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On The Road, Page 2

Monumental Mochi: A morning at Hilos famous Two Ladies Kitchen

Monumental Mochi: A morning at Hilos famous Two Ladies Kitchen

You didn’t pre-order?”

As she says this, the woman behind the counter at Two Ladies Kitchen stares at me in disbelief. A line of customers winds behind me and out of the small downtown Hilo mochi shop and onto the sidewalk alongside bustling Kilauea Avenue.

“You have to pre-order. They sell out,” she scolds, gently.

Monumental Mochi 4Monumental Mochi 5

Click to read the rest of the story by: Catherine E. Toth | HAWAII Magazine 

Photos: James Rubio for HAWAII Magazine


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Eating On Kauai – Verde Hawaii – Mexican

If your craving #Mexican food, and your on #Kauai, look no further. And today is #Tequila #Tuesday.


Located in a tiny strip mall on the east side, #Kapaa Town, you'll know your there, as there is usually a line out the door. The restaurant is busy and happy, everyone is having a great time, including the staff. The portions are large, so be prepared to be pleasantly full.

We like to do take-out here also, so if you live on Kauai or have a condo… go for it.

Maris, the owner and her staff have just celebrated their 6th anniversary… Congratulations!

The tacos are amazing, many believe it's the best fish taco on the island. The menu is great, you will want everything on it.

To read more, and to see the menu, click here Verde Hawaii

Aloha to Maris and the crew.


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After An Extreme Winter, #Hawaii Emerges As The “Go-To” Place To Go


Photo: G. Natale
Photo: G. Natale

HONOLULU – Hawaii may be America’s 50th state, but it’s number-one in the hearts of U.S. travelers as revealed in a recent poll conducted for the top luxury tour operator Tauck by Reuters/Ipsos. More than twenty percent of respondents in the poll picked Hawaii as the place they would visit if neither time or money were a concern, more than doubling the percentage of people who selected Australia/New Zealand, the second most popular destination in the survey. Rounding out the top five dream destinations, in descending order, were Alaska, Great Britain/Ireland, and Italy.

The popularity of Hawaii isn’t surprising, according to Tauck CEO Dan Mahar, because while its climate is certainly appealing to the winter-weary, it offers far more than sunny beaches and a respite from this year’s unusually harsh weather. “This year is Tauck’s 50th anniversary offering tours in Hawaii, so we know first-hand that Hawaii really has it all,” said Mahar.… Read More

Eating in Honolulu – Alan Wong – The Pineapple Room

Saturday afternoon, you can often find us having lunch at The Pineapple Room, sitting at the counter.

Check out the Kim Chee Reuben Sandwich.


Alan Wong says, ” One of my goals is to help our staff achieve their goals and become more successful. The Pineapple Room was born when one of my chefs expressed a desire to have his own restaurant to run.” One individual's inspiration and goal sparked a good pairing with Chef Wong's simmering ideas for breakfast and lunch, as King Street (Alan Wong) only serves dinner.

Serving breakfast on weekends, lunch daily and dinner six times a week, the Hawaii Regional Cuisine menu presents an array of dishes evoking many of Hawaii's ethnic flavors.

Here are two of our favorites:

Pineapple Room “Bento” – Miso Butter Fish, Chickenn Karaage and Chirashi Rice.


Crispy Asian Slaw – Won Bok, Crispy Won Ton Pi, Peanuts, Soy Vinaigrette.… Read More

Eating On Kauai – Jean-Georges – Kauai Grill

Kauai Grill – at The St. Regis Princeville Resort, you can't go wrong on the North Shore, with sweeping views of Hanalei Bay and Bali Hai, while enjoying a creative dining experience from Michelin awarded Jean-Georges Vongerichten.

What we love about Kauai Grill, is the attention to the freshest local fish available, as well as other local produce like fresh hearts of palm from the Big Island.

Here is a sample:

Hamachi Sashimi, radish and avocado with a soy-ginger dressing.

