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Local Burger Companies Battle It Out

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South Sound Productions with sponsors 96.5 JACK FM, BD Local, SouthSoundTalk.com, T-Mobile, Axe & Arrow Gastropub, Costco, Hello Fresh, Clear Creek RV Center & DuPont Realty Group present 2019 Battle of the Burger Festival Washington!

For up-to-date information check out our Facebook event:

Burger fans! Come one and come all! This is the event NOT to miss! Here’s your change to try several different burgers from all over the region! Also in the house will be local beverage and businesses! This will be an audience driven vote!

This event will include several burger businesses competing in different categories. There is a wide range of different burgers to satisfy every taste bud: traditional beef, unique, vegan/vegetarian, seafood, chicken etc. Attendees can purchase a burger slider flight (like a beer flight) and taste 5 burger sliders for one price. This is a great way for everyone to be able to vote for their favorites. Yes, we will have other food/beverage vendors as as well as shopping & informational vendors.

Kids are welcome! This event will also feature trick or treat event too.

Current Competitors

Axe & Arrow Gastropub

Ricardo’s Kitchen & Bar

The Cattleman

Street Eats Mobile Eatery

Nici’s Pacific Northwest Cuisine

VeGo Eatz

For up-to-date information check out our Facebook event:

Uncontained Randomness – Little Saigon Looks to the Future

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Although historic preservation is often perceived as merely a matter of protecting buildings, it is also about honoring Seattle’s history, its myriad cultures, and the people whose lives are entwined with historic districts and buildings. It is no secret that Seattle’s rapid growth and redevelopment has put pressure on communities across the city. This three-part series examines how community members are working within the International Special Review District (ISRD), one of the City’s eight historic districts, to preserve the buildings and the stories that infuse them.

 

At the intersection where Boren Avenue meets Jackson Street and emerges as Rainier Avenue sits a sight familiar to many Seattleites – a bright red, boat-shaped building with the words PHỞ BẮC blazoned  across it and the yellow and red flag of South Vietnam at its prow. According to local lore, it was here that Seattle’s love affair with phở began. When its doors first opened in 1982, Phở Bắc was known as Cat’s Submarines – named for Theresa Cat Vu who, along with her husband, Augustine Pham, owned the sandwich shop. It wasn’t long after opening, however, that the family-owned restaurant shifted its focus from sandwiches to bowls of aromatic, savory soup. The iconic red boat and Phở Bắc quickly became a mainstay in Little Saigon and is now operated by Yenvy Pham along with her brother Khoa and sister Quynh. With the recent expansion of the International Special Review District (ISRD) to include all of Little Saigon (previously, the boundary ended at 12th Avenue South), Pham is excited about what the future holds for the neighborhood.

Yenvy Pham

Yenvy Pham

“There are so many opportunities!” said Pham. “This is a hot hub! We have huge stakeholders in the neighborhood who are Vietnamese. They have huge plans to redevelop and do some crazy stuff. I have a lot of hopes for the area!” Owing to shifting land use priorities for the area over the years, Little Saigon is a mixture of commercial, industrial, and warehouse spaces with some housing thrown in for good measure. Pham values this variety: “It’s a wholesale, kind of industrial zone. [There’s a] kind of commingling that is interesting and people have ideas of what they want to see in the neighborhood.” For Pham, this commingling isn’t simply about the differences in zoning. It also offers a possible roadmap for what the future development in the neighborhood might look like. “I’m really excited about the [Little Saigon] park and the pass-through between Jackson and King. Lam’s Seafood just bought an acre of land between King and Weller,” she said. “Once they redevelop, the passthrough could continue on to Weller. Hopefully, my organization, Friends of Little Saigon can start collaborating with Lam’s Seafood or Goodwill to have our cultural spots – our night markets.”

“It’s the next generation wanting to keep the nostalgic upbringing that we had here. Twenty years ago, it was very poppin’, very lively, a totally different feel than it is now. How do we adapt to the times—how do we modernize—but also keep the heritage alive?”

The expansion of the ISRD and rapid development around Seattle has prompted community members of Little Saigon to consider important questions about how to plan for the future while being mindful of the past. “It’s the next generation wanting to keep the nostalgic upbringing that we had here,” observed Pham. “Twenty years ago, it was very poppin’, very lively, a totally different feel than it is now. How do we adapt to the times—how do we modernize—but also keep the heritage alive?”

