Kona Coast, HI September 2023

THE i4

UNLEASH YOUR ELECTRIC SIDE.

The All-Electric BMW i4 Gran Coupe models offer class-defining style and unbridled performance, with up to 536 hp (i4 M50), 301 miles of range (i4 eDrive40), precision handling, and a chassis made from innovative materials, such as high-tensile steel and aluminum. The standard Rear Air Suspension delivers consistent ride height and comfort.

The i4 is 100% electric and 100% BMW. This is the Ultimate Electric Driving Machine.

Contact a Client Advisor at BMW of Hawaii to learn more and to ask about how you can receive a $7,500 Credit* on select 2023 BMW i4 models.

BMW of Hawaii

74-5533 Loloku Street

Kailua-Kona, Hawaii 96740

(808) 930-3400

bmwbigisland.com | @bmwbigisland

The Significance Of Your Contribution

Dear Readers,

Welcome to the September issue of Kona Coast magazine, where we celebrate the world of style and its profound influence on our lives.

From the captivating artistry of local artisans to the exquisite craftsmanship of skilled designers, our island is a haven for expert creators who infuse their talents into every aspect of life. In this issue, you will see how art, fashion, food and architecture blend cultural heritage with contemporary sophistication. Each individual contribution helps to shape a culture, and our community is brimming with beautiful expressions of the creativity and life that the Kona Coast has hosted for generations.

Style is deeply personal. It develops as we celebrate our quirks, our passions and our desires. It is a form of self-expression that communicates who we are and how we perceive the world. In this way, our style becomes a powerful tool for connection, as it enables us to find common ground with others who share our values, hopes and aspirations.

As you read these pages, we hope to ignite your imagination and inspire you to embrace your unique style. Be it through fashion, design, business, or some other personal expression, let this be a catalyst for you to forge new trends and create something truly extraordinary. Each of us has a contribution to make. Yours is important.

Unleash your creativity, find inspiration in some of the unique expressions we highlight, and find a way to contribute to the beauty and life of our culture on the Kona Coast.

Warm regards,

JOHNNY GILLESPIE, PUBLISHER @KONACOASTMAGAZINE

September 2023

PUBLISHERS

Johnny Gillespie | Johnny.gillespie@citylifestyle.com

Taylor Stutts | Taylor.Stutts@citylifestyle.com

EDITORIAL COORDINATOR

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

MANAGING EDITOR

Matias Arredondo | matias.arredondo@citylifestyle.com

CONTRIBUTING WRITERS

Margaret Kearns | margaretekearns@gmail.com,

John-Mark Dyer

CONTRIBUTING PHOTOGRAPHERS

Fletch Photography, Innovations Charter School, Kona Village Resort

Corporate Team

CHIEF EXECUTIVE OFFICER Steven Schowengerdt

CHIEF OPERATING OFFICER Matthew Perry

VICE PRESIDENT OF SALES Tiffany Slowinski

EXECUTIVE DIRECTOR OF HR Janeane Thompson

DIRECTOR OF FIRST IMPRESSIONS Jennifer Robinson

TECHNICAL DIRECTOR Josh Klein

CONTROLLER Gary Johnson

AD DESIGNER Rachel Chrisman

LAYOUT DESIGNER Kathy Nguyen

Proverbs 3:5-6

business monthly

A round-up of exciting news from local businesses.

MEET ILEANA C. SANCHEZANDERSON, MD

FOUNDER & AESTHETIC SPECIALIST

Ileana Sanchez-Anderson, MD, is a family practice physician and a member of the American Academy of Anti-Aging Medicine and a fellow in Aesthetic Medicine. She has practiced medicine in Hawai’i for over 20 years.

Dr. Sanchez-Anderson has a passion for aesthetics and has received extensive training from world-renowned experts in aesthetic medicine. She attends multiple conferences around the world to bring the best and most innovative technology to Hawai’i.

