The Pullman Kitchen: Thoughtful, locally-sourced fare with a comfort food twist in this Santa Rosa neighborhood bistro

Owner Darren McRonald and chef John Trunk, good friends whose résumés share upstate New York’s Tinhorn, Manhattan’s Bellavitae and, locally, Cindy’s Backstreet Kitchen, helm this California-Mediterranean-inspired bistro. The contemporary, intimate space features…

http://www.gayot.com/restaurants/pullman-kitchen-santa-rosa-ca-95401_20wc140901.html

The Pullman Kitchen

205 Fifth Street

Santa Rosa, CA 95401

707-545-4300

http://thepullmankitchensr.com

Reservations recommended. Indoor dog-friendly patio.

$$. Open for Lunch Mon-Fri, Dinner nightly and Brunch Sat-Sun.

Bonus: If you plan to be in Santa Rosa the evening of June 10th, The Pullman Kitchen will be hosting a dine and donate fundraiser for Sonoma Humane Society where 10% of all pre-tax sales from 5:30-9:30p will be donated to the shelter animals. Gotta love a business that supports animal welfare!

Butterscots: Relax and refuel at this delightful respite in North St. Helena

Located at Cairdean Estate in north St. Helena, Butterscots is a welcome stop for a light meal on any wine country itinerary. While waiting for a frothy cappuccino…

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http://www.gayot.com/restaurants/butterscots-st-helena-ca-94574_20wc150302-02.html

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Butterscots at Cairdean Estate

3111 St. Helena Hwy North

St. Helena, CA 94574

707-968-5434

http://www.cairdeanestate.com/Butterscots

$. Open daily for breakfast and lunch.

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Redd Wood: A chic, Italian-inspired gem with wood-fired cuisine in the middle of Napa Valley

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Yountville’s Richard Reddington of Redd fame offers Napa Valley a casually elegant osteria with Redd Wood, where the focus is on Italian-inspired wood-fired pizza and fresh, house-made pasta. The chic ambiance is right on par with…

http://www.gayot.com/restaurants/redd-wood-yountville-ca-94599_20wc150304-02.htmlIMG_8032IMG_8004IMG_8100

If you’re on a low-carb diet (I’m so sorry), this is not the place for you. But if you’re like me and dig fresh seasonal comfort food (bonus: from a wood-burning oven) in a hipster’s (without too many hipsters) space, you will love it.  This was one of my better finds to date. Highly recommend!

Redd Wood

6755 Washington St.

Yountville, CA 94599

707-299-5030

http://www.redd-wood.com

$$. Open daily for breakfast, lunch and dinner.

Reservations recommended.

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Drink menu steals the show at St. Helena’s new gastropub – The Farmer & the Fox

As you reach the north side of St. Helena, just at the base of Spring Mountain you may notice something seems a little different. Where did those posh St. Helena retail outlets go? The group of buildings look familiar but there’s no signs of Coach or Escada or Brooks Brothers.

If you haven’t yet received the memo, the St. Helena Premium outlets have been rigorously replaced by Cairdean Estate – a luxe wine country village unto itself that includes a full-fledged winery and meticulously-manicured working vineyard, a lively British gastropub, and a breakfast-lunch eatery (that supposedly rivals another very popular nearby bakery). Soon to open on the grounds is a high-end gift shop offering fine mercantiles and rare Scotches, as well as a wine sensory classroom and event center.  Also under construction are the winery’s extensive Napa-esque wine caves – sure to make wine-makers in Bordeaux blush.

Opened by Edwin and Stacia Williams in June 2014, the Farmer & the Fox is the powerhouse duo’s take on the trendy gastropub – merging traditional Brit pub fare and drinks with splashes of wine country panache.

After finding the front door (which is not as easy as you might think), you quickly realize the bar is where it’s at. A gleaming copper bar punctuated by a stunning glass-walled walk-in wine fridge infuses a hip vibe throughout the pub and contributes to the quick realization that there really is no reason to belly up anywhere but in the nearby polished leather banquettes or right there, at the bar. The drink program boasts unique house speciality cocktails, a healthy offering of wine and beer on tap (from mostly California and French producers) along with an impressive bottled wine list that includes Cairdean Estate’s own wines but also hundreds of highly respectable others. Several different ciders, scotches and dessert wines round out the expansive drink selection.

