Linda Goldstein, President and Erin M. Tagupa, Executive Assistant. Photo: Leah Friel

Kailua Town is a happening place these days, and of course you can credit its incredible natural beauty and ideal beachside location—but there are many other factors in play here. Kailua is more than just a pretty face, and Kailua Chamber of Commerce has a lot to do with that.

Linda F. Goldstein, manager, environmental and community relations for Ameron Hawaii and reigning KCOC president for 2012-13, leads the effort (and its volunteer board of directors) in the Chamber’s mission to promote Kailua.

Its mission statement … “shall be to inspire in its members a sense of individual civic responsibility and an active interest in community affairs, promote commerce in Kailua, and disseminate business information; to attract and interest visitors; and generally to advertise and promote the prosperity of Kailua.”

“To a certain extent, I’ve focused on the mission,” Goldstein says of her tenure as Chamber president. “I’ve really focused on the business community, but I see a lot of factions, disagreements with, for instance, Target. We need a little coming together. I don’t know how the Chamber could help; maybe get mediators to get factions to meet and talk to smooth ruffled feathers.

“We may not agree where Kailua should go, but we should talk. I don’t think anyone wants unlimited growth. There has to be balance.”

Goldstein notes that although everyone seems to have embraced all the new shopping and dining opportunities afforded by the Kailua Road area improvements, the Target issue seems to have sent some residents over the edge.

“I think the new stores are attractive and, as a community, we are pleased. But I think you need a mix,” she adds about growth. “We have big corporations and small mom-and-pops. There are times when you want a big store, but you like to get to know small-business owners, too.”

She believes there’s room for both, and notes that Kaneohe Ranch does consider input from the community. “They’re profit-driven like all businesses, but they listen,” she says. “We have a finite amount of land. Kailua is never going to be like Waikiki.”

In addition to our vibrant business community, one of the many things that puts Kailua on the map is the annual Kailua Independence Day Parade, an enormous undertaking planned and executed by the Chamber. This year marks the 67th anniversary of the popular march that draws thousands of spectators and participants from all over the island—which, of course, means they will stay, play, shop, eat and then hopefully return to Kailua again and again to take advantage of its beauty as well as its businesses. It’s a win-win for all.

Kailua Chamber of Commerce currently has approximately 200 members, according to executive assistant Erin Tagupa.

“We had a great membership chairman, Tom Masterson,” notes Goldstein. “He ran contests to bring in members, and we did add 33 new businesses in 2012.”

To find out about all that Kailua has to offer, stop by the Kailua Information Center at Kailua Town Center. Here, Chamber volunteers are on hand to answer an eclectic array of questions and help approximately 1,000 folks each month find fun in the sun, shops and restaurants. It’s chock-full of brochures, maps and information, as well as cool Kailua coffee mugs and I Love Windward cloth shopping bags for only $5. Volunteers work in shifts, and if you’re a people person with some time to share, the Chamber welcomes new volunteers with open arms.

But it isn’t all work and no play for Goldstein, who is originally from Arizona and moved to the islands with husband Ken (they have three children and three grandchildren) from Louisiana in 1992.

“I like the community spirit,” she says of her love affair with Kailua. “I go to the Kailua Recreation Center three times a week. I think the community is very ‘small town’ still. I love the beaches, and I love Whole Foods.”

Wait. What was that about the rec center? “I’ve been a kendo student at the rec center for over 10 years,” she says. “It really is fun. Kendo is sparring with a ‘bamboo’ sword called a shinai. I am a nidan, second-degree black belt.” Her enthusiasm shows as she describes the various implements and their levels. “Iaido is using a steel sword (not razor-sharp) against an imaginary opponent. I am shodan, first-degree black belt. Jodo is staff (jo) against wooden sword (bokken). I am not yet ranked.”

Don’t mess with the president.

OK, so that last part may not be in the drill at most eateries, but Maui Tacos’ spicy salsa selection rocks.

Utilizing an “upscale surf shack” theme to remind customers of its island roots, Maui Tacos prides itself on using the freshest ingredients, striving to use as many Hawai‘i products as possible, including sweet Maui onions, which star in its salsas, made fresh daily.

