on this year's christmas wish list

What girl wouldn't want Dezso jewelry piece for Christmas?! These beautifully designed bracelets are at the top of my list. I love their seaside elements, the unique carved stones and molded seashells. They're every island girl's dream!
I love Verner Panton's cantilevered stacking chair. It's a great alternative for the typical dining room chair, and comes in a variety of great colors.

Shu Uemura's Essence Absolute, a nourishing protective hair oil that moisturizes and protects with intense nutrition.
I currently have a pair of Nike Air Max shoes, that are great for running and Turbo Kick Boxing classes, but are in need of replacing. My current pair has the most amazing cushion, and I love the colors on these 2010 shoes.

I love the color gold, so Midas collection of glasses & carafe is perfect glassware

I've been lusting after this bag-less vacuum cleaner by Dyson (DC24 Animal). If I have to clean, the vacuum would at least make it more fun with it's unique design and ball technology. It comes standard with a mini Turbine Head attachment that is ideal for removing Tibbee fur.

We're getting rid of our five gallon water coolers at work, and since I'm not a huge fan of tap water, this sleek charcoal filter water pitcher, would be perfect. This charcoal Water Pitcher from Design Within Reach creates filtered, mineral-rich water. The stones come from the mountains in Kanazawa, the capital city of Ishikawa Prefecture, on the Sea of Japan coast. The charcoal is specially prepared for potable water use, and also works as a deodorizer to create odor-free water.


haute new resort wear boutique

On October 1st a fabulous new boutique opened at the Four Seasons Resort Maui at Wailea. Cabana is a concept store by Seaside Luxe, the company behind Four Season Resort Hualalai's exquisite Luxe boutique. The store is beautifully furnished with tables and shelves piled with gorgeous fabrics making up colorful Pucci robes, Indah scarves and Vince tees. Glass cases with white coral feature glittering jewelry of semi-precious stones and gold.

While Cabana definitely caters to Resort guests and price points run slightly higher than what you would find at an outside store, the store carries many brands that can't be found else where on Maui. Some of my favorite fab finds include Sachin + Babi tunics, Nili Lotan dresses, Joie blouses, Diane Von Furstenburg cover-ups and jewelry by Dezso.

primarily features clothing, jewelry, accessories and shoes for women, however they also have super cute kids clothes with finds by locally local designers Coral & Polyp and girls tunics by Letarte, as well as a mens section with golf and beach wear. Shelves are well stocked with sunglasses for men and women by Tom Ford and custom James Perse fine knit tees.

Looking forward to the opening of Ports, a casual sundries and logo wear store, and 22 Knots, which showcases exclusive luxury designers this December at the Four Seasons Resort Maui.


pasta puttanesca tonight

Feeling like a little bit of Italia for dinner, I whipped up a quick batch of puttanesca, a lovely tomato based sauce with some spice. I especially like the combination of basil, kalamata olives and capers. The best part is that it only takes about 10 minutes to prep and 40 minutes to cook. Enjoy!

  • 4 tablespoon extra-virgin olive oil
  • 6 garlic cloves, peeled
  • 8 anchovy fillets
  • 1 teaspoon crushed red pepper
  • 2 tablespoons tomato paste
  • Two 28-ounce can whole peeled Italian tomatoes with their juices, crushed by hand
  • Pinch of sugar
  • 2 basil sprigs
  • 1/4 cup sliced kalamata olives
  • 2 tablespoons capers, drained
  • Salt and freshly ground pepper


In a large saucepan, heat the oil. Add the garlic, anchovies and crushed red pepper and cook over moderate heat, stirring occasionally, until golden, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the canned tomatoes with their juices. Stir in the sugar, basil, olives and capers. Season with salt and pepper and bring to a boil. Simmer the sauce over low heat, stirring occasionally, until it thickens, about 30 minutes. In the meantime prepare pasta of your choice. My favorite pasta with this sauce is penne.

