Cable Show Casting Would-Be Restaurateurs

Photo by Poiseon Bild & Text

A “major cable network” is looking for people who are moving from the hustle and bustle of a busy city to the Hawaiian tropics to open a restaurant.

The casting team is looking for people who have leased or purchased a restaurant (or are about to lease or purchase a restaurant) in Hawaii.

“We are searching for new restaurant owners to be featured on an episode of a brand new tropical TV series and we want you and your restaurant to be a part of it,” reads the casting call. “If you have moved from the contiguous U.S., are a new restaurant owner, or [are] about to close a sale or lease on a restaurant space in Hawaii and are interested in participating, please submit your information ASAP.”

Filming is scheduled to begin in January 2014.

To apply, email RestaurantBuyersWanted@gmail.com phone, email, city of residence, and the location of restaurant, along with photos of the restaurant and you and your family or you and your business partner.

Photo courtesy Poiseon Bild & Text/Flickr.

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‘Chefs for Hope’ to Raise Funds for Haiyan Relief

Chefs for Hope - Haiyan Relief FundraiserA group of local chefs, entertainers and food and beverage industry professionals will stage “Chefs For Hope,” a fundraiser for survivors of the devastating Typhoon Haiyan in the Philippines.

“The images of destruction are unbelievable,” says chef Chai Chaowasaree, who is leading the efforts, along with Pacific Rim Concepts’ Lee-Ann Choy. “People have lost everything and entire towns have been washed away.”

Confirmed participants include 12th Ave Grill, Alan Wong’s, the Beachhouse at the Moana, Cafe Laufer, Centerplate, d.k Steakhouse, HASR Bistro, Hawaiian Spring Water, Hiroshi’s, Japengo, JJ Bistro & French Pastry, Kakaako Kitchen, La Tour Cafe, Mariposa, Michel’s at the Colony Surf, Morimoto, Nico’s, Nori’s, Ola at the Turtle Bay Resort, Paradise Beverages, Poke Stop, Rakuen Sushi Bar/Mercury Pub, Roy’s, SALT, Sansei Sushi Bar & Restaurant, Side Street Inn, Southern Wine & Spirits, Tango Contemporary Cafe, The Pacific Club and World Sake Import Beverages.

The event will be held Monday, Nov. 25 at the Neal Blaisdell Center. VIP tables of 10 cost $5,000; reserved seating for 10 is priced at $1,500; and $100 for individual grazing tickets. One hundred percent of ticket sales will be donated to the Salvation Army. Doors open at 5:30 p.m. for VIP and reserved seating, and 6:30 for general admission.

Tickets are available at the Neal Blaisdell Box Office Monday-Saturday, between 9 a.m. and 5 p.m. and at Chef Chai at Pacifica. For more information, call 585-0011.

Event sponsors include Accel Rentals, Current Affairs, Events International, Hon Graphics, Nursery Associates, Pacific Rim Concepts, LLC and Royal Party Rentals.

Ticket Value: Hard Tickets sales
6:30 P.M. (Public Entry)
$150.00 general seating
$100.00 for individual grazing tickets

Note:
*5:30 P.M. (VIP Entry)
*$500.00 VIP tickets sold by the Promoter
*Tickets also sold at Chef Chai at Pacifica
Ages: 21 years and up / No one under 21

Payment Accepted by cash, Visa, Master Card, Discover, and American Express. No feen selling Hard Tickets.

Source: Neil S. Blaisdell Center

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Restaurant Week features new Honolulu eats

Highway InnThis year marks the sixth anniversary of Restaurant Week Hawaii, scheduled for November 18-24, 2013. The seven-day celebration of the cuisine scene in Hawaii will feature a variety of restaurants offering prix fixe menus and special discounts.

Diners can choose from fine dining to casual eateries, including several new participants: Brasserie Du Vin, Restaurant Epic, Grand Café and Bakery, Highway Inn @ Kaka’ako and The Signature Prime Steak & Seafood.

Returning favorites include Angelo Pietro Honolulu, d.k Steak House, Hoku’s, Longhi’s Ala Moana, Mariposa, Tiki’s Grill & Bar, Vino and Wai’olu at Trump Waikiki.

This year, diners will have easy access to restaurant menus and reservations through a smart phone optimized site, sponsored by American Savings Bank.

For more information on Restaurant Week Hawaii or to see the full list of participating restaurants and their menus, visit www.restaurantweekhawaii.com.

Restaurant Week Hawaii Pocket Guides will be available, while supplies last, at Ala Moana Center Customer Service and at participating restaurants.

Restaurant Week Hawaii is a benefit for the Culinary Institute of the Pacific at Diamond Head, Hawaii’s only advanced culinary program for students from all islands, as well as abroad.

