Archive for Jo McGarry

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Dining, recipe columnist

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Mint Julep

There is perhaps no drink more associated with a single sporting event than the mint julep. Each May, more than 80,000 cocktails – using almost 20,000 sprigs of fresh mint – are consumed at Churchill Downs during the two-day Kentucky Derby.
But the mint julep may have had more humble origins than America’s most prestigious horse [...]

April-May 2010 | Jo McGarry | 0 comments | Continued
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TABLE ONE

A one-of-a-kind dining experience in Waikiki
Dinner begins with a phone call from the chef. Vikram Garg, executive chef at Halekulani and creator of its exclusive dining experience, Table One, gets straight to the point.
“What do you like?” he asks, calling three days before our dining date. “Is there anything you won’t eat?”
He’s quick with questions [...]

April-May 2010 | Jo McGarry | 0 comments | Continued
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Taste of chocolate

Decadent desserts at the annual Maui event
There are few places better designed to induce a semipermanent state of bliss than the Four Seasons Resort at Wailea. On the southeast shore of Maui, with views across the vast Pacific Ocean, the resort is a haven for celebrities, the rich and famous, and those seeking the particular [...]

April-May 2010 | Jo McGarry | 0 comments | Continued
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Kumquat Mojito

Over at Nobu in the Waikiki Parc Hotel, bartender David Newman has a bit of a reputation.
For making dynamite drinks, that is. Somewhere along the way, word got out that Newman’s a whiz at creating cocktails at a moment’s notice, and he’s frequently challenged by adventurous drinkers at his bar to “come up with something.”
Once, [...]

February-March 2010 | Jo McGarry | 0 comments | Continued
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Ahi Katsu

Every time Russell Siu, chef/owner of 3660 On the Rise, has attempted to remove his Ahi Katsu from the menu, customers have risen up in mass revolt.
“It’s been on the menu since the day we opened,” says chef de cuisine Lydell Leong. “We could never take it off.”
And like all good things, the recipe is [...]

February-March 2010 | Jo McGarry | 0 comments | Continued
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Hoku’s

The Kahala restaurant presents a new, sleek menu
The first time I met Wayne Hirabayashi, executive chef at Kahala Hotel and Resort, he was knee-deep in lobsters and Australian seafood. As he unloaded an ice chest full of crustaceans, I was struck by his enthusiasm and sheer joy.
That was 10 years ago, a week before the [...]

February-March 2010 | Jo McGarry | 0 comments | Continued
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Holiday Cocktail

What’s the point of a cocktail if it can’t transport you, momentarily at least, to some otherworldly place? As this somewhat gloomy year comes to an end, we decided to turn to a popular holiday theme to make sure the weeks ahead are happy, joyful, merry and bright.
Adding decadence in this otherwise frugal year is [...]

December-January 2010 | Jo McGarry | 0 comments | Continued
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The Holiday Collection

When we asked pastry chef Ron Viloria to create a holiday recipe for HILuxury, we should have known to expect something quite out of the ordinary.
“I wanted to reflect the magazine’s style and elegance,” he says, “so I created a holiday collection.” In Viloria’s collection, you’ll find a triple chocolate Chanel purse, a Japanese cheese-cake [...]

December-January 2010 | Jo McGarry | 0 comments | Continued
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Culinary Magic

Savor innovative flavors and palate-tempting flair at Azure
The first thing that strikes me about the dining room formerly known as The Surf Room at The Royal Hawaiian is that architect Terry Hendrickson actually
understood the original architecture of the hotel.
Call me odd, but I feel a warm glow of confidence when I walk into a restaurant [...]

December-January 2010 | Jo McGarry | 0 comments | Continued
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Cruzan Rum

Blooming hibiscus, tradewinds, mango trees and an average year-round temperature of 80 degrees might make most people think of Hawaii. But you’ll find all this and more on St. Croix, the largest of the Virgin Islands.
With a centuries-old sugarcane industry producing molasses as a byproduct, it’s no surprise that St. Croix is home to some [...]

October-November 2009 | Jo McGarry | 0 comments | Continued
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