Tamura's is known for its fine wine and spirits but they also have an amazing menu with delicious food. Chef Aaron makes two of the most popular dishes in Hawaii’s Kitchen. We talk about catering and the Waterfront Plaza location.
Craig Washofsky, president of Servco Home & Commercial Products, shows us some of the new features of the Thermador and Monogram column refrigerators and freezers.(more...)
For authentic and delicious Thai food with a beautiful environment and friendly service, just head to Noi Thai Cuisine at the Royal Hawaiian Center!
General Manager Phil Jones and Chef Ja join us today to show us how to make two popular dishes off their menu: Pineapple Papaya Curry with Chicken and Angry Ocean.
Chef Brian from the Brilliant Ox joins us in Hawaii’s Kitchen on Living808. He’s making two great dishes. The first is a favorite of John and Trinis, the Teriyaki Short Ribs. The second is the Scotch Egg Katsu.
Sreela Johnson, General Manager of Morning Brew at the Salt at our Kakaako location makes two popular dishes on their menu, the Maui Vegan Burger and the Mexican bowl. Johnson tells which are the popular coffee drinks and the types of teas they serve.
Agu Ramen celebrates their 5th Anniversary this year! This restaurant is known for offering traditional Japanese dishes with a twist.
Chef and Owner, Hisashi Uehara, tells us more about his menu and makes two dishes for us: Tomato Ramen & Cheek A Boo Croquette.
Vintage Cave Café is known for their delicious food and great wine selection, but in today’s Hawaii’s Kitchen, we focus on their desserts! Pâtissier, Masami Komiyama, shows us how to make Green Tea Tiramisu & Lilikoi Crème Brûlée.
Nosh joins us in Hawaii’s Kitchen to make 2 scrumptious dishes, a Brazilian Cheese Bread and Brigadeiro, a South American Chocolate Caramel.
You no longer have to be a contractor to shop for Bosch & Thermador appliances at the Servco Home & Appliance Showroom. These appliances are now available for purchase by regular customers! Craig Washofsky has details.(more...)
Shokudo Japanese Restaurant & Bar just rolled out a new seasonal menu focused on healthier variations on traditional Japanese dishes. Today, Chef Masa cooks up two dishes from the new menu: Quinoa crusted tempeh katsu and Mentaiko Udon.
Chef Masa from Bread and Butter whips up a couple of dishes, one is a best seller and uses both coffee and wine.
The other puts a spin on the Loco Moco. Its certain to make your mouth water.
Hoku’s at the Kahala Hotel and Resort has a new menu out. They tell us all about it plus cook up a couple of dishes including “Lobster Two Ways” and “Five Spiced maple leaf Duck Breast.”
BUHO Waikiki joins us to make a delicious and popular dish at the restaurant, Duck tacos with Hand Pressed Cilantro Tortillas.
In this week’s Hawaii’s Kitchen, Baku Waikiki makes two of its signature dishes. First Trini learns how to make Tuna Tataki. Baku’s second dish was from its meat menu, Ginger Garlic Duck Breast.
Five Guys Burgers & Fries will be opening their third location in Hawaii soon at Pearlridge Center. Andrew Senyk, their Director of Operations, and Kekua Mahoe, tell us all about that plus they show us how to make their delicious Five Guys Burger and Hot Dog.
Professional looking kitchen appliances don’t have to cost you a fortune! Just head to the Servco Home and Appliance Showroom. Today, Trini checks out two of their GE Café Ranges.(more...)
The legendary Row Bar at Waterfront Plaza – formerly known as “Restaurant Row” – is under new ownership and a slightly new name: The Row Bar by Tamura’s. We’re learning more about the restaurant today as Executive Chef, Aaron Siguenza, prepares two of their signature items: Pipikaula Slider and Pork Chop with the Finaden Sauce.
Cinnamon’s at the Ilikai is known for their delicious pancakes, but today, join us in Hawaii’s Kitchen to make two great lunch menu items, Rib-eye Poke and the Green Burger.(more...)
Not sure what to do with those Thanksgiving leftovers? Zippy’s can help!
Trevor Luke, Education & Training Specialist at Zippy’s, shows us how to make two new dishes: Turkey Holiday Hash and Turkey Chili!
In today’s Hawaii’s Kitchen we’re featuring Vintage Cave Café at Ala Moana Center. Chef Oda will show us how to make two dishes, one from the lunch and another from the dinner menu. Pecatora and Roasted Rack of Lamb.
