Hawaii Today edited by Derek Paiva Page: 1 2 Next>>

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Brown butter-roasted Kona abalone, avocado, oregano leaves in oregano oil at Vintage Cave.

HAWAII Magazine’s 2013 Food Issue is on sale now and chockfull of features focused on Hawaii eats.

All month, we’ve been sharing categories and eateries from our “75 Places to Eat Like a Local” feature here on HawaiiMagazine.com. (Not all 75, of course. For that, you’ll have to purchase the issue). In an issue full of mouth-watering features about Hawaii eats, it’s our main course—a guide to the Hawaii places you’ll find us grabbing a bite to eat, or telling our friends and family to nosh at. They’re the cafes we send our Mainland-dwelling former college roommates to when they visit Hawaii and want comfort food. The Honolulu noodle bars we take neighbor island family to eat when they visit “the big city.” And much more.

 In the last three weeks, we’ve revealed the picks in our “HOMEGROWN,” “CARNIVORE” and “BREAKFAST" categories. Below, we present the fourth category we’re sharing: the five restaurants that made our “LUXE & LOCAL” category.

Enjoy!


75 Places to Eat Like A Local

“Luxe & Local”
Category 8 of 15

When we want an evening of posh eats, with local flair.


Vintage Cave

Chef Chris Kajioka’s menu for his year-old upscale Oahu restaurant is ever-evolving and ever-indulgent of his fondness for procuring top ingredients from around the world. Still, many of our favorite Kajioka dishes are inspired by the finest Hawaii ingredients, selected and utilized just as meticulously.

Ala Moana Center, Honolulu, Oahu • (808) 441-1744 • Website
 

Orchids

The only one of our luxe picks also offering breakfast, lunch and tea service, Orchid’s executive chef Vikram Garg downplays his skillful creations: “I just cook,” he says. He can “just cook” his locally sourced ingredients spiced with global flavors for us anytime. Pastry chef Mark Freischmidt likewise wows with inspired and inventive desserts.

Halekulani Hotel, Waikiki, Oahu • (808) 923-2311 • Website



Chef Mavro

The seasonal menus Chef George Mavrothalassitis crafts for his award-winning fine-dining restaurant are a reflection of his enduring love of Hawaii-procured ingredients. From sweet Kona lobster and abalone to Big Island goat cheese and mushrooms, few coax the best flavors from local ingredients as masterfully as Mavro.

1969 S. King St., Honolulu, Oahu • (808) 944-4714 • Website

Le Bistro

The not-so-secret off-menu “Beef Quartet” at this casually-upscale East Honolulu neighborhood restaurant gets a lot of local love, but make sure someone at the table orders the consistently great daily fish special.

Niu Valley Shopping Center, Niu Valley, Oahu • (808) 373-7990



 Check out our 70 other “75 Places to Eat Like A Local” picks, listed in these 15 categories …

“Grab & Go”

“Comfort Food”

“Hamajang”

“Breakfast”

“Pop-Up”

“Sweets”

“From the Sea”

“Luxe & Local”

“Bar Food”

“Noodles”

“Hawaiian”

“Carnivore”

“Non-Carnivore”

“Homegrown”

“Cool Ethnic”

… in HAWAII Magazine’s new November/December 2014 Food Issue, available in bookstores and on newsstands throughout the U.S. and Canada, or by subscription, on the Apple iPad Newsstand and on the Amazon Kindle.

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Photo: David Croxford


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2009 Quikilver in Memory of Eddie Aikau winner Greg Long on his winning wave.

Start praying for big waves, oh, right about now.

The holding period for the Quiksilver In Memory of Eddie Aikau surfing contest begins on Sun., Dec. 1 at Waimea Bay on Oahu’s famed North Shore.

The world’s longest-running and most prestigious big-wave invitational, “The Eddie,” as the contest is affectionately nicknamed, honors legendary Hawaiian surfer and North Shore lifeguard, Eddie Aikau. Aikau was a member of the crew of Hawaiian long-distance voyaging canoe Hokulea’s 1976 second voyage, bound for Tahiti. Six hours into the voyage, high winds and turbulent seas capsized Hokulea 12 miles south of Molokai. With no rescue in sight for the crew, Aikau volunteered to paddle a surfboard to Lanai, about 10 miles away, for help. The crew was rescued hours later, but the 31-year-old waterman was never seen again after paddling off.

