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ASD Staff

Hawai'i Skies

Today's Hawai'i Skies was captured by Wendy Roberts on Waimānalo Beach. "This was the third rainbow we saw this day but this one stood out!  Truly a magical sight."

To submit your Hawai'i Skies photo, visit us 

For the latest news of Hawai‘i, sign up 

25 11 18 Steven Roberts

<title>Hawai'i Skies: A magical sight</title>

Today's Hawai'i Skies was captured by Wendy Roberts on Waimānalo Beach.

Hawai'i Skies: A magical sight

Today's Hawai'i Skies was captured by Wendy Roberts on Waimānalo Beach. "This was the third rainbow we saw this day but this one stood out!  Truly a magical sight." To submit your Hawai'i Skies photo, visit us online or email: general@alohastatedaily.com For the latest news of Hawai‘i, sign up here for our free Daily Edition newsletter.

Kelsey Kukaua Medeiros Headshot

Kelsey Kukaua Medeiros

Aloha Spirit

Arts & Entertainment

For Leilehua High School Fine Arts Department Head Dustin Hart, teaching students “who are raised in this age of glass” is what inspired him to launch a brand-new art class this school year.

“Students, they see their cell phones, they know what's on it, but they know apps, they know social media, they don't really know what makes it,” Hart said in a statement. “Understanding all the property elements of glass, how it can be used and leveraged, and the future of what they're stepping into. After they graduate high school they're going to be in a world that is of glass.”

Currently, 40 students are enrolled in the semester-long course, Introduction to Glass which focuses on three primary disciplines of the art of glass: kiln-forming, glassblowing, and coldworking.

, a 12th grader at Leilehua High, who is taking the class said, “I think my favorite thing about glassblowing is that we have creative freedom. No matter what it is, we still have to follow certain guidelines or else it wouldn't be a class. But you pretty much just have full creative freedom. You can make whatever you would like. And that's honestly the best part about having Mr. Hart as a teacher.”

Stewardship and leadership are both intentional pillars of the course to set students up for success outside of school.

“I'm also working with the students — demonstrating leadership, humility, service to the community, incorporating recycling and environmental stewardship, how to be sustainable and how to work with one another,” Hart noted. “You don't always get a partner that you agree with. You don't always get a partner who has the same vision as you, but you have to learn how to work with one another to accomplish the same goal. I think that's essential for the workforce.”

The Wahiawa community and beyond can help supply materials by bringing in recycled glass bottles for the students to melt and upcycle, 

 The students then go on to manipulate and melt the bottles into Christmas ornaments they can later sell.

He added, “The first thing that we do is we wash that glass, take care of that glass, talk about where it comes from, what it's made of, its chemical properties, break it down, melt it. And they learn how to blow tubes to give back to the community.”

Hart also serves as a senior lecturer for studio and applied art at Hawai’i Pacific University and was previously an adjunct instructor at Honolulu Community College, and a part-time teacher at Honolulu Museum of Art School. He also previously taught woods/drawing at Pearl City High School and studio art at both Kailua Intermediate School and American Renaissance Academy in Kapolei.

His artwork “that blur the boundaries between sculpture, architecture, and ritualistic experiences” has been on display in Hawai’i, Canada and Arizona.

“Ultimately, my artistic pursuit is fueled by a profound desire to establish meaningful connections and offer a space for reflection, where viewers can immerse themselves in the beauty and complexity of the human experience,” 

. “By merging materiality and imagination, I strive to evoke awe and reverence, prompting viewers to pause, engage, and discover solace in the poetic resonance of my creations."

He holds a Master of Fine Arts from the University of Hawai’i at Mānoa and master’s in education from Northern Arizona University.

Based in Wahiawa, Leilehua High School is the first public school to offer Instruction to Glass. Hart also created the curriculum course document, approved by the state Department of Education, for any art departments to adapt in the future.

The mission of Leilehua High School’s Music, Visual and Performing Arts Department is to empower “students through a diverse approach in our curriculum. We use an interdisciplinary and rigorous methodology that connects multiple academic disciplines to the expressive and creative arts.”

“We strive to make meaningful experiences for our students that lead to fulfilling careers and ultimately, contribute to an ever-advancing civilization. We pride ourselves on excellence and strive to exemplify leadership, humility, and service in all facets of our professional practice.”