“With Beautiful You, my emphasis is on anti-aging and medical aesthetics – to help provide the highest standard of care in a convenient, state-ofthe-art setting to patients of all ages.” 808.333.5705

Malama Chiropractic Clinic

Malama Chiropractic Clinic provides safe, effective healthcare that results in lasting relief. Whether that’s traditional manual adjustments, or low-force instrument adjustments, along with tractions and therapeutic modalities, you will be feeling better. We accept almost all insurance plans and will bill carriers directly as a convenience to you. Not sure if your insurance covers Chiropractic care? Call our staff, they will find out for you!

Scan to read more.

808 Picnics

Let us plan your event so you don’t have to! We offer charcuterie boards,

private chefs, professional photography, and so much more with every picnic. We have several locations to choose from such as coffee farms, a vegan sanctuary, beaches, beachfront venues, or you can choose the comfort of your own backyard. We do elopements, proposals, weddings, date nights, birthdays, outdoor movie nights, friends’ night outs and kid’s parties

Scan to read more.

Glyph Art Gallery

Glyph is an art gallery in the sleepy village of Holualoa, right in the heart of the Kona coffee belt. Our artists work in watercolor, oil, ink, wood, glass, resin, gourds, precious metals, pixels and other mediums. We proudly feature the work of Big Island artists and artisans, and their art reflects the character and diversity of their island home: colorful, exuberant, earthy and steeped in the rich culture of the Hawaiian Islands.

Scan to read more.

Photography Laurie Cherny through Google Reviews

Photography Glyph Art through Google Reviews

BlueSky Energy

At BlueSky, we provide quality components, value-engineered system design, flexible financing, and technical expertise in renewable energy. With no salespeople or commissions, no gimmicks or exorbitant mark-ups, we ensure transparency and help you understand your options. We offer insightful information and commitment to help you achieve your renewable energy goals.

dusanpetkovic1 through Adobe Stock Photo

Scan to read more.

CIPRIANO’S! IN A WORD, FANTASTICO!

This North Kohala eatery brings fresh, new flavors to Hawai’i Island’s culinary scene

A charismatic, talented, and fun husband and wife chef team (Gino and Claudia Cipriano) opened Cipriano’s Kitchen Kawaihae on July 4, 2022, producing an exquisite blend of Italian and Peruvian cuisine ever since. Their two daughters, Angela and Antonina, and a rotating mix of nephews visiting from Peru comprise most of the small staff – making this gem of a restaurant truly a family affair. As such, dining here is comparable to stepping into one of your best friend’s homes for a delicious meal. The vibe is immediately warm and welcoming, the ambiance casual and relaxed, and the food is beyond beautiful and delicious!

The family moved to Hawai’i Island in 2018 when Chef Gino was tapped to oversee menu development and head up the stoves at Hilton Waikoloa Village’s new restaurant, Nui Italian. A native of Taormina, Sicily, Chef Gino says he immediately felt at home here with the rolling green hills, an abundance of ocean fresh fish and outstanding, as well as diverse produce. The other thing, he says, “We have an active volcano in Sicily, too!”

Growing up on his family’s farm in the coastal community of Taormina, he says he always had one hand in the soil at his father’s side, and the other hand kneading

dough for pasta and bread at his mother’s apron strings.

“My father taught me the importance of seasonally fresh, sustainably grown produce harvested at peak maturity, while my mother instilled in me my love of cooking. At age 9, I was up at 3 a.m. to help her prepare the dough and get the wood-burning oven fired up and ready to bake," Chef Gino says.

While his cooking career is solidly rooted in his Sicilian heritage with innumerable treasured family recipes, Chef Gino is a culinary veteran with more than 25 years of culinary experience at some of the very best kitchens throughout Italy, France and the United States. Just prior to taking the post at Hilton Waikoloa Village, he served as executive chef of ClubCorp in Marvin, North Carolina.

