Food

After introducing Bursting Boba to help take smoothies and bowls to the next level, now Jamba Hawaii is back with an all new menu feature.

This time, Jamba Hawaii is going bit more traditional by adding Tapioca Boba to the menu.

The company says Tapioca Boba isn’t just for bubble tea anymore, and you can now find it on Jamba Hawaii’s permanent menu. It makes an especially great addition to the Orange Dream Machine and Strawberry Wild smoothies, but tastes great with any Jamba Hawaii menu item that you want to add it to.

The smoothie and healthy snack shop is well underway with a “year of innovation” that started with the addition of orange and strawberry Bursting Boba to its menu. All three of the new boba flavors are now permanent additions to the Jamba Boost add-on menu.

More fun menu items are still to follow this year, and some of those items may even end up on mainland Jamba Juice menus in the future.

About Jamba Company

Founded in 1990, Jamba, Inc. is a leading restaurant retailer of better-for-you, specialty beverage and food offerings including great tasting, whole fruit smoothies, fresh-squeezed juices and juice blends, and a variety of food items including hot oatmeal, breakfast wraps, sandwiches, baked goods, and snacks. As of 2019, there are more than 850 Jamba Juice locations worldwide.

About Jamba Hawaii

Jamba Hawaii has 31 stores operated by JJC Hawaii, LLC, an authorized Jamba licensee, across Oahu, Maui, Kauai, and Hawaii Island. Jamba Hawaii is the category-defining leader in all-natural, made-to-order fruit and vegetable smoothies, juices, açaí bowls and other snacks for health-conscious consumers with discerning tastes. Jamba smoothies are packed with 4 to 5 servings of fruit and are loaded with vitamins, minerals, fiber and other nutrients. Visit www.jambahawaii.com for store locations and more information.

Read more

The Leeward Community College Culinary Arts Program has announced its major fundraising event for 2021, “May Day Lū‘au To Go.”

The staff and students at the Leeward Community College Culinary Arts Program are hard at work preparing for their largest fundraiser of the year. This is the first May Day Lū‘au To Go event, which replaces the programʻs annual in-person fundraising gala, L‘ulu, due to the Covid pandemic.

Abigail Langlas is one of the instructors guiding the event, and senior Jasmyne Wood, who will be graduating in May, has been tasked with Sous Chef duties, overseeing the preparation of the 1,500 meals.

“We hope for a sell-out event as the proceeds from this fundraiser will go toward scholarships and other much needed funds for equipment and supplies that help support our students in the Culinary Arts Program,” said Langlas. “We would also like to send a sincere mahalo to our sponsors – Hawaii Meats, Y.Hata, Armstrong Produce, Aloun Farms, Wong’s Product Company, Dole Foods, Diamond Head Seafood, Hanson Food Service, Eggs Hawaii, and KYD Inc.”

Added Wood, “It is a major challenge to be in charge of the food preparation for the lū‘au, but my education here at the Leeward Community College Culinary Arts Program has really prepared me to take it on, so IÊ»m very excited. ItÊ»s actually a great honor to be given this responsibility, especially as I look forward to graduating next month and embarking on my culinary life journey.”

If you are not able to get tickets for the lū‘au, please consider making a donation at https://giving.uhfoundation.org/funds/12354204.

MAY DAY LŪ‘AU TO GO

Date:  Saturday, May 1, 2021Time:  11am-4pmLocation:  Leeward Community College Parking LotMenu:•  Hot Plate:  Lau Lau, Kalua Pig, Chicken Long Rice, Beef Stew, Rice•. Cold Plate:  Mac Salad, Lomi Lomi Salmon, ʻUala (Hawaiian Sweet Potato), Poi, Pineapple, Haupia CakeCost:  $30 per meal (+ Eventbrite fee); $10 is tax deductiblePre-sale only through 4/30/21:https://lccluautogo.eventbrite.comContact:  Abigail Langlas, Instructor, alanglas@hawaii.edu, Cell: 808-381-6641

About Leeward Community College Culinary Arts Program

The Leeward Community College Culinary Arts Program is accredited by the American Culinary Education Foundation. The program is a fusion of hands-on experiences and classroom instruction to develop the skills and confidence essential for a wide range of culinary careers in the industry.  For more details, please visit http://www.leeward.hawaii.edu/culn.

