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LIFESTYLE LETTER

Enjoying Right Where You Live

February 2024 PUBLISHER

Johnny Gillespie | Johnny.gillespie@citylifestyle.com Taylor Stutts | taylor.stutts@citylifestyle.com E D I TO R

John-Mark Dyer | johnmark.dyer@citylifestyle.com

I don’t know about you, but I love this time of year. The weather is a bit cooler and the days are a little shorter. I find a little more time to read a book in the evenings. We have one big holiday this month — Valentine’s Day. Don’t sleep on this one, people. To do a Valentine’s Day date out or enjoy a cozy night at home? To buy a card or just say a kind word? We’ll each arrive at different answers based on our preferences and personalities, but what we hold in common is an opportunity to make sure those around us know we love them. Regardless of how you choose to celebrate, we hope the pages of this month’s magazine will help you do just that as we celebrate and highlight what’s to love in your local community. We hope you’ll be inspired to take a moment to come together with the people in your life. The ones in your home and on your street. In your neighborhood and your community. “Love Local” means your local businesses and those in your community – but it also means loving what is near – those under your roof, too. So book a fun outing in The Pink Limo for a ladies night out or head out to our coastline’s newest restaurant Miller & Lux Hualālai. You can also snag a bottle of wine from Kamuela Liquors, a small business since 1946, and some premium local meat from Waimea Butcher Shop, which opened in 2016, and indulge on a movie night. We’ve always believed what we can do together is so much more than what we can do apart. And we continue to see that demonstrated through the many stories told in these pages month after month. Thanks for letting us be a part of the life you’re building. We hope that we inspire you to love it just a bit more than you did before. Happy February!

E D I TO R I AL C O O R D I N ATO R

Matias Arredondo | matias.arredondo@citylifestyle.com AD M I N I ST R AT I VE D I R E C TO R

Crystal Chang | crystal.chang@citylifestyle.com AC C O U N T M AN AG E R

Kona Coast City Lifestyle | konacoast@citylifestyle.com CONTRIBUTING WRITERS

Margaret Kearns, Ben Fillekes, Matt Holmes C O N T R I B U T I N G P H OTO G R AP H E R S

Rebekah Moyer, Fletch Photography, Paradise Helicopters, The Four Seasons

Corporate Team CHIEF EXECUTIVE OFFICER Steven Schowengerdt CHIEF OPERATING OFFICER Matthew Perry EXECUTIVE DIRECTOR OF HR Janeane Thompson DIRECTOR OF FIRST IMPRESSIONS Jennifer Robinson TECHNICAL DIRECTOR Josh Klein AD DESIGNER Rachel Chrisman LAYOUT DESIGNER Kathy Nguyen

TAY L O R S T U T T S , P U B L I S H E R @ KO N A C O A S T M A G A Z I N E

Learn how to start your own publication at citylifestyle.com//franchise. Proverbs 3:5-6 Kona Coast City Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Kona Coast area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle

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L I F E ST Y LE LE T T E R

Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Kona Coast City Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

inside the issue FE B RUA RY 2 0 2 4 | LOV E LO CA L

28 14

Featured

14 22 28 40 8

40 On the Cover

From Policeman To Cattle Rancher

Scotty Lewis, Providing Double Duty Service To Our Community

Scotty Lewis, Providing Double Duty Service To Our Community.

Going All In

With Kona Artist Terry Field

Helicopter Man

How Cal Dorn Uses His Choppers For Good

Miller & Lux Hualālai

Chef Tyler Florence Brings His Modern American Steakhouse To Kona

Photography: Fletch Photography

Departments 6

Lifestyle Letter

Business Monthly

Inspired By LIFE + CULTURE

Artist’s Palette ARTS + CULTURE

Must See PROFESSIONAL SERVICES

Local Limelight EVENT PLANNING + SERVICES

Culinary Creations FOOD + BEVERAG E

Events

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FEBRUARY 2024

business monthly A ROUNDUP OF NEWS F R O M LO C A L B U S I N E S S E S

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M O POL R F

NCHER SCOTTY LEWIS, PROVIDING DOUBLE DUTY SERVICE TO OUR COMMUNITY ARTICLE BY MARGARET KEARNS PHOTOGRAPHY BY FLETCH PHOTOGRAPHY