Upon my visit in late November, I was disappointed to find the service lacked consistency and the food lacked inspiration. Open only five months (at the time of my review), I was reminded of an awkward teenager where all of the pub’s moving parts were desperately trying to find its groove but were far from being in sync. A few dishes appeared table-side as dupes, confusing both patrons and servers. Menu items were often plopped down without any explanation or presentation. While the warm, buttery popovers and the spicy-sweet-smoky rubbed duck wings were favorite apps, the petrale sole and pork loin roast entrees were missing flavor and originality. The Scotch egg and butternut squash fritters were acceptable but nothing to write home about.

The gastropub’s self-identity certainly appears murky as well – is this a chic bar or a chic restaurant with a hip bar? I’m not convinced most of their servers could answer that. Although I did not try everything on the menu, the proof is in the drink menu, not in the food menu. Napa Valley diners are a fickle bunch, and typically arrive with heavy wallets and high expectations. With so many other above-average options nearby, time is ticking for this what-do-I-want-to-be-when-I-grow-up gastropub.

Overall, the Farmer & the Fox is a worthwhile stop for a fun pre- or post-dinner drink (and a few duck wings), but when it comes to dinner fare, keep on winding up Highway 29 further north (Calistoga) or south (St. Helena, Yountville, Rutherford, Napa).

For more details, check out my Gayot review:

http://www.gayot.com/restaurants/farmer-fox-st-helena-ca-94574_20wc141002.html

The Farmer & the Fox

3111 St. Helena Hwy N.

St Helena, CA 94574

707-968-5434

http://www.cairdeanestate.com/The-Farmer–the-Fox

$$$. Open nightly for dinner.

Reservations recommended.

Come out and play at Chalkboard in Healdsburg

photo-45 Upon first stepping inside Chalkboard, a black and white checkered floor under a captivating rainbow of bottles atop a neighborhood-feel bar greet you. Through this intimate lounge, a narrow hallway leads to the dining room opening up to softly-arched ceilings, warm light converging into shadows, large mirrors reflecting further gradations, columns lining the room’s center.  A dark wood communal table surrounded by red velvet seats – sits high, openly encouraging community. Executive Chef Shane McAnelly (previously of Zero Zero in San Francisco and Va de Vi in Walnut Creek) creates a seasonal wine country whimsical menu inspired by the bounty of nearby Chalk Hill Estate’s 3-acre organic garden.  Small plates instilled with unique combinations invite diners to come out and play. This is one play date not to be missed.

For my full review – go to Gayot.com: http://www.gayot.com/restaurants/chalkboard-healdsburg-ca-95448_20wc130501.html

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Chalkboard

at Hotel Les Mars

29 North Street

Healdsburg, CA  95448

707-473-8030

http://chalkboardhealdsburg.com

$$$. Open for lunch on weekends and dinner nightly.

Reservations recommended.

New world West Sonoma County takes on old world Neapolitan at Sebastopol’s Vignette Pizzeria

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Toting an impressive tenure at Thomas Keller Restaurant Group and Farmshop Marin, chef-owner Mark Hopper’s first solo act, Vignette Pizzeria is ideally located at The Barlow, Sebastopol’s artisanal marketplace, emphasizing local food, art and wine. “Vignette” refers to a moment in time, allowing focus on one object – in this case, traditional Neapolitan pizza with an innovative twist.

The simple wine list features Italian-inspired, boutique wines highlighting Chef Hopper’s roots: California, New York, and Italy. Craft artisan beer offerings are in tune with this bi-coastal-country theme.

For a sweet ending, try Pizzelle Cannoli, Mama Hopper’s not-to-be missed symphony of ricotta cheese and candied fruits, dusted with chocolate. Uniquely local deliciousness.

My full review can be found on Gayot.com: http://www.gayot.com/restaurants/vignette-pizzeria-sebastopol-ca-95472_20wc141104.html

Vignette Pizzeria

At The Barlow

6750 McKinley Street

Sebastopol, CA 95472

707-861-3897

http://www.vignettepizzeria.com

$$. Open daily for lunch & dinner.

