Archive for Jo McGarry
Made in the USA
June - July 2011American Whiskies on the Rise TO THE NEOPHYTE, the similarities between American and Scottish whiskies are striking; take out the peat, add a little caramel and you might as well be talking about the same distilled amber nectar. In truth, the differences run as deep as the murky waters of Loch Ness and they are…
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Must Desserts
December - January 2011Inventive Island Sweets WE SCOURED THE ISLANDS FOR DESSERTS that define dizzying decadence, others that offer a whimsical look at life-after-entrees, and with nostalgia, those that stand the test of time. Morimoto Waikiki pastry chef Daniel Skunick’s ability to weave complex flavors always results in a sinfonietta of sugar and spice. With his “Matcha,” inspired…
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The Rise of the Cocktail
October - November 2010Liquor and Food Pairings Usher in a Fresh Culinary Breath UNDERSTANDING THE LATEST FOOD AND DRINK TREND might be more about moving mindsets than it is about changing palates. Of course you enjoy a glass of Riesling with your spicy and seared opakapaka, and naturally reach for a bottle of Pinot when you’re ordering duck….
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Distinctive, Diverse, Unrivaled: Pork
October - November 2010From Crispy Skin to Supple Loin IF YOU WANT TO SEE CHEF GEORGE “MAVRO”MAVROTHALASSITIS SWOON, or have Chef Jon Matsubara share his wildest dreams, you need do nothing more than use a certain four-letter word. Its utterance sends them – along with many of the top chefs in the world – into ecstatic ramblings on…
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Vodka Infusion
August - September 2010The Russian spirit takes on new and innovative flavors IF AN OLIVE IN YOUR vodka martini is the closest you come to linking food and cocktails, it might be time to pick up the bar list at your favorite haunt and take a look at the future. You might still find an olive there, but…
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The Secrets of Single Malt
June - July 2010In search of the perfect Whisky A TRIP TO SCOTLAND, whether to golf at St. Andrews, hunt grouse and blackcock in the Highlands, or fish for wild salmon on the River Spey, is not complete without a dram of whisky. Drinking whisky is as much a part of Scottish life as the national passion for…
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Let Them Eat Steak
June - July 2010Getting to the meat of Hawaii’s top restaurants WE EXPECT A LOT from our favorite steakhouses. From the depth of the char on a New York strip, to white linen on the tables and wood wainscoting on the walls, the perfect steakhouse has to satisfy some pretty high standards. Today in Honolulu, there are an…
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Mint Julep
April - May 2010There 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…
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TABLE ONE
April - May 2010A 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…
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Taste of chocolate
April - May 2010Decadent 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…
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