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CULINARY
A TWIST TO THE SUMMER BBQ: ORGANIC SAKÉ, MADE IN U.S.A.
Soon To Arrive In Honolulu, During August's "Joy of Sake" Tasting Event
By Wellness Correspondent Abigail Royce
Last month I had the unique opportunity of touring Saké One—the world's only American-owned saké brewery on U.S. soil—located in Forest Grove, Oregon. >> read more
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BIG ISLAND COFFEE FARMS RANK AMONG BEST IN WORLD
For those who haven't heard the rather electrifying news, two of our own Hawaii-grown coffee farms ranked among the world's best specialty coffees at a recent global competition. >> read more
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TWO WEST MAUI VENTURES WANT YOU TO EAT BETTER
If any of you dear readers haven't been to the west side of Maui in a while, things are a-changin' in them parts of the chain. First off, the number of townhomes, condos and developments on the mauka side of the highway is staggering. Which obviously isn't going to help the insufferable traffic problems West Maui is already experiencing. Yet aside from the gridlock, a long-running complaint had always been the lack of markets and organic produce in Lahaina and beyond. And with the sheer number of farmers from Haleakala to Hana, it had been a crying shame no one north of the Pali could seem to get ahold of so much as a Maui-grown papaya. >> read more
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BIG ISLAND PAIRS FINE WINE MAKERS AND FOOD...TOO
Maui isn't the only place pairing fantastic wine and food with picturesque settings. The Fairmont Orchid on the Big Island of Hawai'i's Kohala Coast recently hosted (former Kapalua attendee) Michael Martini of Napa Valley's Louis M. Martini wine makers for a one-night-only pairing dinner. >> read more
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KAPALUA FOOD + WINE FESTIVAL: A MUST FOR THE INDULGENT
June is a happening month on Maui, without a doubt. Still coming down from the high that was the most successful Maui Film Festival to date, the Kapalua Wine & Food Festival kicks off at the tail end of this week. A half-dozen master sommeliers (there are less than 75 nation wide) descend upon the bucolic (and now revitalized) Kapalua Resort, where tastings, seminars, lectures and social events last until the wee hours on Sunday evening. >> read more
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HOTEL HANA MAUI GETS A CULINARY LIFT
It seems that this economic shift we're currently experiencing has provoked a number of changes within the travel industry as of late. Some have been good, some bad. Since we like to focus on the positive here at B on Hawaii, we thought we'd share one of the good. >> read more
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KEA LANI'S Kō OPENS—A CONCEPT RESTAURANT FIRST FOR WAILEA
An Ode To The Fare Molded By Plantation Workers, Reinvented and Refreshed
Tonight will be an exciting evening on the Wailea, Maui, coastline: It is the official opening of Kō. An ingenious, new restaurant concept opening inside the Fairmont Kea Lani, Kō is the brainchild of chef de cuisine Juaquin "Jake" Belmone, as cultivated by executive chef Tylun Pang and food & beverage director Peter Sylvester. It has been two years in the making. >> read more
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NEW FARE FOR FOODIES AT THE REBORN RITZ-CARLTON KAPALUA
Fresh off a huge, multi-million dollar renovation, the Ritz-Carlton, Kapalua, is casting the spotlight on its newly refurbished Kai Sushi restaurant, a seafood buffet at The Terrace restaurant, and the opening of the new Beach House café. >> read more
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WONG'S FARMER SERIES DINNER PRESENTS LEEWARD OAHU TREATS
It's time for Alan Wong's next "Farmer Series Dinner", and if you haven't made it to one of these spectacular events, you should make a point of it—for many reasons. First, Wong is perhaps the most innovative chef on the islands at the moment. Second, he is reaching out, island-chain wide, to find the best, most sustainable farmers / growers / producers who practice solid food ethics. And last, his cuisine is damn tasty. >> read more
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5-COURSE KONA BREW DINNER WITH LANA'I FOUR SEASONS CHEF BELLEC
The Four Seasons Resort Lana'i, The Lodge at Koele, is opening up its majestic Music Room on Saturday, April 26, for an evening of hearty cuisine and local suds. Koele executive sous chef Thomas Bellec has spent the last two months crafting an idyllic spring menu; the highlights of which patrons can sample during this one-time event. Bellec has added dimension to the dinner event by inviting Kona Brewing Company's vice president of brewing operations Rich Tucciarone, who will pair Big Island-made beers with the 5-course meal. >> read more
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IRON CHEFS, KAUAI STYLE: YOU BE THE JUDGE
Always on the lookout for new culinary haps around the islands, we recently were alerted to a rather unique sounding event that will take place on Kauai each month. At Shell's Restaurant in Poipu's Sheraton Kauai, chefs will "square off" in an Iron Chefs-esque competition to be judged by restaurant patrons. >> read more
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A SPOT OF WATER WITH YOUR CRUMPETS? BUT OF COURSE.
