Sam Choy Opens Food Truck at Polynesian Cultural Center

The Polynesian Cultural Center (PCC) welcomed renowned chef Sam Choy to the Hukilau Marketplace this weekend with the opening of his new food truck, Sam Choy & Tita’s Seafood & Poke Truck, in the Roulotte Court of outdoor eateries.

Also opening today at the Hukilau Marketplace were So’Da Bomb and Fia Fia Farms, along with My Island Spa, a massage spa station, all of which was in celebration of the Hukilau Marketplace’s second anniversary. Additionally, guests enjoyed live performances by Vaihi and Roots Rockaz, along with fun keiki activities including inflatable slides and face painting.

Located at the entrance to the PCC, the Hukilau Marketplace highlights the traditions of Laie and the North Shore, featuring local cuisine and retail shops that showcase the unique heritage of the area. Admission and parking to Hukilau Marketplace is free to the public.

“Since Hukilau Marketplace opened its doors, our team has been working to find a unique blend of food and retail offerings for our guests,” said Delsa Moe, Vice President of Cultural Presentations of the PCC. “We are pleased to introduce these new additions to our Roulotte Court.”

Also offered at Hukilau Marketplace are Pounders Restaurant, Hapa Home Store, Na Hoku, Jaseboards and Polynesian Wood Carving.

The Roulotte Court features the following:

  • Sam Choy & Tita’s Seafood & Poke Truck – Owned by chef, restaurateur, and television personality Sam Choy, one of the founders of Hawaii Regional Cuisine. This food truck will offer fresh seafood and ono poke.
  • So’Da Bomb – Owner Kalin Uluave will serve a variety of fountain drinks. Guests can add different pumps of flavors to their favorite soft drink.
  • Fia Fia Farms – A must try is the specialty patented Mango Otai. Fia Fia Farms also has fresh fruits to enjoy and bananas to be freshly picked from the bunch.
  • Tita’s Grill – The popular Kahuku eatery run by the local Ah You ‘ohana (family) offers some of their most popular dishes, including generous plate lunches, loco moco, several varieties of burgers, stir-fry, kalbi ribs, and Tahitian steak frit.
  • Island Scoops – Featuring hand-scooped ice cream in local flavors such as Macadamia Nuts and Haupia, as well as traditional options including Rocky Road and Cookies and Cream.
  • Délice Crêpes – Sweet or savory? Choose from a selection of creative crêpes, such as the S’More with marshmallow, chocolate, and graham crackers; the Tahiti with coconut; the Butter Cup with peanut butter, chocolate and banana; or customize your own from a choice of 14 crêpes or waffles and 20 toppings.
  • Island Breeze – Concoct unique flavor combinations at the self-serve flavor station. Choose from pina colada, strawberry, mango and banana. Then add condensed milk or a scoop of ice cream to create a truly delectable and refreshing treat.
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Michelin-starred Maru Sushi opens in Honolulu

Maru Sushi, an iconic Michelin-starred sushi bar in Sapporo, Hokkaido, opened its second location in Honolulu tonight. Helmed by the founding owner and executive chef Takeshi Kawasaki, the exclusive nine-seat counter will give diners two course options, each featuring an impressive lineup of Edomae sushi incorporating Hokkaido’s finest seafood bounty.

The sushi bar will offer a $180 course that features 6-7 appetizers and about 14 pieces of nigiri, and a $220 course with 6-7 appetizers and about 16 pieces of nigiri with elevated ingredients. The nigiri count for each course will vary based on market prices for the ingredients, most of which will be flown in fresh regularly from Hokkaido.

The restaurant is developing a finely curated selection of drinks to complement the sushi, including Suntory Malts beer by the draft, as well as a selection of fine wines, sake, and shochu. Reservations will be taken at 5:00 p.m., 5:15 p.m., 7:30 p.m., and 7:45 p.m., with the experiencing lasting no more than two hours.

