Peter Cho: Soy & Citrus Cured Avocados
Soy & Citrus Cured Avocados by chef Peter Cho
Hashi Heroes Presented by Kamehameha Schools: Hawaii Ulu Cooperative
Like the resilient, climate-positive ulu tree, the Hawaii Ulu Cooperative continued to grow in 2020, launching a new online store, developing products for sale through groceries, and partnering with chefs and schools to promote the versatility and health benefits of the fruit. General Manager Dana Shapiro spoke with HASHI about the ideas and inspiration behind the Cooperative, the latest developments with their new initiatives, and what’s next for the Cooperative as Hawaii begins to emerge from the pandemic.
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.
Profile: Favia Wines
The husband-and-wife, Andy Erickson and Annie Favia-Erickson, team approach wine from different perspectives; she cares for the vines and grapes as a viticulturist while he creates the finished product as a vintner. In 2003 they began Favia Wines, a Napa Valley winery that combines their skill sets and shared passion.
Girl Power
In 2017, 54 percent of people working in the food industry were women. But in the kitchen, that number dropped to 20 percent. Four acclaimed female chefs talk about their challenges, inspirations and the role of women on the line.
Michelle Karr-Ueoka: Meyer Lemon Meringue
Meyer Lemon Meringue by MW Restaurant’s Michelle Karr-Ueoka
Raphael Lunetta: Filet of Beef with Yukon Potato and Pear Gratin
Filet of Beef with Yukon Potato and Pear Gratin by JiRaffe Management & Consulting’s Raphael Lunetta
Susan Spicer: Turmeric Fried Fish Cha Ca La Vong
Turmeric Fried Fish Cha Ca La Vong by Bayona’s Susan Spicer
Ming Tsai: Sake-Miso Marinated Alaska Butterfish
Sake-Miso Marinated Alaska Butterfish by Blue Dragon’s Ming Tsai
A New Era at Kaimana Beach
Situated directly on the sands of Kaimana Beach, which means “diamond” in Hawaiian, the 122-room hotel has been an integral part of the fabric of the Waikiki for more than five decades. At the intersection of Diamond Head and the sands of the Pacific Ocean, Kaimana Beach — originally named Sans Souci (“without cares”) — is a destination for locals and visitors.