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Crave

CINDY ELLEN RUSSELL/CRUSSELL@STARADVERTISER.COM
                                Shirokiya Japan Village Walk in Ala Moana Center was one of the new food court concepts to open in 2016.

Beyond the food court: New directions in dining

Updated on  December 7, 2016 at 2:16 am

Beyond the food court: New directions in dining

Updated on  December 7, 2016 at 2:16 am

Crave Videos

Back in the Day

CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                Oklahoma-Style Cornbread Dressing is a two-step process that begins with baking fresh cornbread, then crumbling it and mixing in toast and biscuits, with eggs and seasonings.

Oklahoma dressing is more than OK

CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                Oklahoma-Style Cornbread Dressing is a two-step process that begins with baking fresh cornbread, then crumbling it and mixing in toast and biscuits, with eggs and seasonings.

Updated on  November 23, 2016 at 3:26 pm
Oklahoma-style cornbread stuffing offers a new option for the isle Thanksgiving table. Imagine the bold flavors of sage and black pepper, the sweetness of onions and the appealing crunch of cornbread. Read More

By Request

GEORGE F. LEE / GLEE@STARADVERTISER.COM
                                Gluten-free mushroom gravy is thickened with mochiko.

No-gluten gravy uses thickener that beats flour

GEORGE F. LEE / GLEE@STARADVERTISER.COM
                                Gluten-free mushroom gravy is thickened with mochiko.

Updated on  December 6, 2016 at 5:41 pm
When Thanksgiving rolled around, my gluten-sensitive friend Mary asked for stuffing and gravy made just for her, so she could enjoy the parts of the feast that she considers better than the turkey. Read More

By the Glass

Classy ‘Lace’ chardonnay still graces the Halekulani

The farm-to-table concept, where chefs buy products from local farms and create dishes that showcase them, can be applied to wine as well. Read More
Updated on  December 6, 2016 at 5:53 pm

Citizen Critic

Bagels are for lunch, too
 
Lox of Bagels in Dillingham is known for its Chicken Salad Sandwich with the works - lettuce, tomato, sprouts onions, mayo and mustard - on a choice of New York style bagel. Their creations are huge and my freshly baked banana walnut bagel definitely made the sandwich.

Cindy Fukunaga, Moanalua

Bagels are for lunch, too

Bagels are for lunch, too
 
Lox of Bagels in Dillingham is known for its Chicken Salad Sandwich with the works - lettuce, tomato, sprouts onions, mayo and mustard - on a choice of New York style bagel. Their creations are huge and my freshly baked banana walnut bagel definitely made the sandwich.

Cindy Fukunaga, Moanalua

Updated on  October 18, 2016 at 6:43 pm
Lox of Bagels in Dillingham is known for its Chicken Salad Sandwich with the works — lettuce, tomato, sprouts, onions, mayoand mustard — on a choice of New York-style bagel. Read More

Cravings

GEORGE F. LEE GLEE@STARADVERTISER.COM
                                A beef and reindeer hot dog is a holiday special at Hank’s Haute Dogs in Kakaako.

Class covers mixing and tasting tea

GEORGE F. LEE GLEE@STARADVERTISER.COM
                                A beef and reindeer hot dog is a holiday special at Hank’s Haute Dogs in Kakaako.

Updated on  December 6, 2016 at 5:54 pm
Learn the art of blending tea by making your own mix at a workshop Monday at Island Bungalow Hawaii in Kailua. Read More

Does it Work?

CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                The Clever Cutter works like a pair of scissors to cut vegetables, with it’s own little cutting board attached.

Clever Cutter lets you chop scissors-style

CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                The Clever Cutter works like a pair of scissors to cut vegetables, with it’s own little cutting board attached.

Updated on  December 6, 2016 at 5:54 pm
A couple of people requested that I test the As Seen on TV Clever Cutter, which combines a knife and cutting board in one tool. Read More

Electric Kitchen

It’s the season for apples to shine

Buying fruits that are in season means they’ll be tastier and cheaper. At this time of year, apples fit the bill and can be prepared in a variety of ways. Read More
Updated on  December 6, 2016 at 5:41 pm

Farmers Markets

Farmers Markets

If you run a farmers market and want it listed here, email joshiro@staradvertiser.com or send information to Honolulu Star-Advertiser, 500 Ala Moana Blvd., Suite 7-210, Honolulu 96813. Include time and day of market, location with street address and a phone number. Read More
Updated on  November 15, 2016 at 6:24 pm

Grab and Go

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                Susanne Kirsch, left, and Shereen Ho own and operate Fresh Garden Deli on Merchant Street. They’re holding a jicama salad with mandarin oranges.

Deli serves up fresh takes on lunch

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                Susanne Kirsch, left, and Shereen Ho own and operate Fresh Garden Deli on Merchant Street. They’re holding a jicama salad with mandarin oranges.

Updated on  December 6, 2016 at 5:53 pm
Fresh Garden Deli is a bit of a hidden downtown gem, though its salads and other fare have been known to loyal customers for some 20 years. Read More

If I Can, You Can

DENNIS ODA / DODA@STARADVERTISER.COM
                                Twin sisters Emily, left, and Elisabeth Beagle use beets harvested from their Holoholo Farm to make a bright beet hummus.