Almost an exact replica of the Hokkaido restaurant designed by Takeshi Kawasaki himself, the 647 square-foot Honolulu location exudes a traditional Japanese aesthetic, from the entrance hall lined with thin stalks of bamboo emerging from a bed of white stones to the grey slate tiles leading up to the intimate 250-square foot dining room comprised of a low sushi counter with nine custom-made seats. The space’s interior is dominated by an L-shaped counter and seafood showcase made completely of blonde cedar, as soothing earth tones on the walls complement the warm ambiance. Recessed lights softly illuminate the counter, as a textured silhouette of Diamond Head on the wall subtly hints at the restaurant’s nod to its new home in Hawaii.

“I have spent a lifetime as a sushi chef, constantly challenging myself to become better,” says Takeshi Kawasaki, executive chef and owner of Maru Sushi. “After earning a Michelin star in 2011, and having my son carry on my legacy at the restaurant in Sapporo, my wife and I can fulfill our dreams and comfortably move to Hawaii,”

“Though I may have retired to Hawaii, where I cherish the relaxed spirit of the islands, I still vigilantly maintain a discerning sense of taste and a very high standard for my craft,” Kawasaki adds. “I hope the people of Hawaii will relish the flavors of Hokkaido and appreciate my attention to detail.”

Maru Sushi is located at 1731 Kalakaua Avenue, in a brand new two-story building near the Hawaii Convention Center. The restaurant will open from Tuesday to Saturday, from 5:00 to 10:30 p.m. For more information, please call (808) 951-4445.

About Chef Takeshi Kawasaki

Hokkaido-born Chef Takeshi Kawasaki started his career in sushi at the age of 15, after losing his mother. Attending high school during the day, he spent his evenings learning the trade at a local sushi restaurant. After graduation, he relocated to Kyoto for college, where he continued to work part time at a sushi restaurant. Completing his degree in Kyoto, Kawasaki decided to return home, where he took on a position at the esteemed Sushi Zen in Susukino for 10 years. Patiently waiting for the right window of opportunity, he launched his restaurant Maru Sushi in 1987, and quickly gained a reputation for his premium ingredients and impeccable technique. This eventually led him to earn his first Michelin star in 2011. In 2016, he left his restaurant in Hokkaido to his son, and moved to Hawaii to enjoy his retirement days with his wife, while continuing to spend his evenings continuing his life’s work as a sushi chef at the second location of Maru Sushi.

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Sweet Creams brings ice cream rolls to Honolulu

Another ice cream trend is landing in Honolulu with the arrival of Sweet Creams.

Sweet Creams held its Grand Opening at 1430 Kona Street (next to Ala Moana) today, advertised as the first ice cream store in Hawaii dedicated to serving the popular ice cream rolls that originated in Thailand and has recently caught on in places like New York City, Los Angeles and Boston.

Rolling out flavors such as Strawberry Shortcake, Cookies ‘N Cream, Frozen Hot Cocoa, Pineapple 5-0, and Love You So Matcha, these desserts start with a specially crafted, liquid ice cream base poured onto a pan cooled to around -22 degrees Celsius. Fresh fruit, cookies, candies and more are chopped and woven into the liquid base as it begins to solidify in front of you. After a minute or two, the ice cream is smoothed over the pan, quickly scraped into rolls, and topped with even more fresh ingredients. Customers can also choose custom flavors.

“Not only is it entertaining, the ice cream itself is drawing raving reviews on Instagram and other social sites, and Sweet Creams has already been featured on a couple news stations,” the store says in a release. “Starting out by catering private events, such as birthdays, weddings, and corporate parties, Sweet Creams quickly generated a loyal following through word of mouth.”

With the encouragement of several enthusiastic patrons, co-founders Jeffrey Kao and Bari Carroll – both born and raised in Hawaii – decided to open a store within the first year of business despite having full-time jobs.

“It’s taken countless hours of hard work and dedication, but we really feel like this ice cream concept is going to be a hit,” said Kao. “It’s fun, unique, and we use fresh ingredients without adding in a lot of unnecessary fillers – just the good stuff.”

“We’re doing a lot of interesting things and are excited to roll out new twists as we move forward. The response has been unbelievable so far,” Carroll added.

Sweet Creams will be open daily from 12pm to 9pm at 1430 Kona Street, next to Manichi Ramen and the main bus stops at Ala Moana.

