Lahaina • Hawaiian Monarch

Aston Mahana Lahaina - Maui, HI Lahaina Hotels, HI Cheap Hotel Reservations In Lahaina Hotels, HI Cheap Hotel Rooms : Cheapest Hotels Reservations Online at Cheapesthotels.com Home Cheap Hotels US Destinations International Destinations Cheapest Hotels in Hawaii • Aston Coconut Plaza • Aqua Marina • Maui Seaside • Aston Mahana Lahaina • Hawaiian Monarch Hotel Oahu • The New Otani Kaimana Beach • The Imperial Hawaii Resort Cheap Hotels in . . . • New York • Anaheim • Las Vegas • San Diego • Chicago • Boston • Orlando • Kissimmee • Cancun • Philadelphia • Denver • New Orleans Travel Tips Hotel Tips Hotel Rooms • Picking the right room is important for that perfect vacation. Although an exterior room might offer a great view, it might prove noisy if it overlooks a highway. • Rooms next to the restaurants, elevators or lobby might be convenient, but the constant activity might make this a noisy proposition. • For those of you on business travel, ensure the room has a writing desk and data ports for an internet connection. • Check for safety measures when booking your hotel room. Fire extinguishers and alarms, safes and safety measures for the heating and ventilation devices are some of the measures you should ensure before booking your hotel room. • Enquire about the amenities offered by the hotel rooms. Apart from bed sizes and other such arrangements, check for features such as kitchenettes and whirlpool baths. You will end up paying extra for these features but it'll make your stay worthwhile. cheapest hotels .com Wed,January 25, 2006 Home : USA : Hawaii : Lahaina : Aston Mahana Lahaina - Maui, HI Aston Mahana Lahaina - Maui, HI - Maui-Lahaina Cheap Hotels Address: 110 KAANAPALI SHORES PL Maui-Lahaina, HI, 96761 USA -- :: Choose Preferences: Nights Rooms Arrival month Date 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 1 2 3 4 2006-January 2006-February 2006-March 2006-April 2006-May 2006-June 2006-July 2006-August 2006-September 2006-October 2006-November 1st 2nd 3rd 4th 5th 6th 7th 8th 9th 10th 11th 12th 13th 14th 15th 16th 17th 18th 19th 20th 21st 22nd 23rd 24th 25th 26th 27th 28th 29th 30th 31st --------------------------------------------------------------------------------------------------------------- Adults: ( 18+) Children: (0-18) Smoking or Non-Smoking: 1 2 0 1 No Preference Non-Smoking Smoking Aston Mahana Lahaina - Maui, HI : Description : Aston Mahana 110 Kaanapali Shores Place Lahaina / Maui, HI 96761 This secluded oceanfront resort on Kaanapali Beach offers panoramic views of the beautiful Pacific from every suite. Just 2 miles from Kapalua Airport, 23 miles from Kahului Airport. ROOMS Refrigerators Air Conditioning Telephone Microwave Balcony Bathtub Cable TV Clock Radio Coffee maker Data Port Daily Maid Service Kitchens and private lanais Hairdryer Iron Ironing Board General Amenities Activity Desk Security Garage/ Parking Sauna Laundry Facilities Pool (Heated) Dry Cleaning Bar General Information Check-in Time: 3:00 P.M. Check-out Time: 12:00 P.M. Dining Canton Chef Hard Rock Cafe The Big Island Steak House Da Kitchen Seawatch Tropica Fire and Ice Attractions Iao Valley Whalers Village Museum Haleakala National Park Hana & Hana Cultural Center Maui Tropical Plantation Transportation Kapalua Airport City Cab Shopping Ka`Ahumanu Center Azeka Place Sale Confirmation Instructions Buyer will receive an email confirmation from us, Inc following approval of the credit card payment by the bank. Hotel will reconfirm this reservation within hours of its being made. Terms and Conditions Aston Mahana Lahaina / Maui, HI - Ocean Front Studio for up to 2 Guests. 3-Night Minimum Stay Required. "ASTONishing Kids - Stay, Play & Eat FREE!" Children staying with any ASTON property will receive FREE activities, FREE meals and FREE merchandise (when accompanied by a paying adult): KIDS STAY FREE: Children 17 years and younger stay FREE at any Aston Hawaii property with parents while utilizing existing bedding. KIDS PLAY FREE: Kids 12 & younger receive FREE ADMISSIONS at top attractions like Hawaiian Adventure Park, Atlantis Submarines, Sea Life Park, Honolulu Zoo, Waikiki Aquarium, Waikiki Trolley, Creations Luau, Magic of Polynesia Show, Smiths Boat Ride/Fern Grotto, Parker Ranch Museum, Dave & Busters, Hilo Hatties, Maui Ocean Center, Maui Tropical Plantation, Sugar Cane Train, and more! 7 KIDS EAT FREE: Kids 12 and younger receive FREE MEALS at popular family friendly restaurants like Sizzlers Restaurants, KFC Hawaii, Dennys ( Oahu ), Pizza Hut Hawaii , Hard Rock Cafi, Dixie Grill, Tony Romas, and more! Children up to 12 years of age, sharing room with parents in existing bedding, are free. General Restrictions We provide a 100% refund of your stay if canceled within the no penaltyperiod, which is generally until 72 hours prior to the hotel arrival time.Our refund is provided in the form of a voucher that you may use to pay forfuture stays. Within the penalty period the cancellation or change penalty is equal tothe full first night's charge. For a no show without a cancellation numberthe penalty is the entire amount of the booking. Some hotels in resort areas have more strict cancellation policies as notedin the hotel restrictions. For example: the penalty period for bookings atMexican resorts is generally 9 days prior to arrival. Please note any additional restrictions as provided by the hotel on thispage. All transactions are conducted in United States currency. Credit card is charged in full at the time of booking. No prices are guaranteed until full payment is received. Changes and cancellations, must be requested directly from cheapesthotels.com and not from the hotels. Reservations ordered less than 48 hours before check-in are subject to reconfirmation by the hotels. To avoid fraudulent use of the network, the hotel will confirm the identity of the guest at time of check-in through pictureID and take an imprint of the guest's credit card. cheapesthotels.com Disclaimers: cheapesthotels.com shall not be liable for personal injury or property loss or damage resulting from the acts, omissions, or negligence of any person providing accommodations, transportation, or any other service or product on this site. cheapesthotels.com shall not be liable for cancellation or overbooking of reservations beyond it's control and without notice. TOP Feedback | About us | Contact us | Privacy Policy | Travelinfo | Restrictions | Site Map | Blogs cheapesthotels.com, Inc. © 2004-2005 All rights reserved.