The program also runs the award-winning, fine-dining, on-campus restaurant, The Pearl. To find out about their menu, hours, and special events, please visit http://www.leeward.hawaii.edu/thepearl.

Read more

With a stellar team in the kitchen, a colorful local menu, and nightly live music, Sugarcane by Chai’s aims to be no less than the premiere dining destination in West Oahu.

Owner Peter Maharaj and Sean Tsai, president of operations, assembled an all-star team, including internationally-renowned, award-winning Chef Chai Chaowasaree, Executive Chef Rodhel Ibay, hand picked by Chef Chai, renown mixologist Kenny Lum, and operations head Calvin Yao.

Sugarcane is a contemporary concept restaurant featuring Pacific Regional Cuisine, creative signature cocktails, and a state-of-the-art entertainment system to showcase nightly live music of all genres. Its soft opening began at Ka Makana Ali‘i yesterday, with a grand opening set for April 8.

For Maharaj, Sugarcane by Chai’s is more than just another business, so having the right people on his team was critical.

“Sugarcane is the fulfilment of a dream that my late wife Leslie and I had years ago,” Maharaj said. “I wanted to build it to honor her.”

“Leslie and I love West O‘ahu,” he explained. “As an attorney, she volunteered with the Legal Aid Society of Hawaii and took great pride in representing families and children at the Hawai’i Family Court in Kapolei.”

Maharaj has a residence at Ko Olina, and that his dad lives at Hoakalei.

“We all have so much aloha for the West side,” he said. “It’s home.”

“Leslie and I wanted to build a restaurant here that brought people together to savor delicious cuisine made with local ingredients, enjoy local performing artists, and just have a great time relaxing with friends and family,” Maharaj adds. “We both agreed Chef Chai needed to be a big part of it.”

Chef Chai is recognized as one of Hawaii’s most popular chefs and the recipient of countless awards and honors. Known for fusing fresh local ingredients with the exotic flavors of Asia, he has created a culinary style that reflects our cultural diversity. As co-founder of Hawaii Island Chefs, a collaborative with local farmers and fishermen, Chef Chai has become one of the most influential forces in shaping todayʻs Pacific Regional cuisine.

“I am so excited to be working with Sugarcane and continuing my mission of using locally-sourced ingredients in our dishes,” Chaowasaree said. “Chef Rodhel and I look forward to serving the West Oahu community, as well those who come to visit from around the islands and the world, and hope everyone will enjoy our food.”

Choosing the name “Sugarcane” was also personal for Maharaj as his grandfather toiled in the sugarcane fields as an immigrant and provided a strong foundation for his family. There are design elements of sugarcane throughout the restaurant to reinforce the theme.

“Sugarcane also honors my grandfather,” he said. “I learned so much from him and am extremely proud of the legacy he left me.”

“We are excited to welcome Sugarcane by Chai’s to the Center for West Oahu,” said Stephanie England, General Manager at Ka Makana Ali‘i. “Chef ChaiÊ»s unique, award-winning cuisine and live entertainment make Sugarcane by Chai’s the perfect destination for date night, girlsÊ» night out, family celebrations, and any occasion.”

During the soft opening, from March 26 through April 7, Sugarcane will be open nightly from 5 p.m. to midnight, with a limited dinner menu offered from 5 to 10 p.m., and cocktails only from 10 p.m. to midnight. Live entertainment will be presented from 8 p.m. to closing.

Weekend Brunch will be added soon, and expanded hours will be announced at a later date. For reservations, please call Sugarcane at (808) 670-2744 or go to opentable.com.

The Menu

Chef Chai and Chef Rodhel have created an inspired new menu utilizing locally-sourced ingredients from the land and sea. The soft opening menu is limited to two set dinner menus – including a Vegan menu. Please note that courses may also be purchased a la carte, but the set menu is a better value.

