Maui wedding of your

Maui Wedding Association - Maui, Hawaii - Maui Wedding Association - Wedding Professionals Coordinators/Planners Photographers Videographers Site Providers Travel and Lodging Music and Entertainment Catering/ Cakes Florists Limousines/ Transportation Marriage License Agents Ministers and Officiate Publications Rental Equipment Specialty Products and Services Beauty and Spa Bridal Gowns and Formal Wear Home Request a Wedding Planner Request Information International Listings -- Selected Videos -- Photo Credits Aloha! Thank you for taking the time to visit our website. On the following pages, you will find a variety of vendors all with information to assist you in planning the Maui wedding of your dreams. Our members are devoted to excellence in service. Please take your time going through all the different services and see why Maui is "No Ka Oi" The Best place to be married. "The mission of The Maui Wedding Association is to bring together businesses, to promote the advancement of the Maui wedding industry, to offer opportunities for professional growth through education and the sharing of ideas, and to foster a caring attitude and Aloha spirit among members in dealings with the community, with clients, and with each other." E Komo Mai (Welcome) to Maui! The Maui Wedding Association Board of Directors, 2005-2006: Larry Mischle Cece Scoppettone Tad Craig Billy Arbour Maui Visitors Bureau | Join Maui Wedding Association | Privacy Policy © 2003-2006 Maui Wedding Association Maui, Hawaii, USA

Molokai? Click Into Our

Molokai Fish and Dive - Molokai activities, kayaking, fishing, diving, camping and snorkeling Home Activities Store History Books Contact Us Island Tour Need a place to stay on Molokai? Click Into Our Condo Well known by residents throughout Hawaii, Molokai Fish & Dive in Kaunakakai is packed to the rafters with everything that a person could need to have fun in the tropical sun. Over the years our Tours & Rentals Department has become the one-stop location for booking Molokai activities and tours. Whether it's ocean kayaking, horseback riding, mountain biking, whale watching, cultural hikes or fishing, we can make the arrangements for your adventure of a lifetime . In addition to being the Islands complete sporting goods store, within its walls can be found the largest selection of authentic Molokai designed T-shirts and souvenirs on the entire island. -------------------------------- -- Created by our staff members, the artwork is earthy and involved with the Hawaiian culture of Moloka'i. These exclusive designs have always been highly prized by residents and visitors alike and have never been available anywhere other than the store in Kaunakakai. As a result, they have always been one of the must things that folks bring home after a visit to the island. Now, a select few of these items are available to web surfers the world over. Over the years, the owner Jim Brocker, has taken thousands of superb photographs of Molokai and her people. Combing these photos with creative writing abilities he has authored Molokais two best selling books. The Lands of Father Damien , released August 1998, immediately hit Hawaii's Best Seller list. The book deals with Molokais Kalaupapa Peninsula, the people who were banished there and the dedicated priest, Father Damien. Containing 108 sepia-tone archival photos and 277 color prints, it is the largest pictorial publication in existence dealing with the events that took place in this desolate place. Jims previous book, A Portrait of Molokai. , is a must for anyone who has, or is planning to, visit the island. This 160 page book contains 375 color photographs that capture the spirit and beauty of this special place. Written in true local style, it portrays Molokai as can only be done by someone who lives here. So, come on in. We're glad you're here! Home | Activities | Store History | Books | Contact Us Island Tour

