2011 VOL.6, NO.1 T H E K A H A L A june–december 2011, vol.6, no.1 CONTENTS Volume 6, Number 1 Features 34 Starship Hawai‘i Ancient Polynesians were prolific explorers, navigating the high seas using the stars as their guide. This art of “wayfinding” was all but lost until Höküle‘a, a double-hulled canoe, took its maiden voyage, and with it Nainoa Thompson, the young navi- gator who carried this maritime legacy into the modern age. Story by Rita Ariyoshi Photos by Monte Costa 44 Following the Sun ON THE COVER Blazing trails: Like a painter’s brush, the rising and setting sun transforms Hawai‘iloa, a tra- ditional Polynesian the landscape with a dazzling display of light, shadow and color. voyaging canoe, Three artists paid tribute to this spectacular cycle in 10 large-scale was built to endure oil paintings commissioned exclusively for The Kahala. long journeys across the ocean. Art by Saim Caglayan, Thomas Van Stein and John Wisnosky Pictured here near Kalaupapa, on Native Hawaiian proverbs from “‘Ölelo No‘eau,” by Mary Kawena Pukui the north shore of Moloka‘i, Hawai‘iloa often sails alongside its sister vessel, the world-famous Hökülea‘a. To read about the remark- able renaissance of Polynesian naviga- tion, see “Starship Hawai‘i” on page 34. Photo by Monte Costa 2 You never actually own a Patek Philippe. You merely take care of it for Begin your own tradition. the next generation. 5 / , CONTENTS Volume 6, Number 1 6 Editor’s Note Departments 12 PROFILES: Recipe for Dessert Fragrant island ingredients make sweet treats in the hands of Executive Pastry Chef Michael Moorhouse. Story by Joan Namkoong Photos by Dana Edmunds 18 EXPLORATIONS: Volcanoes: The Ultimate Light Show How Pele’s molten legacy is reshaping Hawai‘i. Story by Leslie Lang Photos by G. Brad Lewis 28 INSIGHTS: Fine Print Celebrating 75 years of the aloha shirt and one of its most famous creators, Kahala Sportswear. Story by Paula Rath Photos by Dana Edmunds 44 TRANSLATIONS: By Chihiro Kitagawa and Mutsumi Matsunobu 63 Memory Book Editor’s Note Time and tradition come together—and move apart —in beautiful, often surpris- ing ways. Whether customs endure for generations or give way to the new, our cultural landscape is continually shaped by the presence or absence of change. In this issue of The Kahala, we follow the threads of time and tradition through the Islands, exploring everything from the iconic aloha shirt to epic ocean voyages. It’s a journey that reveals the dual presence of the past and thoroughly modern present. In “Starship Hawai‘i,” Rita Ariyoshi takes a look at the dynamic legacy of ancient Polynesian ocean voyagers and their contemporary spiritual descendant, Nainoa Thompson. A master navigator trained Hawai‘i’s in the nearly lost art of “wayfinding,” Thompson made history in 1975, when he volcanoes first sailed the open sea in Höküle‘a, a tra- formed more ditional double-hulled canoe. For more on this seminal event and the cultural renais- than 70 million sance it inspired, see page 34. years ago, as “Following the Sun” features the work of three painters and their interpreta- the Hawaiian tions of the most fundamental yet poetic earthly processes: sunrise and sunset. In archipelago 10 original works commissioned exclusively sits over a for The Kahala, these artists capture both the momentary and the eternal, translating molten lava onto canvas the dance of light, shadow and color that is brought to life in each sunrise hot spot in the and sunset. In Hawai‘i, this dramatic perfor- earth’s mantle. mance is unforgettable. See page 44. The progression of time becomes tangible in “Volcanoes: The Ultimate Light Show,” a chronicle of Hawai‘i’s most famous natural wonders, on page 18, and “Fine Print,” a celebration of the 75th anniversary of the aloha shirt, on page 28. We also go behind the scenes with Executive Pastry Chef Michael Moorhouse, who whips up delicious treats using fresh island ingredients. See page 12. We hope these stories inspire you to experience the richness of Hawai‘i’s past and enjoy the many facets of its present-day culture. May your stay be as memorable as these remarkable Islands. ©G. Brad Lewis 6 INDICH c o l l e c t i o n Fine Oriental Carpets & Hawaiian