This year, the Made in Hawaii Festival, Aug. 17-19, celebrates its 18th anniversary, attracting more than 35,000 visitors each year...
Food & Dining
Articles
Everyone loves a good birthday party – or maybe not. I know a lot of people who for one reason..
I was fortunate last year to be invited to host a forum with local chefs, foodies, farmers and educators on..
I recently returned from a trip to Napa Valley with a grim observation. I believe that most drinkers no longer..
Owner, Honolulu Design Center/Stage Restaurant/Amuse Wine Bar Where were you born and raised? I was born in Randers, Denmark. I..
Darren Demaya is the new executive chef of Sheraton Waikiki’s latest fresh-from-the-farm concept: Kai Market, Hawaii’s first farm-to-table buffet. The..
Chef instructor, Flint Hills Technical College, Kansas. Where were you born and raised? I’m a Wahiawa boy! Did you know..
Believe it or not, sommeliers are not the most beloved people in the wine business. Consumers sometimes treat us with..
An amazing day is coming up, the Hawaii Conservation Conference’s Public Day, set for Aug. 1. It’s free and open..
I was intrigued by a recent Star-Advertiser story on mindful eating, the Zen-like art of focusing on food one mouthful..
When Adega restaurant owner Trigo da Silva came to Hawaii five years ago, he thought he might be reporting on..
One night I was having dinner at a restaurant, not really paying too close attention to the food and wine..
Been there and done that certainly applies to Marc Machbitz! Currently, this Hawaii Kai resident is a popular Realtor with..
When Rodhel Ibay was working at Rio Las Vegas and The Palms, he’d order produce from Hawaii as often as..
When you are drinking wine in a restaurant and you don’t finish the bottle, what do you do with it?..
The team of Morimoto Waikiki, brought together by Iron Chef Morimoto, has made the restaurant a destination for foodies from..
Restaurant Manager, Hoku Where were you born and raised? Hawaii. I went to Kalani High School and then to Chaminade,..
These are interesting times in the restaurant business. Yes, it’s still an industry with low profit margins and rising costs,..
What is the deal with Malbec? I’m serious. I know everyone is talking about it as if it is the..
This column is dedicated to Chris Pearce, one of the volunteer organizers of the 12th annual Joy of Sake, the..