Sugarcane Soft Opening (March 26-April 7) Special Four Course Dinner ($60)

Appetizer:  Ahi Carpaccio ($15) – Ahi, Maui Onion, Ho Farm Tomato, Grilled Asparagus, Ululoa Micro-Greens, Salsa VerdeSalad:  Sugarcane Caesar Salad ($12) – Maris Garden Baby Romaine, Anchovies, Parmigiano Reggiano, Chicharron Dust, Parmigiano VinaigretteChoice of Entree:Braised Short Ribs ($36) – Aloha Shoyu, Sake, Valencia Orange Glace, Mashed Potato, Vegetable Du JourCrab Fonduta Crusted Fresh Catch ($36) – Grilled Fresh Catch, Lump Crab, Mushroom, Spinach, Leeks, Garlic Orzo, Creole SauceDessert:  Molten Chocolate Lava Cake with Fresh Berries ($12)

Sugarcane Soft Opening (March 26-April 7) VEGAN Special Four Course Dinner ($50)

Baked Vegan Lasagna ($12) – Vegan Bolognese, Vegan Mozzarella, Vegan Parmesan, Cauliflower Cake, Spinach ChipsVegan Spaghetti Alfredo ($18) – Best Vegan Dish – Must Try!!!Vegan Club ($30) – Plant-Based Burger, Portobello Mushroom, Roasted Bell Peppers, Maui Onions, Aioli, Garlic FriesDessert:  Halo Halo with Strawberry Shave Ice ($8) – All Natural, Sugar Free, Gluten Free aAnd Dairy Free

The Bar

At the bar, mixologist Kenny Lum will be concocting his delectable creations for Sugarcane, such as the Colada Milk Punch and the Frozen Mai Tai.

The Stage

On the stage, patrons will enjoy live music nightly with a state-of-the-art audio and visual entertainment system for a concert-like experience. Please check our Instagram and Facebook pages (@sugarcanekapolei) for our entertainment schedule – and please ʻLikeʻ and Follow us! Our website is still under construction.

Artists interested in performing at Sugarcane may email sugarcane.booking@gmail.com.

About Sugarcane by Chai’s

Sugarcane by Chai’s is the flagship restaurant from owner Peter Maharaj and President of Operations Sean Tsai, in collaboration with world-renowned Chef Chai Chaowasaree, featuring Pacific Regional Cuisine, signature cocktails, and live entertainment in a sophisticated yet relaxed setting. The 4,982-square-foot restaurant is located at Ka Makana Ali‘i in West O‘ahu, and offers indoor and outdoor seating. Sugarcane will also be available for take-out and catering and announcing delivery options soon.

SugarcaneKa Makana Ali‘i, #42291-5431 Kapolei ParkwayKapolei, HI 96707Location Map: https://www.kamakanaalii.com/directory-map/#storeLocation=Unit422Hours of Operation*:  Daily 5:00pm – Midnight (Dinner 5:00 – 10:00pm)* Soft Opening Hours March 26-April 7, 2021Reservations:  (808) 670-2744 / opentable.comOnline:  Instagram & Facebook @sugarcanekapolei

About Ka Makana Ali‘i

Ka Makana Ali‘i offers residents and visitors a family-friendly, mixed-use center in the heart of Hawaii’s fastest growing community. The 750,000-square-foot Macy’s-anchored center features more than 100 exciting stores, restaurants, a state-of-the-art Consolidated Theatres and the state’s first Hampton Inn & Suites by Hilton located on property. Serving as the premier gathering place in Kapolei, Ka Makana Ali‘i fulfills the shopping and dining needs of the ever-expanding community. Its convenient location offers excellent highway access, ample parking and public transportation for shoppers. Through an innovative partnership with Department of Hawaiian Home Lands, Ka Makana Ali‘i will financially support programs benefiting Native Hawaiian interests statewide for decades to come. For more information, please visit www.kamakanaalii.com.

Read more

“Two Tickets to Paradise”, Maui Brewing Company’s tropical Tart Saison is being re-released this week at Maui Brewing Company Restaurants. Originally brewed in 2018 as a collaboration with Crooked Stave of Denver, the beer takes you straight to the heart of paradise.

Two Tickets to Paradise utilizes Pilsner, Spelt Malt and Golden Naked Oats, as well as Huell Melon and Pacific Gem hops with sour fermentation which offers a vibrant acidity from the hibiscus flowers and local limes. With lemon-citrus, floral, and pine aromas, the ingredients harmonize to bring you a bright and sophisticated seaside refresher. Crushable at 4.8% ABV and 20 IBUs, this invigorating beer is perfect for warm days at the beach or backyard barbeques.

