Category: Issue 1 – August 2020
Saige Imig: In a Hurry? Grab a Curry Roll!
Apple Oatmeal Cookies by Buddy Valastro of TLC’s Cake Boss
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Jonah Sahagun: Pualu Fish Tacos
Apple Oatmeal Cookies by Buddy Valastro of TLC’s Cake Boss
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Kunia Spritz
Kunia Spritz with Ko Hana Rum by Teves Freitas
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Isaac Bancaco: Kona Lobster with Black Pepper Butter and Mango Curd
Kona Lobster with Black Pepper Butter and Mango Curd by Kaana Kitchen’s Isaac Bancaco
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The Sunny Side of Pride
Fifty years after the Stonewall Riots in New York City, Honolulu celebrates Pride. Drag shows and brunch go hand in hand like champagne and OJ. This year, EFFEN Vodka Presents Drag Appetit at Hawaii Food & Wine Festival, the event’s first drag brunch and LGBTQ-themed event, all in support of the Hawaii LGBT Legacy Foundation and Honolulu Pride™.
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Josiah Citrin: Pasta alla Melanzane
Pasta alla Melanzane by Melisse’s Josiah Citrin
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The Iberian Connection to Hawaii’s Cuisine & Culture
Drive around town, listen to Hawaii radio or a stop at the store, and notable Iberian influences on Hawaii’s cuisine and culture can be seen, heard and tasted around the Islands. On any given day, it’s a waiting game for malasadas at Leonard’s Bakery, a modern day version of the hot deep fried Portuguese “donuts” first introduced to Hawaii in the late 19th century by immigrants from Azores and Madeira.
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Cat Cora: Salmon Skewers with Romesco Sauce
Salmon Skewers with Romesco Sauce by Cat Cora of Iron Chef America and Chefs for Humanity
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Sugar Cane Past Keeps on Chugging
While The Mill House is a modern, open-air, architectural wonder of a restaurant that was built in 1982, it pays homage to that era with sugar-mill objects of art such as two, museum-quality antique steam locomotives that transported sugarcane to be processed along with other massive industry implements displayed both inside and on the grounds.
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Tom Douglas: Kitchen Sink Fried Rice
Kitchen Sink Fried Rice by Tom Douglas of Tom Douglas Restaurants
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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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Celestino Drago: Garganelli with Oahu Wild Boar Sausage Sauce
Garganelli with Oahu Wild Boar Sausage Sauce by Celestino Drago of Drago Centro
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