New logo, Father’s Day brunch brewing

Ka‘anapali Beach Hotel pays homage to heritage and roots

Hawaiian culture and tradition is alive at Ka‘anapali Beach Hotel, where an all-you-can-eat Father’s Day brunch is on the front burner June 18 with music by Lahui. Ka‘anapali Beach Hotel photo

Hawaiian culture and tradition is alive at Ka‘anapali Beach Hotel, where an all-you-can-eat Father’s Day brunch is on the front burner June 18 with music by Lahui. Ka‘anapali Beach Hotel photo

Renowned through the island chain as the “Most Hawaiian Hotel,” Ka’anapali Beach Hotel is unveiling a fresh branding approach with a redesigned logo that pays homage to its heritage and deep Hawaiian roots.

The new look centers around the kukui-nut lei, which holds meaningful significance as it represents a guiding light or safe passage for travelers as they journey throughout the islands.

“The kukui leaf, which was represented on our old logo, only told part of the story,” says Mike White, general manager.

“We wanted our employees, staff and guests to all understand the importance of the lei and the rich history,” he adds. “By highlighting the whole lei, we are better able to share one of our treasured symbols with the world.”

Keeping with tradition, the hotel adds a white nut to the black kukui-nut lei of each guest when they are departing the property.

“It becomes a sense of pride to many repeat guests to share how many times they have visited the hotel,” White explains. “Over six years, the hotel has given in excess of 330,000 kukui-nut leis.”

Regarding Father’s Day, it will present its annual champagne brunch from 8 a.m. to 1 p.m. Sunday, June 18 at its Tiki Terrace with live entertainment by the group, Lahui.

Reservations are required as this brunch fills up with a sea of Hawaii families and repeat visitors, who dive into local favorites such as ahi poke, fried won tons, California crab and avocado salad, pork laulau and kiawe-smoked salmon.

Dad will want to sink his teeth into prime rib that is slow-roasted on kiawe wood along with char-siu glazed pork loin, and rosemary leg of lamb. Cost is $52.95 for adults; and $25 for children 6 to 12. For reservations, call 667-0124.

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