B on Hawaii

Mama's Fish House in Ku‘au, Maui, has always led the charge in giving credit where credit is due. Long before "Farm-to-Table" was a trend, the venerable culinary attraction located on the slopes of Haleakala was printing the names of vessels and captains who were responsible for getting fresh-caught fish from the ocean to your table. Now, the eatery's owners and executive chef, Perry Bateman, have announced that they will sponsor the deployment of a new fishing buoy in waters 30 miles off the northeastern coast of Maui.

Dawson Media Hawaii is proud to announce the launch of Hawaii Polo Life magazine, which will be lauded in epic style on O’ahu’s North Shore on Sunday, May 19th, 2013. Guests and attendees—clad in all-white garb—will be treated to elegant cocktails and light canapes from Hawaii’s leading chefs, mixologists and distillers. An informal fashion show will showcase couture summer wear from a number of the magazine’s partners

Anyone who hasn't partaken in one of Chef Ronnie Nasuti's high-flyin', out-of-the-box specialty dinners is missing some flavor in their life. Some say Nasuti has "the best job in Hawaii," serving consistent, creative fare to masses of visitors in Waikiki at Tiki's Grill & Bar while enticing locals with his culinary "chops" during these signature, one-off events. Well, get your knives sharpened…  

On Monday, March 11, 2013 at 6:00 pm,

Upstart eatery 100 Wines, located in the Lahaina Gateway Center on Maui, has launched a bold food and wine pairing program this fall, with hopes of “transporting” guests around the globe without having to leave The Valley Isle. Aiming  to attract Valley Isle oenophiles,

Sometimes, and might we stress that it isn’t often, a big resort “gets it right” and presents a unique pairing of events that is out-of-the-box and utterly enticing. Take the Makena Beach Resort in beautiful Wailea, Maui; they’ve brought together the world’s youngest master sommelier (Honolulu’s own Patrick Okubo), and that delightfully Hawaiian treat—poke—for an evening that will explore the finer aspects of both. 

The changing-of-the-guard, or chef, at a “locals favorite" restaurant is heralded as a significant event here in Hawai‘i. So it became noteworthy when Maui’s Pineapple Grill, at Kapalua, bid farewell to Ryan Luckey—who garnered numerous regional awards for this impressive, off-the-beaten-fairway eatery—and ushered in another “local boy gone big.” Isaac Bancaco has cooked on the front lines for...

Sammy Hagar, of Van Halen fame (or infamy, depending on which side of the fence you pump your fist), is headed to Hawai‘i this November to bestow a special little treat on the residents of Alohaland—and eventually the world. It seems "Mr. Tequila" is branching out into the distillation world, this time down rum avenue (like a good pirate). And the fruits of his labor will be only available to Hawai‘i residents for the first few months of production. 

The internationally recognized Court of Master Sommeliers is offering a two-day introductory course plus a third day for those interested in taking the first-level “Certified Sommelier” exam on O‘ahu this November. Settling into two full days of lectures, discussion and tastings at MidPacific Country Club where the likes of master sommeliers Roberto Viernes and Patrick Okubo along with advanced sommelier Charles Fredy, will push your enthusiasm for wine into a full-fledged working knowledge of the industry.

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.

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.