inside out july 2015

Lee Anne Wong fi lms new online pilotShow starts on the North Shore and ends at CookSpace at Ward Warehouse.

GREEN ACRESNorth Shore restaurants partner with area farmers

TASTE THE RAINBOW Matsumoto Shave Ice’s new Haleiwa location

ART OF BURLESQUELola Love teaches the basic steps

JULY/AUGUST 2015

O A H U

Top chefs return toparticipate in the

5th Annual Hawai‘iFood & Wine Festival


5th Annual Hawai‘i

SavorSavorSip+

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Iconic shave ice shopmoves into larger spot After almost six decades, Matsumoto

Shave Ice has a new place to call home.

By Kristen Nemoto

“� ey would be so proud to see everyone come to the store and have a nice time.”

—Stan Matsumoto

28

Hawaii Fresh Farm can arrange a picnic

lunch or private dinner party at

Sunset Ranch.

COVER STORY

“I would defi nitely drive here just for

this fried chicken.” — Lee Anne Wong

Former ‘Top Chef ’ goeson a culinary adventureA new online pilot series stars Lee Anne

Wong, who starts the show on the North

Shore and ends at CookSpace at Ward.

By Simplicio Paragas

20

Haleiwa Store Lots tenants go greenNorth Shore restaurants and food

purveyors partner with area farmers.

By Simplicio Paragas

“We can approach the farms collectively and maybe get a better price. � is could be a win-win for everyone.”— Ted Tsakiris

24

award winning• The Zagat Award —Honolulu Hottest Restaurant

• Hale Aina Award —Honolulu Magazine Readers

• Ilima Award —Honolulu Star Advertiser Readers

• People’s Choice Award —Hawaii Magazine Readers

• 10 Best Restaurants in Hawaii Award —The Culture Trip

Known for fusing fresh Hawaii ingredients with the exotic flavors of asia, Chef Chai

has created a culinary style that reflects the cultural diversity of Oahu and the

Hawaiian islands. Chef Chai is constantly seeking out new spices and ingredients at

Oahu’s farmers’ markets and in Honolulu’s Chinatown, which brings back childhood

memories of shopping the local markets in Bangkok to find the freshest ingredients

for his family’s popular restaurant. Chai’s restaurants also have been critiqued and

recommended by many international magazines, from Bon appétit, Brides, Sunset,

Cooking Light, Travel & Leisure to gourmet Magazine and many more.

1009 Kapiolani Blvd., Honolulu, Hawaii 96814 | Valet Parking

(808) 585-0011 | www.ChefChai.com | Facebook.com/ChefChai

across the street

from Hilton

Hawaiian Village

1910 ala Moana Blvd

Honolulu, Hi 96815

Tel: (808) 941-9200

www.Chaiswaikiki.com

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JULY/AUGUST 2015

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SOUnd Of mUSIc A series of concerts is slated at various venues.By Simplicio Paragas

GIddY UP Learn to ride with Therapeutic Horsemanship of Hawaii.By Kristen nemoto

EPIcUrEAn EvEnT The Hawaii Food & Wine Festival expands on Maui.By Simplicio Paragas

mAnGO mAdnESS Chefs and growers return for Mangoes at the Moana.By Simplicio Paragas

STIrrEd nOT SHAKEn Paying tribute to 007’s preferred martini cocktail. By Alison Kent

SHOw STOPPEr The art of burlesque dancing goes mainstream.By Powell Berger

ArOUnd TOwn Plan your summer with our calendar of events.By Simplicio Paragas

cOASTAL ScEnE Set your own pace during the Ka Iwi Coast Run & Walk. By James charisma

LAST cHAncE to experi-ence exhibits and events that are soon to close. Also, get a preview of September and October happenings.

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JULY/AUGUST 2015 InsideOutHawaii.com 5

Community Spirit IT HAS BEEN FIVE years since we published the inaugural issue of InsideOut Oahu. Since then, we’ve gone through some redesigns and new sta� members but we’ve remained committed to telling the stories of people, places, events and the community in general.

In this anniversary issue, we continue our coverage of colorful island residents, such as Lola Love, founder of Pretty Peacock Productions and the Academy of

Tease, a burlesque school. Yes, burlesque does indeed exist in Honolulu and it’s not some perverted euphemism like a “hostess bar.” According to Love, her students are of all ages — including a 60-year-old — and come from all walks of life. Yet they have one desire in common: to learn the basics of burlesque.

North Shore farmers also share a cohesive goal: to be more sustainable. Finney “Lee” Bryant, LuAnn Casey and husband Gary Gunder, Milton Agader and Al Medrano, and Tristan Reynolds and Nathan Stowell produce some of the best lettuce, papaya, asparagus and tomatoes on the island, and they’re doing so with an aim of reducing the “food miles” involved in transporting foods.

A contingent of local, national and international chefs will do their part to focus on locally grown produce and proteins when they participate in the � fth annual Hawaii Food & Wine Festival. According to co-founder Roy Yamaguchi, a key element that sets this event

apart from others like it across the country is the requirement for all of the chefs to use local ingredients found here in the islands. It’s always rewarding to see what these culinary outsiders bring to the table.

Participating chefs at a di� erent event are also tasked with a similar challenge but this one involves a single ingredient — mangoes. � e queenly fruit will again receive much-deserved attention during Mangoes at the Moana, which, by the way, was our � rst-ever cover story.

MVP | HAWAII | ADVERTISING & CIRCULATION

Kathleen PahinuiPUBLISHER [email protected]

Patti RueschVICE PRESIDENT, HAWAII AND CENTRAL REGION

Bob Kowal, Donna Kowalczyk, Chris SnipesACCOUNT EXECUTIVES 955.2378 Miao WooBUSINESS [email protected]

Sidney LouieCIRCULATION & MARKETING [email protected]

Brittany L. KevanPRODUCTION [email protected]

MVP | EDITORIAL

Simplicio ParagasSENIOR EDITOR [email protected]

Kristen [email protected]

Rizza [email protected]

MVP | CREATIVE

Haines WilkersonCHIEF CREATIVE OFFICER

Teri A. SamuelsART [email protected]

Cher WheelerPRODUCT MANAGER

MVP | EXECUTIVE

Donna W. KesslerPRESIDENT

MORRIS COMMUNICATIONS

William S. Morris IIICHAIRMAN AND CEO

William S. Morris IVPRESIDENT

Follow us on:

ON THE COVER Visiting chefs from around the world will return to Oahu to participate in the 5th Annual Hawai‘i Food & Wine Festival.

