| march 2018 11
In ThE KITchEn
Fay allison, with
her dog, Wookie.
a portrait of a cow
overlooks Fay
allison’s kitchen in
captain cook.
rom her mauka home in Captain Cook,
retired fl ight attendant Fay Allison feels
like she’s on top of the world thanks
to the panoramic bird’s-eye view she
enjoys from her perch above Honaunau
valley and the South Kona coastline. A former Pan
Am and United girl for 30 years, Fay has perfected
the art of hospitality, which is why she appreciates
her simple, yet practical, kitchen where she can
entertain guests while cooking up a pot of chili or
her favorite pot-roast recipe.
“I like that friends can grab a barstool and sit
and chat with me when I’m in the kitchen,”
she said. “When dinner is ready, we’ll go
into the dining room, which has the most
wonderful view of the entire coast through
my giant picture window. I always have my
binoculars on the lanai. I drink my morning
coffee out there and take in the views.”
Fay fell in love with Kona after fl ying United’s
Pacifi c routes for many years. It was during
that time that she and her San Francisco-based
fl ight crew would make several trips to Kona
each week. She purchased her two-story home
in 2010, painting the home a bevy of primary
colors including turquoise that matches her
colorful lifestyle. She even painted her satellite
dish turquoise.
Free-sailing paragliders launch from just above her
property, sailing right past her lanai as they ride the
thermals down to Napo‘opo‘o below. In addition
to her collection of souvenirs and art from her
world travels, Fay has furnished her welcoming
home with items from Bamboo & Teak and various
consignment shops in Kona.
“For so many years, I lived in small
apartments,” said Fay. “Now I have plenty
of space to entertain visitors and have them
enjoy the South Kona lifestyle.”
rEcIPE
chicken salad Party snacks
4 cups cubed cooked chicken breast
1 ½ cups Dried cranberries
2 celery ribs, fi nely chopped
2 Green onions, thinly sliced
¼ cup sweet pickles, chopped
1 cup Fat-free mayonnaise
½ cup Toasted pecans, chopped
1 tsp. curry powder
To taste Ground pepper
Blend everything except pecans into a bowl and refrigerate
until ready to serve. Stir in pecans before serving.
Spread on lettuce-lined dinner rolls and enjoy.