Hawaiian food was all

Epinions.com - King's Hawaiian Bakery & Restaurant Join Epinions | Help | Sign In Home > Restaurants & Gourmet > Restaurants > Los Angeles Ethnic Restaurants Read Advice Write an essay on this topic. King's Hawaiian Bakery & Restaurant May 14 '01 The Bottom Line If you thought Hawaiian food was all about gloppy purple poi, think again. Yum! Hawaii. It's a tropical paradise best known for swaying grass skirts, coconut bras, drinks with umbrellas, and an excess of vowels. I never gave much thought to Hawaiian food, though. Any cuisine that's best known for poi isn't exactly a high watermark in the culinary pantheon of regional cooking. Or is it? I discovered King's Hawaiian Bakery & Restaurant a couple of years ago when my best friend and her husband were planning a huge backyard Luau party for their tenth wedding anniversary. I considered buying them a crystal vase that they'd probably hate, or some sort of single-use appliance that they'd never use, but when I learned they were planning to serve hot dogs and potato salad at their Luau, I decided that the best possible gift would be to have their party catered. I ordered pounds and pounds of Teriyaki Beef and Huli Huli Chicken, rice, and Hawaiian bread, and the guests ate it faster than we could serve it to them. It was good. We finished the party off with both a fresh fruit torte and a massive "Paradise Cake"-- layers of guava, lime, and passion fruit cakes, with icing in the same flavors, and plenty of fresh whipped cream. I liked the cake so much that as my next birthday approached, I started dropping very subtle hints about what sort of cake I wanted. I want a King's Hawaiian Guava Cake for my birthday. Don't buy me any other cake. Write it down. KING'S HAWAIIAN GUAVA CAKE. (My husband doesn't usually pay much attention to my ramblings, so that was fairly subtle.) King's Hawaiian Bakery & Restaurant doesn't look like a slice of Hawaii. It looks more like a bland, mainland coffee shop. Imagine Coco's, but get rid of the hideous pink and pastel green color scheme. There are a handful of exotic touches to let you know you're not in Kansas. Just off to the side of the hostess's station, a giant pineapple awash in white christmas lights provides the first clue. And then there's the fish tank. We're not talking about a 10 gallon bowl of guppies. King's has a large counter wrapped around a huge, cylindrical tank full of exotic saltwater sea creatures. If you eat your meal in front of the tank, you'll see Yellow Tangs, Clownfish, lots of cute little blue fellas, and a few ridiculous-looking Triggerfish (what can you say about a critter with a "face" that extends halfway across its body?) If you watch closely, you may even see a fairly large, evil looking eel slither out of the rocks momentarily. The Most Important Meal of the Day, Hawaiian Style Our first real meal at King's Hawaiian Bakery & Restaurant was breakfast. My husband and I took our kids to King's early on a Saturday morning. The crowd was unbelievable. At barely 9:00 AM, we had to wait 30 minutes for a table. We might have gotten a table a little sooner, but our daughter was pretty insistent about sitting near the fish tank. The breakfast menu is fairly large, and includes both traditional American breakfast fare and more exotic Island specialties. I chose the Orange Macadamia Pancakes ($5) which were topped with sliced bananas. They were fairly ordinary, and not something I'd go back for. My older daughter ordered King's Hawaiian French Toast ($5). I took one bite, and kicked myself for not ordering the same thing. The Hawaiian French Toast is made with thick slices of sweet Hawaiian egg bread, and dipped in a tasty, delicately spiced batter. At its worst, french toast tastes like soggy bread coated in scrambled egg. At its best, french toast is soft on the inside, crisp on the outside, and does not taste overly eggy. King's makes the best french toast I've ever tasted, and serves it with either warm maple or warm coconut syrup. For my younger daughter, the kids' menu listed several choices, and they're only $2.50 each. The little creature of habit balked at dad's suggestion to try eggs with Huli Huli chicken, and asked for pancakes and fruit. He finished off two-thirds of my Orange Macadamia Pancakes, but my husband still managed to pack away his King's Scramble ($6)- three eggs scrambled with diced Portuguese sausage, green onions, mushrooms, and chilies. The egg dishes are served with toast or a muffin, and your choice of hash browns, Hawaiian potatoes, steamed rice, or fried rice. The Hawaiian potatoes are absolutely delicious, but if you're a vegetarian, stay away from them. They get their spicy, smoky flavor from a combination of paprika and some sort of chopped ham. If you prefer your meat on the side and not scrambled into your eggs, there are several options. For the less adventurous, King's offers plain old bacon, ham, or link sausage. If you want to try something more exotic. King's has marinated Huli Huli chicken, Portuguese sausage, or Spam. Yes, Spam. Spam has been around for nearly 70 years, and although the mention