Archive for the ‘Events’ Category

Chefs pop up at Avenue's

By
July 12th, 2016



PHOTO BY SEAN MORRIS

Berkley Spivey, left, and Eddie Lopez, were in the kitchen at Avenue's Bar + Eatery for a one-night only Chef's Pop-up.

The restaurant pop-up invigorated the food scene beginning around five years ago, but as some of the more successful young chefpreneurs have moved into permanent spaces, it's been a little quiet on the pop-up scene.

So Avenue's Bar + Eatery shook things up a bit with the reunion of its executive chef Robert Paik, and his fellow Vintage Cave teammates and alum, Berkley Spivey and pastry chef Eddie Lopez.

PHOTOS BY NADINE KAM / nkam@staradvertiser.com

Now in between gigs while waiting for Senia to open, pastry chef Eddie Lopez shared some of the beautiful tarts he's been baking on the side, during a preview event.

Lopez said it takes him only 15 minutes to layer the apples in his caramel apple tart, down from one hour when he started making them. He sells them through social media.

Now in between gigs, Spivey and Lopez said they missed the liveliness and "what will they do next?" excitement that marked the pop-up scene, and wanted to bring back some of that energy.

They were right about bringing the excitement because there were 200 on the wait list for their July 11 Chef's Pop-up event, hoping for a last-minute cancellation.

Spivey and Lopez presented four courses featuring ingredients and recipes that showcase their skill as chefs as well as a bit of personal inspiration, based on their roots.

Spivey grew up in the South, while Lopez grew up in Chicago, mindful of his Mexican heritage, and for guests, it was a treat to discover Lopez's work beyond pastry, as he presented a complex 32-ingredient mole served with grilled tako.

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Avenue's Bar + Eatery is at 3605 Waialae Ave. Call (808) 744-7567. Next up for the eatery is Whiskey Wednesday on the 13th. Visit avenuesbarandeatery.com for more information, or see my prior blog post at: takeabite.staradvertiserblogs.com/2016/07/02/boost-your-whiskey-iq-at-avenues/

Here's what was on the menu during the pop-up:

Snacks included zucchini sable and delicious smoked celery root macaron.

The first course was Spivey's Maui Cattle Co. cured beef ribeye carpaccio with buttery squid ink crumbled brioche, micro greens, horseradish, lime and mustard seeds.

Then Lopez presented octopus with burnt onion, black mole and cilantro like a work of abstract art. I could eat a tub of that mole!

Spivey's second dish was pork with variations of cabbage, including cabbage sauce, with white beans and brown butter.

Lopez's dessert comprised butter popcorn ice cream with dehydrated chocolate mousse and peanuts.

The presentation ended with mignardises of a pineapple gummy and strawberry-thyme shortbread cookie. I loved the combination of fruit and herb.

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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.

4th of July Four Seasons-style

By
July 6th, 2016



PHOTOS BY NADINE KAM / nkam@staradvertiser.com

Glen Almazan oversaw a raw bar featuring crab claws and snow crab legs, and different kinds of poke.

All across the nation, the 4th of July is celebrated with an All-American backyard bash. In Hawaii, the beach cookout is another popular option. So the Four Seasons Oahu at Ko Olina made it a double celebration when it hosted a grand opening party for 500 with a backyard barbecue extraordinaire, complete with a view of the resortwide fireworks show at the end of the evening.

Guests were welcomed with cocktails and treated to music by Tahiti Rey while enjoying food from a raw bar, seafood paella, bone-in prime rib, roast pork, and grilled corn on the cob which my friends and I were calling magic corn after enjoying a version of it during a visit to the resort's Fish House restaurant. (This was a pared down version, so you'll just have to go to the restaurant to get the full impact of just how good it is.)

Fireworks above the palm trees.

In addition to his welcoming remarks, Jeff Stone, founder of The Resort Group behind the development of the Four Seasons property, formerly the Ihilani Resort. Looking to Maui for inspiration, he said he envisions Ko Olina as "Wailea on Oahu," as a draw for travelers, with the aim of creating another economic engine for Hawaii.

Well, they certainly started with a bang!

Biggest wok ever.

Welcoming cocktails.

A table set with bone-in prime rib and tomato and arugula salad.

Roast herbed potatoes and a view of the beachfront lawn.

More prime rib making its way to other stations across the lawn.

Paella for 500.

Grilled corn being plated for service.

I had a view of the fireworks from the adult pool deck.

PHOTO BY MELISSA CHANG

Gangsta pose at the end of the night with Sean Morris, with Four Seasons caps added to our red, white and blue outfits.


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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.