Hawaiian Shirt Company Aloha

Top Hawaiian Aloha Shirts  You are here: About > Travel > Hawaii / South Pacific for Visitors > Shopping and Gifts > Holiday Gift Guide > Top Hawaiian Aloha Shirts Travel Go Hawaii Essentials Which Hawaiian Island Suits You Best? Clickable Map of the Hawaiian Islands Beach Guide Hawaii Pictures Clickable Map of Maui, Hawaii Topics A Hawaii Vacation Planner Big Island of Hawaii Kauai Maui / Molokai / Lanai Oahu / Honolulu / Waikiki South Pacific Culture, History & Language Hawaii Lodging Hula Luau Maps and Weather Pearl Harbor Photos, Video & Cams Recipes Shopping and Gifts Buyer's Guide Tastes of Paradise from Hilo Hattie HilHilo Hattie Dresses and Sarongs Multi-Day Guided Tours Top Hawaii Guidebooks Top Maui / Molokai / Lanai Guidebooks Forums Help FREE Newsletter Sign Up Now for the Hawaii / South Pacific for Visitors newsletter! See Online Courses   Search Hawaii / South Pacific for Visitors Stay up to date! Email to a friend Print this page Most Popular Nudist Beaches in Hawaii Hawaii Photos Hawaii Pictures Life's a Beach in Hawaii - Our collection of photos of peopl... Hawaiian Island Scorecard What's Hot Top Picks in Hawaiian Coffee Kamehameha the Great Kalua Pig Waikiki Beach, Oahu - Life's a Beach in Hawaii - Hawaii Beac... Best Beaches 1999 Related Topics Air Travel Cruises Honeymoons / Romantic Getaways Surfing / Bodyboarding Travel with Kids Top 10 Hawaiian Aloha Shirts Guide Picks From John Fischer , Your Guide to Hawaii / South Pacific for Visitors . FREE Newsletter. Sign Up Now! The Aloha shirt is the quintessential symbol of Hawaii. Cool, comfortable and casual, Aloha shirts are perfect for that Sunday beach barbeque, a night out at the movies, or just plain lounging around. They're perfect almost anytime in the islands and a great way to remember paradise when you're back home. 1) Kamehameha Garment Company 100% cotton Aloha Shirt Offering 24 patterns, the Kamehameha Garment Company is one of the oldest and most highly regarded manufacturers of Aloha shirts in the classic, purely retro, style. Manufacturer's Site 2) Reyn Spooner® - Spooner Cloth Aloha Shirt From one of the most respected makers of fine Hawaiian wear, there are 24 patterns of this classic Aloha shirt first introduced in 1964 and made of 60% pima cotton and 40% polyester. Manufacturer's Site 3) Hilo Hattie Aloha Shirt The "Store of Hawaii" offers more than 30 patterns of aloha shirts in several different materials and price ranges. Manufacturer's Site 4) Royal Hawaiian Creations Aloha Shirt One of Hawaii's largest manufacturer's of Aloha shirts since 1987, this award winning company offers over numerous styles of shirts in several choices of fabric. Manufacturer's Site 5) Kilauea Clothing Company Aloha Shirt Offering a selection of vintage Hawaiian print designs, based on original shirts from the 1940's and 50's - in the easy care fabrics and colors of today. Manufacturer's Site 6) Kahala Sportswear Aloha Shirt Offering fine Aloha shirts in both 100% rayon and in a rayon/cotton/linen blend, Kahala Sportswear Aloha shirts offer both classic designs as well as designs by current artists. Manufacturer's Site 7) Banana Jack Hawaiian Shirt Company Aloha Shirts Offering over 80 classic Hawaiian aloha shirts in 100% cotton, rayon and blends, Banana Jack shirts are "made in Hawaii and shipped with aloha." Manufacturer's Site 8) Paradise Found Hawaiian Shirts Offering a wide selection of high quality shirts including the widely demanded "Magnum P.I." shirt pattern actually worn in the long-running TV series. Manufacturer's Site 9) Royal Hawaiian Creations Royal Hawaiian Creations has been making fine Hawaiian Shirts in the Aloha State since 1987, and is one of the largest makers in Hawaii Sizes ranging from Large to 4XL Manufacturer's Site 10) Beanteacher Hawaiian Style Owned and operated by Hawaiians now living in California, this seller offers a wide selection of shirts by Avanti, Go Barefoot, Kamehameha, Royal Hawaiian Creations, Winnie Fashions and more. Vendor's Site Important product disclaimer information about this About site.   Topic Index | Email to a Friend Our Story | Be a Guide | Advertising Info | Work at About | Site Map | Icons | Help User Agreement | Ethics Policy | Patent Info. | Privacy Policy | Kids' Privacy Policy ©2006 About, Inc., A part of The New York Times Company . All rights reserved. Around About Tips to Losing Weight Guide to Distance Learning How to Travel for Less PHOTOS: Italy PHOTOS: Hybrid Cars What's Hot Top Picks in Hawaiian Coffee Kamehameha the Great Kalua Pig Waikiki Beach, Oahu - Life's a Beach in Hawaii - Hawaii Beac... Best Beaches 1999

Hawaiian Food

Oceanic - Around Town Hawaii - Leisure - Reviews - Hawaii Diner by Gail Jennings - Three Fun Food-Related Things to Do in Honolulu || Webmail || Member Services || Downloads || Calendar || Search || Contact Us || Oceanic.com || Sign up for Cable Modem Service HERE! Three Fun Food-Related Things to Do in Honolulu by Gail Jennings Comment on this Column! This month I decided to do something different for the column and I have to say that the research I did for this article was by far the most delicious, entertaining and enjoyable that I've ever done! The premise of the article was to find fun food-related activities in a variety of price ranges. The only criteria for the activities was that all of them be something local residents would enjoy and that they be food-focused. Here in Hawaii we are blessed with such a variety of food and restaurants, but sometimes we get in a rut. I can guarantee that any of these activities