Archive for June, 2014

BRUG celebrates anniversary

By
June 28th, 2014



BRUG Bakery is celebrating its first anniversary at Shirokiya, Ala Moana Center, from July 3 through 31, with a variety of events, new products, prizes and giveaways.

 THE FIRST 1,000 CUSTOMERS TO PURCHASE FOUR BREADS OR PASTRIES ON ANNIVERSARY DAY WILL RECEIVE A COMPLIMENTARY BRUG COOLER BAG.

PHOTOS COURTESY BRUG BAKERY

THE FIRST 1,000 CUSTOMERS TO PURCHASE FOUR BREADS OR PASTRIES ON THURSDAY WILL RECEIVE A COMPLIMENTARY BRUG COOLER BAG.

Beginning at 8 a.m. Thursday, the first 1,000 customers who purchase four breads or pastries will receive a complimentary BRUG cooler bag. The insulated six-pack cooler bag will keep your drinks cold and is the perfect size for packing your daily lunch or summer snacks.

Purchase $100 in breads or pastries July 3 through 31, and you may also receive a limited edition car sun shade to keep your car interior cool, while supplies last. Only 100 shades are available.

New products being introduced this month include layer sandwiches, fruit and cream sandwiches popular in Japan, and a new tomato bread that will be available for a limited time. And all month long, BRUG will be offering some of its most popular breads and pastries for $1, available at a $1 table.

The bakery, based in Sapporo, Hokkaido, was founded by Katsuhide Takemura in 1977, based on his philosophy of serving additive-free, low-calorie and high-quality breads. Takemura now has five stores in Sapporo, and the Shirokiya store is his first outside of Japan. It opened July 3 last year. His next location will open in Malaysia in fall.

You can also enter to win free BRUG pastries for a year by "Liking" BRUG Bakery Hawaii on Facebook and sending a brief “Happy 1st Birthday” message anytime between July 3 and 31. The grand prize will be in the form of 12 $20 gift certificates. Second place will receive two $20 gift certificates, and third place will win one $20 gift certificate. (If you already “Liked” BRUG, send a birthday message to enter.) Winners will be notified on Aug. 1.

BRUG COURTESY PHOTOSBRUG'S SIGNATURE BREAD.

BRUG'S SIGNATURE BREAD.

BRUG will also launch a program in support of the local nonprofits by donating pastries to one nonprofit organization each month. In celebration of the first anniversary, BRUG's first recipients will be HUGS, Kapiolani Medical Center for Women & Children, Ronald McDonald House Hawaii, and Shriners Hospital for Children. Organizations may apply for consideration by emailing their request to brugcommunity@gmail.com.

In addition to these 1st anniversary events, BRUG also offers specials throughout the year, including:

Morning Coffee: Enjoy a 12-ounce cup of coffee for $1 between 8 and 10 a.m. every morning, with the purchase of any two breads or pastries.

Evening Set: Purchase two breads or pastries, and receive a free cup of homemade soup, between 6:30 and 9 p.m. Mondays to Saturdays.

BRUG IS MARKING ITS FIRST ANNIVERSARY AT SHIROKIYA AFTER WINNING FANS OVER WITH ITS JAPAN-MEETS-GERMANY BREADS AND ROLLS, INCLUDING THIS BEST-SELLING SAUSAGE ROLL.

BRUG IS MARKING ITS FIRST ANNIVERSARY AT SHIROKIYA AFTER WINNING FANS OVER WITH ITS JAPAN-MEETS-GERMANY BREADS AND ROLLS, INCLUDING THIS BEST-SELLING SAUSAGE ROLL.

Daily Theme: A “daily theme” table near the bakery entrance features breads and pastries that include the daily theme ingredient, as follows:

» Monday: Changes seasonally

» Tuesday: Changes seasonally

» Wednesday: Raisin

» Thursday: Chocolate

» Friday: Curry

» Saturday: Cream Cheese

» Sunday: Fruit

Baker's Dozen Special: Purchase one dozen pastries anytime, and get one pastry free.

BRUG is open from 8 a.m. to 9 p.m. Mondays through Saturdays and 8 a.m. to 7 p.m. Sundays. Call (808) 973-9111
, or follow the bakery on Facebook and Instagram.

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Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her coverage in print on Wednesdays and Thursdays. Contact her via email at nkam@staradvertiser.com and follow her onTwitter, Instagram and Rebel Mouse.