It has finally happened: Our pond water has jumped the pond.
We recently learned that London, England's most famous hotel, Claridge's, will include bottled deep sea water taken from 3,000 feet below Hawaii's Kona coastline, for their in-house "H2O Menu". Yep, you read that right: They have a water menu. >> read more
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LOCAL "GRINDS" AND HIDDEN GEMS FOR FOODIES ON OAHU
The number one question asked of local Hawaii residents by knowledge hungry malihini (visitors) is "Where can we get some cool, off-the-beaten path food?" Every month we will put out our top choices for hidden gems on each Hawaiian Island. >> read more
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VALENTINE'S DAY MENUS... AND SOME CREATIVE ALTERNATE IDEAS
Valentine's Day is around the corner, and a few restaurants have asked us to share some special menus created for the day. Please take a look at the list below if you are so inclined to dine out on cupid's holiday. >> read more
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OUTRIGGER REEF OFFERS FREE DINNER AND DRINKS ON LEWERS
As always, the Outrigger ohana wants to take care of you and your whole family, as if she was a doting grandmother adding another pork chop to your plate. Maybe that's taking it a little far. But the fine folks who mold many a wonderful family vacation are offering a hefty dining credit for those who book three, six and nine-night stays at the Outrigger Reef on the Beach. Valid through March 3, 2008, those who spend a minimum of three consecutive evenings in Waikiki can receive up to $300 dollars to spend at an assortment of restaurants, both in and outside of the hotel. >> read more
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A WONG FIRST: FARMER SERIES DINNERS, STARTING WITH 'SHROOMS
Chef Alan Wong flaunts his culinary prowess next week with the first in his new "Farmer Series Dinners". The monthly event will feature an entire menu created around a single product from a local Hawai'i grower. >> read more
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PETER MERRIMAN SWOOPS IN TO COVETED KAPALUA LOCATION
Local Product and Ocean Fronting Ambiance Coming This June
A rather sizeable announcement nearly slipped through the cracks of the holiday season: Big Island Hawaii Regional Cuisine pioneer Peter Merriman will skip the pond to Maui in order to open a signature restaurant at the newly revitalized Kapalua Resort. >> read more
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WE SELL SEASHELLS...AND TASTY ABALONE TOO
Take a Tour of Hawaii's Only Abalone Aquaculture Farm
Yes, they have those pretty, pretty shells. But abalone is also a tasty, tasty shellfish. Alan Wong proves it every night with his abalone and Hamakua Eryngi mushrooms drizzled with Negi oil. Yet the 'shrooms aren't the only thing Wong is attaining from the Big Island in said dish. Since May of 2002, Big Island Abalone has been quietly producing the little crustaceans otherwise procured from far off climes that include Tasmania, New Zealand and South Africa. >> read more
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10-COURSE "ULTIMATE MEAL"... AND A TASTE OF THE GOOD LIFE
