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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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Popovers

While 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 Chef [...]

October-November 2009 | Jo McGarry | 0 comments | Continued
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Luxury Loco Moco

If there is one dish in Hawaii that has enduringly captured the imagination of chefs and their guests, it’s the loco moco. Created in 1949 at The Lincoln Grill in Hilo, the cheap and easy dish quickly became a staple at every diner, hole-in-the-wall and lunch wagon worth its salt. But remarkably, this humble, comforting [...]

August-September 2009 | Jo McGarry | 0 comments | Continued
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Hawaiian Red Veal Sliders

Ever since man first discovered fire, the smell of roasting meats and burning coals has been irresistible. But while the humble burger and its cousin the hot dog might do it for a tailgate party, we searched for something with a little more style for our summer grilling.
What we collected for our ultimate barbecue includes [...]

June-July 2009 | Jo McGarry | 0 comments | Continued
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Waimanalo Salad

A famous song speaks of Waimanalo Blues, but leave the beach road and turn toward the magnificent Koolau Mountains, and you’ll find that the real color of Oahu’s rich farmland is green.
Dean Okimoto is Waimanalo’s best-known farmer. His salad greens – a mix of lolla rossa, red oak leaf, arugula, red kale, curly cress, tatsoi [...]

April-May 2009 | Jo McGarry | 0 comments | Continued
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Luxe Movie Snacks

When faced with the challenge of creating luxe snacks for a night at the movies, we headed north to Turtle Bay and the expertise of Fred DeAngelo, chef/ owner of Ola. Fred and his crew are no strangers to life on celluloid. From Lost launch parties, catering for the movie Forgetting Sarah Marshall and lunch [...]

February-March 2009 | Jo McGarry | 0 comments | Continued
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Holiday Tapas

Who hasn’t been transported to their grandmother’s kitchen by the smell of pumpkin pie baking, or taken on a trip down memory lane by the aromas of turkey roasting and sage and sausage stuffing?
For our luxury look at the foods of the season, we asked Sean Priester, executive chef at Top Of Waikiki to tempt [...]

December-January 2009 | 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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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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Savory Steak

How’d you like your steak? The answer is, any way you want; wet aged, dry aged, rubbed, marinated, raw or pulehu’d – great steaks take center stage at the best restaurants in America. Whether your preference is prime USDA, Kobe from Japan, Wagyu from Australia, or even forage fed and raised here in Hawaii, a [...]

June-July 2008 | Jo McGarry | 0 comments | Continued
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