Crave Archives | Honolulu Star-Advertiser
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CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                Diners await chef Takeshi Kawasaki’s preparation of otoro, top-grade bluefin tuna from the fatty belly of the fish.

Maturing tastes embrace revolution in sushi

CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                Diners await chef Takeshi Kawasaki’s preparation of otoro, top-grade bluefin tuna from the fatty belly of the fish.

Updated on  February 21, 2017 at 3:56 pm
Sushi as enjoyed in this country has long been an a la carte, all-American, personal choice proposition, but a sushi revolution is underway on Oahu. Read More
COURTESY SWEET CREAMS ICE CREAM ROLLS
                                Strawberry Shortcake topped with Fruity Pebbles is one of the choices at Sweet Creams. Bowls of rolled ice cream are $5 and $7; 50 cents more for up to three added toppings.

Icy Thai street treat rolls into diners’ hearts

COURTESY SWEET CREAMS ICE CREAM ROLLS
                                Strawberry Shortcake topped with Fruity Pebbles is one of the choices at Sweet Creams. Bowls of rolled ice cream are $5 and $7; 50 cents more for up to three added toppings.

Updated on  February 21, 2017 at 9:56 pm
If ice cream and a jelly roll had a baby, it would be rolled ice cream, a frozen treat that originated on the streets of Thailand and has been making its way across the U.S. for about two years. Read More
COURTESY DAVE & BUSTER’S HONOLULU
                                Crispy Nashville-Style Hot Chicken is new at Dave & Buster’s Honolulu.

New grinds to go with games

COURTESY DAVE & BUSTER’S HONOLULU
                                Crispy Nashville-Style Hot Chicken is new at Dave & Buster’s Honolulu.

Updated on  February 21, 2017 at 3:58 pm
Crispy Nashville- Style Hot Chicken — fried chicken breasts served over creamed spinach and mashed potatoes, with biscuits and a pickle speared on top — has been added to the Dave & Buster’s Honolulu menu. Read More
PITTSBURGH POST-GAZETTE
                                These meatball-filled summer rolls take on the flavors of a Vietnamese banh mi sandwich, served with a traditional nuoc cham dipping sauce.

Rice paper roll-ups, a signature Vietnamese dish

PITTSBURGH POST-GAZETTE
                                These meatball-filled summer rolls take on the flavors of a Vietnamese banh mi sandwich, served with a traditional nuoc cham dipping sauce.

Updated on  February 21, 2017 at 3:58 pm
Summer rolls, also known as fresh spring rolls, are a signature dish of Vietnam. Read More
DETROIT FREE PRESS
                                Salmon Breakfast Strudel is actually ideal as well for brunch dish, lunch or dinner.

Phyllo gives strudel crisp layers

DETROIT FREE PRESS
                                Salmon Breakfast Strudel is actually ideal as well for brunch dish, lunch or dinner.

Updated on  February 21, 2017 at 3:59 pm
This breakfast salmon strudel was just what I was looking for as a way to brighten my morning mood. Read More
 
BRUCE ASATO / 2016
                                Chefs Chris Kajioka, left, and Anthony Rush of Senia are partnering with the Hotel Wailea for their Beard House dinner.

Hawaii chefs will regale famed James Beard House

BRUCE ASATO / 2016
                                Chefs Chris Kajioka, left, and Anthony Rush of Senia are partnering with the Hotel Wailea for their Beard House dinner.

Updated on  February 21, 2017 at 5:01 pm
Many Hawaii chefs have cooked at the Beard House over the years, but there has been a marked upward trend. Read More
GEORGE F. LEE / GLEE@STARADVERTISER.COM
                                Wing varieties include lemon pepper, left, the red Original Hot and Spicy Korean.

Swoop-worthy wings for all tastes

GEORGE F. LEE / GLEE@STARADVERTISER.COM
                                Wing varieties include lemon pepper, left, the red Original Hot and Spicy Korean.

Updated on  February 21, 2017 at 3:55 pm
When perusing the menu at Wingstop, it’s easy to understand why local diners have wholeheartedly embraced the Buffalo wing craze. Read More
 
NEW YORK TIMES
                                Smashing cucumbers creates rough surfaces that better absorb flavors of dressings and other ingredients.

Smashing cucumbers, a standard technique in Asia

NEW YORK TIMES
                                Smashing cucumbers creates rough surfaces that better absorb flavors of dressings and other ingredients.

Updated on  February 21, 2017 at 4:57 pm
The difference between a sliced cucumber salad and a smashed cucumber salad reveals itself on first bite. Read More
MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
                                A mix of vegetables tossed with Italian sausage make up an easy weeknight dinner.

Sheet pan eases meal prep

MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
                                A mix of vegetables tossed with Italian sausage make up an easy weeknight dinner.

