In season now, the persimmon comes in several varieties. Among them is the American persimmon, native to the US east coast, and the black persimmon from Mexico.
Back home in Yokohama, I grew up eating ramen in authentic, hole-in-the-walls, with chefs tossing pigs’ bones for tonkotsu broths and making fresh noodles behind greasy, crowded counters. It’s an intimate, elbow-bumping affair of taxicab conversation with chefs and cigarette-smoking, hungry businessmen seated next to you until the food comes.
Because local poultry farms are in flux and supplies of sustainably produced fowl are limited at this high-demand time of year, search, call and order in advance before you assume you can not only score a drive-by bird, but, given the season, have the pick of the flock at your local market. Turkeys Heirloom, humanely raised, organic, antibiotic-free, free-range turkeys will, as usual, be found at specialty stores such as Whole Foods, Kokua Market and The Source at upwards of $2 per pound.
Hawaii boasts 11 of the 13 climatic zones (as defined in Ag circles by the USDA), and each offers opportunities to grow almost every imaginable fruit, spice and vegetable variety. All over the Islands one can see vestiges of farming experiments over the decades–Russian-planted olive trees in Waikii, apple orchards in Volcano, cashew groves in Maunawili and, of course, Vineyard Boulevard, home to our first grape vines back in the 1800s.
At nearly 78 years of operation, Smith Union’s Smittys (formerly Smith’s Union Bar) is the oldest bar in Honolulu. Some of their regulars have been patronizing the bar for over 30 years.
Before moving home from Manhattan, we stuffed ourselves silly at our neighborhood brick-oven pizzeria in order to stave off cravings until we could get back to the Big Apple. Were we nuts or what?
One of the great things about European produce markets is the chance to find veggies on the verge of ready-to-eat–cooked (like potatoes), de-choked (as in artichoke) or prepared in some way that makes meal prep simpler. The home cook can cut out a few steps and make dinner more quickly without loss of quality.
Food & Drink / It’s easy to believe that Ka Lei Marketplace is a two-time champion of Kaimuki Business Association’s Holiday Window (ʻ06 and ʻ07). The little shop looks like Christmas, Easter and country store all rolled into one.
Sometimes all that’s needed to create a movement is someone to connect the pieces together…and a little bit of money. Denise Albano and Patti Chang are attempting to do just that with their nonprofit Feed the Hunger Foundation, a microfinance organization, in which they provide small loans to low income entrepreneurs interested in making local, accessible healthy food.
I never ate at El Bulli, and now I never will, since the most influential restaurant to modernist cuisine served its last dinner on July 30. But on the same day, the documentary El Bulli: Cooking in Progress opened, offering a glimpse into the hallowed restaurant for the 2 million of us who couldn’t get reservations (actually, I never tried).