Ah, dining for a cause. There's no better excuse. Ever heard of Remy Martin Louis XIII? It's that fancy looking bottle on the very tip-top of your favorite bar. Yep, the one that costs $200 per glass (if not more). The folks at Rémy Martin have gotten together with the folks at Halekulani to offer the "Rémy Martin Ultimate Dinner", available now through December 30, 2007. For $190 (still less than a glass at your bar), you can dine at Hawaii's only AAA Five-Diamond awarded restaurant, La Mer, and experience a 10-course dining extravaganza. >> read more
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KONA COFFEE CHAMPIONS TAKE B ON A FARM TOUR, TALK CHERRY
Story and photos by Brian Berusch
On a bright, sunny morning in the Outrigger Keauhou, a few dozen people gathered in the oceanfront lanai lounge that looked towards the town of Kailua-Kona. Behind the bar were a handful of individuals draped in red aprons. These experts in the field of coffee tasting had just completed their weeklong task; the narrowing down of 66 entries to 10, and ultimately, choosing the best producer of coffee beans within the Kona Coffee Belt. >> read more
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COFFEE COFFEE EVERYWHERE! GET JOLTED THIS WEEK IN LAVALAND
This week the Kona Coffee Cultural Festival picks up momentum and heads full swing in to a caffeinated jamboree fueled by all things coffee related. Aside from the obvious—a coffee cupping competition that crowns a "Kona Best" blue ribbon to the tastiest cup 'o java—the event also features a variety of art and crafts demonstrations, displays and showings, as well as a handful of culinary events, wine tastings, and a bevy of Hawaii Island cultural offerings that ranges from lei making to hula and ukulele lessons. >> read more
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BEV GANNON TO OVERSEE KITCHEN AT NEW LANA'I CITY GRILLE
On the culinary front, there's breaking news out of Lana'i City... of all places. (That's a sentence we don't often get to write.) As luck would have it, B on Hawaii was on the tiny isle last week researching a 2008 feature story for a national magazine, on the same day the Lana'i City Grille re-opened. First, a little history lesson... >> read more
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SPANISH-INSPIRED TAPAS-WINE BAR TO OPEN ON MAUI
Mediterranean Morsels Paired With Upcountry Organics To Satiate Waileans
It's no secret that there's been a rise in the number of Nuevo cuisine eateries popping up island wide. It seems that finally, Generation X (and younger) culinary graduates have paired years of kitchen training with travels abroad and are opening conceptually diverse restaurants across the Aloha State. Whether inspired by an enoteca in Rome, a crab shack in Maryland or a wine bar in Berkeley or New York, the islands are seeing a great influx of food options that stray far from the typical Asian-Hawaiian flavor profile. >> read more
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TOP CHEF FINALIST DALE LEVITSKI APPEARS AT HANK'S HAUTE DOGS
We made a trip over to Kakaako's newest eatery, Hank's Haute Dogs, to meet Top Chef Season 3 finalist Dale Levitski. The TV chef known for his red bandana and Mohawk hairdo was the former chef d cuisine at Henry Adaniya's Chicago haunt, Trio Atelier—which closed when Adaniya opted to move back to paradise and put up a "haute dog" shop. >> read more
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TWO UPCOMING CULINARY EVENTS—WITH A HEAPING SIDE OF ART
There are two upcoming evening events that offer unique and trendy ways to see what's showing at two local museums in Honolulu.
