Culinary

Merriman's Monkeypod to Open on Oahu in 2012

The Runaway Success of Wailea is Headed for Bountiful Shores Next Summer

Of all the Hawaiian Regional Cuisine chefs, it’s possible the Peter Merriman commands the least pomp and circumstance. From Waimea to Waikoloa (on the Big Island) to Kapalua and Wailea (on Maui) or Poipu, Kaua‘i, Merriman churns out his comfort food twists on local fare—and he does it well. So when we walked into Monkeypod Kitchen—his newest creation, on the tony hillside at Wailea  Gateway Center—a few weeks ago following the Maui Film Festival, it wasn’t long after passing through the door that the words “Why isn’t there something like this on O‘ahu?!” escaped my lips. Well, the wait is over. Almost.
Chef Merriman just announced the second outpost of Monkeypod will reside on the azure shores of West O‘ahu, at the Ko‘Olina Resort, mid-2012.

Everything Wong About Beekeeping

One of Hawai‘i's Greats Learns First-Hand the Benefit of Subsidizing a Hive

With so many catch-all phrases buzzing around these days—like farm-to-table, support local agriculture and the like—it’s nice to spotlight those taking things to a whole ‘nother level. Chef and restaurateur Alan Wong has never made any overly self-congratulatory gestures regarding his steadfast use of locally-harvested produce (and proteins). His backing of the student-farming program at Ma‘o is just one example. Yet his latest game of connect-the-dots will undoubtedly land him yet again in the cross hairs of every blogger/editor who thinks they “discovered” his latest effort. And while we may be no exception, this time, Wong is elevating the mighty honey bee into the limelight.

Amidst the Mist: A Tranquil Respite

With summer in full swing, anyone not embarking on a European holiday or mainland sojourn tshould consider a neighbor island jaunt to one of many inn experiences we are lucky to have among us. We’ve written at length about the quaint (and historic) Shipman House in lush Hilo; you’ve drooled over the elite homes of Pure Kauai, as well as some stunning oceanfront estates on O‘ahu. But it’s been a while since we directed our gaze towards the coffee-laden hillsides above Kona—and the sublimely serene Holualoa Inn.

Caviar Tasting Worth Every Penny

Chef Mavro Creates Yet Another Unparalleled Culinarian Experience

We wanted to alert culinarians to a special time in Honolulu—thanks to the quick thinking (and palate tantalizing) of one Chef George Mavrothalassitis. Indeed, the man who refuses to let our taste buds squander but a few days without some form of classic cookery bedazzled down to its rawest form and reborn with an island tinge... has a new offering.
Prior to either your three, four or six-course tasting menu, diners can opt for a caviar tasting and presentation worthy of royalty.

Chef Mavro Rolls Out the White Linens: Caviar Tasting Optional

We wanted to alert culinarians to a special time in Honolulu—thanks to the quick thinking (and palate tantalizing) of one Chef George Mavrothalassitis. Indeed, the man who refuses to let our taste buds squander but a few days without some form of classic cookery bedazzled down to its rawest form and reborn with an island tinge... has a new offering.
Prior to either your three, four or six-course tasting menu, diners can opt for a caviar tasting and presentation worthy of royalty.

Restaurant Week Wailea: There's Still Time to Eat!

There’s still time to head over to Wailea to indulge in some hefty “Restaurant Week” binge eating and, without question, the eating is good. Having seen significant growth throughout the years since the posh folks in Wailea launched the effort has proven that the effort is worth repeating. Pre-fixe menus range from $29 to $39 or $49 dollars, depending on venue and items ordered.

Pineapple Grill Maui to Celebrate Anniversary with Tasty Benefit

One of our favorite locales—statewide—is the charming Pineapple Grill at Kapalua. Chef Ryan Luckey’s food is innovative and island-harvested; managing partner Chris Kaiwi’s wine knowledge (and selection) is only topped by his style of managing an efficient and pleasant staff (his penchant for lesser-known cheese imports is also impressive) and the list goes on. Yet, like any restaurant that stands out, it’s always been the delicate balance (or dance, a friend likes to say) of all these things and more that make Pineapple Grill such a standout.
On Saturday, May 28, 2011, Pineapple Grill celebrates

Get Behind HI's Top 'Tenders

Slinging drinks is the new modern art. There it is; I've said it. Where we used to coo over frames bedazzled with Warholian primary colors (and even managed to elevate subway car graffiti artists) we now ooh and aah over the use of aspic in our absinthe or calamansi in our martini. Before it becomes totally gauche, it's time to give credit where credit is due. In these trying times, a tasty cocktail can just save the day. Period. So why not pick up the new book

Authentic Coffee Haus Opens in HNL

For a town the size of Honolulu, let’s agree that we have an acceptable number of coffee shops. Yet, when we factor in that Hawaii is the only state in the nation that produces coffee, it’s safe to say that there’s no harm in lauding another into the mix. Especially when its owner aims to provide patrons with the best possible cup o’ joe, procured using a variety of methods, yet each utilizing 100 percent Hawaii-grown coffee.

Kona Brew Fest: Suds Up in March

Time to start making arrangements to be on the Big Island of Hawaii in mid-March: The annual “Brews for the Big Rock” Kona Brewers Festival is slated for Saturday, March 12, 2011, from 2:30 p.m. to 6:30 p.m. You too can sip homespun suds on the glistening shores of Kailua-Kona, perched over the storied grounds of the King Kamehameha Hotel.

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