Crave Archives | Honolulu Star-Advertiser
May 23, 2017 | 86° | Check Traffic

Crave

JAMM AQUINO / JAQUINO@STARADVERTISER.COM
                                Frozen bananas are turned into a soft-serve dessert that can be flavored with other frozen fruits, chocolate, cake, etc.

Yonanas produces refreshing desserts

JAMM AQUINO / JAQUINO@STARADVERTISER.COM
                                Frozen bananas are turned into a soft-serve dessert that can be flavored with other frozen fruits, chocolate, cake, etc.

Updated on  May 16, 2017 at 4:51 pm
Dole claims that its Yonanas “turns any frozen fruit into soft serve” — similar to the nondairy banana soft serve offered at Banan on University Avenue. Read More
CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                Zak Barry, left, Matthew Hong and Luke Untermann, co-owners of Banan, serve up some of their frozen treats at theirUniversity Avenue shop. Banan is expanding with a third location in Royal Hawaiian Center.

Banan stoked to land spot on Waikiki Beach

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                Zak Barry, left, Matthew Hong and Luke Untermann, co-owners of Banan, serve up some of their frozen treats at theirUniversity Avenue shop. Banan is expanding with a third location in Royal Hawaiian Center.

Updated on  May 16, 2017 at 4:57 pm
The founders of Banan next month will open a third location for their unique frozen treats at none other than the Royal Hawaiian Center. Read More
COURTESY IICHIKO BLU
                                Iichiko Blu is now widely available from retail outlets.

Iichiko Blu finds new homes

COURTESY IICHIKO BLU
                                Iichiko Blu is now widely available from retail outlets.

Updated on  May 16, 2017 at 5:02 pm
Iichiko Blu, a shochu made in Japan for the Hawaii market, has been expanding its availability in the state. Read More
COURTESY ZARLI WIN
                                Broadway Pea Salad incorporates water chestnuts and bacon with a dressing made of mayonnaise and sour cream.

Peas please in this classic creamy salad

COURTESY ZARLI WIN
                                Broadway Pea Salad incorporates water chestnuts and bacon with a dressing made of mayonnaise and sour cream.

Updated on  May 16, 2017 at 4:49 pm
Think of a pea salad as a green cousin to macaroni salad — creamy and mild, quick to assemble and suited to making ahead for parties or potlucks. Read More
BRUCE ASATO / BASATO@STARADVERTISER.COM
                                The EARL sandwich shop serves up creations such as avocado toast, buttered ciabatta bread topped with avocado, crushed red pepper, lemon zest and extra- virgin olive oil; and the French dip with striploin, roasted garlic mayonnaise, fennel-onion marmalade, havarti cheese and chimichurri sauce.

EARL serves up serious sandwiches

BRUCE ASATO / BASATO@STARADVERTISER.COM
                                The EARL sandwich shop serves up creations such as avocado toast, buttered ciabatta bread topped with avocado, crushed red pepper, lemon zest and extra- virgin olive oil; and the French dip with striploin, roasted garlic mayonnaise, fennel-onion marmalade, havarti cheese and chimichurri sauce.

Updated on  May 16, 2017 at 4:46 pm
The serious craft sandwich experience is what EARL seeks to give customers at its small Kaimuki space. Read More
COURTESY PHOTOS
                                Since 1878 Ayinger has been brewing beer in a small town just outside of Munich, and it is one of the most well-known breweries in the world. It exclusively produces classic German-style beers.

Ayinger’s Pilsner is simple perfection

COURTESY PHOTOS
                                Since 1878 Ayinger has been brewing beer in a small town just outside of Munich, and it is one of the most well-known breweries in the world. It exclusively produces classic German-style beers.

Updated on  May 16, 2017 at 4:56 pm
My first sip of Ayinger’s Bavarian Pils reminded me that simplicity and pureness can make for a beer that borders on perfection. Read More
 
COURTESY 12TH AVE GRILL
                                A wagyu foie gras burger will be paired with cabernet sauvignon in a dinner May 26.

