Playing rock ‘n’ roll in a quarry, it doesn’t get much better than that. The Craig Shaw Quartet is all set to do just that this Saturday at a unique benefit and sneak preview of Marin Rocks—a Marin History Museum original exhibition celebrating Marin’s musical history set to open in San Rafael this fall. To buy tickets to Saturday’s event call 415.382.0770 or click here. Hors d’oeuvres and wine will also be served, 6 p.m.–9 p.m., San Rafael Rock Quarry, 1000 Pt. San Pedro Road.
Craig Shaw Quartet.
August 27th, 2010 at 12:56pm
Dan
The Sausalito Art Festival returns for its 58th annual celebration on Labor Day weekend – Saturday, September 4 through Monday, September 6. However before you critique the art, grab some of the plentiful food and wine – easier said than done as there are tons of choices to make between ten gourmet food booths, all run by local Sausalito non-profits. There are also three wine booths, four artisan beer booths, two cocktail booths and even two champagne tasting areas.
Some artists will be on hand to greet festival-goers, including Marc Sijan, last years’ “Best in Show” winner.
However if art and food can’t convince you to partake, how about music? Headliners include The Bangles, Jefferson Starship, Mavis Staples and more. Check the line-ups for each day.
Bring the family: kids can play in the on-site activity tents or playground. Arrive early for parking (or avoid traffic and parking problems by riding your bike in or even taking the ferry from the city right up to the festival!) Admission is $20 for general admission, $15 for seniors 62+, $5 for children ages 6-12, and $30 for a three-day weekend pass. For more information visit sausalitoartfestival.org.
Photos courtesy of Fred Lyon, 2010 Sausalito Art Festival participating artist.
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August 26th, 2010 at 03:48pm
Somer
I loved interviewing Diane Stobo and was inspired to add a bit of the ‘naked’ philosophy into my diet.
We’ve all heard it: the best diet is, raw, raw, raw! A raw diet will reportedly make us healthier and (equally important) more beautiful. Sounds good, until lunchtime when that burger beckons. Mill Valley’s Diane Stobo, however, has created an easy way to integrate this uncooked cuisine into our lives.
It wasn’t until Stobo, who had a background in food science and catering, tipped the scales at 250 pounds as a mother of twin toddler boys that she chose to look at food differently. After nearly 15 years of studying the nutritional value of various foods, she discovered what she describes as the “magical world of raw/live food” and hasn’t looked back. Stobo offers demos and cooking classes (see the schedule on her website, dianastobo.com) and has written a recipe book called Get Naked Fast! A Guide to Stripping Away the Foods That Weigh You Down (Bree Noa Publishing, 2010).
(item two) Q&A
What convinced you to begin helping people make dietary changes?
My struggles with food and health led me to be a teacher for those who weren’t as in touch with their physical bodies. My girlfriends always refer to me as a “transformational coach,” because anybody I befriend seems to make drastic changes that lead them toward better health, greater beauty and an overall happier life.
Do you have an office?
No. I present at various events and venues—the Tyler Florence Shop, Bay Club Marin, Whole Foods Markets, Good Earth Natural Foods and Lululemon, to name a few. But my office is my kitchen, where I play and discover easy ways to make healthy foods that meet the standards of a discerning palate. For me, to sauté, steam, braise or barbecue, all (done) with the love of butters, creams, and oils, is (still) easy and (the results) delicious. But to (come up with) a healthier version of the most delicious thing you have ever had takes a bit more creativity. I am constantly striving for that. I am constantly in the process of developing recipes for my upcoming books. So many ideas, so little time!
Get Naked Fast—great title. What was the inspiration?
Naked is a term I use instead of raw, because raw can be scary and limiting. Say the word vegan and watch people cringe. Talk “naked” and eyes widen with curiosity. I created “naked nourishment”—delicious foods that have none of the ingredients that can cause you bodily harm.
This book started as a 14-page pamphlet to give out at my presentations for those who wanted to get started right away. That is why there is a grocery list and pantry makeover in the book. Another of my books, still in progress, is My Body Naked, based on my experiences in life, my transformation and the psychology behind food and love, (which) added to the double meaning of “naked.” I found myself in my writing referring to the ideal of feeling comfortable with “my body naked.” This notion rung in my ears over and over again; isn’t that what everybody wants to feel?
