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| Softly, quietly, she replaces the truffles and the signature Hana Blend coffee; checks to be sure the half-n-half is stocked in the fridge—then slips away, carrying her soft-pack cooler over her arm. She smiles and lets me know she’ll be back tomorrow. All things are in their place now, and the night sky is a star-studded inky black. I drift off to sleep, and in my dreaming, I am lulled in and out of a gentle slumber by the sounds of raindrops on the metal roof and the wide, large Pacific Ocean rolling in and out to sea. Morning comes and the sun rises over that ocean. No one is up to wander out to the cliffs but another young couple and me who rose early enough to catch this most spectacular event of the day at Hotel Hana Maui. Ringing up the front desk, a cart with driver is sent to my Sea Ranch Cottage. The little motor-cart arrives and waits outside. We travel along the paths that weave around the 70 acres of oceanfront lawn, until I am safely escorted to the front lanai where a lovely Hawaiian lady is playing her ukulele by the fountain and singing to herself, a sweet island lullaby. I sit overlooking the flowering trees and see the ocean beyond. Chef David Patterson has prepared Poholi salad for the day. It is my favorite. A curly fern that Eileen and Rene of Hana Herbs & Flowers grow and harvest. I love that Chef Patterson considers it as much of a local delicacy as I do because I order it every morning with my two eggs sunny side, that good rich Hana Blend coffee, and an English muffin. After a leisurely breakfast I wander along the side path to Honua Spa. Conde Nast Magazine already cites this relatively new addition to Hotel Hana Maui as America’s best spa in a boutique hotel. Understated elegance with all of the elements you expect from a fine spa. Massage rooms off gardens with light breezes wafting through the screens, wonderfully powerful steam room, showers partially outdoor but still very private, a garden hot tub as large as a small lap pool, wooden deck chairs with thick padding to stretch out on in between the plumeria and lacy ferns, ice cold face cloths with tree-fresh lemon, earthy scrubs and shampoos and conditioners and gels and lotions, fluffy white towels forever, comfy robes and slippers—and here’s the best part: no one’s around! The hotel was full when I stayed over the Thanksgiving holiday and I only saw another person in the spa twice, and never at the outdoor hot tub. I had a massage every day and a facial once. All of the therapists were aware of their surroundings, speaking softly and walking lightly as not to disturb the serenity; incredibly gracious—and very well trained. I purchased a small bottle of ginger-infused coconut oil in Honua Spa’s gift shop to put in my hair, protecting it from the steamy Hawaiian sun, then headed to the infinity pool and another hot tub, all overlooking the ocean and more and more and MORE lawn! Swimming in the salt-water pool with a perfectly adjusted temperature is pure heaven. It’s called an “infinity” pool because as you swim toward the ocean, it is perfectly lined up with the horizon and you see only water and more water and sky. Outer-Spatial! I meander back to my Sea Ranch Cottage for a light lunch under the ceiling fan, curl up in an oversized chair by the sliding glass wall overlooking the ocean and have one of those truffles. Take a hot bath with Kula Herb Soaps, nap in the afternoon on the king sized bed. And let the day gently slip away. The colors of Hana are exquisite. My favorite time of day is the golden afternoon when the light turns everything saffron and sunflower, when serenity oozes across the land and you are so relaxed you can’t imagine life any other way than with all of these Elements of Luxury in one supremely luscious place. Evening did fall. We dressed for dinner, called for our motor-cart and driver, and headed for the dining room and our much-anticipated meeting with Chef David Paterson. We were about to have one of the finest meals of my writing career. Chef had prepared his favorite dishes for our sampling. We started with Laulima Farm Arugula with Confit Hawaiian Pumpkin, Hazelnuts and Black Cumin Vinaigrette. Secondly, another of Chef’s favorites, Hawaiian Ono Poisson Cru with Avocado, Coconut, Lime, and Macadamias. A bit of wine to cleanse the palate and on to an entrée of Hawaiian Kajiki with Red Pepper Pineapple Risotto and Kula Sweet Corn Sherbet. Although Chef would have loved for me to sample his Hawaiian Vintage Chocolate and Kula Strawberry Shortcake, we had to pass. Instead we had a Smith Woodhouse LBV 90 Port and that was an ideal capper to the gorgeous meal. We step outside to the gardens surrounding the grand main entrance and, looking up at the clear Hawaiian sky, decide we will walk back to the Sea Ranch Cottage for the night. Surprisingly, it is only minutes away—and we’re happy to enjoy the walk after a lovely meal. Strolling along the perfectly lit path, the evening air was thick with salt essence, and the moon, full and platinum, had pierced the horizon to cast a glistening stream of melted silver all the way to the shore. You can be assured your rest at Hotel Hana Maui will renew your senses, fulfill your visual fantasies of paradise, bring new life to your spirit, and leave you knowing what true Elements of Luxury can do for your soul. Hotel Hana Maui & Honua Spa, Post Ranch Inn—Big Sur California, and Jean-Michel Cousteau —Fiji Islands Resort. “Resorts with soul” Reservations: 1.800.321.HANA www.hotelhanamaui.com www.postranchinn.com www.fijiresort.com |
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