Kokoleka: Chocolate with Aloha

Mahalo to Chef Ronnie and Pastry Chef Shay for participating in the first Annual Hawaii Chocolate Festival.


From http://www.hawaiian-skies.com Blog:

As if beautiful beaches, scenic mountains and lush rainforests weren’t enough, Hawai‘i also offers the world the sweet pleasure of chocolate. With thousands of acres of farmland and the perfect growing weather, this delicious treat is a natural for the Islands.

Hawai‘i is the only place in America that grows cacao, the raw material for chocolate. You can experience the end result in a growing number of specialty chocolates. They make a great souvenir -- and a sweet indulgence.

You can learn more about some of the great places profiled in this story at SweetParadiseChocolate.com, HiloSharksCoffeeShop.webs.com, WaialuaEstate.com, MalieKai.com and KonaNaturalSoap.com.

This story was produced by Take 2 Production.  Visit them at take2-production.com.

NO golf skill, NO problem in 20 min crash course for local fundraiser

I played in my very first golf tournament ever. Mahalo to Chad from Better Brands/ Young's Market for extending the invitation. I borrowed a 9 iron, wedge, and a putter, got a bag of golf balls from another friend and showed up with a homemade mini club carrier made by my father in law.

Got the invitation on Tuesday, borrowed clubs on Wednesday, went to a range where Chie a Aloha Section PGA Pro, my college classmate, gave me a 20 minute crash course on how to hit my 9 iron. Friday I showed up to play and was greeted by Amy Hammond, that put me at ease and told me just to have a good time.

Here is a highlight reel of the day, shot and edited on my Iphone.

Mahalo to Better Brands, American Express, players, volunteers, sponsors and Amy! 

The 13th Hale 'Aina 'Ohana Golf Tournament was held April 25 at the Kapolei Golf Course. Local celebrity chefs, restaurant owners, and hospitality professionals all turned out in support of the 'Ohana, a nonprofit that provides Hawaii culinary students and professionals access to cutting edge knowledge through programs with local and visiting chefs, as well as "hands on" apprentice opportunities.