Nothing spells hospitality like the people that make your visit a memorable experience. Your stay at the Maui Sunseeker LGBT Resort is a vacation with ohana (family). Our staff endeavors continuously to be sure that your stay with us will not only be relaxing and rejuvenating but memorable.
The Maui Sunseeker LGBT Resort is known for its convenient location, quality of service and being Hawaii’s largest gay owned and operated resort. Today, we’d like to introduce you to our “Front Desk Master,” she does an amazing job at keeping us all on task. She’s very helpful to all our guests and is a pleasure to be around, introducing…… Robin Hammerquist.
Robin came to Maui 7 years ago from Escalon, California. She says that she was born in the tiny town of French Camp, California. Where there is only one Hospital that overlooks the cemetery She grew up spending the summers at her grandma Fran’s learning how to cook, drive a tractor and irrigate their walnut orchard. She met the lover her life at the age of 23 in a “Dyke” bar in Sacramento, they’ve been together for 21 years now. They have 3 wonderful kids, 2 beautiful grand-kids and another on the way.
When asked what her hidden talent was, Robin said with a screwdriver in her hand “I can put anything together without directions and I can also fix almost anything.”
Her favorite spot in Maui is being at home with her family. If you asked Robin what her favorite place to eat on Maui is, she would at the Lahaina Grill.
And her favorite activity is sitting on the beach with her toes in the sand, watching the whales. Occasionally you can see her walking around with a Powerade Zero, which is her drink of choice.
Robins’s favorite recipe that she’d like to share is for Pozole!
Ingredients for Soup
Pork shoulder or roast — 2 to 3 pounds
Canned or fresh hominy, rinsed – 3 cups
Garlic — 3 to 5 cloves
Ground cumin — 2 teaspoons
Salt — 2 teaspoons
Black peppercorns- 5-7 whole
Water or stock — 6-8 cups
Cabbage or iceberg lettuce, shredded
Onion, finely diced
Radishes, thinly sliced
Limes, cut into wedges
Chile piquín, ground
Add the pork, garlic, cumin, salt and stock or water to a large pot. Bring to a boil over medium-high heat, and then reduce heat to low and simmer for 2 to 2 1/2 hours, or until the meat is very tender.
Remove the pot from heat. Take the pork from pot and set aside to cool. When cool enough to handle, remove the meat from its bones and shred it with your hands.
Strain liquid to clear and Add the meat back to the pot along with liquid and the hominy and simmer low for another 40 to 60 minutes.
Remove the stems and seeds from 3 to 5 ancho or guajillo chiles. Mix them with a cup of the hot liquid and simmer for 20 minutes until soft. Puree in a blender and strain through a sieve. Add to taste at the last 15 minutes of cooking.
Adjust seasoning and serve with little bowls of your choice of garnishes so each person can garnish his or her own serving.
The next time you stay at the Maui Sunseeker, be sure to say “Aloha” to Robin!