About Sweet Creams

Sweet Creams is the first ice cream store in Hawaii dedicated to the popular ice cream rolls craze that originated in Thailand. Using fresh, local fruits and ingredients, we offer a unique ice cream treat in a fun and exciting way. No freezers needed! Each ice cream roll is handmade in front of you and provides a unique and entertaining experience. We look forward to having you try our exciting new take on ice cream – from Hawaii, for Hawaii! For more information, visit sweetcreamshawaii.com or our store at 1430 Kona Street, Honolulu, HI – open daily from 12pm to 9pm.

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Dave & Busters Honolulu Expands Menu

Dave & Buster’s Honolulu introduced new menu items this month, inviting football and basketball fans as well as gamers to enjoy the new offerings at a family-friendly dinner and lunch restaurant.

“We love seeing our guests enjoy great food, while they watch their favorite teams,” said Matt Luckett, General Manager of Dave & Buster’s Honolulu. “Our new food and drink selections are sure to be a hit, whether they come to watch sports, play games or hang out with friends.”

Dave & Buster’s Honolulu has added two new appetizers, a sandwich, a burger, an entree and three new cocktails.

The first of the two new appetizers is the Ancho Caesar Lettuce Wraps, made with thinly sliced marinated chicken breast, shredded Parmesan, bacon, avocado, diced tomatoes and Ancho Chile Caesar dressing, all atop romaine hearts. The second is Grilled Smoked Chicken Wings, made with twelve hardwood smoked chicken wings and served with four dipping sauces: buttermilk ranch, Thai chili, Sriracha honey soy and creamy Carolina Reaper hot sauce.

The new Angry Orchard Hard Cider Pulled Pork Sandwich is made with slow-roasted pulled pork and cider barbecue sauce, served with fresh buttermilk ranch slaw. The BBBacon Burger, also new, is the ultimate take on a bacon burger, with a seared and seasoned half pound burger, applewood smoked bacon, peppered bacon pork belly and smoked Gouda sauce, served on a brioche bun with seasoned fries on the side. Another new entree is the Crispy Nashville-Style Hot Chicken, which includes two crispy, hand-battered chicken breasts marinated in Nashville-style hot sauce, served with parmesan creamed spinach and loaded mashed potatoes with sharp cheddar sauce.

For cocktail lovers, three specially crafted drinks will be available for the first time at Dave & Buster’s Honolulu, including the Georgia Peach Smash, Wildberry Burst Smash and Mango Passion Smash. The Georgia Peach Smash is made with Crown Royal, DeKuyper Peachtree peach schnapps and fresh peach puree. The flavorful Wildberry Burst Smash is a mix of BULLEIT rye whiskey, Toorani Mixed Berry and some sweet n’ sour. Finally, the Mango Passion Smash recipe puts together Maker’s Mark, Monin and passion fruit.

Dave & Buster’s Honolulu diners appreciate the fun atmosphere and drink and food menus. Sports fans can watch a variety of games and families can enjoy the arcade. Dave & Buster’s Honolulu also serves as a private party and corporate function venue.

About Dave & Buster’s Honolulu

Back in the late 1970s, Buster opened a restaurant known for its tasty food and friendly service. A few doors down, Dave opened an outrageous place for entertainment and games where adults were irresistibly drawn for fun. The two young entrepreneurs noticed people rotating between their establishments, and an idea started to form: What if they put both under one roof? Dave & Buster’s Honolulu is Hawaii’s only Dave & Buster’s location, proudly serving the island of Oahu. For more information on Dave & Buster’s Honolulu, please visit www.daveandbusters.com/honolulu.

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New Book Blends Hawaii Recipes, Culinary Nostalgia

foodtowritehomeRestauranteur Bill Tobin, co-owner of Tiki’s Grill & Bar in Honolulu, has released a new book, “Food To Write Home About: Hawaii,” describing it as a “love story about the food and people of the place he has come to call home for the last 26 years.”

The book chronicles Tobin’s culinary journey as told to award-winning travel writer Brian Berusch, and includes recipes from 21 Hawaii chefs, from up-and-coming talent to legends like Alan Wong, Roy Yamaguchi, and Chef Mavro.

Tobin moved to Hawaii from a small farming town in Nebraska to attend college, and quickly fell in love with the people and culture, making it his home and starting a family.

