Category Archives: Hawaii

A 19th century princess revives Hawai’i agriculture

Not unlike the deep respect for nature ingrained in Native American cultures, Hawaiians saw themselves as simply caretakers. ‘He ali’I no ka ‘aina, he hauva wale he kanaka’ – the land is chief; the human is but a servant.

Princess Bernice Pauahi Bishop (1831-1884) (right) & Charles Bishop (1822 - 1915) (left)
Princess Bernice Pauahi Bishop (1831-1884) (right) & Charles Bishop (1822 – 1915) (left)

The Kamehameha Schools have committed their vast resources to maintaining this statement as a 21st century reality.

The Kamehameha Schools revive the Hawaiian ahupua’a system

DSC08907

High above what passes for tourist glitz on the Kona coast of the island of Hawai’i, the town of Hohualoa sits in early 20th century calm.

Overlooking the Kona coast
Overlooking the Kona coast

Holuakoa Gardens and Café is set within lush gardens complete with a meandering koi pond, yet their story of is more than a small café morphing into a successful restaurant; it’s an integral component in the revival of the Hawaiian ahupua’a system.

Holuakoa Gardens and Café personifies Hawaiian respect for the ‘aina

DSC09504

You can read all my articles on Examiner.com at:

Culinary Travel Examiner

 International Dining Examiner

International Travel Examiner

Philadelphia Fine Dining Examiner

and

 Food & Recipes Examiner

Crabs and pineapple – which one is Hawaiian?

Although crab, mushrooms, mango and pineapple all have tropical associations….

the abundance of Hawaii, at Sam Choy Kai Lanai, Kona, Hi
the abundance of Hawaii, at Sam Choy Kai Lanai, Kona, Hi

only crabs and mushrooms are native to Hawaii.

Hamakua Mushrooms, Laupahoehoe, Hi
Hamakua Mushrooms, Laupahoehoe, Hi

Pineapple and mangoes, ubiquitous symbols of tropical islands, are 19th century immigrants to Hawaii.

mangos
mangoes

During the past 200 years Hawaii has become an archipelago of diverse cultural influences. All transitions create controversy, but, fortunately, they rarely involve food.

In my recipe, classic crab cakes, made with wild caught Maryland blue crab, are grilled over hardwood charcoal for an island flavor.

Hawaii as a grilled crab cake with oyster mushrooms and mango pineapple salsa

grilled crab cake with oyster mushrooms and mango pineapple salsa
grilled crab cake with oyster mushrooms and mango pineapple salsa

 

You can read all my articles on Examiner.com at:

Culinary Travel Examiner

 International Dining Examiner

International Travel Examiner

Philadelphia Fine Dining Examiner

and

 Food & Recipes Examiner

 

 

Coffee and chocolate and Hawaii and a recipe

Kona coffee crème with salted chocolate caramel macadamia nut sauce
Kona coffee crème with salted chocolate caramel macadamia nut sauce

A recent press trip to the big island of Hawaii inspired me to devise a recipe for

Kona coffee crème with salted chocolate caramel macadamia nut sauce.

With the active encouragement of the Hawaii Regional Cuisine movement and the considerable resources of the Kamehameha School agricultural land use initiative, the future for serious small farmers has rarely been brighter in the islands. With over 300 independent farms growing Kona Coffee and several dozen growing cocoa beans, the future for these Hawaii agricultural products is robust.

cocoa pods at Original Hawaiian Chocolate, Kona, Hi
cocoa pods at Original Hawaiian Chocolate, Kona, Hi

The Kona Coffee Belt, panoramic Hawaii Route 180, hugs the Kona coast. Several dozen farms, including UCC-Hawaii Kona Coffee Estate and Original Hawaiian Chocolate offer tours and tastings. It’s no surprise that coffee and chocolate pair well together, but their Hawaiian story is just as interesting.

Immigrant fruits, a tale of Hawaii grown coffee and chocolate

the Kona coast from UCC-Hawaii Kona Coffee Estate, Kona, Hi
the Kona coast from UCC-Hawaii Kona Coffee Estate, Kona, Hi

 

You can read all my articles on Examiner.com at:

Culinary Travel Examiner

 International Dining Examiner

International Travel Examiner

Philadelphia Fine Dining Examiner

and

 Food & Recipes Examiner

 

Chef Mavro and the philosophy of Hawaii Regional Cuisine

“I’m not a French chef,” says Marseilles born George Mavrothalassitis, “I’m a Frenchman who’s a chef.”

