Oahu Inside Out September 2016

InsideOu

THE RESOURCE GUIDE TO OUR ISLAND

OAHU

SEPTEMBER + OCTOBER 2016

Food With Heart Hawai‘i Food & Wine Festival showcases locally grown fare and gives back to the community

SEAL OF APPROVAL

Easter Seals Hawai‘i receives community praise

SAVING THE ARTS

Two organizations join allegiance to bolster art scene

THE GOOD TABLE

Annual fundraiser benefits Meals on Wheels program

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Contents D E PA RT M E N TS ISLAND LIFE

8 Pidgin Speak A UH professor discusses the origins of Hawai‘i’s unique language.

MO RS EL S

14 Classic Cocktails Fairmont Hotels & Resorts Tastemakers go retro with their new libations.

40 MA U K A T O MA K A I

MU S I N G S

18 Stage Right Hawai‘i Opera Theatre members encourage students to perform.

24 F E AT U R E S

INS AND OUTS O U T A N D A BO U T

22 Events and Celebrations Mark your calendars for Chopsticks & Wine and the Okinawan Festival.

24 Hawai'i Food & Wine Festival Now in its sixth year, the Hawai‘i Food & Wine Festival attracts some of the nation’s top chefs and winemakers who help put the spotlight on the Islands. by Simplicio Paragas 28 Let’s Grow Together For 70 years, Easter Seals Hawai‘i has helped countless families through its various programs, including employment training and day camps. by Kristen Nemoto 32 Saving the Arts Kumu Kahua Theatre and The ARTS at Marks Garage form a strong alliance to keep the local art scene thriving in downtown Chinatown. by James Charisma 4

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36 Strumming Along Aspiring artists compete in the 20th Annual Keiki ‘Ūkulele Contest on Maui.

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40 Not to Miss From the Hawai‘i International Film Festival to a Clean Energy Fair, it’s all about festivities during September and October.

(FROM TOP LEFT CLOCKWISE) ©LINNY MORRIS; ©HAWAII TOURISM AUTHORITY/TOR JOHNSON; ©THE GOOD TABLE

10 The Good Table Annual event raises funds for Lanakila Pacific’s Meals on Wheels program.

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KNOWN KNOWN FOR FOR FUSING FUSING FRESH, FRESH, HAWAII HAWAII INGREDIENTS INGREDIENTS WITHWITH THE EXOTIC THE EXOTIC FLAVORS FLAVORS OF ASIA, OF ASIA, CHEFCHEF CHAICHAI HAS HAS CREATED CREATED A CULINARY A CULINARY STYLE STYLE A CULINARY STYLE THAT EMBODIES THE VIBRANT CULTURAL DIVERSITY OFASIA, THE HAWAIIAN ISLANDS. SPICES KNOWN FOR FOR FUSING FUSING FRESH, FRESH, HAWAII HAWAII INGREDIENTS INGREDIENTS WITH WITH THE THE EXOTIC FLAVORS FLAVORS OF ASIA, OF CHEF CHEF CHAI CHAI HASAND HAS CREATED CREATED AFRESH CULINARY A CULINARY STYLE STYLE THATKNOWN THAT EMBODIES EMBODIES THE THE VIBRANT VIBRANT CULTURAL CULTURAL DIVERSITY DIVERSITY OF THE OFEXOTIC THE HAWAIIAN HAWAIIAN ISLANDS. ISLANDS. FRESH FRESH SPICES SPICES AND INGREDIENTS INGREDIENTS FROM FROM OAHU’S OAHU’S AND INGREDIENTS FROM OAHU’S FARMERS MARKETS AND IN ISLANDS. HONOLULU’S CHINATOWN ARE ESSENTIAL TO CHEF THAT THAT EMBODIES EMBODIES THE THE VIBRANT CULTURAL DIVERSITY DIVERSITY OF THE OF THE HAWAIIAN HAWAIIAN FRESH FRESH SPICES SPICES AND INGREDIENTS INGREDIENTS FROM FROM OAHU’S OAHU’S FARMERS FARMERS MARKETS MARKETS AND AND INVIBRANT HONOLULU’S IN CULTURAL HONOLULU’S CHINATOWN CHINATOWN ARE ESSENTIAL ARE ESSENTIAL TO CHEF TOISLANDS. CHEF CHAI, CHAI, REMINISCENT REMINISCENT OFAND HIS OFYOUTH HIS YOUTH SPENT SPENT SHOPPING SHOPPING FARMERS MARKETS MARKETS AND AND IN HONOLULU’S IN HONOLULU’S CHINATOWN CHINATOWN AREYEARS ESSENTIAL AREYEARS ESSENTIAL TO CHEF TOCHAI’S CHEF CHAI, CHAI, REMINISCENT REMINISCENT OF HIS OF YOUTH HISTO YOUTH SPENT SPENT SHOPPING SHOPPING THE FARMERS THE BANGKOK BANGKOK MARKETS MARKETS FOR FOR HIS FAMILY'S HISYOUTH FAMILY'S RESTAURANT. RESTAURANT. LATER, CHAI’S RESTAURANTS RESTAURANTS HAVE HAVE GROWN GROWN FAME, TO FAME, CRITIQUED CRITIQUED CHAI, REMINISCENT OF HIS SPENT SHOPPING THELATER, BANGKOK MARKETS FOR HIS FAMILY’S RESTAURANT. THE BANGKOK BANGKOK MARKETS MARKETS FOR FOR HIS FAMILY'S HIS FAMILY'S RESTAURANT. RESTAURANT. YEARS YEARS LATER, LATER, CHAI’S CHAI’S RESTAURANTS RESTAURANTS HAVE HAVE GROWN GROWN FAME, TO FAME, CRITIQUED CRITIQUED ANDTHE AND RECOMMENDED RECOMMENDED