An accomplished and passionate chef, Claudia now spends most of her time in front of the house greeting and then sitting with patrons to personally go over the day’s specials – and there are many on a daily basis –before heading off to craft an exotic variety of cocktails and fresh fruit spritzes. Pisco, the official national spirit of Peru, features prominently with two refreshing drinks on offer: Pisco Paloma and Pisco Chilcano.

ARTICLE BY MARGARET KEARNS

PHOTOGRAPHY BY FLETCH PHOTOGRAPHY

Photos by Fletch Photography

Island brews and a carefully curated wine list round out the adult beverages. Highly energetic and charming with a quick wit and constant smile, her hands are never too full not to still put in time cooking in the kitchen.

A graduate of the Cordon Bleu Culinary School in Lima, Claudia moved to Florida shortly after finishing school and found herself in the same restaurant kitchen as Gino. It was the start of their story together.

“As soon as we met, we knew our food cultures were meant to be together, and that’s what we’ve now done at Cipriano’s Kitchen. Our two daughters also were a huge inspiration for creating our own place,” Chef Gino says.

And it is, in part, the reason the duo selected Kawaihae as the restaurant location. Their home is in Waimea and eldest daughter Angela is a recent graduate of Hawai’i Preparatory Academy, while Antonina is still attending high school there.

The thoughtfully crafted menu is small and concise, with a purpose. Claudia says, “Our fish is fresh from the ocean daily, not the freezer. Our produce is fresh from island farms, not shipped in from other locations… we can’t promise everything will be available every day.”  The menu reflects what can be reliably sourced from season to season, while the plethora of specials provides delicious options to complement and augment those items. Local farms with items featured in the dishes include Honopua Farms, Kawamata Farms and Hawaii Farming.

“We are here to make sure everyone can enjoy our delicious pasta. All of our pasta is made with no eggs, so it's perfect for vegans and anyone with dietary restrictions. Our pastries are made daily in-house with organic Italian flour, including our popular focaccia bread, which involves a 96-hour process,” Claudia says.

Among the mouthwatering breakfast favorites, menu items include: Breakfast Burrito with Italian-Style Scrambled Eggs with Yukon Potatoes, Onions, Applewood Bacon and Gino’s Special Sauce; Ham and Cheese Croissant; and the Açaí Bowl with Granola, Coconut and choice of Peanut Butter, Almond Butter, Nutella, or Chocolate.

Lunch bestsellers – arrive early as these sell out quickly –are:  Kauai Shrimp Bucatini; Fugazza Margherita, House made Focaccia Baked with Fresh Kawamata Tomatoes, Mozzarella and Basil Pesto; Peruvian Pork Belly Sandwich with Marinated Red Onions, Chili Pepper Water and Gino’s Secret Sauce; and Vegetarian Panini with Artichokes, Tomatoes, Mozzarella and Basil Pesto.

Now just one year after opening its doors, the restaurant offers dinner – a six-course prix fixe menu – on select Saturday evenings. With a maximum capacity of 36 guests seated family-style, the space is filled strictly by word of mouth among

Photos by Fletch Photography

Photos by Fletch Photography

Photos by Fletch Photography

regular diners. As with the daily offerings, the dinner menu is always new and exciting, showcasing the very best of what’s seasonally available.

“Although these special dinner menus are always changing, we always include a salad of the day, Peruvian-style Ceviche with Canchitas, Focaccia Bread with Burrata or Ricotta Mousse, ravioli and dessert,” Claudia says.

Usually occurring two to three times a month, the best bet is to make a call to Claudia to determine when dinner is on – or make a request for a Saturday date that works for you and your group of family and friends.

Upcoming plans include the possibility of retail food and drink products created and bottled by Chef Gino and Claudia, including items such as fresh fruit spritzers, salad dressings and sauces. Stay tuned!

Cipriano’s is open Monday to Saturday from 8 a.m.- 3 p.m., serving breakfast until 11 a.m., followed by lunch. For more details, visit ciprianoskitchenkawaihae.com . Phone contact: 808-6574700; email: ciprianoskitchenkawaihae@gmail.com.

