Archive for the ‘Food & Drink’ Category

Morimoto adds brunch+market

By
September 21st, 2016



PHOTOS BY NADINE KAM / nkam@staradvertiser.com

Jewelry served up along with edibles during Morimoto Waikiki's monthly brunch+market food+shopping event.

Morimoto Waikiki has introduced brunch+market, taking place from 10 a.m. to 2 p.m. every last Sunday of the month. The event combines a Sunday brunch experience with pop-up shopping featuring local fashion, jewelry and accessory vendors. For multitaskers, it’s one way to fuel up while getting some early holiday shopping done.

During the inaugural event last month, I was able to browse between the time of placing my order and waiting for it to arrive. When our food was ready, the waiter alerted us so I was able to put an item I wanted to purchase on hold, and pay for it after I finished eating. No time wasted.

Among dishes served up during last month's inaugural event was salmon gravlox benedict.

The menu changes each month for those interested in trying something new. This month's a la carte menu on Sept. 25 will feature the following:

Biscuits and foie gras gravy, $16
Pork chop with tobanjan aioli, $20
Smoked marlin foccacia with avocado and tomato, $16
French toast with Asian pear, pecans and kuromitsu, v15
Shrimp on rice croquette with miso aioli, $18
Housemade spam and eggs, $15
Black bean sliders, $15
Chocolate chip pancakes, $12
Bloody Marys, mimosas and screwdrivers, $5

Steve and Elena Martin of Posh Hawaii will return with their hats, jewelry, clothing and accessories.

Market participants are:
POSH Hawaii
Beach Wahine
Waikiki Love
Ocean Secrets
Hooululani
Flower Eyes
Perfectly Posh

In addition, September is Hunger Action Month and the restaurant is accepting canned foods in support of the Hawaii Food Bank drive.
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Morimoto restaurant is at The MODERN Honolulu, 1775 Ala Moana Boulevard. Reserve at 943-5900 or visit opentable.com

Shell and pearl jewelry offered at last month's event.

Tessaley Antone of Tessaley's Traveling Boutique showed clothing last month.

A vegetable frittata was on the menu last month.

A5 Miyazaki wagyu and eggs were also on last month's menu.

Apple and pineapple bread pudding with wasabi-raspberry sorbet was a treat for dessert.

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Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her fashion coverage in print in Saturday's Today section. Contact her via email at nkam@staradvertiser.com and follow her on Twitter, Instagram and Rebel Mouse.

Neiman Marcus + polo field

By
September 19th, 2016



PHOTOS BY NADINE KAM / nkam@staradvertiser.com

Fourth generation polo playing brothers Carlitos, left, and Mariano Gracida, are the sons of 10-goal legend Carlos Gracida, from Mexico. With Emi Sklar, center.

The Hawaii International Polo Association presented the Hamptons-inspired Hawaii International Polo Championships Sept. 17 on Waimanalo Polo Field, welcoming international polo celebrities Nic Roldan, Luis Escobar, Juancito Bolini, and Carlitos and Mariano Gracida for a fundraising and exhibition match to support polo in Hawaii and provide horse clinics for disadvantaged youths.

Over in Honolulu, gray clouds loomed, and it was no different on the East side, but it made for a painless, sun-free sky with neither shades nor picture hat necessary to enjoy the sport. We wore them anyway in keeping with the spirit of the Hamptons in Hawaii, and in spite of the all-day gray weather, not a drop of rain fell.

Music by DJ Dorian Wright was the backdrop for the Hawaii Polo Life event that started with players arriving on the field via Makani Kai helicopters, and Red Bull jumpers BASE-jumped onto the field from the helicopter in a second pass.

On the ground, guests could check out new cars from JNExotics.

Tyeski Quintel brought her conure, Polito, named after Argentine polo player Polito Pieres. Little Polito hitches a ride on Marciano Gracidas' shoulder. (I think he was a little afraid of the bird.)

Neiman Marcus models on Waimanalo Polo Field before the start of the exhibition match.

Neiman Marcus was slated to stage a fashion presentation at half-time and had a comfy lounge set up for VIP guests, so it was like watching the game and parade of fashion—on both guests and models—from a living room sofa.

And of course there was food in addition to the finery, with Anicea Campanale of The Nook offering the best of upscale picnicking, including deviled eggs with wasabi and ikura, paté, Okinawan sweet potato salad, and more.

NM models, from left, Austin Kino, Eri Aihara and Alli McIntyre, show new fall looks available in the store now.

More looks from Neiman.

Among those showing up for the match were, from left, Mary Ronnow, Traci Brady and Lieren Pierson.

Also taking in the match were Ralph Perkins, with Angie Zhang in white lace.

North Shore horse and polo enthusiast Jeanna de Garcia, with a saddle-style bag from Mexico.

