Wailea Magazine, Issue 11; Fall-Winter, 2016-2017

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wintER 2016-2017 / ISSUE 11

wailea MAGAZINE

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WELCOME TO

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WINTER 2016-2017 / ISSUE 11

66 F E AT U R E S

26 The Art of Savvy Sipping

42 Art & Heart

60 On Fire

RAISING THE BAR ON COCKTAILS

NEW DIMENSIONS IN WOOD AND GLASS

BY HAINES WILKERSON

BY RICK CHATENEVER

A FIREKNIFE DANCER FINDS PEACE ON THE GREENS

PHOTOGRAPHY BY RACHEL OLSSON

PHOTOGRAPHY BY TONY NOVAK-CLIFFORD

BY GRADY TIMMONS

34 You Say ‘Ahi, I Say Mahimahi

46 Feather Weight

66 Crowning Glory

THE PRICELESS PLUMAGE OF OLD HAWAI‘I

A GUIDE FOR THE PISCEAN PALATE

PHOTOGRAPHY BY DANA EDMUNDS

FROM COCKTAILS TO DESSERT—IS THERE ANY THING SWEETER THAN MAUI GOLD?

BY CARLA TRACY

56 What’s in a Name?

PHOTOGRAPHY BY RACHEL OLSSON

A HAWAIIAN NAME IS A SPECIAL GIFT

BY ILIMA LOOMIS COMPOSITE BY JANE FREY

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BY ILIMA LOOMIS PHOTOGRAPHY BY RACHEL OLSSON

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CO N TEN T S

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76 D E PA R T M E N T S 6 Welcome Letter From Bud Pikrone

18 Faces of Wailea ALOHA IN ACTION RACHEL OLSSON

WHERE SHOPPING IS A MAJOR PURSUIT

PHOTOGRAPHY BY

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Contributors

72 Wailea Dining Guide

94 Fun in the Sun

GET TING AROUND WAILEA

FARE TO REMEMBER

MAUI’S ULTIMATE RECREATION

16 Wailea Hall of Fame

76 The Wailea Lifestyle

96 Aloha Moment

THE BUZZ ABOUT TOWN

BEAUTY AND THE BEACH

PHOTOGRAPHY BY

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Lei of the Land

BY CARLA TRACY

82 Shops, Galleries and More

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HAINES WILKERSON

ON THE COVER

Photographer Dana Edmunds went behind the scenes at the Bishop Museum to capture the feathered beauty of Hawai‘i’s extinct or endangered birds.

Genuine Hawaiian Koa Wood Watch Collection from $395

An incomparable collection of Hawaiian and Island lifestyle jewelry WAILEA The Shops at Wailea, Upper Level • Grand Wailea Resort KAANAPALI: Whalers Village • Hyatt Regency Maui LAHAINA: 858 Front Street, across from Bubba Gump • 744 Front Street, across from the seawall • Lahaina Cannery KAHULUI: Queen Ka‘ahumanu Center

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HAWAII’S BEST

People’s Choice Awards The Star Advertiser 2016

HAWAII MAGAZINE Readers’ Choice Award 2016

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ALOHA Summer is now behind us, yet memories linger of the

great activities and celebrations of the past, including the Maui Film Festival at Wailea. Our resort guests know that our consistently pleasing weather, activities and celebrations are among the gifts we enjoy year-round and remember for years to come.

While we look forward to the delights of the holidays, we are also buoyed by the annual arrival of the koholā, the beloved humpback whales that grace our waters from late fall to spring.

The sunsets peak in Wailea at this time of year and turn the shoreline walkway into an especially colorful gathering place. Romantic dinners beckon from a gracious lānai or any of the resort’s many exceptional restaurants. Soon festive lights will signal the holidays, and laughter, music and good cheer will resonate throughout the resort. At any time of year, you can count on something special happening in Wailea.

South Maui’s Wailea is a place where nature, the environment and modern amenities seamlessly coalesce. The sunrise over Haleakalā is brilliant, made even more special by the first sip of Maui coffee on a welcoming lānai. The waves at the shore are a kind of music, and the sand massages your feet.

These are just some of the pamperings Wailea brings to you.

You will also experience the warm spirit of aloha here. The rich traditions of the past, such as ‘ukulele, hula, surfing and paddleboarding, continue to flourish in Wailea today, and we take equal pride in our staff. Our employees embody the highest standards of attentiveness and hospitality and are deeply committed to serving you. We know we have something for everyone’s style and lifestyle.

We’re also committed to honoring our cultural wayfinders while we provide the luxuries and amenities of a contemporary island resort. While new discoveries await us every day, the past is vitally alive here. We hope your time in Wailea is joyful, and that your new memories, like a lei returning to the shore, will bring you back to our sunny coast soon. We invite you to take this magazine home with you and make it a part of those memories.

Mahalo nui loa for sharing your time with us here in Wailea.

MAGAZINE

where

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ADVERTISING & CIRCULATION

EDITORIAL

REGIONAL VICE PRESIDENT OF SALES

EDITOR

Courtney Fuhrmann ASSOCIATE PUBLISHER Glenn Kobayashi ACCOUNT MANAGERS Debbie De Mello, Wanda Garcia-Fetherston, Bob Kowal, Donna Kowalczyk CIRCULATION & MARKETING MANAGER Sidney Louie BUSINESS ADMINISTRATOR Miao Woo

Jocelyn Fujii

Margaret Martin Jane Frey ART DIRECTOR Teri Samuels DIRECTOR OF PHOTOGRAPHY Isaac Arjonilla WAILEA PHOTO EDITOR Rachel Olsson CONTRIBUTING WRITERS Rick Chatenever, Ilima Loomis, Grady Timmons, Carla Tracy, Haines Wilkerson CONTRIBUTING PHOTOGRAPHERS Dana Edmunds, Tony Novak-Clifford, Rachel Olsson SENIOR REGIONAL EDITORIAL DIRECTOR DESIGN DIRECTOR

WAILEA RESORT ASSOCIATION GENERAL MANAGER

Frank “Bud” Pikrone

WAILEA DESTINATION LIAISON

Kathleen Costello

MORRIS VISITOR PUBLICATIONS MVP | Executive

Donna W. Kessler VICE PRESIDENT OF OPERATIONS Angela E. Allen PRESIDENT

MVP | National Sales VICE PRESIDENT, NATIONAL SALES

Rick Mollineaux 202.463.4550

MVP | Production

Kris Miller PHOTO SCANNING/RETOUCH Jerry Hartman

PUBLICATION SERVICES DIRECTOR

MVP | Creative CHIEF CREATIVE OFFICER CREATIVE COORDINATOR

Haines Wilkerson Beverly Mandelblatt

MVP | Manufacturing & Technology DIRECTOR OF MANUFACTURING

Donald Horton Tony Thorne-Booth

TECHNICAL OPERATIONS MANAGER

MVP | Cartography & Circulation GENERAL MANAGER, WHERE MAPS

Christopher Huber Noreen Altieri

NATIONAL CIRCULATION COORDINATOR

E-mails for all of the above : Firstname.lastname@morris.com

where | HAWAII OFFICES 1833 Kalakaua Ave., Suite 810, Honolulu, HI 96815 ph 808.955.2378 fax 808.955.2379

MORRIS COMMUNICATIONS CHAIRMAN

William S. Morris III William S. Morris IV

PRESIDENT AND CEO

Kipa hou mai!

(Come visit again!)

Frank “Bud” Pikrone General Manager Wailea Resort Association For more information about Wailea Resort, please visit www.wailearesortassociation.com.

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Copyright 2016 by Morris Visitor Publications. All rights reserved. This publication may not be reproduced or transmitted in any form or by any means, in whole or in part, without the express prior written permission of the publisher. The publisher assumes no responsibility to any party for the content of any advertisement in this publication, including any errors and omissions therein. By placing an order for an advertisement, the advertiser agrees to indemnify the publisher against any claims relating to the advertisement. Printed in U.S.A. Wailea magazine is produced in cooperation with the Wailea Resort Association.

The Original Wave Collection

An incomparable collection of Hawaiian and Island lifestyle jewelry WAILEA The Shops at Wailea, Upper Level • Grand Wailea Resort KAANAPALI: Whalers Village • Hyatt Regency Maui LAHAINA: 858 Front Street, across from Bubba Gump • 744 Front Street, across from the seawall • Lahaina Cannery KAHULUI: Queen Ka‘ahumanu Center

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HAWAII’S BEST

People’s Choice Awards The Star Advertiser 2016

HAWAII MAGAZINE Readers’ Choice Award 2016

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CONTRIBUTORS

winner of a Society of Professional Journalism Award for long-form newspaper feature writing, she lives in Central Maui with her husband.

Rachel Olsson Faces of Wailea, p. 18; The Art of Savvy Sipping, p. 26; You Say ‘Ahi, I Say Mahimahi, p. 34; and Crowning Glory, p. 66 Rachel found her love of aloha working on Big Island coffee farms while on hiatus from Art Center in Pasadena, and recently moved to Maui’s north shore from Seattle.

Rachel specializes in shooting advertising and editorial fashion and food imagery for clients such as Nordstrom and Food & Wine, and also shoots weddings and portraiture.

has interviewed luminaries and moderated filmmaker panels for the Maui Film Festival since its inception. He writes a weekly newspaper column about Maui and teaches English at UH-Maui College.

member of Hawai‘i’s photographic and journalistic community.

Ilima Loomis Grady Timmons On Fire, p. 60 Grady Timmons, communications director for The Nature Conservancy of Hawai‘i, has written about Hawai‘i sports and other subjects for numerous local, national and international publications. He is the author of the award-winning book “Waikiki Beachboy,” as well as “A Century of Golf: O‘ahu Country Club,” published in 2007.

What’s in a Name?, p. 56; and Crowning Glory, p. 66 Ilima Loomis has written about sunspots, dark matter, popsicle chefs, pet psychics and more for publications such as Popular Science, National Geographic Traveler, Nature and Islands. She also authored an awardwinning book on Hawaiian cowboys.

She wrote about ‘olena for the April 2016 issue of this magazine, for which she is a regular contributor.

Dana Edmunds

Carla Tracy Hall of Fame, p. 16; and You Say ‘Ahi, I Say Mahimahi, p. 34 As dining editor of The Maui News, Carla Tracy frequently judges food contests and is a familiar face at Maui events. A former Hawai‘i

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Feather Weight, p. 46 Dana began his career on Maui as a surf photographer. As a Hawai‘i-based commercial photographer, Dana shoots for various editorial, advertising and action-sports clients here in Hawai‘i and throughout the world.

He describes himself as “happily married, with two kids, a dog and a chicken.” He is a regular contributor to this magazine and a prominent

Rick Chatenever Art & Heart, p. 42 Award-winning journalist, Emmynominated scriptwriter and retired newspaper editor Rick Chatenever

Tony Novak-Clifford What’s in a Name?, p. 56 Calling the Island of Maui “home” for more than three decades, Tony Novak-Clifford has been producing award-winning advertising campaigns, editorial features and fine art imagery for clients worldwide. An avid traveller, Tony lives on the eastern slopes of Haleakalā, where he shares his home and studio with his wife of 32 years, a hyperactive Australian Shepherd and an indifferent Calico Cat.