The invitation-only Eddie competition annually lures the world’s top surfers to compete for the prestigious title. The one-day event requires consistent open-ocean waves throughout the day measuring in excess of 20 feet. That kind of surf generally transforms into 30 to 40 foot monster waves once they reach Waimea Bay. No big waves. No contest.

No surprise, then, that The Eddie has only been staged eight times in its 27-year history. The most recent competition was held on Dec. 8, 2009, with Californian Greg Long taking the title.  (Click here for HawaiiMagazine.com photos from the 2009 contest.)

Surfers are also required to paddle out into the massive surf on their own, which means no tow-in assistance from jet skis to move them into perfect riding positions. The Eddie is also the only big wave invitational sanctioned by the Association of Professional Surfers (ASP), the governing body of professional surfing.

The holding period for this year’s Eddie ends on Feb. 28, 2014.

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Opening ceremonies of 2011-12 Quiksilver in Memory of Eddie Aikau, Waimea Bay, Oahu

The 2013-14 Quiksilver in Memory of Eddie Aikau opening ceremony is set for 3 p.m. on Thursday, Dec. 5 at Waimea Bay. Surfers and members of the Aikau family will paddle out into the waters of Waimea bay, form a circle, join hands and pay tribute to the late big-wave surfer.

Among the 2013-14 contest’s 28 international invitees are Kelly Slater (Florida), Bruce Irons (Hawaii), Jamie O’Brien (Hawaii), Ian Walsh (Hawaii), Garrett McNamara (Hawaii), Makua Rothman (Hawaii), John John Florence (Hawaii), Tom Carroll (Australia), Shane Dorian (Hawaii) and Sunny Garcia (Hawaii). There is only one newcomer on the invitee list: the North Shore of Oahu’s Aaron Gold, 31.

“It’s hard to put into words,” said Gold, who started surfing Waimea Bay when he was 13, in a news release. “My whole life, growing up as a kid here in Hawaii, that’s the ultimate prize, to be invited to the Eddie. When you get that invite, it’s like you’ve accomplished what you set out for. Crazy dream. Dream come true, for sure.”

Should Eddie competition begin, expect all the action of the day to be covered live and streaming online. Follow HawaiiMagazine.com on Facebook and Twitter for updates on the start of competition.

Also continuing simultaneously on Oahu’s North Shore, through Dec. 20, is the 31st annual Vans Triple Crown of Surfing, the surf world’s most prestigious annual contest series.



Quiksilver in Memory of Eddie Aikau
Holding period: Dec. 1, 2013 to Feb. 28, 2014 • Competition held at Waimea Bay, North Shore, Oahu • For updates, visit the contest’s official website.



Photos: David Croxford for HAWAII Magazine (top), Quiksilver in Memory of Eddie Aikau (bottom)



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The climb up Nounou Mountain, also known as "Sleeping Giant," is dotted with vast ocean and coastal views)

Scan the rugged, leafy hills that are the backbone of Kauai’s east side on the drive between Wailua and Kapaa towns, and it doesn’t take long to make out the profile of Nounou Mountain. More famously known as “Sleeping Giant,” its emerald ridgeline resembles a human figure reclining on his back, chest held high and chin jutting toward the sky.

Hawaiian folklore varies as to why the colossus never so much as blinks an eye. In one story, he is a beloved builder of heiau (temples), with fields of kalo (taro) planted in his footsteps, who, after eating too heartily at a lū‘au held in his honor, slips into a deep sleep. In another tale, the big guy is something of a pest, his slumber foisted on him by fishermen who trick him into eating snooze-inducing rocks tucked into super-size servings of fish and poi.

Standing at the base of Nounou on a sunny spring day, gazing at the giant, however, I’m opting to think of him as a kindhearted gent who wouldn’t mind my hiking companion and me ascending almost 1,000 feet along the Nounou-East trail, which levels out at his chest.