©LINNY MORRIS

Lee Anne Wong films new online pilotShow starts on the North Shore and ends at CookSpace at Ward Warehouse.

GREEN ACRESNorth Shore restaurants partner with area farmers

TASTE THE RAINBOW Matsumoto Shave Ice’s new Haleiwa location

ART OF BURLESQUELola Love teaches the basic steps

JULY/AUGUST 2015

O A H U


5th Annual Hawai‘iFood & Wine Festival


SavorSavorSip+

Simplicio ParagasSENIOR EDITOR

editor’s letter

Recognizing the citizens

who make our community a

special place to live and play.

InsideOut Magazine (ISSN 2158-494X) is produced by MorrisVisitor Publications (MVP), a division of Morris Communications Co., LLC, 725 Broad St. Augusta, GA 30901. Annual subscrip-tion rate is $18 or $32 for two years. To subscribe, email:[email protected]. Copyright 2015. All rights reserved. Reproduction of the whole or any part of content prohibited without written permission. InsideOut Hawaii will not accept responsibility for submitted materials that are lost or stolen.

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Musicians will take to the stage all summer long

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Series of concerts to take place at various venues around Oahu. By Simplicio Paragas

Summer Festivals

Raiatea Helm will be among the entertain-ers to take the stage

during the Waikiki Aquarium’s annual Ke Kani O Ke Kai

concert series.

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All tHe stArs will be aligned this summer as some of Hawaii’s top artists take the stage at various venues around the island. The lilting sounds of falsetto vocals and ukulele riffs will be heard from the Waikiki Aquarium to Waimea Valley and Kapiolani Bandstand to the Honolulu Zoo.

Valley of the starsThe sound of birds won’t be the only acoustical element heard in Waimea Valley this summer. A star-studded list of Hawaiian artists is scheduled to take the main lawn during the Third Annual Concert Series. “People can bring their chairs and beach blankets,” says Moana Bjur, programs and promotions specialist for Waimea Valley. “They can get up and dance, and we’ll have the grill going.” This summer’s series deviates from previous years in that no theme has been chosen. “We wanted to mix it up,” Bjur explains. “I think we’ve got a great lineup of artists this year.”July 25: An all-women lineup includes such notables as Yoza and Melveen Leed. The third scheduled act will be Pomaika‘i Lyman (pictured above), whose grandmother is the legendary Aunty Genoa Keawe. Expect to hear a broad range of music, from traditional melodies and romantic Hawaiian songs to contemporary Hawaiian music.August 22: The concert series closes with Jerry Santos, Brother Noland and Ho‘okena. tIckets: $22 for adults, and $15 for seniors 60 years and older and children. For more information, visit waimea valley.net.

Wild timesThe Wildest Show in Town returns for its 29th year with an impressive group of musicians, including Manoa DNA ( July 1), A Touch of Gold ( July 8), Willie K. ( July 15), Ohta San and Nando Suan ( July 22), Ledward Kaapana ( July 29) and Kapena (August 5).

“We’re thrilled to have such an exciting line up of local entertainment for our guests,” says Honolulu Zoo Society President Paul Dyson in a released statement. “It’s the perfect

opportunity to sit back, relax and enjoy the Zoo during the evening while listening to some of Hawaii’s best musical performers.”

Fee is $3 per person ages 2 and older. Zoo gates will open at 4:35 p.m. and the concert will take place from 6 to 7 p.m. Zoo exhibits will be closed from 5:30 p.m. Food and beverages will be sold separately. For more information, visithonoluluzoo.org/wild or call 926.3191.

lawn PartyHawaiian for the sound of the ocean, Ke Kani O Ke Kai is the Waikiki Aquarium’s largest fundraiser of the year. Aside from music, the summer concert series brings awareness to Hawaii’s marine life, which can be seen at the various open galleries prior to the 7 p.m. show. Kawika Kahiapo and Raiatea Helm will entertain guests on July 9, followed by Cyril Pahinui and Jerry Santos on July 23, and Jake Shimabukuro on August 6. It’s a fundraiser that’s more inclusive,” says

Waikiki Aquarium director, Andrew Rossiter, Ph.D., “it’s open to kids, the elderly, families, and visitors and locals alike.” For more information and tickets, visit waquarium.org.

the Flying Flea soarsNow more than just a free concert, Ukulele Festival Hawaii has aged into a festivity drawing people from across the globe to see, hear and appreciate the four-string, two-octave instrument. The “granddaddy of all ukulele festivals,” as founder Roy Sakuma so merrily puts it, was the first of its kind in the world. “Everyone thought of (the ukulele) as a secondary instrument,” he says. “But over time, everyone just started to fall in love with it.”

For the 45th time on July 19, the festival will feature such greats as Jake Shimabukuro, Willie K, Ukuleles for Peace from Israel, Ohta-San, Paula Fuga, Herb Ohta Jr., Aidan James, Nick Acosta, Roy Sakuma 700-piece Ukulele Band and visiting artists from Canada, Japan, Taiwan, Italy, California, Korea and Thailand. (f

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“People can bring their chairs and beach blanket. they can dance

and we’ll have the grill going”

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CLOAKED BEHIND a half-mile stretch of tall ironwood trees along Waimanalo’s busy Kalanianaole Highway, a proud program called the � erapeutic Horsemanship of Hawaii (THH) lays below the grand folds of the Ko‘olau Mountains. Despite the constant humid weather and long working days ahead, executive director Dana Vennen can’t get enough of the view.

“It never really gets old,” says Vennen, as she looks out to the mountains while hoisting up a saddle on to a metal bar. “I have about 200 photos of the sun, rain, rainbows, the moon, horses up the hills and mists up the hills. It’s such a beautiful place.”

Home to 13 horses and eight instructors, THH has helped thousands of peoples’ lives by simply allowing individuals to be around, care for or ride a horse. A volunteer since the late ’90s, Vennen has transformed the 32-year-old program from two horses and a few riders to 100 eager participants a week.

“We’ve had some great strokes of luck,” she says. “And some really great people show up to help … overall I’ve been really lucky.”

Although luck may be one of the factors in the success of THH, kids and parents can’t help but notice the hard work and determination from Vennen and the rest of the THH staff members. A reason why Rose Selvaggio – mother of two THH riders – keeps coming back for her son’s lessons.

“Dana is so good,” beams Selvaggio, whose sons Tristen and Brenden grew interest in the sport after they took a horseback-riding trip in Kauai with the entire family.

