July, 2011
The Business of Networking | Sarento’s | August 15, 2011
Pacific Edge Magazine’s 1st Annual Business Achievement Awards Gala
A RECAP OF THE FIRST ANNUAL BUSINESS ACHIEVEMENT AWARDS
PHOTOS :: JEANNEMARIE PHOTOGRAPHY, DAVE MIYAMOTO, TRAVIS OKIMOTO, AND BRIAN WRIGHT
After five years of supporting the local business community, Pacific Edge Magazine decided to take an extra step to recognize the accomplishments of Hawai‘i’s most noteworthy professionals and companies! At this inaugural red carpet event, savvy professionals donned debonair tuxedos, sharp suits and stunning cocktail dresses, ready to honor those who were up for one of the eight award categories of the evening. Click here to read the complete articleIn the Hot Seat
HOW MEDIA TRAINING CAN HELP YOUR BUSINESS
BY :: KRISTA SHERKEY
The concept of media relations might seem simple—a member of the media asks me questions and I answer—but in practice it’s much harder than you’d think. I liken it to golf: Easy concept—hit the ball into the hole—but the unexpected obstacles between you and that hole make the sport a challenge. With this in mind, it’s important that spokespersons practice for interviews with the media—whether print, online, radio, television—when the time comes. Click here to read the complete articleThank You, Thank You, Thank You
REMEMBERING THE LESSONS TAUGHT BY OTHERS
BY :: DAVE LIVINGSTON
Harold B. Estes was one of those people you don’t forget after meeting. He was an inspiration; whatever he set out to do, Harold accomplished. Click here to read the complete articleThe New Local Bar
SOURCING FRESHER FLAVORS FOR YOUR COCKTAILS
BY :: JASON “CASS” CASTLE
“Locavore.” One who eats locally grown foods whenever possible. A decade ago I would have guessed the word meant some sort of prehistoric beast. Back then I was equally unaware of hipster locavore language, trendy phrases like “slow food,” “eat local” and “farm-to-table.” Click here to read the complete articleChanneling Chef Creativity
OFF-MENU CATERING SERVICES
BY :: CHARLOTTE WOOLARD | PHOTOS COURTESY OF :: OFF-MENU CATERING
Chefs Douglas Lum and Bill Bruhl have little interest in training a wait staff, picking out flatware or creating a following on Twitter. The seasoned chefs, who launched Green Cuisine Catering in April, want to focus on the kitchen, where they create eco-friendly dishes that showcase locally sourced produce and sustainable ingredients. Click here to read the complete articleThe Drive to Give
John Henry Felix, President and CEO of HMAA
BY :: Lauren Kawana | PHOTO :: Dave Miyamoto
Despite a long list of lifetime achievements, John Henry Felix easily pinpoints his proudest moment: Making the rank of Eagle Scout at age 14. Perhaps because it happened far from home in Missouri, where his parents had sent him to attend school “out of harm’s way” during World War II. Or because he endured early morning mass at an all-girls school every day in return for rides to troop meetings from his mentor Reverend Jordan. Either way, the Papakolea youth was determined to make the ranks and he did—an early testament to his drive. “I liked the uniform, the discipline, leadership training, the character building,” he says. Click here to read the complete articleTo the Tune of Giving
ALAN OKAMI, Vice President and General Manager of KoAloha Ukulele
BY :: Catherine Toth | PHOTO :: Dave Miyamoto
Every day the entire staff at KoAloha Ukulele in Kapalama gather in the kitchen above the shop and eat lunch together. Every day. Some days they order lunch from Richie’s Drive Inn, Toshi’s Delicatessen or Meg’s Drive-In. Once a week the company matriarch, Patricia Okami, makes lunch: chili, beef stew, chicken katsu and one time, she even made nabe, or Japanese hot pot cuisine. Click here to read the complete articlePrime Time for Wine
LINDSAY AND GREG MINARIK, Owners of Oeno Winemaking
BY :: Charlotte Woolard | PHOTO :: Dave Miyamoto
The sediment of an Italian white settles at the bottom of a six-gallon glass carboy. Around it, malbecs, merlots and other varietals ripen in the fermentation room at Oeno Winemaking in Kailua, eventually to be poured into standard full-bellied bottles, slender vessels of ice wine or high-shouldered bottles of port. Click here to read the complete articleDress Sellers & Dream Makers
JOYCE COELHO & CECILIA DOMINGO, Owners of The Bridal Boutique
BY :: Jo Archibald | PHOTO :: Dave Miyamoto
The bride-to-be smiles at her reflection. Her corset-back gown narrows at the waist, carving a stunning figure as the dress hugs her body and melts into a silken waterfall. The final fitting is a success, and in a few short days she’ll be gliding down the aisle. Click here to read the complete articleSign Up For Events and Special Promotions
