Sea Turtles Are Endangered, But 42,000 Were Killed Legally Last Year

Approximately 42,000 threatened sea turtles are killed around the world each year — and that’s counting only the ones captured legally, according to a new study from the University of Exeter in the United Kingdom.

Read more by Dominique Mosbergen

For Huffpost Hawaii

Sea Turtles Are Endangered, But 42,000 Were Killed Legally Last Year.

Save The Dates – Localicious Hawai‘i | Hawai’i Agricultural Foundation (HAF)

The Hawai‘i Agricultural Foundation (HAF) is proud to launch a new campaign, Localicious Hawai‘i, that aims to recognize local restaurants that are committed to buying local while also raising funds to grow future farmers in Hawai‘i through ag education.  

Please click on the link for more important information.

Localicious Hawai‘i | Hawai’i Agricultural Foundation (HAF).

Also This site will be up March 1st with more information.

Kepler’s Alien World Count Skyrockets

I know someone is out there~

Kepler’s Alien World Count Skyrockets : Discovery News.

Eating in Honolulu – Alan Wong – The Pineapple Room

Saturday afternoon, you can often find us having lunch at The Pineapple Room, sitting at the counter.

Check out the Kim Chee Reuben Sandwich.


Alan Wong says, ” One of my goals is to help our staff achieve their goals and become more successful. The Pineapple Room was born when one of my chefs expressed a desire to have his own restaurant to run.” One individual's inspiration and goal sparked a good pairing with Chef Wong's simmering ideas for breakfast and lunch, as King Street (Alan Wong) only serves dinner.

Serving breakfast on weekends, lunch daily and dinner six times a week, the Hawaii Regional Cuisine menu presents an array of dishes evoking many of Hawaii's ethnic flavors.

Here are two of our favorites:

Pineapple Room “Bento” – Miso Butter Fish, Chickenn Karaage and Chirashi Rice.


Crispy Asian Slaw – Won Bok, Crispy Won Ton Pi, Peanuts, Soy Vinaigrette.


Other favorites on the menu are:

“Pineapple Room Burger” – Kiawe-Grilled Kuahiwi Ranch Natural Beef Burger with Onion Rings, Beacon, Chedar Cheese and Avacodo Salsa.

Sesame “Bubu” Crusted Opah – Shiitake Gobo Salad, Soba, Yuzu Ponzu.

For dinner there is an extensive choice: Grilled Jidori Chicken and Shrimp Dumplings; Soy Braised Shortrib & Kauai Prawns; Sizzling “Hapa” Poke.


Reservations 808-945-6573


Cookbook Review ~ Paul Gayler GREAT HOMEMADE SOUPS

By Gloria Cohen

Cookbook Review ~ Paul Gayler GREAT HOMEMADE SOUPS.

Jerusalem Artichoke Soup with Saffron & Herbs & Flowers

Jerusalem Artichoke Soup with Saffron & Herbs & Flowers

Click here to read more and find the recipe.

Eating On Kauai – Jean-Georges – Kauai Grill

Kauai Grill – at The St. Regis Princeville Resort, you can't go wrong on the North Shore, with sweeping views of Hanalei Bay and Bali Hai, while enjoying a creative dining experience from Michelin awarded Jean-Georges Vongerichten.

What we love about Kauai Grill, is the attention to the freshest local fish available, as well as other local produce like fresh hearts of palm from the Big Island.

Here is a sample:

Hamachi Sashimi, radish and avocado with a soy-ginger dressing.

One of my favorites, Heart of Palm Salad, with vine ripened tomatoes, avocado and coconut vinaigrette, and

Parsnip Soup, coconut, lime and mint, fantastic!


Mero, Malaysian Chili Sauce and Thai basil.


Mahi Mahi, Nut and seed crust, sweet and sour jus.
Parmesan Crusted Chicken with white asparagus, basil and lemon butter.

Also on the menu is Wagyu beef, with an assortment of sauces to choose from,

In the appetizer section we love the Spiced Chicken Samosas with Cilantro Yogurt, and the Crispy Kurobuta Pork Belly, with sweet ginger puree, bok choy and lime vinagrette.

For Sides, a must is the ginger rice and crispy steak fries.

Mahalo to Chef de Cuisine, Maxime Michaud and Manager Antonio Palomares

Aloha & Happy Eating.

