When the text message invitation comes in that says, “Hey lady! Join me tomorrow with the Marys mo betta!!”, a smile twists onto the lips while the brain and stomach shoot each other a knowing look, anticipating the the deliciousness to come.
“The Marys” in this instance are three couples: Kamaki & Steve, Kapono & Gino, Paully & Kealii, and then most serendipitously: me. A party of seven, the location: the rooftop lanai of Kamaki & Steve’s home in Kaneohe, the backdrop: the towering emerald ridges of the Ko’olau mountains, the weather: perfect, the people: ohana, the food: LEGIT.
Our hosts have built their home on the beautiful patch of land that Steve grew up on. His partner Kamaki grew up in Cambodia, learned the secrets of the kitchen from his mother and is one of the best cooks I know. There is so much heart and care in his food that it brings a smile to the face just receiving an invitation to dinner with the Marys.
“Tonight we will feast!” Kamaki says, as we enter the beautiful etched glass front doors that open into the kitchen. He stands behind a stack of what will become 50 crispy, handmade spring rolls as Steve welcomes us with kisses on cheeks and the transfer of bags of food and drinks to countertop and fridge.
Prep Mode
Tonight’s dinner is local style where everyone brings something that will contribute perfectly to the feast. Steve moves out to the grill with Kapono, a towering Hawaiian with a no-bullshit attitude, tons of aloha and the kind of manners where he removes his hat before kissing my cheek as I stand on tip toes to greet him with a hug. Gino and Keali’i have already made their way upstairs to the table on the lanai when Paully and I make our way up with my tray of spicy beef lettuce wraps and his pancit and turkey meatballs, soon to be joined at the table with Steve’s fresh basil hummus, Kapono’s teriyaki cheeseburgers with grilled onions, Kamaki’s just-fried spring rolls with bowls of his famous peanut sauce, char siu pork chop and a Hawaiian fern salad - picked that morning in the mountains and loaded with Thai spices and tiny dried shrimp. Oh yes, tonight we will feast.
Kamaki’s Spring Rolls
Kapono’s cheeseburger with the Ko’olau mountain backdrop
Spicy Beef Lettuce wraps by yours truly
Tonight we will feast and we will talk story and listen to Gino’s playlists of local musicians. We will eat and drink, and laugh and laugh, and then eat some more. These big, beautiful men know each other from Hula halaus, and I know them from restaurant kitchens and Chinatown businesses and the web of connections that connect us all.
Eventually our bellies are full but we all make room for “just a small one”, ( but eventually two) pieces of Paully’s banana cream pie with toasted macadamia nut crust made at 4:30 that morning from Keali’i’s mother’s recipe.
It is a perfect night of dogs on laps, multiple stories flying across the table at once, and me - most grateful to have a seat at the table with the Marys.