The Honolulu Academy of Arts "Art After Dark" is a monthly party that melds live music with performance and visual art installations, and then tosses in a side of culinary and beverage offerings. The event attracts a snazzed-up crowd that range from twenty to fifty-somethings, but is open to anyone who likes to stroll through a gallery, after hours, with a cocktail in hand, to the sounds of live music. Not a bad way to spend a Friday evening! >> read more
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FUND RAISER UNITES TOP HAWAIIAN CHEFS AT MAUNA LANI SEPT. 22nd
There is an exciting culinary event coming to the Kohala Coast of Hawaii Island (as the Big Island Visitor's Bureau now requests we refer to the artist formerly known as "The Big Island of Hawaii"). On Saturday, September 22, The Mauna Lani Resort's "An Evening in Paradise" will align all-star Hawaii-based chefs for a fund raising event to benefit the United Way Hawaii. >> read more
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EXTRA! EXTRA! NOBU WAIKIKI OPENS FOR LUNCH...EFFECTIVE IMMEDIATELY
Hot off the news wire: Nobu Waikiki is now open for lunch.
After spending the last two weeks testing and refining, the management of Nobu Waikiki—the 18th Nobu Matsuhisa-inspired eatery worldwide—has launched weekday lunch service at its Waikiki Parc location. >> read more
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WESTIN SURFRIDER'S NEW RESTAURANT "STEALS" LOCAL CELEBRITY CHEF
Breaking News: You'll Only Hear It Here!
There's nothing like a little excitement in the Oahu culinary scene to start off this week's newsletter. If you remember when we broke the news that The Bistro at Century Center was closing due to a conflict between the restaurant owners and their landlord... the saga continues. >> read more
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CHOPSTICKS ARE TO WINE AS JAPAN IS TO TUSCANY. OH, JUST READ IT.
While the 6th Annual Honolulu Japanese Chamber of Commerce's "Chopsticks & Wine" event isn't until October 10, we felt an early start might allow readers a chance to attain tickets before its inevitable sell out. Held at the Sheraton Waikiki Hotel on a Wednesday evening, from 5:30 p.m. to 8:30 p.m., the event routinely fills all 1,200 seats weeks before. Consider yourself been warned. >> read more
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THE NIGHT I MET ROBERT DE NIRO...
Let me begin by stating for the record that I toyed with the idea of only printing a brief summary of the evening in which I was asked to interview actor and restaurateur Robert De Niro. But something transpired in the post—interview period, which made me reconsider—and share the majority of our conversation—which lasted nearly 15 minutes. >> read more
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HAWAII'S TOP CHEFS ON MA'O FARM: IT'S GOOD FOR EVERYBODY
Waianae Organic Farm Puts Youth To Work, Offers a Future
Tucked in the verdant Lualualei Valley is the 5-acre, organic, non-profit farm known throughout Waianae as "Ma'o". Most of you are probably scrunching your face, pondering "There is a verdant valley in Waianae?" Yes, there is. In the same West Oahu community that claims the island's highest crime and unemployment rates, is a pastoral, green swath of land teeming with fruits and veggies that find their way to the kitchens of Alan Wong's, Nobu, Kona Brewing Company, Town and the Ihilani Resort. Pretty cool, you say? It's just the tip of the iceberg. Ma'o is tilled, sown, irrigated, packed and delivered by Waianae youth in exchange for college tuition, a shot at a career in business management-and a future. >> read more
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JAZZ AND SUSHI? IT WORKS IN SAN FRANCISCO...WHY NOT HAWAII?
An addendum to a bit that ran in the late-July newsletter: The Joy of Sake tasting and exposition coming to the Hawaii Convention Center on August 23 will now feature Japanese culinary artist Shotaro "Sho" Kamio. For those not devoutly into jazz or all things Bay Area, Sho is the executive chef at the legendary Yoshi's Jazz Club & Japanese Restaurant in Oakland, California. >> read more
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IN FURUYA WE TRUST…AND A CHEF IS TRANSPLANTED
A small food item for those devoted followers of all things Chuck Furuya—one half of Hawaii's master sommelier contingency. Chuck emailed us with a giddy excitement over an addition to his kitchen at Vino in Honolulu, at Restaurant Row. Keith Endo, the former chef de cuisine at Vino Kapalua (which recently closed its doors), has jumped the pond and will now create masterful dishes on Oahu for the oenophile following Furuya has amassed over the years. >> read more
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SWITZERLAND AND HAWAII... WAI NOT?
