Editor’s Note


It’s always a little strange for me to write this particular note, since I’m supposed to sum up the past year in just a couple of paragraphs well before year’s end. I write this note around mid-October, so I’m shortchanging my 2016 by about two months. And it’s during those last two action-packed months of the year that all the exciting stuff really happens—holiday dinners, precious gift-giving moments (or fiascos), being enveloped in the warm, fuzzy feeling of having a home filled with happy chatter as the smell of food wafting from the kitchen permeates the rest of the house. By the time the next editor’s note is due for HILuxury‘s upcoming issue (February-March), it doesn’t seem proper to go on about Secret Santas and New Year’s Eve parties. So … those last two months will forever be o~ the record—or rather, will be rehashed in other ways beyond this letter.

However, I have to admit, it’s pretty easy to get into the holiday spirit here at the office, where our minds are always a season or two ahead. Our mailboxes (both actual as well as Dropbox) are filled with lookbooks and various versions of gift guides. “Holiday in July” was how I think one company coined their pre-holiday product blitz, knowing full well that magazines like ours were in the midst of planning for the wreath-decorated, string-lit season to come.

This issue celebrates the holidays like never before. From our fun, yet fabulous gift guide to our dazzling party looks, we turn up the glam factor a notch or two to make sure that this year ends with a bang as we usher in 2017. Of course, we still have our regular roster of features—gourmet gal Melanie Kosaka pays Noe at Four Seasons Oahu a visit (“Noe Wonder,” pg. 158) while writer Ali Resich gives us a lesson in crab appreciation (“Shell Game,” pg. 166). Over on the Big Island, writer Margaret Kearns checks out Mi’s Waterfront Bistro, which has recently relocated to Kona. Read more in “Mi, Oh My!” on pg. 162. In the drinks department, Jennifer Fiedler walks us through cool-weather cocktails (“Winter Warmers,” pg. 170) while master sommelier Roberto Viernes gives musician Amy Hanaiali’i’s wine label his seal of approval. Flip to pg. 174 for his detailed account on her award-winning wine.

There’s no better time to eat, drink and be merry—enjoy the issue and have the happiest of holidays!

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