Pritchett photo 300 dpi square

John Pritchett

Cartoons

Panda rick

<title>Pritchett Cartoon: Got my mind on a panda and panda on my mind</title>

Pritchett Cartoon: Got my mind on a panda and panda on my mind

Stephanie Salmons Headshot

Stephanie Salmons

Business & Tourism

 has opened its newest location in Honolulu — guests and the community can now find the Korean convenience store at the recently refreshed Pagoda Hotel.

In the 648-square-foot retail space you'll find fresh grab-and-go items, customizable beverages, a ramen bar with various Korean instant ramen offerings, travel and wellness necessities, and a range of Korean and local products, according to an announcement Monday.

"When we started looking at the retail space, we really wanted to bring in something that would be useful not only for our hotel guests, but also for the people who live and work in the neighborhood," 

Chue Yang, general manager of Pagoda Hotel, told Aloha State Daily in an emailed response to questions. "

CU was a great fit because it offers so much more than a traditional hotel convenience store. You can grab a quick meal, snacks, drinks and everyday essentials, and having that right on property is a great amenity for our guests. At the same time, it gives people in the surrounding community another reason to come to Pagoda."

CU Hawai‘i at Pagoda will be open from 6 a.m. to 11 p.m. daily.

The shop's debut follows a new, property-wide refresh that was 

As ASD reported then, citing an announcement at that time, the refresh included updated guest rooms with contemporary island-inspired interiors and upgraded furnishings; in-room artwork by kama‘āina artist 

; a restoration of the koi pond area; revitalized corridors and updates to the exterior; an art wall in the lobby; and a new snack and retail concept in the lobby.

Yang told ASD that CU is just "another piece of the larger transformation happening at Pagoda."

"We’ve invested significantly in updating the hotel and improving the guest experience, but the goal has always been bigger than just renovating the rooms and lobby," Yang says. "We’re also rethinking the businesses and amenities on the property and how they can better serve both our guests and the surrounding neighborhood. CU is one of those additions, and with Rainbow Drive-In and Paris Baguette still to come, there’s a lot more happening at Pagoda."

, a bakery and cafe that originated in South Korea, is slated to open in 2027, while Rainbow Drive-In, which is set to takeover the Pagoda's iconic floating restaurant, is targeted to debut later this fall.

“In addition to expanding our guest offerings and delivering on our commitment to ensuring the highest levels of service, we’re thrilled to introduce this thoughtful, delighting neighborhood staple to the people working, living and visiting the midtown Honolulu area,” Robert Kurisu, CEO of CU Hawaiʻi, said in the announcement. “This partnership is a natural extension for both brands, and it's exciting to bring CU Hawaiʻi to a property with so much history.”

Located on Rycroft Street near Ala Moana, the 199-room, 12-story Pagoda Hotel, was built in 1964 and is currently managed by Highgate. 

 on Bishop Street in Downtown Honolulu last November.

BGF Retail Hawai‘i, the local subsidiary of CU’s parent company, 

signed a master franchise contract with Hawaiʻi-based CU Hawaiʻi LLC to bring the convenience store to the Hawai‘i market. CU operates more than 18,500 stores across South Korea and more than 730 stores globally.

CU Hawaii Pagoda 083126

<title>CU Hawai‘i opens in Pagoda Hotel</title>

CU Hawai‘i opens in Pagoda Hotel

Square Mike Brestovansky Headshot RGZ3736 Large

Michael Brestovansky

Government & Politics

Honolulu’s new police chief named two officers as his deputy chiefs Monday.

 David Lazar as the new chief of the Honolulu Police Department in July, Lazar said he would take some time before naming who will serve as his deputies. That process of consideration ended on Monday, when he named Maj. Brandon Nakasato and Maj. Parker Bode to serve as his permanent deputy chiefs.

Lazar said Nakasato will serve as the interim chief when Lazar is unavailable. Nakasato will lead HPD’s field operations, while Bode will lead its Administrative Operations.

Nakasato has 27 years of service with HPD, and has extensive experience throughout the department’s various investigation divisions, Lazar said. Nakasato was a graduate of the University Laboratory School and most recently served as Interim Deputy Chief, overseeing field operations, during the leadership transition period.

“He cares greatly about the department, and he is the best selection at this time as we move forward as a mission,” Lazar said.

Bode, meanwhile, has 16 years of experience, much of which was in the HPD’s Human Resources Division, and has most recently served as Lazar’s chief of staff. Lazar said Bode, who is 39 years old, is “one of the youngest deputy chiefs in HPD history.”