Boost your whiskey IQ at Avenue's

By
July 2nd, 2016



PHOTOS BY NADINE KAM / nkam@staradvertiser.com

Avenue's Bar + Eatery bar manager Joseph Arakawa has a lineup of whiskeys, ryes and bourbons he wants you to try.

Whiskey was once man's domain. No more. One more sign women are taking over the world is that whiskey's resurgence is being fueled by females.

It's no coincidence the new face of Jim Beam is Mila Kunis, when over the past few years stars like Lady Gaga, Rihanna and Christina Hendricks have also shared their affection for the spirit.

Since the 1990s, the number of female whiskey drinkers has increased from 15 to 37 percent, due in part to its sweet character, and in part to the allure of crashing the old boys' club, where whiskey has enjoyed a long-standing association with power as the drink of presidents, diplomats, the rich and the mighty.

Full-bodied whiskies are a match for pork.

At Avenue's Bar + Eatery, where chef Robert Paik and bar manager Joseph Arakawa are preparing to host "Whiskey Wednesday" beginning 5:30 p.m. July 13, Arakawa said, "Men love women who love whiskey," and it's no longer unusual to see men at the bar with a fruity drink while women imbibe heavier distilled spirits.

Arakawa will be offering a lineup of 18 American bourbons, whiskeys and ryes, detailing the differences among them while guests enjoy samples with tasting bites Paik created to accentuate the various grain content of the spirits.

Flights will start at $28 for 1/2-ounce pours of bourbon or rye, and $40 for six side-by-side tastings of both. An aged flight, "The Decades," will feature 10-year-old whiskeys.
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Avenue's Bar + Eatery is at 3605 Waialae Ave. Call 744-7567.

Taking his cue from the corn mash-based whiskey, Chef Paik will be baking up some fantastic cakey, griddle cornbread with a light bruléed crust.

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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.

Got Seoul? Try this sausage

By
June 25th, 2016



PHOTOS BY NADINE KAM / nkam@staradvertiser.com

Temptation on the grill. Galbi sausage to the left, spicy pork sausage to the right.

With wide-ranging interests from punk music to graphic design, L.A.-based brothers Yong and Ted Kim and friend Chris Oh, started making sausages on a lark.

"It was 2012 when we made our first sausage, just for fun. It was just something we were doing on weekends," said Yong. "We didn't think anything of it, but when lightning strikes, you gotta run with it."

So they did, and their Seoul Sausage truck made it all the way to winning the Food Network’s “The Great Food Truck Race” Season 3, where their Korean-inspired sausages captured fans' hearts and appetites across the nation.

"From that, we've had opportunities to go to Korea, to New York. We've gotten speaking engagements in Asia, just by being different and going off the beaten path," Yong said.

Brothers Ted, left, and Yong Kim brought their Seoul Sausages to Eat the Street Honolulu last night and they're coming to Kapolei tonight, June 25. Don't miss it.

Ted shows the Korean BBQ galbi sausage layered with garlic jalapeño aioli and kim chee relish. So delish!

The Seoul Sausage Co., crew has been on the island for a week, appearing at the in4mation downtown store to celebrate their T-shirt collaboration June 17, appearing at Honolulu Night Market on the 18th, Eat the Street Kakaako last night, and are set to appear today at a Kapolei block party sponsored by Kapolei Lofts, running from 2 to 7 p.m. on Kuou Street between Manawai and Wakea streets.

Ted said, "When we came here, we had no idea how people would react to the sausages."

But the brothers felt Hawaii was a good fit for their spicy pork sausage and ono Korean BBQ galbi sausage. At Eat the Street, the spicy pork was impressively fiery, tempered by a topping of apple-cabbage slaw. The galbi sausage was topped with garlic jalapeño aioli and kim chee relish. Both were delicious, at $10 a pop, but if you can't take heat, go with the galbi.

"We felt like you already eat a lot of Portuguese sausage, eat a lot of Spam."

If you happen to be in L.A. you can get more at their Little Tokyo restaurant, including an chicken-apple sausage banh mi, and their other specialty, Flaming Balls of cheesy kim chi fried rice, modeled after the Italian arancini.

"We just want to make food fun, easy and approachable for most people," Yong said.

The crew at work.

Among Seoul Sausage's local boosters is restaurateur Sean Saiki, who pitched in behind the hot grill. He's wearing one of the company's T-shirts, available at seoulsausage.com for $20.

Naturally, there was a line. In Hawaii, there's always something good at the end of a line.

Seoul Sausage's local connections run deep. This collaboration T-shirt with in4mation is the result of relationships started a decade ago when the Yong said he was one of "four Korean dudes playing punk music."

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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.

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.

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