DIGEST: Hawaii Eating News
Posted 25 December 2003 - 02:35 AM
Kewalo eatery serving up its last: Kanda Lunchwagon plans on closing on Christmas Eve, by Rosemarie Bernardo
Known for its beef curry
Local beef industry awaits mad cow fallout, by Rod Antone
BSE outbreak in the state seen as highly unlikely
L&L Drive-Inn aims to open 52 sites in '04, by Erika Engle
Both in Hawai`i and on the mainland - already has 23 leases and 12 signed letters of intent for new franchises. Existing operations have done well everywhere so far except for Connecticut (?)
Sushi & spirits, by Betty Shimabukuro
Reviews of D.K. Kodama's Sushi Chronicles and Cheryl Chee Tsutsumi's book on tropical drinks
Mochitsuki 2003 (ricecake pounding) to be held at the Honbushin International Center
BY REQUEST: ’Tis the season for special mochi recipes, by Betty Shimabukuro
Coconut mochi, to be precise
KEY INGREDIENT: Candy Canes, by Eleanor Nakama-Mitsunaga
BY THE GLASS: New Year’s Eve is a time to indulge yourself, by Roberto Viernes
Can't afford Dom Perignon? Try Billecart Salmon Brut Reserve or Pommery Brut Royal, both $32.
Pupu party for people on the go-go, by Wanda A. Adams
No, it's not what you think it is. . .
A plentitude of pupu for your next home soiree, by Wanda A. Adams
Dessert miniatures transcend petit fours By Wanda A. Adams
Frances Yoshinaga Pons' line of elegant miniature desserts, called Sugar Rush
FOOD FOR THOUGHT: Put a lid on the bad marinara and bring us a Trader Joe's by Wanda A. Adams
QUICK BITES: Panya Bistro opens at Ala Moana Center
Japanese-style bakery also offers noodle and rice dishes
And Happy Holidays to you too. . .
Posted 02 January 2004 - 01:59 AM
THE WEEKLY EATER: Chewing on the isle dining scene throughout the year, by Nadine Kam
closings, openings, and Atkins
Flippin' over fish: Retailers expect an adequate supply of ahi for New Year's, by Leila Fujimori
BY REQUEST: Solve recipe mysteries and win a cookbook, by Betty Shimabukuro
Toong Mai, preserved melon, shortbread cookies called Golden Nuggets - these are all dishes for which Betty couldn't find recipes in 2003!
KEY INGREDIENT: Kazunoko, by Eleanor Nakama-Mitsunaga
BY THE GLASS: Anticipating the wines of 2004, by Jay Kam
Getting into the New Year's spirits, by Wanda A. Adams
QUICK BITES: New Honolulu spot for food and wine, by Wanda A. Adams
The Wine Stop, "A Beer and Beverage Boutique"
FOOD FOR THOUGHT: Eating less meat without going vegetarian, by Wanda A. Adams
Posted 02 January 2004 - 03:47 AM
Sam Choy's Kitchen on KHNL:
Dec. 27, 2003 Rebroadcast from 7/6/02. Grandma Sumida's Watercress Tempura.
Dec. 20, 2003. Egg Nog Yule Log. Macadamia Nut Shortbread Chopsticks.
Dec. 13, 2003 Rebroadcast from 4/5/2003. Tofu Steak Temaki Sushi.
Dec. 6, 2003 Rebroadcast from 9/21/02. Palusami. Coconut Crab Cakes . Coconut-Basil Mayonnaise. Baked CoconutUhu .
Nov. 29, 2003 There were no recipes for this show.
Nov. 22, 2003. Roast Turkey. Giblet Gravy. Thanksgiving Mashed Potato. Thanksgiving Vegetables. Pumpkin Bread Pudding.
Nov. 15, 2003. Salmon and Pecans. Poke.
Nov. 8, 2003. Halibut and Crab Pinwheels with Roasted Corn Salsa.
Nov. 1, 2003. Poke Patties. SautTed Opakapaka with Spinach Coconut Luau Sauce.
Oct. 25, 2003. æUlu Bagels. Lomi Salmon and Poi Biscuits. KaweloÆs Mini Lau Lau.
Oct. 18, 2003 This show has been pre-empted.
Oct. 11, 2003. Kalbi. Korean Style Kimchee Pancake.
Oct. 4, 2003. Pumpkin Bread.
Sep. 27, 2003 Rebroadcast from 7/14/01. Graham Cracker Sandwich. Pound Cake Delight. Ice Cream Mouse. Bubbies Big Navel.
Sep. 20, 2003 Rebroadcast from11/10/01. Sea Rations.
Sep. 13, 2003. Barbeque Ribs. Rosemary-Garlic Olive Oil Sweet Bread. Macadamia Nut Basil Pesto.
Sep. 6, 2003 Rebroadcast from 10/6/01. Pickled Eggplant Salmon. Nineties Potato Salad.
Aug. 30, 2003. Apple Crisp. Blueberry Cobbler.
Aug. 23, 2003. Pickled Mango. Mango Bread.
Aug. 16, 2003. Mojito. Summer 1,2,3 Splash Margarita. Iced Coffee. Appletini.
Aug 9, 2003 This week's show has been pre-empted.
Aug. 2, 2003 Rebroadcast from 1/12/02. Chicken Parmesan. Seafood Pasta.
July 26, 2002. Pulehu Flank Steak with DadÆs Sunday Potatoesand Nalo Greens with a Kona Prange Vinigrette. Grilled Marinated Shrimp with Aloha Soy Drizzle,Mango Salsa and Soba Noodles.
July 19, 2002. Macadamia Nut Ahi Poke with Furikake Crisp. Shoyu Lemongrass Glaze. Micro Greens Salad with Sake Vinaigrette. Furikake Crisp. Poke Kahiko.