LOCAL FLAVORS EXPRESSED THROUGH CULINARY INNOVATION Sharing food with the people you love is a big part of traditional Hawaiian culture, and our fresh restaurant Ka’ana Kitchen serves up some of Maui’s best dishes family style.

So grab your favorite humans, and share farm-to-table cuisine expertly prepared to stimulate your sense of adventure.

CALL US at +1 808 243 4750 to book your reservation.

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NAVIGATE

Lei of the Land GETTING AROUND WAILEA

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WAILEA is nestled on the leeward side of South Maui. Only 30 minutes from the Kahului Airport, just south of the town of Kīhei, Wailea is easily accessible by automobile. The main entrances to Wailea’s luxurious beachfront resorts are located along Wailea Alanui.

All of Wailea’s resorts, along with golf, tennis, dining and shopping, are within a few minutes’ drive of your resort or condominium. The 1.5-mile Coastal Walk affords easy access to the beachfront resorts.

During the winter months, the Wailea Coastal Walk provides the ideal location to watch the sun set into the Pacific Ocean. The sun melts into the tranquil waters, where paddlers, swimmers and sailboats are a festive sight and dolphins may leap into view.

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WAILEA RESORT MAP KEY

1 Fairmont Kea Lani 2 Four Seasons Resort Maui at Wailea 3 Grand Wailea 4 Ho`olei at Grand Wailea 5 Wailea Beach Marriott Resort & Spa 6 Hotel Wailea 7 Wailea Beach Villas 8 Wailea Elua Village 9 Palms at Wailea 10 Wailea Ekolu Village

11 12 13 14 15 16 17 18

Wailea Grand Champions Villas Wailea Ekahi Village The Shops at Wailea Wailea Town Center Wailea Gateway Center Wailea Tennis Club Wailea Blue Clubhouse Wailea Gold & Emerald Clubhouse 19 Andaz Maui at Wailea Resort 20 Wailea Residence Inn

Resort Hotels Condominiums Shopping Tennis Golf Courses Beaches Snorkeling Points of Interest Coastal Walk Beach Parking

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MAUI

Four Seasons Resort Maui at Wailea OAHU The Kahala Hotel, Halekulani

HAWAII Four Seasons Resort at Hualalai Mauna Kea Beach Hotel Mauna Lani Bay Hotel

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The Shops at Wailea (808) 891-8669 Kama‘ole Shopping Center (808) 879-3911 Front Street Lahaina (808) 667-2761 Lahaina Cannery Mall (808) 661-5542 Whalers Village (808) 891-3916

Cruise Grand Wailea (808) 874-3998 Cruise Whalers Village (808) 667-7774

BOUTIQUE ALOHA Boutique Aloha Paia (808) 579-9812

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Wailea Hall of Fame Once again, the stars were bright at Maui Film Festival at Wailea.

Morphing into former president LBJ in HBO’s “All the Way,” actor Bryan Cranston received the male Navigator Award. He’s best known as Walter White on the AMC drama “Breaking Bad” and recently won Oscar and Golden Globe nods in “Trumbo.”

“It’s not often that an actor with the depth, wisdom and range of someone like Bryan Cranston comes along,” says Barry Rivers, MFF founder and co-director. “But when they do, it’s undeniably exciting and a joy to watch.”

Viola Davis was the Navigator Award’s female recipient. “Davis not only has the talent to deliver when the opportunity knocks, but also has the determination, drive and work ethic to steer her way through any project with empathy, compassion and grace,” raves Rivers.

Wyatt Russell and Kelly Rohrbach were honored as Rising Stars during the festival. Wyatt is the son of Goldie Hawn, who delighted fans at the festival’s opening reception, and Kurt Russell. Wyatt brought actress-girlfriend Meredith Hagner, whom he met while filming “Folk Hero & Funny Guy.” Just like his parents, the couple fell in love on the set.

He may not shoot hoops, but Michael B. Jordan’s roles in “Fruitvale Station” and “Creed” are slam dunks for sure. “Jordan knocked me out!” exclaims Rivers. “Viewed alongside his other exemplary performances, on screens large and small, it is clear that Michael is talented beyond words.”

English actor Tom Felton, star of the “Harry Potter” and “Planet of the Apes” films, also attended. Since its inception, Maui Film Festival has honored stars ranging from Laura Dern to Claire Danes to Adam Driver and Clint Eastwood, among many others.

And speaking of stars, the stars of the wine world keep coming to Wailea. Spago hosted the Viva Vino Italiano Food & Wine Experience, and Italy’s top producers flew in to showcase their best vintages.

Paula Ferraro of Bele Casel in Veneto was joined by Luigi Perroni of La Fiorita in Montalcino; Carla Bocchio of Andrea Oberto of Piedmont; Paulo de Marchi of Isole e Olena, Tuscany; Sergio and

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By Carla Tracy

Sebastiano Mottura of Sergio Mottura in Lazio; and Lucio Vignalta of Veneto. Wow! That’s a lotta vino power.

Croatian Winemaker Ivo Jeramaz of acclaimed Grgich Hills in Napa Valley presented a wine dinner at Fairmont Kea Lani. His uncle, Mike Grgich, won the famous 1976 Judgment of Paris wine tasting.

Speaking of great food and wine, turn your radar on high alert for Grand Wailea’s own team. “Search Hawai‘i: Where Food Meets Culture” has nabbed a 2016 Emmy Award. Hosts are Chef de Cuisine Michael Lofaro and Hawaiian Cultural Ambassador Kainoa Horcajo. Executive producer is Yvonne Biegel, Grand’s director of public relations and marketing. Speaking of the Grand, Katy Perry rocked the oceanfront house for the SAP conference and enjoyed vacationing with boyfriend and actor Orlando Bloom here. Chaka Kahn and Sarah Vaughan also did stellar convention performances here.

Voice stars in the animated “Angry Birds,” Jason Sudeikis, Maya Rudolph and Josh Gad promoted their film at a Four Seasons Resort Maui junket. Producers John Cohen and Catherine Winder led the event, which featured snorkeling, a Hawaiian lū‘au and anger-management yoga.

Actress Katie Cassidy of “The Arrow” and “Gossip Girl” TV shows dined at Nick’s Fish Market, while slightly mauka, new resident rock star Brian Yano settled in at the helm of The Shops at Wailea. Remember that name, because you’ll keep hearing a lot more of it; Yano is the person who brings stellar talent to The Shops and attracts top-drawer shops and restaurants.

In the ever-expanding foodie realm, Roy Yamaguchi’s Humble Kitchen is poised to fling open its doors at the Wailea Beach Marriott. Now here’s a chef who redefines cuisine with every new restaurant he opens.

Spotted over at Mulligan’s on the Blue Irish pub were Nile Rodgers, who wrote and sang the hit song “Freak Out,” and Iron Maiden guitarist Dave Murray. This season, the stars, events and weather prove, yet again, that Wailea has it all.

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Faces OF WA I L E A

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Nothing says aloha like a smiling face.

Surroundings, weather and lei do their part to extend hospitality, but the ultimate expression of welcome is always the smile of aloha.

Photography by RACHEL OLSSON

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Along the walkways, around every corner, on the beach and everywhere, the faces of Wailea say it all.

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Savvy Sipping T H E A RT O F

RAISING THE BAR ON COCKTAILS FOR SOME OF US the steam-powered whine of a teakettle lacks a certain solace.

Instead, the mating call of the blender’s whirl, the pop of the Champagne cork and the rhythmic shake of martinis-in-the-making are the song of inspiration.

Tea possesses its own soothing attributes, but honestly, where is the sport in coloring hot water? All that tea-bag dipping and tea-ball bobbing, just to render tinted, flavored water? No, I prefer liquid artistry, the multisensory experience in which performance art meets liquid sculpture. And here in our island paradise, we raise the “bar” higher than most.

A proper cocktail is not a mere drink. When designed just so, it can float the imagination, light up the senses and warm the cockles of the heart. With proper management and a designated driver, they can even inspire. Thoughtfully crafted designer cocktails, such as those with lilikoi, starfruit and turmeric, are even rumored to offer healing properties, not to mention quality relaxation.

So grab your cocktail compass, and let’s get this party going.

By HAINES WILKERSON Photography by RACHEL OLSSON

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FOUR SEASONS LOBBY LOUNGE

Cucumber Green Tea Martini A tall seat at the bar is the perfect perch from which to watch the sun slip into the sea. In this celebrated cocktail, Pele’s fire is chilled with slices of cucumber and natural green tea, shaken into an icy blend and served in elegant stemware. Backlit at golden hour, with a rainbow of bottles aligning the bar, this illuminated beauty brings a sense of renewal.

1.5 oz Square One Cucumber Vodka .5 oz green tea .5 oz simple syrup .5 oz lime juice 6-8 cubes of fresh cucumber

Muddle simple syrup, lime juice and cucumber, then add vodka and green tea. Serve in a martini glass and garnish with 4 slices of fresh cucumber.

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K A P A B A R A N D G R IL L AT T H E MA RRIOT T

Plantation Margarita It’s a stroke of genius to marry the classic Margarita with the Plantation Iced Tea, the darling of Hawai‘i’s non-alcohol beverages. Top-shelf spirits and a vanilla-soaked pineapple wedge embody liquid synergy.

1.5 oz Grand Leyenda Reposado tequila .5 oz Cointreau 1 oz fresh lime juice 1 oz fresh pineapple juice .5 oz vanilla Grand Marnier float

Combine the first five ingredients, add ice, seal with a tin shaker and shake. Strain into a Collins glass of ice, add pineapple and a Grand Marnier float.

Kapa Signature Hawai‘i’s signature cocktail and the classic tiki meme make a dynamic statement in a glass. A house-made dark rum “foam float” tops the high-octane concoction.

For those expecting the requisite “booziness” of most tiki cocktails, the Kapa will not disappoint.

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1 oz Appleton Estate V/X Jamaican Rum .5 oz Smith & Cross Overproof Jamaican Rum .5 oz Clement Creole Shrubb .5 oz Orgeat .75 oz fresh lime juice dark rum float

Combine the first five ingredients and fill the glass with ice. Seal, shake and strain into a hurricane glass with ice. Top with foam float from a whip can or with dark rum, then garnish with a fresh orchid.

LE H UA L O U N G E AT T H E AN D A Z

Pimm’s Rangoon There is nothing quite like a refreshing, revitalizing pop of Pimm’s. Nick Connellan, food columnist for Broadsheet.com.au, notes the distinctive liqueur was “invented in 1823 by James Pimm,” who, from his oyster bar in London, served metal tankards of gin infused with juices, spices and tea. “This house favourite was named ‘No. 1 Cup,’ a wording that still appears on the Pimm’s label today,” he wrote. “It was Britain’s upper crust that made Pimm’s famous. Anywhere there was a tennis match, a croquet tournament, or yes, a horse race, thirsty toffs could be found putting away the rosy liqueur-like water.”

Here at the Andaz it’s a rosy picture indeed, prepared with a healthy infusion of strawberries, ginger, cucumber, mint and, of course, gin.

