I agreed to go the land vacation route if C would be my room steward, making my bed daily and that if I cooked, it would be cleaned up afterwards. My travelmates came though for me, so I cooked my heart out. Who wouldn't want to in a kitchen like this one:
The out of the ordinary included marlin, opah and mahi mahi and a starter of bought lomi lomi and poke (versions of Hawaiian ceviche, raw fish marinated in dressing). C carried cedar planks from Vancouver for grilling the fish:
Chuck was our bartender, who went coconut crazy after finding 105 oz can of coconut milk for $1.99:
We only went out to dinner once, to a luau at the Mediterranean Gourmet in Hanelei, a drive that involved eight one lane bridges. It's a good thing it was a less commercial luau, with only one free drink. Can't say enough about it, who'd have expected an outstanding luau at a mediterranean restaurant, owned by a middle easterner? He contracts with a Hawaiian family for the entertainment complete with the fire dancing. A mom and dad, their four kids and friends were amazing. I recommend skipping the all you can drink kind of commercial luau and go for the quality of the Mediterranean Gourmet.
I found a treat for lunch at a farmer's market. I was surprised to see a food tent featuring the Puerto Rican food of my childhood. It was the best of Puerto Rico without the long flight. Turns out that there are over 30,000 Puerto Ricans in Hawaii, brought over as early as the 19th century for their expertise in growing sugar.