will help to shake off the "there's nothing to do blues" that we all get sometimes. Cheaper than a trip to Vegas, too! So, without further ado we will set forth on some genuine culinary adventures beginning with Hawaii Food Tours' Hole-in-the-Wall Tour, then we will play gourmet chef for a day via a GourmetCookingHawaii.com class, and last, but certainly not least, we will make our own wine at Wine The Experience. Come along and enjoy the ride! HAWAII FOOD TOURS - The Hole-in-the-Wall Tour Founded by long-time restaurant critic, Matthew Gray, Hawaii Food Tours is the ultimate, affordable way to spoil yourself, friends and family for a day or an evening. I tagged along on the Hole-in-the-Wall tour and it was more fun than you can imagine - it's like playing tourist for a day but better. It will broaden your palate and your horizons for only $59. I can see this tour being really fun for couples, people with friends and family visiting from off-island or just about anyone who wants to get a new perspective on food and restaurants. You'll visit a minimum of four different eateries and never have to worry about driving or finding parking - you just get to relax and enjoy. We were picked up at the tour bus stop at the Ala Moana Hotel around 10am. (You can park at the Ala Moana Center, walk across the footbridge to the Ala Moana Hotel and make your way to Mahukona Street, which separates the hotel from the shopping center parking area - very easy.) Matthew himself greeted us and his partner, Keira, loaded us into the van and we were off to our first stop. Along the way, the entire van chatted about food and peppered Matthew with questions about what it was like being a real food critic and food in Hawaii. Matthew has a great sense of humor and he and Keira set a really friendly tone which got all of us, who were strangers, laughing and talking with each other. Fabulous Food Blogs - A Treat for Every Taste Food to Remember in 2005 Changes in Chinatown - Not Just Pho and Dim Sum Anymore Burger Wars Summer 2005 - Seeking Great Cheeseburgers Highway Inn and Hapa Grill - Daughters Take the Long Way Home Mr. Ojisan - New Chef Energizes Popular Japanese Restaurant Southern Food & BBQ Lovers from Kailua to Wahiawa Have Reason to Rejoice Some New and Some Not So New Great Places to Eat Three Fun Food-Related Things to Do in Honolulu Mitch's Sushi Bar - Fresh is Best El Charro - Mexican Standards & Chef Specialties Make for Delicious Dining Jimmy's Lakeside Bakery Cafe - A Food Lover's Dream at Everyday Prices Chef Mavro - Enjoy a Culinary Journey Christmas Cookie Baking Party - A Great Way to Celebrate the Season! [ Home ] email Gail Visit Gail's Homepage Comment on this Column! All Health Columnists All Other Columnists Be A Columnist! Are you an expert in your own field? Do you know somebody who is? Fill out our online form and tell us about it. We'll select and consider those who fit the bill! Our first stop was Sugoi Bento where we feasted on a special mini-bento of their Spicy Garlic Chicken (yum!), Beef Teriyaki and Hapa Rice (two parts white, one part brown). What a great place this is and one I didn't know about, but now that I do, I'll definitely be back there for some more of that chicken and other offerings. Summer Rolls Our second stop was at Pho Nam where again we were treated to a special plate of food which featured Green Papaya Salad, Spring Rolls and Stir-fry Noodles with Veggies. Matthew took the time to introduce the various ingredients, sauces and seasonings so that those unfamiliar with them would have a better understanding of Vietnamese and Southeast Asian cuisines. We were off again, feeling full but ready to keep going. Our next stop at Zaffron was the most exciting to me because I have a particular fondness for Indian food. The first thing Matthew did was bring each of us a steaming cup of their specially blended Spiced Chai which really hit the spot. Then we were able to fill our styrofoam trays (so convenient for the leftovers - you don't have to ask for a take away box) from the buffet. By the time we returned, baskets of hot Naan bread were waiting and we dove in with gusto. Preparation of naan bread The best part about this stop was the great relationship Matthew has with Zaffron owner, Farad Khan, which meant that we got to see the Naan bread being made and ask Mr. Khan questions about the restaurant and the food. We learned that all of Zaffron's vegetarian dishes are strictly vegan, which is a big plus to those who follow such a regime, and the Khan family is ethnically Indian but from Fiji, which accounts for the Fijian flag and other Fijian memorabilia. Mr. Khan should be designated as the Fiji ambassador of tourism here in Hawaii - he is truly proud of his homeland. Demonstrating the flexible nature of this great tour, one of our party wished to stroll through Chinatown and purchase some items, and since none of the rest of us objected, we set out on a walking side trip. With the shopping completed and everyone ready for the next stop, there was Keira with the van and we piled in to find little bags for each of us with Manapua and Pork Hash from Char Hung Sut ! A nice little bonus which was of special interest to the off-island visitors. Leonard's legendary malasadas Our final stop of the day was Leonard's Bakery for a taste of their legendary Malasadas. The final stop on the Hole-in-the-Wall tour varies depending on the day of the week with it being either Leonard's for the aforementioned Malasadas or Liliha Bakery for their equally famed Coco Puffs. Leonard's was a great stop with