July 12, 2002 Rebroadcast from 5/6/2000. Braised Lamb Shank. Local Style Beef Salad.
July 5, 2003 Rebroadcast from 5/18/2002. Pork Luau. Taro Cinnamon Roll.
June 28, 2003 Rebroadcast from 2/16/2002. DUCKàDUCKàGOOSE!! (. duck). Foie Gras. Hoisin Chili Sauce. Loco Moco. Goose Adobo. Kahlua Chocolate Souffle. Mango Martini. Bellini. Bermundo Triangle.
June 21, 2003 Rebroadcast from 8/17/2002. Herb/Garlic Rotisserie Cornish Game Hens. Bok Choy Broccoli.
June 14, 2003 Rebroadcast from 6/8/2002. Tropilicious BeachinÆ Strawberry Banana Ice Cream. Tropilicous Toasted Coconut Ice Cream.
June 7, 2003. Kappa Maki. Oshinko Maki. Futomaki. California Roll (Temaki).
May 31, 2003. Chinatown Duck Breast. Guava Glazed Salmon. Kalua Ham Hash.
May 24, 2003. Warm Coconut-Pineapple Tart with Tahitian Vanilla Bean Ice Cream.
May 17, 2003. Chow Fun. Braised Short Ribs.
May 10, 2003. Kalua Pig. Seafood Luau.
May 3, 2003. Ahi Flautas with Chipotle Wasabi Aioli. Sinaloa Chimichanga Pupu. Enchiladas Verdes Cilantro and Tomatillo.
Apr. 26, 2003. Oyster Cakes with Hijimi Remoulade. Marine Corps Base Hawaii 7 Layer Hawaiian Bean Dip.
Apr. 19, 2003. Blueberry Scones. Lup Cheong Frittata.
Apr. 12, 2003 Rebroadcast from 4/27/2002. Paper Sack Shrimp with a Bouquet of Hawaiian Baby Greens and Thai Vinaigrette. Limu-Ginger Crusted Salmon.
Apr. 5, 2003 Rebroadcast from 10/26/2002. Tofu Steak Temaki Sushi.
Mar. 30, 2003. Crab and Shiitake Mushroom pork Chops. Baked Custard Potatoes.
Mar. 22, 2003 Rebroadcast from 9/28/2002. Palusami. Coconut Crab Cakes . Coconut-Basil Mayonnaise. Baked CoconutUhu .
Mar. 15, 2003. Cilantro Salmon Steaks. Lamb Stew.
Mar. 8,2003 Rebroadcast from 8/3/2002. BBQ Salmon on Sun Dried Tomato and Goat Cheese Potato Spring Vegetable Salad. Seared Lanai Venison with Foie Gras Sweet Potato Hash.
Mar. 1, 2003. Upcountry Sausage Stuffed Chicken. Chi Chi Dango.
Feb. 22, 2003. Gingered Scallops with Soba Noodles. Sun Noodle Yakisoba.
Feb. 15, 2003 Rebroadcast from 3/23/2002. Sinaloa Style Enchiladas. Sinaloa Tacos Dorados (Sinaloa Fried Tacos). Quesadillas.
Feb. 8, 2003 Rebroadcast from 7/7/2001. Marinated Ahi Salad. Teriyaki Chicken Caesar Salad (Miss Hawaii Asian-Style Chicken Salad).
Feb. 1, 2003 Rebroadcast from 12-1-2001. KaÆu Mac Nut Crusted Opakapaka Salad with Brie Cheese and a Warm Pineapple Vinaigrette. Peachy Peach Peach Sundae.
Jan. 25, 2003 Rebroadcast from 7/6/2002. Grandma Sumida's Watercress Tempura.
Jan. 18, 2003 Rebroadcast from 8/11/2001. Coconut Shrimp With Guava Sweet and Sour Sauce. Togarashi Crusted Ahi Steak with Asian Pasta Salad andMango-Cucumber Salsa.
Jan. 11, 2003 Rebroadcast from 3/10/2001. Fruity Watercress Tofu Salad with Asian Pear Vinaigrette. Pan Fried Noodles with Green Veggies.
Jan 04, 2003 Rebroadcast from 4/28/2001. Saba No Miso Ni. Senba Ju.