Le Diner en Blanc comes to Hawaii

By
June 26th, 2014



Foodies started receiving a message by email yesterday, reading:

"Congratulations! If you received this email, it's because you have been sponsored … to join Le Dîner en Blanc - Honolulu taking place on July 19, 2014.

Your registration phase will begin on: June 23rd at 9:00 a.m."

COURTESY YANN MOSZYNSKIA DINNER EN BLANC EVENT IN PARIS.

COURTESY YANN MOSZYNSKI

A DINNER EN BLANC EVENT IN PARIS.

For some, the words were a complete mystery. Others were excited that Honolulu will now become part of the global phenomenon that started in Paris in 1988 as a simple reunion of 100 friends. Hawaii's inaugural Dîner en Blanc will take at a secret public space, sure to become one of the largest pop-up feasts in town.

Local hosts Maleko McDonnell, Aubrey Akana and Malie Moran teamed up with Dîner en Blanc International, Inc., to bring this viral culinary event to Honolulu. More than 600 foodies dressed in white will descend upon a secret location that will only be revealed at the very last minute, taking the impromptu picnic concept to a refined level. It promises to be a visual, as well as culinary spectacle.

Word of this outdoor epicurean feast will circulate primarily through word-of-mouth and social media.

Participants are being asked to dress elegantly in white from head to toe, bring their own wine, champagne, glasses, tables, chairs, fine china, silverware and tablecloths.

A limited number of tables, chairs and linens can be rented for a nominal fee for guests to pick up prior to the event.

Attendees will be able to purchase gourmet picnic baskets in different price ranges, created by chef Kanani Lincoln of Hale ‘Āina Caterers.

There is already a wait list. Interested parties should like the Dîner en Blanc Honolulu Facebook page. You can also follow them on Twitter.

Register at honolulu.Dînerenblanc.info to receive updates about the event. The cost is $35, which covers transportation to and from the secret location, and $5 for Dînner en Blanc membership.

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Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her coverage in print on Wednesdays and Thursdays. Contact her via email at nkam@staradvertiser.com and follow her on Twitter, Instragram and Rebel Mouse.

Arancino marks one year at Kahala

By
June 24th, 2014



COURTESY PHOTOS (ARANCINO AT THE KAHALA) ARANCINO AT THE KAHALA'S GRIGLIATA, FEATURING GRILLED SEAFOOD AND VEGETABLES.

PHOTOS COURTESY ARANCINO AT THE KAHALA

ARANCINO AT THE KAHALA'S GRIGLIATA, FEATURING GRILLED SEAFOOD AND VEGETABLES.

In celebration of its one-year anniversary, Arancino at the Kahala is debuting a handful of new dishes on Tuesday, including Miyazaki Premium Wagyu Beef.

The beef from Japan's Miyazaki Prefecture won the Prime Minister’s Award in Japan for the past 10 years.

ARANCINO AT THE KAHALA 'S BEAUTIFUL CARESE SALAD.

ARANCINO AT THE KAHALA'S BEAUTIFUL CARESE SALAD.

Executive chef Daisuke Hamamoto has also come up with:

» Tagliatelle ai Frutti di Mare: Tiger shrimp, scallops and housemade tagliatelle tossed in a lemon garlic white wine truffle oil.

» Casarecce Ragu di Polpo: Octopus and casarecce pasta with spicy garlic tomato sauce.

» Tagliatelle con Orechiette di Mare: Kona abalone, wood mushroom and house-made tagliatelle tossed in an abalone bouillon garlic cream sauce.

» Spaghetti alla Carbonara: A deconstructed version of the classic Italian dish with a poached egg, crispy pancetta and truffle butter.

» Grigliata di Mare: A secondi symphony of seafood: grilled lobster, scallop, shrimp calamari and fish of the day.

» Bistecca alla Lavanda: 5-ounce lavender-infused sous vide A5 Miyazaki Premium Wagyu Beef served with roasted petite potatoes and onion petals.

A new chef’s tasting menu featuring five courses is also available for $85, or with wine pairings for $110.

Arancino at The Kahala is open daily from 11:30 a.m. to 2:30 p.m. for lunch and 5 to 9:30 p.m. for dinner. Call (808) 380-4400 or visit arancino.com.

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Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her coverage in print on Wednesdays and Thursdays. Contact her via email at nkam@staradvertiser.com and follow her on Twitter, Instragram and Rebel Mouse.

