Business Description
Traditionally Hawaiians had many occasions for feasts and celebrations. Whether centered around a seasonal event or a victorious battle, there were often days of preparation for such events. "Kalo" or "taro" has always been the staple of the Hawaiian diet. The root of the plant is mashed to make "poi" and the spinach like leaves are used in the wrapping and steaming of fish and vegetables. The leaves are referred to as "lu'au" and are used in popular dishes such as "squid lu'au" and "chicken lu'au". Today "lu'au" has come to mean an informal gathering of people for food and entertainment. The Hawaiian values of laulima - many hands working together, and ho'okipa - hospitality, are important aspects describing the work of the preparation for a lu'au and the importance of "welcoming guests" in the Hawaiian culture. Indeed, these ingredients are important parts of the Old Lahaina Lu'au experience as well.
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