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©STEVE CZERNIAK

CEO AND PRESIDENT

ED ITOR’S L ETTER

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The Descendents

©DANE NAKAMA

O‘ahu lives up to its “Gathering Place” moniker as visitors descend upon our shores this fall season.

A national and international cadre of chefs, winemakers and mixologists will share their talents as the Sixth Annual Hawai‘i Food & Wine Festival returns for two weeks in October.

The Good Table also makes its comeback on October 6 and will include restaurants from across the island. Funds raised will help support Lanakila Pacific’s Meals on Wheels program.

Speaking of mutual support, Kumu Kahua Theatre and The ARTS at Marks Garage have formed a strong alliance with the intent of keeping the local art scene vibrant and thriving.

Thanks to Easter Seals Hawai‘i programs, island residents have succeeded in their transition from childhood to adulthood, fighting along the way disabilities and other challenges.

Hawai‘i chefs, farmers, ranchers and fishermen will collaborate with visiting culinary giants as they participate in the multi-day and multi-island event.

Facing their own hurdles are elementary students who participate in Hawai‘i Opera Theatre’s residency program. In collaboration with the Hawai‘i State Department of Education, HOT members developed a curriculum for students that allows them to stage big-name operas. It’s a rewarding program for both students and teachers.

And if you want to learn about Hawai‘i Pidgin, University of Hawai‘i at Mānoa linguistics professor Kent Sakoda like tell you ... if can. The Kaua‘i native teaches “Pidgin and Creole English in Hawai‘i,” a course designed to remove the socioeconomic stigma from what some once considered a simplified “broken” form of English.

ON THE COVER The Sixth Annual Hawai‘i Food & Wine Festival will take place October 14-30 with scheduled events on Maui, Hawai‘i Island and O‘ahu. ©Linny Morris

Simplicio Paragas SENIOR EDITOR SE PTE M B E R + OC TOB E R 2 0 1 6

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Pidgin Speak Linguistics professor parses Hawai‘i’s unique official language.

by Kristen Nemoto

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It was during Kent Sakoda’s pre-freshman year at Iowa’s Drake University that got him to quickly remember: he was no longer on Kaua‘i and no one understood Pidgin.

“My friend and I flew in that day to register,” Sakoda recalls. “I shouted, ‘Eh, what, registration all pau already?’”

His eyes close from laughter, Sakoda adds, “And the guy just stared at us and I remember thinking, ‘Oh yeah … I forgot.’”

Born and raised in Hanapēpē, Kaua‘i, Sakoda attended ‘Ele‘ele Elementary School where his classmates were Japanese, Filipino and Native Hawaiian. Like many youths growing up during that time in Hanapēpē, Sakoda’s first language was Pidgin — a common language that’s spoken among locals in Hawai‘i, often referred to as a “broken” form of English. When Sakoda attended Waimea High School, he noticed many of his teachers would “correct” them if they spoke Pidgin in class.

“There was, and there still is a bit of, a stigma that comes with Pidgin,” Sakoda says as he goes on to explain the origins of Pidgin, which started during Hawai‘i’s early plantation days when

©STEVE CZERNIAK

I SLA ND L I F E

©STEVE CZERNIAK

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immigrants of different backgrounds would try to find a commonality in communication. “Because people would categorize Pidgin as a ‘simplified’ way of talking, it would go down the line of assuming that it doesn’t require a lot of an education background; that it represents a low socioeconomic status; that you must do menial labor because that type of profession doesn’t require you to communicate as well.”

©STEVE CZERNIAK

©STEVE CZERNIAK

When Sato heard the news that the U.S. Census Bureau had declared “Pidgin” as an official language, he was “elated.”

Sakoda states that it was during the 1930s and ’40s when job openings in white collar businesses started to flourish in Honolulu, and the divide between upper and lower class locals of the plantation fields began to emerge. Soon a middle class of workers was created and use of Pidgin began to slowly subside.

“People had to learn how to switch it on and off,” Sakoda says. “They believed in the stigma that you can’t speak Pidgin if you’re going to be doing

that kind of job. That Pidgin is meant for the plantations and if you want to go far in life, you cannot speak Pidgin.”

Today, Sakoda points out the use of Hawai‘i’s Pidgin is far more accepted than it was when he was growing up. As a professor within the Department of Second Language Studies at the University of Hawai‘i at Mānoa, Sakoda teaches “Pidgin and Creole English in Hawai‘i.” What’s interesting to him is that he would get reports from his non-Pidgin speaking students that local Pidgin speakers would get upset when they would attempt and try to learn Hawai‘i’s native tongue.

“Logically, I couldn’t put it together,” Sakoda says. “If someone is trying to learn more about your language and your culture, why would you get upset?

