after about a month washing dishes allowed me to become a prep cook and ultimately changed my career path. I fell in love with cheffing.”

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Monday-Friday 8 a.m.-4 p.m. 73-4157 Hulikoa Dr Kailua Kona, Hawaii 96740 808-327-4200 | www.hawaii-stone.com AP R I L 2 0 2 3 | C I TYL I FE STYL E . C OM/KO N AC OAST

Serve With Sunshine FRESH MEALS TO SERVE ON A SUNLIT EVENING.

Home-cooked meals are a way to create memories and share love with the special people in our lives. We have two fresh recipes that we want to share with you that are easy and delicious. They include some local favorites as well as a recipe you may have not tried before. We hope they inspire you and add some new flavors to your cooking routine.

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

ARTICLE AND PHOTOGRAPHY BY BETH REID

Lemon Basil Marinated Mozzarella

I’ve been working on living out of my values and truthfully my value is to hang with my family not slave away in the kitchen… It’s reflected in the recipes I’m giving you! Simple streamlined flavors are what I’m craving, there’s nothing better than simple food done right. This recipe is a win for me because you can serve it immediately, or keep it stored in the fridge for up to a week and the flavor just keeps getting better and better.

ingredients: • 1 container of small Mozzarella balls (about 2 cups) • Juice and zest of 1 lemon • 1/2 a lemon sliced into thin slivers • Small handful Basil, sliced in ribbons • 1 1/2 Tbsp Raw Sugar • Olive Oil • 2 Tbsp Pesto • Sea Salt

A Note in Salt: flavor-infused Sea Salts are pretty fun and I love to use them. You can usually find a local maker infusing Salts with favors indigenous to your region. I really love using flavored Salt in a dish like this. Combine everything in a pretty bowl and serve. Best if it sits for at least an hour before eating.

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Big Island Strawberry Salad Living in Hawai’i, we love our land and we love to eat and cook with what we find locally. This salad features Maui Sweet Onions, Waimea Strawberries, local Greens, and of course a sprinkle of Macadamia Nuts. The flavors are so bright! Wherever you live, find these ingredients at your local market. Did you know that soil carries probiotics unique to that particular area? These probiotics will help you body develop immunity to whatever challenges your specific environment is facing. So amazing. The dressing is what really makes this salad! Blended unit totally emulsified, it’s so surprisingly good! I love to add chicken to this salad, especially dipped in the Strawberry Balsamic Dressing.

salad ingredients: • • • • • •

Local mixed Greens and Butter Lettuce Fresh Strawberries Sweet Onion Macadamia Nuts Avocado Optional: Goats Cheese

Roughly chop everything and toss together in a large bowl! Add the Strawberry Balsamic Dressing and serve.

dressing ingredients: • • • • • • • •

1 cup hulled strawberries (about 8 big ones) 1/2 avocado oil or light olive oil 1/4 cup balsamic vinegar Juice of 1/2 lemon 1 medjool date (pitted) 1 1/2 tsp Garlic Powder 1/2 tsp sea salt 1/4 tsp course ground black pepper

Measure everything into a blender. Blend on high until this dressing is fully emulsified and smooth. This will keep in the fridge for up to one week!

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

DO YOU REALLY HAVE TO CHOOSE?

You’re going to an isolated island and can only bring three things.

Franchising with us means making money and time for your life.

B E YOU R OW N B OS S

SE T YOUR SCHE DULE

LOW F RANCHISE F E E

WO R K-L IF E BA L A NCE

START YOUR OWN PUBLICATION CITYLIFESTYLE.COM/FRANCHISE

WHAT WOULD

YOU BRING? ywamshipskona.org

AP R I L 2 0 2 3 | C I TYL I FE STYL E . C OM/KO N AC OAST

MATTSON DAVIS An interview with the man

HOW DID THE VISION FOR BREWERY BLOCK EVOLVE?

behind Brewery Block

As we were growing Kona Brew, we had the opportunity to acquire the property. It seemed like a great idea to be able to control our own destiny by being our own landlord. As time went on, I started thinking of how we could entertain the 1,000 plus people that were coming in every day. In 1999 we had our first concert – John Mayall and the Bluesbreakers – it was a hit! With so much energy building around Kona Brew, we knew the next step was to bring in more small business partners. We began acquiring the properties surrounding us to realize this vision – a hub for locals and visitors in a discoverable location. That’s part of what makes it unique. It’s not on the corner of Main and Main, it’s a little off the beaten path.

WHY DID YOU CHOOSE TO MAKE KONA YOUR HOME? It all started with an invitation. In 1997, I was working at a restaurant in Portland, Oregon where I met Cameron Healy, the owner and founder of the Kona Brew Pub. He asked me if I wanted to come to Kona and be the general manager. I thought, why not? Upon arriving in Kona, I completely fell in love with the Aloha spirit and the vibe here. The emphasis on family and community resonated with me.