1 strawberry 4 cubes of cucumber 8 mint leaves .25 oz simple syrup .75 oz lemon juice .5 oz ginger syrup .5 oz Tanqueray gin 1.5 oz Pimm’s

PHOTO CREDIT GOTHAAM BOOK 5.5/9PT

Muddle strawberry, cucumber and mint leaves. Shake with cubes and strain. Top with 1 oz ginger ale and garnish with a mint sprig, cucumber wheel and slice of strawberry.

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T H E R E S TAU R A N T AT H O T E L WAIL E A

Lilikoi Vodka Cocktail From high upon the hillside, Hotel Wailea’s timeless lānai, with its sweeping ocean view, evokes Italy’s Amalfi coast, albeit with tropical trade winds. Fresh lilikoi, aromatic and pleasing, is the perfect partner to chilled vodka and lemon zest. Served in a Champagne glass, this touch of elegance welcomes the evening in a tradition known in Hawai‘i as pau hana. .5 oz lilikoi purée .5 oz orange juice .5 oz simple syrup 1.5 oz Pau Vodka 1 oz Lillet blanc lemon zest

PHOTO CREDIT GOTHAAM BOOK 5.5/9PT

Combine all ingredients in a cocktail mixing glass.

Shake. Strain into a “coupe” glass.

Add lemon peel garnish.

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LUANA MODERN PAU HANA AT FAI RMONT KEA LANI

The Training Room There’s something fabulous about fire, especially against the cool, white walls of the Fairmont Kea Lani, where this sultry drink evokes fitness and fun.

Flaming its way to fame, the Training Room is live theater captured in a glass.

From its fiery preparation to its chilled finale, this is a commanding cocktail.

1 oz Maker’s Mark .75 oz Cocchi Vermouth di Torino .5 oz Yellow Chartreuse 1 dash Angostura Bitters .25 oz simple syrup (1:1) absinthe

PHOTO CREDIT GOTHAAM BOOK 5.5/9PT

Combine all ingredients except the absinthe and stir for 10 seconds, until the cocktail is chilled. Coat the inside of the glass with absinthe and light on fire. Allow the absinthe to burn for approximately 5 seconds. Carefully add ice to the glass to douse the flame. Slowly pour the cocktail into the glass and serve as needed.

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BOT E RO L OUNGE AT T HE GRA ND WA IL E A

Guava Thyme Mule As we migrate to the artful surroundings of Botero Lounge in Grand Wailea’s central atrium, we discover new magic in the common Moscow Mule. In the voluptuous shadow of the Botero sculptures— brass, massive yet seemingly weightless as they frolic in the fountains— we delight in a new twist on an old favorite. Guava and thyme are the secret here, a novel touch that brings

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renewed purpose and a sense of well-being to this witty and classic cocktail. With copper cup in hand in this open-air space, the sipping is grand and the Maui sky’s the limit.

1.25 oz Stolichnaya Vodka .75 oz Orchid Guava Liqueur splash guava purée .75 oz fresh lime juice 2 thyme sprigs Stoli Ginger Beer

Muddle thyme with lime. Add purée and liquors, fill with ice and top with ginger beer. Add lime wheel, thyme sprig and candied ginger garnish to finish.

THE ICE AGE There is more to a proper cocktail than fine spirits and fresh local ingredients: It’s the ICE. One must chip away the old assumption that ice is just frozen water. Ice is art, frozen in time. Until it melts. And that reality must not be hastened by poor preparation. Did you know that ice, more often than not, is not sufficiently frozen? As master mixologist, author and cocktail guru Dale DeGroff notes, “The big problem for ice is actually with the new Japanese-made commercial machines that make ice quickly and drop it into a bin as soon as it’s made. Commercial ice is often just at the point of freezing, and melts faster than ice made at home, which makes for watery cocktails.” Shocking but true. For me, the artistry of a cocktail begins with a decisive rap upon a rough chunk of ice sculpted to fit the perfect glass. Like gentle rainwater on a Zen garden stone, the spirit is poured slowly over the ice. Graceful and lovely, quiet and soothing. If the ice is properly frozen, it will stay that way as we enjoy its liquid environment. A true connoisseur considers the ice—its function, clarity and sound, its gradual metamorphosis in the glass—as essential an ingredient as the spirit itself.

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A GUIDE FOR THE PISCEAN PALATE

You Say ‘Ahi, I Say Mahimahi

By CARLA TRACY Photography by RACHEL OLSSON

There’s no doubt

about it: Seafood makes the biggest splash on Maui menus. Fresh, glistening ‘ahi sashimi. Mild mahimahi sandwiches. Delicate bottom-fish snappers such as onaga and ‘ōpakapaka. Prized big-game billfish such as nairagi or a‘u. It’s not just deciding what to order, it’s what’s fresh, in season and sustainable.

Restaurateur/chef Peter Merriman of Monkeypod Kitchen (voted Best Restaurant on Maui) is dubbed the Pied Piper of Hawaii Regional Cuisine and is a pioneer in putting freshness and sustainability at the forefront.

“At Monkeypod Kitchen, our chefs only purchase day boat fish, which is fish caught on local boats that go out to sea and return on the same day,” Merriman explains. “Fresh fish is good, but day boat fish is better.” By “day boat fish” he means anything that is caught by trolling, which is the righteous, or pono, way to hook up.

Sink your teeth into Monkeypod Kitchen’s kiawe-grilled ‘ahi with jalapeño-mashed potatoes, soy-sesame and Maui-onion sauce; and organic macadamia-nut-crusted mahimahi with Maui-pineapple relish, organic brown rice and lemon beurre blanc.

Several Wailea chefs even catch their own fish—on motor boats, from shore and via free-diving and outrigger canoe.

“There really is no better satisfaction than serving your own fish,” says Chef consultant Brian Etheredge of The Restaurant at Hotel Wailea, who has supplied his restaurant with fresh catch for 12 years.

“You know from start to finish how the fish was cared for, and I believe greater pride and respect go into preparing the fish.”

Etheredge’s latest boat is called “Le Poisson Cru,” meaning “the raw fish.”

“The name is a play on one of my favorite ceviche dishes from French Polynesia, using lime, coconut and ‘ahi,” says Etheredge, who fishes once or twice a week and targets specific species every time. He often trolls through the night, ending up at the state buoys (FADS) by first light.

The FADS, or fishing aggregate devices, “typically hold fish if you are the first one there,” he says. “FADS are great, but the true prize, what we absolutely love to find, is something floating in the water.

Debris such as trees, nets, etc., can be adrift in the ocean for years, building small ecosystems underneath them that attract plankton, small bait fish and then, finally circling around the smaller fish, the large pelagic predators such as marlin, ‘ahi, ono and mahimahi.”

At the Restaurant at Hotel Wailea, Etheredge excels at crisp snapper with carrot butter and spiced lentils, accompanied by butternut-squash tortellini and celery-root purée. “We can use ‘ōpaka, onaga, uku or ehu for this dish,” he says, adding that the

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‘ōpakapaka and onaga are preferred because “they’re more tender, light and elegant than, say, uku.”

At Pita Paradise, John Arabatzis pilots an unnamed vessel with 24 years of commercial fishing under his belt. “He most often goes fishing by himself, acting as captain, deckhand and engineer,” says his wife, Christine. “Sometimes he goes with one of his seasoned fishing partners. Commercial fishing is a very serious career to him, as it is his livelihood.” He utilizes all of his catch at Pita Paradise.

“He fishes with hook and line with his fishing pole and reel, and also utilizes hand-lining techniques, usually targeting yellowfin tuna, big-eye tuna and mahimahi,” adds Christine. His favorite fish to chase is the large aku that run throughout the islands seasonally. One technique is to use the hand line for ‘ahi at night, similar to palu ‘ahi, the Hawaiian method of fishing from canoes with cord and stone.

His biggest catch to date is a 243.6-pound yellowfin tuna caught at an offshore buoy. He never takes more than he needs for his dishes, which include ‘ahi tartare, a raw ‘ahi appetizer with cucumber, tomatoes, onions, capers and spicy tzatziki sauce.

Grand Wailea’s waterman-chef Mike Lofaro (voted Best Chef on Maui by his peers) and Hawaiian cultural ambassador Kainoa

(This page) Chef consultant Brian Etheredge, shown in his kitchen at The Restaurant at Hotel Wailea, is an avid fisherman who prepares his own fresh catch.

(Opposite page) Crisp snapper with carrot butter and spiced lentils.

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(This page, clockwise from left) Pita Paradise Chef John Arabatzis with a yellowfin tuna; Tylun Pang with fresh monchong; Pang's monchong with lemongrass and coconut broth. (Opposite page) Arabatzis's fresh seared ‘ahi kabobs.

Horcajo fish, hunt, forage and gather delectables for the Ka Malama Dinner Series of Hawaiian feasts. The program is at Grand Wailea’s Humuhumunukunukuapua‘a restaurant, set in the middle of a million-gallon saltwater lagoon and named after Hawai‘i’s state fish.

Following the Hawaiian moon calendar, they paddle offshore in phosphorescent waters at midnight to catch mālolo (flying fish) and ‘ōpelu (mackerel). They cling to the rugged ocean cliffs like the ‘opihi they pick and present their bounty at the Ka Malama dinners quarterly in the resort’s Humu restaurant, as well as on the KHON-2 television series “Search Hawai‘i: Where Food Meets Culture.”

“Ka Malama means ‘the month,’ and it’s a play on the word ‘mālama,’ which means ‘to care for,’” says Yvonne Biegel, executive producer and public relations director of Grand Wailea. “The Hawaiian moon calendar (much like the Farmer’s Almanac in other cultures) is a part of the kaulana mahina calendar, which follows the cycles of the moon, earth, sun and stars and all natural phenomena.”

“The cycles outlined what work could be done and what foods could be gathered at what times and in what ways,” adds cultural ambassador Horcajo. “With regard to the ocean, the kaulana mahina follows the tides, limu growth, fish migration and spawning periods.”

“When we first began doing Ka Malama in March 2015, Kainoa and I agreed we would only take what we needed from healthy stocks, so an area would not be depleted,” adds Lofaro.

The Ka Malama menus have featured moi (Pacific threadfin), a fish once reserved only for Hawaiian royalty, or ali‘i. It’s served with hono-hono grass, spring cabbage, lardon and jus; and akule, or big-eye scad, served with ‘ulu, or breadfruit, baby turnip and green onion. Mark your moon calendar for November’s feast.

Beverly Gannon, chef-owner of Gannon’s A Pacific View restaurant in Wailea, has been called the “diva of Maui restaurants” for her global success, but she’s also quite the fisher gal. A regular guest on the “Let’s Go Fishing” show, she flies to Alaska with her husband, Joe Gannon, and recently traveled to Prince of Wales Island.

“We fly into Ketchikan on a float plane over the water. We go out on a skiff to the shrimp pots,” she says. “I’ve hooked up to a 180-pound halibut and caught rock cod and silver and koho salmon.

I flash-freeze everything and bring it back to my restaurants here.”

Meanwhile, she makes celebrity chef appearances all over the world.

“When I travel, they say, ‘We have great tuna, so no need to bring it with you,’” she continues. “But then I get there and it isn’t great. The fact is, you can’t get any better ‘ahi or mahimahi than in Hawai‘i. Those two fish are the best-selling items on the Gannon’s menu.” A winner on her menu is cashew-crusted fresh catch over coconut “forbidden rice,” laced with red-curry sauce.

