New take on ancient utensil
Cropsticks are disposable bamboo chopsticks with a built-in, break-off rest conceived by Moanalua High School graduate Mylen Yamamoto while on a flight to Asia in 2015. Read more
Cravings
Master sommelier introduces own pinot noir label
Master sommelier Roberto Viernes has launched his own wine label, Fil, French for “thread.” Read more
Festival breaks record with $394,000
The accounting has been done on the proceeds of last year’s Hawaii Food & Wine Festival, and the results were announced Tuesday: A record $394,000 was raised for 14 local charities. Read more
Infusers add a cute little dab of anything you like
Spice up St. Patrick’s Day with these cute little Shot Tops. Read more
Icy Thai street treat rolls into diners’ hearts
If ice cream and a jelly roll had a baby, it would be rolled ice cream, a frozen treat that originated on the streets of Thailand and has been making its way across the U.S. for about two years. Read more
Candy emboldens flavor of tamarind
A favorite of many tamarind fans is a Thai hard candy made with tamarind extract, distributed in Hawaii under the Enjoy label. Read more
Love comes in layers
An easy layer cake is within reach using Wilton’s heart-shaped silicon molds, which can be used to microwave or bake a personal-size cake. Read more
Flavorful Sumo citruses available in isles
Sumo oranges and tangerines are the yokozuna, or grand champions, of the citrus realm. Read more
Chinatown finds
If you’re tired of seeing roosters this Chinese New Year season, look for the pig at Sing Cheong Yuan Bakery. Read more
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Obama’s drink order spawns signature quaff
A president of the United States tends to leave an indelible impression on a restaurant, and so it was with Mahina & Sun’s,where President Barack Obama and first lady Michelle Obama dined Dec. 29. Read more
Grab a box of cookies and support a Scout
Just when you thought you’d survived the temptations of the holidays, in comes a new one: Girl Scout cookies. Read more
Cookie thins line adds Java Lava flavor
Fans of the popular Island Lava Baker’s Brittle — cookie thins with a chiplike crispiness — will no doubt find room in their hearts for yet another flavor in the line: Java Lava. Read more
Meals reconnect diners with farms
Calling itself “the roving restaurant without walls,” Outstanding in the Field returns to the isles next month for the fifth year to hold several farm-to-table meals literally at the source: the farms themselves. Read more
New chef, new direction at Halekulani’s Orchids
It’s been only two months since chef Christian Testa walked in the door as the new chef at Orchids in the Halekulani, but he’s already revamped the menu, moving it from contemporary seafood to Mediterranean in theme. Read more
Long-awaited Senia opens today downtown
Ladies and gentlemen, the time has finally come: Senia, perhaps the most anticipated restaurant of the year, opens today in Chinatown. Read more
Class covers mixing and tasting tea
Learn the art of blending tea by making your own mix at a workshop Monday at Island Bungalow Hawaii in Kailua. Read more
Maui chef ready for second shot at top
“‘Top Chef’ has changed my life dramatically,” said Sheldon Simeon upon his return to the television competition. Read more
Cookies with heart (and soul)
At Baker’s Heart, cookies and biscotti are points on the path to self-sufficiency. Read more
Tabura brothers in spotlight
Brothers Adam and Lanai Tabura will sign copies of their cookbooks at Barnes & Noble at Ala Moana Center as the holidayshopping season kicks off. Read more
Restaurant Week makes great meals affordable
Restaurant Week Hawaii is the breakout week for foodies on a budget — when more than 60 top Oahu restaurants present menus at special prices. Read more
Give it your best shot
The Eyes of Hawaii Photography Club is opening its Nov. 12 workshop at Wahiawa Botanical Gardens to anyone in search of advice on the topic of food photography. Read more
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