Michael Ginor: Seared Hudson Valley Duck Breast with Israeli Couscous
Seared Hudson Valley Duck Breast with Israeli Couscous by Hudson Valley Foie Gras’ Michael Ginor
Read MorePosted by Michael Ginor | Oct 16, 2020 | Food, Issue 3 - October 2020, Recipes
Seared Hudson Valley Duck Breast with Israeli Couscous by Hudson Valley Foie Gras’ Michael Ginor
Read MorePosted by Tannya Joaquin | Apr 18, 2023 | Features, Food & Culture, Secondary Features
Five chefs earned their place on a once-in-a-lifetime journey exploring kalo through the Kalo Recipe Contest… see how their recipes are bringing more than poi to the people!
Read MorePosted by Library Creative | Oct 13, 2021
WATCH NOW – “Taste Our Love For Hawaii,Episode 4: Kalo Journey” Stream the full episode on-demand today! EPISODE 4: Kalo Journey follows five talented chefs from across the country on a once-in-a-lifetime...
Read MorePosted by Dagny Brand | Dec 17, 2020 | Chef, Features, Food & Culture, Issue 4 - December 2020, Profiles
Known for mixing extreme flavors, chef Floyd Cardoz was an amazing chef and supporter of the Hawaii Food and Wine Festival since nearly the beginning. He was a fixture each fall, treating attendees to his modern interpretation of Indian cuisine — but of course, using local ingredients from the islands. It was always a match made in heaven.
Read MorePosted by Jenny Chamberlain | Oct 16, 2020 | Food, Issue 3 - October 2020, Recipes
Hudson Valley Foie Gras Stuffing by Jenny Chamberlain
Read MoreHashi provides content on all things food and culture in Hawaii as a community program of the nonprofit Hawaii Food & Wine Festival with support from readers like you. Mahalo!