Archive for December, 2014

RumFire to 'Reveal' new look

By
December 30th, 2014



PHOTOS BY NADINE KAM / nkam@staradvertiser.comThe new cabanas at RumFire will have their public relaunch during the Sheraton Waikiki "New Year's Eve Reveal" event.

PHOTOS BY NADINE KAM / nkam@staradvertiser.com

The new cabanas at RumFire will have their public relaunch during the Sheraton Waikiki New Year's Eve Reveal event.

RumFire hosted a grand opening celebration Monday with a sneak peek of its cushy new oceanfront bar and VIP cabanas that will make their public debut during the Sheraton Waikiki's New Year’s Eve 2014 REVEAL event, beginning at 8:30 p.m. Wednesday for those 21-and-older. Arrive dressed to impress.

The relaunch of RumFire will spread out over the Edge Bar and surrounding pool decks at the hotel and feature Vegas-based DJs Tina T and DJ Evil, as well as local aerialists, go-go dancers, DJ Mike D, DJ Technique and more.

Tickets for the event are $100; the price drops to $50 for those arriving after midnight. No refunds. Order tickets here.

There's plenty of fire in the decor.

There's plenty of fire in the decor.

During the preview we enjoyed small bites from the RumFire menu including a pork belly pancake and this Kahuku shrimp bao.

During the preview we enjoyed small bites from the RumFire menu including pork belly pancakes, Korean chicken wings and this Kahuku shrimp bao.

Garlic steak and crisp Parmesan-truffle oil-and sea salt "tatas" (tater tots) were also on the menu.

Garlic steak, fried rice and crisp Parmesan-truffle oil-and sea salt "tatas" (tater tots) were also on the menu.

Before leaving we stopped by the dessert bar stocked with bite-size treats like this double chocolate confection.

Before leaving we stopped by the dessert bar stocked with bite-size treats like this double chocolate confection.

To book VIP space at the new oceanfront bar and cabanas, or bottle-service tables, call (808) 271-1728.

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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, Instagram and Rebel Mouse.

Mocha Mint Freeze going byebye

By
December 30th, 2014



Executive chef Ralf Bauer and his culinary team spent more thab 800 hours designing, constructing and assembling this year’s Gingerbread Village, highlighted by such international landmarks as the Eiffel Tower.

Executive chef Ralf Bauer and his culinary team spent more thab 800 hours designing, constructing and assembling this year’s Gingerbread Village, highlighted by such international landmarks as the Eiffel Tower.

With the holiday season coming to a close, the first week of January is your last chance to see the wintery Gingerbread Village display at the Sheraton Princess Kaiulani.

Tomorrow is also the last day to enjoy a Mocha Mint Freeze at Splash Bar and Bento next to the hotel's Pikake Terrace Restaurant. The drink was created to help people chill out in the midst of holiday shopping and chores.

PHOTO COURTESY SHERATON PRINCESS KAIULANI Tomorrow's the last day to get a Mint Mocha Freeze at the .

PHOTO COURTESY SHERATON PRINCESS KAIULANI

Tomorrow's the last day to get a Mocha Mint Freeze at Splash Bar and Bento.

The drink comprises Bailey’s Irish crème, Kahlua coffee liqueur, mint, pina colada and chocolate syrup.

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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, Instagram and Rebel Mouse.

Hawaiian Pie Co. returns to roots

By
December 24th, 2014



PHOTOS BY NADINE KAM / nkam@staradvertiser.comBaking together over the holidays rekindled the Hori family's heritage and passion for pastry. Clockwise from right are Joel and wife Jan Hori, second-generation baker Richard Hori Sr., and Joel and Jan's children Lindsey, Matthew and Andrew Chun-Hori.

PHOTOS BY NADINE KAM / nkam@staradvertiser.com

Baking together over the holidays rekindled the Hori family's heritage and passion for pastry. Clockwise from right are Joel and wife Jan Hori, second-generation baker Richard Hori Sr., and Joel and Jan's children Lindsey, Matthew and Andrew Chun-Hori.

It’s always sad to hear of another mom-and-pop kamaaina business closing its doors, often not for a lack of fans, but because of a lack of interest by succeeding generations.

There seemed to be no end to this rising tide of closures, but now comes some good news with the Dec. 18 opening of Hawaiian Pie Co., on Waiakamilo Road.

The Hori clan that owns the operation has roots on the Big Island, where patriarch Yoshio Hori opened the renowned Holy’s Bakery in the 1930s. His grandson Joel—who opened Hawaiian Pie Co., with wife Jan, and children Lindsey, Matt and Andrew Chun-Hori—said that the Holy’s name may have derived from a classic misunderstanding between the Japanese-speaking Yoshio and a Caucasian signmaker, who heard the rolled “r” of Hori as “l,” and created the sign accordingly.