Executive Chef George Mavrothalassitis
Executive Chef George Mavrothalassitis

This is not self modesty but a succinct definition of what has made his Honolulu venue, Chef Mavro, one of only two Mobil Five Diamond restaurants in the state of Hawaii.

Keahole lobster with kurobuta pork belly
Keahole lobster with kurobuta pork belly

As a founding chef of the Hawaii Regional Cuisine movement, it is not a stretch for chef Mavrothalassitis to create menus influenced by Hawaii’s pan Asian products and his own eclectic imagination.

Shirakabe Gura-Sho Chiku Bai sparkling sake
Shirakabe Gura-Sho Chiku Bai sparkling sake

Wine as an essential flavor experience is a hallmark of Chef Mavro. Read more about this remarkable Honolulu restaurant …..

Chef Mavro is Five Diamond Hawaii Regional Cuisine

Diamond Head, Waikiki, Hawaii
Diamond Head, Waikiki, Hawaii

You can read all my articles on Examiner.com at:

Culinary Travel Examiner

 International Dining Examiner

International Travel Examiner

Philadelphia Fine Dining Examiner

and

 Food & Recipes Examiner

To Hawaiians taro is much more than a vegetable

Ikaika Bishop
Ikaika Bishop

Ikaika Bishop beams with pride as he tells of his commitment to the sustainable revival of Hawaiian agricultural. He has a right to be proud as he shows off his taro fields, the heart of Keanuenue Farms and Hawaii’s agricultural future.

Keanuenue Farms
Keanuenue Farms

The vast resources of Princess Bernice’s legacy are focused on reviving sustainable Hawaiian agriculture, and the answers may be in taro, continued …

Taro is the heart of Hawaii’s agricultural future

antique poi pounder, Bishop's Museum, Honolulu, Hi
antique poi pounder, Bishop’s Museum, Honolulu, Hi

 

You can read all my articles on Examiner.com at:

Culinary Travel Examiner

 International Dining Examiner

International Travel Examiner

Philadelphia Fine Dining Examiner

and

 Food & Recipes Examiner

 

IFWTWA 2013 Hawaii Conference: Finding the Real Hawaii

The International Food, Wine & Travel Writers Association’s 

Conference May 23 – 27, 2013 Honolulu, Hawaii

Finding the real Hawaii through history, arts, culture, education and food
Hilton Hawaiian Village, Waikiki the IFWTWA conference center
Hilton Hawaiian Village, Waikiki the IFWTWA conference center

Hilton Hawaiian Village, Waikiki, was the IFWTWA’s 2013 conference center.

Attendees had the opportunity to sample Executive Chef Jeffrey Vigilla’s multi-cultural cuisine.

                  The Hilton Hawaiian Village fronts healing waters

poke at Hilton Hawaiian Village opening reception
poke at Hilton Hawaiian Village opening reception

Poke at Hilton Hawaiian Village opening reception. Poke is raw marinated fish with herbs.

pool at The Modern hotel Waikiki dessert reception
pool at The Modern hotel Waikiki dessert reception

Pool at The Modern Hotel, Waikiki, next door to the Hilton. The Modern sponsored a dessert reception.

Maui Surfing goat cheese & Ho Farm Tomato Quiche at breakfast at the Moana Surfrider hotel (oldest in Waikiki)
Maui Surfing goat cheese & Ho Farm Tomato Quiche at breakfast at the Moana Surfrider hotel (oldest in Waikiki)

Celebrating its 112 year of operation, the historic  Moana Surfrider hotel sponsored a breakfast including Maui Surfing goat cheese & Ho Farm Tomato Quiche.

fine art at the Honolulu Museum of Art and
fine art at the Honolulu Museum of Art and

Fine art at the Honolulu Museum of Art with imaginative groupings and vibrant wall colors

mahi-mahi udon salad at lunch at the Honolulu Museum of Art Cafe
mahi-mahi udon salad at lunch at the Honolulu Museum of Art Cafe