, Leilehua High School has at least six Fine Arts teachers, who in addition to ceramics, offer creative dance/drama/ʻukulele, drawing/painting, band, piano, photography and more.

For the latest news of Hawai‘i, sign up 

Dustin Hart Glassblowing Leilehua HS P1001072

<title>A teacher’s fire creates new glass blowing class, curriculum</title>

Wahiawa-based Leilehua High School is the first DOE school to offer this course developed by Fine Arts Department Head Dustin Hart. He also created the curriculum for other public schools to pick up.

A teacher’s fire creates new glass blowing class, curriculum

Kelli Shiroma Braiotta Headshot

Kelli Shiroma Braiotta

Food & Dining

Thanksgiving is coming up on Thursday, Nov. 27. Whether you’re dining out or looking for an at-home feast, check out the following options:

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"53 By The Sea"}]

: 53 By The Sea is offering standard ($275) and deluxe ($650) Thanksgiving packages. The standard package includes a half turkey, twice-baked potatoes, mushroom and leek bread pudding, frisee salad (apple, beets, farro, spiced orange vinaigrette), roasted squash with honey macadamia nuts and pomegranate, pineapple-cranberry sauce, gravy and ‘ulu custard pie. The deluxe package includes a full turkey, standing rib roast (6 pounds bone-in), kalo au gratin, twice baked potatoes, mushroom and leek bread pudding, frisee salad, roasted squash, pineapple-cranberry sauce, gravy, ‘ulu custard pie and pomegranate tiramisu.

Limited quantities available; preorder online. 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Artizen by MW"}]

 888 Kapi‘olani Blvd. Ste. 102, Honolulu

: The turkey dinner “bento” meal ($39) includes organic free-range turkey, truffle smashed potatoes, yuzu kosho cranberry sauce, Arabiki sausage stuffing, roasted vegetable medley and MW chocolate cake. Preorder online at 

: Nov. 27, pick-up from 10 a.m. to 5:30 p.m. 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Big City Diner"}]

: The eatery’s Thanksgiving Big Meal to-go ($159.99) includes a fresh roasted half turkey (5-6 pounds cooked), 1.5-pound Portuguese sausage stuffing, 2 pounds famous garlic smashed potatoes, 2 pounds chef’s homemade giblet gravy, 1.5 pound baked cane sugar cinnamon sweet potatoes, sweet roasted corn with real butter, cranberry Maui pineapple relish, and eight pieces of Grandma’s macadamia nut pumpkin crunch.

Big City Diner’s oven roasted turkey special ($27.99) will also be served from 10 a.m. until sold out. It includes fresh roasted turkey with Portuguese sausage stuffing, chef’s homemade giblet gravy smothered on garlic smashed potatoes, cranberry Maui pineapple relish, baked cane sugar cinnamon sweet potatoes, and Grandma’s Mauna Loa macadamia nut pumpkin crunch with real whipped cream for dessert. 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Hard Rock Café"}]

: Hard Rock Café’s Thanksgiving menu (starting at $35.99 per adult, $12.95 per child) includes a seasonal autumn apple fizz cocktail, traditional slow-roasted turkey and gravy, creamy sweet potato mash and seasonal roasted vegetables, housemade cranberry sauce, and fresh apple cobbler or pumpkin pie for dessert.

The Thanksgiving menu will be available on a first-come, first-served basis. 

: Hy’s Thanksgiving ‘Ohana feast-to-go ($585) is designed to serve eight to 10 people. It includes:

: Pick-up 10 a.m.-3 p.m. Nov. 27 (select time when you preorder online)

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Jolene’s Hawaiʻi"}]

: These turkey ($220) or brisket ($280) feasts are designed to feed six to eight people. The turkey feast includes a 17-pound roasted turkey, stuffing and gravy, mashed potatoes and gravy, 24 pieces of gau gee and hot mustard, 24 dinner rolls, chicken salad and dressing, and pumpkin pie. The brisket feast includes a 6-pound, 18-hour smoked brisket, housemade barbecue sauce, mashed potatoes and gravy, 24 dinner rolls, 24 pieces of gau gee and hot mustard, chicken salad and dressing, and pumpkin pie.