Bode’s father was an HPD major who retired after 33 years of service, Lazar said.

“[Bode] brought an innovative approach to HR in whatever assignment he took on,” Lazar said. “He is leading the department's effort to gather input from sworn professional staff to help shape HPD's new strategic plan: What our department will look like three or five or even 10 years from now.”

Lazar said he selected Nakasato and Bode after working closely with them in the weeks since his appointment, and after one-one-one conversations with them and other HPD majors, assistant chiefs and others.

“This was a challenging decision to make, but these two men rose above,” Lazar said, adding that both deputies have “great reputations” within HPD and in their communities.

Mayor Rick Blangiardi commended Lazar’s decision Monday, saying that picking dependable deputies is essential for any leader.

“I know what it’s like to have people close to you in these leadership challenges that you can absolutely trust beyond a shadow of a doubt,” Blangiardi said.

PXL 20260831 213253293 TS 000 16x9

<title>Lazar names HPD's new deputy chiefs</title>

Maj. Brandon Nakasato and Maj. Parker Bode are Chief David Lazar's permanent deputy chiefs after Monday announcement.

Lazar names HPD's new deputy chiefs

Kelli Shiroma Braiotta Headshot

Kelli Shiroma Braiotta

Food & Dining

For about two weeks, Okinawan-owned businesses and restaurants are featuring specialty dishes that are designed to celebrate Okinawan food and culture.

[{"type":"text","text":"Check out this year’s line-up of FEASTival specials:"}]

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

: Sept. 19 and 20, 8 a.m. to 3 p.m. (or until sold out) 

: Aloha Andagi will be popping up in the covered parking lot at Marukai. The biz will feature boro boro jushime (soft rice porridge), regular andagi and Aloha Dogs (Okinawan version of corn dogs). 

This Hawaiʻi-Okinawa style jushime features katsuobushi for the dashi and includes pork, miso, mustard cabbage, sato imo, edamame, tofu, shiitake and maitake mushrooms.

The pop-up only accepts cash; no pre-orders. 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Aloha Tofu Factory"}]

: Aloha Tofu Factory, 961 Akepo Lane, Honolulu 

: Sept. 7 to 21 during factory hours (7 a.m. to noon Sundays-Tuesdays, Thursdays-Fridays, 7 to 10:30 a.m. Wednesdays and Saturdays) 

: Jimami tofu, or Okinawan peanut tofu, features a sweet and savory sauce. This is not regularly offered at Aloha Tofu Factory; the biz will be making 50 jimami tofu per day.

The biz is also offering discounts on yushidofu (soft, silky tofu with a custardy texture) and its Ohana soy sauce bottle.

Pre-order by calling 808-845-2669; specify order, pick-up date and time. 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Beer Lab HI"}]

: This collaboration beer is a partnership between HUOA, Beer Lab and In4mation. This Kokuto brown sugar and Kinako dark lager will be available at all Beer Lab locations on tap and in-can, while supplies last.

Online pre-orders start at 1:30 p.m. HST Sept. 3 at 

: This crispy Okinawan sweet potato croquette is stuffed with rafute and paired with white miso mustard sauce. It’s topped with umeboshi pickled ginger. 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Beer Lab: Puck’s Alley"}]

: This Oki-dog chimichanga is filled with taco rice and a kokuto sugar shoyu hot dog. It’s topped with shredded lettuce, nacho cheese and sour cream. 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Chibi’s Confectionery"}]

: Two specials are offered: Shikuwasa jello (cubes of tangy and sweet shikuwasa jello, which features locally grown shikuwasa) and Okinawan sweet potato crunch. The latter features soft Okinawan sweet potato custard atop a buttery macadamia nut crust.

Visit the business’s website for ordering details. 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Chillest Shave Ice"}]

: This Shikuwasa shave ice will be available until the syrup runs out. Cash only; no pre-orders accepted. 

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

: This Okinawan-friendly omakase dinner includes:

HIDE Sushi is open from Sundays to Thursdays with seatings at 5 and 7:30 p.m. The course menu costs $120 per person. Reservations are required; make reservations via OpenTable.

