{"id":4923,"date":"2024-02-20T07:03:40","date_gmt":"2024-02-20T17:03:40","guid":{"rendered":"https:\/\/www.waikoloabeachresort.com\/?post_type=naupaka_news&p=4923"},"modified":"2024-02-20T07:03:40","modified_gmt":"2024-02-20T17:03:40","slug":"hawaiis-luau-tradition-lives-on","status":"publish","type":"naupaka_news","link":"https:\/\/www.waikoloabeachresort.com\/naupaka_news\/hawaiis-luau-tradition-lives-on\/","title":{"rendered":"Hawai`i\u2019s Lu`au Tradition Lives On"},"content":{"rendered":"
The l\u016b`au<\/em> tradition in Hawai`i began more than 200 years ago. When first introduced by King Kamehameha II in 1819, it represented a complete break from the ancient Hawaiian custom where men and women ate meals separately, and commoners and women of all ranks were forbidden to eat certain delicacies.<\/p>\n To symbolize this break, King Kamehameha II brought men, women and ali`i<\/em> (royalty) together for a regal feast. The practice evolved and became known as a \u2018l\u016b`au<\/em>,\u2019 named for a traditional local dish made of taro leaves and chicken baked in coconut milk.<\/p>\n One of the most legendary l\u016b`au<\/em> was King Kamehameha III\u2019s 1847 event, during which more than 4,000 taro plants, 271 pigs, 482 gourds of poi, 2,245 coconuts and 5,000 fish were consumed by attendees in an opulent celebratory feast.<\/p>\n During the mid-20th century tourism boom in Hawai`i, l\u016b`au<\/em> became popular with visitors. Today, most often hosted at hotels, l\u016b`au<\/em> can be highly polished productions complete with Polynesian music, chanting and dancing, and bountiful buffets of local dishes. One example of the traditional l\u016b`au<\/em> that resort guests can experience is found at Waikoloa Beach Marriott Resort & Spa.<\/p>\n \u201cOur Sunset<\/em> l\u016b`au<\/em> is rooted in tradition,\u201d says the hotel\u2019s Executive Chef Jayson Kanekoa. \u201cWe pride ourselves on providing an authentic l\u016b`au<\/em> experience that starts with food. The kalua pork is prepared in an imu (underground oven) that goes in the ground in the morning, slow-roasts all day over kiawe<\/em> (mesquite), then comes out just before sunset. In addition, traditional-style poke<\/em> and poi<\/em>, as well as other local comfort foods, headline our menu with a few familiar dishes for guests to savor.\u201d<\/p>\n Following dinner, the Sunset l\u016b`au<\/em> presents a Polynesian revue, during which guests enjoy songs and dances from Hawai`i and the Pacific, including the thrilling siva afi<\/em> \u2014 the Samoan fire knife dance.<\/p>\n Born and raised near W\u0101ipi`o Valley on the northeastern coast of Hawai`i Island, Kanekoa says his love for cooking was instilled by his late grandfather, a legendary taro farmer, who passed down many family recipes and made his own poi<\/em>. \u201cIt\u2019s great to be able to share the foods I grew up eating with visitors from around the world,\u201d he says.<\/p>\n Husband-and-wife team Papali`itele Jack \u201cTihati\u201d and Cha Thompson have been producing grand l\u016b`au<\/em> events throughout the state of Hawai`i and around the world for more than 50 years. Their company, Tihati Productions, began with a modest cast of six in 1969 and flourished into several productions shows, international tours, television appearances and spectacular performances.<\/p>\n Now directed by their children, Afatia Thompson and Misty Tufono, the dance company shares Polynesian culture through the art of song and dance, including the Polynesian Legends of Hawai`i<\/em> l\u016b`au<\/em> at Hilton Waikoloa Village, complete with a torch run, a blessing, dinner, musical and hula performances.<\/p>\n \u201cWe take tremendous pride in our Hawaiian culture and the proud history of Hawai`i Island,\u201d Afatia explains. \u201cMany of us grew up at home, at parties or any type of gatherings sharing songs and dances. The stories and legends specific to Hawai`i Island and its relationship to the broader Pacific distinguishes Legends of Hawai`i l\u016b`au<\/em>.\u201d<\/p>\n But not all l\u016b`au<\/em> are for visitors. In backyards, garages, nearby beaches or parks, smaller, less formal l\u016b`au<\/em> are held by local families to celebrate special Like at the hotels, local l\u016b`au<\/em> typically include laulau \u2014 food wrapped and steamed in young taro leaves \u2014 and poi. Fresh poke, roasted pork and lomi lomi salmon are also popular, in addition to dishes that reflect the multicultural nature of Hawai`i such as Chinese noodles, Korean barbecue beef and malasadas, the renowned Portuguese doughnuts.<\/p>\n But whether big and public or a smaller family gathering, l\u016b`au<\/em> continue to be unifying experiences, as King Kamehameha II intended. They are a place where friends and family come together to celebrate Polynesian culture and the gift of life.\uf06c<\/p>\n The Lavaman Triathlon will be held on April 7 at Waikoloa Beach Resort, beginning with a 1500-meter swim at Anaeho\u2019omalu Bay. On this 25th anniversary, a duathlon option will also be offered. In lieu of the swim, Duathletes will run an out-and-back 3.1k on Waikoloa Beach Drive starting and finishing at transition. The triathlon begins at 7 am and officially concludes at 2 pm. Nearly 2,000 athletes will compete.<\/p>\n
\noccasions such as school graduations, weddings, birthdays and the much-loved first birthday, \u201cbaby l\u016b`au<\/em>.\u201d These celebrations often include music performed by friends or family members, and a hula dance by a talented cousin or auntie.<\/p>\n2024 Lavaman Triathlon<\/h3>\n