“I love how patient (Dana) is with them,” Selvaggio continues. “It looks really easy but there’s so much skill that goes into riding a horse. Dana knows that it’s not easy for many people so she’s always there to help.”

Therapeutic Horsemanship of Hawaii helps island residents of all agesget up on a horse for

the fi rst time.By Kristen Nemoto

and the rest of the THH staff members. A reason why Rose Selvaggio – mother of two THH riders – keeps coming back for her son’s lessons.Therapeutic Horsemanship

Giddy Up!

A young rider shows off her skills at the Waimanalo Therapeu-tic Horsemanship of Hawaii fi eld.

| THERAPY THROUGH THE ART OF HORSEBACK RIDINGisland life


Certified as a Premier Accredited Center by the Professional Association of Therapeutic Horsemanship International (PATH), THH is a 501 (c)(3) nonprofit that promotes equine-assisted activities and therapies to individuals with special needs. Vennen, however, is adamant to point out that their services are available to everyone willing to learn how to ride a horse and be a part of their equine ohana.

“I think of it as more of a holistic approach to healing,” Vennen says. “It gives that sense of accomplishment and confidence to kids. For people who have gait issues, the symmetry and the motion of the horse can help with flexibility, strength and posture.

I’ve worked with the Wounded Warriors program and the soldiers who don’t know how to connect back with society, THH gives them a topic to talk about other than their time as soldiers, and also gives them an outlet to get away.”

The philosophy of THH radiates through the program’s hard work and dedication to its horses and riders. It’s also home to many who aspire to be better in horseback riding, as well as learn life lessons and overcome obstacles that may come their way.

“I think it’s a fun, safe place for anybody who wants to learn how to ride,” Vennen says. “Maybe even leave a little happier too.”

For more information about THH go to www.thhwaimanalo.org

“I think it’s a fun, safe place for any-body who wants to learn how to ride.

Maybe even leave a little happier too.”

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Tasty tid-bits from around the Island

Sip + SavorHawaii Food & Wine Festival returns for its fi fth yearBy Simplicio Paragas

Photos By Linny Morris


DurIng a kIck-Off party to launch the fifth annual Hawaii Food & Wine Fes-tival (HFWF) in April, Denise Yama-guchi remarked how the event’s co-founder Roy Yamaguchi wouldn’t settle for anything less than a stellar culinary experience. To achieve this goal, Yama-guchi and fellow founder Alan Wong tapped into their national and interna-tional connections, inviting chefs from far and wide to participate in what was then a strictly Oahu-based event.

“I said right from the start that the only way this was going to work was if it was a world-class event,” Yamaguchi says. “This year we’ve got more than 100 chefs from all parts of the mainland and the world. It’s definitely world class.”

Now in its fifth year, HFWF has been recognized as the No. 1 food festival of its kind across the islands. This comes as no surprise given the impressive lineup of signature events and chef-driven dinners that unite top winemakers, the food intelligentsia and culinary giants from around the world.

More than 100 internationally renowned chefs and personalities will partici-pate in this year’s festival. Among them are Cat Cora (Cat Cora Inc., Los An-geles), Dean Fearing (Fearing’s, Dallas), Michelle Karr-Ueoka and Wade Ueoka (MW Restaurant, Honolulu), Ed Kenney (TOWN, Honolulu), David LeFevre (MB Post, Manhattan Beach), Michael Meredith (Meredith’s Restaurant, Auck-land, New Zealand), Michael Mina (Mina), Masaharu Morimoto (Morimoto Waikiki, Honolulu), Mark Noguchi (LUNCHBOX, Honolulu), Nancy Oakes (Boulevard, San Francisco), Charles Phan (The Slanted Door, San Francisco), Paul Qui (qui, Austin), Nancy Silverton (Mozza, Los Angeles), Christina Tosi (Momo-fuku Milk Bar, New York), Ming Tsai (Blue Ginger), Yuji Wakiya (Wakiya, Tokyo, Japan), Jonathan Waxman (Barbuto, New York), Lee Anne Wong (Koko Head Café, Honolulu), and Sang Yoon (Lukshon, Los Angeles).

Aside from stops on Hawaii Island (August 29) and Maui (September 4-6), signature events will take place on Oahu. The Modern Honolulu will be the site of Chopstix & Cocktails (September 10) while the Culinary Masters Gala Series: Indulge (September 11) returns to the Halekulani Hotel. The Honolulu Zoo will welcome a children’s cook-off during Keiki in the Kitchen: Food, Fitness & Fun (September 12). Corks & Forks Pacific Coast (September 12) will take place at the Hawaii Convention Center. Chefs will compete in the Battle of the Brunch Showdown II (September 13) at the Hyatt Regency Waikiki Beach Resort & Spa. Discover the magical world of culinary at Aulani, A Disney Resort & Spa as the property plays host to the finale, Beauty & the Feast (September 13).

“We expect around 10,000 attendees this year,” Denise Yamaguchi says. “Lives touched by the event are not exclusive to the industry, but the airlines, hotels, tech companies, media and more.”

For tickets and complete list of events and participating chefs, visit hawaiifoo-dandwinefestival.com

“I said right from the start that the only way this was going to work

was if it was a world-class event.”

festival co-founder alan Wong, right, enjoys a laugh with visiting chef floyd

cardoz. attendees enjoy the beachside atmosphere at ko Olina’s kohola Lagoon.


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morsels | EVENT SHOWCASES THE QUEENLY FRUIT

producing too much fruit. Fortunately, the trend has now reversed and people who have inherited a sick or poor-producing legacy tree seek ways to save it.

“I’m seeing more mindful attempts to keep a tree healthy and less neglect,” Suiso says. “There’s a lot of interest now in growing fruit trees in people’s backyards. And that’s a good thing.”

During the daylong event, Suiso and fellow arborists will conduct workshops on how to grow fruit trees in the backyard and discuss what types of trees best thrive in a given area and climate. A mango tree, for example, wouldn’t do well in Wahiawa but would flourish in the hot, dry leeward areas that receive less than 60 inches of rainfall annually.

DURINg mANgO SEASON, Mark Suiso’s popularity soars. And so, too, does the number of “likes’ he gets on his Makaha Mangoes Facebook page. For the past six years, Suiso has helped organize the Mangoes at the Moana, a daylong event that features a “Best Mango” contest, a throwdown among chefs, workshops, classes, and cooking and mixology demonstrations.