“We’re proud of our salsa,” touts Maui Tacos president Jeff Endervelt. “We make a great pineapple salsa.”

That would be “Pineapple Paradise”: pineapple, tomatillos, sweet onions, garlic, cilantro, jalapenos and lime juice—a spicy-sweet taste of the islands.

There’s much more to finesse your fiesta. The fiery “Hula Heat” Chile De Arbol, with tomatoes, roasted chile de arbol, tomatillos, sweet onions and garlic; “Hola Aloha” Tomato Salsa, a classic combination of tomatoes, sweet onions, cilantro and jalapenos; “Maui Firedancer” Chipotle Hot Salsa turns up the heat with tomatillos, chipotle chilies, onions, garlic and cilantro; and “Maui Mex” Tomatillo Salsa (great on fish tacos), with tomatillos, chile de arbol, garlic, cilantro and onions.

The salsa bar also is stocked with freshly cut lime wedges to wake up the flavors and pickled jalapenos to add an extra kick to your meal.

Speaking of your meal, when it comes to its entrees, Maui Tacos doesn’t have to fish for compliments. Actually, it’s the fish that gets the compliments.

“Fish tacos are our No. 1 seller,” Endervelt responds quickly when asked about the eatery’s most popular dish. Not a big surprise. If you’re craving Mexican food on an island in the middle of the Pacific, a fresh fish taco just sounds right. The Baja Grilled Fish Taco features grilled marinated fish with your choice of beans (pinto, black or refried), shredded cabbage and cilantro-jalapeno dressing.

If that doesn’t float your boat, don’t worry. There’s more in Maui Tacos’ spicy sea of flavors, from its signature tacos, Mexican traditionals and “Surf Burritos” (with the “get it wet” option smothered in enchilada sauce and cheese) to savory salads and kids meals—even dessert. Fried ice cream, anyone?

And while you know you always can find your faves at Maui Tacos, there’s always something new.

“We try to reach out to local folks,” says Endervelt. “We introduced a $5 value menu” which was quite well-received in Kailua. And soon customers will be able to order electronically, as Maui Tacos is introducing table tablets to its larger locations. Online ordering also is in the works.

And best wishes are in order, as the restaurant is celebrating its 20th anniversary this year. Founder Mark Ellman moved to the islands from Southern California, and in 1993 opened the first Maui Tacos in Napili, as the chef missed the Mexican food back home. He successfully combined that love of Mexican food with island flair and flavors, and now the statewide chain has franchises across the U.S. and around the world.

Always innovative, this month Maui Tacos is introducing “Drunken Beans” to its menu.

Drunken beans? “They’re made with beer, which gives them a great taste,” says Endervelt with a chuckle. “The alcohol gets cooked out. We love to do things that are different.”

That’s the Mauitude.

Maui Tacos
539 Kailua Road, Ste. 102
261-4155

Chef Jason Kiyota jumped at the opportunity to take control of the open space adjacent to the The Food Company and open The Food Company Market and Cafe. The Kaimuki native and Kapi‘olani Community College culinary school grad offers a dining concept perfect for pau hana: upscale dining in a laid-back setting.

“You can actually come here in shorts,” Kiyota says. While the atmosphere is relaxed, Kiyota’s recipes are deliberate and his preparations meticulous.

“My mentors ingrained in me to stick with the classics. I do a lot of French techniques with local ingredients and try to stay true to my flavors.”

Kona Abalone Escargot Style (price as quoted) exemplifies Kiyota’s vision. This dish was created to provide the escargot experience—the wonderfully garlicky, buttery, crusty bread experience—sans the snails. Kiyota mimics the preparation for escargot, but instead uses Kona coast abalone, which he cooks for hours as a confit with lots of herbs, garlic and peppercorns, served in an escargot dish with a cognac butter and a mini baguette.