everyone crowding around the glass cases to see the various offerings and taking pictures of the Guava Cake and other confections which we sometimes forget are quite unique to Hawaii. We enjoyed the freshly cooked Malasadas, too! All in all, this was such good fun and really enjoyable. I can't guarantee that you'll visit the same restaurants we did but I can guarantee that wherever you go it will be tasty and Matthew will ensure that you have a wonderful and informative time. Hawaii Food Tours also offers a Hawaiian Feast in Paradise ($99) which is, as you might expect, a luau with all of the attendant food and entertainment. The final offering is the Gourmet Trilogy Food & Wine ($149) which will take you to three of Honolulu's best fine-dining restaurants for appetizers, entree and dessert all paired with wine. Matthew says that the Gourmet Trilogy is perfect for food and wine lovers who are adventurous and passionate about their dining. Can't decide what to get that special couple for an anniversary gift? Send them on the Gourmet Trilogy Food & Wine Tour - they'll thank you and it will be an experience they will long remember. Hawaii Food Tours Telephone: 926-FOOD (3663) Toll Free: 1-800-715-2468 Email: mgray@hawaiifoodtours.com Website: Hawaii Food Tours GOURMETCOOKINGHAWAII.COM - A Truly Unique Food & Wine Experience Early on a Saturday morning, I was buzzing down the H-1 to get to The Bistro at Century Center before 9am. You might ask what was I doing heading to a restaurant that wasn't even going to open for several hours when I could be at home in jammies with a hot cup of coffee? Well, I had not lost my mind, nor was I unhappy to be out and about early on the weekend. I was going to a Gourmet Cooking Class offered by GourmetCookingHawaii.com which was being taught by one of my favorite chefs, Rodney Uyehara of The Bistro at Century Center. I had always wanted to attend one of GourmetCookingHawaii.com's classes but making the time was a challenge. I finally resolved that I simply had to do it, checked the schedule and when I discovered Chef Rodney was teaching the next class, I made the call. My call was returned by Kathleen Hurtubise, the creative force behind GourmetCookingHawaii.com and, as I learned, a great producer of a wonderful concept which has become a must-do for lovers of food and cooking. Salmon prep There is something magical about being in a restaurant "after hours," as it were, seeing the raw ingredients come together into a gourmet dish at the hands of a skilled chef. You feel like you are learning secrets, and in a sense you are, as you get the rare opportunity to ask and hear questions answered by a culinary professional in a relaxed and friendly environment. There were 14 of us in the class and at least a couple of them have attended every single class offered since GourmetCookingHawaii.com launched in 2003. The attendees covered all the ethnic bases, and both genders were represented. Kathleen herself said that her husband, Kevin Lin, had never cooked until he started helping her run the classes. He is now an avid cook and budding gourmand. And, for any men who haven't thought about cooking as a hobby, trust me when I say that there is nothing quite as attractive as a man who cooks... now that's hot! The menu for the day was Salmon Tartare accompanied by Timbach Pinot Gris 2001; Stuffed Breast of Capon ( see the recipe here ) accompanied by E. Euigal Cotes du Rhone 2001 and Banana Flambe accompanied by Bonny Doon Muscat Vin de Glaciere 2003. Executive Chef Rodney Uyehara was ably assisted by his sous chef and various class members. Want a bit of instruction in knife technique? Volunteer to help with the prep and pick up some hands-on pointers. The wine service and discussion was led by Kim Karalovich from The Wine Stop , and her knowledge and approachable attitude towards wine was integral to making this a complete food and wine experience. Mushrooms galore (hedgehog, inoki, shimeji, morel and dried porcinis, etc.) for the capon sauce We learned many things including where to find frozen veal demi glace ( Y. Hata ) for the sauce and caul fat*, (Chinatown) which was used to secure the capons before cooking. And, if you don't have the time or inclination to get those ingredients, there are acceptable substitutes. Then we were given an in-depth look at the ingredients to be used. I was most interested in the variety of mushrooms used in the sauce for the capon - they had hedgehog, inoki, shimeji, morel and dried porcinis among others. Flamb! All of the food was delicious but the flambed dessert of Bananas Foster was a spectacular finale. I'm so glad these retro-style desserts are enjoying a resurgence in popularity. We all loved watching the flames dance over the pan as the liquor cooked off and the sugars started to caramelize into a luscious rum sauce for the bananas and vanilla ice cream. It was really good. The best part, of course, is eating the delicious food and enjoying the wine pairings. At $95 a class, this is an excellent value which reaps a great food and wine experience taught by any one of a number of Honolulu's best chefs with wine pairings and explanations from The Wine Stop. You also receive a fabulous goodie bag stuffed with all manner of valuable and useful items. Your gift bag will have items specific to your class and the dishes from a variety of sources including Kaiulani Spices (this stuff is so good!) and Compleat Kitchen amongst others. GourmetCookingHawaii.com can also organize a special class for your group or business and the classes are increasingly popular for