Plate lunch to represent Hawaii at ‘Flavored Nation’

Kai Cowell of Kaiulani Spices has been chosen to represent Hawaii at Flavored Nation’s inaugural event, serving the state’s iconic plate lunch (with kalua pig and pineapple rice) to thousands of food enthusiasts – alongside chefs and restaurateurs from 49 other states.

Flavored Nation is a new national food experience, kicking off in the Midwest and bringing with it a nationwide selection tastes and talent.

Through extensive research conducted by a team of culinary experts and food entertainment veterans, Flavored Nation has identified the most iconic food from each of the 50 states. Those 50 dishes – as well as the restaurateurs or chefs who prepare them best – will travel to the St. Louis’ Dome at America’s Center, October 27-29, giving up to 12,000 attendees the chance to feast on “a taste of every state.”

Plate lunch comes from Hawaii’s immigrant culture of the 1880s, when plantation workers would make carb heavy lunches from leftovers to sustain them through the long days in the sugar and pineapple fields, Flavored Nation explains.

Cowell is originally from the Philippines and has lived in Hawaii since 1976. She was born into a family of cooks, attended culinary school and began creating her own spice blends ten years ago at her home on the side of a hill above Honolulu. Today, Cowell’s spice blends – which she uses in her plate lunch recipe – can be purchased online and in stores throughout Hawaii, as well as tasted in dishes at some of Waikiki’s most popular restaurants. Her first cookbook will come out this fall.

Flavored Nation is spearheaded by its executive producer Richard Gore, who has been developing live culinary entertainment since the mid-1990s (back when food events weren’t a thing). He served as president of live events at Food Network and led the development of “Food Network Live” and “Food University™ at Caesars Palace,” in addition to creating “eat-ertainment” marketing campaigns for brands like Heinz, P&G, Unilever, Ikea and Family Circle.

At Gore’s side are fellow food entertainment veterans, David Rosengarten, Jared Bobkin and Bobby Parrish. Rosengarten is a two-time James Beard award winning food writer and was one of the first on-air talents at Food Network. He hosted “Food News & Views” then created and hosted the program “Taste,” which ran for eight years. He’s now Flavored Nation’s head of content. Bobkin is a Detroit-area executive chef who made it to the final rounds of FOX’s “Hell’s Kitchen” season 15. He’s also Flavored Nation’s culinary director, conducting nationwide research with Rosengarten to determine the United States’ iconic foods and top eateries. Parrish, a Chicago native, is a home cook whose online brand FlavCity has a social following of more than 400K. He appeared on Food Network’s “Cutthroat Kitchen” in 2006 and is now the friendly face of Flavored Nation’s online video series.

“America is incredibly passionate about food, which has moved from our plates to our screens and become a core part of today’s pop culture” said Gore. “For cooks and non-cooks alike, how we speak about food today is not how we talked about it 15 years ago. Food is reviewed, read about and watched on TV; and our social lives often revolve around eating. However, in a nation of documented culinary diversity, most people’s personal food experience is still limited to local geography and some occasional travel. It’s why a Chicagoan can argue extensively about the city’s best deep dish but has never tried chislic or huddish… the iconic foods of South Dakota and Minnesota, respectively. This is the perfect time for Flavored Nation. We want to fuel debate about local favorites and at the same time spur discovery people crave, providing access to 49 other state dishes that, for most, will be brand new.”

The vendors who will be in attendance include chefs and restaurateurs almost as iconic as the state dishes they’ll represent.

“No one wrote a guidebook on how to authentically identify the United States’ most iconic foods,” said Rosengarten. “It’s been an amazing adventure and challenge. Some states, like Louisiana, California and New York, are well known for multiple dishes. For other states, like South Dakota, Minnesota and Nebraska, I personally drew a blank. Through exhaustive research, consumer input via social media and conversations with state tourism boards, we’ve mapped it out. Now, we’re stacking our roster. Restaurants and chefs can’t buy their way in. This is invite only, and we’ll be bringing the best of the best for an unrivaled culinary experience this fall at Flavored Nation.”

For more information on Flavored Nation, and to purchase tickets, visit www.flavorednation.com. Also follow Flavored Nation on Facebook (facebook.com/flavorednation), Twitter and Instagram (@flavorednation), and share your iconic food passions by using the hashtag #flavorednation.

