Archive for the ‘Shop’ Category

Make way for more malasadas

By
September 8th, 2016



PHOTOS BY NADINE KAM / nkam@staradvertiser.com

Pipeline Bakery & Creamery offers one more spot to shop for office goodies in the morning. Gayla Young's malasadas, scones and cake bombs have been an instant hit with pastry lovers.

Have malasadas become a thing? These humble Portuguese confections are popping up in more places these days, having found their way onto the upscale menus of the newly open Stripsteak and Eating House 1849 menus, and they are among the treats baked up by Gayla Young and her crew over at Pipeline Bakeshop & Creamery in Kaimuki. After a soft opening period, the new bakery and ice cream shop held its blessing ceremony this morning, in advance of its public grand opening at 6 p.m. today.

Young said she spent a year perfecting her malasada recipe, and its texture fresh out of the oil is amazing, with a crisp shell and airy, pillowy, and slightly salty, center.

Young received a State Senate proclamation from legislator Calvin Say, recognizing Pipeline's opening day.

Pipeline features a lineup of treats baked from scratch, such as blueberry cream cheese and cherry cream cheese scones ($3.50 each), wicked triple chocolate brownies ($3.25 each) and cake bombs ($3.25 each) in flavors such as blueberry, lemon, matcha green tea, chocolate hazelnut and coconut. Back at the office, people who claimed not to like coconut, loved the coconut bomb.

A tray full of cherry cream cheese scones.

Classic white sugar-coated malasadas are $1. Add 10 cents more for li hing sugar, add 20 cents for cocoa, and add 30 cents for coffee flavor.

During grand opening weekend, there will be giveaways, contests and specials. Grand opening hours are 6 to 9 p.m. today, and specials such as $2 scoops of housemade ice cream will run 7 a.m. to 9 p.m. Sept. 9 to 11.

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Pipeline Bakery & Cafe is at 3632 Waialae Ave. (across from Coffee Talk). Call 738-8200.

Kimo Kahoano performed an oli before this morning's blessing.

Kimo Kahoano performed an oli before this morning's blessing.

Kahu Kelekona Bishaw blesses the hands of all employed by Pipeline.

Inside the shop.

Energy bars are $1.95 each.

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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.

Foodland Farms Ala Moana opens

By
August 31st, 2016



PHOTOS BY NADINE KAM / nkam@staradvertiser.com

Foodland chairman and CEO Jenai Wall behind he counter of the new Foodland Farms Ala Moana Center's donut station, one of about a dozen that give shoppers to-go options in addition to traditional full-service grocery goods.

Foodland Super Market Ltd. officially returned to Ala Moana Center this morning with the unveil of its flagship Foodland Farms Ala Moana store following a Hawaiian blessing and grand opening celebration.

The store will donate a portion of sales made during opening week, today through Sept. 6, to Give Aloha, Foodland’s Annual Community Matching Gifts Program. The 47,395-square-foot store is in the Center’s Ewa Expansion, across from Japan Village Walk.

During the grand opening, shoppers will receive Foodland Farms Ala Moana’s new reusable bag with any purchase of $25 or more, while supplies last. The bag features a play on local puns with whimsical designs such as “Kim Cheehoo!” and “Saimin Says!” Maika‘i Card holders can also receive a commemorative Foodland Farms Ala Moana canvas bag for $5 with one My Rewards Certificate. The offer is valid through Sept. 30, 2016.

The store launched a sweepstakes with prizes ranging from $1,000 in free groceries, two $100 Hawaiian Airlines gift cards and five Aloha Gas gift cards. No purchase necessary to enter the sweepstakes continuing through Sept. 6. Visit Foodland.com/AlaMoana to enter.

On Sept. 3, shoppers will be able to earn 400 HawaiianMiles when they redeem one My Rewards
Certificate at Foodland Farms Ala Moana only, with a limit of one per customer.

Charcuterie, cheese and smoked ahi will be offered in the Foodland Farms bar area.

Throughout the week there will be food tastings, product giveaways, cooking demos, keiki activities, and more. Exclusive grand opening specials will also be offered on popular in-store items at Foodland Farms Ala Moana, including king crab legs, Heineken, hot and cold bar items by the pound, Napoli pizza slices, fresh-made donuts, shave ice, and more, highlighting the many food stations that fill the space conceived to be part grocery, part food hall, a "grocerant in keeping with the trend of offering diverse meal options in a grocery setting.

Fresh-made grab-and-go cold-pressed juices, smoothies and fruit-and-vegetable-infused "spa waters" are healthful refreshers.

During a preview event on Monday, Wall said that after closing Foodland prior to the redesign of Ala Moana Center's Ewa Wing, she wasn't intending to return to the mall, but the mall's executives said they would work with the grocer to create the space of their dreams, and what she wanted to introduce was the "next generation Foodland."

