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Aloha - I must make this brief as I am making corn chowder with Ewa Sweet and Waimanalo corn with local red bell peppers, local russet potatoes, maui onion and it should be fabulous. In any case Caroline, I wish you still lived here. There is now a Farmer's Market, a REAL farmer's market every Saturday at KCC that you would really enjoy. We make the trek from the Windward side every Saturday (although beginning Sept. 9th a second market by the same organizers) will be held in Kailua on Thursdays. I agree that if fusion is the future the future may be right here in our backyard. I absolutely hate those city sponsored markets that rove around the island on various days as most of them sell stuff from the mainland/Mexico or wherever. I probably will extend my answer to this topic but must go and attend to my soup!!!!!! A hui ho.........

The name of Reidel's North American Executive Vice President of Sales is Don Restivo. Maybe you should write to him regarding this. I met him last month and he was a really nice guy and very passionate (as you would expect) about his product and might be able to resolve your problem. This was at a tasting where they gave away a whole set of glasses to participants at that seminar during the Kapalua Wine and Food festival. Worth a try anyway. Good luck and a hui ho........

Well it's not cooking but my trainer comes over with a whole kit of treatments that she makes for application from head to toe. She starts with the scalp and uses avocado and macadamia nut oil because the vitamins A,B,D,&E are beneficial for moisturizing. She applies this to the entire scalp and all of the hair to nourish and soothe the cuticle of each individual strand, she puts a shower cap on to hold the warmth as we do this outside next to the pool. Her other recipes are magic and your entire body feels just awesome after. A hui ho...........

Which brings me to ask - how are Emily and Chris doing? I miss hearing about them!!! a hui ho!!!

O.K., here is my feelings based on experience with a Sub-Zero 680S, side by side 42" fridge/freezer. It sucks. I was elated and ecstatic to order one last year, waiting the 8 weeks to get it here by barge. I kept referring to it as "My 600 pound baby," awaiting it's arrival. So it comes and some of the coils are bent, a call to headquarters (the first of many) leads to an explanation that this happens all the time during production and they are easily bent back to their original shape...... installation is a bitch and doorways need to be altered to get the thing inside. Hours and hours later the thing is finally installed and we await with anticipation the ice bucket to fill up and let the party begin.............. Don't ask me why but the specs didn't impact me enough when if you do the math you realize that the ice-making capacity is only 96 cubes a day.............Even though it's just two of us here we need more ice than that daily with all the water we drink. First dissapointment. Another call to headquarters in WI leads to explanations that "in WI we don't use much ice......" I've plenty friends and relatives in WI and happen to know that ice is pretty popular even in wintertime. I don't know why they have a 'bulk ice' filling feature inside for coolers unless it is for a chihuahua or other small animal. Then the door is condensing big time making water on the floor. Turns out that in certain areas of the country and here in Hawaii there are certain areas of the islands that require a special door to avoid this problem due to high humidity year round (Haiku area, Maunawili, Nuuanu and Manoa here on Oahu) the door takes several weeks again by barge to arrive. Finally the door arrives and the condesation problem ceases. In the midst of all of this problems calls to Sub-Zero 'service' dept. in WI result with innane answers to questions with attitude that we are idiots or something to not be completely thrilled with their product. You'd think they would know/tell the customer through their rep here that if you live in said areas there is the need for a special door, probably they don't fearing that you would turn to another brand. Oh, and the size of the interior is small and would be better off for someone single who does not like to cook or eat and keep only beverages inside. You cannot move the drawers on the door because then the outside door does not close properly.........The freezer is equally small and the roll out wire bins barely hold the always necessary 5# bag of ice from the store to balance the lack of ice making properties. When I ordered this there was no way to see one here, no showroom with this model other 'similar' models shown at expos and such but not this, this was the only size to fit my built in area without knocking out walls for the next size/model up. To say I have buyer's remorse is not even close and doubt I will ever buy anything of theirs ever ever ever ever again. We are getting ready to completely re-do the kitchen and unfortunately an ice maker is in our future........I do not plan to have it be their brand. I have enjoyed reading everyone's comments and look forward to the continuing story and more pictures of your progress Mayhaw - good luck!!! A hui ho....