Haleiwa farm produce inspires rainbow hues of hummus

DENNIS ODA / DODA@STARADVERTISER.COM
                                Twin sisters Emily, left, and Elisabeth Beagle use beets harvested from their Holoholo Farm to make a bright beet hummus.

Updated on  November 11, 2016 at 7:29 am
A bowl of beet hummus would normally elicit a double take, its vivid fuchsia hue almost shocking even alongside a rainbow offresh veggies ready to be dipped. Read More

My Favorite Things

COURTESY LORENE ONO
                                Trivets are $10 for the 7-1/2-inch size and $5 for the 6-inch at Hawaii’s Plantation Village. Mug-size coasters are two for $5.

Treasured trivet

COURTESY LORENE ONO
                                Trivets are $10 for the 7-1/2-inch size and $5 for the 6-inch at Hawaii’s Plantation Village. Mug-size coasters are two for $5.

Updated on  August 9, 2016 at 5:37 pm
I bought this bottle-cap trivet in 2007 from the gift shop at Hawaii’s Plantation Village, where I am a docent. I couldn’t believe that people still made these things, admired the workmanship and essentially saw it as an art piece. Read More

On Tap in Hawaii

Welcome the holidays with an English brew

Over the past decade the beer world has been growing and changing at an incredible pace. Read More
Updated on  November 22, 2016 at 5:27 pm

Should I Eat This?

BRUCE ASATO / BASATO@STARADVERTISER.COM
                                Susie Pyo, owner of Aloha Lounge in Kaimuki, tastes her Korean “beondegi” (silkworm larvae) dish in Aloha Lounge’s kitchen. Below, beondegi are sold in cans. For a video of Craig tasting the dish go to staradvertiser.com.

Silkworm larvae a tad bland

BRUCE ASATO / BASATO@STARADVERTISER.COM
                                Susie Pyo, owner of Aloha Lounge in Kaimuki, tastes her Korean “beondegi” (silkworm larvae) dish in Aloha Lounge’s kitchen. Below, beondegi are sold in cans. For a video of Craig tasting the dish go to staradvertiser.com.

Updated on  November 30, 2016 at 5:23 am
Food shouldn’t be scary. When I started writing this column eight months ago, I looked at it as a way to share food and learn about other cultures, even if the food might be different from what most of us are used to. Read More

Spirited Conversations

CINDY ELLEN RUSSELL CRUSSELL@STARADVERTISER.COM
                                The Noel Spritz

Thanksgiving cocktails bear spirits, flavors of autumn

CINDY ELLEN RUSSELL CRUSSELL@STARADVERTISER.COM
                                The Noel Spritz

Updated on  November 11, 2016 at 7:29 am
Even though we don’t have real “seasons” here in Hawaii, we can trick our palates by tempting them with the flavors of fall, spiceand everything nice Read More

TheBuzz

COURTESY TOWN
                                The creations of former Hawaii chef Bryan Nagao at his Hong Kong restaurant Town have drawn the attention of the Michelin guide for two years in a row.

Michelin lauds kamaaina chef abroad

COURTESY TOWN
                                The creations of former Hawaii chef Bryan Nagao at his Hong Kong restaurant Town have drawn the attention of the Michelin guide for two years in a row.

Updated on  November 30, 2016 at 5:34 am
It’s not every year that a Hawaii-grown chef is mentioned in a regional Michelin guide, but it has happened two years in a row for Bryan Nagao, whose Town restaurant in Hong Kong is cited amid the rarefied ink. Read More

The Little Foodie

MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
                                Sweet Potato Parmesan Chawanmushi takes a familiar Japanese dish and gives it a little more heft.

Time allows chawanmushi to gain fresh appreciation

MARIKO JACKSON / SPECIAL TO THE STAR-ADVERTISER
                                Sweet Potato Parmesan Chawanmushi takes a familiar Japanese dish and gives it a little more heft.

Updated on  December 1, 2016 at 7:02 am
When your mom tells you, “Try it, you’ll like it,” she is usually right. But it might take a decade or two to admit it. Read More

The Weekly Eater

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                Eric Warner sprinkles seasonings onto his fried chicken at Foodland Farms at Ala Moana Center.

‘Grocerant’ a grazing pit stop for hungry holiday shoppers

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                Eric Warner sprinkles seasonings onto his fried chicken at Foodland Farms at Ala Moana Center.

Updated on  December 6, 2016 at 5:41 pm
At Ala Moana Center, Foodland Farms’ “grocerant” format is an alternative to the food court in providing quick made-to-order edibles morning, noon and night. Read More

Quickbites

COURTESY DK RESTAURANT GROUP
                                Shearwater Tavern’s beer-braised oxtail poutine.

First there were 7, and then a gastropub

COURTESY DK RESTAURANT GROUP
                                Shearwater Tavern’s beer-braised oxtail poutine.

Updated on  December 6, 2016 at 5:53 pm
Restaurateur D.K. Kodama opens his eighth restaurant Tuesday, a gastropub called Shearwater Tavern in Kihei, Maui. Read More

Recipe Box

COURTESY CYNTHIA PRATT
                                An adobo dish served aboard the Viking Ve.

Pork Belly and Chicken Adobo

COURTESY CYNTHIA PRATT
                                An adobo dish served aboard the Viking Ve.

Updated on  November 29, 2016 at 4:24 pm
An overheard conversation yielded a tasty reward for Cynthia Pratt while she and her husband were on a 14-day European river cruise aboard the Viking Ve. Read More