Bevy intros Tapa Tuesday

By
June 24th, 2014



NADINE

PHOTOS BY NADINE KAM / NKAM@STARADVERTISER.COM

CLOCKWISE FROM TOP RIGHT IS CHEF PETRA LINDESON'S MUSSEL JOSEPHINE, GAMBAS AL AJILLO, COD AND CAPER CROQUETTE, AND SPANISH TORTILLA WITH VEGETABLES.

As rapidly as the food scene in Honolulu has grown, every now and then my friends and I grouse about what isn't here, like great Brazilian and Caribbean restaurants. And most of all, we were hungry for authentic Spanish tapas.

Well, talk about the law of attraction. With the arrival of chef Petra Lindeson at Bevy comes the launch of a new menu inspired by Spanish and Mediterranean tapas. Nightly prices are about $5 to $8 per dish, but select dishes are only $3 from 7 to 10 p.m. every Tuesday, now dubbed Tapa Tuesday at Bevy.

Given Hawaii's distance from Spain, geographically and culturally, some foodies have grown accustomed to using the words pupu and tapas interchangeably, but I think a Spaniard would probably take offense because tapas have their own distinctive characteristics.

Originally from Sweden, Lindeson said she grew up with a love of food from many countries. But as she got older, living and studying on a student's budget, "If I wanted to eat it, I had to make it myself. So I learned to cook Thai, Italian, all kinds of food."

BEVY'S HOUSE-MARINATED OLIVES, FETA AND MUSHROOM, AND CHERRY TOMATOES.

BEVY'S HOUSE-MARINATED OLIVES, FETA AND MUSHROOM, AND CHERRY TOMATOES.

On the menu are bite-size edibles incorporating housemade cheeses and cured meats to be paired with hand-crafted cocktails and quality wines by master bartender Christian Self.

"In Hawaii, there's a lot of foods missing. There's no Scandinavian food; there's no Afghani food," said Lindeson, who aimed to do her part for culinary diversity.

The tapas I've tried so far certainly have the mix of salty, briny, garlicky, nutty and savory that I expect from authentic tapas. If I were from Spain and tasted her gambas al ajillo, I would probably cry out of happiness.

BEVY'S SINFULLY DELICIOUS TRES QUESOS CHEESE PUFFS OF MANCHEGO, PECORINO ROMANO AND SHARP CHEDDAR. SO AIRY CRISP ON THE OUTSIDE, DECADENT ON THE INSIDE.

BEVY'S SINFULLY DELICIOUS TRES QUESOS CHEESE PUFFS OF MANCHEGO, PECORINO ROMANO AND SHARP CHEDDAR. SO AIRY CRISP ON THE OUTSIDE, DECADENT ON THE INSIDE

SALMON TARTARE ON CROSTINI.

SALMON TARTARE ON CROSTINI.

HOUSEMADE GOAT CHEESE CREME ON SMOKED BEET WITH CANDIED PECAN WERE A WINNING COMBINATION.

HOUSEMADE GOAT CHEESE CREME ON SMOKED BEET WITH CANDIED PECAN WERE A WINNING COMBINATION.

MUSICIAN AND BLOGGER ERIN SMITH BLENDS INTO THE SURROUNDINGS.

HONOLULU PULSE BLOGGER ERIN SMITH BLENDS INTO THE SURROUNDINGS AT BEVY.

Bevy is at 661 Auahi St. in Kakaako. Call (808) 741.9299 or visit bevybar.com. Bevy's new hours are 4 p.m. to midnight Mondays through Thursdays and 4 p.m. to 2 a.m. Fridays and Saturdays. They are also launching coffee and tea services.

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Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her coverage in print on Wednesdays and Thursdays. Contact her via email at nkam@staradvertiser.com and follow her on Twitter, Instragram and Rebel Mouse.

Monarch Tea Room charms

By
June 19th, 2014



PHOTOS BY NADINE KAM / NKAM@STARADVERTISER.COMA VAST SELECTION OF TEAS AWAITS AT THE NEW MONARCH TEA ROOM WITHIN NA MEA HAWAI'I ON THE EWA END OF WARD WAREHOUSE.

PHOTOS BY NADINE KAM / NKAM@STARADVERTISER.COM

A VAST SELECTION OF TEAS AWAITS AT THE NEW MONARCH TEA ROOM WITHIN NA MEA HAWAI'I ON THE EWA END OF WARD WAREHOUSE.

A few months ago, as Ward Centers was outlining some new tenants opening over summer, I was both excited and surprised by the prospect of a tea room within Na Mea Hawai'i/Native Books.