Cheap Eats with Sam Choy and Lyle Galdeira, also on KHNL
December 12, 2003 Moutarde
October 31, 2003 R & P's Cafe and Catering
October 24, 2003 Palama Supermarket
October 10, 2003 M and N Fast Food
September 26, 2003 Azteca
August 22, 2003 Kularb Lao Thai
Lucky You Live Hawaii: West Honolulu Aloha Aina Cafe
Lucky You Live Hawaii: Manoa - Moili'ili The Wedding Cafe
Lucky You Live Hawaii: Aiea Marujyu Market
Lucky You Live Hawaii: Big Island Bale
Lucky You Live Hawaii: Mililani Waldo's Great Flying Pizza Company
Lucky You Live Hawaii: Waipahu Highway Inn
Lucky You Live Hawaii: Maui Da Kitchen
June 6, 2003 Pepper's Place
May 30, 2003 Big City Diner
Cafeteria Eats: Kalani High School
Cafeteria Eats: Kamehameha Schools
The Food Company
Iolani Family Fair
On The Juice
Tokyo Noodle House
Komala Curry House
Cooke Street Diner
Rocky's Coffee Shop
Sand Island Chop Suey
Da Big Kahuna's Pizza 'n Stuffs
Enchanted Lake Kim Chee
Kapolei Korean Barbecue
Hong Kong Orchid Cafe
Ayame Ramen and Curry House
New Island Barbecue
Jimmy's Lakeside Cafe
Kit 'n Kitchen
Cupies In Kahului, Maui
Times Coffee Shop
Kaimuki Chop Suey
La Familia Restaurante Mexicano
Mom's Soul Food
Young's Fish Market
Shige's Saimin Stand
Richie's Drive Inn
Daiichi Noodle Cafe
Mark's Drive Inn
Aiea Manapua And Snacks
Aiea Bowl's Coffee Shop
Fort Ruger Market: All About Poke
HK's In Moiliili
KITV TV's On the Menu Restaurant Spots
Dick's Ultimate Pasta
Annam's Vietnamese Cuisine
Yuchan Korean Restaurant
Umeke Market Natural Foods and Deli
Rainbow Drive-In Express
Ono Korean Bar BQ
King Street Cafe
Pearl Delights Bento and Sushi
Eastern Paradise Restaurant
The Chef's Corner
Hawaii Kai Golf Course
The Contemporary Museum Cafe
Hyun-Dai Korean Supermarket
Lanikila Rehabilitation Center
The Nutty Hawaiian
Kit 'N Kitchen
Tea At 1024
The Grill At The Diamond Head Market
Mamo's All You Can Eat Pizza
Eddies Burgers and Frozen Custard
Covenant Books And Coffee Shop
Ducky's Korean Barbeque
Fairwood Drive Inn
Sam The Man's BBQ & Ramen
Ebisu Catering Service
Big Aloha Cookies
Cho Mark Jung
Scoop du Jour
Yoshiya Japanese Restaurant
Pedro's Authentic Mexican Cuisine
Jun Bo Chinese Restaurant
Cooke Street Diner
The Well Bento
Bo Lai Restaurant
Minato Japanese Restaurant
Jimmy's Lakeside Bakery Cafe
O-Bok Korean Restaurant
Helen's Chinese Food
Helen's Party Store
Golden Dynasty Chinese Restaurant
Good To Go Hawaii
Lanikai Juice Hawaii
Zazou European Cafe
Keeaumoku Kim Chee
Kiawe Grill Korean BBQ
Randino's Pizza & Pho
Yu's Dessert House
New Campbell Chop Suey
Kalo's Island Grinds
Palolo Drive Inn
One Plus One Drive Inn
Supreme Bento & Plate Lunch
Peppa's Korean BBQ
Big Gino's Pizza
Hawaii Caterers Lunch Wagon
Bo Lee Kitchen
Kamamalu Korean BBQ
Dew Drop Inn
Paradise Barbeque and Noodle Shop
Chun Wah Kam
Pacific Mini Mart
Cholo's Homestyle Mexican
Molly's Smokehouse - Texas Style Barbecue
Rae Gee's Food Column in Hawaiian Hard Drive (back to 2001, since it's only monthly)
Dec 2003: Don't Be Intimidated By the Prices For Quality Japanese Cuisine At Wasabi Bistro
Nov 2003: Diamond in the Rough - Ka Ikena Restaurant
Oct 2003: Grab A Quick Bite: Order Ramen At Yusura Japanese Restaurant
Sep 2003: The Hidden Oasis In Kaimuki: "Niniku-Ya" The Garlic Restaurant
Aug 2003: Swing Back Into The 1980s: With Clients at The Bistro
Jul 2003: Baci Bistro
Jun 2003: Local Favorite Place
May 2003: A Little Hidden Treasure: For Fine & Unique Vietnamese Cuisine
Apr 2003: Create A Sizzling Business Lunch: With Cafe Sistina Northern Italian Cuisine
Mar 2003: Thai One On For A Healthy Business Lunch
Feb 2003: Las Palmas
Jan 2003: Flu Season: What Foods Bring You Comfort?
Dec 2002: The Meritage Restaurant
Nov 2002: Change of Scenery
Oct 2002: A Great Place To Meet a Stranger
Sep 2002: A Unique, Mom and Pop Type Restaurant: Irifune
Aug 2002: Go Back in Time: Eddie's Burgers and Frozen Custard
Jun 2002: Feel At Home With an "Old Hawaii" Atmosphere: At Lucy's Bar & Grill in Kailua
May 2002: Family Style Aged Beef "Steak" and Seafood: At the Hyatt Waikiki's "The Colony"
Apr 2002: Gaucho Grill at Ward Entertainment Centre
Mar 2002: A Rarity: Northern Chinese Lunch at The Mandarin Restaurant
Feb 2002: Take a Break from Business: Take the Family to Buca di Beppo to Experience Southern Italian Home Style Cooking "Chinese Style" Dining
Jan 2002: Special Occasion Dining: Seafood at Hoku's at the Kahala Mandarin Oriental
Dec 2001: Business Brunch at the Prince Court Restaurant
Nov 2001: The Best Pastrami Sandwiches in Hawaii Can Be Found At the Strawberry Connection In Iwilei
Oct 2001: Niu Valley's Le Bistro
Sep 2001: My California Eateries On the West Coast
Aug 2001:An Ideal Place For Waterfront Business Gatherings: Ferno Italian Restaurant At Restaurant Row
Jul 2001:Have Lunch at Blue Tropix Nightclub
Jun 2001:Simple Pleasures: Café Monsarrat near Diamond Head
Apr 2001:For a High Power Business Lunch: Impress Your Clients at Mariposa in Ala Moana's Neiman-Marcus
Last but not least,
Matthew Gray's Column in the Honolulu Advertiser
December 12: '19th hole' menu goes the distance in variety
December 5: Follow your mood to Eastside or Chiyo's
November 28: Korean eatery Sis Kitchen is a gem in Kaimuki
November 21: Romantic setting awaits Islanders
November 14: At the elegant Veranda, the curry is to dine for
November 7: A tasty Chinese take on the cuisine of Japan
October 31: Happy's food tasty, but dim sum disappoints
October 24: Youme.n melds Japanese cuisine, splashy décor