On an island known for its multitude of breathtaking nature trails, many of them lengthy and challenging daylong adventures, the Nounou-East trail may be one of Kauai’s most popular for its brevity and location. At just two-miles long, the trail’s vistas are accessed quickly, allowing visitors to easily fit a few hours of pleasant hiking into their schedules. Additionally, its trailhead is less than 10 miles from Lihue Airport.

Nounou-East is one of 34 trails and roads on Kauai administered by Na Ala Hele, Hawai‘i’s statewide trail and access system. If you’re looking to reap dazzling scenic rewards for taking on a difficult hike, the Nounou-East trail is hardly in the same league as the plunging sea cliffs and deserted white sand beaches of the Na Ala Hele system’s 11-mile Kalalau Trail on Kauai’s majestic Napali Coast. However, by this morning’s end, I find Nounou’s payoff wonderful just the same.

The Sleeping Giant trail begins with a soft-on-the-feet path zigzagging through stretches of fragrant ironwood pines and guava trees. Less than a half-mile into the hike, my companion has already stopped several times to photograph stunning views of Nounou Forest Reserve mauka (inland) and Wailua Bay makai (seaward). Instead of finding contentment strolling casually and enjoying the foliage shimmering in light tradewinds, I’m itching to pick up the pace. I can’t help it.

 
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Kimchee fried rice omelette at Morning Glass Coffee + Cafe

Now through December, we're sharing categories from HAWAII Magazine's 2013 Food Issue main feature, "75 Places to Eat Like a Local."

You'll find the issue on sale now, loaded with features focused on Hawaii eats and where to get 'em, as well as the complete, 75-strong collection of Hawaii food spots you'll find us grabbing a plate lunch, inhaling a bowl of noodles, sating our sweet tooth and more—or telling our friends and family to do the same.

Elsewhere in the November/December issue, we quench our thirst at Kauai fresh juice business Akamai Juice Co., learn the history of (and, yes, consume) Maui restaurant Sam Sato's famous dry mein, rate the famed shrimp trucks and shacks of Oahu's north shore and visit with the mochi masters behind the Big Island's much-loved Two Ladies Kitchen. We even chat up Chef Andrew Le, of popular Oahu pop-up and newly brick-and-mortar restaurant The Pig & The Lady, on the 5 Things He Loves About Owning A Hawaii Pop-Up Restaurant."

Over the past two weeks, we've revealed picks in our “HOMEGROWN” and "CARNIVORE" categories.

Here's the third category we’re sharing from our "75 Places to Eat Like A Local" feature: the five restaurants that made our “BREAKFAST” category.

Enjoy!


75 Places to Eat Like A Local

“Breakfast”
Category 4 of 15

Wake up! Wake up! Here’s where we start our days.


Morning Glass Coffee + Cafe

You’ll get a guaranteed great cup of fresh-ground, individually filtered coffee here (including a Hawaii-grown bean of the day). But what we really love about Morning Glass is its smallish, wonderfully ingenious Hawaii-ingredients-focused breakfast menu: Skillet-baked Oahu eggs with Big Island ground beef, mac-and-cheese pancakes and kimchee fried rice omelette, among our faves.

2955 E. Manoa Road, Manoa Valley, Oahu • (808) 673-0065 • Website
 

Pancakes & Waffles

Lest you think our breakfast ardor limited to twists on local comfort food, allow us to introduce you to the sweet-and-savory joys of this Honolulu eatery’s killer honey butter crispy fried chicken and waffle plate. Then watch us retreat back to the multicultural comforts of home with sides of garlicky, vinegar-y vinha d’alhos and Scottish banger sausages.

1284 Kalani St., Honolulu, Oahu • (808) 847-7770 • Website



Eggs ‘N Things

This longtime favorite Oahu breakfast spot used to be famous for two main reasons: it was open all night for hungry midnight-to-early morning revelers and it had a massive menu of solid breakfast items. The latter, at least, is still true with a rib-sticking menu including big orders of macadamia nut waffles, banana pancakes, sour cream lemon crepes, pork chops and eggs available all day.

Two locations on Oahu—343 Saratoga Road, Waikiki, (808) 923-3447; 451 Piikoi St., Honolulu, (808) 538-3447 • Website


 

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Lake Waiau on Sept. 26, 2013 with its remaining 15-yard-wide water area and dry lake bed visible. Note people standing on the edge of the dry lake bed.