Local fashion designer Allegra Matsuo Mossman in one of her creations.

Model Daniella Abe in a denim look from Neiman Marcus.

The Nook's Anicea Campanale shows some of the food she prepared for the event, including charcuterie platters.

nm-food

Egg on egg. These deviled eggs topped with ikura had the perfect balance of salt and wasabi.

Delicious paté and shaved parmesan.

A dessert bar included mini apple pies for two and Magnolia Bakery's banana cream pudding, as well as an assortment of cookies, candies and macarons.

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Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her fashion coverage in print in Saturday's Today section. Contact her via email at nkam@staradvertiser.com and follow her on Twitter, Instagram and Rebel Mouse.

Take a Bite: Tommy Bahama food for isle lifestyle

By
December 9th, 2015



take a bite header

PHOTOS BY NADINE KAM / nkam@staradvertiser.comThe luxe plantation hale-style interior of Tommy Bahama Restaurant.

PHOTOS BY NADINE KAM / nkam@staradvertiser.com

The luxe plantation hale-style interior of Tommy Bahama Restaurant.

The power of a brand can be measured in how much it can repeat its success over different platforms. If true believers like your clothing, why wouldn’t they like the accessories, the home furnishings, music, airline or hotel associated with your brand, your taste, your style?

Tommy Bahama is one of those powerful lifestyle brands that make it easy for you to envision what various aspects of the business might be like if they existed. Knowing nothing about Tommy Bahama Restaurant you’d probably envision a breezy, tropical, upscale-casual environment and food to match. And, you’d be right.

The boutique opened on Beach Walk Avenue in Waikiki last month, along with a rooftop bar and second-floor restaurant with an interior reminiscent of stately Manoa homes, with indoor-outdoor spaces and living walls of lush greenery that embraces the notion of the ideal life being one that balances modern-day creature comforts and nature.

Ahi tacos in wonton shells with slaw and light wasabi-avocado purée.

Ahi tacos in wonton shells with slaw and light wasabi-avocado purée.

The restaurant, of course, is heavy on the creature comfort aspect. As soon as you step into the dining room, your eyes will alight on the enticing dessert tray waiting at the top of the stairs. You’ll see the chocolate and brulée-filled pineapple before you see the hostesses.

Another prominent feature of the dining room is its central bar, graced with a recycled glass countertop, the color of ocean shallows. Reclaimed monkeypod, mango and mahogany trees were used to produce all the outdoor dining tables.

Many clothing brands are able to branch out in compatible categories like accessories and jewelry, but few are able to make the leap to running restaurant, a whole other beast. In a bit of magical thinking, I wished that clothing sales would defray the cost of a meal, but the reality is, more square footage equals more rent so in some instances you will pay a Waikiki premium to cover the 10,000 square feet of restaurant space that more than doubles the retail space.

The menu might be thought of as Hawaii as imagined by a band of outsiders for mainstream diners, with nothing too scary or challenging, unless you fear raw tuna.

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Tommy Bahama is at 298 Beach Walk. Open daily from 11 a.m. Call (808) 923-8785.

A crudo trio of citrus-cured striped marlin, New Zealand king salmon and big-eye tuna drizzled with olive oil and layered with parsley and celery greens and onions, was a recent special at Tommy Bahama Restaurant on the second-floor of the Tommy Bahama store at 298 Beach Walk.

A crudo trio of citrus-cured striped marlin, New Zealand king salmon and big-eye tuna drizzled with olive oil and layered with parsley and celery greens and onions, was a recent special at Tommy Bahama Restaurant on the second-floor of the Tommy Bahama store at 298 Beach Walk.

This started as a healthful vegetarian salad of roasted seasonal vegetables with warm farro salad and grilled cauliflower "steak," but I had to go and add the grilled shrimp. You also have the option of adding chicken. Nice sides if you're a meat eater and your companion is not, or vice versa.

This started as a healthful vegetarian salad of roasted seasonal vegetables with warm farro salad and grilled cauliflower "steak," but I had to go and add the grilled shrimp. You also have the option of adding chicken. Nice sides if you're a meat eater and your companion is not, or vice versa.

Ahi and avocado Napoleon.

Ahi and avocado Napoleon.

The restaurant is best known for its deep-fried coconut shrimp.

The restaurant is best known for its deep-fried coconut shrimp.

I really enjoyed the Hamakua mushroom and apple flatbread with lemon arugula and truffle oil.

I really enjoyed the Hamakua mushroom and apple flatbread with lemon arugula and truffle oil.

A recent dinner special of a seared Hokkaido scallop in five-cheese fondue, paired with juicy slow-roasted Kurobuta pork belly with whole-grain mustard braise reduction; $22.