business groups. Gift certificates are available and would make a perfectly thoughtful gift for the food lover in your life. *The membrane from the lining of a pig's stomach commonly used to secure stuffed or rolled meat dishes. GourmetCookingHawaii.com Telephone: 735-7788 Email: info@gourmetcookinghawaii.com Website: GourmetCookingHawaii.com WINE THE EXPERIENCE - What an Experience it is, Too! If it weren't for my intrepid better half, I wouldn't have learned about this great shop located on Kapahulu Avenue in Kilohana Square. Since we have a single vehicle, we often car pool to our various appointments and take turns hanging out while the other works. It was this sometimes inconvenient circumstance which led to one of the great discoveries of the year. While I was in a meeting, he was wandering around the shops at Kilohana Square and immediately gravitated to a cool looking shop with lots of wine bottles, and an intriguing name, Wine The Experience. As I headed back to the car, he was eagerly waving at me to come and see what he'd found. And what he'd found is something that will make any wine lover, party planner, corporate entity or just regular folks who enjoy wine very happy. According to Shannon Ball, wine maker and the person in charge of running the day-to-day operations of the business, making wine at home has been around since the days of prohibition, when enterprising vendors came up with the idea of mailing grape juice along with some yeast to customers with instructions not to combine the two or an alcoholic product would result. More recently, the phenomena of wine making as a hobby took hold in North America with Canada really starting the trend about 20 years ago. He said there are about 50 wine making businesses of this basic type in the United States right now, but they have taken the concept a step further by introducing service and style into the operation. What that means is that Wine The Experience is a stylish, user-friendly place with a great atmosphere patterned in part after the wine tasting rooms at wineries which Shannon visited while doing research for the business. The entire process costs between $275 to $300 depending upon the wine you choose to make and the result will be 29 to 30 bottles of your own private label wine. That comes out to less than $10 a bottle on the low end and just over $10 at the high end - and they provide the bottles, labels (more about this later), corks and foil - basically everything you need to create your own bottles of wine. We decided to give it a go, so the first step was to schedule a wine tasting to select the wine we wanted to bottle. We set a date, then called our friends, the Schultzs, and asked them to join us for the tasting. On the appointed day we arrived and Shannon and his father John greeted us with genuine enthusiasm. It is easy to see that this business is a labor of love for the Ball family and that they care very much about what they do and making their customers happy. I learned from Shannon that he and his father did most of the build-out in the facility from the floors (perfect for dancing!) to the painting. They had set up a nice spread of various cheeses and crackers to accompany the wines which made for a nicely festive mood. We were each given a special note card to use for jotting down our impressions of the various wines we would try. After perusing the list of available wines and some discussion, it was decided that, given the time of year and the type of cooking we do during the summer months, we would focus on finding a white wine. We started out with the usual suspects like Chardonnay, Reisling, Sauvignon Blanc and Pinot Gris then we tried an Australian Murray River Reserve which blended Colombard, Sauvignon Blanc and Muscat. We also tried an interesting Italian Verdicchio which came in second on our list of possibilities. We finally settled on a Viognier because we found it the most pleasing overall. Barrel of yeast Once our decision was made, Shannon went into the winemaking area and returned a short time later with a "barrel" filled with grape juice and a packet of yeast. We ceremoniously sprinkled the yeast over the juice and then it was returned to the climate controlled warehouse to ferment for two months. We got to take a peek at some of the wines fermenting and noted quite a few barrels for wedding receptions - what a great way to commemorate a special occasion. While we're waiting for our wine to finish we are busy designing our very own labels. At Wine the Experience we saw labels featuring peoples' pets, commemorative ones for weddings, birthdays and anniversaries, labels to promote events such as the Hawaii Film Festival and lots of others that just reflected the unique personalities of the people behind the wine. A particularly notable group of labels was for the Tangueros which is a local group of tango enthusiasts. When it's time to bottle our wine we have the option of not only bottling the wine but holding a party at the same time. For each barrel of wine bottled you can bring along 12 people, so two barrels allows 24 people and so on and so forth with a maximum of 48. If we choose to have a party, we can bring our own food or Shannon will help us find a caterer and make the arrangements. Personally, I think music and dancing is in order along with some really tasty food. Look for the final installment of this wine saga at HawaiiDiner.com sometime in June! Wine The Experience 1016 Kapahulu Avenue Kilohana Square, Ste. 106 Honolulu Monday - Saturday 11am to 9pm Tel: 738-0738 Email: info@winetheexperience.com