Holy’s is still going on strong in Kapaau, where the family bakery sits on Holy Bakery Road.

Pies cooling after coming out of the oven.

Pies cooling after coming out of the oven.

Here on Oahu, Yoshio’s son Richard Sr., opened Holy’s Bakery Manoa in 1979, offering bread, cookies and other treats until it closed in the 1990s. Joel, who had grown up with the bakery took a job as an air traffic controller with the Federal Aviation Administration, but as he came closer to retirement and watched scores of other kamaaina companies being lost to time, he started thinking more about his own bakery heritage.

The family had always baked pies together over the holidays to give as gifts, and they knew the demand for the pies was there. But the real push came from his children, who acknowledged the difficulties of running a bakery, but still wanted to continue the family legacy.

In spite of its family heritage, Hawaiian Pie Co. is a startup that is not affiliated with the original Holy’s. Their recipes are unique, and taking input from friends, family, and now customers, the crust and pies have evolved into deep-dish, three pounders.

The exterior of Hawaiian Pie Co. at 508 Waiakamilo Road.

The exterior of Hawaiian Pie Co. at 508 Waiakamilo Road.

Pies named in honor of “Grandpa Yoshio” include such classics as apple and coconut, but the family has come up with new combinations such as passion-pear and peach-pineapple, with a mix of expected classics and new flavors available daily.

Pies are available whole or by the slice, at $20 to $22 for whole pies. Other treats, such as shortbread cookies, turnovers and manju will also be available as time permits. Visit www.hawaiianpieco.com or www.facebook.com/HawaiianPieCo to stay up to date on daily offerings.

Human-scale mixer.

Human-scale mixer.

Pie samples help customers make decisions.

Pie samples help customers make decisions.

Lindsey Doi slices into a pie, available by the slice as well as whole.

Lindsey Doi slices into a pie, available by the slice as well as whole.

Boxes waiting to be filled.

Boxes waiting to be filled.

At 508 Wai­akamilo Road. Call 988-7828. They will be open until 3 p.m. today, Christmas Eve.

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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, Instagram and Rebel Mouse.

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Hank's opens Maui location

By
December 22nd, 2014



STAR-ADVERTISER / 2007Henry "Hank" Adaniya is expanding Hank's Haute Dogs to Maui.

STAR-ADVERTISER / 2007

Henry "Hank" Adaniya is expanding Hank's Haute Dogs to Maui.

A bit of Chicago arrived on Maui today with the opening of Hank’s Haute Dogs at Sheraton Maui Resort & Spa.

Now hot dog fans on the Valley Isle will get a taste of the specialty dogs restauranteur Henry “Hank” Adaniya has been serving up on Oahu since 2008, after coming home to retire from Trio, his world-renowned Chicago restaurant.

It didn't take him long to get back to work again, and working backward a bit, he started with his childhood dream of running a hot dog stand.

But not any old hot dog stand. On the menu are some of Hank’s most popular hot dogs, including the Portuguese sausage Hawaiian dog as well as the classic Chicago dog with green relish and signature dipping sauces.

Not sure if all the dogs made it over, but for those who like their haute dogs hot, the andouille and chorizo dogs are two of my favorites.

The Sheraton Maui Resort & Spa is atn 2605 Ka'anapali Parkway. For more information, call (808) 661-0031 or visit sheraton-maui.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, Instagram and Rebel Mouse.

Naked Cow Dairy makes milk and more

By
December 18th, 2014



PHOTOS BY NADINE KAM / nkam@staradvertiser.comPickles is the face of Naked Cow Dairy, with dairy owners, sisters Sabrina St. Martin, left, and Monique van der Stroom.

PHOTOS BY NADINE KAM / nkam@staradvertiser.com

Pickles is the face of Naked Cow Dairy, with dairy owners, sisters Sabrina St. Martin, left, and Monique van der Stroom.

The Sheraton Waikiki hosted the second of its new Table to Farm wine dinner and farm tour series which began with a dinner at the resort’s Edge of Waikiki infinity pool on Dec. 5, and continued the next day with a luxury bus ride to Naked Cow Dairy for a peek into the workings of a boutique dairy and picnic lunch, with insight into how all the yogurt, cheese and milk we enjoyed, got made.

It’s a real hands-on effort that Sheraton Waikiki senior executive sous chef Colin Hazama, who initiated the project, wants more people to see to gain more appreciation of the work farmers do.

Hazama and executive sous chef Brett Villarmia collaborated on the dinner that included such Naked Cow Dairy products as halloumi, buttermilk, labne, honey butter, yogurt, Pika Moon havarti, white truffle morbier, coconut butter, and more. Spanish wines accompanied the meal.

Chefs Colin Hazama and Brett Villarmia down on the farm at Waianae's Naked Cow Dairy & Creamery.

