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2012-2013 Vol.7, No.2

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2012-2013 Vol.7, No.2 2012-2013 VOL.7, NO.2 THE KAHALA December 2012 – June 2013, VOL.7, NO.2 OAHKA_121200_AdsPlaced.indd 2 10/12/12 2:32:10 PM OAHKA_121200_AdsPlaced.indd 1 10/12/12 2:32:27 PM OAHKA_121200_AdsPlaced.indd 2 10/4/12 5:10:17 PM OAHKA_121200_AdsPlaced.indd 3 10/4/12 5:10:28 PM CONTENTS Volume 7, Number 2 Features 30 The Incredible Lightness of Being Honolulu artist Debbie Young loves the sun, is an avid swimmer and paints her world on the canvases that make her one of Hawai‘i’s beloved contemporary artists. “Art is like breathing,” she says. Story by Thelma Chang 38 Diamond Head: From a Distance ON THE COVER Diamond Head creates its own visual language in Photographer Monte images expressing the primal forms of the South Shore. Costa captured the Geminid meteor A photo essay of this O‘ahu landmark captures its moods, shower over the Ka Iwi angles and ever-changing silhouettes, as seen from various Coast at 12:32 a.m., perspectives and in changing light. December 14, 2010. 42 The Dream Weaver Curiosity, passion and respect drove Patrick Horimoto to the depths of a lost art and the heights of its revival. By teaching himself the demanding techniques of ‘ie‘ie weaving, he learned about patience, tenacity and the values of a culture that cherished artistic integrity. Story by Jocelyn Fujii Photography by Chris McDonough 4 OAHKA_121200_TOC.indd 4 10/10/12 2:38:22 PM OAHKA_121200_AdsPlaced.indd 5 10/4/12 5:10:42 PM CONTENTS Volume 7, Number 2 68 Editor’s Note Depar tments 13 PROFILES: Genies in the Bottle The award-winning restaurant, Hoku’s, doesn’t need a sommelier, and here’s why: nine wine-savvy women who collectively hold more than 164 years of service. The Ladies of Hoku’s have taught themselves the differences between a Margaux and a Montrachet, redefining what it means to be an oenophile. Story by Wanda Adams Photography by Olivier Koning 17 INDULGENCES: Wayne’s World Wayne Hirabayashi, executive chef at The Kahala, never met Julia Child but can create a mind-altering Tournedos Rossini. The self-professed “late bloomer” left the construction industry for the culinary arts and never looked back. Story by Wanda Adams Photography by David Murphey 24 EXPLORATIONS: Looking Up in Hawai‘i Examples of Native Hawaiian ingenuity pepper the Hawaiian Islands—in the masonry of stone structures marking the seasons and passage of time, and in the celestial navigation methods still practiced by Island voyagers. Story by Ramsay Taum Photography by Monte Costa 54 TRANSLATIONS: By Chihiro Kitagawa and Mutsumi Matsunobu 64 Memory Book 6 OAHKA_121200_TOC.indd 6 10/10/12 2:38:41 PM OAHKA_121200_AdsPlaced.indd 7 10/4/12 5:11:04 PM Editor’s Note Even in 21st-century Hawai‘i, we are surrounded by expressions of ancient Hawaiian ingenuity. We drive past fishponds that were pre-western forms of aquaculture and are models of sustainability today. We look up at the night sky and are proud of the voyaging prowess of the ancients who navigated by the stars, winds and currents, and whose art is still practiced today. Whether on canvas, in people or in the ocean and land- We offer scape around us, we are surrounded by works of art. a glimpse of This issue is a paean to artists past and present, the keepers of traditions that honor the past, define the present and chart a legacy for the future. Ramsay Taum’s essay on page how Native 24 offers a glimpse of how Native Hawaiians measured time and sailed vast distances by Hawaiians observing the sun, moon and stars. On page 30, writer Thelma Chang explores another kind of artistry in the life and measured time work of Debbie Young, whose presence in this issue symbolizes a marvelous symmetry. In years past, Young’s father, John Young, one of Hawai‘i’s iconic modern artists, had a studio at The Kahala. On page 38, the photo essay of Diamond Head offers a visual narrative of a renowned volcanic masterpiece. It’s hard to imagine this island without its powerful presence and the dramatic silhouettes that greet us at every turn. The view of this natural monument changes with the movements of sun and moon and forms an ever-changing visual vocabulary. The quiet pursuits of Patrick Horimoto embody another kind of excellence celebrat- ed in this issue. A self-trained ‘ie‘ie weaver, he has revived a lost art and underscores, on page 42, another level of Native Hawai- ian ingenuity. In his weavings of baskets, helmets and fish traps, he brings to life the profound values of a culture willing to and distance devote untold time and effort