Archive for the ‘Burgers’ Category

On the menu for Father's Day

By
June 16th, 2016



PHOTO COURTESY EQUARED HOSPITALITY

A5 wagyu carpaccio will be on the BLT Steak menu for Father's Day.

For all the times dad cut the food on your plate into manageable, bite-size morsels, time to return the favor. Here are a few restaurants running specials that will help you honor dad on Father's Day:

BLT STEAK WAIKIKI
A5 wagyu is aging and awaiting day 25, when it will be ready to serve at BLT Steak Waikiki, where the well-marbled wagyu will be available as carpaccio, one of the Father’s Day specials June 17 through 19. The wagyu will be served with confit heirloom tomatoes, pickled shiitakes, Maldon Sea salt and Parmesan tuile.
BLT Steak Waikiki is in the Trump International Hotel Waikiki Beach Walk, 223 Saratoga Road. Call (808) 683-7440. Complimentary validated parking available. More information: www.bltrestaurants.com

CHEF MAVRO
Long live dad, at Chef Mavro, where guests will be able to enjoy Chartreuse, known as the elixir of long life, in cocktails and dessert.
But before you get to that point, the restaurant is offering a four-course barbecue menu June 18 and 19 in honor of dad, with each dish taking its turn on a charcoal grill.
The four-course meal is $105 and will feature a veggie course of charred asparagus, leeks, heart of palm and fennel with avocado-lemon purée dressing; grilled opah with bean-potato ragout; Niman Ranch pork and Hobbs Shore bacon skewer with Hamakua mushrooms, confit shallots and poha berry barbecue sauce; and dessert of BBQ peaches with chartreuse semi-freddo and white peach shave ice.
Chef Mavro is at 1969 S. King St. Call (808) 944-4714 or email chef@chefmavro.com. Reservations from 6 p.m.

THE COUNTER CUSTOM BUILT BURGERS
On June 19, any guest who announces to his/her server, “My Dad is a BFD” (with dad present, of course) will receive the restaurant's signature 1/3-pound burger.
Premium proteins and premium toppings are extra. The offer is for one burger per dad with paying guest. Dine-in only.
The counter is at Kahala Mall, 4211 Waialae Ave. Call (808) 739-5100.

HILTON HAWAIIAN VILLAGE WAIKIKI BEACH RESORT
The hotel is presenting the ultimate Father's Day barbecue, welcoming pitmaster Myron Mixon to a Honolulu BBQ Festival Weekend.
Mixon, known as “The Winningest Man in Barbecue," will reveal the secrets of great barbecue during a 5 to 8 p.m. June 17 cooking class that will have participates preparing a full barbecue spread from the ground up, from rubs to a rack of ribs, BBQ chicken, sides and more, in classic Southern style.
Mixon is a three-time world barbecue champion and chief cook of the Jack’s Old South Competition Bar-B-Que Team. He's the executive producer and host of “BBQ Rules” and star of two other hit television shows “BBQ Pitmasters” and “BBQ Pitwars” (a competition show that Mixon has won in each of its two seasons) on Discovery’s Destination America. He is also the host of the new show “Smoked,” airing summer 2016.
The cost for the class is $149 per person, that includes two tickets to Saturday's Honolulu BBQ Festival, and a goody bag.
For those who just want to eat, the festival will take place 3 to 9 p.m. June 18 on the Hilton's Great Lawn, where guests can indulge in a barbecue feast prepared by Mixon. The for-purchase menu items will include smoked Southern-style hog, smoked turkey, chicken, dry-rub ribs, brisket, sausage, Hawaiian imu-style hog, a variety of southern BBQ sides and a Georgia-inspired dessert station. There will also be entertainment by Kahulanui, Kalapana and other special guests.
Admission to the fest is $20 per adult in advance, $10 for military with valid I.D., and free for keiki younger than 15. Tickets at the door are $30. (Note that food and beverages is available for individual purchase.)
Self-parking is $8; valet is $13.
For more information, visit www.hiltonhawaiianvillage.com/bbq or call (808) 947-7955.

