Monday, December 31, 2012
By now, you're probably up to your ears in cookies, chocolates mochi and other treats, which doesn't bode well for getting in shape in 2013. Too much holiday cheer means you need detoxing. Now.
Cleanse America is on mission to transform the health of the nation, and is aiming to inspire 1 million Americans to participate in its 10-day raw food cleanse, running Jan. 4 to 13. You can join the cleanse at www.cleanseamerica.com
Omega Juicers is on board for a 3-day cleanse ritual to help people eliminate harmful toxins, restore their internal system and reset their bodies through juicing.
I haven't tried it myself, but one of my friends was beginning to develop a rough, ruddy complexion due to stress, and the only change she made in her life was to start green juicing with spinach, kale and fruits, and her complexion cleared up in about a week of drinking her vegetables three times a day.
Here are Omega Juicers recipes for one day of cleansing:
The vitamin C in oranges enhances the absorption of the iron in the spinach by 30 percent.
1 bunch of spinach
Juice and drink.
There are a thousand different variations of fruit salads. This one makes a great first meal of the day.
2 cups of blueberries
2 tablespoons of bee pollen
Cut the banana and mango into bit sized pieces. Put into a bowl and add blueberries topped with bee pollen.
Beets are powerful health foods, containing compounds that may reduce blood pressure, ease digestive disorders and control heart disease. They can also raise HDL (“good”) cholesterol and lower bad cholesterol and triglycerides, respectively, by 30 percent and 40 percent.
1 beet (palm size)
Thumb size of ginger
Juice and drink.
Blending produce makes the process of absorbing protein and minerals more efficient. If you are drinking the green machine after a workout, add double hemp seeds and a few more greens. When you drink a smoothie with a lot of protien 30 minutes after a workout, the protein synthesis is about 75 percent compared to only 30 percent beyond that time.
2 large kale leaves (or 2 handfuls of other leafy greens)
2 bananas (frozen)
2 tablespoons hemp seeds
1-½ cups of hemp milk
1 tablespoon spirulina
Place all ingredients in a juicer or high-speed blender and blend until smooth. Top with hemp seeds.
Lemon Apple Blast
Apple and lemon contain a lot of vitamin C and citrus acids. This assists in dissolving gallstones which are deposits of a composite of calcium salts such as oxalates and carbonates.
2 small lemons
2 inch piece of ginger
Juice and drink.
1 cup coconut water
3 celery stalks
1 handful of greens or 1 bunch of spinach
Juice and drink.
Wednesday, December 26, 2012
Tea service at the Kahal Hotel & Resort Dec. 19 included assorted sweets and savories served with dragon pearl jasmine tea.
The Kahala Hotel & Resort hosted a holiday tea event Dec. 19 to introduce the newly remodeled Veranda lounge and adjoining grand terrace lanai.
It was a great reminder that the open-air lounge is a perfect setting for entertaining out-of-town family and friends who tend to arrive in search of warm weather (and your company, of course) this time of year.
You can spend a relaxing morning or afternoon strolling the property and visiting the dolphins, before settling in for afternoon tea, which runs from 2 to 5:30 p.m. daily.
A single pot of loose leaf Harney & Sons tea is $8 per person. Simple tea service of a Harney & Sons tea and four sweets and fresh-baked scones, or a plate of four sandwiches, is $17 per person.
Classic tea service, at $28 per person, features a plate of four sweet treats, four savory sandwiches, scones, clotted cream and preserves, and a choice of a Harney & Sons tea.
The Royal tea service is $42 per person, includes all of the classic menu, plus a glass of champagne with a strawberry.
If you want to extend your stay, The Veranda is open for pupu from 5:30 to 10 p.m., and cocktails from 2 p.m. to midnight.
The new menu includes such dishes as fall roasted vegetable tart ($8); roasted Bussels sprouts with shredded duck, caper anchovy vinaigrette ($10); grilled South Pacific shrimp ($10/$14); red wine-braised lamb shank ($24); grilled prime flatiron steak ($22); harissa roast chicken ($18); and more. Or, order off the Hoku's menu.
You can view all the menus online at www.kahalaresort.com/dining
Find out how your photo memories of The Kahala can win you a two-night stay at the resort, here.
Sunday, December 9, 2012
Fourteen of Hawaii's Rising Star chefs and their mentors share a stage at the Halekulani Ballroom before heading to the lawn to plate up their specialties.
Since 2003, StarChefs.com, the online magazine for culinary insiders, has criss-crossed the country with its StarChefs Rising Stars Revue, showcasing up-and-coming chefs.
Each year, StarChefs.com selects four American markets in which to name its Rising Stars. Candidates are nominated by the StarChefs.com Advisory Board, previous winners, local media,and the StarChefs.com website, as well as through editorial research. Winners are then chosen by the StarChefs.com editorial team.
On Dec. 4, StarChefs members descended on the Halekulani Hotel, where executive chef Vikram Garg had been instrumental in pitching Hawaii as home to dozens of up-and comers. And on stage, StarChefs.com CEO said, Hawaii chefs "blew our minds," as the website's advisory board sampled cooking of 60 candidates on Oahu, Maui and Hawaii island, over what she told me was two 12-day trips over the summer, sampling from about five restaurants per day. The winner's list numbered 14, though the cutoff age to win an award is 40, and they couldn't find a winner for their sommelier award.
Also conspicously missing from the list, to me, was Christopher Kajioka, whose current home at Vintage Cave Honolulu was not yet open at the time of the sampling. But I'm sure there will be many other accolades ahead for the young chef.
