Honu Seafood and Pizza is open!

It must be my birthday because restaurateurs Mark and Judy Ellman and their lovely daughters Arianna Guarnier and Michelle Ellman have given me a gift in the form of another fun and fabulous Westside restaurant: Honu Seafood and Pizza, where the views take your breath away, the menu is trendsetting and the cocktail list put us in awe. Executive chef Keoki McKee and pastry chef Elizabeth McDonald put on quite a spread at the soft opening sneak peeks on Friday and Saturday night. I don’t know what the Greeks were doing when they discovered that lamb and yogurt were a perfect pairing, but I think the Ellmans must have been there because every time they put it on the menu it’s a little different but just as delicious. McKee’s lamb riblets are a superior meat lover’s appetizer, the plump meat clinging to the bone. The juicy lamb drips down my grip as I dip them in yogurt sauce and devour. But seafood is in the name of this restaurant and it’s not for show. Clams, mussels, shrimp, oyster, crab and fish all play a prominent part in the menu.

Testing the cocktail menu on Friday was tough work. Many were intriguing, bringing fresh juices, liquors and garnishes together in harmony. One of the standouts was the smoked julep with Jim Beam “Devils Cut” Bourbon, Lagavulin Scotch, a touch of agave nectar and water in a highball with a generous branch of mint. I just met “Devil’s Cut” recently, served neat down south by Beam Brand Ambassador Armando Zapata. It gets its clever name from being the opposite of the “Angels Share,” what distillers call the 20 percent or so that evaporates from a sealed wooden cask. To make “Devil’s Cut,” they put a small amount of water back into the empty cask and shake hard to extract the Bourbon that’s been trapped in the wood. The Honu Refresh was also fantastic: Kai Ginger Lemongrass Shochu, coconut water and Thai basil that is so refreshing it could be an alcoholic sport drink. Honu officially opened this past Monday and you’re invited for lunch dinner and cocktail hour located at 1295 Front St. in Lahaina, 667-9390.

Chef Isaac Bancaco is at it again, with a new farm to table menu for Aug. 7 to 13. For just $59 you can be swooned by local opulence from Anuhea, Evonok, Otani, Waipoli Hydroponics Farm and much more. There’s Sylvester X sweet corn and miso bisque starts you off or ahi sashimi salad with blue basil from Evonok. Escobedo tomatoes are featured in the sage and ginger-honey-rubbed chicke, and Kahakuloa-farmed Filipino perch and watanabe won bok combine in another entree. Bancaco’s knack for incorporating locally farmed goods is really showing off their summer’s bounty. Reservations at 875-1234.

Sam Treadway is the "most inspired bartender" photo courtesy of Ryan Matsumoto

Most Inspired Gin Man

Congratulations are in order. Sam Treadway from Waikiki’s Edition, who did not win the USBG Pina Colada Championships, has now won the USBG Nation’s Most Inspired Bartender in Hawaii — a Bombay Sapphire and and GQ magazine competition — with his 11th Reviver. I was rooting for last years champ, Maui’s Delia Asada who made a Sapphire’s Hawaiian Elixer with Maui homemade noni juice and chili pepper water. Treadway will now head to Las Vegas to compete in the “Most Inspired Bartender” summit. Richard McLeod, senior brand manager of Bombay Sapphire gin, says, “It’s a very important milestone for Bombay Sapphire to support the USBG cultivation of undiscovered bartending talent. Many locally recognized mixologists would not normally have this invaluable opportunity to showcase their techniques on a national stage.”

Jason Genegabus, Star Advertisers Grind for more details 

Cash Opportunities:

Do you love rum more than Jack Sparrow? Is it your life’s mission to dress in Tommy Bahama duds and visit tropical locations to debate the finer points of mojito versus daiquiri? Does the idea of adding Rum Ambassador to your resume get you all giddy? Then this could be your ideal job, with a $50,000 purse to boot: Tommy Bahama’s is looking for a Rumologist to design a rum program for their 14 worldwide locations. Wardrobe included. Apply now! (more including an educational video at this MauiDish post)

Its just another week or so until the streets of Kona become overrun with the 3rd Annual Don the Beachcomber Mai Tai Festival at the Royal Kona Resort, where our local bartenders will be competing for $10,000 from Bacardi for the best Mai Tai in all the land. (Check out last year’s festival coverage via MauiDish here)

Movers and Shakers:

Charlie Siebert formally of Capische in the Hotel Wailea is now a mixologist at David Paul’s Island Grill in Lahaina. Jason “Cass” Castle, formerly of Merriman’s Kapalua, can be found behind the bar at Spago in the Four Seasons Resort. At the Fairmont Kea Lani, their signature restaurant Ko will undergo major renovations for the next six months, reinventing itself as Wailea’s newest world class destination restaurant. Look forward to sweeping curved walls, a floating shaded roof, a dynamic action bar and porcelain tile flooring. The renovations will be revealed in February 2012. In the meantime, enjoy Ko’s menu from 5:30 to 9pm nightly at the Kea Lani restaurant.