of this meat-floating-in gelatinous-muck is enough to cause most of us in the other 49 states to dry heave, Hawaiians love the stuff. We completed our breakfasts with glasses of passion-orange-guava juice ($1.85) and Kona blend coffee ($1.55, unlimited refills.) The coffee is rich and strong, and my teenager had to dump four little containers of cream into her mug to achieve the desired wussy, light color she prefers. Volume II - And Then We Had Dinner No, no, not on the same day. We liked our breakfast so much that we returned to King's Hawaiian Bakery & Restaurant for many more breakfasts. Just last week, we made it there for dinner for the first time. In typical prfstars-obsessive-fashion, we've been back two more times in the past seven days. When you pull into the sprawling parking lot at King's and find a spot immediately, you'll be lulled into a false sense of security about table availability. Despite the large diningroom, there is always a wait at King's. The place is popular. We went at 5:00 PM on a Wednesday night, a time that by all rights should be dead at every restaurant that is not an all-you-can-eat buffet in Florida. We waited for 20 minutes, and were then escorted to our table by a delightful hostess who kept apologizing for the wait. We were very hungry by the time we sat down, and asked our waiter to recommend appetizers. He warned us that all "Pupus" are large, and serve two or more. To get a good sampling of the various offerings, he suggested the Royal Platter ($10), a huge tray of deep fried Hawaiian won tons, chicken macadamia egg rolls, teriyaki beef and chicken, and a variety of dipping sauces. We enjoyed it so much that we decided to take more than half of it home with us-- if we'd finished, we'd have had no room left for dinner. We even managed to stop chomping on the Hawaiian sweet bread to save our appetites for the main course. Our waiter observed how much my husband enjoyed the variety in our appetizer, and suggested the Luau Platter ($9.45) for his main course. He feasted on Taro Leaf Lau Lau, Huli Huli Chicken, Kalua Pork, and Lomi Salmon until he was ready to belch and pass out. Fortunately, he didn't do either until we got home. editorial observation: Mahi Mahi, Huli Huli Chicken, Taro Leaf Lau Lau. Redundancy is a big part of the Hawaiian culinary experience. When I requested the Spicy Beef Bowl Bowl, the waiter chuckled but my husband hid under the table. My Spicy Beef Bowl Bowl ($8) was a mound of white rice, topped with sauteed vegetables and beef. The beef and vegetables were marinated in the most delicious sauce-- both spicy and fruity, and reminiscent of Chinese garlic sauce. Dessert King's Hawaiian Bakery & Restaurant is very well known here in Southern California for their breads and pastries. Any bakery smells good but with an emphasis on exotic fruits, the colorful display at King's Bakery is too much to bear. I've been known to buy a petit four ($1) on the way in. In addition to the aforementioned fruit tortes, paradise cake, and guava cake, there are a variety of cheesecakes and pastries available in the restaurant. We decided to share a slice of Coconut Haupia cake. Yum! Service It's good. Very good. The waiters and waitresses are incredibly attentive, and not only to their own tables. If any of the servers noticed that our drinks were empty, they asked if we wanted refills. The staff is polite, knowledgable, fast, and very professional. Taking The Sprogs King's Hawaiian Bakery & Restaurant is not a kiddie restaurant like The Rainforest Cafe, but it's very kid-friendly. Kiddie portions are large, and run about $2.50 for breakfast, and $4.00 for dinner. There are teriyaki beef and chicken dishes for the kids, but if they're reluctant to try anything new, there are hamburgers, grilled cheese sandwiches, and hot dogs too. My daughter loves their peanut butter and jelly sandwich, which is served on rainbow colored bread. Dinner at King's Hawaiian Bakery & Restaurant is an amazing value. Two adults can stuff themselves silly for under $30, and the food is outstanding. I think I'll try the Hawaiian Orange Chicken tonight. ___________________________________ King's Hawaiian Bakery & Restaurant 2808 W. Sepulveda Boulevard Torrance, CA 90505 Telephone: 310-530-0050 Open seven days a week from 7:00 AM on weekdays, and 6:00 AM on weekends. They close at 10:00 PM (11:00 PM on Friday and Saturday) Comments on this Review Read all comments (22) Write your own comment Epinions.com ID: prfstars in Home & Garden , Restaurants & Gourmet Location: Portland, OR Reviews written: 229 Trusted by: 216 members Hi. View all reviews by prfstars View prfstars's profile Help | Member Center | Message Boards | Site Rules | User Agreement | Privacy Policy | Site Index About Epinions | Careers | Contact Epinions | Advertising Epinions | DealTime USA | DealTime UK | PriceTool | Shopping.com | Rent.com © 1999-2006 Epinions, Inc. Trademark Notice Epinions.com periodically updates pricing and product information from third-party sources, so some information may be slightly out-of-date. You should confirm all information before relying on it.

