Food & Culture Archives

From Loi to the Table

by Catherine Fox | Sep 10, 2020 | A Seat at the Table, Community, Food & Culture, Main Dish | 0

The Hawaii Food & Wine Festival aims to strengthen the connections among the islands’ food, land and people—and to share the culture behind the cuisine.

Watercress: Explained

by Dagny Brand | Sep 10, 2020 | Food & Culture, Main Dish, Secondary Features, The Informant | 0

Sumida Farm, a watercress farm located in Aiea, grows foot-and-a-half long watercress which locals can taste in restaurants — and even in their own kitchen. Watercress is a versatile, nutrient-dense superfood, which can be used in many different dishes to make healthy and delicious food. Sumida Farm wants to encourage people to pick up watercress when they see it, and many people are experimenting with the unique vegetable.

As Seen On TV

by Catherine Fox | Sep 10, 2020 | A Seat at the Table, Chef, Food & Culture, Main Dish | 0

Reality television has transformed the restaurant industry into entertainment, and has launched chefs into stardom. But after the cameras stop rolling, say chefs, it’s still simply all about the food.

COVID Conversations: Michelle Bernstein

by Michelle Rice | Sep 10, 2020 | A Seat at the Table, Chef, Food & Culture, Secondary Features | 0

Chef Michelle Bernstein is a five-year veteran of the Hawaii Food & Wine Festival. A Miami native of Jewish and Latin descent, she has dazzled HFWF attendees with her sublime cuisine and a personality as bright and vibrant as the Florida sun. Bernstein and her husband/business partner, David Martinez, own and operate MBC Michelle Bernstein Catering Company, a full-service catering company as well as Café La Trova in Little Havana. These days, Bernstein is busier than ever adjusting to the effects that COVID-10 has had on the restaurant industry and independent restaurants.

Sustainability for the Future

by Catherine Fox | Aug 11, 2020 | Food & Culture, Main Dish | 0

The Hawaii Food & Wine Festival addresses this issue by focusing on the local farmers, ranchers and food producers to get consumers to take notice — and action. This has been the mission of renowned chef and culinary pioneer Roy Yamaguchi, who is behind this restaurant concept, showcasing his commitment to using fresh, local ingredients in his dishes, from hearty salads to hefty burgers.

The History of Hawaii’s Royalty Cocktail: The Mai Tai

by Chandra Lucariello | Aug 11, 2020 | Food & Culture, Main Dish | 0

Upon touching down on the beautiful shores of Hawaii, Mai Tai is the timeless drink of choice to...

The Sunny Side of Pride

by Joe Bock | Aug 11, 2020 | Food & Culture, Main Dish | 0

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™.

Mexico Meets Hawaii

by Denise Yamaguchi | Aug 11, 2020 | Food & Culture, Getaway Guide, Main Dish, Primary Feature | 0

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.

The Iberian Connection to Hawaii’s Cuisine & Culture

by Tannya Joaquin | Aug 11, 2020 | Food & Culture, Main Dish | 0

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.

Sugar Cane Past Keeps on Chugging

by Carla Tracy | Aug 11, 2020 | Food & Culture, Main Dish, Side Bar Feature | 0

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.

Ko Hana Rum Distillery: Work of the Cane

by Chandra Lucariello | Aug 11, 2020 | A Seat at the Table, Food & Culture, Winemakers & Mixologists | 0

The next time you find yourself on the west side of the island of Oahu, do yourself a favor and go get lost in the cane fields of Kunia for an hour or so. The greenery is lush, the air is crisp and clean, and you find yourself taking the time to breathe deep and pause for a moment. After about a mile drive, take a left to reach Ko Hana Distillery, the home of Ko Hana Rum.

The Revitalization of Ulu

by Michelle Rice | Aug 11, 2020 | Food & Culture, Main Dish | 0

or centuries, ulu, or breadfruit, has been cultivated in the Pacific Islands, first introduced to the Hawaiian archipelago as a canoe plant brought by Polynesian settlers. Ulu is touted as a sustainable starch for its low maintenance requirements to produce high yield in diversified cropping systems.

Category: Food & Culture