Sweet tastes at Waikiki farmers’ market

Posted on by Pat
As on the mainland, farmers' markets are thriving in Honolulu as more and more people embrace fresh, local foods. The best market for visitors—who don't have to gather all the ingredients for dinner—may be in the pretty atrium at the Hyatt Regency in Waikiki (2424 Kalakaua Avenue). It's held on Tuesdays and Thursdays from 5 to 8 p.m. and has a nice array of exotic fruits, such as the spiny red and slightly acidic rambutan or the sweeter lychee. There are also plenty of options for a quick snack, such as bowls of diced mixed fruit or coconut juice straight from the shell. The market is also a great place to pick up food gifts for the folks back home. You'll find local coffee and...Read More

Home cooking rules at Highway Inn

Posted on by Pat
Monica Toguchi has to smile when diners at Highway Inn take one bite of their beef stew, lomi salmon or kalua pork and cabbage and ask—only half in jest— “is my mom standing in the kitchen?” Toguchi's grandparents Seiichi and Nancy opened the first Highway Inn in 1947 and “we've tried to preserve their recipes,” she says. “My focus is on serving local people—from workers in the neighborhood to governors, congressmen, and presidents of banks. You leave your pretenses at the door.” No one, it seems can resist chef Mike Kealoha's secret-recipe smoked meat or the lau lau of pork shoulder and salted butterfish placed on a bed of luau leaves and then wrapped tightly in ti leaves and steamed for two hours. “Hawaiian food...Read More

Hawaiian food with a French twist

Posted on by Pat
Perhaps it's because he's French, but George Mavrothalassitis, known to everyone simply as Chef Mavro, is the most romantic of chefs. He's still recalls his first morning in Honolulu, looking over Waikiki Beach to Diamond Head at sunrise. “I fell in love at first sight,” he says. Almost thirty years later, the love affair continues. Born in Marseilles, Chef Mavro developed an early appreciation for fresh fish paired with the strong Provençal flavors of olive oil, garlic, fennel, rosemary, bay laurel, and other herbs. “I never worked with cream and butter in my life,” he says, noting that it was easy to translate his approach to cooking to using fresh ingredients from the Hawaiian archipelago. He first cooked at some top hotel restaurants on Oahu...Read More

Starting a day in paradise at the fish auction

Posted on by Pat
The sun was barely up when I arrived at Honolulu's commercial fishing port and headed to Pier 38 for the Honolulu Fish Auction. By standards of the 140-vessel fishing fleet, the day was far advanced. Boats start unloading the catch about 1 a.m. for the auction, which begins at 5:30 a.m. and lasts until every fish is sold—usually sometime between 10 a.m. and 2 p.m. Whether in a fine restaurant or a beachside bar, I have never enjoyed tastier or fresher fish than in Hawaii. I was curious to get a glimpse at the only fresh tuna auction in the United States and thrilled when Chef Mavro, one of the island's top talents, asked me to join him on a visit. The United Fishing Agency...Read More

Say cheesecake in Kaimuki

Posted on by Pat
With its bright red and yellow exterior, Otto Cake (1127 12th Ave., Honolulu; 808-834-6886; ottocake.com) is one of the most colorful storefronts in Kaimuki—and proprietor Otto is easily one of the neighborhood's more colorful characters. Otto, who uses only one name (“like Sting,” he says), plays bass in the band 86 List and is a cheesecake maker extraordinaire. He opened his shop in Kaimuki in 2013 and tempts customers with nine different flavors per day from a total of 270 that he has developed. On any given day he might draw from the flavors of the island for haupia (coconut milk) or lilikoi (passionfruit) cheesecakes or for a combination such as macadamia-pineapple-coconut. Less subtle choices might include chocolate peanut butter, orange chocolate chip or Chinese...Read More

Going loco for Koko Moco

Posted on by Pat
New York-born chef Lee Anne Wong cooked in restaurants around the world before settling on Oahu and opening Koko Head Cafe in Honolulu's Kaimuki neighborhood in 2014 (1145c 12th Ave, Honolulu; 808-732-8920, kokoheadcafe.com). She may have been a newcomer, but she had an unerring sense of what people would want to eat when they gather for brunch in this very Hawaiian take on a modern diner, right down to the varnished plywood counter and orange vinyl banquettes. She also seems to belong to the school that holds that brunch really should hold you all day. Wong's inventive dishes range from kimchi bacon cheddar scones to a hearty congee with bacon, ham, Portuguese sausage, cheddar cheese, scallions, and cinnamon-bacon croutons. But I was most taken with...Read More

Beets provide tasty twist on Hawaiian poke

Posted on by Pat
One of the great things about the Hawaii Food & Wine Festival is that the schedule allows plenty of free time to check out the rest of the local food scene. I was particularly curious about Kaimuki, a residential neighborhood north of Diamond Head and about two miles east of Waikiki Beach. Waialae Avenue and its side streets are full of a tantalizing mix of Chinese, Korean, Japanese, and Thai restaurants that provide the Asian zing to Hawaii, as well as a great ice cream shop Via Gelato (1142 12th Avenue, 808-732-2800, www.viagelatohawaii.com) that makes such fabulous flavors as green tea chocolate chip, black sesame, lilikoi, and guava. Two chefs have made the greatest impact in turning the neighborhood into a dining destination. Ed Kenney...Read More
Provisions provides pitch-perfect Boston bistro

Provisions provides pitch-perfect Boston bistro

Posted on by Pat and David
We wondered if the opening of State Street Provisions (255 State St., Boston; 617-863-8363; statestreetprovisions.com) during December's holiday blur was like Hollywood releasing its most promising films just before Christmas to make them eligible for award consideration. In that case, Provisions wins Best Boston Bistro of 2015. But that hardly makes the place out of date for 2016. Readers of HungryTravelers know we rarely write about our home turf, but Provisions seems so representative of dining trends we're seeing in Europe and the U.S. alike that we couldn't resist. Also, we expect a lot of visitors to Boston this year, and we're happy to send them to this waterfront bistro/gastropub where they'll get good value (and great food and drink) for their money. Executive chef...Read More

And the winning Champagne is…

Posted on by Pat and David
What was our best bubbly of 2015? We've been fortunate this year to enjoy some spectacular sparkling wines, from a range of proseccos to an elegant pink Franciacorta to several cavas and crémants that we simply drank without taking notes or photographs. (Even wine and food writers are entitled to a day off.) But the champagnes of Barons de Rothschild (www.champagne-bdr.com) really took us through the seasons. We started off in warm weather with the non-vintage brut, which is the company's anchor champagne. It's blended with 60 percent chardonnay (mainly grand crus in the Côte des Blancs) and 40 percent pinot noir (principally from the villages of Verzenay, Ay, Mareuil-sur-Ay, and Bouzy). It has a Rumpelstiltskin straw-gold color, a faintly yeasty aroma, and fine and...Read More

Whimsical cake beets all

Posted on by Pat
Of all the culinary students assisting guest chefs at the Chopstix & Cocktails event of the Hawaii Food & Wine Festival, those assigned to Bill Corbett certainly seemed to be having the most fun sampling dishes from the different tables (above). The whimsy wasn't lost on guest chef Corbett himself. Named one of the Top 10 Pastry Chefs in America by Dessert Professional Magazine in 2013, Corbett is currently executive pastry chef for the Absinthe Group of restaurants in San Francisco. He turned a savory dish into a sweet by creating a Beet Cake with Fromage Blanc Frosting. “It's kind of a joke,” he told me. “At one time everyone in the Bay Area had the same beet salad on the menu: beets, goat cheese,...Read More