Concern for the character of the neighborhood and the communities that make use of the services that are provided there is one area where Pham sees the ISRD making a big impact in Little Saigon. “[The ISRD] will help by getting developers and property owners to be more conscientious of what they can – and want – to do for this area and asking how it benefits the cultural heritage of not just the Vietnamese community, but all the ethnic communities that have gone through here,” Pham stated. “We’ll guide [developers] to have a certain vision but have the flexibility to be kind of chaotic about it. There’s no preference for a certain structure, it’s more like having the passion and heart to make this area very characteristic.”

With plans for new housing, commercial spaces, and other development already being discussed, Pham speaks with confidence about the future of Little Saigon. “I think [Little Saigon] will always be what it always is – a really random array of random stuff and it shouldn’t be contained,” she said. “[People] just have to learn how to cope with us.”

Diners at Pho Bac Sup Shop

Diners at Phở Bắc

Its So Hard To Say Good Bye … To R&L HOME OF GOOD BBQ

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Community Staple Closes There Doors After 66 Years  –

R&L Home of Good BBQ, founded in 1952 in Seattle’s Central District.

Home of Good Barbeque started when Louise Collins and her husband, the Rev. Robert Collins, moved to Seattle in 1944 from Tallulah, La., where she was born.

With a family friend, Mrs. Collins opened the Home of Good Barbeque in 1952 on Yesler Way in the Central Area. In 1962, the friend turned the business over to the Collins’, and eventually, they added their first initials to the restaurant’s name. Regulars refer to it as the R&L or the “Home of Good.”

Mrs. Collins and her husband retired in 1979. The Rev. Collins, the pastor of Philadelphia Missionary Baptist Church, died in 1985, Mrs. Collins died in 2002.

Daughter Mary Collins Davis now owns and operates the restaurant with daughters Barbara and Cheryl and friend of the family David Frazier.

Many of the menu items come from Mrs. Collins’ family recipes. The food drew fans from all over: Soul singer Donny Hathaway, actor James Earl Jones, rap artists Sir Mix-A-Lot and Public Enemy all stopped by for ribs. Dr. Martin Luther King Jr. dropped by at the closing time and stayed to eat and talk into the early morning. Sammy Davis Jr. sent a limousine over for takeout and that’s not the half of it.

The Closing of R&L hits me hard, Home Of Good was one of the only places left in the Central District of Seattle that truly feels like going HOME. I was raised on Home Of Good and BBQ will never be the same. BBQ Beef Sandwich, Wheat Bread, thin Sliced Mild Sauce, and A Hott Link Sandwich. Hott Links Always Made me Sweat, Boi I’m Going To Miss That Taste That Always Took Me Back Home.
(Barbara knew my order on site 1&1)

Thank You,  Mary “Mom” Collins Davis, Barbara, Cheryl and David Frazier for all your Love and Support to our Community. Your Kindness Will Never Be Forgotten and your Bar B Q will never be forgotten either.

The pulled pork and the ribs are my favorite- perfectly tangy and spicy sauce and meat so tender it dissolves on the tongue.

STREET TRUCK IS NOW OPEN! 

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Guess what just rolled into Muckleshoot Casino? Street Truck takes the convenience of food trucks –  quick, hot and flavor-filled meals to go – and partners it with all the benefits of a casino: air-conditioned comfort with a myriad of fun just steps away.

Now serving up mouth-watering grab-and-go options, including a build-your-own Mac & Cheese bar complete with crushed Cheetos (yes, you read that right!) and fried Brussels sprouts served in a bread cone, savory tortas created with freshly baked Bolillo, and cheesesteaks stuffed with Bulgogi (Korean BBQ beef)!

Street Truck is open Sunday–Thursday, noon to 6pm, and Friday & Saturday, noon to midnight, and will feature a constantly evolving menu of scrumptious selections and monthly specials that are new, different, and deliciously offbeat.