The Swiss Inn Festival runs this year from May 29 through June 17 at the Ala Moana Hotel's Plantation Cafe. The three week culinary celebration will take place Tuesdays through Sundays, and will feature fare from the top Swiss expatriates hiding out in Hawaii. >> read more
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GRAB A FORK! CASSIS BY CHEF MAVRO IS OPEN FOR BUSINESS
A Review of Flavors at the New Maestro of Chinatown's Digs
Cassis by Chef Mavro is open for business, and we were able to venture in for a debut dining experience. While we usually like to give a new eatery at least a month to organize and debug (not literally, hopefully), some upcoming travels to the region from which Mavro hails forced us to go early. That said; merely 10 days in to full menu service, we popped in for a dinner. >> read more
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A PEEK IN TO NOBU, WITH NOBU, 3 WEEKS BEFORE OPENING
The World's Most Successful Japanese Restaurateur Speaks With B
Last week I was one of the few journalists invited to see the new Nobu restaurant, which is set to open in the Waikiki Parc on May 28th. Along with a stunning visual presentation, I was reminded of what it felt like to walk in to a restaurant and be transported. Not necessarily to the Nobu's I have been to in New York City, Los Angeles, Las Vegas and elsewhere. It was about being fully encapsulated by a space that reshapes your spirit, if not temporarily, though lighting, design and textures. And this, all before there was so much as a single slab of fish in the joint. >> read more
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BREAKING NEWS II: SURFRIDER A WESTIN AS OF JUNE 1; NEW CHEF COMING
A "Star" From The East Will Turn Heads, As Will A Grandiose New Spa
The Sheraton Moana Surfrider will officially be re-branded the "Moana Surfrider, A Westin Resort" on June 1, according to a release put out Friday by Starwood Hawaii representatives. The news came with a detailed roadmap of the amenities and upgrades that have already begun being put in place throughout the Waikiki landmark hotel, including increased staff training that began as early as last October. >> read more
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BREAKING NEWS! VINO KAPALUA TO CLOSE, MORE SANSEI TO COME
B on Hawaii Exclusive With Restuarateurs D.K. Kodama and Chuck Furuya |
RAISE A FORK! OAHU'S TOP CHEFS FILL YOUR BELLY FOR CHARITY
There are only a few times a year that you have the opportunity to attend a dining event that has offers a selection of dishes from your favorite Oahu eateries. But how many times are the chef-restaurant owners of 15 such restaurants on-hand to cook for you? In addition, how many times will the ticket sales contribute directly to the education of our precious youth?
>> read more
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RAISE A GLASS! KAPALUA WINE & FOOD FESTIVAL
A Study In Fine Cuisine and Wines, As Told By The Masters
The 26th annual Kapalua Wine & Food Festival has been announced, and will officially take place on June 28—July 1, 2007, on Maui. An event we have yet to miss the last 3 years, it's a study in pacing yourself for the best quality food and wine in one place, for four days, anywhere on the Hawaiian Island chain. Throw in a few celebrity chef demonstrations, a blind tasting with 3 master sommeliers, a cheese-and-wine tasting with Kent Torrey of The Cheese Shop in Carmel Valley, California, golf and tennis tournaments—and you had us at "pace yourself." >> read more
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GRAB A FORK! THE MAMA'S FISH HOUSE EXPERIENCE: NOW ONLINE