Three-hour validated parking is available at Waikīkī Business Plaza and Waikīkī Shopping Plaza. 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Ige’s Halawa"}]

: Enjoy specials like Okinawan mixed plate (shoyu pork, sweet and sour pigs feet, chicken tofu champuru), andagi by the dozen, maki sushi, pork nishime, namasu, potato mac salad and more. These dishes are available for pre-sale. The biz will also feature a bake sale with items like Aunty Kay’s Okinawan sweet potato manju.

There will be two pre-order pick-up days for Aunty Kay’s Okinawan sweet potato manju on Sept. 9 and Sept. 16. Pre-orders will close when manju is sold out. 

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

: Fishcake Hawaiʻi, 307 Kamani St., Honolulu 

: Ilaya Eatery is a contemporary Filipino food pop-up that is often at Fishcake Hawaiʻi on select Saturdays.

The Shikuwasa Sinigang pork ribs will come with pickled Goya ensalada and vinegared rice. The business’s Okinawan sweet potato “Tupig” features grated Okinawan sweet potato and sticky rice cake grilled over charcoal. It will be served with miso kokuto caramel, shikuwasa and calamansi koji syrup, and latik.

Pre-orders are accepted until 9 p.m. on Wednesday, Sept. 9 (for Sept. 12) and Sept. 16 (for Sept. 19). Email 

 or direct message the business on Instagram with your name, phone number and number of bowls you want to pre-order.

Credit card payments only will be accepted. 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Izu’s Mochi"}]

ako Farmers Market, 919 Ala Moana Blvd., Honolulu 

: Sept. 12 and Sept. 19, 8 a.m. to noon at Kaka

: Izu’s Mochi will feature an Okinawan sweet potato kasa muuchi. Kasa Muuchi is an Okinawan style of mochi that’s wrapped in shell ginger leaves and then steamed.

Pre-orders are recommended and must be received before Sept. 5. 

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

: Sept. 5 to 21, available for dine-in or takeout 

: Chef Keaka Lee will be featuring a new creation — pandandagi, or pandan andagi. Pandan leaves are often featured in Southeast Asian cuisines. 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Kin Wah Chop Suey"}]

: Sept. 8 to 20 (the restaurant is closed on Mondays) 

: When customers spend more than $50 on a single order, the restaurant will add in a free pork and bittermelon dish (or crispy gau gee).

Customers must mention FEASTival when placing an order. 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Masa and Joyce"}]

: Sept. 7 to 21 (business is closed on Tuesdays) 

: Masa and Joyce will feature Okinawan abura miso (seasoned miso using crispy pork), abura miso musubi, jyu shi me (Okinawan rice soup), andagi, Okinawan soba, yakisoba, pigs feet soup, Okinawan sweet potato mochi and Hawaiʻi-Okinawan style oxtail soup.

Pre-orders are especially recommended for the abura miso. 

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

: Oide Kitchen specializes in poke and Japanese bentos. Its specials include rafute (shoyu pork) donburi with ajitama (marinated soft-boiled egg) and Okinawan sweet potato salad. 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Pitch Sports Bar"}]

: Pitch Sports Bar is offering a FEASTival hand roll set. It includes three hand rolls (imitation crab, spicy tuna and scallop mayo) with a 12-ounce Orion beer. 

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

: This Okinawan-inspired three-course tasting menu includes:

Customers must make reservations via OpenTable. Three-hour validated parking is available at Waikīkī Business Plaza and Waikīkī Shopping Plaza. 

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

: Sheraton Princess Kaʻiulani Waikīkī Beach, 

Four-hour validated parking is available at the hotel with a purchase of $24 or more. 

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

: The biz will be offering takeout containers of pigs feet soup, special miso soup, Okinawa soba, spare rib soup and Nakami soup (this dish is not normally on the menu). The restaurant will only make 20 orders of each dish every day.

Pre-orders are already accepted; include name, order, date/time of pick-up. 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Teruya’s Andagi"}]

: Sept. 8 to 19, 10 a.m. to 2 p.m., while supplies last 

: Andadogs — an Okinawan corn dog — feature hot dogs that are dipped in andagi batter and fried. Teruya’s Andagi also features andagi, sweet potato mochi and regular bentos.

Pre-order Andadogs by calling the business. No online orders; orders must be placed at least 24 hours in advance. 

: The Veranda, The Kāhala Hotel & Resort, 5000 Kāhala Ave., Honolulu 

: Alan Wong is bringing back two award-winning drinks featuring Awamori. Awamori Sunrise is a twist on POG and features lilikoʻi, orange and guava, blended with awamori. Ghost of Okinawa is a “Blanc de Blancs” twist on the classic Manhattan. It features aged Awamori, elderflower liqueur and aromatized wine. 