Presented in a unique format, the 176-page tome melds photos by Olivier Koning with correspondences from a loving son to his mother. Readers follow Tobin as he tastes his way through paradise and evolves his palate, just as a life in the restaurant world unfolds before him. Readers will experience what it means to embrace new flavors and allow them to inspire.

As the story progresses, the conversation inevitably veers toward the innovative chefs who are turning the perception of “Hawaiian cuisine” on its head. Leaving “Asian fusion” fare in the dust, this new crop of globally savvy culinary talent is utilizing local ingredients to create a completely new category of Hawaiian cuisine.

Tobin reflects on the ingredients and dishes that transported him from the farmlands of Nebraska to Honolulu, and Brian Berusch gets inside the kitchens (and minds) of Hawaii’s top chefs. What’s revealed in the book blends nostalgia and comfort with groundbreaking dishes—each of which is detailed in recipe format.

Food To Write Home About includes a wide range of chefs from the State of Hawaii, starting with some of the most recognized forefathers of Hawaiian Regional Cuisine. Also included are a number of second and third generation chefs who trained under these notable chefs, now having branched out on their own and incorporating global practices and techniques.

Some additional chefs included in the book include: Ed Kenny, Andrew Le, Lee Ann Wong, Chris Kajioka and more.

Food To Write Home About is currently available for pre-order on Amazon.com or can be purchased at Tiki’s Grill & Bar. It will be available in additional retail outlets on the island of Oahu. You can visit FoodToWriteHomeAbout.com/ to purchase as well.

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Moku Kitchen Brings ‘Upcountry Downtown’ to Kakaako

upcountry-downtownCreating an “upcountry downtown” vibe, Moku Kitchen will blend the best of both worlds as the latest addition to SALT. Handcrafted Restaurants LLC offers a new kind of dining experience for Honolulu foodies. Inspired by Chef Peter Merriman’s passion for made-from-scratch cooking using locally sourced ingredients, the new restaurant will open its doors to patrons at SALT on Wednesday, October 19, 2016.

“Moku Kitchen incorporates the rich heritage of farming and ranching in Hawaiʻi into contemporary cuisine, blending the past with the present, which complements the vision of our developing business community perfectly,” said Kelley Nakano, General Manager of SALT. “SALT is proud to be an avenue for both innovative and creative representations of urban Hawaiʻi that at the same time honors the traditions of our past, and we are excited to have Moku Kitchen as the newest addition to our thriving community.”

Having achieved an immense amount of success with the establishment of the much loved Monkeypod Kitchen—which has locations in Ko‘olina, Oʻahu and Wailea, Maui—Moku Kitchen will continue in the tradition of making everything from scratch. The concept for the new restaurant is simple, but refreshing: Bring “Upcountry Downtown”—using fresh, locally-sourced ingredients. The unique, chef-driven concept features a visible kiawe wood burning pizza oven, an exposed expo rotisserie roaster, and a menu of flavorful dishes and local favorites such as Saimin and Dry Mein that everyone will enjoy. Additionally, Moku Kitchen offers 36 craft beers on tap served at 29 degrees, and is home to an incredible keg wine systems, with 12 biodynamic and sustainable wines available on tap.

With over 7,000 square feet of open space, both indoor and outdoor seating, a daily offering of live music, and a breathtaking mural by Pow! Wow! Hawaiʻi’s own Kamea Hadar in the backdrop—Moku Kitchen is a place where food connoisseurs can come together to sample mouthwatering dishes in a dynamic setting. Standout menu items include Rotisserie Roasted Duck with Ginger and Shoyu, Ma‘o Organic Farms Kale Salad, a Pulled-Pork Sandwich with Homemade BBQ Sauce, and a wide selection of kiawe wood fired pizzas.

SALT is an exciting development brought to life by the eclectic and diverse community of retail shops, cafes, bars, and restaurants that thrive in this innovative epicenter. Every tenant is specifically curated, and contributes immensely to this flourishing new neighborhood that is reinvigorating Honolulu. Moku Kitchen—along with other business owners, residents, artists and creatives at SALT is helping to reclaim urban Hawaii through innovation and imagination, and all of O‘ahu is invited to come experience “Upcountry Downtown” in the heart of Kaka‘ako. For more information on Moku Kitchen, please visit: www.mokukitchen.com, on Facebook at Facebook.com/MokuKitchen, or on Instagram @MokuKitchen.