A la carte add-ons like smoked pulled pork, smoked brisket and candied pork belly are also available. 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Little Sparrow"}]

: Little Sparrow’s Thanksgiving takeaway feast ($85 per person) is designed for customers to simply reheat at home. Each dish includes easy heat and serve instructions. It includes:

[{"type":"text","text":"Preorders accepted until Nov. 15."}]

: Pickup from 1 to 5 p.m. on Nov. 26 and 9 a.m. to noon Nov. 27

888 Kapi‘olani Blvd. Suite 201, Honolulu

: MW Restaurant’s Thanksgiving family feast ($695) is takeout only and is designed to feed six to eight people. It includes Brandt beef prime grade prime rib, organic free-range turkey breast and leg meat, smoked Kurobuta pork, miso honey glazed butterfish with taegu salad, truffle smashed potatoes, Arabiki sausage stuffing, yuzu kosho cranberry salad, farmer salad, and an 8-inch pumpkin crunch cheesecake. 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Quiora"}]

: The Ritz-Carlton Residences, Waikīkī Beach, 

: This family-style Thanksgiving menu ($99 per adult, $49 for children ages 6-12 years) features seasonal dishes crafted from locally sourced ingredients. It includes sweet potato casserole, Ho Farms kale and tomato strata, herb-roasted turkey breast with Small Kine Farms mushroom and turkey gravy, crispy honey walnut Mountain View Farms pork belly with cranberry and fig chutney, Hy’s signature mashed potatoes, corn bread with honey-herb butter, seasonal roasted vegetables, Egan’s pumpkin crepe roll cake, and housemade spiced apple doughnuts. 

: Tanioka’s Thanksgiving package ($284.95) is designed to feed four to six people. It includes sliced roast turkey, turkey gravy, housemade stuffing, pineapple-glazed ham, garlic mashed potatoes, spicy ‘ahi on sushi rice, fresh cranberry sauce and pumpkin crunch squares. 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Zippy’s Restaurants"}]

: Zippy’s is offering pre-cooked whole or half turkey packages, plus pumpkin and custard pies.

Whole turkey packages ($204.95 online, $224.95 via store and phone) are designed to serve eight to 10 people (allow 2 to 2.5 hours reheating). They include a 10-12 pound turkey, 3 pounds of stuffing, 4 pounds of mashed potatoes, 4 pounds of poultry gravy, 1 pound of cranberry/pineapple relish and 12 King’s Hawaiian sweet dinner rolls.

Half turkey packages ($119.95 online, $129.95 via store and phone) are designed to serve four to five people (allow 1 to 1.5 hours reheating). They include a 5-6 pound turkey, 1.5 pounds of stuffing, 2 pounds of mashed potatoes, 2 pounds of poultry gravy, a half pound of cranberry/pineapple relish, and six King’s Hawaiian sweet dinner rolls.

Customers can receive a $25 promotional money coupon with every whole turkey package, or a $10 promotional money coupon with every half turkey package (the coupon will be included with your order at pickup and expires on Jan. 31, 2026). 

: 10 a.m.-6 p.m. Nov. 26 and 7 a.m.-2 p.m. Nov. 27 (excluding Hilo)

Thanksgiving part 1 53 By the Sea 102225

<title>Where to go for Thanksgiving 2025 – part 1</title>

Celebrate turkey day with these dine-in and takeout experiences.

Where to go for Thanksgiving 2025 – part 1

Regular customers at the former MARA Restaurant & Bar, located in Renaissance Honolulu Hotel & Spa on Kapi‘olani Boulevard, were probably confused when the eatery’s rebranding and change in management was official at the end of May.

 — still features the same interior décor and concept, in terms of offering Mediterranean cuisine. The eatery is still open for breakfast, lunch and dinner, and is operated by DB Restaurant Group (the same group behind DB Grill, Café Duck Butt and CINO).

[{"type":"text","text":"SERA Chef Arnold Corpuz was most recently at CINO."}]

The restaurant’s name has several meanings, including “fiery and bright” and it’s also part of the phrase “que sera, sera,” meaning “whatever will be, will be” in Spanish.

The menu is influenced by diverse Mediterranean flavors while incorporating locally sourced ingredients. It’s designed to transport guests to the Mediterranean coast — dishes highlight fresh seafood, seasonal ingredients and housemade pastas.