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

: ZIGU is offering six FEASTival specials:

Reservations are available via OpenTable. Four-hour validated parking is available at Hyatt Centric.

For more information, visit the Okinawan FEASTival 

FEAS Tival Masa and Joyce Reid Shimabukuro 082826

<title>2026 Okinawan FEASTival is coming Sept. 7 to 21</title>

Celebrate Okinawan-owned restaurants and businesses by enjoying specials from Sept. 7 to 21. This year, individuals can look forward to Oki-dog chimichangas, Okinawan sweet potato croquettes, pandan andagi and more.

2026 Okinawan FEASTival is coming Sept. 7 to 21

Real Estate

JL Capital is preparing for the next steps toward its newest development in Honolulu's Ala Moana neighborhood.

Demolition preparation activities at the future site of 

, located at 1538 Kapi‘olani Blvd., are expected to begin in October, following the relocation of Central Pacific Bank to the nearby Pan Am Building, the developer said in an announcement this week. The developers also have introduced new pricing on a number of residences.

“Reaching this stage represents meaningful progress for the project and demonstrates our continued commitment to ramping up construction of Muse Honolulu," Mark Berkowitz, executive vice president of JL Capital, the project developer, said in the announcement. “At the same time, we recognize that the market has evolved. We’ve listened closely to buyers and the real estate community and have adjusted pricing on select residences to better reflect today’s market and create new opportunities for homebuyers.”

The planned 39-story Muse Honolulu was designed by architecture firm Bohlin Cywinski Jackson and local partner Benjamin Woo Architects. 

Muse Honolulu will include 315 residences — a mix of penthouses, tower residences, urban lofts and two-story townhomes — and amenities across three levels.

, those amenities include a rooftop sky lounge; steam rooms, saunas, treatment rooms, a multi-level fitness center, pool, hot tub and cold plunge, barbecue cabanas, golf simulator, putting green, private dining rooms, dog park, playground and more.

Muse offers one-bedroom residences with up to 747 square feet of interior living space; two-bedroom units with up to 1,384 square feet and three-bedroom units with up to 1,572 square feet, the announcement notes.

The newly priced residences span several home types and price points, according to the announcement: studios start from the $600,000s; one-bedroom residences will start from $789,000; two-bedroom residences from $1,087,000; and three-bedroom units from $1,791,000.

Pricing was adjusted on 48 residences, with more significant reductions on certain residence types and more modest adjustments on others," JL Capital CEO Tim Lee told Aloha State Daily in an emailed response to questions.

For example, he noted, Residence No. 903 — a one-bedroom urban loft with 10-foot, 3-inch ceiling heights and 668 square feet of interior living space — was previously offered at $922,000 and is now priced at $789,000, a reduction of $133,000. Meanwhile, Residence No. 1001, a two-bedroom urban loft with 10-foot, 3-inch ceiling heights, 1,048 square feet of interior living space and an 89-square-foot lanai, is now priced at $1,216,000, a reduction of $183,000.

Lee says that the adjustments were made on a residence-by-residence basis to better reflect current market conditions and the specific attributes of each home.

"Buyers today are looking closely at not only price, but what they’re getting for that price — usable living space, parking, views, amenities, storage and a location that makes everyday life more convenient," he told ASD. "We’ve also heard clearly that buyers value choice. Muse was designed with a range of residence types and floor plans, from urban lofts and tower residences to two-story townhomes. We’ve seen strong sales across a number of residence types and will maintain the original pricing on those homes. At the same time, the market today is different from when we initially established pricing, and we recognized that certain residence types were priced ahead of the market. We listened to feedback from buyers and the brokerage community and adjusted accordingly."

Owner-occupant sales for select residences in the condo 

JL Capital, a real estate and private equity firm founded in 2017, has completed or initiated a number of major projects in Honolulu's Ala Moana neighborhood and along the Kapi‘olani corridor in recent years.

, a $507 million mixed-use twin tower condominium and hotel at 1388 Kapi‘olani Blvd. 

Renaissance Honolulu Hotel & Spa, a Marriott brand

, an adaptive reuse project that will convert a five-story former office building at 

 several other contiguous properties along Kapi‘olani Boulevard for a combined price of $36 million last fall.

