Issue 5 - January 2021 Archives

Chef’s Knives: Explained

by Dagny Brand | Jan 21, 2021 | Explained, Features, Food & Culture, Issue 5 - January 2021 | 0

“I was always told to use the proper tool for the proper job,” said chef Michael Mina, reflecting on the importance of correct knife use in the kitchen. Many chefs, including Mina, have perfected their knife skills to create the best dishes possible. “The saying was always small job, small knife, large job, large knife.” Knives are a very important chef’s tool, and the different types of knives as well as the different cuts are concepts that every chef, even those just starting at home, should understand.

Preserving & Progressing Hawaii’s Food Culture

by Michelle Rice | Jan 21, 2021 | Chef, Features, Food & Culture, Issue 5 - January 2021, Profiles | 1

For chef Brian Hirata, preserving Hawaii’s food culture and progressing local cuisine — through sustainable practices and local ingredients — will perpetuate the culinary hertiage for Hawaii’s future. Launched in June 2019, Naau Hilo puts into practice Hirata’s philosophy by utilizing the fine-dining to showcase wild and locally sourced ingredients and facilitating an “understanding and appreciation of the food, people and cultures that make Hawaii so special.” Beginning with pop-up experiences, collaborations and private dinners, Naau Hilo continues to strive forward amidst the global pandemic that threatens the culinary industry in Hawaii and beyond.

Q&A: Ravi Kapur

by Tannya Joaquin | Jan 21, 2021 | Chef, Issue 5 - January 2021, Profiles | 5

Q&A with Ravi Kapur from HFWF16.

Q&A: Tony Abou-Ganim

by Tannya Joaquin | Jan 21, 2021 | Chef, Issue 5 - January 2021, Profiles | 0

Q&A with mixologist Tony Abou-Ganim from HFWF16.

Grant MacPherson: Wild Mushroom Soup and Woodland Mushrooms

by Grant MacPherson | Jan 21, 2021 | Food, Issue 5 - January 2021, Recipes | 6

Wild Mushroom Soup and Woodland Mushrooms by Scotch Myst Consulting’s Grant MacPherson

COVID Conversations: Elizabeth Falkner

by Abby Wright | Jan 21, 2021 | Chef, Features, Food & Culture, Issue 5 - January 2021, Profiles | 6

For this COVID Conversation, Hashi sat down with chef, author and artist, Elizabeth Falkner, to discuss the status of her endeavors and outlook on the road to recovery.

Jose Garces: Kale Bomba Rice

by Jose Garces | Jan 21, 2021 | Food, Issue 5 - January 2021, Recipes | 6

Kale Bomba Rice by Luna Farm’s Jose Garces

Q&A: Janice Wong

by Tannya Joaquin | Jan 21, 2021 | Chef, Issue 5 - January 2021, Profiles | 8

Q&A with pastry chef Janice Wong from HFWF16.

Jason Fox: Spring Garlic Custard with Abalone, Mushrooms and Wildflowers

by Jason Fox | Jan 21, 2021 | Food, Issue 5 - January 2021, Recipes | 5

Spring Garlic Custard with Abalone, Mushrooms and Wildflowers by Commonwealth’s Jason Fox

Golden Age of Bordeaux

by Martha Cheng | Jan 21, 2021 | Features, Food & Culture, Issue 5 - January 2021, Profiles, Winemakers & Mixologists | 4

In 2016, the festival received a call from the wife of a late wine collector. Her husband had passed away recently and she had almost 300 bottles of wine that he had collected over 35 years. She wanted to donate them to the festival to support the non-profit’s mission to fund culinary training for aspiring chefs and edible education curriculum for elementary school students, programs in line with her late husband’s goals as an educator.