Hawaii’s only alpine lake is shrinking at an alarming rate, causing scientists to wonder why it’s happening and what to do about it.

Lake Waiau, a tiny lake just below the 13,803-feet-above-sea-level summit of Mauna Kea volcano on the Big Island, is almost entirely gone. The lake began to decrease in size in early 2010, reported Hawaii Volcano Observatory scientist in charge James Kauahikaua in his weekly Volcano Watch newsletter published Nov. 7. The surface area of the lake has shrunk from 1.2 to 1.7 acres, which is its norm, to its current .03 acres. That’s 2 percent of its normal surface area.

Prior to 2010, the maximum depth of Lake Waiau was measured at 10 feet. It’s currently less than a foot deep.

According to research by Kauahikaua, gathered from historical photos taken over the last century and written reports dating back to the early 1800s, there is no historical evidence of Lake Waiau ever being as small as it is today.

lake_waiau_mauna_kea_big_islaned_hawaii_shrinking
Lake Waiau, at normal size, on June 14, 2002, with United States Geological Survey employee standing in front to show scale.

What could be the cause of the lake’s quick, dramatic and unprecedented change?

Scientists believe one culprit could be an extended drought period that Hawaii has experienced since 2008. The Mauna Kea Visitor Center weather station, according to Kauahikaua, recorded very little precipitation for several consecutive months in early 2010, which may have triggered a drop in water level that has since been sustained by continued low precipitation.

Writes Kauahikaua, Lake Waiau is also a “perched” water body, in which water is held in a depression by an impermeable substrate of silty clay and interbedded with ash layers. Permaforst may also be present under the lake, which could have altered the its water balance.

“Given its cultural significance and its uniqueness, the disappearance of Lake Waiau would be a great loss for Hawaii,” Kauahikaua reported.

The Office of Mauna Kea Management Rangers, State Dept. of Land & Natural Resources and the Division of Forestry and Wildlife (the latter two manage the Mauna Kea Ice Age Natural Area Reserve) have been monitoring Lake Waiau closely, tracking the reduction in its size with photography.

Scientists at Hawaii Volcano Observatory, led by Kauahikaua, are asking people with historical photos of Lake Waiau to email them to the observatory at askHVO@usgs.gov.

lake_waiau_mauna_kea_big_islaned_hawaii_shrinking
Lake Waiau at normal size. Date of photo unknown.

Lake Waiau was included in the feature, “10 Hawaii Places You Haven’t Been to Yet,” in the May/June 2011 issue of HAWAII Magazine—a compendium of our favorite off-the-beaten track places throughout the Islands that even some lifelong residents had yet to experience firsthand. Early Hawaiians believed that Lake Waiau, just 700-feet below the summit of Mauna Kea, was without bottom—a gateway for travel into and out of the spiritual world. It remains a sacred place, still used for Hawaiian rituals.

Formed at the bottom of its namesake cinder cone during the retreat of the last glacier age, Lake Waiau’s placid waters are fed by rain and melted snow trickling down the barren rock of the cinder cone. It is accessible only by four-wheel-drive vehicle on the Mauna Kea Summit Road, then a one-mile roundtrip hike in thin, low oxygen-level air, which makes breathing difficult.

Additional reporting by Derek Paiva

Photos: United States Geological Survery (top, middle), Wikipedia Commons (bottom)


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Whether you’re a resident or visitor, you’ve got a really good reason to eat out in Hawaii this week.

From today through Nov. 24, more than 50 Hawaii eateries—from fine dining to uber-casual fast food places—are participating in the 6th annual Restaurant Week Hawaii, offering special menus, promotions and discounts.

It's a weeklong celebration of Hawaii’s diverse cuisine scene, local ingredients and world-class chefs, with a portion of proceeds from the dishes you order supporting the University of Hawaii's Culinary Institute of the Pacific at Diamond Head—the state’s first four-year culinary program. The celebration serves as a reminder that Hawaii is a top culinary destination, with its own cadre of noted chefs and unique forward-thinking cuisine trends.

