Was anyone ever so appropriately named? Essence Kwan grew up in a bakery (Lahaina’s The Bakery) and has “always loved the sweet smell of confections,” she says. She recently started making small batches of preservative-free chocolates and desserts meant to be eaten… [»Read]
It’s not on the menu, but these days you can get it if you ask. We’re talking about paella. Michael Christensen, the newish chef at thirtyninehotel (39 Hotel St., 599-2552), has been cooking up pans of the trademark Valencian rice dish on the four-burner gas stove in… [»Read]
Strolling through Chinatown lately, one sees handwritten signs announcing the arrival of lo han jai, aka Buddha’s delight. Jai is one of the traditional foods eaten during the 15 day celebration of Chinese New Year. This dish, ritually eaten on New Year’s Day,… [»Read]
Every time you go to Maui, does eating out means going to Sam Sato’s? That need for a Proustian fix can keep us from trying new things. On your next Valley Isle trip, consider booking Bonnie Friedman’s Tour da Food. The product of a chocolate-making Brooklyn family,… [»Read]
Nancy Piianaia of Waimea died last week after a long illness. A pioneer of Hawaii’s buy-local and cook-local philosophy, she will be sorely missed in the Islands’ food communities. About 10 years ago she invited me to join her in starting a Slow Food chapter in Hawaii…. [»Read]
While BLT Steak is getting all the buzz at the Trump Intenational Hotel (223 Saratoga Road, at Kalia Road, 877-638-7401), upstairs is Honolulu’s best new spot to lounge, sip and graze. Waiolu, an open-air balcony bar, has a row of bistro tables, but you’ll want to… [»Read]
For years, Phil Wang was in the car business. But his self-described “leap of faith” into the food service is paying off–and mostly for the growing number of devotees to the taco shop that he and his wife Carolina Garcia-Wang opened on Kapahulu Avenue about two weeks… [»Read]
A month after Jean-Georges Vongerichten opened Kauai Grill at the St. Regis Princeville, another Frenchman-in-New York plants his empire-building flag at the new Trump International Hotel Waikiki Beach Walk. Just around the corner from fellow global dominator Nobu Waikiki,… [»Read]
A Honolulu-based company has dedicated itself to the sole purpose of honey. No, not raw white honey or lehua honey from the Big Island, but honey from Greece. Kailua-born Deena Frooman fell in love with the Greek sticky stuff while working at the 2004 Olympics in Athens…. [»Read]
Eating the cuisine of and being in the presence of a founder of Hawaii Regional Cuisine (Roy Yamaguchi) may be a memorable experience. But try multiplying that by two (add Alan Wong) and welcoming a recently arrived, internationally renowned chef (Vikram Garg). Have your… [»Read]
While mochi in Hawaii is eaten year round, it’s fundamental to the celebration of Japanese New Year. Sweet sticky rice is steamed, then pounded, often at a temple or church as part of a ceremony welcoming the New Year. Following the pounding, the fresh mochi (mochitsuki)… [»Read]
When a friend brought back some “Alaskan Hot Dogs with Reindeer” from Anchorage, Henry Adaniya knew he had to get some for his restaurant, Hank’s Haute Dogs, where his lineup includes the classic Chicago dogs, bratwurst, andouille with onion and the latest special,… [»Read]
Honolulu is becoming a wine-bar town. We’ve got Vino, Amuse, Formaggio, Flights at Twist, and now Sapori Enoteca/Birreria (1341 Kapiolani Blvd, 955-3582). Chefs Donato Loperfido and Philippe Padovani shuttered their two-in-one restaurant ‘Elua in early November, and… [»Read]
Breweries across the country have been overhauling their operations to be more eco-friendly, like New York’s wind-powered Brooklyn Brewery, and Colorado’s Carver Brewing Co., which sells beer in refillable jugs. Now Hawaii’s largest brewery, Kona Brewing Company,… [»Read]
Hawaii Organic Farmers Association (HOFA) has launched its spiffy new Web site at [www.hawaiiorganic.org]. Look for a solid guide to organic products grown or made in our state. You can search by island and by product, from avocado to tea. There are some unlikely finds… [»Read]