Are you working on yet another book?
My next book is going to (involve) pairing with the makers of Luna & Larry’s Coconut Bliss nondairy ice cream (made with coconut milk and agave) to create the most delicious “healthy” milk shakes that can be eaten like a meal. This is great for people who would rather have dessert above all foods. It will be called “Naked Bliss, Naughty and Nutritious, Just How We Like It!”—or something like that. (Title is still in the works.)
Should we really opt for the raw almond instead of the roasted one? Why?
Absolutely. Always eat your nuts raw! Imagine a raw nut planted in the ground: with moisture, it begins to sprout and grow and turn into a beautiful blossoming tree. Now imagine a roasted nut planted in the ground. Water it all you want, there is no life; it is but a buried corpse. If we truly are what we eat, then placing live food into our bodies will regenerate and enliven us.
What are some easy “raw” options people can incorporate into their lives?
It’s funny you ask that, because “raw” is uncooked and unprocessed food, (and) what could be easier than grabbing fresh fruit or greens? The most important thing I can tell anyone, at any time, is “have a green juice.” We are so conditioned to think our food should be complicated, so we have turned to complicated foods made quick and easy, called “fast food,” and there is absolutely no nutritional value in that.
At stores like Whole Foods, the label on the sushi says “raw,” but the rice is cooked. Is rice OK in a raw food diet?
On a “naked” diet it is. On a raw/vegan diet, it is not. But let’s look at that lovely and delicious sushi roll for a moment. Nori is a highly nutritious sea vegetable, but most nori is toasted, so it no longer carries the same nutrients as sun-dried nori (available in markets). The white rice is high in gluten and is basically a mini carb-bomb that could create a glue-like reaction in your digestion. And do we really know the origins of the “raw” fish, where it came from? Raw fish is known for its high parasite level. I’m not saying don’t eat it; I’m just saying be aware of what you are eating. Only then will we be able to create balance in our lives.
You say a raw food diet is alkalizing. Why is this good?
Alkalizing our body is good because disease cannot grow in an alkaline environment. Our bodies are naturally striving for health every day, and if we aid it by placing highly alkalizing foods in our system to counterbalance the highly acidic lifestyles we have created, we are again creating balance. Alkalizing the body promotes healing, reducing pain, disease and discomfort. Raw/live foods enable pure health and beauty on a cellular level, naturally reducing excess weight and turning back the hands of time. A pH-balanced body is a happy one!
What percentage of your diet is raw?
I have played with so many degrees of living raw and find that I am most content at the 80 percent stage. It is very easy to live 100 percent raw in the summer, but during the colder months, soups and warm grains make me happy.
What would you suggest for someone who can’t give up the pasta and steak—would a 50-50 diet still help? Or does the pasta and steak negate any good done with a raw diet?
I love this question, because it is real. Yes, absolutely, if you love your pasta and steak, eat it, love it and it will love you right back. Any form of live food you place in your body will do your body good. Try eating “raw” until dinner. Over time, you will find that the pasta and steak, while still tasting good, doesn’t feel so good. Your body will let you know what it wants.
(item three) Raw Marinated Mushroom Steaks with Rosemary Mashed Cauliflower
This is a true raw meal, and the mashed cauliflower is going to blow your mind with its rich and creamy taste. Don’t be alarmed if you can’t eat it all—your body does not need a lot of food when you’re following a raw diet.
Raw Marinated Mushroom Steaks
Ingredients:
4 portobello mushrooms, washed, stem and gills removed
1/4 cup olive oil
1 tablespoon ume (plum) vinegar
1 teaspoon nama shoyu (raw, unpasteurized soy sauce)
1/2 teaspoon garlic, freshly grated
Directions:
Fold ingredients together in a bowl or resealable plastic bag. Let marinate at room temperature for 15 minutes, tossing and basting every few minutes. Reserve extra marinade for serving.
