What Chefs Eat
New iPhone app tells you what Hawaii’s top chefs eat on their nights off
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Features
Eating Local the Wong Way
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.”
Hawaii Ranchers Ground Beef now available
It's time for Honolulu consumers to step up to the plate and buy locally raised beef
Hawaii Ranchers Ground Beef, a 100 per cent local, grass fed, pasture raised ground beef product is being launched March 10 at three Foodland stores in Honolulu – Market City, Beretania, and Foodland Farms in Aina Haina.
Imbibe
Loving a Wine Lover
A gift guide that addresses your grape-nut valentine's other passions
You’ve accomplished the easy part: You’ve found yourself a special valentine, and you’ve decided to buy a gift that shows how much you care. But the hard part is still ahead. What do you get someone who is forever looking for great legs, a full body, and mushroom notes? Rather than show off your gams and tape portobellos to yourself, might I suggest you go another route: Buy a gift that satisfies your wine lover’s other loves.
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When Wine Comes First
Roy Yamaguchi and chefs pair food with some of the rarest wines in the world
In a recent wine dinner to celebrate the 80th birthday of Tawfiq Khoury, a builder and real estate developer who at one time had the largest private wine collection in the world, Roy Yamaguchi and his staff had the daunting task of pairing food to 9 different wines they had never tasted.
Origins
Hawai‘i’s State Dish: Two Scoops of Rice, Mac Salad and a Hot Entrée
Conversation with a Hawaii food historian
Arnold Hiura ponders the frequently asked question – “Where did the plate lunch come from?” and the origins of the loco-moco.
Features
Master Class: Roy Yamaguchi Puts Hawaii Products Front and Center
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.
Features
Get More Local Products and Flavors on Your Thanksgiving Table
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.
Imbibe
Vino’s Wine Dinners
Flowing wine makes for a communal table
Share your table with friends over good wine and food paired by Sommelier Furuya and Chef Endo.
Features
Ethel’s Grill is a Place of Local Legend
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.
Get Fresh
Naked Cow Dairy: O‘ahu's Only Dairy
Bringing fresh and natural island milk back to the table
Sisters Monique van der Stroom and Sabrina St. Martin thought about naming their all-female (both of the human and bovine kind) dairy the Diva Dairy. Except, well, none of them are really divas.
Features
A Taste of the Hawaiian Range
A tongue-to-tail celebration of Big Island range-fed meats
This Big Island festival helps connect local ranchers with local consumers. Watch highlights from last year's event. (1:56)
Features
SYT and Katie Chin in LA!
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.
Features
Seeds of Change Planted at MA‘O Farms
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)
Features
Good Eats at Bon Dance
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.
Get Fresh
North Shore Cattle Company: Doc Lum’s Legacy
Former state vet pioneers 100% Hawai‘i Grown Beef
When Calvin “Doc” Lum retired, he leased a parcel of land high above the North Shore, quiet and breezy with expansive views of the ocean and the Wai‘anae range. Not so uncommon for retirees looking for a peaceful place to rest, but it wasn’t for himself. Rather, these thousand acres were for his cattle, and it was the beginning of the North Shore Cattle Company.
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Features
Flavors of Hawaii Celebrated at the White House
Chef Alan Wong creates a modern luau for Congressional picnic
Being from Hawaii, President Obama knows the gesture of inviting someone to a luau is more than an invitation to a party, it’s an invitation to celebrate community and family.
Features
Think Global, Live Local
Connecting consumers to their food source
SYT, The Honolulu Advertiser, Hawai‘i Seals of Quality and Whole Foods Market hosted "Think Global, Live Local" this past Saturday at Kahala Mall.
Plate & Place
Stroll on Over to Kaimuki
Nibbling around one of Honolulu's oldest neighborhoods
Kaimuki, bounded by Diamond Head makai, Manoa to the west and Kahala to the east, has over a hundred restaurants and markets, but we focus on the dense strip of Waialae between 8th Avenue and 13th Avenue. It’s a small area, but endlessly explorable and deliciously tantalizing.
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