Travel Weeklys Hawaii E-letter: Sept. 13, 2004

CLASSIC CUSTOM VACATIONS is offering fall packages at Marriott-affiliated Hawaii properties. At the Kauai Marriott, guests receive a $75 food-and-beverage credit, a room upgrade and every fifth night free when booking a minimum five-night stay through Dec. 15, beginning at $733 per person. At the Waikiki Beach Marriott, guests receive a room upgrade and every fourth night free through Dec. 19; stays begin at $397 per person. At the JW Marriott Ihilani, guests receive a $100 spa credit through Dec. 23 on five-night minimum stays. Rates begin at $861 per person. At the Marriott Wailea Resort and the Waikoloa Beach, guests get fifth nights free, daily breakfast for two and a room upgrade, beginning at $902 per person on five-night packages. Go to for more information.

HAWAIIAN AIRLINES introduced a luggage service where a mobile skycap comes to a passengers house or office to pick up luggage prior to flight departure. Hawaiian teamed up with to provide the service. The drivers are TSA-approved and trained. The Price for the service is $30 for the first passenger (includes two pieces of luggage), and $15 for each additional passenger.

THE HALEKULANI is continuing its series of cultural offerings with a weeklong presentation of Hawaiis famous steel-guitar players. Coinciding with the first week of the states Aloha Festivals, guests and visitors to the hotel in downtown Waikiki can listen to the sounds of old Hawaii every evening this week, through Sept. 17. Performers will entertain from 5 p.m. to 8:30 p.m. in the hotels restaurant and lounge, House Without A Key. Former Miss Hawaii Kanoe Miller performs nightly, except Sundays with the artists. Visit for more information and a list of performing artists.

THE TURTLE BAY RESORT was selected by Preferred Hotels & Resorts Worldwide to carry its designation. The 880-acre property recently completed a $60 million renovation that included refurbishment of all rooms and public areas, the creation of ocean cottages, an upgrade of the 36-hole golf course and new restaurants. The hotel is managed by Benchmark Hospitality International.

TECHNOLOGY has melded with traditional food on Hawaiis Big Island. At Norios Sushi Bar & Restaurant, located in the Fairmont Orchid on the islands Kohala Coast, chef Norio Yamamoto is using fresh Japanese abalone, Atlantic flounder, prawns and Maine. How so? These and other non-native Pacific fish are being raised 20 miles down the road at the Natural Energy Labs of Hawaii in Kona (NELHA). Norio might be the first Hawaiian sushi chef to put fresh abalone sashimi or Atlantic flounder wrapped in edible Hawaiian flowers on the plates of Orchid guests.


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