Mashed Cauliflower
Ingredients:
1 head cauliflower, chopped or broken into florets
1/2 cup macadamia nut butter
2 tablespoons olive oil
1 teaspoon fresh rosemary, minced
1/2 teaspoon garlic, peeled and grated
1/2 teaspoon sea salt
4 sprigs rosemary for garnish (optional)
Directions:
Lightly steam cauliflower, or blanch in hot water for 3 to 5 minutes. Drain and place in food processor fitted with an S-blade. Process the cauliflower until it is grainy or reaches the texture of rice. Add macadamia butter, olive oil, herbs and spices, and process until mixture is light and fluffy, scraping sides frequently. This could take up to 5 minutes for the desired consistency.
To serve:
Mound Rosemary Mashed Cauliflower onto serving plate, lay portobello steak over top and drizzle with reserved marinade. Garnish each serving with a fresh sprig of rosemary.
If you would prefer a cooked version of this recipe, gently grill the mushroom steaks.
Makes 4 servings. Prep time: 30 minutes.
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August 25th, 2010 at 02:41pm
Mimi
In our September issue we asked the “experts,” people who know and love good eats, to reveal their top Hawaii picks. Anyone who knows visitor information maven Edie Hafdahl knows that when it comes to local dining, she knows her stuff.
Where do you take visitors for an authentic Hawaiian meal? Smith’s Lu’au, located on Kauai’s east side. The kalua pork is authentic; it’s been cooking in the imu pit for hours, making it moist and succulent. The imu ceremony is quite a show; the audience jockeys for position to get a good view of the pig being lifted from underground. The sights, the sounds, the smells are all a prelude to the traditional Hawaiian meal that follows.
Also, Lu’au Kalamaku, located at Kilohana Plantation. This provides the full package. You can elect to take a train ride prior to the meal and show. A nice selection of Kaua’i vendors is on hand, offering photography, jewelry, food items. There’s a rum tasting room on site and an adjacent shop. Lu’au Kalamaku also does an imu ceremony; again, everyone jockeys for position. The state-of-the-art lu’au pavilion where the meal and show are held is in a beautiful garden setting.
Then there’s Hanalei Juice and Taro, run by the Haraguchi family for three generations. Poi is made fresh daily from the family taro farm across the street (62 percent of Hawaiʻi’s taro comes from Hanalei). They serve fresh fruit smoothies, taro hummus, taro burgers, mochi (Japanese rice) cakes and plate lunches. Try the pork lau lau plate; it comes with lomi lomi [RIGHT?] salmon, poi (or rice), taro mac salad and taro mochi.
Your favorite table to watch the sunset? Summer: Kaua’i Grill at the St. Regis (Princeville). The view without the sunset is amazing, with Bali Hai in the background; add the sunset and wow! In winter: the Beach House (Poipu). People try to get there before sunset. When the sun starts to set, it’s like a mass exodus from the restaurant as everyone leaves their table to walk out on to the grass to watch. It’s amazingly beautiful.
The Point at the Sheraton Kaua'i Resot
Favorite barstool to watch the sunset? Wintertime: the Point, at the Sheraton Kaua’i Resort. Summertime: the lobby bar at the St. Regis. I hope I don’t appear to be favoring the St. Regis. It’s just that where they are located at Princeville is the perfect setting.
Most romantic table? The ambience at Tidepools at the Grand Hyatt Kaua’i Resort and Spa just speaks romance! Ask for the table at the end of one of the walkways, situated all by itself, not another table around within 20 yards—great spot to pop the question.
Best family spot? The Bullshed Restaurant, located on the east side. Great food, great view, great prices, right on the water.
Your go-to to-go? Plate lunches are the local favorite. Mark’s Place, in the industrial area in Puhi, is my place to go. A diverse menu that offers healthy foods as well. You can elect to have brown rice and salad with your plate lunch. They also have bentos, which are prepacked with items such as teriyaki chicken or beef, rice, musubi.
The best brunch? Ilima Terrace at the Grand Hyatt Kauai or the Naupaka Terrance at Kauai Beach Resort.
Most inventive cocktail? The Killer Bee Caipirinha. It includes fresh Kauai honeycomb right in the glass and is mixed with Leblon Cachaça (rum). All the travel writers liked it and thought it was unique and refreshing.
Also, Kauai Marriott Resort on Kalapaki Beach, which just completed a $50 million makeover, offers the Signature Kalapaki Krush cocktail, a refreshing float made with Midori, ice cream, coconut syrup, pineapple, mango purée and Chambord. Available at the resort’s oceanfront Kalapaki Grill.
