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DIGEST: Hawaii Eating News


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66 replies to this topic

#61 skchai

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  • Location:Honolulu, Hawai`i

Posted 27 October 2004 - 07:36 PM

KCC chefs take their flavors to market

items include:

Grant Sato's Honey-Cardamom Vinaigrette Dressing and Asian Seasoned Salt
Kusuma Cooray's Pineapple Chutney
Eddie Fernandez's Sweet & Spicy Rub
Henry Holthaus' Hawaiian Passion Hot Sauce


Key Ingredient: Panko, by Shan Correa

Star chefs cook up event to help culinary students, by Betty Shimabukuro

Maximum star power coming here for a benefit for KCC's culinary program on November 15:

Host Roy Yamaguchi will be joined by Tetsuya Wakuda of the famed Tetsuya's in Australia, Hiroyuki Sakai of "Iron Chef" fame, Yuji Wakiya of Turandot in Tokyo and Nobu Matsuhisa, chef-owner of an international collection of restaurants.


By Request: Shrimp Ti Leaf scores big at tailgate parties, by Betty Shimabukuro

Stuffs: Reserve Imu Spot Now

You can make kalua turkey for Thanksgiving at Kailua School's community imu.

Culinary institute sizzling with plateful of projects, by Wanda A. Adams

All sorts of things being cooked up at KCC

TASTE: Monchong swims into the mainstream, by Wanda A. Adams

Ways of using the local pomfret. . .

FOOD FOR THOUGHT: Pick your favorites for mui, by Wanda A. Adams

Making your own Chinese-style "crack seed" preserved fruit. . .

Sun-Ki Chai
http://www2.hawaii.edu/~sunki/

Former Hawaii Forum Host


#62 ARASHI!RQ

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Posted 17 November 2004 - 05:36 PM

]ANY ONE EVER CHECK OUT THE GREATEST MOM AND POP
RESTAURNT ETHIL'S GRILL IN KALHI'I.WHEN IN HAWAII ITS A MUST!!

#63 skchai

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Posted 02 December 2004 - 12:59 PM

Fillet O' Fish

Ben Wong starts a new TV show, "Hawai`i Goes Fishing".

Choy brings his poke fest to North Shore

Since Sam Choy and Hapuna Beach Prince Hotel parted ways, there are now two annual poke festivals. Choy's new festival, at Turtle Bay, starts this week.

Key Ingredient: Furikake, by Shan Correa

LIGHT & LOCAL: 'Cook' 'ahi with lime juice, by Carol Devenot

Farmers market getting new face, by Catherine E. Toth

Victoria Ward is renovating the 55-year-old Ward Farmers Market on Auahi Street after two longtime vendors, Bob's Fish Market and Mura's Fish & Meat Market, closed their shops a few months ago.


Electric Kitchen: Mochi Crunch Salad

You heard right - arare replaces croutons on top the salad. Invented by Dean Okimoto.

Culinary Calendar

[Former Advertiser restaurant critic] Matthew Gray's Hawaii Food Tours offers three guided restaurant tours — "Hole-in-the Wall," "Hawaiian Feast" and "Gourmet Trilogy" — in and around Honolulu. Tours are priced at $59, $99 and $149 per person. Reservations at 926-3663, www.HawaiiFoodTours.com.


Sweet abodes: KCC’s pastry chefs create a wonderland of gingerbread, by Betty Shimabukuro

Taro True Treasure, by Betty Shimabukuro

Taro enters Slow Food U.S.A.'s "Ark".

Electric Kitchen: Haupia and Sweet Potato Bars add panache when entertaining

One of their more interesting recipes in a while.

By Request: Pancit Miki, by Betty Shimabukuro

Pancit Bihon's thicker counterpart.

Sun-Ki Chai
http://www2.hawaii.edu/~sunki/

Former Hawaii Forum Host


#64 skchai

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  • Location:Honolulu, Hawai`i

Posted 06 January 2005 - 12:46 PM

I don't know if you can exactly call this "culinary" news, but. . .

Buyout of restaurants completed, by Andrew Gomes

A Los Angeles-based private investment firm completed its buyout of 85 mostly local Pizza Hut and Taco Bell restaurants from the Hong Kong-based owner of Theo H. Davies & Co. Ltd.