“Fresh local ingredients, healthy, great tasting food, are such an important part of our cultures –something our daughters have grown up with. Our goal is to incorporate that same thing into more people’s lives.”

Photos by Fletch Photography

Carrying the Legacy Forward

With passion and creativity, Chance Carpenter crafts fine jewelry with a stamp of his own

ARTICLE BY MARGARET KEARNS | PHOTOGRAPHY BY FLETCH PHOTOGRAPHY

Thirty-five-year-old Chance Carpenter represents the next generation of goldsmiths at Hawai’i Island’s Big Island Jewelers. Situated in a prime waterfront location in the heart of Kailua-Kona, Big Island Jewelers celebrates 40 years of continuous family-owned operation in the same location this year.

Founded by his uncle Flint Carpenter, master goldsmith, and his father Gale Carpenter, business and marketing pro, in 1983, Big Island Jewelers specializes in one-of-a-kind, impeccably crafted pieces set with fine gemstones, all created on-site.

“It wasn’t until they were contacted by someone interested in purchasing the business several years

ago that they really started to think about what retirement and succession looked like,” Chance says.

With a reputation built on centuries of jewelry-making traditions, defined by labor-intensive imaginative work, the duo was committed to ensuring that bespoke philosophy continued. The future they imagined would never include machine-made jewelry, collections or wholesale items.

Ultimately, they determined tapping another family member to take over the business was the right way to ensure that, and so the search was on. Flint’s grown children had no interest in taking over the store, older cousins – the offspring of Gale and Flint’s

Photos by Fletch Photography

Photos by Fletch Photography

Photos by Fletch Photography

Photos by Fletch Photography

siblings – live on the mainland and never were involved with the jewelry store. Chance, Gale’s only child, became the obvious choice as put forward by friends and family. However, there was one challenge, Chance was busy, completely committed to his own career pursuits on Oahu. He had successfully launched two start-ups there, a boutique advertising and marketing agency, Silhouette, and a surf culture magazine, Trim.

After much thought, consideration and lengthy discussions with his father, Chance made the move from Honolulu back to Hawai’i Island in 2015 and began his fouryear apprenticeship with Uncle Flint.

“I was so honored and humbled to be offered the opportunity to carry on their legacy,” Chance says.

The transition was easy, he says, having always been inspired by design and the creative process. In fact, prior to becoming an entrepreneur with his creative agency and as co-founder of the surf publication he earned a Bachelor of Arts degree in architecture from the University of Hawai’i, Manoa. Following an internship after graduation, he discovered it wasn’t the career for him after all. Taking his family up on the opportunity offered, Chance worked at his Uncle’s side 70-80 hours per week for four years as he mastered the craft, developing a style of his own.

“Our designs are really completely different, Flint’s are much more organic and bold typically showcasing big stones, while I use smaller stones in a more elaborate, intricate style,” Chance says.

During his apprenticeship, Chance spent two weeks in Australia immersed

in an intense, 10-hour-a-day training program devoted to pavé stone setting – a highly technical skill.

“The experience absolutely changed my life! It was a breakthrough for my design aesthetic,” he says. Today he incorporates pavé settings in many of his pieces.

According to Chance, his goal is to create meaningful expressions of elegance, continuing the traditions his Uncle and craftsman around the world have perfected since the beginning of civilization.

Since taking over the reins as the owner of Big Island Jewelers with his wife Tammie in 2019, he also has applied much of his prior experience to the job, including marketing, branding, graphic design, photography and a keen business sense. Today, he focuses on creating while Tammie handles the business side of the operation.

While a large part of the business has always been custom commissions for local, national and international clients, it has grown from two to four commissions a month to about 19 a month with average price tags ranging from $5,000 to $20,000 per piece.

“For these clients, who are primarily part-time Hawai’i Island residents, being part of the process, collaborating with the maker to create the final product is extremely important,” Chance says. “For us, being part of the Big Island community and having the opportunity to give back through support of local charities is a critically important part of what we do now and in the future.”

