If you ask Chris Garnier, head chef...

If you ask Chris Garnier, head chef at Roy’s restaurant in Newport

Beach, what the most important element of a luau is, without

hesitation, he’ll say, “The company.” Luaus are all about spending

time with ‘ohana and hanging loose, Hawaiian-style. But the feast

comes in a close second and is essential to a successful island

get-together.

Traditionally, a pig is roasted in an imu, or underground oven

heated by hot rocks, but it’s definitely not necessary to dig up the

backyard to create the great tastes of Hawaii at home. To feed your

guests a variety of island flavors, think p{umacronl}p{umacronl}

platters. P{umacronl}p{umacronl} is the Hawaiian word for appetizers

or finger foods.

Foods appropriate for p{umacronl}p{umacronl} combine the diverse

cultures that make up Hawaii. Sushi, potato chips, crispy wontons,

peanuts and macadamia nuts will please your guests’ palates. And of

course, have a variety of fresh tropical fruits available, especially

pineapple, which is best when cut in long spears. The outer shell can

be halved to use as a serving boat.

Hard-to-find Hawaiian and Japanese products can be found at

Marukai Asian and Hawaiian Grocery at 2975 Harbor Blvd. in Costa

Mesa. You can pick up premade p{umacronl}p{umacronl} there or visit

L&L; Hawaiian Barbecue inside the market and get your

p{umacronl}p{umacronl} catered.

For especially tasty and satisfying p{umacronl}p{umacronl}, try

these treats from Roy’s, which specializes in gourmet Hawaiian

cuisine and is known throughout the islands. These recipes can be

multiplied to serve everyone at your party.