I NSP IR E D BY | L I FE + C ULT U RE

M E

O T CAT N A

“Ask me what I love, I love raising cattle.” Cattle ranching on Hawai’i Island had a humble start in 1793 when Captain Vancouver gifted one bull and six cows to King Kamehameha I. Sadly, the bull died, but all was not lost as one year later Captain Vancouver returned, bringing with him four bulls and eight cows – all longhorn cattle known as bullocks. The small herd flourished on the 400 acres of rich, green grasslands established by the king and surrounded by a protective rock wall. To further ensure the herd’s proliferation, a 10-year kapu (forbidden) was placed on killing the cattle. It worked and in the mid-1820s, there were more than 25,000 head of cattle roaming the island’s gently rolling hillsides. The kapu was lifted, ranches formed and Spanish Vaqueros – renowned for their exceptional horseback riding, roping and herding skills – were recruited to teach Hawaiians to manage cattle. Today paniolos (Hawaiian cowboys) are the heart and soul of island cattle ranching which has evolved as an important economic driver, cultural and even fashion

influencer (think checkered palaka shirts, cowboy boots and Hawaiian-style lauhala-woven cowboy hats). They also share the invaluable lessons learned from a lifetime living on the ʻāina (land). Together with the paniolo, the men and women raising cattle and producing high-quality grass-fed beef here play an important role in protecting Hawai’i’s natural resources as stewards of the ʻāina and in ensuring traditions are preserved and passed on to future generations. Self-described “Kona boy” Scotty Lewis, Hawai’i Island rancher/police lieutenant, traces his family’s cattle ranching history back to his great-grandfather (Johnny Kawamoto), who served as the foreman at Parker Ranch in the 1950s. The love of working the land, breeding and raising cattle ran strong through the generations that followed, including his sons, Masa and Yoshi Kawamoto who also served as foremen for Parker Ranch in the 70s and 80s. CONTINUED > FEB R UARY 2 0 2 4 | C I TYL I FE STYL E . C OM/KO N AC OAST

“It’s not unusual for police to have other lives as well when not on duty.”

I NSP IR E D BY | L I FE + C ULT U RE

While ranching was in his blood, Scotty followed his brother Eddie, Jr. – now a 24-year veteran of the Hawai’i Police Department – in pursuing a career in law enforcement following a bachelor’s degree from the University of Hawai’i at Mānoa in 2000. “I’m proud to be a police officer in Kailua-Kona, but it’s not unusual for police to have other lives as well when not on duty,” Scotty says. Not surprisingly, that “other life” for Scotty is ranching. In 2002, he had the opportunity to work part-time on a 400-acre cattle ranch in North Kohala where he learned how to run his own cattle business. In 2005, he established the Lewis Cattle Co. with a modest herd of just six heifers. Today, some 18 years later, the company has grown to a herd of over 500 head on 1000 acres of prime leased property (both private and state land), where predominantly Black Angus and Stabilizer cattle are humanely bred and raised. With a Global Animal Practice (GAP) certification, Lewis Cattle Co. is just one of five Hawai’i Island ranches providing flavorful, tender, high-quality grass-fed beef to Whole Foods stores on O’ahu and Maui. According to Scotty, his company sells 100% of its meat products to the retailer.

Whether in a police uniform or working the ranch, Scotty knows the importance teamwork plays on the job. He was surrounded by it on the ranches he grew up on and around, and again as an outstanding player on Konawaena High School and University of Hawai’i Mānoa football teams. “There’s no way I could do this without all the advice and assistance from both, my family and friends. My father is hands-on at the ranch every day, repairing water lines and fences, cutting up fallen trees and tending to the herd – there’s always plenty to do, and he’s on it!” Scotty says. At age 73, his father has the energy and fitness of a 23-year-old, according to his doctor. Scotty is quick to add, “I say it’s because I make him go to work each day!” He is also quick to thank his friend Jesse Hoopai who is the ranch manager at Makani Ua Ranch for his mentoring and guidance. “Jesse comes from a long line of hard-working paniolos. His grandfather, father, uncle, cousins, and brother – they are all paniolos.” This year, Scotty and Jesse joined forces to present the First Annual Makani Ua/ Lewis Cattle Co. Invitational Bull Sale in July – a live auction featuring 30 bulls from some top sires in their respective breeds. All bulls were BSE (Bull Soundness Exam) and genomic tested. CONTINUED >