to creating things of beauty. You will discover, too, part of the magic that is Hoku’s: its executive chef, Wayne by observing Hirabayashi, who shares two recipes in a story by Wanda Adams, on page 17. Also at Hoku’s are nine women, the Ladies of Hoku’s, who bring new meaning to the word the sun, moon oenophile. On page 13, you’ll see why the wine-savvy Hoku’s doesn’t need a sommelier. and stars. We hope you’ll share our joy in old and new Hawai‘i and the creative threads of past and present. There’s another thing we’d like to share with you: our delight at having received a huge honor this year. The distinguished Western Publishing Association, in its 61st Annual “Maggie” Awards, honored The Kahala, Vol. 6 Number 2, as the 2012 “Best Visitor Guide” in the consumer category for publications with a circulation under 75,000. Mahalo to you, our readers, for being the other half of the equation. Jocelyn Fujii ©MONTE COSTA 8 OAHKA_121200_editors.indd 8 10/10/12 2:41:17 PM OAHKA_121200_AdsPlaced.indd 9 10/4/12 5:55:35 PM Regional Vice President and Publisher Patti Ruesch [email protected] ADVERTISING EDITORIAL Regional Publisher Chief Creative Officer Suzanne McClellan Haines Wilkerson [email protected] Design Director Account Managers Jane Frey Elizabeth Cotton Photography Director [email protected] Susan Strayer Katherine Ellwood Senior Editorial Director [email protected] Rosie Leonetti Wanda Garcia-Fetherston Editor-at-Large [email protected] Jocelyn Fujii Bob Kowal Copy Editor [email protected] Lucy Kim Advertising Sales Contributing Writers (808) 955-2378 Wanda Adams Thelma Chang EXECUTIVE Ramsay Taum President Contributing Photographers Donna W. Kessler Monte Costa Vice President of Operations Olivier Koning Angela E. Allen Chris McDonough David Murphey PRODUCTION Japanese Translation Director of Production Chihiro Kitagawa Kris Miller Mutsumi Matsunobu Product Manager Jasond Fernandez MANUFACTURING & TECHNOLOGY Production Manager Director of Manufacturing Brittany L. Kevan Donald Horton Retouching Technical Operations Jerry Hartman Manager Tony Thorne-Booth MORRIS Communications Chairman & CEO William S. Morris III President William S. Morris IV The Kahala (Vol.7, No. 2) is published by Where Hawaii, 1833 Kalakaua Ave, Ste. 810, Honolulu, HI, 96815 www.mvpislands.com Copyright© 2012 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 China MVP is a Proud sPonsor of Les CLefs d’or USA OAHKA_121200_Masthead.indd 10 10/10/12 2:39:20 PM OAHKA_121200_AdsPlaced.indd 11 10/4/12 5:11:23 PM OAHKA_121200_AdsPlaced.indd 12 10/4/12 5:37:29 PM Profiles Ad G enies in theBottle The undercover sommeliers of Hoku’s STORY BY WANDA ADAMS P HOTOGRAPHY BY OLIVIER KONING (From left) Lisa Higashiguchi, oku’s, the award-winning restaurant at Alexarae Kam—have had mentors, but they Charlotte Murphy, The Kahala Hotel and Resort, doesn’t also have used their own time to learn the dis- Georgia Pedrina-Nickle H have a sommelier and for good reason: the tinctions between a Montrachet and a Margaux. Ladies of Hoku’s, nine women who collectively Like the rest of the Ladies and many Hawai‘i- hold more than 164 years of service at the resort. born people, Murphy, Higashiguchi and Pedrina- These extraordinary women—Georgia Pedrina- Nickle didn’t grow up around wine. But today, Nickle, Charlotte Murphy, Julie Sasaoka, they are knowledgeable, articulate and wine-savvy. Lisa Higashiguchi, Danielle Ho, India Wil- “You can’t be complacent,” said Higashigu- liams, Kitty Gutierrez, Taryn Taylor and chi, a 21-year Kahala veteran. “You have to put THE KAHALA 13 ProfileProfiles At a time when wine was the province of stodgy men dressed in starched tuxedos and wearing silver tasting cups, Nagayama brought in experts to teach her waitstaff to make appro- priate food-pairing recommendations to guests. Furuya was one of those experts. Pedrina-Nick- le recalled how he instructed them to tour the produce section in the grocery store and inhale the fragrance of each herb and fruit, setting their olfactory memories. Both, said Higashiguchi, knew that you can’t serve wine if you don’t know its story—the wine’s origins and characteristics. Higashiguchi and Murphy became so enthusiastic about food-and-wine pairing that they planned to enroll in the prestigious Master Sommelier program. The Hawai‘i course was canceled, but that didn’t dampen their passion. Higashiguchi shrewdly reads the willing- ness of guests to move beyond, “I’ll have a glass of Chardonnay.” She loves, for example, to defeat the notion that all pink wine is bad by introducing diners to French yourself out there.
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