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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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Slow-cooked Salmon

Ever since innovator Ferran Adria began a mini revolution with his scientific approach to food, foam has become the epitome of culinary elegance. A hint of citrus, the perfume of a rose, or the fragrance of fresh herbs can all be captivated in one tiny, foam ball.
Few chefs have managed to execute the technicalities of [...]

April-May 2008 | Jo McGarry | 0 comments | Continued
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Padovani’s Chocolates

Chocolate may or may not be an effective aphrodisiac, but its reputation as a mood enhancer has been recognized for thousands of years. And while the greatest chocolate in the world doesn’t come cheap, it does contain the chemical phenylethylamine that causes a dopamine reaction (the pleasure-seeking brain chemical) with each seductive bite.
Chef Philippe Padovani [...]

February-March 2008 | Jo McGarry | 0 comments | Continued
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‘Ohelo Berries

While cranberries surely complement the flavors of holiday foods, add a little local flair and color by substituting highly coveted poha or ‘ohelo berries when you can. Both fruits make seriously good jams, jellies and condiments.
Alan Wong made this sensational seasonal ‘ohelo berry relish and shared the recipe with us. The perfect accompaniment to spicy [...]

December-January 2008 | Jo McGarry | 0 comments | Continued
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Island Basil

Basil is one of the main herbs grown in Hawaii, with local farms producing almost 2 million pounds of the sweet Italian and Asian varieties each year.
Is there a more perfect partner for Island-grown tomatoes than these prolific, fragrant leaves? And for perfect pesto, add Island-farmed macadamia nuts and keep the blender low for increased [...]

October-November 2007 | Jo McGarry | 0 comments | Continued
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Tomato Salads

Long, hot summer days beg for simple salads and foods that speak of the land from which they came.
No better example in Hawaii than a perfectly plump, juicy, flavorful tomato.
At Hamakua Springs Country Farms on the Big Island, farmer Richard Ha has his best crop of heirlooms this year . They include beef tomatoes, yellow [...]

August-September 2007 | Jo McGarry | 0 comments | Continued
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