Sam Choy to develop student dining at Aloha Tower

Hawaii Pacific University (HPU) today announced a partnership with Hawaii’s famed local chef, Sam Choy, who will help develop the university’s newest student dining facility at its Aloha Tower Marketplace location. HPU is the first university in the state of Hawaii to highlight Hawaii Regional Cuisine, as popularized by Chef Choy, and infuse it into the design of both a menu and student dining space.

“HPU is actively changing the student experience in our downtown community, and I am honored to be a part of a project for Honolulu’s next generation of leaders as well as to participate in the revitalization of the historic Aloha Tower Marketplace,” said Chef Sam Choy. “Food brings people together, and this prime location will welcome students, other members of our island community and visitors from around the world to experience the comforts of Pacific inspired cuisine in an exquisite gathering place.”

“The HPU ohana warmly welcomes Chef Choy and his culinary mastery to further provide unique, landmark services for our students,” said John Gotanda, President of HPU. “Visitors to the campus, who will be welcome to dine in the facility, will accentuate the diverse student experience HPU is known for.”

Though the student dining facility has yet to be named, Chef Sam Choy will be at the helm of that decision as well as crafting the menu and assisting with the selection of food items and vendors. Chef Choy will also assist with space planning, design details, and selecting the management team to handle day-to-day operations of the restaurant. The student dining facility will be located in the last space on the right of the Aloha Tower Marketplace Atrium, providing students and visitors yet another waterfront dining option in the mixed-use commercial residential and commercial center.

Chef Sam Choy has been creating cuisine with fresh, local island ingredients since he was a boy learning to cook alongside his parents. Sourcing and cooking with the traditional foods of Hawaii, Chef Choy’s native intelligence and culinary creativity have led him to co-create and popularize Hawaii Regional Cuisine around the globe.

Nearly 270 HPU students live in waterfront lofts on the second floor of the Aloha Tower Marketplace. On the ground floor, students currently have access to HPU facilities including the Learning Commons, Faculty-Student Lounge, and multi-purpose rooms; HPU offices such as Welcome Center, Student Life, Waterfront Lofts Housing, Student Government Association, and Campus Activities Board; and various retail and dining options. Living at the Waterfront Lofts also provides easy access to many amenities, activities, and public transportation in downtown Honolulu.

Founded in 1965, Hawaii Pacific University has grown to become the state’s leading private, non-profit university, with a student population of nearly 5,000 undergraduate and graduate students from all 50 states and nearly 65 countries around the world. It has campuses in downtown Honolulu, Kāneohe, and Makapuu, and on military bases around Oahu. The Wall Street Journal, the Chronicle of Higher Education, and USA Today have each named HPU among the most diverse private universities in the nation. www.HPU.edu

Stripsteak Waikiki unveils Aloha Lunch menu

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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.

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.

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.

12 Isle Eateries Among Top 100 Outdoor Dining Spots

delete_thumb_600Hot on the heels of yesterday’s “Top 100 Places to Eat” list from Yelp comes the “100 Best Al Fresco Dining Restaurants” from OpenTable. For this list, ranking eateries where you dine outdoors, a dozen Hawaii restaurants made the cut.

“These awards reflect the combined opinions of more than 5 million restaurant reviews submitted by verified OpenTable diners for more than 20,000 restaurants in all 50 states and the District of Columbia,” notes OpenTable in its report. “The complete list features winning restaurants in 19 states and Washington, D.C., and … the scenic state of California claims almost half the number of winning restaurants with 44, followed by Florida with 13, Hawaii with 12, and Arizona with eight.”

100 Best Al Fresco Dining Restaurants in America 2016 – Hawaii

Hawaii Home to 10 of ‘Top 100 Places to Eat’

delete-yelpThe Aloha State is home to ten of the ‘Top 100 Places to Eat‘ according to Yelp’s annual survey of “food greatness.” The 2016 list, unlike the list from last year (based primarily on a restaurant’s performance in recent years),looks at performance since the founding of Yelp in 2004.

