FOOD + DRINK
44 OCTOBER 2 0 1 8
for a lot of people – it’s kind of a daily
Their Tiki party originated three years
ago, and it’s grown exponentially since.
“The first year was still very impressive
to everybody,” Demerath said, “but when
I look back at the pictures – we were just
laughing about this – in comparison to
what we did this year, it was nothing!”
The thatched umbrella, hanging masks
and PVC pipes from the first year have
now transformed into a three-week operation
that takes a village to complete for
the big day, when their apartment is truly
transformed into a hut in the tropics.
“The thing about Tiki is, it can seem
to be this sort of silly, kitchy thing that
people associate with it,” Demerath explained.
“But back in the day, back in the
mid-century at the height of it, it was an
aesthetic that people took seriously – and
now it’s not really seen that way.”
Demerath’s hope is to change the perception
of Tiki as “tacky,” and introduce people
to the laidback camaraderie and theatricality
of a culture he’s learned to love.