B on Hawaii

Chef Nobu Matsuhisa, who operates a signature eatery at the Waikiki Parc, is serving up a lovely little gift to the residents and visitors of O‘ahu this winter; lunch service. From Monday through Friday, 11:00 a.m. to 2:00 p.m., the eatery will feature legacy hot and cold dishes, a full sushi bar, donburi, noodles and combination plates

It’s that magical time of year again: When the Big Island lava surges (with gusto, we might add), the winds come sweeping down from the Holualoa coffee belt... and a sumptuous variety of ale flows effortlessly from hundreds of taps at the Kona Brewers Festival. While it may be two months away (March 10, 2012), there’s no time like the now to plan your “Brews for the Big Rock” weekend so you can maximize your Hawai‘i Island experience.

With the harsh news of droughts and other plights on the farmers and ranchers of Hawai‘i's Big Island, we welcome some positive news from that community. Thanks to some entrepreneurship paired with good environmental practices and dedicated farming, select Starbucks locations will carry Ka‘u-grown and harvested coffee under their special "Starbucks Reserve" program. The effort will continue through November. 

Sammy Hagar, of Van Halen fame (or infamy, depending on which side of the fence you pump your fist), is headed to Hawai‘i this November to bestow a special little treat on the residents of Alohaland—and eventually the world. It seems "Mr. Tequila" is branching out into the distillation world, this time down rum avenue (like a good pirate). And the fruits of his labor will be only available to Hawai‘i residents for the first few months of production. 

The internationally recognized Court of Master Sommeliers is offering a two-day introductory course plus a third day for those interested in taking the first-level “Certified Sommelier” exam on O‘ahu this November. Settling into two full days of lectures, discussion and tastings at MidPacific Country Club where the likes of master sommeliers Roberto Viernes and Patrick Okubo along with advanced sommelier Charles Fredy, will push your enthusiasm for wine into a full-fledged working knowledge of the industry.

For nearly two centuries, caffeine enthusiasts have been reaping the benefits of Hawai‘i-grown (and harvested) coffee on the Big Island. Every November, the most devout followers and leaders in the Hawai‘i coffee industry share, demonstrate, taste, cook with, draw and paint their most prized coffee beans with anyone with the desire to experience them. It’s called the Kona Coffee Cultural Festival, and this year it all unfolds on November 4 – 13 in Keauhou.

Every fall on the Kohala Coast of Hawaii’s Big Island, ranchers, cowboys (and gals), foodies and farmers walk past a few parrots, cross over a tram track, climb a staircase, pass a fleet of bronze sculptures, head over a babbling brook and descend into an expansive ballroom inside the Hilton Waikoloa Village for the annual Taste of the Hawaiian Range and Ag Festival. This year the action takes place on Friday, September 30, and you best start saving your appetite.

Of all the Hawaiian Regional Cuisine chefs, it’s possible the Peter Merriman commands the least pomp and circumstance. From Waimea to Waikoloa (on the Big Island) to Kapalua and Wailea (on Maui) or Poipu, Kaua‘i, Merriman churns out his comfort food twists on local fare—and he does it well. So when we walked into Monkeypod Kitchen—his newest creation, on the tony hillside at Wailea  Gateway Center—a few weeks ago following the Maui Film Festival, it wasn’t long after passing through the door that the words “Why isn’t there something like this on O‘ahu?!” escaped my lips. Well, the wait is over. Almost.
Chef Merriman just announced the second outpost of Monkeypod will reside on the azure shores of West O‘ahu, at the Ko‘Olina Resort, mid-2012.

With so many catch-all phrases buzzing around these days—like farm-to-table, support local agriculture and the like—it’s nice to spotlight those taking things to a whole ‘nother level. Chef and restaurateur Alan Wong has never made any overly self-congratulatory gestures regarding his steadfast use of locally-harvested produce (and proteins). His backing of the student-farming program at Ma‘o is just one example. Yet his latest game of connect-the-dots will undoubtedly land him yet again in the cross hairs of every blogger/editor who thinks they “discovered” his latest effort. And while we may be no exception, this time, Wong is elevating the mighty honey bee into the limelight.

With summer in full swing, anyone not embarking on a European holiday or mainland sojourn tshould consider a neighbor island jaunt to one of many inn experiences we are lucky to have among us. We’ve written at length about the quaint (and historic) Shipman House in lush Hilo; you’ve drooled over the elite homes of Pure Kauai, as well as some stunning oceanfront estates on O‘ahu. But it’s been a while since we directed our gaze towards the coffee-laden hillsides above Kona—and the sublimely serene Holualoa Inn.