FEB R UARY 2 0 2 4 | C I TYL I FE STYL E . C OM/KO N AC OAST

I NSP IR E D BY | L I FE + C ULT U RE

Where everyday is aloha friday except when it’s taco tuesday. “People sell bulls all the time, but not all of these animals are genomically tested. We’ve worked really hard the last couple of years breeding for the right genetics that we feel will help our local ranchers. Selling these powerful bulls at auction is a challenge,” Scotty says. “It takes lots of hard work – and it hasn’t happened here for years. We plan to keep it going in 2024 with the end goal of educating ranchers on the importance of genetics and EPDs (Expected Progeny Differences) as well as natural resource stewardship to continue raising the bar on quality,” Scotty says. Find out more on Instagram @lewiscattleco_14.

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FEB R UARY 2 0 2 4 | C I TYL I FE STYL E . C OM/KO N AC OAST

Going All In

With Kona Artist Terry Field

ARTICLE BY BEN FILLEKES PHOTOGRAPHY BY FLETCH PHOTOGRAPHY

A RT IST ’S PA LE T T E | ARTS + CU LT U RE

There is no pretense in Terry’s pursuit but an altruistic vision, fueled by a contagious joy that champions others and produces outrageous art. Behind the ironclad corrugations of an old industrial warehouse, and just a few sun scorched paces from Kona Brew, an oasis lies hidden. Terry Field’s Art House epitomizes the very best of Hawai’i’s beauty and of the artist’s vision. Her success, however, didn’t begin and doesn't end with Art House. The story that is stitched into these plaster walls, man-sized canvases and polished concrete floors, is one of passion and endurance; of a genuine artist, taking some lemons that life gave her and throwing them out the window, to paint.

Up against the wall of her office, an incredible vista leans on a low wooden bench of the famous Pu’u Hoku’ula in Waimea, known to many as Buster Brown. Although it is sketched in a triptych form (over three canvas panels) from a less seen northwestern perspective, Terry’s mastery over brush and pencil renders it immediately recognizable. Rolling Kohala mountain cow pastures dive to meet a sudden contoured ascent. And only just visible on its south facing shoulder, the windswept, ironwood remains of the letter “P” written in trees, for Parker Ranch. The persuasive, Kamuela winds can almost be felt pushing one off the slopes. Terry’s exuberant attitude is immediately evident while she shares about the process.

“I had painted the first one of Pu’u Hoku’ula. It was two panels, for a café up in Waimea. I was so excited when it sold, it was hanging for just six days! The purchaser of the painting was so nice, they allowed it to stay hung in the café, while I completed a new (and bigger) version of the same piece, to hang in its place.” She explains that she draws all her inspiration from the land and discovers new color palettes constantly; from the fuchsia center of a white hibiscus to the neon green of a pistachio. The white flowers of the Big Island; the gardenia, pikake and ginger blossoms, are a particular favorite of hers. CONTINUED >

FEB R UARY 2 0 2 4 | C I TYL I FE STYL E . C OM/KO N AC OAST

O EXC S S A “I W AS HANG ITED I N G WH IT W FO R E N I JUS T SOLD, T SIX DAY

But let’s rewind 30 years, to a time prior to the sun-splashed Pu’u’s on Terry’s canvas. Originally from L.A., Terry earned her Bachelor’s in Fine Arts from Loyola University. Wanting to start afresh and remove her family from the riotous environment of early 90s Los Angeles, she and her family, looking toward the idyllic environment of Hawai’i, made their exit from California without looking back. In 1992, they landed in Honolulu and then on to Kona, Hawai’i in 2001, where Terry earned her Master’s in Education in 2005. Following her achievement, she then entered the world of education, where she taught at the school her children attended. For the next 13 years, like so many mothers, she laid down her pursuits, to care and provide for her family. The flame of her passion, however, was never far, as she continued to paint, and on occasion even sell a piece, as well as taking on small graphic