Tropic Hawaiian

hawaiiantropic HISTORY The heart and soul of Hawaiian Tropic is first and foremost about Hawaii. It embodies the Hawaiian "Aloha Spirit". Hawaiian Tropic calls to mind the lush vegetation, the tropical aromas,and the exotic beaches of the Hawaiian landscape. More importantly, it is a state of mind that is rooted in the deep passion that all people possess for the beach lifestyle. Hawaiian Tropic represents all outdoor recreational activities that include: surfing, volleyball, kayaking, boogie boarding, even Nascar and Formula I,as well as that age old sport of "working on the perfect tan". Hawaiian Tropic is a lifestyle brand that is very much about: The Ultimate Beach Party, Spring Break and Beauty Pageants. Hawaiian Tropic believes strongly in innovation and quality, and prides itself on providing excellent customer service. After having spent much of his teen years looking for that right suntan product that would shield his fair skin,Ron Rice decided to manufacture his own out of his garage. Rumor has it that Ron sold his first bottle of Hawaiian Tropic the same day that America launched the first moon mission in July, 1969. One could say it was "one small step for Ron, one giant leap for Hawaiian Tropic", because by the year 2003, Hawaiian Tropic had achieved the following: One of the top three leaders in the sun care industry. Overall brand awareness at 90%. MILESTONES In 1970, Hawaiian Tropic became the official sponsor of Spring Break.Today, over 30 years later, Hawaiian Tropic remains a dominant presence,premiering the annual ritual of Spring Break with spokes-models,large visuals and banners, and sample distribution. In 1983, Hawaiian Tropic hosted its first Miss Hawaiian Tropic International Pageant.Today, over 20,000 young women participate in these pageants with majorinternational coverage by television and radio, including specialsegments on the E! network. Over 1400 pageant events are held worldwideeach year with celebrity judges and guest appearances. In 1985, Hawaiian Tropic signed an exclusive sun care product relationship with"Six Flags" water theme park. Today, Hawaiian Tropic has more exclusive water parkrelationships than any other national brand, reaching over 50 million people.These parks include "Wet and Wild" in California, Las Vegas and Florida, as well as "Splish Splash",the only water park on Long Island, and of course "Big Kahuna's" in Florida. In 1997, Hawaiian Tropic launched its corporate web site, offering product information,suncare tips, as well as the sale of promotional products. Today, the site boasts over 19 millionhits per month, as well as up-to-date information on all promotional events. For the year 2004, Hawaiian Tropic will be a major sponsor of "The Betty Series",North America's premiere of all girl extreme sports series. The first of its kind,this event will feature surfing, skating, snowboarding and wakeboarding.