Craig Washofsky, President of Servco Home & Appliance, shows us some of the new features for three GE appliances.
Serg’s Mexican Kitchen in Manoa has all the classics, Breakfast, Lunch, and Dinner! Chef Serg is cooking up Ceviche and Enchiladas in Hawaii’s Kitchen.
Leahi Concept Kitchen is a student run restaurant at the Waikiki Parc Hotel. It’s a unique partnership between Kapi’olani Community College’s nationally-recognized culinary school and the Waikiki Parc Hotel. Under the direction of Chef Eddie Mafnas, the students focus on promoting and using locally sourced ingredients in their contemporary farm-to-table cuisine.
Today, Chef Eddie shows us how to make a Kauaʻi black pepper shrimp, with molassed black pepper sauce, chamorro style red rice, sauteed plantains, and tropical fruit salsa
100 Sails Restaurant & Bar, located at the Prince Waikiki, is approaching its one year anniversary this November. In today’s Hawaii’s Kitchen, Chef de cuisine, Joseph Almoguera, and hotel manager, Randi Fernandez shows us how to make one of their most popular small bite items in the SHAD Thermador Kitchen that can be shared, KFC “Korean Fried Cauliflower.”
Vintage Cave Café at Ala Moana Center was developed as the casual Italian sister restaurant to the Vintage Cave Club (formerly Vintage Cave Honolulu). Along with the similar renaissance architecture and rare artwork, they also feature live music every night. Today, Chef de Cuisine Taiki Oda shows Hawaii's Kitchen how to make two of their menu items in the SHAD Thermador Kitchen: Conchiglie w/ Truffle Cream Sauce and Cotoletta alla Milanese.
The Street, located at the International Market Place in Waikiki, is a collection of 13 restaurants and bars by Chef Michael Mina. In today’s Hawaii’s Kitchen, Hawaii's Kitchen features two dishes from two of their restaurants in the SHAD Thermador Kitchen: Kauai shrimp with black pepper and toasted garlic and Spaghetti all’Amatriciana.
Lola’s Grill and Pupu Bar on Keeaumoku Street serves everything from traditional Hawaiian food to other local favorites, including loco mocos and fried rice! Hawaii's Kitchen learned more about this hotspot today while cooking up two of their signature dishes in the SHAD Thermador Kitchen: Ho’io Salad and Smokin’ Moco.
Hawaii's Kitchen met Chef Degala, the corporate chef for ABC Stores. He treated us to Basalt Waikiki's Seared Hokkaido Scallops along with their most popular appetizer, Duck Confit, prepared at the SHAD Monogram Kitchen.(more...)
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.
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.
Wahiawa is home to a new Mexican restaurant—Barrio Café. Chef and owner, Miriam Oliva, taught Hawaii's Kitchen how to prepare two of their menu items in the SHAD Monogram kitchen: Churro French Toast and Chilaquiles.
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.
You can find the newest addition to a smart home at Servco Appliance Showroom—the Bosch built in coffee maker. This coffee machine can do it all...and without plumbing!
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.
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.
Hawaii’s Kitchen and Nobu Honolulu cooked up two delicious seafood dishes in the SHAD Thermador Kitchen. The first was a pan seared Opah belly, followed by clams with pork belly. Kelly Simek enjoyed these wonderful dishes prepared by Executive Chef Matt Raso.
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.
It’s ‘Back to School’ week on Hawaii’s Kitchen, where Steve Pickman, personal trainer and nutritional specialist at Pick Fit Personal Training, shows us how to make a healthy and delicious chicken pesto pasta in the Servco Monogram Kitchen.
Scratch Kitchen and Meatery is the sister restaurant of Scratch Kitchen and Bake Shop in Chinatown. They’re located in Ward Village at South Shore Market and are open for breakfast and lunch from 9:30 a.m. – 3:00 p.m. on weekdays, weekends from 7:30 a.m. – 3:00 p.m., and dinner from 5:00 p.m. – 9:00 p.m. everyday except Sunday. Their new dinner program will include a dry-aged selection of smoked meat and charcuterie.
Hawaii's Kitchen had the chance to cook two of Scratch's signature dishes, Sous Vide Beef Short Rib and Creole Shrimp n' Grits, with owner and chef Brian Chan in the Servco Monogram Kitchen.