Din Tai Fung & Jack’s BBQ join the lineup at Safeco Field

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Din Tai Fung & Jack’s BBQ join the lineup at Safeco Field

Centerplate & Chef Ethan Stowell’s collaboration continues to bring creative, restaurant quality food to the ballpark
Seattle’s favorite spot for noodles and dumplings and the best Central Texas BBQ this side of Waco are coming to Safeco Field for the Seattle Mariners 2018 season as Din Tai Fung and Jack’s BBQ join the menu lineup.

Centerplate, the Mariners hospitality partner, and noted Seattle restaurateur and Safeco Field consulting chef Ethan Stowell are continuing their now eight-year collaboration that has earned Safeco Field a reputation for fresh, locally-inspired, restaurant-quality food in a ballpark setting.

“Seattle maintains an incredible food scene, so every year when we decide how we are going to tweak the food and beverage items that we offer at Safeco Field, we visit local restaurants and sample the menus for ideas,” said Centerplate General Manager Steve Dominguez. “The new partners this year, combined with chef Stowell and the new menu item created by Executive Chef Taylor Park and his team, will only serve to enhance the Safeco Field experience.”

Din Tai Fung (Intentional Wok, Section 132, Main Level)

“Phenomenal,” “delectable,” “little pillows of heaven,” have all been used to describe the food at Din Tai Fung, the Taiwan-based chain that consistently draws long lines at its four Seattle area restaurants. Taking over the Intentional Wok space, Din Tai Fung will serve pork wontons with spicy sauce, wonton soup, steamed traditional bao buns filled with pork, or a vegetarian option with bok choy, tofu, mushrooms and vermicelli noodles. Garlic string beans, chicken fried rice, hot and sour soup and boba tea with tapioca pearls round out the menu selection.

Jack’s BBQ (The ‘Pen)

Central Texas-inspired BBQ via Seattle’s SODO neighborhood is coming to The ‘Pen. Pit Master and native Texan Jack Timmons has perfected the art of low and slow smoking over hardwoods to create some of the most delectable dishes this side of Waco. Safeco Field offerings include beef brisket sandwich, pulled pork, Jack’s own smoked jalapeño-cheddar sausages, served on a bun or hand dipped in Jack’s own buttermilk hush puppy batter and fried. There’s also burnt ends, Frito pie and Jack’s own hush puppies.

Dynamite Chicken (The ‘Pen)

Ethan Stowell’s concept, from his Bramling Cross restaurant in Ballard, has an updated menu this year with a fried chicken sandwich, with or without Chef Stowell’s own spicy sauce; hot wings with spicy sauce; tater tots topped with Beecher’s cheddar cheese, bacon, garlic and spicy yellow peppers; and jalapeño poppers. He’s also taken garlic fries, a ballpark favorite, to a new level with fresh garlic and parmesan cheese. Order them with a side of crispy chicken tenders.

On Deck Donuts (Near Frozen Rope Ice Cream Sandwiches, Section 132, Main Level)

For those with a sweet tooth, On Deck Donuts offers house-made mini donuts and jumbo donut bites with your choice of toppings and dipping sauces including maple syrup and bacon, caramel sauce, powdered sugar or frosting.

Sandwiches, Lobster Rolls & More

The Sultan of Sandwich (near Section 105, Main Level), Safeco Field’s destination for meaty, meal-sized sandwiches is adding three new options: pork meatball with house-made marinara sauce; Cubano with pulled pork, ham, Swiss cheese and house-made mojo sauce; a classic Reuben with corned beef, Swiss cheese, sauerkraut and Thousand Island dressing on a rye baguette.

Sound Seafood (Club Level, Section 249), already home to fresh seafood offerings like true cod fish & chips and Dungeness crab sandwiches, will now offer lobster rolls featuring delicate claw meat dressed with garlic-celery aioli on a King’s Hawaiian roll.

As if Jack’s BBQ wasn’t enough for the meat eaters, Holy Smoke BBQ (Section 119, Main Level & Section 313, View Level) has house-smoked longbone beef ribs on a bed of coleslaw with Jack’s mild or spicy sauce. It’s a meaty meal for one or more.

Cans & Craft Beer

Safeco Field boasts an outstanding selection of beer including drafts from craft breweries from around the Northwest, barrel aged and cask conditioned ales, domestic and premium brews on tap and in cans. In addition to Happy Hour in The ‘Pen, which offers 16oz beers for $6.50 up until game time, 10 locations around the ballpark offer a selection of 12oz cans for $5 and $6.