For those who have not had the pleasure of a breezy lunch or serene sunset dinner at Mama's Fish House on Maui, take a gander at their freshly renovated Web site—a small taste of the Mama's experience. We normally don't point out these types of things, but the end results of the redesign are an exemplary study in a great Web effort. >> read more
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RISING STAR...Alan Wong's Chef De Cuisine Wade Ueoka Mans The Helm
An Exclusive Interview With The Man Wong Trusts With The Reigns
Eleven years ago, Wade Ueoka left his position behind a grill at Zippy's to wash dishes at a new restaurant called Alan Wong's. He was fresh out of high school, the furthest he'd traveled had been Hilo. Last fall, between trips to Singapore and Kyoto, he slid in to the "Chef de Cuisine" position at Wong's, becoming the first other than Wong himself to manage the kitchen at one of Hawaii's top rated eateries. As he prepares for his second "Next Generation Dinner", in which Wong allows up and coming chefs the chance to create and execute their own menu, we caught up with Ueoka >> read more
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RAISE A FORK: DAVID PAUL'S NEW DEMI MENU FOR BAR PATRONS
Maui favorite eatery David Paul's Lahaina Grill has taken feedback from enthused patrons and launched a Demi menu at its horseshoe bar for diners that want to sample smaller portions—and more of them. Each week, from Sunday through Thursday evenings, bar guests can order any item from the full dinner menu as well as signature items on the Demi menu starting at 6 p.m. >> read more
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CHEF YVES GARNIER BESTOWED MAJOR FRENCH HONOR
We were recently alerted by the folks at Halekulani that Chef Yves Garnier, who mans the helm at La Mer, is to receive the title "Chevalier De L'Ordre Du Merite Agricole" by the state of France. This auspicious honor deserves the utmost praise—one that Garnier is certainly deserved of. >> read more
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A "FARMER'S DINNER" THIS FRIDAY IN KAPALUA
Meet The Makers of Hawaii's Best Produce, Then Taste Their Wares
Kapalua's Pineapple Grill is hosting a "Farmer's Dinner" this Friday, February 23. A one-hour cocktail reception begins at 6 p.m., where guests will mingle with a variety of local growers who provide restaurants island-wide with everything from pineapple to oranges, hearts of palms, tomatoes, cheese, potatoes, fish and greens. At 7 p.m. a sit-down, 4-course dinner will showcase Chef Ryan Luckey's best use of his cache of local produce, in his innovative and unique styling. >> read more
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OUR VALENTINE'S DAY PICK: SURFING GOAT DAIRY'S SPANISH DINNER
Looking for something totally unique in a Valentine's Day experience this year? Surfing Goat Dairy will host a pair of themed dinners—one on Sunday, February 11th and another on February 14th—to be held on the arid slopes of Haleakala. The dairy's third annual regional-themed Valentine's Day dinner will look westward to Spain for inspiration and flavor. This is an opportunity to participate in an intimate dinner (seating is limited to 36 each evening) at one of Hawaii's fastest growing culinary ventures. Surfing Goat has nearly doubled its revenue each quarter for the past 18 consecutive quarters. Get it while it's hot...and attainable! >> read more
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CHEF MAVRO TO OPEN SECOND EATERY
George Mavrothalassitis Will Drop Anchor in Chinatown By May 1st
The hot news this week is the announcement that George "Chef Mavro" Mavrothalassitis has signed the lease for a space that will hold his second Honolulu restaurant. "Cassis Honolulu" will open on the corner of Nimitz and Bethel in Chinatown by May 1st, following a two-month redecoration to be overseen by designer Mary Philpotts.