Herringbone is an ocean-to-table restaurant opening this August at the International Market Place in Waikiki. They’ll focus on line-caught fish and the freshest products from the ocean, ranch, and field. Brunch, lunch, oyster hour, and dinner will be offered along with specialty cocktails, craft beers, and wines.
Executive Chef, Chad Horton, and Executive Sous Chef, Ray Locquiao, tell Hawaii's Kitchen more about the new restaurant, while preparing two dishes for us in the Servco Monogram Kitchen: Buffalo Octopus and Mushroom Carbonara.
The Beachhouse at the Moana has a new summer menu that features farm fresh flavors unique to the islands. Chef de Cuisine, David Lukela, taught us how to make two delicious dishes in the Servco Monogram Kitchen–Makana salad and Ahi Au Poivre.
Executive Chef Jason Ichiki makes a delicious Cioppino seafood stew with Hawaii's Kitchen, in the Servco Thermador Kitchen. Roy’s Waikiki's new Sunset Menu just launched last month, and is offered from 5:00 to 6:00 p.m. daily.
Amy Pottinger is a local resident who’s currently competing on the national cable show “Food Network Star." She gave Hawaii's Kitchen a peek behind the scenes of Food Network and taught us how to make one of the delicious dessert recipes from her cooking blog “Caviar and Crayons." Get ready for Pineapple Shortbread with Rum Sauce, prepared in the Servco Thermador Kitchen. It’s a real winner in our book!
Sweet Marie’s Hawai‘i is the Islands’ first gluten-free bakery and café. People with celiac disease or other intolerances don’t have to worry about the ingredients used in their menu items or baked goods. Many people experience digestive and health problems caused by eating gluten, which is the protein in wheat, barley, and rye. Wheat is a common ingredient in breads, pastas, and cereal but it also appears in foods like soups and salad dressings. Barley is found in foods and beverages containing malt. Rye is most often found in bread, beer, and cereals.
Founder and chef, Marie Cassel, has been applying classical French culinary techniques to gluten-free cooking and baking for over 20 years. She showed Hawaii's Kitchen how to prepare a delicious Macadamia Nut Encrusted Chicken Breast with Lilikoi Honey Mustard Dipping Sauce in the Servco Thermador Kitchen.
Tommy Bahama Restaurant & Bar is located in the heart of Waikiki on the corner of Kalakaua Avenue and Beachwalk. Ideal for lunch and dinner, Tommy Bahama features a second-story dining room, as well as a third-story rooftop bar with a beach-inspired cocktail area, complete with a fire pit. The menu features classic dishes in addition to a wide selection of traditional Hawaiian-inspired items incorporating locally sourced produce and seafood.
Hawaii’s Kitchen had the chance to meet Executive Chef Ken MacKenzie and Executive Sous Chef Dell Valdez in the Servco Thermador Kitchen, to prepare three of Tommy Bahama’s most popular menu items; Duroc Pork Belly Tacos, Spiced Duck Confit, and Pineapple Crème Brulee.
In 1965, Ruth Fertel mortgaged her home to buy a little steak house in New Orleans, named Chris Steak House. After investing her life savings, she proudly added her name to the original, and that's how Ruth’s Chris Steak House was born.
Ruth’s Chris serves only the finest corn-fed Midwestern beef available, broiled in 1800-degree ovens designed by Ruth herself. The steaks are served sizzling on 500-degree plates so every bite is hot and delicious. The menu also includes expertly executed seafood, lamb, pork, and poultry dishes, as well as classic appetizers, fresh salads, side dishes, and homemade desserts.
Leighton Miyakawa, Executive Chef at Ruth’s Chris Steak House Waikiki, joined Hawaii's Kitchen at Servco's Monogram Kitchen, to make two of their popular menu items: the Barbeque Shrimp appetizer and the Tomahawk Steak.
The Westin Nanea Ocean Villas is Maui’s newest oceanfront resort! With this comes the introduction of its signature restaurant, Mauka Makai.
Hawaii’s Kitchen had the chance to cook with Ikaika Manaku, Executive Chef of Mauka Makai, in the SHAD Showroom's Monogram Kitchen, where they prepared two delicious appetizers: Pork and ‘Ahi (crispy pork belly, shichimi seared ‘ahi, Maui onion jam, Yamasa caramel, and sriracha honey), and Smoked Tako with Upcountry Gathered Salad (kiawe smoked local octopus).
