Rest In Peace – Glen

Nuff said.

Clyde “Kindy” Sproat Falsetto, Storytelling Contest and Poke Contest Featured at Hawaiian Cultural Weekend

Any weekend can be a great time for a mini “stay-cation” for Big Island families, with special kama‘āina room rates, fun Hawaiian cultural events and more at Waikoloa Beach Resort.  September’s Hawaiian Cultural Weekend (in cooperation with Hawai‘i Island Festival) carries on the colorful “Aloha Week” traditions celebrating Hawaii’s unique history, music, and cuisine.  (See full schedule below.)

Guy Toyama’s winning Poke from the Sam Choy Poke Festival

Festivities kick off Saturday, September 8th at 12:30 pm “Hawaii’s Soul Food” takes the stage at Waikoloa Beach Marriott Resort & Spa’s Ali‘i Ballroom, for everybody’s favorite Poke Contest.  Poke means “to cut or dice” in Hawaiian, and poke (“po-keh”) is a traditional pūpū made with bite-sized pieces of fish, creatively prepared and seasoned with worlds of ingredients and imagination. Both home cooks and top professional chefs compete against their peers for the championship, and after the judges announce the winners, the audience gets to taste too.

Clyde “Kindy” Sproat Falsetto & Storytelling Contest

Then at 6:30 p.m., the Clyde “Kindy” Sproat Falsetto & Storytelling Contest takes place at Waikoloa Beach Marriott Resort & Spa’s Naupaka Ballroom. Celebrating its 21st year, this unique folk music competition features the Island’s talented male singers of all ages, who lift their voice into the upper register and captivate the audience with the stories behind the songs.

Waikoloa Beach Marriott Resort & Spa offers affordable kama‘āina rates during the Hawaiian Cultural Weekend, making it easy for families to plan a quick, end-of-the-summer getaway.  Waikoloa Beach Resort’s location at ‘Anaeho‘omalu Beach, great golf, numerous dining, shopping, recreation and relaxation options mesh for a complete vacation destination for visitors and kama‘āina.

For more information visit www.WaikoloaBeachResort.com.

Hawaiian Cultural Weekend at Waikoloa Beach Resort

SCHEDULE OF EVENTS

Saturday, September 8

  • Poke Contest, Waikoloa Beach Marriott Resort & Spa, Ali‘i Ballroom, Doors open at 12:30 p.m., Tickets $7, Please call Linda Pokipala, 937-4896 for contest information.
  • Clyde “Kindy” Sproat Falsetto & Storytelling Contest, Doors open 5:30 p.m., contest begins 6:30 p.m., Waikoloa Beach Marriott Resort & Spa, Naupaka Ballroom, Tickets $7, For contest information, call Pua Garmon, 345-8575.

More information available at www.WaikoloaBeachResort.com

Big Island Police Arrest Volcano Man After Bizarre Incident Involving Military Gas Canister

Big Island police have charged a 49-year-old Volcano man with several firearms-related offenses stemming from an incident in Puna on Sunday night (August 19).

Keith Kapena Hulihee

Keith Kapena Hulihee was initially arrested when police responded to his home in Mauna Loa Estates after receiving reports of shots being fired in the area. Police contacted Hulihee, who allegedly informed police that he had an explosive device in his possession and wanted to turn it over to police. Officers located an item that they believed to be an explosive device on Hulihee’s property and subsequently evacuated nearby residents.

Hulihee was taken into custody and held at the Hilo police cellblock while detectives from the Area I Criminal Investigations Section continued the investigation.

No one was threatened with the device and no one was injured during the incident.

Military explosive ordnance disposal personnel from the U.S. Marines, who are conducting training exercises at the Pohakuloa Training Area, responded to the scene. They determined that the item was a military gas canister that did not pose any danger.

Detectives did not find any explosive devices on the property during the execution of a search warrant but did recover ammunition and drugs.

Although Hulihee was released without charges for his initial arrest, he was arrested again as the result of the new information.

At 8 p.m. Monday, after conferring with prosecutors, detectives from the Area I Criminal Investigations Section charged Hulihee with four counts of ownership/possession prohibited (for being a convicted felon in possession of ammunition), one count of third-degree promotion of a dangerous drug and one count of drug paraphernalia. His bail was set at $120,000. He remained in the police cellblock pending his initial court appearance scheduled for Tuesday afternoon (August 21).

Big Island Police Looking for 59-Year-Old Hilo Lady Missing Since August 7th

Big Island police are searching for a 59-year-old Hilo woman who was reported missing on Tuesday (August 21).

Mary Evelyn Pung

Mary Evelyn Pung was last seen on August 7 at her Hilo home. She is described as a Caucasian, 5-foot-2, 110 pounds, with long light-brown hair.

Police ask that anyone with information on her whereabouts call Officer Charisse Wakita at 961-2213 or the Police Department’s non-emergency line at 935-3311.