Chateau Ste. Michelle Wine

Washington’s own Chateau Ste. Michelle is new to Safeco Field this season. The award-winning 14 Hands varietals are available at concession stands, First Base Vine (Main Level, near Section 126), clubs and restaurants throughout the ballpark including Chardonnay, Sauvignon Blanc, Cabernet and Rosé. Available by the glass and full bottle carafe.

About Centerplate

Centerplate is a global leader in live event hospitality. “Making It Better to Be There®” for more than 116 million guests each year at more than 300 prominent entertainment, sports and convention venues across North America, Europe and the United Kingdom. Centerplate has provided event hospitality services to more than 30 official U.S. Presidential Inaugural Balls, 14 Super Bowls and 22 World Series. Visit the company online at Centerplate.com, or connect via Twitter @Centerplate, Instagram @Centerplate, or Facebook/Centerplate.

About Ethan Stowell Restaurants

Ethan Stowell is the executive chef and owner of Ethan Stowell Restaurants in Seattle. His food philosophy is all about keeping it simple, using fresh ingredients and allowing the food to do the talking.

His highly acclaimed restaurants include Tavolàta, How to Cook a Wolf, Anchovies & Olives, Staple & Fancy Mercantile, Ballard Pizza Company, Rione XIII, Bar Cotto, Mkt., Red Cow, Frēlard Pizza Company, Bramling Cross, Marine Hardware, Tavolàta Capitol Hill, and Ballard Pizza Company SLU, as well as Goldfinch Tavern in the Four Seasons Hotel in Seattle.

Stowell was named one of the 2008 Best New Chefs in America by Food & Wine magazine and was chosen as the Best New Chef All-Stars in 2013. He and his wife and business partner Angela were the recipients of the 2016 Richard Melman Innovator of the Year Award.

Since 2010, chef Stowell has consulted with Centerplate on the Safeco Field food and beverage program. This collaboration has won Safeco Field the reputation for serving locally-inspired restaurant-quality food in a ballpark setting. In addition to Dynamite Chicken, Ballard Pizza Company, Holy Smoke BBQ and Sound Seafood, Stowell originated the “Northwest Mex” concept for the popular Edgar’s Cantina and Edgar’s Tacos. He has also created menu items featured at Safeco Field Sausage Company, Hit It Here Café and in the Private Suites.

:: Black Love Seasoning ::

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A Bold Seasoning Blend of Warmth and Sweetness that is Down to Earth with a little bit of a Spicy Kick…..just like Black Love!

Created by Chef Dayo and inspired by the love she and her Husband share, “Black Love” was first given as their Wedding Favor the Autumn evening of 2016. “Black Love” quickly became a favorite signature spice blend because of its uniqueness in flavor, versatility, and the love it represents. From just being sprinkled on popcorn, added to enhance roasted vegetables, or used as a wet rub on grilled or braised meats, Black Love surely adds a taste you will remember!

Black Love is sold in a 6oz container for $10. To order yours, please click on the “Buy Now” link below.

Dayo (“Dah-yo”) is the Owner and Executive Chef of DayoSense Catering in Seattle, WA. Her food balances the heart and soul of the South and the celebration of ingredients one finds with Italian cuisine. A native of Seattle, Dayo graduated from University of Washington with a degree in Architecture. However, after being a designer for 8 years, her passions guided her to the exciting medium of food. Always the one to create and enjoy atmospheres of warmth and family over food she started sharing her love of cooking by serving dinners to-go, promoting Seattle families to “Stop, Eat and Fellowship”. After graduating with gold cord honors from the International Culinary School Art Institute of Seattle, Dayo hit the ground running developing her catering business DayoSense, and joining the ranks of Chefs speaking on behalf of healthy foods and nutrition for the African American community. She enjoys creating celebrated comfort dishes with fresh, seasonal and local ingredients. Through cooking classes, mentorship, and hands on training, Dayo is in action about having a legacy of genuine love and joy for excellent customer service, moving and shaking in the kitchen, and creating memorable catered events.