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FRESH CATCH Because dining choices in Hawai‘i can be daunting for

“We use fresh white-meat fish, such as mahimahi, monchong or opah,” she says. Monchong, or pomfret, is delicious and can be anywhere from 4 to 25 pounds in size. Its texture is firm with a moderate flavor. Another fish with a high oil content, it is great for sauté or grill preparations.

One of her favorites is opah, or moonfish, firm in texture and rich in flavor, with three types of flesh in different colors (orange, pink, red) that turn white when cooked. “We crust our fish with a mixture of panko and cashews and sambal aioli,” she says. “We sauté the filet crust-side down first and then flip over to finish. It keeps it very moist and flavorful.”

Executive Chef Tylun Pang of Fairmont Kea Lani’s Kō started fishing before cooking. “Where I grew up on O‘ahu, it was an adventure for us to play in Nu‘uanu Stream to get ‘ōpae, or freshwater shrimp,” he reminisces. “We’d boil them in little Vienna Sausage cans. That’s what kids do.” Pang also rode his bicycle along the stream, cut bamboo, stopped at Kai Fishing Supply and “found enough money to get a hook.” His love of fishing has never waned.

“Today, I throw net with a passion and I love to go reef walking at night with a spear and a torch in my hands. I take my 22-yearold son. Throwing net is old school, not so invasive. If you get something you shouldn’t, then you just release it. Fishing makes me more in tune with the environment. It reflects how I buy and whom I buy from. We can all make a statement, we can make changes, be sustainable and make good choices.”

At Fairmont’s signature Kō restaurant, Pang simmers monchong with lemongrass and coconut broth with a sprinkling of whole farm tomatoes and baby bok choy with garlic-fried rice. “Mongchong is going off right now,” he says. “It’s a fish that comes from the depths where ‘ōpakapaka is running. You are what you eat, and they eat a good amount of lobster. It’s delicate and not overpowering, with a nice shellfish flavor.”

Morimoto Maui espouses the fresh-fish philosophy of worldfamous chef-owner Masaharu “Iron Chef ” Morimoto. Here, you may delight in wildly innovative seafood, such as the oyster “foie gras” with market oysters and uni (sea urchin) with teriyaki sauce; and whole-roasted lobster with garam masala, an Indian spice blend, and lemon crème fraîche.

“Our crispy whole fish, branzino, is deboned and served with a spicy tofu sauce and a green papaya and cilantro salad,” adds Executive Chef Greg Harrison. “Another favorite is the white fish carpaccio garnished with garlic purée, ginger and yuzu soy, served with kabosu-dressed mixed greens, hot oil and mitsuba.” The restaurant always uses the Kona kampachi, he added. Also gracing the menu are toro (fatty tuna) tartare with wasabi, nori paste and sour cream;

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fish lovers, here’s a brief guide to help you navigate seafood menus.

• ‘AHI The firm red yellowfin and big-eye tuna are popular as sashimi, sushi and in various cooked preparations.

Other types of tuna include aku (skipjack tuna) and tombo (albacore tuna).

• HĀPU‘UPU‘U Sea bass or grouper, a delicate, flaky white fish with a mild flavor.

• MAHIMAHI Yes, it’s dolphinfish, but it’s not dolphin. It’s a medium-textured fish with a mild flavor, a Maui favorite.

• MONCHONG Rising in popularity, this deep-sea, big-scale or sickle pomfret is oily, moist and mild, perfect for broiling.

• NAIRAGI Striped marlin is the most popular of all game fish.

It’s firm, meaty and full-bodied.

Other billfish include hebi, or spearfish; kajiki, or Pacfic blue marlin; and shutome, or broadbill swordfish.

• ONAGA Long-tailed red or long-tailed ruby snapper is a delicate white fish with a mild flavor.

• ONO Scombrid fish, also called wahoo. It’s a firm-textured white fish, extremely mild, that cooks fast.

• OPAH Moonfish, a large round fish with a semi-firm texture, extremely moist with a mild flavor.

• ‘ŌPAKAPAKA Crimson snapper, a moist fish with white meat, a delicate texture and a mild flavor, perfect for novice fish eaters.

• ULUA A tender, flaky shore fish with a mild flavor, a member of the giant trevally family along with its juvenile version, pāpio.

(This page) Executive Chef Craig Dryhurst from Four Seasons Maui displays a fresh seafood platter served at the Raw Bar at DUO, opposite page.

and yellowtail “pastrami” with togarashi (a Japanese chili pepper blend), gin crème fraîche and pickled tomato.

Over at Four Seasons Resort Maui at Wailea on Tuesday nights, a plethora of fresh Hawai‘i seafood glistens at the Raw Bar at DUO Steak & Seafood. “It turns out that DUO’s Raw Bar is our most popular seafood menu ‘item,’” says Executive Chef Craig Dryhurst.

“We feature everything from Moloka‘i prawns to Kona lobster tails to local-style poke. Guests who order the ‘endless catch’ may sample a wide range of local seafood and preparations.”

The chefs shuck oysters to order while you squeeze a lemon on Kona lobster chunks and dip it in a creamy brandy aioli. Crab claws, pokes and scallops in Peruvian-style ceviche gleam on ice in chilled glass drawers the color of aquamarine. It’s rawsome!

For seafood lovers, there’s Restaurant Week Wailea, November 6 to 12, with three-course, prix-fixe menus by award-winning chefs, at $29, $39 and $49 per person.

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PHOTO CREDIT GOTHAAM BOOK 5.5/9PT

Art & Heart HOW THREE MAUI ARTISTS BRING NEW DIMENSIONS TO WOOD AND GLASS

By Rick Chatenever Photography by Tony Novak-Clifford

Wood and glass. What could be more basic? They’re materials so present and essential in our daily lives they become invisible … until artists Sandra Bailey, Victor Holmes and Ditmar Hoerl bring them to our attention in ways we’ve never seen before.

Sandra Bailey displays the dramatic wood sculptures she creates with her husband, Victor Holmes, every Wednesday at the ongoing artists showcase at the Four Seasons Resort Maui at Wailea. The pieces are often large, but they are miraculously light. Some are hollowform vessels several feet tall, their walls a quarter-inch thick, the tiny openings at their necks no bigger than a wrist. Others are irregularly shaped bowls or voluptuous sculptures reminiscent of contour maps, jellyfish or flowers. The polished surfaces swirl with grain patterns and colors that become more alive and compelling the longer you look. What once were gnarly root balls now suggest undersea realms of rays, tiger sharks, mermaids and dolphins.

The Holmeses call what they do “Turning into Art.” “How big they start … and become something small,” says Sandra. The process might transform a 600- to 800-pound tree trunk into something weighing five pounds.

The works cure and take shape over years. At the end of a Makawao lane where the neighborhood turns into horse pastures, the artists perform a kind of alchemy. Sawdust coats the lathes, hand tools, heavy bars and fulcrums. Tiny chainsaws and other equipment dwell in dusky spaces, and huge chunks of koa, milo, cedar and Norfolk Pine evolve and are transformed.

A wood-cutter friend provides the lumber. The Holmeses save it from the landfill, transforming it into sought-after pieces that sell for thousands of dollars. They call it “treecycling.”

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HOW THREE MAUI ARTISTS BRING NEW DIMENSIONS TO WOOD AND GLASS

By RICK CHATENEVER

Photography by NAME TK

Sandra Bailey and Victor Holmes take dead trees and gnarly roots, cut and cure them and turn them into polished works of art.

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“I love being able to show emotion,” says Victor.

“You can see what is hidden, but through transparency it isn’t hidden anymore.”

(Above) Ditmar Hoerl finds mystery and beauty in his medium, glass.

(Opposite page) Hoerl’s sculptures of glass, metal and wood reflect the ironies of nature.

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Victor is self-taught, developing his techniques and processes through trial and error over 23 years. Sandra apprenticed for five years, sharpening tools, hollowing and sanding endlessly before completing her first original piece. Now it’s a creative collaboration: Victor works with the bigger pieces and Sandra some of the smaller ones, along with the marketing and selling.

This is magic in the making. Using a 60-pound bar and fulcrum, Victor transforms a stump into a giant urn, its walls barely thicker than paper. “A lot of these are closed on top so you’re basically turning blind,” he says. “You’re using calipers. You have to start and stop by feel. You could be working six feet away from the piece, feeling it through this six-foot bar.”

The imperfections—bugs, fungus and diseases that leave holes or scars in the wood—make their own contributions. So does spalting, the process that turns the wood blue.

“We’ve always liked the woods. We’re earthy people,” says Sandra.

“Mother Nature takes 100 years to make something so beautiful you don’t have to do much to it,” says Victor. “Sometimes you have to do a lot, and sometimes you don’t. You’ve got to look at the piece, see it, feel what it’s doing. It will speak to you, and tell you what to do …”

“If you’re listening,” adds Sandra.

He created them by pouring the first ladle of molten glass into a mold, then putting in the “tree,” then adding more molten glass. For other works he plunged a piece of plywood into the molten medium.

In the 1,700- to 1,800-degree heat, the wood burst into flame, trapping some of the carbon and creating bubbles in “an internal environment” that would become a glass block. He also used stainless steel to push blue pigment into molten glass to become “The Wave.”

In another hollow shell, he threaded and twisted raffia into something very organic looking and named the piece “The Womb.”

Born in Vienna, Hoerl moved to Maui when his chef-father got a job in a West Maui resort. He was always a creative kid, he says, and “it was idyllic growing up in Lahaina when it was just a quaint village.” Because his mother worked for an airline at the time—a time of cheap inter-island travel— he was able to discover the rest of the state at a young age.

The family bought a commercial laundry, he says, and “in the process of doing, building and repairing, I learned a lot about industrial materials and processes.” Once they sold the business, he returned to his sketchbooks and followed his dream.

Hoerl pursued his education at the renowned Pilchuck Glass School outside of Seattle. Eventually he turned a pond on the campus into the “blank canvas” for a series of large installations. The

DITMAR HOERL sometimes works with trees, too, except that he plants his in glass. “A lot of beautiful artwork is done with glass,” says the artist, sitting outside the Maui Arts & Cultural Center’s Schaefer International Gallery, where so many of his creations have been displayed. “Blowing, casting, slumping, fusing, stained glass … but what I really love is the transparency.

“That’s what makes it so unique— either an artist’s material or a utilitarian thing. If you have a glass sitting on a table you can see that beautiful wine inside it. For me, that’s where the mystery and the beauty are in the glass.”

For Schaefer Gallery’s 2013 “Finding the Forest” exhibit, he took a grove of tall, slender trees made of copper wire and encased them in stunning rectangular glass uprights a few inches to a side. This artistic feat defied physics, as they rose straight and tall without toppling.

shapes seemed to float on the surface, creating a dynamic in which the ever-changing water flow, wind and reflection became incorporated into the design. More recently, he cast more than 500 glass leaves and created a forest of stainless-steel trees in Taiwan.

Unlike solid sculpture, transparency allows the viewer to see within. Hoerl considers this physical quality of exposure a metaphor for the personal. “I love being able to show emotion,” he says. “You can see what is hidden, but through transparency it isn’t hidden anymore.

“Glass is a very unforgiving medium. In addition to being an artist, you also have to be a technician.”

