Happy Holidays From Our Board

As the holiday season brings us together, we’re filled with gratitude for our local community and the connections we share. In this note, we’re excited to spread some cheer with a cherished family recipe, highlight the ways we’re supporting local nonprofits, and share updates on a project that will benefit our West Side community.


On behalf of our entire family, we wish you and your loved ones a joyful and festive holiday season!


With Aloha,


Kikiaola Land Company Board of Directors:

  • Hans Peter (Pete) Faye IV, Chair

  • Christine (Chris) Faye, Vice Chair

  • James (Jim) Beaver, Secretary

  • Ian Beardsley, Treasurer

  • George Christensen

  • Marissa Faye

  • Laurel Loo

Kikiaola Small Boat Harbor Parking Lot Update

On December 10th, Kikiaola Land Company received unanimous approval from the County Planning Commission to proceed with expanding the Kikiaola Small Boat Harbor parking lot. Mahalo to the many community members, fishermen, and boat harbor users who submitted supporting testimony.


Kikiaola Small Boat Harbor in Kekaha has seen a surge in use, leading to unauthorized parking on nearby vacant land. State and County officials, local fishermen, tour boat companies, and others have advocated for expanding harbor parking for the community. In response, Kikiaola Land Company plans to create an 83,000-square-foot gravel parking lot on its property with 90 passenger vehicle stalls and 40 larger stalls for fishermen and boat trailers. Parking will be free for local residents with a Hawaii driver’s license, while tour boat customers will use a paid automated system.

Proud to Support Our Community

(L to R) Kikiaola board members Jim Beaver and Pete Faye present a $10,000 check to Lynne Tamashiro and Russ Hasegawa of Waimea Alumni and Friends Foundation for student scholarships.

For over a century, the Faye family and its former businesses—Kekaha Sugar and Waimea Sugar—played a vital role in supporting the health, recreation, and daily life of Kauai’s West Side. From contributing to housing, a swimming pool, a hospital, or town celebrations, the Fayes have been deeply committed to the community.


Today, Kikiaola Land Company continues this legacy of generosity and community support. This holiday season, we are especially grateful for the many organizations that enhance the quality of life on Kauai’s West Side. Through our giving program, Kikiaola Land Company proudly supports local non-profits, schools, and other charitable initiatives that help build a stronger, vibrant community.


Mahalo for the great work of our 2024 grantees:

  • E Ola Mau Na Leo O Kekaha

  • Iwikua

  • Kauai Veterans Memorial Hospital Foundation

  • Keala Foundation

  • Kekaha Youth Baseball Association

  • Kilohana Canoe Club

  • Kumano I Ke Ala

  • Waimea High School Alumni and Friends Foundation

Faye Ohana Recipe - Island Curry

Here’s a favorite family recipe that’s perfect for the holidays. As kids growing up on Kauai, we loved this dish because we could customize our plates with our favorite condiments. Perfect for special occasions, this recipe brings together bold flavors and warm memories.

Island Curry

6 servings


Ingredients:

1/4 cup butter

1 large onion, thinly sliced (2-3 cups)

3-8 cloves garlic, minced (to taste)

2 Tbs ginger, minced (or more to taste)

1 tsp salt

1/4 cup flour

1/8 cup brown sugar

2-3 Tbs curry powder (or more to taste)

1 13 oz can unsweetened coconut milk

2-3 cups chicken broth (add more milk or broth for desired thickness)

3-4 cups cooked shrimp (may also use cubed or shredded cooked chicken or mushrooms)


Directions:

  • Melt butter, saute onions for about 10 minutes until translucent

  • Add garlic and ginger, sauté 1-2 minutes

  • Remove from heat and stir in flour, curry powder, brown sugar and salt

  • Return to medium/low heat, slowly add coconut milk and broth

  • Stir and simmer until thickened, about 15-20 minutes

  • Add shrimp, then simmer until heated

  • Serve over rice with your choice of assorted condiments such as: chopped peanuts, toasted coconut, raisins/cranberries, chopped hard boiled egg, green onions, chopped bacon, chopped apple

  • Add to side: mango or pear chutney, and yogurt