Foodland corporate chef Keoni Chang said, "We're staying true to the DNA of Hawaii cuisine, plus introducing what is trending internationally. We've taken things happening in the forefront of metropolitan areas and brought it here."

Foodland corporate chef Keoni Chang stated developing menus for the new store in early March.

Some highlights:

Through Foodland's HI Steak brand, hungry diners will find steak and smoked meat plates.

They've partnered with Ono Pops to create new, natural shave ice flavors such as
lemon toffee, and chantilly cake.

They'll be offering fried chicken and chicken of the day with shaker seasonings ranging from habañero to Sriracha to change things up.

They'll be making pizzas with imported Naples 00 flour.

A sandwich station will offer selections from around the world, including Vietnamese banh mi and Cuban pernil and medianoche (pork and pineapple) panini.

They'll also offer charcuterie, housemade Italian sausages and Spanish-style chorizo.

All this has meant intensive training for staff more accustomed to the old way of simply reheating premade foods.

"They had to learn to make pizzas and know what a good pizza is," Chang said. "Sausage making was becoming a lost art. I think customers like to see the art of things, and it's a great time to bring those back."

That meant reschooling himself.

"I think the last time I made sausage was at the Greenbrier 30 years ago, but it's like riding a bicycle, you never really forget."

We joked that what he has to do next is host a Foodland Farms pop-up restaurant. It's a no-brainer, right? They've got all the produce and products, and showcasing them in a dinner and giving people recipes may inspire people to cook more.

Another store plus, a concierge and will call service so that those who purchase groceries can leave them at the store for pick up later, after they've finished shopping the mall.

A central poke bar will feature an array of sushi, musubi and variations on poke, including this one with avocado and truffle oil.

The store is also home to a Sugarfina candy boutique.

The store is the first Foodland with a First store full service kitchen that rivals that of any large restaurant.

Of course it's still a grocery and in addition to whole fruit and veggies, they'll be offering 20 kinds of pre-cut produce daily to streamline the cooking process for DIY eaters.

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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.

Future food straight from Japan

By
March 24th, 2016



PHOTOS BY NADINE KAM / nkam@staradvertiser.com

Kyushu is known for its hot springs and Beppu shiitake that contains potassium to help lower blood pressure, vitamin D to prevent osteoporosis and bowel cancer, lentinan used in Japan as an anti-tumor medicine, and eritadenine to lower blood cholesterol and help prevent arteriosclerosis.

The Hawaii Restaurant Association welcomed "The 5th Japanese Food Trade Fair" to the Japanese Cultural Center of Honolulu on March 24, showcasing products various companies want to introduce to the local market.

The event, geared toward retailers, wholesalers and restaurants, included more than 100 products by 20 Japan vendors. I'm hoping to see some of them on store shelves in months to come, such as delicate warabi mochi from Kyoto; plum-accented furikake, and vegetable furikake that can be folded into omelettes as well as sprinkled over rice; yogurt-and-strawberry, cream cheese and other wonderful flavors of mochi; and packaged spicy tuna to speed sushi-making at home.

The event was presented with support of the Japan External Trade Organization, and included a mochi tsuki demonstration and sushi-making demonstration.

A second, public "Sunshine Market" will take place March 26 at J-Shop, during which consumers will be able to purchase the products from 10 a.m. until they are sold out. The J-Shop grocery store is at 1513 Young St.

Local boy Travis Miyamoto now works for Hidecho Suisan Co., in Uwajima City, and taught their cooks how to make poke out of the company's fish, including samples of hamachi and tai that he was serving up.

To speed food prep, silver salmon from Aichi prefecture is marinated in mirin lees and miso and packaged. At home, just grill and eat.

The packaged and finished salmon.

One of the most intriguing products is an all-natural liquid that allows caterers or food preparers to freeze sushi and preserve it for a year. Without freezing, use of the preservative will allow sushi to sit for two hours without refrigeration. The quality, when thawed, he said, would be comparable to grocery store sushi.

Sushi made from packaged spicy tuna and salmon.

Popso extra virgin olive oil is spiced with sansho pepper and contains natural rock salt comprising seven to 10 minerals. It contains no trans-fatty acid and no cholesterol. In the background is the spiced oil and popcorn shrimp sautéed in the oil.

Furikake with dehydrated vegetables and the red of plum.

Fresh mochi was made on the spot, starting with the pounding of the rice, shaping and dredging in kinako.

T

This cheese manju was delicate and delicious.

A guide to flavored manju.

A guide to flavored mochi ranging from chocolate to cream cheese.