But not everything can be controlled and demystified, he notes, and synergy is a part of the process. “There’s a little bit of the unknown in there. It’s a collaboration with the universe. The glass becomes a medium for visualizing it.”

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Feather Weight THE PRICELESS PLUMAGE OF OLD HAWAI‘I The uplands of Hawai‘i once rang with the music of elusive, gem-colored forest birds. Like lightning bolts of lava, they flitted through the canopies with slender, curved beaks to feed on the nectar of ‘ōhi‘a trees. The Hawaiians trapped them with the sticky resin of ‘ulu, the breadfruit, then used their feathers in kāhili, helmets, capes and other royal regalia. Today, with some species endangered or extinct, native feather artifacts are a celebration of beauty as well as a poignant reminder of Hawai‘i’s irretrievable past. These feathers, from the Bishop Museum, once belonged to Princess Ruth Ke‘elikolani, who lived in the mid-1800s.

Photography by DANA EDMUNDS

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B U N D L E S O F ‘ I ‘ I W I F E AT H E R S

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From the wispy undersides of the ‘o‘o or ‘o‘o ‘a‘a, Kaua‘i.

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PHOTO CREDIT OBJECTS COURTESY GOTHAAM OF THE BOOK BISHOP 5.5/9PT MUSEUM

B U N D L E S O F ‘ O ‘ O F E AT H E R S

However fetching Maui may appear from terra firma, there is nothing like the perspective of altitude. Suggestions of onyx, aquamarine, emerald and pearl appear in 3-D, and new possibilities emerge.

“We harbor dreams of liberation, of transcendence, but who are we kidding?” wrote A.O. Scott in The New York Times Magazine. “We can’t fly.

“And yet we do.”

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PHOTO CREDIT GOTHAAM BOOK 5.5/9PT

AERODYNAMICS Long silenced from its journey down the mountain, lava still exerts its power to create. From Ho‘okipa to La Perouse and beyond, salt, stone, sun and surf create continual shoreline alchemy.

‘ I ‘ I W I F E AT H E R S The i‘iwi, an upper canopy honeycreeper with a curved beak, was treasured for its fine vermilion plumage.

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RIBBON ROAD

PHOTO CREDIT GOTHAAM BOOK 5.5/9PT

The robust flanks of Haleakalā harbor hidden waterfalls, streams and lookouts. Many of them are along the Hāna Highway, appearing as graceful as a ribbon on the coast.

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‘ O ‘ O F E AT H E R S The ‘o‘o had brown feathers on its rump and upper tail.

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MOTION PICTURES

PHOTO CREDIT GOTHAAM BOOK 5.5/9PT

Stones rumble in the surf and red soil hints of fire along the North Maui shore, a fragment of the island’s 120 miles of coastline.

‘ I ‘ I W I F E AT H E R C A P E Sennit and feathers are woven into a cape.

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w Name?

What’s in a

From ‘A‘ala to Wainani, a Hawaiian name is a special gift.

e Wa i n a n i m e a n s beau

tifu

l wa te

r.

By ILIMA LOOMIS Composite by JANE FREY

T

he

nam

wainani

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The na

m e

‘A

al

‘

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‘A‘ala

Moving back to Hawai‘i after college, I had an important decision to make: What name should I use? When my teachers took roll call in elementary school, they called me by my first name, Anna.

As a teenager trying on a new identity, I began asking people to use my middle name, Ilima. In college on the East Coast, I went back to Anna again, figuring my English name would be easier for new friends to remember and

a

m

ea

ns

f ra g

r a n t f l o w e r.

pronounce. By the time I graduated and moved home, I was thoroughly confused. What should people call me now?

In the end, I made what I thought was a pragmatic decision. As a Caucasian woman starting my professional life and settling into a new community on a different island, I reasoned, introducing myself with a Hawaiian name would identify me as a local and help break the ice. Ilima I would be.

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i

Ilima is the name of the flower of O‘ahu.

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Leo O Maui, Namau‘u has seen many children with Hawaiian names pass through her program.

“There’s a lot more about what was the occasion of the child’s birth, what were the heavens doing, what was happening with the weather,” she says. “From what I’ve seen, I think there’s a lot more thought put into it. It isn’t just a translation of an English name, like Keoki or Leilani.” And where past generations tended to give children a Hawaiian middle name and an English first name, today that seems to be reversed. “Now the Hawaiian is the first name,” she says.

Long, multi-part names are also popular, reflecting the amount of thought and specificity today’s parents are putting into the decision, she says. That can present a challenge for teachers keeping track of busy pre-schoolers. “For the sake of being in the classroom, we take a snippet of that name,” she says. “It might be Hinaokalani, and we might just call that child Hina. If it sounds like a common name, that’s probably because it’s part of a longer name.”

While certain Western names might surge in popularity under the influence of celebrity or popular culture, “I don’t think Hawaiians have that,” Holt says. Instead, she says, Hawaiian names are timeless, not trendy. Names influenced by seasons or natural events might be repeated across generations, while ancestral names circle through families. Whether simple or esoteric, the important thing, she says, is that the name’s meaning is understood and significant to the family. “Why does a person have a particular name?” she says. “Why do you have the name Ilima? If you don’t know, yes, you need to go ask your mother.”

Holt’s question threw me off guard. I knew my own reasons for using the name Ilima, but I realized I didn’t actually know why my parents gave it to me. So I took her suggestion and went straight to the source.

“I wanted you to relate to your roots in Hawai‘i, and for people to know you were from here,” says my mom, Paula Loomis. “You were the second generation born in Hawai‘i, and I wanted you to have that identity.”

And I’m glad she did. Ilima is the flower of O‘ahu, the delicate yellow relative of the hibiscus that is strung by the hundreds into lei.

I may have chosen my Hawaiian name for pragmatic reasons, but 15 years later, it’s become an essential part of who I am. More than just a sense of pride and a sense of place, it’s given me my sense of self.

And why “Ilima” and not some other name? Her reasons were simple but meaningful. “I loved the name, and I always thought it was beautiful. And I liked the fact that it was the name of a lovely little native flower.

“Ironically,” she adds, “we never called you by that name, because we had a nickname for you.”

But that’s another story.

(Previous Spread, from left) Dana Edmunds; ©Tomas del amo/Pacific Stock. (This PAGE) Zach Pezzillo (2). (Opposite page) ©Stuart Soley

k

The name Kawaihua is the name for rainwater caught on leaves. it symbolizes pure water.

Whether it’s safe and familiar, like “Kai” or “Lani,” or a multi-syllable mouthful that carries deep and specific family significance, few would argue that having a Hawaiian name is a precious gift. Both musical and meaningful, a Hawaiian name publicly proclaims your ties to the Islands and forever marks you as someone who belongs to this special place. While Native Hawaiian parents might bestow a special name upon their child to affirm their heritage and cultural identity, many families new to the islands choose a name that honors and celebrates their newfound home.

But with so many beautiful words to choose from, how does one select the perfect Hawaiian name? Many parents decide to entrust such an important decision to an expert. “Oftentimes there is within a particular family someone known as name-giver—someone the family goes to to provide names,” says Hōkūlani Holt, director of the Ka Hikina O Ka Lā program at the University of Hawai‘i, Maui College. A name-giver should have detailed knowledge not only of the Hawaiian language and its nuances, but also cultural practices and belief systems, she says. When relatives have asked her to serve as name-giver for their children, Holt will often look first to the family’s history and select names from its genealogy. In other cases, she might think of words that evoke the season or significant events occurring around the time of the child’s birth. “Oftentimes, I will give the parents two or three suggestions, and I explain why,” she says. “Not only the translation of that name, but why that particular name for that particular child.”

Hōkūao Pellegrino wanted to choose a name with deep meaning for his first child. A land specialist for Kamehameha Schools, Pellegrino had grown up using his first name, Chris, but switched to his middle name after he began studying Hawaiian language and culture during his college years. “Hōkūao” means “morning star,” and his sisters’ Hawaiian names reference the sun and moon. “We were born in the ’60s and ’70s, so I always joke with my parents, ‘You just gave us hippie names,’” he laughs.

With no name-giver in their immediate family, Pellegrino and his wife, Alana, looked to their culture for guidance. With a shared passion for land, water, and growing kalo, or taro, the couple selected the name Kawaihua, which describes the rainwater and dew that collect in the leaf of a taro plant. “In essence, it’s considered pure or sacred water, because it never touches the ground,” he says.

“We have a deep sense of who we are as Hawaiians, and we both have a Hawaiian-language background, so we obviously dug deeper with this name.”

Pellegrino isn’t alone. Today’s parents seem intent on selecting a name that’s uniquely meaningful to their child and family, says Kili Namau‘u. As director of the Hawaiian-language pre-school Pūnana

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On Fire FIREKNIFE DANCER IFI SO‘O RENEWS HIS PASSION ON THE GREENS

By GRADY TIMMONS

(This page) So‘o finds golf as demanding and difficult to master as the fireknife. (Opposite page) Tools of the trade.

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Fifty-eight-year-old

Ifi So‘o is the lead mechanic at the Wailea Golf Club. But for more than four decades he had a second career as a fireknife dancer—a profession so daring it requires a dedication bordering on obsession.

So‘o wasn’t just any fireknife dancer, he was a three-time world champion who traveled internationally and performed at top Hawai‘i hotels and resorts, including Wailea. But three years ago, after suffering a pinched nerve in his shoulder, he heeded his doctor’s advice and called it quits, retiring at the age of 55.

People who live for the exhilaration of being on stage often do not adjust well to life offstage. So‘o is not one of those people. He is now enjoying life as a doting grandfather and a self-professed golf nut—a sport he pursues with the same dedication and passion that he brought to fireknife dancing.

“I love to golf,” says a man who once shot two-under-par 70 at Wailea’s demanding Gold Course. “When I go to sleep at night, I think about golf. When I wake up, I can’t wait to play. If I can play seven days a week, I will.”

So‘o’s job at Wailea begins at 4 a.m., so he’s pau work by one o’clock in the afternoon. Afterwards, if he doesn’t have to pick up his granddaughter from school, he heads straight for the golf course. On days when it rains and he can’t play, he goes home and hits coins off his carpet onto his bedroom wall—a practice that helps sharpen his skills but has come at a cost.

“I had to put a blanket on my wall to blunt the sound and hide the dents,” he admits. “I’ve already cracked one TV, the first big screen I owned. But I still do it when it rains. Late into the night, I can’t stop.”

Why is this former world fireknife champion so enamored with golf? Is it because the game provides the perfect antidote to a life spent performing 10-minute, death-defying acts? Perhaps. But So‘o offers up another explanation, noting that golf is equally difficult to master and requires a similar level of commitment and focus.

“After I became world fireknife champion, reporters would always ask me why I did it,” he says. “I told them it wasn’t about the money. I just like the challenge. And that’s what I like about golf.”

So‘o was born in Western Samoa, which is also the home of the fireknife dance, a modern adaptation of an ancient tradition known as ailao, in which a warrior demonstrated his battle prowess through “artful twirling, throwing, catching and dancing with a war club.”

Over time, the machete replaced the war club and the element of fire was added to the performance. Legend has it that in 1946 a Samoan knife dancer named Uluao “Freddie” Letuli was at a Shriner’s Convention in San Francisco.