About SALT

Named after the pa‘akai (Hawaiian for “salt”) ponds that once dotted the low-lying wetlands of this area, SALT is Honolulu’s innovative epicenter for local culture, food, shopping, and events. Comprising 85,000 square feet of a dynamic mixture of local small business and national brands, SALT is an urban city block designed for exploration and engagement for retail, restaurants, and services. This groundbreaking gathering place in the heart of Kaka‘ako is where new makers and new ideas converge.

Owned by Kamehameha Schools, revenues generated from SALT fund educational opportunities for more than 48,000 learners and caregivers annually through three campuses on the O‘ahu, Maui, and Hawai‘i island; 30 preschools statewide, literacy instruction and support in more than 200 public school classrooms; financial and educational support for 17 Hawaiian-focused public charter schools; and collaborations with 50 additional organizations throughout the state. www.saltatkakaako.com

About Handcrafted Restaurants LLC

A partnership between Hawai‘i Regional Cuisine founding Chef Peter Merriman and Restaurateur Bill Terry, Handcrafted Restaurants LLC is a multi-concept restaurant company that is dedicated to operating world-class, full-service restaurants in premiere cities and resorts. Handcrafted Restaurants LLC celebrates the craft of food, drink and merrimaking while integrating itself into local communities by supporting local farmers and fishermen, creating new jobs, and keeping impact on the environment as minimal as possible. Handcrafted Restaurants LLC seeks to develop connections between residents, guests, the land, and one another by focusing on locally sourced ingredients, sustainable business practices, and socially conscious values.

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Stripsteak Waikiki unveils Aloha Lunch menu

Stripsteak-Waikiki-Lobster-Tacos-David Murphey.jpg

Stripsteak Waikiki has launched a new, Aloha Lunch menu with special prix fixe options featuring fresh seafood and locally-sourced ingredients accompanying Michael Mina’s contemporary steakhouse cuisine. The Aloha Lunch starts at $37.50 per person (excluding tax and gratuity) and highlights a selection of healthy and light starters paired with popular entrées where guests are able to choose one appetizer and one main dish.

Light bites featured in the prix fixe offerings include local favorites such as, “Instant Bacon” with kurobuta pork belly, tempura oyster and black pepper soy-glaze, Chilled Lobster Tacos with Maui gold pineapple, avocado cream and red bell peppers; and Thai Calamari Ceviche with green papaya, carrots, crushed peanuts and “leche de tigre.”

Popular main entrée selections featured in the Aloha Lunch special include Michael’s Ahi Tuna Tartare with kale salad, Asian pear, toasted pine nuts, sesame and mint; Free-Range Chicken with Okinawan potatoes, baby spinach and Hau‘ula tomato-curry sauce; and the Stripsteak Burger with caramelized Maui onions, Nueske’s bacon, American cheese and a side of Michael Mina’s duck fat fries.

Guests also have the option of ordering á la carte selections including an assortment of fresh seafood flown in daily including shellfish, sushi and sashimi. From the broiler, options featured on the lunch menu include hearty cuts of Moyer Farms Steaks served with fries and Citrus Grilled Fish served with quinoa pilaf. Lunch libations are mixed daily into unique concoctions including the bartender’s special selection served in a Lunch Punch.

Located on the International Market Place’s Third-Level Grand Lanai at 2330 Kalākaua Avenue, lunch is offered daily from 11:30 a.m. to 2:30 p.m. with expansive indoor and outdoor seating ideally suited for business lunches. Kama‘āina are eligible for a 10% discount until the end of November with proof of residency. Reservations are highly recommended. Validated valet and self-parking is available at the International Market Place.

Stripsteak Waikiki opened on Aug. 25 and the Aloha Lunch special is the precursor to the restaurant’s participation in this year’s Restaurant Week Hawai‘i from Nov. 14-20, with more details to be released later this fall. Daily lunch service is followed by afternoon pau hana, available at the bar from 2:30 p.m. to 5:30 p.m.