For more details, visit BigIslandJewelers.com

“Being part of the Big Island Community and having the opportunity to give back is hugely important to us, just as carrying on Big Island Jewelers legacy is.”

Photos by Fletch Photography

Photos by Fletch Photography

Photos by Fletch Photography

Kona Village Resort Redux

Like a phoenix, Kona Village Resort is welcoming guests after a 12-year pause

ARTICLE BY MARGARET KEARNS PHOTOGRAPHY BY FLETCH PHOTOGRAPHY AND KONA VILLAGE

July 1 marked the much-anticipated re-opening of this iconic Hawai'i Island resort following massive damage from the 2011 tsunami. Owners Kennedy Wilson, a global real estate investment company respected for its commitment to responsible and sustainable development, partnered with Rosewood Hotels & Resorts to manage the property with environmental responsibility, care for the ʻāina and respect for the local culture.

The team tapped Hawai'i Island-raised architect Greg Warner of Walker Warner Architects and San Francisco-based interior design firm, NICOLEHOLLIS, to deliver on that commitment and to highlight the history of this land, once an ancient Hawaiian fishing Village on the Kona Coast’s pristine Kahuwai Bay. The architecture gives a subtle

nod to the original resort that debuted here in the 1960s while introducing thoughtful changes to some legacy design elements no longer considered sustainable; for example, the new thatched roofing is made from recycled materials rather than traditional native palm fronds. Native plant and animal life was preserved by VITA Planning & Landscape Architecture, who championed the protection and maintenance of existing trees, plants, and naturally existing lava features.

“Early design efforts involved listening and learning – understanding the place and its regional and cultural significance – so that we could create something contemporary, yet referential to the original resort, crafted with care and respect for the land, which is in keeping with Hawaiian values,” Warner says.

CONTINUED >

Photos by Fletch Photography

Photos by Fletch Photography

Photos by Fletch Photography

Inheriting the aesthetic and spirit of the original Kona Village, Warner and team looked ahead in designing the new resort, which meant almost every existing physical element needed to be carefully deconstructed, removed and recycled if possible. During construction, project managers worked with Re-Use Hawai’i, a non-profit organization, to recycle and repurpose the old building materials. The team also used sustainably sourced timber and engineered wood, as well as low-emitting paints, coatings, adhesives and sealants in the building process. Expansive solar fields provide power using 100% renewable energy, while the property-operated reverse osmosis and wastewater treatment plants lessen the impact on the environment and community resources.

Further, illustrating Kona Village’s commitment to sustainability, several key buildings were designed according to LEED Gold Certification standards. Now the resort is pursuing TRUE (zero waste) and SITES (sustainable landscape) certifications and, if awarded, Kona Village will be the world’s first resort with all three distinctions.

Interior treasures include an art collection found throughout the resort’s public spaces, as well as in the 150 guest hale spread across several village-like crescents on the 81-acre property. Commissioned by NICOLEHOLLIS, more than 60 multimedia artists – the majority of whom are native Hawaiians or residents – visited the land during the property’s re-imagination for an immersion into its rich spirit and story. Juxtaposed with original works by NICOLEHOLLIS, these contemporary pieces resulted in a one-of-akind exhibition of the arts wholly inspired by the landscape, featuring pieces by several of the island’s most celebrated creators including Marques Marzan, Roen Hufford, Kaili Chun and Pegge Hopper.

“Our concept was to create relaxed luxury by incorporating textures and materials that were influenced by the land and the Hawaiian culture. Each part of the site has a unique aspect, such as the fishponds, white sand beach and black lava flow, from which we drew inspiration for the colors and textures of the interiors,” Hollis says.