“I believe in having a mindset of abundance. My philosophy is that there is plenty to go around and everything is more fun with friends.”

ARTICLE BY JOHN-MARK DYER PHOTOGRAPHY BY ALYSSA BRANDT AND FLETCH PHOTOGRAPHY

LOCA L LIM E LIGH T | A RTS + CULTURE

LOCAL COMMUNITY SEEMS TO BE THE CENTERPIECE OF YOUR BUSINESSES. WHERE DID THAT VALUE COME FROM? I believe in having a mindset of abundance. My philosophy is that there is plenty to go around and everything is more fun with friends. For instance, at the Brewery Block, we have five restaurants right next to each other. Some might think that’s bad for business. However, we aren’t competing; we’re feeding each other. This is how I was raised growing up in Spokane, Washington. I have fifteen siblings. Our home was a constant revolving door of friends, relatives, and community members.

YOU VALUE SMALL BUSINESS. ARE YOU DREAMING ABOUT WAYS TO HELP SUPPORT LOCAL START-UPS? We currently have thirty-five small business partners and are always looking to add new businesses to our ‘ohana who share our values. I feel like we’ve done a good job of creating a place where people can come to work and play…but what about to live? Looking ahead, I’d love to find a way to create more housing options in Kona. This is an issue that affects all businesses and especially start-ups – affordable space for your team and their families to live.

AP R I L 2 0 2 3 | C I TYL I FE STYL E . C OM/KO N AC OAST

Malasadas

Favorite

Local Spots Make memories and visit our favorite spots in Kona for a local treat.

Food is often the centerpiece for some of our favorite and most memorable moments in life. I imagine you can recall some of your favorite dishes from holidays and birthdays. Grandma’s famous pie, spam musubis on the beach or grilled steak BBQ’s at Old A’s. Food is intertwined in our family stories and culture. It is something we put our heart and soul into. We bond as we share it and make fond memories that we revisit often in our imagination. I vividly remember the Saturday afternoons when my Dad would take me out for lunch. Those moments made me feel loved and special. If you’re looking for a way to create a special moment with one of your children or looking for an exciting dinner date with your spouse we’ve got four “must-sees”. From simple treats to exquisite dining, these are some of our favorite gastronomic experiences in downtown Kona. We hope that a few of them will catch you by surprise. But more importantly, we hope that this month you’ll think about who you can create a memory with. They say it’s not quality time that is important, rather it is the quantity of time that creates bonds. So even if it feels like a quick run down to the local shop, that special person will cherish the moments.

Sushi Sam This eatery is exquisite. Sushi Sam has world-class fish, knowledgeable servers and an incredible selection of nigiri, rolls, sashimi and appetizers. The restaurant is intimate and has seating at tables and the sushi bar. If you look at the menu and don’t know the difference between Amaebi and Ikura, don’t fret! The servers are warm and helpful. They can help you pair drinks with your order or tell them to bring out the chef’s favorite catch of the day.

Photo by Celina N.

M UST SE E | L IFE + CU LTURE

ARTICLE BY JOHN-MARK DYER PHOTOGRAPHY BY REBEKAH MOYER

Puna Chocolate Company

Swirl Tea

KTA Donuts

The Puna Chocolate Company grows cacao in Hawaii by local independent farmers. Their cafe and gift shop in Old Industrial is full of delicious treats. Besides an interesting selection of chocolate, like their Rose Cardamom Pistachio Dark Chocolate bar, they have an assortment of chocolate drinks too! Try the Frozen Chocolate Shake or one of their “choc-tails” like the Aztek Old Fashioned with Rye Whiskey and chocolate bitters. With all the variety, this cafe is a fun spot for children and adults.

Bubble tea is a tea-based drink accompanied by chewy tapioca balls that originated in Taiwan in the early 1980s. Its popularity has exploded and one of our favorite Boba spots in Kona is Swirl Tea. Alongside the tea, they also serve up an incredible assortment of ice cream with toppings and fresh waffle cones. This place is guaranteed to make memories. Their tea flavors include Thai Tea, Jasmine, Taro, Mango and many more.

One of my favorite memories was when Dad brought home donuts on the weekend. It might come as a surprise but the best place to grab a dozen is the KTA Bakery. There’s nothing fancy about this “must-see” but you shouldn’t wait to try them. The glass window display is full of delicious, freshly baked donuts. They’ve got mochi, buttermilk and glazed donuts, malasadas, apple fritters, danishes, turnovers and many more assortments of doughy glory.