12th AVE GRILL
The Kaimuki restaurant is offering a Father's Day special entrée of Duroc pork porterhouse ($36) with house bacon, smashed new potatoes, crispy Brussels sprouts, Maui brewing Co. Pueo pale ale and manchego mornay, and a dessert special of a Manoa dark chocolate s'mores tart ($9) with Graham cracker crust, Crown Etates dark chocolate, and housemade bourbon marshmallow.
The Sunday Supper special will be Hawaiian sea salt-crusted Hawaii Ranchers prime rib with twice-baked potatoes, roasted asparagus, horseradish crème fraîche rosemary au jus, and sea salt caramel apple tart; at $38 per person.
12th Ave Grill is at 1120 12th Ave. Call (808) 732-9469.

ON MAUI

KA'ANAPALI BEACH HOTEL
Take dad out to a Father’s Day champagne brunch that will run 9 a.m. to 1 p.m. June 19, with many stations set up to offer soup, salad, a selection of local favorite entrées and dessert, a cold seafood bar and a carving station.
Among dishes on the buffet are a California crab and avocado salad, several types of poke, oysters and mussels on the half shell, kiawe slow-roasted prime rib, char siu-glazed pork, made-to-order omelets, shrimp scampi, kalua pig and cabbage, Korean-style chicken, BBQ beef brisket, seafood jambalaya, and more.
The cost is $46.95 for adults, $25 for children 12 and younger; and free for children younger than 5 accompanied by a paying adult.
The Ka’anapali Beach Hotel is at 2525 Kaanapali Parkway in Lahaina. Reservations are required. Call (808) 667-0124.

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Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her food coverage in print in Wednesday's Crave section. Contact her via email at nkam@staradvertiser.com and follow her on Twitter, Instagram and Rebel Mouse.

Beyond burgers at The Counter

By
May 27th, 2016



PHOTOS BY NADINE KAM / nkam@staradvertiser.com

Korean BBQ steak fills one of the new sandwiches at The Counter, and it is da bomb!

If you haven't been to The Counter Custom Burgers in a while, it may be time for another visit. The Kahala Mall restaurant specializing in create-your-own burgers has launched a new menu that includes a handful of options to the beef burger, just because many diners want a little more variety in their lives.

New protein options on the create-your-own burger menu include a jumbo lump crabcake, Southern fried chicken and Korean BBQ grilled skirt steak that's a new favorite of mine. In chef Matthew Lindblom's hands, it's true to local expectations. Order these your way with your pick of dozens of toppings and sauces, or order it their way as described in the photos below.

Also new are:

WTF ("Why the Face" sandwich): A ground turkey patty is topped with provolone, applewood-smoked bacon, pickles, and house mustard on a Hawaiian bun, accompanied by salt &and vinegar kettle chips. Currently $12.50.

Crab Encounter: a jumbo lump crab cake sits atop a salad of organic mixed greens, tomatoes, roasted red peppers, applewood-smoked bacon, scallions and chopped egg, with honey dijon dressing.

Loaded tots:

The Counter's loaded tots are rolled in pimento cheese with bits of applewood smoked bacon, sprinkled with green onions and served with buttermilk ranch sauce.

And, although alcohol is served here, it's still a kid-friendly place, with an activity book and crayons for little ones with excess energy.
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The Counter Custom Burgers is at Kahala Mall, 4211 Waialae Ave. Call 739-5100.

Following the flirtation with Korea, it's back to the U.S. and Southern inspiration with this buttermilk-brined fried chicken sandwich with jalapeño jack, coleslaw, fresh jalapeños, and honey dijon on a brioche bun. Recently, $14.

The "Bison & Brie" salad is great for carnivores who want to balance their meat-eating habit with greens once in a while. The brie blankets the organic bison patty that sits atop a kale salad with accents of carrots, cranberries and jalapeño slices.

