DIGEST: Hawaii Eating News

[skchai]

Forks fly at crowded Taste of Honolulu, By Will Hoover

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

bandiay bandiay

[skchai]

Locally grown and growing, by Wanda A. Adams

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

[skchai]

Poke first course for tastes of Big Island, by Kevin Dayton

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.

[skchai]

First, some stuff about the Okinawa Festival from last weekend:

<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>

<i>bun long</I>

<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. . .

<a href=http://the.honoluluadvertiser.com/article/2004/Sep/08/il/il20ataste.html>

TASTE: Veering vegan, by Wanda A. Adams</a>

Mark Reinfeld of Blossoming Lotus café in Kapa'a has published "Vegan World Fusion Cuisine".

[Kapuliperson]

Skchai, aloha! Have you by chance had some of that macadamia nut pie by Sweet Stop Hawaii?

[skchai]

No, sorry, can't say I have. Rarely get out to Kailua side. Looks real good from the picture, though.

[Kapuliperson]

Pity. But yes, it does look good.

[skchai]

O.K., here's the next installment:

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

Here's how

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

[glossyp]

I was fortunate to attend a seminar Dale was teaching for Halekulani staff. I wrote a short article about it which can be found at the following link:

http://www.hawaiidiner.com/articles/article.php?article=312

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.

[Kapuliperson]

^ that's great!

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. :)

[skchai]

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. . .

[ARASHI!RQ]

]ANY ONE EVER CHECK OUT THE GREATEST MOM AND POP

RESTAURNT ETHIL'S GRILL IN KALHI'I.WHEN IN HAWAII ITS A MUST!!

[skchai]

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.

[skchai]

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.

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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.

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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. . .

[skchai]

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.