During the gala tasting event at the Halekulani, hosted by Garg and co-hosted by Chai Chaowasaree of Chai’s Island Bistro, with beverage pairings from host sommelier Kevin Tomaya of Halekulani, each of the 14 winning chefs presented the dish that won them their award.
The 2012 Hawaii Rising Stars Award Winners are:
Christopher Kulis: Capische? (Maui)
Featured dish: Australian Beef Carpaccio, Horseradish Aïoli, Radish, Lemon Oil, Fried Capers and Parmigiano-Reggiano
Andrew Le: The Pig and the Lady (Oahu)
Featured dish: Pho with Betelnut Leaf-wrapped Pork Sausages
Cameron Lewark: Spago (Maui)
Featured dish: Onaga Ceviche, Green Papaya Salad, Kaffir Lime, Coconut, and Passionfruit Flower
Nick Mastrascusa: Beach Tree at the Four Seasons Resort Hualalai (Big Island)
Featured dish: Gnocchi with Oxtail Ragout
Wade Ueoka: Alan Wong’s (Oahu)
Featured dish: Oxtail “Soup” of Oxtail and Corned Beef Roulade, Boiled Peanuts, and Shiitake Mushrooms
Jojo Vasquez: The Plantation House Restaurant (Maui)
Featured dish: Australian Lamb Rack, Eggplant Purée, and Chickpea Cake
Michelle Karr-Ueoka: Alan Wong’s (Oahu)
Featured dish: Lilikoi Brûlée
Elizabeth McDonald: Honu Seafood & Pizza (Maui)
Featured dish: Vegan Chocolate Mousse Cake
Quinten Frye: SALT Kitchen & Tasting Bar (Oahu)
Featured dish: Octopus, Chorizo, Olives, Potatoes, Compressed Grape Tomatoes, Almonds, and Kahuku Corn Purée
Doug Kocol: SALT Kitchen & Tasting Bar (Oahu) for excellence in charcuterie
Featured dish: Pork Rillette and Soppressata
Sheldon Simeon: Star Noodle (Maui)
Featured dish: Hapa Ramen: Roast Pork, Poached Egg, Bamboo Shoots, Kamaboko, Bok Choi, Mayu, and Spicy Miso
Mark Noguchi: Pili Hawaii Catering (Oahu)
Featured dish: Ho’i’o Fiddlehead Ferns, Dried Cuttlefish, Kombu, Octopus, and Tomatoes
Ed Kenney: Town, Uptown Events (Oahu)
Featured dish: Cervena Venison Pipikaula with Bud Bucket Ice
David Newman: Pint+Jigger (Oahu)
Featured cocktail: The Whiskey Thatcher: Rye, Mint, Lime, and Flamed Pernod Rinse
In addition, Alan Wong, whose kitchen produced two winners, and countless other young chefs around town, won the StarChefs Mentor Award.
In StarChefs.com’s long-running tradition, guests at the event were given the opportunity to vote for their favorite dish of the night. As the favorite of the evening's tasters, Michelle Karr-Ueoka will receive a Jade Range 18” commercial plancha. Because she's a pastry chef, wondering if her boss Alan Wong has dibs on the range?
Tickets for the event were $95 to $125, and a portion of the evening’s tickets sales will be donated to the Culinary Institute of the Pacific at Kapiolani Community College.
Next year, StarChefs.com will take their search for rising stars to Philedelphia in February, New York in April, the San Francisco Bay Area in June, and the Carolinas in December.
Wednesday, December 5, 2012
The epic triptypch "Hiroshima," by Adron Mordecai, holds a place of honor at Vintage Cave, depicting the city in its glory, the tragedy and the aftermath of the atomic bomb's destruction.
A peek inside Vintage Cave Honolulu Oct. 23 made me eager to see what would be on the menu when it opens Dec. 10 with the ambitious goal of elevating art and cultivating pleasure in Honolulu.
Inspired by the anthropological and artful discoveries within the Lascaux and Altamira caves, Vintage Cave is in what was originally storage space and offices in Shirokiya. The 15,000 square foot space has been transformed by the laying of 150,000 bricks from the Pennsylvania Brick Co., custom Swarovski crystal chandelier crafted in Czechslovakia and assembled in Japan, installation of Neolithic to fine art by Picasso, Michelangelo, and glassware by Lalique and Daum.
It was envisioned as a private wine cellar and art society, before the decision was made to go public. But how public? Considering a prix fixe meal will cost $295 per person, throw in $100 more per person for wine pairings, tax and tip, and you're looking at a bill of about $1,000 for two.
What will this get you? On a test run Nov. 30, dinner comprised 26 amazing dishes with a light touch in quite a few combinations I had never tried before in more than 20 years of reviewing restaurants, presented in 16 courses over 3-1/2 to 4 hours. It's best suited to those who like the idea of dining as theater.
The menu won't be the same every time, and chef Christopher Kajioka, an alumnus of Roy's, New York's Per Se and San Francisco's Aziza, said he may present different dishes to each table on any given night.
During the actual food service, there will be wine pairings for each course, but on this preview night, two wines were served by beverage manager Randy Uyechi: La Follette Chardonnay, North Coast, 2010, and Raymond Cabernet Sauvignon, Napa Valley, 2010. And you will also see the familiar face of general manager Charly Yoshida, formerly with Alan Wong's and Stage restaurant.
You don't have to be a member to dine here, but members will have access to private wine cellars, priority reservations and wine discounts. Regular membership is $5,000, special membership is $50,000 and charter membership is $500,000.Visit vintagecave.com for more information.