The Diamond Head Theatre showcases the very best talent for theatergoers in the Honolulu area. They are proud to be one of the oldest theaters still in operation, opening in 1915 under the name “The Footlights”. As a highly successful community theater, the Diamond Head uses only volunteer actors and behind-the-stage technicians. Costumes and sets are created by volunteers as well. The theater offers year-round acting and singing lessons for aspiring performers. There’s a special class for teens and children called “The Shooting Stars” and the Diamond Head Theatre takes pride in equipping tomorrow’s performers. Past shows include Funny Girl, Elf, Cabaret, Catch Me If You Can, Annie, Shrek and many other great hits. The theater thrives on donations from supporters and has numerous sponsorship levels that offer a variety of perks and benefits.
The Kamehameha Lions Club Foundation, a registered charitable organization, harnesses chuckles and world-class entertainers to benefit its scholarship fund for the Sacred Hearts Academy, the La Pietra: Hawaii School for Girls, and Kalani High School Leo Clubs Community Service Programs, as well as other statewide community-service projects.
The son of a Californian flamenco dancer, Greg ?The Salsaman? Henry was captivated by dancing early on. At the age of 3, he joined in on performances with his mother?s dance troupe. Years later he went on to found the Hot Salsa Dance Company, which puts on interactive latin-dance shows throughout Hawaii and California. Henry and other company members also lead the company?s instructional arm, Hot Salsa Hawaii, teaching group classes to beginning and intermediate dancers.
In these classes, you can learn the basic steps of Dominican Republic?style merengue, a more energetic version than its Haitian counterpart. You can also work toward mastering the sideways footwork of the bachata. Classes are limited in size to ensure that each student gets plenty of attention from the instructor.
Beneath Corner Kitchen’s logo lies the phrase, “The Musician’s Playground,” a reference to the live, local performers featured almost every night. But while the musicians jam out front, the chefs in the kitchen are busy creating a menu infused with Asian flavors, from sushi and chicken teriyaki to boneless short ribs in a house marinade. Oftentimes, chefs even create their specials based on requests from the musicians. Special desserts—often baked on the fly—round out meals with decadent bites that may include french apple tart, pecan pie, or cherries jubilee, so named for including only the happiest of cherries in each dish.
Once a month at Formaggio Grill, guests indulge in four-course meals paired with fine wines. It sounds like a typical dinner party, save one difference: no one can see a thing. The monthly event is called Dining in the Dark, and Formaggio Grill hopes that it will encourage guests to slow down, savor their dinners, and even reconsider their approaches to fine dining.
Even without the blindfolds, Formaggio Grill touts that mission with careful preparation of Mediterranean-style cuisine in a warm, welcoming space. Chefs smoke prime rib over kiawe wood and toss pastas with housemade sausage. Servers are happy to help pair entrees with selections from a list of more than 50 wines from around the world.
The restaurant envelops diners in warm reds and golds, and low light casts plush red stools and a wooden bar in a warm glow. The artwork of Ron Genta adds splashes of color to the walls, and local musicians take to the stage on the weekends to entertain patrons with smooth guitar sounds or the dulcet tones of a whale’s song.
Whether it’s silky dark chocolate draped over organic fruit fillings or lines of white bonbons stenciled with high-impact floral decals, Ricard Muszynski’s confections wow the eyes long before they touch palates. But Muszynski channels his experience as a gourmet chef to add a layer of depth to his creations not typically found in other candies. He sources his ingredients locally for the handcrafted confections, and Kokoa Bar uses local pineapple, papaya, and mango for their dipped fruits. It’s not just the confections that go above and beyond—bonbon fillings include chili lime, passionfruit, and honey blossom. Visitors can get the candies to go in white boxes wrapped with aqua ribbon, or linger in the café to savor gourmet coffee and ice cream.