Lux Food

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Truffles

The 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 mutant [...]

December-January 2010 | Betty Shimabukuro | 0 comments | Continued
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Pasta Pairings

Find 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, Beard on [...]

October-November 2009 | Betty Shimabukuro | 0 comments | Continued
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Gourmet Salts

Exploring 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 words are [...]

August-September 2009 | Betty Shimabukuro | 1 comment | Continued
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Delectible Deli Items

Cured meats, fine cheeses and exquisite olives for the ultimate antipasto
There are few moments in life as pleasant as the hour before dinner, when, glass of wine in hand, you contemplate the meal ahead; and fewer appetizers that satisfy as happily as a well-constructed antipasto plate. Plump, briny kalamatas, soupcons of soft French cheese and [...]

June-July 2009 | Jo McGarry | 0 comments | Continued
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Big Island Abalone

Savor 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 research and [...]

April-May 2009 | Betty Shimabukuro | 0 comments | Continued
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Aphrodisiacs

Get 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 increases [...]

February-March 2009 | Betty Shimabukuro | 0 comments | Continued
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Gourmet Gift Giving

Create 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 for [...]

December-January 2009 | Betty Shimabukuro | 0 comments | Continued