This dish is perfect to share among friends after work with a bottle of oaky chardonnay. “The wine best complements the richness of the butter,” says Kiyota. “In fact, all the dishes are wine-friendly.” Although the cafe serves no wine, patrons are encouraged to bring their own. There is no corkage fee, Safeway is next door and Kiyota—who is Napa-trained in wine—is eager to recommend pairings.

The Food Co. Market and Cafe
Enchanted Lake Shopping Center
230-2333

1. ENGLISH FISH & CHIPS

The Skinny: Although it’s not on the pupu menu at Kailua Town Pub and Grill, its English Fish & Chips has hooked many. Even English natives nod in approval for the Samuel Adams tempura-battered cod. A pint of frosty Sam Adams—just one of 30 beers on tap—is an obvious accompaniment to the light, yet distinctive touch of beer in the batter that makes this dish so crave-worthy and pau hana applicable.

Where: Kailua Town Pub and Grill | 26 Hoolai St., 230-8444

2. KIAWE GRILLED VEGETABLE TERRINE

The Skinny: Attention locavores, vegans, gluten intolerants and those seeking the atypical—The Grove has just the thing for you. The kiawe-grilled vegetable terrine features local vegetables sliced thin and grilled on a kiawe-wood grill, then layered and chilled, and served with kabocha pumpkin and Okinawan sweet potato puree, balsamic reduction and in-house smoked sea salt. Wood smoke gives the terrine a hearty, robust flavor, which the puree balances with a touch of sweetness. A pinot noir or other medium-bodied wine pairs perfectly.

Where: The Grove | 33 Aulike St., 262-2898

3. STEAK SKEWERS

The Skinny: Try this trifecta—a trio of skewers made from lean top sirloin beef marinated overnight in Morning Brew’s own home-made marinade then grilled and drizzled with aioli. Served on a bed of organic mixed greens and grilled local tomatoes, this pupu is perfect for those seeking juicy, flavor-rich protein. Do you also need a fill of some tannins during your visit to the coffeehouse and bistro? Add a glass of red wine, like Cabernet Sauvignon. Enjoy steak and wine for $13 during happy hour, Monday through Friday from 5 to 7 p.m.

Where: Morning Brew | 600 Kailua Road, 262-7770

“Much of the staff has been here for a long time,” says owner and manager Bill Duval. “It gives the restaurant a very homey feel. It’s also where people who come in for dining, they’ll be sitting here, but they’ll know the people at the next table. It’s a family type of feeling in the sense of people knowing each other.”

Just as charming is the bistro’s interior decor, with everything from antique mirrors and vases to paintings and chandeliers adorning its focal burgundy wall. Duval enjoys collecting items while traveling that add a personal touch to the 16-year-old spot, lending to its undeniable warmth.

While Duval takes care of the floor, owner and executive chef Reza Azeri is the man behind an inviting menu that beams with Italian flair. Whether it’s a simple starter salad or a decadent pasta dish, every ingredient is nurtured into its place on the plate.

Azeri’s Burrata salad ($14.50) features imported Burrata, a luscious Italian mozzarella that’s filled with cream and even more sumptuous mozzarella. Paired with local baby arugula and tomatoes as well as a drizzle of extra virgin olive oil and balsamic vinegar, this is Azeri’s take on “a high-end Caprese.”

Regulars appreciate the chef’s delicate selection of ingredients, as is evident in the roasted golden beet salad ($12.50), which presents goat cheese sprinkled on top of local beets and greens with a balsamic vinaigrette. Azeri notes that all of his dressings are made in-house and feature prime ingredients such as pure, green extra-virgin olive oil.

Baci Bistro also is well-known for its fish entrees, especially the Pesce del’ Giorno ($28.50), or fresh catch.

“Daily, whatever I get, I put on the menu,” says Azeri. “Today it was fresh ono.” Depending on the type of fish brought in, the chef prepares a sauce specifically for that filet. What goes well with fresh ono? Azeri decides on a marvelous piccata sauce made with lemon, white wine, olive oil and capers.

“One of the greatest things with Reza when he cooks,” adds Duval, “is that the sauce that goes with the dish doesn’t overwhelm the fish, so it complements the dish.”

