Who doesn’t love poke? In our second video in our new cooking series, “HAWAIʻI in the Kitchen,” chef-owner Jeremy Shigekane of the famed Chef Mavro in Honolulu and M by Chef Mavro shows us how to make the restaurant’s M Poke with a house-made ginger scallion sauce. It’s the perfect pūpū (appetizer) for your Friday pau hana. […]
The upside of COVID-19? More of us are cooking and baking at home. In a recent survey, more than 50 percent of respondents said they are cooking more now than before the pandemic, 75 percent have been more confident in the kitchen and 51 percent said they will continue to cook more after the crisis
During Japan’s Edo period (1603-1868), families began displaying hina-ningyo or dolls, on the third day of the third month. Timed with the blooming of vibrant pink peach blossoms, displaying hina-ningyo was believed to ward off evil spirits. The custom became known as “Momo no Sekku (Peach Blossom Festival),” “Hinamatsuri (Doll Festival),” and “Girls’ Day,” slowly
Every year someone in some Hawaiʻi office brings this Chex Mix to share, most often during the holidays. Instead of the sweeter mixes—with thick layers of sugar or frosting coating cereal, pretzels and peanuts—this version is a little more savory with soy sauce (or shoyu, as we call it in the Islands) and furikake, a
The secret ingredient in this delectable, hearty dish from The Pint & Cork, a brewpub located in the Shops at Wailea on Maui, is love. Be patient with the pork, because the end result is worth the time. This spin on the classic Hawaii loco moco combines tender Filipino adobo with farm fresh eggs, fragrant
It’s hard to believe Kauai has never had a poke festival until now. The celebrated local dish made with cubed raw fish—usually ahi (tuna)—seaweed, sweet onions and inamona (roasted kukui, or candlenut) is ubiquitous in the Islands, and you can find great poke on Kauai at places like Konohiki Seafoods in Lihue and Pono Market in Kapaa. But this Saturday
For the second time, Christina Maffei, a Pittsburgh native who now runs a Honolulu-based hospitality consulting company called Liquid Artistry, took home the title of world’s best mai tai at the 11th annual Don the Beachcomber Mai Tai Festival on Aug. 17 in Kona. The Royal Kona Resort, which hosted the annual mai tai festival
On Friday, Aug. 16 we will be celebrating National Rum Day—and what better way to celebrate (and have people asking “but why is the rum gone?”) than with one of these tropical-tasting drinks that come to us courtesy local distiller Koloa Rum Co., made from Hawaiian sugarcane on the island of Kauai. Classic Koloa Tai Photo:
Whether you believe Mai Tai Day is on June 30 or Aug. 30, you’ll still want a killer mai tai recipe to impress your friends and family. Fortunately, The Ritz-Carlton, Kapalua has shared with us how to make its Signature Mai Tai, which is served at its in-house restaurant, Banyan Tree. Check out what ingredients you’ll
Island-born locals like Alana Kysar know all too well how homesickness can tug on the heartstrings when they move away from home, but a comforting dish of mochiko chicken can often soothe the ache. The Maui native grew up in the kitchen with her parents, learning to cook and bake from her mother and channeling
March may be National Noodle Month, but in Hawaii, we love slurping noodles all year: saimin, ramen, udon, soba, chow mein, look funn, pancit, banh pho, spaghetti–you get the point. We can’t wait to try this recipe from award-winning culinary genius chef Masaharu Morimoto, probably best known for his role on the Japanese cooking show, Iron
The Blue Hawai‘i cocktail, with its distinct azure color, is one of the most recognizable drinks in the Islands. Legendary Hilton Hawaiian Village bartender Harry Yee concocted this sweet drink on Jan. 3, 1957, after a Blos Liquer rep asked him to create a cocktail using its new blue Curacao liqueur. That’s when he created
