$70

The Hawaiian Historical Society Celebrates Kahu ʻIkena (October 2017)

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Kapiʻolani Community College, Hale ʻŌhiʻa

4303 Diamond Head Road

Honolulu, HI 96816

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Join us as we celebrate the 125th anniversary of the Hawaiian Historical Society!

Started in 1892, the Hawaiian Historical Society is celebrating our 125th anniversary with two very special events to honor and recognize people who have made important contributions to the preservation of Hawaiʻi’s history. Join us on Saturday, October 21st, to celebrate the work of our Kahu ʻIkena. Doors open at 5:00pm and a delicious dinner buffet will be available from 6:00pm, after which we will transition into the program portion of the evening. Enjoy the evening with friends and members; learn about the different ways history is preserved; and celebrate the 125th anniversary of our organization.

Kahu ʻIkena

Kahu ʻikena, or caretakers of knowledge, from the past and present were selected to be honored at this celebration and at a previous dinner in May 2017.

We will share the stories of Yukiko Kimura, Fred Beckley Jr., Margaret Titcomb, Henry Kekahuna, and Tai Sing Loo. All are kahu ʻikena who preserved a special part of Hawaiiʻi’s history. In a variety of ways, each person contributed to the knowledge of history that we use and treasure today.

We will also recognize individuals who are carrying on an aspect of preservation work started by past kahu ʻikena. Present-day individuals include: Barbara Kawakami, Naomi Losch, Howard Takara, Gene Kaneshiro, Barbara Dunn, Sue Campbell, Kapulani Landgraf, and Douglas Chong.

There are many people, past and present, who should be honored and recognized as caretakers of Hawaiʻi’s history; these lists are only a start. We hope that it spurs other similar projects to recognize more of the deserving and dedicated people who serve this important role in the preservation of knowledge. And more importantly, we hope that by sharing these stories, a new generation of kahu ʻikena will be inspired to carry on and expand upon the work of the past and present.

Date: Saturday, October 21, 2017

Location: Hale ʻŌhiʻa (cafeteria) at Kapiʻolani Community College, 4303 Diamond Head Road, Honolulu, 96816

Time: 5:00 pm – 9:00 pm; doors open at 5:00 pm and we ask that our guests be seated by 5:30 pm

Purchase Tickets: $70 when purchased online at Eventbrite. Tickets on sale August 1, 2017 to October 6, 2017. No sales at the door.

Each table seats six people and whole table purchases will be assigned seats together at the same table. Individual ticket purchases will be assigned seats. If you are attending to support an honoree, please note that in your purchase. If purchasing more than one ticket, please register the name of your guests at the time of purchase.

All credit card purchases will be made with Eventbrite. To save $5 per ticket, pay by cash or check and purchase in-person at the Hawaiian Historical Society office or by mail; no phone sales. Each ticket costs $65 when payment is made with cash or check. To purchase tickets in-person, stop by our office at 560 Kawaiahao Street, Honolulu, HI 96813; we are open Tuesday – Friday, 10am-4pm. To purchase tickets by mail, please send a check to our office (address above). Checks made payable to: Hawaiian Historical Society. Checks must arrive by mail on or before Friday, October 6, 2017. Include the names of your guests on a separate piece of paper.

Physical tickets are not necessary, all ticket purchases will be on the guest list at check-in.

Cash Bar: Two drink scripts are included with each ticket and will be distributed at the check-in tables on the day of the event. Additional drink scripts may also be purchased, cash only.

Dinner Menu

Traditional Caesar Salad: Chopped romaine with house made croutons and shredded parmesan cheese with house made caesar dressing.

Tofu Tuna Watercress Salad: Fresh chopped watercress, bean sprouts, firm tofu, and shredded tuna. Topped with green onions and sesame seeds. Served with a soy vinaigrette.

Grilled Vegetable & Pasta Salad: Rainbow rotini pasta mixed with assorted diced grilled zucchini, yellow squash, red bell pepper, and eggplant tossed with sliced olives, parmesan cheese and balsamic vinaigrette.

Steamed white rice

Yakisoba: Stir fried noodles with cabbage, topped with scrambled eggs and green onion.

Roasted Pork with Red Wine Gravy: Tender oven roasted pork butt; sliced and served with a red wine brown gravy.

Stuffed Chicken Roulade with Supreme Sauce: Boneless chicken thighs stuffed with mushrooms, fresh spinach, and shredded parmesan cheese served with a chicken bechamel sauce.

Chinese Style Steamed Fish: Steamed opakapaka fillets with ginger, carrots, onions, shiitake mushrooms, oyster sauce, soy sauce, and sesame oil. Finished off with sizzling oil drizzle.

Taro Bread Pudding with Haupia Glaze: Baked taro bread with haupia (coconut pudding) glaze and topped with toasted coconut.

Chocolate Peanut Butter Caramel Cake: Sliced chocolate brownie cake with a layer of sweet and salty peanut butter topped with a chocolate frosting.

If you have any questions, please contact us at HHSOffice@hawaiianhistory.org. We hope to see you there!


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Kapiʻolani Community College, Hale ʻŌhiʻa

4303 Diamond Head Road

Honolulu, HI 96816

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