“I tell people this is the best time to see and sample the different varieties of mangoes,” Suiso says. “We get 30-40 different mango entries, from Pirie and Rapoza to Kiett and Haden.”

Six years ago, homeowners were all too willing to cut down their mango trees, citing the messy shedding of leaves and the overgrowth of branches without

Growers and chefs will gather on July 18 for another year of tastings. By Simplicio Paragas

mangoes at the moana

“I find that people are hungry for a

venue to share their successes and want

a peer-to-peer celebration.”

“I see two types of people who come to this event: 1) the novice who wants to start growing a fruit tree but is too intimidated because of a misperception of the amount of work it takes,” explains Suiso, “and 2) those who already have large trees and are experiencing some degree of success.”

Suiso forgot to mention the third group — the grazers who go from booth to booth, sampling savory and sweet mango-infused dishes. This year’s participating chefs include Heather Bryan (Top of Waikiki), Lee Anne Wong (Koko Head Café), Conrad Aquino (Turtle Bay Resort), Ron Deguzman (Stage Restaurant), Shaymus Alwin (Azure Restaurant, The Royal Hawaiian), Darren Demaya (Kai Market, Sheraton Waikiki), Ronnie Nasuti (Tiki’s Bar & Grill) and Hiroyuki Mimura (Taormina Italian Restaurant).

“I want this event to be a celebration of fruit tree growers’ success,” Suiso asserts. “I find that people are hungry for a venue to share their successes and want a peer-to-peer celebration. This festival could be just that.”

Moana Surfrider, 2365 Kalakaua Ave., 922.3111. moana-surfrider.com

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morsels | SHAKEN NOT STIRRED, OF COURSE

Belvedere Vodka andthe Art of the Martini

GIN OR VODKA? SHAKEN OR STIRRED?

Dirty or dry? Olive or lemon, or…grapefruit? It seems there are about as many ways to build a martini as there are theories surrounding its origins …of which there are many. One theory is that it was fi rst concocted in California around the 1870s, either San Francisco or nearby Martinez, while it’s also entirely plausible the martini came to be slightly later and on the other side of the country — specifi cally, in the barroom of New York City’s fabled Knickerbocker hotel.

Exact origins may need to remain a mystery. But we do know the fi rst martini was made with gin and sweet vermouth, sometimes with the addition of bitters and simple syrup mixed in for good measure.

Fast-forward to the vodka martini. It’s a variation now so commonly known, it holds its own as a recognized martini — though many purists will beg to diff er.

James Bond has done much to grow the popularity of the vodka

martini, having famously fi rst ordered one in author Ian Fleming’s 1956 novel “Diamonds Are Forever” (shaken, not stirred, of course). More than a dozen 007 martini-related fi lm scenes later, Belvedere Vodka is partnering with “Spectre,” the latest Bond movie, to create two custom designed bottles. And while these limited editions will likely prove diffi cult to locate, Belvedere has also created a Bond-inspired vodka martini cocktail to celebrate the upcoming release of this 24th Bond action adventure — the Reverse Vesper Martini.

Touted as the world’s fi rst luxury vodka, and with more than 600 years of Polish vodka producing expertise under its belt, Belvedere is handcrafted using traditional methods, and is made with Polish Dankowskie Gold Rye blended with pristine artesian water before being quadruple distilled for smoothness. Flavor notes include faint hints of light vanilla, white pepper and almonds, with a rich and velvety texture and subtly sweet, clean fi nish.

How best to enjoy your martini? Refrain from getting stuck in a rut — switch things up and order, stir or shake up the ideal martini to best suit your palate, preference, character and mood on any given day — armed with the self-assurance best demonstrated by Bond while ordering his vodka martini “shaken, not stirred.”Alison Kent is a certifi ed chef and bestselling cookbook author. Follow her on Twitter @Alicatchef.

Honoring 007’s Signature Drink | By Alison Kent

Reverse Vesper MartiniMakes: 1 cocktail

Belvedere created this martini with a nod to James Bond. When zesting or peeling the grapefruit zest for garnish, be sure to avoid the inner white and bitter pith.

2 ½ ozs Belvedere Vodka¾ oz Premium London Dry Gin¼ oz Lillet Blanc In cocktail shaker fi lled with ice, combine and shake all ingredients until very cold. Strain into a chilled martini glass; garnish with a twist of grapefruit zest.

Classic BelvedereDry MartiniMakes: 1 cocktail

Simple, elegant and perfectly balanced, this classic vodka martini cocktail is silky smooth and crisp. For a dirty version, add and stir in a drop or two of olive juice.

2 ozs Belvedere Vodka¼ oz Dolin Dry or other dry white vermouth

Stir ingredients in mixing glass fi lled with ice until very cold. Strain into a chilled martini glass; garnish with green olives.

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Inside OutO A H U

musingsEntertaining Thoughts

Burlesque Takesthe Stage

in Honolulu

EVER WONDER WHAT two astronomers, a lawyer, a PBS sta� er, an accountant, and two teachers have in common? Ask Lola Love, founder of Pretty Peacock Productions in Honolulu, and she’ll laugh. “� ey’re all burlesque dancers!”

� e classic Hawaii transplant story — vacationing on Hawaii Island and never going home — Love � rst discovered burlesque watching a documentary. “I just knew. � at’s what I wanted to do.” With no burlesque performers around to teach her, she turned to YouTube, and in the blink of sultry eyelashes, she brought burlesque back to Hawaii.

For the last decade, she’s lived the artist’s dream life, supporting herself and her daughter doing what she loves. She founded the Academy of Tease, a burlesque school where she and fellow dancer Miss Cat Wings teach the fundamentals to anyone who’s interested. “My oldest student is a woman in her 60s,” Love says, “who refuses not to be seen as a sexual person due to her age.”

Love manages two troops of performers: the Rhinestone Review, amateurs still learning the craft; and the Aphrodisiacs, the professionals. “Burlesque is one of the few art forms where the soloist is the costume designer, the artistic director and the choreographer of her own act,” she says. When her students can prove a mastery of it all — and the ability to craft a compelling story — that’s when they’ve got a chance at the big stage.

� e Aphrodisiacs’ ongoing show, “Burlesque Bingo,” returns to the stage

Academy of Tease’s founder Lola Love teaches the basic moves and principles of this sensual form of entertainment.

By Powell Berger

OAHIO_150700_6_Musings.indd 16 6/4/15 6:38:03 PM


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on July 18 with the tagline “When our clothes hit the floor, you win.” Bingo cards in hand, audience members track their progress as clothes fly and music plays. Of course, it’s all fun since gaming isn’t legal in Hawaii, but as Love says, everyone wins.