The concept will be brasserie-style eats in a relaxed atmosphere that melds the energetic and artsy vibe of Chinatown with the quality of product that Mavro has become synonymous with. Mavrothalassitis will utilize Nolan West as his executive sous chef at Cassis; West formerly held the same position at Chef Mavro. Mavrothalassitis said the search for a new executive sous chef to fill the vacancy left by West at Chef Mavro is currently underway. >> read more
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ICHIRIKI ANSWERS THE CALL FOR AMBIANCE AND NABE FROM HONOLULU DINERS
We at B on Hawaii have been keeping a keen eye on the more-oft-than-not seedy stretch of Kapiolani Boulevard between Keeaumoku Street and Ward Avenue. It seems that the area is in the middle stages of a metamorphosis. As the number of mattress shops and transmission stores sink further back in to Makiki, venues like the forthcoming Honolulu Design Center and Whole Foods are a welcome light on the horizon. Luxury high-rises are being framed on nearly every block; and at some point, we're certain that the well-heeled who will be shell out a million dollars for a Honolulu pied-a-terre are going to tire of the food court at Ala Moana. >> read more
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NORIO'S SUSHI BAR & RESTAURANT REELS IN MORE THAN FRESH ISLAND FISH
It's been almost a year now that we've been looking for an excuse to write about Norio's Sushi Bar & Restaurant at the Fairmont Orchid, on Hawaii's Big Island. And now--he's given it to us. A new custom-made bar was installed, giving more counter space for those to sit near the omnipotent god of all things sushi--and watch his masterful ways. >> read more
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LITTLE VILLAGE DELIVERS AMBIANCE WITH HONOLULU'S BEST CHINESE FARE
Believe it or not, you would be hard pressed to find a Chinese food restaurant with 3 things in Honolulu: Hearty fare prepared without MSG, excellent service and something resembling tasteful decor. Little Village has all these attributes and more. >> read more
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PHILIPPE PADOVANI RE-INVENTS HIMSELF- As a Chocolatier
A Luxury Chef/Restaurant Owner On His Quiet (for now) Re-Birth
The wares at 841 Bishop Street are neatly stacked within a pair of
long, glass cases. Carefully hand-printed signs give brief
descriptions of what resides on each silver plate: "Orange Pekoe and
Pekoe Cut Black Tea" is one, the contents of which emit a sweet floral
scent when the dark chocolate shell is snapped open. "Almonds and
Blueberries, Together" pit caramelized nuts against dried fruit,
melded together with chocolate ganache. "Cherries and Brandy" offer
the perfect blend of fruit and spiced liquor, "From a bottle that I
used to pour $80 shots of at my restaurant!" shared Philippe Padovani. >> read more
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SURFING GOAT DAIRY: AWARDED AT THE SUPERBOWL OF CHEESE, ATTRACTS TOP CHEF CLIENTELE
You've seen the words "Surfing Goat Dairy" on an increasing number of
menus throughout Hawaii during the last few years. You may have
thought: Cute name, but are there really goats on Maui? Are they
really making cheese there--or just slapping a label on some foreign or
mainland product? >> read more
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7th ANNUAL TASTE AT KAPOLEI AT KO OLINA SEPTEMBER 23rd...BRING APPETITE
The 7th Annual Taste at Kapolei--an event which last year brought in
nearly a thousand attendees--is scheduled for Saturday, September 23rd.
Sponsored by the Rotary Club, the culinary extravaganza will bring in
33 top chefs who will demonstrate their skills between 5:30 and 9:00
p.m. at the Ko Olina Resort & Marina, on the 4th lagoon. Quite the
setting indeed! >> read more
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KAPALUA'S PINEAPPLE GRILL, ON THE EVE OF GREATNESS
GM Chris Kaiwi sits down with B on Hawaii for a chat about longevity
Shortly over a year ago, Chris Kaiwi partnered with San Diego-based restaurateur David Cohn of the Cohn Restaurant Group, and opened Maui's gem-on-the-green, the Pineapple Grill at Kapalua. Perched among the pine and spruce trees that famously line the Kapalua Bay Golf Course, home to the annual Mercedes Championship, Kaiwi's eatery is turning the heads of not only golfers and guest of the Ritz Carlton, but sommeliers, celebrity chefs and food connoisseurs from all over the world--all in a year's time. On this day, Kaiwi fielded a phone call from Wine Spectator announcing that Pineapple Grill will be awarded an Award of Excellence for their wine list in the August issue. >> read more