Where to find hot malasadas? Kaua’i Bakery, in Kukui Grove Shopping Center.
To pick up a meal for the airplane? Actually, right there at the (Lihue) airport. You can sit in the bar, order something to take on the flight with you and have a drink while you’re waiting. The adjacent restaurant has a great selection of entrées, sandwiches and baked goods, all available for takeout. I’m often at the airport to meet and greet clients and customers. I have a badge that allows me access to the gate areas. When I’m done with my greeting, I often go back to pick up something from the restaurant. I love their French fries!
Your favorite pizza? Pizzetta. Two locations, Koloa and Kapa’a. Yummy sauce, nice crispy crust, great vegetarian selections.
Favorite shave ice? Jo Jo’s, in Waimea town. One time I waited in line for 45 minutes; it was worth it.
Value-priced outdoor lunch spot? J.J.’s Broiler at Anchor Cove, Lihu’e. Great selections, good prices.
Chefs to watch? Colin Hazama, chef de cuisine at the Kauai Grill (St. Regis). He was born and raised on Oahu and was recently honored by the 2010 James Beard Foundation Awards, selected from thousands of nominees to be one of only 26 semifinalists in the “Rising Star Chef of the Year” category. And Jean-Marie Josselin, of Josselin’s Tapas Bar & Grill.
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August 25th, 2010 at 01:47pm
Mimi
In our September issue we asked the “experts,” people who know and love good eats, to reveal their top Hawaii picks. Audrey Wilson Hawaii’s Big Island expert on local dining gems is author of What the Big Island Likes to Eat (Mutual Publishing, 2008). Her new book, Aunty Audrey’s Big Island Eats, comes out this October. Wilson also owns the vacation rental AJ’s Volcano Cottage and runs a catering company with her sons.
Authentic Hawaiian meal? There is no better way to experience the bounty of Hawaiian cuisine than at a luau, and the Big Island has some great ones. Kona Village (Fridays), Mauna Kea Beach Hotel (Tuesdays), Fairmont Orchid (Tuesdays and Saturdays), Sheraton Keauhou Bay (Mondays), King Kamehameha’s Kona Beach Hotel (Sunday, Tuesday, Wednesday, Thursday, Friday)…this should cover every day.
Sunset dinner at Pahu'i at the Four Seasons
Pricey, but gotta go? Pahu‘i at the Four Seasons Hualalai. The setting is superb; the walls open onto the expansive ocean views. Executive chef James Babian has created a farm-to-table menu showcasing the best of the Big Island. Oh, and don’t miss the molten chocolate dessert.
Favorite table to watch the sunset? Anywhere along the Kohala Coast or Kona. Reserve a table at the Canoe House at Mauna Lani Bay Resort, a longtime tourist and local favorite spot to (savor the) day’s end. Or pick up a glass of wine at the Pavilion Wine Bar at the Mauna Kea and grab one of the roomy sculpted lounge chairs along the path to the water.
Favorite barstool? Choose any at Huggo’s expansive open-air bar in Kailua Kona. Huggos has been the go-to hangout since 1969, and they are still going strong. Their nightly live entertainment creates the ideal sultry island-state-of-mind backdrop. Oh, and then who can beat the bar at Mauna Kea’s Hau Tree, this spot is a true classic.
Oceanfront Gazebo at the Fairmont Orchid
Most romantic table? It takes some planning—as in 48 hours’ advance reservations—but is so worth it: reserve your own private oceanfront gazebo at the Fairmont Orchid and enjoy chef Thepthikone Keosavang’s (most people call him Chef TK) three- or five-course dinner.
Best family spot? There is always a party at Roy’s Waikoloa Bar & Grill; it is family-friendly and usually loud enough to absorb any rowdy keiki squeals. For a more casual option, Rocky’s Pizza in Keauhou Shopping Center in Kona is a local favorite.
Go-to to-go? While (it’s not) as easy as a burrito to pack and go, you can’t come to Hawaiʻi without getting the classic plate lunch of two scoops white rice, one scoop macaroni salad and barbecued meat. Cafe 100 in Hilo, known for their “loco moco” and Kona mix plate, and the Kamuela Deli in Waimea are local favorites. Or for great seafood sandwiches, check out Honokahau Boat Harbor Restaurant in Kona.