We got a first taste of SERA during a media preview in April and returned once the restaurant officially launched at the end of May.

For diners who loved MARA’s menu — here’s some good news. Some of the most popular dishes from MARA Restaurant & Bar are still on the menu, including the popular tasting trio ($35), which is one of my favorite dishes. It’s a combo of hummus, tzatziki and burrata, served with hearth-baked pita. The creamy burrata is my go-to, but the flavorful hummus with crispy chickpeas on top is a must-try.

The Kefalograviera cheese saganaki ($24) — known for its impressive presentation on a sizzling skillet — is another dish that remains on the menu. It’s served with seasonal vegetables, but the hot cheese skillet — boasting a golden-brown exterior and molten, melting interior — is the star of the show.

The grilled Spanish octopus ($33) with ‘nduja, gigande beans and gremolata continues to be a customer favorite. The octopus is flavorful, not too rubbery, and there's an ample amount of it to share. 

Choose from salads like Caesar ($22), Greek salad ($20) and beet and citrus ($28). I love a traditional Caesar salad, and this new menu option — complete with Parmigiano-Reggiano, garlic breadcrumbs and boquerones (white anchovies) — doesn’t disappoint. We especially enjoyed the crunch from the breadcrumbs and the garlicky anchovy dressing. If you want something familiar from MARA’s previous menu, opt for the beet and citrus salad, a refreshing combo with chunky beets, creamy Di Stefano burrata and an aged balsamic drizzle.

Onto the entrée portion of the menu — seafood, pastas and meats. The biggest menu change would be in the seafood section; before, you could choose your preferred seafood and preparation. Now, the choices are more streamlined and feature dishes like whole Mediterranean branzino (market price), scallops ($44), seafood paella ($76) and whole Kona kampachi (market price).

We recommend the Kona kampachi (market price) if you’re sharing dinner family-style. The fish is served on a skillet with salsa verde and a charred lemon. We’re told Kona kampachi was on the eatery’s previous menu, but now, it’s a whole size with garlic butter poured on. During the time of our visit, the market price is $90.

These scallops come with sweet potato hummus and bok choy ($44). They’re plump, juicy and a nice option if you’re looking for something lighter as your entrée.

The seafood paella ($76) is one of the newer dishes with Mediterranean flair. It includes monchong, shrimp, mussels, clam and saffron. The saffron flavor is prevalent — as it should be in a paella — and this dish is sure to please seafood fanatics.

Spaghetti and meatballs might seem basic, but this combo is anything but. The meatball is love at first bite. It’s a savory mix of veal, pork and beef that’s full of moisture, so you won’t have to worry about it being dry.

The porcini rubbed prime rib is one of SERA's new entrees and comes highly recommended by our server. It’s served with natural jus and horseradish crème. It’s a huge portion, ideal for sharing among a group. The meat itself is tender, but the umami dry rub will keep you coming back for more.

New side dishes include creamy potato puree with a poached egg on top ($22) and asparagus with olive tapenade and lemon ($15). The potato puree is video-worthy because of the poached egg on top.

The dessert menu is also revamped, but it still includes one of my favorite dishes — housemade Greek yogurt ($6). You can get it plain, or choose between two topping combos — baklava and honey, or sour cherry, olive oil and sea salt. While the latter is a more unique combo, you can’t go wrong with flaky pieces of baklava. This Greek yogurt isn’t super tart, and the honey drizzle gives it a sweeter aftertaste.

Other dessert options include a rotating lineup of sorbets, pavlova with yuzu strawberry meringue, cheese kunefe with kataifi and orange blossom syrup, and budino. The latter is a new dessert, featuring a rich, chocolate pudding with whipped cream and cacao nibs on top.

Bonus: SERA is currently offering free valet for restaurant customers, so parking just got that much easier.

Hawai'i Skies: A magical sight

ASD Staff

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Hawai'i Skies: A magical sight

Authors

ASD Staff

More in Hawai'i Skies

Hawai'i Skies: A transcendent experience

Hawai'i Skies: Over the hills

Hawai'i Skies: A Veterans Day sunset ceremony

Hawai'i Skies: A gift from the sky

Most read