The "Holy Crab" sandwich comprises a thick housemade crabcake topped with jalapeño jack, tomatoes, pickles, coleslaw, sliced jalapeños and housemade Thousand Island dressing on a sweet Hawaiian bun. Recently, $17.

There's more than one way to drink in one of The Counter's shakes. Brandon Maxwell tackles the "Birthday Cake" that includes confetti cake mix and rainbow sprinkles. Other options include the "Pineapple Upside Down," "Caramel Java Malt," "Apple Crumble" or "Nutella & Salted Pretzel." Spiked shakes are also available, or just make your own from their roster of ingredients.

OLDER FAVORITES

Housemade fried dill pickles are served with apricot sauce, but for those who don't do sweet-sour, request the ranch.

There's a nice spice to grilled wings drenched in a sweet Sriracha sauce, then served with celery and a Sriracha dipping sauce that really isn't necessary. There's plenty of flavor in the wings. There's also a standard Buffalo-style option.

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Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her food coverage in print in Wednesday's Crave section. Contact her via email at nkam@staradvertiser.com and follow her on Twitter, Instagram and Rebel Mouse.

Hula Grill shows its support for farms and the community

By
March 29th, 2016



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PHOTOS BY NADINE KAM / nkam@staradvertiser.com

Makaweli Ranch tenderloin tartare with pickled ho'io, pecorino, Ululoa amaranth and truffle was my favorite dish of the evening at the "Hula Grill Digs Farmers" farm-to-table event, paired with Ocean Vodka.

Hula Grill Waikiki paid tribute to Hawaii’s ranchers and paniolo during "Hula Grill Digs Farmers," a farm-to-table event that took place at the restaurant on March 23.

Chef Matt Young's menu highlighted the Kauai-based Makaweli Meat Co., with five stations offering food and drink pairings at $65 per person.

A portion of ticket sale proceeds will be donated to the Royal Order of Kamehameha, which supports the Paʻu Riders of the King Kamehameha Floral Parade. June 11, 2016, marks the 100th anniversary of the parade that will begin at Iolani Palace and continue down Kalakaua Avenue to concludes at the Waikiki Bandstand.

Guests included several pa'u riders, including pa'u queen Gayle Fujita Ramsey.

The event is part of Hula Grill’s charitable Legacy of Aloha program, supporting local non-profit organizations that foster sustainability in our communities and/or preserve the Hawaiian culture and the culinary arts.

The view from Hula Grill.

For this paniolo-themed event, even the Lanikai Brewing Co. bottles dressed for the occasion. Excuse the spelling of "paniolo" on the inset caption. I was playing with Snapchat and the booboos are impossible to fix!

A snap of Ocean organic vodka. I promise to get a stylus so my handwriting is better!

A different kind of loco moco, made with burger topped with roasted Hamakua mushroom and bordelaise sauce, with 146-degree poached Ka Lei egg and rosemary arancini. Paired with Deep Island Hawaiian Rum.

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Red curry-marinated Makaweli skirt steak was accompanied by coconut-braised taro, Ho Farms cherry tomatoes, and toasted peanuts. Pairing: Lanikai Brewing Co. Imperial Red Ale with Ginger.

Niihau lamb ragu with handmade pappardelle, tomatoes, melted leeks and Naked Cow Dairy feta. Pairing: Lanikai Brewing Co. Pillbox Porter.

Dessert came in a paper bag, accompanied by a Lanikai Brewing Co. Haupia Imperial Stout and Okole Maluna chocolate gelato milkshake. I promise to get a stylus so my handwriting is better.

hula bag2

Trouble with Lent vow? BK to the rescue

By
March 5th, 2014



VeggieBurger King's Veggie Burger.

Let's say you got drunk during Mardi Gras festivities and broadcast to the world that you were giving up burgers for Lent. One day later, you're wondering how you're going to survive the month.