For more information, please visit STRIPSTEAKWaikiki.com, Facebook.com/STRIPSTEAKRestaurant and @STRIPSTEAKHI on Instagram and Twitter.

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Hawaii Restaurant 2016 ‘Hall of Fame’ Inductees Named

hawaii-restaurant-association-cover-photoThe Hawaii Restaurant Association is hosting its 10th annual Hall of Fame induction ceremony on Monday.

The inductees are select individuals who have “demonstrated dedication and commitment to the growth of the restaurant and food service industry in Hawaii, contributed to the enhancement of its quality and image, and demonstrated service through outreach.”

The Hall of Fame was the brainchild of then director Gail Ann Chew. Current Hall of Fame program chair Anne Lee said:

The Hall of Fame was to honor all of the old time restaurants. In the past, when you thought of Hawaii and food, you would always remember certain restaurants that you had gone to frequently.  How can anyone forget local institutions like Columbia Inn, Flamingos, Kings Bakery, Wo Fat, Hamura Saimin, Manago Hotel, Tip Top, and the list goes on and on, or people like Lyle and Grace Guslander and so many more people who shaped Hawaii’s culinary landscape.

Many of these iconic restaurants are no longer here, this Hall of Fame was created to remember and honor the pioneers that have paved the way for many in our industry today.  September 19th, 2016  marks a decade of honoring these leaders.

The event will feature a “Chefs of Aloha Dine-Around,” emceed by Kanoa Leahey and guest presenters Chef Alan Wong and Honolulu Magazine Food Editor Catherine Toth-Fox.

Proceeds will benefit the HRA Scholarship Program at the University of Hawaii Community Colleges.

The 2016 Hall of Fame Inductees:

OAHU

  • Mark Shishido – Wine Director Alan Wong’s
  • Dr. John Morton – VP for UH Community Colleges
  • Edward Doty – Eagle Distributors/JMD Beverages
  • Alicia and Raymond Kam – Alicia’s Market
  • Mel and Lynn Tanioka – Tanioka’s Seafood and Catering
  • David Nagaishi – Ocean House, Pounders at PCC (Deceased)
  • Jacqueline Lau – Roy’s Hawaii

KAUAI

  • Bob and Christine French – Brennecke’s Beach Broiler

MAUI

  • Aaron Placourakis – President / CEO Tri Star Restaurant Group, JAS Restaurants & AMP Restaurants, LTD.

HAWAII ISLAND

  • Debra Ching Maiava and Ric Maiava – Ken’s House of Pancakes

LEGACY MEMBERS

  • Zippy’s (FCH Enterprises) – 50th Year Anniversary
  • Aloha Shoyu – 70th year Anniversary

The “Dine Around” will feature chefs from the past nine years:

  • 2016 – Chef Mark Noguchi – MISSION Social Hall & Café
  • 2015 – Chef Freddie Billena – Pōmaika’i Ballrooms
  • 2014 – Chef James Aptakin – MAC 24/7
  • 2014 – Chef Ken Mackenzie – Tommy Bahama
  • 2014 – Chef Marc Anthony Freiberg – Mariposa
  • 2013 – Chef Jesse Cruz – Lucky Belly and Livestock Tavern
  • 2013 – Chef Cyrus Goo – Café Laufer
  • 2012 – Chef Long – Prima
  • 2011 – Chef Roger Dikon – Regency Culinary Services and HRC founding chef
  • 2010 – Chef Goran Streng – Tango Contemporary Café
  • 2009 – Chef Matt Young – Hula Grill
  • 2009 – Chef Keith Kong – Duke’s Waikiki
  • 2008 – Chef Chai Chaowasaree – Chef Chai’s
  • 2007 – Chef Russell Siu – 3660 on the Rise / Kaka’ako kitchen

About The Hawaii Restaurant Association

The Hawaii Restaurant Association (HRA) is a 501(c)(6) non-profit trade organization, together with the National Restaurant Association and the National Restaurant Association Educational Foundation, is dedicated to representing, educating and promoting the restaurant, food service, hospitality and tourism industries. The HRA provides access to the support and resources that industry professionals need to maintain a thriving business and serves as a contributing member of the unique and diverse restaurant community here in Hawaii.