The top-ranked Hawaii restaurants are:

10. Marukame Udon, Honolulu, HI

14. Ono Seafood, Honolulu, HI

15. Da Poke Shack, Kailua-Kona, HI

35. Mama’s Fish House Restaurant, Paia, HI

56. Lahaina Grill, Lahaina, HI

63. Helena’s Hawaiian Food, Honolulu, HI

76. Musubi Cafe Iyasume, Honolulu, HI

84. Shark Pit Maui, Lahaina, HI

89. Umeke’s, Kailua-Kona, HI

92. Leoda’s Kitchen and Pie Shop, Lahaina, HI

“Businesses from across the country were compared using a ranking that looks at both the ratings and the number of reviews while accounting for quality, popularity, and statistical fluctuations,” Yelp explains. “To localize the list, only reviews written by users whose profiles list their home location as within the reviewed businesses’ country were factored into the ranking.”

See the complete list here:

https://www.yelpblog.com/2016/02/yelps-top-100-places-to-eat-in-the-us-for-2016-fast-track-to-a-food-coma

Hawaii chefs featured on ‘Moveable Feast’

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Hawaii-based chefs Lee Anne Wong, Jon Matsubara, Peter Merriman, Jim Babian, Isaac Bancaco, and Kyle Kawakami are featured on three upcoming episodes of the public television series “Moveable Feast with Fine Cooking.” The first Hawaii episode, on Oahu, premieres Saturday, Feb. 13 at 7:00 p.m. on PBS Hawaii.

“I’m excited for people outside of Hawaii to see the agricultural community and how Hawaii is so much richer than just white sand beaches,” Merriman told PBS Hawaii. “We have a deep culture.”

He also recalled “[‘Moveable Feast’ host] Pete Evans and crew getting stuck in their rental car at Kahua Ranch! They had to get towed out!”

Oahu – Premieres Feb. 13 at 7:00 p.m.

Chef Lee Anne Wong and host Pete Evans meet fish guru Brooks Takenaka at the Honolulu Fish Auction. Then, chef Jon Matsubara shows Evans how to harvest pineapple. Matsubara prepares his smoking mai tai cocktail, hibachi-style Kauai shrimp, and Kahaluu roast pork belly. Wong cooks up fresh opah, and Evans prepares ahi poke. Guests enjoy the feast at Maunalua Bay.

Maui – Premieres Feb. 20 at 7:00 p.m.

2014 Maui Chef of the Year Isaac Bancaco, and founder of the mobile kitchen Maui Fresh Streatery Kyle Kawakami, show Evans around Maui. Their adventure starts with some off-shore fishing. Back on land, the team prepares a feast at Noho‘ana Farm, known for its taro and poi.

The Big Island – Premieres Feb. 27 at 7:00 p.m.

Chef Peter Merriman takes Evans up the Kohala Mountains to Kahua Ranch, where they pick up Wagyu beef. Meanwhile, chef Jim Babian sources abalone from the Natural Energy Laboratory of Hawaii. The chefs meet up at Merriman’s Restaurant to prepare wood-grilled abalone; pipikaula; pan-seared kampachi with lilikoi brown butter sauce; and lamb curry with fresh ginger, turmeric, coconut, and pineapple-mint garnish.

PBS Hawaii is a 501(c)(3) nonprofit organization and Hawaii’s sole member of the trusted Public Broadcasting Service (PBS). We advance learning and discovery through storytelling that profoundly touches people’s lives. We bring the world to Hawaii and Hawaii to the world.

Nashville Waikiki Reopening at Aloha Tower

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Nashville Waikiki, Hawaii’s only country western and classic rock saloon, opened for business at the Aloha Tower Marketplace on Friday, January 22.

Located on the Diamond Head side of the marketplace, between Gordon Biersch and Hooters, Nashville Waikiki offered special prices, activities, and prizes to kick off the rebirth of this long-time Hawaii favorite, following a 5 p.m. Friday blessing of the new space.

“We’re very excited to be opening at the Aloha Tower Marketplace,” said Sandy Miano, who owns and runs the business with her daughter Karen Huntimer and husband Richard Miano, Sr. “People have been calling and asking for months when we were going to reopen, since the day we closed our doors in Waikiki, actually. Now we’re ready to bring that energy to our new location. We were an instant hit in Waikiki, and we think our old friends and customers will join us here, and bring some new friends as well.”