Best brunch? Daniel Thiebaut in Kamuela. Or the Sunday brunch at the Kona Village or Mauna Kea Beach Resort.
Inventive cocktail? OK, we are back to the Four Seasons for a lychee martini at the Beach Tree bar. To enhance the experience, opt for an overstuffed sofa facing the ocean.
Hot malasada? Tex Drive-In in Honokaa.
Lunch for the airplane? Merriman’s Market Café in Kings’ Shops, Waikoloa.
Chefs to watch? Neil Murphy of Merriman’s in Kamuela, Chef Piet Wigmans at Hilo Hawaiian Hotel, Matthew Zubrod of Monettes at the Mauna Kea Beach Resort and James Babian of Four Seasons Hualalai.
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August 25th, 2010 at 11:30am
Mimi
In our September issue we interviewed local experts for their favorite Hawaii restaurants. Carla Tracy writes about food and restaurants for the Maui News. “I must be having too much fun living on Maui to blog,” she adds. “So you can only find me at my day job—mauinews.com; search for ‘Carla Tracy’ or the dining section.” “Also,” she adds, “My opinion changes depending on who I’m dining with, the occasion, and my whim. These are not my set-in-stone favorites as I do not and cannot endorse any one restaurant.”
Where do you take visitors for an authentic Hawaiian meal? Old Lahaina Luau sets the perfect stage, transporting you into the heart of Hawaiʻi with its oceanfront setting, thatched-roof village, lively Polynesian show and authentic buffet foods.
Seared Ahi at the Lahina Grill
The “yeah it’s pricey but you gotta try it once” spot? I don’t think I’ve ever seen a “must-do on Maui” restaurant list with Mama’s Fish House excluded. It’s always there, right at the top. You have to try it at least once— no ifs, ands or buts. But I also adore Capische at Hotel Wailea and Gerard’s at the Plantation Inn in Lahaina.
Glass of wine at Fairmont's Ko
Your favorite table to watch the sunset? Who can resist the “two-tops” at Spago in the Four Seasons Resort Maui in Wailea? Couples sit on the same side of the table facing the views. It’s romantic, and the seating arrangement makes it easy to hold hands and/or play footsie.
Favorite barstool to watch the sunset? Duke’s Beach House in Kaʻanapali, when (musician) Henry Kapono is playing. And the Point at Merriman’s in Kapalua has a bar that’s situated at the tip of a black-lava finger of a peninsula that juts into the ocean.
Most romantic? The baked oysters appetizer at the Waterfront in Maʻalaea. I love the cushy banquettes (the second one from the window is my favorite) and the tuxedo-clad service. It really makes you feel as if you are “out on a date.”
Best family spot? The new Sharkey’s in Kihei is pretty cool for keiki, with a mock-up of a ship for them to climb and all manner of games and food for the knee-high set.
Your go-to to-go? I live in central Maui with my husband, Mark Tracy (originally from Novato). I am a repeat customer at Ichiban Okazuya on Kaohu Street in Wailuku, and Mark enjoys vegetarian fare at Down to Earth in Kahului.”
The best brunch? Wake up to one of Maui’s best breakfast buffets at Fairmont Kea Lani Maui in Wailea. Or head to Kaʻanapali Beach Hotel for an elaborate local spread with everything from kiawe-roasted lamb to house-made poi.
Most inventive cocktail? Everybody seems to be “muddling” these days. But Mala Ocean Tavern in Lahaina makes one of the meanest mojitos.
Where to find hot malasadas? Home Maid Bakery on Lower Main Street in Wailuku deep-fries them by the dozen if you call ahead. The puffy doughnut mounds are sprinkled with sugar and are wonderful hot and fresh.
To pick up a meal for the airplane? Mana Foods in Paia takes you back to the hippie days with healthful fare, from salads to authentic Thai food.
Cake Walk at Lahina Grill
Most hyped spot that is worth going to? Lahaina Grill really does live up to its outstanding and award-winning reputation.
Your favorite sushi? Contemporary and cutting-edge sushi rocks at both Sansei locations as well as at Wow-Wee Maui’s Kava Bar & Grill in Kahului.