October 17: Chief's Hut offers tranquility, tropical tastes
October 10: Elegance and martinis at 21 Degrees North
October 3: Coffee shop mixes Puerto Rican, local cuisine
September 26: Japanese-style bar Nonbei serves a tasty menu
September 19: Mexican restaurant's fare rated lukewarm
September 5: With its variety, Grilla's will please any primate
August 29: The Bistro's decadent dishes pamper diners
August 22: Revamped Canoes menu falls short of expectations
August 15: Mixed marks on White Elephant's offerings
August 1: Satisfy world of cravings at 99 Ranch food court
July 25: Favored phô, other tastes delight at new eatery
July 18: Deli lovers delight in the classic flavors of CJ's
July 11: Mandarin takes fresh approach with bold flavor
July 4: Lunch wagon's menu offers pleasant surprises
June 27: C & C Pasta's 'home-style' fare is sure to please
June 20: Hide-Chan entices with soups, fried meats
June 13: Local favorite goes beyond Italian standbys
June 6: Savor spices, prices at Bali, Zaffron buffets
May 30: Harbour View's dim-sum service loads of fun
May 23: Pho Pacific aims to please with unusual menu
May 16: Let Sushi Masa take your taste buds on a journey
May 9: La Mariana experience rises above so-so menu
May 2: Two delicious local spots won't empty a wallet
April 25: Indian food the way their mom always made it
April 18: Jaron's food doesn't live up to menu's billing
April 11: Buona Sera offers delicious Italian specialties
April 4: Volcano Joe's, Hukilau Cafe fill a tasty niche
March 28: Ledo makes basic noodle soup taste extravagant
March 21: Say a mantra, enjoy Indian aromas at temple
March 14: Moutarde Cafe a worthy Kaimuki newcomer
March 7: 3 spots prove good food need not be expensive
February 28: Waioli Tea Room dips into fondue variations
February 21: Hoku's new chef serves up culinary creativity
February 14: Favorite spots will satisfy that sweet tooth
February 7: Mouth-watering Asian flavors at three eateries
January 31: Sample menu, grill it yourself at Gyu-Kaku
January 24: Healthy food meets casual style in Paradise
January 17: Come for beer, stay for food at Gordon Biersch
January 10: Tatsu succeeds with minimalist decor, menu
January 3: Where seafood stars and the view is to die for
Posted 07 January 2004 - 06:51 PM
All-star chefs to prepare food for benefit, by Betty Shimabukuro
Nobu Matsuhisa, Tetsuya Wakuda, and Hawaii's Roy Yamaguchi get together for a memorial benefit.
Local contest winners recall simple snacks made with love, by Betty Shimabukuro
Recipes made with saloon pilot crackers
HAWAII'S KITCHEN: Sushi Go's Miso-Chile Salmon, prepared by Jon Miyabuchi and Chef Patrick Turner of Sushi Go
Hale'iwa Kua 'Aina moving to larger digs, by Andrew Gomes
Original moves around 150 yards down Kam Hwy
Chicken for the soul of soup, by Wanda A. Adams
Chicken soup from around the world
QUICK BITES: Festival offers parade of ethnic cuisines, by Wanda A. Adams
Japanese Cultural Center's New Year's Ohana Festival
Posted 21 January 2004 - 12:43 PM
Good luck duek: Celebrate the seasons through the colors and flavors of Korean mochi, by Betty Shimabukuro
Focus on KoHyang DuekJip, one of the two big Korean ricecake producers on Oahu. Describes how tteok / deuk / duek, the speciality famous for its many different romanized spellings, is made, and some of the major varieties such as injeormi, tteokbokki tteok, baram tteok, etc.
Stuffs: Skinny TV chefs
Chai Chaowasaree of Chai's Island Bistro and Singha Thai and Beth-Ann Nishijima of Nori's Saimin have started their own local cooking show, "Two Skinny Chefs". Chai is one of the big movers in the East-West fusion scene here, even though he was nearly deported a few years ago for visa problems. Don't know about title, however, coming on the tails of recent death of one of the "Two Fat Ladies", it seems a bit morbid.
Key Ingredient: Dried lily buds, by Eleanor Nakama-Mitsunaga
Latest installment in a useful and underappreciated weekly column on (mostly) Asian food ingredients. Did you know that lily buds are included in the essential New Year's "Jai" dish because they represent wealth?
The secret to making toong mai is in the proper puffing of the rice, by Betty Shimabukuro
One of my favorite food articles for a long time. Unveils the mystery of "toong mai" - a puffed rice sweet that is found all over the islands but no one seems to know how to make. Turns out "toong mai" is not a name known in China, but the corruption of a Hakka or Mandarin term. Also, most recipes call for heating coarse sand until it's red hot or using an industrial pressure gun - but somehow Betty finds a way to make it at home.
Key Ingredient: Black fungus, by Eleanor Nakama-Mitsunaga
Did you know it grows on "rotting oak, mulberry, elm and willow trees"? Called ha mok yi in Mandarin and kikurage in Japanese (mok i in Korean).
QUICK BITES: Island chefs, eateries win notice in print, by Wanda A. Adams
This is what "notice in print means": D.K. Kodama in Taste of the NFL Restaurant Guide 2004, Sam Choy in the January/February edition of Safeway Select magazine. Wow what exposure. Though the Select article is about plate lunch, so I'm going to pick it up.
FOOD FOR THOUGHT: Maui's Roselani ice cream in stores statewide, by Wanda A. Adams
Four flavors: Haupia, Macadamia Nut, Kona Mud Pie, and Mango 'n Cream.
QUICK BITES: 'Two Skinny Chefs' take to small screen, by Wanda A. Adams
More about Chai and Beth-Ann.