Originally located in the Ohana West hotel on Kuhio Avenue in Waikiki, the club was a local favorite until it departed that location when the hotel closed in March, 2015.

The traditions that began downstairs in Nashville’s original Kuhio Avenue location continue in its new harbor-view home. Pool tables, dart boards, line dancing, and a staff that Yelp reviewers called “friendly and fun,” “way awesome,” and ”always sweet and attentive.”

Nashville Waikiki is open daily from 11:00 a.m. until 2:00 a.m.

Chocolatier Pierre Marcolini to Visit Honolulu

Pierre Marcolini 2

Shortly after the opening of his only store in the United States at Ala Moana Center in November, accomplished pâtissier Pierre Marcolini will pay a visit to Hawaii from January 26 to 31, 2016.  The Belgian chocolatier will be touring at least one local cacao farm on the island and hosting a series of clientele events, including an in-store meet-and-greet open to the public.

Pierre Marcolini is one of the most accomplished chocolatiers in the world, having been appointed the first pastry glacier in Belgium in 1991.  He took the title of grand winner in his class at numerous competitions, such as the “Coupe du Monde de la Pâtisserie” (World Champion of Pastry) in Lyon, France (1995), and the European Pâtissier Contest in Rome (2000), before being inducted in to “Le Salon du Chocolat Hall of Fame” in Paris (2014), receiving the highly esteemed “5 Tablets” Award (2015), being recognized as one of the “Incontournables du chocolat français 2015” chocolatiers by Club de Croqueurs de Chocolat (2015), and most recently, becoming a new certified supplier to the Belgian royal family (December 9, 2015).

With over 30 locations in Belgium, France, Japan, U.K., Kuwait, and now the United States, Marcolini’s discerning taste takes him across the globe in search of the best raw cacao.  As a result, he has made Oahu his next stop, where he plans to visit the Waialua Estate cacao farm, possibly among a few others on January 29, with the hopes of sourcing chocolate for yet another single estate creation.  If all works out, this could help further global awareness of Hawaii’s burgeoning chocolate industry.  In addition, Marcolini will be hosting a few private clientele events on January 27 and 28, and making a stop by the Ala Moana store to meet chocolate fans on January 30, from 10:00 to 11:00 a.m.

“People seeking a personalized Valentine’s Day gift should stop by the new Pierre Marcolini store to meet this charismatic personality, while getting him to write a short message on a box of his exquisitely crafted chocolates,” says Yushi Tajima, president of Il Meglio Del Meglio (The Cream of the Crop), the “exclusive distributor” and franchisee of Pierre Marcolini’s Japan and Hawaii stores.

Marcolini, one of the few remaining European chocolatiers who still roast them beans themselves, is involved in every step of the production process.  His avant-garde creations incorporate the finest ingredients from around the world, including pink peppercorns from Morocco, pistachios from Iran, vanilla from Madagascar, and also rosewater, bergamot, and lemons from Sicily.  Inspired by the fantastic nature and climate of Hawaii, Marcolini crafted new chocolates exclusive to the Honolulu store, including chocolates with marine life shapes and flavors such as macadamia nuts.  The 908 square foot Ala Moana store also offers a wide selection of his classic confections, exclusive pastries, chocolate drinks, cacao bowls, and soft serve ice creams.

Pierre Marcolini is located on the 3rd floor of the new Ewa Wing in Ala Moana Center, and is open from 9:30 a.m. to 9:00 p.m. Monday through Saturday, and from 10:00 a.m. to 7:00 p.m. on Sunday.

About Pierre Marcolini

Born in 1964, in Charleroi, Belgium, Pierre Marcolini was deeply inspired by his family and his Italian origins.  By the age of 14, he realized his dream to become a chocolatier and pursued his culinary education in Brussels, earning four culinary diplomas.  In 1983, he became a pastry chef and worked alongside many of the top professionals in Belgium.  In 1996, Pierre Marcolini opened his first store on Avenue Louise in Brussels, and has since grown his empire to encompass over 30 in Belgium, France, Japan, U.K., Kuwait, and the United States. For more information, visit the corporate website at https://eu.marcolini.com/, or his Hawaii-based website at www.marcolini-hawaii.com.