Pho? For Vietnamese pho, Asian Star in Wailuku is consistent.
Tacos? Fiesta Time is the “Mexicans’ Mexican food place.” And for pizza, Matteo’s in Wailea keeps me coming back for more.
Favorite shave ice? Tom’s Mini Mart in Paukukalo hand-shaves it fine, with a scoop of vanilla ice cream on the bottom and fun flavors such as green tea and piña colada.
Value-priced outdoor lunch spot? Aloha Mixed Plate in Lahaina dishes up local-style lunches that are monstrous in size and easy on the pocketbook. Plus you can get an ocean view.
Value-priced outdoor dinner spot? The new 808 Bistro in Kihei boasts owners who used to work at the Four Seasons and Ruth’s Chris and the courtyard is delightful. You get fine dining fare for a fraction of the cost.
Chefs to watch? Sheldon Simeon from the new Star Noodle in Lahaina is a real up-and-comer, as are Ryan Luckey of Pineapple Grill and Ivan Pahk of Sansei Seafood Restaurant & Sushi Bar.
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August 25th, 2010 at 11:01am
Mimi
In our September issue we asked local expert Melanie Kosaka where the dining hot spots were. Melanie is the owner of First Daughter Mediaworks, creator of James Beard Award–winning TV series The Kitchen Sessions with Charlie Trotter, Hawaiʻi Cooks with Roy Yamaguchi and New American Cuisine as well as the websites shareyourtable.com and GetHealthyNowHawaii.com.
Where do you take visitors for an authentic Hawaiian meal? Helena’s Hawaiian Food. It’s the place to go for authentic Hawaiian; chefs Alan Wong, Roy Yamaguchi—(they) all eat at Helena’s. The restaurant is a James Beard award recipient and was founded in 1946 by Helen Chock; today her grandson Craig runs the place. Many of Hawaiʻi’s top chefs come here for Helen’s famous squid luau dish.
Your “yeah it’s pricey but you gotta try it once” spot? Azure at the Royal Hawaiian. Talk about living in your own private Idaho. Dining oceanside in your private cabana eating uberfresh seafood prepared by Azure chef Jon Matsubara with the ocean literally a few barefoot steps away is amazing. Fresh fish is selected daily at the Honolulu Fish Auction.
Your favorite table to watch the sunset? Leave Waikiki 90 minutes before sunset and take a drive on Kalanianaʻole Highway toward Hanauma Bay. Drive around the Blowhole and Makapuʻu Beach (Obama’s favorite beach to bodysurf), turn around and on the drive back, stop for dinner at the original Roy’s, which is just down the highway from Hanauma Bay. Ask for one of the booths in the downstairs bar; you can order the full menu as you look out over Maunalua Bay and watch the sunset. The drive (offers) one of the most scenic coastal views in the world, and to top it off with dinner at ground zero of the Hawaiʻi Regional Cuisine movement—what could be better?
- Royal Hawaiian’s Mai Tai Bar
Favorite barstool to watch the sunset? Mai tai and Hawaiʻi vacation are synonymous. The outdoor Mai Tai Bar at the Royal Hawaiian is where the (drink) was first introduced in the islands; they still serve the original recipe, made with fresh squeezed pineapple and orange juices. Modern interpretations are also available, along with innovative cocktails like the chi—coconut, crushed fresh basil and pineapple, pineapple juice and organic vodka from Maui.
Ahi Musubi at the Kahala Hotel's Hoku's Restaurant
Most romantic table?La Mer restaurant at the Halekulani Hotel. Ask for the corner table with the double windows overlooking Diamond Head and Waikiki Beach. (It’s) one of the few places in Hawaiʻi to require jackets for male guests; waiters are in white jackets—you get the picture. Service is impeccable. Atmosphere is elegant and serene.
Best family spot? It may be in an office complex between Waikiki and downtown Honolulu, but Hiroshi Eurasion Tapas offers incredible, highly refined East-West cuisine at family-friendly prices. The atmosphere is relaxed and children are more than welcome. Masterminds behind Hiroshi are D. K. Kodama, master sommelier Chuck Furuya and, naturally, chef Hiroshi Fukuya.