A RT IST ’S PA LE T T E | ARTS + CU LT U RE

design gigs. All the while, the encouragement, and exhortations from her friends and family, regarding her art, were behind her all the way. Terry says that if your sketch for a painting is good, “then everything is going to turn out good!” Following that mantra, a day finally came in 2018 when a defining cornerstone in the foundation of her career would be laid. Finding herself in an empty nest, Terry decided to take the proverbial ‘plunge’ and truly go all in with her art. From that point forward she ate, slept and breathed painting. Finding her muse in the beguiling nature and character of the Big Island, she began producing more art, honing her skill and discovering that as she coupled her talents with effective social media advertising, her art began to sell. Her vision and pursuit culminated with the opening of Art House, Hawai’i, this past May 2023. The rest is history, but Terry, true to her spirit, is still boldly writing her history, one square inch of her canvas at a time. She can be found most days at Art House, not only working on her current tour de force but also running ‘Paint and Sip’ workshops, sharing her art with the community and helping individuals discover their inner artist. So come down to the Brew Blocks and spend five minutes with Terry, and discover that there is no room for fear in her house. Everything she does, is an outpouring from a heart truly steeped in a love for the gifts that the ʻāina has given. Learn more at ArtHouse-Hawaii.com.

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FEB R UARY 2 0 2 4 | C I TYL I FE STYL E . C OM/KO N AC OAST

ARTICLE BY JOHN-MARK DYER PHOTOGRAPHY BY PARADISE HELICOPTERS

HELICOP TER MAN How Cal Dorn Uses His Choppers For Good

M UST SE E | P RO FESS I O NAL SE RVICE S

One of Calvin Dorn’s favorite things about owning helicopters is the chance to surprise people with a free ride. He looks for waiters or valets – someone who wouldn’t normally have the money to book a flight. He adds them to his waitlist and when an open seat comes up, he gives them a call and tells them to hop in. He loves sharing the magic of the island with people. Calvin, people call him Cal, studied forestry in college. He loves the outdoors and wanted to work full-time in the national parks. The trouble is, they only employ people for 180 days a year. When he was hunting for a winter job, he ended up answering an ad for the military. CONTINUED >

FEB R UARY 2 0 2 4 | C I TYL I FE STYL E . C OM/KO N AC OAST

The Marines taught Cal to fly. He served nine and a half years in active duty. In 1990, he moved to the Hawaiian islands and began doing rescue flights, serving the fire department, and flying tours on Kauai. A couple of years later, he moved to the Big Island. In 1999, Cal and his wife, Stacey, took a risk and bought a troubled helicopter business. He jokes, “Knowing what I know now, I would say, ‘Don’t do it!’” It's a challenging field with tight margins and lots of regulations to comply with, but Cal finds the work rewarding.

M UST SE E | P RO FESS I O NAL SE RVICE S

He attributes some of their success to the honesty and integrity they brought to the industry. Many of their early competitors would double book and leave clients stranded without a flight. That goes against the core values of the company which spell PARADISE in an acronym: Pride, Aloha, Responsibility, Adaptability, Dependability, Integrity, Safety, and Excellence. It can be small things that weave these values into their work. Many clients were returning from their flight disoriented. They weren’t sure what they had seen or where they had been.