when I know it is going to be hot very early I will boil eggs and fry some pepper bacon up (Dailey's from Canada) and make an awesome egg salad, slice up some Hauula tomato and toast some wheat bread or pita pocket (toasting doesn't make that much heat). Another thing I make is Alan Wong's cold tomato soup recipe early in the day as you need to roast the tomatoes for 10 minutes but the kitchen doesn't heat up that much from that, then follow the recipe using the blender and let it meld all day. Today is such a day!!!!!!!! Aloha and a hui ho...............

Aloha!!!!!!Every Saturday morning at the farmer's market at Kapiolani Community College there is a stand that serves fried green tomatoes with 2 sauces my favorite is the wasabi aioli, there is a panko crust and these snacks are just so tasty and make a great breakfast while shopping. Hauula tomatoes are used, they are grown here on the windward side and the taste can't be beat. A hui ho!!!!!!!

I remember at some point on the web there was a site devoted to pictures of meals on flights with some very witty commentary at times about the food from those who took the pictures. I should look and see if it still exits. I was first class on American to and from HI and believe it or not, the food was really quite nice. a hui ho........

It is always a wonderful thing to enjoy a Neiman Marcus Martini in the middle of the day during a nice long lunch. Sake, vodka and garnishes of cucumber and ginger, very refreshing although not in keeping with the traditional recipe. On Saturday nights we have a tradition that even has etched glasses to honor the event, "C&C" or as it is known - "Cops and Cocktails," how this ever got started I can't even remember but I do know that when I was working and if for some reason there was a problem at the store they needed to call someone else between the hours of 7 and 8 and they all knew that. The glasses are a real hit amongst newcomers who see the entire name across the glasses. Generally we will be drinking vodka but you can always count on Wild Turkey 101 with ginger ale as a winner too. A hui ho.........

How exciting it is!!!!! I am looking forward to the opening party on July 12th!!! Should be fun and a great end to a long weekend at the Kapalua Wine and Food Festival!!!!!!! a hui ho......

Aloha! We have a fabulous product made locally Hot Pepper Ginger Jelly in Kailua, HI. It is a wonderful condiment used in the ways you all have suggested but here is something I do. Take the jelly and mix it with some apple cider and let it heat up, you can even reduce it to make it thicker, most recently I roasted a pork tenderloin and sliced it and drizzled this concoction over the top and served with garlic couscous, it was great! Also I like to put bread crumbs on chicken breasts or pork chops and fry them and do the same thing with this jelly. They also make a regular Hot Pepper jelly but the Ginger is just so tasty! Doesn't hurt to make a small marinade of ginger and shoyu and a little sherry for the above mentioned before putting in bread crumbs. A hui ho!

We have enjoyed King Tsin throughout the years. The location has changed from Beretania to Young Street to now on Beretania again although a different address after a 3 year or so lapse. And a welcome return it is for them! I have never had a thing that I did not like there and they will cook to order too. Usually I carry out seemingly half the menu and they are always surprised that the quantity is only to feed 2 or 4 people. The car smells so great from the black bean sauce, kung pao, hot and sour soup, mongolian beef, spicy eggplant, those potstickers with the great chili oil, the mu shu pork with a really good not too salty plum sauce. Sorry for the sentence run on. If it wasn't such a headache to drive to town I'd eat there way more often! I have always wanted to try Maple Garden - what is really good there? A hui ho.......