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Aloha Tower to Host Friday Night Farmers’ Market

hfb-2The Hawaii Farm Bureau Federation and Hawaii Pacific University have joined forces to develop Honolulu’s newest Farmers’ Market, opening on Friday, August 5, 2016 at the Aloha Tower Marketplace. Running from 4:00 to 7:00 p.m., the market will continue every Friday night at the waterfront location.

The new market brings together the expertise of the Hawaii Farm Bureau, creators of Honolulu’s finest Farmers’ Markets, and the unique location of the historic Aloha Tower Marketplace.

“This is a great location for us,” said Brian Miyamoto, Executive Director of the Hawaii Farm Bureau Federation. “It’s extremely convenient for Downtown workers and for the residents of the areas condos, who haven’t had such convenient access to our markets in the past. And because it’s in the late afternoon and early evening, our shoppers will have a chance to stop and enjoy the sunset at Aloha Tower, which is spectacular.”

Stephanie Blakeman, Director of Promotions and Marketing at the Aloha Tower Marketplace, is also excited to offer the community a new experience. “This is something we’ve been thinking about since we re-opened the Aloha Tower Marketplace last August,” Blakeman said. “It’s a great way to invite the community down to the Tower and experience what we have always intended to be a community gathering place. It also gives our students extremely convenient access to the best produce and local products available. The fact that we get to work with the Farm Bureau and support Hawaii agriculture is a nice bonus.”

This newest location adopts the character of a night market, which are growing in popularity across the nation. The Aloha Tower Night Market will feature an assortment of offerings from the Farm Bureau’s top providers. Produce and prepared foods, eat-it-there or take-it-home, the Aloha Tower Night Market will provide a new place to gather, explore, and rediscover the contribution of Hawaii’s farmers and purveyors.

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About the Hawaii Farm Bureau:

The Hawaii Farm Bureau (HFB) was founded in 1948 and is a statewide nonprofit organization nearly 2,000 farm families united for the purpose of analyzing problems and formulating action to ensure the future of agriculture thereby promoting the well-being of farming and the State’s economy. HFB serves as Hawaii’s voice of agriculture to protect, advocate and advance the social, economic and educational interest of our Hawaii’s diverse agricultural community.

About Hawaii Pacific University:

Hawaii Pacific University (HPU) is Hawaii’s leading independent, non-profit university. With its core campus in the heart of Honolulu’s business district, and campuses at Makapuu Point, Kaneohe, and Oahu military bases, HPU offers students a distinct blend of small class sizes, hands-on learning opportunities, and global perspectives, with more than 60 undergraduate and graduate programs for those seeking an educational adventure in the center of the Pacific Rim.

Photos courtesy Hawaii Farm Bureau.

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Hello Kitty Cafe Truck Coming to Hawaii

delete-helloThis Summer, the hugely popular Hello Kitty Cafe Truck will be crossing the Pacific Ocean to make its first-ever visit to Hawaii.

The special three-day appearance will take place from Friday, June 17 through Sunday, June 19 at Ala Moana Center in Honolulu. The “mobile vehicle of cuteness and sweets” will serve goodies from 10 a.m. to 9 p.m. daily to Hello Kitty fans of all ages.

Treats on board the Hello Kitty Cafe Truck will include a macaron box set with one surprise Sanrio character macaron inside, a delicious three-piece Hello Kitty cookie set in adorable packaging, a four-pack of mini cakes, and a pink bow-shaped water bottle. In addition to the goodies, a Hello Kitty Cafe mug, a supercute pink Hello Kitty Cafe T-shirt and the pop icon’s signature bow headband will also be available to purchase.

The Hello Kitty Cafe Truck will be stationed in front of the Sanrio store, making it easy for fans to continue their experience by stopping by the retail location.

The Hello Kitty Cafe Truck is the first-of-its-kind food service venture for Sanrio in the U.S. The cafe truck made its first official debut at Hello Kitty Con in October 2014 and has been rolling up to festivals & events ever since, spreading Sanrio’s message of happiness, friendship and fun while offering yummy goodies to Hello Kitty fans and foodies.

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