Social media will be a key way the independently owned coffee shop will find customers and fans, and the first 50 people to check in via Facebook, Yelp and FourSquare will receive a free coffee drink. A separate drawing will provide three winners with a month of free house blend “Island Brew” coffee.

Island Brew Coffeehouse is a community coffee shop in Hawaii Kai owned by four East O’ahu residents, serving premium coffee and healthy food choices with a focus on fresh, local and organic products.

Island Brew was launched in March 2012 by two couples — one whose dream included owning a coffee shop and the other who wanted to build a community-oriented business in Hawaii. The two came together by chance and coincidence through a mutual friend, and they created Island Brew.

“We focused our renovations to create an open atmosphere where people receive great service and feel comfortable,” said Pei-Yu Baez, Island Brew’s co-managing partner. Her husband, Rafael Baez, is a co-owner. “We want to become a part of our community by promoting family businesses and buying local as much as possible.”

Island Brew is partnering with Hawaii coffee growers and businesses. It is also working with schools and nonprofit organizations to promote community service and environmental sustainability.

The shop is also kicking off a partnership with Malama Maunalua, a nonprofit dedicated to restoring Maunalua Bay. People who sign up for the next volunteer opportunity to pull mudweed from the bay will receive a free mini-pastry. It is also looking at partnering with other organizations as a regular program to help the community.

The coffee house, with waterfront views of the marina, offers a variety of coffee grown in Hawaii and around the world, including Jamaican Blue Mountain, Sumatra, Guatemala and Kenya. The Hawaii coffee beans are freshly roasted locally by Charles Asselbaye, Island Brew’s co-managing partner who is also a coffee roast master.

“Our focus is to provide the best quality coffee while remaining environmentally conscious and sustainable,” said Asselbaye, whose wife Amy Asselbaye is the fourth partner of Island Brew.

Island Brew uses compostable “to go” cups made from corn and “to stay” ceramic cups and glassware. It offers freshly baked decadent desserts and pastries, acai, flat breads, waffles and bagels, sandwich staples and healthy options, including gluten free, high protein and organic choices.

Island Brew is open weekdays from 5:30 a.m. to 6 p.m. and weekends from 7 a.m. to 6 p.m.

• What: Island Brew Grand Opening
• When: Saturday, May 18, 2012, 7 a.m. to 6 p.m.
• Where: Island Brew Coffeehouse
  Hawaii Kai Shopping Center
  377 Keahole Street, C5 Honolulu, Hawaii 96825

For more information, visit Island Brew on Facebook or follow @IslandBrewHI on Twitter. Photo from Island Brew on Facebook.

The top state in the index was Vermont, which is where Strolling of the Heifers is based.

“Locavorism is on the rise everywhere, so there’s no stigma in being closer to the bottom of the list,” founder and executive director Orly Munzing said in a statement. “Our research shows that CSAs and Farmers Markets, as well as Farm-to-Plate programs, which bring local foods into schools and other institutional food systems, are becoming more numerous every day in every state.”

The top ten states for locavorism, according to the index are:

• Vermont
• Iowa
• Montana
• Maine
• Hawaii
• Kentucky
• North Dakota
• South Dakota
• Wyoming
• Idaho

Hawaii’s rank was based on data [PDF] showing 85 farmers markets and 135 CSAs serving a population of 1,295,178, or 16.99 options for every 100,000 people.

“The average carrot sold in a supermarket travels more than 1800 miles to get there,” Munzing said. “Wouldn’t you rather eat a carrot grown nearby, by a farmer you can meet? And wouldn’t you like that to be true of most of your food, whether it’s meat, dairy, vegetables or fruits?”

See Also:

• Vermont tops Strolling of the Heifers Locavore Index
• Local Food Index Ranks Vermont At Top, Florida At Bottom

Cafe Julia, the new restaurant at the YWCA of Oahu on Richards Street, opened for business this week. The new eatery is managed and operated by the Shinyou Group, LLC, which is also going to handle catering operations as Laniakea Catering.

Cafe Julia is located in one of the most beautiful historic buildings downtown and named after its architect, Julia Morgan. Morgan was one of only a handful of female architects in America during the 1920s when she first began work on YWCA Laniakea Center. She is best known for designing the Hearst Castle, or San Simeon, in California. The YWCA Laniakea Center is listed as one of Morganʼs eight favorite buildings and is registered as an official historic building in the State of Hawaii.

Cafe Julia @ YWCA will be open Monday through Friday for breakfast and lunch. Takeout service is available. While the building is rich in history, Cafe Julia @ YWCA promises to serve a modern, fresh, wholesome and dynamic menu in a fun and vibrant atmosphere.