What better way to complete the experience than with a bottle from the bistro’s assortment of Italian, South American, Australian and California wines, perfect for any meal.

“When we have customers come in, the staff recognizes them and knows what they like to drink, knows what kind of wine they like—they don’t even have to ask,” says Duval.

So whether stopping in for a quick lunch or enjoying a romantic evening, there are plenty of baci to go around this bistro.

Baci Bistro
30 Aulike St.
262-7555
www.bacibistro.com

A Kailua resident with wife Ann since 1998, Kealoha finds comfort in the town’s size and charm.

“The community is small, it’s intimate, it’s laid back, and the neat thing about it is it doesn’t have much room for growth, so it kind of is what it is,” says Kealoha.

“The town makeover has been done very well recently, giving the town new personality.”

Staff at Better Business Bureau of Hawai‘i.

Graduating from the University of Hawai‘i in 1966 with a bachelor’s degree in political science, Kealoha began his training with the Air Force as an undergraduate pilot, assigned to Williams Air Force Base in Arizona.

And that’s just where it started.

Throughout his career, he logged more than 3,600 flight hours, was involved in 300 combat missions and holds 1,128 combat hours.

In the late 1960s and ’70s, Kealoha’s assignments transitioned him to Southeast Asia, during the heat of the Vietnam War. He spent years during the late ’70s and ’80s in and out of Europe, using bases in England as a major hub in between assignments in Denmark, Norway and Germany.

In 1989, as a colonel, Kealoha and his unit were serving an assignment at Ramstein Air Base in Germany during the historical crumbling of the Berlin Wall.

“That was a milestone event, and it was interesting to see the energy that came out of the East (Germany) when the wall came down,” says Kealoha, who distinctly remembers missing Hawai‘i, most particularly during the winter months in countries he was stationed.

After an illustrious career, Kealoha found it appropriate to return to Hawai‘i and begin giving back to those in need.

“Growing up, it became evident that my mom and dad set a model, which said that at some point in my career, I was going to have to give back. With that as a guiding light, and even in the Air Force, we’ve managed to take it upon ourselves to invest time, money and resources in charities and nonprofits,” says Kealoha, who currently serves on the board of directors for Child and Family Service, is on the Chaminade University Board of Regents, and was formerly a board director for the Special Olympics.

In 2006, while flipping through the newspaper, Kealoha saw a job listing that immediately grabbed his attention.

“I saw an advertisement looking for a CEO for Better Business Bureau. I threw my hat in the ring, and a couple months later, I was the selection they made,” says Kealoha.

Dwight M. Kealoha, CEO at BBB.

“I love the organization. It has a great penchant for service. More than anything else I think it responds to the needs of consumers in regard to the information they need to make smart decisions.”

With 2,600 accredited businesses under Hawai‘i’s Better Business Bureau umbrella, Kealoha is taking a large role maintaining the organization’s credibility as an advocate for trustworthy marketplaces. He also wishes to stress the importance of educating and continuing to tell the bureau’s story.

“There is a generation growing up that may not know what the BBB is and what they do and serve,” says Kealoha, who has seen the BBB phase from a complaint-driven portal to a recent concourse of business information and initiatives.

“I think most people have the impression that the BBB is a government agency, when in fact we’re a nonprofit,” he adds.

The BBB Torch Awards annually celebrate business ethics and integrity, and this year’s event, slated for April 18, features Henk Rogers and Darren Kimura, who will speak on the topics of innovation and entrepreneurship.

Finding time for relaxation, he and Ann enjoy spending weekends gardening and walking Kailua Beach, and both have become enthusiastic moviegoers.

“Incredibly, we don’t need to leave the town to get enjoyment,” he says. “She [Ann] found it hard to get adjusted, but it would take a new device to get her dislodged from Kailua now. She loves it.”

But with the arrival of spring and warmer weather, it is time to do a little spring cleaning. Unfortunately, busting out the broom or dragging out the duster can be daunting tasks. Whether you want a little help with day-to-day cleaning tasks, or your home is starting to look like a scene right out of Hoarders, there are area businesses that can help you create and maintain cleanliness and order.

