Chef Fred surfs to the North Shore
TURTLE BAY RESORT
will open a new restaurant Dec. 1 on the site of the Sand Bar concession. Chef-owner Fred DeAngelo and partners are developing the 125-seat restaurant, to be named Ola, which in Hawaiian means life, living, healthy or alive.
Three of DeAngelo's four partners and the restaurant's sous chef are of Hawaiian ancestry, so, "we felt it was important to be true to our culture," he said.
The meanings of Ola "we felt, most captured the mana of this new restaurant."
The sole employee of the Sand Bar will be relocated to the resort's soon-to-be-expanded beach services area.
DeAngelo was most recently executive chef at Tiki's Grill & Bar, that won awards; before that he was executive chef at Palomino, that won awards. He came up through other Hawaii restaurants including Black Orchid and Gaylord's on Kauai.
He plan to make use of "the excellent local products grown within miles of the restaurant, including a variety of fresh vegetables and seafood," he said.
DeAngelo has done something only a few Hawaii chefs have done -- host a dinner at the James Beard House in New York, sort of a holy grail opportunity for culinary glitterati.
"We are delighted to have the opportunity to work with one of Hawaii's most prominent young chefs," said Abid Butt, general manager and vice president of Turtle Bay. He sees development of the new restaurant as a potential "win-win for everyone involved. Seeing more economic benefit happen on the North Shore is part of our mission," he said.
Hurrah up and wait
HAWAII Public Radio has won its long-delayed effort to change the KIPO-FM 89.3 transmitter site and boost its power, receiving approval from the Federal Communications Commission last week.
Station officials and supporters are cheering, but the ability to hear KIPO island-wide isn't going to happen tomorrow. A lengthy process now ensues, with public hearings permitting and paperwork.
An alphabet soup of state government agencies is involved, including the state Department of Land and Natural Resources, its board, its Fores-try Division, Land Division and the state Attorney General's office.
That's just for the approvals Hawaii Public Radio will need in order to get a legal survey of the site, on Tantalus. The AG's office will use the survey results to prepare a lease. That process takes two months, but the foregoing steps already have us well into 2006.
Once the lease is issued, the site can be cleared, construction plans finalized, put out to bid for the actual building of the new transmitter, which must be purchased.
"It is a long and incredibly detailed process," said Michael Titterton, president and general manager of Hawaii Public Radio.
However, "it is very important that all the people who have been supporting the KIPO program stream and have been waiting long and patiently for an improved and much stronger signal, know that the process is actually underway."
KSSK to flip format
LISTENERS of KSSK-FM 92.3 and AM 590 will wake up to Christmas music the day after Thanksgiving.
The stations are flipping format to Christmas music for the third year in a row.
Regular syndicated shows will go on as usual, but locally originated shows by local personalities will be all-Christmas-tunes- all-the-time. The regular adult-contemporary format shan't return until Monday, Dec. 26.
"Our listener feedback (in previous years) has been great," said Paul Wilson, director of programming. "They're looking for comforting songs to recapture fond holiday memories of years past while they work and shop." Does he have any idea how many times a listener might hear "Grandma Got Run Over by a Reindeer" during the month?
"Oh God, I couldn't even begin to tell you," he said. "However, we do have 400 to 500 songs and we'll be constantly shuffling songs in and out, depending on what's new and what the reaction is," said Wilson.
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Erika Engle is a reporter with the Star-Bulletin. Call 529-4302, fax 529-4750 or write to Erika Engle, Honolulu Star-Bulletin, 500 Ala Moana Blvd., No. 7-210, Honolulu, HI 96813. She can also be reached at: email@example.com