Your go-to to-go? A great grab-and-go lunch can be found at Diamond Head Market and Grill. Like having your grandmother pack your lunch. (The place stocks) lots of local favorites: musubi (rice balls with teriyaki meat or salmon), sushi rolls, salads and sandwiches fill the deli case. They also have a takeout counter where you can order an authentic Hawaiʻi plate lunch: two scoops rice, mac salad and entrée. A great place to stop before or after hiking Diamond Head.
The best brunch? Not really a brunch place in the classic sense, but Boots & Kimo’s Homestyle Kitchen in Kailua is well worth the scenic drive over the Pali Highway. Their macadamia nut and coconut pancakes are legendary. Japanese tourists arrive by the busload for these pancakes. They are delicious and worth the wait. Try to go on a weekday, when it’s a little less crowded.
Most inventive cocktail? Chi (see Royal Hawaiian Mai Tai Bar, above) is hands down my favorite cocktail.
Jumbo Prawns Entree at Hoku's
Where to find hot malasadas? Classic choice is Leonard’s Bakery on Kapahulu Avenue, close to Waikiki. This is my recommendation as I prefer a light and fluffy doughnut. Others prefer Champion Malasadas (in Honolulu) or Agnes Portuguese Bake Shop in Kailua. Their versions tend to be heavier, but both have a nice rich egg flavor. Note: if the wait at Boots & Kimo’s is too long, Agnes is a great place for coffee and malasada. Portuguese bakers in Hawaiʻi are akin to East European bakers on the mainland.
To pick up a meal for the airplane? For plane travel I like light and healthful. Kokua Market and Deli offers a variety of macrobiotic takeout meals that are perfect for the plane. I also like the bentos from Hale Macrobiotic. The owners are from Japan and make the most exquisite boxed lunch. Call ahead to order takeout, as this is mostly a dine-in establishment.
Your favorite pizza? V-Lounge pizza. Definitely a hole-in-the-wall place, located behind Ala Moana Shopping Center. The pizza is made in a kiawe-wood-fired oven. Many of the toppings are locally sourced.
Favorite shave ice? Shimazu Store, on North School Street in Honolulu. A master sommelier recommended this place because he liked the homemade syrups. Enough said.
Value-priced outdoor lunch spot? The Pavilion Cafe at the Honolulu Academy of Arts. Order the piadina sandwich. Gorgeous setting, relaxed atmosphere and world-class Asian art collection.
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August 25th, 2010 at 10:45am
Mimi
The New York runways are set to get a taste of our local design-stars as a few of the talented students at the Academy of Art University in San Francisco are set to showcase their designs on the runways of New York Fashion Week. The students from the School of Fashion will debut at the Mercedes-Benz New York Fashion week Friday, September 10th at 8:00 p.m. — AAU is the first and only educational institution to give their graduates this opportunity.
Academy of Art University students have been showcased at New York Fashion Week since 2005. This year seven designers will unveil their graduate collections in The Theater at Lincoln Center. Can’t make it to New York? The show will be broadcast live at: http://www.academyart.edu/. Show coverage can be found on AAU’s blog Fashion School Daily at http://www.fashionschooldaily.com/
Meet the school’s New York Fashion Week 2010 designers:
Maria Korovilas recently earned her M.F.A. in Fashion Design. Born in Baltimore, Maryland, Maria incorporates metal encrusted details into her designs of lace, embroidery, and layered fabrics.
Louie Llewellyn and Xiang Zhang worked together to complete their graduate collections using the theme of disagreement. The two added sharp edges and bold lines to their woven pieces and incorporated softer fabrics for an even greater contrast. The knitwear pieces were designed in a time-consuming plating technique done by hand, with each knit piece taking about 50 hours to complete.
Besides her recent M.F.A. in fashion design, Cara Chiappetta has also earned prestigious honors as a Fashion Group Foundation Scholarship recipient and a participant in a LVMH Creative Briefing Design Challenge. The former N.I.C.E. Collective and Michael Kors intern found a muse in Bridget Fonda’s character Nina in the film “The Point of No Return” for her collection. Her fabric choices include rubber, silk, mesh, wool and nylon.
