Cabbage dish to star on Senia’s Beard House menu
If you were invited to show your best work, what would you do? Read more
Joleen Oshiro
Joleen Oshiro is a writer and editor at the Honolulu Star-Advertiser. She was born and raised in Hawaii and has worked in Hawaii newspapers since 1983.
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Latest Stories by Joleen Oshiro
High school cookbook shows culinary flair
Twenty-five public high school culinary programs are lucky that Cynthia Pratt can’t bear the thought of putting her feet up. Read more
Tilapia proves tasty in varied presentations
Though each approach was distinct, each style unique, the dishes of three renowned U.S. chefs all did what good cuisine must do: present food in its best light. Read more
UH program combines culture, science to teach sustainable food systems
Farming has gone beyond simply planting seeds and growing food — it has come to involve values tied to ecology, food sustainability and the well-being of the community. In Hawaii that perspective has manifested in a new program at the University of Hawaii at West Oahu. Read more
Restaurant Week Hawai‘i meals benefit culinary institute
For folks who have a huge interest in restaurants but not the pocketbook to match, Restaurant Week Hawai‘i is a fun time of year. With prix fixe menus and special discounts, diners can more affordably explore Oahu’s bustling restaurant scene. Read more
Hawai‘i Food & Wine Fest offers something for everyone
Many events during this week’s Hawai‘i Food & Wine Festival still have tickets available. Here’s an updated list of what you can still attend. Read more
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Vintage Cave names new executive chef
Michelin chef Hide Yamamoto, who as executive chef of the Ritz Carlton in Washington, D.C., participated in inauguration festivities for three U. S. presidents, has been named chef of Vintage Cafe Honolulu. Read more
Senia chefs to open new restaurant on Maui
Chris Kajioka and Anthony Rush, chef-owners of the acclaimed Senia restaurant, are planning to open a new restaurant next fall on Maui. Read more
New dining area opens at Ala Moana Center
If you’ve missed having food options on the Diamond Head end of Ala Moana Center, your problems end this week when the Lanai @ Ala Moana Center opens in the old Shirokiya space. Read more
Alan Wong’s dinner includes mocktails for those on wagon
Alan Wong’s wine director Mark Shishido created mocktails for a recent meal so who didn’t drink had something fabulous to pair with each of the meal’s five courses. Read more
Light choices are fit for isles’ first family
7-Eleven locations will soon offer a chicken sandwich designed by first lady Dawn Amano-Ige, part of the state Department of Health’s “Choose Healthy Now” campaign. Read more
‘Family Ingredients’ debuts second season
The locally produced, Emmy Award-winning series “Family Ingredients” returns to PBS at 7:30 tonight for its second season oftravel, food, culture and family. Read more
At Hy’s, a millennial chef maintains the legacy
As a millennial leading the kitchen of a classic restaurant guided by tradition, Justin Inagaki, executive chef at Hy’s Steak House, has an interesting perspective. He takes pride in the kiawe-grilled prime cuts of beef his restaurant ages in-house, the ones customers return for year after year from all over the country. Read more
Senia chefs driven to daily revision
The past 10 months have been a whirlwind for chefs Chris Kajioka and Anthony Rush, owners of Senia, Honolulu’s hottest restaurant. Read more
Rave Reviews: Joleen Oshiro
At Nanzan Giro Giro, the focus is seasonal Kyoto cuisine, presented in a six-course set menu that changes monthly. Read more
Tip-sharing rules change could be controversial in Hawaii
An expected change in a federal rule would allow restaurant owners to require the controversial pooling of gratuities. Read more
Teams create amazing structures with cans to benefit Hawaii Foodbank
Food doesn’t need to be gourmet to serve as a canvas that ties food with aesthetics. For 12 years, architects and building professionals have pooled their creative energies to build engaging, imaginative structures with canned foods for the Canstruction competition at Pearlridge Center. Read more
Grass-fed beef cooks up splendidly
Kapiolani Community College chef-instructor Alan Tsuchiyama is in the middle of a project involving Molokai Livestock Cooperative’s grass-fed local beef. Tsuchiyama was tasked with testing the best ways to prepare five cuts, including cooking methods, temperatures and seasonings. Read more
Food hubs help farms, boost access to local produce
Since many farmers in Hawaii operate on small budgets, it’s difficult for them to finance post-harvest and food-processing infrastructure to maximize profits. Enter the food hub, which are intended to fill key gaps in the food-value chain. Read more
Vegan dishes sacrifice meat but retain flavor
More and more, people are exploring vegan cuisine. But whether our favorite dinner revolves around a thick, juicy steak or a fresh, raw salad, one thing holds true for all eaters: Food must be satisfying. Read more
Cold tofu salad can be adapted to taste
A classic cold salad, shirae can be adapted to include shredded crab or chopped shrimp. Read more
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