Georgie Pie pop-up coming to FM studio

By
February 12th, 2014



gpkawehiKawehi Haug, left, with Kim Potter, will launch her Georgie Pie popup Feb. 20 and 21 at FM Studio.Nadine Kam photos

Let Them Eat Cupcakes and Fashionista's Market staged a preview of Georgie Pie's monthly pop-up pie shop at FM's new studio space adjoining its 1185 Bethel St. storefront.

FM owner Alyssa Fung is making the space available to other creatives in town, whether it's a food popup like Georgie Pie, a photographer requiring a studio for a day, or designer looking to set up shop, at an approximate rate of $150 per day to start.

Georgie Pie is a division of Let Them Eat Cupcakes, and owner Kawehi Haug—a former Honolulu Advertiser reporter—said she started experimenting with baking pies a year ago as a followup to her cupcake enterprise.

Baking is in her blood, as she says she learned everything she knows from her mom, whose middle name is Georgeanne, Georgie for short.


Non-flash video

Kawehi started selling her pies last fall to test demand, and Georgie Pie will now commandeer the FM Studio every third Thursday and Friday of the month, this month taking place Feb. 20 and 21.

Those are dates to mark in your calender for delicious pies that don't skimp on fresh fruit or other ingredients. You probably never have tried a banana cream pie as divine, rich and thick as Georgie Pie's.

With dinner following the preview, my friends and I went in simply for a small taste, but the nibbling didn't stop because a great pie is a terrible thing to waste. I had to stop one of my friends from devouring the entire slice of banana cream pie before giving me a bite!

Pies are also available by special order. In addition to dessert pies, Georgie Pie offers savory, hand pies filled with beef brisket or beef and potatoes.

Fruit pies run $22 to $26; slices are $4.50; hand pies are $4.50 to $5.50; and savory 4-inch meat pies are $6.
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Georgie Pie popup will take place every third Thursday and Friday of the month at Fashionista's Market FM Studio, at 1185 Bethel St. To order pies, call 808.531.2253 or email georgiepiehawaii@gmail.com.

gpstrawNormandy brie and strawberry jam hand pies represent a sweet take on classic brie en croute.

gpbananaLuscious, dreamy banana cream pie with decadent banana Bavarian cream.

gpsliceKawehi slices one of her creations. It seemed a shame to mar the beautiful golden crust.

gpinsideLayers and layers of fruit in Georgie Pie's signature apple-cranberry pie, with hint of citron.

gpalyssaFashionista's Market owner Alyssa Fung samples the blueberry pie.

gpappleOne of the star ingredients.

gpyuzuStrawberry-ume petite pies topped with brown sugar streusel.

gpsignA sign pointed the way to the event.

 

 

 

 

 

gplemonWe also tried vanilla bean lemonade.

gptoolsTools of the trade, in miniature.

Mariposa reopens in time for the holidays

By
November 20th, 2013



mariposafash

Mariposa at Neiman Marcus has a new look, but some things haven't changed, like informal lunch time fashion shows.Nadine Kam photos

Mariposa restaurant was temporarily closed beginning early October to refresh its look, and reopened on Nov. 11, just in time for holiday shoppers who need midday or evening respite from the laborious task.

I took a peek over lunch Nov. 16, to find new carpet in springtime green, and lighter chairs to match. Otherwise, artwork and ceiling fans are still in place to keep breezes flowing around the room.

I was reminded that the restaurant hasn't had a facelift since the store opened 15 years ago, in September 1998, so it was due. Time sure flies!

Here's a look at a few of the new lunch dishes. Otherwise, the menu hasn't changed much, so you'll still find all your old favorites, from the Mariposa corn chowder, to composed salad, and Laksa seafood curry.

mariposa shrimp

Grilled shrimp "cocktail" with avocado, fennel, orange slices and seaweed salad in Maui pineapple-golden tomato gazpacho is a tasty starter, and only 190 calories.

mariposa

By popular request, Mariposa poke has been added to the menu, with hamachi, king salmon and ahi over brown rice. It's a starter that can also double as a meal for the fashionable who want to maintain their figures. It's 280 calories.

mariposa pork

Rosemary and garlic-roasted pork chop is also one of the new menu additions. It's topped with pistachio gremolata, and served over risotto Milanese, $20.

mariposa chick

Also new is the chicken breast stuffed with prosciutto and fontina cheese, served with roasted kabocha, potatoes and carrots, in kale-honey pesto.

mariposa ravioli

Kabocha ravioli and shrimp is a sweet treat, with a sauce of balsamic brown butter, sprikled with golden raisins and pine nuts.

mariposataro

Among new desserts is a taro cheesecake, but if you've eaten a lot, I'd suggest trying the apple galette below, with spiced pumpkin ice cream, perfect for the fall season. Also good news, the caramel pot de crème is still on the dessert menu!

mariposa apple

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