Tipsters who prefer to remain anonymous may call Crime Stoppers at 961-8300 in Hilo or 329-8181 in Kona. All Crime Stoppers information is kept confidential.

Energy Conservation Workshops for Farmers and Ranchers

The Big Island Resource Conservation and Development Council (BIRCDC) will host a free Energy Efficiency Training Workshop on Friday, August 24 from 8 a.m. to 4:30 p.m. at the County of Hawaii Aupuni Center Conference Room, 101 Pauhi Street in Hilo.

The workshop is made possible by a USDA Conservation Innovation Grant (CIG) to assist underserved Pacific Rim farmers and ranchers.  All farmers and ranchers who are interested in reducing energy costs through enhanced efficiency and conservation measures are encouraged to attend.

BIRCDC has partnered with EnSave to educate participants about energy audits and how to ultimately minimize energy costs, as well as cost-share programs that could help offset their energy costs.  BIRCDC and EnSave will also be training a group of prequalified applicants from each of the Hawaiian Islands and Guam to perform energy audits in their communities.

EnSave has been providing agricultural energy efficiency, farm audits, consulting, training, and education services in the United States for over twenty years.  EnSave helps their clients achieve farm energy efficiency goals by providing energy-saving solutions that strengthen farms, agricultural producers and organizations.  They help agricultural producers become more sustainable and profitable through energy efficiency and resource conservation. For more information on EnSave visit www.ensave.com

For Workshop registration information contact Kawika Marquez at 808-987-9101

Big Island Resource Conservation and Development Council’s mission is to assist the people of the Big Island in achieving sustainable development while caring for and appreciating their natural environment; to ensure broadened economic opportunities, enriched communities, and better lives. For more information about BIRCDC visit www.bigislandrcd.org

Man With Machete Threatens Neighbors then Barricades Himself in Fern Forest Home with Threats of a Machine Gun

A 64-year-old Glenwood man is in police custody following a standoff in Puna that closed a Fern Forrest road overnight for the safety of area residents.

Dasa Sivam

Puna patrol officers responded to a 10:22 a.m. report Monday (August 20) that a man had threatened his neighbors with a machete on Kokokahi Road in the Fern Forrest subdivision in Glenwood.

When police arrived, the suspect barricaded himself inside his house and claimed he had a large machine gun. Officers could hear a large object banging the inside of the door.

The Police Department’s Special Response Team was called to the scene and negotiated all night with the suspect. After hours of negotiation, the suspect emerged from the house shortly before 5 a.m. and a confrontation ensued.

A Special Response Team officer received minor injuries when a stairway he was standing on collapsed.

Dasa Sivam was arrested on suspicion of terroristic threatening and is being held at the Hilo police cellblock while detectives from the Area I Criminal Investigations Section continue the investigation.

For the protection of the public, Kokokahi Road was blocked to traffic from 1 p.m. Monday until nearly 5 a.m. Tuesday.

Hazardous Waste Collection and Kapiolani Street Extension in the Mayor’s Blog

A couple of notes of interest from Mayor Kenoi’s Blog this week:

A special Household Hazardous Waste (HHW) Collection Event will occur between 8:30 a.m. and 3:30 p.m. on Saturday, September 8, 2012 at the Wai‘ōhinu Solid Waste Recycling and Transfer Station.  More Here: Hazardous Waste Collection Sep. 8 at Waiʻōhinu.

The Kapi‘olani Street Extension Draft Environmental Assessment (DEA) will be available for public review and comment on August 23, 2012.  The project proposes to extend Hilo’s Kapi‘olani Street 0.5-mile from Mohouli Street to W. Lanikāula Street to improve traffic flow on Kīlauea Avenue, Kino‘ole Street, and the surrounding streets; accommodate bike and pedestrian travel; and provide an alternate emergency evacuation route.  Construction plans include drainage improvements, utility relocation, traffic signals at two intersections, and a concrete bridge across Waiākea Stream.  The DEA assesses impacts and identifies mitigation measures for this project.

On Tuesday, September 11, 2012, the Department of Public Works will conduct a Public Informational meeting to share the findings of the DEA and invite public comments on the project.  More Here:  Draft Environmental Assessment for Kapi‘olani St. Extension available Aug. 23.

Celebrity Chef Roy Yamaguchi to Demo New Hawaiian Kampachi Farm to Table Dish

Celebrity chef, restaurateur, cookbook author and featured talent at the upcoming Hawaiian Food & Wine Festival, Roy Yamaguchi, will demonstrate a new recipe of the sustainable, locally grown Hawaiian Kampachi at the Foodland Farms in Aina Haina, Saturday, August 25 at noon.

Roy Yamguchi

As part of the local ‘farm to table’ sustainable sourcing and cooking practices which will be highlighted at the Festival, this kickoff event gives attendees the chance to talk to a Hawaiian Kampachi representative about how the premium fish is grown in the offshore waters of Kona as well as learn a new preparation for the fish from Chef Roy.