A late-night snack with class at 12th Ave Grill

COURTESY 12TH AVE GRILL
                                A wagyu foie gras burger will be paired with cabernet sauvignon in a dinner May 26.

Updated on  May 16, 2017 at 4:43 pm
Late-nighters hungry for substance will find an elegant solution with a new $25 Steak Frites & Cab special at 12th Ave Grill. Read More
JAMM AQUINO / JAQUINO@STARADVERTISER.COM
                                Cafe Laufer founder Cyrus Goo, left, and longtime employee Melvin Avecilla.

Cafe founder passing the torch

JAMM AQUINO / JAQUINO@STARADVERTISER.COM
                                Cafe Laufer founder Cyrus Goo, left, and longtime employee Melvin Avecilla.

Updated on  May 17, 2017 at 3:34 pm
Cafe Laufer founder Cyrus Goo is giving longtime employee Melvin Avecilla a once-in-a-lifetime gift: ownership of the restaurant. Read More
 
CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                Meleanna Aluli Meyer’s luau stew is filled with taro or sweet potatoes, chunks of beef, coconut milk and luau leaves. Up to 2 pounds of the deep green taro leaves are trimmed and chopped.

Luau stew is a hearty bowl full of comfort

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                Meleanna Aluli Meyer’s luau stew is filled with taro or sweet potatoes, chunks of beef, coconut milk and luau leaves. Up to 2 pounds of the deep green taro leaves are trimmed and chopped.

Updated on  May 16, 2017 at 5:06 pm
This “artist in the kitchen” prefers her luau stew over rice, but many enjoy it with poi. Either way, “it’s the best comfort food.” Read More
BRUCE ASATO / BASATO@STARADVERTISER.COM
                                The Hideout, in Waikiki’s Laylow hotel, has a patio overlooking Kuhio Avenue, warmed with fire pits.

Isle flavors display global flair at Hideout

BRUCE ASATO / BASATO@STARADVERTISER.COM
                                The Hideout, in Waikiki’s Laylow hotel, has a patio overlooking Kuhio Avenue, warmed with fire pits.

Updated on  May 16, 2017 at 5:04 pm
The Hideout restaurant and lounge offers a casual Hawaii/Pacific Rim menu ending perfectly with a take on the retro pineapple upside-down cake. Read More
COURTESY ‘EKAHI ORNISH LIFESTYLE MEDICINE
                                Tofu poke is one of the recipes provided by local partners at the Ornish Lifestyle Program that encourage healthy choices.

Help your heart with these recipes

COURTESY ‘EKAHI ORNISH LIFESTYLE MEDICINE
                                Tofu poke is one of the recipes provided by local partners at the Ornish Lifestyle Program that encourage healthy choices.

Updated on  May 17, 2017 at 3:35 pm
The goal of the Ornish Lifestyle Program is to ease the effects of heart disease through lasting lifestyle changes. Read More
BRUCE ASATO / BASATO@STARADVERTISER.COM
                                The Aloha Ice shave ice counter at The Street in the International Market Place in Waikiki opens Friday.

5 shops open at The Street

BRUCE ASATO / BASATO@STARADVERTISER.COM
                                The Aloha Ice shave ice counter at The Street in the International Market Place in Waikiki opens Friday.

Updated on  May 16, 2017 at 5:01 pm
The Street, a food hall by chef Michael Mina in Waikiki’s International Market Place, opens Friday with five of its 14 planned food and beverage outlets ready for business. Read More
COURTESY IAN GILLESPIE
                                A poached egg tops a bowl of Portuguese bread soup.

Recipe: Acorda (Bread Soup)

COURTESY IAN GILLESPIE
                                A poached egg tops a bowl of Portuguese bread soup.

Updated on  May 16, 2017 at 4:59 pm
Food writer Wanda Adams featured a classic Portuguese dish that makes use of stale bread — acorda, or bread soup — in “A Portuguese Kitchen.” Read More
COURTESY TRACY ORILLO-DONOVAN
                                Josh, left, Jackie and Jim Donovan, and Tracy Orillo-Donovan, together in March.