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BALI BY THE SEA BATTLES HUNGER WITH A $59 PRIX-FIXE MENU
During the week of August 21-25, Bali By The Sea will offer a special prix-fixe menu for $59 per person, a portion of the proceeds of which will go towards the fight against childhood hunger. One of Waikiki's fine dining restaurants, Bali is teaming with the Distinguished Restaurants of North America group along with 999 other eateries to battle hunger worldwide. >> read more
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TASTE OF HAWAIIAN RANGE SERVES UP TOP BEEF IN OCTOBER
The 11th Annual "A Taste of the Hawaiian Range" food event will take place on the Big Island's Kohala Coast throughout the weekend of October 6-8. Hosted by the University of Hawaii at Manoa's College of Tropical Agriculture and Human Resources, the event will be held in the Grand Ballroom and Lagoon Lanai of the Hilton Waikoloa Village. >> read more
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A CHAT WITH ALAN WONG ON ERYNGII MUSHROOMS
The delectable fungus that has popped up on fine menus and specialty markets in Hawaii
We at B on Hawaii have noticed a rather interesting item that has been finding it's way on to menu's throughout Hawaii as of late. The Eryngii mushroom has been sprouting up on more and more plates at fine eateries around town, and as far as we have discovered, it's a relatively new fungus among us. >> read more
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CUISINE AND COCKTAILS ARE KEY AT HALEKULANI
"We're at the exciting stage of a multi-level deployment strategy," says Sabine Glissmann, Director of Food & Beverage at the Halekulani, during an exclusive interview for B on Hawaii. If someone were eavesdropping on our conversation, they might think we were talking about a covert military maneuver. >> read more
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OUTRIGGER KEAUHOU'S JASON KOPPINGER BECOMES NATION'S YOUNGEST CERTIFIED MASTER CHEF
Chef Jason Koppinger of the Outrigger Keauhou Beach Resort is officially the youngest certified master chef in the United States. The distinction, as classified by the American Culinary Federation and the Culinary Institute of America in New York, has been granted to less than 80 chefs nationwide. >> read more
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THE HOTEL HANA-MAUI'S CHEF PATTERSON PUTS THE HEAT ON LOCAL PRODUCERS
I was recently privileged with a stay at the Hotel Hana-Maui, proceeding the fantastic Celebration of the Arts event held in West Maui, at the Ritz-Carlton, Kapalua. After heated debates over "How to market the spirituality of Hawaii", beautiful performances such as the renowned Hawaiian falsetto masters "Kamakakehau", and an overall warm, fuzzy feeling at seeing typical Ritz-Carlton clientele gelling applaudably with local Hawaiian ohana, I wasn't expecting to have yet another eye-opening moment on Maui to remind me how lucky I am to be in the field of journalism. But it happened. >> read more
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CHEF ADAM HIGHTOWER STEALS THE SPOTLIGHT
And Talks About Rules, The Perks of Big Hotel Cooking and Secret Ingredients
Chef Adam Hightower arrived in Honolulu less than a year ago as chef du tournant for the Hilton Hawaiian Village--one of the only culinary positions that could possibly offer him even less sleep than his previous gig at the Ritz-Carlton, Naples--the brand's flagship hotel. Eighteen hour days working for certified master chef Lawrence McFadden gave him the drive he needed to work all 9 Hilton restaurants; but the courage to demand the chef spot at Bali By The Sea--the hotel's esteemed fine dining venue--came from within. Fresh off a feature in Honolulu Magazine that has turned the spotlight on this 28 year old, we caught up with Hightower to see how his dream job has been panning out...quite literally. >> read more
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BIG ISLAND CHEF FAITH OGAWA TO BE INDUCTED TO CULINARY HALL OF FAME
The Hawaii Culinary and Hospitality Hall of Fame will induct Big Island chef Olelo pa`a Faith Ogawa on May 6th at its annual Taste of the Stars event, held between 6 p.m. and 9 p.m. >> read more
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