Lee told ASD that JL Capital does not have specific plans to announce for the properties at 1322 and 1356 Kapi‘olani Boulevard at this time, but continues to "

evaluate opportunities for those properties as part of our broader investment in the corridor.

"We see tremendous long-term potential along the Ala Moana/Kapiʻolani corridor," he says. "It sits at the intersection of Ala Moana, Waikīkī and some of Honolulu’s most established residential neighborhoods, with convenient access to shopping, dining, employment and transportation. We have completed and are advancing a range of projects in the corridor, including affordable and market-rate housing, hotel and retail developments. Our goal is to be thoughtful about how we invest in the area and look for opportunities that contribute to a more connected, vibrant and livable urban community."

Visit the Muse Honolulu sales gallery, located at 1388 Kapiolani Blvd., Suite 101, to schedule a private presentation. For more information, visit 

Muse Honolulu 2

<title>JL Capital prepping for next steps in Muse Honolulu development</title>

Demolition preparation activity at the site of the planned condominium in Honolulu's Ala Moana neighborhood is expected to begin in October and new pricing has been announced for a number of residences.

JL Capital prepping for next steps in Muse Honolulu development

Fun fact: Selling homemade cinnamon rolls was not 

While the business is currently known for its warm, fluffy rolls, Jasmine “Jaz” Milam, who co-owns Hele Rolls with Brittany “Kawai” Lopez, remembers she started out with doughnuts.

“It was doughnuts to begin with; I’m no good at doughnuts and I already knew that, but I think she (Lopez) really likes doughnuts,” Milam says. “After a couple weeks, I was like, doughnuts are not working.”

Milam, who always loved baking, remembers making homemade cinnamon rolls regularly when she was deployed.

“I was making homemade cinnamon rolls every Sunday to share with my fellow service members,” she says. “It became a tradition that brought everyone together, and seeing how something as simple as a warm cinnamon roll could create that sense of comfort and connection has always stayed with me.”

Milam suggested featuring cinnamon rolls for Hele Rolls’ main product and, long story short, they quickly became a hit.

“Cinnamon rolls felt like the perfect fit,” she says. “They’re nostalgic, comforting, and have a way of bringing people together, which is exactly what we hope every customer experiences when they enjoy one of our rolls.”

Hele Rolls officially launched last June, shortly after Milam’s father died. The business was created as a way to honor his legacy and the values he believed in, especially the idea of food having the power to bring people together.

The business’s name pays tribute to Hele Nui, the food truck Milam’s father previously operated.

“Everyone says it (the business name) should be Jaz’s cinnamon rolls, and I didn’t want my name on it,” Milam says. “All of a sudden, it came to me — his food truck’s name was Hele Nui, so what about Hele Rolls? It’s using his name, but kind of paving my own path, carrying his legacy forward.

“Now, I tell everybody, this started off as a side hustle, but it’s turned into so much more,” she adds. “I have a legacy that I’m trying to continue with my dad. It’s more than just making cinnamon rolls for some extra cash; it’s making him, my family and my community proud.”

The family-operated business accepts pre-orders and pops up at various events across O

ahu, such as the Taste of Aloha Night Market at NEX and What the Truck?! in Waikele. The business’s first What the Truck?! market was recent, and Hele Rolls sold out of its cinnamon rolls in 45 minutes, according to Milam.

“I had about 220 to 240 rolls at What the Truck?!,” she says. “Taste of Aloha was the most I’ve done at a market; it was a little more than 300.”

All cinnamon rolls are handmade in small batches, according to Milam, who says the business focuses on creating that soft, fluffy texture and homemade frostings.

While the business’s original cinnamon roll continues to be a bestseller, it also offers specialty flavors which change every month, according to Milam. Previous specialty flavors include strawberry shortcake, chocolate haupia, ube and Oreo. In July, the business featured Oreo and lemon blueberry cinnamon rolls.

“We love keeping our menu fresh with rotating flavors inspired by Hawai

i, classic desserts and seasonal favorites,” Milam says. “One of our favorite things is challenging people’s expectations of what a cinnamon roll can be. They can be familiar, nostalgic and comforting — or completely unexpected.

“Lemon blueberry had our housemade blueberry compote, our icing, homemade whipped cream, fresh blueberries, lemon zest and blueberry shortcake, which is like cookies with freeze-dried blueberries,” she adds. “The Oreo one was like a cookies and cream. Our menu rotates regularly, so there’s always something new to discover. We put a lot of heart into everything we make.”