Camilla Olson focused her collection on the idea of women as rebels who break their own restrictions and predefined roles. Camilla was inspired by the movie “Blade Runner” as well as the samurai arts. Camilla adds her M.F.A. in Fashion Design to the B.S. in Microbiology and M.B.A. in Marketing she already holds.
April Howard earned her M.F.A. in Fashion Design after receiving her B.A. in Anthropology and an A.A.S. in Textile/Surface Design. She has worked
professionally designing home, tabletop, giftware and linens for Tommy Hilfiger and Ralph Lauren. Born in Hartford, Connecticut, April was inspired
by Kathy Kelley and Cormac McCarthy’s novel “The Road.” Her designs are made to imitate discarded items such as molded foam and slashed tires.
Jungah Lee, M.F.A. in Fashion Design, used the faded colors of antique books as inspiration for the New York collection. The fabrics were hand-dyed with subtle details being added with individual brush strokes to create a water stained look.
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August 23rd, 2010 at 03:17pm
Somer
Have you dreamt of owning property in the country, large enough to house family and friends from afar, play music till dawn (without worrying about neighbors) and harvest organic produce for an impromptu meal under a grape laden arbor? Are you waiting for a sign from above (or below) nudging you toward making that dream a reality? Gary Breen and Anna Beuselinck, did, and like the Yarkovsky effect, which occurs when an asteroid absorbs heat from the sun, resulting in slight nudges, which overtime affect the asteroid’s path, the couple found their life path altered forever.
The first bump might have been the somewhat recent loss of their own parents, the birth of their children and then finally the connection Gary felt to the property when he toured the former Fetzer’s Valley Oak estate in Hopland. As a commercial developer who restores historical properties, Gary eyed the existing buildings, building materials (redwood siding), and infrastructure. Anna however was taken by a timeline of names scribbled on a chalkboard. “When we toured the tasting room someone had written all of the previous owners on a chalkboard, “ She explained, “there have only been eight since the Indians.”
The lineage starts with the Pomo Indians, then Fernando Feliz who built an adobe house here in 1844 and raised his cattle, then the Peck family, A.W. Foster a railroad magnate from Larkspur, built the existing buildings on property in the 1890, and then John Haas, a hop producer called it home from 1942, followed by the Fetzer family who began growing grapes in the 60s, and eventually created a food and wine education center (Valley Oaks). In 1992 the Brown-Forman Corporation purchased the certified organic vineyard. At the bottom of this list was a question mark. This innocuous scribble, was the final nudge (challenge), the couple went to the bank altering the path of their asteroid, eh, life forever.
Open for business
Renamed Campovida, which means field of life, the 50-plus acre property has ten guest rooms (no tvs or phones, but does have wireless), which will be used for corporate retreats, weddings or gatherings of at least six couples. “We want people to be able to take over the space, walk the gardens, enjoy a campfire in privacy,” explains Anna who’s full-time job is as a corporate meetings facilitator. “This is a place for important conversations.”
The garden: With over 13 acres of organic plants including: herbs, vegetables, 100+ olive trees, 100+ apple trees, 30+ pear trees, 20+ fig trees, 10+ persimmon trees, 200 honey bee colonies, and groves of organic lavender, the intention is to produce local, certified organic produce available to the public.
The grounds: Amenities include a large salt water pool surrounded by hundred year old palm trees, trails through vineyards, gardens and the Mendocino Farms tasting room featuring locally-grown sustainable, organic and biodynamic wines by Magnanimus Wine Group.
More photos
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August 23rd, 2010 at 10:23am
Mimi
Novatans have a new place to rock out and enjoy great music without leaving town. Pasta Moto, which opened its doors last year, has upped its game by bringing in local acts playing everything from acoustic jazz to light rock and pop. The idea is to eventually have local live music Thursday through Saturday. The concert series kicked off with The Welcome Matt and continues with Luvplanet August 21 from 7 p.m.-10 p.m. featuring vocalist Nicole Sutton and guitarist Mark Gee (who performed with Gregg Allman for more than a decade).
Other acts include Revolver September 4, Drew Harrison of the Sun Kings September 16, Stage Fright September 17 and Hillside Fire September 25.
Pasta Moto, 5800 Nave Drive, Suite C, 415.883.6686.
Drew Harrison
August 20th, 2010 at 01:02pm
Dan
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