When windward resident Jenny Lee needed a bachelorette party idea, she called Love. “It was wonderful!” she notes. “Lola was so patient and encouraging as she taught us the basics, and she made sure to design a class to fit just what we wanted.”

For Love, it’s all about engaging with the audience, comedic timing and making sure everyone is comfortable. “I know it’s not everyone’s cup of tea,” Love says explaining that the dancers are sensitive to the audience reaction and adjust accordingly. I love it when I hear women in the audience say “Oh my god, she’s sexy and fun and she looks like me. I didn’t think I was sexy!”

As a dancer and teacher, Love believes in the business of art. “I want to stomp out the term ‘starving artist,’” she says. Ticket prices for her shows run between $25-$40. They always sell out, and everyone involved in the performance gets paid.

Like most entrepreneurs, her work often comes home, where she shares a house with her daughter and a few roommates. “Rhinestones always fall off costumes, landing on the floor, getting stuck in the carpet,” Love laughs. “Our friends call it the Rhinestone Palace. But that’s the joke, right? It really hurts stepping on all those rhinestones!”

Life lived on stage — glamorous, arduous and sometimes painful. For Lola Love, she can’t imagine it any other way.

“My oldest student is a woman in her 60s, who refuses not to be seen as a sexual person due to her age.”

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out & aboutInside OutO A H U

A quick glance at concerts, events and plays this month

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53 Annual Farm FairJuly 11-12

The grass is defi -nitely greener on the other side … at least for the Hawaii State Farm Fair, which is scheduled to take place in the green fi elds and rolling landscape at Kualoa Ranch.

During the two-day event, dozens of plants, fl ow-ers, produce and animal farms will be present; and the series of demon-strations and Q&A sessions scheduled will make it hard for guests to walk away without learn-ing a thing or two. For more information,

visit hfbf.org

Royal Hula

July 17 Willie K and Danny Kalei-kini will emcee a special evening to celebrate the “leaping fl ea.” A bene-fi t for Ukulele Festival Hawaii, the sixth annual Ukulele Festival Gala

will be held at the Ala Moana Hotel’s Hibiscus Ballroom.

www.ukulelefestivalhawaii.org

UKULELE GALA

August 29-30

� e smell of souvlaki and gyros will waft in the air at McCoy Pavilion at Ala Moana Park. Now in its 34th year, the Greek Festival off ers two days of food and live entertainment by Mythos and the Nisiotes Dancers. Put down your ouzo and show your off your best sirtos dance moves. If you need a break, visit the Agora where you’ll fi nd an assortment of clothing, bumper stickers, pottery, worry beads and Greek fi sherman hats. Tip: If you want fresh-baked pastries, get there early in the day, before they’re gone. Admission costs $3. Limited parking.greekfestivalhawaii.com

OPA!

A cultural treasure that was once forbidden in the ahupua‘a (district) of Moanalua, hula was revived in the late 1800s by Prince Lot Kapuaiwa, whose name bears the title of this largest and oldest non-competitive hula festival in the state. This year, the 38th Annual Prince Lot Hula Festival will take place over two days on the grounds of Moanalua Gardens. JULY 18-19


Heard About Town Here’s what’s trending this month from our bloggers and tweeters. For updates, follow us on Facebook or Twitter:facebook.com/InsideOutHawaii@InsideOutHawaii

“Win a trip for two to St. Augustine, which turns 450 years old. ” —WhereTraveler.com

“Happy #TravelTuesday. Where’s your next adventure? —@whereHAWAII

“ Big winners today at HPA/Hawaii Publishers Assoc. Pa‘i Awards: @pahinui and @whereHAWAII —@AnneMurata

Throwdown at #Mangoesatthe Moana. —@Simplicio

Calling all aspiringactors. The most fun you’ll ever have in a class. —@InsideOut Hawaii

OAHIO_150700_7_OUTABOUT.indd 19 6/5/15 10:26:33 AM

Keiki 12 and under eat free. Kama'aina discounts available. Free 4-hour parking. Discounts do not apply to holiday and special menus. Limit one child per paying adult.

Dinner for two. {Or twenty}

Make tonight a date night or a family celebration. Choose from our nightly dinner buffet with steamed crab legs and prime rib, or our delicious a la carte menu.

PRINCESS -KAIULANI.COM808-921-4600

OAHIO_150700_0018-27.indd 19 6/5/15 3:17:36 PM


Inside OutO A H U

NorthernIn a span of a several hours, Lee Anne Wong consumed green tea shave ice from Matsumoto’s, snow puffi es from Paalaa Kai, golden fried chicken and SPAM musubi from the neighboring Paalaa Kai Mini Mart, and coconut peanut butter from North Shore Goodies. Anything for the pilot show, quips the former “Top Chef ” fi nalist and owner of the popular Koko Head Café, while fi lming a new online video series for Cookspace Hawaii and WhereTraveler.com websites.

Not shy in front of a camera, Wong possesses a natural on-air persona that resonates, not only among viewers as evidenced by her successful run on the Bravo TV series, but with her subjects — some of whom may or may not know of her. While talking to Stan Matsumoto of the eponymous shave ice shop, Wong reveals that her love for the classic cold treat dates back 10 years ago. “I have a stack of tees but they don’t fi t me anymore,” Wong jokes. “Too much shave ice!”

ExposureFormer Top Chef shares her favorite spots.Photos and Text By Simplicio Paragas


Northern

A natural in front of the camera, Lee

Anne Wong will host a new online

pilot series that will involve culinary

adventures on the main Hawaiian

Islands.

When director Andrew Agcaoili of ShibbyStylee.com shouts action, Wong flips into her hostess mode, opening with an infectious smile while saying, “Every year millions of people visit the North Shore. And when you talk about the North Shore, you talk about the waves … and you talk about Matsumoto’s.”

In a cone, says Matsumoto, in response to the best way of eating shave ice. “Being a local boy, my favorite flavor is strawberry,” he says off-camera. “But most visitors like the Rainbow or any one of the combinations.”

Before leaving for our next stop, Matsumoto’s spouse, Noriko, presents Wong with a parting gift: bright orange and pale blue Matsumoto logo shirts, adding that Wong now has two new tees that will fit.