The Rise of Missy Hissy

It’s been quite a morning on Fat ‘n Happy farm…

Brooding under the coop for over a week now, one of our Rhode Island Reds was determined to watch over and protect her “babies”… Now seeing as we don’t have any roosters, there are no babies – only raw runny eggs underneath a hard shell. You see, sometimes as hens mature, their maternal instinct kicks in and for whatever reason, they convince themselves their eggs are babies, even when they are not.

Peering under the 4-6-inch gap (from ground to coop) with a flashlight, my husband and I could see over a dozen missed eggs underneath the coop. Proudly perched on top of the egg pile was our Red girl – staring back at us, daring us to make a move. Our arms were not long enough to reach her and try as we might, we couldn’t shimmy our bodies under the coop to drag her out. After spending hours trying to coax her out with feed and watermelon (i.e., chicken-crack) and then gently trying to usher her out with a long stick, all we got was one stubborn, hissing hen who stood her ground (literally). 

And so the other day I peered under the coop and all I could see was a pile of feathers, no beady eyes staring back at me. Seeing as she hadn’t eaten in days, I was convinced she’d left us and gone to Hen-ven. 

As I was writing up her hen-ulogy this morning, my husband decided to give it one last try. Thanks to the suggestion of a chicken-loving neighbor, he got out the hose, positioned it under the coop, and sprayed directly toward the pile of feathers…

After a few minutes of spray, out popped a wet, angry squawking hen… Totally perplexed, the dogs watched as we danced around the coop, high fiving each other – “She’s alive! She’s alive!” Squawking the entire time, Hissy beelined it to the feed, kicking the other hens out of the way as if to say “I’m baaaaaack!”. After 8+ days of no food, I was convinced she’d be a bit on the scrawny side, but immediately we noticed she’s toting a significantly larger girth than any others in the flock. Turns out she was feeding on the eggs – yes, the very same eggs she was trying to protect.

Hey, a girl’s got to live.

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It’s a bird, it’s a plane… it’s Superburger!

As some of you know, I recently had the good fortune to land a new gig as the Wine Country Ambassador of an international online lifestyle “guide to the good life”… in a nutshell, that means I’ll be writing about and reviewing restaurants and food events in the Sonoma-Napa area, a dream I’ve kept alive for years now. Ever since I was a young girl, I’ve had a spirited curiosity about food and more importantly, the nuances of each dining experience. As I’ve gotten older (and yes, I’ll say it – wiser), I’ve come to appreciate how each restaurant tells its own unique story in its own unique way.

I’m thrilled to embark upon this new endeavor in the renowned wine country where food and dining is just as highly regarded as (and in some cases, more so than) the wine. That being said, I thought I’d dust off my severely neglected blog and flex my writing muscle a bit more with a few practice runs… I invite you to follow me along my journey – and as always, let me know what you think!

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Just a few blocks outside Santa Rosa’s quaint downtown sits a cheery, small yellow building wedged within a fractional corner of a main thoroughfare and a quiet neighborhood drive, the word “Superburger” boldly emblazoned across its masthead. Greeted with an intimate courtyard teeming with smiling faces, tables shaded by awnings and market umbrellas, piping hot fries overflowing in baskets, silver milkshake canisters sweating in the heat, dogs resting at patrons’ feet, upbeat music on outdoor speakers in sync with the vibe – you get the feeling there’s something pretty Super happening here.

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Once inside, it’s apparent that Super does not pertain to square footage but the bustling and ever-so chipper servers (all of whom genuinely appear to love their work) instantly make you feel like you’ve entered a good friend’s home.Paying homage to the original 1950s diner, the interior is replete with authentic diner swivel chairs dotting the U-shaped counter that surrounds impressive milkshake and soda fountain machines. Between each patron sits a full roll of paper towels, unapologetically hinting at inevitably messy hands. Adorning the walls are “Superburger” #1 foam fingers alongside a large alluring black-and-white photograph circa 1950 depicting the original owners proudly standing outside Dog-E-Diner, the diner that occupied the same space until 1978 when – faster than a speeding bullet – Superburger swooped in and took over.