Click on the full list of participating restaurants for links to each eatery’s Restaurant Week Hawaii 2013 menus, which cover a wide range of tastes and cuisines—from upscale dining and fast food, to casual eateries, take-out and bars and lounges.

Eateries offering Restaurant Week Hawaii deals this year include Alan Wong’s King Street and Pineapple Room, the Beachhouse at the Moana, Chef Chai, Diamond Head Market & Grill, Nobu Waikiki, Orchids at Halekulani, Prima, Salt Kitchen & Tasting Bar, 12th Avenue Grill, Big City Diner, Paina Café, multiple Roy’s Restaurant locations and many more. The dish pictured above? One of the Restaurant Week Hawaii deal menu entree offerings at Waiolu lounge at Trump Waikiki: Pan-fried catch-of-the-day marinated with Mexican adobo, with chipotle coleslaw.

The majority of restaurants participating in Restaurant Week Hawaii are on Oahu, but you’ll find a handful of great deals on Maui, the Big Island and Kauai, too.

We recommend contacting restaurants in advance to confirm their Restaurant Week Hawaii specials and ask if reservations are recommended.

6th annual Restaurant Week Hawaii
Click here for a full list of Restaurant Week participating restaurants and menus. For more information about Restaurant Week Hawaii, click here.
 

hawaii_magazine_75_places_to_eat_like_a_local_carnivore
Buta Kau Kau Burger from Honolulu Burger Co.

HAWAII Magazine’s 2013 Food Issue
is on sale now and chockfull of features focused on Hawaii eats.

The November/December issue’s main course, however, is “75 Places to Eat Like A Local,” a guide to the Hawaii places you’ll find us grabbing a bite to eat, or telling our friends and family to nosh at. They’re the cafes we send our Mainland-dwelling former college roommates to when they visit Hawaii and want comfort food. The Honolulu noodle bars we take neighbor island family to eat when they visit “the big city.” And much more.

Throughout November and December, we’ll be sharing a few categories and eateries from our “75 Places to Eat Like a Local” feature here on HawaiiMagazine.com. (Not all 75, of course. For that, you’ll have to purchase the issue.) Last week, we revealed the picks in our “HOMEGROWN” category. Below is the second category we’re sharing: the five restaurants that made our “CARNIVORE” category.

Enjoy!


75 Places to Eat Like A Local

"Carnivore"
 Category 12 of 15

Meet the Hawaii places we eat meat.


Honolulu Burger Co.

Yes, there are vegetarian options here, but you don’t want to hear about any of those. You want to hear about the Buta Kau Kau Burger (a 1/3 lb. patty topped with bacon, Black Forest ham, kalua pig and BBQ sauce) and the Aa Chili Burger (topped with housemade chili, Portuguese sausage and melted cheddar). You want to hear that Honolulu Burger Co.’s burgers are 100 percent Big Island range-fed beef. Most of all, you want to eat here now.

Two locations on Oahu—1295 S. Beretania St., (808) 626-5202; 4210 Waialae Ave., (808) 735-5202; both in Honolulu • Website


Ilocandia Filipino Store

You want one thing at this small Lahaina general store, which also sells homestyle Filipino food to-go: lechon kawali, deep fried pieces of pork belly served crackling on the outside, tender on the inside, tossed with chopped tomato, onion and Filipino fish sauce. We’ll thank Maui chef Sheldon Simeon forever for cluing us in.

840 Wainee St., Lahaina, Maui • (808) 667-6724



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Combo plate lunch with crispy roast pork, sirloin steak and shoyu ahi poke from Alicia's Market.

Alicia’s Market


The aroma of cooked meat envelops you upon entering, right before you see the carnivore abbondanza before you. Crispy roast pork and duck, char siu ribs, whole roast chickens, turkey tails, steak and more. Order by the pound. Order plate-lunch style with a side of fresh poke or local-style crab salad. It’s all meat-tastic.

267 Mokauea St., Honolulu, Oahu • (808) 841-1921 • Website

 

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The view of Hanalei Valley on Kauai’s North Shore. The  grandeur of Oahu’s windward side from Makapuu Point. The Big Island’s lush and lovely Pololu Valley from the end of highway lookout past the North Kohala towns of Hawi and Kapaau.