Longtime devotees of the resort will be thrilled to see what is old is new again. Some original beloved amenities include the Shipwreck and Talk Story bars, as well as coconuts used outside hale doors to signal “Do Not Disturb.”  It’s a message that syncs with all involved with Kona Village, a Rosewood Resort’s nineyear re-build project – restore, but do not disturb the mana (unique energy of power and strength) and history that resides here.

Learn more at RosewoodHotels.com

Photos by Fletch Photography

Photos by Fletch Photography

Photos by Fletch Photography

Photos by Fletch Photography

Family Owned and Operated Business

(808) 936-7588 | sue@suebrownhawaii.com

suebrownhawaii.com

Kona’s Top Producing Realtor Residential Sales North & South Kona 2003-2022 Kona Airport to South Kona Realtor of the Year 2007

Sue Brown

808-936-7588

Principal Broker, ABR, RB-20413 Sue@SueBrownHawaii.com

Everything Sue Touches Turns to Sold

HILARY BROWN

808-937-1766

REALTOR® Salesperson, RS-61464 hbrownkona@gmail.com

Specializing in Land and Farms

TIM BROWN

808-796-1339

REALTOR® Broker, BS Finance, RB-23043

TimBrownKona@qmail.com

Ohana is Everything!

Hawaii’s Premier IV Center

We are proud to provide the most advanced IV therapy treatments in Hawaii, setting us apart as renowned experts in the state. Our clinic has strong ties to the Big Island community, and our dedication lies in delivering cutting-edge therapies that are tailored to meet your individual needs. We invite you to discover the convenience of our Mobile IV service which brings treatments directly to wherever you are located.

808-339-7474 || Text: 808-649-3490

konahealth.com || V@kona_integrative_health

75-167 Kalani St Suite 204, Kailua-Kona, HI 96740

Rahul Bose, MD

WHAT WOULD YOU BRING?

INNOVATIONS CHARTER SCHOOL

WHAT ARE THE UNIQUE ATTRIBUTES OF AN INNOVATIONS’ GRADUATE?

“The students at our school learn to ask really good questions. We teach them how to be problem solvers. And because our students get to explore their unique interests, it creates a natural hunger for learning. We think it is important for students to have a voice in their education. We get real satisfaction from watching a student apply their learning in a real-life application. We believe that is the best measurement of what a student knows.”

Innovations Charter School sits hidden mauka side of Queen Ka’ahumanu Highway. We sat down with Jennifer Hiro — one of the school’s founders — and discussed education and the distinct role that Innovations plays on the Kona Coast.

WHAT ARE THE MOST IMPORTANT ISSUES THAT BIG ISLAND KIDS ARE FACING RIGHT NOW?

“We want to help our students become marketable. The majority of our educational system was built for the Industrial Revolution, teaching students how to complete tasks, follow directions and be efficient. But the world is calling for creative problem solvers. We are caught in the

The students at our school learn to ask really good questions. We teach them how to be problem solvers. And because our students get to explore their unique interests, it creates a natural hunger for learning.”

A Q&A WITH ONE OF THE SCHOOL’S FOUNDERS, JENNIFER HIRO

Photo by Innovations Charter School

standardized testing era. This isn’t preparing them to overcome the real world challenges they will face. We need our school system to be aligned with the future jobs. Social media has also transformed the relational landscape. Bullying, verbal communication and eye contact have been shaped by the forces of social media.”

HOW IS INNOVATIONS MEETING THESE CHALLENGES?

“We spend time building interpersonal skills and learning to work in teams. We incorporate public performance in our learning model. We want all our students to be proficient in communicating their ideas in front of a crowd. Another unique offering of our school is the time counselors spend in the classroom teaching students to navigate the social issues they are facing because of social media. For example, how should a student say ‘I’m sorry’ when they have posted something mean on social media that everyone gets to see? We offer an advisory class in our middle school that is focused on common sense behavior while using media.”

WHAT ARE A FEW THINGS PARENTS CAN DO TO SUPPORT THEIR CHILD’S EDUCATION?