After watching a Hindu fire eater and a young girl twirling lighted batons, he wrapped a towel around his knife, doused it with fuel and lit his knife on fire during his performance, giving birth to the fireknife dance as we now know it.

So‘o himself began “spinning” knives at the age of six, inspired by a fireknife dancer he saw in his local village. “When I was learning, I would wait until my father went to bed and then practice my moves in the dark,” he says. At age 10, he gave one of his first public performances at his school. Accustomed to the dark and fearing distractions, he did it blindfolded.

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Leaving his past behind has not been easy, says So‘o.

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Retired from fireknife dancing, he leads a much safer life playing golf.

In 1974, So‘o’s family moved to Auckland, New Zealand, where he continued to perform and won a competition to represent the South Pacific Islands at the 1978 Commonwealth Games in Canada. There he performed both machete and fireknife dances, preferring the latter, he says, because “it was cold in Canada and the fire kept my hands warm.”

After the Games, So‘o’s career took flight. He spent the next few years performing in Hawai‘i and Japan before joining Tihati Productions in Honolulu and accompanying them on a United Services Organization (USO) tour through Europe. In late 1986, while back in Waikīkī and working nightly at the Beachcomber and Moana hotels, he traveled to Maui to perform at a convention.

As So‘o tells it, he liked the island so much he requested a transfer, eventually receiving a two-year contract at the Hyatt Regency Maui Resort & Spa in Lahaina. From there he moved to the old Stouffers Wailea, then next door to the Maui Intercontinental (now the Wailea Beach Marriott Resort & Spa). Following a four-year run at the Grand Wailea, his career ended in 2013.

Not surprisingly, So‘o looks back on his days as a fireknife dancer with great pride. He was, after all, a three-time world champion, a feat he achieved in successive years between 1994 and 1996. That record has never been duplicated.

But being the best required tremendous discipline and sacrifice. Throughout his life, So‘o has never smoked a cigarette or consumed alcohol. When he was performing—and in his prime he did as many as six shows a day—he worked out daily at the gym and didn’t eat from 12 noon until he finished his last show at night. Cuts and burns were part of the job, the pain masked by the adrenaline rush of being on stage.

Once he began a performance, So‘o was in constant motion, twirling the fire-lit knives around his neck, behind his back and through his legs. If he slowed, it was to hold the burning knives on his feet or bring up the flame to his mouth and swallow it.

“People always asked me, ‘Is that real fire? Can’t you feel the heat?’” So‘o assured them that it was indeed real—and he had the scars to prove it, including one on his neck and another on his head that required 17 stiches.

Now that he’s retired, So‘o leads a much safer life playing golf, a sport he took up in 1998. At the time, he had been working as a Wailea mechanic for six years but had turned down all previous offers to take up golf. And then one day, it all changed: a coworker who was having a birthday invited him to play. “I decided to take a chance,” he says. “I went out and hit the ball and thought, ‘Wow, this feels so good.’ And I’ve never stopped since.”

Despite taking up the game at a relatively late age, So‘o’s expert hand-eye coordination has carried over to golf. So, too, have his mental focus and commitment to always try and improve. He danced professionally for over 40 years, he says, and every night when he went on stage he tried to do it better than the night before. He applies those same standards toward golf.

But leaving his past behind has not been easy.

“People from the Wailea hotels where I used to perform still ask me, ‘Ifi, are you ready to come back yet?’ I tell them, ‘No, that part of my life is over.’ I thank God for my talent and the time I spent dancing, but I enjoy playing golf now and I have my grandkids. And I think that’s more important.”

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Plus: great seasonal offers and multi-round specials mean you can play even more.

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Crowning Glory FROM COCKTAILS TO DESSERT– IS THERE ANYTHING SWEETER THAN PINEAPPLE?

By ILIMA LOOMIS Photography by RACHEL OLSSON 66

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Let’s face it:

and pineapple is an excellent source,” she says. Pineapple contains bromelain, an It’s not the most approachable fruit. enzyme that helps soften skin and has been used to reduce inflammation, she adds.

That sharp, prickly crown, that rough thorny skin—if it were an animal it would It’s also rich in vitamin C and amino acids that aid in skin cell and tissue repair. be reptilian, or perhaps something feral.

She cautions that pineapple may be too strong for people with sensitive skin, But it’s pineapple, Ananas comosus, and it’s one of the most useful fruits around. and that it should not be used on the delicate skin of the face. But she says it’s ideal I can’t seem to get enough of it. Over the course of a 35-year love affair with the for people who have dry patches and are looking for more aggressive exfoliation. sweet-tart fruit, I’ve tried it baked, roasted, candied, juiced, frozen and puréed. I’ve “It helps with resurfacing and retexturing,” she says. had it blended in salsas, fried in pancakes and sliced over ice cream. I’ve feasted on Pineapple is also used in fresh-pressed juices and smoothies at the Ka‘ana the fresh, acidic fruit until the inside of my mouth was tender and raw, and I’ve gone Kitchen juice bar and is a featured cocktail ingredient in the resort’s “beverage lab.” back for more. I’ve done everything short of slathering it all over my body.

James Shoemaker, principal bartender at The Cabanas at Hotel Wailea, incorAnd now, I’ve done that too. porated grilled pineapple into his original cocktail, The Goldfinger. It’s a tangy I was face-down on a massage table at the ‘Āwili Spa at the Andaz Maui at Wailea Resort, and a therapist was spooning cool pineapple purée onto my back. I wasn’t sure drink mixed with Maui’s Pau vodka, organic mint, Maui Meyer lemon juice, Upcountry honey, and ginger beer. what to expect when I booked an omakase exfoliation body treatment—the handAt the Fairmont Kea Lani, Maui Gold pineapples are used in a caramelized blended scrubs are built around a base of blended pineapple or other fruits—but as pineapple pudding cake. Pastry Chef Ricky De Boer the therapist massaged the sea-salt scrub into my shoulders and worked it down my simmers chunks of pineapple in brown sugar, then upper back, I melted. Between the grit of the salt crystals and the acid of the pineincorporates the reduction into the pudding before apple, I could almost feel the dry, rough skin sloughing off along with my worries. serving it inverted, similar to a flan. The browned Native to the American tropics, pineapple is a hardy perennial plant in the Bromeliad chunks of fruit are served as a compote. De Boer says family that has been cultivated in Hawai‘i since the early 1800s. Each spiky plant typically he usually reduces the amount of sweetener he uses produces a single, equally spiky fruit. While it was once a widely grown commercial crop when cooking with Maui Gold. “It’s definitely sweeter on O‘ahu, Lāna‘i and Maui, production declined precipitously in the 1990s and 2000s, than the other pineapples that you find, so I always and the Valley Isle’s major plantation, Maui Land & Pineapple Co., shuttered its agritake that into consideration,” he says. cultural operations on the last day of 2009. Just a few days later, a small group of former EXECUTIVE CHEF At the Four Seasons Resort Maui, “we have pineapML&P executives, determined to save pineapple on Maui, launched their own company CRAIG DRYHURST ple for breakfast, lunch and dinner,” says Executive Chef and took over 1,350 acres of Hāli‘imaile fields—a fraction of the acreage ML&P once Craig Dryhurst. Dishes featuring the local fruit include cultivated—and resumed farming operations with 69 former plantation workers. short ribs garnished with grilled pineapple, a HawaiianToday, Maui Gold Pineapple Co. sells around 750,000 cases of fresh pineapple style Reuben sandwich that uses soy-pineapple kimchee per year, with around 85 percent of the fruit consumed in Hawai‘i. The company in place of sauerkraut, and a pineapple “Carpaccio” also recently opened a flash-freezing operation and began exporting frozen pinedessert. The dessert, made with whole-roasted pineapple apple chunks to Japan. sliced thinly onto a plate, is served with coconut marsh“Pineapple is such a strong symbol of both Hawai‘i and hospitality,”says Darren mallow, red peppercorns and olive oil sorbet.

Strand, Maui Gold president. “It would be odd to me not to see pineapple growing Because it concentrates the fruit’s sugars, Dryhurst here on Maui.” If the company has a secret weapon, it might be the Maui Gold says roasting is one of his favorite ways to serve pinepineapple itself. The variety was developed in the 1970s by University of Hawai‘i apple, and it’s a preparation that’s easily done at home. scientists as a delicate, high-sugar fruit more suitable for fresh eating than the Simply skin the fruit and roast it whole in an oven on sturdy, high-acid varieties that were being grown for canning operations at the time. (Above) The Reuben sandwich at Four Seasons low heat. Baste it frequently with a sweet glaze, such as The company’s fields on the slopes of Haleakalā in Hāli‘imaile, in volcanic soil Maui uses soy-pineapple caramel flavored with cinnamon, star anise, vanilla or and at a slightly higher elevation than plantations in other locales, also gives it an kimchee in place of sauerkraut.

(Opposite) something spicy, like Szechuan peppercorns. “That’s edge. “The growing area is unique,” he says. “It’s warm and sunny today; we’ll From dessert to body where you can have a little bit of fun,” he says. “It cerprobably get a little rainfall tonight, and then it’ll cool down. It’s just perfect condiscrubs to aesthetic accents, tainly gets the creative juices flowing.” tions to grow a nice-tasting pineapple.” pineapple is useful in spas, restaurants and home But while Dryhurst loves playing with pineapple in High in dietary fiber and a good source of vitamin C and manganese, pineinteriors. With natural enhis kitchen, he finds that many of his customers crave apples are a tasty and sensible part of a healthy diet. They’re also good for the skin, zymes and sugars, the fruit the simplest preparation. And in the end, says Dryhurst, notes Teresa Blackwell, apothecary consultant for the ‘Āwili Spa. “Alpha hydroxy makes a powerful exfoliant “When people come to Maui, they just want it plain.” acids help with exfoliation to relieve dullness and dryness from dead skin cells, as well as a dessert.

“We have pineapple for breakfast, lunch and dinner.”

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DIY PINEAPPLE SCRUB To make a pineapple scrub at home, Teresa Blackwell, apothecary consultant at the Andaz Maui at Wailea Resort Spa, recommends using fresh fruit, cutting it into chunks and blending until perfectly smooth. Add sugar or salt to create the desired level of coarseness, then stir in a little oil to help the product glide over the skin.

Blackwell notes that pineapple shouldn’t be used on the delicate skin of the face.