A recent dinner special of a seared Hokkaido scallop in five-cheese fondue, paired with juicy slow-roasted Kurobuta pork belly with whole-grain mustard braise reduction; $22.

Maui Mokka Coffee-crusted ribeye was served with cauliflower-chive mash, lemon arugula and garlic butter. Delicious, but small considering the $41 price tag.

Maui Mokka Coffee-crusted ribeye was served with cauliflower-chive mash, lemon arugula and garlic butter. Delicious, but small considering the $41 price tag.

If you can't splurge on the ribeye, you can still enjoy a generous taste of beef with the char-grilled filet mignon salad with crispy shiitakes.

If you can't splurge on the ribeye, you can still enjoy a generous taste of beef with the char-grilled filet mignon salad with crispy shiitakes; $23.50.

Jerk pork tenderloin was paired with a colorful combination of Okinawan sweet potato, mango salsa and pineapple rum sauce.

Jerk pork tenderloin was paired with a colorful combination of Okinawan sweet potato, mango salsa and pineapple rum sauce.

Tahitian vanilla creme brulée served in a pineapple section with surprise center of white chocolate mousse was my favorite dessert.

Tahitian vanilla creme brulée served in a pineapple section with surprise center of white chocolate mousse was my favorite dessert.

Butterscotch pudding with Dewar’s Scotch, chocolate ganache, caramel and white chocolate mousse was good but looks a little misleading. The chocolate on the side makes it look like a fluid fudge sundae, but the chocolate is hardened to create the distinct pattern, and virtually unscoopable.

Butterscotch pudding with Dewar’s Scotch, chocolate ganache, caramel and white chocolate mousse was good but looks a little misleading. The chocolate on the side makes it look like a fluid fudge sundae, but the chocolate is hardened to create the distinct pattern, and virtually unscoopable.

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Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her coverage is in print on Wednesdays and Thursdays. Contact her via email at nkam@staradvertiser.com and follow her on Twitter, Instagram and Rebel Mouse.

Diner en Blanc draws 1,500

By
June 23rd, 2015



PHOTOS BY NADINE KAM / nkam@staradvertiser.comGroup leader Jason Kim accessorized 50 of his friends with party glasses in Honolulu's latest edition of Le Dîner en Blanc, which took place June 20 at the Ko Olina waterfront.

PHOTOS BY NADINE KAM / nkam@staradvertiser.com

Group leader Jason Kim accessorized 50 of his friends with party glasses in Honolulu's latest edition of Le Dîner en Blanc.

Now, you might wonder why anyone would want to go to a party in which they would have to lug in their own tables, chairs, decor AND food, but long before the original Le Dîner en Blanc was launched in Paris by Francois Pasquier in 1988 as a small and simple reunion of friends, here in Hawaii we were sort of doing the same with the backyard or garage potluck.

One big difference: As stylish as Parisians are, Francois and his pals dressed in white, albeit more as a way of spotting each other in a crowd than a fashion statement.

Today there are more than 60 Le Diner en Blanc events that take place around the world, and the largest is the original Paris event that brings together more than 15,000 people annually. Second runner-up is Montreal, Canada, with 5,500 guests.

And, as crazy as we are, I would think the two-year-old Honolulu event could eclipse that number in another couple of years. The event's aim is to grow every year, and grow it did. Last year's inaugural dinner drew 750 to Iolani Palace. This year, the number doubled to 1,500 people who flooded the green coastline at Ko Olina, bused in from pickup sites at Waterfront Plaza (Restaurant Row), Kahala and Kailua. Three thousand more were on the wait list.

The event was hosted in Hawaii by Malie Moran, Aubrey Akana and Maleko McDonnell.

A wave of napkins signaled the start of dinner.

A wave of napkins signaled the start of dinner.

Once we got there, tables were lined up and dressed, and when everyone was done, a waving of napkins signaled the start of the meal.

Last year, I covered this via my Take A Bite blog, but I consider it to me more about fashion and visuals than food. People bring in what they can in light of all the other prep they have to do.

I was fortunate to be at Thomas and Michele Conan Sorensen's table, catered by Stage at the Honolulu Design Center. The happy couple celebrated their first wedding anniversary in style, with 50 of their friends. The Stage menu was wonderful and quite healthy, with plenty of summery grilled vegetables and a salad of greens, mozzarella, avocado, quinoa and tomatoes.

Even so, those tomatoes can be like landmines for those in white, as one guest, Telepharoah "Teley" Brandon, learned when a tomato exploded onto his white jacket. He was already shirtless because he had deigned to wear an orange shirt under his jacket, but thought better of it when he saw everyone else dressed in pristine white.

Stage salad with culprit tomatoes.

Stage salad with culprit tomatoes.

