Three months after having her graduation party at Don Ho's Island Grill, Cherie Hew Len can still recall all the details. She remembers the exact date and time, who showed up and what was on the menu. However, what she remembers most was her guests' reactions.
"For some of them, it was their first time going to Don Ho's," said Hew Len, who is now studying biology at the University of Hawai'i-Hilo. "They were surprised and they loved it. I'm hoping to have another party there when I graduate in 2013."
Not in the least shock were Hew Len's grandparents, Elmer and Nona, who were the ones who suggested Don Ho's to their granddaughter.
"We enjoy the food, atmosphere, decor and location," said Elmer and Nona Hew Len. "We like the openness; it's not only a great place for tourists, but for kamaaina, too."
While most Saturdays this month and next have already been booked, Don Ho's general manager Mike Maielua said they can still accommodate lunch parties on those days.
"We've had people hold fund-raisers, class reunions, birthdays, wedding receptions, bridal showers, retirements and baby's first luau here," Maielua said. "We've even had two parties going on at the same time."
And that was a challenge, according to chef Robert Denis.
"But we did it," he said. "We ran two different menus in two different areas."
One of the most popular party buffet menus is the local-themed lineup, which showcases teriyaki chicken, chop steak, meaty guava-basted barbecue pork spare ribs and ginger-miso mahimahi.
"We even invite them to do a tasting at the restaurant and not many places do that," Denis said. "And once they do that, boom, pau already."
With four different themed buffets that start at $16 per person for a minimum of 30 people, playing host to a party here won't empty your bank account.
Each buffet allows guests to choose three entrees from a list of four, or all four for a slightly higher price of $20 per person. Included in the buffet are steamed rice or mashed potatoes, vegetable crudite and dip, Caesar salad and fruit platters.
Add an additional $5 per person for hand-carved roast beef and the same amount for a choice of macadamia nut pie or chocolate mousse cake.
"But, if they want, we allow them to bring their own cake," Maielua said. "And they can bring their own wines but we charge a corkage fee of $10 per bottle."
The "Asian" buffet offers such entrees as garlic chicken, Szechuan beef, roast pork and furikake mahimahi.
The Hawaiian luau menu consists of chicken long rice, kalua pork and cabbage, beef stew and mac-nut-encrusted mahimahi.
An American-inspired buffet showcases herb-roasted chicken, tangy barbecue ribs, turkey with giblet gravy and baked mahimahi.
"We can do four-course sit-down dinners, too," Maielua said. "But for 50 or more people, I always recommend a buffet since everyone can eat at the same time."
While Saturdays have been reserved for private functions, Sunday nights in November are blocked off for the finales of the year-long "Al Waterson & You" singing challenge.
After 10 months of competition, amateur and professional singers will vie for top prize in this year's challenge.
Starting tonight, finalists in the 6 to 9 year old category will compete, followed by keiki 10 to 12 years on Sunday, Nov. 8.
Teens between 13 and 17 years will face off on November 15; adults 18 to 55 will take the stage on November 22; and singers 55 years and older will fight for the spotlight on November 29.
Tickets to the dinner buffet and finals competition cost $35 for adults and $22 for keiki 10 years and younger. The buffet will be served from 6 to 7:30 p.m.
"Each year, I am amazed at the incredible talent and this year is no exception," Waterson said. "The 2009 Finalists are very impressive."
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