Reservations: 808-826-2250


Eating in Honolulu – Chef Mavro

When the editors of Edible Aloha set out for dinner in Honolulu, one of their first stops is Chef Mavro Restaurant.

Right now, enjoy Chef Mavro's passion for Truffles, below is the amazing menu we experienced.

George Mavrothalassitis is chef/proprietor of Chef Mavro, Honolulu’s fine dining, top-rated restaurant and holds the prestigious James Beard award, considered the “Oscars” of the culinary world. He is a founding member of Hawaii Regional Cuisine and was recognized by Wine Spectator as one of the eleven most important French chefs working in America in the company of Alain Ducasse, Daniel Boulud, Joel Robuchon, and others.

Below you can see the treasure box of Truffles, on the top right is Chef Mavro showing how he prepares eggs with truffles for the “Egg – Truffle Osmose”, bottom is Chef Mavro with is beautiful wife Donna. You can tell the ambiance of this restaurant by looking at their smiles.


Chef Mavro born on the port in Marseilles, the capital of sunny Provence, surrounded by the passionate calls of fishmongers and the farm-fresh flavors of southern France. His award-winning contemporary Hawaii Regional Cuisine is also rooted in training with numerous masters of contemporary French cuisine and his experience as owner of a gourmet restaurant in Marseilles and Restaurant La Presqu’ile in Cassis, France.

“Sometimes buying local means the cost is higher and sometimes it takes more time but the reward is huge. Local farmers succeed and my guests enjoy fresh, regional ingredients and a dining experience they could have only in Hawaii,” explains Mavrothalassitis.

Mavro continues as an advisor to Hawaii culinary programs. He provides frequent advanced workshops for Hawaii culinary students, serves on the executive board of the non-profit Hawaii Culinary Education Foundation, and always finds time to meet personally with young chefs seeking his guidance. In 2009 he created and now continues “Restaurant Reality,” a free two-day intensive program for Hawaii culinary students that includes hands-on training in his kitchen combined with farm tours, a briefing on Five Diamond service, and a Grand Tasting dining experience. His charitable activities are focused on the arts with a special dedication to Hawaii Public Radio.

The Truffle Menu the night we were there:

Amuse Bouche : Yuzu marinated nairagi, Hanapepe salt (from Kauai), anise leaves.

Next: “Egg – Truffle Osmose” : From Peterson's upland farm, truffle “osmose”, potato mousseline, chervil, serrano ham ribbons. This was paired with: Domaine William Fevre, 2011 Chablis Premier Cru “Vaillons”
This dish is probably one of the most extraordinary dishes we all had ever experienced, I wanted to take a jar of it home.
Foie Gras – Balsamic Vinegar: Sauteed Hudson Valley foie gras, poached Black Mission fig, braised Savoy cabbage, balsamic glaze, Portuguese sweet bread cruton. Paired with: Domaine De L'Alliance, 2010 Sauternes This was a Truffle lovers dream come true.
Lobster – Espelette : Lemongrass accented roasted lobster a' la coque fricassee of island avacado, Kahuku sweet corn chipolata, crustacean sphere, lobster jus. Paired with: Breggo Cellars, 2012 Pinot Gris, Anderson Valley.
Duck – Star Anise : Free range duckling from Grimaud Farm in double cooking, fried Bhutanese rice, black garlic, duck leg beacon, baby carrots, haricot verts, braised fennel, star anise duck jus. Parred with: Chateau Boutisse, 2009 Saint Emillion Grand Cru
Feta Cheese – Quince : Hawaii Island seared feta cheese layered with country bread tuiles, salad of pickled quince, sea asparagus, green pepercorn, li hing mui, rare Hawaiian organic white honey. Paired with: Chateau De Montifaud, Pineau De Charentes “Jeune Blanc”
Pre-Dessert : Honeydew melon in Champagne gelee, fresh mint. Unreal refreshing.
Dessert: Chocolate – Black Sesame : Waialua chocolate cremeux, black sesame seed, caramelized rice, orange meringue, hazelnut dragees, butterscotch crisp & sauce. Paired with: Taylor Fladgate, 10 year Tawney Port.
An extraordinary meal, a must if your visiting Honolulu, make it a regular affair if you live in Hawaii.
For Reservations, click here: Say hi from Edible Aloha.
Follow Chef Mavro on his Blog or on Facebook where you can keep up on what's new and exciting coming out of his kitchen.