Updated on  February 21, 2017 at 3:56 pm
A hundred variations of foods could make up the sheet pan dinner. Read More
COURTESY AMERICAN DIABETES ASSOCIATION - HAWAII

Take a walk to fight diabetes

COURTESY AMERICAN DIABETES ASSOCIATION - HAWAII

Updated on  February 21, 2017 at 3:56 pm
Support the American Diabetes Association on March 18 by participating in the annual Step Out Walk to Stop Diabetes at Kapiolani Park. Read More
CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                The ThawThat! II defrosting board does work, but it’s a pricey gadget.

Thawing board speeds defrosting time

CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                The ThawThat! II defrosting board does work, but it’s a pricey gadget.

Updated on  February 21, 2017 at 3:57 pm
Quickly defrosting a steak or chicken breast for dinner can be intimidating. Read More
CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                A quick squeeze and release of this silicone fish easily plucks an egg yolk from its white.

Egg separator is cute to boot

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                A quick squeeze and release of this silicone fish easily plucks an egg yolk from its white.

Updated on  February 17, 2017 at 8:50 pm
While Christmas shopping online last year, I came across an egg separator in the shape of a fish. Read More
CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                Japanese rice being milled in the Rice Factory, a store that sells rice grown in Japan and milled fresh in Hawaii.

Kakaako shop shines light on nuances of fresh rice, milled in-house

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                Japanese rice being milled in the Rice Factory, a store that sells rice grown in Japan and milled fresh in Hawaii.

Updated on  February 15, 2017 at 6:22 pm
Local eaters have been all about rice, all the time, for a long time. The classic spaghetti plate lunch is a case in point, with its standard two scoops rice included on the plate. Read More
COURTESY NOBU
                                Teppanyaki specialist Keisuke Itoh was in town recently to demonstrate the art of teppan- yaki. He shows a selection of premium chicken, A5 Miyazaki wagyu, rib-eye and lamb that goes into a meal.

Nobu’s teppanyaki is omakase experience

COURTESY NOBU
                                Teppanyaki specialist Keisuke Itoh was in town recently to demonstrate the art of teppan- yaki. He shows a selection of premium chicken, A5 Miyazaki wagyu, rib-eye and lamb that goes into a meal.

Updated on  February 16, 2017 at 12:36 pm
In the West a teppanyaki meal has become known as a spectacle of flying shrimp and beef, flipped here and there beforefinally landing in your plate. Where’s the dignity? Read More
NADINE KAM / NKAM@STARADVERTISER.COM
                                Restaurateur Katsunori Yashima keeps a watchful eye on the charcoal grill at Yakitori Hachibei.

Hachibei luring a new crowd to Chinatown

NADINE KAM / NKAM@STARADVERTISER.COM
                                Restaurateur Katsunori Yashima keeps a watchful eye on the charcoal grill at Yakitori Hachibei.

Updated on  February 16, 2017 at 4:11 pm
If you happened to be dining at Yakitori Hachibei in recent weeks and spotted a stalkerish presence peering at you through the window, that could have been me or a hundred other souls unable to get a table yet unwilling to leave. Read More
COURTESY SALT AT KAKAAKO

Kakaako’s got it going on

COURTESY SALT AT KAKAAKO

Updated on  February 17, 2017 at 5:48 pm
Kakaako’s Salt complex continues to be a hub of activity as the burgeoning food and drink scene expands. Here’s the latest. Read More
STAR-ADVERTISER / 2015
                                Grant Sato plates his chap chae for a contest at Kapiolani Community College. Sato is leaving KFVE-TV’s “What’s Cooking Hawaii” after this upcoming season.

KCC instructor leaving TV show

STAR-ADVERTISER / 2015
                                Grant Sato plates his chap chae for a contest at Kapiolani Community College. Sato is leaving KFVE-TV’s “What’s Cooking Hawaii” after this upcoming season.

Updated on  February 17, 2017 at 8:54 pm
After some 20 years of teaching future culinarians and home cooks, and winning an international cooking competition, Kapiolani Community College chef-instructor Grant Sato is about to shoot his fifth and final season of “What’s Cooking Hawaii,” a weekly show on KFVE-TV. Read More
COURTESY ALOHA BEER CO.
                                Aloha Beer Co., which just reopened in Kakaako, has a fantastic locally brewed blonde ale that could become one of its flagship beers.

Blonde ales gain fans with refreshing flavor

COURTESY ALOHA BEER CO.
                                Aloha Beer Co., which just reopened in Kakaako, has a fantastic locally brewed blonde ale that could become one of its flagship beers.

Updated on  February 17, 2017 at 8:52 pm
The craft beer world has been dominated for years by India pale ales, bourbon-barrel-aged stouts and sour beers. Read More
COURTESY AUBRIE PICK AND CLARKSON POTTER
                                A Honolulu-based food writer delivers poke recipes through her new book titled “The Poke Cookbook.”

Let them eat fish, Hawaii style

COURTESY AUBRIE PICK AND CLARKSON POTTER
                                A Honolulu-based food writer delivers poke recipes through her new book titled “The Poke Cookbook.”

Updated on  February 14, 2017 at 9:40 pm
For the uninitiated, Martha Cheng’s book explains classic poke preparations and the basics needed to produce various iterations of the dish, with helpful, colorful pictures of the finished dishes. Read More

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