“He attributes some of their success to the honesty and integrity they brought to the industry. Many of their early competitors would double book and leave clients stranded without a flight. That goes against the core values of the company which spell PARADISE in an acronym: Pride, Aloha, Responsibility, Adaptability, Dependability, Integrity, Safety, and Excellence.” So, before takeoff, they started showing people a topographical map of the island. That small act of hospitality transformed their client’s experience. Helicopter tours are a wonderful way to build respect and appreciation for the island, but that’s not the only role Paradise Helicopters plays in our community. Cal and his team all pitch in to serve a wide variety of groups: Emergency Medical Services, the Department of Land and Natural Resources, the United States Geological Survey, the CONTINUED >

FEB R UARY 2 0 2 4 | C I TYL I FE STYL E . C OM/KO N AC OAST

It’s a unique way to give back. Not everyone has a helicopter they can be generous with. And what has kept him in the business all these years? Cal says, at the end of the hard work, he still thinks, “That was a long day, but it sure was fun.’’ 32

M UST SE E | P RO FESS I O NAL SE RVICE S

Department of Hawaiian Home Lands, Parker Ranch, and more. They fight fires, rescue people, pour cement, spray invasive plants, set poles, pull wires, plant trees, save livestock, and ever since the Mauna Loa eruption, fly scientists to the observatory. Most of these projects are not a lucrative way to use a helicopter. Some projects are done pro bono. But Cal explains how important the work can be, “Every hour you fly, it costs money. Forty-five gallons an hour, the

maintenance, and paying your staff. But if we can’t help them, what are people going to do? They want to know they tried looking for their loved ones.” It’s a unique way to give back. Not everyone has a helicopter they can be generous with. And what has kept him in the business all these years? Cal says, at the end of the hard work, he still thinks, “That was a long day, but it sure was fun.” ParadiseCopters.com

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FEB R UARY 2 0 2 4 | C I TYL I FE STYL E . C OM/KO N AC OAST

The Queen Of Fun AN INTERVIEW WITH JULIA HUTTON OF PINK LIMO

We sat down with Julia Hutton, founder of Pink Limo, to learn what she is all about.

Julia Hutton WHERE DID THE IDEA FOR A BRIGHT PINK LIMO COME FROM? “This is the second pink limo I’ve owned. I had another in Arizona, where I had a retail shop named Biker Babes & Beyond. The first pink limo, named Lola...had a certain 'flair' that appealed to the prolific bike crowd. I had flames painted going up and over the hood.” WHAT WERE THE BIGGEST CHALLENGES YOU HAD TO OVERCOME TO BRING PINK LIMO TO LIFE? “The mechanical condition of the limo was in poor shape, yet the body and the inside were very good. I bought it with the knowledge it might be a mechanical nightmare, which it pretty much was. Finding a mechanic who would fix it and also a lift that was long enough to hold it while they worked underneath it was quite a challenge. It is surprisingly difficult to find qualified drivers. They must have a clean driving record, be fun-loving, familiar with the area, AND be ultra-responsible. I also want some women drivers, which are really hard to find.”

ARTICLE BY JOHNNY GILLESPIE | PHOTOGRAPHY BY FLETCH PHOTOGRAPHY AND REBEKAH MOYER

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YOU GET TO BE A PART OF SO MANY PEOPLE’S SPECIAL MOMENTS – DO YOU HAVE ANY STORIES THAT STAND OUT? “Oh, yes! Once, we took a birthday party for a young lady and her friends up to the Queen’s Shopping Center. We decorated the back of PinkGo for the event with balloons, streamers, and a 'Happy Birthday' banner. Her mom wanted us to serve sparkling cider, which they drank from our champagne glasses, and we made darling gift bags with goodies the girls would like. The other story that will linger forever is when eight fun-loving, adult women booked PinkGo to attend the premiere of Barbie. They all wore pink dresses, and we furnished a pink cooler, streamers, and Barbie everything inside. The women each brought their own Barbie doll. After the movie, we took them to Gertrude’s to share their memories and show off their wonderful outfits.” WHAT HAVE YOU LEARNED ABOUT THE POWER OF HOSPITALITY – OR SPECIAL MOMENTS – IN MAKING MEMORIES THAT LAST? “It's about continuity and quality of life. Memories, in general, serve to remind us of where we came from. It is particularly enjoyable to reminisce with someone who shared a great memories from the past. It takes one back for just a moment to a precious time. For people who want to be remembered by a loved one, giving a wonderful memory can be the greatest gift of all because it keeps on giving. Physical gifts come and go, but a great memory not only doesn’t fade, it often enhances the experience over time.” WHY DO YOU CALL YOURSELF THE QUEEN OF FUN? “I love to have fun, which comes in various forms. A conversation, an event, a book, a thought, or an idea. There is enough in life that we must endure. Do anything, but don’t bore or disrespect anyone. They both breed trouble, and trouble isn’t fun. Be happy!” Learn how you can make new memories at PinkLimoKona.com.