Laniakea Catering will cater to business functions and weddings. The Fuller Ballroom is downtownʼs newest and largest meeting space accommodating up to 150 people and is equipped with modern AV amenities. Events can also be held at the beautiful outdoor courtyard or any off-site location.

About Shinyou Group, LLC

The group is made up of four partners: President Bruce Watanabe, Emerson Ribao, Lance Kosaka and Derek Watanabe. Each partner has more than 20 years in the restaurant and catering business. Ribao is vice president and general manager. Ribao was previously general manager for Kobe Steakhouse for over 20 years. Lance Kosaka will serve as executive chef. Chef Lance began his career at Alan Wongʼs Restaurant in 1995 before moving to The Pineapple Room where he was executive chef for the past four years. Chef Derek Watanabe will lead Laniakea Catering. Shinyou hired Ken Weir as catering sous chef and Noelle Nahale as pastry chef.

About YWCA of O‘ahu

The YWCA of O’ahu is a membership organization supporting more than 2,500 women and girls through housing, career development, leadership training, economic advancement and health and wellness programs. Founded in 1900, it is the oldest and largest women’s association in Hawaii. The Shinyou Group will give a percentage of the proceeds from the restaurant and catering to support YWCA programs.

Contact

For questions and general information please contact Bruce Watanabe at (808) 551-3458. For catering and events, please contact Ashley Pique at (808) 485-9464.

Sunday, April 15, 2012
HYDRATE Aids Walk Pool Party

• Hilton Prince Kuhio Hotel
• 11:30 AM – 4:30 PM
• Hydrate ultimate pool party will be the 21st Annual AIDS Walk event. 2010’s Aids Walk attracted more than 5,000 people to Kapiolani Park, which continues to make it the largest fundraiser for the Life Foundation – a non-profit organization who mission is to help people living with HIV an AIDS. The annual semi-day event— organized by Life Foundation – raised a little more than $200,000 in 2010 and is hoping to raise the bar by 15% this year.
• For more information: www.lgbhawaii.com/hydrate/ 

Sunday, April 15, 2012
John Heckathorn Memorial Mixology Fundraiser

• Apartment3
• 6:00 PM – Midnight
• Cocktails created by some of John’s favorite bartenders including Dave Newman (Nobu Waikiki), Kyle Reutner (Town), Roxanne Siebert (The Standard), Jonathan Schwalbenitz (Murphy’s), Christian Self (thirtyninehotel), Tim Rita (The Modern) and other members of the USBG. Silent auction, Cocktail sales and tips all will be donated to a scholarship fund in John’s name at HPU where he formerly served as a Professor.
• For more information: www.facebook.com/#!/events/416874148329377/

Monday, April 16, 2012
Kobrand Italian Wine Dinner

• Hosted by Ricardo Bosco, Kobrand Italian Wine Specialist
• Paesano Ristorante in the Waimalu Plaza
• 6:00 PM – 8:30 PM, one seating
• $75 per person, all inclusive 3-course dinner prepared by Chef Gerry Quach with wine-pairings
• Reservations available at (808) 487-7926, payment required upon reservations with SWAM (Shiroman’s Wine And More)
• For more information: www.swamwine.com

Monday, April 23, 2012
Hawaii Culinary Education Foundation Golf Tournament

• Formerly called the Hale Aina Golf Tournament.
• Kapolei Golf Course
• Registration and Lunch begins at 10:00 AM
• Shotgun is at 12:00 NOON
• Honolulu Magazine’s Hale ‘Aina Award-Winning Restaurants food and beverage served throughout the day
• Sponsored by Young’s Market Company of Hawaii, American Express and Honolulu Magazine
• For more information: www.hawaiiculinaryfoundation.org/wp-content/uploads/2011/06/Updated-final-Golf-form-2012.pdf

Tuesday, April 24, 2012
Lancaster Estate Winemaker Dinner

• Join Jesse Katz, Winemaker, Lancaster Estates (Alexander Valley Sonoma) for a very special Hawaii appearance and dinner
• Michel’s at the Colony Surf
• 6:00 PM – 9:00 PM
• Sunset Reception 6:00 PM
• Winemaker Dinner 6:30 PM
• Executive Chef de Cuisine, Eberhard “Hardy” Kintscher
• $110 per person includes Reception, Three-Course Dinner, Dessert and Wine Pairings
• Limited seating. Reservations required: (808) 923-6552
• For more information: www.facebook.com/events/144029519060111/