We’ve counted the hundreds of answers HAWAII Magazine’s Facebook reader ohana shared with us when we asked them the poll question: “What’s your favorite Hawaii scenic lookout?”

The faves you sent our way spanned every one of our Hawaiian Islands, save for Niihau and Kahoolawe. Everything from lookouts with stunning views easily accessible just by pulling off the road—Waimea Canyon’s multiple overlooks, Maui’s north shore from Hookipa Beach—to overlooks requiring a bit of hiking for your scenic reward—Oahu’s Koko Head summit, the Green Sand Beach overlook on the Big Island.

If you’d like to join in on our next poll and vote along with our growing Facebook fan page ohana, go to HAWAII Magazine Facebook page and “like” us. In return you’ll be ready to share your answers in all of our “Hawaii favorite” poll questions as soon as we post them, know the results of the poll when all of the votes are counted and get all of our daily HawaiiMagazine.com stories and features.

We’ll be posting our next Ohana Poll question on HAWAII Magazine’s Facebook page in the days ahead, so join soon if you haven’t yet.

Here’s the Top 5 countdown of our Facebook ohana’s favorite Hawaii scenic lookouts:

top_five_favorite_Hawaii_scenic_lookouts_oahu_kauai_big_island

#5
Waipio Valley overlook

(Hamakua Coast, Big Island)

Our Facebook ohana voted Waipio their favorite Hawaii valley in our last HAWAII Magazine Facebook poll, likely enamored with the breathtaking view from this overlook. Every day, dozens of Waipio visitors hike, ride on horseback or take a four-wheel drive vehicle down the uber-steep cliff-hugging road to explore the huge, lush and sparsely populated valley. But the Waipio Valley overlook—almost 2,000 feet above the valley floor—is how most visitors experience the Big Island’s largest and most scenic valley. To get to the lookout, just follow Waipio Road from Honokaa town to its end. Trust us, you won’t miss the lookout.

 

triple_crown_of_surfing_2013_oahu_north_shore_hawaii
The late Andy Irons—a four-time Triple Crown of Surfing champion—at the Banzai Pipeline.

The biggest waves of Hawaii’s annual winter big wave season haven’t arrived on the north shores of our islands just yet.

But the official holding period for the 31st annual Vans Triple Crown of Surfing will begin today on Oahu’s North Shore with opening ceremonies and a lay day in anticipation of a stronger swell and some actual competition tomorrow. The 39-day, three-event professional surfing competition is one of the surf world’s most prestigious annual contests.

Each Triple Crown event keeps an extended holding period, with competition happening only on days with big surf—in general, sustained wave heights of 15 feet or higher. The holding period for the first jewel in the Triple Crown, the Reef Hawaiian Pro, begins today and ends Nov. 23, with competition set for waters off Haleiwa’s Alii Beach Park. The park is also known as the southernmost gateway beach to the so-called “Seven-Mile Miracle” of famed surf breaks that make up Oahu’s North Shore.

The waves today at Alii Beach Park are small at one- to two-feet. A large north swell due in this evening, however, is expected to push surf heights up to 20- to 30-feet for the north shores of all Islands through 6 p.m. Wednesday.

The second-jewel of the Triple Crown, The Vans World Cup of Surfing, will stage its holding period between Nov. 24 and Dec. 6 at Sunset Beach, which, when winter wave conditions are ideal for pros, produces some of the most challenging and complex waves in the world. The Triple Crown of Surfing’s final jewel, the Billabong Pipe Masters, stages its holding period between Dec. 8 and 20, with competition between the pros played out at one of Hawaii’s most iconic and historic breaks—the Banzai Pipeline. Often rated among the world’s best and most dangerous surf breaks, the Banzai Pipeline break is known for producing top-to-bottom barrels and close proximity to the shoreline near Ehukai Beach.

Triple Crown pros have to compete in all three events, annually the final contests of the Association of Surfing Professionals (ASP) yearlong world tour. Each event crowns an individual champion, with a total of $960,000 in prize money at stake. The surfer who gains the most points over all three of the events wins the Vans Triple Crown of Surfing overall championship.

triple_crown_of_surfing_2013_oahu_north_shore_hawaii
Beach view of Triple Crown competition.