“Physical gifts come and go, but a great memory not only doesn’t fade, it often enhances the experience over time.” - Julia Hutton FEB R UARY 2 0 2 4 | C I TYL I FE STYL E . C OM/KO N AC OAST

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MILLER & Lux H UA L Ā L A I CHEF TYLER FLORENCE BRINGS HIS MODERN AMERICAN STEAKHOUSE TO KONA

ARTICLE BY MARGARET KEARNS PHOTOGRAPHY BY THE FOUR SEASONS

Expanding on his empire of successful restaurants in San Francisco – four in total – ultra-talented and charismatic celebrity chef Tyler Florence debuted his first restaurant in Hawai’i at Four Seasons Resort Hualālai in late December. Situated in the space previously occupied by the Hualālai Grille for more than two decades, Miller & Lux Hualālai retains an intimate and comfortable club-like vibe, overlooking the 18th green of the resort’s Hualālai Golf Course.

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“Four Seasons Hualālai is one of my favorite resorts, and I’m honored to bring a new dining experience to this incredible beachfront property,” Chef Tyler says. “For me, when you walk into a great restaurant, it needs to check three boxes. The ambiance needs to be spectacular, the service needs to be top-notch and the food needs to be amazing.” Now just two months after opening its doors, diners and critics agree that the new addition builds on the resort’s stellar culinary program, joining Ulu Ocean Grill & Sushi Lounge and Beach Tree restaurant – two of the best dining experiences on the island. It also aligns with their commitment to sourcing at least 75% of the food served, cultivated by Hawai’i Island food producers. “Chef Tyler seamlessly blends his American steakhouse techniques with locally sourced, fresh ingredients to deliver a one-of-a-kind dining experience for resort guests and local residents,” regional Vice

“I’m honored to bring a new dining experience to this incredible beachfront property.” President & General Manager of Four Seasons Resort Hualālai, Charlie Parker says. “In addition, Hualālai Grille’s award-winning wine list continues to be available, complemented by the addition of seasonal cocktails from the team at Miller & Lux to pair with each dish.” CONTINUED >

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The collaboration stems from a successful Miller & Lux pop-up, multi-day event with Chef Tyler at the resort during the 2022 festive season. “We’re proud to partner with him and his team to create a permanent home here on Hawai’i Island,” Charlie says. Among the island-grown delights are Kumamoto Oysters (cultivated on property by the resort’s natural resources team) Kona Lobster, Hearts of Palm, Kamuela Tomatoes, Hirabara Kale, Ali’i Mushrooms and much more. With a nod to a bit of glam, Miller & Lux Hualālai delivers a refined, yet lively and fun, dining experience with a one-page menu that includes many of Chef Tyler’s critically acclaimed signature dishes from his flagship San Francisco restaurant. From the not-sohumble M&L Burger featuring a blend of DryAged beef, Mt. Tam Triple Cream Brie, Bacon

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Jam, Crispy Onions and Truffle Fries; Kaluga Caviar with Potato Chips and Whipped Crème Fraiche; and Truffled Devil Eggs topped with Caviar to the 48-ounce Prime Black Angus Tomahawk Steak, these dishes scream decadent deliciousness. While this is, after all, a steakhouse, with a number of prime cuts and a variety of preparations on offer, pescetarians and vegetarians have many over-thetop menu items to enjoy – Kauai Shrimp Cocktail, Crispy Lobster Louie, Hawaiian Big Eye Tuna Niçoise, M&L Caesar for Two and Rosette Ravioli with Lemon Ricotta, Waimea Tomato Passata, Parmesan and Garden Basil to name a few. Knowing how to throw a great party is Chef Tyler’s self-proclaimed ‘super skill’ and that skill is on brilliant display from the moment you enter the restaurant. Welcoming guests as if they are entering his home, overseeing the roaming Champagne carts, collaborating with staff to prepare table-side presentations (including Dover Sole imported fresh from