Website: Wine The Experience The views and information contained are notprovided or endorsed by Oceanic, Time Warner Cable of Hawaii or any affiliate of thisInternet service. The content provided is for general information andentertainment purposes only. Please seek professional advice before acting on any information contained in this web site. Any unauthorized reproduction is prohibited. Visitor Feedback: Fill out the form below to post your feedback for this column. Messages entered here will be attached to the bottom of this column. If you would like to correspond directly to the columnist(s), please use the email option in the Interact menu above. ! Click here to report any obscene or inappropriate posts. We reserve the right to edit/delete any post submitted below. Name: Your Feedback/Comments: Name: kimo sutton Remote Name: 204.210.108.99 Date: Tuesday, May 03, 2005 Time: 10:17 AM Feedback Have you done an article on the largest vegetarian organization in the US (Local)? It is 0ver1,500 stong with lots of discounts, at restaurant, markets, etc... I have been a member for over ten years and the Hawaii Vegetarian Society has speakers and resources for a healthy lifestyle. Check recipes with Dr. Shintani, try the vegetrian dim sum and lunch dishes at the Chinese Cultural center's Legends Vegetarian, the best I have ever tried any where.Take out at Well Bento a goumet chef, or a lunch at Celestrialrial Natural foods little diner, a realnhole in the wall in Haleiwa. Name: tm Remote Name: 69.75.100.193 Date: Tuesday, May 03, 2005 Time: 02:41 PM Feedback Including Leonard's and Liliha Bakery on a hole-in-the-wall tour is a bit of a stretch in my opinion. I'm not saying that those two places aren't totally ono, but surely the tour operators could find more obscure places that actually ARE holes-in-the-wall. Honestly, who hasn't heard of Leonard's or Liliha Bakery? Unless it offers more than a "take-a-ticket-stand-in-line-order-your-pastries" experience, it doesn't seem like it's worth it for local residents. Name: Julie Rosner Remote Name: 66.91.13.93 Date: Tuesday, May 03, 2005 Time: 04:01 PM Feedback What a great article and fun ideas on what to do! I wanted to fly to Honolulu and do all three. Are there any similar businesses on the Big Island? Name: Local Chef Remote Name: 66.8.197.18 Date: Thursday, May 05, 2005 Time: 05:06 PM Feedback I have been on two of the Hawaii Food Tours so far (the Hole in the Wall Tour, and the Hawaiian Feast in Paradise Tour) and I think this company has a winning formula. Matthew Gray and his assistant Keira are warm and funny and fascinating. They told me that the tours were originally designed for tourists, but that a lot of local residents are coming on too. I'm going to get their gift certificates for all my friends and family. *Highly recommended* Name: Bobby Remote Name: 69.75.103.149 Date: Friday, May 06, 2005 Time: 04:16 PM Feedback I agree with TM. I love those places too. But may I offer JJ's French Pastry on Waialae? It's small and the pastry is soooooooo incredible! Name: Gail Remote Name: 66.91.25.226 Date: Saturday, May 07, 2005 Time: 07:28 AM Feedback Thanks for all of the great feedback. To Kimo: Thanks for the vegetarian suggestion. I am aware of HVS and its mission. Send me an email and we can discuss a possible article. To TM & Bobby: Addressing the question of whether or not Leonard's or Liliha should be included in the tour, I believe the tours were originally designed for visitors and local participation happened almost by happy accident. I also think it's possible that many people, myself included, don't live or work near either Leonard's or Liliha and rarely, if ever, enjoy their products. Their inclusion does not bother me at all. Another point is that the restaurant/eatery needs to be able and willing to accomodate groups frequently and not always on an exact schedule - while JJ French Pastry is amazing, it might be difficult for them to manage the influx without annoying regular patrons. To Julie: To the best of my knowledge there are no similar businesses on the Big Island. Plan a getaway and come over to Oahu and enjoy! Name: winefan Remote Name: 66.8.156.112 Date: Monday, May 09, 2005 Time: 08:54 AM Feedback Please note that you spelled two of the wine names wrongly: it's Trimbach not Timbach, and Guigal not Euigal.This whole article reads like a paid-for plug for the merchants concerned, which makes it hard to take the reviews seriously. Name: Gail Remote Name: 66.91.25.226 Date: Monday, May 09, 2005 Time: 01:02 PM Feedback Dear Winefan,The spelling errors are my own and unfortunately they are not easy to correct once the article is posted here. While I am also a wine fan, I am not an expert nor do I pretend to be. Fortunately, one doesn't need to be an expert to enjoy wine. I am mildly offended that you presume the businesses I wrote about paid for the article but not terribly. It's entirely possible that I am more easily pleased than some. For the record, I got paid the same amount for writing the article that you did for expressing your opinion. Cheers, Gail Name: Sugoi's Number One Fan Remote Name: 24.94.68.150 Date: Monday, May 09, 2005 Time: 09:32 PM Feedback I enjoyed reading the article, as it provided me with fun activities to do! I think that the food tours are a great idea for both tourists and kamaaina.As for Sugoi Bento and Catering, I have to admit that I am addicted to their bentos and plate lunches!! They simply are the best out there. Anyone who has not eaten at Sugoi must go!! Their garlic chicken is the best! Name: S&B