"A general in a heroic pose; his face has been painted red to indicate martial valor." - Gosotei Hirosada, 1849

A fitting dinner after Lisa finished her taxes.

Stacey Blades (born in Calgary, Alberta) is a guitarist who has played in various bands including Fraidy Katt, Roxx Gang, Mojo Gurus, Supercool, Smack, L.A. Guns, and 100 Proof. He has played on the L.A. Guns albums Rips the Covers Off, Tales from the Strip, and Loud and Dangerous: Live from Hollywood. He reportedly sings lead vocals on the song "Nothing Better To Do", when the band performs it live.

L.A. Guns are an American glam metal band whose music is frequently associated with the L.A. glam metal scene which grew up around the Sunset Strip in the 1980s, in particular the sleaze rock subgenre. Guns N' Roses, which once featured three of the original L.A. Guns members, was the most prominent exponent of this subgenre, generally preferring an anti-social image to elaborate make-up and costumes. Today two bands share and tour using the L.A. Guns name: One is headed by Tracii Guns, the founder of the original band, and the other is headed by Phil Lewis and Steve Riley, the singer and drummer of the most successful incarnation of the band.

From Wikipedia, the free encyclopedia

‘Auamo, an ‘Āina Dedication and Celebration was held to commemorate MA‘O Organic Farm’s stewardship of 11-acres on Thursday, September 17, 2009.

Chef Kapolanialaimaka Kealoha and Tiki's Grill & Bar are very proud to be a small part of a huge movement.   Great food and wonder community.  It was a great hear Gary Maunakea-Forth, the Managing Director thank us for being a Co-Producer in the "Local Community Food Movement."

This is movement of community sustainable, organic farming in perpetuity for future generations of the Wai‘anae moku. With committed support from the Trust for Public Land, the State of Hawai‘i Legacy Land Conservation Program, and the Pierre and Pamela Omidyar Fund of the Hawai‘i Community  Foundation, MA‘O and its ‘āina based community non-profit umbrella, the Wai‘anae Community Re-Development Corporation (WCRC),

Guests who wanted to bring ho`okupu were are asked to bring three things that are representative of the community/place they come from, that tells something about their unique traditions and customs of their family or community and that will imbue and reflect the characteristics of the person giving the gift.  Pono intention is the essential focus of the mana or energy that each of these items represent.

WATER or WAI, from a nearby stream, river, or `auwai to represent the basic element essential to sustaining all living things.  Wai is rooted in many diverse and important words and thoughts like waiwai which means wealth,  pu`uwai which means heart and even kanawai which means law.  Wai is fundamental and so it is relevant in all aspects of our lives, the social, cultural, economic, spiritual and even the economic levels.

POHAKU or STONE, from your `aina (about the size of a baseball) to represent  the mana`o that all `aina is connected as one, but recognizing that each specific place has an ano and character unique to each place.   Pohaku are an important resource to the Hawaiian people providing an abundance of raw material for house foundations, walled gardens, fishponds, and tools.  There is an amazing spirituality housed within each pohaku.

LA`AU or PLANTS/VEGETATION, from your `aina, also represents connection between the material culture and the spiritual culture of the Hawaiian people.  One leaf from your la`au or plant, will be woven into lei specially created to put into the ahu at the end of the ceremony to show the innate and unbreakable bond that people have to our `aina and our cultural language, traditions, and practice.

Join MA`O organic farmers, chefs, youth interns, and foodies everywhere and become active in the MA`O movement!

• Buy MA`O—support local farmer’s markets;

• Eat MA’O—support farm-to-table restaurants (easy, right!);

• Come to Community G.I.V.E. Days, last Saturday of every month;

• Volunteer your valuable time to events;

• Support  fundraisers, e-mail to be on the fundraiser list; and/or,

• Send a youth to college—make a tax deductible donation.

Farm sales currently support 40% of our entire budget, this is equal to the support received from grants!  Private donations and fundraisers support the remaining financial needs of the organization.  

-- Most of the text of this post came from the invitation of the event.

We brought one dish of Stir Fry Shirmp, Tofu and Watercress for 200 guest, a few other restaurants also prepared dishes as well.