Whether you observe Lent or just want to lighten up on your saturated fat and calorie intake, you can go straight to a vegan or vegetarian restaurant. Or, for more familiar territory, Burger King Hawaii is happy to comply with some fish, chicken and vegetarian alternatives to red meat for Lenten and beyond.

Options start with a Veggie Burger of MorningStar Farms Garden Veggie Patty made with vegetables and grains, topped with lettuce, tomatoes, white onions, pickles, ketchup and mayo, on a toasted sesame seed bun.

To introduce the lighter options, Burger King has launched a "mix-and-match" promotion allowing Hawaii diners to purchase two of the sandwiches below for $7, through April 20.

>> New  Big Fish Deluxe sandwich: With 100 percent white Alaskan pollock—deemed sustainable by the Monterey Bay Aquarium's Seafood Watch program—breaded with crispy panko and served with a sweet thousand-island style dressing, American cheese, lettuce, onions and pickles.

>>  Classic Premium Alaskan Fish Sandwich: Featuring 100 percent white Alaskan pollock breaded with crispy panko.

>> New Spicy Original Chicken Sandwich: White-meat chicken and a light breading mixed with cayenne and black pepper, served on a toasted sesame seed bun with lettuce and mayonnaise.

>> Original Chicken Sandwich: Breaded white meat chicken fillet topped with shredded lettuce and creamy mayonnaise on a toasted sesame seed bun.

Let's say you gave up deep-fried foods instead of meat. One other option in the "mix-and-match" deal is the Big King Sandwich comprising two fire-grilled beef patties, topped with American cheese, iceberg lettuce, onions, pickles, and thousand-island style dressing on a toasted sesame seed bun.
As for me, I'm not a Christian but I practice being a good person every day and feel no need for penance, so I won't be giving up anything.

The earlybirds got the ramen burger

By
January 15th, 2014



keizoKeizo Shimamoto behind the grill at Taste Table, where he's cooking up his famous ramen burger.Nadine Kam photos

People started lining up at 8:30 a.m. this morning for a taste of Keizo Shimamoto's famous ramen burger, which caught national attention when it debuted at Brooklyn's Smorgasburg last fall.

All of a sudden, my New York friends were emailing me stories about this new food phenom created by Shimamoto, a ramen aficionado who started his Go Ramen blog to document his tasting and cooking adventures. In fact, one of these friends just found out about the Honolulu event and reports that the ramen burger still has the longest lines at Smorgasburg, which is why she hasn't been able to try it, even though she's in a condo that overlooks the event!


Non-flash video

raburg
Five months later, Keizo is here in Honolulu, where he has family, to cook up 700 burgers for those who might never be able to travel to NYC.

Of course, Hawaii diners (and shoppers) seem to have no problem with lines, and this one stretched around the corner from Taste Table, past Cocina, down to Ala Moana Boulevard.

Sadly, with about 400 people in line, and a three-burger per person limit, at $10 per burger—with many expressing the desire to pick up the maximum—not everyone will be able to get a bite, which is pretty much as you'd expect.

What's funny is that the first two women in line—Jean and Jane—both said they dreamed about the burger after learning about the special event, and when I asked Jane to describe her dream, she said she imagined soft cake noodles around a juicy burger, which is exactly what it is.

As an added treat, TT's Mark "Gooch" Noguchi added his own mashup of pork with gravy slaw on a ramen bun. Unfortunately, I didn't get to try this one. I was hoping to try it this morning, but after one look at the line, decided to go around the corner to Hank's Haute Dogs.

ralineThe line for the ramen burger stretches to Ala Moana Boulevard, about 400 people for 700 available burgers, and three burger limit per person. You do the math.

kraKeizo with his OG ramen burger, with noodle bun, grass-fed Kulana beef patty, shoyu glaze, green onions and arugula.

ra1Got a chance to try the burger last night, which tastes exactly what it sounds like, hamburger between soft, toothy cake noodles.

rabunsUnpacking the Sun Noodle ramen "buns."

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