Taste the bright pink effervescent Saison on draught at Maui Brewing Company locations in Kihei or Lahaina (Maui) now, with the restaurant locations in Waikiki and Kailua (Oahu) to follow next week. Or pick up 6-packs at local retailers where independently owned Maui Brewing Company craft beer can be purchased.

MBC is a fiercely local company and has remained steadfast regarding local production. The MBC team are stewards of their communities and the ‘aina, and curators of the craft beer way of life. Their beers have been recognized worldwide for quality and innovation.

For more information, visit MauiBrewing.com or follow @MauiBrewingCo on Facebook, Instagram, and Twitter.

Read more

With another 21,000 square feet of new restaurants coming online, the Ka Makana Ali’i center in West Oahu says it has become a ‘dining destination.’

Shangri La Restaurant & Bar, Taqueria el Ranchero, Olive Garden and Taco Bell are the latest eateries opening alongside more than 100 stores, movie theaters, and hotel rooms at the 750,000-square-foot mixed-use complex.

Locally-owned Shangri La Restaurant & Bar is a brand new dining experience specializing in Cantonese food and influences from Asia and the Pacific Rim. It will open in spring 2021 and will serve traditional dim sum for lunch in addition to authentic Chinese favorites, such as Peking duck, salt & pepper shrimp and sweet-sour pork that are available for both lunch and dinner. A high-tech ordering system will minimize contact and increase efficiency in delivering meals to diners. The menu will also feature housemade cocktails.

“Shangri La Restaurant & Bar will make a wonderful addition to the Center for West Oahu,” said Stephanie England, general manager at Ka Makana Ali‘i. “This authentic Chinese cuisine is like no other eatery at the Center and we’re happy to be home to another locally owned business with amazing homestyle cooking.”

With more than 20 years of experience cooking at the finest restaurants, the chef and staff at Shangri La Restaurant & Bar are committed to bringing a quality meal and experience to each guest. The restaurant sources fresh ingredients from local farmers all year long. Shangri La Restaurant & Bar will also be available for special occasions like birthdays, rehearsal dinners, engagement parties, etc. Guests can choose to dine in or take out by ordering online, by phone or email.

The 5,548-square-foot restaurant is located in the Macy’s wing between Verizon Wireless and Tricked Out Accessories and will feature a custom mural on its exterior.

This spring, Ka Makana Ali‘i will open Taqueria el Ranchero, offering a true Mexican taqueria experience featuring bold flavors, quality ingredients, authentic dishes, efficient service and affordable prices. The 5,000-square-foot restaurant will have an area for takeout and a dine-in space with a full-service bar and outdoor seating.

Taqueria el Ranchero opened its first location in Wahiawa in May 2015 with customers coming from all over the island for its authentic Mexican street food. The popular eatery specializes in simple Mexican street food like tacos, burritos, quesadillas and nachos, along with weekend specials like pozole (pork soup), menudo (tripe soup) and chile rellenos. All of the offerings are fresh, preservative-free and affordable.

Taqueria el Ranchero will be located near ‘Ōlino by Consolidated Theatres and will be open daily for breakfast, lunch and dinner.

Hawaii’s second Olive Garden is expected to open at Ka Makana Ali‘i in the summer of 2021. Olive Garden is known for its signature Italian dishes — from never-ending servings of freshly baked breadsticks and iconic garden salad, to its homemade soups and sauces, and more.

“We are confident that our community will enjoy this popular Italian restaurant,” England said. “When Ka Makana Ali‘i first opened, we polled our shoppers to see what restaurants they would like to experience at the Center and Olive Garden was at the top of the list. Our team has worked very hard over the years to bring this fan favorite to our community, and we are thrilled to bring this to fruition!”

The popular Italian restaurant will be located in the Macy’s wing of the Center near AT&T.

Taco Bell will soon begin building a standalone restaurant to serve fast-food Mexican favorites like tacos, burritos, and chalupas, along with specialties like its Crunchwrap Supreme and Doritos Locos Tacos. Customers will be able to order on the Taco Bell Mobile Ordering App, digital menu board, two kiosk ordering stations and in the drive-thru. The eatery will feature a contemporary design with interior décor that is modern, colorful and fun.