Feeling like a variation of the puttanesca sauce, here's a great recipe for vodka sauce that's just as easy to prepare:

  • 4 tablespoons extra-virgin olive oil
  • 2 ounces pancetta, diced
  • 6 garlic cloves, peeled
  • 1/2 teaspoon crushed red pepper
  • 1/4 cup vodka
  • 2 tablespoons tomato paste
  • Two 28-ounce can whole peeled Italian tomatoes with their juices, crushed by hand
  • Pinch of sugar
  • 2 basil sprigs
  • Salt
  • 1/4 cup heavy cream


In a large saucepan, heat the oil. Sauté the pancetta, garlic and crushed red pepper over moderate heat, stirring occasionally, until golden, about 5 minutes. Deglaze with vodka. Add the tomato paste and cook, stirring, for 1 minute. Add the canned tomatoes with their juices. Stir in the sugar and basil, season with salt and pepper and bring to a boil. Simmer the sauce over low heat, stirring occasionally, until it thickens, about 30 minutes. Add heavy cream and simmer for 5 minutes.


happy birthday tibbee!

On October 31st my furry, four-legged companion celebrated his 11th birthday with presents, homemade organic dog treats, and an enormous jack-o-lantern.

his first present was a stuffed sock monkey toy

Tibbee with his toy and homemade organic sweet potato treats (recipe below)

Tibbee with his birthday jock-o-lantern the cyclops

Sweet Potato Dog Treats Recipe


1 cup Okinawan sweet potato, steamed, peeled & mashed
1 cup canola oil
1/2 cup organic honey
4 1/2 cups organic rolled oats
3 cups all-purpose flour
3 cups whole wheat flour

  1. In a large mixing bowl mix both flours and the rolled oats
  2. Incorporate the sweet potato, oil and honey
  3. Add water gradually while mixing until the mixture holds together and can form a ball
  4. Divide the mixture into four balls
  5. Flour a surface and roll out the ball to a 1/8" thickness
  6. Use your favorite cookie cutter or a cup about an inch in a half in diameter to cut circular cookies
  7. Repeat with all four balls of mixture
  8. Bake at 375 degrees until the treats are golden brown and crunchy
Makes about 120 small circular treats.


quick, easy, delish chicken recipe

If you're looking for an easy dinner recipe, shaun whipped this one up tonight and it was pretty awesome, and it only takes about 30 minutes. Quinoa makes the perfect accompaniment.


extra virgin olive oil
2 Boneless, skinless chicken breasts
1 tsp kosher salt
freshly ground black pepper
1 Tbsp muchi curry powder
2 Tbsp chopped fresh basil
2 cloves minced garlic
2 scallions thinly sliced, white and light green parts only
Parsley for garnish

  • Preheat oven to 450 degrees. Grease a baking pan or sheet with olive oil.
  • Lay the chicken breast flat. Holding knife parallel to surface cut chicken breast in half. Placed the chicken on the baking pan and season with salt, pepper and curry powder.
  • Cut the mushrooms in half inch pieces and toss with curry powder, salt, basil, garlic, scallions, and two tablespoons of olive oil.
  • Top the chicken breasts with the mushroom mix. Bake until mushrooms are golden brown and chicken is cooked through.
  • Serve with quinoa and top with freshly chopped parsley.


nature, culture & history in iao valley

Iao Valley State Park has a bit of something for everyone. Whether it’s your first visit or tenth, you can always discover something new and amazing.

Iao Needle + View of Iao stream, looking towards Kahului

For the nature lovers: The dense, tropical foliage that covers the mountainsides and valley floor are a natural wonderland for locals and visitors alike. The main attraction here is Iao Needle, made primarily of basalt, juts 2,250 feet above sea level and resembles a finger pointing upward into the heavens. Often the tip of Iao Needle can be found nestled in a bank of clouds, which may be where the name “iao” or “supreme cloud” came from. In addition to the picturesque Iao Needle, there are lookouts that offer views toward Kahului harbor, the valley floor, and Iao stream. Not to be overlooked are the pathways that traverse the botanical gardens and run alongside stretches of the stream, which feature taro patches and other native Hawaiian plants.

For the history buffs: Iao Needle or Kuka`emoku was known as the phallic stone of Kanaloa, Hawaiian god of the ocean. Of great historical significance is the 1790 Battle of Kapaniwai, where King Kamehameha I fought with Maui’s warriors in his quest to unite the Hawaiian Islands. Iao Needle served as a lookout point for members of the Maui King Kahekili’s army. In the end King Kamehameha and his men defeated Maui’s forces in a fierce fight that changed the course of Hawaii’s history.

Kepaniwai Park's Heritage Gardens Portuguese statue of Mary + Korean structure

For the culture cravers: Kepaniwai Park's Heritage Gardens were established in 1952 to showcase Maui's rich and culturally diverse heritage. There are structures and gardens representing the Hawaiian, Portuguese, Japanese, Chinese, Korean, English, and Filipino ethnicities. Each area is devoted to a particular culture, and displays tell the story of how each ethnic group came to Maui, and often their role in shaping Maui’s history. The ponds and small waterfalls that flow throughout the gardens are fed by Iao stream. I loved taking photos of the unique gardens and buildings, like snapshots of different countries all in one central location.