Fangbangers Delight:

Since I did not get enough vampiric action in New Orleans, Ambrosia is picking up the slack by naming August Vampire month. On Thursday Aug. 25 the Martini Lounge will magically transform into Shreveport Louisiana’s Fangtasia, replete with music by DJ Del Sol. Shape shifters will be allowed. Dress appropriately y’all and leave your Fellowship of the Sun friends at home. In other vampire news, all Wednesday night movies (7:30pm) will be Vampire League Sanctioned, from Van Helsing to Bram Stoker’s Dracula. (More at this Maui Vents Post)

Mai Tai Me Up

Kailua Kona Town Early Morning

Amy Day, Mixologist, Lahaina Grill, Juan Coronado, Bacardi Brand Master, Liz Gaudzels

The Royal Kona Resort at the south end of Kona

Ahhhh, Kona, Hawaii. You think sleepy little Kailua town on the big island. Think again. Once a year the town wakes up in a wash of Bacardi rum when the Don the Beachcomber Mai Tai Festival kicks off its weekend competition. With top mixologist talent showing up from all across the state, and international participants and judges like William Ramos from Bacardi, Puerto Rico, and Jeff “Beachbum” Berry, Rum expert, the town goes all out. But here is a little secret, Kona is packed with fun bars and cantinas, a charming and easy walking distance to the Royal Kona Resort where the Mai Tai Festival is held. It makes it the hot spot place to party once a year in August. For this year’s Second Annual crowning of the king of Mai Tais, the event stepped it up a notch with a concert with Third Eye Blind, food booths and tasting contest, entertainment by Henry Kapono and Eric Gilliom, ten thousand dollars and mai tais as far as the eyes can see.

Willie Ramos, Brand Master, Bacardi; Joe Fairchild, Better Brands; Juan Coronado, Bacardi Brand Master Apprentice during the opening reception at the Royal Kona Resort

The festivities began with an opening Friday evening reception including a meet and greet with Third Eye Blind, that gave way to a DJ Brad Hargraeves dance party. I knew I was in the right place when I noticed all of the Brad Parker art in the lobby, they had his originals and prints for sale in the lobby gift shop. The Mai Tai bar has over ten different mai tais available, and its built over a lava jetty so there is ocean all around you. A perfect polynesian tiki bar setting, replete with beautiful big tikis. Third Eye Blind drummer Brad Hargraeves rocked the spot till the wee hours. His drum sounds flowed over his dance mixes, while we tested the Bacardi waters with many cocktails. We took the late night crew on a few walking distance pub crawl missions, Lu Lu’s, Humpy’s, and Rosa’s Cantina.

Third Eye Blind (@3eb) with Julie Henderson, Mixologist, Kahale's Beach Club; Photo Courtesy of Kevin Olson

Da Braddahs came out to check out DJ Brad Hargraeves

Kelii Heen shows off the Cazadores Belt Buckle Bling at Lu Lu's

Chris Teves, Mai Tai Judge, Hawaii Beverage Guide

Blair Anderson, Mixologist, Mala Ocean Tavern, and wife Ashley

Battle of the Barbecue

Battle of the Barbecue

If there is one thing Big Island can do its pulehu. There was mad skills out for Saturday’s Battle of the Barbecue tasting. Eric Gilliom performed stage side while folks got to sample fine meats slathered in homemade barbecue sauces from the likes of Roy’s, Big Jakes, Huli Sue, Romano’s Macaroni Grill and more. Big Jakes BBQ was People’s Choice winner and Jackie Rey’s was voted Best by the Judges.

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On the sippable side was Kona coffee sampling, with lots of home farmed, small batch coffee’s to try (good for sagging eyes and aching heads). After a night out on the town in Kona there is nothing like taking a dip in the ocean. The salt water, partially man made, partially nature intact pool at the Royal Kona Resort is fantastic, there was nothing like it that I have ever seen at a resort. Other festival goers tried beaches down the road and reported swimming with turtles. The ocean is certainly wild and full of life here. Later at the Mai Tai Bar poolside Henry Kapono warmed up the mai tai crowd and the mixologists got ready to roll.

