something that really hit home was the story Ed Kenney told about how pork belly is super popular, all fine dining restaurants are serving it right now. So when a chef asks a local

Dave is deboning a local pork head right now and Ed is demo’ing how to cut the pork sholders off. Getting tips on pickling feet and ears. how to make delicious head: brine for

  The Makena Beach and Golf Resort is already popular with its Saturday Japanese Buffet and lavish Sunday Brunch, but that’s not enough for Executive Chef Marc McDowell. On Friday Dec. 2, 2011 he will launch

  Sensational humpday entertainment and food. This is the way to kick off the first wednesday of the holiday month. Its the latest installation of tasty jazz and art with amazing food and ambiance brought

Chef Zaire describes his new cookbook ‘Moorish Fusion Cuisine’ as part coffee table book and part cookbook. His inspirational story and journey as a chef is reflected on in this book that features amazing

The Hui No’eau will host a holiday-themed evening of elegant canapes, cocktails and gift shopping at First Night this Thursday starting at 5pm. They’re especially excited to exhibit guest designer Andre Morrisette’s re-envisioning of

  I’o will be bringing in the Westside raw food experts and chefs of Choice Health Bar to pair their exquisite raw wine with at this month’s installation of Wine Club. Are you Naughty or are

Photo above: Rock Shrimp with Asparagus (Starter menu $14) Wednesday evening I was back at Honu for an early dinner. It was pre thanksgiving training while I waited to pick my mom up from

I already love the sandwich that is done Swiss style with cream cheese asparagus and hard boiled eggs. It comes with a romaine salad that I throw in the sandwich too. Trying the baked

I could not resist reposting this wonderful item from Holy Kaw this morning. I would love to find one and try them out! You can purchase online here: http://www.uncommongoods.com/product/fork-knife-chopsticks   The uncommon goods product description: Two-In-One Practice dining