Friday, April 27, 2012
3rd Annual (SIG) Service Industry Golf Tournament

• Hawaii Prince Golf Course
• Registration begins at 10:30 AM
• Shotgun is at 12:00 NOON
• Teams start at $600. Three-man scramble
• 100% of ticket sales support Women Speaking Out (Juliet Lighter’s charity speaking out against Domestic Violence)
• For more information: www.facebook.com/events/271983019555205/ or www.womenspeakingouthawaii.com/

Sunday, April 29, 2012
Taste of the Nation Hawaii Food & Wine Gala

• Bishop Museum
• Chef Alan Wong, Honorary Chair
• 5:00 PM – 9:30 PM
• General Admission $100 ($125 at the door)
• 100% of ticket sales support our efforts to end childhood hunger. The event features Hawaii’s hottest and most talented chefs, each paired with a local farm, along with mixology, wine and local beer. The main stage will feature Honolulu’s brightest young entertainers. A silent auction will include exclusive packages and one-of-a-kind culinary experiences, and of course, the exclusive VIP lounge provides an upscale retreat for VIP ticket holders.
• For more information: www.strength.org/hawaii/event_details/

About Christa ‘CW’ Wittmier

Young’s Market Sr. Director of Special Events & Promotions Christa Wittmier, also known as “SuperCW,” is author and publisher of Honolulu’s Nightlife Diaries. She has been identified as a “Key Influencer” from national companies such as Media Temple and Red Bull. Her column “Social Lite” can be found weekly in the Honolulu Weekly. Christa is known for offering a straightforward point of view and has never been interested in monetizing any of her social networks. By day, Christa works as Sr. Director of Special Events & Promotions for Young’s Market Company of Hawaii, handling the activation and logistics for over 200 brands of fine wine, spirits, sake and non-alcohol products.

About Young’s Market Company of Hawaii

Young’s Market Company of Hawaii is a leading wine, spirits, and selected beverages wholesale distributor in Hawaii, operating six facilities throughout the state with a workforce of over 160 employees.  The company represents a portfolio of over 250 suppliers and 1,500 brands in Hawaii.  Young’s Market Company, LLC, is headquartered in California with distributorships in Arizona, Utah, Oregon, Idaho, Wyoming, Washington, Montana, and Alaska.

In 1968, Young’s Market Company, LLC acquired two established wholesale firms; Better Brands, Ltd., and Cereal & Fruit Products.  The main office was located in Kalihi and became the dominant wholesaler on the islands of Oahu, Maui, Hawaii and Kauai.  In 1986, the Company moved its office to its current location in the Waipio Industrial park to support its growth.  Young’s Market Company of Hawaii has received recognition as one of Hawaii’s top 250 companies and continues as a business and community partner.

Be part of the YMCH culture by following us on twitter @youngsmarkethi and on Facebook.

The Opinionated About Dining approach to rating restaurants relies on tapping into the experience and opinions from diners who are passionate about where they eat and who describe how strongly they would recommend a restaurant and why. The methodology further gives weight to different kinds of restaurants and survey participants based on factors such as price point and number of restaurants reviewed.

The surveys that form the basis of the ratings are open to the general public and can be accessed online.

Steve Plotnicki is the author of the Opinionated About dining blog, and the author of “Opinionated About U.S. Restaurants 2011,” He is also the organizer of a number of theme-based dinners that he hosted with Chef Tom Colicchio at Craft, New York and Michael Cimarusti at Providence, Los Angeles.

“If these survey results have shown me anything, it’s that 2012 is and will continue to be an incredible year to dine at some of the most progressive and thoughtful restaurants in recent memory,” says Plotnicki.

OPINIONATED ABOUT DINING’S 10 BEST RESTAURANTS IN HAWAII

To participate in the restaurant rating survey or for more information, visit www.opinionatedaboutdining.com.

About Steve Plotnicki

Plotnicki’s passion for food has long been an intrinsic part of his life, if not always his career. A native New Yorker, he was a successful guitarist and songwriter before co-founding Profile Records in 1981. Among the artists Plotnicki developed for the label were groundbreaking urban and hip-hop acts such as Run-D.M.C. As his business took off, so did his passion for food, which was further influenced by traveling around the world and visiting a number of acclaimed restaurants. Plotnicki worked in the music and television industries for the next two decades—all the while continuing to expand his culinary vocabulary and experiences. In 2003, he launched a discussion forum, which morphed into his “Opinionated About Dining” blog, a project that established him as one of the most prolific early food bloggers. Initially conceived as a way to share information about his dining experiences with other enthusiasts, “Opinionated About Dining” continued to evolve and attract readers. In 2007, Plotnicki developed a formal survey for readers and fellow diners publishing in 2008 a 56-page booklet on the 100 best restaurants in North America and Europe. After this experience, Plotnicki further refined his surveys with the aim of creating a guidebook that would inspire a community of people for whom dining is a true passion.

