New website advisory:  www.rosemaryshairshoppe.com

Recently completed a webpage for RoseMary's Hair Shoppe, located street level at the Ohana East hotel in Waikiki.

The shop is open daily and offers all the basic salon services and more.

Take a minute to check out the link www.rosemaryshairshoppe.com

Call 808-923-3711.

 

Hawaiian Airlines Announces Newest Onboard Featured Chefs

[L to R]: Chef Chang-Wook Chung of Seoul’s Kumsan Restaurant, Chef Wade Ueoka of MW Restaurant, Executive Chef Lee Anne Wong of Koko Head Café, Chef Mark “Gooch” Noguchi of Pili Group, and Chef Eric Oto of Hoku’s at The Kahala Hotel & Resort.

Hawaiian Airlines revealed the next group of culinary talent to be showcased in its ongoing Featured Chef Series … led by Hawaiian’s newly appointed Executive Chef Lee Anne Wong of Honolulu’s Koko Head Café.  The chef roster includes Mark “Gooch” Noguchi of Pili Group, Wade Ueoka of MW Restaurant and Eric Oto of Hoku’s at The Kahala Hotel & Resort. Celebrity Chef Chang-Wook Chung of Seoul’s Kumsan Restaurant will continue to delight guests on Hawaiian’s inbound flights from South Korea with his award-winning fare.

The timeline for the Featured Chef Series is as follows: 

June 1 – Nov. 30, 2018: Chef Mark Noguchi, co-founder/chef of Pili Group 

First Class - North America to Hawai‘i

A selection of his in-flight creations includes Short Rib Beef Stew with Coconut Ginger Brown Rice; Mama Gooch’s Hiyashi Chuka Noodle Salad; Smoked Shrimp Dip with Crostini; Tofu Hekka with Long Rice Noodles; Portuguese Bean Soup; BBQ Pork Sliders with Hawaiian Sweet Bun; and Mushroom Frittata with Portuguese Sausage.

Dec. 1, 2018 – May 31, 2019: Chef Eric Oto, chef de cuisine at Hoku’s

First Class - North America to Hawai‘i

Sept. 1, 2018 – May 31, 2019: Chef Wade Ueoka, co-owner/chef of MW Restaurant

All Cabins – Osaka, Tokyo and Sapporo to Hawai‘i

Sept. 1, 2018 – May 31, 2019: Chef Chang-Wook Chung, owner/chef of Kumsan Restaurant

All Cabins – Seoul to Hawai‘i

Chef Chung, who joined Hawaiian’s in-flight dining program in 2016, will continue his tenure as the featured chef on flights arriving from South Korea.

Chef Wong, a guest chef since 2015 under the airline’s former Executive Chef Chai Chaowasaree, currently oversees meals on inbound international flights. She graduated from the International Culinary Center, formerly known as the French Culinary Institute, and began her culinary training at Marcus Samuelsson’s Aquavit before playing an integral role in the opening of Jean Georges Vongrichten’s Chinese concept, Restaurant 66. Wong gained national attention when she appeared on Season One of Bravo’s flagship series “Top Chef.” She later became the series' supervising culinary producer for the next six seasons. 

Former guest chefs have included Jon Matsubara, Andrew Le of The Pig & The Lady, and Sheldon Simeon of Tin Roof Maui.

 
 

Aloha Air Cargo celebrates 10th anniversary on May 14, 2018

Aloha Air Cargo celebrates 10^th anniversary on 
May 14, 2018

A decade ago, Aloha Air Cargo opened for business when Aloha Airlines closed its doors to passenger service and its profitable cargo division was sold to Seattle-based Saltchuk - who had been doing business in Hawaii since 2000 when it acquired Young Brothers / Hawaiian Tug & Barge. 