Chicken curry salad with papaya

For the foodies: After exploring Iao Valley I was famished. Luckily there’s a wonderful eatery near by at the Hawaii Nature Center. Their menu offerings consist of an assortment of sandwiches on homemade bread, salads on Kula greens, and all fruit smoothies. Everything looked delicious and I was torn between the curry chicken salad and the baby brie and bacon sandwich on toasted focaccia. In the end I opted for the healthier choice, chunks of chicken breast tossed with julienned carrots and zucchini on a bed of lettuce and topped with fresh papaya. So yummy!


haute relaxation on maui

sunset on the beach in front of four seasons wailea

in celebration of our first anniversary we had the pleasure of staying at the four seasons resort maui in wailea. as always the service was impeccable. the staff went above and beyond to make sure that our stay was nothing short of fabulous. since we were already on maui they arranged for an early check-in. i always love arriving at the fours seasons maui because you're not only welcomed by wonderful staff, but that sweet, floral fragrance that wafts throughout the resort. it's like a combination of orange blossom and mango.

sweet treats awaited us in our room | tibbee's bath sponges.

upon arriving in our room we were greeted with a handwritten note signed by the general manager and a plate of four different sweet treats. i love walking into a room with food waiting for me! we also brought our dog tibbee with us, and i think he was even more pampered than we were. he got his own bamboo doggie dish with rawhide bone and bottled water, a dog bed, and bath sponges in letters that spell his name.

view of molokini & kahoolawe from a distance

next stop the serenity pool. it's an adult only pool with two hot tubs, an infinity edge pool that appears to drop off at the ocean's edge, and a swim up bar that serves up some fabulous cocktails. my favorite cocktail is their blueberry mojito, so refreshing, but a bit light on the rum for my taste. it really is heavenly to hangout at the serenity pool. all cell phones must be silenced, someone comes around with chilled hand towels, someone else ensures that guests have a full glass of ice water, and another person passes out little snacks. in the morning there were tiny pineapple muffins and the afternoon rice crispy treats. i could really get used to this haute life!

shaun chilaxing in the serenity pool | view from the serenity pool

when hunger drove us to leave the serenity pool (you can leave for up to an hour without losing your lounge chairs), we indulged at the breakfast buffet at duo. they have the best breakfast buffet on maui. my favorites are the bacon, which is always thick and crispy, and the hawaiian sweetbread french toast with berry compote. other onolicous items include made to order organic egg omelets and belgian waffles, eggs benedict, and tons of fresh fruits.


eat local challenge journal day 7

on the seventh and final day of kanu hawaii's eat local challenge, we ended up not cooking at all. now if we lived on oahu there were tons of great restaurants that were serving up all local dishes as partners in the eat local challenge. i was hugely disappointed to learn that on maui there was only one eat local challenge partner - zippy's! so as my final post for the challenge i decided to compile a list of maui restaurants that i think would make great partners for the next eat local challenge, or hopefully they will offer an all local option year-round. feel free to leave a comment with other restaurant suggestions. who doesn't love more eating options?!

north maui
cafe des amis
cafe mambo
cafe parna nui
flatbread company
mama's fish house
ono gelato company

central maui

cafe o'lei
maui bake shop & deli
maui maid bakery
sam sato's
soup to nuts
wailuku coffee company

south maui

cafe o'lei
ferraro's bar e ristorante
joe's bar & grill
ono gelato
pita paradise
three's bar & grill

west maui
lahaina grill
ma'la ocean tavern
ono gelato
pineapple grill
star noodle

haliimaile general store
la provence


eat local challenge journal day 6 + some westside lovin'

eat local challenge day six got off to a late start, literally. i some how managed to sleep through my alarm and was in a rush, so breakfast was on the go. another apple banana from the in-laws' backyard and a piece of maui maid bakery whole wheat toast with up-country guava jam from jeff's jams & jellies in makawao, all local. i had a quick all local lunch at my desk consisting of leftover korean tacos from dinner on eat local challenge day four, with a little twist. shaun turned it into a salad by adding some watercress to the veggie/herb mix of lettuce, cilantro, cabbage and green onions, and topped it with the gochujang marinated beef, avocado and a squirt of lime juice. the delicious dressing was made be blending the marinade sauce with the vinaigrette for the perfect blend of vinegar and spice. i loved this salad so much that we decided to make a variation of it , but with maui tofu, as our "eat local" pupu for a "tweetup" event at `ulalena in the maui theatre. you can read about the event in peter liu's blog post: the power of the tweetup.

