Colin Nishida
Jo McGarry photo
Owner, Side Street Inn
In our popular F&B Focus, one question seems to be the most interesting for readers and interviewees alike:”What’s always in your fridge?” Do the must-have contents of our refrigerators say something about who we are? Here are a few of our favorites from this year – you decide!
What’s always in your fridge?
“Kim chee. I try every variety I can find. I love just checking out the different recipes, and I try any I can get my hands on.” -Colin Nishida, owner, Side Street Inn
“I’m the condiment king. If it’s good, then I believe it’s better with hot sauce.” -Mattson Davis, president, Kona Brewing Co.
“Silk, Lactaid fat-free milk, a PUR filtered water pitcher, Diet Coke, shoyu, ketchup, a variety of dressings, butter, jams and jellies, and batteries. Pretty sad, huh?”-Mona K. Wood-Sword, president, IKAIKA Communications
“Bottled water, Coors Light, milk, orange juice and Taco Bell hot sauce.” -Ron Kano, waiter, Le Bistro
“Water, pomegranate juice and good sake or beer. Cheese, local fruits and dried or smoked fish.” -Colin Hazama, senior executive sous chef, Sheraton Waikiki
“Essential ingredients for making Mexican dishes, ingredients for salsa, avocados – and my husband’s beer.” -Adriana Nickerson, general manager, Il Lupino Trattoria and Wine Bar
“Pickles. I make my own. Right now there’s daikon pickles. And mustards – I always have lots of different mustards.” -Charles Charbonneau, executive chef, Hilton Waikioloa Village
“Simple syrup, beer, bagels and fresh eggs.” -Kyle Reutner, bartender, town
“Coming from the Dairy State of Wisconsin, I always have milk, cheese, eggs – and sausage. And if I’m lucky, some homemade rhubarb jelly and dilled asparagus or string beans that my sister sends.”-Dick Grimm, president, Hawaii Foodbank
“Good Italian wine, Parmigiano-Reggiano and fresh, locally grown basil.” -Charlie Longhi, owner, Longhi’s Restaurants
“We have two refrigerators. There’s just so much in there. I love truffles, anything truffled – truffle oil, truffle butter or salt …” -D.K. Kodama. owner, D.K. Restaurant Group
“Romaine lettuce, alfalfa sprouts, Japanese salad dressing from Don Quijote and frozen chicken breasts.” -Hiroshi Fukui, chef, Hiroshi Eurasian Tapas