This year’s Triple Crown contest is expected to be a battle between 11-time ASP world champion Kelly Slater from the U.S. and two-time ASP world champion Australian Mick Fanning, for Triple Crown and ASP top honors. Slater has won the Triple Crown twice in 1995 and 1998. Fanning has not won a Triple Crown.

If you’re on Oahu and want to check out the action, visit the Triple Crown of Surfing website first each morning to check on surf conditions and the status of events. Pending wave conditions, all events run from 7:30 a.m. to 4 p.m. Expect thousands of surf fans, media and the just plain curious on days when waves are kicking.

All Triple Crown surf competitions are free and open to the public. Beat traffic and get the best spots on the beach by leaving town for the North Shore early.


Vans Triple Crown of Surfing
Reef Hawaiian Pro at Alii Beach Park, North Shore, Oahu, Nov. 12-23 • The Vans World Cup of Surfing at Sunset Beach, North Shore, Oahu, Nov. 24-Dec. 6 • Billabong Pipe Masters at Banzai Pipeline (Ehukai Beach Park), North Shore, Oahu, Dec. 8-20 • For more information, visit the Triple Crown of Surfing website.


Photos: Vans Triple Crown of Surfing/Cestari, ASP (top); Vans Triple Crown of Surfing (bottom)


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hawaii_magazine_75_places_to_eat_like_a_local_homegrown_eats
Local octopus with smoked Maui onion puree, housemade chorizo and potatoes from Salt Kitchen & Tasting Bar.


HAWAII Magazine’s 2013 Food Issue
is on sale now.

And this year, we’ve packed the issue with even more stories focused on eats than years’ past. From winging to Kauai, Maui and the Big Island to explore fresh juice business Akamai Juice Co., nosh on the Valley Isle’s favorite noodle dish at Sam Sato’s and visit the beloved mochi makers at Two Ladies Kitchen, to chatting up Chef Andrew Le, of much-adored Oahu pop-up restaurant The Pig & The Lady, we’ve assembled a literary plate lunch we hope you’ll savor. We even rate the famed shrimp trucks and shacks of Oahu’s North Shore.

The issue’s main course, however, is “75 Places to Eat Like A Local,” a guide to the Hawaii places you’ll find us grabbing a plate lunch, going back for second-breakfasts, celebrating a special occasion with a splurge dinner, seeking out menus chock-full of Hawaii-procured ingredients or just sitting down for pau hana (after-work) drinks with friends.

Over the next few weeks, we’ll be sharing a few categories and eateries from our “75 Places to Eat Like a Local” feature here on HawaiiMagazine.com. Below is the first we're sharing: the five restaurants that made our “HOMEGROWN” category.

Let's eat!


75 Places to Eat Like A Local

“Homegrown”
Category 14 of 15

Farm-to-table. Sea-to-table. Hawaii-raised rules at these restaurants.


Kaana Kitchen

Maui chef Isaac Bancaco’s restaurant at the just-opened Andaz Maui at Wailea Resort features a changing daily menu so homegrown, it’s divided into sections like “Big Island Kona Cold” and “Free Range from Upcountry Ranchers,” and name-checks the anglers who brought in the evening’s fresh catch.

Andaz Maui at Wailea Resort, Wailea, Maui • (808) 573-1234 •
Website


Merriman’s

Chef Peter Merriman was talking to Hawaii’s farmers, ranchers and fisherman about growing and selling him as much local meat and produce as they could when the term “farm-to-table” was the food vocabulary equivalent of a zygote. He’s still one of the most knowledgeable chefs in the Islands when it comes to local ingredients. And his menu shows it.

Locations on the Big Island, Maui and Kauai • Website


hawaii_magazine_75_places_to_eat_like_a_local_homegrown_eats
Big Island-grown mushroom appetizer from Prima.

Prima


The menu at this Kailua, Oahu restaurant is succinct, divided into “Pizza,” “Not Pizza,” and “Sides.” Even more concise? Its proprietor-chefs’ amour for seasonal Oahu-procured produce and absolute dedication to creative interpretations that enhance, not over-power, nature-nurtured fresh flavors.

108 Hekili St., Kailua, Oahu • (808) 888-8933 • Website


 
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