sticking with my track record for the day, we were running late for the tweetup. on the drive out to lahaina we witnessed the beautiful sunset pictured above. we ended up making it to maui theatre just in time for the start of 'ulalena's show. while i had seen vignettes of 'ulalena's show at mythical magical maui, a fundraiser for hale makua health services, i had never seen the entire performance since i moved to maui. the show was absolutely amazing with stunning aerial acrobatics, unique props, beautiful vocals, awesome percussion and tantalizing dance, all telling the history of hawaii from the formation of the islands to the impact of western influence on the native population. i would recommend that anyone visiting maui see 'ulalena for themselves. the combination of music and dance is spectacular and authentically pays tribute to its hawaiian roots.

since we were late for the tweetup, we missed the pupu potluck and decided to pay a long overdue visit to star noodle in lahaina. i loved the decor, especially the shepard fairey prints. super clean and contemporary, but not fussy or sterile feeling. we started with two appetizers, the pohole salad of hana fiddle head fern, maui onion, ebi and kombu; and pan roasted brussel sprouts with bacon and kim chee puree. the pahole salad would have been good without the dried shrimp and cuttle fish, which were probably added for a more asian flair, but didn't really appeal to me. the pan roasted brussel sprouts were awesome. perfectly cooked through. nice toasty flavor topped with crisp bacon bits. the kim chee puree was a nice, unexpected accompaniment to the brussel sprouts. i ordered the kim chee ramen with kim chee, chicken dashi, roast pork, egg and bean sprouts, and was pleasantly surprised. the homemade ramen noodles were delicious, the pork was amazingly tender and moist, and the broth was divine. i've been looking for a good ramen spot on maui, and star noodle is the first ramen restaurant on maui that i'd return to. i'm looking forward to try their other menu items.

pan roasted brussel sprouts | kim chee ramen, yum!


eat local challenge journal day 5 + maui county fair

breakfast | lunch | 88th annual maui county fair.

the fifth day of the kanu hawaii eat local challenge was just that, challenging. with a working lunch meeting and a dinner date with the husband at the maui county fair, i was wondering just how local i'd be eating today. breakfast has proven to be the easiest of the meals to eat entirely local. this morning's breakfast consisted of kula strawberries, an apple banana from the in-laws' backyard, and maui maid bakery whole wheat toast with up-country guava jam from jeff's jams & jellies in makawao.

for my lunch meeting we ended up eating at a favorite local downtown wailuku business lunch spot, cafe o lei. i had the blackened mahimahi with papaya salsa on brown rice with a caesar side salad. our server assured me that the mahi was caught fresh locally, so i can sleep easy knowing that the major part of my lunch was local. i have to admit that i'm not really a huge mahi fan, but it was delicious! it was perfectly cooked, not tough or chewy, but moist and flavorful. quite possibly the best mahi that i've ever had. the papaya salsa was the perfect accompaniment, sweet and light but not sugary or mushy.

passion fruit | buddah's hand citron | heirloom tomatoes.

we enjoyed checking out the wealth of local produce in the war memorial gymnasium. it was amazing to see the numerous different varieties of passion fruit, and the numerous fruits, vegetables, and herbs that can be grown in maui soil. there were even several types of apples grown by haiku school. who new that apples could actually gown in hawaii, and i'm not talking about mountain apples. there was a 330 pound pumpkin, kaffir lime leaves three times the size of the ones we have on our tree at home, beautiful dragon fruit, and even a citrus called "buddah's hand citron". it doesn't really look like it'd be good for squeezing for juice.

one of the great things about maui county fair is that the food booths are all run by volunteers from non-profit organizations, and each non-profit retains the proceeds from their food booth's sales. my all time favorite booth is chow fun. the noodles were the perfect texture, soft, but not mushy or too thin. the flavor is mild, but can be doctored up with the right amount of tabasco and shoyu. i'm not positive but i'm pretty sure that the chow fun noodles are from a local noodle company. my husband's small kid, nostalgic fair must have is the flying saucer, distinguishable by the long line. a flying saucer consists of a sloppy joe-like mixture sandwiched between two slices of bread that are all placed into a "flying saucer sandwich press" until the edges sealed together and the outside of the bread is nice and toasty. this year the maui veterans association opted for a healthier starch alternative. flying saucers are now made with whole wheat bread instead of white. shaun is pictured at the top right biting into one of his flying saucers. on to dessert ,and the second longest line at the fair, fried poi mochi! that's gotta be local right?