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Beachbum Berry‘s Rum-ology

Beachbum Berry offered an awesome opportunity in the insight of the mai tai mystique and the history of Don the Beachcomber with his seminar “Tiki’s Big Daddy: The Life and Drinks of Don the Beachcomber.” Jazzed up with demonstrations of three rum cocktails including the mai tai and zombie, Beachbum is a walking rum cocktail encyclopedia and historian. According to the Bum, Don the Beachcomber was ahead of his time about 70 years. Now we can understand the intricate stylings of his rum cocktails, the food pairing vision and his tiki art themed restaurant as a pop culture phenomenon not truly appreciated during his own time. Donn Beach’s, as he came to be known, palate was right on the money with strong tropical drinks made with fresh locovore ingredients served alongside of “polynesian” inspired but mainly asian influenced cuisine. Donn Beach, the creator of the international marketplace in Waikiki is perhaps the unrecognized predecessor of our own very popular beachside bars that mix lava flows and polynesian themes with pupus. He passed in 1989, but lucky for us his mai tai lore lives on in Beachbum Berry’s books and recipes.

The Competition

With $10,000 on the line the mixologists brought out all their stops. Judged on presentation, nose, palate, finish, balance, creativity, and true to form the mai tai could earn up to 350 points. They had just seven minutes to prepare their drink and serve it with memorable flair. Judges sniffed, scrutinized, sipped, and scored. Some mixologists stripped, some forfeited, and some served up amazing concoctions that wowed the judging panel that consisted of William Ramos, Bacardi Brand Master; Juan Coronado, Bacardi Brand Master Apprentice; Chris Teves, Publisher of Hawaii Beverage Guide; Eric Gilliom, of the Barefoot Natives, and BeachBum Berry, author and rum expert. Joey Gottesman, Hawaii’s expert mixologist, emceed and narrated the event. Maui had five mixologists vying for the prize, Julie Henson from Kahale’s, Blair Anderson and Ryan Burden of Mala Ocean Tavern, Amy Day of Lahaina Grill, and Jeff Felice of Pailolo at Westin Kaanapali Ocean Resort Villas. (For more on the preliminary Bacardi Mai Tai Mix Off held on Maui Click Here)

The Contestants
Christian Self
Brice Ginardi
Amy Fujiwara – Greenleaf
Christina Maffei
Jeff Felice
Jessie Klinger
Leah Snyder
Jesse Greenleaf
Tim Rita
Jana Raqual
Blair Anderson
Garrett Gresham
Ryan Carvalho
Brian Flynn
Amy Day
Bryan Oakley
I’lona O’Brien
Ashley Schenk
Ron Davidson
Craig Tabandera
Cary Peterson
Julie Henson
Ryan Burden

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There was some stiff competition with money on the line, and in the end it was Christian Self, with his white shirt black tie and shades on, from ThirtyNineHotel who took the top score with his amazing Mai Tai Twist. Looking like a secret service agent of molecular mixology he whipped up the judges favorite with a finesse worth ten grand.  He made a mai tai on the rocks topped in foam taking the flavor notes of lemongrass and lime and combining them with Bacardi rum, serving it with a gelee of the same flavor notes minus the liquor served in a saimin spoon. Judge Juan Coronado said of the winning drink, “If you closed your eyes and took a sip it was identifiable as a mai tai, when you opened your eyes to look at it it was 3-D with texture, lemongrass, lime, the foam. He created a complex cocktail with all the hard labor and delivered it with balance.”

Judge Beachbum Berry said, “I liked the way Christian applied the principles of modern molecular mixology to the Mai Tai — deconstructing the classic 1944 recipe into a solid gel, then pairing it with his own very contemporary interpretation of the drink, which tasted balanced, layered, and complex, but not too fussy.” You can check out his experience at the ‘Fest in his blog post titled Kona Coasting, where he shares his top 5 Mai Tai contest recipes.

Gallery of Christian Self below courtesy of Kevin Olson, all rights reserved:

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Brice Ginardi, owner of the coming-soon OkoleMaluna Tiki Bar in Kona, came in a close-but-no-cigar second. I was surprised to find that he used Maui’s own Haleakala Distilleries Okolehau liquor in his Mai Tai Twizzle recipe. He’ll be featuring other cocktails with Okolehau on his menu as well. “When we heard of it becoming available, we bought a bottle as soon as we could,” Ginardi says. “Immediately we noticed it has a very sweet, herbal aroma and a grassy, complex flavor. It tastes very smooth, and we first enjoyed it just as a sipping liquor. As soon as I tasted it, I knew I wanted to make it part of my mai tai recipe for this year’s contest.”

