Annual Lu’au Offers Entertaining and Authentic Hawaiian Experience

Annual Lu’au Offers Entertaining and Authentic Hawaiian Experience

After a warm and sunny Washington afternoon, Olympia residents headed to Marcus Pavilion for a Hawaiian experience. Hui O’ Hawai’i’s Annual Lu’au took place on Saturday April 9, drawing a crowd clad in floral shirts, dresses and skirts. Over fifty tables covered the floor, and the popular event gathered enough people to fill them all.

 Jaime Rosenburg, President of Hui O’ Hawai’i explained how much hard work goes into the Lu’au each year. “It takes so much time and planning. We literally start planning the next Lu’au the meeting after the previous Lu’au has ended. It's a year process.”

The activities planned for the first part of the evening included a Keiki Booth to keep children entertained, a “Country Store” to buy Lu’au souvenirs, a photo booth, raffle drawings and a Shave Ice station. The Shave Ice, which Rosenburg said was a new addition this year, was in high demand, with the line stretching the length of the pavilion until the station was shut down for the evening. Some waited in line for over half an hour in anticipation of the cold treat. Each attendee’s ticket included a voucher for one shave ice, and people could be seen walking, talking or sitting everywhere with their colorful ice in hand.

Anna Belford, an SMU Junior, was a first time attendee of the Lu’au. She observed the crowded room and Lu’au scene saying, “Yeah, it’s really impressive.” Belford had never attended an authentic Lu’au in Hawaii either, but said that she wished she had. Rosenburg stated that Hui O’ Hawai’i’s Lu’au is comparable to those held in Hawaii.

“It's very similar. We don't have access to a lot of fresh flowers like they do in the islands. We also can't have fire dancers or have our Lu’au outside due to the chance of rain. But other than that, the food and entertainment are very similar to that of a traditional Hawaiian Lu’au. 

The menu for the night included Kalua Pig, Shoyu Chicken, Macoroni Salad, Steamed Rice and Guava cake among other delicious options. After those in attendance had their fill of the traditional Hawaiian feast, the final entertainment of the night commenced on center stage. The Lu’au evening ended with multiple traditional dance performances. The choreographers and dancers on stage ranged from St. Martin’s faculty to Hui O’ Hawai’i’s own members, all performing beautifully for the large crowd.

Hui O’ Hawaii’s planning and hard work certainly paid off for this year’s Lu’au. Though the long lines for food and Shave Ice caused some grumbling among the impatient, the photo booth, Keiki Booth and “Country Store” offered individuals entertainment while waiting for their turn. Island music maintained an easygoing atmosphere throughout the first part of the evening as people ate and talked, and the dancing entertainment drew loud cheers and whistles of approval.

Hui O’ Hawaii “always manages to make Luau successful and fun every year,” said Rosenburg. “They're amazing!” Now on to planning next year’s Lu’au.

            

Capital Food and Wine Festival Attracts New Vendors, Large Crowd

Capital Food and Wine Festival Attracts New Vendors, Large Crowd

Community members filled the Marcus Pavilion on Saturday, March 19 for the annual Capital Food and Wine Festival. Festivalgoers were not disappointed, as the floor was jam-packed with local food, wine and beer vendors. Equipped with “Scrip” money to pay for alcohol and food, attendees could meander along the outskirts of the gymnasium for food; check out the middle of the floor for countless wine choices, or head upstairs for different beer selections. From paella to cupcakes, smoked salmon to BBQ and olive oil to seafood, everyone was bound to find something delicious to eat while sipping and sampling the best beer and wine the Northwest has to offer.

In its 27^th year as a community event, many vendors attend the Festival annually to share their food and beverages with the community. However, for some, 2016 was their first time attending the Food and Wine Festival. Heather Jeter, Sales Director for Cadence Winery, said that Cadence was invited for the first time this year when she met the Festival coordinator at a Seahawks game.