En route to Paalaa Kai Bakery, Cookspace co-founder Melanie Kosaka explains the premise of the new program, which is to invite a chef — who is willing and brave enough — to go on a culinary adventure. “But it’s all got to be tied to food,” Kosaka says. “It could be cycling down Haleakala and stopping at the various farms or

skydiving and landing at Sunset Ranch, which we plan to do with Lee Anne.”

The chef will then be invited to conduct a cooking class at Cookspace at Ward Warehouse, using some of the ingredients featured in the actual show. “I’m ready to eat those puffies,” Wong smiles as she walks into the Paalaa Kai Bakery, which is a more-than-40-year-old Waialua institution. “But even those donuts look good and I don’t even like donuts.”

The corners of her mouth covered in confection sugar, Wong flashes her shaka of approval before taking another large bite into her snow puffie, which has a cult-like following on social media sites.

Driving all the way from Pacific Palisades, Kim Komoto says a visit here was her 30th birthday gift from her parents. “This is all I wanted,” Komoto says while lifting the lid of a box to reveal a dozen of the Napoleon-like dessert. “I just kept seeing pictures of it on Instagram and I had to try it. It was definitely worth the drive.”

Next door, the automatic sliding glass entry might as well have stayed permanently opened

22 InsideOutHawaii.com MAY/JUNE 2015

“I’ve always wanted to

skydive and, for a

chef, this is the perfect

place for me to land

— on a farm.”


as a steady stream of customers made a beeline for the cash register to place their order of fried chicken. One piece chicken and rice, one guy orders. Two piece chicken, another person asks. Three piece chicken. Four piece chicken. The orders kept coming and so did the fried chicken, which is dredged in flour and deep-fried to a golden crisp. Evidently owner Paul Sakai has developed his own Colonel’s secret; this one, though, might be better, considering this tiny mini mart goes through 400 pounds of chicken a day.

“Fried chicken and musubi, how can you go wrong,” Wong asks rhetorically while dipping a piece of chicken skin into a small container with Tabasco sauce. “I would definitely drive here just for this.”

After sampling the creamy coconut peanut butter and chocolate peanut butter at North Shore Goodies, our convoy of cars headed for our last stop of the day. Winding up Pupukea Road, the air got cooler and the sound of traffic muted. Arriving at Sunset Ranch, stunning vistas welcome us, along with Tristan Reynolds and Nathan Stowell, land stewards with Hawaiian Fresh Farm, which operates this 29.5-acre property. On this particular Tuesday,

the rolling landscape is a tranquil respite for a group of women and a couple who were all having the “perfect” lunch picnic, according to Stowell.

“We offer this picnic, a Waimea Valley hike lunch package and a farm-to-fork sunset dinner,” Stowell says. “We grow a lot of our own ingredients or we’ll get them from other farmers nearby.”

As we scout the area for Wong’s potential landing pad for her upcoming skydiving adventure, Reynolds begins to share his love for mo‘olelo, imparting stories about the area’s history and his commitment to eco-tourism.

“The historical aspect of this ahupua‘a resonates with me,” says Reynolds, a biologist-turned-farmer and tour guide. “I love history and storytelling, and I love growing my own food in a sustainable way and sharing it with others.”

“Here,” says Wong, marking the spot where she wants to land. “I’ve always wanted to skydive and, for a chef, this is the perfect place for me to land — on a farm.”

This is the first of a new culinary adventure series that will feature chefs from Oahu, Maui, Kauai and Hawaii Island.

Demo on July 25 at10 a.m. For more details and to register, visitCookSpace.Kitchen

Cooking with Lee Anne

Nate Hill prepares a shave ice cone. After having a snow puffie, Lee Anne Wong sampled peanut butter at North Shore Goodies, before heading to Sunset Ranch where private dinners can be held.

Inside OutO a h u

As Oahu's largest outdoor hydroponics farm, Mays Wonder Gardens processes 8,000-10,000 heads of lettuce per day, five days a week.

GreenAcres

North Shore restaurants partner with area farmers

Photos and Text by Simplicio Paragas


The electronic screech of angry birds is enough to repel any unwanted intruder, including its intended targets — real live avians that swoon to peck at the bright green Manoa lettuce. Perched seven miles above Haleiwa, Mays

Wonder Gardens grows a variety of lettuce, from Manoa and red oak to Lola Rosa and Romaine. Since 1999, the farm has yielded thousands of heads of lettuce, all of which is locally distributed to supermarkets and restaurants.

Dressed in blue flannel pants and wearing a hat over a hair net, Finney “Lee” Bryant explains the farm’s hydroponic process, emphasizing that they don’t use pesticides unless absolutely necessary; and if they do, they do so sparingly. A self-taught farmer, Bryant quips that everything he knows about farming is thanks to Amazon.

“I knew nothing about plants before taking over this operation,” says Bryant to a mix group of restaurateurs and food purveyors from the recently opened Haleiwa Store Lots. “I spent thousands of hours on the Internet looking up any and all information about hydroponics.”

Taking a leaf to sample, Ted Tsakiris nods approvingly, adding that he could use this to garnish his burgers. Before even boarding the chartered bus to tour local area farms, the Teddy’s Bigger Burgers owner was already talking about forming a united front to help support North Shore farmers and ranchers.


“We can approach the farms collectively and maybe get a better price,” says Tsakiris to fellow tour participants. “This could be a win-win for everyone.”

With the grand opening of Haleiwa Store Lots, restaurant operators are trying to keep the country … country. Owned and developed by Kamehameha Schools, the plantation-inspired destination is anchored by Matsumoto’s Shave Ice, where lines still snake outside on any given day. Fifteen other merchants have already opened their doors and four more are slated to do the same in the coming months.

“As landowners, we study the songs, stories and systems of the area,” says tour leader Kalani Fronda, senior land asset manager at Kamehameha Schools, which has developed a strategic plan to maintain the area’s agricultural roots. “We’re interweaving the old with the new.”

Connecting chefs and food providers with farmers and ranchers is imperative to the farm-to-table movement and could represent a potential solution to food sustainability in Hawaii. In addition, the consumption and production of more locally grown foods may decrease the “food miles” involved in transporting foods and thus may conserve energy and reduce our carbon footprint.

According to a 2012 “Increased Food Security and Food Self-Sufficiency Strategy” study prepared by the Office of Planning Department of Department of Business and Economic Development & Tourism, between 85 percent and 90 percent of Hawaii’s food is imported, which makes it particularly vulnerable to natural disasters and global events that might disrupt shipping and the food supply. The 43-page report further finds that $3.1 billion leaving our state, assuming that 85 percent of the food we consume is imported.