Additionally, Kickin Kajun, Hawaii’s first Cajun-style seafood restaurant, will expand to a larger space at the Center later this year. The popular eatery is known for including local ingredients and sourcing the freshest seafood in a casual, family-friendly environment. It opened in 2016 near the Food Market at Ka Makana Ali‘i, and is now expanding to a larger space near ‘Ōlino by Consolidated Theatres.

During the pandemic, Ka Makana Ali‘i welcomed Mahi‘ai Table and HI Steaks in Foodland Farms along with S&S Thai Kitchen. The Center also recently welcomed Jeans Warehouse’s new flagship store, Cookie Corner, Cookies Clothing Company, Photography Studio THE VIBE and RAZOR Racing.

Today, Ka Makana Ali‘i is home to West O‘ahu’s only The Cheesecake Factory and 27 other restaurants and eateries that feature local favorites, locally grown farm-to-table dishes, American classics, sweet treats, bentos, fast food and more.

“As an open-air center, Ka Makana Ali‘i offers not only essential business categories such as grocery, dining, hotel, medical, and pet supplies, which have proven to be very resilient in this economic climate, but also apparel, quality soft goods and experiential destinations that make the Center a favorite shopping destination,” said Deven Higa, Vice President, JLL Retail Leasing. “The Center is well-positioned in the marketplace, with a diverse mix of both national and local tenants, poised to grow within the West O‘ahu community.”

About Ka Makana Ali‘i

Ka Makana Ali‘i offers residents and visitors a family-friendly, 1-use center in the heart of Hawai‘i’s fastest growing community. The 750,000-square-foot Macy’s-anchored center features more than 100 exciting stores, restaurants, a state-of-the-art Consolidated Theatres and the state’s first Hampton Inn & Suites by Hilton located on property. Serving as the premier gathering place in Kapolei, Ka Makana Ali‘i fulfills the shopping and dining needs of the ever-expanding community. Its convenient location offers excellent highway access, ample parking and public transportation for shoppers. For more information, please visit www.kamakanaalii.com.

Read more

Raising Cane’s Chicken Fingers opened its first location in West Oahu today at the corner of Kapolei Parkway and Fort Barrett Road.

The newly constructed 4,123 square foot restaurant, with an additional 485 square foot lanai dining area, is located at at 717 Kunehi Street. It will be open for drive-thru and takeout service.

The company says the location supports 100 new jobs in the Kapolei area. The first restaurant customer was Hokuili Motas, a UH Hilo student from Kapolei, and the first drive-thru customer was Keila Kamoku from Kapolei Homestead. 

This marks the fifth Raising Cane’s on Oahu, joining the recently opened Ala Moana Center food court location last December, two other drive-thru restaurants in Hawaii Kai and Mililani that opened in the summer of 2020, and the original King Street restaurant near the University of Hawaii that opened in 2018.

The company tells Hawaii Grinds that locations are coming in Waikīkī and Pearl City later this year.

“We are thrilled to expand our ‘one love’ to Oahu’s second-city and give Kapolei a Raising Cane’s’ of its own,” said General Manager Diana Talana. “Many West Oahu residents are familiar with our crispy made to order chicken fingers, Texas toast, secret recipe Cane’s Sauce, coleslaw, crinkle-cut fries and freshly squeezed lemonade. Now they no longer have to drive to town to get it.”

During the pandemic, Raising Cane’s has been highlighting its food safety, cleanliness, and health standards. The Kapolei Crew will concentrate their efforts to ensure safety and convenience for all customers. The Crew will operate behind a plexiglass sneeze guard at the counter, conduct on-going sanitation measures, and each crewmember will be fitted with proper PPE.

“Our Kapolei Crew is thrilled to serve the community,” said Area Manager Raymond Yeung. “This is Raising Cane’s opportunity to partner with and support organizations and schools all over West Oahu.”

“Many of our Crew members live and work in West Oahu and are excited to serve their friends and family,” Yeung added. “This also means being part of giving back to their community through in-restaurant fundraisers and education programs for local schools and organizations.”

Organizations can book a fundraiser and get information about Raising Cane’s education programs at www.canesandcommunity.com.

