I will be sailing on Puanani. Wish us luck! Ps I love my wife.

Notice of Race (pdf)

 Event Schedule

Sailing Instructions (pdf)

 

Boat Entries, 2010 Kauai Channel Race (updated 7/28/10)

     BOAT  &  OWNER  (SKIPPER)

Boat Type

Club

MONOHULL

 HEARTBEAT / Ed McDowell (James McDowell)

  Corel 45

  NYC

 FAST COMPANY / Wagner/Raymond/Evslin/Saylor / (Ron Wagner)

  Olsen 30

  NYC

 PRIMA DONNA / Dee Darby (Dee Darby)

  Tripp 40

  HYC

 TROIS AMIS / Thompson-Berg (Frederic Berg)

   Kaufman 12 meter   KYC

 BUZZ OFF / Linda Rodriguez (Murray Taylor)

    Henderson 30    KSC

 TWO GUYS ON THE EDGE / Dan Doyle (Dan Doyle)

    ID 35    WYC

 PUANANI / Mark Logan (Mark Logan)

  Beneteau 39

KYC

 CAZAN / Scott Bradley (Scott Bradley)

    Beneteau 40.7   WYC

 MAITRI / Peter Johnson (Paul Reid)

   J65   KYC
     
MULTIHULL

  KALEWA / Kevin Millett

  Custom 50 Cat

  NYC

  MALIHINI / Doug Gibson

  Custom 35 Cat

  NYC

Orange Themed Wedding Dinner at the Coconut Club

The Coconut Club is located on the 21st floor; it is completely private and offers the most sensational view of Waikiki. There is beautiful back drop of Diamond Head and the feeling of having the ocean right in your backyard.

  • Darkwood Chivari w. Ivory Satin Cushion
  • Floating Candles in Tall Cylinder Vases 3 per 6 foot length 
  • Table to Floor White Linen Table Clothes  
  • Orange Shimmer Table Runners
  • Orange Orchid Sprays on Plates
  • Red Napkins Linen in Champagne Glasses 
  • Red and Pink Roses in Square Vases 1 per food table 
  • Beach Towel - Party Favor with Ribbon & Bows
Room rental fee is $770 for a 3 hour event. Extra hours maybe booked $100 per hour. The room is available until10:00pm. Bar Set-up is $100.00.  An $800.00 minimum of food and beverage charges is required to use the room.
http://picasaweb.google.com/alohanow/TikiSGrillBarCoconutClub

Tiki's Grill & Bar
808-923-Tiki (8454)
events@tikisgrill.com
www.TikisGrill.com

Hand Made Outdoor Furniture on Kailua Beach

Mahalo to those people that took the time to create this public spot that makes form, function, and views all sync up.

Drift wood log with stainless steel rods to curved driftwood backs. Two seat have been sanded. Also a level spot to place cups on in the center and sides of the logs

Coconut stump stool. Cut and sanded for a nice looking and feeling seat.

View looking out at the ocean. Driftwood tree stump table with cement top. Wonderful details made with beach glass.

 

Just attended: THE NEW STANDARD OF RESTAURANT SERVICE: "Back To The Basics."

Today, competition in the restaurant and foodservice industry is driven by consumers who want to spend less while being more selective about the quality of service and product they purchase. So, how do you stay competitive, especially in the current economy, when the "human touch" service model, refined in the 1990's and early years of this decade, is now perceived as mere "packaged" mechanical action? Learn to get back to basics and establish a Golden Rule Service Environment to regain the trust of your customers and your staff. This is the pathway to achieving renewed success.


Special Guest Speaker:
Jerald W. Chesser, Ed.D., CEC, FMP, CCE, AAC.

Dr. Chesser is an internationally recognized speaker, author and educator and currently a Professor at the Collins College of Hospitality Management, California State Polytechnic University - one of the country's top hospitality management programs. His publications include The World of Culinary Supervision, Training, and Management, 4th edition and The Art and Science of Culinary Preparation. He has been the successful owner of a restaurant and off-premise catering company and has been a consultant to the Disney Development Co., the Copeland of New Orleans and the University of Alaska. Dr. Chesser has received numerous honors including the ICHRIE Herman Briethaupt and ACF Western Region Chef Educator of the Year awards, membership in the American Academy of Chefs, certification by the National Restaurant Association as a Food Management Professional and the American Culinary Federation as an Executive Chef and Culinary Educator.