Remote Name: 66.91.141.158 Date: Tuesday, May 10, 2005 Time: 07:27 AM Feedback The food tour is a great idea. Of the restaurants featured we are familiar with Sugoi and Leonards. Leonards malasadas are always the perfect dessert, especially when they are hot and fresh. Our favorite at Sugoi bento is their mochiko and garlic chicken bentos. They give a generous amount of food and fantastic service. Name: debbiebullman Remote Name: 24.165.58.5 Date: Tuesday, May 10, 2005 Time: 06:19 PM Feedback This was a great article. My favorite by far was on sugoi resturant. They have great food but most of all the service is just cream of the crop. I encourage everyone to enjoy the sugoi experience. Name: Taco Queen Remote Name: 128.171.138.117 Date: Wednesday, May 11, 2005 Time: 01:19 PM Feedback The food tour is such a great idea! Of the restaurants featured, Sugoi's tops my list! I've used them to cater a large event for the UH Law School and everyone couldn't get enough of the food! The service was fantastic and the garlic chicken ... oh so good! Sugoi's is a must! Name: kelly calistro Remote Name: 66.91.66.167 Date: Wednesday, May 11, 2005 Time: 09:51 PM Feedback we love eating sugoi's food!! the food is very tasty and of course the generous portions. good job zach!!!go menes.(coach kel) Name: Amy Laboy Remote Name: 205.188.117.66 Date: Friday, May 13, 2005 Time: 10:15 PM Feedback I love Sugoi! I have been enjoying their food for many years. I love their garlic chicken! They recently catered my son's first bithday party. Everyone raved about the food. I have recommended them to many people since the party. Name: CHANGG020 Remote Name: 66.8.201.36 Date: Saturday, May 14, 2005 Time: 05:26 PM Feedback I SAW UR ADS,AND IT WAS VERY HELPFUL FOR ME AND MY FRIENDS Name: k Remote Name: 66.8.215.216 Date: Monday, May 16, 2005 Time: 08:31 AM Feedback This article sounds like an advertisement for this tour...Couldn't you do this on your own and save some $$$$? Name: Gail Remote Name: 66.91.25.226 Date: Monday, May 16, 2005 Time: 04:08 PM Feedback Hi K, Of course you could do this on your own but the fun of the tour is the interaction with the other people in the group plus Matthew & Keira and getting to see the inside workings of a place like Zaffron. Don't discount the convenience of not having to drive or find parking either. The article is definitely pro-tour so, if you want to call that an advertisement, go ahead. Eat well and enjoy, Gail Name: Matthew Gray -Chief Food Guy at Hawaii Food Tours Remote Name: 66.8.197.18 Date: Monday, May 16, 2005 Time: 09:26 PM Feedback Aloha Friends,<P>It astounds me that there are so many negative posters out there. People like the one who calls him or herself "k" obviously doesn't "get it." Gail Jennings is doing you a service by highlighting businesses such as my <A HREF=" http://www.hawaiifoodtours.com ">Hawaii Food Tours</A>. Gail is not a critic; she is a writer who focuses on the positive elements of things around her. She is smart, delightful and always welcome in my world. <P><B>*Special note to "k"</B> -- Doing the tour by yourself to "save money" is not what we're about. However, it sounds as though you'd prefer to try and save a few bucks instead of getting out and experiencing a fun, informative, delicious, and social event. And that's okay with us; most people love what we're doing and will most likely return for more of what we offer.<P>To the rest of you open-minded people, I look forward to meeting & feeding you one day soon... Name: Glenn Remote Name: 66.8.241.109 Date: Thursday, May 19, 2005 Time: 04:26 PM Feedback Interesting article. I will mark your column on my 'check out' list. Name: stuffed duck Remote Name: 66.8.144.75 Date: Friday, May 20, 2005 Time: 04:25 PM Feedback this made me salivate, the tour will put on the pounds joyfully. too bad we can't smell over the web. next write more stories with the wine stop. the crew is very friendly and bring great discoveries to town. Name: trish Remote Name: 4.63.194.16 Date: Saturday, May 21, 2005 Time: 09:23 AM Feedback Loved your article! My husband & I were looking for fresh ideas to spice up our dates. Thank you for your inspirational reviews. Name: Ter Yaki Remote Name: 66.8.248.193 Date: Thursday, May 26, 2005 Time: 03:02 AM Feedback Gail, one of your best articles yet. Being from Oahu but now living in Hilo, this gives my husband and I another reason to fly home and drag my Mom across the island for the day, but this time eating our way through! Thank you so much... Name: Ter Yaki Remote Name: 66.8.248.193 Date: Thursday, May 26, 2005 Time: 03:02 AM Feedback Gail, one of your best articles yet. Being from Oahu but now living in Hilo, this gives my husband and I another reason to fly home and drag my Mom across the island for the day, but this time eating our way through! Thank you so much... Name: Merrie Monarch LR Remote Name: 70.93.45.58 Date: Friday, June 03, 2005 Time: 08:44 AM Feedback ALOHA Mahalo for writing about Wine the Experience. It seems to be an ingenious business and which I would like to use to put up some wine. Except for your excellent article I would have not known and suspect many others would not have known about it. I used to love Honolulu and Oahu 20-30 years ago but like the Big Island so much I only reluctantly go to Honolulu every several years. Wine the Experience might motivate me to go to Honolulu sooner. ALOHA || On Top || Reviews || Food || Health || 1998-2006 Oceanic Time Warner Cable [ Back to Around Town ] Web www.aroundhawaii.com Save money and shop online @ Shop.AroundHawaii.com today!