One of my favorites, Heart of Palm Salad, with vine ripened tomatoes, avocado and coconut vinaigrette, and

Parsnip Soup, coconut, lime and mint, fantastic!


Mero, Malaysian Chili Sauce and Thai basil.


Mahi Mahi, Nut and seed crust, sweet and sour jus.
Parmesan Crusted Chicken with white asparagus, basil and lemon butter.

Also on the menu is Wagyu beef, with an assortment of sauces to choose from,

In the appetizer section we love the Spiced Chicken Samosas with Cilantro Yogurt, and the Crispy Kurobuta Pork Belly, with sweet ginger puree, bok choy and lime vinagrette.… Read More

Eating in Honolulu – Chef Mavro

When the editors of Edible Aloha set out for dinner in Honolulu, one of their first stops is Chef Mavro Restaurant.

Right now, enjoy Chef Mavro's passion for Truffles, below is the amazing menu we experienced.

George Mavrothalassitis is chef/proprietor of Chef Mavro, Honolulu’s fine dining, top-rated restaurant and holds the prestigious James Beard award, considered the “Oscars” of the culinary world. He is a founding member of Hawaii Regional Cuisine and was recognized by Wine Spectator as one of the eleven most important French chefs working in America in the company of Alain Ducasse, Daniel Boulud, Joel Robuchon, and others.

Below you can see the treasure box of Truffles, on the top right is Chef Mavro showing how he prepares eggs with truffles for the “Egg – Truffle Osmose”, bottom is Chef Mavro with is beautiful wife Donna. You can tell the ambiance of this restaurant by looking at their smiles.

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Eating in #Madrid #Spain

Having family with us definitely slowed us down a bit on the gastronomic trail, but nothing to worry about. We ate at many little local places, serving local fare,one of the recommended places we did make it to was a popular local seafood restaurant.Combarro – Sanxenxo.

Considered two of the best representatives of high Galician cuisine in Madrid.

The Combarro Sanxenxo restaurants have set the standard of Galician cuisine in Madrid since 1973, when Manuel Dominguez Limeres opened the first of two restaurants, devoted to the best Galician fish and shellfish that quickly positioned them as having the the best quality and freshness in the careful preperation of their dishes. Today the restaurant group is run by his son Diego Dominguez, he has been newly appointed president of the Association of Young Restaurants of Spain,

When you walk in the door, you are standing on a glass floor, overlooking an aquarium, perfect for the three yeard old with us.… Read More

Next Stop #Madrid #Spain

We are nearing the end of this very long trip, last stop in Europe is Madrid, Spain

We have family meeting us here, we are at the very beautiful Villa Magna This award winning elegant hotel was the perfect place to end this very long adventure. The service is impeccable, and our rooms beautiful. Situated about a ten minute walk from the center, which was bustling with holiday visitors, this area was great for walking and shopping.

Breakfast every morning.

One member of the family had to experience the Carrousel each time we walked by it.




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On The Way To Madrid, Lunch in Burgos

We stopped at the Hotel Landa on our way to Madrid for lunch, the grounds are beautiful. As we were about to leave, our waiter insisted we take a look at the pool…. we looked at each other eye brows raised and said oh well ok>



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Last Dinner in San Sebastián #ARZAK

This journey the past six weeks has been filled with culinary surprises, ARZAK is no exception. This family house has been in the forefront of innovation through contrasting eras for more then 100 years.


My food arrived on this screen in montion….

This is plate after I ate everything. (Video coming soon)

This exquisite restaurant or house as they call it is run by Elena and her father Juan Mari Arzak. We were delighted that Elena was there to greet us, whith her charm and grace, she asked if she could adjust our menu choices, so that we would have a better understanding of what has been built here.

A signature cuisine with a distinct personality, there is obvious attention paid the Basque roots of this cuisine, they the family feels strongly about protecting. While at the same time, research is a critical factor to this creative, evolutionary cusine, not a cuisine which dies of success, but a cuisine which needs to continuously moving forward to avoid becoming stale.… Read More