For those of us with some Okolehau in the cabinet, Ginardi was kind enough to share this recipe:

After Christian’s crowning the crowd reassembled itself outdoors to enjoy Third Eye Blind under the stars and right next to the ocean. The audience was full of people singing along. The band said they were staying a while and working on a new album on the Big Island, and even treated us to a new song or two. Lots of mixologists went out to celebrate losing that night, while Christian flew back to catch his shift at ThirtyNineHotel.

For the bartenders that still had two legs to stand on there was a boat trip out of Kona bay to turtle heaven with some of the judges and festival crew. Juan Coronodo and Keli’i Heen, of Better Brands, got up early to make a Bloody Mary mix from scratch which was exceptional. I furiously took notes as I sat at a table with Beachbum Berry and Willie Ramos discussing all things rum. Fancy bottles, old school collectors in New Orleans and passionate debates on chromatographic lab results ensued. “Everyone asks me what my favorite rum is,” Ramos said. “What rum am I drinking? But that means nothing, that is only what I like. Everyone’s palate is different. What may be the best rum to me is not going to be the same thing for you.” I realized I have a lot of rum tasting ahead of me.

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From ono eats to beautiful scenery to excellent company, balance was what this weekend was all about. That, and some really good mai tais.

For more photos on the event check out the the TGIF post: http://tgif.staradvertiser.com/archives/6651

and http://tgif.staradvertiser.com/archives/6868

Vimeo Vid posted by Hawaiian Ryan is Fantastic:

Click here to view the embedded video.

From Left: Ricky Supnet, Wendy Augustine, Ryan Burden, Jeff Felice, Dia Asada, Joel Fleck, Eric Martinez, Sasanna Babashoff, Julie Henson, Blair Anderson

You can’t be a bartender in Hawaii with out knowing the Mai Tai. While some may despise the drink,  others are willing to turn it into a creative outlet which I bore witness to at last week’s Mai Tai Mix Off preliminary competition at the Royal Lahaina. Ten bartenders went head to head in five seven minute rounds with their own personal recipes. The top three competitors will get a place at the Second Annual Don the Beachcomber Mai Tai Festival held on August 14 at the Royal Kona Resort.

Judging Mai Tais, Its a Difficult Job But these guys are up for it From Left: Eric Gilliom, Chuck Bergson, Joey Gottesman, Sommer Meyer

Burdened with the hard job of tasting and scoring, judges Joey Gottesman, Better Brands, who also emceed the rounds, Eric Gilliom, Barefoot Natives, Sommer Meyer, Bacardi and Chuck Bergson of Pacific Radio Group did the major lifting.

The Competitors and their drinks:

Wendy Augustine, Tai Mai, Haliimaile General Store, Makawao, HI

Blair Anderson, Kamaaina Mai Tai, Mala Ocean Tavern, Lahaina, HI

Dia Asada, Summertime Mai Tai, The Fairmont Kealani, Wailea, HI

Sasanna Babashoff, “3 Tai”, Three’s Bar and Grill, Kihei, HI

Ryan Burden, Kipona Aloha- Mai Tai, Mala Ocean Tavern, Lahaina, HI

Jeff  Felice, Maita’i roa ae, Westin KOR, Lahaina, HI

Joel Flack, Full Boat, Royal Lahaina & Maui Brewing Co, Lahaina, HI

Julie Henson, Maihitotiatini, Kahele’s Beach Club, Kihei, HI

Jason Kashtan, Mai Tai Flip, Canoe’s Restaurant, Lahaina, HI

Eric Martinez, POG Tai, Four Season’s Maui, Wailea, HI

Ricky Supnet, The Peoples Mai Tai, Royal Lahaina, HI

Its good in the winner's circle, Jeff Felice, Blair Anderson, Ryan Burden

Blair Anderson from Mala Ocean Tavern in Lahaina took top honors with his Kama’aina Mai Tai. His recipe featured a very familiar combination the flavors of pineapple and orange, lime but he mixed it up with flavored Bacardi Limon and Bacardi O and Select, and featured a pineapple wedge infused with Bacardi coco, and a cocito garnish, a resulting understated but spectacular flavored drink. Anderson says he will have it available at Mala Ocean Tavern if you want a taste. Ryan Burden, also of Mala Ocean Tavern, was a close runner up with his Kiona Aloha Mai Tai. His concept was to create an organic, natural Mai Tai, and in doing so his 7 minutes on stage was a show stopper. He pressed his sugar cane juice on stage and ran off to the side to hack open a coconut with a macheteto harvest fresh coco water and young meat. His Mai Tai was creamy and dreamy. Also going to Kona to compete is Jeff Felice, from the Westin KOR, his Mai Tai featured fresh mint and local ingredients, but the highlight was his pineapple spear garnish that he designed a face out of raspberries and lime.