Photo @shoplanihau

Photo by Rebekah Moyer

Photo @bigchocolateisland

AP R I L 2 0 2 3 | C I TYL I FE STYL E . C OM/KO N AC OAST

APRIL 2023

events A curated selection of the most intriguing upcoming events in our area. APR IL 7TH

Island Style Dining at the Waters Edge

Holualoa First Fridays

H O LUA LOA V I L L AG E | 5 : 3 0 P M The first Friday of every month, Holualoa village comes together for a monthly block party after dark. Join us for art galleries and boutiques, live music, gourmet “grab and go” food, and a chance to mingle with fellow art and culture lovers in the heart of Kona coffee country. APR IL 9 TH

Merrie Monarch Festival 2023

One of the nation’s top neighborhood restaurants. “…the food is as good as the view, and the view is terrific.” - Bon Appetit “Downtown Kona’s premier oceanfront restaurant where the chef delights guests with guava-braised baby back ribs and grilled mahi mahi” - Audi Magazine

Prime Rib is Back Every Saturday night Liquid Happy Hour Every Day from 4pm to 5p Lunch Join us next door at On

the Rocks

Dinner Every Day ~ 5:00pm to

(808) 329-1493 | huggos.com

9pm

75-5824 Kahakai Rd Kailua-Kona, Hawaii 96740 32

EVE N TS

E DI T H K A NA K AʻO L E STA D I U M , H I LO | 6 :0 0 P M The Merrie Monarch Festival is a week-long cultural festival that takes place annually in Hilo. It honors King David Kalākaua, who was called the “Merrie Monarch” for his patronage of the arts. The festival features many cultural events: an exhibit, a crafts fair, a parade, and a three-day hula competition that is known worldwide. For event details visit MerrieMonarch.com APR IL 16TH

Kokua Kailua Monthly Stroll

A L I I DR I V E | 1 :0 0 P M The popular monthly village stroll, from 1–6 PM on Alii Drive highlights include nearly 100 vendor booths. Showcasing the work of local artisans and crafters, musicians, and merchants offering a fantastic shopping experience and delicious dining options. The road is closed to vehicular traffic and becomes a festive, pedestrian-only outdoor marketplace that makes for a fun family-friendly day.

A P RIL 2 1 ST

Kona Wine Market Friday Tasting

KONA WINE MARKET: 73-5613 OLOWALU STREET SUITE 1 KAILUA KONA HI 96740 | 3:00 PM Visit Kona Wine Market every Friday from 3–6 PM for a complimentary tasting. Come and expand your wine tastes and knowledge. Also featuring beer, sake, champagne and more. Located near Costco in the Koloko industrial park. A P RIL 2 2 N D

North Kohala Community Resource Center's Charity Golf Tournament

MAUNA KEA RESORT'S HAPUNA GOLF COURSE | 7:30 AM North Kohala Community Resource Center's 6th annual golf tournament will be held at Mauna Kea Resort's Hapuna Golf Course on Saturday, April 22. Check-in for the four-person scramble tournament begins at 7:30am with a shotgun start at 8:30am. Cost is $170 per person and includes range balls, shared cart, green fees, prizes and lunch provided by Mauna Kea Resort.

S OU R C E F R OM T H E E X P E RT S .

HAWA I I I SL A N D’ S P R E M I E R P L A N T A N D PA L M SU P P L I E R

A P RIL 2 8T H

Big Island Chocolate Festival

WAIKO LOA BE ACH MAR R IOTT R ESO RT & SPA | 7:00 AM The 2023 gala event will be held on Saturday, April 29 and the ticket price includes unlimited tastings at more than 25 food stations, unlimited beer and wine pours from our various sponsors, an all-you-canenjoy chicken mole bar, signature cocktails, DJ and live music, a fabulous silent auction and all around chocolate-themed fun.

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Get in touch by heading over to our landing page to connect: CityLifestyle.com/KonaCoast

808-217-3300

7 3 - 4 2 6 1 L AU I ST KA I LUA KONA , HAWA I I 9 6 7 4 0

V I L I . K U P ON O. G A R DE N S

I L I . K U P ON O. G A R DE N S @ G M A I L . C OM

Par t ne rs w ith HAWA I I L AW N & L A N D S C A PE I N C . AP R I L 2 0 2 3 | C I TYL I FE STYL E . C OM/KO N AC OAST

essentials

kon a c oa st

A few of the “little things” that make life great. ARTICLE BY TAYLOR STUTTS PHOTOGRAPHY BY REBEKAH MOYER, TOM UPTON

01 SURFING AT LYMAN’S. This is my favorite go-to spot for surfing on Kona Coast. A friendly crowd and a wave I love. // 02 PEABERRY CAFE FOR CREPES. Nothing better for a mid-morning brunch. / 03 IOSHIMA SURF & SKATE. This is where I grab surf wax and Yeti products. / 04 ORGANIC MATTERS. This is where I go for my landscape and garden soil. Deano is a great guy to work with. / 05 HAYASHI’S SUSHI. Always worth the wait. Photo by Rebekah Moyer / 06 KOAI’A TREE SANCTUARY. An easy hike but you can’t beat the view. Photo Credit Tom Upton www.bigislandview.com

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