I have to say, shopping for white was difficult. It's not my color. I don't look good in it. There are cute angelic summery dresses out there, but because they "glow" to the eyeball, it bulks you up.

I already had a casual Aeropostale skirt I wanted to wear and wanted to find a casual top but couldn't find one, so found a dressier one at White House/Black Market. In anticipation of finding a casual top, I had already bought a playful children's necklace at J. Crew. I wore it anyway, and accessorized with Ferragamo's Buckle sunglasses.

PHOTO BY BRIAN FARRI'm with Pam Davis, center, and Jennifer Cleve Sojot, in Ferragamo eyewear, the perfect color for the occasion.

COURTESY BRIAN FARR

I'm with Pam Davis, center, and Jennifer Cleve Sojot, in Ferragamo eyewear, the perfect color for the occasion.

Here's a look at more of what I saw that evening:

Inspired by the birthplace of Le Dîner en Blanc.

Inspired by the birthplace of Le Dîner en Blanc.

A steampunk fascinator by Friston Hookano.

A steampunk fascinator by Friston Hookano.

diner 2

diner mich

diner 3

diner pine

diner

diner decor

diner crys

diner lance

diner spark

diner glow

For even more pictures from the event, click here.

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Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her coverage is in print on Wednesdays and Thursdays. Contact her via email at nkam@staradvertiser.com and follow her on Twitter, Instagram and Rebel Mouse.

RELATED VIDEO:

Take a Bite: Maguro Brothers sate fish cravings

By
October 14th, 2014



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PHOTOS BY NADINE KAM / nkam@staradvertiser.comRyojiro, left, and Junichiro Tsuchiya, have opened Maguro Brothers in Chinatown's Kekaulike Market. The chalkboard at right shows their streamlined menu.

PHOTOS BY NADINE KAM / nkam@staradvertiser.com

Ryojiro, left, and Junichiro Tsuchiya, have opened Maguro Brothers in Chinatown's Kekaulike Market. The chalkboard at right shows their streamlined menu.


Ahi, tuna, maguro. Whatever you call this prized fish, it's a favorite on Hawaii tables and stars in poke bowls, rice plates, sandwiches and a few grab-and-go rolls offered at the new Maguro Brothers stall within Chinatown's Kekaulike Market.

Since their lease on Waialae Avenue expired this summer, Sakura restaurant’s Junichiro and Ryojiro Tsuchiya have popped up downtown with a streamlined menu to sate fish lovers' cravings.

Those familiar with gritty marketplace stalls will be happy to know Maguro Brothers is one of the gleaming spots within the marketplace; you’ll find them in stall 113 at the King Street end, in the back row.

maguro fish

Look for the refrigerator case full of varying grades of ahi waiting to be filleted, as well as ready-to-go fillets for home-cooked meals of miso butterfish, miso salmon, mahimahi and more.

But, you’ll probably end up in this spot because you’re too lazy to cook and the brothers offer specialties comprising maguro fresh from the morning auctions.

Junichiro draws on his expertise working in Japan’s renowned Tsukiji Fish Market to select the day’s catch, while Ryojiro puts his chef talents to work on spare, but elegant (and fast!) offerings of grilled ahi belly ($6.95), an ahi-avocado sandwich ($5.75), hamachi kama plate ($7.75), garlic kajiki bowl ($6.95) and a variety of poke bowls, including namesake maguro, and hamachi bowls, at $5.95 for a small bowl to $7.50 regular. All prices include tax.

Junichiro said there was a learning curve involved in serving the Hawaii market because the Hawaii palate is so different from Japan, where, for instance, they don't dunk their sushi into a pool of shoyu and wasabi, and they don't coat their maguro in spicy mayo.

But he said he was surprised by the high quality of the tuna here, caught fresh close to home.

"Everybody sends their fish to Japan," he said, but there's little control over how international fleets handle their catch before arriving in the marketplace. As a result, he said, there's a lot more variety — but even at Tsukiji, quality is uneven. It's one more reason we're lucky to live here.

Grilled ahi belly over rice, with a bit of sun-dried tomato, negi and artichoke hearts.

Grilled ahi belly over rice, with a bit of sun-dried tomato, negi and artichoke hearts.

Spicy ahi bowl.

Spicy ahi bowl.

A grilled ahi and avocado sandwich.

A grilled ahi and avocado sandwich.

There are about five small tables so you can enjoy the freshness on the spot, including dessert of strawberry and cream cheese French toast.

There are about five small tables so you can enjoy the freshness on the spot, including dessert of strawberry and cream cheese French toast.

Maguro Brothers in Kekaulike Market is at 1039 Kekaulike St. Call (808) 259-7100.

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Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her coverage appears in print on Wednesdays and Thursdays. Contact her via email at nkam@staradvertiser.com and follow her on Twitter, Instagram and Rebel Mouse.

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