Customize your blend with these kitchen cupboard add-ons: • Honey for hydration • Cinnamon, a natural anti-inflammatory, to promote healthy circulation • Poppy seeds for enhanced exfoliation

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WINE & DINE

AMA Bar & Grill

Humble Kitchen

by Roy Yamaguchi

Monkeypod Kitchen

Fairmont Kea Lani

808.875.4100 / Hawai‘i Modern

Wailea Beach Marriott

808.891.2322 / Handcrafted

Bistro Molokini

Morimoto Maui

Grand Wailea

Humuhumunukunukuapua‘a

Andaz Maui at Wailea Resort

808.875.1234 / Island Cuisine

Grand Wailea

808.243.4766 / Japanese

Botero Lounge

808.875.1234 / Pacific Rim

Mulligans on the Blue

Grand Wailea

Island Gourmet Markets

100 Kaukahi St.

808.875.1234 / Cocktails

The Shops at Wailea

808.874.1131 / Irish/American

Bumbye Beach Bar

808.874.5055 / Deli/Sushi/Market

Andaz Maui at Wailea Resort

Ka‘ana Kitchen

808.573.1234 / Cocktails

Andaz Maui at Wailea Resort

Café Kula Marketplace

808.573.1234 / Hawai‘i Regional

Nick’s Fishmarket Maui Fairmont Kea Lani

808.879.7224 / Modern/Seafood

The Pint & Cork

Grand Wailea

Kapa Bar & Grill

The Shops at Wailea

808.875.1234 / Gourmet Deli

Wailea Beach Marriott

808.879.2337 / Gastropub

Caffé Ciao Bakery & Deli

808.879.1922 / American/Pacific Rim

Kō

Wailea Gateway Center

808.875.4100 / Gourmet Deli

Fairmont Kea Lani

808.879.7177 / Mediterranean

Cheeseburger Grille & Tap Room

Lappert’s Hawaii

The Restaurant at Hotel Wailea

The Shops at Wailea

The Shops at Wailea

Hotel Wailea

808.874.8990 / American

808.879.1711 / Ice Cream

808.879.2224 / Italian/French

The Coffee Bean & Tea Leaf

Lehua Lounge

Ruth’s Chris Steak House

The Shops at Wailea

Andaz Maui at Wailea Resort

The Shops at Wailea

808.891.2045 / Coffee/Pastries

808.573.1234 / Cocktails

808.874.8880 / Steaks/Seafood

DUO

Lobby Lounge

Spago

Four Seasons Resort

Four Seasons Resort

Four Seasons Resort

808.874.8000 / Steak/Seafood

808.874.8000 / Cocktails

808.879.2999 / Pacific Rim

Fabiani's Wailea

Longhi's

Starbucks

Wailea Gateway Center

The Shops at Wailea

Wailea Beach Marriott

808.874.1234 / Pizza/Pasta

808.891.8883 / Mediterranean

808.874.7981 / Coffee Shop

Ferraro’s Bar e Ristorante

Luana

Subway

Four Seasons Resort

Fairmont Kea Lani

Wailea Gateway Center

808.874.8000 / Italian

808.875.4100 / Cocktails

808.875.7827 / Sandwich/Deli

Gannon's

Manoli's Pizza Company

Te Au Moana

Wailea Gold Course

100 Wailea Ike Drive

Wailea Beach Marriott

808.875.8080 / Hawai‘i Regional

808.874.7499 / Italian

877.827.2740 / Lu‘au Show

Grand Dining Room Maui

The Market

Tommy Bahama

Grand Wailea

Wailea Gateway Center

The Shops at Wailea

808.875.1234 / American

808.879.2433 / Gourmet Pantry

Honolulu Coffee Co.

Matteo’s Osteria

The Shops at Wailea

Wailea Town Center

Volcano Grill & Bar

808.875.6630 / Coffee Shop

808.891.8466 / Italian

Grand Wailea

Honua‘ula Lu‘au

Mokapu Market Andaz Maui at Wailea Resort

Whalers General Store

808.875.7710 / Lu‘au Show

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808.875.2210 / Plantation Era

808.573.1234 / Snacks

Twice a year, in November and May, participating restaurants throughout Wailea Resort offer their finest cuisine in remarkable three-course, prix-fixe menus for just $29, $39 or $49 per person. Restaurant Week takes place November 6-12, 2016.

For details, menus and more information, visit www.restaurantweekwailea.com.

Pita Paradise

Fairmont Kea Lani

Grand Wailea

Opening fall of 2016

Wailea Gateway Center

808.875.9983 / American/ Caribbean

808.875.1234 / American The Shops at Wailea

808.891.2039 / Deli

©Tetra Images/getty images

Wailea Guide

Restaurant Week Wailea

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THE WAILEA LIFESTYLE

Beauty and the Beach “WHAT IS A LIFESTYLE?” you may ask. If it’s the way in which a person or community lives, you could say that life is good in Wailea. There’s 82-degree weather on average. There are 1,500 acres of space. Wailea Resort stretches from north to south and mauka to makai with many avenues to fitness, fine dining, golf, tennis and ocean exploration.

Hotels, villas, condos, vacation rentals and town homes offer a lifestyle of luxury, wellness and convenience. Within minutes of any Wailea residence or room, there are shops, spas, restaurants and the full range of social, cultural and recreational amenities.

Three 18-hole championship golf courses, the Emerald, Gold and Blue, are magnets for golfers. For tennis buffs, the Wailea Tennis Club attracts worldrenowned pros and events to its 11 courts. And for ocean lovers, swimming, snorkeling, shore-diving, kayaking and stand-up paddling are among the splashy watersports year-round.

Andaz Maui at Wailea Resort

The Shops at Wailea

www.andazmaui.com

www.shopsatwailea.com

Destination Residences Hawaii

Wailea Beach Marriott Resort & Spa

www.drhmaui.com

www.waileamarriott.com

Fairmont Kea Lani

Wailea Gateway Center

www.fairmont.com/kealani

www.keanpropertieshawaii.com

Four Seasons Resort Maui at Wailea

Wailea Golf Club

www.fourseasons.com/maui

www.waileagolf.com

Grand Wailea

Wailea Resort Association

www.grandwailea.com

www.wailearesortassociation.com

Hotel Wailea

Wailea Tennis Club

www.hotelwailea.com

www.waileatennis.com

Residence Inn Maui at Wailea

Wailea Town Center

ResidenceInnMauiWailea.com

www.waileatowncenter.info/#

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WAILEA RESORT

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From sunrise to sunset on the coastal path, familiar faces greet each other while swimmers and snorkelers take to their backyard ocean.

Romance is a given in Wailea, which is why it’s popular for weddings, bridal parties and honeymoons. Multigenerational families find comfort in the villas and homes, and single travelers are equally content on their Wailea getaway.

The resort is thoughtfully designed, highlighting the best features of the South Shore with an environment and services that foster well-being.

The five white-sand beaches stretch along a mile-and-a-half (three miles roundtrip) of shoreline. From sunrise to sunset on the coastal path, familiar faces greet each other while kayakers, paddlers, swimmers and snorkelers celebrate their backyard ocean.

In the winter, humpback whales are seen and welcomed like old friends.

Such spacious surroundings offer ample room for much more than recreation.

Shopping is an art form here, and so is dining. Wailea’s chefs are world-renowned for their innovative use of fresh local ingredients from upcountry farms and the

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surrounding ocean, and many of the dining rooms have ocean views.

Indoors and outdoors, private pools and workout rooms are a personalized path to wellness. The resort spas, ranging from grand to intimate, are acclaimed the world over, with programs in tai chi, yoga, aerobics, nutrition and the full range of massage and treatment options. The location—on the south shore, with views of offshore islands and the West Maui Mountains—figures prominently in the resort’s success.

Whether it’s a 5,000-square-foot residence with a million-dollar view or a 900square-foot condo with the same extraordinary vista, Wailea is awash in beauty.

Thoughtful service, 360-degree views, a welcoming ocean, abundant recreation, and luxury amenities in multiple forms of accommodations and residences—there is no better way to live.

(FROM LEFT) ©Chad Ehlers/Alamy Stock Photo; ©John De Mello/Alamy Stock Photo

THE WAILEA LIFESTYLE

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SHOPPING

South Maui’s Shopping Oasis Expect fun, adventure and discovery at TSAW

Some people regard shopping as a necessary pursuit, others as recreation, still others as an art form. The carefully curated boutiques and restaurants on Maui’s South Shore offer all these pleasures in a single destination. Boutiques and restaurants don’t miss a turn in their wide-ranging offerings; from gifts to beachgoing necessities to art and fashion extravagances, the retail world is thriving.

The new manager, Brian Yano, brings his spirited vision, a bolt of energy and years of experience to TSAW. And with the new gastropub, The Pint & Cork, adding to the dining choices, there are many reasons to celebrate. Shops, galleries, restaurants, a gourmet coffee house and an ice cream shop continue to draw the faithful at The Shops at Wailea, where the Island Gourmet Market at the northern end of the complex is an added convenience. The fresh local produce, gift items, deli, wines and full range of comestibles are an essential part of the Wailea lifestyle.

More than 70 shops, restaurants and galleries have made this South Maui’s preferred shopping destination. Located between Grand Wailea and Wailea Beach Marriott Resort & Spa, it’s a sweep of global high-fashion giants, casual family-owned businesses and island-oriented retailers with all the necessities for beach, picnic or villa. You can dine, shop for art, pamper yourself with a new wardrobe or tuck into a freshly baked waffle cone. There are pasta, ice cream, steaks, designer coffee and long, generous happy hours, and the palm trees and benches invite lingering. (Continued on page 84)

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THE SHOPS AT WAILEA

The Shops at Wailea

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SHOPPING

(Continued from page 82) With shopping, dining, art, crafts and the spirit of leisure in a single destination, this is one of Maui’s most memorable pleasures.

3750 Wailea Alanui, 808.891.6770, TheShopsAtWailea.com, @ShopsAtWailea on Twitter.

Open daily 9:30 a.m. to 9 p.m.

Slightly mauka from the shoreline and on the flanks of Maui’s great mountain, Wailea Gateway Center offers unique peeks of the ocean, the West Maui Mountains and the massiveness of Haleakalā. Both a convenience and a luxury, it’s a pivot point for Wailea and a gateway to points beyond.

Carefully selected boutiques and artisanal shops proffer rare wines and gourmet items, a boon for entertainment-minded homeowners and guests. Those in search of epicurean finds and special treasures will find the center’s shops and services tailor-made for the resort lifestyle.

The two-story Gateway offers many good things: clothing, coffee and pastries, a day spa, designer chocolates, beachwear and sailing adventures on the high seas. For dining, the choices are diverse: pizza and sandwiches, Greek and Mediterranean fare and Hawai‘i Regional Cuisine. Take-out foods are the ultimate convenience for those on the move, while Monkeypod Kitchen’s farm-to-table offerings are among the dining highlights of the island. For those seeking a new home in a superb resort community, stop in at one of the real estate professionals’ offices at the center for your convenience.

Wailea Gateway Place, at the intersection of Pi‘ilani Highway and Wailea Ike Drive.

WAILEA TOWN CENTER

Wailea Gateway Center

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The Wailea Town Center offers a range of services and hidden treasures at the center of Wailea. Here you’ll find a full-service bank, a flower boutique, medical facilities, and a gourmet wine shop to fill your cellar or for special sunset gatherings. There’s even a gym to prepare you for Wailea’s renowned recreational activities. For a special dining experience, Matteo’s Osteria is bound to please.

Wailea Town Center, north on Ike Place off Ike Drive just above Wailea Alanui.

(from left) ©RACHEL OLSSON; ©Mateusz Gzik/shutterstock

WAILEA GATEWAY CENTER

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Build Your Dream Home!

THERIDGEATWAILEA.COM Home Design and Architect by Arquitectura LLC

Why buy someone else’s Dream, when you can build your own?

Lots starting at $1,350,000 New home construction happening now at The Ridge: This Enclave of 9 premium half acre home sites, with spectacular ocean and outer island views is located at the highest elevations within The Wailea Resort. The Ridge at Wailea offers sweeping vistas….An ideal locale to create your legacy Hawaii retreat and Build Your Dream Home!