“I’m a first timer,” said Jeter. “But we’ve had lots of interest so far and are excited to be supporting St. Martins. Hopefully this year will be the first of many.”

Jeter said that she was expecting even more customers after the “food and lunch rush.”

Another business that made their Festival debut was Abby’s Cupcakes and Cookies. JeAnna Lombardo, an Abby’s employee, and Joe Woods, brother of the business owner, said that being at the Food and Wine Festival was very exciting.

“It’s been really successful so far. We’ve had lots of customers,” said Lombardo. Abby’s Cupcakes and Cookies had a consistent line of 3 to 5 people coming and going with their cupcakes and cookies.

Assortments of cupcakes were on display at their booth, from classic chocolate to gluten free salted caramel. A large shelved cart also stacked with cupcakes sat behind Lombardo and Woods. When asked how many cupcakes they planned to make for the event, Lombardo said that Abby, the owner, was back at the bakery preparing even more.

“We planned for about 6,000 at first,” said Lombardo. “But I think we are going to go for more around 4,000. One of us will continue to be a runner and just play it by ear.”

The upstairs area of the Festival allowed attendees a place to try different beers and the option of sitting down briefly to eat and drink before going back for round two. During the initial hours of the Festival, pleasant music accompanied the swelling noise of voices as more and more people entered the building. In the later afternoon and evening, live music added to the enjoyable ambience of the event.

The Capital Food and Wine Festival was a sensory delight. Smells of delicious foods wafted through the Pavilion, attendees tasted exceptional wine and beer, and music and cheerful discourse filled the atmosphere. The Capital Food and Wine Festival gives Olympia business owners and residents a unique and wonderful opportunity to gather together to eat and drink exceptional food and beverages in support of the community and St. Martin’s University.

Arts and Entertainment Column; "In the Heart of the Sea" a Whale of a Good Movie

“In the Heart of the Sea” a Whale of a Good Movie

For those with even the slightest interest in Herman Melville’s “Moby Dick,” the film “In the Heart of the Sea” offers an intriguing look into the events that inspired the famous novel. Based on Nathaniel Philbrick’s best-selling book, “In the Heart of the Sea: The Tragedy of the Whaleship Essex,” “In the Heart of the Sea” was directed by Ron Howard and released in December 2015. The film brings to the screen the true events that inspired Herman Melville’s “Moby Dick.” Beginning with the character of Herman Melville seeking out the last surviving crew member to have experienced the tragedy of the Essex at sea, Tom, the bulk of the film brings to life the true story that Tom relays to Melville.

            In 1820, the whaleship Essex sets out with plans to return to Nantucket with a ship full of barrels of whale oil. Tom, a young boy eager for whaling, witnesses the power struggle between Captain Pollard, a man with little experience as a seafarer, but with a bloodline to make up for that, and the captain’s first mate, Owen, who was promised a position as Captain, but did not have the family name needed for the job. In their first of many months at sea, the crew experiences a terrible, ship-damaging storm, and garners one whale. In search for more, the crew reaches Equador, and ignoring the warning from another seafarer about a “demon whale,” heads towards where they have been promised a surplus of sperm whales. They indeed find their whales, but their hunting is stopped when a giant sperm whale maliciously attacks the Essex, completely destroying it. Now confined to three small rowboats with little food or water, the crew floats hopelessly around the ocean for 90 days. Their desperation causes them to do the unthinkable to survive, and only two boats with few surviving men are finally rescued. Once returned to Nantucket, the Captain and First Mate are urged to refrain from telling the truth about the “demon whale” for fear of the tale hurting the whaling business. However, both Owen and Captain Pollard refuse to lie about the traumatic events.

            Though “In the Heart of the Sea” did not do fabulously well in the box office, the movie keeps one engaged and intrigued the entire time, and is beautifully filmed. The rather graphic whaling scene is cringe worthy, as is watching as the crew becomes emaciated at sea after their run-in with the whale. The main “action” scenes—the storm, the first whale, and the destruction of the Essex—will keep your adrenaline rushing and are placed masterfully to keep one from feeling the monotony of the many months at sea. The last large chunk of the movie covering the 90 days stranded has the potential to be a bit boring, but by that point in the film viewers are so invested in the characters that this really isn’t a problem.