the yoyo | the zipper | the ferris wheel

no rides for me, but they make for some fun photos!


eat local challenge journal day 4

breakfast. dinner. dessert.

day four of kanu hawaii's eat local challenge started off with a yummy two egg omelet, and kula strawberries, which would have been all local had we used ka lei eggs instead of organic cage free omega eggs. the omelet included diced kula sweet onion, italian parsley from our herb garden, diced kamuela tomato, and surfing goat dairy feta. lunch was leftovers again, but dinner was extra delicious korean tacos and entirely local! the sliced beef on salad was also delicious without the tortilla.


beef with marinade:
1/4 cup gochujang (korean red pepper paste)
1/4 cup aloha brand white vinegar
1/4 cup maui brand sugar
2 tbsp family sesame oil
1 lb maui cattle company flank steak

1/4 cup shoyu
1/4 cup aloha brand white vinegar
1/8 cup maui brand sugar
1 tbsp family sesame oil
1 1/2 tsp chili pepper flakes

taco toppings:
3 green lettuce leaves
1 cup shredded cabbage
1/2 cup diced sweet kula onion
1/2 cup green onions
1/8 cup cilantro
6 sinoloa flour tortillas
lime wedges
sliced avacado

1. in a bowl, combine the gochujang, vinegar, sugar and sesame oil and mix. add the beef and marinate covered for 4+ hours.

2. mix vinaigrette ingredients in a small bowl.

3. grill or saute the beef until cooked. remove from heat and slice. if sauteing the beef, heat the skillet with the sauce and toss in sliced beef until coated.

4. in a large bowl toss lettuce, cabbage, onions, green onions and cilantro with vinaigrette to taste. on a tortilla place the sliced beef, add the salad and top with a couple of slices of avocado.

completely off the local eating grid, shaun had an inclining to make fudge brownies, which were amazing with kula strawberries.


eat local challenge journal day 3

breakfast. lunch. dinner.

day three of kanu hawaii's eat local challenge consisted of an all local breakfast of red papaya and meadow gold low fat cottage cheese. day two leftover spicy quinoa with cucumbers and tomatoes for lunch.

shaun hit up the kahului farmers' market & craft fair at kahului shopping center today to pick-up some locally grown, super fresh choy sum for tonight's dinner. the kahului farmers' market is open tuesday, wednesday and friday from 7am to 4pm. (for a complete list of farmers' markets on maui checkout edible hawaiian islands' website.) dinner was asian inspired chow fun noodles with beef and choy sum in cantonese-style gravy. here's our recipe:


vegetable oil
1 lb chow fun noodle sheets cut lengthwise into strips (purchased at ah fook's)
4 cloves chopped garlic
10 oz maui cattle company top sirloin round tip beef
1 lb choy sum / chinese broccoli (purchased at the kahului farmers market)
1 tbsp fish sauce
1 tbsp aloha brand vinegar
1 tbsp aloha brand shoyu
1 tbsp
doenjang / korean miso paste
1 tbsp maui brand raw sugar
1 tbsp cornstarch, dissolved in 3 tbsp water
1 cup organic free range chicken stock
sambal chili garlic sauce to taste
ground pepper to taste
cilantro for garnish
toasted sesame seeds for garnish

1. if your chow fun noodles crack or break when gently pulling them apart, you will want cook them in boiling water prior to frying. heat wok or a large, deep skillet over medium heat. add oil to coat the surface. once the oil is hot add the chow fun noodles and stir fry them gently until they separate. transfer to a separate plate.

2. add more oil to coat the surface and heat until very hot. add the garlic and toss until golden. add beef until surface is cooked. add the choy sum and cook until bright green.