Equally fine at the Honolulu Museum of Art was the menu at the cafe. Pictured above is the mahi-mahi udon salad

pool with view of Diamond Head at Shangri La the Islamic art filled home of the late Doris Duke
pool with view of Diamond Head at Shangri La the Islamic art filled home of the late Doris Duke

Pool with view of Diamond Head at Shangri La the Islamic art filled home of the late Doris Duke

1-Desktop31

Hula and music from ancient to new social media sensation

IFWTWA president & 4th generation Hawaiian born Michelle Winner
IFWTWA president & 4th generation Hawaiian born Michelle Winner

IFWTWA president & 4th generation Hawaiian born Michelle Winner

weekly Friday evening fireworks at the Hilton Hawaiian Village, Waikiki
weekly Friday evening fireworks at the Hilton Hawaiian Village, Waikiki

Weekly Friday evening fireworks at the Hilton Hawaiian Village, Waikiki

IFWTWA 2013 Conference, Honolulu, HI - Sunday education sessions
IFWTWA 2013 Conference, Honolulu, HI – Sunday education sessions

IFWTWA 2013 Conference, Honolulu, HI – Sunday education sessions:

Clockwise: IFWTWA Board member and book publisher, Sherrie Wilkolaski and IFWTWA president Michelle Winner, Grame Kemlo, president IFWTWA Australasia, Native Hawaiian Hospitality Association respresentatives, Loni Rich, president Visitor Aloha Society, Manly Kanoa, Hawaiian cultural trainer, Kim Chapman (left) Alabama’s Orange Beach/Gulf Shores CVB and Jo Duncan (right) Benders Walker Group PR both associate members IFWTWA, Joe Recca, Hawaiian cultural trainer.

poke on edible spoon, Duke's Waikiki, Honolulu
poke on edible spoon, Duke’s Waikiki, Honolulu

Poke on edible spoon, Duke’s Waikiki, Honolulu

Dinner at the Canoe Club Waikiki
Dinner at the Canoe Club Waikiki

Dinner at the Canoe Club Waikiki was sponsored by Shay Smith, (bottom center) CEO of the family owned Ocean Vodka, Maui. Robert Larsen of Sonoma County, CA, Rodney Strong Vineyards provided the wines.

Taro chips
Taro chips

Taro has been life sustaining since the beginning of Hawaiian time.

The Pacific coast at Punalu'u, Oahu, Hi, A Kamehameha Schools land asset.
The Pacific coast at Punalu’u, Oahu, Hi, A Kamehameha Schools land asset.

The Pacific coast at Punalu’u, Oahu, Hi, a Kamehameha Schools land asset.

You can read all my articles on Examiner.com at:

Culinary Travel Examiner

 International Dining Examiner

International Travel Examiner

Philadelphia Fine Dining Examiner

and

 Food & Recipes Examiner

While wandering the back roads of Hawaii

Outside many small island towns, nature encroaches quickly.

Image

What seems at first a jumble of quirky architecture becomes a microcosm of 20th century Hawaiian social change.

Small towns off the Hawaii Belt Road rediscover their mojo

Image

The sacred Waipi’o Valley – boyhood home of King Kamehameha I

Image

Tread gently in the valley of kings, Waipi’o, Hawaii

Image

 Lush green grass, the deep blue of the ocean, dry rock wall fences and plump black cattle are as much a part of Hawaiian tradition as spear fishing and canoe racing.

20130227-2037193

The legacy of Hawaiian beef at Anna Ranch and Village Burger

DSC05139

Nearing the Hilo Farmers Market, the scents and sights are a kaleidoscope of sensations.  Food stalls, produce vendors, flower sellers, clothing, crafts, jewelry and a even a seamstress radiate out onto the surrounding sidewalks.

at the Hilo market

The Hilo Market is a trove of cultural curiosities

Spam Macadamia nuts

You can read all my articles on Examiner.com at:

Culinary Travel Examiner

 International Dining Examiner

International Travel Examiner

Philadelphia Fine Dining Examiner

and

 Food & Recipes Examiner

20130220-114723