Monthly Archives: February 2011

Eat, Kiss, Chocolate, and Sake

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Hey Grub Clubbers and food finders at large! How was your Presidents’ Day Weekend? Hopefully, it was filled with food, fun, and family and friends?

Anyway, if you missed out a chance on any of that not to worry. This week is shaping out to be another food-fun-filled week! So you already know that Eat the Street will be back on Friday, but be prepared for crowds.

Not into crowds and eating on the street? Well, I recently discovered Kissaten, which is a nice 24-Hour Coffee Shop, which I think some late night people would rather keep to this place hidden for themselves. Oddly, enough it is right near Ala Moana Mall.

Love chocolate? Well, this Saturday (2/26) is the Hawaii Chocolate Festival, spotlighting Hawaiian grown cacao and happening at the shops at Dole Cannery from noon to 5 p.m. Tickets in advance are for $20 and can be bought online, with door tickets at $25. Check it out this link for more info.

Finally, if chocolate is not your thing, and you want to go for some sake, the Sake Shop is having a tasting this Saturday as well. Join them as they sample some rare seasonal sake that is only produced once a year in the Spring.  In particular, two Namazake, one Nama Nigori and one Junmai Daiginjo. One of these sake from Kamikokoro is very unique being brewed from White Peach Yeast.

It’s great to be in Hawaii again, and keep checking back here for more food and HGC info.

Eat the Street is Back!

 

Thanks to Nonstop Honolulu for bringing me this news. The food truck rally is returning this Feb. 25. Are you ready to eat the street, again?

Check out the information here at Nonstop Honolulu. Mari, as always is awesome.

In other news, Honolulu Magazine has a great focus piece on the man who started Ba-Le and his plans for La Tour Bakery and Cafe, which I recommend for a stop for lunch or a light dinner. However, if you are expecting Le Bistro like some other clueless critics, then head there. Anyway, if you want to find out more about the guy who brought us Vietnamese on French bread sandwiches, check it out here.

Finally, the Grub Club’s Sushi Ii (“ee” as in the Japanese word for “good”) was an awesome blast. Read one of our Yelper’s review here.

This Yelper-member is always on it, like Mari is on it at Nonstop. I surround myself with pretty, talented women, it makes my blogging easier. Hehe.

See you soon, gonna be talking about izakayas, sake, and telling you about our wonderful pictures from Sushi Ii. Laters.

Ask a Wine Guy: Sushi and Wine?

Well, the Grub Club is heading out to Sushi Ii this weekend. It is a fun little sushi joint, but it is also BYOB! What do you bring for sushi? Sake, usually.

However, what about Wine with Sushi?

Here are some thoughts from our HGC sommelier:

 . . . Sushi eh? Personally, and this is very personal because there are several trains of thought when pairing wine with sushi, I prefer Champange. More specifically, those Champagnes that have been brought up in oak barrels and thus, impart a nutty, rich, and very full mouthfeel. However, because this information is not written on the bottles, you have to trust your memory and trust your sommelier. Krug is famously raised in oak barrels and left to “mature” for about 6 years when other Champagnes are bottled much sooner. There is no question of Krug’s superiority in the market and amongst wine geeks, but a more affordable wine with a similar style could be had in Bollinger. If you are looking for something off the wall and want to try one of the new “grower” champagnes – the H. Billiot Laetitia is a fantastic wine and full of complexity. Yeah, okay, so the prices on these wines are all around $100, but well worth it for an unforgettable meal. $40 range?- try Billiot’s regular Brut. My wife’s and my personal favorite for a middle of the road styled wine, but still with enough gusto is Taittinger. Oh Taittinger.

On a side note, please note that heaps of wasabi will literally obliterate the wine being paired with it. This is where you must rely on the skills of the chef and his ability to use wasabi as an accent to bring harmony and balance to each piece. In a way, the sushi chef’s role in relation to his fish is not so different from that of a winemaker and his grapes. Both try to let their raw material speak out and act only as a means to translate what is good and natural, taking what they have and transforming it to what will be most pleasurable to you.

Or beer. Suntory Premium Malts from Marukai is sooo good. When you pour it into the glass make sure you do a little splash to get the head nice and foamy. 2 inches maybe? Just like the Stella Artois Commercial, cut the big bubbles off from the top and savor the creaminess of a perfectly poured beverage.

Some of the conversation between us has been reddacted. However, what do you think? Are you willing to try sushi and wine? Let us know.

Eat at the Punahou Carnival!

Well, no trip to Honolulu this weekend would be complete without the Punahou Carnival. If you like to eat, love the tradition of a family-style carnival, and then like to eat again look no further.

I would just like to state for the purpose of disclosure, that I am an alumni and am addicted to Punahou’s malasadas. So if you are curious about going, check out all the infomartion you need here.

So go and check it out this weekend. Your stomach will be glad you did. If you want to know more about the experience read this post from the Tasty Island blog.