Archives

Hawaii’s Kitchen: M.A.C. 24/7 and their Hawaiian Moon Fish Tacos

Located inside Hilton Waikiki Beach, M.A.C. 24/7 Bar + Restaurant serves Modern American Cuisine (that’s the “M.A.C.”) infused with the culinary diversity of Hawaii. Open 24 hours a day and seven days a week, the restaurant features classic American dishes contemporized with island flair using fresh local ingredients. Some of M.A.C. 24/7 Bar + Restaurant’s signature dishes include red velvet pancakes, chicken fried steak with eggs, seven cheese white mac and cheese, lobster BLT, and Hawaiian-inspired Vietnamese rolls.

Chef Chris Yniguez joins us on Hawaii’s Kitchen at the SHAD Monogram Kitchen, to make Hawaiian Moon Fish Tacos with Pineapple Slaw and Lomi Lomi Tomatoes.

Read more »

Hawaii’s Kitchen: Il Lupino Trattoria & Wine Bar and their Basilico e Pomodoro Fresco

Il Lupino Trattoria & Wine Bar is located at the Royal Hawaiian Center in Waikiki and serves traditional Italian fare.

General Manager Heela Mottus and Executive Chef, Diego Pacuruco, tells Hawaii’s Kitchen more about the restaurant, while cooking up a delicious Basilico e Pomodoro Fresco (squid ink spaghetti with garlic, extra virgin olive oil, local tomato, fresh basil and large prawns) in the SHAD Monogram kitchen.
Read more »

Hawaii’s Kitchen: Made in Hawaii Festival

The Made in Hawaii Festival at the Blaisdell Exhibition Hall features a variety of Hawaii products to see, local vendors to visit, and we can’t forget about the food! Hawaii’s Kitchen and Kelly Simek got to try White Turkey and Venison Chili made by executive chef of Turtle Bay Resort, James Aptakin in the SHAD Thermador Kitchen.
Read more »

Hawaii’s Kitchen: 12th Avenue Grill and their Hokkaido Scallops with Kaffir-Kahuku Corn Puree

Kevin Hanney, owner and chef of 12th Avenue Grill, joined Hawaii’s Kitchen to prepare one of their most popular items in the SHAD Thermador Kitchen, Hokkaido Scallops with Kaffir-Kahuku Corn Puree; Kolea Farms sunchoke chips, house made pancetta, and Hau`ula tomato fricassee. The diver scallops are collected in environmentally sustainable fisheries and the boats supply fresh scallops every day. 12th Avenue Grill prides itself in always working hard to bring the freshest ingredients into their kitchen, despite the challenges of living on an island. They are proud to have won the 2017 Gold Farm to Table Hale Aina award, since sourcing local ingredients is a main priority.
Read more »

Hawaii’s Kitchen: Pai Honolulu and their Agedashi Turnip Cake

Chef Kevin Lee came to Hawaii for the opening of Chef de Cuisine at Prima, and decided to stay to open his own restaurant, Pai Honolulu. Chef Kevin fell in love with the culture and wanted to positively contribute to Hawaii’s up-and-coming food scene and be a part of the community.

Chef Kevin joined Hawaii’s Kitchen to make one of his favorite dishes, Agedashi Turnip Cake, in the SHAD Thermador Kitchen.

Pai Honolulu is open Tuesday through Saturday for dinner and will be opening very soon for Lunch. Reservations can be made on open table, through their website (www.paihonolulu.com) or by calling the restaurant at 744-2531.
Read more »

Hawaii’s Kitchen: Makana Market and Deli and their Hunter’s Board

Envisioned, inspired, and created by Chef Ignacio Fleishour, Makana Market and Deli is a homage to Hawaii and it’s bounty of foods. Chef Ignacio began his culinary endeavors at a young age, while hunting, camping, fishing, and cooking from the farm for family and ranch hands. Having worked with international dishes from around the world, Ignacio uses whatever products are placed in front of him to create delectable dishes that are close to his Heart.

Makana Market and Deli also has a community outreach aspect, where they work with Ehuola, Living Life Source Foundation, Captain’s Club, Roots, Hawaii Youth Correctional Facility, and Foster Children of Hawaii, to share in food, teaching, learning, and passing along what will help others.

Chef Ignacio Fleishour joined Hawaii’s Kitchen in the SHAD Monogram Kitchen, to make his popular “Hunter’s Board” dish, featuring USDA free range venison from Molokai.
Read more »