“I then had to really look deep into this subject and I realized that it’s an identity thing,” he notes.

“So if it’s a part of your identity and you’re kind of uneasy about it, and you believe that there’s still a stigma attached to it, then people get offended because they think they’re being made fun of. That they’re taking their identity away.”

Sakoda says he hasn’t heard confrontational experiences from his students in a while, showing an improvement that times are slowly changing. When Sakoda heard the news that the U.S. Census Bureau had declared “Pidgin” as an official language, he was “elated” yet thought it was funny because it was something locals have known and have been speaking for “a very long time.”

“It’s funny how things come full circle,” Sakoda smiles. “Back then our ancestors used (Pidgin) in the plantation fields, then the first generation cannot use it in the workforce.

By the time you get to the third, fourth and fifth generations — they have to go back to school to learn it.”✽ SE PTE M B E R + OC TOB E R 2 0 1 6

SATO CENTER Professor Kent Sakoda is a part of the Charlene Sato Center for Pidgin, Creole and Dialect Studies. For more information, visit hawaii.edu/satocenter/

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M O R SE L S

The Good Table Turning one great meal into many.

Their stories are stirring, at times disturbing, yet all ring of gratitude. Some are ambulatory while others are not. They live in place … but just barely.

Speaking with enrollees in Lanakila Pacific’s Meals on Wheels program is to hear heartbreaking tales of loneliness and undernourished kupuna, many of whom admit that they would be eating a lot less and forced to stretch out their meals.

“Many seniors are not capable of going to the store to pick up a carton of milk or loaf of bread. So it’s good to know that this program exists.”

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“It’s important that our kupuna have access to nutritional meals,” says Noelle Kahanu, whose mom Diane used to receive the weekly meal deliveries before she entered a private homecare facility. “But just as important is the human contact. Many of the people who receive these meals are shut-ins and they need that social interaction — the chance to talk story.

In my mom’s case, the volunteer would regularly

call to check up on her.”

As the baby boomer generation enters the ranks of the elderly, state projections forecast that the number of Hawai‘i residents 65 years and older will spike by 81 percent between now and 2030. According to the U.S. Census Bureau’s 2015 State and County Population Characteristics, our graying demographic already accounts for 16.5 Continued on page 12

COURTESY THE GOOD TABLE

by Simplicio Paragas

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M O R SE L S

Continued from page 10 percent of the islands’ total population, growing from 195,138 on April 1, 2010 to 236,914 on July 1, 2015, an average annual growth rate of 3.8 percent, which is four times faster than the total population.

And many of our elders are on low fixed incomes and reliant on the Meals on Wheels program.

“I now have a calabash aunt who started receiving meals just a month ago,” Kahanu says. “Many seniors are not capable of going to the store to pick up a carton of milk or loaf of bread. So it’s good to know that this program exists.”

In 1971, long before the food truck craze of

BENEFIT EVENT FOR MEALS ON WHEELS An islandwide fundraiser for Lanakila Pacific’s Meals on Wheels on October 6.

A comprehensive list of participating restaurants and detailed information can be found online at thegoodtable hawaii.org.

Tables can be purchased via thegoodtable.org or 531-0555.

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today, there was a lunch wagon that once circled A‘ala Park, serving hot meals to seniors who were hungry and suffering from tuberculosis. As word spread about the truck, so did the need. Volunteers provided what would be for many kupuna their only meal of the day and their only connection to the community.

Today, like other nonprofits, Lanakila relies on signature fundraisers to help directly support its programs and services.

Now in its eighth year, The Good Table is a synchronized and interactive gastronomic event that helps raise money for Lanakila’s Meals on Wheels program, which

delivers about 260,000 repasts a year to seniors and the homebound who often live alone on a fixed monthly income of $1,000 or less.

“One night. One meal.

Thousands of lives,” smiles Meals on Wheels volunteer John Leslie Miller, reciting The Good Table’s motto.

“Help turn one great meal into many.” ✽

Experience Hawai‘i’s farm-fresh flavors 25% KAMA‘AINA DISCOUNT LOCATED AT SHERATON WAIKIKI COMPLIMENTARY SELF-PARKING KAIMARKET.COM | 808-921-4600

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L I Q U I D A SSE T S

in bourbon and rum; stir just until chilled. Garnish with orange wheel.

Simple Syrup: In a small saucepan, bring 1 cup water and 1 cup sugar to a boil over medium heat, stirring occasionally, until sugar dissolves. Let cool completely.

Keep sealed in the refrigerator for up to 3 weeks.

Classic Cocktails with a Twist

Pomegranate Paloma

A return to the classics… garnished with a twist on tradition

Makes: 1 serving

By Alison Kent

Shaken or stirred, served on the rocks or straight up, nothing seems quite as refined or utterly as elegant as the feeling one experiences when sipping a classic cocktail, complete with handsomely appropriate glassware and thoughtful garnish. Harkening back to a time when cocktails were first created and crafted with care by sharpdressed bartenders stationed in luxurious hotels and other distinguished locales, these beverages have withstood the test of time with very good reason — they are, quite simply, magnificent.

Not only have they endured, many of the classics are now very much enjoying a much-deserved renaissance.