            Though not an action packed thriller, “In the Heart of the Sea” is loaded with suspense and skillful filming to keep viewers absorbed in the plot. The fact that the movie is based on true events adds an additional level of intrigue and emotion to viewing the film. “In the Heart of the Sea” will captivate even those with no knowledge or interest in “Moby Dick,” and those who never knew the inspiration for Melville’s famous novel will be enthralled and satisfied.

Arts and Entertainment Column; Gluten or No Gluten, Meconi's is Delicious

Gluten or No Gluten, Meconi’s is Delicious

Unless you happen to be Patrick Star and literally live underneath a rock, odds are you’ve heard of the gluten free phenomenon sweeping the nation—nay, the world—and likely have seen “gluten free” labels at the grocery store or on restaurant menus. Perhaps you just read that sentence and scoffed as you took a bite of your daily loaf of French bread.

“Yeah, I’ve heard of it,” you say as you add 9 cups of high-gluten flour to your mixer to make homemade cinnamon rolls. “What a ludicrous notion to cut out gluten—gluten is delicious!”

While I absolutely agree about the delicious nature of gluten-filled products, I am one of the unfortunate souls who cannot eat it, unless I enjoy becoming extremely ill. Eating completely gluten-free proves to be rather difficult; however, since living in “the big city,” my gluten free diet has become increasingly fabulous!

When I moved to the Olympia area seven months ago, I came from a small, dusty town in Southeastern Colorado. As someone with Celiac Disease, the closest thing I could get to a gluten free menu in my little hometown was asking for a bun-free McDouble. Oh, how my life has changed since then! While I could rant and rave about the numerous restaurants I have discovered here with delicious gluten free options, I would like to focus on my favorite of all: Meconi’s Italian Subs.

             There are plenty of restaurants with gluten free bread or buns, and I have favorite brands of gluten free sliced bread I buy at the store. But the first time I ate a gluten free sub from Meconi’s, I was in awe. It tasted like actual bread! This sounds like a crazy statement to those who eat wheat bread every day, but when banned from the joys of normal bread, one soon comes to appreciate the art of bread making. Meconi’s has got this art down. Their gluten free bread is soft and squishy, and doesn’t fall apart when the wind blows. While I could eat an entire loaf with a few squirts of spray butter, the ingredients placed between the bread make an absolutely delicious sandwich. I’ve had almost every sandwich option on my beloved bread, and have never been dissatisfied.

            Of course, gluten eaters will be satisfied at Meconi’s as well! I have taken my husband and both our families to the sub shop and all have been impressed with their own meals, and rejoiced with me about my own delightful sandwich. Each time I eat at Meconi’s (which is a lot) there are other happy customers devouring scrumptious subs or ordering them to go. The consensus is that Meconi’s is delicious!

There isn’t a whole lot one can say about a sandwich shop, but Meconi’s definitely does sandwiching right. The bread is fresh baked, and the meats, cheeses, and veggies are excellent. The atmosphere is quaint and cheery, and of course, even gluten free individuals can eat a sandwich there! Going to school at St. Martins and living ridiculously close to the Hawks Prairie Meconi’s location has resulted in my eating a lot of sandwiches in my seven months here—I’ve been making up for all the years I had to eat salads at sandwich shops in small town Colorado. With it’s three locations and frequent business, I sense that Meconi’s has already established a well-known, positive status with its communities. My advice is this: if you want delicious gluten free bread, go to Meconi’s! If everything I have said is old news to you, and you already know how good Meconi’s is, feel grateful to have access to such a wonderful restaurant, and go get another sandwich tomorrow! If you have never eaten at Meconi’s, get on over there and try it out. Basically, whoever you are, just go eat a sandwich at Meconi’s. You won’t regret it!