A number of bills that gained legislative

approval in 2013 has helped the goal of food sustainability. Senate Bill 327 amended the Hawaii State Planning Act objectives and policies for the economy to support the purchase and consumption of locally grown food and food products. Another bill, SB593 assisted Hawaii’s Livestock Industry by providing $1.5 million in feed subsidies to qualified beef cattle, dairy, hog, poultry, goat, sheep, fish and crustacean farms.

“We want to encourage people to learn how their food is grown,” says Bryant, who welcomes people to drive up to his farm. “That head of Manoa lettuce you’re buying at Safeway or Costco starts in these oasis cubes.”

Like Bryant, LuAnn Casey and husband Gary Gunder didn’t start off as farmers but they’ve grown their Tin Roof Ranch into a thriving business, thanks in part to the North Shore Farmers’ Market where they sell their garden variety of fruits, including papayas, blood oranges, tangerines, Meyer lemons and avocadoes.

“I went to pick up an antique counter and ended up with 300 chickens instead,” laughs Gunder. “Now instead of chickens, we’re raising hair sheep and this is more sustainable because sheep eat grass and not feed. But I never did get that antique counter.”

When the Waialua Sugar Company closed in 1996, agricultural lands shifted from large plantation operations to smaller plots with diversified crops led by Dole Food Company. Former Waialua Sugar Company employees, Milton Agader and Al Medrano, who went on to work for Dole, were planting asparagus on the side for the Hawaii Agricultural Research Center, which was doing research on asparagus and salinity. Today, the two run Twin Bridge Farms, a successful operation that’s widely recognized for its asparagus.

“Our asparagus arrives to its destination within days of harvesting,” says Agader, while gesturing to a group of women who were bundling bunches of asparagus. “We also grow potatoes and we’re planning to have a farm stand in the near future.”

And the future looks green since the Hawaii State Land Use Commission approved Kamehameha’s agricultural lands designation of 9.171 acres on the North Shore. “The designation makes sure that the land remains agricultural,” Fronda says. “The next generation of farmers will be assured that they will have land to plant their crops.”

“Our asparagus

arrives to its destination

within days of

harvesting. And we’re planning to have a

farm stand in the near

future.”North Shore farmers,

including LuAnn Casey and Gary Gunder of Tin Roof Ranch, right, are

committed to the area's agricultural roots.


Taste theRAINBOW


Owner of Matsumoto Shave Ice, Stan Matsumoto, still recalls the days when he had to help his father with the iconic Matsumoto Grocery Store. Hoping to catch late-night moviegoers or workers heading home, Matsumoto’s late dad, Mamoru Matsumoto, would bring grocery items to North Shore residents’ doorsteps while his wife Helen manned the store in Haleiwa.

“My dad had a panel truck,” says the second-generation Matsumoto. “He used to go around the community trying to sell canned goods in the back.”

� is was Mamoru Matsumoto’s life after working in a sugar plantation, the railroad and eventually as a salesman for the Sakai Store in Haleiwa. It had always been his dream of opening up his own business as a way to support his family in Haleiwa and relatives back in Hiroshima, Japan. When Tanaka Store owner Kazuo Tanaka gave Mamoru Matsumoto the chance to take over his store, he jumped at the opportunity. Matsumoto says his father, although grateful for the spot they now call home today, “struggled” at fi rst and had to work “really hard” in order for the family business to stay afl oat.

“He had to borrow loaves of bread from a supermarket,” Matsumoto remembers, “(he) said he’ll return it when the bread man comes the next day. He never took a vacation. He’d go over to the Tanaka’s and hand-crank cut their lawn — just to be thankful, to show his appreciation. � at’s the kind of person he was.”

In 1956, fi ve years after Matsumoto Grocery Store fi rst opened its doors to the public, a family friend suggested that the store sell cones of shave ice to help make up for slow business. Mamoru and Helen soon purchased a hand-crank shave ice machine from Japan, attached an electric motor and started making shave ice cones at a nickel a piece.

“I guess we got popular by word of mouth,” Matsumoto says. “It took a while at fi rst because it started off with just the local people. Haleiwa was a not a busy town back then.”

It wasn’t until the 1960s when Matsumoto Grocery Store got on the proverbial map and on every visitor’s to-do list, thanks to hoards of surf enthusiasts who would fl ood the beaches of the North Shore. Today, over half a century later, ask any Hawaii resident what shave ice store is the most iconic and they’ll more than likely answer “Matsumoto’s.” � e refreshing to-go snack along with the Matsumoto family business grew into an around-the-clock shave ice-making machine. With over 1,200 cones sold on a single hot summer

day, locals and visitors from around the world will gladly wait in a long, snake-like line for a chance to sip and scoop at the many Matsumoto fl avors and combinations, from the Rainbow to the Hawaiian.

In 1976, custom-made Matsumoto Shave Ice logo T-shirts became available for purchase. Matsumoto says that it was originally made for the family to wear while working at the shop but due to the demand from customers, they now sell 40 diff erent T-shirt designs. � ey have become keepsake mementos, which won’t melt. Initially, though, Matsumoto had a hard time initiating sales of the T-shirts over the canned good items since his father was adamant on keeping the items that made Matsumoto’s store what it was then.

“Oh he was so upset,” says Matsumoto, shaking his head. “We had to take one whole row, then the next row the next month … He worked so hard to build it (the grocery store). But eventually he was OK with it. It was the shave ice that got people coming back. � at’s what we became known for.”

Indeed, many visitors make it a habit to stop by when they come through the laid-back beach town of Haleiwa. A compliment that Matsumoto knows his parents would have been grateful to see.

“If they were alive right now they would be so happy to see how the store is today,” Matsumoto says. “� ey would be so proud to see everyone come to the store and have a nice time.”

Owner of Matsumoto Shave Ice, Stan Matsumoto, still recalls the days when he had to help his father with the iconic Matsumoto Grocery Store. Hoping to catch late-night moviegoers or workers heading home, Matsumoto’s late dad, Mamoru Matsumoto, would bring grocery items to North Shore residents’ doorsteps while his wife Helen manned the store in Haleiwa.

“My dad had a panel truck,” says the second-generation Matsumoto. “He used to go around the community trying to sell canned goods in the back.”

