Issue 1

From Southwest to South Pacific

by Michelle Rice | Features, Food & Travel, Issue 1 - August 2020

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.

Celestino Drago: Garganelli with Oahu Wild Boar Sausage Sauce

by Celestino Drago | Food, Issue 1 - August 2020, Recipes

Garganelli with Oahu Wild Boar Sausage Sauce by Celestino Drago of Drago Centro

Ko Hana Rum Distillery: Work of the Cane

by Chandra Lucariello | Food & Culture, Issue 1 - August 2020, Profiles, Winemakers & Mixologists

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 KoHana Distillery, the home of KoHana Rum.

Josh Feathers: Smoked Turkey and Sweet Potato Hash

by Josh Feathers | Food, Issue 1 - August 2020, Recipes

Smoked Turkey and Sweet Potato Hash by Blackberry Farm’s Josh Feathers

The Revitalization of Ulu

by Michelle Rice | Features, Food & Culture, Issue 1 - August 2020

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.