Celebrated chef shares his story
Credit: Honolulu Star Advertiser The hottest food trend on the mainland right now is something we in Hawaii have taken for granted for generations: poke. Chef Sam Choy hopes it’s […]
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2016
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Golf tournament to benefit culinary non-profit
The eighteenth Hawaii Culinary Education Foundation Charity Golf Tournament will be held on Monday, April 11, 2016 at the Kapolei Golf Course. Tournament proceeds benefit the culinary nonprofit dedicated to
Let’s Talk Food: Chef with Hilo roots
Chef Jon Matsubara, culinary executive director for Bloomingdale’s at Ala Moana Center in Honolulu, has roots in Hilo.
Tom Douglas at Kapiolani Community College, February 29, 2016
Coal Roasted Sweet Potatoes with Sake Braised Kale Seared Big Island Sirloin Yield: 8 tasting portions Coal Roasted Sweet Potatoes 1 pound sweet potatoes, about 2 medium sweet potatoes Bake
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Seattle chef – Tom Douglas puts veggies front and center
What’s the difference between “hard char” and “burnt”? Burnt is a mistake, while a nicely charred vegetable is the product of a deliberate act that caramelizes the natural sugars to
Chef Jackie Lau Poultry Maui Culinary Academy program
Whole Chicken Technique Brine and Roast
Dumpling making, All Day Wong
Chef Lee Anne Wong said cooks are just craftsmen. Television makes them famous. One of the stars on the public television series, “Moveable Feast with Fine Cooking,” spent Tuesday morning
Street-dish recipes provide head start on annual event
Take your taste buds on a tantalizing adventure through the streets of India at the Hawaii Culinary Education Foundation’s annual benefit
Chef Garg to prepare a lineup of Indian street fare
The four regions of India each have their own version of classic street foods, and within those regions the various states present their own variations, with individual cooks and families