Chefs Colin Hazama and Brett Villarmia down on the farm at Waianae's Naked Cow Dairy & Creamery.

Here’s a look at both farm and table:

Friday night’s meal started with brown butter-seared Naked Cow Dairy halloumi with blistered shishito peppers, toasted almond tahini, Ho Farms tomato jam and a winter salad.

Friday night’s meal started with brown butter-seared Naked Cow Dairy halloumi with blistered shishito peppers, toasted almond tahini, Ho Farms tomato jam and a winter salad.

Black cardamom-spiced scallops were topped with chicharrones on a platter dressed with lavender Naked Cow dairy buttermilk, compressed cucumber, and Naked Cow Dairy yogurt.

Black cardamom-spiced scallops were topped with chicharrones on a platter dressed with lavender Naked Cow dairy buttermilk, compressed cucumber, and Naked Cow Dairy yogurt.

Garlic and herb-roasted Colorado lamb loin was served with micro-mint Naked Cow Dairy labne, hazelnut dukkah, and pomegranate-pink peppercorn Naked Cow Dairy honey butter.

Garlic and herb-roasted Colorado lamb loin was served with micro-mint Naked Cow Dairy labne, hazelnut dukkah, and pomegranate-pink peppercorn Naked Cow Dairy honey butter.

The cheese course featured Naked Cow Dairy’s Waianae tomme, Pika Moon havarti and white truffle morbier, enhanced by lilikoi kumquat jam, pickled figs and hydroponic cress.

The cheese course featured Naked Cow Dairy’s Waianae tomme, Pika Moon havarti and white truffle morbier, enhanced by lilikoi kumquat jam, pickled figs and hydroponic cress.

Dessert comprised two offerings: “Berries Wild,” marinated berries served in a Meyer lemon champagne gelee, accompanied by by Naked Cow Dairy Fromage Blanc panna cotta, and “Cookies & Milk,” spiced, toasted Naked Cow Dairy coconut butter shortbread for dipping in smoked Hawaiian sea salt caramel leche, plus raspberry pomegranate jam and mac-nut brittle.</strong

Dessert comprised two offerings: Berries Wild, marinated berries served in a Meyer lemon champagne gelee, accompanied by by Naked Cow Dairy Fromage Blanc panna cotta, and Cookies & Milk, spiced, toasted Naked Cow Dairy coconut butter shortbread for dipping in smoked Hawaiian sea salt caramel leche, plus raspberry pomegranate jam and mac-nut brittle.

On the farm:

The cows know the drill of heading down the path to the milking room.

The cows know the drill of heading down the path to and from the milking room.

A taste of Naked Cow Dairy products.

A taste of Naked Cow Dairy products.

During a cooking demonstration on the farm, Brett Villarmia showed how to make tomato soup, finished with labne (strained yogurt) and gunpowder spice mixture including crushed pink peppercorns.

During a cooking demonstration on the farm, Brett Villarmia showed how to make tomato soup, finished with labne (strained yogurt) and gunpowder spice mixture including crushed pink peppercorns.

In addition to a pipikaula muffaletta with un-holy Swiss cheese packed in a metal lunch tin, lunch comprised poutine with buttermilk country gravy over a base of cassava fries.

In addition to a pipikaula muffaletta with un-holy Swiss cheese packed in a metal lunch tin, lunch comprised poutine with buttermilk country gravy over a base of cassava fries.

The Table to Farm Series will continue into 2015; each event will be held in partnership with a different farm, including a trek to the Big Island. Reservations are being taken for the next event, when Hazama will partner with Kai Market chef Darren Demaya for a collaboration dinner highlighting produce from Shinsato Farms and Nalo Farms.

Dinner is set for 6 p.m. March 6, 2015, at Edge of Waikiki, followed the farm tour the following day. The collaboration dinner will feature Nalo greens throughout, with main courses of Shinsato Farms head cheese pork tonkatsu, house-cured Shinsato Farms prosciutto, Shinsato Farms juniper-herb rabbit saddle and crispy rabbit leg, Shinsato Farms lechon kewali, and Nalo Farms country shortcake.

Dinner is $103 per person ($133 with wine pairings); dinner and the farm tour is $170 per person ($200 with wine pairings). Prices include transportation to the farms, tax and gratuity. Call (808) 921-4600 or visit flavorsofhawaii.com for reservations.

The hotel also offers a special room rate for Table to Farm guests. Call (808) 921-4610 and request the “FarmTour” rate.

Naked Cow Dairy also hosts its own tours, starting at a basic level for schools, to private parties with wine and cheese tasting (21 and older) for $50 per person, to deluxe butter- and cheese-making classes at $150 per person for a maximum of six. Visit nakedcowdairyhawaii.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, Instagram and Rebel Mouse.

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