Shrimp farms get boost: by Jan TenBruggencate

due to a hard-won designation as an environment-friendly product

Food For Thought: Specialty meats are limited here, by Wanda A. Adams

hard time if you're looking for organic or free-range meats

Coffee quality, price up

Drought followed by heavy rains in Kona has led to a smaller crop of higher quality


By Request: Still yearning for long-lost recipes, by Betty Shimabukuro

She found one for the toong mai; now she's looking for Moa Ta Haari

Light & Local: Homemade mochi delightful, by Carol Devenot

Key Ingredient: Hijiki, by Eleanor Nakama-Mitsunaga

Sticky mochi holds a tradition together, by Zenaida Serrano

More New Years' Stuff

Food for Thought: Foods on hand drove old recipes, by Wanda A. Adams

Wanda describes old recipes such as poki wai and palaoa.

Sun-Ki Chai
http://www2.hawaii.edu/~sunki/

Former Hawaii Forum Host


#65 skchai

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  • Location:Honolulu, Hawai`i

Posted 10 February 2005 - 02:24 AM

Shrimp crop lifts farmers' hopes, by Sean Hao

The Oceanic Institute yesterday harvested its highest yielding crop of shrimp to date using new farming techniques aimed at cutting production costs and boosting yields.

HECO cookbook travels through past, by Betty Shimabukuro

The last of the Hawaiian Electric Co. home economists collect their best recipes.

Recipe Stash, by Betty Shimabukuro

old recipes come to light

Reign of rice, by Wanda A. Adams

rice in the local culture

Sassy Kassy's Lunchwagon serving up last special today, by Rod Ohira

Tossed salad: A Lunar New Year tradition brings wishes for prosperity and health, by Betty Shimabukuro

Yu Sheng, a local and Southern Chinese tradition. Here's a recipe.

Art
of Rice: Is rice ingrained in your own Island life?


. . . submit your entry for The Island Art of Rice, a showcase of Islanders' writings about rice. . .


Serving up a tasty tradition, by Wanda A. Adams

traditional Chinese New Year's dishes

Fear no food: A spirit of exploration leads the bold-hearted to new regions of taste, by Betty Shimabukuro

Home economists stir up memories, by Wanda A. Adams

More on the Hawaii Electric home economists.

Sun-Ki Chai
http://www2.hawaii.edu/~sunki/

Former Hawaii Forum Host


#66 skchai

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  • Location:Honolulu, Hawai`i

Posted 20 April 2005 - 04:47 PM

It's been a . . . while, but I'm still clipping away. Maybe I can claim I'm being more, uh, selective. . .

Chicken Alice, By Betty Shimabukuro

. . . is Found!

Patent Protection Vital to Firms, By Catherine E. Toth

Honolulu Cookie Co.

Cream puff from Japan packs in crowds, by Betty Shimabukuro

Chef Barney Brown coming home to lend a hand, by Wanda A. Adams

Inspiration behind SF's "Betelnut" returns home to open restaurant

New restaurants in Honolulu and on Maui

Mochi 'diamonds' are everyone's way to salute Girls Day, by Zenaida Serrano

Recipe Fiends, by Betty Shimabukuro

Corned beef musubi a blend of Ireland, Islands, by Wade Kilohana Shirkey

KC Drive Inn set to serve its last waffle hot dogs today, by Nelson Daranciang

KC Drive Inn serves last meal today after storied 70-year run, By Catherine E. Toth

A Waikiki Toast to Old and New, By Catherine E. Toth

Redevelopment in Waikiki causes a number of restaurants to close

Pick a peck of PICKLES, by Betty Shimabukuro

Isle lady's book on pickles from all cultures. . .

Smokin’!, By Nadine Kam

Haleiwa Smokehouse Returns

Gourmet at the grocery, By Wanda A. Adams

Upscale prepared food at Foodland. . .

Sun-Ki Chai
http://www2.hawaii.edu/~sunki/

Former Hawaii Forum Host


#67 skchai

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  • Location:Honolulu, Hawai`i

Posted 19 July 2005 - 01:21 PM

As you can see, this has kind of ground to a halt. Sorry! I will try to resume in that near future (that's what they all say), but in the meantime (and even afterwards) you'd be in good shape if you check out Reid's excellent link and archive posts on `Ono Kine Grindz.

Sun-Ki Chai
http://www2.hawaii.edu/~sunki/

Former Hawaii Forum Host