Just Opened: Meatball Hawaii

The fact that Chef Robert McGee opened a place called Meatball is probably the most perfect thing ever. A chef and butcher from West New York making meatballs? And that he’s making meatballs in Honolulu, a decidedly meatball-less city?

Downright brilliant.


Read more by: Kawehi Haug  Just Opened: Meatball Hawaii – Biting Commentary – March 2014 – Honolulu, HI.

  Just Opened: Meatball Hawaii – Biting Commentary – March 2014 – Honolulu, HI.

We love Meatballs! @MeatBallHawaii

The Merrie Monarch 2014 festival in Hilo

The Merrie Monarch 2014 festival is starting this Sunday for a week-long celebration of hula dance, demonstrations, art and crafts fairs, solo and team hula competition and then capped with a grand parade through downtown Hilo.

Read more here:

Aloha Friday photo – A Big island | A Big Island LifeA Big Island Life.

Cookbook Reviews: Le Livre Blanc – Anne-Sophie Pic

Cookbook: ART!

From France's only 3-Michelin Starred Female Chef




Review by: Gloria Cohen

Review By: Gloria COhen

It should come as no surprise that this deservedly celebrated chef should pen such a stunningly gorgeous cookbook – beautiful in content and form.


From the crystalline simplicity of the photography to the cutout slipcase. Le Livre Blanc explores Pic’s unique approach to her art, with dishes arranged idiosyncratically into six chapters: soft pink and acid yellow: contemporary memories; iodine in the earth; the weight of air; traditional eccentricity and the margins of frontiers.

blue lobster dish - just blue lobster - homard


Le Livre Blanc was born from the desire to document the inimitable culinary of Ann-Sophie Pic: to communicate the purity and simplicity that have gained her critical acclaim and Michelin stars at Le Restaurant Pic and Beau-Rivage Palace.

Throughout, Pic delivers insights into her creative process; the interplay of imagination and memory in creating dishes; and the associations between flavors and textures that make her cooking unique. The book includes 50 recipes that inspire and amaze.

blue lobster dish - homard-fruits-rouges


bresse chicken - poularde-dattes-medjoul


fresh morels peas broad beans - morilles-feve


caramel Gruyère and black truffle hot soufflé with a melting Cazette


Coming from a long line of illustrious chefs, Anne-Sophie Pic began her career in 1997. Today, she is the only woman in France to boast three stars in the Michelin guide. Her most recent is Le Dame de Pic, opened in Paris 2012


Published by Jacqui Small LLP, available at a bookseller of your choice. $60. US $65. CAN

Coming soon, sample recipes from this beautiful book.



5 Smart Reasons To Eat Eggs

By Kristin Kirkpatrick, RD, 

Eggs are beautiful. They are a picture-perfect example of what nature is able to accomplish. They help make us more beautiful by helping both the inside of our body, like our hearts, as well as the outside of our body, like our hair.

5 Smart Reasons To Eat Eggs.



Hawaii Governor Neil Abercrombie proclaimed January 22nd, 2014, The Kahala Hotel & Resort Golden Jubilee Day.

As a returning guest of the hotel since the mid 80’s, it’s very exciting to be a part of this years celebrations. When we checked in last week, as the staff says “welcome home”, we were told that in the last five years we had been their guest 22 times, yes our home away from home. The Kahala is a perfect oasis of serenity and elegance, just a short drive outside the hustle and bustle of Waikiki, yet close enough to enjoy the best of both worlds.

We had the honor of being a part of the celebration dinners, held in the beautiful Hoku’s Restaurant, just last weekend April 5th, 2014. The event was called “Remembering the Maile Room” Featuring Kahala Executive Chef Martin Wyss and Hotel Okura Tokyo La Belle Époque Chef Katsuya Yamamoto.

To start we had from Chef Yamamoto: Tomato Gelee ‘Cannelloni’, Dungeness Crab, Mustard Aioli, Sauce Aurore, paired with BANDOL, ROSE’, Domaine Tempier 2012

Next from Chef Wyss: Terrine of Foir Gras & Truffle, Beef Jelly, Citrus & Toast Points, Paired with: SAMOS, MUSCAT, Kourtaki NV, GR

Moving on from Chef Yamamoto: Marinated Salmon Confit with Fennel Cream, Poached Quail Egg, Paired with: VERMENTINO ‘E POVE’ Domaine Maestracci 2010, Corse Calvi, Corsica.

From Chef Wyss, Keahole Maine Lobster Thermidor, Hamakua Mushroom & Asparagus, Paired with VIOGNIER, Freemark Abbey 2011, Napa Valley

photo 2

From Chef Yamamoto, Grilled Sirloin with Lemongrass Butter, Beef Jus, Paired with RED ‘WINSTON HILL’ Frank Family 2008, Rutherford.

To finish, from Chef Wyss, Frozen Chocolate Ganache, Grand Marnier, Grapefruit Ice Cream, Paired with ALEATICO ‘CARO LORENZO’ Clenenden Family 1995, Santa Maria Valley.

And Amazing Petit Fours

Congratulations and a big thank you for an amazing event, goes to the brilliant Chefs, knowledgable staff and to Todd Oldham. MAHALO!

At Hoku’s on other evenings, enjoy Contemporary Island Cuisine, melding Hawaiian, Asian and European flavors, renowned for it’s innovative culinary style and service.

For more about this beautiful hotel and this years celebrations, visit www.KahalaResort.com

A hui hou


Kilauea’s Volatile Beauty Captured At Night

You must see these photos

via Kilauea’s Volatile Beauty Captured At Night (PHOTOS).