Posted 04 February 2004 - 09:33 PM
By Request: Chinese pretzels can be savory or sweet, by Betty Shimabukuro
Recipes for the fried kind, including a savory one with shrimp
By Request: Teeny-weeny itsy-bitsy bites, by Betty Shimabukuro
A new local mini-bakery, Sugar Rush by Frances, specializes in mini-pastries. Here's her url.
‘Iron Chef’ Sakai’s first U.S. café may be on Oahu, by Betty Shimabukuro
"French" Iron Chef Hiroyuki Sakai made a hole-in-one at Waialae Country Club, and was so happy that he announced that the first of his Chef Sakai cafes would open in Honolulu. He's also working with Royal Kona to put his moniker on one of their lines of pure Kona coffee.
QUICK BITES: Roy's will celebrate its 15th anniversary
Nobu and others will come to organize a benefit for the Tom and Warren Matsuda Culinary Scholarship Fund.
FOOD FOR THOUGHT: Got a Perfect Breakfast Spot? Let the rest of us know, by Wanda A. Adams
Email her at firstname.lastname@example.org!
Some of Nadine Kam's recent restaurant reviews:
Kua 'Aina's changed sites, but not its reason for being
Sunday, February 1, 2004
There's perception and reality, and though you'd think it would be easy to distinguish between the two, it's just not the case. Get 30 people together . . .
Mealtime is rush hour at Jackie Chan's Jackie's Kitchen
Sunday, January 25, 2004
At a YWCA benefit auction held late last year, Rhoderika Miranda, somewhat of a newcomer to the islands -- I don't care if it has been four years; if . . .
Shabu Shabu House ready for any weather
Sunday, January 18, 2004
THE weather has been very, very bad to home owners across the state, but for newly opened Shabu Shabu House it's been very, very good indeed, as hundreds . . .
Panya Bistro lures 'beautiful people' with food, style
Sunday, January 11, 2004
Now that Dr. Atkins mania has taken hold and many are well on their way to banishing carbohydrates from their lives, I have new evidence that indicates . . .
Mind the portions and pounds take care of themselves
Sunday, January 4, 2004
New years always begin with good intentions, and no doubt many have resolved to make 2004 better than last, with new plans to get fit, which starts with . .
Posted 18 February 2004 - 01:40 PM
The amazing story of Evangelina Talaro, who started off as a housekeeper at the Ritz-Carlton Mauna Lani and is now the executive pastry chef at the Waikaloa Beach Marriott.
Paintings survive restaurant fire: John Young’s art has been a Maple Garden mainstay for years, by Mary Adamski
A kitchen fire hit one of Honolulu's most popular Chinese restaurants - but its prized "100-horse" paintings escaped damage. . .
Cookie leaves judges spellbound, by Betty Shimabukuro
Kaka`ako Kitchen's Valentine's Day "Cookies with a Heart" Contest.
Kona Coffee has rich heritage
"The Kona Coffee Story: Along the Hawai'i Belt Road," opening Saturday at the Japanese Cultural Center of Hawai`i.
QUICK BITES. by Wanda A. Adams
Historic Japanese Bakery Kimuraya opens up a branch in Kahala Mall
Want two scoops of greens with that lunch? By Matt Sedensky, Associated Press
Low-carb diets are transforming the traditional Hawai`i plate lunch - but it's tough to give up rice. Vegetables, anyone?
FOOD FOR THOUGHT: Readers praise their favorite breakfast spots, by Wanda A. Adams
Sav-Mor Coffee Shop, Jack's, Cinnamons, Brent's, New Eagle Cafe, Dixie Grill. Sizzler's???
Posted 03 March 2004 - 02:27 PM
Strange person to write a story about. . .
Party with a purpose: A star-studded night of dining memorializes the loss of a father and son, by Betty Shimabukuro
Roy's Restaurant 15th anniversary benefit for a scholarship fund at KCC.
Waianae project teaches youths the value of farming, by Betty Shimabukuro
Aloha Aina Cafe is part of Mala 'Ai 'Opio, a youth internship program Wai`anae.
By Request: Going bananas over popular bread, muffins, by Betty Shimabukuro
Kaka`ako Kitchen's Banana-Poi Muffin Recipe
QUICK BITES, by Zenaida Serrano Espanol
"A Passage to Paradise: Holomua i ke Kai", benefit for ASSETS school. Keoki's Paradise in Good Housekeeeping. "The Kona Coffee Story: Along the Hawai'i Belt Road," an exhibit running through April 24 at the Japanese Cultural Center of Hawai'i.
QUICK BITES, by Zenaida Serrano Espanol
D.K. Kodama debuts on the Today Show. It's a Beautiful Day Cafe offers drive-thru coffee. Kona Brewing starts distribution on the mainland.
Posted 17 March 2004 - 02:42 PM
The battle between Tulip and Spam commences. Please check out the Hawaii SpamBlog thread for more info.
Stew for all: A Scout leader puts his experience cooking for a crowd to good use, by Betty Shimabukuro
Scout Leader Herb Yasukochi gives his recipe for local-style "scout stew" featuring beef chuck, short ribs, and Portuguese sausage, seasoned with ginger, soy sauce and tomatoes. Also tips on how to bloat spaghetti noodles and carbo-load hamburgers.
By Request: Soy beans give dishes healthy, bit of green, by Betty Shimabukuro
Recipies for edamame.
New food options at UH pleasing, profitable, by Beverly Creamer
A subject dear to my heart - new "Ono Pono" lunchwagon in the "Sustainability Courtyard", and other new initiatives.
QUICK BITES, by Wanda A. Adams
Todd English guests at Sam Choy's annual benefit for Big Brothers and Big Sisters.