Nook and Cranny (262-2200 or email nook.crannyhi@yahoo.com) specializes in residential cleaning. It does what owner Candas Rego dubs the five basic jobs: vacuuming, mopping, dusting, bathroom and kitchen.

Rego, who has lived in Kailua for most of her life, understands the dilemma when it comes to household chores—sometimes there simply doesn’t seem to be enough time.

Nook and Cranny estimates that jobs will take four hours.

“What [parent] or businessperson has four hours to devote to cleaning? We do the things that need to be done weekly or every other week,” Rego says. “And that allows the customers to fold that load of wash, or to clean the refrigerators out on the weekend. They have that time they normally would spend doing the basic cleaning to do these little projects that need to be done.”

Nook and Cranny is a Kailua-born business. Rego started the company in 1990 when she was looking for a job that would give her time to spend with her two young sons. So she started cleaning friends’ homes—at first by herself, her kids in tow.

These days Nook and Cranny is comprised of a tight-knit group of five employees—all of whom have worked together for years.

While the standard package entails the five basic cleaning services, Nook and Cranny also is happy to work with clients to tailor services to their individual needs.

“Everybody’s idea of clean is different, so we have to determine what our clients’ needs are, and what is really important for them, and then make sure that we take care of that first,” Rego says. “We try to personalize the service to try to get done what everybody’s needs are.”

Nook and Cranny offers initial cleaning ($280), monthly cleaning ($210), weekly/bi-weekly ($140) and hourly ($35/hour).

Just because a home is clean doesn’t mean it’s organized—a point that professional organizer Monica Newman is quick to make. “A room can be clean but not organized, and by the same token, a room can be organized but not clean,” Newman says. “The difference is dust and grime versus piles of papers and stuff everywhere.”

So if organization is more your problem, it might be time to drop a call to Newman’s Kailua-based company, SIMPLIFY Organizing Solutions (228-7964 or email monica@simplifyhawaii.com), which offers confidential organizing services for homes and small businesses.

If you’re overwhelmed by how much stuff you’ve piled up, Newman understands. She’s been there. Her business, in fact, grew out of her frustration with her own disorganized lifestyle about a decade ago. Paper and other goods were piling up around her. Paperwork went forgotten. Cleaning took longer than it should have.

“I couldn’t find what I needed when I needed it,” Newman recalls.

After realizing that her lack of organization was costing her time and money, Newman was determined to turn things around. She started researching the art of organization, and soon was applying her newfound skills to help her family and friends. She launched SIMPLIFY Organizing Solutions almost four years ago.

Now Newman can help you the same way she helped herself. SIMPLIFY Organizing Solutions will assess your organizational needs, determine how to utilize a space and work with you to implement the plan. She works with closets, desktops, downsizing, filing systems, gardens, move-ins, paper management, office layouts and more. Recently, Newman began offering interactive coaching services to guide clients through organizing principles.

“I call it ‘detoxing your space,’ because getting organized is just that. It’s like you’re ridding yourself of the impurities and stuff that weighs you down and slows you down,” she says. “I think the biggest benefit to being organized is definitely the peace of mind you feel when everything is in order.”

THE IMPORTANCE OF BEING ORGANIZED

If you’re still not sold on the idea of spring cleaning, you are probably not alone. Even if you can hire some help, is it worth it?

Apparently, it is—and for a lot more than just the obvious reasons. Because in a lot of ways, none of this is really about cleaning, is it? (or spring, for that matter.) It is about getting a fresh start and feeling good.

For Newman, getting organized not only saved her time and money, but also had a positive impact on other areas of life.

“I found that it affected my mood, motivation and my focus,” she says.

Newman’s discovery mirrors research that links cleaning and organizing with psychological and emotional benefits.

A 2008 University College London study found that people who participated in housework reported up to 20 percent less stress.

“Being disorganized impacts our lives in ways we may not realize,” Newman says. “It tends to stress us out, and when we’re feeling stressed—especially if it’s constant—it most definitely affects our relationships and our health.”