Eat the Street turns a year old this month, and organizers are celebrating the milestone with a “Luau Food Truck Festival” on Friday, Jan. 27 in Kakaako.

The “luau” will feature an array of dishes and Hawaiian-style activities, music, and entertainment. Food trucks expected to participate include Kai’s Pasteles, India Café, Koi 808, Elena’s Restaurant, Extreme Tacos, Ono Pops, Simply Ono, Hawaii’s Fried Musubi, Chimney Cakes, Alonzo’s, Why’s, Grandma G’s Kitchen and Soul Patrol, among others.

Music will be mixed by Shogunai’s DJ crew, and there will be a monthly art battle hosted by Lightsleepers.

Friday’s “Luau Food Truck Festival” will take place from 4 p.m. to 9 p.m. at 805 Ala Moana Boulevard, mauka of Kakaako Waterfront Park. Admission is free. Organizers suggest the public seek street parking on Ilalo Street and other nearby blocks.

Past events, held most often on the last Friday of every month, have drawn thousands of people and more than 30 food trucks and street vendors in Honolulu. “Eat the Street” is organized by StreetGrindz.com, which host large and small food truck events and assists organizers, businesses and schools in booking events and catering needs.

For more information, call 808-780-9288, or connect with StreetGrindz on Twitter at @StreetGrindz or on Facebook. Partners include Kamehameha Schools and Nonstop Honolulu.

Lunch will feature Nobu’s signature hot and cold dishes, sushi bar, donburi, noodles, combination plates and a special keiki bento box in affordable, savory and seasonal lunch menus featuring:

Nobu Lunch Special Cold Dishes

• Yellowtail Sashimi with Jalapeno
• White Tiradito

Nobu Lunch Special Cold Salads

• Edamame
• Shishito Peppers
• Bigeye Tuna Sashimi Salad
• Field Green Salad

Nobu Lunch Special Hot Dishes

• Black Cod Sakiyo Miso
• Rock Shrimp Tempura
• Steamed Seabass with Black Bean Sauce or Dried Miso
• Squid Pasta with Light Garlic Sauce

Nobu Special Sushi Lunch

• Assorted Sashimi, Nigiri, Cut Roll and Miso Soup

Nobu Lunch Special Donburi (all served with Miso Soup)

• Squid Pasta
• Spicy Vegetable
• Sea Bass Foie Gras
• Chirashi
• Tekka
• Oyako
• Chicken Teriyaki / Katsu
• Beef Teriyaki / Katsu

Nobu Lunch Special Noodles

• Inaniwa Udon – served hot or cold

Nobu Lunch Special Combination Bento Box

• Inaniwa Udon – served hot or cold – and small Chirashi

Lunch Bento

• Assorted Sashimi
• Black Cod Miso
• Rock Shrimp Tempura
• Rice and Miso Soup

Kids Bento Box

• Beef or Chicken Kushiyaki
• Rock Shrimp Tempura
• Half California Roll
• Miso Soup

Nobu Lunch Special Desserts

• Bento Box
• Dessert Sake
• Single Scoop Sorbet
• Nobu Shave Ice
• Mochi Ice Cream

The Gift of Nobu:

Looking for the perfect holiday gift? Nobu dining gift cards are available at Nobu Waikiki starting at $50 and are honored at all U.S. Nobu restaurants.

Nobu Waikiki Holiday Schedule:

• Seasonal Lunch Service – special menu Dec. 19 – Jan. 13, 2012. 11a – 2p
• Christmas Eve – Open with special menu
• Christmas Day – Open with special menu
• New Years Eve – Open with special menu
• New Years Day – Open with special menu

Nobu Waikiki Hours of Operation:

• Sunday – Thursday: 5:30 p.m. to 10:00 p.m.
• Friday and Saturday: 5:30 p.m. to 10:30 p.m.
• The Lounge at Nobu is open nightly from 5:00 p.m. – midnight and features the exclusive $10 Nobu tapas.

Reservations are available at (808) 237-6999 or www.opentable.com. Follow Nobu Waikiki happenings on Twitter  or Facebook , or learn more at the official website.