Rugs® Purveyors of Fine Rugs to The Kahala Resort EDITORIAL Chief Creative Officer Haines Wilkerson Design Director Jane Frey Photography Director Susan Strayer Regional Editorial Director Rosie Leonetti Art Director Teri Samuels Cultural Editor Jocelyn Fujii Contributing Editor Lucy Kim Contributing Writers Rita Ariyoshi, Leslie Lang, Joan Namkoong, Paula Rath Contributing Photographers Monte Costa, Dana Edmunds, G. Brad Lewis Japanese Translation Chihiro Kitagawa, Mutsumi Matsunobu A d a To h f Aloh ! OAHU LOCATIONS: HaWAII Gentry Pacific Design Center 560 N. Nimitz Hwy. #101 The Kahala (Vol.6, No. 1) is published by MVP Hawaii, 1833 Kalakaua Ave, Honolulu, Hawaii 96817 Ste 810, Honolulu, HI, 96815. www.mvpislands.com (Between KMart & City Mill) Copyright© 2011 by Morris Visitor Publications. All rights reserved. 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Morris IV ProfileProfiles Fragrant island ingredients make sweet treats in the hands of Executive Recipe Pastry Chef Michael Moorhouse for Dessert STORY BY JOAN NAMKOONG P H O TOS BY DANA EDMUNDS dessert should be simple and the fla- their lively flavors are revealed in rich but A vors identifiable. Pleasing to the eye, light textures that make for mouthwatering not overly sweet, easy to eat and not too whim- spoonful after spoonful. Surely this will sical. The plate should frame each creation, bring a wide smile to your face, and that’s nothing extraneous, nothing inedible. his ultimate goal. This is the philosophy behind a perfect Moorhouse has been bringing pleasure dessert crafted by Michael Moorhouse, The to guests for more than a year as part of Kahala’s executive pastry chef. His creations The Kahala’s culinary team. His youthful are made with fresh island ingredients, and appearance belies the fact that he’s been 12 THE KAHALA ProfileProfiles Surprising ingredients like green tea, red wine and olive oil are smoothed into velvety textures, their flavor essences unexpectedly cooking professionally for more than 25 years. The Kahala’s award-winning Hoku’s, as well Originally from New Jersey, he attended culi- as the all-day dining Plumeria Beach House pronounced yet nary school in Philadelphia in the early 1980s and afternoon tea in The Veranda. Banquets, but learned most of what he knows on the job, weddings, room amenities, special events and delicate. honing his craft in Philadelphia, New York post-dinner bonbons are all part of his sphere Strawberry Bavarian is served and London. of pastries, while breads, rolls, pizza crusts, with mango sorbet and a choco- Moorhouse moved to Hawai‘i in 2006. “My hamburger and hot dog buns reflect the savory late croquette. (Previous page) wife and I visited several times and we mar- side of his repertoire. Jasmine rice pudding with jellied berries, pineapple soup and ried here. We decided it was easier to have a “We want to do as much as we can in- lemongrass sorbet has “a nice healthy, active lifestyle here in the Islands,” house,” says Moorhouse of his desire to add to herbal tone,“ says Moorhouse. says Moorhouse, who rides his bike to work, the dining experience of his guests. practices yoga and enjoys beach activities. “I love the alchemy of being a pastry chef. With his staff of eight, Moorhouse prepares My favorite food item is the egg. There’s so all the cakes, pies, pastries and other sweets for much that can be done with it for so many 14 Hoku’s Plumeria beach house Our signature restaurant features contemporary island cuisine For breakfast, lunch and dinner, enjoy casual beachfront dining for dinner and Sunday brunch. on the white sands of Kahala. sunday brunch the veranda A delicious selection of dishes are served at Hoku’s and Plumeria Beach House. The perfect spot for afternoon tea, pupus, cocktails and nightly entertainment. experience Legendary dining Call restaurant reservations at 739.8888 or, from your room, press Restaurant Reservations www.kahalaresort.com Profiles New York,” he remembers. “I love to make it and I love to eat it.” Moorhouse then pairs his frozen concoc- tions with other luscious recipes. Lavender- essence ice cream tops squares of creamy, deep-fried semolina pudding paired with roasted berries in a syrup of orange and lemon juice.