Hey TGIF everyone! Hope everything is going well with you in this sunny state or wherever you may be. Let’s get to what was reported on in Hawaii food news this week shall we?
It's Kava time! Check out the Kava Festival this Saturday at UH.
- The Honolulu Weekly reminds us that islands and rum go hand in hand by reporting on the three rum distilleries that operate in the islands; read more about them here.
- For other events on Oahu see Honolulu Weekly’s Food Calendar here.
- Has the student become the master? Iron Chef Morimoto has opened his Waikiki restaurant. This Nobu alumni must feel the pressure of his media fame and his former master with his latest restaurant. Check out the Advertiser’s review here and if you are interested in the experience that an Iron Chef has to offer be prepared to pay about $80 per person.
- Tomorrow (Saturday the 9th) is the Annual Hawaii Pacific Island Kava Festival, held at the UH Manoa McCarthy Mall, from 11Am-7PM. What is kava you ask? Well, it is a pepper plant, also more commonly known as ‘awa here in the islands. The roots of the plant are used to produce a drink with mild sedative properties. For more information on the plant check here. If you want more information on the festival click here.
- Hawaii Organic Farmers Association has created a directory for certified Hawaii organic products. The database is searchable by product and/or island. Start your search for some island organic goodness here.
- Midweek had the following pieces from this past week:
- an interview with David Nagaishi, Operations Manager at Ocean House Waikiki;
- a good write-up on Chef Nick Yamada’s Uahi Island Grill over in Kailua, with menu items like an oven-braised pork chop smothered in pastele stew to a French and Chinese influenced Mandarin Duck Confit, there will probably be a reason you want to travel out to Kailua side from town; and
- finally, sommelier Roberto Viernes reminds us while Zinfadels may not be the most flexible of wines to pair things with it is definitely a keeper and you might want to have a bottle from time to time, check out his plug for Zinfadel here.
- Where did Side Street Inn go? Find out where it is located now (with its brand spanking new huge kitchen) and about owner-restauranteur Colin Nishida in this interview done by Honolulu Magazine here.
- The following features appeared in The Maui News this past week:
- Kai Sushi Bar is bringing authentic and traditional sushi to diners’ plates over at the Ritz-Carlton in Kapulua, read more about it here;
- Chef Will Munder is coming out with bold and new dramatic flavors over at Kula Lodge, if you want to read about it and its outdoor wood-burning pizza oven click here;
- What’s happening over at the Hyatt? A lot! This Saturday, ‘Umalu will set the stage for its second Oktoberfest; while, the new Halona Kai Martini Lounge will be offering deals on its drink menu daily; and Japengo’s,will be bringing authentic Pacific Rim dishes bearing roots from old Asian recipes, but spiced up with modern techniques when it opens this mid-December, read more about all the exciting happenings at the Hyatt here.
Posted in Uncategorized
Tagged awa, directory, Iron Chef, Kai Sushi Bar, kava, Kula Lodge, Maui Hyatt, Morimoto, Nobu, organic, rum, search, Side Street Inn, Uahi Island Grill, UH, Zinfadel
Sorry for missing this week completely, but alas I have some other pressing matters that I had to do this past week. I promise this week I will be on time. Anyway, let’s get to what Hawaii food news there was this past week.
Look at all those flavors of andagi at Nuuanu Okazuya! Someone tell me how the Pineapple Li Hing Mui tastes!
- Like Korean food? Like Izakaya food? Why not try Richo? Honolulu Weekly discusses how this restaurant mutes the spiciness of Korean food with a Japanese style.
- At Nuuanu Okazuya you will taste andagi meets Baskin Robins 31 flavors (and then some!), Chef Jonathan Mosley has infused the little Okinawan treat with 76 different flavors and counting, check out the Honolulu Weekly write-up here.
- Midweek serves up the following interest pieces:
- a discussion with Iron Chef Morimoto of his opening an eatery down in Waikiki;
- an interview with Audrey Kamiya, Outlet manager for Beachhouse at Moana Surfrider;
- the science behind why sulfur is used in wine making; and finally,
- for you advanced fried rice makers why not try Sam Choy’s 2 recipes found here.
- Over at The Garden Island, they talk about the wonderful plant Kale, and how this leafy green vegetable is a boon to any yard or meal.
Posted in Uncategorized
Tagged andagi, Audrey Kamiya, flavors, fried rice, Iron Chef, Jonathon Mosley, Kale, Moana Surfrider, Morimoto, Nuuanu Okazuya, Richo, Sam Choy, sulfur, variety, wine making
Sorry no fun picture this week. I’ve got a lot of prep work for tomorrow! Tomorrow will be the 1st HGC Cheesecake Competition. Look to posts and pictures about it next week! On to the island food news:
- Honolulu Weekly was able to get some answers from Iron Chef Morimoto, as he prepares for his opening of his restaurant and the Made In Hawaii Festival this weekend. If you aren’t eating cheesecake with us, or don’t have any other plans you should check it out here.
- The Star-Advertiser has its review up on the Honolulu Burger Co.
- Midweek talks to Maui Tacos Hawaii Operations Manager, Chef Jose “Pepe” Vega, here.
- The Garden Island has an interesting article talking about food self-sufficiency, and there is an emphasis on smart gardening techniques; the author is offering a 15-week course at Kauai Community College, entitled “Sustainable Gardening and Farming.” Check out the article here.
- Over at the Maui News, Dining Editor, Carla Tracy reviews Pita Paradise Mediterranean Bistro, a fun “date night” or daytime place to grab a Greek bite. See for yourself here.
Posted in Uncategorized
Tagged farming, gardening, Greek, Honolulu Burger Co., Iron Chef, Jose Pepe Vega, Made in Hawaii Festival, Maui Tacos, Morimoto, Pita Paradise Mediterranean Bistro, self-sufficiency, sustainable