Tropic Hawaiian

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Honolulu

SEVEN PRINCIPLES FOR GOOD PRACTICE SEVEN PRINCIPLES FOR GOOD PRACTICE IN UNDERGRADUATE EDUCATION By Arthur W. Chickering and Zelda F. Gamson Reprinted with permission. Apathetic students, illiterate graduates, incompetent teaching, impersonal campuses -- so rolls the drumfire of criticism of higher education. More than two years of reports have spelled out the problems. States have been quick to respond by holding out carrots and beating with sticks. There are neither enough carrots nor enough sticks to improve undergraduate education without the commitment and action of students and faculty members. They are the precious resources on whom the improvement of undergraduate education depends. But how can students and faculty members improve undergraduate education? Many campuses around the country are asking this question. To provide a focus for their work, we offer seven principles based on research on good teaching and learning in colleges and universities. Good practice in undergraduate education: encourages contact between students and faculty, develops reciprocity and cooperation among students, encourages active learning, gives prompt feedback, emphasizes time on task, communicates high expectations, and respects diverse talents and ways of learning. We can do it ourselves - with a little bit of help... These seven principles are not ten commandments shrunk to a 20th century attention span. They are intended as guidelines for faculty members, students, and administrators -- with support from state agencies and trustees -- to improve teaching and learning. These principles seem like good common sense, and they are -- because many teachers and students have experienced them and because research supports them. They rest on 50 years of research on the way teachers teach and students learn, how students work and play with one another, and how students and faculty talk to each other. While each practice can stand alone on its own, when all are present their effects multiply. Together they employ six powerful forces in education: activity, expectations, cooperation, interaction, diversity, and responsibility. Good practices hold as much meaning for professional programs as for the liberal arts. They work for many different kinds of students -- white, black, Hispanic, Asian, rich, poor, older, younger, male, female, well-prepared, underprepared. But the ways different institutions implement good practice depend very much on their students and their circumstances. In what follows, we describe several different approaches to good practice that have been used in different kinds of settings in the last few years. In addition, the powerful implications of these principles for the way states fund and govern higher education and for the way institutions are run are discussed briefly at the end. As faculty members, academic administrators, and student personnel staff, we have spent most of our working lives trying to understand our students, our colleagues, our institutions and ourselves. We have conducted research on higher education with dedicated colleagues in a wide range of schools in this country. With the implications of this research for practice, we hope to help us all do better. We address the teacher's how, not the subject-matter what , of good practice in undergraduate education. We recognize that content and pedagogy interact in complex ways. We are also aware that there is much healthy ferment within and among the disciplines. What is taught, after all, is at least as important as how it is taught. In contrast to the long history of research in teaching and learning, there is little research on the college curriculum. We cannot, therefore, make responsible recommendations about the content of good undergraduate education. That work is yet to be done. This much we can say: An undergraduate education should prepare students to understand and deal intelligently with modern life. What better place to start but in the classroom and on our campuses? What better time than now? Seven Principles of Good Practice. 1. Encourages Contact Between Students and Faculty Frequent student-faculty contact in and out of classes is the most important factor in student motivation and involvement. Faculty concern helps students get through rough times and keep on working. Knowing a few faculty members well enhances students' intellectual commitment and encourages them to think about their own values and future plans. 2. Develops Reciprocity and Cooperation Among Students Learning is enhanced when it is more like a team effort that a solo race. Good learning, like good work, is collaborative and social, not competitive and isolated. Working with others often increases involvement in learning. Sharing one's own ideas and responding to others' reactions sharpens thinking and deepens understanding. 3. Encourages Active Learning Learning is not a spectator sport. Students do not learn much just by sitting in classes listening to teachers, memorizing pre-packaged assignments, and spitting out answers. They must talk about what they are learning, write about it, relate it to past experiences and apply it to their daily lives. They must make what they learn part of themselves. 4. Gives Prompt Feedback Knowing what you know and don't know focuses learning. Students need appropriate feedback on performance to benefit from courses. When getting started, students need help in assessing existing knowledge and competence. In classes, students need frequent opportunities to perform and receive suggestions for improvement. At various points during college, and at the end, students need chances to reflect on what they have learned, what they still need to know, and how to assess themselves. 5. Emphasizes Time on Task Time plus energy equals learning. There is no substitute for time on task. Learning to use one's time well is critical for students and professionals alike. Students need help in learning effective time management. Allocating realistic amounts of time means effective learning for students and effective teaching for faculty. How an institution defines time expectations for students, faculty, administrators, and other professional staff can establish the basis of high performance for all. 6. Communicates High Expectations Expect more and you will get more. High expectations are important for everyone -- for the poorly prepared, for those unwilling to exert themselves, and for the bright and well motivated. Expecting students to perform well becomes a self-fulfilling prophecy when teachers and institutions hold high expectations for themselves and make extraefforts. 7. Respects Diverse Talents and Ways of Learning There are many roads to learning. People bring different talents and styles of learning to college. Brilliant students in the seminar room may be all thumbs in the lab or art studio. Students rich in hands-on experience may not do so well with theory. Students need the opportunity to show their talents and learn in ways that work for them. Then they can be pushed to learn in new ways that do not come so easily. Teachers and students hold the main responsibility for improving undergraduate education. But they need a lot of help. College and university leaders, state and federal officials, and accrediting associations have the power to shape an environment that is favorable togood practice in higher education. What qualities must this environment have? A strong sense of shared purposes. Concrete support from administrators and faculty leaders for those purposes. Adequate funding appropriate for the purposes. Policies and procedures consistent with the purposes. Continuing examination of how well the purposes are being achieved. There is good evidence that such an environment can be created. When this happens, faculty members and administrators think of themselves as educators. Adequate resources are put into creating opportunities for faculty members, administrators, and students to celebrate and reflect on their shared purposes. Faculty members receive support and release time for appropriate professional development activities. Criteria for hiring and promoting faculty members, administrators, and staff support the institution's purposes. Advising is considered important. Departments, programs, and classes are small enough to allow faculty members and students to have a sense of community, to experience the value of their contributions, and to confront the consequences of their failures. States, the federal government and accrediting associations affect the kind of environment that can develop on campuses in a variety of ways. The most important is through the allocation of financial support. States also influence good practice by encouraging sound planning, setting priorities, mandating standards, and reviewing and approving programs. Regional and professional accrediting associations require self-study and peer review in making judgments about programs and institutions. These sources of support and influence can encourage environments for good practice in undergraduate education by: setting policies that are consistent with good practice in undergraduate education, holding high expectations for institutional performance, keeping bureaucratic regulations to a minimum that is compatible with public accountability, allocating adequate funds for new undergraduate programs and the professional development of faculty members, administrators, and staff, encouraging employment of under-represented groups among administrators, faculty members, and student services professionals, and providing the support for programs, facilities, and financial aid necessary for good practice in undergraduate education.