No surprise those guys were in NY supporting a charity event, they are tireless participants in so many events here in Hawaii, their spirit of aloha is truly admirable. Hiroshi has a fabulous restaurant L'Uraku at 1318 Kapiolani Blvd. The interior is colorful and sets the tone for his thoughtful cuisine. Now is the time to savor one of their blended cucumber and vodka drinks to offset the high humidity and heat we are having. My personal favorite is the Lobster Tomalley, enhancing the lobsters' own natural juices are mirin and shoyu lightly veiling the lobster in potato starch and quickly deep frying, it is wonderful. If you are ever going and want to have that go early or see if you can 'reserve' a lobster as they only get about 6 a day since they are fresh Kona Cold lobster and need proper storage. He also does some wonderful things with Moi and although I've never been his Kaiseki dinners are always a sell-out every few months. I ate my way through the Vino menu at 2 separate dinners earlier this year. The wine list is just mind blowing in scope and depth - and value. One of the specials we enjoyed was Pan Roasted Sea Bass with Gnocchi, smoked oyster mushrooms, proscuitto, sugar snap peas in white truffle maitre'd butter and morel demi glace. We also enjoyed some delicious starters as well. We were surprised with a complimentary bottle of Prosecco that I have found in wine shopes and have enjoyed many times since then. I don't eat desserts but when the rest of the table enjoyed their Tiramisu, panna cotta, fresh berries with marsala zabaglione I ordered the fontina potato gratin and reveled in the flavors and creamy texture. Next month during the Kapalua Wine and Food Festival Vino is hosting what is probably going to be the premier winemaker/chef dinner on July 10 and from what I hear is pretty much sold out by now.I will report on that when I return! Vino is the only Hawaii restaurant to be listed in Conde' Nast's restaurants of distinction for this year, quite an honor - well deserved. Sansei is a fun place to go especially with a group so you can order lots of things to try. My favorite there is the calamari salad. I don't think the menu is heavy on fried items, certainly there is a share of tempura offerings but most of the innovative sushi creations are the freshest seafood with the just picked local produce added. I think that is commendable as well, all those guys are committed to using the most freshest local produce, meats, and fish that they can find. D.K. put out a really beautiful cookbook last year that you might want to check out. Next month they are opening a Vino wine bar within Sansei that should be really fun to explore those Italian wines that Chuck Furuya has made available - lucky all of us here!!!!!! Bon Appetit and A hui ho......

Ah - then someday I shall post my memoirs of Maui and Lana'i.......When I return from the Kapalua Wine and Food Festival I should have plenty of tales to tell! Glad you had such a great vacation! Nothing like good food for great memories - a hui ho

Thanks for the great report and pictures! I am grateful for people like you willing to brave mass hysteria. It isn't such a 'mystery' that chefs like the Alan Wong and Roy Yamaguchi organizations support the event especially as it benefits IHS, last Thanksgiving the gang from Roy's went to IHS and cooked and served Thanksgiving dinner for those served. And although some might think 'minions' isn't necessarily that flattering of a description for those artists (Ronnie and Mark) the actual definition of minion from Websters is:" A loved one highly esteemed and favored - in a good sense." I am drooling after seeing the dishes!!! Oh, I also read your contributions to the recent article in the paper regarding why some people drive those big hulking SUV's and now are having to pay so much at the pump to support them, nice comments! A hui ho......

Oh, the eating memories of the Big Island were vividly brought to mind by reading your adventures! Great job on the reporting! Three of the more memorable for me are the lobster clubs at Mauna Kea at their beachside restaurant, to die for. When we were at the Four Seasons and dining at Pau'h'ia while going over the menu with our server and enjoying complimentary ahi tartare in martini glasses with chili pepper water shave ice she mentioned that the week prior they'd had macaroni and cheese with boursin and lobster. This of course made me very hungry and stayed in the back of my mind. During the meal - can't remember what it was though - chef Ryan came out and asked how we liked the ahi and I mentioned how sad I was at missing the celebrated macaroni and cheese, he asked were we coming back to dine during our stay and we said yes we had plans to the night after next. He said to call him if we were for sure coming and he would arrange to make us that. Sure enough, 2 nights later we went and had called him that day and the server knew right away that we were the party who was getting the special meal that night. And special it was, creamy bursting with flavor from the herbs and boursin, the macaroni chewy, cooked just right to uphold the sauce and atop in a blaze of glory an entire lobster cut into beautiful bite size morsels the color of the meat contrasting with the white and herbs flecked throughout, freshly ground pepper added on top - that meal, a true triumph! My third and by no means only one since we go to Big Island quite a bit, is Merriman's. Years and years of dining there have provided many magical meals. I love the gallery of photos of the farmer's who produce his ingredients. Anyway I don't like sugar/desserts too much and the first time I asked to have another order of their fresh corn as my dessert they were a little surprised, couldn't believe someone wanted a vegetable for dessert, but of course they did it and it came in a beautiful bowl and I savored every bite, to this day I still order that as my dessert. There is something about that corn up there that has flavor unequalled by any other. A hui ho