2 isle chefs nominated for culinary honor, by Betty Shimabukuro
Beverly Gannon and Peter Merriman are both nominated for James Beard Awards best chef, Northwest/Hawaii.
Chef honors his 'brother' at mentoring fund-raiser, by Zenaida Serrano Espanol
Todd English talks about his participation in Sam Choy's fundraiser for Big Brothers and Big Sisters, and about his own "Big Brother", Bruce Cross.
Taro production hits record low, by Vicki Viotti
Flooding, apple snail, and taro pocket rot to blame. Production has dropped in the long run from 14.1 million pounds in 1948 to 5 million last year.
Liliha grocery stocks Jewish-style food, by Wanda A. Adams
Thanks to Mazal's Kosherland (yes!), kosher foods of all kinds are finally available to the local public, with a particular emphasis on Israeli products.
FOOD FOR THOUGHT: Corned beef dishes that are uniquely 'ours', by Wanda A. Adams
Ms. Adams writes a very nice column about how Hawai`i locals have adopted canned corned beef and cabbage into our cuisine in ways that would shock the St. Paddy's day crowd.
QUICK BITES, by Wanda A. Adams
D. K. Kodama's Sansei empire opens its fifth outpost in the location of the former Third Floor at the Waikiki Beach Marriott.
Posted 27 March 2004 - 07:51 AM
More on Elmer Guzman's pioneering book about local fishes and how to prepare them
Slain restaurant owner well-liked, by Timothy Hurley
Yukichi Ito of Hama Yu in Waikaloa on the Big Island was murdered by one of his employees.
Enjoy the Portuguese-style celebration of Shrove Tuesday a bit early today at McCoy Pavillion
SATURDAY SCOOPS: Pupu with a Portuguese kick, by Wanda A. Adams
A recipe for vinha d'ahlos in commemoration of the Festa
Posted 07 April 2004 - 07:24 PM
Golden Coin Bake Shop and Restaurant, Hanazen, Coldstone Creamery, Starbucks, Jamba Juice and Supercuts will front Ke`e`aumoku. L&L branch inside the store.
E&O restaurant coming to Hawai'i, by Andrew Gomes
Southeast Asian-themed restaurant group led by Chris Hemmeter, Jr. plants it roots in the Hemmeter family's hometown.
QING MING DAY IN MANOA
Picture of a hulking suckling pig from this year's rituals.
LIGHT AND LOCAL: Mother's Hawaiian stew still 'ono without meat, some fat, by Carol Devenot
Kickoff of a new regular column focusing on healthy, light local foods (not an oxymoron?). First offering, local-style stew made with seitan (wheat gluten) instead of meat.
Chocolate hoppiness: Individualize your Easter treats with simple candy-making techniques, by Nancy Arcayna
Go to Lyon Arboretum this Saturday to learn how.
Stuffs: Tuna to the Foodbank
The Hawaii Foodbank is replacing last year's "Wall of Spam" with a "Sea of Tuna" at Restaurant Row through April 24. Canned good donations, that is. Hey! What gives!
Posted 21 April 2004 - 10:34 AM
Emerick Akamine got Alan Wong job via Lanakila Rehabilitation Center
QUICK BITES: L'Uraku unveils new tasting menu, by Wanda A. Adams
Such a deal; all for $38 (or $52 with paired wines).
The tasting menu includes agedashi of fresh mozzarella (deep-fried with grated daikon and ginger, ume puree and mirin soy broth) and a foie gras "sandwich" with roasted portabello mushrooms and truffled local microgreens. Choices for the main course include pan-seared ocean-raised moi with homemade pickled red cabbage in kabayaki butter sauce. Dessert choices include frozen yuzu mousse (yuzu is a tangy, tangerine-like Asian citrus) with raspberry "soup" and shiratami mochi balls or Hawaiian vanilla bean panna cotta with mango sorbet.
Mr. Zip: The Higa brothers, founders of Zippy's, win a place in the hall of fame, by Betty Shimabukuro
The Hawai`i Culinary Hall of Fame, that is. Induction will be at the "Taste of the Stars" benefit on April 30. Here's the Zippy's website.
Homemade Crunch: Mix, roll, fry, glaze and bake to turn out your own arare, by Betty Shimabukuro
Why would you want to do this? Because you can!
Spam musubi for everyone!
Spamjam. World's largest spam musubi - 325 feet - this Friday!
Posted 05 May 2004 - 02:24 PM
Nice article by Joan (wonder what she has been working on recently?) about the upscale uses of imu-roasted pulled pork. Of course, we hear about Alan Wong's "da Bag", but also some more, say, unlikely conconctions such as Randal Ishizu's Kalua Oysters Rockefeller with lomi-tomato hollandaise.
Waikiki banquet hall serves last meal
House of Hong, around for 40 years, succumbs to the decline in demand for large-scale multi-course Cantonese-style banquets.
Del Monte bulldozes pineapple memories
The pineapple variety triangle garden at Poamoho Camp was once a major attraction for tourist and commuters. It's now being destroyed for redevelopment, and the ex-pine workers who have lived at Poamoho for generations are being told to pack their bags as well. . .
Whatever happened to Hari?, by Betty Shimabukuro
Hari Kojima is inducted into the Hawai`i Culinary Hall of Fame. Since he left "Let's Go Fishing", he's been in private business, but jokes about running for public office!
FOOD FOR THOUGHT: Not the usual Chinese fare at Pah Ke's, by Wanda A. Adams
Wanda writes about a special lunch she had at Raymond Siu's often underappreciated place out on the windward side.
Posted 19 May 2004 - 03:01 PM
The latest "fitness profile" of a local celeb chef. Worth it for the picture of Mavro standing on his head.
Sam Choy’s Koloko wins Beard award
But not the one you would expect. See this thread for more info.
