SAVOR
A Hawaii Winemaker Talks
August - September 2011The Mind Behind Andis Winery By Roberto Viernes, Master Sommelier I am always excited to taste a new wine. That feeling of adventure, potential, anticipation and possible discovery is exhilarating. The potential of finding a treasure-something great-makes me anxious, especially if I taste the wine for the first time together with the owner of the…
Continue »
Smoke to Taste
August - September 2011A Lesson in the Backyard Arts IF YOU CAN EAT IT, you can smoke it. Pair the profound interest in summer backyard barbecues with a massive rise in interest by everyday Joes looking for new culinary penchant, and you have a recipe for learning to smoke your own meats. What was originally a method of…
Continue »
Orchards of Memory
August - September 2011Life is an orchard where the seasons stroll. -Adonis, from “To The Poem” By Nani Steele | Photography By Sarah Remington There’s someThing magical abouT waking aT dawn’s firsT lighT, the sounds of birds calling and morning’s delicate echoes, pinging through a house still slumbering to the rhythms of sleep. This magical time is when…
Continue »
Flavors from the Road
August - September 2011Beach Tree’s Bold New Menu is the Product of One Excellent Adventure Photography By Don Riddle Discoveries made on a spring culinary road trip have inspired new menu items and a bolstered food and wine program at the Beach Tree. The open-air, seaside restaurant at Four Seasons Resort Hualalai is pouring a host of new…
Continue »
Prime for Dining
June - July 2011Redefining the Burger Joint DEMAND FOR UPSCALE BURGERS IS STILL GROWING. Hawai’i’s finest restaurants are now tipping the scales and creating protein-heavy plates of Americana that are worthy of the highest culinary praise. The restaurateurs behind Plumeria Beach House, Wolfgang’s Steakhouse by Wolfgang Zwiener, Red Salt at Poipu Beach, Kaua’i, and Monkey Pod Kitchen by…
Continue »
In The Red
June - July 2011Wines From the Margin HOW WOULD YOU LIKE TO BE MARGINALIZED? Not everyone can be as popular as King Cabernet or Queen Merlot (or Pinot Noir). Even the hip foreigner, Shiraz, has been elevated as a fixture at the Red Wine Ball. But what of the obscure-some may say even marginal-reds? You know the ones:…
Continue »
Made in the USA
June - July 2011American Whiskies on the Rise TO THE NEOPHYTE, the similarities between American and Scottish whiskies are striking; take out the peat, add a little caramel and you might as well be talking about the same distilled amber nectar. In truth, the differences run as deep as the murky waters of Loch Ness and they are…
Continue »
The King of ’Cue
June - July 2011Open-Pit Master Frank Ostini Talks Flame Grilling TALKING ABOUT GOOD FOOD WITH FRANK OSTINI isn’t a very difficult thing to do. Squeezing a few minutes in on the phone for an interviewsince the culinary media, bloggers and food paparazzi caught onto his restaurant serving as the true main character in the film Sideways-well, that’s a…
Continue »
TIPPING THE GLASS
April - May 2011The Truth About Trends from a Master THERE HAS BEEN NO OTHER BEVERAGE to stir as much heated banter as wine. Fortunately for enthusiasts here in Hawai’i, we have Chuck Furuya. One of two master sommeliers in the state (the other being our columnist Roberto Viernes), Furuya’s let’s-get-back-to-basics approach to drinking wine has turned novices…
Continue »
Salad Days
April - May 2011Warmer Days Bring on Lighter Fare By Nani Steele THERE’S NOTHING QUITE LIKE THE FIRST HINT OF SPRING to make a salad lover like me happy. Just about everywhere you look, nature’s vibrant colors are illuminating farmers markets and grocery stores with an abandon seemingly muffled in months past. You might assume a salad is…
Continue »Latest Issue
HILuxury E! News