About Nobu International

Nobu, the world’s most recognized Japanese restaurant known for its innovative new style Japanese cuisine, started as a business partnership in 1994 between chef Nobu Matsuhisa and his partners actor Robert De Niro, producer Meir Teper, and managing partner Richie Notar. With the original restaurant in New York, the Nobu brand is now an empire that spans across the globe, from London to Tokyo, Las Vegas to Malibu, Milan to Miami Beach, Dallas to Paradise Island, The Bahamas, Hong Kong to Waikiki, and Melbourne to San Diego, with the most recent opening being Nobu Beijing. Nobu restaurants, all a visual and culinary delight, continue to win unprecedented praise and rave reviews from such publications as the New York Times, the Zagat Surveys, and the Michelin Guides. The restaurants’ perennial popularity and devoted following are a tribute to Nobu putting his own spin on traditional Japanese cooking.

For this unique locale on the corner of a busy thoroughfare in Moili`ili, 946 Coolidge Street has evolved into a new eating establishment named Opulicious. In this same location a few weeks earlier, stood HK’s Restaurant that was the neighborhood’s eatery for several decades.

But, back to the present. The current owner – Kelli Chun, throwing the shaka – has quite a fun disposition about her. My conversation with her was very enlightening to learn that she also provides entertainment for children’s parties. You’ll notice in the photo gallery, the balloon decoration on the far wall was constructed by her.

During several visits at lunch time, I was quite satisfied with the quantity and quality for the prices of their meals. The beef stew/chicken katsu combo, mini teri beef plate, hamburger steak plate, and cheeseburger deluxe were good in my opinion.

And, I need to emphasize that the patties in the hamburger steak plate were homemade which means I will be back real soon. After ordering the food, we utilized the dining room area and the food came in a timely manner.

Earlier, food reviews that I have read have not been favorable to the food quality, quantity and service. Case in point, after speaking to Kelli to inform her the broth for the saimin I ate was lukewarm, she was very gracious to listen to me and vowed make improvements in that area. As I always say, there are two sides to a situation and the first few weeks of opening are the most difficult in finding competent employees to help you grow.

New eateries need to be given a second chance to show that they are able to sustain the quality, quantity and servicing of their menus especially in this current economic climate. I sincerely hope everyone gives them an opportunity to show what they can really do, and the Moili`ili neighborhood needs an establishment like this one.

Opulicious
946 Coolidge Street
Honolulu, HI 96826
(808) 943-8885
http://opulicious.com/

Breakfast/Lunch/Dinner
Mon-Sat 10:00 a.m. – 7:30 p.m.
Sun Closed

During my previous visits to Zaratez, I’ve tried the burrito plate, mulitas, and the tacos, all of which that will take you to Mexico and you won’t have to pay for plane fare.

According to the couple standing next to me in line who are of Mexican descent from Los Angeles, and who have been living here for a while, Zaratez is the best Mexican food in Honolulu hands down.

But today, during my visit to Zaratez for a snack and to talk story with Paul Zarate, the owner, informed me that his last day of business will be this Friday, October 28th due to financial reasons. Even though Zaratez won 2011 Ilima Award’s Critic’s Choice for the best Mexican food in Honolulu, it could not save it from the present economic conditions.

But, as one door closes, another one opens, with Paul focusing his energies on catering special events and to search for a new restaurant location in the Honolulu area.

Located across the Pan Am building on Kapiolani Blvd., Zaratez will be open today through Friday from 11AM until all the food has been sold.

Please follow Paul Zarate on his quest to satisfy his customers gastronomic cravings on Twitter at @Zaratez and Facebook.

The last picture in this post are two chicken tacos that will be my last order from Zaratez for a while.

Located on the mauka side of Young Street between Ke`eaumoku and Pi`ikoi Streets, cloistered among the apartment buildings in lower Makiki (Pawa`a), is a plate lunch/okazu-ya establishment owned and operated by Randy Miyamoto.

Conveniently situated on the ground floor of an apartment complex for easy access for everyone, there are several parking stalls to accommodate a good size crowd. I usually time my visits so as to avoid the breakfast crowd, but, still am able to order breakfast and/or lunch. By doing this tactical maneuver I was able to combine breakfast items with their okazu-ya items.

Here at Caryn’s Okazuya, you’ll find that it’s one of the best places to enjoy comfort food and also a brief respite in today’s hustle and bustle.

In the picture gallery you’ll see that each dish, from the fried tofu to the Okinawan sweet potato tempura, the attention to detail to make the food not only visually appealing, but, parlays that to its onolicious taste. In addition to the food, Randy’s assistant, Chris is very accommodating to filling your food order, so please make it down there for a bite soon.

Until next time!

http://carynsokazuya.com/Caryns_Okazuya/Welcome.html