Fairmont Tastemakers — a team of top bartenders from Fairmont Hotels & Resorts — have gathered to craft a number of classics with updated twists called “Classics.

Perfected — The Revivals.” This global cocktail program aims to ensure that the Moscow Mule served at Fairmont Le Château Frontenac in Quebec City, Canada, is made precisely the same as the Sidecar ordered at The Savoy in London, England.

Whether sipped in the style at one of two properties in Hawai‘i (Fairmont Kea Lani in Maui and Fairmont Orchid in Kona, Hawai‘i Island) or served with great flourish to friends at home, try your hand at either of these Classics. Perfected.

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Fairmont Old-Fashioned Makes: 1 serving Sometimes simple is best — especially when it comes to a true original like the old-fashioned. A blend of bourbon and rum adds superlative depth of flavor. ¼ oz simple syrup 2 dashes Angostura bitters (or other favorite bitters) 1 oz Woodford Reserve Bourbon 1 oz Mount Gay Black Barrel Rum Garnish: Wide orange wheel In a double old-fashioned glass, combine simple syrup and bitters; fill glass halfway with ice, then stir. Add enough ice to fill glass. Pour

One of Mexico’s most beloved cocktails is given a colorful twist with the addition of tart-sweet pomegranate juice.

1 oz pomegranate juice ¾ oz fresh grapefruit juice ¼ oz fresh lemon juice 2 dashes Angostura bitters 1 oz Casamigos Reposado Tequila 1 oz Cointreau Garnish: Kosher (or coarse) salt lemon wheel Garnish: Pour some salt in a small dish. Rub half of the rim of a Collins glass with lemon wheel; dip rim in salt to coat.

Combine pomegranate juice, grapefruit juice, lemon juice and bitters in glass; fill glass halfway with ice, then stir. Add enough ice to fill glass. Pour in tequila and Cointreau; stir just until chilled. Garnish with lemon wheel. ✽

COCKTAIL RECIPES BY ALISON KENT; PHOTO COURTESY FAIRMONT HOTELS & RESORTS

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M U SI NG S

Stage Right Hawai‘i Opera Theatre’s School Residency program impacts kids.

Who would have thought that the story of Aida — an opera by Italian composer Giuseppe Verdi — would make it to the (cafeteria) stage of Niu Valley Middle School? Or, that the lyrics of “Come Friends Who Sail the Sea” from the “Pirates of Penzance” would be sung by Blanche Pope Elementary students? Erik Haines, Hawai‘i Opera Theatre’s Director of Education, isn’t surprised since he has been putting on such big-named productions within O‘ahu’s schools since 1995.

“It’s funny because the kids are a lot easier to con-

EDUCATIONAL PROGRAMS For more information about Hawai‘i Opera Theatre’s education programs, visit hawaiiopera.org/ education-outreach.

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vince when it comes to doing an opera,” says Haines with a chuckle. “The adults are a bit more skeptical.

They correlate the opera as giant people with horns.

The kids, however, think of it as something we’re basically doing and they go out there to sing, act and don’t think twice about it.”

Inspired by Judith Ryder’s former education series at the Cleveland Opera, HOT’s version goes a step further by replicating the program for an entire semester compared with Ryder’s weeklong session.

After collaborating with Hawai‘i’s Department of Education, theatre members

took off their performers’ hats during their off seasons and developed a curriculum for students who otherwise wouldn’t have a chance to be part of an arts program.

“Our residency program is great because it gives the kids a chance to succeed in something other than your usual classroom setting,” Haines says. “I’ve had many instances where we’d cast a kid in our play, and people would be surprised because that kid would be known to not excel in the classroom but they would shine on stage. We hope that it’s a stepping stone for these kids. To know that they can be successful in anything.”

COURTESY HAWAI’I OPERA THEATRE

by Kristen Nemoto

COURTESY HAWAI’I OPERA THEATRE

Aiea Elementary School’s principal Kathleen O’Malley saw a complete transformation in her students and even faculty members after HOT staged its residency program at the school this past spring.

“She was grateful we had come to create this project with the kids,” Haines says proudly, as he reads a statement from O’Malley.

“She said that ‘the project had not only (impacted) the students but also changed teachers’ beliefs in (their) children as well as their skill set … It was a joy to watch the personal and professional growth that occurred during (your) residency.’”

It’s a true testament, Haines says, to what HOT’s education programs strive to accomplish every year with their kids: to give them the chance to experience expression through creativity.

“The kids learn so much in ways that they never would have before,” Haines says. “Whether they’ve been forced to improvise on stage or create a prop for the play, the solution is not the same for everybody, which is one of the wonderful things about the arts and the interpretation of the arts.

The answer doesn’t have to be the same or even right but it can be just as compelling and just as valid as the next person.”✽

unexpected elegance Leeward Community College Open for lunch on Wednesdays through Fridays during the Fall and Spring semsters.

For reservations, please call 455-0475

Where do you want to go?

Find the best of the city

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M U SI NG S

Retro Look

Exhibition flashes back to the works of a master artist.

Harry Tsuchidana is a working man’s artist. He hasn’t sought riches or chased fame, preferring instead to lead a life of color and self-expression.