Photo courtesy Highway Inn.

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Voting Opens for Hawaii’s Best Green Restaurant

hawaii-favorite-green-restaurant

The Nature Conservancy’s 2013 “Nature’s Plate Awards” celebrates the efforts of eateries that emphasize both sustainability and taste. Supporting these restaurants also helps support all the food producers: the farmers, ranchers and fishermen and women who work hard to minimize their impact on the environment.

The public is invited to vote on which sustainable, organic or farm-to-table restaurant will take home this year’s 2013 People’s Choice Nature’s Plate Award. The finalists for Hawaii are:

  • Greens & Vines
  • Hilo Bay Cafe
  • Hukilau Lanai Restaurant
  • Kohala Burger & Taco
  • Town Restaurant

Participants have until 5 p.m. Pacific Standard Time on October 15, 2013 to vote for your choice of the restaurant that serves the best food while working hard to protect the Earth.

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Hawaiian Chocolate Bootcamp Coming in October

Photos Courtesy Nat Bletter

Nat Bletter of Madre Chocolate has announced the first “Cacao Bootcamp” to show chocophiles, chocolate makers, and cacao growers the “seed to tree” and “bean to bar” process of chocolate that they rarely get to see.

The “Experience Hawaiian Cacao & Chocolate Bootcamp” will be held October 20-24 2013 across several cacao farms, research stations, and chocolate shops on Oahu.

Nat writes:

Join us for 5-days in paradise on a journey for chocolate. Practice farm skills in cacao orchards, visit with cacao researchers and farmers, learn about fermentation and drying for cacao, get hands on with bean to bar chocolate.

Do you love chocolate and thirst to learn more about how cacao is grown and made into chocolate? Never tasted the delicious lychee or mangosteen-flavored pulp of the cacao fruit? Want to see how the days-long process of fermenting cacao affects the micro-terroir of the chocolate flavor? This is the perfect tour for you! We’re having a cacao boot camp with everyone from Hawaii, mainland, European, and beyond chocolate makers and chocophiles coming out here to experience and learn cacao planting, cultivation, harvest, and fermentation and chocolate making for 5-7 days.

We’ll introduce you to the cacao growers and fermenters throughout Oahu, an area we call the Napa Valley of cacao due to the amazing diversity of cacao flavors and microclimates in each valley up and down Windward Oahu and the North Shore. Each day we’ll visit, learn, and participate in a different aspect of cacao growing and processing with expert farmers, fermenters, agroforesters, university researchers, and chocolate makers in Hawaii’s burgeoning chocolate industry. In the only place in the US where cacao grows, you’ll have beautiful accommodations near the beaches of Lani Kai and Kailua or famous Waikiki, and you’ll be driven between each of the spots each day, with time off in the evenings to enjoy all the amazing local food that Kailua and Honolulu has to offer.

Facilitators include:

  • Dr. Nat Bletter, Madre Chocolate
  • Dave Elliott, Madre Chocolate
  • Brian Cisneros, Northwest Chocolate Festival
  • Seneca Klassen, Lonohana Chocolate
  • Dan O’Doherty, Cacao Services/University of Hawai’i Manoa
  • Dr. HC “Skip” Bittenbender, University of Hawai’i Manoa
  • Nick Dudley, HARC Maunawili
  • Charlie & Paul Reppun, Reppun Farm
  • Kylie Matsuda, Kahuku Farms
  • Judah Lum, Kahuku Farms

The cost of the “Inclusive Boot Camp Package” is $1,952. It includes:

  • All Ground Transportation – Field Trip, Farm Trips, Sunset Beach Trip, Airport Pick-­‐Up and Departure Drop-­‐Off, Scheduled Program Activities. For best transportation we request that participants stay with our lodging partners.
  • Breakfast Daily at lodging partner and Lunch Daily with group. Options for vegetarian, vegan and special dietary needs are available upon request.
  • Raw Materials for Chocolate Making in Program, Field Note Book for Farm Trips, Chocolate for Tasting Sessions and Cacao Pods for fermentation practice.
  • Workshops, Farm Tours, Facilitators and Instructors, Private Group Transportation and a real fun time.

The cost does not include the dinner meal, extracurricular tours or side trips, or lodging. For more information, visit:

http://madrechocolate.com/Classes.html#widget13

Photos courtesy Nat Bletter/Madre Chocolate.

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GreenWheel ‘Preservation Celebration’ Planned

Photo Courtesy GreenWheel Food HubGreenWheel Food Hub is hosting “Preservation Celebration,” a pop-up food shoppe and series of events showcasing methods of preserving Hawaii’s locally-grown foods. This four-day series of tasting and skill-sharing events launches their Indiegogo crowd-funding campaign to raise $15,000 to purchase a Combi Oven with which to produce their “GreenGoods” line of sauces, pickles and preserves.

