Let's Talk story Category: Latest News

The 8th annual Makahiki Kuilima took place on January 12, with about 1,500 people in attendance. The event is an annual fundraiser for the Ke Kula ‘o S.M. Kamakau school. It is part of the school’s mission of community outreach to share the Hawaiian culture.

A highlight of the event is Hawaiian sledding or he'e holua, it is the only active sledding track anywhere in the islands.

“Makahiki Kuilima gives our students, and the entire school ohana, the opportunity to hear and speak Hawaiian outside of the school setting and to practice a living culture,” said event organizer Anne Stone.

The event also includes a Kukini Kuilima 5K run for all ages. About 100 people participated in the 3-mile trail race.

We talked story with Anne about the event, which shares the amazing Hawaiian culture with the community and visitors alike.

There’s a massive wave sculpture at Turtle Bay Resort. The work of art is entitled, "Plastic Free Pipeline" and is made out of recycled materials and trash found on the North Shore of Oahu. The wave is big enough for you to stand in it and get barrelled. It’s part of the plastic free movement and was constructed by artist Ethan Estess.

We talked story with Ethan about his exhibit that is turning heads and inspiring others to limit their plastic footprint.

If you’re looking for a high caliber menu and hand-crafted beverages paired with an epic sunset, Pa’akai is the place for you.

Turtle Bay Resort’s Pa’akai restaurant launched a brand new menu that features local fresh seafood, mouthwatering steaks, and a raw bar.

Simple is sometimes the best way to go, and that was Pa’akai Executive Chef Joe Rose’s approach to the brand new menu.

“We simplified our offerings by focusing on high-quality meats, fish and produce. It’s still a higher end experience but it’s also fun,” explained Rose.

Everything on the menu is new. From cocktails to appetizers, main courses and sides.

“My favorite dishes would be the raw bar, tuna tartar, onion soup and of course the charbroiled oyster for starters,” said Rose. “Then the Prime New York Strip or Tomahawk for the steak, gratin potatoes and Brussel Sprout for sides and the whole fish is amazing!! “