 

 

 

http://thunderbirds.airforce.com
The Thunderbirds, the internationally-famous Air Force precision flight team, performed their demonstration of more than 40 aerial maneuvers over Honolulu Airport.
Pro Photographer Eugene Hopkins loaned and setup all the gear. He then then coached us on how to shoot will a huge zoom lens and track and shoot very fast planes.
We shot 311 photo and then narrowed it down to the 12 shots bellow.

Stuffed Moi Creole Pasta.

Stuffed with tomatoes, mozzarella, eggplant, and our house spices. It is pan seared, finished in the oven with asparagus, spinach, mushrooms, and Basil with a side of toasted crostini.– Tiki’s Grill & Bar

Sent from my iPhone

Chef Kapolanialaimaka Kealoha is loading up his coolers and rapping up his knifes for the 14th Mealani's A Taste of the Hawaiian Range and Agricultural Festival.

It is kind of hard to miss our chef. He is the huge Hawaiian guy with the big knifes and a even bigger smile. Most of the time he is to busy to tweet but he said he is planning to try and tweet a few time at the event you can follow him at http://twitter.com/TikiChef808.

Chef Kapo said he loves this event because it showcase the best of locally raised meats — including beef, pork, lamb, mutton and goat — and locally grown produce and he get to cook along with 30 chefs.

Chef is working on a few new menu items to add at Tiki's and hopes to source even more products from the Big Island.

 

Mark your calendar for the 2009 Mealani's Taste of the Hawaiian Range and Agriculture Festival. Come and toast our 14th anniversary on September 18, 2009 at the Hilton Waikoloa Village Resort on the beautiful Kohala Coast of Hawaii Island. As usual, the Taste itself will open to the public at 6:00 p.m. and run ‘til it's all gone or to 8:00 p.m., which ever comes first.

Indulge your appetite and show your support of local agriculture as the finest culinary talents in Hawaii showcase the bounty and diversity of Hawaii island's agricultural products. Featured chefs will create extraordinary dishes using locally grown range-fed meats utilizing every part from the tongue to the tail.  In addition, lamb, pork, mutton, and goat will be prepared, all complemented by fresh fruits and vegetables from Hawaii Island farmers. Exceptional food products like Kona coffee, specialty teas, micro brewed soda, ice cream, candies, malasadas and other prepared foods will round out the evening’s fare. Tickets are $40.

What’s New in 2009?

Educational Seminar 12:00 noon, Kohala Ballroom
It's All About Taste - A Seminar on Locally-Raised Beef and Other Island Products
Want to deepen your knowledge of Hawaii's extraordinary agriculture products? Chef William K. Trask of Hawaiian Culinary Consultants, President of the American Culinary Federation (ACF) Kona Kohala Chefs Association and long-time advocate for local products, will lead participants through a side-by-side tasting of some of Hawaii's finest products. Find out more by meeting the farmers and ranchers, as well as learn simple, effective ways to highlight the best qualities of Hawaii's local products from the chefs of the ACF-Kona-Kohala Chefs de Cuisine.

Attendance by registration for culinary students, chefs, "front of house" personnel, retail and wholesale buyers, and media. To register, contact Michelle Galimba at 430-4927 or via email at mgalimba@kuahiwiranch.com. Space is limited.

Agriculture Festival Trade Show, 1:00 to 3:00 p.m., Grand Ballroom
A showcase of Hawaii Island food products for chefs, wholesale and retail buyers and media from throughout the state.

Attendance by registration only. (Not open to the public.)

“Cooking Grass-fed Beef”, 4:00 to 5:00 p.m., Kohala Ballroom
Corporate Executive chef of Roy’s Restaurants, Jacqueline Lau, and Executive Chef of Roy’s Restaurant Hawaii Kai, Ronnie Nasuti, will team together to cook up forage fed beef.  They will provide tips for the home cook on the best ways to season, cook, and serve this tasty and delicious product.

Attendance limited to 100; tickets are $10.

Who Should Attend This Event?

Farmers, ranchers, and other food producers who would like to have their products featured.  Also, residents, chefs, restauranteurs, tourists, aficionados of good food and anyone interested in tasting the bounty of Hawaii Island. And anyone looking for great food, a good time, and a great deal. The planning committee is committed to making this year’s festival another great tasting event of ono-licious cuisine.

For general information, please call (808) 981-5199 ext. 201 on Hawaii Island or email Susan Miyasaka at miyasaka@hawaii.edu.