Stephen Durfee: Espresso Granite
Espresso Granite by chef Stephen Durfee
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Category: Issue 7 – March 2021
Elizabeth Falkner: Lebanese Inspired Chicken or Tofu with Hummus and Orange & Cinnamon Infused Brown Rice with Olives
Lebanese Inspired Chicken or Tofu with Hummus and Orange & Cinnamon Infused Brown Rice with Olives by chef Elizabeth Falkner
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Ravi Kapur: Icebox Fat Rice Noodles
Icebox Fat Rice Noodles by chef Ravi Kapur
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Chris Oh: Chingu Kimchi Fried Rice
Chingu Kimchi Fried Rice by chef Chris Oh
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Top 5: Schatzi Throckmorton
Top 5 wines with winemaker Schatzi Throckmorton.
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Kealoha Domingo: Ulu Poke
Ulu Poke by chef Kealoha Domingo
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Catharine Palazo: Vegan Ceviche
Vegan Ceviche by Catharine Palazo of Tane Vegan Izakaya
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Behind the Menu: Tane Vegan Izakaya
Tane Vegan Izakaya located on Beretania Street in Honolulu, offers an out-of-this-world selection of entirely plant-based sushi items and other Japanese dishes for diners keeping a fish-free diet or daring to try a creative take on this traditional cuisine.
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Jen Ackrill: Kaimana Cocktail
Kaimana Cocktail by mixologist Jen Ackrill
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Introducing @Hashilife Instagram (Social Media) Personas
This month, we introduce you to our @Hashilife Instagram (Social Media) Personas who are the storytellers, architects and creators of snippets of #tips, #hacks and #recommendations on things they know best and/or are best known for.
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Peter Cho: Soy & Citrus Cured Avocados
Soy & Citrus Cured Avocados by chef Peter Cho
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Planting the Seed
David Wong, a second-generation dairyman, decided he would repurpose the family’s defunct dairy farm in Waianae into a multi-product organic one, free of pesticides, herbicides and fertilizers. He had faith that nature—without any intervention—would find the right balance for these plants to thrive.
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