Romano’s Macaroni Grill believes that when it comes to your restaurant experience, the flavors and details make the meal. Their Italian roots are infused with inventive, modern flavors, showcased in a chef-driven, evolving menu.
Today, Executive Chef Nawai Kekoolani shows us how to make their famous bruschetta and Pasta di Mare in the SHAD Showroom's Monogram Kitchen.
Doraku is an Izakaya-style restaurant in Kakaako, that serves food meant to be shared among friends. Their menu is a mix of popular items like sushi and inventive fusion dishes. Since no meal would be complete without a drink, Doraku has one of the most extensive selections of sake in the United States. Each year they travel to Japan to hand-select new varieties of artisanal sake (known in Japan as Jizake) from local microbreweries. Executive Chef Jake Okumura shows us how to make pan-seared salmon with grilled ali’i mushrooms & lemon butter ponzu, in the SHAD Showroom's Monogram Kitchen.
Corporate Chef Aaron Siguenza and Executive Chef Scott Sagon from the Edge by Tamuraʻs introduce us to a new restaurant with a very familiar name. Everyone knows Tamura's as a family-owned grocer with popular wine and spirits. Now they’ve combined their expertise in food and spirits to bring us one of Kaimuki’s most exciting eateries. Hawaii's Kitchen learned about the inspiration behind this brand new concept restaurant and how to prepare one of their favorite dishes, Wild Mushroom Brioche, in the SHAD Showroom's Monogram Kitchen.
Odori-ko is a family-run restaurant that features delicious traditional and contemporary Japanese cuisine in a sophisticated, fresh, and comfortable atmosphere. They are conveniently located on Kapiolani Boulevard near Ala Moana Center and the Hawaii Convention Center, offering a menu designed to awaken all the senses. Their exquisitely prepared food that tempts the appetite with its beautiful visual presentation can only to be surpassed by its delightful flavor.
They are known for their delectable desserts, live music events, and delicious lunch menu. Hawaii's Kitchen had the chance to cook with Executive Chef Yasu in the SHAD Showroom's Thermador Kitchen, as he prepared one of their most popular lunch menu items, Misoyaki Butterfish.
Noi Thai Cuisine continues the tradition of the Bai Tong family's restaurant in Seattle, which began as a favorite stopover for Thai Airways' crew at Sea-Tac Airport. Restaurant owner Noi Lapangkura takes a highly creative approach to ground Noi Thai Cuisine in classic cooking, with natural elements.
Hawaii's Kitchen had the chance to cook a featured new menu item, Salmon Panang Curry, in the SHAD Showroom's Thermador Kitchen with Executive Chef Jummy.
Bill Granger opened his first restaurant in Sydney at the age of 24. It soon became famous for the best scrambled eggs and hotcakes in town, served at the frequently imitated communal table. Twenty years later, Bill’s relaxed, friendly approach to dining has become truly global.
The island-style atmosphere of Honolulu was the perfect fit for Bill’s Waikiki, where people can stroll in straight from the beach. The menu is inspired by the local tropical produce and a fusion of Vietnamese, Japanese and indigenous cuisines (with a bit of Brooklyn and Portland flare thrown in the mix).
Hawaii’s Kitchen had the opportunity to prepare two of their most popular dishes, the Tuna and Avocado Poke and the Prawn Linguini, with Chef Lucas Woodden in the SHAD Showroom's Thermador Kitchen.
Bethel Union is the latest Chinatown eatery from JJ Niebuhr and Danny Dolan, the co-owners of the popular Chinatown pizzeria and bar, JJ Dolan’s.
Located at 1115 Bethel Street, Bethel Union specializes in Italian food with an emphasis on pasta, seafood, and steak.
Hawaii's Kitchen had the chance to cook with JJ and Executive Chef Lucy Han, in the SHAD Showroom's Monogram Kitchen, to share their secrets for a delicious spaghetti with meatballs and a braised short rib dish.
Wolfgang’s Steakhouse in Waikiki is one of Hawaii’s most popular restaurants, serving more than a thousand customers a day. The restaurant is known for its dry aged steaks. They are also known for their happy hour from 11 a.m. until 6:30 p.m. Today, we learned how to make their famous lobster mac-n-cheese appetizer! Hawaii's Kitchen had the chance to cook with Chef Will Mangrobang at the Servco Home and Appliance Distribution Showroom, in the Monogram kitchen.