Well known as one of the generation of Japanese-American artists who emerged in Hawai‘i in the 1950s, Tsuchidana is an island master artist and a living treasure. And for the first time, a survey of his work will be on display at the Honolulu Museum of Art First Hawaiian Center.

HARRY TSUCHIDANA: A RETROSPECTIVE Accompanying the exhibition is a color catalog that will be available for free at First Hawaiian Center.

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“Working on this exhibition with Harry over the last several months has been an adventure, similar in some ways to an archaeological dig, as stacks of paintings and folders, binders and bins of works on paper were gone through, wonderful discoveries literally brought to light, hard decisions made about which works to include and which to set aside for other times,” says Honolulu Museum of Art curator of contemporary art and curator

James Jensen in a released statement.

This retrospective includes the large abstract painting that helped Tsuchidana win the prestigious John Hay Whitney Fellowship in 1959. It would also help launch his career in the art world.

Philosophically, Tsuchidana believes that artists don’t need to adhere to one style — a point that’s seen in this exhibition, which features a wide range of works that reflect his eclectic inspiration and influence over the years.

Also in the show are examples of his early printmaking, and drawings in ink, charcoal, casein, and watercolor from the ’50s and 1960s, which have never previously been exhibited. The exhibition’s centerpiece is a gallery devoted to his Stage series of minimal abstractions that explore his system for dividing the pictorial space into linear, geometric compositions.

The Harry Tsuchidana: A Retrospective will be on display until October 28.✽

COURTESY HONOLULU MUSEUM OF ART

by Gina Bailey

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Events and Celebrations There’s a lot to experience this fall, from colorful events celebrating Hispanic and Okinawan cultures to the annual Aloha Festivals.

Here’s a quick glance at happenings during September and October.

Chopsticks & Wine

October 11 Forks are optional at this event but stemmed glassware are an absolute. Now in its 15th year, the Honolulu Japanese Chamber of Commerce’s Chopsticks & Wine draws more than 1,100 attendees, who help support the HJCC. As in previous years, the event will have more than 15 food booths featuring some of O‘ahu’s top chefs, along with hundreds of different wines. Be sure to arrive early. hjcc.org

First held in 1982 at McCoy Pavilion in Ala Moana Park, the Okinawan Festival celebrates the cultural heritage of this Japanese prefecture.

Enjoy the food and entertainment. okinawanfestival.com RICE FESTIVAL September 24

It’s full steam ahead for the 7th Annual Rice Festival.

Enjoy celebrity and chef cooking demonstrations, “Riceipe” cooking contests and live entertainment ricefest.com FLORAL PARADE September 24

¡La Vida Aloha!

October 15 Enacted by late President Ronald Reagan in 1988, Hispanic Heritage month runs from Sept. 15 to Oct. 15. The one-day O‘ahu festival will happen on Saturday, Oct. 15, from 10 a.m. to 6 p.m. at Kapi‘olani Park. Free and open to the public, the family-friendly event will feature music, food booths, cultural displays, keiki activities and information from community health agencies. hispaniceventshawaii.com

Colorful pa‘u riding units will trot their way down Kalākaua Avenue en route to Kapi‘olani Park. alohafestivals.com

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If Can ... Can

October 1 Organized by the Honolulu chapter of American Institute of Architects, Canstruction® is an annual event that defies all building codes and engineering standards. The “canned” designs will be on display on Saturday, Oct. 1 through Sunday, Oct. 16 at Pearlridge Center Uptown Center Court. aiahonolulu.org

Block Party September 17 Now in its 64th year, the Waikīkī Hoʻolauleʻa is Hawai‘i’s largest block party. Thousands flock to Kalākaua Avenue to check out the live music and variety of food. alohafestivals.com

(CLOCKWISE FROM LEFT) ©CHOPSTICKS & WINE; ©AIA HONOLULU; ©ALOHA FESTIVALS; ©HAWAII HISPANIC HERITAGE FESTIVAL & EVENTS

EAT ANDAGI September 3-4

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Food at Heart

Top chefs and vintners return to the Islands for the Hawai'i Food & Wine Festival.

By Simplicio Paragas | Photos by Linny Morris Adam Richman calls it part reunion, part food festival and part celebration of the āina. Marcel Vigneron deems Hawai‘i his culinary muse. Meanwhile, Hawai‘i Food & Wine Festival (HFWF) co-founders Roy Yamaguchi and Alan Wong believe the multi-day, multi-island event affords them a chance to give back to a community that has given so much to them.

“To see what’s happened in five years is to be able to say, eh, we gave back $1 million to our community, to help our community and to help our kids,” says Wong in a mission video for the festival. “I think Roy and I, and Denise (Yamaguchi, the festival’s chief executive officer) and I want to leave Hawai‘i in a better place than when we signed in and that’s the most important thing.”

More than just about eating great meals and drinking fine wines, the festival exposes Hawai‘i’s efforts to be sustainable and more food secure. Farmers, ranchers, fishermen interact with chefs and the public to open a dialogue about our farms and waters, and to embrace the idea of “Grown Here, Not Flown Here.”

“We respect the land. We respect the sea and we respect everything in between,” says Roy Yamaguchi. “Of course Hawai‘i has beauty; but it’s the agriculture, it’s the fishermen and it’s the ranchers who give (Hawai‘i) more meaning than just its beauty.”