Also, all Hawaii Raising Cane’s restaurants will have online ordering starting Monday, March 15, 2021. Customers can download the Raising Cane’s app and order ahead directly from the app or from www.raisingcanes.com. In-restaurant pickup will be available at all locations and designated Curbside Pickup will be available at Hawaii Kai, Mililani, and Kapolei.

Raising Cane’s signature Box Combo contains four 100% premium white meat chicken tenderloins cooked to order, ensuring each chicken finger is served hot, fresh, and juicy. Chicken fingers come with Cane’s craveable, secret homemade sauce, crinkle-cut fries, Texas toast, and coleslaw made daily. To top it all off, Raising Cane’s stays true to its commitment to quality with fresh-squeezed lemonade and fresh-brewed sweet tea, both made with pure cane sugar and prepared fresh daily.

Raising Cane’s at Kapolei will be open every day from 10:00 a.m. to 10:00 p.m.

[embedded content]

ABOUT RAISING CANE’S:

Founded by Todd Graves in 1996 in Baton Rouge, Louisiana, Raising Cane’s Chicken Fingers has more than 500 restaurants in 29 states, Bahrain, Kuwait, Saudi Arabia, and the United Arab Emirates with multiple new restaurants under construction. The company has ‘One Love’ — quality chicken finger meals —and is continually recognized for its unique business model and customer satisfaction. Raising Cane’s vision is to have restaurants all over the world and be the brand for quality chicken finger meals, a great crew, cool culture, and active community involvement.More information is available at raisingcanes.com.

Read more

Big Island Tokyo Table, a new Japanese restaurant, will open in the Fireside Food Court at Parker Ranch Center on Hawaii Island later this year.

Big Island Tokyo Table will offer authentic Japanese food, including the Japanese-Western and Japanese-Chinese fusions that can be found when traveling to Japan.

Three Big Island-based partners, two originally from Japan and one from Taiwan, have signed a lease to occupy the 775 square-foot space located across Village Burger. The new eatery will add to the food court’s already diverse lineup of dining options, with a unique Asian-inspired menu for the Waimea community to enjoy.

“Our new tenant, Big Island Tokyo Table, reflects an emerging optimism among businesses, as community members gain confidence about their health and safety,” said Leolani Kini, General Manager of Parker Ranch Center. “We know that residents of Waimea and beyond are always on the lookout for authentic, quality food to enjoy with family and friends. Parker Ranch Center welcomes this new business to our community.”

Big Island Tokyo Table will be managed by three partners, Kumi Hori, Tomoaki Shibata and Pay Lee. The partners have diverse backgrounds and skills, effectively rounding out the business operations and chef duties.

Shibata is a chef from Kyoto who started out at a ryotei, a prestigious, traditional Japanese restaurant. He has experience in various Japanese restaurants and hotels in the U.S. Shibata arrived in Hawaii in 2019 as one of the grand opening staff for “Moa Kitchen” in Waimea. Hori, who hails from Tokyo, is a dentist with a rich background in business management and a love for the restaurants of her hometown. Lee is from Taiwan and is the founder of the well-known Boba drink store in downtown Hilo. She previously served as a manager for her family’s disposable food container business in Taiwan.

In addition to Japanese fare, Big Island Tokyo Table will also include Shibata and Hori family recipes, and authentic Taiwanese Boba drinks. The eatery will feature local farm products, including macadamia nuts from Hori’s own farm. Planned menu items will include sushi rolls, udon, omelet chicken rice, takoyaki, homemade gyoza, pork filled katsu and organic chicken katsu, as well as local macadamia nuts and fruits.

“We are going to bring something that will be very unique to Waimea and that is to share our heritage as Japanese and Taiwanese,” said Hori. “As partners, we come from different places and bring different skills, but what we share are our common values, tastes and work ethic. Big Island Tokyo Table will be well prepared to provide our customers with many choices.”

Customers will also have the option to safely and conveniently pre-order and pre-pay through Big Island Tokyo Table’s app. The eatery will also feature a pick-up window which customers can access directly from outside the food court for express checkout. It will offer affordable Ohana dinner sets, perfect for working households, and high-end set menus for home gatherings. Select niche Japanese merchandise, such as drinks and cookies, will be available for purchase.