Taste theRAINBOW

From canned goods to syrupy fl akes of packed ice, the Matsumoto family has endured and grown their little mom-and-pop store into an entrepreneurial

phenomenon. By Kristen Nemoto | Photos by Jennifer Whalen

Inside OutO A H U


for the event as a new way to enjoy the environment. Paddler director Denise Darvel-Chang partnered with Chris Gardner from the North Shore Swim Series to help create the Run & Walk with former Great Aloha Run director Carol Jaxon.

� e only pedestrian race sanctioned for this area of Oahu, participants will meet Sunday, Aug. 30 at 6:15 in the morning at Sandy Beach. � e course stretches around the Ka Iwi coast-line, passing Halona and Hanauma Bay, and fi nishes at the Hui Nalu Canoe Club at Maunalua Bay.

� is year’s event is permitted for 2,500 people, and for the $40 early entry fee, each participant will receive a race T-shirt, and a commemorative hand-blown glass fi shing fl oat. For $150, up to 100 entrants can enjoy afternoon pupu, wine and beer at Roy’s in Hawaii Kai, while picking up their registration packets, and a champagne brunch in the morning following the race. ©

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Inside OutO A H U

mauka 2 makaiFrom the mountain to the ocean and everywhere in between

BETWEEN SANDY BEACH and Moanalua Bay, the 4-mile scenic highway known as Ka Iwi Coast was once the target of ma-jor hotel and luxury residential developers. For more than 30 years, grassroots organizations have taken a stand against com-mercializing Oahu’s southeast coastline, rezoning it to lands marked for preservation, and redesignating these areas from “urban” to “conservation.” � anks to their eff orts, the coast-line between Hawaii Kai and Waimanalo off ers a continuous visual sequence, one uninterrupted by skyscrapers, housing de-velopments or tourist attractions. And what better way is there to enjoy this scene than on foot — but without the cars?

Enter the Ka Iwi Coast Run & Walk, an opportunity for island residents to experience the beauty of this coastline at a runner’s (or walker’s) pace with, incredibly, zero traffi c. � ree years ago, longtime local paddler Kelly Fey suggested an idea

Annual pedestrian race allows participants to fi nish the course at their own pace. By James Charisma

The Ka Iwi Coast Run & Walk

The 4-mile stretch of curves, ascents and

descents is free of vehicular traffi c on the day of the race,

allowing runners and walkers to take in the

spectacular views.

july/august 2015 InsideOutHawaii.com 31

“The [Ka Iwi Coast] Run & Walk covers a big area, but we don’t have a lot of big signage or fancy mechanics. I do announcements from a portable sound system standing on a platform,” director Carol Jaxon laughs. “The event is very re-laxed. It’s more about enjoying the road with no traffic; a lot of folks walk the race and are just out there to sightsee and to appreciate the mountains and flora on one side, and the ocean on the other. It’s a unique way to experience the coast.”

Besides great exercise, the event fos-ters an awareness and sense of steward-ship for the Ka Iwi coast from mauka to makai, with key cultural points parked along the course, and educational and informational booths showcasing Mau-nalua nonprofit organizations. Proceeds from the event benefit Hui Nalu Canoe Club, a 501(c)(3) nonprofit organization dedicated to providing educational op-portunities for the community revolving around ocean activities.

“Every year, we provide information about the area as part of the packet that goes out,” Jaxon says. “We really want to educate people about the land, the ocean and about the importance of preserving and taking care of the Ka Iwi Coast.”

Visit kaiwicoastrun.org or email [email protected] for more information.

OAHIO_150700_11_MAUKA.indd 31 6/5/15 10:33:33 AM

Looking for a new pau hana spot to call your own? Join us at

The Veranda at The Kahala.

Drop by after work for cocktails and pupus on the lanai. Enjoy light jazz in

the evening served with fine winesby the glass.

Pau hana and The Veranda. Some things are just better together.

www.AtTheKahala.com

For information and reservations call(808) 739.8760

betterPAU HANA IS

AT THE KAHALA

OAHIO_150700_0028-32.indd 31 6/5/15 3:01:21 PM


ins & outsExhibits and events that are soon to close

Inside OutO A H U

COMING SOON Fall season ushers in a historical moment, a worthy fundraiser and a lot of fun costumes.

HISTORIC MOMENT Battleship Missouri Memorial will mark the 70th anniversary of World War II’s end with a public ceremony. SEPTEMBER 2

ANDAGI THEN SOMEAttracting more than 50,000 visitors annually, the Okinawan Festival showcases food, enter-tainment and games. SEPTEMBER 5-6

LAST CHANCE! 4 | Ode to the DukeHeld through various spots around Waikiki, Duke’s OceanFest will run from August 22 through 30, opening with the traditional blowing of a conch shell, followed by a

chicken-skin, lei-draping ceremony at the iconic Duke Kahanamoku stat-ue. For a complete schedule of events, visit dukesoceanfest.com. AUGUST 22-30

FOURNOT TO MISS

IN JULY& AUGUST

Now more than just a free concert, Ukulele Festival Hawaii has aged into a festivity drawing people from all over the world to see, hear and appreciate the diminutive instrument. For the 45th time on July 19, the festival will be held from 10:30 a.m. to 5 p.m., with ukulele wizard Jake Shimabukuro, Hawaiian Phenomenon Willie K and Ukuleles for Peace from Israel among those scheduled to perform. Other Hawaii musical artists include Ohta-San, Paula Fuga, Herb Ohta Jr., Aidan James and the Roy Sakuma 700-piece Ukulele Band. ukulelefestivalhawaii.org JULY 19

1 I 45TH ANNUAL UKULELE FESTIVAL

BIGGEST LITTLE AIR SHOWMORE THAN 100 1/5TH-SCALED WAR-

BIRDS, JETS AND HELICOPTERS WILL

TAKE FLIGHT AT THE PACIFIC AVIATON

MUSEUM. AUGUST 15-16

3

GREAT CAUSEThe Good Table is a synchronized and interactive gastronomic event that will play out at more than 50 restaurants across the island. OCTOBER 1

HALLOWBALOOMardi Gras meets Hal-loween during this fes-tive street party, which features a costume contest, entertainment and a raucous time. OCTOBER 31

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2 I Wildest Show in Town� e cacophony sounds traditionally heard at a zoo will be replaced with the lilting riff s of ukuleles and falsetto vocals during the Honolulu Zoo’s annual “Wildest Show in Town.” Now in its 29th year, the summer concert series takes place every Wednesday, with gates opening at 4:35 p.m. For the full schedule, visit honoluluzoo.org/wild. THROUGH AUGUST 5

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inside out july 2015

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