We have all been watching the snow come and go on Mauna Kea
Then on the 20th of September some Hualalai staff went all the way up to the snow line and brought the snow down and deposited it on the beach. VOILA! A sight you never really see…
Since 2011 we have watched as David Chai and his crew have worked to restore the pond next to the Beach House. (Click here to read about how he rehabilitated the pond.) It is looking really healthy now. Here in his own words are how the pond has made it:
I appreciate the recognition of our team in finally accomplishing this. Amid the many expressed concerns regarding the “look” of the fishpond since the tsunami of 2011, I’ve always tried to explain that we faced 2 options. The first option was to use chemical control such as Copper, typically applied in freshwater Golf course lakes to kill and control algae. This would have an immediate affect, but at the same time it is toxic to most marine fish and invertebrates, and slightly toxic to water birds. It comes with added risk of eventually flushing into the ocean and harming our coral reef. In addition, this approach would require the use of algae killing chemicals and maintenance labor forever. The second option was to use nature to maintain a stable ecosystem, thus creating an environment that is self-sustaining with little or no inputs for long-term algae control. The drawback to this approach as many had noticed, is that the pond will look “bad” for at least a few years. This problem is compounded given its large size, the invasive algae species (Cladophora sp.) present, and the ideal algae growing conditions (i.e. shallow, warm, lots of light and nutrients). In determining our approach we also had to keep in mind that this is a historic fishpond, recognized by the State and Hawaiian Community as a traditional cultural property at the Resort. Our goal has always been to restore the pond as a working Hawaiian fishpond, in line with its traditional use and keeping with our values toward this place. We faced this same challenge when the pond was first restored in 1993 and took us 3 years to balance, but it was deeper and not filled with tsunami deposited sand like it is now. Well, to make a long story short, we achieved stability by adding beneficial organisms and manipulated salinity to nurture these organisms. The added components included things like probiotic bacteria/enzymes and other microorganisms, small algae eating crustaceans, snails and fish. In addition, it took a lot of hard physical labor from staff, especially Chris Keeling to make sure the pond didn’t get completely out of hand. Nature works on its own timetable, we just point it in the direction we want it to go and hope it gets there sooner or later. One interesting side note is that many in our community probably have a little Waiakauhi pond in them. Those tons and tons of algae biomass removed from the pond were a valuable resource for several organic farms on Hawaii island, used as rich organic seaweed compost to feed their fruits and vegetable. We’re all part of nature’s cycle, hopefully seeking balance.
Mahalo,
David
We all thank David and his remarkable team to continue to make Hualalai beautiful
With all the rain this past week, as I was heading up to Ke ‘Olu to have lunch I thought I will ask the chef if he could make me a grilled cheese sandwich to have with the daily soup. And then, VOILA, this new menu was given to us.
Mai’s Grille at Waikaloa Beach Resort started serving dinner Thursdays to Sundays this past March. A group of us attended this past Thursday and what a delight it was.
Thought the location was pleasant it was the food and service that was beyond reproach. Allen Hess, owner and chef, has a succinct menu that is different and definitely above the norm, taste wise.
Our group dined on onion rings where the onions were pickled 2 days before breading and serving. A pulled bacon quesadilla was delightful as was a cold beet dish, and an asparagus spring roll with pumpkin. Two special main dishes served all of us. A whole kampachi (pictured here) and a pork chop (also pictured here)made from a cross between a wild hog and domesticated pig. The pork chop was the best we ever eaten…ever.
Oh, and the staff is exceptionally attentive. The only negative was that the bar and dining area are together and sound bounces off the clean surfaces making it hard to hear the diners at your table. Oddly, as the dining room filled, hearing became better, because of the softer acoustics provided by the diners and their clothing.
Also open for Breakfast and Lunch, Mai’s is great addition to the island’s fun and fine dining.
Most Wednesdays at around 11;30am one can join Chef Joe at Ke ‘Olu where he gives an informal cooking class and then the class sits down to enjoy their projects. This Wednesday, Ravioli was on the menu. Below you will see photos of Bill McDowell and Mike Sack and others learning to work the ravioli dough.
Kick off the festive holiday season at the 4th Annual Feast on the Beach at Lava Lava Beach Club in the Waikoloa Beach Resort. Hawaii Island Humane Society receives a generous portion of every ticket we sell – so please give Lisa a call at 329-2135 ext. 3 to purchase.
Members and their families can join their fellow members at the Beach House – Friday, December 2nd between 7pm – 9pm. At around 9pm those wishing to attend the concert being performed for the Chairmen’s Club will be escorted up to the driving range where beverages and seats will be provided. (Bring a flashlight.)
Be sure to let the Residential Concierge know if you are going to the Beach House during the day.
On Monday, November 22nd members were surprised to see a change at the Beach House during the Monday Reception (Monday Mooch). The staff of the Beach House modeled on the runway their new uniforms.
Shelly announced that on Monday Nights the Beach House will have an Ohana Table. A table set aside to serve members who want to share their meals with other members. Chefs will prepare a special meal of small plates.
Lastly, with the push of Becky and Bob Holman, the adirondack
Periodically rumors make the rounds on the coconut wireless. Recently there has been a rumor that Hualalai Resort has lost two diamonds, or lost one diamond, or lost 2 stars, or lost 1 star or the Four Seasons has been warned if they don’t improve in some areas they will lose diamonds or stars or both.
I went directly to Robert Whitfield who is not only the General Manager but also the Regional Vice President of the Four Seasons.
Q: So, Robert, what’s with the rumor that we lost two diamonds?
A: Forbes gives out the stars and AAA gives out the diamonds. We haven’t lost any diamonds or stars. As Helen recently clarified in the Members Newsletter, we have been awarded the AAA Five Diamond Award and the Forbes Five Star Award for 2017.
Q: What about being told to make changes or else you will lose either stars or diamonds?
A:. Any time the AAA or Forbes inspectors complete a review of the hotel they provide us with feedback that highlights the areas they enjoyed as well as areas where they feel we can improve. As they are travelling to and assessing our competitors as well as Hualalai, the value of the perspective these inspectors bring is significant. We share this feedback with employees as we do other feedback from members and hotel guests.
Q: So, how did this rumor get started?
A: I can’t be certain but I think the root of this rumor began when we had our last quarterly “Ohana Meeting”. The theme of this meeting is “One Strong Hualalai Ohana” and is when we bring all the staff together and review our goals, objectives and progress which we do two or three times a year. We share concerns and we share successes. It’s a grand overall review with a focus toward the future.
During this last session a few weeks ago we emphasized that it has been 2 years since we combined the two personnel groups, Four Seasons and Hualalai Resort. Putting the two entities totaling close to 1200 employees under one umbrella (Four Seasons) was a very large task. While it is by no means complete, we feel really positive about how the employees feel and the way that they are working together today. We also acknowledged that for all of us this important task has taken a lot of our attention. At the Ohana meeting, we shared with all the employees that we are now re-focusing on our standards of service and best practices in taking care of our guests and members, for example employees getting to know members and guests by name, getting things right first time every time as well as anticipating their individual requests. To show why that is important we shared with our employees how the two entities, Forbes and AAA, scale these various refinements into stars and diamonds.
