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
Christopher Columbus dubbed the pineapple a “pine” cone when he found it on Guadeloupe in 1493 and brought it to Europe. In colonial-era America and Europe, the pineapple became a status symbol at banquets, and it was carved in furniture and doors to represent lavish hospitality. Even George Washington grew pineapples in his Mount Vernon
Mangoes remind me of my childhood in Islamabad in northern Pakistan. In my opinion, the best mangoes grow in that area, and when my brother and I were little, they were our favorite treat. We would always get excited when our parents brought mangoes home from the market. We’d peel the fruit and dig our
In olden Hawaii, women were forbidden to eat all but three varieties of the banana. Hawaiians considered it bad luck to dream of bananas, encounter a man carrying bananas or have bananas in a canoe while fishing. But in one legend, the hero Kukali survives Sinbad-like adventures with the help of a magic banana, which
The food of Hawaii is most commonly described as being a reflection of its multiethnic population, a smorgasbord of exotic delicacies brought to the table by various ethnic groups as each came to call the Islands home. While this familiar axiom is largely true, it is also interesting to explore in greater detail why people
