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.
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.
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.
Keizo 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!
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.
The 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.
Keizo with his OG ramen burger, with noodle bun, grass-fed Kulana beef patty, shoyu glaze, green onions and arugula.
Got a chance to try the burger last night, which tastes exactly what it sounds like, hamburger between soft, toothy cake noodles.
Keizo Shimamoto's famed ramen burger is coming to town.
The creation of the blogger-turned-chef became an instant hit when it debuted at Brooklyn's Smorgasburg last August.
In the beginning, 300 people lined up for one of his 150 ramen burgers. These days, he can sell 700 burgers in four hours.
You'll be able to get a taste at Taste Table in Kakaako, beginning 11 a.m. Jan. 15, until 700 burgers—at $10 a pop—are gone.
In a press release statement, Shimamoto said, "My grandfather was born in Hawai’i and many of my relatives from the Shimamoto family tree still live there, so it was only natural that I take the Ramen Burger to Honolulu."
The ramen burger comprises a burger patty sandwiched between fried Sun Noodle ramen noodles, with a secret shoyu-based sauce and spiced arugula.
Shimamoto, who's second-generation Japanese, began exploring his culinary roots by sampling ramen everywhere he went, and writing about it on his Go Ramen blog.
When the subprime mortgage crisis hit, he quit his mortgage company job and moved to Japan, where he worked at noodle shops and saw people eating a ramen sandwich with chashu pork, fueling his idea for a Japanese take on an all-American classic.
Can't wait to try it!
————— Taste Table is at 667 Auahi St.
Nadine Kam photos If you get tired of haute dogs, grab a hankburger out of the Hank's Burgers truck next to Henry "Hank" Adaniya's original enterprise on Coral Street.
As if cornering the market on gourmet hot dogs weren't enough, Hank's Haute Dogs has introduced $4.95 Hankburgers, classic burgers served up weekends from a burger truck in Hank's parking lot at 324 Coral St. in the new Kakaako hot spot bordered by Coral, Keawe and Auahi sts.
After building a great following of monthly burger specials at Hank’s, they discovered demand for their classic hand-formed, char-grilled burger dressed with lettuce, onion, tomato and Hank sauce (the not-so-secret combination of ketchup, mustard and mayo). A combo meal of burger, fries, haute dip and small soda is $8.70.
For those pride themselves on being deciders, you have one option: cheese or no cheese.
The Truck will only serve Hankburgers, soft drinks, natural-cut fries, and haute dips with flavors like chipotle, garlic aioli, wasabi and spicy curry good for both fries and atop the burger.
According to truck signage, service hours are 11 a.m. to 2 p.m. Fridays, and noon to 3 p.m. Saturdays and Sundays. Still trying to clarify, as I received different information from Hank and the guys in the truck. Will confirm via a brief item in the paper on Jan. 16.
The burger is ono, and diced onions and shredded lettuce ensure you get a little of each in each bite as opposed to whole leaf and whole rings, which you tend to pull out with your teeth in one bite with other burgers.