On The Road ~ To Whistler Canada #2

Lunch in Honolulu before getting on the plane, “Hawaiian Air” to Seattle.

If you have not eaten at Ruscello inside Nordstrom, you need to try it. There is even a wonderful outside area…

It was busy, so we sat at the bar and watched everyone as we ate….

Mediterranean Hummus house made, delicious.

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Crispy Panko Chicken Salad – organic baby greens, romaine lettuce, bacon, egg, avocado, tomatoes, grilled corn, honey Dijon dressing.

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Chicken Club with Maple Glazed Bacon – avocado, tomato, organic baby greens, peppercorn aioli, toasted country bread.

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Urban luau: Eat your way through Hawaii

As a big fan of all those mentioned in this article, I wanted to be sure you had a chance to read up on the food scene in Hawaii.

By Mike Albo

What was once “down and dirty” now hosts 15 events and 80 chefs from as far away as New Zealand, Korea and New York City (like Christina Tosi from Momofuku Milk Bar). It’s like the food version of ComiCon.

But something more was at work here. Cooking alongside star chefs were Hawaii’s new wave of culinary game-changers like Ed Kenney, Leanne Wong, and husband and wife team Mark “Gooch” Noguchi and Amanda Corby — local cooks and food activists with new eating establishments (TOWN, Superette, The Mission, Koko Head Cafe) who want to take Hawaiian cuisine back to its roots.

Ed Kenney at his new Superette. Photo: Tracey Wright Corvo

Bibimbap at Koko Head Cafe Photo: Lee Anne Wong

Urban luau: Eat your way through Hawaii | New York Post. By Mike Albo

Dinner at Home with Chef George Mavro | Enjoy

Via Soffia Wardy “We were recently invited to join our dear friends Gloria and Steven Cohen for dinner, at their home on Kauai. It’s always a coveted invitation as they are lovely people, wonderful cooks, amazing hosts and fellow foodies. This particular evening as we entered their kitchen we were taken by the intoxicating, wonderful aromas and the unfamiliar face behind the stove.”

Read more here and watch the video.

Dinner at Home with Chef George Mavro | Enjoy.

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.

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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 KAHALA TURNS 50 IN HONOLULU

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

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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

 

On The Road – Oahu – @TurtleBayResort #Pipeline

The North Shore of Oahu, we are staying in a cottage right on the beach at Turtle Bay Resort. Lots to do here, golf, horseback riding, helicopter tours, large gym with ocean views, beautiful spa and lets not forget surfing. We love the cottages because we are right on the beach, like being in your own little private Hawaii.

Below is good night and good morning view from the cottage, with beach beyond the ground cover, so perfect.

 

We went to Pipeline yesterday, the waves were awesome, even caught a body surfing contest, see below.

Like Shrimp, go to the source, hang a left out of the hotel, head down the road you will see a dozen or so places to stop for fresh shrimp, right along side of the shrimp farms.
We had garlic shrimp and butter & lemon shrimp… at Giovanni's
 

 

 

 

Honolulu Restaurants: Where the Locals Eat on Oahu

 

Want to eat like a local? Martha Cheng, Food and Dining Editor of Honolulu Magazine, shares her favorite insider spots.

Honolulu Restaurants: Where the Locals Eat on Oahu : Condé Nast Traveler.

The Olive Tree

Sushi ii