Servco Home and Appliance Distribution Showroom has the first 30" Monogram pizza oven right off the assembly line! Living 808 stopped by to test out all of it's features, and even grab a slice fresh out of the oven.
Stage Restaurant is a full service dinner restaurant, offering ala carte entrees and appetizers. They've just introduced a new Tapas concept, dividing the restaurant in half to offer a more casual dining experience. Hawaii's Kitchen had the chance to cook with Executive Chef Ron de Guzman at the Servco Home and Appliance Distribution Showroom, in the Monogram kitchen.
Whether it's sharing plates, or eating by yourself, stage has created an affordable type of dining which incorporates the flavors of Hawaii.
On Thursday, Living 808 shot their first episode of Hawaii's Kitchen in the Servco Home and Appliance Distribution Showroom! Taizo got to sample the amazing variety of bread from BRUG Bakery, as the Monogram kitchen was filled with the sweet smell of one of their top sellers, chocolate mochi bread!
Under-counter Double Drawer Refrigerator - T24UR820DS
Professional Series Handle
Best Cattura Downdraft - D49M
The Best Cattura downdraft frees you from constraints that previously limited your kitchen design options and appliance choices. For the first time, a downdraft can be installed with a free–standing range, drop–in cooktops, gas or electric cooktop, slide–in range or a built–in oven with a cooktop
500 Series – Stainless Steel HMC54151UC
The 24" speed oven pairs the cooking qualities of a conventional oven with the speed of a microwave, designed for smaller spaces.
800 Series – Stainless Steel B21CL80SNS
The 4-Door Counter-Depth Refrigerator features better freezer access, extra-cold storage & humidity controlled drawers to keep food fresh.
Enjoy delicious food and drinks! See three new kitchen vignettes designed by Homeowners Design Center, 87zero and Design Trends, featuring new Thermador, Monogram, and Bosch appliances. Exclusive for BIA Hawaii members only. Click here to learn more about becoming a member.
The Pacific Building Trade Expo is on October 25, 2016. For 17 years, the Honolulu chapters of the American Institute for Architects and the Construction Specifications Institute has produced Hawaii’s premier exposition for the design and construction industries. Architects, designers, landscape architects, engineers, builders, contractors and other AEC professionals can look forward to an exhibition hall showcasing the latest products and services of nearly 200 local and national vendors, two dozen stimulating continuing education seminars and great networking opportunities.(more...)
The Remodel it Right Expo will be on August 12 to 14, 2016 at the Neal Blaisdell Exhibition Hall. This is Hawaii’s "One Stop Shop" for home building and remodeling needs; the place where you can meet Hawaii's suppliers and licensed contractors.(more...)
New GE Profile™ and Café™ dishwashers feature over 40 deep clean silverware jets for table-ready silverware
When dirty, sticky utensils are placed in the dishwasher, it’s expected that they’ll come out spotless. However, that’s not always the case, which is why GE Appliances is introducing new dishwashers with uniquely designed, dedicated deep clean silverware jets.
Grilled Bruschetta with Tomato & Basil
Cook Time: 5 minutes
Baked Caramel French Toast
Cook Time: 45 minutes
Grilled Cheese w/ Bacon
Cook Time: 5 minutes
Truffle Mushroom Macaroni & Cheese
Cook Time: 40 Minutes
Triple Berry Almond Pie
Prep Time: 45 Minutes
Cook Time: 100 Minutes
GE Café™ Series French Door Refrigerator with Hot Water Dispenser
With a Keurig K-Cup brewing system built into the refrigerator’s water dispenser, you get fresh, filtered water for your coffee or tea every time—no need to refill!
Rosemary & Cracked Pepper Roasted Chicken
Prep Time: 3 Hours
Cook Time: 35 Minutes
The Pacific Building Trade Expo is on November 17, 2015. This is Hawaii’s premier exposition for architects, designers, landscape architects, engineers, builders, contractors and other AEC professionals. For 16 years Expo has brought together the design and construction industries for a full day of stimulating seminars, networking opportunities, prize drawings and an exhibition hall showcasing the latest products and services of nearly 200 local and national vendors.(more...)
Herb Baked Salmon
Prep Time: 5 Minutes
Cook Time: 10 Minutes
GE’s new ranges stand out among the crowd. Available in August, the new batch of gas and electric ranges feature stylish edge-to-edge cooktops to accompany other updates, including Bluetooth® technology.
“Our new cooktops are sleek and modern looking with many performance upgrades,” (more...)