Europe every 48 hours, and arguably, the world’s best Caesar Salad) as well as frequent visits to guest tables to make sure everyone is having a good time, he does it all with flair and warm, genuine hospitality. CONTINUED >

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“What gets me out of bed every day is knowing I’m going to one of my restaurants and will be showing lots of people a really good time,” he says. And, Chef Tyler is no stranger to entertaining as he is a 27-year-veteran of the Food Network where he captivated millions of viewers on numerous hit shows, including Emmy nominated Tyler’s Ultimate, and The Great Food Truck Race, among many others. His reach and influence extend well beyond his cooking shows and restaurants, however, as he also has authored 17 cookbooks, including his newest, American Grill: 125 Recipes for Mastering Live Fire. In addition to Miller & Lux, Chef Tyler’s restaurants include Wayfare Tavern, and two Miller & Lux cafés, all located in San Francisco.

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“What gets me out of bed every day is knowing I’m going to one of my restaurants and will be showing lots of people a really good time.” Having spent one month at the restaurant following the December opening, Chef Tyler promises he will be back in the kitchen – and dining room – at least eight times a year, despite his already full plate. So, you may be wondering, what’s up with the restaurant’s name? It’s a tribute to two German immigrants, Henry Miller and Charles Lux, who opened a butcher shop in the 1850s at the same location now housing Miller & Lux, San Francisco. They went on to become two of the largest cattle ranchers in the United States, producing some of its finest beef. Today, their legacy lives on, celebrating the good life, in the relaxed luxury settings of their namesake restaurants.

Miller & Lux Hualālai is open daily from 5:30 p.m. to 8:30 p.m. Reservations a must. For more information and to reserve your table, call (808) 325-8000 or book online at MillerAndLuxRestaurant.com/pages/hualalai.

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Waimea Cherry Blossom Heritage Festival Kamuela | 9:00 AM Spend the day to experience Japanese and multi-cultural performing arts, plus hands-on demonstrations of bonsai, traditional tea ceremonies, and food preparation by local chefs and craft vendors. Roberts Hawaii will provide a free transportation shuttle between Church Row Park and Parker Ranch Center, though walking is encouraged. For info, 808961-8706; find updates on Facebook: WaimeaCherryBlossomHeritageFestival. FEBR UARY 11TH

12th Annual Wiliwili Festival Waikōloa Dry Forest Preserve | 9:00 AM

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Annual Panaewa Stampede Rodeo Panaewa Equestrian Center, Hilo | 11:00 AM

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Kokua Kailua Stroll Ali’i Drive | 1:00 PM Ali’i Drive closes to vehicular traffic and becomes a festive, pedestrian-only outdoor marketplace that makes for a fun family-friendly day. Kokua Kailua stretches from Kailua Pier through Historic Kailua Village to Hualālai Road. Highlights include over 100 vendor booths showcasing the work of local artisans and crafters, musicians, and merchants offering a fantastic shopping experience and delicious dining options. HistoricKailuaVillage.com

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17th Annual Hawai’i Island Living & Design Expo Outrigger Kona Resort & Spa The Hawaii Island Living & Design Expo, organized by the Kona Kohala Chamber of Commerce, is set to be the largest event of its kind on the Big Island. Exhibitors will showcase various services, including AC and ventilation, Banking Services, Building Supplies and lumber, Cabinetry and kitchen, General Contracting, etc. For more information visit Kona-Kohala.com/Events

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SOKO 9th Annual Artists Studio Tour Throughout Kailua-Kona | 9:00 AM Join us for this self-guided art discovery tour, visiting local artists in their studios along the scenic Kona Coast. This year, 21 artists at 13 locations are participating. Whether you are an experienced art collector or just love being around art, this is an opportunity to peek into the creative spaces of Kona’s artists. Find all the locations at SokoArtists.com.

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