Chef Dayo is a proud member of:

National Association of Catering Executives
Minority Women Business Enterprise
American Heart Association Chef Representative
Art Institue of Seattle Professional Advisory Committee
Alpha Kappa Alpha Sorority, Inc.

 

New Campaign Calls on McDonald’s to Hold the Antibiotics from Their Meat Supply Chain

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The consumer and public health advocacy organization WashPIRG Foundation is calling on McDonald’s to commit to a concrete timeline to phase out routinely using medically-important antibiotics in its beef and pork supply chains. The WashPIRG Foundation is singling out the iconic fast food company because McDonald’s has an outsized influence as the biggest purchaser of beef in the United States, and it has a vague long-term antibiotics plan. Health experts, including the World Health Organization and American Academy of Pediatrics, warn that the routine use of antibiotics on animals that aren’t sick fuels drug-resistant bacteria, a major health threat to humans.

“Protecting antibiotics requires action, not reaction. If we don’t act now to preserve the effectiveness of these medicines, we’ll face a world in which common infections once again kill” said Elise Orlick, Director of WashPIRG Foundation. “The Big Mac can make a big dent in stopping the misuse of antibiotics in our food system.”

“We are seeing an increasing number of patients with multi-drug resistant infections, which are difficult to treat due to limited antibiotic options,” said Dr. Afrah Sait MD, Infectious Disease Fellow at Tufts Medical Center. “In order to prevent bacteria from becoming resistant and ensure our antibiotics remain effective for patients who need them, it is critical for all of us to carefully consider when and how antibiotics are used and employ them only when absolutely necessary for saving lives.”

As part of the national campaign launch, U.S. PIRG Education Fund has started gathering signatures on a petition urging McDonald’s to take action on its beef and pork supply chains. Nearly 10,000 people have already signed on in support. The message is clear: a commitment from McDonald’s to stop selling beef and pork raised with the routine use of antibiotics will help protect our ability to treat infections and save lives.

McDonald’s recently released a vision for phasing routine antibiotic use out of its entire meat supply chain globally, but it has yet to commit to a timeline for making that vision a reality.  

To McDonald’s credit, the company stopped serving chicken raised with medically-important antibiotics in 2016, ahead of schedule. At the time, consumer and health advocates, including WashPIRG Foundation and partners, applauded the company’s actions and influence. Now, 14 of the top 25 restaurant chains in the U.S. have committed to no longer source chicken raised with routine antibiotics, according to the Chain Reaction report.

“We convinced McDonald’s to stop serving chicken raised on life-saving medicines,” noted Orlick. “Now, it’s time for the biggest burger chain in the country to make the same commitment for all the meat they sell. Doing so will help protect doctors’ ability to treat infections and save lives.”

The latest numbers from the Food and Drug Administration show sales of medically-important antibiotics to use on food animals decreased from 2015 through 2016, marking the first decline in year to year sales on record. The decline suggests that restaurants’ new attitude toward antibiotics is making an impact. The FDA data also separates antibiotic sales by species for the first time. It shows significant differences among the percentage of medically-important antibiotics going to chicken, cattle and swine — chicken accounts for only 6% of sales, while beef accounts for 43% and pork for 37%.  

Some companies including Chipotle, Subway, Panera Bread, Niman Ranch and Applegate have already moved away from all meat raised with routine antibiotic use, or are in the process of doing so. If McDonald’s, which sells a billion pounds of beef in the U.S. each year and a significant amount of pork, commits to only purchase beef and pork raised without misusing antibiotics, we can take a significant step in ensuring that antibiotics are preserved for treating sick people.

Background info on antibiotic overuse on farms:

Millions of Americans get sick each year with antibiotic resistant infections and at least 23,000 of them die. A recent study estimates that by 2050, drug-resistant bacteria may kill more people worldwide than cancer kills today. Some of the biggest users of antibiotics are large, industrial farms, many of which routinely give antibiotics to livestock and poultry even when animals aren’t sick. Approximately 70% of medically-important antibiotics sold in the U.S. are for use on food animals. To keep antibiotics working, we need to limit their use to situations when animals are sick, or to control verified infectious disease outbreaks on the farm.

Just for you at EHC’s 3rd Annual Potluck Picnic

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Special welcome from Daybreak Star Indian Cultural Center Ethnic dishes * Ethnic sales and displays
Uzbek and Thai dance interludes Brain-teasing cultural games * Prizes. You’re Invited!