“Parents should not underestimate the impact they can have by showing interest in the content that their children are learning at school. As education has evolved, many parents feel confused by the ‘new way’ kids are learning, which is most apparent in the math curriculum. It may take extra effort for parents to engage but it will be well worth their effort.”

For more information about Innovations Charter School please visit IPCS.info

Photo by Innovations Charter School

Dr. Jesse Broderson & Dr. Shannon Hogan

Our Favorite Bourbons

Under $150

ARTICLE BY ANTHONY ADAMS

We were recently asked to suggest the Best Bourbon under $150 and as I reflected on my list of favorites, providing a single answer wasn’t as straightforward as it appeared.

Think of it like this. If we asked 100 people in our community what their favorite restaurant is—the answers would be varied based on the individual’s personal palate or even the moment you asked them in!

Here is our list of favorites that will have you covered at any price point and occasion.

BLANTON’S SINGLE BARREL BOURBON

Blanton’s is recognizable on sight due to the round bottle with a brass horse and jockey for a stopper. Taken from the center-cut or middle sections of the famous Warehouse H. The taste profile is sweet, with notes of citrus and oak. The creamy vanilla nose is teased with caramel and butterscotch, all underscored by familiar baking spices such as clove, nutmeg, or cinnamon.

— BlantonsBourbon.com ($100-$150)

BASIL HAYDEN’S RYE BOURBON –AGED 10 YEARS

In a sea of cask-strength offerings, Basil Hayden’s stays true to its 80 proof roots. The high rye content of its mash bill charges the nose and palate with notes of caraway and spice, while 10 years in the barrel have added leather and an attractive nuttiness. If you aren’t looking for high proof, this is a remarkable bourbon.

— BasilHaydens.com ($75-$100)

PINHOOK ‘BOURBON WAR’ VERTICAL SERIES 5 YEARS

Pinhook pulls 150 barrels from a special lot to create this straight bourbon whiskey with a lively nose of butterscotch,

cinnamon stick, licorice, and vanilla. These aromas set the stage for a robust palate of cherry, chocolate, toasted brown sugar, and chicory. With the additional 5th year of age, what was tropical fruit transitions to darker fruit flavors and what was brighter candy is now rich and caramelized; hints of smoke now start to appear for the first time.

— PinhookBourbon.com ($75-$50)

EAGLE RARE 10 YEAR

Eagle Rare 10 Year lives somewhat in the shadow of its 17-yearold elder sibling, but don’t let that shy you away. This is a sweet and mellow bourbon with definite signs of maturity and its orange peel and toffee aromas are a little shy, but the palate serves sturdy sweet and spice notes and a toasty finish.

— EagleRare.com ($30-$50)

OLD FORESTER 86 PROOF

While others in Old Forester’s impressive lineup claim the hearts of bourbon geeks (such as the 1920 Prohibition Style), this bottle stands head and shoulders above everything at this proof and price point. It oozes aromatic charm and follows with a palate that is lithe but in no way lacking flavor.

— OldForester.com ($20-$30)

MCAFEE’S BENCHMARK OLD NO. 8

Sometimes you find a $20 laying around or just need a good mixing bourbon. Benchmark Old No. 8 is made at the same distillery as Blanton’s and the ever-coveted Pappy Van Winkle! The nose bears caramel notes with a delicate stone-fruit backdrop. A robust and sturdy palate with some fine leather notes mingling with dry tobacco, a touch of oak, and a hint of dried cherries. The finish is smooth and calming.

— BuffaloTraceDistillery.com (Under $20)

events

A curated selection of the most intriguing upcoming events in our area.

EVERY WEDNESDAY

Weekly Hula

CORONATION PAVILION AT THE QUEEN’S MARKET PLACE

| 6:00 PM

Enjoy a free one-hour hula show performed by a local halau that features both kahiko (traditional) and modern hula. Hula tells Hawaii’s story with the graceful hands of talented dancers. Experience the dancers up close and personal as they perform this intricate ancient art of dance and chant in a comfortable outdoor setting.