Bradley S. MacArthur Principal Broker, Owner Direct: 808.357.5000

The Shops at Wailea ~ 3750 Wailes Alanui Dr., Ste B16 | Wailea, Maui, HI 96753 | Email: Brad@WaileaRealty.com

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VV

PUB Clie AD: Trim Col Ble DUE

COME FOR THE FOOD. STAY FOR THE VIEWS.

Michael Lofaro named “Chef of the Year” 2016 ‘Aipono Awards Maui’s most romantic sunsets and freshest seafood.

RESERVATIONS: (808) 875-1234 3850 Wailea Alanui, Wailea, HI 96753 www.grandwailea.com | @grandwailea

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SHOPPING

Andaz Maui at Wailea Resort

Fairmont Kea Lani

3550 Wailea Alanui 808.573.1234

4100 Wailea Alanui 808.875.4100

‘ÄWILI SPA AND SALON

CAFFE CIAO BAKERY & DELI

Along with custom-blended scrubs, lotions, oils and body butters, the spa boutique includes fashions by local designers.

This is a one-stop-shop for tasty treats and foodie gifts, from gourmet madeon-Maui food products to a wide variety of unique souvenirs, including specialty kitchen items and signature Kea Lani jams, teas and condiments.

From prepared foods to go, to deluxe pastries, chocolates and wines, it’s an epicurean oasis.

MOKAPU MARKET

Prepared takeaway foods include pastries, paninis, pizza, gelato and locally crafted beverages, all in a 24-hour convenience store with style.

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The boutique’s thoughtful selection of women’s, men’s and children’s products is designed to meet wide-ranging resort needs. Favorite and familiar designers share their exclusive offerings,

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and newly discovered brands make a splashy entrance.

Four Seasons Resort Maui at Wailea

WILLOW STREAM SPA

3900 Wailea Alanui 808.874.8000

Recently voted Hawai‘i’s top spa by Travel + Leisure magazine for the second year, the state-of-the-art, 9,000-square-foot spa includes a retail boutique with Jane Iredale mineralbased cosmetics, Strange Invisible Perfumes, Smith & Cult, OPI nail polish, Shu Uemura Art of Hair and the luxury skincare of Kerstin Florian.

NuFace and Light Stim devices are standouts in cosmetic technology, and there’s a selection of locally made jewelry, activewear and loungewear.

22 KNOTS

Fine jewelry, high-end fashion and beach-to-evening style make a strong sartorial statement here, with iconic labels—Missoni, Lanvin, Pucci included.

CABANA

Chic, comfortable and exclusive printed tees, rash guards by James Perse and designer beachwear with flair are among the boutique’s finds. Shoes, accessories and apparel are included in this well-thought-out selection for men, women and kids.

(FROM LEFT) ©Mateusz Gzik/shutterstock; ©robert deutschman; ©Subbotina Anna/shutterstock

Shops, Galleries and More

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SHOPPING

ARTFUL LIVING Maui talent is thriving Artists from around the island gather in the lobby and atrium areas of The Four Seasons Resort Maui, The Wailea Beach Marriott Resort & Spa, Grand Wailea, Andaz Maui at Wailea Resort and Fairmont Kea Lani for seasonal and weekly art fairs. At these events, Maui artists and craftsmen set up their displays and booths in easily accessible areas for a firsthand look at the island’s offerings. For schedules and more information, call the resorts’ concierges.

BEACH & POOL STORE

808.874.5800 Luxury gems, diamonds and unique designs are the signature of Hildgund’s, long considered one of Hawai‘i’s premier jewelers.

Water toys, hats, sun shirts, waterproof cameras and tanning lotions are included in the large selection of sunfriendly supplies.

CRUISE BOUTIQUE

Travel essentials—sundries, logowear, snacks and gift ideas—are covered in this thoughtful, colorful selection.

The finest swimwear selection in Hawai‘i offers 18 brands, including Seafolly, Letarte and Maaji and Profile

by Gottex. And the sizes? Zero to 18.

TOWN AND COUNTRY MAUI, INC.

GRAND IMAGE BOUTIQUE

808.875.8822 Here’s where you’ll find fragrant, fresh and exotic blooms and arrangements, suitable for any occasion.

Spa Grande’s skincare products, therapeutic massage oils, elixirs and activewear fill yoga, fitness and beauty needs.

Maui’s own ‘Ala Lani and Island Essence lines are among the spa products.

PORTS

The Grand Wailea Shops and Galleries 3850 Wailea Alanui 808.875.1234

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GRAND JEWELS OF WAILEA

The estate, vintage, rare and highfashion finds include diamond, platinum and 18k-gold jewelry, as well

as one-of-a-kind pieces by Norman Silverman Diamonds, Inc. KI‘I GALLERY

Among the brillliant treasures of this long-standing, respected Maui gallery are handmade jewelry, handblown art glass and luminous, multicolored South Seas pearls.

NA HOKU

Exotic and elegant Na Hoku jewelry is inspired by the beauty and traditions of the Islands. Many of the intricately crafted pieces are enriched with Tahitian, Akoya or freshwater pearls.

NAPUA GALLERY

An extensive selection of Dale Chihuly art glass and drawings joins the original paintings, sculptures, jewelry and fine art items of this gallery, including works by the premier artists of Maui.

PINEAPPLE PATCH

Imaginative toys, books, puzzles and beachwear are among the finds for children. You’ll find hats, sun shirts and a life-size mermaid tail to swim in.

QUIKSILVER

The Roxy and Quiksilver lines include the latest in swimwear, board shorts, sunglasses and backpacks for catching the waves or exploring Maui. Check out the selection of GoPro cameras and accessories for your island adventure.

TRADEWINDS BOUTIQUE

The big names in resortwear—Lilly Pulitzer, Karen Kane, XCVI—are offered with on-trend jewelry that includes Kendra Scott and Marcia Moran.

WAILEA BREEZES

It’s a breeze to put your best foot forward with this resort-savvy selection

(FROM LEFT) ©Maridav/shutterstock; ©h team/shutterstock

HILDGUND JEWELRY

of handbags, accessories and men’s and women’s footwear.

WAILEA GIFT SHOP

Gift items from Hawai‘i can be found among the logowear, souvenirs, sundries and resort accessories, such as beach bags, polo shirts and bathrobes.

WAILEA MEN’S SHOP

The spotlight is on men with Tommy Bahama, Travis Mathew, Johnnie-O and other spirited menswear lines. From swimwear to graphic tees, hats, sunglasses and aloha shirts for the lū‘au, the active man with style will feel right at home here.

ACCENTS

A one-stop shop for fun lovers, the shop offers snacks and sundries, beach and sports apparel, accessories, souvenirs and distinctive gifts.

MANDARA SPA

Maui’s Island Essence mango-coconut body wash and Elemis lime-ginger scrub are among the finds at this fragrant spa shop. Treatment lines and beauty products uphold the East-West theme.

Wailea Blue Clubhouse

©Phil Date/shutterstock

PRO SHOP CLUBHOUSE

Wailea Beach Marriott Resort & Spa 3700 Wailea Alanui 808.879.1922

100 Wailea Ike Drive 808.879.2530 Wailea Blue’s new, contemporary pro shop is stocked with top-of-the-line golf apparel, equipment and accessories. Included among the respected labels are GG Blue, Linksoul and Nike.

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SHOPPING

Wailea Golf Club PRO SHOP, GOLD AND EMERALD CLUBHOUSE

100 Wailea Golf Club Drive 808.875.7450 Wailea’s award-winning pro shop, one of the largest in Hawai‘i, carries both golf and après-golf attire and accessories. Included are Under Armour, Polo, Travis Mathew, Adidas, Nike, Tommy Bahama, Helen Kaminski, Erik Javitz and more.

SHOPPING IN WAILEA From haute couture to exclusive gifts, you'll find it at these retail centers.

The Shops at Wailea 3750 Wailea Alanui See page 82 for information.

Wailea Gateway Center At the intersection of Pi‘ilani Highway and Wailea Ike Drive See page 84 for information.

PRO SHOP

131 Wailea Ike Place 808.879.1958 In addition to logo apparel and accessories, the shop offers re-gripping and racquet-stringing services.

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Wailea Town Center 161 Wailea Ike Place

Wailea Village Center 100 Wailea Ike Drive

©Ann HAritonenko/sHutterstock

Wailea Tennis Club

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Supports NATURAL ALIGNMENT

Our innovative Orthaheel® orthotic technology helps align the feet from the ground up. ©2016 Vionic Group LLC

Hawaii’s Best Selection of Vionic Visit our shops on Maui Elephant Walk: The Shops at Wailea 808.891.8684 Front Street, Lahaina 808.661.6129 Soul Lei Whalers Village 808.661.6663

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FUN IN THE SUN

Maui’s Ultimate Recreation

©m. swiet productions/getty images

When the beach life beckons ... just go!

HAWAI‘I’S LOCATION—2,500 miles from the nearest land mass—have earned it the moniker “the most isolated islands in the world.” But Maui, with Moloka‘i, Lāna‘i and Kaho‘olawe nearby, is anything but lonely or isolated. The islands across the channel are like sisters in proximity, and Maui’s 120 miles of coastline and 30 miles of beaches are a bonanza of shoreline recreation.

Wailea’s five crescent beaches are a highlight. Scalloping the south shore, they’re a beachgoer’s fantasy of sunset spectaculars, dawn-to-dusk swimming and adventurous beachcombing. A coastal trail connects the resort from north to south, with luxury amenities only minutes off the trail.

Geographically, socially and culturally, Wailea is tailor-made for a beachgoing lifestyle. Inveterate beachgoers observe familiar rituals in filling their beach kits: Will it be Vanity Fair, the Maui News, the New York Times or the New Yorker?

With sunglasses, a cap or wide-brimmed hat, snacks, cooler, towels and the all-important sunscreen at the ready, Wailea’s beach lovers can conquer the world.

Snorkelers and divers tote their own specialized equipment. Fins are a must for bodysurfers and snorkelers, and masks and snorkels occupy their own special place in the oceangoing hierarchy. Anti-fog drops for the snorkeling mask are indispensable unless you can find a fresh, tender naupaka kahakai leaf. (That naupaka growing abundantly on Hawai‘i’s shorelines? It’s one of nature’s gifts.) Crush a young leaf, rub it on the inside of your mask, and the leaf ’s natural moisture prevents fogging.

The five white naupaka petals are arranged as if half the flower is missing, but its counterpart, naupaka kuahiwi, grows in the mountains with identical blooms.

When held together, they merge as one. According to Hawaiian lore, the flowers represent the forbidden love of a Hawaiian princess, named naupaka, and the commoner who claimed her heart. Forced to part by Hawaiian protocol, one of the star-crossed lovers went to the mountains, the other to the ocean. To this day, the naupaka bushes at the shorelines recall this poignant Hawaiian legend.

“If we lose the beauty of our shoreline,” said the slogan for an environmental movement of the 1980s, “we lose what it means to live in Hawai‘i.”

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He po walea, he ao walea i ka la‘i.

A night enjoyed, a day enjoyed in the calm.

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©HAINES WILKERSON

ALOHA MOMENT

The Latest in High Fashion Swimwear and Apparel

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