Community members can check the center’s Facebook and Instagram @ParkerRanchCenter for updates regarding Big Island Tokyo Table’s scheduled opening date later this year, as well as center updates and news about its shops and restaurants. Follow and tag #ParkerRanchCenter on Facebook and Instagram @ParkerRanchCenter. For current hours and services of its merchants and restaurants, see www.parkerranchcenter.com.

About Parker Ranch Center

Parker Ranch Center is Waimea’s one-stop shopping destination. Parker Ranch Center is a 146,172 square-foot shopping center in the heart of Waimea with retailers including Foodland, Starbucks, Healthways II, Mahina, Mary Jane’s, and the always popular Parker Ranch Store. The center is also home to some of Waimea’s most unique restaurants, including Village Burger, Noodle Club, L & L Barbecue, and a variety of dining options in the Fireside Food Court. For more information, visit www.parkerranchcenter.com.

Read more

Home of luaus and surfing, the islands of Hawaii have been riding a wave of beer making in the middle of the Pacific Ocean.

Author Paul Kan takes readers on an island hopping journey through Hawaii’s brewing past in a forthcoming new book, “A History of Brewing in Paradise,” published by Arcadia Publishing.

The last state in the union has not been last in creating amazing beers full of the Aloha Spirit. Like the people who settled all over Polynesia, Hawaii’s beer brewers have been dreamers, adventurers and pioneers, Kan notes. From Captain James Cook’s emergency beer that nearly inspired a mutiny in 1778 to today’s explosion of celebrated craft breweries, the unique geography and culture make the islands a true beer lover’s paradise.

Kan grew up in Hawaii learning its unique tradition, culture and history, and now splits his time between Hawaii and Pennsylvania, where he owns Burd’s Nest Brewing Company.

With a local Hawaii background and the eye of a craft brewer, he has been dedicated follower of the robust craft brewing movement in his home state. When he’s not drinking beer, he’s a professor of national security studies at the U.S. Army War College.

“A History of Brewing in Paradise,” a 160-page paperback book, will be available on Monday, April 5, 2021.

As the nation’s leading publisher of books of local history and local interest, Arcadia’s mission is to connect people with their past, with their communities and with one another. Arcadia has an extraordinary catalog of more than 15,000 local titles and publishes 500 new books of local interest and local history each year.

Read more

On Saturday, Matsumoto Shave Ice at Haleiwa Store Lots will celebrate its 70th anniversary with $1 shave ice, discounts, and prizes.

Known worldwide for its signature frozen treat, Matsumoto Shave Ice is one of Hawaii’s most iconic family-owned businesses. The store has been an essential destination for generations of kamaʻāina and visitors who travel to Oahu’s North Shore.

On Feb. 13, the store will offer specially priced $1 shave ice: small size with a choice of up to three flavors (extras and large shave ice will be regular price). Throughout February, clothing will be 20% off (excluding sale items). And 10 lucky individuals will have a chance to win a $50 gift card when they visit Matsumoto Shave Ice on Feb. 13.

The store will hand out scratch off cards, while supplies last, during regular store hours, 10 a.m. to 6 p.m. The gift card can be used in the store to purchase signature shave ice and merchandise.

Matsumoto Shave Ice is offering a special 70th anniversary T-shirt, designed by Kyle Shimabukuro, owner of HiLife Clothing. Normally $22, the anniversary shirt can be purchased for only $10, on Feb. 13. Customers who purchase $100 or more of T-shirts will get a shave ice neck pillow or makeup pouch.

The store is also giving away Matsumoto Shave Ice branded stickers and snacks, while supplies last. As always, face masks and social distancing safety measures must be honored by those who visit.

“Matsumoto Shave Ice continues to serve as a valuable member of the Hale‘iwa Store Lots ‘ohana through their aloha and years of service to visitors and residents of the North Shore community,” said Gary Evora, senior asset manager at landowner Kamehameha Schools. “A well-deserved congratulations to the Matsumoto family and their employees on achieving this great milestone!”

Matsumoto Shave Ice is a one of the anchor tenants at Hale‘iwa Store Lots, home to dozens of unique stores and restaurants. Many who visit the shopping center can be seen enjoying Matsumoto Shave Ice as they walk around to galleries, stores and boutiques. A shave ice is also the perfect sweet treat after a delicious meal of seafood, island favorites, juicy burgers or Thai food at the center.