If variety is the spice of life, then Superburger is en fuego. With a dozen different hamburgers on the menu – ranging from a no-fuss charbroiled cheeseburger to a fancy burger topped with Applewood-smoked bacon, savory garlic mushrooms and warm blue cheese – the patties consist of locally-sourced Sonoma County grass-fed beef. If this seems too tame, the daily rotating “Hot off the Ranch” patty is sure to please: Montana Reserve Red Angus, free-range New Zealand elk – or how about some Texas Hill Country wild boar? And let’s not forget the decadent Australian Halal lamb burger. For those not too hip on red meat, burgers can be substituted with lower-fat turkey or veggie patties. Creatively-topped charbroiled chicken breast sandwiches and weiners are other options. Burger size can be tailored to your appetite with most available as a 4, 6.5 or 10-ounce patty. And if the goal is todip into the quadruple-digit caloric intake, why not double the patty?

Unless otherwise specified, Superburgers are cooked medium, leaving the meat tender and the center slightly pink but still warm. The crispy iceberg lettuce, dill pickle, red onion and tomato slices add a welcome crunch while cooling down the charbroil heat. Most burgers are gleefully drizzled with Superburger BBQ sauce, a proprietary blend of sweetness tinged with a whisper of spice which transports the burger into another dimension. And then there’s the bun… 

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No good burger goes without a good bun and this one doesn’t disappoint. Super fresh, brioche-like bun that holds up to its 6.5-plus ounces of saucy goodness and refreshingly complements each burger without overpowering it.

If you haven’t already guessed, these generous burgers are a (super) meal in and of themselves and portions are not for the meek. But really, who can resist a burger without fries? An array of sides include shoestring fries, chili cheese fries, sweet potato fries, tater tots and pineapple coleslaw. Onion ring aficionados will be happy to hear that the perfectly-seasoned, crispy onions are almost as large as the burger patty.

No alcohol is served but they have a milkshake menu that will make your head spin… And let’s not forget the daily home-made pies. Did I mention quadruple-digit calories?

If you haven’t already guessed, Superburger is the quintessential name for this charming, neighborhood joint. Super burgers, super size, super variety, super fresh = super content (not to mention, super full).

Santa Rosa’s Original Superburger

1501 4th Street, Santa Rosa, CA 95404

Open everyday, 11am-8pm

What to Expect When You’re Not Expecting

Hello all ye pretty people! Apologies for the long break on my blog… Wish I could say I’ve been on some exotic trip but the truth of the matter is, I’ve been wrapped up in a new job (same company) with some pretty demanding deadlines (and clients). That being said, I’ve missed blogging with y’all – so I aim to find more time to do what I love most: share my pearls of wisdom with you and the world at large… 🙂

It’s been almost 3 years now since my husband and I moved to the country – Russian River Valley to be exact. It dawned on me this morning that there have been many things we didn’t expect about living in the country. Most of it pleasant, but some of it – not so much. There’s no Country Living for Dummies guide (but maybe there will be – soon?!) Every surprise we encounter has a lesson tied to it – and sometimes that lesson is merely to accept the fact that many things are out of our control. No matter what we do – or don’t do.

I’m what you would consider a kinda-sorta-wanna-be farmer (sounds good in theory but I do have a French manicure to protect). I came into this “farming” thing with the notion that if you provide nourishment, shelter and  love, it will thrive. Ah yah – not.

In the country, the first rule farmers learn is “Animals die”. No one told us this. I am a bonafide animal lover and a death hater, so for almost three years, I kept the “animals die” truth in the deep dark recesses of my mind. But I’ve since come to learn this lesson multiple times over – sometimes by design, but most times not.