Now in it’s sixth year, HFWF again will attract a national and international contingency of chefs and vintners who will participate in various signature events and chef-driven dinners on Maui, Hawai‘i Island and O‘ahu, from October 14-30.

Returning talents will include Ming Tsai (Blue Ginger), Hubert Keller (Fleur de Lys), Nancy Silverton of (Mozza), Celestino Drago (Drago Restaurant Group) and Charles Pham (The Slanted Door).

“Of all the food festivals that I do around the country,” Pham says, “this is one of my favorite, favorite events.”

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(Opposite page) A server poses with a tray of hors d’oeuvres.

(This page) Attendees have an opportunity to sample a wide array of locally inspired cuisine.

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SIXTH ANNUAL HAWAII FOOD & WINE FESTIVAL OCT. 15 A CHEF’S PARADISE

Sheraton Maui Resort & Spa OCT. 16 SOARING PALATES

Hyatt Regency Maui Resort & Spa OCT. 22 HOT LAVA, HOTTER CUISINE

Hilton Waikoloa Village OCT. 26 URBAN L’AU

Salt OCT. 27 THE HUNGRY MONKEY

The Modern Honolulu OCT. 28

Hazama, Chris Kajioka, Mark Noguchi, George Mavrothalassitis, Ed Kenney, Hawai`i Convention Masaharu Morimoto and Troy Terorotua.

Center “What Roy and Alan have done OCT. 28 CLASH OF is just amazing for these Islands,” says THE RAMEN Hyatt Regency Waikīkī Beach Resort & Hyatt Regency Spa’s executive chef Sven Ullrich. “It’s Waikïkï Beach just going to get bigger and better. It’s Resort & Spa just unreal.”

OCT. 29 FOODTOPIA “I said right from the start that Ko Olina Resort the only way this was going to work OCT. 30 was if it was a world-class,” Yamaguchi BATTLE OF asserts. “This year we’ve got more than THE BRUNCH 100 chefs from all different parts of the SHOWDOWN ROUND III Outrigger mainland and the world. It’s definitely Reef Waikïkï world class.”

Beach Resort Attending last year’s event at OCT. 30 The Modern, Honolulu Mayor SIXTH ANNUAL Kirk Caldwell praised organizers for HALEKULANI CULINARY MASTERS promoting Hawai‘i. “Look around me; SERIES: look at the crowd, they’re still here,” he East Meets West said. “I think there’s a huge demand for this type of event. I know it’s going to be around for 10, 15, 20 years. It’s a A CULINARY FLIGHT

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very cool event and it’s something that defines us as people from Hawai‘i.”

And that’s the point.

“Visitors come to Hawai‘i for natural beauty, diverse experiences and our aloha spirit,” says Yamaguchi, who co-chairs the event with Wong.

“We want to make sure that Hawai‘i’s cuisine — and our philosophy for using the freshest and most prized food ingredients prepared with creative Asian and European culinary techniques — joins this list of attractions.”

“We’re putting the spotlight on Hawai‘i agriculture, and drawing attention to the Hawaiian tradition of ahupua‘a and the global issue of sustainability,” Wong says. “Hawai‘i needs an event like this. It’s all about bringing people to our state.”✽ For a complete list of participating chefs and for more information, visit www.hawaiifoodandwinefestival.com.

(Opposite page) Ming Tsai adds the finishing touch to his dish.

(This page) Chefs are tasked to use local ingredients.

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Let’s Grow Together Easter Seals Hawai‘i celebrates its 70th year of community service

(Above) Hilo Hattie brought a little cheer to keiki. (Top) Gov. John Burns was a staunch advocate for kids with disabilities.

(Opposite page) An Easter Seal client flashes her shaka of approval.

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It was a year after World War II had ended. And five years since the smoke from the bombs of Pearl Harbor blanketed O‘ahu. It was a time for healing and persistent focus to get back on a routine. A general sense of normalcy in Hawai‘i was the goal, or at least sought. Those who couldn’t keep up were unfortunately left to figure it out for themselves.

If you didn’t have the help and support from family or friends, the world was that much more difficult to please and control. Although the signs of the times were hopeful for those able to stand on their own two feet, it was especially bleak and doubtful for family’s whose children were suffering from a disability.

It was during this time that led advocates Dorothy Devereux and John A. Burns to travel to Washington, D.C., and lobby for services for Hawai‘i’s disabled children. Soon after their visit, the Hawai‘i chapter of the National Society for Crippled Children and Adults was established and contributions from philanthropists Edward and Olga Sultan were used to create the Sultan Foundation Nursery School. With the efforts of business leaders, parents and volunteers, and after expanding to include helping adults with disabilities, Easter Seals Hawai‘i was born.

“There’s such great history here,” says Jennifer Norton, Easter Seals Hawai‘i’s youth services program manager, as she points to old photos that line the entrance wall of Easter Seals Hawai‘i’s Kapolei location. Black-and-white photos of Duke Kahanamoku and Hilo Hattie warmly watch over the 10-year-old facility as rambunctious laughter echoes throughout the space. “The kids love coming here,” Norton continues. “Parents would tell me that their kids are up and ready to come here. School is another story, but when it comes to getting them here, they love it.”

