Archive for Betty Shimabukuro
A Santa Barbara State of Mind
August - September 2011Spanish Style on the California Coastline By Bekah Wright Round a certain curve on Highway 101 and suddenly dramatic cliffs hug a stretch of beach slicked by the Pacific Ocean. With beauty such as this, it’s easy to understand how Santa Barbara gained the moniker “The American Riviera.” Why leave Hawai’i’s paradise for another seaside…
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Say Cheese
April - May 2011By Betty Shimabukuro KENT TORREY GRADUATED FROM PUNAHOU SCHOOL IN 1979, sang in the choir and worked at Baskin-Robbins; all attributes he shares with the current president of the United States. “Barry” has his thing-that leader-of-the-free-world gig-and Torrey has his, which is cheese. Torrey is the self-proclaimed CEO (Cheese Eating Oenophile) and Grand Fromage of…
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Island-Style Easter
April - May 2010Local farmers put a twist on the traditional spring meal The Easter plate should speak of spring, with fresh colors, bright flavors and a sense of newness. The traditional: ham or lamb, with a fresh spring salad and a plate of deviled eggs on the side. Put a twist on the meal this year with…
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Truffles
December - January 2010The story behind one of the world’s most revered ingredients Lumpy though it may be, unattractive, covered in dirt, the truffle commands a reverence shared by few edible objects. Nature has designed the truffle for exclusivity, the kind that justifies a price tag of up to $1,000 per pound. It’s basically a mushroom, but a…
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Pasta Pairings
October - November 2009Find the best sauces for specific pasta shapes James Beard, American chef and culinary educator, once wrote that the pairing of pasta and sauce should be a matter of individual choice. “We Americans have been intimidated for far too long by other people’s opinions on what we should eat,” Beard said in his 1983 cookbook,…
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Gourmet Salts
August - September 2009Exploring the celebrated seasoning’s many facets of taste and color Describe the taste of salt. Quick. OK, “salty.” What else? Salty is one of the five primary taste sensations (along with sweet, bitter, sour and umami), so like a primary color, it stands as a description on its own. But for today’s gourmet salts, more…
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Big Island Abalone
April - May 2009Savor this sweet and succulent locally grown seafood indulgence It’s hard to imagine the potential in a life form so tiny your eyeball can barely register its existence. Hard to imagine the sweet succulence to come once this little bitty algae-eating thing reaches maturity. Big island Abalone Corp. kept the faith through a decade of…
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Aphrodisiacs
February - March 2009Get in the mood this season with these fine foods There’s a reason that oysters, caviar, champagne and chocolates have come to represent the romance of Valentine’s Day. Besides carrying an air of extravagance, these foods are considered aphrodisiacs. Why? Sometimes because the food induces pleasure (chocolate and champagne), or a chemical in the food…
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Gourmet Gift Giving
December - January 2009Create the perfect mix of fine food for your favorite connoisseur Yes, it’s the thought that counts – and in that vein, homemade cookies are a lovely gift from the heart. But should you require a gift that exhibits the flash of cash, the glow of luxury, the shine of extravagance, here are some suggestions…
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