Bring your family and friends and an ethnic or favorite dish.
RSVP by August 11 with your name(s) to rsvp@ethnicheritagecouncil.org

Bring an ethnic or favorite dish or dessert to share! You’ll have a chance to tell us about the tradition behind the food you’ve brought … and your dish may

win a prize! We’ll have prizes for the Most Interesting Ingredients, Most Flavorful, and the
Most Colorful dishes!

Join in ethnic-themed games. Invite your family and friends. Meet new friends from our multi-ethnic communities.

Share your ethnic and cultural heritage.

The Daybreak Star Indian Cultural Center is located on 20 acres in Seattle’s Discovery Park in the Magnolia neighborhood. The address for Discovery Park is:
3801 West Government Way, Seattle 98199. Once inside the park, follow the signs directing to Daybreak Star.

To travel by Seattle Metro Bus, take #33 towards Magnolia from 4th and Pike/Pine to the final stop. Follow the signs directing the .4 mile walk to Daybreak Star.

WHEN
  Sunday, August 13, 2017, 2-5 pm

 

  WHERE
  United Indians of
       All Tribes Foundation
  Daybreak Star Indian 
       Cultural Center 
  5011 Bernie Whitebear Way
in Seattle’s Discovery Park
  Ethnic Sales Tables Participants
  Filipino botanicals and visual art
  Mimi Globe Goods Refugee Artisans
  Northwest African American Museum
  Pacific Ohana Foundation
  Southwest Indian jewelry
  Greater Kent Historical Society
  Seattle Preschool Program
  Uzbek dance interlude
  by Emiko Noor Nakamura of
  Seattle-Tashkent Sister City Assoc.
  and Mystic Rose Art Group
  Two dances of Thailand
  by Chantaly Nuon and
  Andrew Teamkitti and visiting artist
  Mr. Thanapan Korsinklang with music
  by Seattle’s Chaopraya Ensemble

Dining and retail redevelopment at Sea-Tac

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The Port of Seattle is in the middle of a long-term dining and retail redevelopment program to increase options for travelers and expand access for small and local businesses:

  • 90 percent of the units are expiring over several years, and
  • some have already been re-leased.

Expect to see some new and different names inside Seattle-Tacoma International Airport. The Port strives to find the right mix of national and local brands for our travelers while also balancing community and Port priorities.

Check back here for news and announcements to be the first to know about what’s coming soon.

Sea-Tac Airport is an economic driver for the Pacific Northwest. The Port of Seattle aims to deliver a Northwest ‘sense of place’ to travelers by promoting job growth and creating new opportunities for small and minority-owned businesses.

Sea-Tac Airport:

  • is a global gateway,
  • is the 9th busiest airport in the country, and
  • served 45.7 million travelers in 2016.

Future changes

Overview map of gates at Sea-TacThe Port is committed to exemplary customer service at Sea-Tac Airport, beginning with a high quality experience for travelers at the airport’s restaurants and stores.

In the coming years, travelers will see changes with new, exciting concepts. Dining and retail square footage may grow by at least 35 percent by 2025.

Be aware construction will be part of the changes, so some units may be closed until new construction is complete. We appreciate your patience.

Opportunities for local business owners

Currently, 60 of the prime locations are scheduled to expire through 2019. New opportunities will be available for large, small and minority-owned businesses to bid for available spaces. If you’re a business owner looking to do business at Sea-Tac, click here for more information.

Coming soon

Café Floret – Scheduled to open in July 2017, this will be Sea-Tac’s first vegetarian restaurant. Located near the A and B Concourse intersection, the unique chef-driven spot will feature 27 foot windows overlooking the tarmac. Check out Seattle Met’s profile on the new restaurant!

Qdoba – Coming 4th quarter 2017 to Central Terminal. A premier national brand, Qdoba promises to deliver new creations and old classics where guests are encouraged to explore new flavor combinations. From daily hand-smashed guac to meats and veggies grilled on the spot, fresh and bold is Qboda.

Starbucks Evenings – Welcome to the birthpDace of Starbucks. This new concept will expand the existing location in the middle of Central Terminal. Look for the new store in 4th quarter 2017.

