General Food
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…
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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…
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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…
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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…
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Say Cheese
April - May 2011By Betty Shimabukuro KENT TORREY GRADUATED FROM PUNAHOU SCHOOL IN 1979, sang in the choir and worked at Baskin-Robbins; all attributes he shares with the current president of the United States. “Barry” has his thing-that leader-of-the-free-world gig-and Torrey has his, which is cheese. Torrey is the self-proclaimed CEO (Cheese Eating Oenophile) and Grand Fromage of…
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Pleasure Picnic
February - March 2011By Nani Steele Going Gourmet THERE IS SOMETHING BOTH HOMESPUN AND EXTRAVAGANT ABOUT A PICNIC, regardless of where you lay down the blanket or what’s on your plate. And although it can be an either-or proposition, it’s more likely that a memorable picnic will include a little bit of each. As I see it, it’s…
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Craft Brewing Comes Ashore
October - November 2010Oregon’s Hop-Laden Ales Evoke The Northwest HOW MUCH DO YOU REALLY KNOW ABOUT THE SUDS – or the suds scene – emanating from Oregon? Chances are if you’re sipping a tasty brew with a picture of snow-capped mountains, it was bottled just across the Pacific, to the east. Not only are there world-class beers coming…
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Exotic Eats
August - September 2010Unconventional ingredients that tickle the senses READY TO RAMP UP your next dinner with some adventure? Consider the following exotic edibles to entice the taste buds and excite the palate. ALLIGATOR With a taste and texture comparable to white fish (such as cod and tilapia), alligator provides a mild, succulent meat that’s low in fat,…
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Meat Meet
June - July 2010Breaking down the top cuts of steak SHEN YOUR APPETITE DEMANDW “where’s the beef?,” a sure bet for satisfaction is a juicy steak. New York strip, rib eye, filet mignon and porterhouse are generally regarded as the preferred cuts of steak because of their tenderness and flavor. Chris English, president of the Hawaii Cattlemen’s Association,…
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Island-Style Easter
April - May 2010Local farmers put a twist on the traditional spring meal The Easter plate should speak of spring, with fresh colors, bright flavors and a sense of newness. The traditional: ham or lamb, with a fresh spring salad and a plate of deviled eggs on the side. Put a twist on the meal this year with…
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