Duke’s mai tai is a visitor favorite, and now you can make the recipe at home. In this video, Duke’s Waikiki bartender Matthew Kamahele shows how to make the signature drink. The Duke’s Mai Tai recipe: .4 ounce orgeat syrup 1/2 ounce orange curacao 1/2 ounce gold rum 3 ounces fresh PPOG (pineapple, passion orange, guava) juice 1 […]
Presented by Grand Wailea, A Waldorf Astoria™ Resort MARINATED TOMATOES Serves 4 8oz Baby Grape Tomatoes Halved 8 Thai basil leaves torn 2 oz Garlic shallot confit (Minced Shallot and Garlic (2:1 ratio) cooked in Extra virgin olive oil over very low heat for 2 hours Salt and Pepper Sourdough Bread torn into 8 small
Presented by Grand Wailea, A Waldorf Astoria™ Resort ULU RISSOTTO: Serves 4 1 ulu – Steam for 1 hour; cool, peel and mince, then deep fry until light golden brown ½ cup Ulu stock ½ cup Heavy cream 2 ounces Grated parmesan reggiano cheese 2 ounce Crème fraiche Lemon juice and Zest Chopped Chives Reduce ulu
In the last few years, the love of all things poke propelled to new heights as the ongoing American culinary revolution catalyzed its wide acceptance among foodies from across the United States. The sudden spate of poke eateries throughout the country is now comprised of upwards of 40 establishments in New York alone, with Yelp
What do you get when you mix natural beauty and sustainability efforts? Great coffee, of course! That’s what we find at the Kauai Coffee Estate on Hawaii’s beautiful “Garden Isle.” This sprawling, 3,000-acre former sugar plantation is home to the largest coffee estate in the United States, which thrives by utilizing some of the most innovative
Everyone is going cuckoo for coconuts, these days, and it’s not hard to see why. The entire tree, from root to fruit, is used to make food, oils, rope, thatch, beauty products and much more. The value of the coconut certainly isn’t lost on the Coconut Information Project’s Ryan Burden. He’s traveled the world learning about
With the holidays just around the corner, consider baking a local kabocha pie like the Nakamuras of Hilo. Instead of the standard can of pumpkin puree, the Nakamura family has been making pumpkin pies using Japanese kabocha pumpkin for three generations. It takes a bit more prep time, but the end result is a delicious,
Avocado Crab Bomb This savory appetizer with a kick of spice really is the bomb. It’s packed with fresh blue lump crab mixed with a spicy dynamite sauce. Think spicy crab roll on steroids, stuffed into a creamy, buttery avocado, then breaded and deep fried to perfection. 2 Hass avocado12 oz snow crab
Right in front of world-famous Waikiki Beach, Seafood Village Chinese Cuisine is a trusted, 20-year staple in Waikiki dining. Famed for its fresh-made dim sum, live-from-the-tank seafood and authentic Hong Kong-style fare, the restaurant is located on the lower level of the five-star Hyatt Regency Waikiki Resort and Spa. Seafood Village is an entity all
Fried Seaweed (Nori) Roll Yields 20 Pcs Ingredients 10 sheets of roasted nori seaweed1.25 lb of shrimp peeled, deveined, and finely minced1/4 oz salt1/5 oz chicken powder1/2 oz sugar1/2 oz corn starch 1/2 teaspoon sesame oilA dash white pepper1/4 oz green onion, chopped1/4 oz Chinese parsley, chopped Batter: 1.25 lb corn starch1/4 oz Baking soda 2.5 oz
Ahhh. Lounging poolside while sipping a tropical cocktail. That’s pretty much the quintessential vacation moment of bliss, and it’s been true for generations of relaxation-seekers. At the Sheraton Princess Kaiulani, for example, one of the Starwood Hotel & Resorts in Hawaii, drinks have been flowing since the hotel originally opened, back on King Kamehameha Day,
Charred hee (octopus) with squid ink spaetzle, chorizo, uni emulsion and chicharron 4 Servings Charred Hee 1 Octopus (raw) 1 onion, large dice 1 carrot, large dice 1 fennel bulb, large diced 1 celery stick, large dice ½ cup white wine ½ gallon water 1oz olive oil TT salt TT pepper Place onion, carrot, fennel,