Host chef of Uncorked started as dishwasher, by Wanda Adams
After immigrating as a refugee from Laos in 1971, Khamtan Tanhchaleun had to work his way through virtual every level from the bottom to the top before reaching his current position as executive chef for Ko'olau Catering Partners and host chef for this year's Hawai`i Public Radio benefit.
Spain reigns: An isle fiesta celebrates the region's cuisine, by Betty Shimabukuro
More about this year's HPR fundraiser, called "Rapsodie Espagnole".
By Request: Dynamite dish explodes with flavorful fish, by Betty Shimabukuro
A recipe for the fusion sushi counter favorite.
Key Ingredient: Durian, by Eleanor Nakama-Mitsunaga
A disquisition on the "King of (smelly) Fruits"
Demand makes poi shortage possible, by Craig Gima
Graduation parties and baby luaus this time of the year make shortages an annual event. Last year was especially tight, but this year shows some improvement.
QUICK BITES: Maui restaurant on Hot Tables list
D.K. Kodama and Chuck Furuya's Italian restaurant in Kapalua, Maui, called Vino, is the only Hawai'i restaurant on Conde Nast Traveler magazine's annual list of Hot Tables — new restaurants whose design, service, sense of place and food transcend industry standards.
I'm not sure quite how unhappy we should be about this. . .
By Request: Tofu cookie leaves trail of crumbs online, by Betty Shimabukuro
Apparently the Castle Medical Center cafeteria serves a tofu-walnut bar, but
isn't willing to give the recipe away. . .
Key Ingredient: Palm seed, by Eleanor Nakama-Mitsunaga
That's the shiny chewy thing that goes into Halo-Halo and other kinds of shaved ice.
Posted 03 June 2004 - 12:16 PM
Matthew Gray signs off as the Advertiser's restaurant critic. He's probably the best the Advertiser has had, though considering the fact that before him (my info may not be good since I just returned home to live a couple years ago) "reviews" were limited to PR blurbs in the Sunday "Dining Out" section, that's too faint praise. He's been very good at finding the less well-known, out of the way, inexpensive ethnic places, and reviewing them in a detailed, descriptive, non-condescending way. He plans to start his own company to latch onto the burgeoning local food tour business.
Chili Glory, by Betty Shimabukuro
Hawai`i only ICS-sanctioned Chili Contest uses the F.A.R.T.S. system of judging. . .
June's a Great Month for Dining Marathons
Taste of Honolulu on Oahu, Dolphin Days on the Big Islands.
Key Ingredient: Portuguese sausage, by Eleanor Nakama-Mitsunaga
Note: Spaced out and put this post in the "Guide" thread for a while. Now it's back in the right place!
Posted 09 June 2004 - 01:54 PM
QUICK BITES: Asian flavor fest today, by Wanda A. Adams
Two articles on Garlic & Ginger Festival of Hawaii at Ward Center Parking lot today. Here is the Festival Website.
Stuffs: A Maui celebration
Kapalua Wine & Food Festival, July 8 to 11, is "virtually sold out, but seats at the various wine seminars and cooking demonstrations may open up as the event approaches."
7 from soy, by Wanda A. Adams
Different kinds of soy products making it into our kitchens, and how to use them.
One 'Nother Note: Changed the name of this thread from "Honolulu Dining" to "Hawai`i Eating News" to better reflect the broader content. . .
Eating. . . nothing more than eating. . .
Posted 23 June 2004 - 11:40 AM
A report of Chef Mavro's dinner for the Beard House
By Request: Dad gets wish for Okinawan pork specialty, by Betty Shimabukuro
Farmers' market to open earlier
KCC Farmer's Market summer hours: 7:30-11:30. Special events planned
FOOD FOR THOUGHT: Long-lost recipes resurface, by Wanda A. Adams
Palama by the Sea Foam Cookies, Pottery Steak House Hen Sauce. . .
Holoholo: Building the Royal Brewery took fine masonry skill, By Burl Burlingame
America is a nation that takes beer seriously. So it's probably not a coincidence that in 1898, the same year Hawaii was annexed by the United States, the Honolulu Brewing and Malting Company was established in Honolulu. All they needed was a professional place to make suds.
All Kosher, All the time, by Betty Shimabukuro
Mazal's Kosherland, the first local kosher grocery
By Request: Bad weekend to start a diet, by Betty Shimabukuro
Taste of Honolulu coming up. . .
Posted 23 June 2004 - 03:26 PM
Midweek has a map and menu of the Taste of Honolulu.
By Request: Bad weekend to start a diet, by Betty Shimabukuro
Taste of Honolulu coming up. . .
Posted 25 June 2004 - 07:10 PM
ONO GRINDS: Know how to ‘Taste’, by Betty Shimabukuro
Posted 08 July 2004 - 10:22 AM
Another report about the festival which I couldn't attend. . .
Good as gourmet, by Wanda A. Adams
First in a series of home cook profiles - this week, Corinne Inoue
What’s brewin’? Tea plants thrive on the Big Island's foggy slopes, offering hope for new industry, by Betty Shimabukuro
USDA and UH team up to create experimental farm
Fish Auction Set to Move
From Kaka`ako to Pier 38
Booze is big at upcoming isle benefits
By Request: Filipino-style banana fritters yummy yummy, by Betty Shimabukuro
Posted 04 August 2004 - 10:54 AM
The North Short agricultural revival
QUICK BITES: Little Vino quietly pops the cork
Wine bar opens up in a corner of Sansei
KC Drive Inn ready to shut doors, by Catherine E. Toth
Hawai`i's first drive-in restaurant, open since 1929, closes its doors.
