Category: Food & Travel

A New Era at Kaimana Beach

Situated directly on the sands of Kaimana Beach, which means “diamond” in Hawaiian, the 122-room hotel has been an integral part of the fabric of the Waikiki for more than five decades. At the intersection of Diamond Head and the sands of the Pacific Ocean, Kaimana Beach — originally named Sans Souci (“without cares”) — is a destination for locals and visitors.

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A Day in Kula, Maui

Spending a day near the beautiful Haleakala mountainside or driving past acres of upcountry Maui vegetation is a wonderful and unique way to experience the Hawaiian islands. While in Kula, you can learn about Hawaiian history and land, meet people who help feed our community, and enjoy the view of the island of Maui from 3,200 feet up.

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A Day in Kailua

Filled with bike paths, ocean adventures and delicious food, Kailua is a perfect spot to explore, whether you are a Hawaii local or a visitor looking for an adventure. While these activities can be done socially-distant, our recommendations are mostly for post-COVID-19 experiences. Here’s how Hashi would spend A Day in Kailua.

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The Food that Binds Us

Papua New Guinea has over 800 unique languages, making it the most linguistically diverse place on the planet. Most of those languages have never been written down, leaving entire island-bound people groups isolated from the modern world. Isolated from language, isolated from religion, isolated from progress. To celebrate the completion of their language 27 years later, the islanders planned a feast unlike the island had ever seen.

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Exploring Unknown Activities during COVID-19

Businesses and individuals across the globe are grappling with the impact of COVID-19. As a state so wholly dependent on the visitor industry, Hawaii struggles with the immediate and long-term economic effect. For survival, local businesses rely on Hawaii residents to make ends meet. With visitors nearly nonexistent due to the travel restrictions, locals have the opportunity to explore Hawaii in a way they might not have previously.

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From Southwest to South Pacific

In the early 1980s, Dean Fearing was part of group of revolutionary Texas chefs who were blending the culture and ingredients of the Southwest into a new category of cuisine. Along with two other Hawaii Food & Wine Festival veterans, Stephan Pyles and Robert Del Grande, plus Anne Greer McCann and Avner Samuel, these bold chefs with different backgrounds created the flavors of Southwestern Cuisine — the flavors now recognized all around the globe.

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A Jewel Above Vegas

The new cocktail-centric concept by world renowned mixologist Francesco Lafranconi, MR. COCO characterizes its founder’s affinity for impeccably-refined cocktails and chic decor. In a brainstorming session, the distinguished lounge was named for the Lafranconi family pet, Coco the Scottish Westie. Lafranconi’s daughter agreed, noting the exempliary work ethic and style of the late Coco Channel.

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Mexico Meets Hawaii

Chef Rick Bayless discovers the intersection of Hawaiian and Mexican cuisines at the Papahana Kuaola ahupuaa.

Bayless, who was named Hawaii Food & Wine Festival’s second Culinary Hero in April 2019, made history in Hawaii at Papahana Kuaola and created his traditional Mexican dish, using Hawaiian cooking traditions. He had planned to prepare locally-raised pork for his dish, but rather than cook his pig in an oven, he cooked it in a Hawaiian imu (or pit) which is similar, yet different, from the Mexican method of cooking a pig in the ground.

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