Above: Jeff Felice of Westin's KOR below: Julie Henson, Kahale's Beach Club

Julie Henson, Joey Gottesman and Julie's assistant who narrated

Julie Henson from Kahale’s Beach Club took away the People’s Choice Award. Her Maihitotiatini was a mash up between the Mohito and the Mai Tai and the Martini. Served in a Martini glass with plenty of mint flavor, her presentation included a narration of a the story behind the drink. From Kihei’s new Three’s Bar and Grill, Sossanna’s 3-tai featured an unusual garnish of red pepper and candy ginger, Bergson’s take on it, “The first taste is fruity flavor and you get a bit of the sugar rim, then I took a bite of the ginger for a new dimension of the drink. Then you bite into the pepper for the grand finale.” The full boat by Joel Flack, from Maui Brewing Co and Royal Lahaina, was a fruit smoothie sort of a Mai Tai. Fresh berry ice, thai basil, muddled frozen strawberries all contributed, along with the rum, the resulting Mai Tai acidic on first sip, but after a few moments the flavors bound together and smoothed out.

Torched Cherry Cocktail Anyone?

In between the competition rounds DJ Dan spun summer tunes that kept the Bacardi flowing. Bacardi launched a new flavor of rum, Torched Cherry which debuted here. In between Mai Tai’s I got a taste. On the cutting edge with flavor trends, Aloe is an up and comer and Bacardi has infused that flavor with Cherry. The rum is easy to mix and will bring a new meaning to Cherry Coke. When I first heard the name, I envisioned the aloe was “torched” or grilled or heated in some way to bring out flavor. However that is not true, the torched actually refers to the torch aloe, a particular plant. I tried it here with sprite and cranberry both flavors took a back seat to the cherry which came on strong, but not too sweet. It was quite good, like a spiked shirley temple. Gordon Chisholm, Brand Director of Flavored Rums at Bacardi explains, “The plant has not been roasted or torched. Torched is descriptive of the fiery orange and red color of the aloe blooms. The torch plant aloe is infused with the Barbados cherry rum base in order to add a complexity that is not available in any other cherry cleared flavored spirit. Torched Cherry delivers a complex rum that is refreshingly familiar and easy to mix.”

Some @Bacardi Torched Cherry Recipes to try:

BACARDI® TORCHED CHERRY™ and COCA-COLA®
1 part BACARDI® TORCHED CHERRY™ Flavored Rum
3 parts COCA-COLA®
Pour over ice and garnish with a lime wedge.

BACARDI® TORCHED CHERRY™ Burnt Berry
1 part BACARDI® TORCHED CHERRY™ Flavored Rum
1½ parts SPRITE®
1½ parts pomegranate juice
Pour ingredients over ice and garnish with a maraschino cherry.
BACARDI® TORCHED CHERRY™ Torched Cranberry
1 part BACARDI® TORCHED CHERRY™ Flavored Rum
3 parts cranberry juice
Pour ingredients over ice and garnish with a maraschino cherry.
BACARDI® TORCHED CHERRY™ & Sprite
1 part BACARDI® TORCHED CHERRY™ Flavored Rum
3 parts SPRITE®
Pour ingredients over ice and garnish with a maraschino cherry.
BACARDI® TORCHED CHERRY™ Pom Spark
1 part BACARDI® TORCHED CHERRY™ Flavored Rum
1½ parts SPRITE®
1½ parts pomegranate schnapps
Pour ingredients over ice, stir and garnish with a maraschino cherry.