FOOD FOR THOUGHT: Maui-style cookies to munch on, by Wanda A. Adams
Peanut-butter cookies from the Maui playgrounds
New chef has a knack for daring delicacies, by Wanda A. Adams
Antony Scholtmeyer serves up foie-gras ice cream and 'ahi sashimi sorbet at the Ritz-Carlton Kapalua
QUICK BITES: Another Roy's opens at Ko Olina
Michael Leslie, executive chef at the Golf Club restaurant
By Request: Mango recipes bountiful in many cultures, by Betty Shimabukuro
Key Ingredient: Hearts of palm, by Eleanor Nakama-Mitsunaga
Maui in a bottle: The Valley Island's vineyards and winery are coming of age, by Betty Shimabukuro
Key Ingredient: Awamori, by Eleanor Nakama-Mitsunaga
the Okinawan rice spirit
By Request: Oka must have coconut milk, by Betty Shimabukuro
the Samoan raw fish-and-coconut dish
Stuffs: Kapolei 'Taste' benefits schools
Tickets on sale for 9/25 event at Ko Olina Resort & Marina
Posted 26 August 2004 - 01:29 AM
Big Island food festivals start to heat up.
Name proves unlucky as Buddha Bar hits sign snag, by Mary Adamski
Some Hawai'i Buddhists protest over naming of new Waikiki bar, by Mary Kaye Ritz
Interesting stories - a bar (of the same name but not associated with popular Paris singles spot) has opened in the old House of Hong spot, and immediately come under attack from the large local Buddhist population. . .
Outdoor market is a Hilo landmark, by Ron Staton
Hilo Farmer's Market
FOOD FOR THOUGHT: Book finds great little restaurants, By Wanda A. Adams
Island Grinds by David Goldman
QUICK BITES: Annual Kahala Mandarin buffet blends traditions
Isle-inspired cookbook wins national award
"Remembering Diamond Head, Remembering Hawai'i," by Shirley Tong Parola and Lisa Parola Gaynier, has won this year's Writer's Digest award for self-published cookbook.
Haven't read it, but must be pretty amazing to beat out the wonderful Delights from the Garden of Eden
QUICK BITES: Ben Takahashi to head new restaurant
Chef Ben Takahashi, who has served as right-hand man to two fine Hawai'i chefs, George Mavrothalassitis and Edwin Goto, and who ably captained his own ship at the lamented Seasons Restaurant at the Four Seasons Resort Maui in Wailea, has been named executive chef at the new Sheraton Keauhou Bay Resort & Spa.
Posted 08 September 2004 - 02:16 PM
<a href=http://the.honoluluadvertiser.com/article/2004/Aug/30/ln/ln28a.html>Okinawan Festival on tap</a>
<a href=http://starbulletin.com/2004/09/01/features/story1.html>The Oki Dog: Fusion cuisine to da max, by Betty Shimabukuro</a>
<a href=http://the.honoluluadvertiser.com/article/2004/Sep/04/il/il01a.html>Okinawan Festival brightens weekend</a>
Now, back to our regular programming:
<a href=http://starbulletin.com/2004/09/01/features/request.html>By Request: Chinese restaurant shares recipe for artful taro duck, by Betty Shimabukuro</a>
Pah-ke's original recipe. . .
<a href=http://starbulletin.com/2004/09/01/features/ingredient.html>Key Ingredient: Chinese Taro, by Eleanor Nakama-Mitsunaga</a>
<a href=http://the.honoluluadvertiser.com/article/2004/Sep/01/il/il30a.html>QUICK BITES: Daiei stores will celebrate local food producers this month</a>
<a href=http://starbulletin.com/2004/09/07/features/story1.html>Monster-sized mangoes are making an impression in the produce aisles, by Betty Shimabukuro</a>
Keitt variety mangoes have made their way to Hawai`i . . . as large as 5 pounds apiece. They're supposed to taste good, too, and have a high flesh-to-seed ratio. Crisp rather than juicy. Can this all be true? Anybody tried them?
<a href=http://starbulletin.com/2004/09/08/features/story1.html>40 years afloat: The Pagoda celebrates a milestone, by Betty Shimabukuro</a>
<a href=http://starbulletin.com/2004/09/08/features/story2.html>Baker takes wares
to new night market, by Betty Shimabukuro</a>
Jocelyn Benn, from military chef to professional baker. . .
TASTE: Veering vegan, by Wanda A. Adams</a>
Mark Reinfeld of Blossoming Lotus café in Kapa'a has published "Vegan World Fusion Cuisine".
Posted 09 September 2004 - 07:37 PM
Posted 24 September 2004 - 11:06 PM
QUICK BITES: Mixologist joins Halekulani
Well-known drinks expert Dale DeGroff, author of the award-winning "Craft of the Cocktail" and Bon Appetit's Beverage Professional of the Year, is the new "director of beverage arts" for Halekulani Hotel.
FOOD FOR THOUGHT: Site serves up school recipes, by Wanda A. Adams
Kamehameha Schools cafeteria has its own website, right here.
Benefits of Eating Together
So says UH's Center on the Family
By Request: DIY dinner is fun and easy for whole gang, by Betty Shimabukuro
QUICK BITES: Graze on goodies and help educate Hawai'i's future chefs
Benefit for Culinary Arts and Hospitality Program at Kapi'olani Community College, October 8
Posted 25 September 2004 - 01:20 AM
An interview with the COO, Peter Shaindlin, will be forthcoming. Lots of changes planned for the hotel over the coming months but the interview focuses on the food & beverage aspect.
Posted 01 October 2004 - 12:07 AM
Cya guys later- got to call some friends of mine just to make sure they've regged for the general elections- deadline's on the 4th daw.
Ah, I'm starting to think that one thing good about being away from home is that voting is much easier. Mahalo for the Absentee voting. :)