Take A Self Guided Tour At Lapakahi State Historical Park

This 265-acre park is the site of an ancient Hawaiian settlement located along the shoreline of the Lapakahi Marine Life Conservation District.   The area was first settled around 600 years ago in the 1300’s.   Some of the village has been partially restored but most of the rocky walls and remains are original.  Marked trails and a free guide brochure lead you through several acres of this historic village.

Located in North Kohala on Highway 270.   For more information call (808) 889-5566.

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Guest Review From Trip Advisor

Visitor from San Francisco, California

Not your typical Hawaiian holiday

Mauna Lani Point, part of the Mauna Lani resort on the Big Island is fabulous for what it is and for what it is not.  This complex of about ten buildings and 100+ units is on the dry side of an otherwise wet island.  It is also far enough away from the cruddy VOG (a volcanic fog) spewing from the constantly active Kilauea volcano that it is refreshingly remote.  ML Point is quiet.  It gracefully co-exists with two lovely 18-hole golf courses, two lovely hotels (Mauna Lani Bay Hotel and the Fairmont Orchid) the second best spa in Hawaii, great tennis and a couple of cute, sandy semi-private beaches with restaurants and bar service.  Located 20 miles north of the Kona airport, pleasantly removed from the tacky hustle of Kailua-Kona town.  The Mauna Lani resort, thanks to the new Shops at Mauna Lani, now is self-contained with it’s full-service grocery store and free standing restaurants like Tommy Bahama Cafe and Ruth’s Kris Steakhouse.  The units at Mauna Lani Point are beautifully decorated.  No plastic furniture that I saw.  The units are big and most are along the spectacular coast with unlimited ocean views.  Even the non-ocean view units, known as Fairway View, are worth the price as they all offer 100% of the resort amenities and are within walking distance of the cute beach with its instant snorkeling access.  We love The Point and try to visit twice a year.

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Guest Review From Trip Advisor

Visitor from Urbandale, IA

“Gorgeous, Relaxing + Amazing!”

There is absolutely nothing negative to say about unit G2 in The Islands at Mauna Lani!  The unit is a beautiful unit right on the golf course.  I sat on the lanai each morning and watched a magnificent sunrise and walked a short distance to the beach to enjoy the day.  The evening sunsets at the Beach House and pool side are a must!

The beds are extremely comfortable for a peaceful nights rest with the breeze flowing through the room.  The amenities are wonderful and you will not be disappointed.  The market is a short distance away should you want to prepare some of your own meals in the condo as well as restaurants in which all meals were fabulous.

The spa is first class and I would definitely visit again!!!!!

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Annual “Cream of the Crop” Kona Coffee Tasting


Join us for the “Cream of the Crop” Coffee Tasting on July 24, 2010.  This annual event features select Kona coffee farms vying for top awards.  You can sample coffee (and vote for your favorite) as well as coffee desserts by area chefs and learn about coffee growing.  Also featuring coffee-related arts and Hawaiian music.  10 a.m. – 2 p.m.  at Four Seasons Hualalai Resort in Kona.  Cost is free.

For more information contact (808) 328-1666.

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Guest Review From Trip Advisor

Visitor from South Lake Tahoe, CA

“Mauna Lani Rocks”

I will start out by saying that the Big Island is our favorite Hawaiian island and we always hang out at the Mauna Lani, even when we are not staying there.  We have previously stayed in the Bay Hotel and this was our first time at the point.  Very private (gated) and quiet.  Our unit, H107 was beautifully furnished.  We enjoyed the first floor, as we could walk directly outside.  If you enjoy snorkeling, the bay club is tops.  We went to our timeshare trade on Kauai after this, and it was a let down after staying at the Mauna Lani.

