Oahu Fine Dining

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Luxe Cheese

Charles de Gaulle once uttered, “How can one conceive a one-party system in a country that has over 200 cheeses?” I uttered something like “Where do I begin?” when I first began pairing wine and cheese. There is an ever-growing number of individual cheeses from all over the world and even more wines as possible [...]

October-November 2008 | Roberto Viernes | 0 comments | Continued
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Small Batch Bourbons

If there was a signature American winter drink, one that could take you through the oranges and ambers of fall and into the white blanket of winter, or at least into the cool of a Manoa evening, then it would have to be bourbon. Not the gasoline-flavored stuff of years ago, but now handcrafted, mellow [...]

October-November 2008 | Jo McGarry | 0 comments | Continued
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Guava BBQ Kurobuta Pork Shank

Island holiday meals demand their own traditions. We are, after all, the melting pot of all things culinary, so why not substitute local flavors on our Thanksgiving plates?
At Michel’s at the Colony Surf, German-born executive chef Hardy Kintscher has spent the past two decades living with Hawaii ingredients. And he’s always looking for ways to [...]

October-November 2008 | Jo McGarry | 0 comments | Continued
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Fine Dining Gem

Island-fresh ingredients and fabulous wines make Azul at Ihilani an award-winning affair
There are a few things you probably already know about Azul at Ihilani:
It’s a perennial winner of the coveted AAA Four Diamond Award.
It offers an impressive wine program.
And it’s a bit of a drive from Waikiki.
Here, however, are a few things that may comes [...]

October-November 2008 | Jo McGarry | 0 comments | Continued
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SIPS AND SMOKES

Connoisseurs Fred Schrader And Michael Herklots Share Their Wine And Cigar Philosophies
Fred Schrader
If you are into hedonistically proportioned Napa Valley Cabernet Sauvignon, Schrader is a name that you already should know. Fred Schrader, co-founder of Colgin-Schrader, burst onto the Cult Cabernet scene in 1992 with quality wines that wowed connoisseurs the world over. Since leaving [...]

August-September 2008 | Roberto Viernes | 0 comments | Continued
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Chef Jean-Pierre Maharibatcha, Oahu Country Club

A funny thing happened to Jean-Pierre Maharibatcha on his way to becoming an architect. He became a chef. Actually, his mother had hoped he would become a tailor. But the only styling Maharibatcha does these days is unique food presentations.
That pleases diners at Oahu Country Club, where Maharibatcha, 55, is executive chef. They say this [...]

August-September 2008 | Jo McGarry | 0 comments | Continued
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Three-Martini Lunch 3660 On The Rise

The three-martini lunch, now a thing of the past, was once considered the ultimate business meeting - and prior to 1986, the entire check was on Uncle Sam. Today, 50 percent of your lunchtime libations might remain tax deductible, but there’s hardly anyone ordering a martini.
Do we miss it? Not today, but in a different [...]

August-September 2008 | Jo McGarry | 0 comments | Continued
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Summer Salad

Adam may have been tempted to stray by an apple, but I have always felt a perfectly plump, luscious, sunripened local tomato could equally have contributed to his downfall.
You’ll find tomato salad on lots of menus this summer grown hydroponically or orgnically by farmers from Hauula to Hamakua.
At Halekulani, Darryl Fujita’s Red and Yellow Tomato [...]

August-September 2008 | Jo McGarry | 0 comments | Continued
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