Who / What:        Aloha Air Cargo celebrates milestone 10^th anniversary

When / Where:    Five Aloha Air Cargo stations invite the public to their facilities to commemorate the special occasion

·   May 21, 2018 Monday – Kona Station 11 am - 1 pm

         73-221 U’u Street (merges from Kupipi Street), Kailua-Kona, HI 96740

·   May 22, 2018 Tuesday – Hilo Station 7 am - 9 am

         95 Akahana Street, Suite 100, Hilo, HI 96720

·   May 23, 2018 Wednesday – Lihue Station 11 am - 1 pm

         3759 Ahukini Road, Suite 101, Lihue, HI 96766

·   May 24, 2018 Thursday – Honolulu Station 0600 am - 730 am &

   12 pm - 3 pm

         50 Elliott Street, Honolulu, HI 96819

·   May 25, 2018 Friday – Maui Station 11 am - 1 pm

                                   871 Haleakala Highway, Kahului, HI 96732

Details:

As a special mahalo to customers and the public for supporting the company for ten years, Aloha Air Cargo is hosting receptions at each of their island facilities. Enjoy complimentary refreshments (hot dogs, reindeer meat* – sent from sister company Northern Air Cargo in Alaska) and more.  Employees will be handing out company logo items.

Parking is available on site in visitor stalls.

* Reindeer (or venison), is a wild-game meat that is lower in fat and calories than beef.

Aloha Air Cargo moves Hilo facility

Aloha Air Cargo opened its new cargo facility today (Sunday, September 17) at 95 Akahana Street, Suite 100 in Hilo. The opening was the culmination of over two years of planning and construction.

Phone: 808.933.3416
Hours: Monday - Friday 6 am - 7 pm, Saturday 6 am - 8 am, Sunday 3 pm - 7 pm

Aloha Air Cargo is occupying 19,000 square feet under roof and is accommodating Cargo and Maintenance operations. The facility has two large roll-up bay doors, along with a new, large refrigeration unit. The new location presents improved logistical advantages for our valued customers, particularly the US Postal Service. 

Aloha Air Cargo’s move is part of the State of Hawaii, Hilo Airport Improvement and Modernization Plan. 

 

 

The new Hilo facility joins neighbor island cargo stations in Lihue (LIH), Kahului (OGG), Kailua-Kona (KOA) and primary operational hub on Oahu (HNL). The company also has cargo facilities in Los Angeles (LAX) and Las Vegas (LAS).

Enjoy handcrafted “Summer Fruits” at The Kahala

The Kahala Hotel & Resort, ­a legendary oceanfront luxury resort, known for its gracious Hawaiian hospitality is celebrating summer by offering special, handmade Pate De Fruit - colorful jellies in delicious flavors. The Pate De Fruit “Summer Fruits” are chewy, French confections rolled in sanding sugar giving it a jewel-like appearance.

The Kahala’s “Summer Fruits” collection is packaged in a Kahala signature box of 16 and comes in three island flavors that include Lilikoi, Mango and Guava. It’s the perfect summer treat and a great gift!

Lilikoi – popular tart yellow tropical fruit that is rich in vitamins A and C.

Mango – seasonal sweet and juicy fruit providing a good dose of vitamin C.

Guava – offers a unique flavor and is often labeled as a “super-fruit.”

The Kahala’s Pate De Fruit “Summer Fruits” are available now through August 20 at Plumeria Beach House, Hoku’s and The Veranda. Cost is $38 per box for 16 pieces. To preorder, call  808.739.8760 or email restaurants@kahalaresort.com.

Located just minutes from Waikīkī, The Kahala offers an exclusive ambiance of a neighbor island experience. The Kahala has been Honolulu's social address for weddings and gatherings since its opening in 1964.

Mele Mei

The Hawaii Academy of Recording Artists and friends are celebrating Hawaii's music from April to June.  Come to Waikiki and enjoy - you won't be disappointed.

Filipino Fiesta - coming soon ...

Murphy’s Bar & Grill - 2016 St. Patrick’s Day block party

Honolulu’s “Irish Corner” will be the scene of the largest St. Patrick’s Day celebration in the Pacific, with thousands thronging the annual block party to revel and celebrate all things Irish on Thursday, March 17, 2016. 

More than just a party, however, the Murphy’s St. Patrick’s Day Block Party will again benefit worthy Hawaii non-profit organizations always in need of support. To the present day, Murphy’s Bar & Grill’s Saint Patrick’s Day Block Party has raised over $100,000 for local charities.  Owner Don Murphy expects to sell 2,500 pounds of fresh corned beef, and will donate $2.00 for each pound sold to the Hawaii Children’s Cancer Foundation. The projected $5000 will help the charity continue to provide services that pediatric cancer patients and their families have come to rely on over the years. 

