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CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                Freshly made sausages patties sizzle in the skillet.

Uncased sausages spread out flavors

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                Freshly made sausages patties sizzle in the skillet.

Updated on  March 21, 2017 at 10:30 pm
What’s not to love about sausages? They’re hearty, flavorful and come in such variety they satisfy all palates. Read More
JAMM AQUINO / JAQUINO@STARADVERTISER.COM
                                Master sommelier Patrick Okubo helped select a collection of wines for 7-Eleven. He worked with fellow master Roberto Viernes, who was traveling when this photo was taken last week, but is visible at right in the poster above the wine.

Master sommeliers join 7-Eleven to bring wine to a wider audience

JAMM AQUINO / JAQUINO@STARADVERTISER.COM
                                Master sommelier Patrick Okubo helped select a collection of wines for 7-Eleven. He worked with fellow master Roberto Viernes, who was traveling when this photo was taken last week, but is visible at right in the poster above the wine.

Updated on  March 21, 2017 at 7:21 pm
Master sommeliers Patrick Okubo and Roberto Viernes are lending their names and expertise to 7-Eleven Hawaii. Read More
CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                Chef Ronald Thomas Minezes’ chicken tikka masala is served with a cauliflower-and-potato side dish.

Patience is a staple of Indian cooking

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                Chef Ronald Thomas Minezes’ chicken tikka masala is served with a cauliflower-and-potato side dish.

Updated on  March 21, 2017 at 7:11 pm
Yes, the ingredients are key, technique is important and the spices — many spices — are crucial to Indian cooking. But the prime component: “To cook Indian, it takes a lot of patience,” says chef Ronald Thomas Minezes. Read More
CRAIG T. KOJIMA / CKOJIMA@STARAVERTISER.COM
                                The Happy Buddha.

Bring on the ’bucha

CRAIG T. KOJIMA / CKOJIMA@STARAVERTISER.COM
                                The Happy Buddha.

Updated on  March 21, 2017 at 4:38 pm
Tart, effervescent and refreshing, kombucha is the probiotic drink that is giving coconut water a run for its money. Read More
CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                Thin slices of beef brisket are placed on the grill at Gen Korean BBQ House. Small dishes of namul — kim chee and pickled vegetables — surround the grill.

Lots of sizzle for your buck at new yakiniku spot

CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                Thin slices of beef brisket are placed on the grill at Gen Korean BBQ House. Small dishes of namul — kim chee and pickled vegetables — surround the grill.

Updated on  March 21, 2017 at 7:13 pm
Gen Korean BBQ House just moved into the cavernous former Tsukiji Fish Market space at Ala Moana Center’s Ho‘okipa Terrace with an all-you-can-eat yakiniku concept. Read More
NADINE KAM / NKAM@STARADVERTISER.COM
                                Pastrami and cheddar cheese sauce are served over fries at Giovani Pastrami.

Pastrami fries, sliders totally munch-worthy

NADINE KAM / NKAM@STARADVERTISER.COM
                                Pastrami and cheddar cheese sauce are served over fries at Giovani Pastrami.

Updated on  March 21, 2017 at 4:54 pm
Robert Bach loves to entertain, so when he invites friends out to dinner he doesn’t skimp, ordering the finest steaks and seafood, only to find people gravitating to humble french fries. Read More

Try cooking with different fats

Alternative fats are coming out of hiding and stirring the appetites of curious cooks. Read More
Updated on  March 21, 2017 at 4:52 pm
 
COURTESY RUTH’S CHRIS STEAK HOUSE
                                A bone-in, 40-ounce USDA Prime Tomahawk-cut rib-eye steak is among the specialties at Ruth’s Chris Steak House.

Ruth’s Chris ventures to Kauai

COURTESY RUTH’S CHRIS STEAK HOUSE
                                A bone-in, 40-ounce USDA Prime Tomahawk-cut rib-eye steak is among the specialties at Ruth’s Chris Steak House.

Updated on  March 21, 2017 at 4:51 pm
Ruth’s Chris Steak House will open its sixth isle location at Kauai’s The Shops at Kukui‘ula in the fall, as Hawaii restaurateur Randy Schoch expands his domain. Read More
COURTESY CROPSTICKS CO.
                                A chopstick rest breaks off the bottom of a pair of Cropsticks, made of sustainable bamboo.

New take on ancient utensil

COURTESY CROPSTICKS CO.
                                A chopstick rest breaks off the bottom of a pair of Cropsticks, made of sustainable bamboo.

Updated on  March 22, 2017 at 7:10 pm
Cropsticks are disposable bamboo chopsticks with a built-in, break-off rest conceived by Moanalua High School graduate Mylen Yamamoto while on a flight to Asia in 2015. Read More
 
CRAIG T. KOJIMA / FEB. 16
                                Chef Colin Hazama hosts Epicurean Journeys at the Royal Hawaiian hotel.