Chef Roy has created the new recipe, Hawaiian Kampachi Tataki, featuring locally sourced ingredients, to prepare at the Foodland Farms event. It features seared Hawaiian Kampachi with inamona on a bed of Kahuku Sea Asparagus and Big Isle Hearts of Palm with other local greens, dressed with Hawaiian Chili Pepper water, fresh Lilikoi juice and Hawaiian vanilla bean among other seasonings. (Recipe below)

“Hawaiian Kampachi is the ultimate in delicious, sustainable and versatile fish and nothing compares to it. It has a silky texture and rich flavor, which makes it so amazing to prepare. It always makes a wonderful meal however you use it,” said Chef Roy. Chef Roy will be at the September 6-9 Hawaiian Food & Wine Festival and is well known in Hawaii for his Roy’s Restaurants as well as his six seasons of the PBS TV show ‘Hawaii Cooks with Roy Yamaguchi’ and his cookbooks.

“We are very pleased that Chef Roy has selected Hawaiian Kampachi for his ‘farm to table’ demonstration on Saturday,” said Todd Madsen, president, Blue Ocean Mariculture (www.bofish.com), the producer of the fish. “Chef Roy has been a great fan of Hawaiian Kampachi, and his recipes and preparations show off the wonderful qualities of this premium fish. And with the fish grown in the clear waters off the Kona coast, it is sustainably raised and very local.”

The demonstration event will take place at Foodland Farms Aina Haina, 820 West Hind Drive, Honolulu, at noon on Saturday, August 25.

At the Hawaiian Food & Wine Festival, Hawaiian Kampachi will be featured in six delectable dishes created by top chefs from around the country and the world, including a preparation by Chef Alan Wong for the $1000 a plate seven-course meal at the Second Annual Halekulani Master Chefs Gala Series: Chefs Who Have Cooked for Presidents and Royalty. He will prepare a dish featuring Hawaiian Kampachi, ahi and chiso vinegar.

Hawaiian Kampachi Tataki, from Chef Roy Yamaguchi
SERVES 2
Kampachi Tataki:
8 oz. of Kampachi filet (skin off and pin bones removed)
1 1/2 Tbs of Inamona (kukui nut) (chopped)
1 Tbs of hawaiian salt
Dressing:
1 oz. of Hawaiian Chili Pepper Water
3 oz. of Rice Wine Vinegar
3 oz. of Fresh Lilikoi Juice (requires 2-3 Lilikoi)
1 Hawaiian Vanilla Bean, seeded (See directions below)
1 oz. of Young ginger root, fine julienned (*See Note)
1 Tbs of Yuzu juice
2 Tbs of Vegatable Oil
Salad:
2 oz. of Kahuku Sea Asparagus
2 oz. of Big Isle Hearts of palm bottom julienne (*See Note)
1/2 oz. of Hawaiian Ogo (sea weed)
1/2 oz. of Local Cilantro leaves
1 oz. Mao Farms Tatsoi (spinach)
4 Ho Farm Cherry Tomatoes (cut in half)

To Prepare the fish:
Season the fish evenly on all sides with Hawaiian salt and inamona. Next, sear quickly on all sides in a hot non-stick pan until the outside is cooked but a majority of the fish is still rare in the center. Chill the fish until completely cold then tightly wrap in plastic until just before serving.

To make the dressing:
Cut the Lilikoi in half and remove all of the flesh using a spoon. Place the lilikoi in a fine strainer over a bowl. Using a spatula, smash the lilikoi to extract the juice, then discard the seeds left in the strainer.Take the vanilla bean and cut it length wise. Using the back of a knife or a spoon, scrape the inside to get all the seeds, reserve the seeds and discard the outer shell.
Next, in a mixing bowl combine the Hawaiian chili pepper water, rice wine vinegar, lilikoi juice, vanilla bean seeds, Fine julienned ginger, and Yuzu juice.
Lastly, slowly add the Vegetable oil and whisk constantly until blended together.

To Prepare the Salad:
First, clean the Sea asparagus, tatsoi and cilantro by rinsing under cold water, then pat with a dry towl and set aside.
Next, slice cherry tomatoes in half. In order to prevent any wilting, reserve all ingredients separately.

To Assemble:
First, remove the plastic from the fish and slice across width-wise into 1/4 inch thick slices.
Next, place the sea asparagus, julienne hearts of palm, Ogo and Cilantro into a bowl and toss together, and place in the center of the plate.
Arrange slices of kampachi around the salad and drizzle the dressing over the salad and the fish so that it is evenly coated and serve.

*Note: How to Julienne: First, clean the vegetable and remove any skin or blemishes. Next, using a mandolin, slice across width-wise into thin sheets and lay them in neat stacks of two or three. Then with a sharp knife, cut across the stacks to form thin strips.