Beginning at 11:00 am the parking lot across the street from Murphys will be featuring the Guinness oyster bar and libations. Also, $.30 from the sale of each of 6,000 oysters sold at the Murphy’s Oyster Bar will be donated to local non-profits, including Ronald McDonald House, Hospice Hawaii, and the Hawaii Foodbank. Last year, Murphy’s went through 6,000 oysters in only 3.5 hours.

In addition there will be a tent for keiki to crafts and receive treats in celebration of St. Patrick’s day from noon to 4:00 pm.

Clearly, Murphy’s commitment to community remains as strong as ever over 28 years, and indeed, continues to grow. Again this year, the first 100 women who come in to Murphy’s for lunch on March 17 will receive complimentary flower lei, bringing the total number of lei presented over the years to 2,900. 

In addition to all of the support the event provides the community, it continues to offer attendees a variety of a menu items, including corned beef and cabbage, steamed clams, fresh salmon, fresh oysters, and Marion Murphy’s legendary Irish Whiskey Cake and Bread Pudding with Irish Whiskey Sauce. This year’s event includes a variety of new menu items as well: lamb shank, grilled steak, calamari, shrimp, a Bailey’s cheesecake and much more.

Live music will be provided by Honolulu’s favorite Irish pub rock band Doolin Rakes, and Celtic Pipes and Drums Hawaii.

Hungry for great tasting Okinawan food?

A nearly hidden gem of a restaurant offering traditional Okinawan (and Japanese) fare that is sure to satisfy anyone’s craving is Utage Restaurant + Lounge.  Open for lunch and dinner, Monday – Saturday, the restaurant is tucked away at City on Square on Kalani Street (off Dillingham Blvd),

I recently returned for lunch and, as usual, there was a nice crowd already seated.  The menu offers so much to choose from that it can make it difficult to decide what to order.  There is a variety of Okinawan dishes (like Goya Chamupru or bitter melon with tofu and eggs), Okinawan soups (including pig’s feet soup), local favorites (such as hamburger steak with onions), Japanese dishes (like pork tofu) and the Utage Special (more about this soon). There are also sandwiches, side order portions of favorites, a mixed plate option and daily specials.

Hungry and was, I ordered the Utage Special where you get choose either the Ahi Poke or Sashimi and any two items:  Shrimp or Vegetable Tempura, Teriyaki Beef, Teriyaki Kalbi, Kalbi, Tonkatsu, Fish Katsu, Chicken Katsu, Shoyu Pork.  This and all meals include a choice of soup or salad, beverage (Green River, Fruit Punch, Iced Tea, Japanese Tea, or Coffee) & dessert  I settled on the Ahi Poke, Vegetable Tempura and Shoyu Pork – yummers!

As usual, Utage did not disappoint. 

Give it a try and you’ll soon become a fan of this great restaurant.

For more information, menu and great photos of many of the dishes, visit utagehawaii.com

Converting videos to DVD

While I know there are probably lots of companies around that do this, I recently found one in my neighborhood that offers the mini DV to DVD conversion at a reasonable price. So, earlier this week I took my tape to the shop and luckily, the owner said he would work on it right away. I left for a quick lunch and when I returned, it was done.

Now that I’ve finally taken the step to convert one of my tapes to DVD for easy viewing, I plan to take more, including the old video cassette of home movies that a cousin previously converted from 8 or 16mm film, so I can easily watch it too.

The shop I went to is called 808Burners. It’s a small family-owned business in the Aiea / Pearl City area which got its start in late 2002 as an internet café. Today, they still have computers for internet use but have added many additional services including tape to DVD transfer, slide show development and computer repair. 

To check out the prices for various services and for more information, visit, http://www.808burners.com/

Sharing heartwarmng aloha - Diamond Bakery style

Diamond Bakery (www.diamondbakery.com), locally-owned cracker and cookie company with a mission of Sharing Heartwarming Aloha, recently announced a company-wide project to help Hawaii’s less fortunate. 

“We are 100% committed in our support of IHS, The Institute for Human Services, and its dedication to provide respite for those who are unsheltered to help transform their lives,” said Brent Kunimoto, president of Diamond Bakery.  “Giving back to those less fortunate in our community is always a top priority for us so we’re mobilizing our employees to do what we can to help IHS continue to make a difference in this escalating situation.”