Terminal GetAwaySpa – Situated in both Concourses A and C, the name says it all, a relaxing getaway within the airport. Look for these spots to open in Sept. 2017.

Alki Bakery – Grab a treat and coffee near the pre-security checkpoint 3 location. This new outlet is designed to serve airport guests who may be waiting for ticketed passengers, or just hungry folks who can’t wait to get through the checkpoint.

SeatacAirport

2017 Spring Lu`au— Pacific Island Food, Dance, and Music Everyone is invited to the dinner and show Saturday, April 8, from 5 p.m. on

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image003Pierce County residents are invited to join the parents, grandparents, and brothers and sisters of University of Puget Sound students for a colorful evening of Polynesian music, dance, and food on Saturday, April 8.

Once again, the Spring Luˋau, presented each year by the Ka Ohana me ke Aloha student club, is coinciding with the college’s Spring Family Weekend—a time when the families of Puget Sound students come from around the country to explore the City of Destiny and the campus that is now home to their college-going offspring.

The Saturday, April 8, Spring Luˋau will include a Hawaiian dinner and an internationally inspired stage show, with traditional dances from Pacific Ocean cultures. The event, now in its 48th year, is one of the biggest celebrations of Polynesian culture in the state, attracting nearly 1,000 people each year.

Dinner will be served from 5 p.m. to 6:20 p.m. in Marshall Hall of Wheelock Student Center, near the N. Alder Street and N. 15th Street entrance to campus. The stage show will begin at 6:30 p.m. in Memorial Fieldhouse, just off the corner of Union Avenue and N. 11th Street. See below for ticket details and a map of campus.

The Ka Ohana me ke Aloha organizers have chosen the theme this year of Aia Ka Home Me Ka Pu’uwai or “Home is Where the Heart is.” The theme encourages students and visitors alike to think about the places that they come from and the place that they hold within their hearts.

“Home can be interpreted so many different ways, depending on the person,” said Austin Chikamoto ’17, president of Ka Ohana Me Ke Aloha. “Home can mean where one has spent their childhood, where one has moved as an adult, or, for us college students, right here at the University of Puget Sound.”

            Music will be provided by Northwest Blend, a local group specializing in Hawaiian infused music, who include four-part harmonies in their songs. The show will include dances from cultures including Hawaiian and Tahitian, as well as the spectacle of grass skirts, the malo (loincloth), and colorful island dresses. The dinner will include mac salad, fresh pineapple, lomi lomi salmon, cucumber and carrot namasu, Hawaiian sweet rolls, Kalua pig, huli huli chicken, sticky rice, haupia, coconut guava cake, and punch.

Tickets are on sale now, and are available in advance or at the door.
When:    Saturday, April 8, 2017
Where:   Lu`au dinner: 5 p.m. in Wheelock Student Center, N. 15th Street and N. Alder Street
Lu`au show: 6:30 p.m. in Memorial Fieldhouse, N. 11th Street and Union Avenue
Tickets: General admission:     Combo show and dinner: $20
Show only: $10
Dinner only: $11
Puget Sound campus members, seniors (65+), and those 12 and under:
Combo show and dinner: $15
Show only: $8
Dinner only: $9
Children 4 years old and under enter free.

To pay with a credit card call Wheelock Information Center at 253.879.3100.

(Monday–Thursday, 8 a.m.–10 p.m.; Friday, 8 a.m.–7 p.m.; Saturday and Sunday, 10 a.m.–3 p.m.)

 

To order online go to: tickets.pugetsound.edu.

Tickets can be picked up on the day of the Lu`au, 10 a.m.–6:30 p.m., at the Information Desk in Wheelock Student Center, or 6:45–7:45 p.m. at the box office in Memorial Fieldhouse.

 

For more information: send an email to: luautix@pugetsound.edu.
For directions and a map of campus visit: pugetsound.edu/directions.

 

PHOTO on page: The 2016 Spring Luau  (Photo by Ross Mulhausen, University of Puget Sound)

 

Tweet this: A taste of the exotic! #Polynesian food, dance, music, Spring Lu`au @univpugetsound, Sat. April 8. #Tacoma http://bit.ly/2nFp7v1

Follow us on Twitter! www.twitter.com/univpugetsound