Twenty-two years of feeding families.
We started cooking for folks out of our Pāhoa kitchen back when our oldest was still in diapers. A neighbor from down Kahakai Boulevard asked if we could do the food for her daughter's eighth-grade graduation — Mele said yes before she finished the sentence. Then her sister called. Then the cousin on Kona side. We never really advertised. The phone just kept ringing, and one day we bought a second rice cooker, then a third, then an eighteen-quart Zojirushi that still runs the big jobs.
These days we cook for maybe forty gatherings a year. Everything is made the day of the event in real pans — not catering trays flown in from somewhere. If we can't drive it to you the same morning, we don't take the booking. That's the rule. Haupia gets made the night before because it has to set. Everything else is cooked after sunrise.