According to June Namba, Diamond Bakery customer coordinator, “I love to help those who are less fortunate because it makes me appreciate more of what I have. We’re always complaining about not having this or that in life but, when you’re looking at people in real need, it makes you feel like you already have a lot!”

IHS is currently the only 24-hour walk-in, emergency shelter on Oahu, providing a full range of services to anyone who may be homeless or are in danger of becoming homeless. Of their eight major service areas, Diamond Bakery is focusing on their Community Food Programs – specifically the IHS Meal Program which serves three hot meals a day, seven days a week.  For more information on The Institute for Human Services, visit http://www.ihshawaii.org/.

During the weekday work hours when IHS can use the most help, Diamond Bakery employees are providing hands-on assistance preparing meals.  Luckily, IHS’s close proximity to Diamond Bakery’s location makes it convenient for employee participation. 

“As a company doing business in Hawaii for more than 90 years, Diamond Bakery truly cares about people. The efforts of our employee volunteers giving of their time, energy and aloha to share Heartwarming Aloha that our founders valued so much is priceless,” added Kunimoto.  “Our goal is to have 100%­­ employee participation so the Institute of Human Services is the first partner to benefit from our new policy to pay employees two days a year to perform charity work.

“I was thrilled and proud to learn about the work volunteer opportunity the company is giving us,” said Bryan Sabado, Diamond Bakery production worker.  “I’m excited and looking forward to being part of the giving back process!”

For more information on Diamond Bakery and their full line of products, visit the website at www.diamondbakery.com or call (808) 847-3551.

Aqua Oasis - photo gallery

Here's a look at the newly refreshed Aqua Oasis (former Waikiki Joy hotel)

All photos were provided by Aqua Hospitality except for the one above and below which I took when I did a quick tour of the hotel recently.

News and food by Starwood Hotels & Resorts

While PR is my bread and butter job, I also have a couple of blogs (like this one) and am the editor of a Waikiki newsletter that is published 2x per month.  As editor, I sometimes receive invitations to media events and recently attended a luncheon hosted by Starwood Hotels & Resorts.

The luncheon / press briefing took on the 30^th floor Leahi Club Lounge (formerly Hanohano Room) of the Sheraton Waikiki (Sheraton Waikiki photo). This room has always been a favorite of mine with their glass elevator and killer views of Waikīkī Beach and Diamond Head to the left and Ala Moana and Pearl Harbor to the right.  With lots happening this was a time for us to hear updates on what’s new at Starwood’s 11 properties (4 brands:  1 – St. Regis, 1 – The Luxury Collection, 3 – Sheraton and 4 – Westin) on the islands of Oahu, Maui, Kauai and Hawaii, the Big Island.  

A few highlights included:

• 50th Anniversary of the Sheraton Maui Hotel (photo from gohawaii.about.com).  The Sheraton Maui Hotel, the first official hotel at Kaanapali Beach Resort, opened its doors in January 1963 with a special introductory rate of $15 per night.
  
  
  
  
  

• Starwood’s multi-million-dollar renovations and revitalization plans ranging from redesigned rooms and the debut of new food and beverage establishments to amenity upgrades and more to better serve the growing needs of its guests.

• New guest amenity concept at Sheraton Waikiki.  Rather that send friends or clients a fruit basket they can’t possibly finish, you can now choose to send an amenity bag that lets them pick their own goodies and logo items. 

• A group of new, returning and experienced chefs are creatively using locally grown produce and the finest seafood and steaks to plan exciting and diverse dining experiences at their respective restaurants.

We had the opportunity to sample items prepared by five of the Starwood Waikiki culinary team:

1st Course – Pass Hor D’ Oevures by Executive Chef Danny Chew of Rumfire

Pickled Onaga with Ginger Lime Marinade Puffed Skin Cilantro Espuma and Onsen Quail Egg Caviar, Truffle Caramelized Onion Jam.  (I wasn’t too keen about trying the Quail Egg but it turned out to be quite nice --- no photo here as I was juggling the pupus, my purse and the refreshing lychee drink)

2nd Course – Executive Chef Brett Villarmia of Sheraton Waikiki Banquets

Chilled Lemon Verbena Tomato “BLT” Soup.  Braised Bacon Gratin Charred Brussels Sprouts, Compressed Ho Farms Tomatoes.  (Creamy and delicious)