Bobcats are no dummies. Bob and I are quite familiar with each other by now. He lives in the creek that our property backs up to and often pops up to check out the good eats (i.e., our chickens). Over the course of 18-months of chicken farming, we’ve lost 4 chickens (almost 5) to Bob (and 2 to our Lab, but that’s another story). Last year we finally got smart and built a 100’ x 50’ six-foot high fenced-in pen for the hens to roam during the daytime. One recent morning, I heard squawking. Thinking it was an egg-laying party, I ignored the squawks. But when I went outside, I saw the all-too familiar feather trail and I knew Bob was back. Scouting the area, I counted three very discombobulated hens. Except for a mound of black feathers in the back corner of the hen-pen, Betty was MIA. Walking the perimeter of the pen multiple times, I saw no signs of digging or holes in the fence. Scratching my head, I asked the survivors – how did the hen-napper do it? Something tells me to look up. There on top of the pen fence post is one lone Betty feather, waving (victory? – or is it goodbye?) in the breeze – and just below that Bob’s calling card (his – quite impressive -paw print). Bob had scaled the fence, snagged Betty, hauled her fat chicken butt up and over the fence and down to the creek for another finger-lickin’ dinner. Of course Bob is no dummy and picked the fattest slowest hen of the bunch.

That day my DIY handy dandy husband installed an electric fence (not as easy as you’d think, mind you) around the pen. Knock on wood, Bob has not (dare I say “yet”?) jumped the fence again – but don’t think he hasn’t been strategizing his next move.

Lesson: Animals die. Particularly fat feathery ones. Bob –  4, Humans – 3.

Rats are expensive vermin. I’m not a fan of these beady-eyed vermin and in this case, I wouldn’t shed a tear if they died, especially with the expense they’ve caused us. Earlier this year, we found we had a rat or (as the exterminator put it) “colony” living under our house, in the attic and garage. We’d hear them performing their WWF smackdowns each night – which really didn’t sit so well with either us nor our dogs. But we found if we turned up the fans, music or TV, the sounds didn’t exist (and neither did the rats, right?)

We set a few traps (with local gourmet cheese, no less) and still, no success. (Hey Rats – it’s not Kraft American cheese-stuff, it’s real California cheese!) Once we found out the rats had gnawed through our cars’ (plural) wiper fluid tubes, we called out the big guns – The Hitmen (actual name of the extermination company). We paid an inordinate amount of $$$ for The Hitmen to inspect and seal our house (not to mention to the auto shop to repair our cars). For several months, they came out once a week to set and check traps. One measly rat went buh-bye. One. After months went by and no more signs (or sounds), we figured the rat “colony” had scampered off to greener pastures. We finally had a rat-free house! Sure we did.

This past week, we found our wiper tubes had again been gnawed through but this time Mr. Rat left his calling card – his droppings on the car engine and a paw print trail leading down my windshield. (Is he taunting me?) Back to the Hitmen and the auto repair shop… An expensively vicious cycle I dare say.  Operation Extermination is back in full effect and I’m dreaming up Carl Spackler scenarios. All the while, I’m pretty sure Mr. Rat is laughing all the way to our bank.

Lesson: Animals die – this one is going down (hopefully before I invest in the rat-cam).

All hail the gopher snakes. So you think you have gopher problems? Try living in wine country. This is gopher nirvana. Lots of abundant vegetation makes for a pretty sweet place for these persistent little buggers to live. It is almost impossible to stay ahead of them – even Carl would be perplexed. A few months ago, a gopher snake the size of a Boa Constrictor (okay, maybe not quite – but it was very thick and very long – and did I mention, a snake?) appeared in our lower 40. Mr. GoSnake lunged at our gardener and doing what most people would do when a snake lunges, he pummeled said snake with a shovel. Since the snake has passed, our nice green lawn now looks like a pepperoni pizza, only dirt mounds take the place of pepperoni. Clearly that snake was thick for a reason. And now that he’s gone, our property IS Gopher Nirvana. Perhaps we should go out and buy a gopher snake? (Don’t think it hasn’t crossed our minds.)

Lesson: Animals die, but don’t mess with the cycle of life (or death) – RIP Mr. GoSnake.

All of this said, I wouldn’t give up country living for all the Bobs, Rats and Gophers in the world. Upon their lives – and their deaths, they’ve taught this control freak many a valuable lesson:

Animals die. Get over it….So what’s next?

