The recipe for crowd-pleasing party pupus gives the how-to for Steamed Mussles in Saffron Broth, Crab Rangoon with Three Sauces, Volcano Poke, and his New York Roll.
This recipe incorporates English cucumbers, spiked with the crunch of ogo grown by island aquaculturalists. Shredded crab meat adds a touch of luxury.
Dip is the cornerstone of every solid party spread. For a smooth, creamy sauce, with a spicy kick, give this version a try with your favorite veggies.
Mahalo to Chef Greg Grohowski for this recipe for Vietnamese beef.
Mahalo to Chef Chris Kulis for his recipe for salt-baked Hawaiian snapper.
Add strawberry lemonade vodka to this recipe to transform Travassa's mocktail into a true cocktail.
Executive Sous Chef Raymond Nicasio's award winning recipe for corn tamales.
Need a holiday punch recipe? We’ve got you covered with a one-two punch.
The owner of Cow Pig Bun created this classic Old Fashioned. He makes it with Japanese whiskey, which “tends to be a little peaty, more like a scotch."
Mahalo to Fleetwood's on Front Street for Mick's margarita recipe.
Pure, expertly crafted sake is a great alternative to more traditional beverages. Move beyond traditional cultural pairing, and you’ll find an array of compatible offerings.
Lilikoʻi is the Hawaiian word for passion fruit. While lilikoʻi can be eaten raw, its naturally high acidity makes it perfect for blending into baked goods, frozen custards, and drinks.