Trip to HawaiiMarch 3-9, 2020 |
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| The Hale Koa Luau | ||
| The Hale Koa Hotel Luau is outside in its dedicated Luau Garden, enveloped in lush, tropical foliage and set under the stars. Some seats are covered to protect participants from the elements while taking full advantage of the outdoor setting, but Joyce and Jay reserved front row seats that were not covered and took a chance with the rain. (It did sprinkle a few times during the show, but not enough to make anyone run for cover.) We arrived early to enjoy an island rum punch or non-alcoholic drink while we took in some signature pre-luau activities: coconut tree climbers, poi ball swingers and artisans who can showed us how to craft a beautiful lei or wreath.
When the conch shell sounded around 6:15 PM, we gathered for the traditional imu pit ceremony. The customary centerpiece of a Hawaiian luau meal is kalua pork that’s been cooked all day in a special underground oven, or imu. It makes the meat tender and extremely flavorful. We moved towards our seats to find family-style appetizers waiting before our plated entrée selections arrived. The entrée p-late included Kalua Pork, Asian Crusted Fish, Soy Sauce Chicken, Teriyaki Beef, Fried Rice, Poi, Sweet Potato with Toasted Coconut, and Stir Fried Vegetables. Desert was Coconut Cake. It was filling. Then it was time for the program that showcased traditions from Tahiti, Samoa, Hawaii and New Zealand through hula, music and spectacular fire dancing and knife dancing. In Hawaiian, “luau” means party or celebration, and the Hale Koa Hotel Luau included a special tribute to celebrate military service members and families. It was a moving experience.
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| Back to the Hawaii Trip March 2020 Home Page | ||
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