Island Pearls

AaaaaloHA! Just recently back from 7 days of eating, drinking, sunning in the magical isle of Kauai… 
Other than some sun blisters, sand between my toes, a newly formed Mai Tai belly and a few bottles of Kōloa dark rum, I arrived home with some pearls of wisdom. I like to think of them as Island Pearls – observations and blunders that I’ve turned into lessons. Here goes nuttin’:

1) If you go to the island, your first stop really should be Costco. You can find a wealth of local treasures at bargain basement prices that will tide you over for your vacation – and then some…Taro/Sweet Potato chips, Hawaiian granola, Kōloa (Kauaiian) rum, Longboard Lager, fresh ahi poke – and let’s not forget the wide selection of Maui Jims at jaw-dropping prices. We made the mistake of making Costco our second stop and later realized we could’ve saved a good $30 on purchases we’d just made. Must. Stop. Here. First.

2) The tropics are not a place to attempt anything remotely technical. Could be the humidity, could be the waves lulling us into a trance, but studies show the brain gets mushier in Hawaii by the day (sometimes by the hour). Why mess with the inevitable? I attempted my iPhone OS upgrade (yes, very technical, I know) and with one (maybe two) erroneous key strokes, I lost everything – except for my phone number. I was one mushy sad sap for the better part of a day.

3) One week is not enough time in paradise. You see – It takes a half-day to get there, the other half to stock up on provisions. At least 2 days to find your Aloha (and shed the frenetic mainland aura). Another 2 days to chart out your activities. (At which time you finally stop thinking of what time it is at home.) Add 2 more days to mourn the fact your vacation is almost over. And then – Bam! You’re on that (eerily quiet) flight home saying to yourself ‘What the hay just happened ?!’

4) All Hawaiian beaches are public which is cool because you have free reign to walk on any oceanfront land without ne’er a worry. But ‘public’ also opens up all those lovely beaches to tour bus people (TBP). (You know what I mean.) The good news is TBP don’t like to walk much, so I’ve found that if positioned far enough away from any automobile access, the riff-raff can be avoided. Ahem, I mean TBP. By the way, this strategy is applicable when trying to avoid the TBP cousins: CSP – cruise ship people. You know what I mean.

5) Hawaii is the only place (outside of Vegas) where loud attire is permissible and encouraged. On the other hand, the shoe etiquette is quite simple. If not in flip flops, sandals or tennies, barefoot is simply perfect and what the locals prefer. Wear 4-inch spikey heels in Kauai and you will stick out like a sore thumb. (But I’m pretty sure the Kama’aina would call you something else.)

6) If 80-degree rain and beautiful, empty beaches are not your thing, may I suggest Maui? I often hear fellow tourists complaining about all the rain in Kauai and this always makes me wonder which rock (or tour bus) they crawled out from under. Kauai is called the Garden Island for good reason. Rain nourishes the island’s soul and allows her spirit to shine brightly. When the rain clouds part (and they do), it’s surreal. Rain or shine, she promises to reward with a natural beauty unlike any you’ve ever seen.

7) The messier the fish taco, the more dee-lish. Trust me on this. I’ve sampled many a fish taco in my day and this theory always holds true. Oh, and if the messy fish taco is eaten on a beach (with a cold beer), you have a good chance of achieving zen. One of life’s underrated & yet simple luxuries.

8) If you rent a surfboard, do not skip Go. Buy the insurance. Well worth the price. A worthless broken-in-half-surfboard lesson we learned the painful way, all $750 of it.  The silver lining – it was human intervention (vs. Great White intervention) that broke the surfboard.

9) If you are a beach goer and have small kids in tow, remember the ‘wide berth’ rule. A solo sunbather is alone (and usually prefers it this way) for a reason, but can also fully appreciate your mission to tire out the little ones. That’s all good. From a wide berth.

10) The question we always ask – how do we bottle the Aloha and bring it back with us? I’m still searching for that answer, but believe you me – we try our best. We bring back a pineapple (the only fruit you’re allowed to take with you). Soon after our arrival home, we cut that bad boy up and make our infamous Kōloa rum Mai Tais. And always, always with our (extremely loud) Hawaiian shirts on. Got Kauai?

Mahalo and may the Aloha be with you.