Royal Hawaiian launches this year’s Epicurean Journeys

CRAIG T. KOJIMA / FEB. 16
                                Chef Colin Hazama hosts Epicurean Journeys at the Royal Hawaiian hotel.

Updated on  March 22, 2017 at 9:09 pm
Each quarter, the Royal Hawaiian hotel presents Epicurean Journey, a two-day event featuring a wine dinner followed by a cooking demonstration and lunch the next day. Read More
COURTESY KCC
                                A good bone stock is the basis of a bowl of pho.

Pho Stock

COURTESY KCC
                                A good bone stock is the basis of a bowl of pho.

Updated on  March 21, 2017 at 9:29 pm
Pho gets recognition in today’s installment of “What’s Cooking Hawaii?” Read More
COURTESY MUTUAL PUBLISHING
                                Grant Sato’s bitter melon salad.

Goya Gomae (Bitter Melon Salad with Ground Sesame Seeds)

COURTESY MUTUAL PUBLISHING
                                Grant Sato’s bitter melon salad.

Updated on  March 21, 2017 at 4:45 pm
Chef Grant Sato features this savory salad, a popular side dish in Okinawan bars, in “An Okinawan Kitchen,” part of the “Hawaii Cooks” series. Read More
LOS ANGELES TIMES
                                A gallon of golden chicken stock can be the base of soups, stews or gravies.

Take stock of a healthful bone broth

LOS ANGELES TIMES
                                A gallon of golden chicken stock can be the base of soups, stews or gravies.

Updated on  March 21, 2017 at 4:44 pm
Bone broth is a relatively new name for a standard stock prepartion, popularized — even hipsterized — by the rise of the Paleo diet. Read More
ASSOCIATED PRESS
                                A shrimp salad reflects Vietnamese inspirations.

Vietnamese Shrimp Salad

ASSOCIATED PRESS
                                A shrimp salad reflects Vietnamese inspirations.

Updated on  March 21, 2017 at 4:43 pm
Let’s turn the spotlight on ingredients that sparkle in flavor and happen to be healthful at the same time. Read More

Farmers Markets

If you run a farmers market and want it listed here, email joshiro@staradvertiser.com. Read More
Updated on  March 14, 2017 at 5:23 pm
COURTESY SANSEI
                                Chef Axelrod Colobong’s seared day-boat scallops, with cauli­flower puree, tomato ragout and tatsoi, are on the menu at a “Sake-licious” dinner at Sansei Seafood Restaurant & Sushi Bar. The dish will be paired with a sake cocktail called Doozo, which includes kaffir lime, calamansi and ginger beer.

Sansei dinner to showcase sake

COURTESY SANSEI
                                Chef Axelrod Colobong’s seared day-boat scallops, with cauli­flower puree, tomato ragout and tatsoi, are on the menu at a “Sake-licious” dinner at Sansei Seafood Restaurant & Sushi Bar. The dish will be paired with a sake cocktail called Doozo, which includes kaffir lime, calamansi and ginger beer.

Updated on  March 14, 2017 at 5:58 pm
Sake takes center stage, served in cocktails paired to a four-course menu, during “Sake- licious” at 6 p.m. March 30 at Sansei Seafood Restaurant & Sushi Bar in Waikiki. Read More
DENNIS ODA / DODA@STARADVERTISER.COM
                                Ingredients in Sexpot Ochazuke include, clockwise from bottom left, alii mushrooms and nori sheets, konbu, bonito flakes, shiso leaves, Sexpot Tea, an egg, rainbow radish takuan, bubu arare and nori strips.

Comfort food gets a sexy spin

DENNIS ODA / DODA@STARADVERTISER.COM
                                Ingredients in Sexpot Ochazuke include, clockwise from bottom left, alii mushrooms and nori sheets, konbu, bonito flakes, shiso leaves, Sexpot Tea, an egg, rainbow radish takuan, bubu arare and nori strips.

Updated on  March 14, 2017 at 8:13 pm
If you were invited to a soup potluck, what would you put on the table? Read More
STAR-ADVERTISER STAFF
                                Taro Kurobe is Hawaii’s Young Sommelier winner for 2017.

Early education in wine pays off

STAR-ADVERTISER STAFF
                                Taro Kurobe is Hawaii’s Young Sommelier winner for 2017.

Updated on  March 14, 2017 at 6:00 pm
Taro Kurobe’s interest in wine developed just after high school, when he had the chance to study in Italy. Read More
ST. LOUIS POST-DISPATCH
                                Spicy Roasted Golden Beets

Beets present a flavorful paradox

ST. LOUIS POST-DISPATCH
                                Spicy Roasted Golden Beets

Updated on  March 14, 2017 at 4:36 pm
Don’t listen to the naysayers. It is perfectly possible for someone who does not like beets to go on and lead a productive life, probably. Read More

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