MONARCH TEA OWNERS SHAKKEL AND LIZA YUNIS.

MONARCH TEA OWNERS SHAKKEL AND LIZA YUNIS.

My mind immediately shot over there as I tried to imagine the store's layout. I think my reaction was something like, "Hagh! Is there enough space? Does this even make sense?"

Fast forward: The Monarch Tea Room is now open with Shakkel and Liza Yunis at the helm, and they know a little something about tea, having crossed both Atlantic and Pacific oceans from London — home of high, low and afternoon tea — to be here.

And, it totally makes sense, both from a commercial and historic stance. Commercially, the tea room provides one more reason to visit the store. It's not every day people shop for Hawaiiana-related products, but once in, I think people will be charmed by the selection of jewelry, clothing and edibles.

It also allows shoppers a moment's respite and refreshment from a wearying day on their feet.

Historically, many of Hawaii's monarchs had close ties to England evident in portraiture that had them dressed in the regalia of European royalty.

King Kalakaua was responsible for reviving elements of Hawaiian culture swept away by missionaries, but he combined a love of traditional ways with a love of elegant dinner parties staged in European style, and was fond of British afternoon tea. It's a tradition that began in the early 19th century when Anna, the Duchess of Bedford, wanted to fill the long gap between lunch and dinner, served then at 8 p.m.

Although you can purchase tea and coffee by the cup, and a la carte edibles, the best way to enjoy tea is to bring your friends for afternoon tea, at a reasonable $36 for tea for two. For the price, each person gets a choice of tea, and edibles served atop the traditional three-tier plate.

PORTRAITS OF HAWAII'S MONARCHS LINE THE WALLS.

PORTRAITS OF HAWAII'S MONARCHS LINE THE WALLS.

EDIBLE TREATS DURING ONE AFTERNOON TEA, INCLUDING MINI CUPCAKES, MACARONS, BACON MUFFIN WITH CREAM CHEESE AND HAWAIIAN PEPPER JELLY, SALMON AND NORTH SHORE SEA ASPARAGUS CRACKER, AND CUCUMBER-TARO SANDWICH.

EDIBLE TREATS DURING ONE AFTERNOON TEA, INCLUDING MINI CUPCAKES, MACARONS, BACON MUFFIN WITH CREAM CHEESE AND HAWAIIAN PEPPER JELLY, SALMON AND NORTH SHORE SEA ASPARAGUS CRACKER, AND CUCUMBER-TARO SANDWICH.

ON ANOTHER DAY, THERE WAS PORTOBELLO MUSHROOMS ON CRACKERS, A GOAT CHEESE AND BRIE TART, PLUS CUCUMBER-BASIL, AND LILIKOI CHICKEN WITH CORIANDER MINI SANDWICHES.

ON ANOTHER DAY, THERE WAS PORTOBELLO MUSHROOMS ON CRACKERS, A GOAT CHEESE AND BRIE TART, PLUS CUCUMBER-BASIL, AND LILIKOI CHICKEN WITH CORIANDER MINI SANDWICHES.

MEG AKIM SHOWS A PRETTY PINK CUPCAKE PLACED ON A PEDESTAL. BTW, JUNE 23 IS NATIONAL PINK DAY. (HINT!)

MEG AKIM SHOWS A PRETTY PINK CUPCAKE PLACED ON A PEDESTAL. BTW, JUNE 23 IS NATIONAL PINK DAY. (HINT!)

A BEAUTIFUL SELECTION OF MACARONS.

A BEAUTIFUL SELECTION OF MACARONS.

ANTIQUE TEA POTS ON DISPLAY.

ANTIQUE TEA POTS ON DISPLAY.

Beyond pure pleasure, tea is also good for you. Every day, it seems a new study emerges revealing a tea’s health benefits, from reducing risk of cancer, heart disease, oral disease and kidney stones, to assisting in weight management and blood-sugar control, and staving off neurological decline.

With Baby Boomers and Millenials driven by healthier lifestyle choices, it's no wonder tea consumption is projected to increase by 50 percent by 2016, and according to World Tea News, tea is closing the gap between the top most-consumed commercial beverages in the United States, which are:

1. Carbonated soft drinks

2. Bottled water

3. Beer

4. (tie) Milk, beer

6. Fruit drinks

7. Tea

So, drink up!

———

Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her coverage in print on Wednesdays and Thursdays. Contact her via email at nkam@staradvertiser.com and follow her on Twitter, Instragram and Rebel Mouse.

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