At markets, customers can buy individual cinnamon rolls or get sample packs, which include two original rolls and two specialty flavors. If customers pre-order, only packs are available. At markets, original cinnamon rolls cost $6 each; specialty flavors cost $8 each.

When asked about her favorite cinnamon roll flavors, Milam says she likes her kūlolo one — “I still need to perfect it a little bit more” — and also recommends the haupia flavor, which features original icing, toasted macadamia nuts and coconut shavings. 

Besides pop-up events and accepting pre-orders, the biz also offers catering for private parties, corporate events and celebrations. Customers can opt for the full-sized cinnamon rolls or the business’s Cinni-Maninis, or bite-sized cinnamon rolls.

Hele Rolls wasn’t even a year old when the biz was asked to participate in Food Network’s “The Great Food Truck Race.”

“One day, we were making cinnamon rolls; I was in the kitchen, and Kawai yelled my name,” Milam remembers. “It wasn’t a panic yell; it was more of an excited yell. I came to her, and she said, ‘Look at this.’ It was a casting agent who reached out to us through Instagram. Obviously, like everyone else, we thought it was Spam.”

“We thought it was Spam for sure, but we were like, ‘Who knows, let’s just take a chance,’” Lopez says.

Hele Rolls responded to the message, the agent got back to them, and from there, “it just snowballed,” according to Milam.

That was earlier this spring; Hele Rolls left to compete on “The Great Food Truck Race” in April. Hosted by Tyler Florence, this season follows eight food truck teams from across the country, as they travel through the Great Smoky Mountains. The winning team gets a $50,000 grand prize. Previous show episodes can be viewed on HBO Max.

Keeping the competition a secret was a huge challenge, especially since Hele Rolls has regular customers.

“We couldn’t tell anyone,” Milam says. “On Instagram, we said, ‘This is our last pick-up and preorder until further notice;’ we didn’t know how long we were going to be there. Our regular customers were like, ‘What are you doing? Are you done?’ It was crazy to see all of that play out.”

The current season of “The Great Food Truck Race” premiered on July 26. The teams started in Nashville, according to Milam, who still remembers the first day of filming.

“We were so starstruck because we knew what we were doing there; everybody was looking at us,” she says. “It was insane; I will never forget that feeling.”

Hele Rolls usually pops up in tents at events; the business currently doesn’t operate out of a food truck, though that’s a future goal. Creating new friendships with other cast members and competing teams was one of the highlights of being on the show, according to Lopez.

“Though it was a competition, at the end of the day, we respected one another and cherished that experience as a whole,” she says. “We got a lot of different advice from everybody, their companies and their brands. A lot of them were more experienced in business; we’re freshly new in business. It was a lot to soak in, and also a chance for us to really be OK with being ourselves.”

[{"type":"text","text":"For Milam, being on the show instilled a newfound sense of confidence."}]

“This show has given me the ability to see the worth in ourselves,” she says. “All these people believed in me and believed in us. Being selected to compete on Season 19 of Food Network’s 

has been an unforgettable experience and an incredible opportunity to represent Hawai

“We continue to stay humble, but we’re so proud at the same time,” Lopez adds. “I think the best thing to do is to take a chance on yourself. You never know what can come out of any experience.”

As the business heads into its second year of operation, Milam and Lopez are focused on new goals for Hele Rolls. Milam — now running Hele Rolls full-time — says they would eventually love to own their own food truck and have a storefront.

“We’ve done so much in year one that we never thought was even possible,” Milam says. “We’ve been so blessed in one year — all these things that happened to us.”

She remembers when one of her first goals — in the business’s early days — was just to “have a line.”

“That’s all we wanted — two to three people,” she laughs. “A line means people are willing to sacrifice their time to stand in line for us and for our product. Having a storefront would be (amazing) because I know I can pump out more for them and it would be better quality; that’s always the goal.”

Hele Rolls, known for its homemade cinnamon rolls, started its business last June. The biz regularly pops up at events across Oʻahu and accepts pre-orders. Hele Rolls is also competing on the new season of Food Network’s "The Great Food Truck Race," which premiered on July 26.

Pritchett Cartoon: Got my mind on a panda and panda on my mind

John Pritchett

More in Cartoons

Pritchett Cartoon: Tommy Waters court challenge

Most read

Pritchett Cartoon: Got my mind on a panda and panda on my mind

Authors

John Pritchett

More in Cartoons

Pritchett Cartoon: Tommy Waters court challenge

Most read