3. add the fish sauce, shoyu, sambal chili garlic sauce, vinegar, doenjang, sugar and ground pepper, and toss. then add the corn starch mixture and chicken stock, toss, and simmer until sauce thickens. reduce heat to low and toss in chow fun noodles coating well. serve with cilantro and toasted sesame seeds.


eat local challenge journal day 2

day two of kanu hawaii's eat local challenge started off with a simple breakfast of kula strawberries with meadow gold low fat cottage cheese, and a piece of whole wheat toast from maui maid bakery. lunch was even easier, leftovers from eat local challenge day one dinner. tonight's dinner was a variation of the spicy quinoa, cucumber and tomato salad featured in the july 13, 2010 issue of the new york times. the below is my adapted recipe trying to use all local ingredients. unfortunately i don't think there are any local companies that produce quinoa. i prefer using japanese cucumbers and grape tomatoes because they add less moisture to the dish, but any type of tomato or cucumber will work

1 cup quinoa
2 cups water
2 ho farms japanese cucumbers diced
1 small red onion finely minced (kula sweet onion, local option)
1 small container of hamakua springs grape tomatoes

2 jalapeños, seeded & finely chopped

1/2 cup chopped cilantro, plus several sprigs for garnish

2 tablespoons fresh lime juice

1 1/2 Tbsp red wine vinegar

2 Tbsp extra virgin olive oil
surfing goat dairy feta cheese crumbled for garnishing

1. place one cup of quinoa medium sauce pan and lightly toast. add two cups of water and cover. i cook quinoa like rice, no stirring needed. you can tell the quinoa is done when the germ separates from the seed. the germ looks like a tiny curl. cook time is between 12 - 15 minutes.

2. meanwhile, place the finely diced cucumber in a colander, and sprinkle with salt. (i used alae salt as the local alternative.) toss and allow to sit for 15 minutes. rinse the cucumber with cold water, and drain on paper towels.

3. combine the onion, tomatoes, cucumber, jalapeños, cilantro, vinegar, lime juice and olive oil in a bowl. typically i don't add any salt because the cucumbers retain a lot of the saltiness. once the quinoa has cooled to room temperature i add the quinoa and cilantro. toss together, and taste and adjust seasonings. serve garnished with feta cheese and cilantro sprigs.


eat local challenge journal day 1

today was the first day of kanu hawaii's week long eat local challenge, which encourages hawaii residents to eat all locally grown foods from september 26 through october 2. did you know that if air and barge freight weren't possible, our food supplies would only last 14 days! the vulnerability of our food supply should encourage all hawaii residents to build a more sustainable, secure food supply.

we did our grocery shopping for the week at whole foods market kahului and foodland kahului, both are partners in the eat local challenge. for tonight's dinner we had beef tofu served on a bed of quinoa. the recipe below is an adaptation from the pork tofu recipe found on the back of waipoli hydroponics' watercress packaging. we opted for beef instead of pork since we knew we could easily get maui cattle company beef from whole foods market. dinner was healthy, fresh and delicious!

  • 10 oz maui cattle company top sirloin round tip beef*
  • 1 block maui made firm tofu*
  • 1 kula sweet onion*
  • 1/4 lb hamakua mushrooms*
  • red bell pepper
  • garlic
  • 1 bunch green onions
  • 1 bunch waipoli hydroponic watercress*
  • 1/3 cup aloha shoyu*
  • 2 Tbsp grated ginger*
  • 1 Tbsp mirin
  • 2 Tbsp maui brand raw sugar*
  • rice vinegar
  • homemade chili pepper vinegar*
  • sesame seeds for garnish
* designates items that are locally grown or made


maui gets a dose of myth & magic

this past sunday hale makua health services held its 22nd annual luau, mythical magical maui, at the wailea marriott resort & spa. it was such a pleasure to have attended this extraordinary event, the first of its kind for the organization, which previously held its annual luau at the kihei community center. upon entering the ballroom guests were greeted by volunteers in pāʻū (wrapped skirt) with a lei made by a resident.

the formal program consisted of four performances by 'ulalena; guest speakers, tony krieg, CEO of hale makua health services; joe thomas, former resident of hale makua; nancy kawamura, current hale makua resident; and teresa lopes, hale makua activities director and employee of over 30 years. walter hester, CEO of maui jim sunglasses was honored and recognized for his generous contributions and support over the years, from becoming this luau's first principle sponsor and continued sponsor for seven years, to serving on the board of directors.

'ulalena's performances were exquisite and spellbinding, combining traditional hawaiian dance with aerial acrobatics, tantalizing vocals, and instrumentals consisting of drums and a nose flute. 'ulaleana donated their time and talents for this event, performing the vignettes of kumulipo, makahiki, hina, and 'ulalena.