Fall in to Food
Art, food and tradition intersect for a series of cooking classes, tastings and lunchesMore »
Bits and bites from Eat The Street for Japan
The Hawaii-Japan connection was out in full-flavor at Eat The Street for Japan as more than 3000 Honolulu foodies gathered in a Kakaako parking-lot last Friday night to savor great food and share their support for Japan.
Honolulu street food rally dedicated to Japan earthquake and tsunami relief
Honolulu’s burgeoning mobile food truck community is sharing their aloha for Japan by serving newly created Japanese-inspired menu items for Eat The Street:Japan. The event organizers are partnering with the American Red Cross to accept donations for Japan disaster relief efforts and many of the food trucks will be contributing a portion of their sales that night.
Mangoes at the Moana is a month-long celebration of local produce, growers, and culinary innovation
SYT’s Imbibe editor Tiana Kahakauwila, an ardent mango fan, muses on the winemakers, chefs and farmers who are innovating with Hawaii’s favorite backyard fruit.
The co-founder of SheGrowsFood.com reflects on women farmers and how they’re shaping the future of food in Hawaii
A fitting finale for the 29th annual Kapalua Wine and Food Festival
Just in time for Mother’s Day a collection of family-style recipes benefits the legacy of 1st Lt. Jonathan Brostrom.
On July 13, 2008 1st Lt. Jonathan Brostrom was killed in Wanat, Afghanistan defending his men under attack in one of the deadliest days of the Afghan war. The 24 year-old Brostrom was posthumously awarded the Silver Star for his actions that day. A Damien Memorial School and University of Hawaii graduate, his parents live in Aiea, Hawaii and continue to struggle with the loss of their eldest son.
Celebrated NYC uber chef Jean-George and local chef Colin Hazama team up at the Kauai Grill
Jean-Georges Vongerichten's thoughts on opening Kauai Grill and his perfect meal (1:56)
New iPhone app tells you what Hawaii’s top chefs eat on their nights off
Chef Alan Wong creates an edible journey of Hawaii’s culture and history with each delicious bite of his locally sourced cuisine.
“I want our guests to taste Hawaii,” says Alan. “How do you define that? You take fish from our waters, fruits and vegetables that were grown here, meat from our ranches. Then you look at our immigration and plantation past.”
Roy Yamaguchi provides recipes from his private holiday cooking demo for Think Global, Live Local contest winner Roxane Uyehara and friends, but he admits he rarely creates the same dish twice.
Purchase locally grown and crafted gifts this holiday season
A fusion feast found at our local farmers' markets
Here in Hawaii, myriad cultures come together on the holiday table. Long before fusion food became trendy in restaurants, our Thanksgiving feasts included kimchee, sashimi and lup cheong sticky rice alongside the usual roast turkey and trimmings.
The adventures and discoveries of eating locally
Dock workers, businessmen and top chefs all share a table at Ethel’s
At Ethel’s Grill in Kalihi, the jalousied dining room seats 22, sumo handprints decorate the cinder-block walls and forklifts and container trucks rumble past the front door.
SYT's media director presents a documentary on the local food movement
INGREDIENTS explores a thriving local food movement as our world becomes a more flavorless, disconnected and dangerous place to eat. (4:19)
A recap of the foodie event, “Sip, Sample and Savor Hawai‘i”
Hawai‘i shows off its cuisine in Los Angeles with Jon Matsubara and Katie Chin the main attractions.
From a mango soup to a mango tabouli, here are the best!
From vegetal to digital Wai‘anae youth are doing amazing work
Wai‘anae High School’s Searider Productions produces an award-winning video on Kainoa Aila, a MA‘O college intern who loses 130 pounds in 10 months and gains a connection with the land. (2:59)
This summer Buddhist tradition offers an eclectic array of foods
Barbecue sticks, saimin, chili bowls, shave ice: On any given summer weekend, Japanese temples throughout the islands come alive as bon dance festivities draw as many munchers as dancers.
Cakes, preserves and other good things