A mother’s love endures in a trove of tasty memories

COURTESY TRACY ORILLO-DONOVAN
                                Josh, left, Jackie and Jim Donovan, and Tracy Orillo-Donovan, together in March.

Updated on  May 9, 2017 at 5:58 pm
This is the time of year we think about doing nice things for our mothers, but this story is about an enduring gift that a mother prepared for her family. Read More
JAMM AQUINO / JAQUINO@STARADVERTISER.COM
                                An ear of corn was passed through Amco’s Corn Desilker five times and still had strings of silk attached to it.

Corn silk remover fails to remove silk

JAMM AQUINO / JAQUINO@STARADVERTISER.COM
                                An ear of corn was passed through Amco’s Corn Desilker five times and still had strings of silk attached to it.

Updated on  May 9, 2017 at 5:05 pm
I enjoy eating corn on the cob, but it’s a pain to remove the corn silk. Read More
JAMM AQUINO / JAQUINO@STARADVERTISER.COM
                                A McDonald’s “Frork” is meant to pick up items that fall out of a sandwich.

May the Frork be with you

JAMM AQUINO / JAQUINO@STARADVERTISER.COM
                                A McDonald’s “Frork” is meant to pick up items that fall out of a sandwich.

Updated on  May 9, 2017 at 5:07 pm
When I saw the video for McDonald’s “Frork” on the company’s YouTube channel, I couldn’t stop laughing. Read More
COURTESY KAN ZAMAN
                                Shakshouka, or eggs poached in tomato sauce, is served at Kan Zaman, now with two locations, in Chinatown and Kaimuki.

Mediterranean restaurant expands across town

COURTESY KAN ZAMAN
                                Shakshouka, or eggs poached in tomato sauce, is served at Kan Zaman, now with two locations, in Chinatown and Kaimuki.

Updated on  May 9, 2017 at 5:09 pm
Moroccan and Lebanese food have been added to Kaimuki’s vibrant food scene now that Kan Zaman has expanded to a second location. Read More
CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                Bartender Brandon Farrell at Restaurant 604 adding hot sauce to a Bloody Mary. At right, the drink stands out against the bar’s nautical view.

Several local bars boost traditional Bloody Mary

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                Bartender Brandon Farrell at Restaurant 604 adding hot sauce to a Bloody Mary. At right, the drink stands out against the bar’s nautical view.

Updated on  May 9, 2017 at 5:59 pm
When it comes to drinks made with red veggies, I’ll go with the good old Bloody Mary. Read More
ASSOCIATED PRESS
                                Chicken Milanese would be a fresh and festive dish to prepare for Mother’s Day.

Recipe: Spicy Chicken Milanese

ASSOCIATED PRESS
                                Chicken Milanese would be a fresh and festive dish to prepare for Mother’s Day.

Updated on  May 9, 2017 at 4:59 pm
Though clearly I wear the apron in my family, this is the recipe I would lay on the kitchen counter with a note saying, “please make this for me for Mother’s Day.” Read More
DENNIS ODA / DODA@STARADVERTISER.COM
                                Eun-Sook Leou, right, owns and operates Dowon Chinese Restaurant on Piikoi Street with her husband, Yaw-Long Leou. She holds a plate of sweet-and-sour pork ($16.95), and her son Kuang Leou displays the restaurant’s noodles with seafood and bean sauce ($9.95).

Dowon handles its hybrid heritage with delicious diplomacy

DENNIS ODA / DODA@STARADVERTISER.COM
                                Eun-Sook Leou, right, owns and operates Dowon Chinese Restaurant on Piikoi Street with her husband, Yaw-Long Leou. She holds a plate of sweet-and-sour pork ($16.95), and her son Kuang Leou displays the restaurant’s noodles with seafood and bean sauce ($9.95).

Updated on  May 9, 2017 at 5:54 pm
Dowon Chinese Restaurant made me wonder where we draw the line when it comes to a cuisine that developed at the border between two nations. Read More

Older