SAVOR
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…
Continue »
Aloha, N.Y.C.
February - March 2011Bringing The Beach To Soho By Drew Limsky WHEN JULIE REINER WAS GROWING up on O’ahu’s Waialae Iki Ridge, her family spent weekends going to Lanikai Beach. And while it’s a long way from powdery sand and the Mokuluas to Manhattan’s chic Soho neighborhood, it’s where Reiner’s new tropical cocktail lounge, Lani Kai, has found…
Continue »
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…
Continue »
Romance Du Jour
February - March 2011Personalize your Valentine’s Day with a Private Chef THERE IS NO HARM IN FALLING IN LINE WITH THE MASSES DURING VALENTINE’S DAY; scrambling to book reservation at that top eatery and pick up some “bling” for your special someone. Yet, there’s something wholly unromantic about the subtle cattle-call vibe-a solution to which we procured. Chef…
Continue »
Prolific Production
February - March 2011From Film to Wine FEW WOULD ARGUE THAT DRINKING WINE IS ALL ABOUT ENTERTAINMENT. The way wine strikes your palate, sending flavor signals to your brain, can stimulate not only your senses, but the soul and psyche. Wine is emotive; it can move people in ways that few foods can. It tells a story-much like…
Continue »
The Sweeter the Wine…
December - January 2011By Roberto Viernes, Master Sommelier Settle In To Sauternes IF YOU ASK MY WIFE WHAT HER FAVORITE WINE IS, she would probably offer up a 1967 Chateau d’Yquem. (She has great taste, of course.) And while sweet wines are among the most remarkably complex wines in the world, they are often overshadowed by their dryer…
Continue »
Meal Memory: Warming Foods
December - January 2011By Romney “Nani” Steele Reflecting Upon Winters Past LIKE MANY PEOPLE DURING THE HOLIDAYS, I long for foods to warm body and soul, dishes that evoke a sense of place and bring me back home again. For me, that might include a crisp, roasted chicken with my grand-mother’s sage stuffing, or thick slices of brown…
Continue »
Must Desserts
December - January 2011Inventive Island Sweets WE SCOURED THE ISLANDS FOR DESSERTS that define dizzying decadence, others that offer a whimsical look at life-after-entrees, and with nostalgia, those that stand the test of time. Morimoto Waikiki pastry chef Daniel Skunick’s ability to weave complex flavors always results in a sinfonietta of sugar and spice. With his “Matcha,” inspired…
Continue »
Introducing: The HILux Holiday
December - January 2011Our Signature Cocktail-About-Town WHEN WE APPROACHED MIXOLOGIST JOE GOTTESMAN with the idea of creating a special cocktail that would carry the name of this magazine, the task was not taken lightly. In an age where heirloom concoctions are ushered from the era of the speakeasy to bars on seemingly every avenue, we were after something…
Continue »
Wines With Age
October - November 2010ATTEMPTING TO EXPLAIN WHAT MAKES A WINE MATURE is like asking what it is about Monet’s lilies that astounds art enthusiasts. It is less about translating the concept of a mature wine into words, more about searching out and enjoying wines at their peak. Maturity in wine only comes with time. What happens to a…
Continue »Latest Issue
HILuxury E! News