Hawaiian Food

Traditional Foods The Settlement of Polynesia Part I The Settlement of Polynesia Part II The Spirit of `Ohana and the Polynesian Voyagers Provisions for Micronesian Voyage Provisions for Polynesian Voyages Traditional Foods and Preparation Plants Introduced to Hawaii Hawaii Proverbs Sin at Awarua Story History & Culture Traditional Foods and Their Preparation by Chad Baybayan The land and sea provided the Hawaiian with everything he needed to sustain himself. His diet helped him maintain a healthy, disease-free body. Today, it is our modern diet that produces many of the problems that ails Hawaiians. A dietary reform back to a traditional diet is the cure to some of the Native Hawaiian's health problems. Preserving food was essential to providing nourishment during a voyage. Drying and fermenting were the two techniques used in food preservation. Fresh foods were eaten at the start of the trip. Fishing along the way also supplemented food the voyagers brought with them. The Polynesians had to be excellent horticulturist also if they expected to survive once they got to land. Plants were transported as slips, cuttings, tubers and seedlings. The traditional diet is everything the doctor ordered for a long trip--compact, light, and nutritious. Here is what they brought: Plant Food--'ulu (breadfruit); niu (coconut, meat and drink); uhi (yam); 'uala (sweet potato); mai'a (banana); kalo (taro); kukui (candlenut); ko (sugar cane); hala (pandanus flour, paste) Animal Food--i'a (fish, dried and fresh); pua'a (pig); moa (chicken); 'ilio (dog) Preparing Foods for Voyaging by Paige Kawelo Barber, Moku Froiseth, and June Gutmanis Pepeie'e 'Ulu (Breadfruit and Coconut Cream)--Use the commercial variety of coconut cream or make your own by grating ripe coconut meat. Cover with warm water, let set, then squeeze through fine sieve. Liquid is coconut cream. Thoroughly mash very ripe 'ulu, mix in a great deal of coconut cream, wrap in ti leaves and cook thoroughly. Set oven at 350 degrees, bake until firm. Cool, slice and dry in sun so that a hard oily film forms on the surface. Kukui (Candlenut)--Remove outer husk and roast in barbecue pit over medium coals or in oven at 350 degrees for about one hour. Crack shell, remove nut, mash, add rock salt. Use as a flavoring in raw fish dishes. Oil of the nut serves as light fuel and body oil to prevent sunburn. Ki or Ti--Cut stalk two to four feet long. About the time the stalk starts to sprout new leaf buds, which will take about three months, cut the top of the stalk off. Wrap in green ti leaves and cook. Use the lowest temperature setting on your oven. Cook 24 hours. Dry. Limu (Seaweed)--Clean and wash well, set out to dry. Takes one to two days for drying. Reconstitute with water when ready to eat. Sea water is acceptable. Mai'a (Banana)--Select firm-ripe mai'a with slight green tinge remaining on skin. Peel and slice lengthwise into three or four strips. Arrange on drying rack; turn once a day. Dries between four and fourteen days depending on area; faster drying occurs in Makaha and slower drying in Manoa. Do not be concerned with the change of color of the mai'a during the process of drying. Mai'a is ready when consistency resembles dried apples. Ko (Sugar Cane)--Select mature cane which has not begun to 'sprout;' cut at base and bottom of leafy top. Wrap exposed ends to prevent cane from drying out. Store in cool, dry place. Cut off bark and cut again in stick-like pieces for eating. Niu (Coconut)--Life expectancy of fresh niu is quite good; the entire nut is useful as food, drink, and fuel. The a a niu (coconut cloth) is not used to wrap things. It substitutes for toilet paper; is not as rough when wet. 'Ulu (Breadfruit)--Select 'ulu which has reached the o o (mature) stage of ripeness, picking those still on the tree. 'ulu has reached the o'o stage when white sap appears on skin of fruit, and 'browning' of the skin can be seen. Bake for one-and-a-half hours, or steam for one hour. Let cool. Remove skin and seeds; mash into pulp. Spread on sheet of wax paper; place similar length of wax paper over 'ulu pulp. Using rolling pin or bottle, spread 'ulu out as you would when preparing dough for pie. Remove top wax paper. Place 'ulu on lower wax paper on drying rack; save the other piece of wax paper for later. When surface of 'ulu dries, turn entire sheet of 'ulu onto the first wax paper. Repeat until drying process is complete, turning once a day. 'Ulu assumes a deep reddish brown color when dried; takes four days in hot area to dry completely. Tuck in one end of dried 'ulu, and roll as you would a jelly roll. Wrap in plastic wrap. Hapu'u or ama'uma'u (Ferns)--Cook the butt ends of the fern stalk. Store when cool. The Hawaiians considered ki and hapu'u to be famine foods. When food was scarce, due to drought, these plants were eaten. I'a (Fish)--Immediately after catching, keep the fish cool and under cover. As soon as possible after catching, cut and salt fish for drying. Cut fish on one side of dorsal line through the head, leaving the belly line intact. If fish are large, cut through bones parallel to spinal column, and cut flesh to allow salt to penetrate. Spread open the cut fish, remove gills, viscera, and the coagulated blood along the spinal column and wash the cavity clean. Hawaiians in the past rubbed the exposed flesh on both cut sections with the blood. Slap the cut portion onto the salt which should be evenly distributed over the exposed flesh. The skin section need not be treated in this manner, as it will receive an adequate amount of salt when the fish is stacked in the container. Place the fish in a wide container with the salted portion down and stack in layers as evenly as possible. The fish in each layer should be laid vertically to those on the bottom layer. After all the fish have been salted, place container under cover and allow to stand overnight. The next morning wash salted fish thoroughly and soak in water for one or two hours. During this period the water should be changed two or three times. When salt can barely be tasted, fish is ready for drying. 'Uala (Sweet Potato) and Uhi (Yam)--Rinse and cook, preferably by steaming. Test for readiness by piercing with fork; do not overcook. Let stand to cool, then slice into l / 2 inch pieces; arrange on drying rack, turning once a day. Dries within three to four days. He'e (Octopus)--Keep freshly caught he'e cool and damp. Before drying, remove the ala ala (ink bags) and salt them for drying (usually to be used for other purposes although it is used as a flavoring ingredient when prepared for raw consumption). Pound the he'e thoroughly with approximately two handfuls of salt. Add more salt as it dissolves. Pound in an up-and-down motion, grasping the central or head portion and pounding it on the rest of the body and tentacles. After as much as seven hundred strokes and intermittent washing, the whole he'e becomes tender enough so that the flesh tears easily with a minimum of effort. The process of pounding in salt serves two purposes: (1) removing mucus and (2) tenderizing. After pounding and rinsing off the extraneous matter, hang up the he'e to dry for three or more days. Kalo (Taro)--Wash and cook thoroughly, preferably by boiling. Best to leave skin on while cooking, removing skin as soon as kalo is cooked and cool enough to handle. When dried after pounding, kalo is similar to hard-tack, especially if rolled out into thin layers or sliced. To prepare pa'i'ai, follow the above cooking instructions, wet board and pounder lightly with water. With even strokes, begin mashing kalo while still warm from cooking, producing a doughy mass. Lightly wet board and pounder to prevent sticking. Be careful not to use too much water; the less water the better. Be sure to mash thoroughly so you have a smooth, heavy poi. Fermentation of pa'i'ai acts as a preservative, as it does in regular poi. The process of fermentation is much slower in pa'i'ai.