Unlike most schools, where there’s a clear separation of kids with and without disabilities, Easter Seals Hawai‘i strives to create an “inclusive” space where people of all ages and abilities are celebrated.

“It’s great for kids with disabilities because we include everyone together in all our events and activities,” Norton says. “It teaches patience and acceptance. I don’t think they even notice once they all get to know each other.”

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COURTESY EASTER SEALS HAWAI’I

by Kristen Nemoto

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Easter Seals Hawai‘i’s programs that run from an early age through adulthood help transition many to success. These include services for speech, occupational and physical therapy; afterschool programs; day camps; social clubs; autism; parental and community support; military and veteran services; employment training; and medical rehabilitation.

Although Easter Seals Hawai‘i has existed since 1946, not many people know exactly what the nonprofit does. And those who do know about the organization assume it will be in perpetuity because of its current status. Easter Seals Hawai‘i’s director of development Kelly Ikeda Ellis says she’s grateful for the amount of community support that she’s seen throughout the years, and hopes to continue her work in creating awareness for those who are in great need for their services.

“The need is there and always will be,” Ellis states. “Developments throughout a person’s life is consistently changing so we need to be sure we’re there for those who really need the support. It’s continuous support though. Easter Seals Hawai‘i has been around for a while but that’s because we continue to strive for awareness and opportunities. I hope we

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can continue to do that so we can help be a part of people’s lives and their goals.”

Norton agrees. She says the best part of her job is getting to be a part of accomplishments that many of us would otherwise take for granted. From a child’s first ride on a boat to a young man’s first dance with a girl, Norton is happy to be a part of every experience and hopes, with community support, to continue to do so for the kids who need it the most.

“We’re a big company but we each do our part to see that one succeeds,” she says. “The early intervention workers want to see their babies walking and talking. I want to see my kids socializing and getting along with each other and eventually being able to get their own jobs and be independent. The community helps with donations and providing business opportunities for our kids to work and learn. We all work together to make this possible, which is really great.” ✽ For more information and to learn how to help volunteer or make a donation, visit easterseals.com/hawaii

COURTESY EASTER SEALS HAWAI’I

(Above) Families have a variety of programs from which to choose.

(Right) Easter Seals helps clients with job training.

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(OPPOSITE PAGE) COURTESY THE ARTS AT MARKS GARAGE

On the brink of closure, The ARTS at Marks Garage’s executive director sought help from Kumu Kahua Theatre.

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(OPPOSITE PAGE) COURTESY THE ARTS AT MARKS GARAGE

Saving the ARTS Two performance venues join forces to strengthen the art community in Chinatown. by James Charisma In late 2015, The ARTS at Marks Garage executive director Rich Richardson walked into Kumu Kahua Theatre managing director Donna Blanchard’s office with a dire predicament: if he couldn’t raise $9,000 dollars in five days, The ARTS would be forced to permanently close.

A community arts center and performance venue, income for The ARTS at Marks Garage came from arts and education grants, as well as revenue from regular workshops, plays, concerts and more than 12 major annual art exhibitions each year that Richardson managed as the theatre’s only full-time staff member. In 2015, two major grants that had regularly supported The ARTS were unable to continue and, despite other fundraising efforts, Richardson was running out of options.

Luckily, Blanchard knew how to help. Five years ago, Kumu Kahua Theatre was near closure itself after city and state funding had steadily diminished each year for SE PTE M B E R + OC TOB E R 2 0 1 6

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the theatre. Kumu’s board of directors made some vital changes to their infrastructure, which included hiring a new managing director.

Having moved from the Midwest, Blanchard previously worked in the theater and business sectors of Chicago and Indiana, with a specialty in creative marketing, grantwriting, and business strategy and management. With her help and a variety of changes to Kumu Kahua’s business model, the theatre was able to come back from the brink of closure.

“And, as the community insisted on the existence of Kumu Kahua Theatre, we are carrying the torch forward and creating a win/win situation with The ARTS,” Blanchard says.

Just like Kumu, The ARTS was previously supported by funds from the city and state. But while Kumu Kahua has had 45 years to establish a name and figure out how to reposition, 15-year-old The ARTS at Marks was slowing at a much faster pace.

Blanchard acted quickly. With approval from the Kumu Kahua board, she allocated a portion of Kumu’s marketing budget to help The ARTS meet their $9,000 due date deadline by the five day mark. She helped Richardson prepare grants that would bring The ARTS at Marks much-needed

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(THIS PAGE AND PREVIOUS) COURTESY KUMU KAHUA THEATRE

Kumu Kahua Theatre’s managing director Donna Blanchard, below, saw the benefit in partnering with The ARTS at Marks Garage, which was near closure if it couldn’t come up with $9,000.

funds for survival through the next few months, and the duo have begun working together to lay the financial foundation that will ideally lead to The ARTS at Marks’ preservation.

“The creativity of our alliance has captured the public’s imagination,” says Richardson. “It makes me feel more connected and supported of course, but also more artistic in the creation of a new system for supporting the arts.”

It may sound strange for one local theatre and arts center to be able to come to the aid of another, but Blanchard and Richardson know that, when it comes to Hawai‘i’s downtown/Chinatown neighborhood, they’re all in it together.