Founded originally as a grocery store by Mamoru and Helen Matsumoto in 1951, Matsumoto quickly developed a large following of regulars who flocked to the establishment for refreshing shave ice with a rainbow of colors and flavors topping off perfectly shaved ice.

Son Stanley and his wife, Noriko, continued churning out icy delights, just the way his father did, making more than 1,000 shave ice on a busy day. The Matsumoto name grew to international fame and also spawned the Hawai‘i shave ice tradition. Today, daughter Remy Matsumoto and siblings proudly continue the family tradition, managing the Hale‘iwa Store Lots landmark as it celebrates its seventh decade of serving Hawai‘i’s most famous shave ice.

Matsumoto Shave Ice remains an integral part of the Hale‘iwa landscape. On most days, customers can still easily locate the mom-and-pop store by the line of eager customers snaked outside its front door. The Matsumoto family has persevered to the delight of customers far and wide.

Haleiwa Store Lots follows CDC and state Department of Health protocols and will continue to apply industry best practices to meet health and safety standards, such as regular cleaning and disinfecting, and added safety signage to help with social distancing. Visitors are required to wear face masks when visiting the center and asked to stay home if they are sick, to prevent the spread of COVID-19.

About Haleiwa Store Lots

Located in the heart of Haleiwa town, the plantation-inspired Haleiwa Store Lots is an open-air retail center that reinforces the area’s unique and historic charm. Owned by Kamehameha Schools (KS), income generated from Haleiwa Store Lots and KS’ endowment portfolio supports KS’ educational mission. www.haleiwastorelots.com

About Kamehameha Schools

Founded in 1887 by the legacy of Princess Bernice Pauahi Bishop, Kamehameha Schools (KS) is a private, educational, charitable trust committed to improving the capability and well-being of the Native Hawaiian people through education. In 2015, KS embarked on a bold voyage that envisions, in one generation, a thriving lāhui where learners, grounded in Christian and Hawaiian values, achieve postsecondary educational success and become leaders who contribute to their communities both locally and globally. www.ksbe.edu

Read more

By popular demand, here is James Rubio’s loco moco recipe as published at Big Island Grinds in September 2006. The entry garnered over 600 comments while it was online! It’s reproduced here until James and his site returns.

Here’s an easy way to make a quick and yummy loco moco, the classic Hawaiian soul food consisting of four components: hamburger patty, rice, egg, and brown gravy.

Ingredients for 2 big servings:

Hamburger Patties:

1lb Hamburger (not lean)1/4 cup grated onions (optional)salt/pepper to taste

Gravy

1 can good beef brothflour for thickening1 tb buttercouple dashes of Worcestershire sauce

Four (4) eggs

Hot cooked white rice

Burgers:

Gently mix the hamburger, grated onions and salt/pepper. Form either 2 big patties or 4 smaller size patties.Heat frying pan until very hot.Place hamburger patties on the pan/grill and let sear just until juices start appearing on the top. Flip over and cook for a couple more minutes. You will want the burger slightly charred but still tender on the inside.Place burgers on the side.

Gravy:

Pour a little broth into the same pan and incorporate the yumyums, then pour in the rest of the broth.Bring to a boil and let reduce for about 3-5 minutes or so, depending on taste, for a more potent gravy.Turn down heat to a simmer.Add couple dashes of worcestershire sauce.In a seperate bowl, mix flour with some water.Using a whisk, slowly whisk in the flour/water mixture until gravy is nicely thick & smooth.Turn off heat and mix in the butter until well blended.

Eggs:

Traditionally, the eggs should be sunny-side up. The secret to a good fried egg is to fry the egg slowly on low heat until it’s cooked… just don’t overcook it! It also helps to have the eggs thawed to room temperature before cooking them.

Rice:

Use regular medium grain white rice… like three (3) scoops’ worth per plate.

Assembly (bottom – > top):

Rice – > Burger – > Egg – > Gravy all over

Optional condiments:

Shoyu, ketchup, tabasco

Copyright James Rubio/Big Island Grinds (bigislandgrinds.com).

Read more