by: Nikki Schenfeld

HONOLULU (KHON2) — Graduation season is underway and many families are finding new ways to celebrate safely with fewer restrictions in place then in 2020.

It is the second year in a row that large graduation parties have been put on hold due to COVID-19.

Restrictions for social gatherings are still in effect.

Ten people can gather inside and outside on Oahu, ten people can gather inside and 25 can gather outside on Hawaii Island, five can gather indoors and 25 people can gather outdoors on Kauai and ten people can gather inside and outdoors on Maui.

“We do have some rule changes that we’re asking for, but those have not been approved yet [by Gov. David Ige], said Hawaii County Mayor Mitch Roth. “So, when people are out we just ask that it’s better to be outdoors than indoors and to be safe. And follow the rules that have really been in place all along. We want our kids to have fun, but we want them to be safe.”

Pre-COVID, the Pagoda Hotel would sell out its three balrooms every graduation season one year in advance. They have two graduation parties in the books as of Friday, May 21.

“Our ballroom right now, it usually can fit 400 people, but because of COVID, we have to social distance them six feet apart,” explained Darlene Leones-Akiu, catering sales manager at Pagoda Hotel. “So right now we’re only doing 100 people, we can’t serve a buffet, so we’re doing stations where we actually have our staff serve the food, or you could do a set menu.”

She says it is tough because people are not allowed to dance or mingle between tables.

“We have a lot of call inquiries for next year already hoping, hoping we get back to normal,” she added.

Leones-Akiu says they had a lot of bookings earlier in the year for the 2021 graduation season, but the uncertainty of tiers forced them to cancel.

Many families in the meantime have opted for outdoor restaurant reservations.

“We have absolutely seen an uptick in reservations,” explained Michael Miller, director of operations at Tiki’s Bar and Grill in Waikiki.

“We’re seeing people wanting people to be more intimate, maybe only inviting the grandparents or the real close family friends,” he explained.

He recommended parties of four or more make reservations well in advance at all restaurants across the state due to the high demand.

“We’re getting close, and as more people get vaccinated, there’s more hope for bigger changes in the future,” Mayor Roth added. “So we’re hoping that people continue to get vaccinated because the higher that percentage is, the more likely it is we can start dropping a lot more of our restrictions.”

Holoholo at Home: East Coast Pau Hana

This event was for alumni on the east coast! It was a special pau hana with University of Hawai‘i President, David Lassner, featuring alumni-owned Tiki’s Grill & Bar!

All three of Tiki's are partners are UH Mānoa alumni, Both Kelly McGill, Partner, and Michael Miller, Director of Operations and Partner spoke about how the University of Hawai‘i shaped them and the company.

We then watched renowned Chef Ronnie’s demonstration on how to create Prime Rib Poke and then Bartender Marcos Laramix taught how to may your own signature Strawberry Squeeze during this virtual event.

The $25 ticket included a special package that shipped ahead of the April 22 event. Making sure guests got their commemorative Tiki’s glass and drink umbrella ready for mixing your Strawberry Squeeze!

Recipe cards for the dish and drink demo were included along with other fun items. Enjoy a taste of aloha spirit, guests showed off their UH pride and recreate featured recipes from our pau hana. To be invited to the next event please contact the UH Office of Alumni Relations at contact@uhalumni.org.

About the speakers:

Kelly McGill, partner of Tiki’s Grill & Bar at the Aston Waikiki Beach Hotel, graduated from the School of Travel Industry Management at UH Mānoa with his Bachelor of Science degree.

Originally from San Jose, California, Kelly chose to stay in Hawai‘i post-grad to surround himself with what he refers to as “the greatest people on earth”. While at UH, he was an offensive lineman on the 1991 and 1994 football teams. He started at right tackle on the 1992 co-WAC championship and Holiday Bowl championship team and received honorable mention All-WAC performer in his senior year as well.

Kelly credits his experiences studying and playing at the university with shaping his current attitude toward quality of life. In addition to the greatest people on earth, Kelly stayed in Hawai‘i to grow his family in a safe, loving environment that enjoys food, the outdoors and sharing of culture. Since graduating from UH, Kelly’s had travel opportunities to Asia, Africa, Europe and mainland USA with work. Additionally, his work experiences have afforded him opportunities to live in South Africa, Australia and Vietnam, where he met his wife. Kelly and his wife, Thao McGill, have two children – each very involved in multiple sports like their dad.

Michael Miller has more than 30 years of management, training, sales, operations, marketing, and public relations experience in Hawai‘i hospitality and business.

Michael is a graduate of the UH Mānoa with his degree in communications. He was a member of the UH sailing team and as an ASUH vice president helped launch the UH Mānoa Shuttle Bus, lobbied for what is now the Stan Sheriff Center, and funding for other notable buildings on campus.

He is a past Chairman the Hawaii Restaurant Association (HRA) and is still active on the legislative committee is a board member for the Hawaii Food Bank and KCC’s Hospitality and Tourism advisory board. He’s also been a member MEG - National Restaurant Association's Marketing Executives Group for over 10 years.

Michael holds the call sign of KH6ML as an Amateur Radio extra class operator and is a volunteer Community Emergency Coordinator and a technical specialist, who can be activated to help in disaster by the President, the Red Cross, the Department of Emergency Management and others.

For 17+ years he has been with Tiki’s Grill & Bar, many of those years as the Director of Operations and now as a partner, overseeing the 10,000 sq. ft. restaurant and bar, with many of the best employees in Waikiki. He and his partners also run the popular Christmas Bar Hawaii pop-up restaurant every year.

Born and raised in Hawai‘i, Michael graduated from Maui High and grew up fishing, diving, and hiking. He is proud to have six generations of his family from Hawai‘i.

Following a proven record of successful and distinguished accomplishments, Chef Ronnie has chosen to hang his hat at Tiki’s Grill & Bar, steering this favorite destination for locals and visitors alike to a higher level of dining and excellence.

Chef Ronnie, who believes in the farm-to-table movement by visiting farms and building strong bonds with local farmers, brings in island fresh produce and breads, as well as local grass-fed beef and locally caught or raised fish every week. His delicious signature items and dinner specials that fuse Hawaiian/Pacific Island with American cuisine are the result of his dedication to the craft and cooking with locally grown and raised food. An effective and motivational trainer from both the front and back of the house, Chef Ronnie continues to be inspired by working with the best chefs in the world.

His advice to aspiring chefs: “Be sure you love it wholeheartedly. If you don’t, you won’t make it. If you do, it will be a more than gratifying experience and career choice.”