EVERY FRIDAY

Kona Wine Market

Friday Tasting

KONA WINE MARKET: 73-5613

OLOWALU STREET SUITE 1

KAILUA KONA HI 96740 | 3:00 PM - 6:00 PM

Visit Kona Wine Market every Friday from 3 PM-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 Kaloko industrial park.

SATURDAYS

Keauhou Farmers Market

KEAUHOU SHOPPING CENTER

| 8:00 AM - 12:00 PM

Come and find locally raised produce, honey, flowers, Kona coffee, macadamia nuts, meat and eggs, handmade bread, jams, and so much more. All are 100% grown and produced in Hawaii. Enjoy meeting the farmers and makers dedicated to bringing you fresh food right from their farms while walking through our beautiful outdoor market.

SEPTEMBER 2ND

Umekes’ Poke and Seafood Festival

74-5599 PAWAI PL, KAILUAKONA, HI 96740 | 3:00 PM

Join us for the most off da hook, poke & seafood festival experience where we will launch the Poke Throw Down live competition. Amateur & professional chefs will go head-to-head to impress 4 expert judges and our VIP ticket holders for the chance to win a destination grand prize! Learn more at Events. UmekesRestaurants.com

SEPTEMBER 15TH-17TH

It’s A Wrap Tournament

HONOKOHAU HARBOR | 7:00 AM

The annual “It’s a Wrap” Tournament will follow the Hawaii Marlin Tournament Series points scoring system. This bonus tournament allows all teams in the running to compete for additional points. More information at MarlinMagic.com/tournaments

SEPTEMBER 29TH & 30TH

Aloha Shirt Festival

OUTRIGGER KONA RESORT AND SPA | 12:00 PM - 9:00 PM

Na’alehu Theatre presents the 2nd annual Aloha Shirt Festival, Vintage Era Exhibit and Fashion Week Hawai’i. Enjoy traditional and contemporary wearable arts together to share a moment in time celebrating Hawai’i’s contributions to the fashion industry. The event features some of Hawai’i’s top musicians and designers in runway showcases of vintage ‘aloha wear’ exhibits! For more information visit AlohaShirtFestival.com

Want to be featured?

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

The Perfect Steak

ARTICLE BY CASEY WEBER, TALL GRASS MEAT COMPANY

Nothing describes summer better than a good cookout! And what is a cookout without a good, quality steak and the perfect grilling recipe?

1. Thaw and acclimate the steak. For searing to occur, the proteins in steak need to be heated to at least 310°F. Tossing cold meat onto a hot grill lowers the temperature and can prevent a crust from forming, so it’s important that any frozen steaks are thawed completely before cooking.

2. Salt your steak 30-45 minutes before grilling. This causes the salt to draw moisture from within the steak up to the surface, where it dissolves the salt and creates a brine that gets reabsorbed into the steak where it breaks down tough connective tissues.

3. Oil the grate on the grill, not the steak. Use tongs and a paper towel dipped in vegetable oil to lube your grates.

4. Manage your heat well. Remember that your grill needs to be hot for your steak to get a good sear. But if it’s hot enough to cause your oil to smoke, it’s too hot.

5. Use the 60/40 rule. The best-tasting steaks are seared on both sides and cooked evenly in the middle. The simplest way to do that is to only flip your steak once. The 60/40 rule suggests that 60% of your cook time should be spent on one side, and 40% on the other.

6. Keep the lid closed. It may be tempting to peek, but trust the experts and keep it shut! Opening the lid makes your grill lose heat, which makes steaks cook unevenly.

7. Check for doneness. A meat thermometer will give you the most accurate temperature reading:

• Rare: 120°F

• Medium Rare: 130°F

• Medium: 140°F

• Medium Well: 150°F

• Well: 160°F

8. Let your steak rest. Pull your steaks from the grill once they’re cooked to 5-10 degrees below your target temperature and rest for 10-15 minutes.