True Brew: Innovative shops refine art of coffee
If Kakaako is any indication, the local coffee shop scene is booming — on a single block in the neighborhood, you’ll find no less than five coffee establishments. Read more
If Kakaako is any indication, the local coffee shop scene is booming — on a single block in the neighborhood, you’ll find no less than five coffee establishments. Read more
When Mike Wong’s three children left the nest, moving across the ocean to Northern California, they never had to say goodbye to a favorite dish from their small-kid days. Read more
Back in the early 1990s, when 12 local chefs were developing Hawaii Regional Cuisine, Hawaii island farmer Kurt Hirabara helped them set the standard for the fledgling movement. Read more
Team Hawai‘i, Kapiolani Community College’s culinary competition team, took third place last week in the American Culinary Federation’s national collegiate championship in Orlando, Fla. Read more
The wine lists of 35 Hawaii restaurants have been given a nod by Wine Spectator magazine in its 2017 Restaurant Awards. Read more
Kapiolani Community College’s culinary competition team is pulling out all the stops at the American Culinary Federation’s national collegiate championship in Orlando, Fla. Read more
Stay in touch with top news, as it happens, conveniently in your email inbox. It's FREE!
Gordon Lum is known as a barbecue expert, but it’s not just his smoky ribs and kamado turkey that appeal to friends and family Read more
After 18 years, chef Alan Wong’s Pineapple Room, located in Macy’s at Ala Moana Center, will close its doors. The last day of service is July 29. Read more
In the world of fruits and vegetables, beauty is indeed only skin deep. Read more
A veal shank and thinking out of the box garnered a victory for Tante’s Island Cuisine in the Great Adobo Cookoff on Thursday at the Philippine Consulate. Read more
Think about the fundamentals of Hawaiian food and what immediately comes to mind is the traditional pairing of fish and poi. But that’s an incomplete picture. Read more
Sponge gourd (“hechima” in Japanese) is luffa (or loofah), the dried, scratchy, porous sponge used for exfoliating in the bath. Who knew you could eat that stuff? Read more
In the early 1970s, with a baby on her hip and a feminist sensibility, Lesley Hill walked into a Young Farmers of America convention on Molokai where she surprised the room full of men who were past 50 — hardly young. Read more
After several years of planning, Mills Thomas Stovall’s store finally opened a couple of months ago, and he’s already well into the groove of welcoming customers to his Waimea Butcher Shop. Read more
In these times of celebrity chefs who globe-trot as a matter of routine, it’s rare to find one of their ilk who just wants to stay quietly put. Read more
The black kabocha, with its vibrant orange, moist and flavorful flesh, grew abundantly on the Hamakua Coast where Anna Peach lived in the early 2000s. Read more
Fresh, homemade and authentic are the operative words at the wildly popular Surf N Salsa Mexican food truck, now parked in Haleiwa town. Read more
What do you do when you’ve grown 600 extra pounds of daikon? Go make kim chee. Read more
Shave ice is just one of the tasty finds in this tourist town. Read more
Revamping lunches at Kohala Elementary School is the first step in a state pilot project under the Farm to School Initiative, with its ambitious aims to source locally grown food for public-school lunches, prepare meals from scratch and reduce food waste. Read more
The more things change, the more they stay the same, at least at OK Poultry egg farm in Waimanalo. Read more