In order to support EBT service at local farmers’ markets, GreenWheel Food Hub has developed a line of value-added products created out of surplus produce from local farmers. This addresses two critical needs in the local food system: providing farmers additional income from surplus and off-grade produce that might otherwise go to waste, while increasing access and affordability to locally-grown foods by supporting EBT service. Proceeds from this line of value-added “GreenGoods” generates income to pay for community services such as SNAP/EBT (fka “foodstamp”) acceptance in farmers’ markets.

”Preservation Celebration” events will be held July 18-21, 2013 at the R&D gallery space at 687 Auahi Street in Kakaako.

GreenWheel Food Hub invites you to come enjoy what they and fellow local artisans have conjured up to preserve Hawaii’s food system. Tickets are available at www.greenwheelfoodhub.org. The fundraising campaign begins Friday, July 12 and ends on September 9. The campaign lives at:

http://igg.me/at/greenwheel/x/3923677

The GreenGoods food shoppe will feature locally grown and preserved food items from Hawaii’s artisan food preservers.

Shoppe Hours:

  • Thursday, July 18: 4:00pm – 9:00pm
  • Friday, July 19: 11:00am – 9:00pm
  • Saturday, July 20: 9:00 am – 11:00pm
  • Sunday, July 2: 9:30 am – 12:00pm

Events

Friday, July 19: “Pickled, Cured, Distilled”
5:00-7:30pm, tickets $65
A rare chance to visit with the best of Hawaii’s artisan food preservers and ask them about their craft! Taste through the array of GreenWheel GreenGoods pickles, jellies and jams. Enjoy freshly sliced charcuterie from Salt Bar & Kitchen and hand-crafted one-of-a-kind cheeses from Naked Cow Dairy. Try pa`i`ai, grown and pounded by the young farmers at Kako`o `Oiwi, freshly baked artisan breads by up-and-coming Tante’s Bakery and a tasting of Island Distiller’s Hawaiian Vodka mixed with 100% local GreenGoods syrups and locally made Hawaii Bitters.

Saturday, July 20: “Preservation Celebration” Workshop Demo Series
$40 per workshop, $70 for both workshops

  • 9:00am – 10:15am: Learn to make tsukemono (Japanese pickles) with GreenWheel’s EBT Transaction Coordinator Nanette Geller, a long-time resident of Japan and accomplished home chef.
  • 10:30am – 11:45am: Learn to make charcuterie (prepared meats) with Salt Bar & Kitchen’s chef Doug Kocol – featuring pig and rabbit from Shinsato Farms!

Saturday, July 20: Honolulu Night + Market
6:00pm-11:00pm
GreenWheel Food Hub hosts the “Green Grocer” at the monthly Honolulu Night + Market in Kaka`ako. This food shoppe will feature tasting plates and take away preserved goods from the local artisans participating in the weekend’s events.

Sunday, July 21: Preservation Celebration Brunch
10:00am – 12:00pm, tickets $50
Support GreenWheel Food Hub with a lazy Sunday al fresco brunch featuring locally-made english muffins from Tante’s Bakery, poached Wai`anae Rainbow Eggs, local cheese from Naked Cow Dairy, local bacon cured by Chef Doug Kocol of Salt Bar & Kitchen, GreenGoods tomato jam, and taro hash from Kako`o `Oiwi. Wake up with Waialua Coffee , meyer lemon spritzers and an all-local build-your-own bloody mary bar featuring GreenGoods pickles and bloody mary mix, fresh locally veggies and Hawaiian Vodka !

About GreenWheel Food Hub

GreenWheel Food Hub is a social enterprise with a mission to help Hawaii’s residents, especially those in low-income communities, gain better access to fresh, locally-grown fruits, vegetables and staple foods. For more information about GreenWheel Food Hub’s project to bring SNAP/EBT acceptance to local farmers markets, and to purchase tickets or contribute to the fundraising campaign visit www.greenwheelfoodhub.org. GreenWheel Food Hub is a fiscally-sponsored project of Feed the Hunger Foundation, a 501(c)3.

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Teddy’s Bigger Burgers Expanding on the Mainland

Photo by Jennifer MartinezHawaii based Teddy’s Bigger Burgers is set to open several new franchise locations on Oahu, as well as in Southern California, Seattle and Iowa City. The ’50s themed burger joint will be seen across the nation in 2013.

Co-owner Ted Tsakiris is excited about the new U.S. franchise ventures.

