As the recent rains retreat, prismatic drops of liquid are left to adorn the kalo leaves and pikake flowers. Slowly warmth returns, and along with it the pervasive aromas of the jungle, permeating sandalwood, followed by ripe papaya melding seamlessly to orange peel and finally into hibiscus. Now is the time. Seek out the rainbow. Breathe in deep of life’s incense and chow down on coffee cherry red ahi poke, for sunset arrives in a splash of colors to rival a bird of paradise, and with it, mouthwatering kalua pork so succulent and sweet, steamed sweet sticky rice in banana leaves, and fresh scallops on the half shell. Nothing could be better than contentedly sinking one’s toes into the soft white sand of the beach, with a small volcanic pomace stone a convenient coaster for a refreshing after dinner drink, and don’t neglect a hearty dollop of ube ice cream to finish it all off.
notes by: Clay Selkirk, winemaker & all-around cowboy