This weekend was filled with a lot of aloha. Family parties and dinners, wedding and birthdays. Lisa and I attended Corey & Tiff's Wedding in Waikiki. Corey is a member of Halau 'O Na Pua Kukui  their Kumu  is "Uncle Ed" Collier and Tiff is a dance instructor for our niece. Lisa, my wife is the cute one, second to the end in the back line, wearing a silver gray dress.

This is a video of the men and women of Halau 'O Na Pua Kukui as they dance a hula as a gift for the bride and groom.

The song and hula Lei Ho'okahi talk about  "the descriptive use of Lehua blossom and Fern tree, are symbols of two lovers being united as one. "

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Koko Head Quencher-
Its so refreshing youll want one even after hiking Koko Head Crater.

1 1/2 oz. Skyy Pineapple
1/2 oz. Triple Sec
2 oz. Passion fruit juice
Dash of Li Hing Power
Slice of lemon
Slice of lime
Splash 7up

Garnish: lemon twist and mint leaf

In a shaker tin combine all ingredients except 7up. Add ice to tin and shake vigorously. Strain into hurricane glass filled with ice.
Fill with 7up. Garnish. Enjoy
Menu Text: SKYY Infusions Pineapple Vodka, Passion Fruit juice, dash of Li Hing power, slices of lemon & lime, splash of citrus soda.
Garnished with a lemon twist & mint leaf.Created by our bartender, Danny Lucariello. Winner of the SKYY Infusions Pineapple Vodka Bartending Competition!
www.tikisgrill.com

Tiki's Grill & Bar  served The University of California Women Volleyball Team. They came in for there pre-game team meal. The team was dressed and ready to play. We were able to have their pre-ordered menu items on the table in 15 minutes. After Lunch the were headed to the Stan Sheriff Center to get ready to play.  Mahalo to Jennifer Carey!

Bellow is Jennifer Carey. Carey, a former award-winning standout setter at the University of Hawai'i at Manoa. She is now the Director of Volleyball Operations for the Bears. It's always great to see another student athlete move up in a field that they love.

In 1999, Carey was the starting setter for the Rainbow Wahine as a freshman where she earned All-Western Athletic Conference second-team honors. She helped lead Hawai'i to a 29-2 record, an NCAA regional semifinal appearance and a No. 8 AVCA final ranking in her first season. In her four-year career, Carey took the Rainbow Wahine to two NCAA national semifinal appearances, two No. 3 rankings, and a 123-12 record. She earned All-WAC second team honors three times and finished her career ranked fourth all-time for Hawai'i with 3,540 assists. Carey was also selected to the WAC All-Academic team in each of her four years with the Rainbow Wahine.

Carey's first collegiate match was a 3-0 (15-8, 15-7, 15-5) win against Cal on Sept. 1, 1999, at the Recreational Sports Facility in Berkeley, Calif. She had 33 assists to go along with 12 digs and three kills on five attacks. The match was also the first at Cal for head coach Rich Feller and assistant coach Chris Bigelow.

Carey graduated from Hawai'i with a degree in business administration in marketing in 2003. She then worked as a sales and marketing executive for KHNL and K5 Television in Honolulu before leaving the islands to play professionally in the fall of 2004 with Brandenburg VCO in Berlin, Germany. Carey currently resides in Oakland, Calif.

To check out the menu for the team - They ordered off the Pono Menu.
 http://www.scribd.com/doc/18225884/2009-Set-Menus-2009-Tikis-Grill-Bar
Jennifer made me switch the guava cheese cake to plates of fresh fruit.

Follow Cal Volleyball on Twitter - http://twitter.com/calvolleyball

Lisa made nice a dinner of us. Starting with her Special Edition Pink Knife.

The parsley is from our herb garden.

CHICKEN PROVENCAL 
2 (2 1/2 - 3 lbs.) chicken
10 tbsp. olive oil
1 eggplant, thinly sliced
6 tomatoes, thickly sliced
1 c. white wine
2 tsp. tomato paste
1/2 c. water
Salt & pepper to taste
1/4 c. chopped parsley
2-3 cloves crushed garlic
Dredge all in seasoned flour.

Cut up chicken into serving pieces and saute the pieces on all sides in 6 tablespoons of olive oil until they are golden brown. Cover the pan, lower the heat and cook chicken about 30 minutes longer or until they are tender. In another skillet saute in 4 tablespoons of olive oil the eggplant and tomato slices. Remove chicken to a serving platter and keep it warm, to the juice remaining in the pan add the crushed garlic and the tomato paste mixed with hot water. Bring the sauce to a boil stirring constantly for a few minutes. Pour sauce over the chicken, surround with the eggplant and tomatoes. Sprinkle with parsley.

Congratulation to Tiare Friedman for making the cover of a Japan Magazine related to ocean sports!

Her day job is at Tiki's Grill & Bar as the events coordinator for large parties.

Beach Girls No.28

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