A perfect expression of Hawaiian hospitality, the 'aha'aina or
lu'au signifies a celebration of what the Hawaiian spirit and
lifestyle are all about - an abundance of good food, laughter, and
music - shared with those you love.

Historically, the lu'au was a celebration to the gods giving thanks
for having survived long and often arduous ocean voyages. It was a
time of much feasting and praying, based on traditions from the
homeland. Men and women ate separately and some of the foods were
kapu (taboo) for the women to eat.

Through the years, the lu'au has become a traditional celebration of
events such as a baby's first birthday; a wedding anniversary, a
graduation or the completion of a project such as a new home or
business. The celebration always begins with a prayer of thanks.

The size of a lu'au varies, but the most famous was given by King
Kamehameha III on Restoration Day, July 31, 1843. It was estimated
that 10,000 kama'aina (native born or one adopting the island spirit)
and malihini (newcomers) attended the historical feast. The menu
included "271 hogs, 482 large calabashes of poi,662 chickens, 3 whole
oxen, 2 barrels of salt pork, 3,125 salt fish, 1,820 fresh fish, and 180 squid.

The appropriate attire for a lu'au is one's best aloha shirt,
mu'umu or holoku (long dresses). These are usually very colorful
casual garments. Flower leis abound. Ladies wear flowers in their
hair. Children are very much a part of the lu'au as there are always
many aunties, uncles, tutus and tutukanes (grandmas and grandpas) to
care for the little ones.

A musical group, usually comprised of ukulele, guitar, steel guitar
and bass, welcomes arriving guests with favorite Hawaiian songs.
Later guests and family members offer graceful hulas and mele hau'oli (happy songs).

As the preparation and cost of a lu'au is considerable, family and
friends usually kokua (help) and in doing so, demonstrate their aloha
spirit. Some participants may catch fish and crabs, and gather
seaweed. Others may assist in preparation, cooking, serving, and
clean up. Overall, the organizing, decorating, and execution of a full
lu'au is extensive.

The highlight of any lu'au is the pua'a kalua (pig) prepared in the
imu (underground oven). Although preparations commence the day before
the lu'au, it is felt that the real beginning is the uncovering of
the 'imu and the emergence of the cooked pig, a facinating ritual to watch.

Traditionally, Hawaiians sat on the ground on woven lau hala
(Pandanus leaf) mats and ate the food with their hands from hand
carved, polished wooden bowls. Today, one may see long low tables
with pillows or grass for seats or standard height tables under large
attractive tents. Talbes are usually covered with white butcher paper
and adorned with long, shiny green ti leaves and masses of fresh
plumeria, hibiscus, and bougainvillea. A stage is placed just inside
for entertainment and dancing.

A typical place setting may consist of a bowl of poi, a small
condiment plate with pipikaula, Hawaiian rock salt, an Hawaiian chili
pepper and a stalk of green onion. Another plate would consist of
poke (raw seasoned seafood) opihi, raw crab and other seafood. Along
side rests a ti leaf with a piece of sweet potato, haupia (coconut
pudding) or kulolo (taro pudding). Whole pineapples and coconut cake
are placed in the middle of the tables about every fifth seat.
After the guests are seated, the main dishes are served in bowls or
on wooden plates. these include: lomolomi salmon, chicken lu'au,
chicken long rice, kalua pig, and laulau. Cold beer, mai tais, and
soft drinks accompany the feast.

Whether the lu'au is for six hundred, or a poi supper for six, as
long as flowers, music and food are plentiful, your lu'au will be a
success. Source: A Taste of Aloha by The Junior League of Honolulu

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