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Grass-Fed Beef Short Rib, Puree of Celery Root

Grass-Fed Beef Short Rib, Puree of Celery Root
By Chef George Mavrothalassitis, chef/proprietor, Chef Mavro Restaurant

Serves 10

Ingredients for short rib marinade

1  Short rib, whole 1 (4-5 pounds)
2  Bottles red wine
2  Medium onions sliced
2  Carrots, sliced
4  Celery stalks sliced
8  Thyme sprigs
2  Bay leaves
1  Qt beef jus (or beef broth)
Sea salt as needed
Fresh ground white pepper as needed

Ingredients for celery root puree:

2  Celery root (celeriac) peeled and cut into cubes
1  Pt heavy cream
3  T extra virgin olive oil
As needed sea salt
As needed fresh ground white pepper

Ingredients for red wine sauce:

1  Bottle red wine, burgundy
1  Onion sliced
1  Carrot boiled
2  Oz butter
2  T needed sea salt
As needed fresh ground white pepper

Ingredients for chimichurri:

2  Garlic cloves, peeled and degermed
1  Hawaiian chili pepper
¼ C shallots minced
1  C flat leaf parsley leaves chopped
1  C cilantro leaves chopped
2  T Marjoram leaves
¼ C extra virgin olive oil
2  T red wine vinegar

Method for short rib:

Marinate the short rib with red wine, vegetables and herbs overnight.
Separate the short rib from the wine and dry.  Season the short rib with sea salt and fresh ground white pepper.  Sear in a hot pan with oil.  Brown all sides and remove from the pan.  Add the vegetables from the marinade to the pan.
Sauté the vegetables for 5 minutes or until caramelized.  Add the red wine (from marinade) and reduce by half.  Add the beef jus and simmer for 15 minutes.  Place the short rib and liquid in a braising pan and cover.  Place in a 250°F oven for 3.5 hours.  Remove the short rib from the liquid.  Remove the bones and trim the rib meat.  Cut into 2 oz pieces.  Strain the braising liquid and skim off fat.  Store the rib meat in the liquid.

Method for celery root puree:

Wash the celery root in running cold water.  Remove the skins from the celery root and cut into medium-size cubes.  Place the celery root in the medium-sized sauce pot and cover with heavy cream.  Cook on medium heat until the celery root is cooked.  Puree the celery root in a blender with some of the cream.  Season with sea salt and fresh ground white pepper.
Add the white truffle oil.

Method for red wine sauce:

Reduce a quarter of the red wine with onion until dry.  Add the other quarter of red wine and repeat process two more times.  Add the last quarter of red wine and reduce by half.  Place the reduction into a blender with the cooked carrot.  Blend well.  Add the butter and extra virgin olive oil.  Season with sea salt and fresh ground white pepper.  Strain the sauce.

Method for chimichurri:

Using a mortar and pestle, make a paste with the garlic and a pinch of sea salt.  Add the chili pepper and shallots and work all the ingredients together.  Add the herbs and make a paste like a pesto.  Add the extra virgin olive oil and red wine vinegar.  Season with sea salt and fresh ground white pepper.

Plating:

Place the celery root puree on the center of the plate, arrange the braised short rib on the celery root puree.  Spread a good amount of chimichurri on top of the short rib.  Surround the dish with the red wine sauce.

Chef Mavro Restaurant
1969 S. King St., Honolulu, HI 96826
(808) 944-4714
www.chefmavro.com

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Fun Under The Sun At The Hawaii Volcanoes Cultural Festival

Hawaii Volcanoes National Park displays the results of 70 million years of volcanism, migration, and evolution — processes that thrust a bare land from the sea and clothed it with unique ecosystems, and a distinct human culture.  The park highlights two of the world’s most active volcanoes, and offers insights on the birth of the Hawaiian Islands and views of dramatic volcanic landscapes.

Join us on July 10, 2010 for this popular annual festival that helps preserve and perpetuate the Hawaiian culture and traditional arts.  Held in the special setting of Hawaii Volcanoes National Park, the festival features Hawaiian music, hula, crafts sales and demonstrations by local artists and practitioners.

10 a.m – 3 p.m.  Admission is free.  For more information call (808) 985-6166.

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