Tom and Liz Bell, Chuck Bergson, Jim Falk, Sommer Meyer and Friends

Beautiful Sunset falls on Royal Lahaina at the Royal Terrace Lounge

The pool party was a blast, and the Royal Ocean Terrace Lounge was the perfect perch for Sunset on the West side. Between the action of the Mix Off, the pupus and the featured Bacardi cocktails everyone was having a blast. I had a chance to ask Chad Metcalfe, Metcalfe Restaurants, what he thought of the new Torched Cherry, his response, “I thought it was great. Kinda like one of those too good alcohols that when out in sun or on boat catches up ta ya good!” The pupus were a perfect combo with the rum, Don the Beachcomber would have been proud, I had shu mai, egg rolls, sushi, and coconut fried shrimp. Later after the sunset live entertainment by Shawn Mclaughlin &  Riese Perry got a whole new crowd around the stage for after hours fun. I had an amazing plate of ribs and sweet potato fries. Royal Lahaina Terrace offers 50% off select bottles of wine Mon, Wed, Fri all this month.

(Catch up with the Royal Lahaina on their facebook page)

All of this Mai Tai action is a precursor to the two day Mai Tai Festival that kicks off in August at the Royal Kona Resort, that honors the Mai Tai and tiki culture and includes a BBQ competition, The Mai Tai Battle and $10000 cash prize,and a Third Eye Blind Concert. Judges Sam Choy, Sam Choy Restaurants, William Ramos, Head Distiller for Bacardi Rum, Chris Teves, Hawaii Beverage Guide, and Beachbum Berry, Rum and Mai Tai expert will judge whose Mai Tai is the world’s best from 30 contestants, with about 15 coming in from Hawaii, and 15 from mainland and international locations.

photo credit: brianholsclaw

Mai Tais are like our State cocktail, at least for the tourists. But all of the bartenders here must make many Mai Tais daily. The Royal Lahaina Resort is hosting their chance to have a little fun with our “Hawaii-an punch” as twelve bartenders go glass to glass in a Mai Tai competion poolside at the Don the Beachcomer Restaurant sponsored by Better Brands and Bacardi. The competition is a qualifier for the Second Annual Don the Beachcomer Mai Tai Festival held at the Royal Kona Resort. The top three finalists get to compete in Kona.

Pre Mix-Off entrants thus far include: Wendy Augustine from Haliimaile General Store; Blair Anderson from Mala Ocean Tavern; Deliah Asada; Sasanna Babshoff from 3’s Bar and Grill; Ryan Burden from Mala Ocean Tavern; Jeff Felice from Westin KOR; Joel Flack from Royal Lahaina/Maui Brewing Company; Julie Henson from Kahele’s Beach Club; Jason Kashtan from Canoe’s Restaurant; and Eric Martinez from Four Season’s Maui. Judging will be done by Joey Gottesman from Better Brands, Eric Gilliom of the Barefoot Natives, and Chuck Bergson from Pacific Radio Group.

You can come vote for your fave bartender while you get a taste of the new flavor of Bacardi, Torched Cherry. (Post event follow up and winners here, 2nd annual Mai Tai Festival here)Cherry Bacardi cokes will have new meaning with this flavored rum. Bacardi has their own text line at 655-79, text torch to that number and you will get text updates with Bacardi recipes! my first one: (after verifying that I was of legal drinking age…) or for more recipes become a friend of Bacardi (on facebook) here, and Torched Cherry here.

“Pour 1 part Bacardi Torched Cherry” flavored Rum and 3 parts cola over ice and add a lime wedge”

My mouth is really wanting a sip of this beverage, so I hope to have a list of bars soon that we will find it at. But it will definitely be featured at tomorrow’s Board Shorts, Bikinis and Bacardi event. Royal Lahaina will host vendors around the pool including MILA, the Miracle Seed; Royal Trading Co. featuring Locally made goods, Real Foods Maui, Tiki Carvers, Weavers and other artisans. Even better sounds styled by DJ Dan and the Bacardi Girls will be there too. Pupus and BBQ planned for appetites. In addition Bacardi is taking the fun to facebook with party goers posing for pics in front of green screen.

Check this out via media post from Karlene Lukovitz of Marketing Daily

Meanwhile, the Torched Cherry Facebook fan page will offer fans not only recipes, videos and the mobile applications, but a way to capture and share photos taken during on-premises promotional events for the new rum offering.

During the events, consumers will be encouraged to pose in front of a green screen with friends. Their images will then be superimposed in the foreground of a Torched Cherry backdrop, placed on the flavored rum’s Facebook fan page, and emailed individually to those photographed so that they can forward the photos to friends.

check out some photos here

Listen to Radio plug here RL4161

Don the Beachcomber

at the Royal Lahaina Resort

2780 Kekaa Drive
Lahaina, HI 96761-1971
(808) 661-3611
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2780 Kekaa Drive
Lahaina, HI 96761-1971
(808) 661-3611

Bacardi Mai Tai Maui Club Card Back