| august 2018 11
In tHE KItCHEn
(left), with Jim
and teri sugg.
bar topped in
mango from a
tree that fell in a
erched on a hill in Honoka‘a, the
4,000-square-foot Hi‘ilani EcoHouse
innovations for the ultimate in
Homeowners Sherry and Dave Pettus, in
collaboration with their longtime friends Jim and
Teri Sugg, envisioned their shared home to be
carbon-neutral in its footprint. Whether the highly
insulated construction material comprised of foam
core and steel reinforcement encased in cement,
or the green-industry products for roofi ng, louvers
and appliances, the home refl ects style, substance
In the kitchen, the use of fossil fuels is minimized
via a magnetic induction cooktop that uses
25-percent less electricity than a standard cooktop.
“We generate electricity from our PV panels,” said
Dave. “Our Liebherr refrigerators are from Germany.
They are more effi cient than most fridges and can be
completely be concealed into the cabinetry. Next to
the sink on the island is hole with a bucket beneath
it, where we dispose of compost scraps.”
Made of composite quartz, Samsung Radianz
counters are hard and durable, while bamboo
plywood cabinets are stylish and versatile. Because
they do a lot of entertaining, the homeowners
wanted two dishwashers and multiple kitchen sinks.
“Having two dishwashers is conducive for our twofamily
house,” said Dave. “Collaborative living is a way
to reduce energy and consolidate resources. We can
buy in bulk more effi ciently and there is less waste.”
A gathering place for concerts and educational
events, the Hi‘ilani Ecohouse is designed with plenty
of fl ow between rooms including in the kitchen.
The upper windows are auto-louvered for excellent
ventilation. “We get such good airfl ow that we don’t
even need a hood over the cooktop,” said Dave.
Although Teri is admittedly the best cook in the
compound, Dave cites his grandmother’s pecan
pie as the ultimate dessert.
“I’ve never had a pecan pie in a restaurant that was
as satisfying as the one my Kentucky grandmother
used to make. It has become a favorite dessert at
the Hi‘ilani Ecohouse.”
granny’s Kentucky Pecan Pie
1 cup dark Karo syrup or maple syrup
(or mixture of both)
½ cup sugar (preferably raw)
3 Eggs, beaten slightly
½ tsp. salt
1 tsp. Vanilla
1 cup Pecans
Combine all ingredients and pour into homemade
or frozen piecrust. Bake at 350° for about 50 minutes.
If you are using a “deep dish” crust, reduce
heat to 325° and cook slightly longer. You may also
add a few more pecans. To test pie for doneness,
check color of crust and wiggle pie back and forth
to ensure it doesn’t slosh in the middle.