Kumu Kahua Theatre’s sponsorship of The ARTS at Marks Garage means further collaboration between two critically important local institutions, the opportunity for joint creative programming and a big step in fostering a stronger arts scene in Honolulu.

But the battle isn’t over. Kumu Kahua Theatre’s and The ARTS at Marks’ return from the verge of collapse doesn’t mean they’re not still counting on support from local sponsors and members of the community.

“Both organizations still need support and I hope the community recognizes that we are good stewards of their donations,” says Blanchard, who explains that grants and business support are what allow theatres and art centers to keep their prices reasonable.

Now more than ever, patronage, donations and funding are needed to help ensure that these theatres — and their exciting new collaboration — doesn’t go to waste or disappear. Both Kumu Kahua and The ARTS at Marks are still facing an unknown future, but today, they do so together.✽

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M A U K A T O M AK AI

Keiki Competition Annual ‘ūkulele contest draws budding talent.

Like his dad George Jr., Keoki Kahumoku is passionate about music.

A fifth-generation slack key guitarist, the Maui native has been inspiring keiki since becoming an ‘ūkulele instructor at King Kekaulike when the high school first opened in 1995. Back then, the “jumping flea” had yet to receive its celebrity status and still considered by many as a “toy.”

“There was no Jake yet; he was still part of the group Pure Heart at the time,” Kahumoku recalls.

“But the ‘ūkulele was gaining in popularity.”

KEIKI ‘ŪKULELE CONTEST OCTOBER 15 Entries must be received by Wednesday, Oct. 5.

Entry forms will be available online at hulagrillkaanapali. com/ukulelecontest.

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by Gina Bailey

Pronounced ooh-kooleh-leh (not “you-koo-laylay”), this four-stringed relative of the guitar is related to the Portuguese cavaquinho. Brought to Hawai‘i in 1879 by immigrants from Madeira Island, the little instrument quickly caught on here. Hawai‘i’s king at that time, the well-traveled and sophisticated David Kalākaua, took a liking to the sound of the diminutive string instrument and had it incorporated into performances for the royal court. So rapid was its rise to popularity that within 10 years of its arrival in

the Islands, the ‘ūkulele became Hawai‘i’s most popular musical instrument. Over the years, the original Portuguese design evolved in Hawai‘i with a look and sound of its own, and the modern ‘ūkulele was born.

“When I started teaching, I got frustrated because the kids didn’t want to be in my class,” Kahumoku recalls. “It wasn’t just about teaching them how to play an instrument; it was about teaching them how to present themselves on stage. I wanted to show them that playing the ‘ūkulele could lead somewhere.”

With the support of restaurateur Peter Merriman and Hula Grill Kā‘anapali’s general manager Orrin Cross, Kahumoku launched this keiki ‘ūkulele contest.

The inaugural competition drew 30 individual contestants and nine group entries. It was a good start to what has become a popular family event that’s now in its 20th year.

“Just watching the kids have fun motivates me to keep this contest going,” Kahumoku notes. “They have this chance to shine and support each other; it’s camaraderie among these young musicians.” ✽

COURTESY HULA GRILL KA’ANAPALI

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I N S A ND O U T S

Not to Miss

A quick glance at events and celebrations during September and October.

Mark your calendars and enjoy an annual festival, a concert to remember, some tips on clean energy living and an opera about love and tragedy.

AND ... ACTION! November 3-13 Featuring the best of Pan-Pacific and international films, the Hawai‘i International Film Festival now marks its 36th year.

hiff.org

Say Aloha

THREE, TWO, ONE!

September 3-24 The month of September will celebrate the island’s cultural heritages with the 70th annual Aloha Festivals. This year’s theme is Treasured Memories, which will help tell the story of Hawai‘i’s rich history and culture. alohafestivals.com

December 3-31 Since 1985, the annual tradition of the Honolulu City Lights has attracted thousands of onlookers. Bring the whole family and check out Shaka Santa, Tutu Mele and the Electric Light Parade.

French Quarters

Exposed Elements

October 14-18 Before

the stage at the Neal S. Blaisdell Arena. In addition to

the word “bohemian”was

the group’s musical success over the course of four

dubbed a style trend and

decades, they’ve recently earned a Grammy Lifetime

headlined across today’s

Achievement Award. blaisdellcenter.com

September 27 Fans of Earth, Wind & Fire will definitely remember this night in September as they will take

fashion magazines, four young starving artists had made an attempt to live the shunned lifestyle.

NEVER FORGET

Hawai‘i Opera Theatre

December 7 Commemorating the 75th anniversary of the attack on Pearl Harbor, the Pacific Aviation Museum presents the Pearl Harbor Memorial Parade in Waikīkī.

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will tell its tale of love, art, individualism, poverty and tragedy in its rendition of La Bohème at the Neal S. Blaisdell Concert Hall. hawaiiopera.org |

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Be Green

October 1 Enjoy a day of live music, games, activities, contests, giveaways and prizes as the Hawaiian Electric Company presents its annual Clean Energy Fair at Kahala Mall near Macy’s wing. hawaiian electric.com

(CLOCKWISE FROM TOP) HAWAII TOURISM AUTHORITY (HTA)/TOR JOHNSON; COURTESY HAWAIIAN ELECTRIC COMPANY; ©PEARL HARBOR

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