3rd Course – Chef de Cuisine Shaymus Alwin of Azure Restaurant

Kona Lobster Tail. Truffle Aioli, Meyer Lemon Preserve, Toasted Brioche, Baby Rocket, Tobiko Butter. (This was so good, I nearly asked for another serving)

 

4th Course – Executive Chef Darren Demaya of Kai Market:  Potato Gaufrette Crusted Sea Bass.  Braised Waianae Valley Napa Head Cabbage, Mac Nut Brown Butter.  (Excellent presentation and preparation)

5th Course – Chef de Cuisine William Chen of Beachhouse at the Moana: Hawaiian Ranchers New York Strip.  Spiced Heirloom Carrot, Big Island Hearts of Palm.  (No red meat for me but it was a great looking cut of steak)

           

The finale was a beautiful dessert buffet (so many choices --- I settled on the Red Velvet Cup Cake --- no photo / no calories)

For more information on Starwood Hotels and Resorts, visit their website at

http://www.starwoodhotelshawaii.com/

 

Win a trip to FIJI

Outrigger Hotels and Resorts is giving away a Fiji Getaway!

As many of you know, Outrigger has expanded beyond Hawaii's shores and currently operates hotels in many Pacific destinations including Fiji --- so the lucky winner of this prize scores a free week in paradise at Outrigger on the Lagoon-Fiji.  Here's the lowdown:

 

Bula! It’s a Fijian greeting for hello, goodbye, welcome, love and life. Outrigger Hotels and Resorts, Fiji Airways and Tourism Fiji together are saying a hearty “Bula!” by offering a chance to win a seven-night stay at Outrigger on the Lagoon-Fiji, luxurious spa treatments at the resort’s Bebe Spa and roundtrip airfare for two, courtesy of Fiji Airways*. The Fiji Getaway Giveaway kicks off on October 8, 2013, and a winner will be selected on or about October 24, 2013. Entrants are encouraged to share the contest through the social media hashtag #FijiGetaway!

“US residents dreaming of a tropical getaway are invited to enter for a chance to stay at the beautiful Outrigger on the Lagoon, Fiji and enjoy a carefree vacation on us,” said Bitsy Kelley, vice president of corporate communications, Outrigger Enterprises Group. “With our home base in Hawaii and additional resorts in some of the most desirable tropical destinations throughout Asia, the Pacific and the Indian Ocean, it’s safe to say that Outrigger knows a thing or two about paradise We take pride in offering quality accommodations with inimitable island-style hospitality,” Kelley said.

The relaxing Fiji getaway experience will start the minute travelers board their Fiji Airways flight in either Los Angeles or Hawaii. Friendly cabin crew and the elegant, relaxed décor of brand new A330s or refreshed B737 aircraft are designed to allow guests to sit back, relax, and enjoy the hospitality of one of the world’s most welcoming cultures.

“The Fiji Getaway Giveaway is a fun way to commemorate our more than 60 year history of superb service while celebrating Fiji Airways’ exciting future – including our new brand platform and increased flights from Los Angeles to Nadi,” said Stefan Pichler, CEO of Fiji Airways. “Now with six non-stop flights to Fiji from Los Angeles and three flights from Honolulu, it’s even more convenient for vacation seekers from the US to find happiness in Fiji.”

The winner and their lucky travel companion will live in the lap of luxury at Outrigger on the Lagoon-Fiji, one of the most enchanting resorts in the South Pacific. Occupying 40 acres of a calm beachfront on the Coral Coast of Viti Levu island, the resort getaway embraces the design and hospitality of a traditional Fijian village. Modern air-conditioned hotel rooms and bures (bungalows) are furnished with a full complement of guest amenities. The thatched bures feature vaulted ceilings lined with exquisite hand-painted masi bark cloth.

Sophisticated travelers seeking privacy will be pleased with the resort's new Vahavu swimming pools, bistro and banquet pavilion that cater exclusively to adult guests. Additionally, families should look no further for a Fiji resort well suited for family fun, with an impressive tropical swimming pool, activities for kids and teens, the resort’s signature Meimei nanny service, and a kids-eat-free special.

To enter the sweepstakes and for complete contest rules, visit www.outriggerfijisweepstakes.com.

*Roundtrip airfare for two from Fiji Airways applies only to flights from LAX and HNL.