Laurent almost rhymes with sychophant...hmmmm?

Laurent almost rhymes with sychophant...hmmmm?

Yes, maybe you should just ask. Also you might want to explain your good fortune to have won this meal to either the hostess/host and to your server. Chef Hefter is very eager to accommodate guests and I think you most likely could get at least one or two things off the menu. I have eaten his food only here in Hawaii and man, that guy ROCKS!!!!!!!!! Lucky you!!!!!!!!!!!!

Every now and then I go over to Koolau golf course and lunch at Honey's, the setting is casual and the view is fabulous. Recently - well to me anyway, all menu items have been named after Hawaiian entertainers which is fun to read each description. I like their "Devil on a Horse" (?) or something like that name which is a meaty, peppery pastrami rueben, thankfully this is so flavorful that no mustard is required since all they have it that god awful yellow stuff in a plastic bottle. It is never very crowded although you will maybe see a small tour van stop for lunch depending on what time you go. They also serve dinner which I have not been to but considering the view it wouldn't be remarkable in the dark of night. This Sunday "Uncorked" the benefit for Hawaii Public Radio is being held there featuring the wines and food of Spain, what a unique place to eat, drink and take in the beauty of the Koolau mountains from the ballroom windows which are floor to ceiling.

You know, I might not be as analytical as everyone at this point but I keep thinking one thought as I read through this topic after all this time. Ferris Bueller. The famous lunch scene, however his scenario ended quite pleasantly. a hui ho.

thanks, I may go, my in-laws are going next week. Right now I am in Chicago eating my way through lots of fabulous foods! I appreciate your time!

aloha! Can anyone let me enjoy vicariously your dining experience at Tabla lately? I have only eaten savored Floyd Cardoz' food at events in Hawaii and don't know if I'll ever get to NY. What could I expect/enjoy? Mahalo :-)

That is not the article - it really was in the 10/15/03 edition of the Today section -"Briny Bounty." Often when an article is "Special to the Star-Bulletin" it is not included in the web site such is the case with this article. I did not realize this when I made my initial post. According to the article families belong to Hui Hana Paakai (paakai is Hawaiian for salt) and do the laborious task of harvesting the Hanapepe salt, unfortunately it is not considered food grade and cannot be sold. Fortunate are those who have friends in the Hui. Often you can buy Kona Paakai from waters off Keahole Point at the Saturday Farmer's Market at KCC. Also R.Field sells this as well as a salt sampler of salts that was around $20.00. Thanks for your thoughts about my dog, it is a drawn out process to get the final diagnosis of what sort of tumor it is, there is a 'good' kind and a 'bad' kind so we have to go through blood work and then have it analyzed on the mainland, won't know anything until March 18th. I have immersed myself in cooking to keep my mind off it and she enjoys lying by the oven on the cushioned mat watching me, that or she is sleeping on my feet when we eat. Made a fabulous mojo criollo and cuban pork roast last night with black beans and rice. A hui ho!

Hi guys - well I've had a fairly stressful 2 days with my dog and a diagnosis that is less than favorable and so I hope you will forgive my technical savvy in leaving a site to just click upon......That being said there was a really great article by our favorite culinary goddess Joan Namkoong on 10/15/03 in the Honolulu Star-Bulletin addressing the glories and special salts of the islands and where to buy these gems. I have seen these salts at R. Field and the saturday Farmer's Market at KCC. Enjoy reading her article and a hui ho.......