Archive for Jo McGarry
Kumquat Mojito
February - March 2010Over 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…
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Ahi Katsu
February - March 2010Every 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…
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Hoku’s
February - March 2010The 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…
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Holiday Cocktail
December - January 2010What’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…
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The Holiday Collection
December - January 2010When 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…
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Culinary Magic
December - January 2010Savor 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…
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Cruzan Rum
October - November 2009Blooming 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…
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Popovers
October - November 2009While the dry-aged, prime steaks at BLT will have the culinary curious beating a path to Trump Tower in Waikiki, it may be something as simple as a popover that could have the town talking. And although it’s true that a well-known, in-store dining room is famous for its larger-than-life popovers, there’s serious competition from…
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Time-Honored Taste
October - November 2009Ko at the Fairmont Kea Lani offers a passionate approach to traditional recipes Maui’s Fairmont Kea Lani has been home to some very fine food over the years. In the mid-1990s, Shep Gordon’s Grand Chefs on Tour made frequent stops at the luxurious resort, and highly respected celebrity chefs like Charlie Trotter, Roger Verge and…
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Hungry Like a Wolf
August - September 2009Master chef Wolfgang Puck celebrates a career of determination and dedication to fine food Wolfgang Puck is in good spirits. He’s sitting on the lanai of his Maui restaurant Spago, surveying the view and talking about food. “I feel fabulous!” he says in his familiar Austrian accent, arms flung wide open toward the bay. “How…
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