#CatChat: Manju and Moiliili Fest

By June 21, 2013 Food, Videos

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When I heard that the reverend at the Moiliili Hongwanji Mission makes his own manju, I had to meet him.

Turns out, there’s a lot more to Rev. Earl Ikeda than manju!

His family owned Hilo Macaroni Factory, famous for its creme crackers. And he can also make candy confections and plays the shamisen.

Talented guy.

manjuBut it’s his manju that lure people to the hongwanji’s annual bon dances, held on July 5 and 6 this summer. It’s the best-seller — and it sells out on the first night.

But that’s not the only reason you should check out the bon dance here.

The hongwanji partnered with various community groups and organizations to hold the annual Moiliili Summer Fest on Saturday, July 6. In addition to the traditional bon dance, the event will boast food trucks, retailers, keiki activities and live entertainment.

And maybe, if the manju isn’t sold out from the night before, some of the reverend’s famous treats.

Learn more here:

Moiliili Summer Fest, 5-10:30 p.m. Saturday, July 6, 1100 University Ave.

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#FieldTrip: Micronesia Mart on Kalakaua

By June 19, 2013 #CatTravels, Food

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For months and months — dare I say it’s been more than a year — I’ve been waiting for Micronesia Mart on the corner of Kalakaua Avenue and Kapiolani Boulevard to open.

Why?

Why not!

I mean, how often do you get to wander the aisles of a convenience store that’s stocked with all things familiar in Micronesia — without leaving the Islands?

So when we drove past the other day, I turned to my boss and said, “One of these days we gotta check out this place.”

To which he said, “Let’s go now.” He snapped the steering wheel and, before I knew it, we were walking through the door.

Some background: This is a family-run business and many of the items in the store are purchased from local vendors. The shop does have a fair share of products directly imported from Micronesia and other islands in Polynesia, as well as Japan and Thailand.

The store is the retail outlet of Sarau Distributors, a local wholesaler that exported Hawaii products to Pohnpei. But as the Micronesian community grew here, the company decided to open the market to cater to their needs. There are items like canned mackerel, curry sauce mix flakes and some kind of all-in-one detergent called FOM.

Just walking around and seeing all the different kinds of products the store had was fun in itself. But we also sampled a few, too. Let’s just say I’ve been back twice since that first visit. That says a lot.

So here’s a peek into Micronesia Mart:

Micronesia Mart

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My first impression: this store was clean, bright and well-organized. It made me want to walk up and down the aisles.

Micronesia Mart, 1745 Kalakaua Ave. Hours: 7 a.m.-11 p.m. Monday through Friday, 9 a.m.-11 p.m. Saturday, 10 a.m.-6 p.m. Sunday. Phone: (808) 840-0878.

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New Eats: Arancino at The Kahala Hotel

By June 17, 2013 Food

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Today a new upscale restaurant will open at The Kahala Hotel & Resort, and I guarantee it will change the way you look at Italian cuisine.

Arancino, which operates two more casual eateries in Waikiki, will occupy the 3,800-square-foot space vacated by Tokyo Tokyo at the post resort in East Honolulu. It will offer a course-style dining experience with innovative Italian dishes using ingredients both imported from Italy and sourced locally in the Islands.

And when I say innovative, I mean dishes like lightly fried foie gras and white truffle Parmesan risotto balls, fresh housemade tagliolini with uni (sea urchin) sautéed in a sweet garlic wine cream sauce, or a house made Hamakua tomato sorbet with a sweet tomato compote and gelee.

Yeah, I said all that.

Last night the media had a preview of the dinner menu, a five-course prix fixe with a wine pairing for each dish. Cost is $100 for five courses, $85 for four.

Here’s what our meal looked like — and why you should book reservations now:

Arancino

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This new Italian restaurant will open today at The Kahala Hotel & Resort. It's the company's third location in Honolulu, this one being more upscale and offering a more fine dining experience.

Arancino, The Kahala Hotel & Resort, 5000 Kahala Ave. Hours: 11:30 a.m. for lunch, 5 to 10:30 p.m. for dinner daily. Phone: (808) 380-4400.

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#CatTravels: Eating through Kona’s history

By June 16, 2013 #CatTravels

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The real reason I flew to Kona last week was to bake bread.

Every Thursday the Kona Historical Society demonstrates how Portuguese immigrants baked bread in a large wood-fired stone forno built several years ago on its pasture. Visitors can help roll out the dough and prepare it for baking in the traditional stone oven. The loaves — white, whole wheat and, of course, sweet bread — are sold later that day for $7 each.

Not only do you learn a little bit about the Portuguese heritage in Kona, you get to take home some of the best sweet bread you’re ever going to eat. (See recipe below.)

It got me thinking: There’s a lot to learn about our hometowns, whether you live in Kankakee, Ill. or Kona, Hawaii.

So we drove around and visited a lot of little shops and places that are a part of Kona’s history.

Here’s what my second (and last) day in Kona looked like:

Bread baking today

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Every Thursday bakers from the Kona Historical Society (Mamalahoa Highway, 808-323-3222) demonstrate how Portuguese immigrants would bake bread — right in a stone oven.

Portuguese Sweet Bread
From the Kona Historical Society

Mix together in a big bowl:
2 cups warm water
4 pkg. dry yeast

Then stir in:
2 cups sugar
2 sticks melted butter
4 eggs

Stir in, one cup at a time:
8 cups bread flour

Stir in up to 2 more cups of flour as needed to make a soft dough. When the dough is too difficult to stir, turn dough out on a floured table and knead in the rest of the flour for about 3-5 minutes. Add more flour if needed to keep the dough from sticking to the table. Put the dough back in the bowl and cover it until it has doubled in size (about 1 hour). Punch the dough down and form into 4 equal sized loaves. Pinch off 7 equal pieces of dough from each loaf, roll and place in greased 9-inch round aluminum pans. Let the dough rise again until doubled in size (about 1 hour) and brush with egg wash (1 egg mixed with 2 Tbsp. water). Bake in a 400-degree oven for about 20-30 minutes.

Recipes makes four loaves.

Special thanks to the Sheraton Kona Resort & Spa at Keauhou Bay and the Kona Historical Society for a great staycation in Kona!

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#CatTravels: #CatChat with Chef Viktor Schmidt

By June 14, 2013 #CatTravels, Videos

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While in Kona, I had the chance to dine with Chef Viktor Schmidt, executive chef of Rays on the Bay at the Sheraton Kona Resort & Spa at Keauhou Bay.

It’s not everyday you can eat with the chef at his own restaurant.

And it’s not every chef who, instead of raving about his own menu, talks about everything else, including how Siri knew where the oldest orange tree in Hawaii was planted. (Yes, Siri was part of our dinner conversation.)

So here’s a quick chat with the chef about how he got to Hawaii, what’s cooking at Rays on the Bay, and the weird things he prepared once in Alaska:

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