“The expansion plans for Teddy’s Bigger Burgers throughout the U.S. continues on track with our newest franchisees, planning store openings in Seattle, Iowa and Southern California,” Tsakiris said. “Our planned openings are coming on the heels of both corporate and franchised store openings in Hawaii. We can’t be more excited about our growth and to be welcoming the newest members of our franchisee family.”

Teddy’s Bigger Burgers started in Hawaii in 1998 and reaches thousands of people on the island of Oahu with its quality burgers and shakes each month. The new franchise locations in Hawaii include Kapiolani Blvd., which will open mid-April, and company-owned stores in Kaneohe and Ewa, expected to open May 10 and May 31st respectively.

Teddy’s Bigger Burger already has an international location with a restaurant in Tokyo located between Harajuku and Shibuya.

As for the continental U.S., Teddy’s just signed their first franchisee in Southern California and and second franchise agreement in Seattle, and are currently looking for the perfect location for their restaurants. The brand new Iowa City location has started construction and will open in June of this year.

The Teddy’s brand is built on the premise of a fun, 50’s style, high-energy burger joint that features 100 percent ground chuck flame-broiled burgers, old-fashioned extra thick shakes, excellent customer service and unique local flavors and custom concoctions in every franchise.

All territories domestically and internationally are available to qualified prospects. Please visit teddysbiggerburgers.com for information about opening a franchise in your neighborhood.

Photo by Jennifer Martinez/Flickr.

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Made Healthier

Made Healthier PhotoMeet Lori of Made Healthier, the latest addition to our roster of Hawaii food blogs. Although she loves to travel, and daydreams about scenic, snowy vistas like those in Switzerland, Austria, and Canada, she’s lived her entire life in Hawaii.

With Made Healthier, Lori shares recipes (broken down into categories like beef recipes, pasta recipes, and breakfast recipes) as well as reviews of Honolulu restaurants, especially Japanese restaurants.

“I figure that if I eat healthy on most nights of the week, I can splurge on plate lunches, Japanese teishokus, and delicious desserts on the other nights,” she writes. “Anyway, that’s my logic.”

On her site, you’ll also find food product reviews, a travel journal, and even a fishing trip journal.

“When I’m not at work or traveling, look for me on the beach,” Lori writes. “You will most likely find me there with a fishing pole in hand…and with any luck a fish in the cooler.”

Check out her site at MadeHealthier.com!

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Feeding My Ohana

Shabu Shabu - From 'Feeding My Ohana' on FacebookCheck out Feeding My Ohana by Laurie.

Laurie grew up in Hawaii, went to school in New England, and now lives in the San Francisco Bay area. She’s building an evolving collection of easy-to-make recipes that celebrates “American” food, but seasoned with her cosmopolitan background. So you’ll find all manner of Asian, Yankee, Italian, French, Jewish, Portuguese, Russian, German, Mexican, Persian and Greek food.

“The vibe I always aim for is one that welcomes and celebrates everyone — the casual feeling of a potluck garage party or Ala Moana Park picnic,” she writes. “Non-Hawaii people like the Hawaii-food recipes, and people who are on the site that are actually in Hawaii trust me that the not-Hawaii recipes and restaurants will be good.”

To support the larger community in a food-related way, Feeding My Ohana has also sponsored annual virtual food drives to support the local Second Harvest Food Bank. This past year, the Feeding My Ohana ohana donated over $2,000 in two months.

To learn more, visit FeedingMyOhana.com. You can also follow Feeding My Ohana on Twitter at @FeedingMyOhana or on Facebook.

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Celebrity Chef Tour at Mauna Lani Bay

Oxley IndochineLast weekend, guests celebrated at Hawaii’s third annual Celebrity Chef Tour benefiting the James Beard Foundation at the Mauna Lani Bay Hotel & Bungalows.

On Saturday night, former chef and now international award-winning cocktail mixologist, Manny Hinojosa, prepared a selection of exclusively designed cocktails using Hawaii’s bountiful fruits, vegetables, flowers and herbs including the Oxley Indochine.

The signature cocktail made with Oxley Gin, Martini, Rossi Bianco, Kalamansi and Thai Basil was perfectly paired to complement the flavors of an unforgettable six-course dinner prepared by celebrity chef’s including Jonathan Waxman, Aaron Sanchez, Nancy Silverton, Bruce Bromberg & Mauna Lani’s own Clayton Arakawa & Allen Hess.

Oxley Indochine

  • 1 ½ parts Oxley Gin
  • ¾ part Martini & Rossi Bianco vermouth
  • ½ part of Island sugar cane syrup
  • 1 kalamansi, muddled
  • 1 sprig of Thai basil, muddled

Shake and serve over the rocks, garnish with Kalamansi peel and Thai basil.

Courtesy Amy Fuller, PMKBNC.

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